Milky feel imparting composition

Abstract

To provide a novel milk feeling imparting composition, a method of imparting a milk feeling effect of a perfume imparting composition, and a milk feeling imparting method of food and drink.SOLUTION: A milk feeling imparting composition contains 2,6-dodecadienal as an active ingredient. The milky feeling imparting composition further exerts a taste-masking effect. A method for imparting a milk feeling effect to a flavor-imparting composition, comprises the step of adding the milk feeling imparting composition to the flavor-imparting composition. A method for imparting a milk feeling to food and drink comprises the step of adding the composition for imparting milk feeling to food and drink. A method of imparting a novel milk feeling imparting composition, and a milk feeling effect of the flavor imparting composition can be provided.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for imparting a milky feel to foods and beverages. [Background technology]

[0002] 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 have been imparted with these flavors have also been widely developed. However, high-quality butter, cheese, etc. cannot be used in large quantities to impart the flavor of dairy products due to the high cost involved, and even if they are added to processed foods, the flavor is reduced or lost during the manufacturing process, so that consumers have surprisingly few opportunities to enjoy the mellow, rich flavor and full-bodied taste that dairy products inherently possess.

[0003] As examples of imparting or improving the flavor of dairy products, Patent Document 1 describes that by adding 12-methyltridecanal at a concentration of 1 ppt to 100 ppm to dairy products such as butter, cheese, and milk, it is possible to enhance the milky feel, body, richness, etc. Patent Document 2 describes that by adding (E)-6-nonenal at a concentration of 0.05 ppt to 2 ppb to milk, dairy products, foods and drinks containing milk or dairy products, or dairy product substitutes, it is possible to impart or improve the rich richness and milky feel specific to milk. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-158210 A [Patent Document 2] JP 2017-18025 A Summary of the Invention [Problem to be solved by the invention]

[0005] In order to fully respond to the demand for improving the flavor of diversifying foods and beverages, it is desired to develop new flavor imparting or improving agents other than the flavor imparting or improving agents for dairy products that have been proposed so far. 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.

[0006] In view of the above, an object of the present invention is to provide a novel composition for imparting a milky feel, a method for imparting a milky feel effect to a flavor imparting composition, and a method for imparting a milky feel to foods and beverages. [Means for solving the problem]

[0007] Means for Solving the Problems The present inventors conducted intensive research to solve the above problems and discovered that a specific alkadienal has an excellent effect of imparting a milky feel to foods and beverages, thereby completing the invention of the present application.

[0008] Thus, a brief outline of representative inventions among those disclosed in this application is as follows.

[0009] [1] A milky feeling composition containing 2,6-dodecadienal as an active ingredient. [2] The milky taste imparting composition according to [1], further exerting a taste masking effect. [3] A method for imparting a milky feel to a flavor-imparting composition, comprising a step of adding the milky feel-imparting composition described in [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 described in [1] or [2] to the food or beverage. Effect of the Invention

[0010] According to the present invention, it is possible to provide a novel composition for imparting a milky feel, a method for imparting a milky feel effect to a flavor imparting composition, and a method for imparting a milky feel to foods and beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] An embodiment of the present invention will be described in detail below. 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 smell and / or taste. In this specification, the term "milk feeling" means a good flavor that evokes elements such as 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 oily smell (which is perceived as a deterioration smell 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 (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 (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 called texture), and stimulating sensations such as carbonation and spiciness, as a result of imparting a milky feel. In this specification, the flavor of food and beverages is sometimes referred to as flavor. In addition, in this specification, "adding" includes at least one of simply adding to a certain object by spraying, dripping, etc., and mixing with a certain object.

[0012] (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).

[0013] Because 2,6-dodecadienal has two double bonds in the molecule, there are 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.

[0014] According to JP2019-501121A, the compound in question, (2E,6Z)-2,6-dodecadienal, is described as being used in chicken flavor preparations, but it has never been known as a compound that can be used in a milk flavor-imparting composition.

[0015] In this regard, the present inventors have conducted intensive research and found that the present compound is an active ingredient of a milky feel imparting composition for food and beverages. 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, it has been found that in certain foods and beverages such as low-fat milk and soy milk, the present milky feel imparting composition can be added to mask the green flavor and / or powdery and watery taste derived from the food and beverage. Therefore, the present milky feel imparting composition can also be used as a taste masking composition.

