WO2022138890A1 - Flavoring composition - Google Patents
Flavoring composition Download PDFInfo
- Publication number
- WO2022138890A1 WO2022138890A1 PCT/JP2021/048089 JP2021048089W WO2022138890A1 WO 2022138890 A1 WO2022138890 A1 WO 2022138890A1 JP 2021048089 W JP2021048089 W JP 2021048089W WO 2022138890 A1 WO2022138890 A1 WO 2022138890A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pungent
- spice
- ppb
- weight
- compounds
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title description 9
- 235000019633 pungent taste Nutrition 0.000 claims abstract description 116
- 235000013599 spices Nutrition 0.000 claims abstract description 113
- ALVPFGSHPUPROW-UHFFFAOYSA-N dipropyl disulfide Chemical compound CCCSSCCC ALVPFGSHPUPROW-UHFFFAOYSA-N 0.000 claims abstract description 62
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 claims abstract description 58
- YIKSCQDJHCMVMK-UHFFFAOYSA-N Oxamide Chemical compound NC(=O)C(N)=O YIKSCQDJHCMVMK-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000002708 enhancing effect Effects 0.000 claims abstract description 15
- 239000004480 active ingredient Substances 0.000 claims abstract description 6
- -1 2,4-dimethoxybenzyl Chemical group 0.000 claims description 45
- 235000013305 food Nutrition 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 31
- 239000003623 enhancer Substances 0.000 claims description 28
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical class COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 15
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical class C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 claims description 10
- HOPRFCTWIXKHGY-UHFFFAOYSA-N 1,3-bis(4-hydroxy-3-methoxyphenyl)propan-2-one Chemical class C1=C(O)C(OC)=CC(CC(=O)CC=2C=C(OC)C(O)=CC=2)=C1 HOPRFCTWIXKHGY-UHFFFAOYSA-N 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 229940079593 drug Drugs 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 239000000825 pharmaceutical preparation Substances 0.000 claims description 4
- 229940127557 pharmaceutical product Drugs 0.000 claims description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims 3
- 239000000047 product Substances 0.000 description 59
- 238000011156 evaluation Methods 0.000 description 16
- 239000013642 negative control Substances 0.000 description 16
- 150000001875 compounds Chemical class 0.000 description 13
- 244000203593 Piper nigrum Species 0.000 description 12
- 235000008184 Piper nigrum Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 235000006886 Zingiber officinale Nutrition 0.000 description 12
- 235000008397 ginger Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 11
- 150000003839 salts Chemical class 0.000 description 10
- 235000002566 Capsicum Nutrition 0.000 description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 description 9
- 239000006002 Pepper Substances 0.000 description 9
- 235000016761 Piper aduncum Nutrition 0.000 description 9
- 235000017804 Piper guineense Nutrition 0.000 description 9
- 235000015067 sauces Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 6
- 230000002195 synergetic effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 244000124209 Crocus sativus Species 0.000 description 5
- 235000015655 Crocus sativus Nutrition 0.000 description 5
- SBXYHCVXUCYYJT-UEOYEZOQSA-N alpha-Sanshool Chemical class C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)C SBXYHCVXUCYYJT-UEOYEZOQSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013974 saffron Nutrition 0.000 description 5
- 239000004248 saffron Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 235000017663 capsaicin Nutrition 0.000 description 3
- 229960002504 capsaicin Drugs 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 150000002240 furans Chemical class 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002324 mouth wash Substances 0.000 description 3
- 229940051866 mouthwash Drugs 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 235000019100 piperine Nutrition 0.000 description 3
- 229940075559 piperine Drugs 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- AKDLSISGGARWFP-UHFFFAOYSA-N Homodihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCCC(C)C)=CC=C1O AKDLSISGGARWFP-UHFFFAOYSA-N 0.000 description 2
- CTGAPJBPSCUFRO-UHFFFAOYSA-N Methylgingerol Chemical compound CCCCCC(O)CC(=O)CCC1=CC=C(OC)C(OC)=C1 CTGAPJBPSCUFRO-UHFFFAOYSA-N 0.000 description 2
- VQEONGKQWIFHMN-UHFFFAOYSA-N Nordihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCC(C)C)=CC=C1O VQEONGKQWIFHMN-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- PSKIOIDCXFHNJA-UHFFFAOYSA-N Sanshool Natural products CC=CC=CC=CCCC=CC=CC(=O)NC(C)C PSKIOIDCXFHNJA-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 244000131415 Zanthoxylum piperitum Species 0.000 description 2
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 150000001735 carboxylic acids Chemical class 0.000 description 2
- MXXWOMGUGJBKIW-SRRWRRMSSA-N cis-trans-Piperin Natural products O=C(C=C/C=C/c1ccc2OCOc2c1)N3CCCCC3 MXXWOMGUGJBKIW-SRRWRRMSSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000002170 ethers Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229930195733 hydrocarbon Natural products 0.000 description 2
- 150000002430 hydrocarbons Chemical class 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002596 lactones Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- MXXWOMGUGJBKIW-MFDSWNTHSA-N (2e,4z)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one Chemical compound C=1C=C2OCOC2=CC=1\C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-MFDSWNTHSA-N 0.000 description 1
- MXXWOMGUGJBKIW-BPMFVRGZSA-N (2z,4e)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one Chemical compound C=1C=C2OCOC2=CC=1\C=C\C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-BPMFVRGZSA-N 0.000 description 1
- LABTWGUMFABVFG-ONEGZZNKSA-N (3E)-pent-3-en-2-one Chemical compound C\C=C\C(C)=O LABTWGUMFABVFG-ONEGZZNKSA-N 0.000 description 1
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- IDEYZABHVQLHAF-GQCTYLIASA-N (e)-2-methylpent-2-enal Chemical compound CC\C=C(/C)C=O IDEYZABHVQLHAF-GQCTYLIASA-N 0.000 description 1
- IDEYZABHVQLHAF-UHFFFAOYSA-N 2-Methyl-2-pentenal Natural products CCC=C(C)C=O IDEYZABHVQLHAF-UHFFFAOYSA-N 0.000 description 1
- OQVAOEIMSKZGAL-UHFFFAOYSA-N 2-methyl-3-methylsulfanylfuran Chemical compound CSC=1C=COC=1C OQVAOEIMSKZGAL-UHFFFAOYSA-N 0.000 description 1
- 241000007561 Acacia citrinoviridis Species 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000185501 Capsicum chinense Species 0.000 description 1
- 235000018306 Capsicum chinense Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- UTTHCQMKBGTYNK-GQCTYLIASA-N Dinorcapsaicin Chemical compound COC1=CC(CNC(=O)CC\C=C\C(C)C)=CC=C1O UTTHCQMKBGTYNK-GQCTYLIASA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- UTNZMGHHFHHIAY-FNORWQNLSA-N Norcapsaicin Chemical compound COC1=CC(CNC(=O)CCC\C=C\C(C)C)=CC=C1O UTNZMGHHFHHIAY-FNORWQNLSA-N 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- ACWQBUSCFPJUPN-UHFFFAOYSA-N Tiglaldehyde Natural products CC=C(C)C=O ACWQBUSCFPJUPN-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- SBXYHCVXUCYYJT-UMYNZBAMSA-N beta-sanshool Chemical compound C\C=C\C=C\C=C\CC\C=C\C(=O)NCC(C)C SBXYHCVXUCYYJT-UMYNZBAMSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- MXXWOMGUGJBKIW-PORYWJCVSA-N chavicine Chemical compound C=1C=C2OCOC2=CC=1/C=C\C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-PORYWJCVSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 239000000551 dentifrice Substances 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000002241 furanones Chemical class 0.000 description 1
- 235000014080 ginger ale Nutrition 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- ZDPUTNZENXVHJC-UUOKFMHZSA-N guanosine 3'-monophosphate Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](OP(O)(O)=O)[C@H]1O ZDPUTNZENXVHJC-UUOKFMHZSA-N 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- MLJGZARGNROKAC-VQHVLOKHSA-N homocapsaicin Chemical compound CCC(C)\C=C\CCCCC(=O)NCC1=CC=C(O)C(OC)=C1 MLJGZARGNROKAC-VQHVLOKHSA-N 0.000 description 1
- JKIHLSTUOQHAFF-UHFFFAOYSA-N homocapsaicin Natural products COC1=CC(CNC(=O)CCCCCC=CC(C)C)=CC=C1O JKIHLSTUOQHAFF-UHFFFAOYSA-N 0.000 description 1
- JZNZUOZRIWOBGG-UHFFFAOYSA-N homocapsaicin-II Natural products COC1=CC(CNC(=O)CCCCC=CCC(C)C)=CC=C1O JZNZUOZRIWOBGG-UHFFFAOYSA-N 0.000 description 1
- GOBFKCLUUUDTQE-UHFFFAOYSA-N homodihydrocapsaicin-II Natural products CCC(C)CCCCCCC(=O)NCC1=CC=C(O)C(OC)=C1 GOBFKCLUUUDTQE-UHFFFAOYSA-N 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- UTNZMGHHFHHIAY-UHFFFAOYSA-N norcapsaicin Natural products COC1=CC(CNC(=O)CCCC=CC(C)C)=CC=C1O UTNZMGHHFHHIAY-UHFFFAOYSA-N 0.000 description 1
- UTTHCQMKBGTYNK-UHFFFAOYSA-N nornorcapsaicin Natural products COC1=CC(CNC(=O)CCC=CC(C)C)=CC=C1O UTTHCQMKBGTYNK-UHFFFAOYSA-N 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000006191 orally-disintegrating tablet Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 230000008058 pain sensation Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- PNJWIWWMYCMZRO-UHFFFAOYSA-N pent‐4‐en‐2‐one Natural products CC(=O)CC=C PNJWIWWMYCMZRO-UHFFFAOYSA-N 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/20—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing sulfur, e.g. dimethyl sulfoxide [DMSO], docusate, sodium lauryl sulfate or aminosulfonic acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
Definitions
- the present invention relates to a spice pungent enhancer that can be easily applied to foods and drinks using spices.
- the present invention also relates to products in which the spices have an enhanced pungency, a method for producing them, and a method for enhancing the pungency.
- Each spice has a unique flavor and flavor and is used in various foods.
- the consumption of spices such as spicy spices is increasing year by year due to the recent popularity of ethnic dishes and the increasing preference for foods and drinks with strong spiciness.
- Patent Documents 1 and 2 dipropyl disulfide and dimethyl trisulfide
- Patent Document 3 oxalamide compounds
- An object of the present invention is to provide a composition that easily enhances the pungent taste of a pungent spice.
- the present invention is as follows. [1] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice enhancer containing at least one as an active ingredient. [2] The pungency enhancer according to [1], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
- the pungent taste enhancement according to [5] or [6] for addition so that the concentration at the time of eating is (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb.
- Agent [8] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide.
- a method for producing a pungent spice-containing product which comprises a step of adding at least one of the following, wherein the addition concentration is (A) 10-2 ppb to 10 2 ppb and 10-2 ppb to 10 2 ppb with respect to the total weight of the pungent spice-containing product. (B) A method of 10 -3 ppb to 10 ppb. [9] The method according to [8], wherein (B) is dipropyl disulfide and dimethyl trisulfide. [10] The method according to [8] or [9], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
- a method for enhancing the pungent taste of a pungent spice which comprises adding at least one of them.
- (B) is dipropyl disulfide and dimethyl trisulfide.
- the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
- To 100 parts by weight of the dry weight of the pungent spice (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added, [13] to [ 15] The method according to any one of.
- [17] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide.
- the enhancer of the present invention it is possible to easily enhance the pungent taste of a spice for a food or drink containing a pungent spice without impairing the original flavor or the like of the food or drink. According to the present invention, the amount of spices required to achieve the desired pungent taste can be easily reduced.
- the present invention is selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide.
- a spice spicy taste enhancer containing at least one of the above as an active ingredient (hereinafter, may be abbreviated as the pungency enhancer of the present invention).
- a spice is a part of a plant body, which is a fruit, a peel, a flower, a bud, a bark, a stem, a leaf, a seed, a root, an underground stem, etc. It is used for the purpose of scenting, deodorizing, seasoning, coloring, etc., and is a general term for those that have flavor and aesthetics, and is roughly divided into herbs that use stems, leaves, and flowers, and spices that use other things.
- the spice in the present invention is not particularly limited as long as it has a pungent taste, but usually refers to a spice.
- the spice is mainly a saffron spice in which the saffron component is used, a pungent spice in which the saffron component is used, a pungent spice in which the pungent component is used, and a turmeric. It can be divided into spices with flavors such as saffron and saffron, but many spices have various characteristics.
- the spice to which the pungent taste enhancer of the present invention is applied is not particularly limited as long as it is a spice having a pungent component, but a pungent spice is preferable.
- Pungency is usually a combination of pain and heat that irritates the tongue and refers to the pain sensation in the oral cavity caused by the pungent component.
- the pungent spice in the present invention refers to the spice having a pungent taste, and examples thereof include those whose pungent component is derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, sanshool compounds, allicin and the like. Among them, pungent spices derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, and sanshool compounds are preferable, and pungent spices, vanillyl ketone compounds, and capsaicin are preferable from the viewpoint of enhancing the natural pungent taste that stimulates the tongue and sustaining the pungent taste. Pungency spices derived from similar compounds and piperine compounds are more preferred.
- the pungent spice may be one kind or a combination of two or more kinds of spices.
- the vanillyl ketone compound examples include shogaol, gingerol, methyl gingerol, zingerone, and parador, and the pungent spice containing the vanillyl ketone compound includes ginger, but is particularly limited as long as it has a pungent taste. Not done.
- capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin, and nornorcapsaicin
- spicy spices containing capsaicin compounds include lion pepper and hawk. Claws, capsaicin, jalapeno, island pepper, tabasco pepper, prickinou, habanero, bootjoroquia, Carolina reaper, but are not particularly limited as long as they have a spicy taste.
- piperine compound examples include piperine, isopiperine, chavicine, and isochavicine
- pungent spice containing the piperine compound include black pepper, white pepper, blue pepper, and red pepper, which have a pungent taste. If so, it is not particularly limited.
- sanshool compounds include ⁇ -sanshool and ⁇ -sanshool
- spicy spices containing sanshool compounds include Japanese pepper and Japanese pepper, but they are particularly spicy. Not limited.
- Examples of the pungent spice containing allicin include garlic, onion, green onion, garlic, scallions, and shallot, but the spice is not particularly limited as long as it has a pungent taste.
- "pungency enhancement” is a concept including further improving the pungency of a product containing a pungency component and raising the lowered pungency to a normal pungency or a higher pungency.
- a product in which half of the pungent ingredient is added can feel the same or higher pungent taste as a product in which the whole amount is added. It is defined as the case where the spiciness is enhanced.
- "persistent pungent taste” is a concept including sustaining the pungent taste of a product containing a pungent ingredient and sustaining the pungent taste of a product containing a reduced pungent taste. Is. For example, when the enhancer of the present invention is applied to a normal amount of a pungent ingredient and the pungent taste is sustained for a long time, the product containing half the amount of the pungent ingredient produces the pungent taste in the same time as or longer than the product containing the entire amount. When it can be sustained, it is defined as pungent persistence.
- (A) which is one of the active ingredients in the present invention, is N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide (also abbreviated as (A) below). There is), and it is an oxalamide of CAS number: 745047-53-4.
- (A) a commercially available product may be used, or, for example, a product synthesized by the method described in US2005 / 0084506 may be used.
- Another active ingredient (B) in the present invention is dipropyl disulfide, dimethyl trisulfide, or a combination thereof (hereinafter, may be abbreviated as (B)). From the viewpoint of enhancing the pungency, the combination of both is preferable.
- an extract extracted from vegetables or the like by a method known per se or a commercially available product may be used, or a compound obtained by appropriately producing the compound may be used.
- the weight ratio of the content (concentration) of (A) and (B) in the enhancer of the present invention is usually 1:10 - from the viewpoint of natural enhancement of pungency and persistence of pungency that stimulates the tongue without feeling a strange flavor. It is 6 to 10 3 , preferably 1:10 to 5 to 10 2 , and more preferably 1 to 10 -4 to 10 1 .
- the weight ratio (A: B1: B2) of the content (concentration) is usually 1:10 -6 to 10 3 . : 10 -5 to 10 3 , preferably 1:10 -5 to 10 2 : 10 -4 to 10 2 , more preferably 1:10 -4 to 10:10 -3 to 10.
- the enhancer of the present invention is used to add to products containing pungent spices.
- the enhancer of the present invention usually has 10-7 to 10-2 parts by weight, based on 100 parts by weight of the flavorful spice converted to dry weight. It is preferably 10-6 to 10-3 parts by weight, and (B) is usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, and more preferably 10-7 to 10-5 parts by weight. By weight, used to add to spicy spice-containing products.
- the pungent spice-containing product contains an ingredient that causes pungent taste such as pungent spice, and is not particularly limited as long as (A) and (B) can be applied. Examples include products that can be taken orally, such as products, or products that are used orally.
- food is a concept including seasonings, for example, tubed seasonings such as kneaded garlic, grated garlic, grated ginger, and kneaded ginger, bottled seasonings, curry powder, curry roux, and solid seasonings such as sugar and salt; Dressing (eg, Japanese style dressing, creamy dressing, Caesar dressing, French dressing, etc.), ketchup, mayonnaise, sauce, sauce (eg, steak sauce, ginger sauce, pizza sauce, tartar sauce, grilled meat sauce, demiglas sauce, sambal sauce, etc.) ) And other liquid seasonings; semi-solid seasonings such as miso; consomme soup, potage soup, cream soup, curry, stew, tom yam kun and other soups and their instant powdered foods; Roasted fish, roasted chicken, roasted eel, roasted pork, ginger, steak, roasted meat, roasted egg, kinpira gobo, roasted meat, etc.
- seasonings for example, tubed seasonings such as
- foods are not limited to general foods, but also include so-called health foods and medical foods such as dietary supplements, nutritionally functional foods, and foods for specified health use.
- health foods and medical foods such as dietary supplements, nutritionally functional foods, and foods for specified health use.
- the foods exemplified above may be provided as general foods, health foods, or medical foods.
- Beverages include carbonated beverages such as ginger ale, milk beverages, lactic acid bacteria beverages, refreshing beverages (including those containing fruit juice), fruit juice beverages, vegetable beverages, vegetable / fruit beverages, sports beverages, jelly beverages, powdered beverages and other beverages; Alcoholic beverages; coffee beverages; tea beverages such as tea and herbal tea; and the like.
- the pharmaceutical product is not particularly limited as long as it is a product that can be ingested orally or is used in the oral cavity, and examples thereof include vitamins, nutritional tonics, nutritional supplements, supplements, and various pharmaceutical preparations. None of these may be in any form, and may be any of powders, granules, pills, tablets, liquids, syrups and the like. Of these, orally disintegrating tablets, troches, chewable tablets and the like, which are dissolved in the mouth and taken, are preferable.
- the non-medicinal product is not particularly limited as long as it is a product that can be taken orally or a product that is used in the oral cavity. , Halitosis remover, mouthwash, mouthwash, nutritional drink, etc.
- the concentration of the pungent enhancer of the present invention at the time of eating is appropriately changed depending on the type of the pungent spice or the product containing the pungent spice, but (A) is usually 10-2 ppb to 10 2 ppb, preferably 10-2 ppb. 10 -1 ppb to 10 2 ppb, (B) are usually added to products such as foods or beverages to be 10 -3 ppb to 10 ppb, preferably 10 -2- ppb to 5 ppb.
- the concentration at the time of eating refers to the concentration at the time of eating after cooking, but for foods such as processed foods that are cooked according to the product instructions before eating, it is intended to refer to the concentration after cooking.
- the concentration at the time of eating can be paraphrased as the concentration at the time of application.
- the concentration at the time of application of a dentifrice or a mouthwash refers to the concentration at the time of use in the oral cavity or when it is contained in the oral cavity.
- the concentrations at the time of eating were N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide of (A) and dipropyl disulfide (B1) and dimethyl of (B).
- trisulfide (B2) When trisulfide (B2) is contained, its concentration represents each concentration.
- the weight ratio (A: B) is usually 1:10 -6 to 10 3 , preferably 1:10 -5 to 102, and more preferably 1:10 -4 to. It is 10.
- the weight ratio (A: B1: B2) is usually 1:10 -6 to 10 3 : 10-5 to 10 3 , preferably. It is 1:10 -5 to 10 2 : 10 -4 to 10 2 , more preferably 1:10 -4 to 10:10 -3 to 10.
- the pungent taste can be further enhanced.
- the concept of the above compound contained in the spiciness enhancer of the present invention includes a compound having an equilibrium relationship with the compound in an aqueous solution and having a structure capable of easily mutual conversion (for example, a tautomer, an ionized body, etc.). It is included, and a mixture of both is also included.
- the pungency enhancer of the present invention can be produced by appropriately adding and mixing (A) and (B).
- the order and intervals of adding (A) and (B) are not particularly limited, and can be appropriately set according to the purpose of use.
- the pungent taste enhancer of the present invention can be produced by a method commonly used in fields such as food production by adding only (A) and (B) or "other ingredients".
- the "other components” are not particularly limited as long as they do not impair the effects of the present invention, but are, for example, alcohols such as ethanol, glycerin and propylene glycol, hydrocarbons, phenols, aldehydes and ketones.
- Acids such as ethers and carboxylic acids (amino acids such as alanine, glutamic acid, glycine and arginine and their salts; organic acids such as acetic acid, citric acid and tartrate and salts thereof); lactones, esters, carboxylic acids and furan compounds , Furanones, nitrogen-containing / sulfur-containing compounds; proteins, peptides; inorganic salts such as salt, sodium chloride, potassium chloride; dietary fibers such as indigestible dextrin; sugar, honey, maple syrup, sucrose, glucose, fructose, Sugars such as isomerized sugars, oligosaccharides, starches, dextrins, maltodextrins, cyclodextrins; sugar alcohols such as xylitol and erythritol; high sweetness sweeteners; nucleic acids such as inosynic acid, guanylic acid and xanthyl acid and salts thereof.
- pH buffers Includes pH buffers, excipients, bulking agents, fragrances, dextrins, yeast cells and various powder extracts, water, various animal and plant oils, solid fats and extracts.
- other component one kind of component may be used, or two or more kinds of components may be used in combination.
- alcohols, hydrocarbons, phenols, aldehydes, ketones, ethers, acids, lactones, esters, and furan compounds that are usually used in the food and fragrance fields to enhance the effect of imparting spiciness.
- Phenols, nitrogen-containing / sulfur-containing compounds may be used together.
- aldehydes and furan compounds are preferable, and 2-methyl-2-pentenal, 2-pentylfuran, 2-methyl-3-methylthiofuran, benzaldehydemethylacetal, and 3-penten-2-one are more preferably used.
- the form of the pungent taste enhancer of the present invention is not particularly limited, but is a form that can be easily added to the above products, and examples thereof include powder, granule, liquid, syrup, and jelly.
- the formulation can be carried out by a conventional method.
- Examples thereof include a method for producing a pungent spice-containing product, which comprises a step of adding at least one selected from the group consisting of.
- the amount of (A) and (B) added to the pungent spice-containing product can be appropriately adjusted depending on the target product, the type of spice contained, and the like.
- the addition concentration is usually 10-2 ppb to 102 ppb, preferably 10 -1 ppb to 102 ppb, ( B ).
- the addition ratio of (A) and (B) to the flavoring spice can be appropriately adjusted depending on the type of spice and the degree of pungency.
- (A) is usually 10-7 to 10-2 parts by weight, preferably 10-6 to 10-3 parts by weight (B).
- (B) Usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, more preferably 10-7 to 10-5 parts by weight.
- the pungent taste enhancing effect can be efficiently obtained.
- the pungent spice-containing product is not particularly limited as long as it contains a pungent spice, but is preferably a food or beverage having an improved (enhanced) pungent taste.
- the pungent spice contained in the pungent spice-containing product in the present invention can be appropriately set according to the type of product and spice, but the concentration of the spice converted to dry weight is usually 10 ppm. It is -5%, preferably 100 ppm to 3%, and more preferably 1000 ppm to 1%. Specific foods or beverages are in accordance with the above.
- the method and conditions for adding and mixing (A) and (B) to the pungent spice-containing product in the method of the present invention are not particularly limited, and can be appropriately set according to the type and form of the product.
- (A) and (B) in the present invention may be mixed and added to the product, or (A) and (B) may be added to the product individually.
- (A) and (B) in the present invention can be added not only during the manufacture of the product but also after the manufacture of the product.
- the types, combinations, weight ratios, etc. of the compounds to be added are all the same as described above, and the order and intervals of the compounds to be added are not particularly limited.
- a pungent spice-containing product produced by the production method of the present invention is another aspect of the present invention (also referred to as a product of the present invention). That is, the product of the present invention comprises (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide.
- a pungent spice-containing product containing at least one selected from the group, which contains the pungent spices, (A) and (B) at the concentrations described below.
- the product of the present invention is a product that can be prepared to have a pungent spice, (A) and (B) so as to have the above-mentioned concentration at the time of eating, or a product containing the above-mentioned concentration at the time of eating, and has an enhanced pungent taste. Is.
- (A) and (B) in the present invention are contained in a product containing spices
- the spices converted to dry weight and the contents of (A) and (B) should be appropriately set according to the type of product.
- it is contained in the following concentrations: Spices: usually 10 ppm to 5%, preferably 100 ppm to 3%, more preferably 1000 ppm to 1%
- the contents of the above (A) and (B) in the product can be measured by a method known per se.
- a headspace analysis method such as SPME (Solid Phase MicroExtraction) method using a gas chromatograph-mass spectrometer, or a direct injection method by solvent extraction or the like.
- pretreatment such as concentration on the extracted components as needed.
- SPME fiber 50/30 ⁇ m, DVB / CAR / PDMS 57298-U: Gray
- a method for enhancing the pungent taste of a pungent spice which comprises adding at least one selected from the group consisting of.
- (A) is usually 10-7 to 10-2 parts by weight with respect to 100 parts by weight of the pungent spice converted to dry weight.
- (B) is usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, more preferably 10-7 to 10-. Add 5 parts by weight.
- Examples of (B) include dipropyl disulfide, dimethyl trisulfide, or a mixture of both, but from the viewpoint of reducing the amount of spices used, it is preferable to add both dipropyl disulfide and dimethyl trisulfide.
- the weight ratio of the compound, the type of pungent spice, the definition and the suitable range, etc. are as described above.
- Examples thereof include a method for sustaining the pungent taste of a pungent spice, which comprises adding at least one selected from the group consisting of.
- the weight ratio of the compound, the type of pungent spice, the definition and the suitable range, etc. are as described above.
- sample preparation method For the component mixed sample, each of the following components was diluted with city water to prepare a 10 ppm solution.
