JP6734037B2 - Fruit juice enhancer - Google Patents

Description

The present invention is a fruit-flavored food and drink, in particular, with respect to fruit-free juice drinks or foods with low fruit juice content flavored with flavor, fruit juice sensation produced by foods with high fruit juice content, that is, natural flavor, rich The present invention relates to a material capable of imparting and/or improving a fresh and rich fruit flavor to foods and drinks, which has a top note, richness, volume, taste and fruit.

The fruit-flavored food and drink is one of highly tasted food and drink that is widely eaten and eaten regardless of age and sex. Among them, soft drinks, especially fruit-free fruit juice drinks or low fruit juice drinks, have been provided on the market with a wide variety of products as the core product types of fruit-flavored foods and drinks.
However, fruitless beverages with a fruit juice content of less than 1% by mass and low fruit juice beverages with a fruit juice content of 1% by mass or more and less than 30% by mass lack the feeling of fruit juice compared to beverages with a fruit juice content of 50% by mass or more and are monotonous and artificial. It has the drawback of having a different flavor.

Therefore, for fruit juice beverages with no fruit juice or low fruit juice content, the flavor with a natural and rich top note like high fruit juice beverages, rich fruit flavor such as richness, volume and taste, There is a demand for a technology capable of imparting or enhancing the above.
In order to meet such technical requirements, conventionally, for example, a fruit juice-containing food or drink containing a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a polymerization degree of 50 or more as an active ingredient. A fruit juice sensation improver has been proposed (Patent Document 1). In addition, a method of masking the bitterness of fruit juice by adding hesperidin glycoside to improve the fruit juice feeling (Patent Document 2), and a method of imparting fruit juice feeling to foods and drinks by adding feruloylputrescine (Patent Document 2) 3), a method for imparting a fruit juice feeling to foods and drinks by adding citropten (Patent Document 4), a method for enhancing the fruit juice feeling of foods and drinks by adding palmitoleic acid (Patent Document 5), and the like have been proposed. There is.
However, these taste-improving substances are insufficient from the viewpoint of the effect of improving the feeling of fruit juice, or are not easy to obtain and manufacture, and have problems in terms of cost and supply. , Development of further improved technology was required.

JP, 2003-289836, A JP, 11-318379, A JP, 2010-41934, A JP, 2011-55797, A JP, 2014-54192, A

The object of the present invention is a food and drink having a fruit flavor, particularly a fruit juice sensation improver capable of imparting an excellent fruit sensation to a flavorless flavorless beverage or a beverage with a low fruit juice content, and a fruit sensation improver is added. It is intended to provide a method for improving the fruitiness of a fruit-flavored food or drink by doing so.

The present inventors have conducted diligent research to solve the problems of the prior art, and found that methyl jasmonate and/or methyl dihydrojasmonate exhibit excellent effects as fruit juice sensation improvers for fruit-flavored foods and drinks. The present invention has been completed.

That is, the present invention is a fruit juice sensation improver characterized by containing methyl jasmonate and/or methyl dihydrojasmonate as an active ingredient, and specifically has the following aspects.
(Item 1) A fruit flavor enhancer for fruit-flavored food or drink, which comprises methyl jasmonate and/or methyl dihydrojasmonate as an active ingredient.
(Item 2) To the food or drink, 0.0000001 to 0.1 ppm of one or more selected from methyl jasmonate and methyl dihydrojasmonate is added, and the fruit juice feeling is improved according to item 1. Agent.
(Claim 3) 0.000101 to 0.1 ppm of one or more selected from methyl jasmonate and methyl dihydrojasmonate is added to fruit-flavored foods and drinks in an amount of 0.0000001 to 0.1 ppm. How to improve.
(Item 4) A method for producing a fruit-flavored food or drink, which comprises incorporating 0.0000001 to 0.1 ppm of one or more selected from methyl jasmonate and methyl dihydrojasmonate in the fruit-flavored food or drink.

Since the fruit juice sensation improver of the present invention exerts an effect in an extremely small amount, it can impart and improve a fruit juice sensation to foods and drinks without causing the off-flavors of its own to adversely affect the original flavor of the foods and drinks. Furthermore, it has the effect of imparting the same taste and volume as the one derived from fruit juice, and improving the fruit juice feeling of foods and drinks to a more natural and natural one.
Therefore, the fruit juice sensation improver of the present invention can be widely used for various foods and drinks, but in particular, for a fruit juice-free beverage flavored with a flavor or a beverage with a low fruit juice content, a fruit juice sensation produced by a food or drink with a high fruit juice content is produced. Can be granted and improved. The fruit juice feeling in the present invention means a fresh and rich fruit flavor having a natural topographical taste with rich top notes, richness, volume, taste and fruitiness in addition to the fruit juice feel.

