WO2023286671A1 - Agent renforçant le goût - Google Patents

Agent renforçant le goût Download PDF

Info

Publication number
WO2023286671A1
WO2023286671A1 PCT/JP2022/026828 JP2022026828W WO2023286671A1 WO 2023286671 A1 WO2023286671 A1 WO 2023286671A1 JP 2022026828 W JP2022026828 W JP 2022026828W WO 2023286671 A1 WO2023286671 A1 WO 2023286671A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
oil
flavor enhancer
milk
weight
Prior art date
Application number
PCT/JP2022/026828
Other languages
English (en)
Japanese (ja)
Inventor
資弘 都倉
墨耕 何
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
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 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2023535265A priority Critical patent/JPWO2023286671A1/ja
Publication of WO2023286671A1 publication Critical patent/WO2023286671A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to improving the flavor and taste of food.
  • Patent Document 2 is an application relating to a method for enhancing milk flavor by adding a specific amount of a heat-treated egg yolk-derived oil-soluble component to a milk-derived oil-soluble component, and discloses an example of cookies.
  • Patent Document 3 is an application relating to a body taste enhancer containing amino acids within a specific composition range, and describes that it imparts milky taste and body taste to flour pastes.
  • Patent Document 4 states that a water-in-oil emulsified fat composition containing 1.5 to 30% by mass of almond milk has a unique sweetness and richness similar to hardened oil, and describes an example of cookies.
  • An object of the present invention is to provide a highly versatile flavor enhancer added in a small amount, and to provide foods with a preferable flavor enhanced by using the same by a simple means.
  • Patent Documents 1 and 2 are for enhancing milky taste
  • Patent Document 3 is for enhancing richness
  • Patent Document 4 is for enhancing hardened oil-like richness.
  • the inventors of the present invention have made intensive studies and found that by containing plant milk such as coconut milk and rice milk in the water phase and dispersing it in the oil phase, it is possible to enhance the milky taste and richness of confectionery and the umami and richness of noodles and soups.
  • the present invention was completed based on the discovery that a flavor enhancer that can be used in a wide range of applications such as enhancement can be obtained.
  • the flavor enhancer according to (1), wherein the flavor to be enhanced is one or more selected from the group consisting of milky taste, richness and umami.
  • the flavor enhancer according to (1) or (2), wherein the plant milk is one or more selected from the group consisting of coconut milk, rice milk and almond milk.
  • the flavor enhancer according to (1) which is obtained by dissolving an oil-soluble emulsifier in the oil phase.
  • the flavor enhancer according to (2) which is obtained by dissolving an oil-soluble emulsifier in the oil phase.
  • the flavor enhancer according to (3) which is obtained by dissolving an oil-soluble emulsifier in the oil phase.
  • the flavor enhancer according to (4) which is obtained by dissolving an oil-soluble emulsifier in the oil phase.
  • the flavor enhancer according to (5) which is obtained by dissolving an oil-soluble emulsifier in the oil phase.
  • the flavor enhancer according to (6) which comprises an oil-soluble emulsifier dissolved in the oil phase.
  • a flavor-enhanced food containing 0.01 to 20% by weight of the flavor enhancer according to (1) A flavor-enhanced food containing 0.01 to 20% by weight of the flavor enhancer according to (2).
  • a flavor-enhanced food containing 0.01 to 20% by weight of the flavor enhancer according to (6) A flavor-enhanced food containing 0.01 to 20% by weight of the flavor enhancer according to (6).
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (1) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (2) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (3) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (4) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (5) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (7) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (8) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (9) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (10) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (11) as aqueous phase particles.
  • a method for enhancing the flavor of a food comprising adding 0.0001 to 0.1% by weight of the flavor enhancer according to (12) as aqueous phase particles.
  • flavor enhancer The flavor enhancer of the present invention is added to a food in a small amount to enhance its preferable flavor, and exhibits a remarkable effect particularly in enhancing milk taste (milk flavor), richness and umami.
  • the flavor enhancer according to the present invention is characterized by having a structure in which an oil phase and an aqueous phase are emulsified into a water-in-oil type. And, it is characterized by containing plant milk in the aqueous phase.
  • the flavor enhancing component of the flavor enhancing agent according to the present invention is derived from plant milk, contains plant milk components in an aqueous phase, and the aqueous phase is dispersed in the oil phase as aqueous phase particles. Characterized by
  • the plant milk referred to in the present invention refers to a product obtained by extracting plant components with an aqueous solvent using plants as raw materials.
  • the plant milk in the present invention may be used by removing part of the water and concentrating it, or by dispersing it in water after drying it.
  • Plants as raw materials include, for example, soybeans, peas, chickpeas, mung beans, peanuts, coconuts, cashews, walnuts, pecans, macadamia nuts, almonds, hazelnuts, candlenuts, Brazil nuts, hickory, pistachios, rapeseed, castor, cottonseed, Nuts and seeds such as linseed, sesame, lupine, safflower, avocado, palm kernel, sunflower, shea nut, and legume-based milks can be mentioned, and multiple combinations are possible.
