JP7609766B2 - Milky feel imparting composition - Google Patents

Description

The present invention relates to a composition that imparts a milky feel to food and beverages.

In recent years, consumer demands for various items such as food and beverages (hereinafter sometimes referred to as "consumer goods") also extend to the aroma and/or flavor (hereinafter sometimes referred to as "flavor") of the consumer goods. In particular, milk, processed milk, dairy drinks, cheese and other dairy products (hereinafter sometimes referred to as "dairy products") have already become part of the Japanese diet as the diet has become more westernized, and processed foods that incorporate these flavors have been widely developed. However, high-quality butter and cheese cannot be used in large quantities to impart the flavor of dairy products due to the high cost involved, and even if they are incorporated into processed foods, the flavor is reduced or lost during the manufacturing process, so consumers have surprisingly few opportunities to enjoy the rich, mellow flavor and full-bodied taste that dairy products inherently possess.

As examples of imparting or improving the flavor of dairy products, Patent Document 1 describes how adding 12-methyltridecanal at a concentration of 1 ppt to 100 ppm to dairy products such as butter, cheese, and milk can enhance the milky feel, full body, and rich taste. Patent Document 2 describes how adding (E)-6-nonenal at a concentration of 0.05 ppt to 2 ppb to milk, dairy products, foods and beverages containing milk or dairy products, or dairy product substitutes can impart or improve the rich, full body taste and milky feel that are characteristic of milk.

JP 2010-158210 A JP 2017-18025 A

In order to fully respond to the demand for improving the flavor of increasingly diverse foods and beverages, there is a need to develop new flavor imparting or improving agents in addition to the flavor imparting or improving agents for dairy products that have been proposed up until now. In this regard, the present inventors have focused on the effect of imparting or improving a milky feel and have developed a new flavor imparting or improving agent.

Based on the above, the object of the present invention is to provide a novel composition for imparting a milky feel, a method for imparting a milky feel to a flavor imparting composition, and a method for imparting a milky feel to food and beverages.

As a result of intensive research aimed at solving the above problems, the inventors discovered that a specific alkadienal has an excellent effect of imparting a milky feel to foods and beverages, and thus completed the invention of this application.

Thus, the following is a brief overview of the representative inventions disclosed in this application.

[1] A milky feeling-imparting composition containing 2,6-dodecadienal as an active ingredient.
[2] The milky sensation imparting composition according to [1], further exerting a taste masking effect.
[3] A method for imparting a milky feel effect to a flavor-imparting composition, comprising a step of adding the milky feel-imparting composition according to [1] or [2] to a flavor-imparting composition.
[4] A method for imparting a milky texture to a food or beverage, comprising a step of adding the milky texture imparting composition according to [1] or [2] to the food or beverage.

The present invention provides a novel composition for imparting a milky feel, a method for imparting a milky feel to a flavoring composition, and a method for imparting a milky feel to food and beverages.

Hereinafter, an embodiment of the present invention will be described in detail. In this specification, "~" means a range including a lower limit and an upper limit, and "concentration (ppm, ppb, ppt)" and "%" mean "mass concentration" and "mass percent concentration", respectively, unless otherwise specified. In addition, in this specification, "flavor" means one or more senses that can be changed by aroma (aroma), typically including the sense of smell and/or taste. In this specification, the term "milk feeling" means a good flavor that evokes elements such as the aroma derived from milk, milk fat feeling, thickness, richness, and taste in a well-balanced manner. The term "milk fat feeling" is different from the fat feeling (≒ oily feeling, fat-like, oil-like) derived from the oil aroma (which can be perceived as a deterioration odor when strong) found in edible oils and frying oils, and means a good fat feeling unique to milk fat, such as butter-like, coconut-like, or peach-like. In this specification, the term "imparting a milky feel" includes the addition of a new milky feel and/or the enhancement of a milky feel, and also includes those that improve flavor as a result of imparting or enhancing a milky feel. Furthermore, the term "imparting a milky feel" also includes those that enhance, suppress, or improve senses other than smell and/or taste, such as coolness, warmth, texture (smoothness in the throat, hardness, viscosity, etc., also known as texture), and stimulating sensations such as carbonation and spiciness, as a result of imparting a milky feel. Also, in this specification, the flavor of food and beverages is sometimes referred to as flavor. Also, in this specification, "adding" includes at least one of simply adding to an object by spraying, dripping, etc., and mixing with an object.

