JPS5889158A - Flavor composition - Google Patents
Flavor compositionInfo
- Publication number
- JPS5889158A JPS5889158A JP56188622A JP18862281A JPS5889158A JP S5889158 A JPS5889158 A JP S5889158A JP 56188622 A JP56188622 A JP 56188622A JP 18862281 A JP18862281 A JP 18862281A JP S5889158 A JPS5889158 A JP S5889158A
- Authority
- JP
- Japan
- Prior art keywords
- sample
- wasabi
- horseradish
- methyl
- same manner
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title abstract description 29
- 239000000796 flavoring agent Substances 0.000 title abstract description 8
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 244000195452 Wasabia japonica Species 0.000 abstract description 26
- 235000000760 Wasabia japonica Nutrition 0.000 abstract description 26
- 240000003291 Armoracia rusticana Species 0.000 abstract description 11
- 235000011330 Armoracia rusticana Nutrition 0.000 abstract description 11
- 229920002472 Starch Polymers 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 abstract 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 abstract 2
- 239000000523 sample Substances 0.000 description 38
- 239000000243 solution Substances 0.000 description 13
- LDIRGNDMTOGVRB-UHFFFAOYSA-N 1-Isothiocyanato-7-(methylthio)heptane Chemical compound CSCCCCCCCN=C=S LDIRGNDMTOGVRB-UHFFFAOYSA-N 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 11
- 239000013068 control sample Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 235000019633 pungent taste Nutrition 0.000 description 8
- YIBXPFAXPUDDTK-UHFFFAOYSA-N 1-isothiocyanato-6-(methylsulfanyl)hexane Chemical compound CSCCCCCCN=C=S YIBXPFAXPUDDTK-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 230000001747 exhibiting effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 101100052669 Schizosaccharomyces pombe (strain 972 / ATCC 24843) N118 gene Proteins 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 101000579226 Homo sapiens Renin receptor Proteins 0.000 description 1
- 102100028254 Renin receptor Human genes 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は香料組成物に関し、特に沢わさび様香りを呈す
る香料組成物に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fragrance composition, and more particularly to a fragrance composition exhibiting a wasabi-like scent.
沢わさび様香シを呈する香料組成物（槻下これを単に「
わさび香料」と称する。）はすりおろし西洋わさび中に
添加して沢わさび様の香気をもったわさびを製造したシ
、あるいはすりおろし沢わさび中に添加して香気強化わ
さびを製造したシ、さらには、α−デンプン等の可溶性
デンプン水溶液中に添加し、スプレー乾燥して粉末化し
、沢わさび様香りを呈するふシかけ調味料を製造したり
、また、サラダ油等の食用油中に添加、溶解して沢わさ
び様香りをもったドレッシング油を製造する等、広く利
用されるものである。A fragrance composition exhibiting a wasabi-like aroma (simply referred to as "Tsukishita")
It is called "Wasabi Flavoring". ) is added to grated horseradish to produce wasabi with a sawawa wasabi-like aroma, or added to grated sawawa wasabi to produce aroma-enhanced wasabi, and α-starch, etc. It can be added to an aqueous solution of soluble starch, spray-dried and powdered to produce a fushikake seasoning with a sawawa wasabi-like aroma, or added and dissolved in edible oil such as salad oil to produce a sawawa wasabi-like aroma. It is widely used for producing dressing oils with
従来、上記したようにわさび香料の利用度が高いにもか
かわらず、そのわさびの香り自体の組成が不明確であっ
たため天然沢わさびそのものの利用を余儀なくされてい
た。そのため、この天然わさびを使用し加工する際に沢
わさび独特の風味が激しく変化して消失するなど種々の
問題を有し、その利用に大変不便であった１、
本発明者は沢わさびの香り成分がいかなる組成であるか
を鋭意研究の結果、これを解決して人工的にわさび香料
の調製に成功し、本発明を完成するに至った。Conventionally, as mentioned above, despite the high utilization of wasabi flavoring, the composition of the wasabi flavor itself was unclear, so natural wasabi itself had to be used. Therefore, when using and processing this natural wasabi, there are various problems such as the unique flavor of sawawa wasabi changing drastically and disappearing, making it very inconvenient to use.1. As a result of intensive research into the composition of the ingredients, we solved this problem and succeeded in artificially preparing wasabi flavoring, completing the present invention.