- A N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide: Senomics
- B1 Dipropyl disulfide: Sigma-Aldrich
- B2 Dimethyltrisulfide : Made by Sigma-Aldrich
- the pungent taste was evaluated as corresponding to the pungent taste of 6: 0.16%, the pungent taste of 7: 0.17%, the pungent taste of 8: 0.18%, and the pungent taste of 9: 0.19%. The results are shown in Table 3.
- the weight ratio of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, dimethyl trisulfide and dipropyl disulfide is 1:10 -5 to 10 3 : 10-
- a synergistic effect of enhancing pungency was observed.
- the present invention there is provided a composition capable of effectively and economically enhancing the pungent taste contained in foods and drinks. Therefore, the present invention is particularly useful in the field of products containing pungency.
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a pungency enhancing agent for pungent spices which can be widely used and easily produced, and which includes as active ingredients (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl) ethyl) oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide.
Description
本発明は、香辛料を使った飲食品に簡便に適用できる香辛料の辛味増強剤に関する。また、本発明は、香辛料の辛味が増強された製品、並びにそれらの製造方法、さらに辛味の増強方法に関する。
The present invention relates to a spice pungent enhancer that can be easily applied to foods and drinks using spices. The present invention also relates to products in which the spices have an enhanced pungency, a method for producing them, and a method for enhancing the pungency.
香辛料はそれぞれ独特の香味や風味を有し、各種の食品に使用されている。昨今のエスニック料理等の人気や辛味が強い飲食品への嗜好性が上がっていることなどから、辛味性香辛料などの香辛料の消費量が年々増加している。
Each spice has a unique flavor and flavor and is used in various foods. The consumption of spices such as spicy spices is increasing year by year due to the recent popularity of ethnic dishes and the increasing preference for foods and drinks with strong spiciness.
また消費者の嗜好に合わせて、香辛料の香気や香味を付与したりそれらを増強する成分を食品に加えて、食品の風味を自由に設計することが求められている。例えばネギ属香辛料の香気を付与する成分として、ジプロピルジスルフィドやジメチルトリスルフィド(特許文献1、2)、旨味フレーバーを付与又は増強する成分として、オキサルアミド系化合物(特許文献3)などが知られている。
In addition, it is required to freely design the flavor of foods by adding ingredients that impart or enhance the aroma and flavor of spices to foods according to the tastes of consumers. For example, dipropyl disulfide and dimethyl trisulfide (Patent Documents 1 and 2) are known as components for imparting the aroma of Allium spices, and oxalamide compounds (Patent Document 3) are known as components for imparting or enhancing a delicious flavor. There is.
一方、香辛料の天然原料の値段が高騰していることや、また辛味性香辛料を大量に摂取することによる健康被害などを減らすために、所望の辛味を実現しながら辛味性香辛料の使用を抑えることが求められている。
On the other hand, in order to reduce the soaring prices of natural spices and the health hazards caused by ingesting large amounts of spices, it is necessary to reduce the use of spices while achieving the desired spices. Is required.
本発明は、辛味性香辛料の辛味を簡便に増強させる組成物を提供することを目的とする。
An object of the present invention is to provide a composition that easily enhances the pungent taste of a pungent spice.
本発明者らは、上記課題を解決するために鋭意検討した結果、N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミドにジプロピルジスルフィド及び/又はジメチルトリスルフィドを合わせて辛味性香辛料に用いるだけで、意外にも辛味を増強し得ることを見出し、さらに研究を重ねることによって本発明を完成するに至った。
As a result of diligent studies to solve the above problems, the present inventors have made N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, dipropyl disulfide and /. Alternatively, they have found that the pungent taste can be unexpectedly enhanced only by using dimethyl trisulfide together as a pungent spice, and further research has led to the completion of the present invention.
即ち、本発明は、以下の通りである。
[1](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを有効成分として含む、辛味性香辛料の辛味増強剤。
[2](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[1]に記載の辛味増強剤。
[3]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[1]又は[2]に記載の辛味増強剤。
[4](A)と(B)の重量比が1:10-6~103である、[1]~[3]のいずれかに記載の辛味増強剤。
[5]辛味性香辛料含有製品に添加するための[1]~[4]のいずれかに記載の辛味増強剤。
[6]辛味性香辛料含有製品が、食品、飲料、医薬品又は医薬部外品である[5]に記載の辛味増強剤。
[7]喫食時の濃度が、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbとなるように添加するための[5]又は[6]に記載の辛味増強剤。
[8](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加する工程を含む辛味性香辛料含有製品の製造方法であって、添加濃度が、辛味性香辛料含有製品の総重量に対して、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbである方法。
[9](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[8]に記載の方法。
[10]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[8]又は[9]に記載の方法。
[11]辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部、及び(B)10-9~10-3重量部を添加する、[8]~[10]のいずれかに記載の方法。
[12]辛味性香辛料含有製品が、辛味が増強された飲食品である、[8]~[11]のいずれかに記載の方法。
[13](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加することを特徴とする、辛味性香辛料の辛味増強方法。
[14](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[13]に記載の方法。
[15]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[13]又は[14]に記載の方法。
[16]辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部及び(B)10-9~10-3重量部を添加する、[13]~[15]のいずれかに記載の方法。
[17](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを含有する辛味性香辛料含有製品であって、乾燥重量に換算した辛味性香辛料を10ppm~5%、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppb含有する辛味性香辛料含有製品。 That is, the present invention is as follows.
[1] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice enhancer containing at least one as an active ingredient.
[2] The pungency enhancer according to [1], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[3] The pungent taste enhancer according to [1] or [2], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[4] The pungency enhancer according to any one of [1] to [ 3 ], wherein the weight ratio of (A) and (B) is 1:10 -6 to 103.
[5] The pungent taste enhancer according to any one of [1] to [4] to be added to a product containing a pungent spice.
[6] The pungent taste enhancer according to [5], wherein the product containing a pungent spice is a food, a beverage, a pharmaceutical product, or a quasi-drug.
[7] The pungent taste enhancement according to [5] or [6] for addition so that the concentration at the time of eating is (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb. Agent.
[8] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for producing a pungent spice-containing product, which comprises a step of adding at least one of the following, wherein the addition concentration is (A) 10-2 ppb to 10 2 ppb and 10-2 ppb to 10 2 ppb with respect to the total weight of the pungent spice-containing product. (B) A method of 10 -3 ppb to 10 ppb.
[9] The method according to [8], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[10] The method according to [8] or [9], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[11] To 100 parts by weight of the dry weight of the pungent spice, (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added, [8] to The method according to any one of [10].
[12] The method according to any one of [8] to [11], wherein the pungent spice-containing product is a food or drink with enhanced pungent taste.
[13] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for enhancing the pungent taste of a pungent spice, which comprises adding at least one of them.
[14] The method according to [13], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[15] The method according to [13] or [14], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[16] To 100 parts by weight of the dry weight of the pungent spice, (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added, [13] to [ 15] The method according to any one of.
[17] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A product containing at least one pungent spice, which contains 10 ppm to 5% of pungent spice in terms of dry weight, (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to. A pungent spice-containing product containing 10 ppb.
[1](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを有効成分として含む、辛味性香辛料の辛味増強剤。
[2](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[1]に記載の辛味増強剤。
[3]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[1]又は[2]に記載の辛味増強剤。
[4](A)と(B)の重量比が1:10-6~103である、[1]~[3]のいずれかに記載の辛味増強剤。
[5]辛味性香辛料含有製品に添加するための[1]~[4]のいずれかに記載の辛味増強剤。
[6]辛味性香辛料含有製品が、食品、飲料、医薬品又は医薬部外品である[5]に記載の辛味増強剤。
[7]喫食時の濃度が、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbとなるように添加するための[5]又は[6]に記載の辛味増強剤。
[8](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加する工程を含む辛味性香辛料含有製品の製造方法であって、添加濃度が、辛味性香辛料含有製品の総重量に対して、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbである方法。
[9](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[8]に記載の方法。
[10]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[8]又は[9]に記載の方法。
[11]辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部、及び(B)10-9~10-3重量部を添加する、[8]~[10]のいずれかに記載の方法。
[12]辛味性香辛料含有製品が、辛味が増強された飲食品である、[8]~[11]のいずれかに記載の方法。
[13](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加することを特徴とする、辛味性香辛料の辛味増強方法。
[14](B)がジプロピルジスルフィド及びジメチルトリスルフィドである[13]に記載の方法。
[15]辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、[13]又は[14]に記載の方法。
[16]辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部及び(B)10-9~10-3重量部を添加する、[13]~[15]のいずれかに記載の方法。
[17](A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを含有する辛味性香辛料含有製品であって、乾燥重量に換算した辛味性香辛料を10ppm~5%、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppb含有する辛味性香辛料含有製品。 That is, the present invention is as follows.
[1] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice enhancer containing at least one as an active ingredient.
[2] The pungency enhancer according to [1], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[3] The pungent taste enhancer according to [1] or [2], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[4] The pungency enhancer according to any one of [1] to [ 3 ], wherein the weight ratio of (A) and (B) is 1:10 -6 to 103.
[5] The pungent taste enhancer according to any one of [1] to [4] to be added to a product containing a pungent spice.
[6] The pungent taste enhancer according to [5], wherein the product containing a pungent spice is a food, a beverage, a pharmaceutical product, or a quasi-drug.
[7] The pungent taste enhancement according to [5] or [6] for addition so that the concentration at the time of eating is (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb. Agent.
[8] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for producing a pungent spice-containing product, which comprises a step of adding at least one of the following, wherein the addition concentration is (A) 10-2 ppb to 10 2 ppb and 10-2 ppb to 10 2 ppb with respect to the total weight of the pungent spice-containing product. (B) A method of 10 -3 ppb to 10 ppb.
[9] The method according to [8], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[10] The method according to [8] or [9], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[11] To 100 parts by weight of the dry weight of the pungent spice, (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added, [8] to The method according to any one of [10].
[12] The method according to any one of [8] to [11], wherein the pungent spice-containing product is a food or drink with enhanced pungent taste.
[13] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for enhancing the pungent taste of a pungent spice, which comprises adding at least one of them.
[14] The method according to [13], wherein (B) is dipropyl disulfide and dimethyl trisulfide.
[15] The method according to [13] or [14], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
[16] To 100 parts by weight of the dry weight of the pungent spice, (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added, [13] to [ 15] The method according to any one of.
[17] Selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A product containing at least one pungent spice, which contains 10 ppm to 5% of pungent spice in terms of dry weight, (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to. A pungent spice-containing product containing 10 ppb.
本発明の増強剤を利用することにより、辛味性香辛料を含む飲食品に対し、当該飲食品の本来有する風味等を損なうことなく、香辛料の辛味を簡単に増強することができる。
本発明によれば、所望の辛味を実現するために必要な香辛料の量を簡便に減量することができる。 By using the enhancer of the present invention, it is possible to easily enhance the pungent taste of a spice for a food or drink containing a pungent spice without impairing the original flavor or the like of the food or drink.
According to the present invention, the amount of spices required to achieve the desired pungent taste can be easily reduced.
本発明によれば、所望の辛味を実現するために必要な香辛料の量を簡便に減量することができる。 By using the enhancer of the present invention, it is possible to easily enhance the pungent taste of a spice for a food or drink containing a pungent spice without impairing the original flavor or the like of the food or drink.
According to the present invention, the amount of spices required to achieve the desired pungent taste can be easily reduced.
本発明は、(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを有効成分として含む、香辛料の辛味増強剤を提供する(以下本発明の辛味増強剤と略することもある)。
The present invention is selected from the group consisting of (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. Provided is a spice spicy taste enhancer containing at least one of the above as an active ingredient (hereinafter, may be abbreviated as the pungency enhancer of the present invention).
香辛料とは、植物体の一部で、植物の果実、果皮、花、蕾、樹皮、茎、葉、種子、根、地下茎などであって、特有の香り、辛味、色調を有し、飲食物に香り付け、消臭、調味、着色等の目的で使用し、風味や美観をそえるものの総称であり、茎と葉と花を利用するハーブとそれ以外を利用するスパイスとに大別される。本発明における香辛料は、辛味を有していれば特に限定されないが、通常はスパイスを指す。
香辛料は、各香辛料固有の風味成分に基づいて、主として、その香気成分が利用される香気性香辛料、その香味成分が利用される香味性香辛料、その辛味成分が利用される辛味性香辛料、及びターメリックやサフランなどその香色が利用される香色味性香辛料等に分けられるが、いろいろな特徴を併せ持つ香辛料も多い。
本発明の辛味増強剤を適用する香辛料は、辛味成分を有する香辛料であれば特に限定されないが、辛味性香辛料が好ましい。通常、辛味とは、痛さと熱さの複合した舌への刺激であり、辛味成分によって引き起こされる口腔内での痛覚を指す。 A spice is a part of a plant body, which is a fruit, a peel, a flower, a bud, a bark, a stem, a leaf, a seed, a root, an underground stem, etc. It is used for the purpose of scenting, deodorizing, seasoning, coloring, etc., and is a general term for those that have flavor and aesthetics, and is roughly divided into herbs that use stems, leaves, and flowers, and spices that use other things. The spice in the present invention is not particularly limited as long as it has a pungent taste, but usually refers to a spice.
Based on the flavor component peculiar to each spice, the spice is mainly a saffron spice in which the saffron component is used, a pungent spice in which the saffron component is used, a pungent spice in which the pungent component is used, and a turmeric. It can be divided into spices with flavors such as saffron and saffron, but many spices have various characteristics.