(Milkiness-imparting composition)
A milky feel-imparting composition according to one embodiment of the present invention (hereinafter, sometimes referred to as the present milky feel-imparting composition) contains a predetermined amount of 2,6-dodecadienal (hereinafter, sometimes referred to as the present compound).

Since 2,6-dodecadienal has two double bonds in the molecule, it exists as a total of four cis-trans isomers: (2E,6E)-2,6-dodecadienal, (2E,6Z)-2,6-dodecadienal, (2Z,6E)-2,6-dodecadienal, and (2Z,6Z)-2,6-dodecadienal. When referring to the compound in question, all of these isomers are included.

According to JP2019-501121A, the compound in question, (2E,6Z)-2,6-dodecadienal, is described as being used in chicken flavor preparations, but it was not known at all as a compound that could be used in a milk flavor imparting composition.

In this regard, the inventors conducted extensive research and found that the present compound is an active ingredient in a milky feel-imparting composition for food and beverages. They also found that the present milky feel-imparting composition containing a predetermined amount of the present compound can be added to various foods and beverages to impart a milky feel to the product, as shown in the examples below. Furthermore, they found that in certain foods and beverages, such as low-fat milk and soy milk, the addition of the present milky feel-imparting composition can mask the green flavor and/or powdery or watery taste that is derived from the food and beverage. Therefore, the present milky feel-imparting composition can also be used as a taste-masking composition.

In addition, according to the inventors' research, it was found that dienals with a different number of carbon atoms from 2,6-dodecadienal and dodecadienals with a different position of the double bond from 2,6-dodecadienal not only do not exert the effect of imparting a milky feel, but also have a strange flavor (especially a green flavor) or a strong oily flavor that is completely different from a milky flavor, and are therefore unsuitable as active ingredients in compositions that impart a milky feel.

The subject compounds may be naturally occurring or synthetic, and may be obtained by any method that can be performed by a person skilled in the art. The subject compounds obtained may be further purified, if necessary, using means such as column chromatography or reduced pressure distillation.

The milky feel-imparting composition of the present invention may be composed of only the compound of the present invention, or may contain other components such as a solvent as long as it contains a predetermined amount of the compound of the present invention. The concentration of the compound of the present invention in the milky feel-imparting composition of the present invention can be determined arbitrarily depending on the object to which the milky feel-imparting composition is added. Examples of the concentration of the compound of the present invention include a range of 100 ppb to 100%, preferably 1 ppm to 10%, and more preferably 10 ppm to 1% based on the total mass of the milky feel-imparting composition. More specifically, the lower limit can be any of 100 ppb, 1 ppm, 10 ppm, 100 ppm, 0.1%, 1%, or 10%, and the upper limit can be any of 100%, 10%, 1%, 0.1%, 100 ppm, 10 ppm, or 1 ppm, and the range can be any combination of these lower and upper limits, but is not limited to these.

The subject to which the present milky texture-imparting composition is added includes a flavor-imparting composition (including a flavor composition) or food or drink. Details of each subject to which it is added are described below.

The milky texture imparting composition of the present invention may be added to food or beverages by itself, or may be added to food or beverages together with one or more selected from one or more water-soluble or oil-soluble flavors, emulsified flavor compositions, any flavor compounds, and natural essential oils (for example, the flavor compounds described in the aforementioned "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technology (Flavors) Part II Food Flavors," "Survey on the Actual Use of Food Flavor Compounds in Japan," and "Synthetic Flavors: Chemistry and Product Knowledge").

(Method of imparting milky feel effect to flavor imparting composition)
A method for imparting a milky feel effect to a flavor-imparting composition according to one embodiment of the present invention includes the step of adding the present milky feel imparting composition to a flavor-imparting composition. By adding an effective amount of the present milky feel imparting composition to a flavor-imparting composition, a milky feel effect can be imparted to the flavor-imparting composition to which it is added. Here, the "milk feel effect" refers to "the effect of the flavor-imparting composition to which the present milky feel imparting composition has been added imparting a milky feel to the food or beverage to which it is added."

In this method, the amount of the present milky sensation imparting composition added to the flavor imparting composition to be added may be an effective amount that imparts a milky sensation effect by the present compound contained as an active ingredient, and can be set arbitrarily according to the type and form of the flavor imparting composition to be added. Specific examples of concentrations are as explained above in the section on "milky sensation imparting composition."

In this method, the method for adding the milky texture imparting composition to the flavor imparting composition is not particularly limited. In addition, the time (timing) for adding the milky texture imparting composition to the flavor imparting composition is not particularly limited.

