WO2022196825A1 - Exhausteur de goût piquant - Google Patents

Exhausteur de goût piquant Download PDF

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Publication number
WO2022196825A1
WO2022196825A1 PCT/JP2022/012875 JP2022012875W WO2022196825A1 WO 2022196825 A1 WO2022196825 A1 WO 2022196825A1 JP 2022012875 W JP2022012875 W JP 2022012875W WO 2022196825 A1 WO2022196825 A1 WO 2022196825A1
Authority
WO
WIPO (PCT)
Prior art keywords
pungent
citral
present
component
containing product
Prior art date
Application number
PCT/JP2022/012875
Other languages
English (en)
Japanese (ja)
Inventor
康弘 清水
孝 山本
Original Assignee
三栄源エフ・エフ・アイ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 三栄源エフ・エフ・アイ株式会社 filed Critical 三栄源エフ・エフ・アイ株式会社
Priority to JP2023507211A priority Critical patent/JPWO2022196825A1/ja
Publication of WO2022196825A1 publication Critical patent/WO2022196825A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments

Definitions

  • the present invention relates to a pungent taste enhancer, a method for enhancing pungent taste, a pungent component-containing product, and a method for producing the same.
  • Pachet taste imparted to food and drink by pepper, wasabi, mustard, pepper, Japanese pepper, ginger, etc. can bring about improvement of flavor, appetite enhancement, etc., such as adding an accent to the flavor of food and drink, and enjoying the pungent taste itself. . Therefore, spicy food and drink are enjoyed in a wide variety of ways in various cultural spheres.
  • spiciness is a taste that many people like, so not only have spices exhibiting spiciness been explored since ancient times, but in recent years, attempts have been made to enhance the spiciness of food materials. There is a strong demand for the development of new ingredients that enhance the pungent taste of foods.
  • An object of the present invention is to provide a novel pungent taste enhancing method using a component that has not been known to have a pungent taste enhancing effect.
  • the present invention provides the following terms: Section 1.
  • R 2 represents an alkyl group having 1 to 4 carbon atoms.
  • Section 2. Item 1. The pungent taste enhancer for the pungent ingredient-containing product according to Item 1, wherein when the pungent taste enhancer contains a citral analogue represented by the general formula (1), R represents an alkyl group having 1 carbon atoms. Pungent enhancer. Item 3.
  • Ac represents an acetyl group.
  • R 2 represents an alkyl group having 1 to 4 carbon atoms.
  • R 2 represents an alkyl group having 1 carbon atom.
  • Item 5. A method for producing a pungent component-containing product, comprising adding the pungent taste enhancer according to item 1 or 2 to the pungent component-containing product.
  • Item 6. Item 3. A pungent component-containing product containing the pungent taste enhancer according to Item 1 or 2.
  • the present invention provides a pungent component-containing product containing at least one selected from the group consisting of citral and citral analogues represented by the following general formula (1).
  • Ac represents an acetyl group.
  • R 2 represents an alkyl group having 1 to 4 carbon atoms.
  • Citral in the present invention denotes a mixture of neral and geranial.
  • the citral analogue represented by the general formula (1) may be simply referred to as citral analogue (1).
  • Ac represents an acetyl group.
  • an alkyl group represents a linear or branched saturated hydrocarbon group.
  • the number of carbon atoms in the alkyl group is 1 to 4, preferably 1 to 3, more preferably 1 to 2, and even more preferably 1.
  • the alkyl group having 1 to 4 carbon atoms includes methyl group, ethyl group, n-propyl group, isopropyl group, n-butyl group, sec-butyl group, iso-butyl group and tert-butyl group. is mentioned.
  • citral analogue (1) has isomers such as geometric isomers, stereoisomers, and optical isomers, unless otherwise specified, these isomers are included in citral analogue (1).
  • general formula (1) can include each cis isomer, trans isomer, and mixtures thereof. More specifically, for example, when R 1 is —CH(OH)— (alcohol form), general formula (1) has
  • citral and citral analogues (1) may simply be referred to as a citral compound.
  • the citral analogue (1) is known or can be synthesized according to a known method.
  • Commercially available products of citral or citral analogues include, for example, citral that is sold under trade names such as Citral F (manufactured by Shandong NHU Pharmaceutical Co., Ltd.). In the present invention, these citral and citral analogues (1) may be used singly or in combination.
  • Citral or a citral analogue (1) may be used in a purified state in the pungent taste enhancer of the present invention, but is not limited to this, and citral or a citral analogue within a range that does not impair the effects of the present invention.
  • Natural materials containing (1) can be used as the pungent enhancer of the present invention. Such natural materials include, but are not limited to: natural materials containing citral include lemons, citrus fruits, and the like.
  • the pungent taste enhancer of the present invention is used, for example, to enhance the pungent taste of target pungent component-containing products described later.
  • the form is not limited, it can have a solid form such as powder, granules, tablets, capsules, etc., and a semi-solid or liquid form such as syrup, emulsion, liquid, gel, etc.
  • the pungent taste enhancer of the present invention may consist of only citral or a citral analogue (1), or in addition to citral or a citral analogue (1), depending on its form, it is pharmaceutically acceptable
  • a carrier or a carrier that can be blended into food and drink can also be blended as appropriate.
  • the total amount of citral or citral analogue (1) in the pungent enhancer of the present invention is 0.00000001 depending on the mode of use of the pungent enhancer of the present invention and the presence or absence of other ingredients. It can be appropriately set from the range of to 99% by mass (0.0001 to 990000 ppm).
  • the present invention provides a pungent component-containing product containing the pungent taste enhancer of the present invention.