The spice to which the pungent taste enhancer of the present invention is applied is not particularly limited as long as it is a spice having a pungent component, but a pungent spice is preferable. Pungency is usually a combination of pain and heat that irritates the tongue and refers to the pain sensation in the oral cavity caused by the pungent component.
香辛料は、各香辛料固有の風味成分に基づいて、主として、その香気成分が利用される香気性香辛料、その香味成分が利用される香味性香辛料、その辛味成分が利用される辛味性香辛料、及びターメリックやサフランなどその香色が利用される香色味性香辛料等に分けられるが、いろいろな特徴を併せ持つ香辛料も多い。
本発明の辛味増強剤を適用する香辛料は、辛味成分を有する香辛料であれば特に限定されないが、辛味性香辛料が好ましい。通常、辛味とは、痛さと熱さの複合した舌への刺激であり、辛味成分によって引き起こされる口腔内での痛覚を指す。 A spice is a part of a plant body, which is a fruit, a peel, a flower, a bud, a bark, a stem, a leaf, a seed, a root, an underground stem, etc. It is used for the purpose of scenting, deodorizing, seasoning, coloring, etc., and is a general term for those that have flavor and aesthetics, and is roughly divided into herbs that use stems, leaves, and flowers, and spices that use other things. The spice in the present invention is not particularly limited as long as it has a pungent taste, but usually refers to a spice.
Based on the flavor component peculiar to each spice, the spice is mainly a saffron spice in which the saffron component is used, a pungent spice in which the saffron component is used, a pungent spice in which the pungent component is used, and a turmeric. It can be divided into spices with flavors such as saffron and saffron, but many spices have various characteristics.
The spice to which the pungent taste enhancer of the present invention is applied is not particularly limited as long as it is a spice having a pungent component, but a pungent spice is preferable. Pungency is usually a combination of pain and heat that irritates the tongue and refers to the pain sensation in the oral cavity caused by the pungent component.
本発明における辛味性香辛料とは、前記辛味を有するスパイスを指し、辛味成分がバニリルケトン類化合物、カプサイシン類化合物、ピペリン類化合物、サンショオール類化合物、アリシンなどに由来するものが挙げられる。なかでも舌を刺激する自然な辛味増強と辛味持続の観点から、辛味成分がバニリルケトン類化合物、カプサイシン類化合物、ピペリン類化合物、サンショオール類化合物に由来する辛味性香辛料が好ましく、バニリルケトン類化合物、カプサイシン類化合物、ピペリン類化合物に由来する辛味性香辛料がより好ましい。
本発明においては、辛味性香辛料は1種でも2種以上を組み合わせた香辛料であってもよい The pungent spice in the present invention refers to the spice having a pungent taste, and examples thereof include those whose pungent component is derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, sanshool compounds, allicin and the like. Among them, pungent spices derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, and sanshool compounds are preferable, and pungent spices, vanillyl ketone compounds, and capsaicin are preferable from the viewpoint of enhancing the natural pungent taste that stimulates the tongue and sustaining the pungent taste. Pungency spices derived from similar compounds and piperine compounds are more preferred.
In the present invention, the pungent spice may be one kind or a combination of two or more kinds of spices.
本発明においては、辛味性香辛料は1種でも2種以上を組み合わせた香辛料であってもよい The pungent spice in the present invention refers to the spice having a pungent taste, and examples thereof include those whose pungent component is derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, sanshool compounds, allicin and the like. Among them, pungent spices derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, and sanshool compounds are preferable, and pungent spices, vanillyl ketone compounds, and capsaicin are preferable from the viewpoint of enhancing the natural pungent taste that stimulates the tongue and sustaining the pungent taste. Pungency spices derived from similar compounds and piperine compounds are more preferred.
In the present invention, the pungent spice may be one kind or a combination of two or more kinds of spices.
バニリルケトン類化合物の具体例としては、ショウガオール、ジンゲロール、メチルジンゲロール、ジンゲロン、パラドールが挙げられ、バニリルケトン類化合物を含む辛味性香辛料としては、ショウガが挙げられるが、辛味を有していれば特に限定されない。
Specific examples of the vanillyl ketone compound include shogaol, gingerol, methyl gingerol, zingerone, and parador, and the pungent spice containing the vanillyl ketone compound includes ginger, but is particularly limited as long as it has a pungent taste. Not done.
カプサイシン類化合物の具体例としては、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、ホモカプサイシン、ホモジヒドロカプサイシン、ノルカプサイシン、ノルノルカプサイシンが挙げられ、カプサイシン類化合物を含む辛味性香辛料としては、獅子唐辛子、鷹の爪、パプリカ、ハラペーニョ、島唐辛子、タバスコペッパー、プリッキーヌー、ハバネロ、ブートジョロキア、キャロライナ・リーパーが挙げられるが、辛味を有していれば特に限定されない。
Specific examples of capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin, and nornorcapsaicin, and spicy spices containing capsaicin compounds include lion pepper and hawk. Claws, capsaicin, jalapeno, island pepper, tabasco pepper, prickinou, habanero, bootjoroquia, Carolina reaper, but are not particularly limited as long as they have a spicy taste.
ピペリン類化合物の具体例としては、ピペリン、イソピペリン、シャビシン、イソシャビシンが挙げられ、ピペリン類化合物を含む辛味性香辛料としては、黒コショウ、白コショウ、青コショウ及び赤コショウが挙げられるが、辛味を有していれば特に限定されない。
Specific examples of the piperine compound include piperine, isopiperine, chavicine, and isochavicine, and examples of the pungent spice containing the piperine compound include black pepper, white pepper, blue pepper, and red pepper, which have a pungent taste. If so, it is not particularly limited.
サンショオール類化合物の具体例としてはα-サンショオール、β-サンショオールが挙げられ、サンショオール類化合物を含む辛味性香辛料としては、山椒、花椒が挙げられるが、辛味を有していれば特に限定されない。
Specific examples of sanshool compounds include α-sanshool and β-sanshool, and spicy spices containing sanshool compounds include Japanese pepper and Japanese pepper, but they are particularly spicy. Not limited.
アリシンを含む辛味性香辛料としては、ニンニク、タマネギ、長ネギ、ニラ、ラッキョウ、エシャロットが挙げられるが、辛味を有していれば特に限定されない。
Examples of the pungent spice containing allicin include garlic, onion, green onion, garlic, scallions, and shallot, but the spice is not particularly limited as long as it has a pungent taste.
本発明において、「辛味増強」とは、辛味成分を含む製品の辛味をさらに向上させること、及び低下している辛味を通常の辛味またはそれ以上の辛味に引き上げることも包含する概念である。例えば、辛味成分の通常の量に本発明の増強剤を適用した場合に辛味が向上した場合、辛味成分の半量を加えた製品において、全量を加えた製品と同等以上の辛味を感じることができた場合などを辛味増強されたと定義する。
本発明において、「辛味持続」とは、辛味成分を含む製品の辛味を感じる時間を持続させること、及び低下している辛味を通常またはそれ以上に辛味を感じる時間を持続させることを包含する概念である。例えば、辛味成分の通常の量に本発明の増強剤を適用して辛味を感じる時間が持続した場合、辛味成分の半量を加えた製品において、全量を加えた製品と同等以上の時間で辛味を持続することができた場合などを辛味持続されたと定義する。 In the present invention, "pungency enhancement" is a concept including further improving the pungency of a product containing a pungency component and raising the lowered pungency to a normal pungency or a higher pungency. For example, when the pungent taste is improved when the enhancer of the present invention is applied to a normal amount of a pungent ingredient, a product in which half of the pungent ingredient is added can feel the same or higher pungent taste as a product in which the whole amount is added. It is defined as the case where the spiciness is enhanced.
In the present invention, "persistent pungent taste" is a concept including sustaining the pungent taste of a product containing a pungent ingredient and sustaining the pungent taste of a product containing a reduced pungent taste. Is. For example, when the enhancer of the present invention is applied to a normal amount of a pungent ingredient and the pungent taste is sustained for a long time, the product containing half the amount of the pungent ingredient produces the pungent taste in the same time as or longer than the product containing the entire amount. When it can be sustained, it is defined as pungent persistence.
本発明において、「辛味持続」とは、辛味成分を含む製品の辛味を感じる時間を持続させること、及び低下している辛味を通常またはそれ以上に辛味を感じる時間を持続させることを包含する概念である。例えば、辛味成分の通常の量に本発明の増強剤を適用して辛味を感じる時間が持続した場合、辛味成分の半量を加えた製品において、全量を加えた製品と同等以上の時間で辛味を持続することができた場合などを辛味持続されたと定義する。 In the present invention, "pungency enhancement" is a concept including further improving the pungency of a product containing a pungency component and raising the lowered pungency to a normal pungency or a higher pungency. For example, when the pungent taste is improved when the enhancer of the present invention is applied to a normal amount of a pungent ingredient, a product in which half of the pungent ingredient is added can feel the same or higher pungent taste as a product in which the whole amount is added. It is defined as the case where the spiciness is enhanced.
In the present invention, "persistent pungent taste" is a concept including sustaining the pungent taste of a product containing a pungent ingredient and sustaining the pungent taste of a product containing a reduced pungent taste. Is. For example, when the enhancer of the present invention is applied to a normal amount of a pungent ingredient and the pungent taste is sustained for a long time, the product containing half the amount of the pungent ingredient produces the pungent taste in the same time as or longer than the product containing the entire amount. When it can be sustained, it is defined as pungent persistence.
本発明における有効成分の一つである(A)は、N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド(以下(A)と略すときもある)であり、CAS番号:745047-53-4のオキサルアミドである。(A)としては、市販品を利用することも、例えばUS2005/0084506に記載の方法で合成したものを使用することもできる。
(A), which is one of the active ingredients in the present invention, is N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide (also abbreviated as (A) below). There is), and it is an oxalamide of CAS number: 745047-53-4. As (A), a commercially available product may be used, or, for example, a product synthesized by the method described in US2005 / 0084506 may be used.
本発明における別の有効成分である(B)は、ジプロピルジスルフィド、ジメチルトリスルフィド又は両者の組み合わせである(以下(B)と略すときもある)。辛味増強の観点からは両者の組み合わせが好ましい。これらの化合物は、野菜等から自体公知の方法により抽出した抽出物や市販品を用いてもよく、適宜製造して取得したものを用いてもよい。
Another active ingredient (B) in the present invention is dipropyl disulfide, dimethyl trisulfide, or a combination thereof (hereinafter, may be abbreviated as (B)). From the viewpoint of enhancing the pungency, the combination of both is preferable. As these compounds, an extract extracted from vegetables or the like by a method known per se or a commercially available product may be used, or a compound obtained by appropriately producing the compound may be used.
本発明の増強剤における(A)と(B)の含有量(濃度)の重量比は、異風味を感じることなく舌を刺激する自然な辛味増強と辛味持続の観点から、通常1:10-6~103、好ましくは1:10-5~102、より好ましくは1:10-4~101である。
(B)が、ジプロピルジスルフィド(B1)及びジメチルトリスルフィド(B2)の両方を含む場合の含有量(濃度)の重量比(A:B1:B2)は、通常1:10-6~103:10-5~103、好ましくは1:10-5~102:10-4~102、より好ましくは1:10-4~10:10-3~10である。 The weight ratio of the content (concentration) of (A) and (B) in the enhancer of the present invention is usually 1:10 - from the viewpoint of natural enhancement of pungency and persistence of pungency that stimulates the tongue without feeling a strange flavor. It is 6 to 10 3 , preferably 1:10 to 5 to 10 2 , and more preferably 1 to 10 -4 to 10 1 .
When (B) contains both dipropyl disulfide (B1) and dimethyl trisulfide (B2), the weight ratio (A: B1: B2) of the content (concentration) is usually 1:10 -6 to 10 3 . : 10 -5 to 10 3 , preferably 1:10 -5 to 10 2 : 10 -4 to 10 2 , more preferably 1:10 -4 to 10:10 -3 to 10.
(B)が、ジプロピルジスルフィド(B1)及びジメチルトリスルフィド(B2)の両方を含む場合の含有量(濃度)の重量比(A:B1:B2)は、通常1:10-6~103:10-5~103、好ましくは1:10-5~102:10-4~102、より好ましくは1:10-4~10:10-3~10である。 The weight ratio of the content (concentration) of (A) and (B) in the enhancer of the present invention is usually 1:10 - from the viewpoint of natural enhancement of pungency and persistence of pungency that stimulates the tongue without feeling a strange flavor. It is 6 to 10 3 , preferably 1:10 to 5 to 10 2 , and more preferably 1 to 10 -4 to 10 1 .
When (B) contains both dipropyl disulfide (B1) and dimethyl trisulfide (B2), the weight ratio (A: B1: B2) of the content (concentration) is usually 1:10 -6 to 10 3 . : 10 -5 to 10 3 , preferably 1:10 -5 to 10 2 : 10 -4 to 10 2 , more preferably 1:10 -4 to 10:10 -3 to 10.
本発明の増強剤は、辛味性香辛料含有製品に添加するために使用される。
The enhancer of the present invention is used to add to products containing pungent spices.