  • coconut milk, rice milk and almond milk are suitable.
  • the size of the water phase particles in the oil phase is desirably 500 nm or less, more desirably 300 nm or less. Foods and confectionery with enhanced favorable flavor can be provided by a simple means by adjusting the size of the water phase particles appropriately.
  • the flavor enhancer of the present invention is characterized in that water phase particles containing vegetable milk are dispersed in an oil phase.
  • aqueous phase particles refer to "aqueous phase particles containing plant milk”.
  • the plant milk in the aqueous phase preferably contains 2 to 60% by weight, more preferably 3 to 50% by weight, in terms of solid content, that is, the solid content derived from the plant that is the raw material of the plant milk. By setting it in this range, it is possible to provide food and confectionery with enhanced preferable flavor by a simple means.
  • the proportion of the aqueous phase in the flavor enhancer of the present invention may vary depending on the type of plant milk selected and its content in the aqueous phase. 15% by weight, more preferably 0.005 to 15% by weight.
  • oils and fats used in the oil phase of the present invention are not particularly limited, and include soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, Vegetable oils and fats such as palm oil, shea butter, sal fat, cocoa butter, coconut oil and palm kernel oil; animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil; Processed oils and fats that have been subjected to one or more selected ones can be exemplified, and one or more of these can be used in combination.
  • the emulsifier is dissolved in the water phase and/or the oil phase.
  • the oil-soluble emulsifier refers to an emulsifier with an HLB of 7 or less.
  • the oil-soluble emulsifier is preferably one or more selected from polyglycerin esters, sugar esters, sorbitan esters and monoglycerin fatty acid esters, more preferably polyglycerin esters, sugar esters and distilled monoglycerides, and particularly preferably polyglycerin esters.
  • Polyglycerol condensed ricinoleic acid esters are most preferred.
  • the amount of the oil-soluble emulsifier in the oil phase is preferably 0.01-6% by weight, more preferably 0.01-4% by weight. This stabilizes the water-in-oil type emulsification, making it possible to obtain a more effective flavor enhancer.
  • the flavor enhancer of the present invention can be used by blending it with a food whose preferred flavor is desired to be enhanced. In the case of foods with a relatively large amount of oil, it can be used by replacing part or all of the oil to be blended. Foods containing relatively little or little oil can be dispersed and used. Regardless of the blending form, it is desirable to blend the flavor enhancer in an amount of 0.01 to 20% by weight, preferably 0.01 to 15% by weight, relative to the target food. Also, it is desirable to blend the water phase particles in an amount of 0.0001 to 0.1% by weight, preferably 0.0001 to 0.05% by weight, more preferably 0.001 to 0.03% by weight.
  • the oil phase was prepared by mixing the raw materials of the oil phase in Table 1. A water-phase raw material was separately mixed, and this was mixed with the oil phase and emulsified to obtain a water-in-oil emulsion. These were designated as “flavor enhancers A to D”. The following commercially available products were used for each raw material. Oil-soluble emulsifier: "Poem PR-100" (polyglycerin condensed ricinoleic acid ester, HLB: 1) Riken Vitamin Co., Ltd.
  • Rice milk "Concentrated rice milk” Kikkoman beverage, brown rice-derived solids content 50.0%
  • coconut milk “Coconut milk powder” Kyokuto Kagaku Sangyo Co., Ltd.
  • Coconut-derived solids content 88.0% Almond milk (a): ⁇ Almond milk mellow plain '' Tsukuba dairy industry, solid content 9.3%
  • Almond milk (b): "Almond milk rich plain” Tsukuba Dairy, solid content 11.0%
  • the oil phase was prepared by mixing the raw materials for the oil phase in the formulations in Table 4.
  • a water-phase raw material was separately mixed, and this was mixed with the oil phase and emulsified to obtain a water-in-oil emulsion. These were designated as “flavor enhancers E to G”, respectively.
  • a mixed oil of palm oil and coconut oil was used as fat 1 in the raw materials. Otherwise, the same raw materials as flavor enhancers A to C were used.
  • the oil phase was prepared by mixing the ingredients of the oil phase in the formulations in Table 7. A water-phase raw material was separately mixed, and this was mixed with the oil phase and emulsified to obtain a water-in-oil emulsion. These were designated as “flavor enhancers H to J”.
  • Refined low-melting palm oil (trade name: Palm Ace 10, Fuji Oil Co., Ltd.) was used as fat 2 in the raw materials, and the same raw materials as flavor enhancers A to C were used for other ingredients.
  • Flavor enhancer formulation (unit: parts by weight)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention a pour objet de fournir selon un moyen simple un agent renforçant le goût d'une polyvalence élevée additionné en faible quantité, et un aliment ou une confiserie dont le goût agréable est renforcé à l'aide de cet agent renforçant le goût. L'agent renforçant le goût de l'invention est obtenu par incorporation de 2 à 60% en masse, en termes d'extraits secs, d'un lait végétal, par exemple d'un lait de noix de coco ou d'un lait de riz, dans des particules en phase aqueuse, puis par dispersion dans une phase huileuse. Par un moyen simple tel que 0,01 à 20% en masse de cet agent renforçant le goût est incorporé, il est possible de fournir une grande variété d'aliments dont le goût agréable est renforcé, tels que des confiseries dont le goût du lait ou la richesse est renforcée, des aliments dont l'umami ou la richesse est renforcée, ou similaire.
PCT/JP2022/026828 2021-07-15 2022-07-06 Agent renforçant le goût WO2023286671A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2023535265A JPWO2023286671A1 (fr) 2021-07-15 2022-07-06