[0016] Furthermore, according to the inventors' research, it was found that dienals having a different number of carbon atoms from 2,6-dodecadienal, and dodecadienals having a different position of the double bond from 2,6-dodecadienal not only do not have 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.

[0017] The subject compound may be derived from a natural product or may be synthesized, and may be obtained by any method that can be performed by a person skilled in the art. The subject compound obtained may be further purified, if necessary, by means of column chromatography or reduced pressure distillation.

[0018] 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 arbitrarily determined 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 thereto.

[0019] The subject to which the present milky texture-imparting composition is added includes a flavor-imparting composition (including a flavor composition) and food and drink. The details of each of the subjects to which the composition is added will be described later.

[0020] The milky texture-imparting composition of the present invention may be added to foods and beverages by itself, or may be added to foods and 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").

[0021] (Method for 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."

[0022] 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 arbitrarily set according to the type and form of the flavor imparting composition to be added. Specific examples of the concentration are as explained in the above section on "milky sensation imparting composition."

[0023] In this method, the method of adding the present milky texture imparting composition to the flavor imparting composition is not particularly limited, and the time (timing) of adding the present milky texture imparting composition to the flavor imparting composition is also not particularly limited.

[0024] (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.

[0025] The milky texture imparting composition of the present invention can be added to a flavor imparting composition to impart a milky texture effect. That is, a flavor imparting composition to which the milky texture imparting composition of the present invention has been added can be used as a flavor imparting composition having a milky texture imparting effect.

[0026] In addition, by constituting the present milky feel-imparting composition with the present compound and a compound capable of imparting a flavor (e.g., a fragrance compound), the present milky feel-imparting composition can also be used as a flavor-imparting composition having a milky feel-imparting effect.

[0027] A specific example of the flavor composition, which is one embodiment of the flavor-imparting composition, is a flavor composition for food and beverages (also referred to as a flavor composition). Examples of the articles to which the flavor-imparting composition is added include foods and beverages, as described above.

[0028] The flavoring composition may contain the following compounds or ingredients. Examples of such compounds or ingredients include various kinds of flavor compounds or flavor 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 Flavor 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 updated December 20, 2016, edited by the Synthetic Flavors Editorial Committee, Chemical Daily Co., Ltd.).

[0029] 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.

[0030] Examples of the alcohol compound 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.

[0031] Examples of the aldehyde compound 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.

[0032] 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 degradation products such as α-ionone, β-ionone, and β-damascenone; and aromatic ketones such as raspberry ketone.

[0033] Examples of the furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, theaspirane, estragole, eugenol, and 1,8-cineole.

[0034] Examples of the ester compound 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.

[0035] Examples of the lactone compound 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.

[0036] Examples of 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.

[0037] Examples of the nitrogen-containing compound include indole, skatole, pyridine, alkyl-substituted pyrazine, methyl anthranilate, and trimethylpyrazine.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] The form of the fragrance composition is not particularly limited, and examples thereof 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 present 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).

[0042] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol, and dipropylene glycol. Among these, ethanol or glycerin is 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 (e.g., 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.

[0043] 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 with 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, processed 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 casein saponin, or sodium caseinate, using a homomixer, colloid mill, rotating disk homogenizer, high pressure homogenizer, etc. The amount of these emulsifiers used is not strictly limited and can be changed 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, in order to stabilize the emulsified state, 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 addition to water.

[0044] The emulsion thus obtained can be dried to produce a powder formulation, if desired. When producing the powder, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amount of these to be used can be appropriately selected depending on the desired properties of the powder formulation.

[0045] In addition to the above, the present fragrance composition may contain, if necessary, ingredients that are commonly used in fragrance compositions, such as 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.

[0046] (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.

[0047] By adding an effective amount of the milky texture imparting composition of the present invention to a food or drink, a milky texture can be imparted to the food or drink to which it is added.

[0048] In this method, the amount of the milky texture-imparting composition to be added to the food or beverage to which it is to be added need only be an effective amount that imparts a milky texture by the compound contained as an active ingredient, and can be set arbitrarily depending on the type and form of the food or beverage to which it is to be added.

[0049] 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 give a milky feel, and 3 to 150 ppb to give 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 the lower limit and upper limit, but is not limited thereto.

[0050] Furthermore, when the compound is added to food (excluding beverages), a preferred concentration of the compound of the present invention is in 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.

[0051] In this method, the method for adding the present milky texture imparting composition to a food or drink is not particularly limited, and the time (timing) for adding the present milky texture imparting composition to a food or drink is also not particularly limited.