Flavoring Composition
The flavor imparting composition to which the present milky texture imparting composition is added will be described below. The flavor imparting composition exerts an excellent flavor imparting effect when added to various articles. The articles to which the flavor imparting composition is added are not particularly limited, and examples thereof include other flavor imparting compositions and food and drink. Examples of the flavor imparting composition include a flavor composition, a flavor improving agent, a flavor modulating agent, a flavor imparting agent, a flavor improving agent, a flavor modulating agent, a taste imparting agent, a taste improving agent, and a taste modulating agent.

The milky sensation-imparting composition of the present invention can be added to a flavor-imparting composition to impart a milky sensation effect. In other words, a flavor-imparting composition to which the milky sensation-imparting composition of the present invention has been added can be used as a flavor-imparting composition having a milky sensation-imparting effect.

In addition, by forming the milky sensation-imparting composition from the compound and a compound capable of imparting flavor (e.g., a flavoring compound), the milky sensation-imparting composition can be used as a flavoring composition having a milky sensation-imparting effect.

Specific examples of fragrance compositions, which are one aspect of flavor-imparting compositions, include fragrance compositions for food and beverages (also called flavor compositions). As mentioned above, examples of articles to which the composition can be added include food and beverages.

The flavoring composition may contain the following compounds or ingredients. Examples of such compounds or ingredients include various types of flavoring compounds or flavoring compositions, oil-soluble dyes, vitamins, functional substances, fish meat extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, and solvents. Examples of such compounds include natural essential oils, natural flavors, and synthetic flavors described in "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technologies (Flavors) Part II Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavoring Compounds in Japan" (Report on the Ministry of Health, Labor and Welfare's Research in 2000, Japan Flavor and Flavor Manufacturers Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavors Editorial Committee, Chemical Daily Co., Ltd.).

Specific examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene, sesquiterpenes such as valencene, cedrene, caryophyllene, and longifolene, and 1,3,5-undecatriene.

Examples of alcohol compounds include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol; unsaturated alcohols such as (Z)-3-hexen-1-ol, prenol, and 2,6-nonadienol; terpene alcohols such as linalool, geraniol, citronellol, tetrahydromyrcenol, farnesol, nerolidol, cedrol, α-terpineol, terpinen-4-ol, and borneol; and aromatic alcohols such as benzyl alcohol, phenylethyl alcohol, and cinnamyl alcohol.

Aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanal, octanal, and decanal; unsaturated aldehydes such as (E)-2-hexenal and 2,4-octadienal; terpene aldehydes such as citronellal, hydroxycitronellal, citral, myrtenal, and perillaldehyde; and aromatic aldehydes such as benzaldehyde, cinnamyl aldehyde, vanillin, ethyl vanillin, heliotropin, and p-tolyl aldehyde.

Examples of ketone compounds include saturated and unsaturated ketones such as 2-heptanone, 2-undecanone, 1-octen-3-one, acetoin, and 6-methyl-5-hepten-2-one (methylheptenone); diketones and hydroxyketones such as diacetyl, 2,3-pentanedione, maltol, ethyl maltol, cyclotene, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone; terpene ketones such as carvone, menthone, and nootkatone; ketones derived from terpene decomposition products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

Furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

Examples of ester compounds include aliphatic esters such as ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl heptanoate, ethyl octanoate, isoamyl isovalerate, and ethyl nonanoate; terpene alcohol esters such as linalyl acetate, geranyl acetate, lavandulyl acetate, terpinyl acetate, and neryl acetate; and aromatic esters such as benzyl acetate, methyl salicylate, methyl cinnamate, cinnamyl propionate, ethyl benzoate, cinnamyl isovalerate, and ethyl 3-methyl-2-phenylglycidate.

Examples of lactone compounds include saturated lactones such as γ-decalactone, γ-dodecalactone, δ-decalactone, and δ-dodecalactone, and unsaturated lactones such as 7-decen-4-olide and 2-decen-5-olide.

Acid compounds include saturated and unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, hexanoic acid, octanoic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

Nitrogen-containing compounds include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.

Examples of sulfur-containing compounds include methanethiol, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate, p-mentha-8-thiol-3-one, and furfuryl mercaptan.

Natural essential oils include sweet orange, bitter orange, petitgrain, lemon, bergamot, mandarin, neroli, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, rose, hyacinth, lilac, geranium, jasmine, ylang-ylang, anise, clove, ginger, nutmeg, cardamom, cedar, cypress, vetiver, patchouli, and labdanum.

