Agent for inhibiting loss of aroma volatile component

Abstract

To provide an agent for inhibiting the loss of aroma volatile components, capable of improving volatility and instability of aroma volatile components in a beverage or food product, and capable of being used simply and easily.SOLUTION: An agent for inhibiting the loss of aroma volatile components in a beverage or food product, the agent comprising sterol ester obtained from rice bran.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for suppressing the disappearance of flavor volatile components. [Background technology]

[0002] Flavor volatiles in foods and beverages containing flavor volatiles volatilize, oxidize, deteriorate, and the like upon contact with air, gradually reducing the freshness, intensity, and persistence of the flavor. In the flavoring field, a method for solving the volatility and instability of flavor volatiles using an oily substance has been reported, which involves mixing a flavor, a sugar, and an oily substance with a softening point of 55°C to 90°C, heating the mixture to melt or semi-molten the sugar, cooling, solidifying, and pulverizing (Patent Document 1). However, the preparation of flavor-containing powdered compositions is complicated, as it requires coating the flavor by, for example, processing the flavor into a powdered flavor using encapsulation technology. Furthermore, the range of use is limited to powdered foods such as powdered beverages, powdered seasonings, and powdered soup bases. Therefore, there is a need for a flavor volatile component loss inhibitor that can more simply and easily solve the volatility and instability of flavor volatiles in foods and beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-143952 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a flavor volatile component disappearance inhibitor that can improve the volatility and instability of flavor volatile components in foods and drinks containing flavor volatile components and that can be used simply and easily. [Means for solving the problem]

[0005] In order to solve the above problems, the present invention includes the following inventions. [1] An agent for suppressing the disappearance of flavor volatile components in foods and beverages containing flavor volatile components, the agent being characterized by containing a sterol ester obtained from rice bran. [2] The disappearance inhibitor according to [1] above, which is used by adding it to a food or drink containing the flavor volatile component. [3] The disappearance inhibitor according to [1] above, wherein the sterol ester is an ester of a plant sterol and a fatty acid, and / or an ester of a triterpene alcohol and a fatty acid. [4] The disappearance inhibitor according to [1] or [2] above, wherein the food or drink containing the flavor volatile component is a semi-solid or liquid food or drink. [5] A food or drink in which the loss of flavor volatile components is suppressed, characterized by containing the loss suppressor described in [1] above. [6] A method for producing a food or beverage in which the loss of flavor volatile components is suppressed, the method comprising the step of mixing a food or beverage containing flavor volatile components with the loss suppressor described in [1] above. [Effects of the Invention]

[0006] The present invention can provide a simple and easy-to-use agent for suppressing the loss of flavor volatile components. Furthermore, the present invention can provide a food or drink in which the loss of flavor volatile components is suppressed simply and easily, and a method for producing the same. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 shows the residual limonene rate after adding rice sterol ester to oil containing Japanese pepper and treating it at 180° C. for 1 hour. [Figure 2] FIG. 2 shows the results of a sensory test of the flavor of three types of paste-like condiments to which 1% rice sterol ester was added and which were stored at 25° C. for three days, compared with a condiment containing no added rice sterol ester. [Figure 3]Figure 3 is a photograph showing the appearance of three types of paste-type condiments with and without added rice sterol esters after storage at 25°C for three days. DETAILED DESCRIPTION OF THE INVENTION

[0008] [Agent for suppressing the disappearance of flavor volatile components] The present invention provides an inhibitor for suppressing the disappearance of flavor volatile components in foods and beverages containing flavor volatile components. The disappearance inhibitor of the present invention may be any one that contains a sterol ester obtained from rice bran. The sterol ester obtained from rice bran in the present invention is not particularly limited as long as it is a sterol ester obtained from rice bran by a known method, and may be one that contains an ester of a plant sterol and a fatty acid, one that contains an ester of a triterpene alcohol and a fatty acid, or one that contains a mixture of these, or one that contains a sterol ester mixture obtained from rice bran that further contains another component obtained from rice bran in addition to the sterol ester.

[0009] Sterol refers to a compound (steroid) having a cyclopentanoperhydrophenanthrene skeleton (sterane skeleton) and a hydroxyl group at the 3-position. Sterols are generally distributed widely in the animal and plant kingdoms in the form of free sterols, esters, glycosides, etc. The esters of plant sterols and fatty acids and / or the esters of triterpene alcohols and fatty acids contained in the disappearance inhibitor of the present invention are sterols in the form of esters with fatty acids.