本発明の増強剤は、香辛料の辛味を効率よく増強するという観点から、乾燥重量に換算した香味性香辛料100重量部に対して、(A)は、通常10-7~10-2重量部、好ましくは10-6~10-3重量部、(B)は、通常10-9~10-3重量部、好ましくは10-8~10-4重量部、より好ましくは10-7~10-5重量部、を辛味性香辛料含有製品に添加するために使用される。
From the viewpoint of efficiently enhancing the spiciness of the spice, the enhancer of the present invention usually has 10-7 to 10-2 parts by weight, based on 100 parts by weight of the flavorful spice converted to dry weight. It is preferably 10-6 to 10-3 parts by weight, and (B) is usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, and more preferably 10-7 to 10-5 parts by weight. By weight, used to add to spicy spice-containing products.
辛味性香辛料含有製品とは、辛味性香辛料など辛味の原因となる成分を含み、(A)及び(B)を適用することができれば特に限定されないが、例えば、食品、飲料、医薬品や医薬部外品などの経口摂取可能な製品又は口腔内で使用される製品が挙げられる。
The pungent spice-containing product contains an ingredient that causes pungent taste such as pungent spice, and is not particularly limited as long as (A) and (B) can be applied. Examples include products that can be taken orally, such as products, or products that are used orally.
本発明において食品は調味料も含む概念であり、例えば、練りニンニク、おろしニンニク、おろしショウガ、練りショウガなどのチューブ入り調味料や瓶詰調味料、カレー粉、カレールー、砂糖や塩等の固体調味料;ドレッシング(例、和風ドレッシング、クリーミードレッシング、シーザードレッシング、フレンチドレッシング等)、ケチャップ、マヨネーズ、たれ、ソース(例、ステーキソース、生姜焼きのたれ、ピザソース、タルタルソース、焼肉のたれ、デミグラスソース、サンバルソース等)等の液体調味料;味噌等の半固体調味料等;コンソメスープ、ポタージュスープ、クリームスープ、カレー、シチュー、トムヤムクン等のスープ類及びその即席粉末食品;炒飯、野菜炒め、焼きそば、回鍋肉、麻婆豆腐、青椒肉絲、干焼蝦仁、肉野菜炒め、ナシゴレン、ミーゴレン、焼きビーフン、炒り卵、きんぴらごぼう、肉炒め等の炒め物;焼き魚、焼き鳥、うなぎ蒲焼、焼き豚、ショウガ焼き、ステーキ、焼肉、すき焼き、ハンバーグ、肉団子、バッソ、焼き野菜、焼きおにぎり、米菓、各種焼き菓子、ピザ、パン等の焼き物;から揚げ、フライ、素揚げ、てんぷら等の各種揚げ物およびそのバッターやパン粉;うどん、冷麦、そうめん、ソバ、中華そば、パスタ、マカロニ、ビーフン、はるさめ及びワンタン等の麺類(フライ麺やノンフライ麺などの即席麺も含む);ハム、ソーセージ等の食肉加工食品;及びこれらの加工品(例、電子レンジ調理用飲食品、レトルト食品、インスタント食品、冷凍食品、乾燥食品等)等;ジンジャー油などの香味油;ゼリー、ババロア及びヨーグルト等のデザート類;かまぼこ、ちくわ等の水産加工食品;チーズ等の酪農製品類;バター、発酵乳、粉乳等の乳製品;アイスクリーム、アイスミルク、ラクトアイス、シャーベット、氷菓等の冷菓類;グミ、キャンディー、ガム、錠菓、ポテトチップスなどのスナック等の菓子類;栄養バー等;及びこれらの加工品(例、電子レンジ調理用飲食品、インスタント食品、冷凍食品、乾燥食品)等が挙げられる。
In the present invention, food is a concept including seasonings, for example, tubed seasonings such as kneaded garlic, grated garlic, grated ginger, and kneaded ginger, bottled seasonings, curry powder, curry roux, and solid seasonings such as sugar and salt; Dressing (eg, Japanese style dressing, creamy dressing, Caesar dressing, French dressing, etc.), ketchup, mayonnaise, sauce, sauce (eg, steak sauce, ginger sauce, pizza sauce, tartar sauce, grilled meat sauce, demiglas sauce, sambal sauce, etc.) ) And other liquid seasonings; semi-solid seasonings such as miso; consomme soup, potage soup, cream soup, curry, stew, tom yam kun and other soups and their instant powdered foods; Roasted fish, roasted chicken, roasted eel, roasted pork, ginger, steak, roasted meat, roasted egg, kinpira gobo, roasted meat, etc. , Sukiyaki, hamburger, meat dumplings, basso, grilled vegetables, grilled rice balls, rice cakes, various baked sweets, pizza, baked goods such as bread; Noodles such as cold wheat, somen, buckwheat, Chinese soba, pasta, macaroni, beefun, harusame and wantan (including instant noodles such as fried noodles and non-fried noodles); processed meat foods such as ham and sausage; and processed products thereof (Eg, food and drink for microwave cooking, retort food, instant food, frozen food, dried food, etc.); Flavor oil such as ginger oil; Desserts such as jelly, bavarois and yogurt; Dairy products such as cheese; Dairy products such as butter, fermented milk, powdered milk; Cold confectionery such as ice cream, ice milk, lacto ice, sherbet, and ice cream; Snacks such as gummy, candy, gum, tablet confectionery, potato chips, etc. Confectionery; nutrition bars and the like; and processed products thereof (eg, food and drink for microwave cooking, instant foods, frozen foods, dried foods) and the like.
また、食品には、一般食品に限られず、栄養補助食品(サプリメント)、栄養機能食品、特定保健用食品等の、いわゆる健康食品や医療用食品も包含される。例えば、上記例示したような食品は、一般食品として提供されてもよいし、健康食品や医療用食品として提供されてもよい。
In addition, foods are not limited to general foods, but also include so-called health foods and medical foods such as dietary supplements, nutritionally functional foods, and foods for specified health use. For example, the foods exemplified above may be provided as general foods, health foods, or medical foods.
飲料としては、ジンジャーエールなどの炭酸飲料、乳飲料、乳酸菌飲料、清涼飲料(果汁入りを含む)、果汁飲料、野菜飲料、野菜・果実飲料、スポーツ飲料、ゼリー飲料、粉末飲料等の飲料類;アルコール飲料;コーヒー飲料;紅茶、ハーブティーなどの茶飲料類;などが挙げられる。
Beverages include carbonated beverages such as ginger ale, milk beverages, lactic acid bacteria beverages, refreshing beverages (including those containing fruit juice), fruit juice beverages, vegetable beverages, vegetable / fruit beverages, sports beverages, jelly beverages, powdered beverages and other beverages; Alcoholic beverages; coffee beverages; tea beverages such as tea and herbal tea; and the like.
医薬品としては、経口摂取可能な製品又は口腔内で使用される製品であれば特に限定されず、例えばビタミン剤、滋養強壮剤、栄養剤、サプリメント、及び各種の医薬製剤を挙げることができる。これらはいずれも形態を問うものではなく散剤、顆粒剤、丸剤、錠剤、液剤、シロップ剤等のいずれであってもよい。なかでも口中で溶解して服用する、口腔内崩壊錠、トローチ、チュアブル錠等が好ましい。
The pharmaceutical product is not particularly limited as long as it is a product that can be ingested orally or is used in the oral cavity, and examples thereof include vitamins, nutritional tonics, nutritional supplements, supplements, and various pharmaceutical preparations. None of these may be in any form, and may be any of powders, granules, pills, tablets, liquids, syrups and the like. Of these, orally disintegrating tablets, troches, chewable tablets and the like, which are dissolved in the mouth and taken, are preferable.
医薬部外品としては、経口摂取可能な製品又は口腔内で使用される製品であれば特に限定されず、例えば、歯磨き粉、チューブ入り歯磨き、液体歯磨きなどの歯磨き剤、口中清涼剤、口臭予防剤、口臭除去剤、洗口剤、うがい剤、栄養ドリンク等が挙げられる。
The non-medicinal product is not particularly limited as long as it is a product that can be taken orally or a product that is used in the oral cavity. , Halitosis remover, mouthwash, mouthwash, nutritional drink, etc.
本発明の辛味増強剤の喫食時の濃度は、辛味性香辛料や辛味性香辛料含有製品の種類にもよって適宜変更されるが、(A)は、通常10-2ppb~102ppb、好ましくは10-1ppb~102ppb、(B)は、通常10-3ppb~10ppb、好ましくは10-2ppb~5ppb、となるように食品又は飲料などの製品中に添加される。
The concentration of the pungent enhancer of the present invention at the time of eating is appropriately changed depending on the type of the pungent spice or the product containing the pungent spice, but (A) is usually 10-2 ppb to 10 2 ppb, preferably 10-2 ppb. 10 -1 ppb to 10 2 ppb, (B) are usually added to products such as foods or beverages to be 10 -3 ppb to 10 ppb, preferably 10 -2- ppb to 5 ppb.
喫食時の濃度とは、調理後の喫食時点での濃度を指すが、加工食品など、喫食前に製品説明書に従って調理される食品にあっては、調理後の濃度を指すことを意図している。また辛味性香辛料含有製品が医薬品や医薬部外品の場合、喫食時の濃度を適用時の濃度と言い換えることもできる。例えば歯磨き剤や洗口剤などの適用時の濃度とは、口腔内使用時又は口腔内に含んだ時の濃度を指す。(A)及び(B)の喫食濃度が上記範囲内であれば、辛味性香辛料含有製品中の辛味を増強することができる。
The concentration at the time of eating refers to the concentration at the time of eating after cooking, but for foods such as processed foods that are cooked according to the product instructions before eating, it is intended to refer to the concentration after cooking. There is. When the pungent spice-containing product is a drug or a quasi-drug, the concentration at the time of eating can be paraphrased as the concentration at the time of application. For example, the concentration at the time of application of a dentifrice or a mouthwash refers to the concentration at the time of use in the oral cavity or when it is contained in the oral cavity. When the eating concentration of (A) and (B) is within the above range, the pungent taste in the pungent spice-containing product can be enhanced.
前記喫食時の濃度は、(A)のN-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミドと(B)のジプロピルジスルフィド(B1)及びジメチルトリスルフィド(B2)を含む場合には、その濃度は各々の濃度を表す。(A)と(B)を含む場合の重量比(A:B)は、通常1:10-6~103、好ましくは1:10-5~102、より好ましくは1:10-4~10である。また(B)が(B1)及び(B2)の両方を含む場合には、重量比(A:B1:B2)は、通常1:10-6~103:10-5~103、好ましくは1:10-5~102:10-4~102、より好ましくは1:10-4~10:10-3~10である。両者の重量比が上記範囲内であることにより、辛味をより増強することができる。
The concentrations at the time of eating were N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide of (A) and dipropyl disulfide (B1) and dimethyl of (B). When trisulfide (B2) is contained, its concentration represents each concentration. When (A) and (B) are included, the weight ratio (A: B) is usually 1:10 -6 to 10 3 , preferably 1:10 -5 to 102, and more preferably 1:10 -4 to. It is 10. When (B) contains both (B1) and (B2), the weight ratio (A: B1: B2) is usually 1:10 -6 to 10 3 : 10-5 to 10 3 , preferably. It is 1:10 -5 to 10 2 : 10 -4 to 10 2 , more preferably 1:10 -4 to 10:10 -3 to 10. When the weight ratio of the two is within the above range, the pungent taste can be further enhanced.
本発明の辛味増強剤に含有される上記化合物の概念には、当該化合物と水溶液中で平衡関係にあり容易に相互変換し得る構造を有するもの(例えば、互変異性体、イオン化体等)が包含され、また両者の混合物も包含される。
The concept of the above compound contained in the spiciness enhancer of the present invention includes a compound having an equilibrium relationship with the compound in an aqueous solution and having a structure capable of easily mutual conversion (for example, a tautomer, an ionized body, etc.). It is included, and a mixture of both is also included.
本発明の辛味増強剤は、(A)及び(B)を適宜添加及び混合することにより製造することができる。(A)及び(B)を添加する順序や間隔は特に制限されず、使用目的に応じて適宜設定することができる。
The pungency enhancer of the present invention can be produced by appropriately adding and mixing (A) and (B). The order and intervals of adding (A) and (B) are not particularly limited, and can be appropriately set according to the purpose of use.
本発明の辛味増強剤は、(A)及び(B)のみ、又は「その他の成分」を加えて、食品製造等の分野において慣用の方法により製造することができる。
The pungent taste enhancer of the present invention can be produced by a method commonly used in fields such as food production by adding only (A) and (B) or "other ingredients".
「その他の成分」として、本発明の効果を損なわない範囲であれば特には限定されないが、例えば、エタノール、グリセリン、プロピレングリコールなどのアルコール類、炭化水素類、フェノール類、アルデヒド類、ケトン類、エーテル類、カルボン酸類などの酸類(アラニン、グルタミン酸、グリシン、アルギニン等のアミノ酸類およびその塩;酢酸、クエン酸、酒石酸等の有機酸類およびその塩);ラクトン類、エステル類、カルボン酸類、フラン化合物、フラノン類、含窒素・含硫黄化合物類;蛋白質、ペプチド;食塩、塩化ナトリウム、塩化カリウム等の無機塩類;難消化性デキストリン等の食物繊維;砂糖、蜂蜜、メープルシロップ、スクロース、グルコース、フルクトース、異性化糖、オリゴ糖、澱粉、デキストリン、マルトデキストリン、シクロデキストリン等の糖類;キシリトール、エリスリトール等の糖アルコール類;高甘味度甘味料;イノシン酸、グアニル酸、キサンチル酸等の核酸類およびその塩;pH緩衝剤、賦形剤、増量剤、香料、二酸化ケイ素、酵母菌体や各種の粉末エキス類、水、各種動植物の油、固形脂及び抽出物等が挙げられる。
「その他の成分」としては、1種の成分を用いてもよく、2種またはそれ以上の成分を組み合わせて用いてもよい。 The "other components" are not particularly limited as long as they do not impair the effects of the present invention, but are, for example, alcohols such as ethanol, glycerin and propylene glycol, hydrocarbons, phenols, aldehydes and ketones. Acids such as ethers and carboxylic acids (amino acids such as alanine, glutamic acid, glycine and arginine and their salts; organic acids such as acetic acid, citric acid and tartrate and salts thereof); lactones, esters, carboxylic acids and furan compounds , Furanones, nitrogen-containing / sulfur-containing compounds; proteins, peptides; inorganic salts such as salt, sodium chloride, potassium chloride; dietary fibers such as indigestible dextrin; sugar, honey, maple syrup, sucrose, glucose, fructose, Sugars such as isomerized sugars, oligosaccharides, starches, dextrins, maltodextrins, cyclodextrins; sugar alcohols such as xylitol and erythritol; high sweetness sweeteners; nucleic acids such as inosynic acid, guanylic acid and xanthyl acid and salts thereof. Includes pH buffers, excipients, bulking agents, fragrances, dextrins, yeast cells and various powder extracts, water, various animal and plant oils, solid fats and extracts.