Examples of various animal and plant extracts include herb or spice extracts, or extracts of coffee, green tea, black tea, or oolong tea, milk or dairy products, and various enzymatic decomposition products thereof using lipase or protease, etc.

The form of the fragrance composition is not particularly limited, and examples include a water-soluble fragrance composition, an oil-soluble fragrance composition, an emulsion fragrance composition, and a powder fragrance composition. Suitable examples of the form of the fragrance composition include a solution in which the milky sensation-imparting composition or other components are dissolved in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparations (such as solid fats).

Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Of these, ethanol and glycerin are particularly preferred from the viewpoint of use in food and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (for example, processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethyl citrate.

In addition, to prepare an emulsion preparation, the present flavoring composition can be emulsified with a water-soluble solvent and an emulsifier. The method of emulsifying the present flavoring composition is not particularly limited, and an emulsion with excellent stability can be obtained by emulsifying the composition using various types of emulsifiers conventionally used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, Quillaja saponin casein, or sodium caseinate, using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, or the like. The amount of these emulsifiers used is not strictly limited and can vary over a wide range depending on the type of emulsifier used, but is usually within the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per 1 part by mass of the compound of the present invention. In addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup can be added to the emulsion in order to stabilize the emulsified state.

If desired, the emulsion thus obtained can be dried to produce a powder formulation. When powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can also be added as needed. The amounts of these used can be selected as appropriate depending on the properties desired for the powder formulation.

In addition to the above, the fragrance composition may contain, if necessary, ingredients that are commonly used in fragrance compositions. For example, it may contain solvents such as water and ethanol, and fragrance retainers such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Hercolin, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides.

(Method of imparting milky texture to food and beverages)
A method for imparting a milky texture to food or beverage according to one embodiment of the present invention (hereinafter referred to as the "present milky texture imparting method") includes a step of adding the present milky texture imparting composition to food or beverage.

By adding an effective amount of this milky texture-imparting composition to food or beverages, a milky texture can be imparted to the food or beverage to which it is added.

In this method, the amount of the milky texture imparting composition added to the food or beverage to which it is added may be an effective amount that imparts a milky texture by the compound contained as an active ingredient, and may be set arbitrarily depending on the type and form of the food or beverage to which it is added.

When the compound is added to a beverage, the preferred concentration of the compound is at least 1 to 500 ppb based on the total mass of the beverage to impart a milky feel, and 3 to 150 ppb to impart a better milky feel. More specifically, the lower limit can be any of 1 ppb, 3 ppb, 5 ppb, 10 ppb, 50 ppb, 100 ppb, 150 ppb, 200 ppb, and 300 ppb, and the upper limit can be any of 500 ppb, 300 ppb, 200 ppb, 150 ppb, 100 ppb, 50 ppb, 10 ppb, 5 ppb, and 3 ppb, and the range can be any combination of these lower and upper limits, but is not limited to these.

In addition, the preferred concentration of the compound in question, when added to food (excluding beverages), is within the range of 10 to 500 ppb based on the total mass of the food, which can provide a good milky feel, but is not limited to this range.

In this method, the method for adding the milky texture imparting composition to food and beverages is not particularly limited. In addition, the time (timing) for adding the milky texture imparting composition to food and beverages is not particularly limited.

(Method of masking the taste of food and beverages)
A taste masking method for foods and beverages according to one embodiment of the present invention (hereinafter referred to as "the taste masking method") includes a step of adding the milky taste imparting composition to foods and beverages as a taste masking composition.

By adding an effective amount of this milk flavor-imparting composition to specific foods and beverages such as low-fat milk and soy milk, it is possible to mask the green flavor and/or powdery or watery taste (hereinafter referred to as "taste") inherent in the foods and beverages to which it is added.

In this method, the amount of the milky taste imparting composition added to the food or beverage to which it is added may be an effective amount that masks the taste inherent in the food or beverage to which it is added by the compound contained as an active ingredient, and may be set arbitrarily depending on the type and form of the food or beverage to which it is added.

Preferred concentrations of the compound of the present invention, when the compound is added to a beverage (low-fat milk or soy milk), are at least in the range of 5 to 150 ppb based on the total mass of the beverage, which can mask the taste, and are better in the range of 50 to 100 ppb. More specifically, the lower limit can be any of 5 ppb, 10 ppb, 50 ppb, and 100 ppb, and the upper limit can be any of 150 ppb, 100 ppb, 50 ppb, and 10 ppb, and the range can be any combination of these lower and upper limits, but is not limited to these.

