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WO2017018095A1 - Composition aromatisante - Google Patents

Composition aromatisante Download PDF

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Publication number
WO2017018095A1
WO2017018095A1 PCT/JP2016/068270 JP2016068270W WO2017018095A1 WO 2017018095 A1 WO2017018095 A1 WO 2017018095A1 JP 2016068270 W JP2016068270 W JP 2016068270W WO 2017018095 A1 WO2017018095 A1 WO 2017018095A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition
flavor
extract
chinese cabbage
brix
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.)
Ceased
Application number
PCT/JP2016/068270
Other languages
English (en)
Japanese (ja)
Inventor
友紀子 鷲尾
若林　秀彦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2017531083A priority Critical patent/JP6822403B2/ja
Publication of WO2017018095A1 publication Critical patent/WO2017018095A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • the present invention relates to a method for producing a composition containing a high concentration of dimethyl trisulfide, particularly a flavor composition, and more specifically, a method for producing the composition by heating reaction of Chinese cabbage extract, and the method for producing the composition.
  • the present invention relates to a food containing the composition.
  • DMTS dimethyl trisulfide
  • the present invention is a composition which can be provided with a flavor suitable for food use, which contains a large amount of dimethyl trisulfide, which is produced by processing a natural plant material, and a method for producing the same.
  • the object is to provide food containing food.
  • the present invention is as follows.
  • [1] A method for producing a composition containing 10 ppm or more of dimethyl trisulfide, wherein a cabbage extract of Brix of 10 to 70 is heated at a temperature of 40 ° C. to 180 ° C. for 20 minutes to 15 hours.
  • [2] The production method according to [1], wherein heating is performed under a condition where the pH is 4 or more and 8 or less.
  • [3] The production method according to [1] or [2], wherein the composition is a flavor composition.
  • [4] The production method according to any one of [1] to [3], wherein the composition contains 10 to 300 ppm of dimethyl trisulfide.
  • the ratio of the peak area of dimethyl trisulfide to the sum of the peak areas of all components in the gas chromatogram of the composition is 20 to 60%, according to any one of [1] to [4] Production method.
  • a method for producing a food comprising a step of adding the composition obtained by the production method according to any one of [1] to [5] to the food so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
  • composition according to [7] containing 10 to 300 ppm of dimethyl trisulfide.
  • flavor composition has a Brix of 10 or more and 70 or less.
  • flavor composition has an absorbance at 440 nm of 30 to 600.
  • the composition according to any one of [7] to [10], wherein the flavor composition is derived from Chinese cabbage extract.
  • composition according to any one of [7] to [11] which is added to a food so that the concentration upon eating is 1 ppb or more and 20% by weight or less.
  • a food comprising the composition according to any one of [7] to [11] so that the composition is 1 ppb or more and 20% by weight or less at the time of eating.
  • the method for producing a composition according to the present invention is characterized by heating a specific Brix Chinese cabbage extract under specific conditions.
  • the “Hakusai extract” means a Chinese cabbage juice obtained by squeezing one type or two or more types of Chinese cabbage with a juicer or the like to remove solids.
  • the Chinese cabbage extract may be in the form of a liquid or a powder or a granule that can be prepared into a liquid with water before use.
  • the kind of Chinese cabbage is not particularly limited.
  • the Chinese cabbage extract is manufactured through the steps of (1) crushing, (2) squeezing, (3) sieving and (4) concentration.
  • Chinese cabbage Before the crushing step, Chinese cabbage may be washed and removed, and then pretreatment such as cutting may be performed using a cutter or a slicer.
  • the method of crushing the cut Chinese cabbage or the raw Chinese cabbage that has not been cut is not particularly limited, and can be performed by a conventional method. Specifically, it is crushed using a hammer mill or a grader.
  • the crushed Chinese cabbage is squeezed to obtain the juice.
  • the method for squeezing Chinese cabbage is not particularly limited, and can be performed by a conventional method.
  • the Chinese cabbage juice is obtained by squeezing using a squeezing machine such as a biaxial rotating extruder, squeezing with a decanter, a screw press, or the like.
  • the sieving method of Chinese cabbage is not particularly limited and can be performed by a conventional method. Specifically, crushing Chinese cabbage or squeezed Chinese cabbage may be filtered, or a shifter may be used. The size of the sieve can be appropriately selected between 20 and 150 mesh. Moreover, you may use a centrifuge according to a use.
  • Concentration Concentrate the Chinese cabbage juice obtained after sieving.