[0052] (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.

[0053] By adding an effective amount of the milk texture-imparting composition to specific foods and beverages such as low-fat milk and soy milk, the green flavor and / or powdery or watery flavor (hereinafter referred to as "taste") inherent in the foods and beverages to which it is added can be masked.

[0054] In this method, the amount of the milky taste-imparting composition to be added to the food or beverage to which it is to be added need only be an effective amount in which the compound contained as an active ingredient masks the taste inherent in the food or beverage to which it is to be added, and can be set arbitrarily depending on the type and form of the food or beverage to which it is to be added.

[0055] As a preferred concentration of the compound of the present invention, when the compound is added to a beverage (low-fat milk or soy milk), the taste can be masked within a range of at least 5 to 150 ppb based on the total mass of the beverage, and the taste can be masked better within a 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 thereto.

[0056] In this method, the method for adding the present milky texture imparting composition to a food or drink is not particularly limited, and the time (timing) for adding the present milky texture imparting composition to a food or drink is also not particularly limited.

[0057] (Food and beverages) The foods and beverages to which the present milky texture imparting composition can be added will be described below.

[0058] 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 gherkin, marjoram, rosemary, laurel, garlic, and wasabi; nut flavors such as almond, cashew nut, and walnut; 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; 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. In other words, the food or beverage may be one that gives the impression of only one of the above flavors, or two or more flavors, and the multiple flavors may be the same or different; for example, an example of the former is a food or beverage that gives the impression of multiple fruit flavors such as banana, peach and apple flavors (so-called mixed fruit flavor), and an example of the latter is one that gives the impression of citrus flavors such as lemon and a milk flavor (such as a citrus-flavored lactic acid bacteria drink), or one that gives the impression of mint flavor, citrus flavor and cola flavor (such as a mint or lemon-flavored cola drink).

[0059] 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, and other sweets; bread, udon, ramen, Chinese noodles, sushi, gomoku rice, fried rice, pilaf, gyoza skins, and shumai. Breads such as skins, okonomiyaki, and takoyaki, noodles, rice dishes, and other grains; pickles such as pickled plums, umeboshi plums, fukujinzuke pickles, bettarazuke pickles, senmaizuke pickles, scallions, miso pickles, takuan pickles, and the bases for these pickles; fish such as mackerel, sardines, pacific saury, salmon, tuna, bonito, whale, flounder, sand lance, and sweetfish; squids such as pacific flying squid, spear squid, crested squid, and firefly squid; octopus such as common octopus and Japanese octopus; shrimps such as kuruma prawns, button shrimp, spiny lobster, and black tiger prawns; crabs such as king crab, snow crab, blue crab, and hairy crab; and clams. Seafood such as clams, scallops, oysters, mussels, and other shellfish; processed seafood foods and beverages such as canned goods, boiled fish, tsukudani, surimi, fish paste products (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fries, and tempura; livestock meat such as chicken, pork, beef, lamb, and horse meat; processed foods and beverages using livestock meat such as curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburger steak, dumplings, kamameshi seasoning, soups (corn soup, tomato soup, consomme soup, etc.), meatballs, braised pork, and canned meat; table salt, seasoning salt, soy sauce, powdered soy sauce, miso, Powdered miso, moromi, hishio, furikake, ochazuke seasoning, margarine, mayonnaise, dressing, vinegar, sanbai-zu, powdered sushi vinegar, Chinese seasoning, tempura sauce, noodle sauce (kelp stock or bonito stock, etc.), sauce (medium-thick sauce, tomato sauce, etc.), ketchup, yakiniku sauce, curry roux, stew seasoning, soup seasoning, dashi seasoning (kelp stock or bonito stock, etc.), compound seasoning, new mirin, fried chicken powder, takoyaki powder, and other mixed powders, 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; stewed vegetables, Chikuzenni, oden, hotpots, and other stewed dishes; take-out bento ingredients and side dishes; fruit juice drinks and soft drinks containing fruit juice, fruit pulp drinks, and fruit drinks containing fruit pieces, such as apples, grapes, and citrus fruits (grapefruit, oranges, lemons, etc.); vegetables such as tomatoes, bell peppers, celery, gourds, bitter melon, carrots, potatoes, asparagus, bracken, and fern, as well as vegetable-based drinks containing these vegetables, vegetable soups, and other vegetable-containing foods and beverages; coffee, cocoa, green tea, black tea, oolong tea, soft drinks, cola drinks, carbonated drinks (ciders with various flavors such as citrus flavors), and lactic acid bacteria drinks; herbal medicines, Examples of such beverages include beverages containing herbs; functional beverages such as cola beverages, fruit juice beverages, dairy beverages, non-alcoholic beers and beer-flavored beverages such as so-called "third beers" that use less malt than beer, sports drinks, honey beverages, vitamin supplement beverages, mineral supplement beverages, nutritional drinks, nutritious drinks, and lactic acid bacteria beverages; non-alcoholic beverages such as alcohol-flavored beverages with the flavors of various types of alcohol (beer, plum wine, chuhai, etc.); wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, happoshu, fruit wine, yakumishu, and other brewed alcoholic beverages (sparkling) or liqueurs (sparkling), or alcoholic beverages containing these;