本発明の目的は沢わさび様香りを呈する香料組成物を提
供することにある。An object of the present invention is to provide a fragrance composition exhibiting a wasabi-like scent.
前述の目的を達成するため、本発明の香料組成物によれ
ば、主成分として一般式 Ｒ−８−’ＯｎＨＨ−ＮＣ８
（タタシＲ；ＣＨ３，マタハＣ２Ｈ６・ｎ−５〜８）を
有する化合物の一種または一種以上を含有することを特
徴とする。In order to achieve the above-mentioned object, according to the fragrance composition of the present invention, the general formula R-8-'OnHH-NC8 is used as the main component.
It is characterized by containing one or more compounds having (Tatashi R; CH3, Mataha C2H6·n-5 to 8).
前述の本発明香料組成物は各種基材、例えば、すりおろ
し西洋わさび、すシおろし沢わさび、練、わさび、可溶
性デンプン（例えばα−デンプン等）、ドレッシング油
等の基材に任意の適当量を添加混合することによって使
用される。The above-mentioned flavor composition of the present invention can be added to various base materials such as grated horseradish, grated sushi wasabi, kneaded wasabi, soluble starch (e.g. α-starch, etc.), dressing oil, etc. in any appropriate amount. used by adding and mixing.
本発明組成物は基材への添加に際して、そのままの状態
（濃度）で使用してもよく、また、大豆油、綿実油等の
食・用油に、あるいはアルコール、プロピレングリコー
ル等に、例えば１００倍に稀釈して使用してもよい。When adding the composition of the present invention to a base material, it may be used as it is (concentration), or it may be added to edible oils such as soybean oil and cottonseed oil, or to alcohol, propylene glycol, etc., for example, by a factor of 100. It may be diluted and used.
以下、本発明を実施例によってさらに詳細に説明する。Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
水できれいに洗浄された西洋わさびの主根をすりおろし
てペースト状のすりおろし西洋わさび１００Ｋｇを用意
した。このうち、まず５０Ｋｇを攪拌機に−ダー）に入
れ、充分に攪拌した。攪拌後これを１００９づつアルミ
カップに充填し密封シールをして冷凍庫（−２０℃）中
に保存し、これを対照試料とした（サンプルｍｌ）。Example 1 100 kg of grated horseradish paste was prepared by grating the taproot of horseradish that had been thoroughly washed with water. First, 50 kg of this was put into a stirrer and thoroughly stirred. After stirring, each 1009 cup was filled into an aluminum cup, hermetically sealed and stored in a freezer (-20°C), and this was used as a control sample (sample ml).
次に残シのペースト状西洋わさび５０Ｋｆを攪拌機（ニ
ーダ−）に入れ、さらにこのペースト状西洋わさびに、
６−メチル−チオヘキシルインチオシアネート（ＣＨｓ
−８−（ＯＨ，）ｓ−１０８） ５ Ｆをプロピレン
グリコール１００ ｍに溶解させたものを添加した俵、
充分に攪拌した。攪拌後、均一にした上記混合物を１０
０ｆづつアルミカップに充填し密封シールをして冷凍庫
（−加℃）へ保存した（サンプルＮ１２）。Next, put the remaining paste-like horseradish (50Kf) into a stirrer (kneader), and add to this paste-like horseradish,
6-Methyl-thiohexyl inthiocyanate (CHs
-8-(OH,)s-108) 5 bales to which F dissolved in 100 m of propylene glycol was added,
Stir thoroughly. After stirring, the homogeneous mixture was
0f was filled into an aluminum cup, hermetically sealed, and stored in a freezer (-warming degree Celsius) (sample N12).
一昼夜経過後、各アルミカップを取シ出し、犯〜ｍ℃の
温水にお分間浸漬し、解凍後、開封し、味と香ｂＫつい
てパネル加入によ多官能試験を行い、次の結果を得た（
表１）。After a day and a night, each aluminum cup was taken out, immersed in warm water at ~m°C for a minute, thawed, opened, and a multisensory test was conducted on taste and aroma by a panel, and the following results were obtained. Ta(
Table 1).
表１
表１から、６−メチル−チオヘキシルイソチオシアネー
トを添加したペースト状わさびはそれを添加しない通常
のペースト状西洋わさびに比し、わさび特有の香辛味を
失うことなく保持し、かつ優れた風味を呈することがわ
かる。Table 1 From Table 1, paste wasabi to which 6-methyl-thiohexyl isothiocyanate has been added retains the spiciness characteristic of wasabi without losing it, and is superior to normal pasty horseradish without it. It can be seen that it has a flavor.
実施例２
実施例１と同様の方法でペースト状西洋わさび１００
Ｋｇを用意した。そのうち５ＱＫ９について実施例１と
同じ方法で対照試料をつくった。（サンプルＮα３）。Example 2 Paste horseradish 100 was prepared in the same manner as in Example 1.
I prepared Kg. A control sample was prepared for 5QK9 in the same manner as in Example 1. (Sample Nα3).
次に残りのペースト状西洋わさび５０Ｋｇを攪拌機に入
れ、これに、７−メチル−チオ−ヘプチルイソチオシア
ネート（ＯＨ，−８−（ＣＨ２）、−ＮＣ！８）’３
ｇを食用油（ダイズ油）５０−に溶解させたものを添加
後、充分に攪拌した。攪拌により均一になった混合物を
１００１づつアルミカップに充填し、密封シ東
シールをして冷鍛庫（−ｚ℃）に保存した（サンプルＮ
α４）。Next, put the remaining 50 kg of horseradish paste into a stirrer and add 7-methyl-thio-heptyl isothiocyanate (OH, -8-(CH2), -NC!8)'3
After adding a solution of 50 g of edible oil (soybean oil), the mixture was thoroughly stirred. The mixture made homogeneous by stirring was filled into aluminum cups in 100ml portions, sealed tightly and stored in a cold forge (-z°C) (Sample N
α4).
サンプルＮ１３ 、４を実施例１と同様な方法で放置解
凍後、それぞ五について味と香シの対比試験を行ない、
その結果を得た。（表２）
表２
表２から、本発明にかかる香料組成物７−メチルチオヘ
プチルイソチオシアネートを添加したサンプルＮ１４Ｆ
ｉこれを添加しないサンプルＮａ３と比較して沢わさび
機番辛味を呈することがわかる。Samples N13 and 4 were left to thaw in the same manner as in Example 1, and a comparative test of taste and aroma was conducted on each sample.
I got the result. (Table 2) Table 2 From Table 2, sample N14F to which the fragrance composition 7-methylthioheptyl isothiocyanate according to the present invention was added
It can be seen that compared to sample Na3 which does not contain this, Sawa wasabi machine exhibits a spicier taste.
実施例３
実施例１と同様の方法で対照試料゛（サンプルＮ１Ｌ５
）をつくった。Example 3 A control sample (sample N1L5) was prepared in the same manner as in Example 1.
) was created.
さらに実施例１のサンプル−２を得る際の添加溶液の代
わシに、６−ニテルーチオヘキシルイソテオシアネー）
（Ｃ＊Ｈｓ−８−（ＣＨｓ）ａ ＮＣ３） １ ｔ
をアルコール１００ｄＫ溶堺させた溶液を用い、以下実
施例１と同様の方法でサンプルＮ１６を得た。Furthermore, in place of the additive solution when obtaining sample-2 of Example 1, 6-niteruthiohexylisotheocyanate)
(C*Hs-8-(CHs)a NC3) 1 t
Sample N16 was obtained in the same manner as in Example 1 using a solution prepared by dissolving 100 dK of alcohol.
サンプルｍｓ 、６を実施例１と同様の方法で放置し、
解凍後、それぞれについて味と香シの対比試験を行ない
、次の結果を得た。（表３）。Sample ms, 6 was left in the same manner as in Example 1,
After thawing, a comparative test of taste and aroma was conducted on each sample, and the following results were obtained. (Table 3).
表３
表３から、本発明にかかる香料組成物を含むサンプルＮ
１６は良好な沢わさび機番辛味を呈することがわかる。Table 3 From Table 3, sample N containing the fragrance composition according to the present invention
It can be seen that No. 16 exhibits a good sawawa wasabi machine spiciness.
実施例４
実施例１と同様な方法で対照試料（サンプル醜７）をつ
くった。Example 4 A control sample (Sample Ugly 7) was prepared in the same manner as in Example 1.
さらに実施例１のサンプル胤２を得る際の添加溶液の代
わシに、７−ニチルーテオーヘプテルイソチオシアネー
） （Ｃ＊Ｈｇ−８−（’Ｈ＊）・−１１０８） ０．
３ｆを食用油（サラダ油）５０４に溶解させた溶液を用
い、実施例１と同様の方法でサンプルＮ１１８を得た。Furthermore, in place of the added solution when obtaining sample seed 2 in Example 1, 7-nityluteohepterisothiocyanate) (C*Hg-8-('H*)・-1108) 0.
Sample N118 was obtained in the same manner as in Example 1 using a solution in which 3f was dissolved in edible oil (salad oil) 504.
上記のサンプル醜７，８を実施例１と同様の方法で放置
し、解凍後、それぞれについて味と香シの対比試験を行
ない次の、結果を得た（表４）。Samples 7 and 8 were left to stand in the same manner as in Example 1, and after thawing, a comparative test of taste and aroma was conducted on each sample, and the following results were obtained (Table 4).
表４
表４から、本発明にかかる香料組成物はこれを含まない
対照と比較して喪好な香辛味を呈することがわかる。Table 4 From Table 4, it can be seen that the fragrance composition according to the present invention exhibits a pleasant spiciness compared to the control that does not contain the fragrance composition.
実施例５
実施例１と同様な方法で対照試料（サンプル嵐９）をつ
くった。さらに実施例１のサンプルＮａ２を得る際の添
加溶液の代わシに５−メチルーテオペンチルイソテオシ
アネー） ＣＣＨｓ−８（ＣＨｔ）ｓ−ＮＯＢ ”）
０．５ ｔと６−メチルテオヘキシルイソテオシアネー
） （０１１１，−８−（ＯＨ寓）・−ＮＯ８） ０．
８ ｆをアルコール１００−に溶解したものを添加溶液
として用い、実施例１と同様の方法でサンプルＮａ１Ｏ
を得た。Example 5 A control sample (Sample Arashi 9) was prepared in the same manner as in Example 1. Furthermore, in place of the additive solution when obtaining sample Na2 in Example 1, 5-methyl-theopentylisotheocyanate)CCHs-8(CHt)s-NOB'')
0.5 t and 6-methyltheohexylisotheocyanate) (0111, -8-(OH)・-NO8) 0.
Sample Na1O was prepared in the same manner as in Example 1 using a solution of 8f dissolved in alcohol 100- as the addition solution.
I got it.
上記サンプルＮ１９，１０を実施例１と同様の方法で放
置し、解凍後、それぞれについて味と香りの対比試験を
行ない、次の結果を得た（表５）。Samples N19 and 10 were left to stand in the same manner as in Example 1, and after thawing, a comparative test of taste and aroma was conducted on each sample, and the following results were obtained (Table 5).
表５
表５から、本発明にかかる香料組成物を含むサンプルｍ
ｌＯはこれを含ま逐い対照（Ｎ１９）と比較して良好な
香辛味を呈する仁とがわかる。Table 5 From Table 5, sample m containing the fragrance composition according to the present invention
It can be seen that 1O contains this kernel and exhibits a good spiciness compared to the control (N19).
実施例６
実施例１と同様な方法で対照試料（サンプルＭａｉｌ）
を得た。実施例１のサンプルＩａ１２を得る際の添加溶
液の代わシに６−メチル−チオへキシル −イソチオシ
アネート（ＣＨｓ−８−（’Ｈ＊）ｅ−１１０８）１．
４２と８−メチルーテオオクチルイソテオシアネー）
（Ｃ′Ｈｓ−８−ＣＣＨｌ）ＩＩ−ＮＣ８） ０−８−
を食用油（サラダ油）５０−に濤解し混合したものを添
加溶液として用い、実施例１と同様な方法でサンプルＮ
ａ１２を得た。Example 6 A control sample (sample mail) was prepared in the same manner as in Example 1.
I got it. 6-Methyl-thiohexyl-isothiocyanate (CHs-8-('H*)e-1108)1.
42 and 8-methyl-theooctyl isoteocyanate)
(C'Hs-8-CCHL)II-NC8) 0-8-
Sample N was dissolved in 50% of edible oil (salad oil) and mixed and used as an additive solution, in the same manner as in Example 1.
I got a12.