[0010] Sterols have 27 to 30 carbon atoms and may be unsaturated compounds having one double bond at the 5 / 6, 7 / 8, 8 / 9, or other positions, or may be saturated compounds obtained by hydrogenation. Among sterols, phytosterols present in large amounts in plants include β-sitosterol, stigmasterol, and campesterol. Triterpene alcohols are sterols with 30 carbon atoms and are found in large amounts in rice bran or rice bran oil.

[0011] The esters of plant sterols and fatty acids and triterpene alcohols and fatty acids are represented by the formula (1): R'CO-OH (1) [In the formula, R'CO is a linear fatty acid acyl group having 14 to 22 carbon atoms and 0 to 3 double bonds.] Examples of the carboxylic acid represented by formula (1) include myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, and behenic acid.

[0012] The esters of plant sterols and fatty acids and / or esters of triterpene alcohols and fatty acids may be sterol esters purified from rice bran using known methods, or may be commercially available sterol esters. The method for obtaining sterol esters from rice bran is not particularly limited, and examples include a method of extracting and purifying by-products such as soup stock and deodorizing scum generated in the process of producing rice bran oil from rice bran using a solvent such as acetone or hexene; a method described in known literature (JP 2014-47311 A; Taniguchi et al., Journal of the Japanese Society of Food Science and Technology, 2012, Vol. 59, No. 7, pp. 301-318); and a method of esterifying at least one of plant sterols and triterpene alcohols obtained from rice bran using a nonspecific or specific esterifying enzyme. Commercially available sterol esters include, for example, Rice Sterol (Tsuno Foods Industry Co., Ltd.). TM Ester (trade name), etc.

[0013] The disappearance inhibitor of the present invention has the effect of suppressing the disappearance of flavor volatile components in foods and beverages containing flavor volatile components. "Having the effect of suppressing the disappearance of flavor volatile components" means that it has the effect of making the flavor volatile components contained in foods and beverages less likely to volatilize into the air or less likely to decompose. The disappearance inhibitor of the present invention has the effect of making a user feel that the aroma of the flavor volatile components before addition is maintained, compared to when the disappearance inhibitor of the present invention is not added, or that the aroma is superior in terms of freshness, intensity, lingering duration, and intensity of aroma, etc., compared to when the disappearance inhibitor is not added.

[0014] The disappearance inhibitor of the present invention may be used by being added to a food or drink containing a flavor volatile component. The food or drink containing a flavor volatile component of the present invention is not particularly limited, and may be, for example, a solid (powder, granules, tablets, capsules, etc.), semi-solid, or liquid (liquid (including aqueous solution, dispersion, suspension), emulsion, syrup, paste, gel, etc.) food or drink containing a flavor volatile component, or may be a solid, semi-solid, or liquid food or drink to which a flavor volatile component has been added.

[0015] Examples of foods and beverages containing flavor volatile components in the present invention include flavor oils such as chili oil, miso, soy sauce, cumin, cardamom, cinnamon, rosemary, sauce, curry, ginger, wasabi, garlic, mustard, shiso leaves, chili peppers, pepper, Japanese pepper, lemon, orange, grapefruit, lime, yuzu, apple, grapes, strawberry, pineapple, banana, peach, melon, coffee, black tea, Japanese tea, wine, sake, cheese, yogurt, caramel, chocolate, and vegetable milk (soy milk, almond milk).

[0016] The flavor volatile component in the present invention is not particularly limited as long as it is a volatile flavor volatile component that can be contained in foods and beverages, and examples thereof include isothiocyanate esters, allyl thiocyanate, allyl isothiocyanate, 6-methylthioalkylnitrile, 7-methylthioalkylnitrile, 8-methylthioalkylnitrile, propyl isothiocyanate, 6-methylthiohexyl thiocyanate, 7-methylthioheptanonitrile, diallyl disulfide, allicin, limonene, vanillin, etc. The disappearance inhibitor of the present invention may have the effect of suppressing the disappearance of a single flavor volatile component, or may have the effect of suppressing the disappearance of two or more flavor volatile components.

[0017] Since the sterol ester contained in the disappearance inhibitor of the present invention is a component that is also used as a food ingredient or food additive, the disappearance inhibitor of the present invention can maintain or improve the freshness, strength, persistence, etc. of the aroma without significantly affecting the flavor, color, shelf life, etc. of foods and beverages containing flavor volatile components. Furthermore, the disappearance inhibitor of the present invention can be used simply and easily without requiring technology such as encapsulation of flavor volatile components.

