WO2022158140A1 - Produit alimentaire contenant un composant aromatique spécifique et son procédé de production - Google Patents

Produit alimentaire contenant un composant aromatique spécifique et son procédé de production Download PDF

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Publication number
WO2022158140A1
WO2022158140A1 PCT/JP2021/044530 JP2021044530W WO2022158140A1 WO 2022158140 A1 WO2022158140 A1 WO 2022158140A1 JP 2021044530 W JP2021044530 W JP 2021044530W WO 2022158140 A1 WO2022158140 A1 WO 2022158140A1
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Prior art keywords
food
mass
taste
ppm
aftertaste
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English (en)
Japanese (ja)
Inventor
広倫 河
雄平 高山
武寛 永坂
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Mizkan Co Ltd
Mizkan Holdings Co Ltd
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Mizkan Co Ltd
Mizkan Holdings Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Definitions

  • the present invention relates to a food containing specific flavor components and a method for producing the same.
  • Patent Documents 1 to 3 disclose a method of enhancing the lingering aftertaste (persistence) in alcoholic beverages by adjusting the content of a specific component within a certain range. is disclosed.
  • the lingering aftertaste is an additive effect that accompanies the continuation of the strong stimulation of the oral cavity and pharynx of the alcohol inherent in them, and the aftertaste described in Patent Documents 1 to 3. is peculiar to food and drink containing alcohol at high concentrations.
  • Patent Literature 4 discloses a method for improving the aftertaste quality and enhancing drinkability in non-alcoholic beverages.
  • Patent Document 5 discloses a method for improving milk flavor in milk-containing food and drink and a milk flavor enhancer.
  • Patent Document 6 discloses a salty taste enhancer that compensates for the deterioration of flavor due to salt reduction, exhibits an excellent salty taste enhancing effect, and can maintain the impact of the first taste and the persistence of the aftertaste even if the amount of salt used is reduced, and this salty taste enhancer. Examples of containing foods are disclosed. However, the means described in these documents produce effects different from the effects of sustaining and extending the overall taste of food and the lingering aftertaste of umami.
  • Patent Document 7 discloses a technique for providing a seasoning composition having unprecedented umami, richness, and persistence (aftertaste) by using a sodium-based umami component such as monosodium L-glutamate in combination with a mangosteen extract. is disclosed.
  • a sodium-based umami component such as monosodium L-glutamate
  • the flavor of the mangosteen extract itself makes the original flavor of the food and drink different, and its technical versatility is low.
  • Patent Document 8 discloses means for providing a method for improving the unpleasant aftertaste of one or more umami components selected from amino acid-based, nucleic acid-based, and organic acid-based umami components. However, there is no description or suggestion about the effect of sustaining/prolonging the aftertaste, especially the umami aftertaste.
  • the preferable aftertaste (entire taste and / or umami) of the food can be sustained and extended (taste extension), and the food can be continued.
  • the preferable aftertaste (entire taste and / or umami) of the food can be sustained and extended (taste extension), and the food can be continued.
  • the specific fragrance component refers to one or more selected from 2-phenyl-2-butenal, phenethyl alcohol, diacetyl, and acetoin.
  • the food of the present invention is a food containing an umami component and a taste component.
  • umami components and taste-providing components refer to components that exhibit umami and taste, respectively, when included in foods, and include components that exhibit both umami and taste.
  • examples of umami components and taste components include monosaccharides, disaccharides, free amino acids, peptides, organic acids, and the like.
  • the provision of umami components and taste-imparting components to the food of the present invention is carried out by adding natural or synthetic materials containing sugars, proteins, etc. as umami components and taste-imparting components, or their separated or refined products, or mixtures thereof, to foods as they are.
  • all or part of such materials may be subjected to chemical, biochemical, and/or biological processes, or a combination of these processes (e.g., fermentation processes, etc.). It may be included by producing various umami components and taste components through decomposition/synthesis action.
  • the materials used in the food of the present invention are not particularly limited, but for example, general grains such as rice, wheat, corn, barley, and soybeans, plant-derived materials such as beans, seafood, and livestock meat.