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021117278 2021-07-15
JP2021-117278 2021-07-15

Publications (1)

Publication Number Publication Date
WO2023286671A1 true WO2023286671A1 (fr) 2023-01-19

Family

ID=84920225

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/026828 WO2023286671A1 (fr) 2021-07-15 2022-07-06 Agent renforçant le goût

Country Status (2)

Country Link
JP (1) JPWO2023286671A1 (fr)
WO (1) WO2023286671A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017077219A (ja) * 2015-10-21 2017-04-27 ミヨシ油脂株式会社 アーモンドミルクを用いた油中水型乳化油脂組成物とその製造方法
JP2019216675A (ja) * 2018-06-21 2019-12-26 ミヨシ油脂株式会社 可塑性乳化油脂組成物
WO2020145160A1 (fr) * 2019-01-07 2020-07-16 株式会社Ｗｉｓｔｅｒｉａ Procédé de fabrication d'aliment de type beurre issu d'un lait végétal, et aliment de type beurre issu de lait végétal
WO2020196713A1 (fr) * 2019-03-28 2020-10-01 不二製油グループ本社株式会社 Composition de type beurre à base de plantes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017077219A (ja) * 2015-10-21 2017-04-27 ミヨシ油脂株式会社 アーモンドミルクを用いた油中水型乳化油脂組成物とその製造方法
JP2019216675A (ja) * 2018-06-21 2019-12-26 ミヨシ油脂株式会社 可塑性乳化油脂組成物
WO2020145160A1 (fr) * 2019-01-07 2020-07-16 株式会社Ｗｉｓｔｅｒｉａ Procédé de fabrication d'aliment de type beurre issu d'un lait végétal, et aliment de type beurre issu de lait végétal
WO2020196713A1 (fr) * 2019-03-28 2020-10-01 不二製油グループ本社株式会社 Composition de type beurre à base de plantes

Also Published As

Publication number Publication date
JPWO2023286671A1 (fr) 2023-01-19

Similar Documents

Publication Publication Date Title
JP2023025042A (ja) ヒヨコマメタンパク質製品およびその製造方法
TWI746733B (zh) 不良氣味抑制劑
KR20060087566A (ko) 수중유형 유화 조성물
US3580729A (en) Protein-supplemented peanut spread
JP7078198B1 (ja) ルウ用油脂組成物
JP5936823B2 (ja) ルウ用油脂
JP2021023266A (ja) 卵風味付与剤およびその製造方法
JPWO2020116565A1 (ja) 植物性蛋白質高含有チョコレート様食品およびその製造法
JP6361853B2 (ja) ルウ用油中水型乳化物及びそれを使用したソース類またはスープ類
WO2023286671A1 (fr) Agent renforçant le goût
JP6507736B2 (ja) 新規なパン生地及び練り込み用油中水型乳化油脂組成物
JP4204564B2 (ja) 大豆含有調味料の製造方法
JP4965331B2 (ja) クッキー、クッキーの製造方法、及びクッキーの塩味消失防止方法
KR0139284B1 (ko) 풍미유(風味油) 및 그 제조방법
JPH0622691A (ja) 風味油の製造法
JP2020048518A (ja) 粉末豆乳組成物
JP6472971B2 (ja) ルウ用油脂組成物
KR102276209B1 (ko) 흑마늘 엑기스를 이용한 신규한 마늘 스프레드 및 그 제조방법
JP7150397B2 (ja) ホワイトソース用油脂組成物
JP4353643B2 (ja) 調理パン用スプレッドベース
WO2021104675A1 (fr) Produit contenant de la matière grasse
JP2023009457A (ja) 油中水型クリーム
WO2023218687A1 (fr) Agent améliorant le goût, composition d'huile ou de graisse, et aliment et boisson
JPH02156866A (ja) 餅または米菓の製造法
JPH03216143A (ja) パン製造用油脂組成物及びその乳化物並びに調製物

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: 22842015

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2023535265

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE