Milky feeling enhancement composition

Abstract

To provide a milky feeling enhancement composition that can improve flavor of food and beverage products and enhance milky feeling, a method for enhancing milky feeling of food and beverage products using the composition, and a method for producing food and beverages with enhanced milky feeling, the method comprising a step for adding the composition.SOLUTION: By adding a composition that contains an onion extract, 2-(methylthio)ethanol, and 3,4-dimethylthiophene together to food and beverage products, it is possible to enhance milky feeling of the food and beverage products such as cheesy or milky feeling.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition that can improve the flavor of food and drink. [Background technology]

[0002] Due to the recent increase in food preferences, milk and dairy products are being used in foods and beverages, contributing to their palatability and deliciousness. Generally, dairy ingredients are obtained from animals, so production volume can be affected by weather and the growth of the livestock from which they originate. Furthermore, due to the influence of procurement costs in recent years, there has been a demand for a method that can enhance food palatability while reducing the amount of milk or dairy products used.

[0003] To date, a roux containing cheese and / or a hydrolyzed cheese product and a fish-derived food ingredient has been reported as a method for enhancing the milky texture of foods and beverages (Patent Document 1). A method for imparting and enhancing a rich texture to foods and beverages has also been reported (Patent Document 2). However, the method described in Patent Document 1 uses fish-derived ingredients, which entails a risk in procuring ingredients that is greater than that of milk. Furthermore, the method described in Patent Document 2 uses 2-mercapto-3-methyl-1-butanol as an active ingredient, which poses a problem of being difficult to use in foods and beverages where natural ingredients are preferred.

[0004] Onion is widely used in the production of foods and beverages, and crushed onions, extracts, etc. are used as ingredients in foods and beverages. However, a method for enhancing the milky texture of foods and beverages using onions has not been reported so far. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2022-013269 [Patent Document 2] Japanese Patent Application Publication No. 2018-201348 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an onion extract-containing composition capable of improving the flavor of foods and drinks, and a method for improving the flavor of foods and drinks by using the composition. [Means for solving the problem]

[0007] As a result of intensive investigations into how to achieve the above objects, the present inventors have found that the milky taste of foods and beverages can be enhanced by adding to them a composition containing an onion extract, 2-(methylthio)ethanol, and 3,4-dimethylthiophene, and have thus completed the present invention.

[0008] That is, the present invention relates to the following first to ninth aspects. The first is a milk-enhancing composition containing 2-(methylthio)ethanol, 3,4-dimethylthiophene and onion extract. Secondly, there is provided the composition according to the first aspect, wherein 5 mL of the composition, adjusted to a Brix value of 3 to 20% by weight, is placed in a vial, 2 g of NaCl and 100 μL of 98 ppm cyclohexanol are added, and the headspace is analyzed using a solid-phase microextraction-gas chromatography mass spectrometer. When the peak area value of cyclohexanol is taken as 1, the peak area value of 2-(methylthio)ethanol contained in the composition is 0.05 to 7, and the peak area value of 3,4-dimethylthiophene is 3.6 to 10. Third, the composition according to the first or second aspect further comprises ethanol. Fourth, the composition according to the first or second aspect further comprises 2-phenylethyl acetate. Fifth, the composition according to the third aspect further comprises 2-phenylethyl acetate. Sixth, there is provided a method for improving the flavor of food or drink, which comprises adding the composition according to the first or second aspect. Seventh, there is provided the method for improving the flavor of a food or drink according to the sixth aspect, wherein the method for improving the flavor of the food or drink is to enhance the milky flavor. Eighth, there is provided a method for producing a food or drink having an improved flavor, which comprises the step of adding the composition according to the first or second aspect. Ninth, a food or drink containing the composition according to the first or second aspect. [Effects of the Invention]

[0009] According to the present invention, by causing 2-(methylthio)ethanol, 3,4-dimethylthiophene and an onion extract to coexist, it is possible to obtain a composition which can be added to foods and beverages to improve the flavor of the foods and beverages. Furthermore, by adding a composition containing 2-(methylthio)ethanol, 3,4-dimethylthiophene and an onion extract to foods and beverages, the flavor of the foods and beverages can be improved and the milky taste can be enhanced. DETAILED DESCRIPTION OF THE INVENTION

[0010] The onion extract of the invention is not limited in origin or production method so long as it uses the bulb of onion that is normally eaten. Any onion extract produced by a method normally employed in food production can be used, for example an extract obtained by extracting fresh onions with water. The onion extract to be used may be a liquid or slurry produced during processing of fresh onions such as cutting, shredding, grinding or squeezing, or one containing solids. Furthermore, an onion extract extracted from heated onions may be used instead of fresh onions. A heat-treated onion extract obtained from fresh onions may also be used. Commercially available onion extracts may also be used.

[0011] The composition of the present invention is a composition which contains 2-(methylthio)ethanol (CAS No. 5271-38-5), 3,4-dimethylthiophene (CAS No. 632-15-5), and an onion extract. An onion extract in which 2-(methylthio)ethanol and 3,4-dimethylthiophene are present together can also be used as the composition of the present invention.

[0012] The amounts of 2-(methylthio)ethanol and 3,4-dimethylthiophene contained in the composition of the present invention can be measured as follows. First, the Brix value of the onion extract is adjusted to 3 to 20% by weight, preferably 5 to 15% by weight, and more preferably 6 to 11% by weight. The Brix value can be adjusted, for example, by adjusting the amount of water in the extract, adding water, or concentrating the extract. In this specification, the Brix value is a value equivalent to the mass percentage of a 20% sucrose aqueous solution. Any method for measuring the Brix value may be used as long as it is generally used in food standards, and a commercially available refractometer for sugars may be used for the measurement. 5 mL of the prepared composition is placed in a vial, 2 g of NaCl and 100 μL of 98 ppm cyclohexanol (internal standard) are added, and the aroma components in the headspace are analyzed using a solid-phase microextraction-gas chromatography mass spectrometer. When the peak area value of the internal standard cyclohexanol is set to 1, the peak area value of 2-(methylthio)ethanol is preferably 0.05 to 7, and more preferably 0.06 to 5. In a similar analysis method, when the peak area value of the internal standard cyclohexanol is set to 1, the peak area value of 3,4-dimethylthiophene is preferably 3.6 to 10, and more preferably 4.1 to 8.5.

[0013] The composition of the present invention may contain ethanol in addition to the above compounds. The ethanol concentration of the composition of the present invention can be determined by measuring the alcohol content in accordance with the analytical method prescribed by the National Tax Agency. The ethanol concentration contained in the composition of the present invention is not particularly limited, and can be adjusted appropriately by a person skilled in the art depending on the form of the product, etc., and may be, for example, 2 to 20 wt %, preferably 5 to 15 wt %.

[0014] Furthermore, the composition of the present invention may contain 2-phenylethyl acetate (CAS number 103-45-7). When the content of 2-phenylethyl acetate is measured by the same analytical method as for 2-(methylthio)ethanol and 3,4-dimethylthiophene, the peak area value of 2-phenylethyl acetate is preferably 2 to 10, more preferably 3 to 8, relative to the peak area value of cyclohexanol as the internal standard, which is set to 1.

[0015] As a method for making 2-(methylthio)ethanol or 3,4-dimethylthiophene coexist in the onion extract, a required amount of commonly available 2-(methylthio)ethanol or 3,4-dimethylthiophene may be added, or one or both of these components may be contained in the onion extract by culturing microorganisms capable of producing them in the onion extract as a medium.

[0016] When the composition of the invention is produced by culturing a microorganism capable of producing 2-(methylthio)ethanol or 3,4-dimethylthiophene, the composition can be obtained by culturing the microorganism in a medium containing the onion extract described in paragraph 0011. Examples of the microorganism include yeasts that can be generally used in the production of foods and beverages, such as baker's yeast, sake yeast, brewer's yeast, wine yeast, Torula yeast and fission yeast. Among these, yeasts capable of producing alcohol are preferred, and budding yeasts such as sake yeast, brewer's yeast and wine yeast, which are used in the production of alcoholic beverages, are more preferred.

[0017] When the composition of the invention is produced by inoculating an onion extract with a microorganism, ingredients other than the onion extract may be added to prepare suitable fermentation conditions, such as yeast extract, a protein hydrolysate from yeast, organic acids, inorganic salts, sugars, vitamins and minerals.

[0018] The fermentation conditions are not particularly limited, and can be appropriately set as long as they allow 2-(methylthio)ethanol or 3,4-dimethylthiophene to be present in the onion extract at the desired concentration. For example, the fermentation may be carried out under static culture or stirring conditions at a temperature of 4 to 35°C, preferably 15 to 30°C. The fermentation time may be 48 to 240 hours, preferably 72 to 216 hours, and more preferably 96 to 144 hours.

[0019] The fermented product thus obtained can be used as the composition of the present invention as is, or can be heat-sterilized as needed and finally filled into a packaging container to be made into a product that can be distributed on the market in the form of a liquid seasoning or paste seasoning.

[0020] Any commonly available onion extract containing a predetermined amount of 2-(methylthio)ethanol or 3,4-dimethylthiophene can be used in the composition of the present invention. For example, Onifretchi (Mitsubishi Corporation Life Sciences) can be mentioned.

[0021] The flavor of a food or beverage in the present invention refers to the taste or smell of the food or beverage, and includes the taste or smell of a flavoring that reproduces the flavor of the food or beverage. The addition of the composition of the present invention to a food or beverage can improve the flavor of the food or beverage and the flavor of the flavoring that reproduces the flavor. In particular, the composition can enhance a good flavor (hereinafter sometimes referred to as "milk flavor") that evokes a balanced combination of elements such as milk-derived aroma, milk fat, thickness, richness, and taste, i.e., enhance the milk flavor of the food or beverage, and can enhance any of the cheese, milk, butter, or cream flavor of the food or beverage. The flavor-improving effect of the present invention can be determined by sensory evaluation.

[0022] Foods and beverages to which the composition of the present invention can be added include any food and beverage containing milk, processed dairy products, or a flavoring that imparts a milky feel to the food and beverage, and examples thereof include sauces, soups, dressings, side dishes, meat products, processed seafood products, canned goods, health foods, beverages, meat buns, and seasonings such as sauces and broths. When the food and beverage to which the composition of the present invention is added is a seasoning, the seasoning to which the composition of the present invention has been added may be added to other food and beverages.

[0023] The method for producing a food or beverage containing the composition of the present invention can be carried out in the same manner as a conventional method for producing such a food or beverage, except for adding the composition of the present invention to the food or beverage. The composition may be added simultaneously with other ingredients or separately. The amount of the composition of the present invention added to the food or beverage is not particularly limited and may be appropriately determined depending on the amount of milk, dairy products, or flavorings that impart a milk flavor. For example, the composition of the present invention is added in an amount of 0.1 to 15 parts by weight, preferably 0.5 to 10 parts by weight, and more preferably 1 to 8 parts by weight, per 100 parts by weight of the food or beverage. The food or beverage obtained by the method for producing a food or beverage of the present invention is a food or beverage that exhibits an improved and preferable flavor.

[0024] Furthermore, the flavor of a food or drink can be improved by the flavor improving method of the present invention. Specifically, the milky flavor of the food or drink can be enhanced by adding the composition of the present invention to the food or drink. The method for adding the composition of the present invention to the food or drink and the amount of the composition of the present invention to be added are as described above. [Example]

[0025] The present invention will be specifically explained below using examples, but the present invention is not limited to these examples.

[0026] <Each sample> Instead of producing the composition of the present invention, "ONIFRECH" (Sample 1), manufactured by the applicant company, was used as a composition containing 2-(methylthio)ethanol, 3,4-dimethylthiophene, and onion extract. The Brix value was measured in accordance with the general method of food standards and was found to be 9.09% by weight. The alcohol content of Sample 1 was measured in accordance with the analytical method prescribed by the National Tax Agency and was found to be 10.6% (Sample 1). The salt content was 2% by weight. In addition, the samples shown in Table 1 (Samples 2 to 5) were used as comparative samples. The onion extract used in Sample 3 was a commercially available onion extract that is produced when onions are shredded. The salt and alcohol concentrations of Samples 2 to 5 were all adjusted to be equal to those of Sample 1. The content of 3,4-dimethylthiophene in each sample was analyzed using a solid-phase microextraction-gas chromatograph mass spectrometer (SMS) as described below. The peak area of ​​the internal standard (cyclohexanol) was 7.12 (Sample 1), 3.66 (Sample 3), and below the limit of quantitation (Samples 2, 4, and 5). The content of 2-(methylthio)ethanol was confirmed using the same analytical method. The peak area of ​​the internal standard (cyclohexanol) was 0.078 (Sample 1), below the limit of quantitation (Samples 2 to 5). The content of 2-phenylethyl acetate was confirmed using the same analytical method. The peak area of ​​the internal standard was 6.70 (Sample 1), 0.15 (Sample 3), and below the limit of quantitation (Samples 2, 4, and 5).

[0027] [Table 1]

[0028] <Conditions for analyzing aroma components> 5 mL of the sample to be analyzed by solid-phase microextraction-gas chromatograph mass spectrometer was placed in a vial, and 2 g of NaCl and 100 μL of 98 ppm cyclohexanol as an internal standard were added to prepare the sample. Micro solid-phase extraction was performed using SPME fiber (50 / 30 μm, DVB / CAR / PDMS), and the sample was then analyzed by gas chromatograph mass spectrometer. The gas chromatograph was a 7890B, and the mass spectrometer was a 5977B EI Inert Plus Turbo Pump (both from Agilent). The analytical conditions for the gas chromatograph mass spectrometer were as follows: The mass spectrum and retention time, taking into account the retention index, were compared with a database of aroma compounds for identification. Inlet mode, temperature: splitless, 250℃ Separation column: DB-WAX column 122-7062 (0.25 mm x 60 m x 0.25 μm; Agilent Technologies) Carrier gas and pressure: Helium, 181kPa Ionization method: EI Detection: Scan Mode

[0029] <Effect of adding to white sauce> One part by weight of any of Samples 1 to 5 was added to 100 parts by weight of commercially available white sauce containing butter and milk as ingredients, and a sensory evaluation was conducted by a panel of four members. The sample with Sample 1 added was designated Example 1, the sample with Sample 2 added was designated Comparative Example 1 (control), the sample with Sample 3 added was designated Comparative Example 2, the sample with Sample 4 added was designated Comparative Example 3, and the sample with Sample 5 added was designated Comparative Example 4. As a result, the sample of Example 1 not only had a mellow onion flavor but also had an enhanced milky aroma compared to the control. On the other hand, no enhancement of the milky flavor was observed in Comparative Example 1. Furthermore, the sample of Comparative Example 2 had the harsh, bitter and pungent flavors specific to onion extracts, and no enhancement of the milky flavor was observed. The sample of Comparative Example 3 had a strange flavor due to lactic acid and had the same milky flavor as the control, and no enhancement of the milky flavor was observed. The sample of Comparative Example 4 had a slightly enhanced milky flavor compared to the control, but also had an oily flavor and was overall unbalanced. From the above, it was clear that the composition of the present invention has effects not seen with alcohol or onion extract, and imparts a pleasant flavor when added to foods.

[0030] <Effect of adding to cheese sauce> Cheese sauces were prepared according to the compositions in Table 2, and a sensory evaluation was carried out by a panel of four people. The natural cheeses contained in the cheese sauces included Gouda cheese and Mozzarella cheese. As a result, the sample of Example 2 had a gorgeous onion aroma and a deep and complex flavor. In addition, the milky and cheesy flavors were enhanced, especially the fresh cheese flavor at the beginning, and the overall milky flavor was sustained. On the other hand, the sample of Comparative Example 6 had a bitter and astringent taste derived from the onion extract and did not show any enhancement of the milky taste compared to the control. The sample of Comparative Example 7 had a bitter and astringent taste and the milky taste was at the same level as the control. The sample of Comparative Example 8 had a slight oily taste and did not show any enhancement of the milky taste.

[0031] [Table 2]

[0032] Furthermore, a nine-person panel conducted a sensory evaluation using a seven-point scale. The evaluation items were "aroma development," "aroma persistence," "strength of dairy flavor," and "cheese flavor," and the results were subjected to a significance test (Wilcoxon rank sum test). <Evaluation scale> 1 point: Very weak compared to Comparative Example 5 2 points: slightly weaker than Comparative Example 5 3 points: Slightly weaker than Comparative Example 5 4 points: Equivalent to Comparative Example 5 5 points: Slightly stronger than Comparative Example 5 6 points: Slightly stronger than Comparative Example 5 7 points: Very strong compared to Comparative Example 5 The results were: "Aroma release" 5.6±0.8 (p<0.01), "Aroma persistence" 5.7±0.8 (p<0.01), "Strength of milk flavor" 4.9±0.7 (p<0.01), and "Cheese flavor" 5.2±0.4 (p<0.01), with significant effects observed in all categories, indicating that the milky flavor could be enhanced.

[0033] The above results demonstrate that adding the composition of the present invention to food can enhance the milky flavor, such as the milky or cheesy flavor, of the food or beverage. It was also demonstrated that the effect of enhancing the milky flavor of the food or beverage persists over time. The above results demonstrate that the composition of the present invention can enhance the milky flavor of the food or beverage.

Claims

1. A milk-enhancing composition comprising 2-(methylthio)ethanol, 3,4-dimethylthiophene and an onion extract.

2. 2. The composition according to claim 1, wherein 5 mL of the composition, which has been adjusted to a Brix value of 3 to 20% by weight, is placed in a vial, 2 g of NaCl and 100 μL of 98 ppm cyclohexanol are added, and the headspace is analyzed using a solid-phase microextraction-gas chromatography mass spectrometer. When the peak area value of cyclohexanol is taken as 1, the peak area value of 2-(methylthio)ethanol contained in the composition is 0.05 to 7, and the peak area value of 3,4-dimethylthiophene is 3.6 to 10.

3. The composition of claim 1 or 2, further comprising ethanol.

4. The composition of claim 1 or 2, further comprising 2-phenylethyl acetate.

5. The composition of claim 3 further comprising 2-phenylethyl acetate.

6. A method for improving the flavor of food or drink, which comprises adding the composition according to claim 1 or 2.

7. 7. The method for improving the flavor of a food or drink according to claim 6, wherein the method for improving the flavor of the food or drink is to enhance the milky flavor.

8. A method for producing a food or drink having an improved flavor, comprising the step of adding the composition according to claim 1 or 2.

9. A food or drink comprising the composition according to claim 1 or 2.

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