  • Any material containing carbohydrates and proteins can be used, such as animal-derived materials such as Sake lees, defatted soybeans, fish meal starch, wheat gluten, isolated soybean protein, gelatin, collagen, and the like obtained by processing and refining such materials may also be used.
  • animal-derived materials such as Sake lees, defatted soybeans, fish meal starch, wheat gluten, isolated soybean protein, gelatin, collagen, and the like obtained by processing and refining such materials may also be used.
  • By combining 1 type or 2 types or more of said raw materials it is also possible to contain carbohydrates, proteins, etc. in a composite manner.
  • the above-mentioned material is not particularly limited in its properties such as powder, granules, crushed, etc., its usage mode, dry state, wet state (raw state, state after processing such as steaming), etc.
  • these types and combinations may be appropriately selected, and the compounding ratio and the like may be adjusted as appropriate.
  • the form of the food of the present invention is, for example, solid, semi-solid, liquid, dried products thereof, powders obtained by pulverizing them, granules obtained by granulating them, and the like. may be, and is not limited to.
  • the present invention Preferably, the food product is in semi-solid or liquid form and is subjected to such a process.
  • the foods of the present invention include plant extracts, seafood extracts, meat extracts, and general seasonings that use these as part of their raw materials for seasoning foods.
  • the food of the present invention may be a brewed product such as a fermented seasoning.
  • the "brewed product" in the present invention means that almost all of the constituent components of the raw material, excluding non-utilizable/non-digestible components and indigestible/indigestible components, are various fermentation microorganisms and various types produced by these. It refers to materials that have undergone assimilation and digestion by enzymes or added enzymatic agents, and the raw materials have changed significantly without retaining their original form, and raw materials that have been subjected to microbial fermentation and enzymatic action used for these.
  • brewed product is a concept that includes all of "malted rice”, “fermented seasoning”, “processed fermented seasoning”, and “food” including these.
  • the food of the present invention is a fermented seasoning prepared through chemical decomposition by acids, alkalis, etc., biochemical decomposition/synthesis by enzymes, microorganisms, etc., especially fermentation (decomposition, metabolism, synthesis, etc.). is preferred.
  • the food of the present invention is a yeast fermentation product, and the 2-phenyl -2-Butenal content is preferably regulated via yeast fermentation.
  • the food of the present invention is mixed with a different food of the present invention or another food other than the present invention, and a food containing a specific aroma component that exhibits the effect of the present invention. may be prepared.
  • other materials may be optionally selected and mixed in order to impart the flavor and texture of the desired food. The types of other materials, the timing of mixing them, and the compounding ratio thereof may be appropriately selected and adjusted within a range that does not affect the conditions for exhibiting the effects of the present invention.
  • the food containing the specific aroma component that exhibits the effect of the present invention is adjusted through mixing or addition of the yeast fermentation product, which is the food of the present invention.
  • the food of the present invention may contain one or more other optional raw materials depending on its use.
  • Such other raw materials include seasonings such as salt, sugar, flavoring agents, thickeners, binders, salts, acids, bases, fragrances, and others listed in the List of Designated Additives (Japan Food Chemistry Research Promotion). Foundation)”, natural materials and their processed products (extracts, extracts, pulverized/crushed/shredded products, etc.) and processed products (seasoning/cooking processed products, decomposition/fermented processed products, etc.) etc.
  • the food of the present invention maintains and prolongs the aftertaste of the umami and/or overall taste.
  • “umami” is one of the five basic tastes (sweet, sour, salty, bitter, and umami), which are the basic elements that constitute the taste that is received by the gustatory organs and transmitted to the brain via gustatory nerves.
  • Umami components include amino acids and peptides such as glutamic acid, aspartic acid, inosinic acid and guanylic acid, organic acids, sugars such as free monosaccharides and disaccharides, and the like.