  • concentration method in this case include normal heating concentration, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration. Concentration under reduced pressure, low temperature concentration, and vacuum concentration are preferred from the viewpoint that the taste and flavor of the concentrate are not impaired and excessive coloring is suppressed.
  • the Chinese cabbage extract obtained by the above method or the commercially available Chinese cabbage extract usually contains DMTS at 0 to 4 ppm, preferably 1 to 3 ppm. Further, the Chinese cabbage extract obtained by the above method or a commercially available Chinese cabbage extract usually has a Brix of 5 to 80.
  • the cabbage extract of the present invention has an absorbance at 440 nm of 1 to 29.9 when Brix 60 is usually used, and preferably 10 to 15.
  • Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 or more, preferably 15 or more, more preferably 25 or more, and particularly preferably 30 or more from the viewpoint of increasing the production amount of DMTS. Further, from the viewpoint of suppressing generation of an unfavorable flavor such as burnt scent, Brix is usually 70 or less, preferably 60 or less, more preferably 55 or less, and particularly preferably 50 or less. Or it is 10 or more normally, Preferably it is 15 or more, More preferably, it is 20 or more, More preferably, it is 25 or more, Especially preferably, it is 30 or more, Most preferably, it is 40 or more.
  • Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less.
  • Brix of Chinese cabbage extract used in the production method of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50. is there.
  • Brix is a unit (%) for measuring the gram amount of soluble solids (such as sugars) contained in 100 g of a solution.
  • the Brix value can be measured using a commercially available refractometer, such as a pocket saccharimeter PAL-J (manufactured by ATAGO).
  • the method for producing the composition of the present invention is characterized by heating the above-mentioned Brix Chinese cabbage extract.
  • the heating temperature is usually 40 ° C. or higher, preferably 50 ° C. or higher, more preferably 60 ° C. or higher, particularly preferably 90 ° C. or higher, most preferably 95 ° C. or higher, from the viewpoint of increasing the production amount of DMTS. .
  • it is 180 degrees C or less normally from a viewpoint of suppressing generation
  • the heating temperature is usually 40 ° C. to 180 ° C., preferably 50 ° C. to 120 ° C., more preferably 60 ° C. to 110 ° C., particularly preferably 90 ° C. to 110 ° C., and most preferably 95 ° C. to 110 ° C. .
  • the time for heating the Chinese cabbage extract is appropriately changed depending on the heating temperature, but from the viewpoint of increasing the production amount of DMTS, it is usually 20 minutes or more, preferably 30 minutes or more, more preferably 1 hour or more. Further, from the viewpoint of suppressing the production of unfavorable flavors such as burnt scent, the heating time is usually 15 hours or less, preferably 10 hours or less, more preferably 8 hours or less, particularly preferably 5 hours or less, and most preferably 4 hours. Below time. For example, the heating time is usually 20 minutes to 15 hours, preferably 30 minutes to 10 hours, more preferably 1 hour to 8 hours, particularly preferably 1 hour to 5 hours, and most preferably 1 hour to 4 hours. .
  • the pH when heating the Chinese cabbage extract is usually pH 4 or higher, preferably pH 5 or higher. Moreover, it is normally pH 8 or less, and pH 7 or less is preferable. For example, the pH is usually 4 to 8, preferably 5 to 7. When the pH is within this range, the amount of DMTS produced increases.
  • the method for adjusting the pH is not particularly limited, and can be adjusted using a conventional pH adjusting agent.
  • the pH adjuster is not particularly limited as long as it is an adjuster used in foods, but hydrochloric acid, phosphoric acid, citric acid, formic acid, acetic acid, sodium hydroxide, potassium hydroxide, aqueous ammonia and the like are preferable from the viewpoint of flowability.
  • the composition of the present invention is preferably produced by heating a cabbage extract of Brix 10 to 70 at a pH of 4 to 8, 40 ° C. to 180 ° C. for 30 minutes to 15 hours.
  • a Chinese cabbage extract of Brix 30 to 65 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
  • a cabbage extract of Brix 30 to 60 by heating at a pH of 5 to 7 and 60 ° C. to 95 ° C. for 30 minutes to 4 hours.
  • composition of the present invention can be used as a composition for imparting flavor (hereinafter also referred to as a flavor composition).
  • the said flavor composition means the whole thing made by heating a specific Brix Chinese cabbage extract at specific temperature and time.
  • flavor refers to all of aroma, flavor, and taste, and examples include scents such as animal meat extract, seafood extract, and vegetable extract.
  • the flavor composition of the present invention is characterized by containing DMTS in an amount of usually 10 ppm or more, preferably 10 to 300 ppm, more preferably 30 to 200 ppm, and particularly preferably 60 to 150 ppm.
  • the absorbance at 440 nm of the composition stock solution is usually 30 to 600, preferably 100 to 250, more preferably 150 to 250.