  • the pungency enhancer of the present invention comprises citral or a citral analogue (1).
  • the present invention provides a pungent ingredient-containing product comprising citral or a citral analogue (1).
  • the pungent component-containing product of the present invention can be easily prepared by adding and blending the pungent taste enhancer of the present invention described above to the target pungent component-containing product described below.
  • the pungent component-containing product targeted by the present invention is a product containing a pungent component, typically an edible product containing a pungent component.
  • target products include food and drink; oral pharmaceuticals; oral pharmaceuticals; oral care products (including pharmaceuticals and quasi-drugs) such as toothpaste and mouthwash; be.
  • the pungent components targeted by the present invention include capsaicin, allyl isothiocyanate, piperine, sanshool, diallyl disulfide, gingerol, and the like. These may be used singly or in any combination of two or more.
  • the pungent component may be used in the form of being contained in a food material or a processed product thereof containing one or more of the pungent components.
  • the food materials include red pepper, wasabi, horseradish, Japanese mustard, pepper, Japanese pepper, garlic, ginger, and the like
  • the processed products include red pepper paste, yuzu pepper, tom yum paste, doubanjiang, and mustard.
  • the shape of these pungent components is not particularly limited. For example, it may be powdery, semi-solid, or liquid.
  • the ratio of the pungent component contained in the pungent component-containing product of the present invention can be appropriately set according to the purpose and/or type of the pungent component-containing product of the present invention. Although not limited, for example, the ratio of the pungent component contained in the pungent component-containing product of the present invention can be 0.000001 to 20% by mass.
  • the proportion of capsaicin contained in the pungent component-containing product of the present invention can be exemplified from 0.00001 to 10% by mass.
  • the ratio of allyl isothiocyanate contained in the pungent component-containing product of the present invention is exemplified as 0.000001 to 10% by mass. can be done.
  • the ratio of piperine contained in the pungent component-containing product of the present invention can be exemplified from 0.001 to 20% by mass.
  • the ratio of gingerol contained in the pungent component-containing product of the present invention can be exemplified from 0.001 to 10% by mass.
  • the pungent taste enhancing effect is useful because the content of pungent components (compounds such as capsaicin, allyl isothiocyanate, piperine, etc.) in products containing pungent components can be reduced.
  • the present invention provides capsaicin contained in hot peppers and the like; allyl isothiocyanate contained in Japanese mustard, wasabi, horseradish and the like; piperine contained in black pepper and the like; sanshool contained in Japanese pepper and the like; diallyl disulfide contained in garlic and the like; It is very useful because it can enhance not only any of the gingerols contained in ginger and the like, but also all of these different types of pungent taste.
  • citral and citral analogue (1) are not compounds that themselves exhibit pungent taste, the effect of the present invention that pungent taste can be enhanced by adding them to pungent component-containing products cannot be expected from the prior art. There is nothing.
  • Confectionery such as rice crackers, biscuits, pretzels, cakes, chocolates, gums, candies, gummies, tablet confectionery containing the above-mentioned pungent ingredient; snacks such as potato chips; instant soups. Soups such as instant miso soup; Frozen cooked foods such as frozen hamburgers and frozen takoyaki; Chilled cooked foods such as chilled meatballs and chilled gyoza; Other cooked foods such as tamagoyaki and corn dogs; Chilled desserts such as chilled puddings and fruit sauces; Ice creams; Frozen desserts such as soft mixes and frozen desserts; Dry desserts such as dry jelly and dessert bases; Frozen cooked rice; Noodles such as noodles, chilled ramen, frozen pasta; other staples such as side dish bread, okonomiyaki mix; red pepper paste, yuzu pepper, tom yum paste, powdered wasabi, kneaded wasabi, mustard, powdered pepper, salt and pepper, Seasonings such as Japanese pepper powder, garlic powder,
  • Oral pharmaceuticals include lozenges, drinks, granules, powders (powder formulations), tablets, capsules, etc. containing the aforementioned pungent ingredient, and oral pharmaceuticals include sprays containing the aforementioned pungent ingredient.
  • oral care products include liquid toothpastes, toothpastes, mouthwashes, breath fresheners and the like containing the aforementioned pungent component.
  • the citral or citral analogue (1) relative to the pungent component-containing product has a final concentration in the pungent component-containing product of the present invention of, for example, 0.005 to 200 ppm, more preferably 0 0.02 to 50 ppm, more preferably 0.1 to 10 ppm.
  • a final concentration in the pungent component-containing product of the present invention of, for example, 0.005 to 200 ppm, more preferably 0 0.02 to 50 ppm, more preferably 0.1 to 10 ppm.
  • each of them preferably falls within the above concentration range.
  • the final concentration of citral or citral analogue (1) in the pungent component-containing product can be appropriately set according to the type of target pungent component-containing product. 005 ppm or more, preferably 0.02 ppm or more, more preferably 0.1 ppm or more.
  • the upper limit of the final concentration of citral or citral analogue (1) in the pungent component-containing product is 200 ppm or less as described above, preferably 50 ppm or less, more preferably 10 ppm or less.
  • the total amount of citral or citral analogues (1) is in the concentration range of 0.005 to 200 ppm with respect to the pungent component-containing product. is preferably from 0.02 to 50 ppm, and even more preferably from 0.1 to 10 ppm.