上記サンプル醜１１ 、１２を実施例１と同様の方法で
放置し、解凍後、それぞれについて味と香シの対比試験
を行ない次の結果を得た（表６）。Samples 11 and 12 were left to stand in the same manner as in Example 1, and after thawing, a comparative test of taste and aroma was conducted on each sample, and the following results were obtained (Table 6).
表６
表６から、本発明組成物を含有するサンプル亀１２はこ
れを含まない対照サンプルＭａｉｌと比較して嵐好な香
辛味を呈することがわかる。Table 6 From Table 6, it can be seen that sample Kame 12 containing the composition of the present invention exhibits a more pleasant spiciness than the control sample Mail which does not contain the composition.
実施例７
実施例１と同様な方法で対照試料（サンプル？ｍ１３）
を得友。実施例１のサンプル寛２を得る際の添加溶液の
代わりに６−メチル−チオヘキシルイソチオシアネート
（ＯＨｓ−８−（ＣＨｚ）ａ ＮＣ３） ０．４ｔと
７−メチルーテオヘープテルイソチオシアネー） （Ｃ
Ｈｓ−８−（Ｃ１１ｍ”）ｑ−”８） ０−１５ ｆと
８−１９に一テオーオクテルイ、ソテオシアネー）（Ｏ
Ｈ，−８−（ＣＨｓ）ｓ−Ｍ２Ｏ） ０．４ ｆとをア
ルコール１００ｍｇＫ溶解し混合し九添加溶液を用い、
実施例と同様な方法でサンプルＮＩＬ１３を得た。Example 7 A control sample (sample?m13) was prepared in the same manner as in Example 1.
Get a friend. 0.4t of 6-methyl-thiohexyl isothiocyanate (OHs-8-(CHz)a NC3) and 7-methyl-theoheptylisothiocyanate were used instead of the additive solution when obtaining Sample 2 of Example 1. ) (C
Hs-8-(C11m")q-"8) 0-15
H, -8-(CHs)s-M2O) 0.4 f is dissolved in 100 mg K of alcohol and mixed, using a 9-addition solution,
Sample NIL13 was obtained in the same manner as in the example.
上記サンプルＮ１１３，１４を実施例１と同様の方法で
放置し、解凍後、それぞれについて味と香シの対比試験
を行ない次の結果を得た（表７）。Samples N113 and 14 were left to stand in the same manner as in Example 1, and after thawing, a comparative test of taste and aroma was conducted on each sample, and the following results were obtained (Table 7).
表７
表７から、本発明香料組成物を含有するサンプルＮ１１
１４はこれを含有しな一対照０１３）と比較して喪好な
香辛味を呈することが明らかである。Table 7 From Table 7, sample N11 containing the fragrance composition of the present invention
It is clear that No. 14 exhibits a pleasant spiciness compared to the control (No. 013) which does not contain this.
実施例８
可溶性デキストリン８６ｔとアラビアガム４ｔを３００
ｔの水に溶解させ、次いでこの溶液に７−メチル−チオ
へブチルイソチオシアネート（Ｃ）（、−チオ−ヘプチ
ルイソチオシアネート含有白色粉末９４２を得た。この
粉末を市販の粉わさびｌ Ｋ９に対し１ｔの′副台で添
加し充分に攪拌混合し、７−メチル−チオ−ヘプチルイ
ソチオシアネートの添加された粉わさびを得た。Example 8 86t of soluble dextrin and 4t of gum arabic at 300g
Then, in this solution, a white powder 942 containing 7-methyl-thioheptyl isothiocyanate (C) (-thio-heptyl isothiocyanate) was obtained. The mixture was added using a 1 ton sub-stand and thoroughly stirred and mixed to obtain powdered wasabi to which 7-methyl-thio-heptyl isothiocyanate was added.
次に市販の粉わさび１０ｆを容器に入れ、水２０ｆを加
え、充分にねり合わせたものをサンプル１５とした（対
照試料）。上記の７−メチル−チオ−ヘプチルイソ〜、
チオシアネート添加粉わさび１０ｆを水２０２に加え、
充分にねり合わせたものをサンプル１６としたつこのサ
ンプル１５とサンプル１６を２０組つくり２０名により
味と香シについての対比試験を行なったところ、市販の
粉わさびに対し７−メチル−チオペンチルインチオシア
ネートを添加シタ粉わさびは優れた香辛味を呈すること
がわかった（表８）。Next, 10 f of commercially available powdered wasabi was placed in a container, 20 f of water was added, and the mixture was sufficiently kneaded to form Sample 15 (control sample). 7-methyl-thio-heptyliso~ as above,
Add 10 f of thiocyanate-added powdered wasabi to 202 ml of water,
Sample 16 was thoroughly kneaded, and 20 sets of Tsuko Sample 15 and Sample 16 were made, and 20 people conducted a comparative test on taste and aroma. It was found that the wasabi flour added with inthiocyanate exhibited excellent spiciness (Table 8).