[0018] The form of the disappearance inhibitor of the present invention is not particularly limited, and examples include solids (powder, granules, tablets, capsules, etc.), semi-solids or liquids (liquids (including aqueous solutions, dispersions, and suspensions), emulsions, syrups, pastes, gels, etc.).

[0019] The disappearance inhibitor of the present invention can be used in combination with known additives used in foods and beverages, such as antioxidants, thickeners, preservatives, pH adjusters, stabilizers, irritation reducers, antiseptics, colorants, etc., to the extent that the effects of the present invention are not impaired.

[0020] The disappearance inhibitor of the present invention may be used in any amount so long as it does not affect the flavor, color, shelf life, etc. of foods and beverages containing flavor volatile components. For example, it may be used in a proportion of 0.01% to 10% by mass, 0.05% to 7% by mass, or 0.1% to 5% by mass of foods and beverages containing flavor volatile components.

[0021] The disappearance inhibitor of the present invention can maintain the effect of suppressing the disappearance of flavor volatile components for a long period of time, and the period is not particularly limited, for example, at least 3 days, 1 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 12 weeks, 15 weeks, 20 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, or 6 months or more.

[0022] In the present invention, the ability to inhibit the disappearance of flavor volatile components can be evaluated and determined, for example, by quantitatively analyzing the flavor volatile components using a headspace gas chromatograph mass spectrometer (HS-GC) or by a sensory test by panelists. Specifically, in the sensory test by panelists, when the disappearance inhibitor is added to a food or drink containing the target flavor volatile component, if it is felt that the aroma before addition is maintained compared to a food or drink containing the flavor volatile component to which the disappearance inhibitor is not added, it can be determined that the disappearance inhibitor corresponds to the disappearance inhibitor of the present invention.

[0023] [Method for producing food and beverage products in which loss of flavor volatile components is suppressed] The present invention provides a method for producing a food or drink in which loss of flavor volatile components is suppressed. The production method of the present invention may include a step of mixing a food or drink containing flavor volatile components with the loss suppressor of the present invention.

[0024] [Food and beverages] The present invention provides a food or drink in which loss of flavor volatile components is suppressed. The food or drink of the present invention is not particularly limited, and examples thereof include the same as the above-mentioned food or drink containing flavor volatile components of the present invention. [Example]

[0025] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0026] Example 1: Limonene detection test in oil [Equipment, test substance, reagents and methods used] 1. Measurement of residual limonene in oil 1.1 Equipment used The following instruments and devices were used: Headspace gas chromatograph mass spectrometer (HS-GC): Flash GC nose HERACLES NEO (Alpha Moss Japan Co., Ltd.)

[0027] 1.2 Test Substance The following test substances were used: ·Japanese pepper-containing oil: Japanese pepper flavored oil (contains 98.6% by mass of rice oil and 1.4% by mass of Japanese pepper) (Manufacturer: Tsukino Foods Industry Co., Ltd.)

[0028] 1.3 Reagents The following reagents were used: Rice sterol ester (manufacturer: Tsuno Foods Co., Ltd.)

[0029] 0.04g or 0.4g of rice sterol ester was added to 40g of Japanese pepper oil, resulting in Japanese pepper oil containing 0.1% or 1.0% rice sterol ester by mass. The Japanese pepper oils containing no, 0.1%, or 1.0% rice sterol ester were each heated at 180°C for 1 hour. After heating, 2g of each sample was placed in a 20mL HS vial. The analytical conditions are shown in Table 1 below.

[0030] [Table 1]

[0031] [result] The limonene content in each Japanese pepper-containing oil was calculated as the limonene residual rate (%), with the amount of limonene in the Japanese pepper-containing oil before heat treatment being 100%. The results are shown in Figure 1. Without the addition of rice sterol ester, the limonene residual rate decreased to approximately 24%, while with the 0.1% by mass rice sterol ester treatment, approximately 31% limonene remained, and with the 1.0% by mass rice sterol ester treatment, approximately 36% limonene remained. We confirmed that the addition of rice sterol ester tends to retain limonene in the oil even after high-temperature treatment compared to the oil without the addition.

[0032] Example 2: Flavor sensory test using paste-type seasonings [Test substances, reagents and methods] 2. Sample Preparation 2.1 Test Substance The following test substances were used: Wasabi paste: Value pack grated fresh wasabi (175g bottle) (Manufacturer: S&B Foods Co., Ltd.) Garlic paste: Value pack grated fresh garlic (175g bottle) (Manufacturer: S&B Foods Co., Ltd.) Mustard paste: Value pack mustard paste (175g bottle) (Manufacturer: S&B Foods Co., Ltd.)