  • the blending ratio (mass ratio) of the citral compound to capsaicin is preferably 0.00000001 to 1, more preferably 0.000001 to 0.5, and 0.5. 0001 to 0.2 is more preferred.
  • the mixing ratio (mass ratio) of the citral compound to allyl isothiocyanate is preferably 0.0000001 to 1000, more preferably 0.00001 to 10, and 0.000001 to 1000. 001 to 0.1 is more preferred.
  • the mixing ratio (mass ratio) of the citral compound to piperine is preferably from 0.00000002 to 1, more preferably from 0.000005 to 0.5, and from 0.001 to 0.001. 0.2 is more preferred.
  • "Pitcht taste” in the present invention is a stimulating taste (or stimulus, pain sensation) possessed by the above-mentioned pungent component.
  • the spiciness is derived from non-volatile ingredients such as red pepper, pepper, sansho pepper, and ginger, which are hot in the mouth, and volatile ingredients such as wasabi, mustard, and garlic. Derived from the ingredients, it is roughly divided into two types, one that stimulates the mucous membrane of the nose and feels hot.
  • the present invention can enhance the pungency of both of these two strains. Therefore, in the present invention, "pungent taste” includes both of these two types of pungent taste.
  • the pungent taste includes, for example, pungent taste brought about by at least one selected from the group consisting of capsaicin, allyl isothiocyanate, piperine, sanshool, diallyl disulfide and gingerol, and the like.
  • pungent taste brought about by at least one selected from the group consisting of capsaicin, allyl isothiocyanate, piperine, sanshool, diallyl disulfide and gingerol, and the like. include capsaicin, allyl isothiocyanate, piperine and the like.
  • the pungent component-containing product of the present invention can be produced by adding the pungent taste enhancer of the present invention to the pungent component-containing product. Accordingly, in one embodiment, the present invention provides a method of making a pungent-containing product comprising adding a pungent-enhancing agent of the present invention to the pungent-containing product. Moreover, as described above, the pungent taste enhancer of the present invention contains citral or a citral analogue (1). Accordingly, in one embodiment, the present invention provides a method for producing a pungent component-containing product, comprising adding at least one selected from the group consisting of citral and citral analogues (1) to the pungent component-containing product. . The meaning of each term in this production method, the mixing ratio of each component, etc. are the same as described above. Citral or citral analogue (1) can be added at any stage of the manufacturing process of the pungent ingredient-containing product of the present invention.
  • the pungent taste of a pungent component-containing product can be enhanced without requiring an increase in the amount of the pungent component and/or an improvement in quality. That is, by the production method of the present invention, a pungent component-containing product with enhanced pungency can be produced simply and inexpensively. Moreover, by using the present invention, it can be expected that the pungent taste is enhanced, the taste is improved, and the palatability is improved. Conversely, according to the present invention, the amount of the pungent component used can be suppressed without greatly reducing or impairing the pungent taste.
  • Whether or not the pungent taste of the pungent component-containing product of the present invention is enhanced is determined by comparing the pungent taste of the pungent component-containing product of the present invention in which citral or citral analogue (1) is blended. It can be evaluated by comparing the pungent taste of a composition (comparative composition) having the same composition as the pungent component-containing product of the present invention except that it is not blended, and the pungent component of the present invention is compared with the comparative composition. If the pungent taste of the product is increased, it can be determined that the pungent component-containing product of the present invention has enhanced pungent taste. Although it is not limited, it can be specifically evaluated according to the description of Examples described later.
  • the pungent taste of the pungent component-containing product of the present invention is enhanced, so that the pungent component of the present invention has a pungent taste similar to that of a composition containing a larger amount of the pungent component than it actually is.
  • Inclusion products can be prepared.
  • the present invention provides a method for enhancing pungent taste of a pungent component-containing product, comprising adding the pungent taste enhancer of the present invention to the pungent component-containing product.
  • the pungent taste enhancer of the present invention contains citral or a citral analogue (1).
  • the present invention provides a method for enhancing pungency of a pungent component-containing product, comprising adding at least one selected from the group consisting of citral and citral analogues (1) to the pungent component-containing product. do.
  • the meaning of each term, the mixing ratio of each component, etc. in the method for enhancing pungency are the same as described above.
  • Citral or citral analogue (1) can be added at any stage of the manufacturing process of the pungent ingredient-containing product of the present invention.
  • citral F manufactured by Shandong NHU Pharmaceutical Co., Ltd.
  • citral analogues include 4,8-dimethyl-3,7-nonadien-2-ol, 4,8-dimethyl-3,7-nonadien-2-yl acetate and 4,8-dimethyl-3,7 - nonadien-2-one was used.
  • citral and citral analogues enhanced the pungency of allyl isothiocyanate, piperine and capsaicin.
  • 4,8-dimethyl-3,7-nonadien-2-ol and 4,8-dimethyl-3,7-nonadien-2-yl acetate further enhance the pungent taste of allyl isothiocyanate
  • 4,8- Dimethyl-3,7-nonadien-2-yl acetate and 4,8-dimethyl-3,7-nonadien-2-one enhance the pungency of piperine more strongly
  • 4,8-dimethyl-3,7-nonadien- 2-one enhanced the pungent taste of capsaicin more strongly.
  • citral and citral analogues enhanced the pungent taste of horseradish, Japanese mustard, yuzu pepper and wasabi.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