  • “Overall taste” means a taste that is comprehensively felt on the tongue and produced as a whole by the above five basic tastes (sweetness, sourness, saltiness, bitterness, umami) and other tastes (astringency, pungency, flavor, etc.). Point.
  • Thickness of taste refers to strength of taste.
  • aftertaste is defined as follows, and "starting taste” and “middle taste” are distinguished as follows.
  • - Taste The umami and/or overall taste that you feel immediately after putting it in your mouth.
  • Contents The umami and/or overall taste when placed in the mouth and started to be chewed or held in the mouth.
  • - Aftertaste The aftertaste of umami and/or overall taste just before and after putting in the mouth and swallowing.
  • afterglow refers to the umami and/or overall taste that remains in the oral cavity after being put in the mouth and swallowed, among the aftertastes defined above.
  • Persistence/extension of lingering aftertaste refers to continuation/extending time of lingering aftertaste. It is sometimes called "taste growth”.
  • the effect of sustaining/prolonging the lingering aftertaste of the present invention is not the extension of duration by increasing the strength of the taste, but the aftertaste enhancing effect of the prior art in that the lingering aftertaste itself can be sustained/prolonged. is different.
  • the food of the present invention contains 2-phenyl-2-butenal (CAS.No. 4411-89-6, also known as Benzeneacetaldehyde, alpha.-ethylidene-) within a predetermined range.
  • 2-phenyl-2-butenal also known as Benzeneacetaldehyde, alpha.-ethylidene-
  • the lower limit of the content of 2-phenyl-2-butenal in the food of the present invention is generally 0.00001 ppm by mass or more, and more preferably 0.00005 ppm by mass or more.
  • the content in the yeast fermentation product itself described below is more preferably 0.025 ppm by mass or more.
  • the upper limit is generally 10 ppm by mass or less, more preferably 1 ppm by mass or less, from the viewpoint of the possibility that the aroma of 2-phenyl-2-butenal itself may affect the flavor of food. If the content of 2-phenyl-2-butenal in the food is within the above range, the effect of sustaining and extending the aftertaste (umami) itself (taste extension) is exhibited.
  • the food of the present invention may further contain phenethyl alcohol (CAS.No. 60-12-8, also known as Phenylethyl Alcohol) within a predetermined range.
  • phenethyl alcohol CAS.No. 60-12-8, also known as Phenylethyl Alcohol
  • the lower limit of the phenethyl alcohol content in the food of the present invention is generally 0.05 ppm by mass or more, and more preferably 0.1 ppm by mass or more.
  • the upper limit is preferably 300 ppm by mass or less, and more preferably 200 ppm by mass or less, from the viewpoint of the possibility that the flavor of the phenethyl alcohol itself may affect the flavor of the food.
  • the food of the present invention may further contain diacetyl (CAS.No. 431-03-8, alias: 2,3-Butanedione) within a predetermined range.
  • diacetyl CAS.No. 431-03-8, alias: 2,3-Butanedione
  • the lower limit of the diacetyl content in the food of the present invention is generally 0.001 ppm by mass or more, and more preferably 0.0025 ppm by mass or more.
  • the upper limit is generally 25 ppm by mass or less, more preferably 10 ppm by mass or less, from the viewpoint of the possibility that the aroma of diacetyl itself may affect the flavor of the food. Even if diacetyl alone is contained in food, the aftertaste (overall taste and umami) is not sustained or extended.
  • the food of the present invention may further contain acetoin (CAS.No. 513-86-0, also known as 3-hydroxy-2-butanone) within a predetermined range.
  • acetoin CAS.No. 513-86-0, also known as 3-hydroxy-2-butanone
  • the lower limit of the acetoin content in the food of the present invention is generally 0.05 ppm by mass or more, and more preferably 0.1 ppm by mass or more.
  • the upper limit is generally 200 ppm by mass or less, more preferably 100 ppm by mass or less, from the viewpoint of the possibility that the aroma of acetoin itself may affect the flavor of food. Even if acetoin is contained alone in this food, the aftertaste (overall taste and umami) is not sustained or extended.