In this method, there is no particular limitation on the method for adding the milky texture imparting composition to food or beverage. There is also no particular limitation on the time (timing) for adding the milky texture imparting composition to food or beverage.

(Food and beverages)
The foods and beverages to which the present milky texture imparting composition can be added will be described below.

Examples of food and beverages include various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shekwasha, and kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, and Kyoho; dairy flavors such as milk, yogurt, and butter; vanilla flavor; various tea flavors such as green tea, black tea, oolong tea, and herbal tea; coffee flavor; cola flavor; cacao flavor; cocoa flavor; various mint flavors such as spearmint and peppermint; cinnamon, chamomile, cardamom, caraway, cumin, cloves, pepper, coriander, Japanese pepper, shiso, ginger, star anise, thyme, chili pepper, nutmeg, and butter. Spice or herb flavors such as ginger, marjoram, rosemary, laurel, garlic, and wasabi; nut flavors such as almonds, cashew nuts, and walnuts; alcohol flavors such as wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; vegetable flavors such as onion, celery, carrot, tomato, and cucumber; meat flavors such as chicken, duck, pork, beef, lamb, and horse meat; and tuna flavors. Examples of foods and beverages that have one or more of the following flavors include various seafood and seaweed flavors, such as red fish, white fish such as mackerel, sea bream, salmon, and horse mackerel, freshwater fish such as sweetfish, trout, and carp, shellfish such as turban shells, clams, Japanese mussels, and mussels, various crustaceans such as shrimp and crab, and various seaweeds such as wakame seaweed and kelp; various grain flavors such as rice, barley, wheat, and malt; and various oil and fat flavors such as beef tallow, chicken oil, and lard, and various fish oils. That is, the food or drink may be one that gives the impression of only one of the above flavors, or may be one that gives the impression of two or more flavors, and the multiple flavors may be the same or different. For example, the former example includes a fruit flavor that gives the impression of multiple fruit flavors such as banana, peach, and apple flavors (so-called mixed fruit flavors), and the latter example includes a citrus flavor such as lemon and a milk flavor (such as a citrus-flavored lactobacillus drink), and a mint flavor, citrus flavor, and cola flavor (such as a mint or lemon-flavored cola drink).

More specific examples of food and drink include rice crackers, arare, okoshi, mochi, manju, uiro, bean paste, yokan, mizuyokan, kingyoku, jelly, castella, candy, biscuits, crackers, potato chips, cookies, pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, peanut paste or other pastes, etc. Confectioneries; bread, udon, ramen, Chinese noodles, sushi, gomoku-meshi (rice with mixed ingredients), fried rice, pilaf, gyoza wrappers, shumai wrappers, okonomiyaki, takoyaki, and other breads, noodles, rice dishes, and other grains; pickles such as bran-pickled plums, fukujin-zuke (pickled vegetables), bettara-zuke (pickled vegetables with pickled vegetables), senma-zuke (pickled vegetables with pickled vegetables), rakkyo (pickled vegetables with pickled vegetables in miso), takuan-zuke (pickled vegetables with pickled vegetables in miso), and the bases for these pickles; fish such as mackerel, sardines, pacific saury, salmon, tuna, bonito, whale, flounder, sand lance, sweetfish, flying squid, spearfish, and other fish. Seafood such as squid, crested squid, firefly squid, and other squids; octopus such as common octopus and Japanese octopus; shrimp such as kuruma shrimp, button shrimp, spiny lobster, and black tiger shrimp; crabs such as king crab, snow crab, blue crab, and hairy crab; shellfish such as clams, mussels, scallops, oysters, and mussels; canned foods, boiled fish, tsukudani, surimi, fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fries, tempura, and other processed seafood foods and drinks; chicken, pork Meat, beef, lamb, horse meat, and other livestock meat; curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, dumplings, kamameshi seasoning, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, braised pork, canned meat, and other processed foods and drinks using livestock meat; table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, ochazuke seasoning, margarine, mayonnaise, dressing, vinegar, sanbai Condiments such as vinegar, powdered sushi vinegar, Chinese seasonings, tempura sauce, noodle sauce (kelp stock or bonito stock, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew base, soup base, dashi stock base (kelp stock or bonito stock, etc.), compound seasonings, new mirin, mixed flours such as fried chicken flour and takoyaki flour, and animal or vegetable dashi-flavored foods and beverages to which these seasonings have been added; dairy products such as cheese, yogurt, and butter; Various yeasts such as beer yeast and baker's yeast, and lactic acid bacteria and other microbial fermented products; simmered vegetables, Chikuzenni, oden, hotpots, and other simmered dishes; take-out bento box ingredients and side dishes; fruit juice drinks and soft drinks containing fruit juice such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.), fruit pulp drinks and fruit drinks containing fruit pieces; vegetables such as tomatoes, bell peppers, celery, melons, bitter melons, carrots, potatoes, asparagus, bracken, and fern, as well as vegetables containing these vegetables. vegetable-based beverages and vegetable soups; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (ciders with various flavors such as citrus flavors), lactobacillus drinks, and other luxury beverages; beverages containing herbs and herbs; cola drinks, fruit juice drinks, dairy drinks, beer-flavored beverages including non-alcoholic beer and so-called "third beer" that uses less malt than beer, sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nutritious drinks, lactobacillus drinks, and other functional beverages; non-alcoholic luxury beverages such as alcohol-flavored beverages with the flavors of various alcoholic beverages (beer, plum wine, chuhai, etc.); wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, happoshu, fruit wine, yakumishu, other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), or alcoholic beverages containing these; etc.

