Apple flavor enhancement and apple flavor enhancement method

A taste enhancement, apple technology, applied in the direction of food science, can solve the problems of aroma reduction, aroma quality, intensity difference, etc., to achieve the effect of enhancing sustainability, improving taste, and improving commodity value

Active Publication Date: 2016-01-06
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the manufacture of these apple-flavored beverages, aroma reduction due to scattering and aroma change due to thermal deterioration may occur in the processing process; difference in strength
In addition, depending on the food, there are cases where the taste of apples is imparted even if natural apple ingredients are not used too much

Method used

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  • Apple flavor enhancement and apple flavor enhancement method
  • Apple flavor enhancement and apple flavor enhancement method
  • Apple flavor enhancement and apple flavor enhancement method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Add orange aldehyde to apple juice

[0048] Add orange aldehyde solution of the concentration of Table 1 to the commercially available apple juice (no flavor added) [Ethanol diluent of orange aldehyde (α type: β type = 4:6 (molar ratio))], Use 5 fully trained professionals for evaluation. Table 1 shows the average evaluation results.

[0049]

[0050] As shown in Table 1, by adding an appropriate amount of orange aldehyde to apple juice, compared with the apple juice without adding orange aldehyde, it is possible to impart or enhance the taste of the apple, the sweetness of the flesh, and the spread of the taste. , Persistence of fragrance.

Embodiment 2

[0051] Example 2: Adding Nocaketone to Apple Juice

[0052] A commercially available apple juice (without flavor added) was added with the concentration of Table 2 of the Nocaketone solution (the ethanol dilution of natural type Nocaketone) at the concentration of Table 2, and evaluation was performed by 5 well-trained professionals. The average evaluation results are shown in Table 2.

[0053]

[0054] As shown in Table 2, by adding an appropriate amount of nocaketone to apple juice, compared with the apple juice without nocaketone, it can impart or enhance a fleshy texture that is reminiscent of firmness and crispness, and the taste of apples. Sensation, diffusion of taste, persistence of fragrance.

Embodiment 3

[0055] Example 3: Research on adding to apple flavor flavor

[0056] As an apple flavor flavor, a blended flavor containing the components shown in Table 3 below (Reference 1) was prepared.

[0057] [table 3]

[0058] Apple flavor spice (reference 1)

[0059] Ingredients Mixing amount (parts by mass) Amyl acetate12 Amyl butyrate8.5 Pentyl valerate28.5 Ethyl acetate12 Ethyl heptanoate3 Linalol4.2 Geranyl Acetate10 95% ethanol margin total1000

[0060] Add the amount of ethanol, orange aldehyde solution (diluted 2ppm in 95% ethanol), and noka ketone solution (diluted 2ppm in 95% ethanol) to the apple flavor flavor in Table 3 (reference 1). Solution) to prepare the apple flavor flavor of the comparative product and the product of the present invention.

[0061] [Table 4]

[0062] Blending prescription of apple flavor and spice

[0063] Ingredients (parts by mass) Comparison product 1 Invention product 1 Invention product 2 Invention product 3 Invention product 4 Invention ...

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PUM

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Abstract

The invention relates to an apple flavor enhancement agent and an apple flavor enhancement method. A conventional apple flavor fragrance can fully reproduce top-level apple aroma to middle-level fruit aroma and fruit feeling, but pulp feeling of the apple and juicy pulp feeling that spreads in the mouth when gnawing the whole apple are lacked. A small amount of sinensal and / or nootkatone is added into apple flavor food and drink or apple flavor perfume, so that sweet pulp feeling as well as hard and crunchy pulp feeling when gnawing the apple which can not be reproduced in the prior art are accompanied, furthermore apple-like aroma and flavor can be reproduced and enhanced.

Description

Technical field [0001] The present invention relates to an apple flavor enhancer capable of imparting or even enhancing apple aroma and flavor, beverage foods and apple flavor flavors with enhanced apple flavor, and an apple flavor enhancement method for apple flavor flavors and apple flavor beverages. Background technique [0002] Apples are in the Rosaceae ( Rosaceae ) Malus ( Malus ) Medium / high woody deciduous fruit trees are widely planted in northern temperate regions around the world. Introduced in Japan in the early Meiji period and planted mainly in Aomori and Nagano, it is now one of the most popular fruits. In addition to being eaten raw, apples are also widely used in various apple-flavored beverages such as apple juice, apple jam, and apple pie in various forms such as fruit juice, pulp slices, and fruit preserves. In the production of these apple-flavored beverages and foods, there may be a reduction in aroma caused by scattering and a change in aroma caused by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/18A23L2/52
CPCA23L2/52
Inventor 山田晴久藤田怜吉田哲也
Owner T HASEGAWA CO LTD
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