表８
実施例９
実施例８で用いた７−メチル−チオヘプチルイソチオシ
アネートの代りに６−メテルーテオヘキシルイソチオシ
アネー） （０１！、−１−（０）！、）、１０Ｂ）７
ｔと、７−メチル−チオへプチルイソチオシアネー）
（Ｏ１！、−８−（ＯＨ，）、 １０Ｂ） ２ Ｆと、
８−メテルーチオオクチルイソテオシアネー）（ＯｉＩ
ｊ−８−（”＊）ｓＮＯ８）２Ｆを用い、これを可溶性
デキストリン８６Ｆとアラビアガム４ｔを３００ ｆの
水に溶解させ九溶液に加え乳化攪拌しえ。その後この混
合物を実施例８と同様の方法で粉末化し、この粉末を市
販の粉わさび１−に対し°１を加えて攪拌混合した。Table 8 Example 9 6-Meteluteohexylisothiocyanate) (01!, -1-(0)!, ), 10B)7 instead of 7-methyl-thioheptylisothiocyanate used in Example 8
t and 7-methyl-thioheptylisothiocyanate)
(O1!, -8-(OH,), 10B) 2 F and
8-meteruthiooctylisotheocyanate) (OiI
Using j-8-(''*)sNO8)2F, soluble dextrin 86F and 4 tons of gum arabic were dissolved in 300 F of water, added to the 9 solution, and emulsified and stirred.Then, this mixture was mixed in the same manner as in Example 8. This powder was added to 1° of commercially available wasabi powder and stirred and mixed.
以下実施例８と同様な方法に従い、対照試料としてサン
プルＮ１１７及び本発明組成物の添加されたわさびサン
プル１８を各々加脂つくυ、美名により味と香りの対比
試験を行い、次の結果を得た（表９）。Following the same method as in Example 8, sample N117 as a control sample and wasabi sample 18 to which the composition of the present invention was added were each fat-liquified and a comparative test of taste and aroma was conducted using Mina, and the following results were obtained. (Table 9).
表９
表９から、本発明組成物を含有するサンプルＮ１１８は
これを含まないサンプルＮＩＬ１７と比較して嵐好な香
辛味を呈することがわかる。Table 9 From Table 9, it can be seen that sample N118 containing the composition of the present invention exhibits a more pleasant spiciness than sample NIL17 not containing it.
以上のとおプ、本発明組成物はそれ自体沢わさび様香り
を呈するわさび香料であシ、これを所望の′適当量各種
基材に添加することによ）沢わさび様香りの呈する種々
の食品を容易に製造し得、実用上極めて有用な組成物で
ある。As described above, the composition of the present invention is a wasabi flavoring agent which itself exhibits a wasabi-like aroma, and by adding the desired amount to various base materials, it can be used in various foods exhibiting a wasabi-like aroma. It is a composition that can be easily produced and is extremely useful in practice.
Claims (1)
３またはＯ，ＨＩＩ、 ｎ ＝ ５〜８）を有する化合
物の一種または一種以上を含有することを特徴とする沢
わさび様香りを呈する香料組成物。General formula R-B-OnHP-NO8 (where R: OH
3 or O, HII, n = 5 to 8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56188622A JPS5889158A (en) | 1981-11-24 | 1981-11-24 | Flavor composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56188622A JPS5889158A (en) | 1981-11-24 | 1981-11-24 | Flavor composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5889158A true JPS5889158A (en) | 1983-05-27 |
| JPH0228313B2 JPH0228313B2 (en) | 1990-06-22 |
Family
ID=16226901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56188622A Granted JPS5889158A (en) | 1981-11-24 | 1981-11-24 | Flavor composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5889158A (en) |
-
1981
- 1981-11-24 JP JP56188622A patent/JPS5889158A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0228313B2 (en) | 1990-06-22 |
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