WO2024095804A1 - Storage deterioration suppressing agent, and method for suppressing storage deterioration of food or beverage - Google Patents

Storage deterioration suppressing agent, and method for suppressing storage deterioration of food or beverage Download PDF

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Publication number
WO2024095804A1
WO2024095804A1 PCT/JP2023/038143 JP2023038143W WO2024095804A1 WO 2024095804 A1 WO2024095804 A1 WO 2024095804A1 JP 2023038143 W JP2023038143 W JP 2023038143W WO 2024095804 A1 WO2024095804 A1 WO 2024095804A1
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WIPO (PCT)
Prior art keywords
beverage
food
deterioration
storage
coffee
Prior art date
Application number
PCT/JP2023/038143
Other languages
French (fr)
Japanese (ja)
Inventor
りほ 小玉
和人 尾崎
俊男 熊王
康子 染川
悠介 井原
千織 伊地知
勇二 中田
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味の素株式会社
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Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2024095804A1 publication Critical patent/WO2024095804A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings

Definitions

  • the present invention relates to a storage deterioration inhibitor for suppressing flavor deterioration due to storage of food and beverages that are consumed after being stored for a predetermined period of time within a temperature range of 0°C or higher and 100°C or lower, and a method for suppressing storage deterioration of food and beverages using the storage deterioration inhibitor.
  • Constant temperature maintaining devices such as hot plates and thermos pots are widely used, and food and drink that has been prepared to be consumed is often placed in the constant temperature maintaining device and consumed some time after preparation.
  • a coffee drink brewed from roasted coffee beans may be stored in a thermos pot and consumed several hours later.
  • quality deterioration such as a loss of flavor or an increase in acidity.
  • Patent Document 1 discloses that a coffee beverage in which the generation of a fermentation-like odor of deterioration is suppressed can be produced by adding a coffee oil extract obtained by contacting coffee oil with propylene glycol or an aqueous solution thereof to an extract of roasted coffee beans.
  • Patent Document 2 also discloses a method for suppressing the deterioration of the flavor of foods and beverages caused by light, heat, air, enzymes, etc., by including one or more extracts of plants selected from the group consisting of banaba, guava, oak, agrimony, plants of the rose family, cinnamon, and clove.
  • the present invention aims to provide a preservation deterioration inhibitor for suppressing flavor deterioration of food and beverages stored for a specified period of time within a temperature range of 0°C or higher and 100°C or lower, and a method for suppressing flavor deterioration of food and beverages due to storage using the preservation deterioration inhibitor.
  • the inventors conducted extensive research to solve the above problems, and discovered that by adding a prescribed amount of one or more compounds selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate to a coffee beverage after preparation and before storage, the deterioration of flavor and aroma is clearly suppressed compared to when these compounds are not added, even when the coffee beverage is drunk after storage for a prescribed period of time within a temperature range of room temperature to 80°C, and flavor deterioration due to storage is suppressed, leading to the completion of the present invention. That is, the present invention is as follows.
  • a storage deterioration inhibitor comprising, as an active ingredient, one or more members selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
  • the storage deterioration inhibitor comprises one or more active ingredients selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
  • [3] The method for suppressing deterioration during storage of a food or drink according to [2], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2-ethylpyrazine derived from the storage deterioration inhibitor is 1.7 to 20,000 ppb.
  • [4] The method for suppressing deterioration of a food or drink according to [2] or [3], wherein the storage deterioration inhibitor is added to the food or drink so that a concentration of butyl propionate derived from the storage deterioration inhibitor is 0.2 to 300 ppb.
  • [5] The method for suppressing deterioration of a food or drink according to any one of [2] to [4], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2,3-diethyl-5-methylpyrazine derived from the storage deterioration inhibitor is 0.2 to 600 ppb.
  • [6] The method for suppressing deterioration of a food or drink according to any one of [2] to [5], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2-ethyl-4-methylthiazole derived from the storage deterioration inhibitor is 0.2 to 300 ppb.
  • An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage comprising: Contains soluble coffee solids and butyl propionate; A composition for an instant coffee beverage, comprising an amount of butyl propionate such that the butyl propionate content in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 0.2 to 300 ppb.
  • An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage comprising: soluble coffee solids; and 2-ethyl-4-methylthiazole;
  • the instant coffee beverage composition has a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid.
  • the storage deterioration inhibitor of the present invention can suppress flavor deterioration due to storage in foods and beverages that are consumed after being stored for a specified period of time within a temperature range of 0°C or higher and 100°C or lower.
  • the term "instant beverage composition” refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a beverage.
  • the term “instant coffee beverage composition” (sometimes abbreviated as “IC beverage composition”) refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a coffee beverage.
  • the term “instant non-solid food preparation composition” refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a non-solid food.
  • the instant beverage composition, IC beverage composition, and instant non-solid food preparation composition may all be solids such as powders or granules, or non-solids such as liquids or pastes. Note that non-solids refer to fluid materials.
  • powder means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, “granules” are an aggregate of particles (granular granulated material) granulated from powder. Powder also includes granules.
  • ppb means “ppb by mass (0.0001% by mass).
  • the storage deterioration inhibitor according to the present invention contains one or more active ingredients selected from the group consisting of 2-ethylpyrazine (CAS No: 13925-00-3), butyl propionate (CAS No: 590-01-2), 2,3-diethyl-5-methylpyrazine (CAS No: 18138-04-0), 2-ethyl-4-methylthiazole (CAS No: 15679-12-6), anisyl alcohol (CAS No: 105-13-5), and benzyl acetate (CAS No: 140-11-4).
  • active ingredients selected from the group consisting of 2-ethylpyrazine (CAS No: 13925-00-3), butyl propionate (CAS No: 590-01-2), 2,3-diethyl-5-methylpyrazine (CAS No: 18138-04-0), 2-ethyl-4-methylthiazole (CAS No: 15679-12-6), anisyl alcohol (CAS No: 105-13-5), and benzyl acetate (CAS No: 140-11-4).
  • the method for suppressing storage deterioration of a food or drink according to the present invention is a method for suppressing flavor deterioration due to storage by adding the storage deterioration inhibitor according to the present invention to a food or drink that is stored for a predetermined time within a temperature range of 0°C to 100°C.
  • 2-Ethylpyrazine is an aroma component that has a nutty aroma, and adding it to food and beverages suppresses sourness, deepens the flavor, and improves the overall flavor.
  • the reason why 2-ethylpyrazine has an effect of inhibiting deterioration during storage is unclear, but it is presumed that its effect of increasing flavor and improving flavor compensates for the flavor of food and beverages that deteriorates during storage, and suppresses the effects of sour components that increase with deterioration, thereby exerting its deterioration-inhibiting effect.
  • the amount of 2-ethylpyrazine added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2-ethylpyrazine in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains 2-ethylpyrazine
  • Butyl propionate is an aroma component that has a fruit-like aroma, and adding it to food and beverages suppresses sourness, imparts a nutty or roasted flavor, and improves the overall flavor. Adding butyl propionate to coffee beverages in particular can also enhance the feeling that the coffee is freshly brewed. The reason why butyl propionate has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the effect of imparting a nutty or roasted flavor and improving flavor compensates for the flavor of food and beverages that deteriorates during storage, and that the deterioration-inhibiting effect is exerted by suppressing the effects of acidic components that increase due to deterioration.
  • the amount of butyl propionate added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of butyl propionate in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains butyl propionate
  • 2,3-Diethyl-5-methylpyrazine is an aroma component that has a musk-like aroma, and adding it to food and beverages suppresses sourness, imparts a roasted feel, and improves the overall flavor. Adding 2,3-diethyl-5-methylpyrazine, particularly to coffee beverages, can also enhance the freshly brewed feel of the coffee.
  • the amount of 2,3-diethyl-5-methylpyrazine added to a food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2,3-diethyl-5-methylpyrazine in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains 2,3-diethyl-5-methylpyrazine
  • 2-Ethyl-4-methylthiazole is an aroma component that has a nutty or coffee-like aroma, and adding it to food and beverages gives them a nutty or roasted flavor and improves the overall flavor.
  • the reason why 2-ethyl-4-methylthiazole has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the deterioration-inhibiting effect is achieved by masking unpleasant flavors such as sourness that arise from storage deterioration through its effect of imparting a nutty or roasted flavor and its effect of inhibiting acidity, and further by compensating for the flavor of food and beverages that deteriorate during storage through its effect of improving flavor.
  • the amount of 2-ethyl-4-methylthiazole added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2-ethyl-4-methylthiazole in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains 2-ethyl-4-methylthiazole
  • Anisyl alcohol is an aromatic component that has a powdery, fruity aroma, and adding it to food and beverages enhances the smoothness of the mouthfeel and the unity of the flavor, while suppressing the sourness and enhancing the sweetness.
  • anisyl alcohol has an effect of inhibiting deterioration during storage is not clear, but it is presumed that the effect of inhibiting deterioration is exerted by enhancing the smoothness of the mouthfeel and the unity of the flavor, which compensates for the flavor of food and beverages that deteriorate during storage, and suppressing the effects of the increased sourness of the components due to deterioration.
  • the amount of anisyl alcohol added to food or beverages as a storage deterioration inhibitor is not particularly limited, so long as the concentration of anisyl alcohol in the food or beverage is sufficient to exert the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains anisyl alcohol
  • Benzyl acetate is an aroma component that has a floral or fruity aroma, and adding it to food and beverages enhances the smoothness and roasted taste in the mouth and suppresses sharp acidity.
  • the reason why benzyl acetate has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the effect of inhibiting deterioration is exerted by compensating for the flavor of food and beverages that deteriorates during storage through the effect of enhancing the smoothness and roasted taste, and by suppressing the impact of the acidity components that increase with deterioration.
  • the amount of benzyl acetate added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of benzyl acetate in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect.
  • the storage deterioration inhibitor contains benzyl acetate
  • the active ingredient of the preservation deterioration inhibitor added to food and beverages may be one type or two or more types.
  • the active ingredient of the preservation deterioration inhibitor used in the present invention is preferably two or more types, more preferably three or more types, from the viewpoint of obtaining a more sufficient preservation deterioration inhibitory effect.
  • examples of the active ingredient of the preservation deterioration inhibitor according to the present invention include a combination of butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, and anisyl alcohol; a combination of butyl propionate, 2,3-diethyl-5-methylpyrazine, and 2-ethyl-4-methylthiazole; a combination of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, and anisyl alcohol; a combination of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, and anisyl alcohol; a combination of 2-ethylpyrazine, butyl propionate, 2-ethyl-4-methylthiazole, and benzyl acetate; and the like.
  • 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate which are used as the active ingredients of the storage deterioration inhibitor, can be synthetic or refined products, and those with a low content of impurities are more preferable, and commercially available products can be used as they are.
  • a flavoring composition containing 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, or benzyl acetate can be added to food and drink as a storage deterioration inhibitor.
  • Other flavoring components contained in the flavoring composition are not particularly limited as long as they do not impair the storage deterioration inhibitory effect.
  • 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate, which are used as the active ingredients of the storage deterioration inhibitor, can also be prepared using food materials containing these as raw materials.
  • 2-Ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate, which are used as active ingredients of the storage deterioration inhibitor, may be in powder form or liquid form.
  • liquids include those dissolved in water, alcohols, glycerins, oils and fats, or mixed solvents of these.
  • Powdered 2-ethylpyrazine and the like can be obtained by fixing 2-ethylpyrazine and the like to a powdered base material.
  • the powdered base material is selected from starch hydrolysates such as dextrin, sugars such as maltose and trehalose, and dietary fibers such as resistant dextrin. Proteins such as casein may also be added as necessary.
  • the storage deterioration inhibitor of the present invention can be individually packaged in a small pouch or the like in the amount required for addition to one food or drink, or it can be packaged in a container such as a bottle in which several units are packaged together and supplied as a product, so that the agent can be shaken out of the container or taken out with a spoon when in use.
  • Individually packaged types are products in which the contents for one cup of coffee drink are filled and packaged in stick-shaped aluminum pouches or one-portion cups, and the contents can be removed by opening the container and pushing it out with one's fingers.
  • Individually packaged types have the advantage of being easy to handle and hygienic, as each serving is sealed.
  • the deterioration inhibitor is added to food and beverages that are stored for a predetermined time in a temperature range of 0°C to 100°C before consumption in an edible state.
  • the temperature during storage may be within a temperature range of 0°C to 100°C, and may be in a temperature-controlled environment or a temperature-uncontrolled environment.
  • the storage time is not particularly limited, and may be set appropriately, for example, from 1 hour to 3 months, with 1 hour to 1 month being preferable.
  • Specific examples of storage modes include storing the food and beverages in a temperature-controllable container, immersing the container filled with the food and beverage in a thermostatic bath, and placing the container filled with the food and beverage on a hot plate.
  • the container filled with the food and beverage may simply be stored at room temperature.
  • the deterioration inhibitor may be added to the food and beverage before storage, or to the food and beverage after storage and before consumption.
  • the preservative deterioration inhibitor can be sufficiently dispersed throughout the food and beverage even when added in an edible state, it is preferable for the preservative deterioration inhibitor to be a non-solid with fluidity, and a liquid is more preferable.
  • Such food and beverages also include seasonings.
  • non-solid foods and beverages include beverages such as beverages for leisure, fruit juice drinks, soft drinks, lactic acid bacteria drinks, and milk drinks; soups such as consommé soup, potage soup, cream soup, miso soup, clear soup, and dashi soup; and seasonings such as dressings and nut paste.
  • Beverages for leisure include tea beverages such as black tea, green tea, oolong tea, and matcha, herbal tea, coffee beverages, cocoa, and mixtures of these beverages.