[A] Active ingredient of fruit juice sensation improver (1) Methyl jasmonate Methyl jasmonate (methyl jasmonate) which is the fruit sensation improver of the present invention, that is, methyl 3-oxo-2-(cis-2-). Pentenyl)-cyclopentyl acetate, which is one of the main scent components of jasmine oil, is present in essential oils such as jasmine, peppermint, spearmint, and tea, and has a soft jasmine-like fresh and elegant floral scent. Methyl jasmonate is commercially available, and for example, “ZEPPIN” manufactured by Nippon Zeon Co., Ltd. can be used.
(2) Methyldihydrojasmonate Methyldihydrojasmonate (methyl dihydrojasmonate), ie, methyl 3-oxo-2-pentylcyclopentylacetate, which is the fruit juice sensation improver of the present invention, is known by the name of "Hedione". It is a single-use fragrance. Naturally, it exists in Shueihana, jasmine, and black tea produced in China. It has a jasmine-like, persistent flower-like odor and is slightly different in aroma from methyl jasmonate. Methyldihydrojasmonate is commercially available, and for example, "HEDIONE FAB 964895" manufactured by Nihon Firmenig Co., Ltd. can be used.
Methyl jasmonate and methyl dihydrojasmonate are both aroma components having a jasmine-like floral scent, and as a use, many applications for perfumes and cosmetics have been proposed and used. So far, the effect of improving the feeling of fruit juice has not been known.

(3) Amount of Active Ingredient for Fruit Juice Improving Agent The preferred concentration of methyl jasmonate, which exhibits the fruit juice feeling improving effect, in foods and drinks is 0.0000001 to 0.1 ppm, more preferably 0.000001 to 0. 0.1 ppm, and even more preferably 0.0001 to 0.01 ppm. If it is less than 0.0000001 ppm, the fruit juice feeling is not sufficiently improved, and if it exceeds 0.1 ppm, the flavor of methyl jasmonate appears too much, and the overall flavor balance may be lost.
On the other hand, the preferable concentration of methyldihydrojasmonate, which has the effect of improving fruit juice feeling, in foods and drinks is 0.0000001 to 0.1 ppm, more preferably 0.00001 to 0.1 ppm, and even more preferably 0. It is 0001 to 0.01 ppm. Similar to methyl jasmonate, if it is less than 0.0000001 ppm, the fruit juice feeling is not improved, and if it exceeds 0.1 ppm, the flavor of methyl dihydrojasmonate appears too much, and the overall flavor balance may be lost.
When methyl jasmonate and methyl dihydro jasmonate are used in combination, an arbitrary amount can be added to the food or drink in the respective preferable addition amount ranges. From the viewpoint of improving the feeling of fruit juice, it is preferable to use methyl jasmonate and methyl dihydrojasmonate in combination. The addition ratio of methyl jasmonate and methyl dihydro jasmonate can be used at an arbitrary ratio depending on the type and effect of food and drink, but methyl dihydro jasmonate is added to 1 part by mass of methyl jasmonate. Is preferably 0.01 to 100 parts by mass, and more preferably 0.1 to 10 parts by mass.

[B] Fruit-flavored food or drink containing a fruit juice sensation improver The fruit-flavored food or drink targeted for fruit sensation improvement is not particularly limited as long as it is a food or drink containing a fruit flavor and/or fruit juice. Examples of the food and drink include coffee, tea, soft drinks, lactic acid beverages, fruit juice-free beverages, beverages containing fruit juice, beverages such as functional beverages, cocktails, alcoholic beverages such as chuhai, snacks, nutritional foods, ice cream, sherbet, etc. Frozen desserts, jellies, puddings, sheep cans and other desserts, cookies, cakes, chocolate, chewing gum, buns and other confectionery, confectionery breads, breads and other breads, ramune confectionery, tablets and other confectionery. It is particularly suitable for fruitless juice or foods and drinks having a fruit juice content of 30% or less, especially soft drinks, fruitless juice drinks, beverages containing fruit juice (especially low fruit juice drinks having a fruit juice content of 30% or less) and the like.