As described above, there are no particular limitations on the foods and beverages to which the milky texture imparting composition of the present invention can be added, but milk and milk substitutes, as well as various beverages and foods containing these (synonymous with dairy products or dairy product substitutes), specifically cow's milk, low-fat milk, soy milk, coffee with milk, black tea with milk, matcha tea with milk, coffee with soy milk, black tea with soy milk, matcha tea with soy milk, yogurt drink, yogurt, ice cream, cream sauce, cheese, butter, cheese sauce, etc. are preferred, in that they provide a significant milky texture imparting effect.

The present invention will be explained in more detail below with reference to the following examples. However, the present invention is not limited to these examples. In the following examples, (2E,6Z)-2,6-dodecadienal will be used as an example, but the inventors have confirmed that the same effect can be obtained with (2E,6E)-2,6-dodecadienal, (2Z,6E)-2,6-dodecadienal, and (2Z,6Z)-2,6-dodecadienal at the same concentration under the same conditions.

Example 1 Effect of Addition to Food and Drink (Milk) Commercially available milk (milk fat content 3.5%, non-fat milk solids content 8.3%) was prepared and diluted with milk:water in a ratio of 40:60. A commercially available product of (2E,6Z)-2,6-dodecadienal (hereinafter simply referred to as "2,6-dodecadienal") was diluted with ethanol as necessary to this diluted milk, and this was used as the milky texture imparting composition of the present invention. The concentration of 2,6-dodecadienal in the diluted milk was the concentration shown in Table 1, and milk beverages of the present invention Products 1-1 to 1-13 were prepared.

On the other hand, to the diluted milk, 2,4-decadienal or 2,4-dodecadienal, which was diluted with ethanol as necessary, was added as a comparison for 2,6-dodecadienal, so that the concentration of 2,4-decadienal or 2,4-dodecadienal in the diluted milk was the concentration shown in Table 1, to prepare the milk beverages of Comparative Products 1-1 to 1-9. Then, the obtained milk beverages of the present invention 1-1 to 1-13 and Comparative Products 1-1 to 1-9 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor when comparing the diluted milk to which 2,6-dodecadienal was not added with Control Product 1, and by averaging the scores given by the panelists for the milky feel according to the following criteria.

<Evaluation criteria for breast feel>
Significantly increased compared to control 1: 5 points Largely increased compared to control 1: 4 points Somewhat increased compared to control 1: 3 points Slightly increased compared to control 1: 2 points Same as control 1 or decreased compared to control 1: 1 point

The sensory evaluation results of the present invention products 1-1 to 1-13 and the comparative products 1-1 to 1-9 conducted based on the above were judged according to the following criteria, with each product being judged as ◎, ◯, △, or ×, with ◎ and ◯ being examples that can be suitably used as a milky feel-imparting composition, △ being examples that can be used as a milky feel-imparting composition, and × being examples that are not suitable as a milky feel-imparting composition.

<Criteria for judging milkiness>
Average score is less than 2 points or the compound flavor is strongly felt: ×
Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △
Average score between 3 and 4: 〇 Average score 4 or more: ◎

The results of the sensory evaluation of the milk beverages of the present invention products 1-1 to 1-13 and the comparative products 1-1 to 1-9 are shown in Table 1.