  • a small amount (0.5 g) of the sample to be measured is weighed into a 10 mL flat-bottomed vial, sealed, and volatilized by nitrogen gas purging. After a volatile sample is adsorbed by an adsorption resin (Tenax column) suitable for the properties of the component to be analyzed, it can be processed using a thermal desorption system and introduced into a gas chromatography analyzer for analysis. In addition, in order to measure the component content in a sample, the sample and a standard sample diluted to an arbitrary content are analyzed, the confirming ion peak areas of both samples are determined, and the values are compared. can be measured.
  • an adsorption resin Tex column
  • the mass spectrometer uses a quadrupole 5973 Mass Selective Detector (manufactured by Agilent).
  • By specifying the retention time of 2-phenyl-2-butenal and phenethyl alcohol can be specified.
  • DHS-GC/MS analysis is performed under the following conditions. Note that this analysis may be referred to as "one-dimensional GC/MS analysis" in contrast to the two-dimensional GC/MS analysis described later.
  • one-dimensional GC / MS analysis is performed under the above conditions, and the retention time of the peak that seems to be the target component (for example, 2-phenyl-2-butenal at a retention time of 32 to 35 minutes, and Phenethyl alcohol) is heart-cut and two-dimensional gas chromatography is performed using columns with different properties, so that the content of the component can be quantified more precisely, which is particularly preferred.
  • two-dimensional gas chromatography analysis can be performed under the following conditions. Since the retention time in the two-dimensional GC/MS analysis is calculated with the column heating start time as 0 min, the value differs from that in the one-dimensional GC/MS analysis. You can keep track of time.
  • FID flames an organic compound in a hydrogen flame made up of air and hydrogen, and by detecting changes in the electrode that occur when the ionized compound is collected in the electrode, dilutes the sample and any content. The content of the component in the sample can be measured by analyzing the standard sample and comparing the values.
  • One aspect of the present invention relates to a method for producing the food of the present invention, which method includes allowing the food to contain a specific flavor component within a specific range.
  • One aspect of the present invention relates to a method for sustaining/prolonging the aftertaste of the umami and/or overall aftertaste of a food, which method comprises allowing the food to contain a specific aromatic component within a specific range.
  • allowing a food to contain a specific aromatic component within a specific range means adjusting the content of 2-phenyl-2-butenal in the food to a range of 0.00001 mass ppm or more and 10 mass ppm or less. including.
  • allowing a food to contain a specific aromatic component within a specific range means adjusting the content of 2-phenyl-2-butenal in the food to a range of 0.00001 mass ppm or more and 10 mass ppm or less. and further comprising one or more of (i)-(iii): (i) a step of adjusting the content of phenethyl alcohol in the food to a range of 0.05 ppm by mass or more and 300 ppm by mass or less; (ii) adjusting the content of diacetyl in the food to a range of 0.001 ppm by mass or more and 25 ppm by mass or less; (iii) A step of adjusting the content of acetoin in the food to a range of 0.05 ppm by mass or more and 200 ppm by mass or less.
  • 2-Phenyl-2-butenal, phenethyl alcohol, diacetyl, and acetoin can be added to pure products or compositions such as fragrances containing them, to use those present in raw materials, or to react with enzymes in raw materials. It can be contained in foods by various methods such as applying it or producing it by fermentation by microbial action such as yeast fermentation.
  • the food of the present invention is prepared by subjecting the raw material to chemical decomposition with acids, alkalis, etc., biochemical decomposition and synthesis by enzymes, microorganisms, etc., especially fermentation (decomposition, metabolism, synthesis, etc.). is preferably contained.
  • the flavor is imparted by performing microbial fermentation such as yeast fermentation, particularly aerating and stirring yeast fermentation.
  • microbial fermentation such as yeast fermentation, particularly aerating and stirring yeast fermentation.
  • it may be contained by chemical decomposition/synthesis with acids, alkalis, etc., or biochemical decomposition/synthesis with enzymes, etc., or may be contained by directly adding various aroma components or fragrance compositions.
  • the effect of (1) is sufficiently exhibited and no artificial taste, offensive taste or offensive odor is imparted.
  • the ingredient conditions suitable for yeast fermentation e.g., salt concentration and alcohol concentration that do not inhibit its growth
  • are adjusted e.g., food dilution, ion exchange membrane treatment, etc. to reduce the concentration of growth-inhibiting ingredients
  • the food of the present invention can be obtained by removing alcohol, etc. by distillation, etc.) and culturing under suitable fermentation conditions (for example, temperature, aeration rate, presence or absence of stirring, etc.).
  • suitable fermentation conditions for example, temperature, aeration rate, presence or absence of stirring, etc.
  • the yeast cells after culture may or may not be lysed by autolysis or the like, but lysing is preferable from the viewpoint of effective use of the cell components.
  • the component adjustment of the raw material may be performed without solid-liquid separation, or may be performed with solid-liquid separation. However, from the viewpoint of performing the subsequent fermentation without contamination of bacteria other than the target fermenting bacteria, it is preferable to prepare the food after solid-liquid separation, collecting the filtrate, and sterilizing the filtr
  • the type of yeast is preferably one or more selected from Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Candida versatilis, and Candida etchellsii. It should be noted that other fermentation bacteria (for example, lactic acid bacteria, acetic acid bacteria, etc.) can be used for mixed culture as long as they do not interfere with the effect of the present invention.
  • the conditions for the raw material components of foods to be fermented with yeast are not limited at all as long as yeast fermentation is not hindered and the production of the above-mentioned aroma components and the effects of the present invention can be achieved.
  • the salt concentration is 30% by mass or less, particularly 25% by mass or less.
  • the ethanol concentration is preferably 7.5% by volume or less, particularly 5% by volume or less.
  • the raw material for yeast fermentation may be used without solid-liquid separation, or may be used after solid-liquid separation.
  • solid-liquid separation sterilize the filtrate, inoculate the fermenting bacteria to be used, and subject to fermentation.
  • the conditions for the most efficient fermentation may be appropriately adjusted.
  • the temperature is preferably 15°C or higher, more preferably 20°C or higher, and particularly preferably 25°C or higher.
  • the upper limit is preferably 40°C or lower, more preferably 35°C or lower.
  • the mode of fermentation may be stationary fermentation or stirring fermentation, aeration fermentation, or aeration stirring fermentation.
  • the amount of aeration and the presence or absence of agitation may be appropriately selected and adjusted depending on the desired finished quality of the food product. It is preferable from the viewpoint of efficient production of each aroma component.
  • the ventilation amount is preferably 0.05 vvm or more, particularly 0.1 vvm or more.
  • the stirring speed is preferably 20 rpm or higher, particularly 30 rpm or higher.
  • the upper limit of the aeration amount and the stirring speed is not particularly limited because it usually reaches a certain level or more, but from the viewpoint of volatilization loss of each aroma component of the present invention produced by fermentation, the upper limit can be appropriately identified and set. Just do it.
  • the upper limit of the ventilation amount is preferably 1.0 vvm or less, and particularly preferably 0.75 vvm or less.
  • the upper limit of the stirring speed is preferably 200 rpm or less, particularly 150 rpm or less.
  • the fermentation time varies greatly depending on the above-described fermentation mode, and may be appropriately adjusted until each aroma component of the present invention falls within a certain range.
  • the pressure may be normal pressure, reduced pressure or increased pressure, but normal pressure is preferred from the viewpoint of ease of operation.
  • the food of the present invention may be prepared by itself under the condition that the raw material component composition exhibits the effect of the present invention.
  • the component composition By adjusting the component composition to the conditions for exhibiting the effects of the present invention, it is also possible to prepare foods exhibiting the effects of the present invention.
  • the raw material that produces the effect of the present invention is the above yeast fermentation product, and it is preferably prepared by mixing or adding it to other raw materials from the viewpoint of ease of preparation.