The fruit juice contained in the fruit-flavored food and drink includes natural fruit juice obtained by squeezing fruits, and concentrated and reduced fruit juice that concentrates the natural fruit juice and then adds water or the like to restore it to its original state.
Examples of the natural juice or concentrated reduced fruit juice include mandarin orange, yuzu, pumpkin, orange, lime, lemon, grapefruit, quasar, apple, grape, peach, pear, pineapple, plum, prune, pomegranate, fig, watermelon, pear, acerola. , Kiwifruit, guava, coconut, passion fruit, mango, banana, papaya, durian, lychee, melon, strawberry, blueberry, raspberry, gooseberry and tomato.

The fruit flavors contained in the fruit-flavored foods and drinks are made from natural flavors and synthetic flavors as raw materials. Known citrus flavors are orange flavor, lemon flavor, lime flavor, grapefruit flavor, yuzu sudachi flavor, and the like, and fruit flavors are apple flavor, grape flavor, strawberry flavor, pineapple flavor, banana flavor, peach flavor. , Melon flavor, apricot, ume, cherry flavor, berry flavor, tropical fruit flavor, pair flavor, plum flavor, etc. are known. Further details are described on pages 88 to 257 of "Collection of Well-Known and Conventional Techniques (Flavor), Part II, Food Fragrance" (published on January 14, 2000) edited by the Japan Patent Office.

[C] Use of fruit juice sensation improver The method of adding the fruit juice sensation improver of the present invention to food and drink is not particularly limited. For example, a fruit juice sensation improver can be added as it is to foods and drinks to which a fruit juice sensation is desired, but in the present invention, the fruit juice sensation improver is dissolved in water, alcohol, glycerin, propylene glycol or the like alone or in a mixed solvent. It may be added to food or drink as a diluted liquid preparation. In addition, for example, a fruit juice sensation improver may be added to foods and drinks as a fragrance preparation mixed with a fragrance composition using a natural fragrance or a synthetic fragrance as a raw material, and further, for example, a fruit sensation improver may be dextrin or the like. It may be added to foods and drinks as a powder formulation spray-dried using the above excipient. From the convenience of use of the fruit juice sensation improver of the present invention, it is preferable to add it to foods and drinks as a diluent, a flavor preparation or a powder preparation, and more preferably to add it as a flavor preparation.

The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Example 1]
Methyl jasmonate-containing fruit juice sensation improver As methyl jasmonate, “ZEPPIN” manufactured by Nippon Zeon Co., Ltd. is used, and the content of methyl jasmonate is 0.0001 ppm, 0.001 ppm, 0.01 ppm, An ethanol solution of methyl jasmonate was prepared so as to be 0.1 ppm, 1 ppm, 10 ppm, or 100 ppm, and the fruit juice sensation improver of the present invention (Examples 1-1, 1-2, 1-3, 1-4). , 1-5, 1-6, and 1-7) were obtained.

[Example 2]
Methyldihydrojasmonate- containing fruit juice sensation improver As methyldihydrojasmonate, "HEDIONE FAB 964895" manufactured by Nihon Firmenich Co., Ltd. was used, and the content of methyldihydrojasmonate was 0.0001 ppm, 0.001 ppm, 0. An ethanol solution of methyldihydrojasmonate was prepared so as to be 01 ppm, 0.1 ppm, 1 ppm, 10 ppm, or 100 ppm, and the fruit juice sensation improver of the present invention (Examples 2-1, 2-2, 2-3, 2-4, 2-5, 2-6, and 2-7) were obtained.

[Example 3]
Grape flavored beverages containing 80 g of methyl- jasmonate- added grape flavored sugar, 0.8 kg of citric acid, and 919.2 kg of ion-exchanged water were added to a syrup prepared with grape flavor NO. 90572 (manufactured by San-Ei Gen FFI Co., Ltd.) was added to prepare a grape flavored beverage.
To this grape flavored beverage, the fruit flavor enhancers of Examples 1-1 to 1-7 were added so that the content of methyl jasmonate in the beverage would be the amount shown in Table 1, and the grape flavored beverage (Example 3- 1, 3-2, 3-3, 3-4, 3-5, 3-6, and 3-7) were obtained.

Regarding the grape flavored beverages to which methyl jasmonate was added, comparing the grape flavored beverages (control) to which no fruit juice sensation improver was added, the 10 top panel experts, "top note", "pericarp feeling", "fruit juice" A sensory evaluation was performed on "feel" and "taste".
Regarding the sensory criteria, the following seven-level evaluation was used to give a score, and the average value of 10 panelists was obtained. The evaluation results are shown in Table 1.
<Evaluation criteria>
1 point: "Very weak" or "Very low" compared to the control
2 points: "weak" or "low" compared to the control
3 points: “Slightly weak” or “Slightly low” compared to the control
4 points: Same as control 5 points: "Slightly stronger" or "Slightly higher" than control
6 points: "stronger" or "higher" than the control
7 points: "Very strong" or "Very high" compared to the control

From the results in Table 1, addition of 0.0000001 to 0.1 ppm of methyl jasmonate to a grape flavored beverage enhances the top note of the beverage, improves the feeling of peel and juice, and has an excellent taste. It was confirmed that there is an effect of giving. In particular, it was found that the effect was excellent when the content of methyl jasmonate in the beverage was in the range of 0.0001 to 0.01 ppm.