As shown in Table 1, it was confirmed that milk beverages to which 2,6-dodecadienal was added had an enhanced milk fat feel, as well as an enhanced milk aroma, thickness, and richness, resulting in an enhanced milky feel.

On the other hand, as shown in Table 1, it was confirmed that compounds with different carbon numbers or double bond positions from 2,6-dodecadienal, namely 2,4-decadienal and 2,4-dodecadienal, did not enhance the milky feel. These results demonstrate the usefulness of a milky feel-imparting composition containing 2,6-dodecadienal as an active ingredient.

[Example 2] Effect of Addition to Food and Drink (Low Fat Milk) A commercially available product of 2,6-dodecadienal was diluted with ethanol as necessary to a commercially available low fat milk (milk fat content 1.8%, non-fat milk solids content 9.4%) to prepare the present milk beverages 2-1 to 2-4 of the present invention. The milk beverages 2-1 to 2-4 of the present invention obtained were then subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience) for the obtained milk beverages 2-1 to 2-4 of the present invention. The sensory evaluation was performed by having the panelists comment on the difference in flavor when comparing the commercially available low fat milk to which 2,6-dodecadienal was not added as control product 2 with the present products 2-1 to 2-4 of the present invention as control product 2, and averaging the scores given by the panelists for the milky feel according to the following criteria.

<Evaluation criteria for breast feel>
Significantly increased compared to control 2: 5 points Largely increased compared to control 2: 4 points Somewhat increased compared to control 2: 3 points Slightly increased compared to control 2: 2 points Same as control 2 or decreased compared to control 2: 1 point

The sensory evaluation results of the present invention products 2-1 to 2-4, which were conducted based on the above, were judged according to the following criteria, with each being judged as ◎, ◯, △, or ×, with ◎ and ◯ being examples that can be suitably used as a milky feel-imparting composition, △ being examples that can be used as a milky feel-imparting composition, and × being examples that are not suitable as a milky feel-imparting composition.

<Criteria for judging milkiness>
Average score is less than 2 points or the compound flavor is strongly felt: ×
Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △
Average score between 3 and 4: 〇 Average score 4 or more: ◎

The results of the sensory evaluation of the milk beverages of the present invention, products 2-1 to 2-4, are shown in Table 2.

As shown in Table 2, it was confirmed that the milk beverage to which 2,6-dodecadienal was added had an especially enhanced milk fat feel, resulting in an enhanced milky feel. Also, as shown in Table 2, the milk beverage to which 2,6-dodecadienal was added had the green flavor and wateriness derived from low-fat milk suppressed, and the taste masking effect of 2,6-dodecadienal was also confirmed. From the above, it can be said that 2,6-dodecadienal has an excellent effect of improving the flavor of low-fat milk.

[Example 3] Effect of Addition to Food and Drink (Soy Milk) Commercially available unadjusted soy milk (soybean solids 8%) was diluted with ethanol as necessary to prepare the milky texture imparting composition of the present invention, and the soy milk beverages of the present invention 3-1 to 3-8 were prepared by adding the commercial unadjusted soy milk (soybean solids 8%) so that the concentration of 2,6-dodecadienal in the unadjusted soy milk was the concentration shown in Table 3. Then, the soy milk beverages of the present invention 3-1 to 3-8 obtained were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor when comparing the commercial unadjusted soy milk to which 2,6-dodecadienal was not added with the control product 3, and by averaging the scores given by the panelists for the milky texture according to the following criteria.

<Evaluation criteria for breast feel>
Significantly increased compared to control 3: 5 points Largely increased compared to control 3: 4 points Somewhat increased compared to control 3: 3 points Slightly increased compared to control 3: 2 points Same as control 3 or decreased compared to control 3: 1 point

The sensory evaluation results of the present invention products 3-1 to 3-8, which were conducted based on the above, were judged according to the following criteria, with each product being judged as ◎, ◯, △, or ×, with ◎ and ◯ being examples that can be suitably used as a milky feel-imparting composition, △ being examples that can be used as a milky feel-imparting composition, and × being examples that are not suitable as a milky feel-imparting composition.

<Criteria for judging milkiness>
Average score is less than 2 points or the compound flavor is strongly felt: ×
Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △
Average score between 3 and 4: 〇 Average score 4 or more: ◎

The results of the sensory evaluation of the soy milk beverages of the present invention, products 3-1 to 3-8, are shown in Table 3.