[0033] 2.2 Reagents The following reagents were used: Rice sterol ester (manufacturer: Tsuno Foods Co., Ltd.)

[0034] 2.3 Preparation Three 100 mL glass beakers were prepared, and 0.3 g of rice sterol ester was weighed into each beaker. Wasabi paste, garlic paste, and mustard paste were added to each beaker, bringing the total to 30 g, and the mixture was mixed with a spoon until uniform. This resulted in a sample containing 1% rice sterol ester by mass. A sample containing no rice sterol ester was prepared in the same manner, except that no rice sterol ester was added. 5 g portions of each of the 30 g samples were placed in 10 mL plastic jars, creating a total of 36 jars, six for each sample.

[0035] Of the six samples, five of each were used as samples for sensory evaluation testing, and the plastic jars were capped and placed in bags, which were then sealed.

[0036] Of the six samples, one of each was used as a sample for photography, and for each type of paste-like condiment, a set of unadded and 1% by mass rice sterol ester-added samples was prepared, and photographs and observations were carried out on day 0 of the rice sterol ester addition. After photographing, the samples were capped in plastic jars and placed in bags and sealed.

[0037] A total of 36 samples of six types were stored in sealed bags at 25°C for three days. After three days of storage, the samples for the sensory evaluation test were removed from the bags, and five panelists were asked to open the lids and compare the aromas of each type of paste condiment as a set. Using the additive-free sample as the standard, each panelist was asked to rate the flavor intensity, flavor intensity, aroma lingering, and preference according to the following evaluation criteria. "Flavor intensity" is an index indicating the intensity of the odor specific to each fresh paste condiment, "flavor intensity" is an index indicating the overall flavor intensity, "aroma lingering" is an index indicating the persistence of the flavor, and "liking" is an index indicating the preference of each paste condiment.

[0038] [Evaluation criteria] -2 points: Fragrance inferior to the unadded sample -1 point: Fragrance inferior to the unadded sample 0 points: Scent is the same as the unadded sample 1 point: Superior scent compared to the unadulterated sample 2 points: Better scent than the unadulterated sample

[0039] The results of the sensory test of the test substances are shown in Figure 2. The scores shown in Figure 2 are the average scores of the five panelists. * p<0.05 and ** A significant difference was considered to exist at p<0.01. As shown in Figure 2, all three types of paste-type condiments showed a tendency for the pungent aroma specific to the condiments to become stronger (the intensity of the aroma odor increased), and it was confirmed that the pungent aroma was significantly stronger in garlic paste in particular. Wasabi paste and garlic paste showed a tendency for the aroma to become stronger (intensity of the aroma increased), and it was confirmed that the aroma was particularly notably stronger in garlic paste. It was also confirmed that the ease with which the aroma lingers (lingering aroma) increased in wasabi paste and garlic paste. From this, it can be considered that the addition of rice sterol ester improves the persistence of the aroma in wasabi paste and garlic paste.

[0040] After storage for three days, the sample to be photographed was removed from the bag, the lid was opened, and photographs and observations were carried out on the third day of addition in the same manner as on day 0 of rice sterol ester addition. The photographic results are shown in Figure 3. The results in Figure 3 indicate that the addition of 1% by mass of rice sterol ester did not have a significant effect on the appearance of the paste-like seasoning.

[0041] The present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope of the claims. The technical scope of the present invention also includes embodiments obtained by appropriately combining the technical means disclosed in different embodiments. Furthermore, all academic literature and patent documents described in this specification are incorporated herein by reference.

Claims

1. An agent for suppressing the disappearance of flavor volatile components in foods and beverages containing flavor volatile components, characterized in that the agent contains a sterol ester obtained from rice bran.

2. The disappearance inhibitor according to claim 1, which is used by being added to a food or drink containing the flavor volatile component.

3. The disappearance inhibitor according to claim 1, wherein the sterol ester is an ester of a plant sterol and a fatty acid, and / or an ester of a triterpene alcohol and a fatty acid.

4. The disappearance inhibitor according to claim 1 or 2, wherein the food or drink containing the flavor volatile component is a semi-solid or liquid food or drink.

5. A food or drink in which the loss of flavor volatile components is suppressed, comprising the loss suppressor according to claim 1.

6. A method for producing a food or drink in which loss of flavor volatile components is suppressed, A method comprising the step of mixing a food or drink containing a flavor volatile component with the disappearance inhibitor of claim 1.

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