[Example 4]
Methyldihydrojasmonate- added grape flavored beverage Example 3 except that the fruit juice sensation improvers of Examples 1-1 to 1-7 were changed to the fruit sensation improvers of Examples 2-1 to 2-7. By the same method as in Example 3, the grape flavored beverage in which the content of methyldihydrojasmonate in the beverage was as shown in Table 2 (Examples 4-1, 4-2, 4-3, 4-4, 4-). 5, 4-6, and 4-7) were prepared.
Sensory evaluation was performed on the beverages of Examples 4-1 to 4-7 by the same method as in Example 3, and the results are shown in Table 2.

From the results in Table 2, the addition of 0.0000001 to 0.1 ppm of methyldihydrojasmonate to the grape flavored beverage enhances the top note of the beverage, improves the feeling of peel and juice, and further provides excellent results. It was confirmed that there is an effect of imparting a taste. In particular, it was found that the effect was excellent when the content of methyldihydrojasmonate in the beverage was 0.0001 to 0.01 ppm.

[Example 5]
Grape flavored beverage with addition of methyl jasmonate and methyl dihydrojasmonate The grape flavored beverage prepared in Example 3 was supplemented with the juice enhancers of Examples 1-4 and 2-5 to obtain methyl jasmonate in the beverage. A grape flavored beverage (Example 5) was prepared in which the content was 0.0001 ppm and the content of methyldihydrojasmonate was 0.001 ppm.
Sensory evaluation was performed on the beverage of Example 5 by the same method as in Example 3, and the results are shown in Table 3.

From the results in Table 3, it is found that the combined use of methyl jasmonate and methyl dihydrojasmonate further enhances and improves the fruit juice sensation and taste of the beverage, as compared with the case where they are added alone. It was

[Example 6]
Methyl jasmonate and methyl dihydro jasmonate-containing fruit sensation improver According to the formulation of Table 4, methyl jasmonate and methyl dihydro jasmonate were dissolved in ethanol/water to prepare a fruit sensation improver of the present invention (Example 6) was prepared.

[Example 7]
Methyl jasmonate and methyl dihydrojasmonate added Various fruit flavored beverages In addition to the grape flavored beverage of Example 3, the grape flavor NO. 90572, Apple flavor NO. An apple flavored beverage was prepared by changing to 120596 (manufactured by San-Ei Gen FFI Co., Ltd.).
Similarly, the grape flavor of Example 3 was changed to peach flavor NO. 2420 (manufactured by San-Ei Gen FFI Co., Ltd.), peach flavored beverage, strawberry flavor NO. 2226 (manufactured by San-Ei Gen FFI Co., Ltd.), a strawberry flavored beverage, and mango flavor NO. A mango-flavored beverage changed to 116288 (manufactured by San-Ei Gen FFI Co., Ltd.) was prepared.
A beverage prepared by adding the fruit juice sensation improver of Example 6 to these 5 beverages such that the content of methyl jasmonate in the beverage was 0.0005 ppm and the content of methyl dihydrojasmonate was 0.0005 ppm (implementation. Examples 7-1, 7-2, 7-3, 7-4, and 7-5) were prepared.
With respect to the beverages of Examples 7-1 to 7-5, sensory evaluation was performed in the same manner as in Example 3 using the beverages to which the fruit juice sensation improver was not added as controls, and the results are shown in Table 5.

From the results in Table 5, the fruit juice sensation improver of the present invention is confirmed to have an effect of improving top notes, fruit skin/juice sensation, and taste of various fruit flavored beverages of grape, apple, peach, strawberry, and mango. Was done.

