WO2024095804A1 - Agent de suppression de détérioration au stockage et procédé de suppression de détérioration au stockage d'aliment ou de boisson - Google Patents

Agent de suppression de détérioration au stockage et procédé de suppression de détérioration au stockage d'aliment ou de boisson 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
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PCT/JP2023/038143
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English (en)
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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Publication of WO2024095804A1 publication Critical patent/WO2024095804A1/fr

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    • 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

La présente invention concerne : un agent de suppression de détérioration au stockage pour supprimer la détérioration de l'arôme d'un aliment ou d'une boisson qui est destinée à être stocké pendant une certaine durée à une température comprise entre 0 °C et 100 °C inclus ; et un procédé pour supprimer la détérioration induite par le stockage de l'arôme d'un aliment ou d'une boisson en utilisant l'agent de suppression de détérioration au stockage. La présente invention concerne : un agent de suppression de détérioration au stockage contenant comme principe actif au moins un composant choisi dans le groupe constitué par la 2-éthylpyrazine, le propionate de butyle, la 2,3-diéthyl-5-méthylpyrazine, le 2-éthyl-4-méthylthiazole, l'alcool anisylique et l'acétate de benzyle ; et un procédé de suppression de la détérioration au stockage d'un aliment ou d'une boisson, le procédé consistant à ajouter l'agent de suppression de détérioration au stockage à un aliment ou à une boisson qui est destiné à être stocké pendant une certaine durée à une température comprise entre 0 °C et 100 °C inclus pour supprimer la détérioration induite par le stockage de l'arôme de l'aliment ou de la boisson.
PCT/JP2023/038143 2022-11-02 2023-10-23 Agent de suppression de détérioration au stockage et procédé de suppression de détérioration au stockage d'aliment ou de boisson WO2024095804A1 (fr)

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