  • Absorbance can be measured using a spectrophotometer. Specifically, after the sample is diluted so that the absorbance is 0.1 to 1.0, the absorbance at 440 nm is measured using a spectrophotometer.
  • the spectrophotometer may be a commercially available measuring device, and examples of such a device include Ultrospec 6300pro type (manufactured by GE Healthcare Japan). The value of the stock solution is calculated by multiplying the measured value thus obtained by the dilution factor.
  • the composition stock solution means the composition itself before dilution.
  • the flavor composition of the present invention is characterized by a large ratio of DMTS to all volatile components contained.
  • the DMTS ratio (%) peak area ratio indicating the ratio of the peak area value of DMTS to the total peak area value in the gas chromatogram is usually 20 to 60%, preferably 30 to 60%, more preferably 30 to 50%.
  • the DMTS ratio (%) is calculated by dividing the DMTS peak area value by the sum of all peak area values.
  • the total peak area value is determined by GC / MS analysis (column: DB-WAX 10 m ⁇ 0.18 mm inner diameter, membrane) after collecting the volatile components of the flavor composition by the solid phase micro extraction (SPME) method. It is a value measured from a total ion chromatogram (TIC) obtained by a thickness of 0.3 ⁇ m). Details of the measurement conditions are as in the examples described later.
  • the Brix of the flavor composition of the present invention varies depending on the Brix of Chinese cabbage extract used as a raw material, but from the viewpoint of high DMTS content, it is usually 10 or more, preferably 15 or more, more preferably 20 or more, more preferably 25 or more, particularly preferably 30 or more, and most preferably 40 or more. From the viewpoint of suppressing the generation of unfavorable flavors such as burnt aroma, Brix is usually 70 or less, preferably 65 or less, more preferably 60 or less, even more preferably 55 or less, and particularly preferably 50 or less. For example, the Brix of the flavor composition of the present invention is usually 10 to 70, preferably 20 to 60, more preferably 30 to 60, still more preferably 30 to 50, and particularly preferably 40 to 50.
  • the flavor composition of the present invention contains 10 ppm or more of DMTS, the DMTS ratio (%) is 20 to 60%, the Brix is 10 to 70, and the absorbance of the composition stock solution at 440 nm is 30 to 600.
  • the flavor composition of the present invention preferably contains 10 to 300 ppm of DMTS, the DMTS ratio (%) is 30 to 60%, the Brix is 30 to 60, and the absorbance of the composition stock solution at 440 nm is 100 to 100%. 250. More preferably, the flavor composition of the present invention contains 60 to 150 ppm of DMTS, the DMTS ratio (%) is 30 to 50%, the Brix is 40 to 50, and the absorbance of the composition stock solution at 440 nm is 150. ⁇ 250.
  • the flavor composition of the present invention is preferably a composition derived from Chinese cabbage extract. That is, the flavor composition of the present invention is a flavor composition derived from Chinese cabbage extract containing 10 ppm or more of DMTS and a DMTS ratio (%) of 20 to 60%, preferably the flavor composition containing 10 to 300 ppm of DMTS. It is a composition.
  • flavor composition used in the present invention When used for food, it is added directly, diluted with water or a solvent, and the like, seasoning composition in the form of yeast extract, meat extract, seafood extract, protein hydrolyzate, etc. There are no particular restrictions on the form of use, such as when mixing with meat or stewing meat.
  • the form of the flavor composition of the present invention is not particularly limited, and can be used in the form of, for example, a dry powder, a paste, or a solution.
  • a food production method characterized by adding the flavor composition obtained by the production method of the present invention to food so that the concentration at the time of eating is 1 ppb or more and 20% by weight or less. Provide the resulting food.
  • the concentration at the time of eating refers to the concentration at the time of eating, but if the eating concentration of the flavor composition is within the above range, the flavor can be imparted to food and drink.
  • the concentration after cooking is intended.
  • the added concentration of the flavor composition of the present invention to foods can be used in various concentrations from 1 ppb to 20% by weight during eating. Preferably they are 10 ppb or more and 5 weight% or less, More preferably, they are 100 ppb or more and 1 weight% or less, Especially preferably, they are 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
  • the food to which the flavor composition is added is not particularly limited, but there is a more remarkable effect in food and drink using livestock meat extract, seafood extract, especially chicken extract, beef extract, pork extract, salmon extract, Consomme soup, curry, beef stew, white stew, ham, hamburger, steak and other Japanese-style dishes, Chinese dishes, miso soup, soup, and other Japanese dishes, Worcester sauce, demiglace sauce, ketchup, various sauces and flavors