As the "other component", one kind of component may be used, or two or more kinds of components may be used in combination.
「その他の成分」としては、1種の成分を用いてもよく、2種またはそれ以上の成分を組み合わせて用いてもよい。 The "other components" are not particularly limited as long as they do not impair the effects of the present invention, but are, for example, alcohols such as ethanol, glycerin and propylene glycol, hydrocarbons, phenols, aldehydes and ketones. Acids such as ethers and carboxylic acids (amino acids such as alanine, glutamic acid, glycine and arginine and their salts; organic acids such as acetic acid, citric acid and tartrate and salts thereof); lactones, esters, carboxylic acids and furan compounds , Furanones, nitrogen-containing / sulfur-containing compounds; proteins, peptides; inorganic salts such as salt, sodium chloride, potassium chloride; dietary fibers such as indigestible dextrin; sugar, honey, maple syrup, sucrose, glucose, fructose, Sugars such as isomerized sugars, oligosaccharides, starches, dextrins, maltodextrins, cyclodextrins; sugar alcohols such as xylitol and erythritol; high sweetness sweeteners; nucleic acids such as inosynic acid, guanylic acid and xanthyl acid and salts thereof. Includes pH buffers, excipients, bulking agents, fragrances, dextrins, yeast cells and various powder extracts, water, various animal and plant oils, solid fats and extracts.
As the "other component", one kind of component may be used, or two or more kinds of components may be used in combination.
また辛味の付与効果を高めるために、食品分野や香料分野において通常使用される、アルコール類、炭化水素類、フェノール類、アルデヒド類、ケトン類、エーテル類、酸類、ラクトン類、エステル類、フラン化合物、フラノン類、含窒素・含硫黄化合物類を合わせて使用してもよい。なかでも、アルデヒド類及びフラン化合物が好ましく、2-メチル-2-ペンテナールや2-ペンチルフラン、2-メチル-3-メチルチオフラン、ベンズアルデヒドメチルアセタール、3-ペンテンー2-オンがより好ましく使用される。
In addition, alcohols, hydrocarbons, phenols, aldehydes, ketones, ethers, acids, lactones, esters, and furan compounds that are usually used in the food and fragrance fields to enhance the effect of imparting spiciness. , Phenols, nitrogen-containing / sulfur-containing compounds may be used together. Of these, aldehydes and furan compounds are preferable, and 2-methyl-2-pentenal, 2-pentylfuran, 2-methyl-3-methylthiofuran, benzaldehydemethylacetal, and 3-penten-2-one are more preferably used.
本発明の辛味増強剤の形態は、特に制限されないが、上記製品に添加しやすい形態であり、粉状、顆粒状、液状、シロップ状、ゼリー状が挙げられる。製剤化は常法により行うことができる。
The form of the pungent taste enhancer of the present invention is not particularly limited, but is a form that can be easily added to the above products, and examples thereof include powder, granule, liquid, syrup, and jelly. The formulation can be carried out by a conventional method.
本発明の別の態様としては、(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加する工程を含む辛味性香辛料含有製品の製造方法が挙げられる。
In another aspect of the present invention, (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. Examples thereof include a method for producing a pungent spice-containing product, which comprises a step of adding at least one selected from the group consisting of.
本発明の方法において、(A)及び(B)の辛味性香辛料含有製品に対する添加量は、対象とする製品や含まれる香辛料の種類等によって適宜調整することが可能である。
具体的には、辛味性香辛料含有製品の総重量に対し、添加濃度は、(A)は、通常10-2ppb~102ppb、好ましくは10-1ppb~102ppb、(B)は、通常10-3ppb~10ppb、好ましくは10-2ppb~5ppb、上記範囲内であると辛味増強効果を得ることができる。 In the method of the present invention, the amount of (A) and (B) added to the pungent spice-containing product can be appropriately adjusted depending on the target product, the type of spice contained, and the like.
Specifically, with respect to the total weight of the pungent spice-containing product, the addition concentration is usually 10-2 ppb to 102 ppb, preferably 10 -1 ppb to 102 ppb, ( B ). , Usually 10 -3 ppb to 10 ppb, preferably 10 -2- ppb to 5 ppb, and within the above range, the pungent taste enhancing effect can be obtained.
具体的には、辛味性香辛料含有製品の総重量に対し、添加濃度は、(A)は、通常10-2ppb~102ppb、好ましくは10-1ppb~102ppb、(B)は、通常10-3ppb~10ppb、好ましくは10-2ppb~5ppb、上記範囲内であると辛味増強効果を得ることができる。 In the method of the present invention, the amount of (A) and (B) added to the pungent spice-containing product can be appropriately adjusted depending on the target product, the type of spice contained, and the like.
Specifically, with respect to the total weight of the pungent spice-containing product, the addition concentration is usually 10-2 ppb to 102 ppb, preferably 10 -1 ppb to 102 ppb, ( B ). , Usually 10 -3 ppb to 10 ppb, preferably 10 -2- ppb to 5 ppb, and within the above range, the pungent taste enhancing effect can be obtained.
本発明の方法において、(A)及び(B)の香味性香辛料に対する添加割合は、香辛料の種類や辛味の程度によって適宜調整することが可能である。
具体的には、乾燥重量に換算した辛味性香辛料100重量部に対して、(A)は通常10-7~10-2重量部、好ましくは10-6~10-3重量部(B)は、通常10-9~10-3重量部、好ましくは10-8~10-4重量部、より好ましくは10-7~10-5重量部、を添加することができる。上記範囲内であれば、効率よく辛味増強効果を得ることができる。 In the method of the present invention, the addition ratio of (A) and (B) to the flavoring spice can be appropriately adjusted depending on the type of spice and the degree of pungency.
Specifically, with respect to 100 parts by weight of the pungent spice converted to dry weight, (A) is usually 10-7 to 10-2 parts by weight, preferably 10-6 to 10-3 parts by weight (B). , Usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, more preferably 10-7 to 10-5 parts by weight. Within the above range, the pungent taste enhancing effect can be efficiently obtained.
具体的には、乾燥重量に換算した辛味性香辛料100重量部に対して、(A)は通常10-7~10-2重量部、好ましくは10-6~10-3重量部(B)は、通常10-9~10-3重量部、好ましくは10-8~10-4重量部、より好ましくは10-7~10-5重量部、を添加することができる。上記範囲内であれば、効率よく辛味増強効果を得ることができる。 In the method of the present invention, the addition ratio of (A) and (B) to the flavoring spice can be appropriately adjusted depending on the type of spice and the degree of pungency.
Specifically, with respect to 100 parts by weight of the pungent spice converted to dry weight, (A) is usually 10-7 to 10-2 parts by weight, preferably 10-6 to 10-3 parts by weight (B). , Usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, more preferably 10-7 to 10-5 parts by weight. Within the above range, the pungent taste enhancing effect can be efficiently obtained.
本発明において辛味性香辛料含有製品は、辛味性香辛料が含まれていれば特に限定されないが、好ましくは辛味が向上(増強)された食品又は飲料である。
具体的には、本発明における辛味性香辛料含有製品に含有される辛味性香辛料は、製品や香辛料の種類に応じて適宜設定することができるが、乾燥重量に換算した香辛料の濃度は、通常10ppm~5%、好ましくは100ppm~3%、より好ましくは1000ppm~1%である。具体的な食品又は飲料は既述に準ずる。 In the present invention, the pungent spice-containing product is not particularly limited as long as it contains a pungent spice, but is preferably a food or beverage having an improved (enhanced) pungent taste.
Specifically, the pungent spice contained in the pungent spice-containing product in the present invention can be appropriately set according to the type of product and spice, but the concentration of the spice converted to dry weight is usually 10 ppm. It is -5%, preferably 100 ppm to 3%, and more preferably 1000 ppm to 1%. Specific foods or beverages are in accordance with the above.
具体的には、本発明における辛味性香辛料含有製品に含有される辛味性香辛料は、製品や香辛料の種類に応じて適宜設定することができるが、乾燥重量に換算した香辛料の濃度は、通常10ppm~5%、好ましくは100ppm~3%、より好ましくは1000ppm~1%である。具体的な食品又は飲料は既述に準ずる。 In the present invention, the pungent spice-containing product is not particularly limited as long as it contains a pungent spice, but is preferably a food or beverage having an improved (enhanced) pungent taste.
Specifically, the pungent spice contained in the pungent spice-containing product in the present invention can be appropriately set according to the type of product and spice, but the concentration of the spice converted to dry weight is usually 10 ppm. It is -5%, preferably 100 ppm to 3%, and more preferably 1000 ppm to 1%. Specific foods or beverages are in accordance with the above.
本発明の方法における、(A)及び(B)を辛味性香辛料含有製品に添加及び混合する方法及び条件は特に限定されず、当該製品の種類や形態等に応じて適宜設定することができる。本発明における(A)及び(B)を全て混合した上で当該製品に添加してもよく、あるいは(A)及び(B)を個別に製品に添加してもよい。
The method and conditions for adding and mixing (A) and (B) to the pungent spice-containing product in the method of the present invention are not particularly limited, and can be appropriately set according to the type and form of the product. (A) and (B) in the present invention may be mixed and added to the product, or (A) and (B) may be added to the product individually.
本発明における(A)及び(B)は、製品の製造中のみならず、製品の製造後にも添加することができる。
(A) and (B) in the present invention can be added not only during the manufacture of the product but also after the manufacture of the product.
添加する化合物の種類、組合せ、重量比等はいずれも既述に準じ、添加する化合物の順序及び間隔は、特に制限されない。
The types, combinations, weight ratios, etc. of the compounds to be added are all the same as described above, and the order and intervals of the compounds to be added are not particularly limited.
本発明の製造方法により製造される辛味性香辛料含有製品も本発明の別の態様である(本発明の製品とも称する)。すなわち本発明の製品は、(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを含有する辛味性香辛料含有製品であって、後述の濃度で辛味性香辛料、(A)及び(B)を含有する。
A pungent spice-containing product produced by the production method of the present invention is another aspect of the present invention (also referred to as a product of the present invention). That is, the product of the present invention comprises (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice-containing product containing at least one selected from the group, which contains the pungent spices, (A) and (B) at the concentrations described below.
本発明の製品は、辛味性香辛料、(A)及び(B)を、上記喫食時の濃度になるように調製しうる製品又は上記喫食時の濃度で含む製品であり、辛味が増強された製品である。
The product of the present invention is a product that can be prepared to have a pungent spice, (A) and (B) so as to have the above-mentioned concentration at the time of eating, or a product containing the above-mentioned concentration at the time of eating, and has an enhanced pungent taste. Is.
本発明における(A)及び(B)が辛味性香辛料含有製品に含有される場合、乾燥重量に換算した香辛料ならびに(A)及び(B)の含有量は製品の種類に応じて適宜設定することができる。例えば、以下の濃度で含有される:
香辛料:通常10ppm~5%、好ましくは100ppm~3%、より好ましくは1000ppm~1%、
(A):通常10-2ppb~102ppb、好ましくは10-1ppb~102ppb、
(B):通常10-3ppb~10ppb、好ましくは10-2ppb~5ppb。 When (A) and (B) in the present invention are contained in a product containing spices, the spices converted to dry weight and the contents of (A) and (B) should be appropriately set according to the type of product. Can be done. For example, it is contained in the following concentrations:
Spices: usually 10 ppm to 5%, preferably 100 ppm to 3%, more preferably 1000 ppm to 1%,
(A): Usually 10-2 ppb to 10 2 ppb, preferably 10 -1 ppb to 10 2 ppb,
(B): Usually 10 -3 ppb to 10 ppb, preferably 10 -2 ppb to 5 ppb.
香辛料:通常10ppm~5%、好ましくは100ppm~3%、より好ましくは1000ppm~1%、
(A):通常10-2ppb~102ppb、好ましくは10-1ppb~102ppb、
(B):通常10-3ppb~10ppb、好ましくは10-2ppb~5ppb。 When (A) and (B) in the present invention are contained in a product containing spices, the spices converted to dry weight and the contents of (A) and (B) should be appropriately set according to the type of product. Can be done. For example, it is contained in the following concentrations:
Spices: usually 10 ppm to 5%, preferably 100 ppm to 3%, more preferably 1000 ppm to 1%,
(A): Usually 10-2 ppb to 10 2 ppb, preferably 10 -1 ppb to 10 2 ppb,
(B): Usually 10 -3 ppb to 10 ppb, preferably 10 -2 ppb to 5 ppb.