[Example 8]
Grape-flavored jelly sugar with addition of methyl jasmonate and methyl dihydrojasmonate 50 kg, fructose-glucose liquid sugar 160 kg, citric acid 1.5 kg, trisodium citrate 0.2 kg, gelling agent "GELUP (registered trademark) WN-100"(F)" (manufactured by San-Ei Gen FFI Co., Ltd.) and 780.3 kg of ion-exchanged water are put into a container capable of heating and stirring, and the mixture is held at 80° C. for 10 minutes while stirring, and then the grape Flavor NO. 90572 (manufactured by San-Ei Gen FFI Co., Ltd.) was added to prepare a grape jelly base. To the jelly base, the fruitiness enhancer of Example 6 was added so that the content of methyl jasmonate in the jelly was 0.0005 ppm and the content of methyl dihydrojasmonate was 0.0005 ppm. By filling and sealing in a cup and cooling in a refrigerator overnight, a grape flavored jelly (Example 8) to which a fruit juice sensation improver was added was prepared.
With respect to the jelly of Example 8, sensory evaluation was carried out by the same method as in Example 3 using the grape flavored jelly prepared by cooling the jelly base to which no fruitiness enhancer was added as a control, and the results are shown in Table 6. Indicated.

From the results of Table 6, it was confirmed that the fruit juice sensation improver of the present invention has the effect of improving the top notes of jelly containing the grape flavor, the skin/juice sensation, and the taste.

[Example 9]
Methyl jasmonate and methyl dihydrojasmonate added grape flavored Chuhai fructose glucose liquid sugar 61 kg, citric acid 3.5 kg, trisodium citrate 1.3 kg, vodka 150 L into a stirrable container, and ion-exchanged water as a liquid After the amount was adjusted to 400 L, 600 L of carbonated water was further added to prepare a Chuhai base. Zhuhai base with grape flavor NO. 90572 (manufactured by San-Ei Gen FFI Co., Ltd.) was added to prepare a grape flavored Chuhai.
Grape flavored chu-hi (Example 9) was added to the grape-flavored chu-hi so that the content of methyl jasmonate and methyl dihydrojasmonate in the chu-hi became the amounts shown in Table 7. -1 and 9-2) were prepared.
With respect to the chu-hi of Examples 9-1 and 9-2, sensory evaluation was carried out in the same manner as in Example 3 using the chu-hi to which no fruitiness enhancer was added as a control, and the results are shown in Table 7.

From the results shown in Table 7, it was confirmed that the fruit juice sensation improver of the present invention has an effect of improving the top notes of chuhai blended with grape flavor, fruit skin/juice sensation, and taste.

[Example 10]
Methyl jasmonate and methyl dihydrojasmonate added grape flavored carbonated drink fructose glucose-fructose liquid sugar 130 kg, sugar 5 kg, citric acid 0.8 kg, trisodium citrate 0.3 kg into a stirrable container, and ion-exchanged water After pouring until the liquid volume reached 200 L, 800 L of carbonated water was further poured to prepare a carbonated beverage base. Grape flavor NO. 90572 (manufactured by San-Ei Gen FFI Co., Ltd.) was added to prepare a carbonated grape flavored beverage.
A grape-flavored carbonated beverage prepared by adding the fruit juice sensation improver of Example 6 to the grape-flavored carbonated beverage so that the contents of methyl jasmonate and methyl dihydrojasmonate in the carbonated beverage would be the amounts shown in Table 8. Examples 10-1 and 10-2) were prepared.
Regarding the carbonated beverages of Examples 10-1 and 10-2, sensory evaluation was performed by the same method as in Example 3 with the grape flavored carbonated beverage to which no fruitiness enhancer was added as a control, and the results are shown in Table 8. Indicated.

From the results in Table 8, it was confirmed that the fruit juice sensation improver of the present invention was effective in improving the top note, fruit skin/juice sensation, and taste of carbonated beverages containing a grape flavor.

Claims (4)

A fruit juice flavor enhancer for a fruit-flavored food or drink, which comprises methyl jasmonate and/or methyl dihydrojasmonate as an active ingredient. The fruit juice sensation improver according to claim 1, wherein 0.0000001 to 0.1 ppm of one or more selected from methyl jasmonate and methyl dihydrojasmonate is added to the food and drink. A method for improving fruit juice sensation of a fruit-flavored food or drink, comprising adding 0.0000001 to 0.1 ppm of one or more selected from methyl jasmonate and methyl dihydrojasmonate to the fruit-flavored food or drink. Method for producing a fruit-flavored food, characterized in that it allowed to 0.0000001~0.1ppm containing methyl jazz Mone preparative fruit flavor food (but citrus juice and / or citrus flavor and methyl jazz containing citral Monate and one or more selected from methyldihydrojasmonate, fruit-flavored food and drink, and γ-decalactone, linalool, β-ionone, lemon oil, lime oil, mandarin oil, orange oil and methyldihydrojas Excluding the method for producing a fruit-flavored food or drink, which comprises a pearl oyster-like flavoring composition containing a monate.