As shown in Table 3, it was confirmed that the soy milk beverage to which 2,6-dodecadienal was added had a particularly milky fat feel, thickness, and milky aroma imparted or enhanced, resulting in an imparted or enhanced milky feel. Also, as shown in Table 3, the powdery texture and green flavor derived from soy milk was suppressed in the soy milk beverage to which 2,6-dodecadienal was added, and the taste masking effect of 2,6-dodecadienal was also confirmed. From the above, it can be said that 2,6-dodecadienal has an excellent effect of improving the flavor of soy milk.

[Example 4] Effect of Addition to Food and Drink (Milk Coffee) A commercially available product of 2,6-dodecadienal was diluted with ethanol as necessary to prepare the milky feel imparting composition of the present invention to commercially available milky coffee (caffe latte) so that the concentration of 2,6-dodecadienal in the milky coffee was the concentration shown in Table 4, and milky coffee beverages of the present invention 4-1 to 4-4 were prepared. Then, the obtained milky coffee beverages of the present invention 4-1 to 4-4 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor and aroma when comparing the above-mentioned commercially available milky coffee to which 2,6-dodecadienal was not added as control product 4 with the present invention products 4-1 to 4-4 as control product 4, and averaging the scores given by the panelists for the milky feel according to the following criteria.

<Evaluation criteria for breast feel>
Significantly increased compared to control 4: 5 points Largely increased compared to control 4: 4 points Somewhat increased compared to control 4: 3 points Slightly increased compared to control 4: 2 points Same as control 4 or decreased compared to control 4: 1 point

The sensory evaluation results of the present invention products 4-1 to 4-4, which were conducted based on the above, were judged according to the following criteria, with each product being judged as ◎, ◯, △, or ×, with ◎ and ◯ being examples that can be suitably used as a milky feel-imparting composition, △ being examples that can be used as a milky feel-imparting composition, and × being examples that are not suitable as a milky feel-imparting composition.

<Criteria for judging milkiness>
Average score is less than 2 points or the compound flavor is strongly felt: ×
Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △
Average score between 3 and 4: 〇 Average score 4 or more: ◎

The results of the sensory evaluation of the milk-added coffee beverages of the present invention, products 4-1 to 4-4, are shown in Table 4.

As shown in Table 4, it was confirmed that the milk-added coffee beverage to which 2,6-dodecadienal was added had an enhanced milk fat feel in particular, resulting in an enhanced milky feel. Also, as shown in Table 4, it was confirmed that the milk-added coffee beverage to which 2,6-dodecadienal was added had enhanced elements suitable for milk-added coffee beverages, such as a coffee-like bitterness and richness, in addition to the milky feel.

[Example 5] Effect of Addition to Food and Beverage (Cheese Sauce) A commercially available 2,6-dodecadienal was diluted with ethanol as necessary to prepare the milky texture-imparting composition of the present invention. The cheese sauces of the present invention, Products 5-1 to 5-3, were prepared by adding the 2,6-dodecadienal to commercially available cheese sauce so that the concentration of 2,6-dodecadienal in the cheese sauce was the concentration shown in Table 5.

Then, the obtained cheese sauces of the present invention products 5-1 to 5-3 were subjected to a sensory evaluation by five well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the cheese sauces of the present invention products 5-1 to 5-3 and control product 5, which was the above cheese sauce without the addition of 2,6-dodecadienal.

The results of the sensory evaluation are shown in Table 5.

As shown in Table 5, it was confirmed that the cheese sauce to which 2,6-dodecadienal was added had enhanced milk fat feel, thickness, and richness, resulting in an enhanced milky feel.

Claims (4)

A milky feel-imparting composition containing 2,6-dodecadienal as an active ingredient. The milky sensation imparting composition according to claim 1, which further exerts a taste masking effect. A method for imparting a milky feel effect to a flavor imparting composition for food or beverage , comprising a step of adding the milky feel imparting composition according to claim 1 or 2 to a flavor imparting composition for food or beverage ,
The method for imparting a milky feel effect to a food or beverage by using a flavor imparting composition for food or beverage, comprising adding the milky feel imparting composition to the food or beverage to which the flavor imparting composition for food or beverage is added so that the concentration of 2,6-dodecadienal is 1 to 500 ppb based on the total mass of the food or beverage to which the flavor imparting composition for food or beverage is added . A method for imparting a milky texture to a food or beverage, comprising a step of adding the milky texture imparting composition according to claim 1 or 2 to the food or beverage,
The method for imparting a milky texture to a food or drink comprises adding the milky texture imparting composition so that the concentration of 2,6-dodecadienal is 1 to 500 ppb based on the total mass of the food or drink .