上記(A)及び(B)の製品中の含量は、自体公知の方法で測定することができる。例えばガスクロマトグラフ-質量分析装置を用いてSPME(Solid Phase Micro Extraction)法などのヘッドスペース分析法あるいは溶剤抽出などによる直接注入法によって測定することができる。また、必要に応じて抽出した成分に濃縮などの前処理を行うことも可能である。
具体的には、例えば測定試料5mlを20mlのバイアル瓶に密封して50℃に加温しながらSPMEファイバー(50/30μm、DVB/CAR/PDMS 57298-U:Gray)をヘッドスペース部分に60分間曝露し成分を吸着・濃縮した後にガスクロマトグラフに導入することにより測定することができる。 The contents of the above (A) and (B) in the product can be measured by a method known per se. For example, it can be measured by a headspace analysis method such as SPME (Solid Phase MicroExtraction) method using a gas chromatograph-mass spectrometer, or a direct injection method by solvent extraction or the like. It is also possible to perform pretreatment such as concentration on the extracted components as needed.
Specifically, for example, SPME fiber (50/30 μm, DVB / CAR / PDMS 57298-U: Gray) is placed in the headspace portion for 60 minutes while sealing 5 ml of the measurement sample in a 20 ml vial and heating to 50 ° C. It can be measured by exposing and adsorbing and concentrating the components and then introducing them into a gas chromatograph.
具体的には、例えば測定試料5mlを20mlのバイアル瓶に密封して50℃に加温しながらSPMEファイバー(50/30μm、DVB/CAR/PDMS 57298-U:Gray)をヘッドスペース部分に60分間曝露し成分を吸着・濃縮した後にガスクロマトグラフに導入することにより測定することができる。 The contents of the above (A) and (B) in the product can be measured by a method known per se. For example, it can be measured by a headspace analysis method such as SPME (Solid Phase MicroExtraction) method using a gas chromatograph-mass spectrometer, or a direct injection method by solvent extraction or the like. It is also possible to perform pretreatment such as concentration on the extracted components as needed.
Specifically, for example, SPME fiber (50/30 μm, DVB / CAR / PDMS 57298-U: Gray) is placed in the headspace portion for 60 minutes while sealing 5 ml of the measurement sample in a 20 ml vial and heating to 50 ° C. It can be measured by exposing and adsorbing and concentrating the components and then introducing them into a gas chromatograph.
本発明の別の態様としては、(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加することを特徴とする、辛味性香辛料の辛味増強方法が挙げられる。
In another aspect of the present invention, (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for enhancing the pungent taste of a pungent spice, which comprises adding at least one selected from the group consisting of.
本発明の辛味増強方法においては、効率的に辛味を増強させるという観点から、乾燥重量に換算した辛味性香辛料100重量部に対して、(A)は、通常10-7~10-2重量部、好ましくは10-6~10-3重量部、(B)は、通常10-9~10-3重量部、好ましくは10-8~10-4重量部、より好ましくは10-7~10-5重量部を添加する。
In the pungent taste enhancing method of the present invention, from the viewpoint of efficiently enhancing the pungent taste, (A) is usually 10-7 to 10-2 parts by weight with respect to 100 parts by weight of the pungent spice converted to dry weight. , Preferably 10-6 to 10-3 parts by weight, (B) is usually 10-9 to 10-3 parts by weight, preferably 10-8 to 10-4 parts by weight, more preferably 10-7 to 10-. Add 5 parts by weight.
(B)としては、ジプロピルジスルフィド、ジメチルトリスルフィド又は両者の混合物が挙げられるが、香辛料の使用量を削減するという観点からは、ジプロピルジスルフィド及びジメチルトリスルフィドの両方を添加するのが好ましい。
Examples of (B) include dipropyl disulfide, dimethyl trisulfide, or a mixture of both, but from the viewpoint of reducing the amount of spices used, it is preferable to add both dipropyl disulfide and dimethyl trisulfide.
化合物の重量比、辛味性香辛料の種類、定義や好適範囲等は既述に準じる。
The weight ratio of the compound, the type of pungent spice, the definition and the suitable range, etc. are as described above.
本発明の別の態様としては、(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加することを特徴とする、辛味性香辛料の辛味持続方法が挙げられる。
In another aspect of the present invention, (A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. Examples thereof include a method for sustaining the pungent taste of a pungent spice, which comprises adding at least one selected from the group consisting of.
化合物の重量比、辛味性香辛料の種類、定義や好適範囲等は既述に準じる。
The weight ratio of the compound, the type of pungent spice, the definition and the suitable range, etc. are as described above.
以下、実施例により本発明をさらに詳細に説明するが、本発明の実施範囲はこれらの例によってなんら限定されるものではない。尚、本明細書において、「%」、「ppm」及び「ppb」と記載されている場合は、特に断りのない限りそれぞれ「重量%」「重量ppm」及び「重量ppb」を意味する。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of implementation of the present invention is not limited to these examples. In addition, when it is described as "%", "ppm" and "ppb" in this specification, it means "weight%", "weight ppm" and "weight ppb", respectively, unless otherwise specified.
(試料調製方法)
成分混合試料は、以下の各成分を市水で希釈し、10ppm溶液を調製した。
(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド:セノミクス社製
(B1)ジプロピルジスルフィド:シグマアルドリッチ社製
(B2)ジメチルトリスルフィド:シグマアルドリッチ社製 (Sample preparation method)
For the component mixed sample, each of the following components was diluted with city water to prepare a 10 ppm solution.
(A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide: Senomics (B1) Dipropyl disulfide: Sigma-Aldrich (B2) Dimethyltrisulfide : Made by Sigma-Aldrich
成分混合試料は、以下の各成分を市水で希釈し、10ppm溶液を調製した。
(A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド:セノミクス社製
(B1)ジプロピルジスルフィド:シグマアルドリッチ社製
(B2)ジメチルトリスルフィド:シグマアルドリッチ社製 (Sample preparation method)
For the component mixed sample, each of the following components was diluted with city water to prepare a 10 ppm solution.
(A) N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide: Senomics (B1) Dipropyl disulfide: Sigma-Aldrich (B2) Dimethyltrisulfide : Made by Sigma-Aldrich
<ジンジャーへの添加効果>
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に市販のショウガペーストを1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、ジンジャーが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to ginger>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving commercially available ginger paste in 0.5% salt in boiling water so as to be 1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of ginger's pungent stimulus was compared with the negative control.
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に市販のショウガペーストを1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、ジンジャーが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to ginger>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving commercially available ginger paste in 0.5% salt in boiling water so as to be 1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of ginger's pungent stimulus was compared with the negative control.
評価基準は、ショウガペースト1%(=ネガティブコントロール)の辛味を0、ショウガペースト2%の辛味を10として、対応する辛さを評点とした。すなわち、評点1:ショウガペースト1.1%の辛味、評点2:1.2%の辛味、評点3:1.3%の辛味、評点4:1.4%の辛味、評点5:1.5%の辛味、評点6:1.6%の辛味、評点7:1.7%の辛味、評点8:1.8%の辛味、評点9:1.9%の辛味に相当するとして評価した。
結果を表1に示す。 The evaluation criteria were 0 for the pungent taste of 1% ginger paste (= negative control) and 10 for the pungent taste of 2% ginger paste, and the corresponding spiciness was used as a score. That is, score 1: ginger paste 1.1% pungent, score 2: 1.2% pungent, scoring 3: 1.3% pungent, scoring 4: 1.4% pungent, scoring 5: 1.5. It was evaluated as corresponding to a pungent taste of%, a pungent taste of 6: 1.6%, a pungent taste of 7: 1.7%, a pungent taste of 8: 1.8%, and a pungent taste of 9: 1.9%.
The results are shown in Table 1.
結果を表1に示す。 The evaluation criteria were 0 for the pungent taste of 1% ginger paste (= negative control) and 10 for the pungent taste of 2% ginger paste, and the corresponding spiciness was used as a score. That is, score 1: ginger paste 1.1% pungent, score 2: 1.2% pungent, scoring 3: 1.3% pungent, scoring 4: 1.4% pungent, scoring 5: 1.5. It was evaluated as corresponding to a pungent taste of%, a pungent taste of 6: 1.6%, a pungent taste of 7: 1.7%, a pungent taste of 8: 1.8%, and a pungent taste of 9: 1.9%.
The results are shown in Table 1.
ジンジャーにおいて、(A)及び(B)の組み合わせによる相乗効果が認められた。
In ginger, a synergistic effect was observed by the combination of (A) and (B).
<チリへの添加効果>
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるチリパウダー原料を0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、チリが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to dust>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving the chili powder raw material generally used for 0.5% salt in boiling water so as to be 0.1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of Chile was used as the score in comparison with the negative control.
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるチリパウダー原料を0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、チリが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to dust>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving the chili powder raw material generally used for 0.5% salt in boiling water so as to be 0.1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of Chile was used as the score in comparison with the negative control.
評価基準は、チリパウダー0.1%(=ネガティブコントロール)の辛味を0、チリパウダー0.2%の辛味を10として、対応する辛さを評点とした。すなわち、評点1:チリパウダー0.1%の辛味、評点2:0.12%の辛味、評点3:0.13%の辛味、評点4:0.14%の辛味、評点5:0.15%の辛味、評点6:0.16%の辛味、評点7:0.17%の辛味、評点8:0.18%の辛味、評点9:0.19%の辛味に相当するとして評価した。
結果を表2に示す。 The evaluation criteria were 0 for the pungent taste of 0.1% chili powder (= negative control) and 10 for the pungent taste of 0.2% chili powder, and the corresponding spiciness was used as a score. That is, score 1: chili powder 0.1% pungent, score 2: 0.12% pungent, scoring 3: 0.13% pungent, scoring 4: 0.14% pungent, scoring 5: 0.15. It was evaluated as corresponding to the pungent taste of%, the pungent taste of 6: 0.16%, the pungent taste of 7: 0.17%, the pungent taste of 8: 0.18%, and the pungent taste of 9: 0.19%.
The results are shown in Table 2.
結果を表2に示す。 The evaluation criteria were 0 for the pungent taste of 0.1% chili powder (= negative control) and 10 for the pungent taste of 0.2% chili powder, and the corresponding spiciness was used as a score. That is, score 1: chili powder 0.1% pungent, score 2: 0.12% pungent, scoring 3: 0.13% pungent, scoring 4: 0.14% pungent, scoring 5: 0.15. It was evaluated as corresponding to the pungent taste of%, the pungent taste of 6: 0.16%, the pungent taste of 7: 0.17%, the pungent taste of 8: 0.18%, and the pungent taste of 9: 0.19%.
The results are shown in Table 2.
チリにおいて、(A)及び(B)の組み合わせによる相乗効果が認められた。
In Chile, a synergistic effect was observed by the combination of (A) and (B).
<ペッパーへの添加効果>
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるホワイトペッパーを0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、ペッパーが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to pepper>
As a sample with a weak pungency (negative control), a solution prepared by dissolving white pepper, which is generally used for 0.5% salt, in boiling water so as to be 0.1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of pepper compared with the negative control was used as the score.
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるホワイトペッパーを0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)200μLを添加後、よく撹拌し、0.02ppm試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、ペッパーが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Effect of addition to pepper>
As a sample with a weak pungency (negative control), a solution prepared by dissolving white pepper, which is generally used for 0.5% salt, in boiling water so as to be 0.1%.
For the evaluation of the components, 200 μL of (A) (10 ppm) was added to 100 mL of the negative control and then stirred well to prepare a 0.02 ppm sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of pepper compared with the negative control was used as the score.
評価基準は、ペッパー0.1%(=ネガティブコントロール)の辛味を0、ペッパー0.2%の辛味を10として、対応する辛さを評点とした。すなわち、評点1:ペッパー0.11%の辛味、評点2:0.12%の辛味、評点3:0.13%の辛味、評点4:0.14%の辛味、評点5:0.15%の辛味、評点6:0.16%の辛味、評点7:0.17%の辛味、評点8:0.18%の辛味、評点9:0.19%の辛味に相当するとして評価した。
結果を表3に示す。 The evaluation criteria were 0 for the pungent taste of 0.1% pepper (= negative control) and 10 for the pungent taste of 0.2% pepper, and the corresponding spiciness was used as a score. That is, a score of 1: pepper 0.11% pungent, a score of 2: 0.12% of pungent, a score of 3: 0.13% of pungent, a score of 4: 0.14% of pungent, and a score of 5: 0.15%. The pungent taste was evaluated as corresponding to the pungent taste of 6: 0.16%, the pungent taste of 7: 0.17%, the pungent taste of 8: 0.18%, and the pungent taste of 9: 0.19%.
The results are shown in Table 3.
結果を表3に示す。 The evaluation criteria were 0 for the pungent taste of 0.1% pepper (= negative control) and 10 for the pungent taste of 0.2% pepper, and the corresponding spiciness was used as a score. That is, a score of 1: pepper 0.11% pungent, a score of 2: 0.12% of pungent, a score of 3: 0.13% of pungent, a score of 4: 0.14% of pungent, and a score of 5: 0.15%. The pungent taste was evaluated as corresponding to the pungent taste of 6: 0.16%, the pungent taste of 7: 0.17%, the pungent taste of 8: 0.18%, and the pungent taste of 9: 0.19%.
The results are shown in Table 3.
ペッパーにおいて、(A)及び(B)の組み合わせによる相乗効果が認められた。
In pepper, a synergistic effect was observed by the combination of (A) and (B).