Le problème à résoudre par la présente invention est de fournir un nouveau procédé d'amélioration du goût piquant à l'aide d'un ingrédient qui n'était pas connu jusqu'à présent pour présenter un effet d'amélioration de goût piquant. La présente invention concerne un exhausteur de goût piquant pour un produit contenant un ingrédient de goût piquant, l'exhausteur de goût piquant comprenant au moins un constituant choisi dans le groupe constitué par le citral et un analogue du citral représenté par la formule générale (1) : H3C-C(CH3)=CH-CH2-CH2-C(CH3)=CH-R1-R2 [dans laquelle R1 représente -CH(OH)-, -C(=O)- ou -CH(OAc)- ; Ac représente un groupe acétyle ; et R2 représente un groupe alkyle ayant de 1 à 4 atomes de carbone].
PCT/JP2022/012875 2021-03-19 2022-03-18 Exhausteur de goût piquant WO2022196825A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2023507211A JPWO2022196825A1 (fr) 2021-03-19 2022-03-18

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-045405 2021-03-19
JP2021045405 2021-03-19

Publications (1)

Publication Number Publication Date
WO2022196825A1 true WO2022196825A1 (fr) 2022-09-22

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ID=83320474

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/012875 WO2022196825A1 (fr) 2021-03-19 2022-03-18 Exhausteur de goût piquant

Country Status (2)

Country Link
JP (1) JPWO2022196825A1 (fr)
WO (1) WO2022196825A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1070965A (ja) * 1996-08-30 1998-03-17 House Foods Corp わさび香味調合品及びわさび風味食品
JPH10155451A (ja) * 1996-12-03 1998-06-16 House Foods Corp 辛味調合品及び辛味製品
JP2005143308A (ja) * 2003-11-11 2005-06-09 Takasago Internatl Corp 辛味発現調節剤

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1070965A (ja) * 1996-08-30 1998-03-17 House Foods Corp わさび香味調合品及びわさび風味食品
JPH10155451A (ja) * 1996-12-03 1998-06-16 House Foods Corp 辛味調合品及び辛味製品
JP2005143308A (ja) * 2003-11-11 2005-06-09 Takasago Internatl Corp 辛味発現調節剤

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JPWO2022196825A1 (fr) 2022-09-22

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