  • the food is not particularly limited, but is preferably a seasoning, more preferably a liquid seasoning. Specifically, ponzu soy sauce, soy sauce, and the like may be mentioned, but not limited to these.
  • Comparative Examples 4 and 5 in the same manner as in Comparative Example 3, all the raw material materials were koji-made, and then the salt-tolerant commercially available yeast (Zygosaccharomyces rouxii, etc.) and commercially available salt-tolerant lactic acid bacteria (Tetragenococcus halophilus, etc.) ) (each 0.1% by mass), fermentative decomposition and synthesis were performed for 6 months. Salt was added so that the salt content was the same as in Comparative Examples 1-3.
  • the sensory test is the desired action and effect of the present invention, (1) presence or absence of persistence and maintenance of the lingering aftertaste of the taste, and the preference of the lingering aftertaste when it is present, and (2) natural and messy
  • the sensory test was carried out based on the following evaluation criteria.
  • Sensory inspectors who perform each sensory test should be trained to identify the taste, texture, appearance, etc. of food in advance, and should have particularly excellent results, experience in product development, and the taste and texture of food.
  • 10 sensory inspectors selected and trained according to the above procedure performed a sensory test for evaluating the quality of the liquid foods of each example and comparative example based on the following evaluation criteria. Specifically, each was evaluated on a scale of 5 out of 5 according to the following criteria. For any of the above evaluation items, the standard samples were evaluated by all the inspectors in advance, and the terminology and scores used in the evaluation criteria were standardized.
  • the evaluation items were evaluated by a method in which each inspector selected one of the numbers closest to his/her own evaluation from among five grades of evaluation. The sum of the evaluation results was calculated from the arithmetic mean of the scores of 10 people, and the numbers below the decimal point were rounded off.
  • ⁇ Evaluation Criteria 1 Presence or absence of persistence/extension of lingering aftertaste (umami), desirability> 5: The lingering aftertaste (umami) persists and prolongs strongly, and its quality is favorable. 4: The lingering aftertaste (umami) is slightly strong in persistence and extension, and its quality is somewhat favorable. 3: Persistence and extension of aftertaste (umami) can be felt. 2: The persistence/extension of aftertaste (umami) is slightly weak. 1: The persistence/extension of aftertaste (umami) is weak or cannot be felt.
  • ⁇ Evaluation Criteria 2 Presence/absence of persistence/extension of aftertaste (whole taste), desirability> 5: The lingering aftertaste (entire taste) is strongly maintained and extended, and the quality is favorable. 4: The lingering aftertaste (entire taste) is somewhat strong in persistence and extension, and its quality is somewhat favorable. 3: Sustained/extended lingering aftertaste (entire taste) can be felt. 2: The persistence/extension of aftertaste (entire taste) is slightly weak. 1: The persistence/extension of the aftertaste (entire taste) is weak or not felt.
  • Comparative Examples 1, 2, 4 and 5 contained phenethyl alcohol and acetoin
  • Comparative Example 3 contained diacetyl but did not contain 2-phenyl-2-butenal.
  • the effect of the present invention for sustaining and prolonging the aftertaste of umami and/or aftertaste is demonstrated when phenethyl alcohol, diacetyl, and/or acetoin is contained but 2-phenyl-2-butenal is not contained. I know it won't.
  • Test 2 Preparation and analysis of various foods, comparison of taste 2
  • various foods prepared in Test 1 were used as raw materials, and foods were further subjected to the yeast fermentation treatment shown in Table 2, and analyzed and evaluated in the same manner as in Test 1.
  • the yeast used was Zygosaccharomyces rouxii, a salt-tolerant yeast.
  • Table 2 which serve as substrates for fermentation, were sterilized by heating to 90°C, and cooled to the fermentation temperature.
  • Example 1 in the case of the acid decomposition method, although it was within the allowable range, it gave a slightly artificial flavor, so the overall evaluation score was slightly low.
  • the food produced by the fermentation decomposition method of Examples 4 and 5 has a longer lasting aftertaste (umami, overall taste).