<比率での濃度範囲検証>
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるチリパウダー原料を0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)100μLを添加、よく撹拌し、10ppb試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、チリが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Concentration range verification by ratio>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving the chili powder raw material generally used for 0.5% salt in boiling water so as to be 0.1%.
For the evaluation of the components, 100 μL of (A) (10 ppm) was added to 100 mL of the negative control and stirred well to prepare a 10 ppb sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of Chile was used as the score in comparison with the negative control.
辛味が弱いサンプル(ネガティブコントロール)として、食塩0.5%に一般的に使用されるチリパウダー原料を0.1%となるように熱湯で溶いた溶液を調製した。
成分の評価は、ネガティブコントロール100mLに、(A)(10ppm)100μLを添加、よく撹拌し、10ppb試料を調製し行った。同様に各喫食濃度の試料を調製し評価した。
官能評価は、専門のパネラー3名で行い、チリが有する辛味の刺激について、ネガティブコントロールと比較して評価の平均を評点とした。 <Concentration range verification by ratio>
As a sample with a weak pungent taste (negative control), a solution prepared by dissolving the chili powder raw material generally used for 0.5% salt in boiling water so as to be 0.1%.
For the evaluation of the components, 100 μL of (A) (10 ppm) was added to 100 mL of the negative control and stirred well to prepare a 10 ppb sample. Similarly, samples of each eating concentration were prepared and evaluated.
The sensory evaluation was performed by three specialized panelists, and the average of the evaluations of the pungent stimulus of Chile was used as the score in comparison with the negative control.
評価基準はチリパウダー0.1%(=ネガティブコントロール)の辛味を0、チリパウダー0.2%の辛味を10として、対応する辛さを評点とした。すなわち、評点1:チリパウダーの0.11%の辛味、評点2:0.12%の辛味、評点3:0.13%の辛味、評点4:0.14%の辛味、評点5:0.15%の辛味、評点6:0.16%の辛味、評点7:0.17%の辛味、評点8:0.18%の辛味、評点9:0.19%の辛味に相当するとして評価した。
結果は、表4~6に示す。 The evaluation criteria were 0 for the pungent taste of chili powder 0.1% (= negative control) and 10 for the pungent taste of 0.2% chili powder, and the corresponding spiciness was given as a score. That is, a score of 1: 0.11% pungent taste of chili powder, a score of 2: 0.12% pungent taste, a score of 3: 0.13% pungent taste, a score of 4: 0.14% pungent taste, and a score of 5: 0. It was evaluated as equivalent to 15% pungency, 6: 0.16% pungency, 7: 0.17% pungency, 8: 0.18% pungency, and 9: 0.19% pungency. ..
The results are shown in Tables 4-6.
結果は、表4~6に示す。 The evaluation criteria were 0 for the pungent taste of chili powder 0.1% (= negative control) and 10 for the pungent taste of 0.2% chili powder, and the corresponding spiciness was given as a score. That is, a score of 1: 0.11% pungent taste of chili powder, a score of 2: 0.12% pungent taste, a score of 3: 0.13% pungent taste, a score of 4: 0.14% pungent taste, and a score of 5: 0. It was evaluated as equivalent to 15% pungency, 6: 0.16% pungency, 7: 0.17% pungency, 8: 0.18% pungency, and 9: 0.19% pungency. ..
The results are shown in Tables 4-6.
N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミドとジメチルトリスルフィドの重量比が、1:10-5~103の組成物において、辛味増強の相乗効果を認めた。
Pungency enhancement in compositions with a weight ratio of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide to dimethyltrisulfide of 1 : 10-5 to 10-3. The synergistic effect of was recognized.
N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミドとジプロピルジスルフィドの重量比が、1:10-6~103の組成物において、辛味増強の相乗効果を認めた。
Pungency enhancement in compositions with a weight ratio of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide to dipropyl disulfide of 1:10 -6 to 10 3 The synergistic effect of was recognized.
N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミドとジメチルトリスルフィドとジプロピルジスルフィドの重量比が、1:10-5~103:10-6~103の組成物において、辛味増強の相乗効果を認めた。
The weight ratio of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, dimethyl trisulfide and dipropyl disulfide is 1:10 -5 to 10 3 : 10- In the compositions of 6 to 103, a synergistic effect of enhancing pungency was observed.
本発明によれば、飲食品等に含まれる辛味を効果的かつ経済的に増強しうる組成物が提供される。よって、本発明は辛味を含む製品の分野において特に有用である。
According to the present invention, there is provided a composition capable of effectively and economically enhancing the pungent taste contained in foods and drinks. Therefore, the present invention is particularly useful in the field of products containing pungency.
本出願は日本で出願された特願2020-216064を基礎としており、その内容は本明細書に全て包含されるものである。
This application is based on Japanese Patent Application No. 2020-216064, the contents of which are all included in the present specification.
Claims (17)
- (A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを有効成分として含む、辛味性香辛料の辛味増強剤。 (A) At least one selected from the group consisting of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice enhancer containing one as an active ingredient.
- (B)がジプロピルジスルフィド及びジメチルトリスルフィドである請求項1に記載の辛味増強剤。 The pungency enhancer according to claim 1, wherein (B) is dipropyl disulfide and dimethyl trisulfide.
- 辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、請求項1又は2に記載の辛味増強剤。 The pungent taste enhancer according to claim 1 or 2, wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
- (A)と(B)の重量比が1:10-6~103である、請求項1~3のいずれか1項に記載の辛味増強剤。 The pungency enhancer according to any one of claims 1 to 3 , wherein the weight ratio of (A) to (B) is 1:10 -6 to 103.
- 辛味性香辛料含有製品に添加するための請求項1~4のいずれか1項に記載の辛味増強剤。 The pungent taste enhancer according to any one of claims 1 to 4, which is to be added to a product containing a pungent spice.
- 辛味性香辛料含有製品が、食品、飲料、医薬品又は医薬部外品である請求項5に記載の辛味増強剤。 The pungent taste enhancer according to claim 5, wherein the product containing a pungent spice is a food, a beverage, a pharmaceutical product, or a quasi-drug.
- 喫食時の濃度が、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbとなるように添加するための請求項5又は6に記載の辛味増強剤。 The pungency enhancer according to claim 5 or 6, wherein the concentration at the time of eating is (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb.
- (A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加する工程を含む辛味性香辛料含有製品の製造方法であって、添加濃度が、辛味性香辛料含有製品の総重量に対して、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppbである方法。 (A) At least one selected from the group consisting of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for producing a pungent spice-containing product, which comprises a step of adding one, wherein the addition concentration is (A) 10-2 ppb to 10 2 ppb and (B) with respect to the total weight of the pungent spice-containing product. 10 -3 ppb to 10 ppb.
- (B)がジプロピルジスルフィド及びジメチルトリスルフィドである請求項8に記載の方法。 The method according to claim 8, wherein (B) is dipropyl disulfide and dimethyl trisulfide.
- 辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、請求項8又は9に記載の方法。 The method according to claim 8 or 9, wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
- 辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部、及び(B)10-9~10-3重量部を添加する、請求項8~10のいずれか1項に記載の方法。 Any of claims 8 to 10, wherein (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added to 100 parts by weight of the dry weight of the pungent spice. Or the method described in paragraph 1.
- 辛味性香辛料含有製品が、辛味が増強された飲食品である、請求項8~11のいずれか1項に記載の方法。 The method according to any one of claims 8 to 11, wherein the pungent spice-containing product is a food or drink with enhanced pungent taste.
- (A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを添加することを特徴とする、辛味性香辛料の辛味増強方法。 (A) At least one selected from the group consisting of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A method for enhancing the pungent taste of a pungent spice, which comprises adding benzene.
- (B)がジプロピルジスルフィド及びジメチルトリスルフィドである請求項13に記載の方法。 The method according to claim 13, wherein (B) is dipropyl disulfide and dimethyl trisulfide.
- 辛味性香辛料が、バニリルケトン類化合物、カプサイシン類化合物及びピペリン類化合物からなる群から選択される少なくとも一つの辛味成分に由来する、請求項13又は14に記載の方法。 The method according to claim 13 or 14, wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds.
- 辛味性香辛料の乾燥重量100重量部に対して、(A)10-7~10-2重量部及び(B)10-9~10-3重量部を添加する、請求項13~15のいずれか1項に記載の方法。 Any of claims 13 to 15, wherein (A) 10-7 to 10-2 parts by weight and (B) 10-9 to 10-3 parts by weight are added to 100 parts by weight of the dry weight of the pungent spice. The method according to item 1.
- (A)N-(2,4-ジメトキシベンジル)-N2-(2-(ピリジン-2-イル)エチル)オキサルアミド、ならびに(B)ジプロピルジスルフィド及びジメチルトリスルフィドからなる群から選択される少なくとも一つを含有する辛味性香辛料含有製品であって、乾燥重量に換算した辛味性香辛料を10ppm~5%、(A)10-2ppb~102ppb及び(B)10-3ppb~10ppb含有する辛味性香辛料含有製品。 (A) At least one selected from the group consisting of N- (2,4-dimethoxybenzyl) -N2- (2- (pyridine-2-yl) ethyl) oxalamide, and (B) dipropyl disulfide and dimethyl trisulfide. A pungent spice-containing product containing one containing 10 ppm to 5% of pungent spice converted to dry weight, (A) 10-2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb. Products containing spicy spices.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022571663A JPWO2022138890A1 (en) | 2020-12-25 | 2021-12-24 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020216064 | 2020-12-25 | ||
JP2020-216064 | 2020-12-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022138890A1 true WO2022138890A1 (en) | 2022-06-30 |
Family
ID=82158194
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/048089 WO2022138890A1 (en) | 2020-12-25 | 2021-12-24 | Flavoring composition |
Country Status (2)
Country | Link |
---|---|
JP (1) | JPWO2022138890A1 (en) |
WO (1) | WO2022138890A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023074853A1 (en) * | 2021-10-29 | 2023-05-04 | Ajinomoto Co., Inc. | Composition for enhancing spicy flavor and food |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS496669B1 (en) * | 1969-06-13 | 1974-02-15 | ||
US20090280230A1 (en) * | 2006-04-21 | 2009-11-12 | Rhondi Shigemura | Comestible compositions comprising high potency savory flavorants, and processes for producing them |
WO2016175323A1 (en) * | 2015-04-28 | 2016-11-03 | 味の素株式会社 | Flavoring composition |
US20170042196A1 (en) * | 2015-08-11 | 2017-02-16 | Senomyx, Inc. | Use of umami compounds to enhance saltiness |
-
2021
- 2021-12-24 JP JP2022571663A patent/JPWO2022138890A1/ja active Pending
- 2021-12-24 WO PCT/JP2021/048089 patent/WO2022138890A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS496669B1 (en) * | 1969-06-13 | 1974-02-15 | ||
US20090280230A1 (en) * | 2006-04-21 | 2009-11-12 | Rhondi Shigemura | Comestible compositions comprising high potency savory flavorants, and processes for producing them |
WO2016175323A1 (en) * | 2015-04-28 | 2016-11-03 | 味の素株式会社 | Flavoring composition |
US20170042196A1 (en) * | 2015-08-11 | 2017-02-16 | Senomyx, Inc. | Use of umami compounds to enhance saltiness |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023074853A1 (en) * | 2021-10-29 | 2023-05-04 | Ajinomoto Co., Inc. | Composition for enhancing spicy flavor and food |
Also Published As
Publication number | Publication date |
---|---|
JPWO2022138890A1 (en) | 2022-06-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2363259C2 (en) | Taste intensifying agent, food products ot beverages containing taste intensifying agent and taste intensifying method | |
CN104219964B (en) | N-acyl-proline derivant as food fragrance compound | |
JP3208113B2 (en) | Method for improving flavor of food and drink and flavor improver | |
CN104254253B (en) | N as food fragrance compound is acylated methionine derivatives | |
CN104244734B (en) | N as food fragrance compound is acylated 1 aminocycloalkyl carboxylic acid | |
EP2454950B1 (en) | Onion extract, and process for production thereof | |
JP7388468B2 (en) | Taste improver | |
EP4066652A1 (en) | Acetic acid-containing food or drink | |
WO2022138890A1 (en) | Flavoring composition | |
JP2009112227A (en) | Capsaicin-containing drink | |
JP6966434B2 (en) | How to mask off-taste with cellobiose and / or psicose | |
JPH08242805A (en) | Hot taste augmenting agent and method for augmenting hot taste | |
WO2015156380A1 (en) | Flavouring composition | |
JP2004337132A (en) | Agent for suppressing bitter and astringent taste | |
JP2019024331A (en) | Taste quality improving agent and taste quality improving method | |
EP4094586A1 (en) | Acetic acid-containing food or beverage | |
JP6910351B2 (en) | Sweetness enhancement | |
JP7432213B2 (en) | Food and beverages with improved taste and aroma | |
JP6022168B2 (en) | Flavor improver | |
JP2018531032A6 (en) | Sweetness enhancement | |
Singh et al. | Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods | |
WO2024053705A1 (en) | Oil/fat sensation enhancing agent | |
WO2022144892A1 (en) | Taste-improving compositions and uses thereof | |
TW202327469A (en) | Composition for enhancing saltiness, composition for oral use, and method for enhancing saltiness thereof | |
WO2022186128A1 (en) | Acid irritation-reducing agent |
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: 21911027 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2022571663 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: 21911027 Country of ref document: EP Kind code of ref document: A1 |