  • livestock meat extract, seafood extract especially chicken extract, beef extract, pork extract, salmon extract, Consomme soup, curry, beef stew, white stew, ham, hamburger, steak and other Japanese-style dishes, Chinese dishes, miso soup, soup, and other Japanese dishes, Worcester sauce, demiglace sauce, ketchup, various sauces and flavors
  • Various seasonings such as ingredients, meat potatoes, Japanese-style boiled dishes such as Chikuzen boiled and pork belly radish, fried food such as fried chicken and tonkatsu, and cooked rice such as rice balls and pilaf are preferred.
  • the food to which the flavor composition of the present invention is added is usually 1 ppb to 20% by weight, preferably 10 ppb to 5% by weight, more preferably 100 ppb to 1% by weight, when the flavor composition of the present invention is consumed. Especially preferably, it contains 1 ppm or more and 1000 ppm or less. If the concentration is too low, the effect cannot be obtained, and if the concentration is too high, the food is not natural and an artificial flavor is imparted, which is not preferable.
  • the flavor composition of the present invention may be used as it is or may further contain other components.
  • other components include alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing compounds, sulfur-containing compounds and the like that are commonly used as food fragrances.
  • the flavor composition of the present invention may further contain a base usually used in the perfume field.
  • a base usually used in the perfume field.
  • examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
  • various sugars such as sucrose and glucose, protein, peptide, amino acid, salt, solid fat, silicon dioxide, and their Examples of the mixture include yeast cells and various powder extracts.
  • the flavor composition produced by the production method of the present invention may be a seasoning containing the above-mentioned other components as they are.
  • the seasoning is preferably a seasoning with a flavor.
  • the seasoning in the present invention is not particularly limited, and specific examples include natural seasonings and flavor seasonings.
  • Natural seasonings include, for example, various meat extracts such as chicken extract, beef extract, pork extract and lamb extract; various pork extracts such as chicken extract, beef bone extract and pork bone extract; , Guchi extract, Scallop extract, Sea bream extract, Sea bream extract, Niboshi extract, Dried scallop extract, and other seafood extracts;
  • Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce , Various fermented seasonings such as soy sauce and miso.
  • flavor seasonings examples include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried flavor seasonings, dried scallop flavor seasonings, and crustaceans.
  • seafood flavor seasonings such as flavor seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like.
  • salt which is a basic seasoning, an umami seasoning, etc. are mentioned.
  • ppm and ppb mean “weight ppm” and “weight ppb”, respectively, unless otherwise specified.
  • the analysis of dimethyl trisulfide in the prepared flavor composition was performed by measuring the volatile components in the sample headspace by the solid layer microextraction (SPME) method. Specifically, an analysis sample was prepared by the following procedure. [Preparation method of analysis sample] 3 ml of the sample solution was weighed in a 20 ml SPME measurement vial, and the stoppered one was set in an autosampler for analysis.
  • SPME solid layer microextraction
  • DMTS concentration ppm
  • DMTS peak area value were divided by the sum of all peak area values to calculate DMTS ratio (%) (peak area ratio).
  • the DMTS concentration increased when the heating time was 0.5 to 4 hours, and the DMTS concentration was increased particularly by heating for 1 to 2 hours.
  • the DMTS concentration was highest when the pH during heating was pH 5 to pH 7.
  • the DMTS concentration increased when the heating temperature was 60 ° C. or higher, and the DMTS concentration further increased at 95 ° C.
  • the DMTS concentration increased at Brix 10 or higher, and the DMTS concentration increased further at 30 or higher.
  • compositions capable of effectively imparting flavor to foods and drinks and seasonings are provided. Moreover, since it is a composition derived from Chinese cabbage, the composition of the present invention is particularly safe and useful in the field of food and drink.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne un procédé de production d'une composition qui comprend au moins 10 ppm de trisulfure de diméthyle et qui peut être utilisée comme aromatisant approprié pour des produits alimentaires. Le procédé est caractérisé en ce qu'un extrait de chou chinois ayant une valeur Brix de 10 à 70 inclus est chauffé pendant 20 minutes à 15 heures à une température allant de 40°C à 180°C inclus.
PCT/JP2016/068270 2015-07-24 2016-06-20 Composition aromatisante Ceased WO2017018095A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2017531083A JP6822403B2 (ja) 2015-07-24 2016-06-20 フレーバー組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015146517 2015-07-24
JP2015-146517 2015-07-24