  • Ingredients for herbal tea include hibiscus, rose hips, peppermint, chamomile, lemongrass, lemon balm, and lavender. These foods and beverages may be produced by conventional methods.
  • the food or beverage to which the preservation deterioration inhibitor is added may be a composition for an instant beverage or a composition for preparing an instant non-solid food.
  • the composition for an instant beverage or a composition for preparing an instant non-solid food may be a solid composition such as a powder, or may be a liquid composition.
  • the composition for an instant beverage may be produced by a conventional method from various raw materials containing the soluble solids of the beverage to be produced.
  • the composition for preparing an instant non-solid food may be produced by a conventional method from various raw materials containing the soluble solids of the non-solid food to be produced.
  • the food or beverage to which the preservation deterioration inhibitor is added is preferably a composition for an instant luxury beverage or a composition for instant soups.
  • the soluble solids of beverages are soluble solids extracted from beverage raw materials such as roasted coffee beans and tea leaves.
  • the soluble solids of beverages that are raw materials for beverages and instant beverage compositions may be liquid or powdered.
  • powdered soluble solids include soluble coffee solids powder (instant coffee powder), soluble black tea solids powder (instant black tea powder, the same applies below), instant green tea powder, instant oolong tea powder, instant herbal tea powder, and mixed powders of two or more of these.
  • the coffee extract extracted from roasted coffee beans i.e., the extract in which the soluble coffee solids are dissolved
  • the coffee extract extracted from roasted coffee beans i.e., the extract in which the soluble coffee solids are dissolved
  • instant coffee powder obtained by powdering only the soluble coffee solids from the extract may be used as a raw material.
  • the powder may be used as is, or an aqueous solution prepared by dissolving it in water or other liquid may be used as a raw material.
  • the coffee extract When used as the raw material, for example, it can be produced by adding other raw materials as necessary to a coffee extract extracted from roasted coffee beans with hot water.
  • the roasting of the raw coffee beans and the hot water extraction from the roasted coffee beans can be appropriately selected from various known extraction methods, such as the drip method using paper or cloth, methods that utilize steam pressure such as the siphon method or percolator method, high-pressure extraction methods using an espresso machine, the French press method, the Aeropress method, and high-temperature and high-pressure extraction methods such as multi-stage extraction and countercurrent continuous extraction.
  • the soluble solids of the powdered beverage can be produced by a conventional method, and commercially available products may be used.
  • instant coffee powder can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract.
  • the powdered soluble solids of tea beverages can be obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (fresh tea leaves), and oolong tea leaves using hot water and drying the resulting extract.
  • Instant herbal tea powder can be obtained by extracting soluble solids from herbal raw materials using hot water and drying the resulting extract.
  • Raw materials for beverages such as coffee beans and tea leaves can be those generally used for beverages.
  • Methods for drying the obtained extract include freeze drying, spray drying, and vacuum drying. Extracts from tea leaves and coffee beans may be concentrated as necessary before drying.
  • the concentration method can be a commonly used concentration method such as a heat concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.
  • the soluble solids of soups can be prepared by removing water from the soups and concentrating or further drying them. Soups can be concentrated by commonly used concentration methods such as heat concentration, freeze concentration, and membrane concentration using reverse osmosis membranes or ultrafiltration membranes. Methods for drying soups and their concentrates include freeze drying, spray drying, and vacuum drying. As the soluble solids of soups, commercially available instant soup compositions may be used as they are.
  • the preservation deterioration inhibitor of the present invention may be directly mixed into the instant beverage composition or instant non-solid food preparation composition, and then mixed with a liquid to prepare an instant beverage or instant non-solid food, which may then be stored for a predetermined period of time.
  • the instant beverage composition or instant non-solid food preparation composition may be mixed with a liquid to prepare an instant beverage or instant non-solid food, and the preservation deterioration inhibitor of the present invention may be added to the resulting instant beverage or instant non-solid food, which may then be stored for a predetermined period of time.
  • the instant beverage or instant non-solid food prepared by mixing the instant beverage composition or instant non-solid food preparation composition with a liquid may be stored for a predetermined period of time, and then the preservation deterioration inhibitor of the present invention may be added before consumption.
  • the food and beverages to which the preservation deterioration inhibitor is added are particularly preferably coffee beverages, compositions for instant coffee beverages, nut milk, nut paste, and soup stock. This is because many of the active ingredients of the preservation deterioration inhibitor according to the present invention have a nutty or roasted aroma, and are unlikely to cause an unpleasant taste even when added in sufficient amounts.
  • the coffee beverage to which the storage deterioration inhibitor is added may contain components that are generally contained in coffee beverages in addition to soluble coffee solids.
  • Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc.
  • Milk ingredients are ingredients that impart a milk flavor, and specific examples include milk, creaming powder (a powder added to coffee and other beverages as a substitute for cream), and vegetable milk. These milk ingredients may contain only one type, or may contain a combination of two or more types.
  • milk examples include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc.
  • whole milk powder and skim milk powder are made by removing moisture from cow's milk (whole milk) or skim milk by spray drying or the like, drying them, and turning them into powder.
  • Creaming powder can be produced by selecting, according to the desired quality characteristics, edible fats and oils such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, safflower oil, sunflower oil, medium-chain fatty acid triglycerides, milk fat, beef tallow, lard, etc.; carbohydrates such as sucrose, glucose, starch hydrolysates, etc.; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifiers, etc., and mixing these raw materials in water, then forming an oil-in-water emulsion (O/W emulsion) using an emulsifier, etc., and then removing the water.
  • the method for removing the water can be any method selected from spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc.
  • Plant-based milks include legume milk, nut milk, and grain milk.
  • Legume milks include soy milk, etc.
  • Nut milks include peanut milk, almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, etc.
  • Grain milks include rice milk, etc. These milks and plant-based milks can be produced by conventional methods.
  • Sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and fructose glucose liquid sugar; sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup; high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin; and stevia.
  • Sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar. Only one type of sweetener may be contained, or two or more types may be combined.
  • Flavors include coffee flavors, milk flavors, etc. Flavors that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, and honey, are also preferably used.
  • antioxidants examples include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.
  • pH adjusters examples include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.
  • Thickening agents include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, resistant dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.
  • emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; lecithin-based emulsifiers such as lecithin and lecithin enzyme hydrolysates, etc.
  • glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monogly
  • the instant coffee beverage composition to which the storage deterioration inhibitor is added may contain components that are generally included in instant coffee beverage compositions depending on the desired quality characteristics.
  • Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, flow improvers, etc.
  • the milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc. listed above can be used as appropriate.
  • excipient and binder examples include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, proteins such as casein, etc.
  • the excipient and binder are also used as carriers during granulation.
  • processing preparations such as fine silicon oxide and tricalcium phosphate may be used.
  • the coffee beverage obtained by the method for inhibiting deterioration during storage of food and beverages according to the present invention is preferably a coffee beverage containing butyl propionate, with the butyl propionate content being 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb, relative to the total mass of the beverage.
  • the instant coffee beverage composition obtained by the method for inhibiting deterioration during storage of food and beverages according to the present invention is preferably an instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, which contains soluble coffee solids and butyl propionate, and the butyl propionate content is such that the butyl propionate content in the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
  • the coffee beverage obtained by the storage deterioration inhibiting method for food and beverages of the present invention is preferably a coffee beverage that contains 2-ethyl-4-methylthiazole and has a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb relative to the total mass of the beverage.
  • the instant coffee beverage composition obtained by the method for suppressing storage deterioration of food and beverages according to the present invention is preferably an instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, the instant coffee beverage composition containing soluble coffee solids and 2-ethyl-4-methylthiazole, and the content of 2-ethyl-4-methylthiazole in the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
  • Example 1 The effects of various compounds on the deterioration of the aroma and flavor of regular coffee beverages when stored in a pot for 3 hours were investigated.
  • the compounds used were 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
  • roasted Arabica coffee beans (medium roast) were ground and extracted with hot water using a drip method to obtain coffee extracts.
  • the compounds listed in Table 1 were added to each coffee extract at the concentrations shown in the table, and then the coffee extracts were poured into a pot and stored for three hours.
  • the coffee extract before storage was used as a positive control, and the coffee extract to which the compounds listed in the table had not been added was poured into a pot and stored for three hours was used as a negative control.
  • the coffee extract of each evaluation sample was subjected to a sensory evaluation for its coffee-like flavor.
  • the sensory evaluation was performed by three trained expert panels, who assigned scores on a 10-point scale (0 being the weakest and 9 being the strongest).
  • the negative control coffee beverage was given a score of 1, and the positive control coffee beverage a score of 9.
  • the scores for each test plot are shown in Table 1. A score of 6 or higher was deemed to have confirmed the effect of inhibiting deterioration during storage.
  • "Positive control” and “Negative control” refer to the positive control coffee beverage and the negative control coffee beverage, respectively.
  • Example 2 An investigation was conducted to determine whether butyl propionate and 2-ethyl-4-methylthiazole, the storage deterioration inhibitory effects of which were confirmed in Example 1, also exert a storage deterioration inhibitory effect on coffee beverages produced by various production methods.
  • the coffee beverages used were a regular coffee beverage prepared from robusta coffee beans, a commercially available packaged coffee beverage (liquid coffee beverage), a coffee beverage prepared by diluting a commercially available coffee concentrate (portioned coffee beverage), and an IC beverage prepared from commercially available instant coffee powder.
  • the regular coffee beverage was prepared by grinding roasted Robusta coffee beans (medium roast) and extracting the coffee extract with hot water in a drip-type brewing method.
  • the liquid coffee beverage was a commercially available packaged coffee beverage (product name: Blendy (registered trademark) Bottled Coffee Unsweetened, manufactured by Ajinomoto AGF Inc.) used as is.
  • the IC beverage was prepared by dissolving a commercially available instant coffee powder (product name: "Maxim", manufactured by Ajinomoto AGF Co., Ltd.) in hot water.
  • the instant coffee powder was prepared by drying an extract obtained by high-temperature and high-pressure extraction of roasted coffee beans and pulverizing it.
  • the portioned coffee beverage was prepared by diluting a commercially available coffee portion (product name: Blendy Sugar-Free, manufactured by Ajinomoto AGF Co., Ltd.) with hot water.
  • the coffee portion was prepared by appropriately diluting an extract obtained by high-temperature, high-pressure extraction of roasted coffee beans and filling the diluted extract into a portioned cup.
  • Butyl propionate or 2-ethyl-4-methylthiazole was added to each coffee beverage to the concentrations shown in Tables 3 and 4, respectively, and then the beverages were filled into retort pouches, sealed, and stored immersed in a water bath at 70°C for three hours.
  • the coffee beverage before storage served as the positive control, and a coffee beverage without added butyl propionate or 2-ethyl-4-methylthiazole that had been stored in the same manner for three hours served as the negative control.
  • Example 3 The six compounds whose storage deterioration inhibitory effects were confirmed in Example 1 were appropriately combined to prepare four storage deterioration inhibitors (Mix 1 to Mix 4), and their storage deterioration inhibitory effects on coffee beverages were investigated.
  • Example 2 The roasted Arabica coffee beans (medium roast) used in Example 1 were ground and extracted with hot water using a drip method, and the resulting coffee extract was used as the coffee beverage for evaluation.
  • Four types of storage deterioration inhibitors (Mix 1 to Mix 4) were added to the coffee beverage, which was then filled into a retort pouch, sealed, and stored immersed in a water bath at 70°C for three hours.
  • the coffee beverage before storage was used as the positive control, and a coffee beverage without the addition of storage deterioration inhibitors that had been stored in the same manner for three hours was used as the negative control.
  • the coffee beverages from test plots 1 to 4 which contained added storage deterioration inhibitors, received high sensory evaluation scores of 6 or more, and in particular, the coffee beverage from test plot 1, which contained added Mix 1, tasted as coffee-like as the negative control before storage, with almost no noticeable deterioration during storage.
  • Example 4 The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on a milk-flavored coffee beverage were examined.
  • Example 5 The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on nut milk were examined.
  • a portion of commercially available peanuts packed in a sealed polyethylene bag was set aside for preparation of a positive control, and then stored at 44°C for 20 days. After storage, the peanuts were ground in a mill, and the resulting powder (5 g) was soaked in water for 2 hours, and the supernatant was collected as nut milk.
  • Four types of storage deterioration inhibitors (Mix 1 to Mix 4) were added to the collected nut milk. Nut milk prepared in the same manner from the peanuts set aside before storage was used as the positive control, and nut milk prepared from the peanuts after storage, to which no storage deterioration inhibitors were added, was used as the negative control.
  • the nut milks from test plots 1 to 4 which contained added preservation deterioration inhibitors, received high sensory evaluation scores of 7 or above.
  • the nut milk from test plot 1, which contained added Mix 1 tasted as nutty as the negative control before storage, and showed almost no signs of preservation deterioration.
  • Example 6 The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on soup stock were examined.
  • the soup stock from test areas 1 to 4 which contained added preservative deterioration inhibitors, received a high sensory evaluation score of 6 or more. These results confirmed that the added preservative deterioration inhibitors Mixes 1 to 4 all have a preservative deterioration inhibitor effect on soups with strong umami flavors, such as soup stock.

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Abstract

The present invention provides: a storage deterioration suppressing agent for suppressing the deterioration in flavor of a food or a beverage that is intended to be stored for a certain period of time at a temperature ranging from 0°C to 100°C inclusive; and a method for suppressing the storage-induced deterioration in flavor of a food or a beverage using the storage deterioration suppressing agent. The present invention relates to: a storage deterioration suppressing agent containing, as an active ingredient, at least one component selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol and benzyl acetate; and a method for suppressing the storage deterioration of a food or a beverage, the method comprising adding the storage deterioration suppressing agent to a food or a beverage that is intended to be stored for a certain time of period at a temperature ranging from 0°C to 100°C inclusive to suppress the storage-induced deterioration in flavor of the food or the beverage.

