Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Epidemiology (AREA)
• Pharmacology & Pharmacy (AREA)
• Medicinal Chemistry (AREA)
• Animal Behavior & Ethology (AREA)
• General Health & Medical Sciences (AREA)
• Public Health (AREA)
• Veterinary Medicine (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Seasonings (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=82158194

Family Applications (1)

Country Status (2)

Cited By (1)

Citations (4)

• 2021
  • 2021-12-24 JP JP2022571663A patent/JPWO2022138890A1/ja active Pending
  • 2021-12-24 WO PCT/JP2021/048089 patent/WO2022138890A1/ja active Application Filing

Patent Citations (4)

Also Published As

Similar Documents

Legal Events