  • Test 3 Preparation and analysis of various foods, comparison of taste 3
  • the fermentation conditions for the yeast fermentation, in which the effect of the present invention was confirmed in Test 2 were further examined.
  • Yeast fermentation was carried out in the same manner as in Example 4 of Test 2.
  • the yeast fermentation conditions were determined by the type of strain used and the fermentation mode of stationary fermentation and aeration stirring fermentation. I did it differently.
  • the yeast culture conditions as aerobic stirring fermentation / static fermentation
  • the strong aftertaste umami, taste
  • the effect of sustaining and extending the aftertaste of the whole taste can be maintained and extended, and the thickness of the overall taste can be adjusted to a preferable quality with a slightly preferable natural flavor and no unpleasant taste or offensive smell.
  • Test 4 Verification 1 of the effective ingredients of the present invention
  • 2-phenyl-2-butenal, phenethyl alcohol, diacetyl, and acetoin produced/increased by yeast fermentation are effective in sustaining/prolonging the aftertaste (umami and/or overall taste). suggested to have an effect. Therefore, in Test 4, the influence of the concentrations of 2-phenyl-2-butenal, phenethyl alcohol, diacetyl and acetoin without yeast fermentation was examined.
  • a mixed aqueous solution exhibiting sweetness, saltiness, sourness, and umami with a concentration of 0.4% by mass of sucrose, 0.13% by mass of salt, 0.01% by mass of tartaric acid, and 0.05% by mass of sodium glutamate was prepared. did.
  • 2-phenyl-2-butenal manufactured by Sigma-Aldrich
  • phenethyl alcohol manufactured by Tokyo Chemical Industry Co., Ltd.
  • diacetyl manufactured by Tokyo Chemical Industry Co., Ltd.
  • acetoin manufactured by Tokyo Chemical Industry Co., Ltd.
  • a sensory inspector selected according to the same criteria as in Test 1 performed relative evaluation based on the following evaluation criteria. ), the difference in the quality of the effect, and the effective concentration range were investigated.
  • the standard samples were evaluated by all the inspectors in advance, and the terminology and scores used in the evaluation criteria were standardized.
  • the evaluation items were evaluated by a method in which each inspector selects one of the numbers closest to his/her own evaluation from among six grades of evaluation. The sum of the evaluation results was calculated from the arithmetic mean of the scores of 10 people, and the numbers below the decimal point were rounded off.
  • the remarks summarize typical impressions of all the sensory inspectors.
  • ⁇ Evaluation Criteria 1 Presence or absence of persistence/extension of lingering aftertaste (umami), desirability> 3: The lingering aftertaste (umami) lasts and extends very strongly, and its quality is particularly favorable. 2: The lingering aftertaste (umami) persists and prolongs strongly, and its quality is favorable. 1: The persistence and extension of aftertaste (umami) is slightly strong, and its quality is somewhat favorable. 0: No difference from the control in the persistence and extension of the lingering aftertaste (umami). -1: The persistence/extension of aftertaste (umami) is slightly weak. -2: The persistence/extension of aftertaste (umami) is weak or cannot be felt.
  • ⁇ Evaluation Criteria 2 Presence/absence of persistence/extension of aftertaste (whole taste), desirability> 3: The lingering aftertaste (entire taste) has a very strong persistence and extension, and its quality is particularly favorable. 2: The lingering aftertaste (entire taste) is strongly maintained and extended, and the quality is favorable. 1: The lingering aftertaste (entire taste) has a slightly strong persistence and extension, and its quality is somewhat favorable. 0: There is no difference between the control and the persistence/extension of the aftertaste (entire taste). -1: The persistence/extension of aftertaste (entire taste) is slightly weak. -2: The persistence/extension of aftertaste (entire taste) is weak or cannot be felt.
  • ⁇ Evaluation Criteria 3 Intensity and desirability of thickness of overall taste> 3: The thickness of the overall taste is very strong, which is particularly preferable. 2: The thickness of the overall taste is strong, which is preferable. 1: The thickness of the taste as a whole is slightly strong and somewhat preferable. 0: There is no difference in the thickness of the overall taste from that of the control. -1: The thickness of the taste as a whole is slightly weak and somewhat unfavorable. -2: The thickness of the overall taste is weak, which is not preferable.
  • Tables 4 to 7 show the results of the single addition of 2-phenyl-2-butenal, phenethyl alcohol, diacetyl and acetoin.
  • phenethyl alcohol exerts a strong effect of enhancing the thickness of the overall taste. It was found that the concentration should be 0.05 mass ppm or more, preferably 0.1 mass ppm or more. On the other hand, it was found that the upper limit is usually 300 ppm by mass or less, preferably 200 ppm by mass or less, from the viewpoint of the possibility that the aroma component itself may affect the flavor of the food.
  • diacetyl has the effect of slightly enhancing the depth of the overall taste. It was found that the content should be at least mass ppm, preferably at least 0.0025 mass ppm. On the other hand, it has been found that the upper limit is usually 25 ppm by mass or less, preferably 10 ppm by mass or less, from the viewpoint of the possibility that the aroma component itself may affect the flavor of the food.
  • acetoin has the effect of slightly enhancing the thickness of the overall taste, and from the viewpoint of the effect of enhancing the thickness of the taste, the lower limit is usually 0.05 ppm by mass or more. It was found that the concentration is preferably 0.1 mass ppm or more. On the other hand, it has been found that the upper limit is usually 200 ppm by mass or less, preferably 100 ppm by mass or less, from the viewpoint of the possibility that the aroma component itself may affect the flavor of the food.
  • Test 5 Verification 2 of the effective ingredients of the present invention
  • 2-phenyl-2-butenal which was clarified by Test 4
  • the ratio of the added amount of 2-phenyl-2-butenal and the added amount of phenethyl alcohol was changed, and the effect in each case was compared and verified by the same method as Test 4.
  • Tables 8-17 The results are shown in Tables 8-17.
  • 2-phenyl-2-butenal should be contained within a certain range, especially 0.00001 It was found that it is important to contain in the range of mass ppm or more and 10 mass ppm or less. In addition, when phenethyl alcohol and 2-phenyl-2-butenal with a content within the above range are included in a certain range, especially in a range of 0.05 mass ppm or more and 300 mass ppm or less, aftertaste (umami and The effect of sustaining and extending the overall taste) was further enhanced.
  • Test 6 Verification 3 of the effective ingredient of the present invention
  • Test 4 clarified the effect of adding each aroma component alone
  • Test 5 showed that the aftertaste (umami and overall taste) of the present invention persisted and extended when 2-phenyl-2-butenal and phenethyl alcohol coexisted.
  • a potentiating effect was found. Therefore, in Test 6, the effect of simultaneously containing a variety of each flavor component was verified.
  • Test 4 the effects of adding each aroma component at the content shown in Table 18 were compared and verified. The results are shown in Table 18.
  • the food of the present invention has a preferable aftertaste (umami and/or overall taste) that lasts and extends (taste extension), and can be eaten continuously and more satisfactorily. It was demonstrated that the food has a good taste, and that this can be achieved by controlling the specific aroma components contained in the food to be within a certain range.
  • Tests 4 5, and 6, it was shown that the addition of various pure aroma components can prepare foods having the desired effects of the present invention. It takes an enormous amount of time and effort, costs a lot of money, and may not be realistic. Therefore, in Test 7, it was demonstrated that a food exhibiting the desired effects of the present invention can be prepared using the food exhibiting the effects of the present invention.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
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  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
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Abstract

L'invention concerne un produit alimentaire qui peut fournir un arrière-goût persistant prolongé de l'ensemble du goût ou d'un goût agréable tel qu'une saveur.　Ce produit alimentaire contient 0,00001 à 10 ppm en masse de 2-phényl-2-buténal.
PCT/JP2021/044530 2021-01-25 2021-12-03 Produit alimentaire contenant un composant aromatique spécifique et son procédé de production Ceased WO2022158140A1 (fr)

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