Description

保存劣化抑制剤及び飲食品の保存劣化抑制方法Preservation deterioration inhibitor and method for preventing preservation deterioration of food and beverages
　本発明は、０℃以上１００℃以下の温度範囲内で所定時間保存された後に喫食される飲食品の保存による風味劣化を抑制するための保存劣化抑制剤、及び当該保存劣化抑制剤を用いて飲食品の保存劣化を抑制する方法に関する。
　本願は、２０２２年１１月２日に、日本に出願された特願２０２２－１７６４５０号に基づき優先権を主張し、その内容をここに援用する。 The present invention relates to a storage deterioration inhibitor for suppressing flavor deterioration due to storage of food and beverages that are consumed after being stored for a predetermined period of time within a temperature range of 0°C or higher and 100°C or lower, and a method for suppressing storage deterioration of food and beverages using the storage deterioration inhibitor.
This application claims priority based on Japanese Patent Application No. 2022-176450, filed on November 2, 2022, the contents of which are incorporated herein by reference.
　ホットプレートや保温ポット等の恒温維持装置が広く普及しており、喫食可能な状態まで調製された飲食品を恒温維持装置に設置しておき、調製後しばらくしてから喫食する場合が多い。例えば、焙煎コーヒー豆から淹れたコーヒー飲料を、保温ポットに入れた状態で保存し、数時間後に飲む場合がある。しかし、飲食品の種類によっては、このような保存によって風味の低下や酸味の増強といった品質劣化が生じる場合がある。 　Constant temperature maintaining devices such as hot plates and thermos pots are widely used, and food and drink that has been prepared to be consumed is often placed in the constant temperature maintaining device and consumed some time after preparation. For example, a coffee drink brewed from roasted coffee beans may be stored in a thermos pot and consumed several hours later. However, depending on the type of food and drink, storage in this manner may result in quality deterioration, such as a loss of flavor or an increase in acidity.
　このような加温保存による風味劣化を抑制する方法が、様々な飲食品について報告されている。例えば、加温環境で保管されて販売されるいわゆるホットコーヒー飲料では、長期保存により、発酵臭的な劣化臭が生じることがあり、この劣化臭により、コーヒーらしい風味が損なわれてしまう。そこで、特許文献１には、コーヒーオイルをプロピレングリコール又はその水溶液と接触させ得られたコーヒーオイル抽出液を、焙煎コーヒー豆抽出液に添加することによって、発酵臭的な劣化臭の発生が抑制されたコーヒー飲料を製造できることが開示されている。また、特許文献２には、光、熱、空気、酵素等による飲食品の香味の劣化を、バナバ、グァバ、ウラジロガシ、キンミズヒキ、バラ科植物、ケイヒ及びチョウジからなる群より選ばれる植物の抽出物１種又は２種以上を含有させることによって抑制する方法が開示されている。 Methods for suppressing flavor deterioration caused by such heated storage have been reported for various foods and beverages. For example, so-called hot coffee beverages, which are stored in a heated environment and then sold, may develop a fermentation-like odor of deterioration over long periods of storage, which impairs the coffee-like flavor. Patent Document 1 discloses that a coffee beverage in which the generation of a fermentation-like odor of deterioration is suppressed can be produced by adding a coffee oil extract obtained by contacting coffee oil with propylene glycol or an aqueous solution thereof to an extract of roasted coffee beans. Patent Document 2 also discloses a method for suppressing the deterioration of the flavor of foods and beverages caused by light, heat, air, enzymes, etc., by including one or more extracts of plants selected from the group consisting of banaba, guava, oak, agrimony, plants of the rose family, cinnamon, and clove.
特開２０１０－１７１２６号公報JP 2010-17126 A 特開２００８－１７２７号公報JP 2008-1727 A
　本発明は、０℃以上１００℃以下の温度範囲内で所定時間保存される飲食品の風味劣化を抑制するための保存劣化抑制剤、及び、当該保存劣化抑制剤を用いて、飲食品の保存による風味劣化を抑制する方法を提供することを目的とする。 The present invention aims to provide a preservation deterioration inhibitor for suppressing flavor deterioration of food and beverages stored for a specified period of time within a temperature range of 0°C or higher and 100°C or lower, and a method for suppressing flavor deterioration of food and beverages due to storage using the preservation deterioration inhibitor.
　本発明者らは、上記課題を解決すべく鋭意研究した結果、調製後保存前のコーヒー飲料に、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルからなる群より選択される１種以上を所定量含有させておくことにより、当該コーヒー飲料を、室温～８０℃の温度範囲内で所定時間保存した後に喫飲した場合でも、これらの化合物を添加しなかった場合に比べて明らかに、香味の低下が抑えられており、保存による風味劣化が抑制されていることを見出し、本発明を完成させた。すなわち、本発明は以下の通りである。 The inventors conducted extensive research to solve the above problems, and discovered that by adding a prescribed amount of one or more compounds selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate to a coffee beverage after preparation and before storage, the deterioration of flavor and aroma is clearly suppressed compared to when these compounds are not added, even when the coffee beverage is drunk after storage for a prescribed period of time within a temperature range of room temperature to 80°C, and flavor deterioration due to storage is suppressed, leading to the completion of the present invention. That is, the present invention is as follows.
［１］　２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルからなる群より選択される１種以上を有効成分とする、保存劣化抑制剤。
［２］　０℃以上１００℃以下の温度範囲内で所定時間保存される飲食品に、保存劣化抑制剤を添加して、保存による風味劣化を抑制し、
　前記保存劣化抑制剤が、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルからなる群より選択される１種以上を有効成分とする、飲食品の保存劣化抑制方法。
［３］　前記飲食品に、前記保存劣化抑制剤に由来する２－エチルピラジン濃度が１．７～２００００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］の飲食品の保存劣化抑制方法。
［４］　前記飲食品に、前記保存劣化抑制剤に由来するプロピオン酸ブチル濃度が０．２～３００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］又は［３］の飲食品の保存劣化抑制方法。
［５］　前記飲食品に、前記保存劣化抑制剤に由来する２,３－ジエチル－５－メチルピラジン濃度が０．２～６００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］～［４］のいずれかの飲食品の保存劣化抑制方法。
［６］　前記飲食品に、前記保存劣化抑制剤に由来する２－エチル－４－メチルチアゾール濃度が０．２～３００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］～［５］のいずれかの飲食品の保存劣化抑制方法。
［７］　前記飲食品に、前記保存劣化抑制剤に由来するアニシルアルコール濃度が１～１５００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］～［６］のいずれかの飲食品の保存劣化抑制方法。
［８］　前記飲食品に、前記保存劣化抑制剤に由来する酢酸ベンジル濃度が１～６００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、前記［２］～［７］のいずれかの飲食品の保存劣化抑制方法。
［９］　前記飲食品が、飲料、インスタント飲料用組成物、非固形食品、インスタント非固形食品調製用組成物、又は非固形調味料である、前記［２］～［８］のいずれかの飲食品の保存劣化抑制方法。
［１０］　前記飲食品が、コーヒー飲料、インスタントコーヒー飲料用組成物、ナッツミルク、又はだし汁である、前記［２］～［８］のいずれかの飲食品の保存劣化抑制方法。［１１］　プロピオン酸ブチルを含有しており、
　飲料の総質量に対するプロピオン酸ブチルの含有量が０．２～３００ｐｐｂである、コーヒー飲料。
［１２］　２－エチル－４－メチルチアゾールを含有しており、
　飲料の総質量に対する２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂである、コーヒー飲料。
［１３］　液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、
　可溶性コーヒー固形分と、プロピオン酸ブチルと、を含有し、
　プロピオン酸ブチルの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料におけるプロピオン酸ブチルの含有量が０．２～３００ｐｐｂとなる量である、インスタントコーヒー飲料用組成物。
［１４］　液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、
　可溶性コーヒー固形分と、２－エチル－４－メチルチアゾールと、を含有し、
　２－エチル－４－メチルチアゾールの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料における２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂとなる量である、インスタントコーヒー飲料用組成物。 [1] A storage deterioration inhibitor comprising, as an active ingredient, one or more members selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
[2] Add a preservation deterioration inhibitor to a food or beverage that is stored for a predetermined period of time within a temperature range of 0°C or higher and 100°C or lower to suppress flavor deterioration due to storage;
The storage deterioration inhibitor comprises one or more active ingredients selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
[3] The method for suppressing deterioration during storage of a food or drink according to [2], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2-ethylpyrazine derived from the storage deterioration inhibitor is 1.7 to 20,000 ppb.
[4] The method for suppressing deterioration of a food or drink according to [2] or [3], wherein the storage deterioration inhibitor is added to the food or drink so that a concentration of butyl propionate derived from the storage deterioration inhibitor is 0.2 to 300 ppb.
[5] The method for suppressing deterioration of a food or drink according to any one of [2] to [4], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2,3-diethyl-5-methylpyrazine derived from the storage deterioration inhibitor is 0.2 to 600 ppb.
[6] The method for suppressing deterioration of a food or drink according to any one of [2] to [5], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of 2-ethyl-4-methylthiazole derived from the storage deterioration inhibitor is 0.2 to 300 ppb.
[7] The storage deterioration suppression method for a food or beverage according to any one of [2] to [6], wherein the storage deterioration suppression agent is added to the food or beverage so that the anisyl alcohol concentration derived from the storage deterioration suppression agent is 1 to 1500 ppb.
[8] The method for suppressing deterioration of a food or drink according to any one of [2] to [7], wherein the storage deterioration inhibitor is added to the food or drink so that the concentration of benzyl acetate derived from the storage deterioration inhibitor is 1 to 600 ppb.
[9] The method for suppressing deterioration during storage of a food or beverage according to any one of [2] to [8] above, wherein the food or beverage is a beverage, a composition for an instant beverage, a non-solid food, a composition for preparing an instant non-solid food, or a non-solid seasoning.
[10] The method for suppressing deterioration of a food or drink during storage according to any one of [2] to [8] above, wherein the food or drink is a coffee drink, an instant coffee drink composition, a nut milk, or a soup stock.
A coffee beverage having a butyl propionate content of 0.2 to 300 ppb relative to the total mass of the beverage.
[12] Contains 2-ethyl-4-methylthiazole,
A coffee beverage having a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb relative to the total mass of the beverage.
[13] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
Contains soluble coffee solids and butyl propionate;
A composition for an instant coffee beverage, comprising an amount of butyl propionate such that the butyl propionate content in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 0.2 to 300 ppb.
[14] An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
soluble coffee solids; and 2-ethyl-4-methylthiazole;
The instant coffee beverage composition has a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid.
　本発明に係る保存劣化抑制剤により、０℃以上１００℃以下の温度範囲内で所定時間保存された後に喫食される飲食品の、保存による風味劣化を抑制することができる。 The storage deterioration inhibitor of the present invention can suppress flavor deterioration due to storage in foods and beverages that are consumed after being stored for a specified period of time within a temperature range of 0°C or higher and 100°C or lower.
　本発明及び本願明細書において、「インスタント飲料用組成物」とは、水や牛乳等の液体に溶解、希釈、又は分散させることによって、飲料を調製し得る組成物を意味する。本発明及び本願明細書において、「インスタントコーヒー飲料用組成物」（「ＩＣ飲料用組成物」と略記することもある。）とは、水や牛乳等の液体に溶解、希釈、又は分散させることによって、コーヒー飲料を調製し得る組成物を意味する。また、本発明及び本願明細書において、「インスタント非固形食品調製用組成物」とは、水や牛乳等の液体に溶解、希釈、又は分散させることによって、非固形食品を調製し得る組成物を意味する。インスタント飲料用組成物、ＩＣ飲料用組成物、及びインスタント非固形食品調製用組成物は、いずれも、粉末や顆粒等の固形物であってもよく、液体やペースト等の非固形物であってもよい。なお、非固形物とは、流動性のある物を意味する。 In the present invention and this specification, the term "instant beverage composition" refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a beverage. In the present invention and this specification, the term "instant coffee beverage composition" (sometimes abbreviated as "IC beverage composition") refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a coffee beverage. In the present invention and this specification, the term "instant non-solid food preparation composition" refers to a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a non-solid food. The instant beverage composition, IC beverage composition, and instant non-solid food preparation composition may all be solids such as powders or granules, or non-solids such as liquids or pastes. Note that non-solids refer to fluid materials.
　本発明及び本願明細書において、「粉末」とは粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり、個々の粒子間に何らかの相互作用が働いているもの）を意味する。また、「顆粒」は、粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。 In this invention and this specification, "powder" means a granular material (consisting of many solid particles with a distribution of different sizes, with some interaction between the individual particles). Also, "granules" are an aggregate of particles (granular granulated material) granulated from powder. Powder also includes granules.
　本発明及び本願明細書において、「ｐｐｂ」とは、「質量ｐｐｂ（０．０００１質量％）」を意味する。 In this invention and this specification, "ppb" means "ppb by mass (0.0001% by mass)."