Publications (1)

Publication Number Publication Date
WO2017018095A1 true WO2017018095A1 (fr) 2017-02-02

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/068270 Ceased WO2017018095A1 (fr) 2015-07-24 2016-06-20 Composition aromatisante

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Country Link
JP (1) JP6822403B2 (fr)
TW (1) TW201703650A (fr)
WO (1) WO2017018095A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115103606A (zh) * 2020-05-01 2022-09-23 华万喜株式会社 液体发酵调味料及其制造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002530371A (ja) * 1998-11-25 2002-09-17 ビーエーエスエフ アクチェンゲゼルシャフト 有機ジスルフィドの製法
JP2011172508A (ja) * 2010-02-24 2011-09-08 Ajinomoto Co Inc 呈味の改良された飲食品およびその製造法
WO2012020598A1 (fr) * 2010-08-10 2012-02-16 味の素株式会社 Composition conférant un arôme/saveur
JP2013153742A (ja) * 2012-01-06 2013-08-15 Kaneka Corp 塩味増強剤

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002530371A (ja) * 1998-11-25 2002-09-17 ビーエーエスエフ アクチェンゲゼルシャフト 有機ジスルフィドの製法
JP2011172508A (ja) * 2010-02-24 2011-09-08 Ajinomoto Co Inc 呈味の改良された飲食品およびその製造法
WO2012020598A1 (fr) * 2010-08-10 2012-02-16 味の素株式会社 Composition conférant un arôme/saveur
JP2013153742A (ja) * 2012-01-06 2013-08-15 Kaneka Corp 塩味増強剤

Non-Patent Citations (3)

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Title
FORNEY, C. F. ET AL.: "Anaerobic Production of Methanethiol and Other Compounds by Brassica Vegetables", HORTSCIENCE, vol. 34, no. 4, 1999, pages 696 - 699, XP055350399 *
KAMADIA, V. V. ET AL.: "Relationships between Odorant Concentration and Aroma Intensity", JOURNAL OF FOOD SCIENCE, vol. 71, no. 3, 30 June 2006 (2006-06-30), pages 193 - 197, XP055350397 *
KAZUYA HASHIMOTO ET AL.: "Yasai Ekisu no Riyo to Korekara no Keiko·Kaihatsu ni Tsuite", FOOD CHEMICALS, vol. 18, no. 10, 2002, pages 49 - 53 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115103606A (zh) * 2020-05-01 2022-09-23 华万喜株式会社 液体发酵调味料及其制造方法

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JP6822403B2 (ja) 2021-01-27
JPWO2017018095A1 (ja) 2018-05-10
TW201703650A (zh) 2017-02-01

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