＜保存劣化抑制剤とこれを用いた飲食品の保存劣化抑制方法＞
　本発明に係る保存劣化抑制剤は、２－エチルピラジン（CAS No：13925-00-3）、プロピオン酸ブチル（CAS No：590-01-2）、２,３－ジエチル－５－メチルピラジン（CAS No：18138-04-0）、２－エチル－４－メチルチアゾール（CAS No：15679-12-6）、アニシルアルコール（CAS No：105-13-5）、及び酢酸ベンジル（CAS No：140-11-4）からなる群より選択される１種以上を有効成分とする。これらの香気成分を、喫食可能な状態の飲食品に含有させることにより、当該飲食品の保存による香味劣化を抑制することができる。すなわち、本発明に係る飲食品の保存劣化抑制方法は、０℃以上１００℃以下の温度範囲内で所定時間保存される飲食品に、本発明に係る保存劣化抑制剤を添加して、保存による風味劣化を抑制する方法である。 <Storage deterioration inhibitor and method for inhibiting storage deterioration of food and beverages using the same>
The storage deterioration inhibitor according to the present invention contains one or more active ingredients selected from the group consisting of 2-ethylpyrazine (CAS No: 13925-00-3), butyl propionate (CAS No: 590-01-2), 2,3-diethyl-5-methylpyrazine (CAS No: 18138-04-0), 2-ethyl-4-methylthiazole (CAS No: 15679-12-6), anisyl alcohol (CAS No: 105-13-5), and benzyl acetate (CAS No: 140-11-4). By incorporating these aroma components into a food or drink in an edible state, the flavor deterioration of the food or drink due to storage can be suppressed. That is, the method for suppressing storage deterioration of a food or drink according to the present invention is a method for suppressing flavor deterioration due to storage by adding the storage deterioration inhibitor according to the present invention to a food or drink that is stored for a predetermined time within a temperature range of 0°C to 100°C.
　２－エチルピラジンは、ナッツ様の香気を有する香気成分であり、これを飲食品に含有させることにより、酸味が抑制され、味の厚みが増し、風味全体が底上げされる。２－エチルピラジンにより保存劣化抑制効果が得られる理由は明らかではないが、味の厚み増大効果や風味の底上げ効果により、保存により劣化する飲食品の風味が補われ、かつ劣化により増大した酸味成分による影響が抑制されることによって、劣化抑制効果が発揮されると推察される。 2-Ethylpyrazine is an aroma component that has a nutty aroma, and adding it to food and beverages suppresses sourness, deepens the flavor, and improves the overall flavor. The reason why 2-ethylpyrazine has an effect of inhibiting deterioration during storage is unclear, but it is presumed that its effect of increasing flavor and improving flavor compensates for the flavor of food and beverages that deteriorates during storage, and suppresses the effects of sour components that increase with deterioration, thereby exerting its deterioration-inhibiting effect.
　保存劣化抑制として飲食品に添加される２－エチルピラジンの量は、飲食品中の２－エチルピラジン濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤が２－エチルピラジンを含有する場合、飲食品中の保存劣化抑制剤に由来する２－エチルピラジン濃度が１．７～２００００ｐｐｂ、好ましくは１０～１０００ｐｐｂ、より好ましくは５０～５００ｐｐｂ、さらに好ましくは５０～３００ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of 2-ethylpyrazine added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2-ethylpyrazine in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains 2-ethylpyrazine, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of 2-ethylpyrazine derived from the storage deterioration inhibitor in the food or beverage is 1.7 to 20,000 ppb, preferably 10 to 1,000 ppb, more preferably 50 to 500 ppb, and even more preferably 50 to 300 ppb.
　プロピオン酸ブチルは、フルーツ様の香気を有する香気成分であり、これを飲食品に含有させることにより、酸味が抑制され、ナッツ感や焙煎感が付与されたり、風味全体が底上げされる。プロピオン酸ブチルを特にコーヒー飲料に含有させることにより、コーヒーの淹れたて感を増強させることもできる。プロピオン酸ブチルにより保存劣化抑制効果が得られる理由は明らかではないが、ナッツ感や焙煎感の付与効果や風味の底上げ効果により、保存により劣化する飲食品の風味が補われ、かつ劣化により増大した酸味成分による影響が抑制されることによって、劣化抑制効果が発揮されると推察される。 Butyl propionate is an aroma component that has a fruit-like aroma, and adding it to food and beverages suppresses sourness, imparts a nutty or roasted flavor, and improves the overall flavor. Adding butyl propionate to coffee beverages in particular can also enhance the feeling that the coffee is freshly brewed. The reason why butyl propionate has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the effect of imparting a nutty or roasted flavor and improving flavor compensates for the flavor of food and beverages that deteriorates during storage, and that the deterioration-inhibiting effect is exerted by suppressing the effects of acidic components that increase due to deterioration.
　保存劣化抑制として飲食品に添加されるプロピオン酸ブチルの量は、飲食品中のプロピオン酸ブチル濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤がプロピオン酸ブチルを含有する場合、飲食品中の保存劣化抑制剤に由来するプロピオン酸ブチル濃度が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of butyl propionate added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of butyl propionate in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains butyl propionate, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of butyl propionate derived from the storage deterioration inhibitor in the food or beverage is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
　２,３－ジエチル－５－メチルピラジンは、ムスク様の香気を有する香気成分であり、これを飲食品に含有させることにより、酸味が抑制され、焙煎感が付与されたり、風味全体が底上げされる。２,３－ジエチル－５－メチルピラジンを特にコーヒー飲料に含有させることにより、コーヒーの淹れたて感を増強させることもできる。２,３－ジエチル－５－メチルピラジンにより保存劣化抑制効果が得られる理由は明らかではないが、焙煎感の付与効果や風味の底上げ効果により、保存により劣化する飲食品の風味が補われ、かつ劣化により増大した酸味成分による影響が抑制されることによって、劣化抑制効果が発揮されると推察される。 2,3-Diethyl-5-methylpyrazine is an aroma component that has a musk-like aroma, and adding it to food and beverages suppresses sourness, imparts a roasted feel, and improves the overall flavor. Adding 2,3-diethyl-5-methylpyrazine, particularly to coffee beverages, can also enhance the freshly brewed feel of the coffee. The reason why 2,3-diethyl-5-methylpyrazine has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the effect of imparting a roasted feel and improving flavor compensates for the flavor of food and beverages that deteriorate during storage, and that the effect of inhibiting deterioration is exerted by suppressing the effects of acidic components that increase due to deterioration.
　保存劣化抑制として飲食品に添加される２,３－ジエチル－５－メチルピラジンの量は、飲食品中の２,３－ジエチル－５－メチルピラジン濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤が２,３－ジエチル－５－メチルピラジンを含有する場合、飲食品中の保存劣化抑制剤に由来する２,３－ジエチル－５－メチルピラジン濃度が０．２～６００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of 2,3-diethyl-5-methylpyrazine added to a food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2,3-diethyl-5-methylpyrazine in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains 2,3-diethyl-5-methylpyrazine, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of 2,3-diethyl-5-methylpyrazine derived from the storage deterioration inhibitor in the food or beverage is 0.2 to 600 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
　２－エチル－４－メチルチアゾールは、ナッツ様やコーヒー様の香気を有する香気成分であり、これを飲食品に含有させることにより、ナッツ感や焙煎感が付与されたり、風味全体が底上げされる。２－エチル－４－メチルチアゾールにより保存劣化抑制効果が得られる理由は明らかではないが、ナッツ感や焙煎感の付与効果や酸味抑制効果によって保存劣化により生じた酸味等の異味がマスキングされ、さらに、風味の底上げ効果により保存により劣化する飲食品の風味が補われることによって、劣化抑制効果が発揮されると推察される。 2-Ethyl-4-methylthiazole is an aroma component that has a nutty or coffee-like aroma, and adding it to food and beverages gives them a nutty or roasted flavor and improves the overall flavor. The reason why 2-ethyl-4-methylthiazole has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the deterioration-inhibiting effect is achieved by masking unpleasant flavors such as sourness that arise from storage deterioration through its effect of imparting a nutty or roasted flavor and its effect of inhibiting acidity, and further by compensating for the flavor of food and beverages that deteriorate during storage through its effect of improving flavor.
　保存劣化抑制として飲食品に添加される２－エチル－４－メチルチアゾールの量は、飲食品中の２－エチル－４－メチルチアゾール濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤が２－エチル－４－メチルチアゾールを含有する場合、飲食品中の保存劣化抑制剤に由来する２－エチル－４－メチルチアゾール濃度が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of 2-ethyl-4-methylthiazole added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of 2-ethyl-4-methylthiazole in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains 2-ethyl-4-methylthiazole, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of 2-ethyl-4-methylthiazole derived from the storage deterioration inhibitor in the food or beverage is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
　アニシルアルコールは、粉っぽさやフルーツ様の香気を有する香気成分であり、これを飲食品に含有させることにより、口当たりのまろやか感や味のまとまり感が増強され、かつ酸味が抑制され、甘い感じが増強される。アニシルアルコールにより保存劣化抑制効果が得られる理由は明らかではないが、口当たりのまろやか感や味のまとまり感の増強効果により、保存により劣化する飲食品の風味が補われ、かつ劣化により増大した酸味成分による影響が抑制されることによって、劣化抑制効果が発揮されると推察される。 Anisyl alcohol is an aromatic component that has a powdery, fruity aroma, and adding it to food and beverages enhances the smoothness of the mouthfeel and the unity of the flavor, while suppressing the sourness and enhancing the sweetness. The reason why anisyl alcohol has an effect of inhibiting deterioration during storage is not clear, but it is presumed that the effect of inhibiting deterioration is exerted by enhancing the smoothness of the mouthfeel and the unity of the flavor, which compensates for the flavor of food and beverages that deteriorate during storage, and suppressing the effects of the increased sourness of the components due to deterioration.
　保存劣化抑制として飲食品に添加されるアニシルアルコールの量は、飲食品中のアニシルアルコール濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤がアニシルアルコールを含有する場合、飲食品中の保存劣化抑制剤に由来するアニシルアルコール濃度が１～１５００ｐｐｂ、好ましくは１０～１０００ｐｐｂ、より好ましくは１０～５００ｐｐｂ、さらに好ましくは１０～１００ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of anisyl alcohol added to food or beverages as a storage deterioration inhibitor is not particularly limited, so long as the concentration of anisyl alcohol in the food or beverage is sufficient to exert the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains anisyl alcohol, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of anisyl alcohol derived from the storage deterioration inhibitor in the food or beverage is 1 to 1500 ppb, preferably 10 to 1000 ppb, more preferably 10 to 500 ppb, and even more preferably 10 to 100 ppb.
　酢酸ベンジルは、フローラル様やフルーツ様の香気を有する香気成分であり、これを飲食品に含有させることにより、口当たりのまろやか感や焙煎感が増強され、かつとがった酸味が抑制される。酢酸ベンジルにより保存劣化抑制効果が得られる理由は明らかではないが、口当たりのまろやか感や焙煎感の増強効果により、保存により劣化する飲食品の風味が補われ、かつ劣化により増大した酸味成分による影響が抑制されることによって、劣化抑制効果が発揮されると推察される。 Benzyl acetate is an aroma component that has a floral or fruity aroma, and adding it to food and beverages enhances the smoothness and roasted taste in the mouth and suppresses sharp acidity. The reason why benzyl acetate has an effect of inhibiting deterioration during storage is unclear, but it is presumed that the effect of inhibiting deterioration is exerted by compensating for the flavor of food and beverages that deteriorates during storage through the effect of enhancing the smoothness and roasted taste, and by suppressing the impact of the acidity components that increase with deterioration.
　保存劣化抑制として飲食品に添加される酢酸ベンジルの量は、飲食品中の酢酸ベンジル濃度が保存劣化抑制効果が奏されるために十分な濃度となる量であれば特に限定されるものではない。例えば、保存劣化抑制剤が酢酸ベンジルを含有する場合、飲食品中の保存劣化抑制剤に由来する酢酸ベンジル濃度が１～６００ｐｐｂ、好ましくは１０～３００ｐｐｂ、より好ましくは１０～１００ｐｐｂ、さらに好ましくは１０～５０ｐｐｂとなるように、保存劣化抑制を飲食品に添加することが好ましい。 The amount of benzyl acetate added to food or beverage as a storage deterioration inhibitor is not particularly limited, so long as the concentration of benzyl acetate in the food or beverage is sufficient to exhibit the storage deterioration inhibitor effect. For example, when the storage deterioration inhibitor contains benzyl acetate, it is preferable to add the storage deterioration inhibitor to the food or beverage so that the concentration of benzyl acetate derived from the storage deterioration inhibitor in the food or beverage is 1 to 600 ppb, preferably 10 to 300 ppb, more preferably 10 to 100 ppb, and even more preferably 10 to 50 ppb.
　飲食品に添加される保存劣化抑制剤の有効成分は、１種類であってもよく、２種類以上であってもよい。本発明において用いられる保存劣化抑制剤の有効成分としては、より充分な保存劣化抑制効果が得られる点から、飲食品に添加される保存劣化抑制剤の有効成分は、２種類以上であることが好ましく、３種類以上であることがより好ましい。例えば、本発明に係る保存劣化抑制剤の有効成分としては、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、及びアニシルアルコールの組み合わせ；プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、及び２－エチル－４－メチルチアゾールの組み合わせ；２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、及びアニシルアルコールの組み合わせ；２－エチルピラジン、プロピオン酸ブチル、２－エチル－４－メチルチアゾール、及び酢酸ベンジルの組み合わせ；等が挙げられる。 The active ingredient of the preservation deterioration inhibitor added to food and beverages may be one type or two or more types. The active ingredient of the preservation deterioration inhibitor used in the present invention is preferably two or more types, more preferably three or more types, from the viewpoint of obtaining a more sufficient preservation deterioration inhibitory effect. For example, examples of the active ingredient of the preservation deterioration inhibitor according to the present invention include a combination of butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, and anisyl alcohol; a combination of butyl propionate, 2,3-diethyl-5-methylpyrazine, and 2-ethyl-4-methylthiazole; a combination of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, and anisyl alcohol; a combination of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, and anisyl alcohol; a combination of 2-ethylpyrazine, butyl propionate, 2-ethyl-4-methylthiazole, and benzyl acetate; and the like.
　保存劣化抑制剤の有効成分として使用される２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルは、いずれも、合成品や精製品を用いることができ、不純物の含有量が少ないものがより好ましく、市販品をそのまま用いてもよい。また、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、又は酢酸ベンジルを含有する香料組成物を、保存劣化抑制剤として飲食品に添加してもよい。当該香料組成物に含有されているその他の香気成分は、保存劣化抑制効果を損なわない限り、特に限定されるものではない。保存劣化抑制剤の有効成分として使用される２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルは、これらを含有する食品素材を原料として調製することもできる。 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate, which are used as the active ingredients of the storage deterioration inhibitor, can be synthetic or refined products, and those with a low content of impurities are more preferable, and commercially available products can be used as they are. In addition, a flavoring composition containing 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, or benzyl acetate can be added to food and drink as a storage deterioration inhibitor. Other flavoring components contained in the flavoring composition are not particularly limited as long as they do not impair the storage deterioration inhibitory effect. 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate, which are used as the active ingredients of the storage deterioration inhibitor, can also be prepared using food materials containing these as raw materials.
　保存劣化抑制剤の有効成分として使用される２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルは、いずれも、粉末状であってもよく、液状であってもよい。液状のものとしては、例えば、水、アルコール類、グリセリン類、油脂、又はこれらの混合溶媒に溶解したものが挙げられる。粉末状の２－エチルピラジン等は、２－エチルピラジン等を粉末化基材に固定することにより得られる。粉末化基材としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、及び難消化性デキストリン等の食物繊維から選択される。必要に応じてカゼイン等のタンパク質をさらに添加してもよい。 2-Ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate, which are used as active ingredients of the storage deterioration inhibitor, may be in powder form or liquid form. Examples of liquids include those dissolved in water, alcohols, glycerins, oils and fats, or mixed solvents of these. Powdered 2-ethylpyrazine and the like can be obtained by fixing 2-ethylpyrazine and the like to a powdered base material. The powdered base material is selected from starch hydrolysates such as dextrin, sugars such as maltose and trehalose, and dietary fibers such as resistant dextrin. Proteins such as casein may also be added as necessary.
　本発明に係る保存劣化抑制剤は、１個の飲食品へ添加するための量を小パウチなどに個包装したり、使用時に容器から振り出したりスプーンで取り出したりして使用するように瓶などの容器に数個分をまとめて包装して商品として供給することもできる。 The storage deterioration inhibitor of the present invention can be individually packaged in a small pouch or the like in the amount required for addition to one food or drink, or it can be packaged in a container such as a bottle in which several units are packaged together and supplied as a product, so that the agent can be shaken out of the container or taken out with a spoon when in use.
　個包装タイプとは、スティック状アルミパウチ、ワンポーションカップなどにコーヒー飲料１杯分の中身を充填包装するものであり、容器を開けて指で押し出すなどの方法で中身を取り出すことができる。個包装タイプは、１回分が密閉包装されているので取り扱いも簡単で、衛生的であるという利点を有する。 Individually packaged types are products in which the contents for one cup of coffee drink are filled and packaged in stick-shaped aluminum pouches or one-portion cups, and the contents can be removed by opening the container and pushing it out with one's fingers. Individually packaged types have the advantage of being easy to handle and hygienic, as each serving is sealed.
　本発明に係る飲食品の保存劣化抑制方法において、保存劣化抑制剤は、喫食可能な状態で、喫食前に０℃以上１００℃以下の温度範囲内で所定時間保存される飲食品に添加される。保存時の温度は、０℃以上１００℃以下の温度範囲内であればよく、温度制御環境下であってもよく、温度非制御環境下であってもよい。保存時間としては、特に限定されるものではなく、例えば、１時間以上３か月以内で適宜設定することができ、１時間以上１か月以内が好ましい。保存態様としては、具体的には例えば、飲食品を、温度制御可能な容器に充填した状態で保管したり、飲食品が充填された容器ごと恒温槽に浸漬させたり、飲食品が充填された容器をホットプレート上に設置したりする態様が挙げられる。また、飲食品が充填された容器を、単に室温で保管してもよい。保存劣化抑制剤は、保存前の飲食品に添加されてもよく、保存後喫食前の飲食品に添加されてもよい。 In the method for inhibiting deterioration during storage of food and beverages according to the present invention, the deterioration inhibitor is added to food and beverages that are stored for a predetermined time in a temperature range of 0°C to 100°C before consumption in an edible state. The temperature during storage may be within a temperature range of 0°C to 100°C, and may be in a temperature-controlled environment or a temperature-uncontrolled environment. The storage time is not particularly limited, and may be set appropriately, for example, from 1 hour to 3 months, with 1 hour to 1 month being preferable. Specific examples of storage modes include storing the food and beverages in a temperature-controllable container, immersing the container filled with the food and beverage in a thermostatic bath, and placing the container filled with the food and beverage on a hot plate. The container filled with the food and beverage may simply be stored at room temperature. The deterioration inhibitor may be added to the food and beverage before storage, or to the food and beverage after storage and before consumption.
　保存劣化抑制剤が添加される飲食品としては、特に限定されるものではないが、喫食可能な状態で保存劣化抑制剤を添加した場合でも飲食品全体に保存劣化抑制剤が充分に分散させることができるため、流動性のある非固形物であることが好ましく、液体がより好ましい。当該飲食品には、調味料も含まれる。 There are no particular limitations on the food and beverage to which the preservative deterioration inhibitor is added, but since the preservative deterioration inhibitor can be sufficiently dispersed throughout the food and beverage even when added in an edible state, it is preferable for the preservative deterioration inhibitor to be a non-solid with fluidity, and a liquid is more preferable. Such food and beverages also include seasonings.
　非固形物の飲食品としては、具体的には、嗜好性飲料、果汁飲料、清涼飲料、乳酸菌飲料、乳飲料等の飲料；コンソメスープ、ポタージュスープ、クリームスープ、みそ汁、澄まし汁、だし汁等のスープ類；ドレッシング、ナッツペースト等の調味料；などが挙げられる。嗜好性飲料とは、紅茶、緑茶、ウーロン茶、抹茶等の茶飲料、ハーブティー、コーヒー飲料、ココア、又はこれらの混合飲料を意味する。ハーブティーの原料としては、ハイビスカス、ローズヒップ、ペパーミント、カモミール、レモングラス、レモンバーム、ラベンダー等が挙げられる。これらの飲食品は、常法により製造されたものを用いることができる。 Specific examples of non-solid foods and beverages include beverages such as beverages for leisure, fruit juice drinks, soft drinks, lactic acid bacteria drinks, and milk drinks; soups such as consommé soup, potage soup, cream soup, miso soup, clear soup, and dashi soup; and seasonings such as dressings and nut paste. Beverages for leisure include tea beverages such as black tea, green tea, oolong tea, and matcha, herbal tea, coffee beverages, cocoa, and mixtures of these beverages. Ingredients for herbal tea include hibiscus, rose hips, peppermint, chamomile, lemongrass, lemon balm, and lavender. These foods and beverages may be produced by conventional methods.
　保存劣化抑制剤が添加される飲食品としては、インスタント飲料用組成物やインスタント非固形食品調製用組成物であってもよい。インスタント飲料用組成物やインスタント非固形食品調製用組成物は、粉末等の固形の組成物であってもよく、液状組成物であってもよい。インスタント飲料用組成物は、製造する対象の飲料の可溶性固形分を含む各種原料から常法により製造できる。同様に、インスタント非固形食品調製用組成物は、製造する対象の非固形食品の可溶性固形分を含む各種原料から常法により製造できる。本発明に係る飲食品の保存劣化抑制方法において、保存劣化抑制剤が添加される飲食品としては、インスタント嗜好性飲料用組成物又はインスタントスープ類用組成物が好ましい。 The food or beverage to which the preservation deterioration inhibitor is added may be a composition for an instant beverage or a composition for preparing an instant non-solid food. The composition for an instant beverage or a composition for preparing an instant non-solid food may be a solid composition such as a powder, or may be a liquid composition. The composition for an instant beverage may be produced by a conventional method from various raw materials containing the soluble solids of the beverage to be produced. Similarly, the composition for preparing an instant non-solid food may be produced by a conventional method from various raw materials containing the soluble solids of the non-solid food to be produced. In the method for inhibiting preservation deterioration of a food or beverage according to the present invention, the food or beverage to which the preservation deterioration inhibitor is added is preferably a composition for an instant luxury beverage or a composition for instant soups.
　嗜好性飲料の可溶性固形分は、焙煎されたコーヒー豆や茶葉等の嗜好性原料から抽出された可溶性の固形分である。嗜好性飲料やインスタント嗜好性飲料用組成物の原料となる嗜好性飲料の可溶性固形分は、液体であってもよく、粉末化したものであってもよい。粉末の可溶性固形分としては、具体的には、可溶性コーヒー固形分粉末（インスタントコーヒー粉末）、可溶性紅茶固形分粉末（インスタント紅茶粉末、以下同様）、インスタント緑茶粉末、インスタントウーロン茶粉末、インスタントハーブティー粉末、及びこれらのうちの２種類以上の混合粉末等が挙げられる。 　The soluble solids of beverages are soluble solids extracted from beverage raw materials such as roasted coffee beans and tea leaves. The soluble solids of beverages that are raw materials for beverages and instant beverage compositions may be liquid or powdered. Specific examples of powdered soluble solids include soluble coffee solids powder (instant coffee powder), soluble black tea solids powder (instant black tea powder, the same applies below), instant green tea powder, instant oolong tea powder, instant herbal tea powder, and mixed powders of two or more of these.
　嗜好性飲料がコーヒー飲料の場合、焙煎されたコーヒー豆から抽出されたコーヒー抽出液、すなわち、可溶性コーヒー固形分が溶解している抽出液をそのまま原料としてもよく、当該抽出液から可溶性コーヒー固形分のみを粉末化して得られたインスタントコーヒー粉末を原料としてもよい。インスタントコーヒー粉末を原料とする場合、粉末をそのまま原料としてもよく、予め水等の液体に溶かして調製された水溶液を原料としてもよい。 When the beverage is a coffee beverage, the coffee extract extracted from roasted coffee beans, i.e., the extract in which the soluble coffee solids are dissolved, may be used as is as a raw material, or instant coffee powder obtained by powdering only the soluble coffee solids from the extract may be used as a raw material. When instant coffee powder is used as a raw material, the powder may be used as is, or an aqueous solution prepared by dissolving it in water or other liquid may be used as a raw material.
　コーヒー抽出液をそのまま原料とする場合には、例えば、焙煎されたコーヒー豆から熱水で抽出されたコーヒー抽出液に、必要に応じてその他の原料を添加して製造することができる。原料コーヒー豆の焙煎や焙煎されたコーヒー豆からの熱水抽出は、ペーパやネル等を用いたドリップ法、サイフォン式やパーコレータ式等の蒸気圧を利用した方法、エスプレッソマシン等を用いた高圧抽出法、フレンチプレス法、エアロプレス法、多段抽出式や向流式連続抽出式等の高温高圧抽出法等、各種の公知の抽出方法の中から適宜選択して用いることができる。 When the coffee extract is used as the raw material, for example, it can be produced by adding other raw materials as necessary to a coffee extract extracted from roasted coffee beans with hot water. The roasting of the raw coffee beans and the hot water extraction from the roasted coffee beans can be appropriately selected from various known extraction methods, such as the drip method using paper or cloth, methods that utilize steam pressure such as the siphon method or percolator method, high-pressure extraction methods using an espresso machine, the French press method, the Aeropress method, and high-temperature and high-pressure extraction methods such as multi-stage extraction and countercurrent continuous extraction.
　嗜好性飲料の粉末の可溶性固形分は、常法により製造することができ、また、市販されているものを用いてもよい。例えば、インスタントコーヒー粉末は、焙煎したコーヒー豆から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。また、茶飲料の粉末状の可溶性固形分は、紅茶葉、緑茶葉（生茶葉）、ウーロン茶葉等の茶葉から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。インスタントハーブティー粉末は、ハーブの原料から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。コーヒー豆や茶葉等の嗜好性飲料の原料としては、一般的に嗜好性飲料に使用されているものを用いることができる。得られた抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。また、茶葉やコーヒー豆からの抽出物は、乾燥前に、必要に応じて濃縮してもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。 The soluble solids of the powdered beverage can be produced by a conventional method, and commercially available products may be used. For example, instant coffee powder can be obtained by extracting soluble solids from roasted coffee beans using hot water and drying the resulting extract. The powdered soluble solids of tea beverages can be obtained by extracting soluble solids from tea leaves such as black tea leaves, green tea leaves (fresh tea leaves), and oolong tea leaves using hot water and drying the resulting extract. Instant herbal tea powder can be obtained by extracting soluble solids from herbal raw materials using hot water and drying the resulting extract. Raw materials for beverages such as coffee beans and tea leaves can be those generally used for beverages. Methods for drying the obtained extract include freeze drying, spray drying, and vacuum drying. Extracts from tea leaves and coffee beans may be concentrated as necessary before drying. The concentration method can be a commonly used concentration method such as a heat concentration method, a freeze concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.
　スープ類の可溶性固形分は、スープ類から水分を除去して濃縮したり、さらに乾燥することによって調製できる。スープ類の濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。また、スープ類やその濃縮物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。スープ類の可溶性固形分としては、市販のインスタントスープ用組成物をそのまま用いてもよい。 The soluble solids of soups can be prepared by removing water from the soups and concentrating or further drying them. Soups can be concentrated by commonly used concentration methods such as heat concentration, freeze concentration, and membrane concentration using reverse osmosis membranes or ultrafiltration membranes. Methods for drying soups and their concentrates include freeze drying, spray drying, and vacuum drying. As the soluble solids of soups, commercially available instant soup compositions may be used as they are.
　保存劣化抑制剤が添加される飲食品が、インスタント飲料用組成物やインスタント非固形食品調製用組成物の場合、本発明に係る保存劣化抑制剤をインスタント飲料用組成物やインスタント非固形食品調製用組成物に直接混合させておき、これに液体を混合してインスタント飲料やインスタント非固形食品を調製した後、所定時間保存してもよい。また、インスタント飲料用組成物やインスタント非固形食品調製用組成物を液体に混合してインスタント飲料やインスタント非固形食品を調製し、得られたインスタント飲料等に本発明に係る保存劣化抑制剤を添加した後、所定時間保存してもよい。インスタント飲料用組成物やインスタント非固形食品調製用組成物を液体に混合して調製されたインスタント飲料やインスタント非固形食品を、所定時間保存した後に、喫食前に本発明に係る保存劣化抑制剤を添加してもよい。 When the food or drink to which the preservation deterioration inhibitor is added is an instant beverage composition or an instant non-solid food preparation composition, the preservation deterioration inhibitor of the present invention may be directly mixed into the instant beverage composition or instant non-solid food preparation composition, and then mixed with a liquid to prepare an instant beverage or instant non-solid food, which may then be stored for a predetermined period of time. Alternatively, the instant beverage composition or instant non-solid food preparation composition may be mixed with a liquid to prepare an instant beverage or instant non-solid food, and the preservation deterioration inhibitor of the present invention may be added to the resulting instant beverage or instant non-solid food, which may then be stored for a predetermined period of time. The instant beverage or instant non-solid food prepared by mixing the instant beverage composition or instant non-solid food preparation composition with a liquid may be stored for a predetermined period of time, and then the preservation deterioration inhibitor of the present invention may be added before consumption.
　本発明に係る飲食品の保存劣化抑制方法において、保存劣化抑制剤が添加される飲食品としては、特に、コーヒー飲料、インスタントコーヒー飲料用組成物、ナッツミルク、ナッツペースト、だし汁が好ましい。本発明に係る保存劣化抑制剤の有効成分の多くはナッツ様や焙煎香のような香りを有しており、これらを十分量添加した場合でも異味となり難いためである。 In the method for inhibiting preservation deterioration of food and beverages according to the present invention, the food and beverages to which the preservation deterioration inhibitor is added are particularly preferably coffee beverages, compositions for instant coffee beverages, nut milk, nut paste, and soup stock. This is because many of the active ingredients of the preservation deterioration inhibitor according to the present invention have a nutty or roasted aroma, and are unlikely to cause an unpleasant taste even when added in sufficient amounts.
　保存劣化抑制剤が添加されるコーヒー飲料としては、可溶性コーヒー固形分以外にも、コーヒー飲料に一般的に含まれている成分を含有していてもよい。当該成分としては、ミルク原料、甘味料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤等が挙げられる。 The coffee beverage to which the storage deterioration inhibitor is added may contain components that are generally contained in coffee beverages in addition to soluble coffee solids. Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc.
　ミルク原料は、ミルク風味を付与する原料であり、具体的には、乳、クリーミングパウダー（クリームの代用として、コーヒー等の嗜好性飲料に添加される粉末）、植物性ミルク等が挙げられる。これらのミルク原料は、１種類のみを含有していてもよく、２種類以上を組み合わせて含有させてもよい。 Milk ingredients are ingredients that impart a milk flavor, and specific examples include milk, creaming powder (a powder added to coffee and other beverages as a substitute for cream), and vegetable milk. These milk ingredients may contain only one type, or may contain a combination of two or more types.
　乳としては、例えば、全脂粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、無糖練乳、加糖練乳、無糖脱脂練乳、加糖脱脂練乳、乳糖、生クリーム、バター等が挙げられる。なお、全脂粉乳及び脱脂粉乳は、それぞれ、牛乳（全脂乳）又は脱脂乳を、スプレードライ等により水分を除去して乾燥し粉末化したものである。 Examples of milk include whole milk powder, skim milk powder, whey powder, cow's milk, low-fat milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, lactose, fresh cream, butter, etc. Note that whole milk powder and skim milk powder are made by removing moisture from cow's milk (whole milk) or skim milk by spray drying or the like, drying them, and turning them into powder.
　クリーミングパウダーは、例えば、ヤシ油、硬化ヤシ油、パーム油、水添パーム油、パーム核油、水添パーム核油、大豆油、コーン油、綿実油、ナタネ油、こめ油、サフラワー油（ベニバナ油）、ひまわり油、中鎖脂肪酸トリグリセライド、乳脂、牛脂、豚脂等の食用油脂；シヨ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、これらの原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 Creaming powder can be produced by selecting, according to the desired quality characteristics, edible fats and oils such as coconut oil, hardened coconut oil, palm oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, safflower oil, sunflower oil, medium-chain fatty acid triglycerides, milk fat, beef tallow, lard, etc.; carbohydrates such as sucrose, glucose, starch hydrolysates, etc.; other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifiers, etc., and mixing these raw materials in water, then forming an oil-in-water emulsion (O/W emulsion) using an emulsifier, etc., and then removing the water. The method for removing the water can be any method selected from spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc. The obtained creaming powder may be classified, granulated, pulverized, etc., as necessary.
　植物性ミルクとしては、豆類のミルク、ナッツのミルク、穀類のミルクが挙げられる。豆類のミルクとしては、豆乳等が挙げられる。ナッツミルクとしては、ピーナッツミルク、アーモンドミルク、クルミ（ウォールナッツ）ミルク、ピスタチオミルク、ヘーゼルナッツミルク、カシューナッツミルク、ピーカンナッツミルク等が挙げられる。穀類のミルクとしては、ライスミルク等が挙げられる。これらの乳や植物性ミルクは、常法により製造することができる。 Plant-based milks include legume milk, nut milk, and grain milk. Legume milks include soy milk, etc. Nut milks include peanut milk, almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk, etc. Grain milks include rice milk, etc. These milks and plant-based milks can be produced by conventional methods.
　甘味料としては、ショ糖、オリゴ糖、ブドウ糖、果糖、果糖ブドウ糖液糖等の糖類、ソルビトール、マルチトール、エリスリトール、キシリトール、還元水あめ等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース、ネオテーム、アドバンテーム、サッカリン等の高甘味度甘味料、ステビア等が挙げられる。ショ糖としては、グラニュー糖であってもよく、粉糖であってもよく、ショ糖型液糖であってもよい。甘味料は、１種類のみを含有していてもよく、２種類以上を組み合わせて含有させてもよい。 Sweeteners include sugars such as sucrose, oligosaccharides, glucose, fructose, and fructose glucose liquid sugar; sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup; high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin; and stevia. Sucrose may be granulated sugar, powdered sugar, or sucrose-type liquid sugar. Only one type of sweetener may be contained, or two or more types may be combined.
　香料としては、コーヒー香料、ミルク香料等が挙げられる。また、シナモン、キャラメル、チョコレート、ハチミツ等の、一般的にフレーバーコーヒーに添加される香料も好ましく用いられる。 Flavors include coffee flavors, milk flavors, etc. Flavors that are generally added to flavored coffee, such as cinnamon, caramel, chocolate, and honey, are also preferably used.
　酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、エリソルビン酸ナトリウム、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), sodium erythorbate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.
　ｐＨ調整剤としては、例えば、クエン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸、グルコン酸等の有機酸や、リン酸等の無機酸、炭酸カリウム、炭酸水素ナトリウム（重炭酸ナトリウム）、二酸化炭素等が挙げられる。 Examples of pH adjusters include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.
　増粘剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン、ペクチン、グアーガム、カラギーナン等の食物繊維、カゼイン等のタンパク質等が挙げられる。 Thickening agents include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, resistant dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.
　乳化剤としては、例えば、モノグリセライド、ジグリセライド、有機酸モノグリセライド、ポリグリセリンエステル等のグリセリン脂肪酸エステル系乳化剤；ソルビタンモノステアレート、ソルビタンモノオレエート等のソルビタン脂肪酸エステル系乳化剤；プロピレングリコールモノステアレート、プロピレングリコールモノパルミテート、プロピレングリコールオレエート等のプロピレングリコール脂肪酸エステル系乳化剤；ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖オレイン酸エステル等のシュガーエステル系乳化剤；レシチン、レシチン酵素分解物等のレシチン系乳化剤等が挙げられる。 Examples of emulsifiers include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate, sorbitan monooleate, etc.; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, sucrose oleate, etc.; lecithin-based emulsifiers such as lecithin and lecithin enzyme hydrolysates, etc.
　保存劣化抑制剤が添加されるインスタントコーヒー飲料用組成物としては、可溶性コーヒー固形分以外にも、望まれる品質特性によってインスタントコーヒー飲料用組成物に一般的に含まれている成分を含有していてもよい。当該成分としては、ミルク原料、甘味料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤、賦形剤、結合剤、流動性改良剤等が挙げられる。ミルク原料、甘味料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤等は、前記で挙げられたものを適宜用いることができる。 In addition to soluble coffee solids, the instant coffee beverage composition to which the storage deterioration inhibitor is added may contain components that are generally included in instant coffee beverage compositions depending on the desired quality characteristics. Such components include milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, flow improvers, etc. The milk ingredients, sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc. listed above can be used as appropriate.
　賦形剤や結合剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。
　流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 Examples of the excipient and binder include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, proteins such as casein, etc. The excipient and binder are also used as carriers during granulation.
As the flow improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used.
　プロピオン酸ブチルによる保存劣化抑制効果がより充分に発揮されることから、本発明に係る飲食品の保存劣化抑制方法により得られるコーヒー飲料としては、プロピオン酸ブチルを含有しており、飲料の総質量に対するプロピオン酸ブチルの含有量が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂであるコーヒー飲料が好ましい。同様に、本発明に係る飲食品の保存劣化抑制方法により得られるインスタントコーヒー飲料用組成物としては、液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、可溶性コーヒー固形分と、プロピオン酸ブチルと、を含有し、プロピオン酸ブチルの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料におけるプロピオン酸ブチルの含有量が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂとなる量である、インスタントコーヒー飲料用組成物が好ましい。 Since the effect of butyl propionate in inhibiting deterioration during storage is more fully exhibited, the coffee beverage obtained by the method for inhibiting deterioration during storage of food and beverages according to the present invention is preferably a coffee beverage containing butyl propionate, with the butyl propionate content being 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb, relative to the total mass of the beverage. Similarly, the instant coffee beverage composition obtained by the method for inhibiting deterioration during storage of food and beverages according to the present invention is preferably an instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, which contains soluble coffee solids and butyl propionate, and the butyl propionate content is such that the butyl propionate content in the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
　２－エチル－４－メチルチアゾールによる保存劣化抑制効果がより充分に発揮されることから、本発明に係る飲食品の保存劣化抑制方法により得られるコーヒー飲料としては、２－エチル－４－メチルチアゾールを含有しており、飲料の総質量に対する２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂである、コーヒー飲料が好ましい。同様に、本発明に係る飲食品の保存劣化抑制方法により得られるインスタントコーヒー飲料用組成物としては、液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、可溶性コーヒー固形分と、２－エチル－４－メチルチアゾールと、を含有し、２－エチル－４－メチルチアゾールの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料における２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂ、好ましくは１．０～１００ｐｐｂ、より好ましくは１．０～５０ｐｐｂ、さらに好ましくは１．０～１０ｐｐｂとなる量である、インスタントコーヒー飲料用組成物が好ましい。 Since the storage deterioration inhibiting effect of 2-ethyl-4-methylthiazole is more fully exerted, the coffee beverage obtained by the storage deterioration inhibiting method for food and beverages of the present invention is preferably a coffee beverage that contains 2-ethyl-4-methylthiazole and has a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb relative to the total mass of the beverage. Similarly, the instant coffee beverage composition obtained by the method for suppressing storage deterioration of food and beverages according to the present invention is preferably an instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, the instant coffee beverage composition containing soluble coffee solids and 2-ethyl-4-methylthiazole, and the content of 2-ethyl-4-methylthiazole in the coffee beverage obtained by mixing the instant coffee beverage composition with a liquid is 0.2 to 300 ppb, preferably 1.0 to 100 ppb, more preferably 1.0 to 50 ppb, and even more preferably 1.0 to 10 ppb.
　次に実施例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。 The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.
［実施例１］
　ポットで３時間保存した時のレギュラーコーヒー飲料の香味や風味の劣化に対する各種化合物の影響を調べた。当該化合物として、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルを用いた。 [Example 1]
The effects of various compounds on the deterioration of the aroma and flavor of regular coffee beverages when stored in a pot for 3 hours were investigated. The compounds used were 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
　まず、アラビカ種コーヒー豆の焙煎豆（中煎り）を粉砕し、ドリップ式にて熱水で抽出し、コーヒー抽出液を得た。各コーヒー抽出液に、表１に記載の化合物を同じく表中に示す濃度となるように添加した後、ポットに充填して３時間保存した。保存前のコーヒー抽出液をポジティブコントロールとし、表に記載の化合物を添加していないコーヒー抽出液をポットに充填して３時間保存したコーヒー抽出液をネガティブコントロールとした。 First, roasted Arabica coffee beans (medium roast) were ground and extracted with hot water using a drip method to obtain coffee extracts. The compounds listed in Table 1 were added to each coffee extract at the concentrations shown in the table, and then the coffee extracts were poured into a pot and stored for three hours. The coffee extract before storage was used as a positive control, and the coffee extract to which the compounds listed in the table had not been added was poured into a pot and stored for three hours was used as a negative control.
　各評価サンプルのコーヒー抽出液について、コーヒーらしい風味について官能評価を行った。官能評価は、トレーニングされた専門パネル３人が行い、１０段階（０が最も弱く、９が最も強い。）でスコア付けをした。ネガティブコントロールのコーヒー飲料の評価点を１、ポジティブコントロールのコーヒー飲料の評価点を９とした。各試験区の評価点を表１に示す。評価点が６以上の場合に、保存劣化抑制効果が確認されたと評価した。表中「ポジコン」、「ネガコン」は、それぞれ、ポジティブコントロールのコーヒー飲料及びネガティブコントロールのコーヒー飲料をそれぞれ示す。 The coffee extract of each evaluation sample was subjected to a sensory evaluation for its coffee-like flavor. The sensory evaluation was performed by three trained expert panels, who assigned scores on a 10-point scale (0 being the weakest and 9 being the strongest). The negative control coffee beverage was given a score of 1, and the positive control coffee beverage a score of 9. The scores for each test plot are shown in Table 1. A score of 6 or higher was deemed to have confirmed the effect of inhibiting deterioration during storage. In the table, "Positive control" and "Negative control" refer to the positive control coffee beverage and the negative control coffee beverage, respectively.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すように、コーヒー飲料に添加した場合に、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルは、それぞれ単独で、ポットに充填して３時間保存したコーヒー飲料の香味劣化を抑制できた。これらの結果から、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルは、保存劣化抑制効果を有することが確認された。 As shown in Table 1, when added to a coffee beverage, 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate were each able to inhibit the deterioration of the flavor of the coffee beverage when filled into a pot and stored for three hours, by themselves. These results confirmed that 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate have the effect of inhibiting deterioration during storage.
　一方で、これらの化合物の構造類似化合物である２－アセチル－３－エチルピラジン、プロピオン酸イソアミル、２－エチル－３－メチルピラジン、２,３,５－トリメチルピラジン、５－メチル－６,７－ジヒドロ－５Ｈ－シクロペンタピラジン、２－ヘキシルシクロペンタノン、及び２－フェニルエタノールを、前記と同様にして調製されたコーヒー抽出液に、表２に記載の濃度となるように添加した後、ポットに充填して３時間保存した。保存前のコーヒー抽出液をポジティブコントロールとし、表に記載の化合物を添加していないコーヒー抽出液をポットに充填して３時間保存したコーヒー抽出液をネガティブコントロールとした。 　Meanwhile, structurally similar compounds to these compounds, 2-acetyl-3-ethylpyrazine, isoamyl propionate, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 2-hexylcyclopentanone, and 2-phenylethanol, were added to the coffee extract prepared in the same manner as above to the concentrations listed in Table 2, and then the coffee extract was poured into a pot and stored for 3 hours. The coffee extract before storage was used as the positive control, and the coffee extract to which the compounds listed in the table had not been added was poured into a pot and stored for 3 hours was used as the negative control.
　各評価サンプルのコーヒー抽出液のコーヒーらしい風味について、前記と同様にして官能評価を行った。各試験区の評価点を表２に示す。この結果、これらの化合物では、保存劣化抑制効果は観察されなかった。 　A sensory evaluation was conducted in the same manner as above to determine the coffee-like flavor of the coffee extract of each evaluation sample. The evaluation scores for each test plot are shown in Table 2. As a result, no storage deterioration inhibitory effect was observed for these compounds.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［実施例２］
　実施例１において保存劣化抑制効果が確認されたプロピオン酸ブチル及び２－エチル－４－メチルチアゾールが、様々な製造方法で製造されたコーヒー飲料に対しても保存劣化抑制効果が発揮されるかどうかを調べた。コーヒー飲料としては、ロバスタ種コーヒー豆から調製されたレギュラーコーヒー飲料と、市販の容器詰コーヒー飲料（液体コーヒー飲料）と、市販のコーヒー濃縮液を希釈して調製したコーヒー飲料（ポーションコーヒー飲料）と、市販のインスタントコーヒー粉末から調製されたＩＣ飲料と、を用いた。 [Example 2]
An investigation was conducted to determine whether butyl propionate and 2-ethyl-4-methylthiazole, the storage deterioration inhibitory effects of which were confirmed in Example 1, also exert a storage deterioration inhibitory effect on coffee beverages produced by various production methods. The coffee beverages used were a regular coffee beverage prepared from robusta coffee beans, a commercially available packaged coffee beverage (liquid coffee beverage), a coffee beverage prepared by diluting a commercially available coffee concentrate (portioned coffee beverage), and an IC beverage prepared from commercially available instant coffee powder.
　レギュラーコーヒー飲料は、ロバスタ種コーヒー豆の焙煎豆（中煎り）を粉砕し、ドリップ式にて熱水で抽出し、得られたコーヒー抽出液をレギュラーコーヒー飲料とした。　液体コーヒー飲料は、市販の容器詰コーヒー飲料（製品名「Ｂｌｅｎｄｙ（登録商標） ボトルコーヒー無糖」、味の素ＡＧＦ社製）をそのまま用いた。
　ＩＣ飲料は、市販のインスタントコーヒー粉末（製品名「マキシム」、味の素ＡＧＦ社製）を熱湯で溶解させて調製した。当該インスタントコーヒー粉末は、焙煎コーヒー豆から高温高圧抽出して得られた抽出液を乾燥させて粉末化したものである。
　ポーションコーヒー飲料は、市販のコーヒーポーション（製品名「Ｂｌｅｎｄｙ　無糖」、味の素ＡＧＦ社製）を熱湯で希釈して調製した。当該コーヒーポーションは、焙煎コーヒー豆から高温高圧抽出して得られた抽出液を適宜希釈してポーションカップへ充填させたものである。 The regular coffee beverage was prepared by grinding roasted Robusta coffee beans (medium roast) and extracting the coffee extract with hot water in a drip-type brewing method. The liquid coffee beverage was a commercially available packaged coffee beverage (product name: Blendy (registered trademark) Bottled Coffee Unsweetened, manufactured by Ajinomoto AGF Inc.) used as is.
The IC beverage was prepared by dissolving a commercially available instant coffee powder (product name: "Maxim", manufactured by Ajinomoto AGF Co., Ltd.) in hot water. The instant coffee powder was prepared by drying an extract obtained by high-temperature and high-pressure extraction of roasted coffee beans and pulverizing it.
The portioned coffee beverage was prepared by diluting a commercially available coffee portion (product name: Blendy Sugar-Free, manufactured by Ajinomoto AGF Co., Ltd.) with hot water. The coffee portion was prepared by appropriately diluting an extract obtained by high-temperature, high-pressure extraction of roasted coffee beans and filling the diluted extract into a portioned cup.
　各コーヒー飲料に、プロピオン酸ブチル又は２－エチル－４－メチルチアゾールを表３及び４中に示す濃度となるようにそれぞれ添加した後、レトルトパウチ袋に充填して密封し、７０℃の水浴に浸漬させた状態で３時間保存した。保存前のコーヒー飲料をポジティブコントロールとし、プロピオン酸ブチル又は２－エチル－４－メチルチアゾールを添加していないコーヒー飲料を同様にして３時間保存したコーヒー飲料をネガティブコントロールとした。 Butyl propionate or 2-ethyl-4-methylthiazole was added to each coffee beverage to the concentrations shown in Tables 3 and 4, respectively, and then the beverages were filled into retort pouches, sealed, and stored immersed in a water bath at 70°C for three hours. The coffee beverage before storage served as the positive control, and a coffee beverage without added butyl propionate or 2-ethyl-4-methylthiazole that had been stored in the same manner for three hours served as the negative control.
　各評価サンプルのコーヒー飲料のコーヒーらしい風味について、実施例１と同様にして官能評価を行った。各試験区の評価点を表３及び４に示す。 The coffee-like flavor of each evaluation sample coffee beverage was evaluated in the same manner as in Example 1. The evaluation scores for each test plot are shown in Tables 3 and 4.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　この結果、コーヒー飲料の製造方法や組成にかかわらず、適量のプロピオン酸ブチル又は２－エチル－４－メチルチアゾールを添加することにより、７０℃、３時間の保存後のコーヒー飲料における保存劣化を抑制できた。 As a result, regardless of the manufacturing method or composition of the coffee beverage, the addition of an appropriate amount of butyl propionate or 2-ethyl-4-methylthiazole was able to suppress the deterioration of the coffee beverage after storage at 70°C for 3 hours.
［実施例３］
　実施例１で保存劣化抑制効果が確認された６種の化合物を適宜くみあわせて、４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）を調製し、コーヒー飲料に対するこれらの保存劣化抑制効果を調べた。 [Example 3]
The six compounds whose storage deterioration inhibitory effects were confirmed in Example 1 were appropriately combined to prepare four storage deterioration inhibitors (Mix 1 to Mix 4), and their storage deterioration inhibitory effects on coffee beverages were investigated.
　実施例１で用いたアラビカ種コーヒー豆の焙煎豆（中煎り）を粉砕し、ドリップ式にて熱水で抽出し、得られたコーヒー抽出液を評価用のコーヒー飲料とした。当該コーヒー飲料に、４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）をそれぞれ添加した後、レトルトパウチ袋に充填して密封し、７０℃の水浴に浸漬させた状態で３時間保存した。保存前のコーヒー飲料をポジティブコントロールとし、保存劣化抑制剤を添加していないコーヒー飲料を同様にして３時間保存したコーヒー飲料をネガティブコントロールとした。各コーヒー飲料中の２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルの濃度を表５に示す。表中、「－」は無配合を意味する。 The roasted Arabica coffee beans (medium roast) used in Example 1 were ground and extracted with hot water using a drip method, and the resulting coffee extract was used as the coffee beverage for evaluation. Four types of storage deterioration inhibitors (Mix 1 to Mix 4) were added to the coffee beverage, which was then filled into a retort pouch, sealed, and stored immersed in a water bath at 70°C for three hours. The coffee beverage before storage was used as the positive control, and a coffee beverage without the addition of storage deterioration inhibitors that had been stored in the same manner for three hours was used as the negative control. The concentrations of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate in each coffee beverage are shown in Table 5. In the table, "-" means that no additive was added.
　各評価サンプルのコーヒー飲料のコーヒーらしい風味について、実施例１と同様にして官能評価を行った。各試験区の評価点を表５に示す。 The coffee-like flavor of each evaluation sample coffee beverage was evaluated in the same manner as in Example 1. The evaluation scores for each test plot are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　保存劣化抑制剤を添加した試験区１～４のコーヒー飲料は、官能評価の評価点が６以上と高く、特にＭｉｘ１を添加した試験区１のコーヒー飲料は、保存前のネガティブコントロールと同程度のコーヒーらしさが感じられ、保存劣化はほとんど感じられなかった。これらの結果から、添加した保存劣化抑制剤Ｍｉｘ１～４はいずれも、コーヒーの保存劣化抑制効果を有していることが確認された。 The coffee beverages from test plots 1 to 4, which contained added storage deterioration inhibitors, received high sensory evaluation scores of 6 or more, and in particular, the coffee beverage from test plot 1, which contained added Mix 1, tasted as coffee-like as the negative control before storage, with almost no noticeable deterioration during storage. These results confirmed that the added storage deterioration inhibitors Mixes 1 to 4 all have the effect of inhibiting the storage deterioration of coffee.
［実施例４］
　実施例２で保存劣化抑制効果が確認された４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）の、ミルク風味コーヒー飲料に対する保存劣化抑制効果を調べた。 [Example 4]
The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on a milk-flavored coffee beverage were examined.
　製造から５℃で保存されていた牛乳入り缶コーヒーを、評価用のコーヒー飲料とした。当該牛乳入り缶コーヒーを１５本用意し、このうち５本ずつを、未開封の状態で、６０℃で２週間若しくは４週間、又は５℃で２週間若しくは４週間保存した。保存後の５本の牛乳入り缶コーヒーのうち４本は、４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）をそれぞれ添加し、残る１本は保存劣化抑制剤を添加しなかった。各牛乳入り缶コーヒー中の２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルの濃度を表６及び７に示す。表中、「－」は無配合を意味する。 　Canned coffee with milk that had been stored at 5°C since production was used as the coffee beverage for evaluation. Fifteen cans of canned coffee with milk were prepared, and five of each were stored unopened at 60°C for two or four weeks, or at 5°C for two or four weeks. After storage, four of the five canned coffee with milk were added with one of four types of storage deterioration inhibitors (Mix 1 to Mix 4), and the remaining one was not added with any storage deterioration inhibitors. The concentrations of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate in each canned coffee with milk are shown in Tables 6 and 7. In the tables, "-" means that no additive was added.
　これらの牛乳入り缶コーヒーのコーヒーらしい風味について、実施例１と同様にして官能評価を行った。５℃で保存した牛乳入り缶コーヒーをポジティブコントロールとし、６０℃で４週間保存後に保存劣化抑制剤を添加していない牛乳入り缶コーヒーをネガティブコントロールとした。評価結果を表６及び７に示す。 These canned coffees with milk were subjected to a sensory evaluation for their coffee-like flavor in the same manner as in Example 1. The canned coffees with milk stored at 5°C served as the positive control, and the canned coffees with milk stored at 60°C for 4 weeks without the addition of a storage deterioration inhibitor served as the negative control. The evaluation results are shown in Tables 6 and 7.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　保存劣化抑制剤を添加した試験区４～１５のコーヒー飲料は、官能評価の評価点が７以上と高かった。特に、試験区６、９、１２及び１５のコーヒー飲料は、６０℃で４週間も保存した後にもかかわらず、喫飲前に保存劣化抑制剤Ｍｉｘ１～４を添加するだけで、５℃保存したコーヒー飲料と同程度に優れたコーヒー風味を有していた。これらの結果から、牛乳入りコーヒー飲料であっても、レギュラーコーヒー飲料と同様に、添加した保存劣化抑制剤Ｍｉｘ１～４による保存劣化抑制効果が得られることが確認された。 The coffee beverages of test plots 4 to 15, which contained added preservation deterioration inhibitors, received high sensory evaluation scores of 7 or more. In particular, the coffee beverages of test plots 6, 9, 12, and 15, even after being stored at 60°C for four weeks, had excellent coffee flavor on the same level as coffee beverages stored at 5°C, simply by adding preservation deterioration inhibitors Mixes 1 to 4 before drinking. These results confirmed that even coffee beverages containing milk can achieve the same preservation deterioration inhibitory effect as regular coffee beverages, by adding preservation deterioration inhibitors Mixes 1 to 4.
［実施例５］
　実施例２で保存劣化抑制効果が確認された４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）の、ナッツミルクに対する保存劣化抑制効果を調べた。 [Example 5]
The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on nut milk were examined.
　密封したポリエチレン袋に充填されている市販のピーナッツを、一部をポジティブコントロール調製用に取り分けた後、４４℃で２０日間保存した。保存後のピーナッツをミルで粉砕し、得られた粉末（５ｇ）を水に２時間浸漬させた後、上清をナッツミルクとして回収した。回収されたナッツミルクに、４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）をそれぞれ添加した。保存前に取り分けておいたピーナッツから同様にして調製したナッツミルクをポジティブコントロールとし、保存後のピーナッツから調製されたナッツミルクであって、保存劣化抑制剤を添加していないものをネガティブコントロールとした。各ナッツミルク中の２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルの濃度を表８に示す。表中、「－」は無配合を意味する。 A portion of commercially available peanuts packed in a sealed polyethylene bag was set aside for preparation of a positive control, and then stored at 44°C for 20 days. After storage, the peanuts were ground in a mill, and the resulting powder (5 g) was soaked in water for 2 hours, and the supernatant was collected as nut milk. Four types of storage deterioration inhibitors (Mix 1 to Mix 4) were added to the collected nut milk. Nut milk prepared in the same manner from the peanuts set aside before storage was used as the positive control, and nut milk prepared from the peanuts after storage, to which no storage deterioration inhibitors were added, was used as the negative control. The concentrations of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate in each nut milk are shown in Table 8. In the table, "-" means no compounding.
　これらのナッツミルクのナッツらしい風味について、官能評価を行った。官能評価は、トレーニングされた専門パネル２人が行い、１０段階（０が最も弱く、９が最も強い。）でスコア付けをした。ネガティブコントロールのナッツミルクの評価点を１、ポジティブコントロールのナッツミルクの評価点を９とした。評価点が６以上の場合に、保存劣化抑制効果が確認されたと評価した。各試験区の評価点を表８に示す。表中「ポジコン」、「ネガコン」は、それぞれ、ポジティブコントロールのナッツミルク及びネガティブコントロールのナッツミルクをそれぞれ示す。 A sensory evaluation was conducted on the nutty flavor of these nut milks. The sensory evaluation was conducted by two trained expert panels, who scored them on a 10-point scale (0 being the weakest and 9 being the strongest). The negative control nut milk was given a score of 1, and the positive control nut milk was given a score of 9. A score of 6 or higher was deemed to have confirmed the effect of inhibiting deterioration during storage. The scores for each test plot are shown in Table 8. In the table, "Positive Control" and "Negative Control" refer to the positive control nut milk and the negative control nut milk, respectively.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　保存劣化抑制剤を添加した試験区１～４のナッツミルクは、官能評価の評価点が７以上と高く、特にＭｉｘ１を添加した試験区１のナッツミルクは、保存前のネガティブコントロールと同程度のナッツらしさが感じられ、保存劣化はほとんど感じられなかった。これらの結果から、添加した保存劣化抑制剤Ｍｉｘ１～４はいずれも、ナッツミルクのようなナッツ風味を有するナッツ加工品に対する保存劣化抑制効果を有していることが確認された。 The nut milks from test plots 1 to 4, which contained added preservation deterioration inhibitors, received high sensory evaluation scores of 7 or above. In particular, the nut milk from test plot 1, which contained added Mix 1, tasted as nutty as the negative control before storage, and showed almost no signs of preservation deterioration. These results confirmed that the added preservation deterioration inhibitors Mixes 1 to 4 all have a preservation deterioration inhibitory effect on nut processed products that have a nutty flavor like nut milk.
［実施例６］
　実施例２で保存劣化抑制効果が確認された４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）の、だし汁に対する保存劣化抑制効果を調べた。 [Example 6]
The storage deterioration inhibitory effects of the four types of storage deterioration inhibitors (Mix 1 to Mix 4), the storage deterioration inhibitory effects of which were confirmed in Example 2, on soup stock were examined.
　市販の粉末鰹だしを蒸留水に溶かして、濃度が５質量％のだし汁を調製し、当該だし汁を評価用だし汁とした。当該だし汁をスタンディングパウチ袋に充填して密封し、９０℃の水浴に浸漬させた状態で４時間保存した。保存後のだし汁に、４種の保存劣化抑制剤（Ｍｉｘ１～Ｍｉｘ４）をそれぞれ添加した。保存前のだし汁をポジティブコントロールとし、保存後に保存劣化抑制剤を添加していないだし汁をネガティブコントロールとした。各だし汁中の２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルの濃度を表９に示す。表中、「－」は無配合を意味する。 　Commercially available powdered bonito stock was dissolved in distilled water to prepare a stock with a concentration of 5% by mass, and this stock was used as the stock for evaluation. This stock was filled into a standing pouch bag, sealed, and stored for 4 hours while immersed in a water bath at 90°C. Four types of preservation deterioration inhibitors (Mix 1 to Mix 4) were added to the stock after storage. The stock before storage was used as a positive control, and the stock after storage to which no preservation deterioration inhibitors had been added was used as a negative control. The concentrations of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate in each stock are shown in Table 9. In the table, "-" means that no compound was added.
　各評価サンプルのだし汁の風味について、官能評価を行った。官能評価は、トレーニングされた専門パネル５人が行い、１０段階（０が最も弱く、９が最も強い。）でスコア付けをした。ネガティブコントロールのだし汁の評価点を２、ポジティブコントロールのだし汁の評価点を９とした。評価点が６以上の場合に、保存劣化抑制効果が確認されたと評価した。各試験区の評価点を表９に示す。表中「ポジコン」、「ネガコン」は、それぞれ、ポジティブコントロールのだし汁及びネガティブコントロールのだし汁をそれぞれ示す。 A sensory evaluation was conducted on the flavor of the soup stock of each evaluation sample. The sensory evaluation was conducted by five trained expert panels, who assigned scores on a 10-point scale (0 being the weakest and 9 being the strongest). The negative control soup stock was given a score of 2, and the positive control soup stock was given a score of 9. A score of 6 or higher was deemed to have confirmed the effect of inhibiting deterioration during storage. The scores for each test plot are shown in Table 9. In the table, "Positive Control" and "Negative Control" refer to the positive control soup stock and negative control soup stock, respectively.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　保存劣化抑制剤を添加した試験区１～４のだし汁は、官能評価の評価点が６以上と高かった。これらの結果から、添加した保存劣化抑制剤Ｍｉｘ１～４はいずれも、だし汁のように旨味が強いスープ類に対する保存劣化抑制効果を有していることが確認された。 The soup stock from test areas 1 to 4, which contained added preservative deterioration inhibitors, received a high sensory evaluation score of 6 or more. These results confirmed that the added preservative deterioration inhibitors Mixes 1 to 4 all have a preservative deterioration inhibitor effect on soups with strong umami flavors, such as soup stock.

Claims (14)

  1. 　２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルからなる群より選択される１種以上を有効成分とする、保存劣化抑制剤。 A storage deterioration inhibitor containing one or more active ingredients selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
  2. 　０℃以上１００℃以下の温度範囲内で所定時間保存される飲食品に、保存劣化抑制剤を添加して、保存による風味劣化を抑制し、
    　前記保存劣化抑制剤が、２－エチルピラジン、プロピオン酸ブチル、２,３－ジエチル－５－メチルピラジン、２－エチル－４－メチルチアゾール、アニシルアルコール、及び酢酸ベンジルからなる群より選択される１種以上を有効成分とする、飲食品の保存劣化抑制方法。     A storage deterioration inhibitor is added to a food or drink that is stored for a predetermined time within a temperature range of 0°C to 100°C to suppress flavor deterioration due to storage,
    The storage deterioration inhibitor comprises one or more active ingredients selected from the group consisting of 2-ethylpyrazine, butyl propionate, 2,3-diethyl-5-methylpyrazine, 2-ethyl-4-methylthiazole, anisyl alcohol, and benzyl acetate.
  3. 　前記飲食品に、前記保存劣化抑制剤に由来する２－エチルピラジン濃度が１．７～２００００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, in which the preservation deterioration inhibitor is added to the food and beverage so that the concentration of 2-ethylpyrazine derived from the preservation deterioration inhibitor is 1.7 to 20,000 ppb.
  4. 　前記飲食品に、前記保存劣化抑制剤に由来するプロピオン酸ブチル濃度が０．２～３００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, wherein the preservation deterioration inhibitor is added to the food and beverage so that the concentration of butyl propionate derived from the preservation deterioration inhibitor is 0.2 to 300 ppb.
  5. 　前記飲食品に、前記保存劣化抑制剤に由来する２,３－ジエチル－５－メチルピラジン濃度が０．２～６００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, in which the preservation deterioration inhibitor is added to the food and beverage so that the concentration of 2,3-diethyl-5-methylpyrazine derived from the preservation deterioration inhibitor is 0.2 to 600 ppb.
  6. 　前記飲食品に、前記保存劣化抑制剤に由来する２－エチル－４－メチルチアゾール濃度が０．２～３００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, wherein the preservation deterioration inhibitor is added to the food and beverage so that the concentration of 2-ethyl-4-methylthiazole derived from the preservation deterioration inhibitor is 0.2 to 300 ppb.
  7. 　前記飲食品に、前記保存劣化抑制剤に由来するアニシルアルコール濃度が１～１５００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, wherein the preservation deterioration inhibitor is added to the food and beverage so that the concentration of anisyl alcohol derived from the preservation deterioration inhibitor is 1 to 1500 ppb.
  8. 　前記飲食品に、前記保存劣化抑制剤に由来する酢酸ベンジル濃度が１～６００ｐｐｂとなるように、前記保存劣化抑制剤を添加する、請求項２に記載の飲食品の保存劣化抑制方法。 The method for inhibiting the preservation deterioration of food and beverages according to claim 2, wherein the preservation deterioration inhibitor is added to the food and beverage so that the concentration of benzyl acetate derived from the preservation deterioration inhibitor is 1 to 600 ppb.
  9. 　前記飲食品が、飲料、飲料用組成物、非固形食品、非固形食品調製用組成物、又は非固形調味料である、請求項２～８のいずれか一項に記載の飲食品の保存劣化抑制方法。 The method for inhibiting deterioration during storage of a food or beverage according to any one of claims 2 to 8, wherein the food or beverage is a beverage, a beverage composition, a non-solid food, a composition for preparing a non-solid food, or a non-solid seasoning.
  10. 　前記飲食品が、コーヒー飲料、インスタントコーヒー飲料用組成物、ナッツミルク、又はだし汁である、請求項２～８のいずれか一項に記載の飲食品の保存劣化抑制方法。 The method for suppressing deterioration during storage of a food or beverage according to any one of claims 2 to 8, wherein the food or beverage is a coffee beverage, an instant coffee beverage composition, nut milk, or soup stock.
  11. 　プロピオン酸ブチルを含有しており、
    　飲料の総質量に対するプロピオン酸ブチルの含有量が０．２～３００ｐｐｂである、コーヒー飲料。     Contains butyl propionate,
    A coffee beverage having a butyl propionate content of 0.2 to 300 ppb relative to the total mass of the beverage.
  12. 　２－エチル－４－メチルチアゾールを含有しており、
    　飲料の総質量に対する２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂである、コーヒー飲料。     Contains 2-ethyl-4-methylthiazole,
    A coffee beverage having a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb relative to the total mass of the beverage.
  13. 　液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、
    　可溶性コーヒー固形分と、プロピオン酸ブチルと、を含有し、
    　プロピオン酸ブチルの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料におけるプロピオン酸ブチルの含有量が０．２～３００ｐｐｂとなる量である、インスタントコーヒー飲料用組成物。     1. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
    Contains soluble coffee solids and butyl propionate;
    A composition for an instant coffee beverage, comprising an amount of butyl propionate such that the butyl propionate content in a coffee beverage obtained by mixing the composition for an instant coffee beverage with a liquid is 0.2 to 300 ppb.
  14. 　液体と混合してコーヒー飲料を調製するためのインスタントコーヒー飲料用組成物であって、
    　可溶性コーヒー固形分と、２－エチル－４－メチルチアゾールと、を含有し、
    　２－エチル－４－メチルチアゾールの含有量が、前記インスタントコーヒー飲料用組成物を液体と混合して得られるコーヒー飲料における２－エチル－４－メチルチアゾールの含有量が０．２～３００ｐｐｂとなる量である、インスタントコーヒー飲料用組成物。     1. An instant coffee beverage composition for mixing with a liquid to prepare a coffee beverage, comprising:
    soluble coffee solids; and 2-ethyl-4-methylthiazole;
    The instant coffee beverage composition has a 2-ethyl-4-methylthiazole content of 0.2 to 300 ppb in a coffee beverage obtained by mixing the instant coffee beverage composition with a liquid.
PCT/JP2023/038143 2022-11-02 2023-10-23 Storage deterioration suppressing agent, and method for suppressing storage deterioration of food or beverage WO2024095804A1 (en)

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