[0060] As described above, the foods and beverages to which the milky texture-imparting composition of the present invention can be added are not particularly limited, but in that a significant milky texture-imparting effect is obtained, 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 green tea, coffee with soy milk, black tea with soy milk, matcha green tea with soy milk, yogurt drink, yogurt, ice cream, cream sauce, cheese, butter, cheese sauce, etc. are preferred. EXAMPLES

[0061] The present invention will be described in more detail below with reference to examples. Note that the present invention is not limited to these. Note that in the following examples, (2E,6Z)-2,6-dodecadienal is used as an example for description, but the present inventors have confirmed that under the same conditions, (2E,6E)-2,6-dodecadienal, (2Z,6E)-2,6-dodecadienal, and (2Z,6Z)-2,6-dodecadienal can all obtain the same effect at the same concentration.

[0062] [Example 1] Effect of adding 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 at a ratio of 40:60. To this diluted milk, a commercially available product of (2E,6Z)-2,6-dodecadienal (hereinafter simply referred to as "2,6-dodecadienal") was diluted with ethanol as necessary, and added as the present milk sensation imparting composition so that the concentration of 2,6-dodecadienal in the diluted milk was the concentration shown in Table 1, thereby preparing the milk beverages of the present invention products 1-1 to 1-13.

[0063] On the other hand, to the diluted milk, 2,4-decadienal or 2,4-dodecadienal commercially available products were diluted with ethanol as necessary as a comparison target for 2,6-dodecadienal, and the concentration of 2,4-decadienal or 2,4-dodecadienal in the diluted milk was added to 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 the control product 1, and by averaging the scores given by the panelists for the milky feel according to the following criteria.

[0064] <Evaluation criteria for breast feel> Significantly increased compared to control 1: 5 points Significant increase compared to control 1: 4 points Somewhat increased compared to control 1: 3 points Slightly increased compared to control 1: 2 points Equivalent to or decreased compared to Control 1: 1 point

[0065] The sensory evaluation results of Products 1-1 to 1-13 of the present invention and 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.

[0066] <Criteria for judging breast feel> Average score less than 2 or strong compound flavor: × Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △ Average score is between 3 and 4: Yes Average score 4 or above: ◎

[0067] 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.

[0068] [Table 1]

[0069] As shown in Table 1, it was confirmed that milk beverages to which 2,6-dodecadienal was added had enhanced milk fat content, as well as an enhanced milk aroma, thickness, and richness, resulting in an enhanced milky feel.

[0070] On the other hand, as shown in Table 1, it was confirmed that the milky feeling was not enhanced by compounds having different carbon numbers or double bond positions from 2,6-dodecadienal, i.e., 2,4-decadienal and 2,4-dodecadienal. The above results demonstrated the usefulness of a milky feeling imparting composition containing 2,6-dodecadienal as an active ingredient.

[0071] [Example 2] Effect of adding to food and beverages (low-fat milk) A commercially available low-fat milk (milk fat content 1.8%, non-fat milk solids content 9.4%) was diluted with ethanol as necessary to prepare the present milky texture imparting composition, and the milk beverages of the present invention 2-1 to 2-4 were prepared by adding the 2,6-dodecadienal in the low-fat milk to the concentrations shown in Table 2. The obtained milk beverages of the present invention 2-1 to 2-4 were then 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 present invention products 2-1 to 2-4 with the above-mentioned commercially available low-fat milk to which 2,6-dodecadienal was not added as control product 2, and by averaging the scores given by the panelists for the milky texture according to the following criteria.

[0072] <Evaluation criteria for breast feel> Significantly increased compared to control 2: 5 points Significant increase compared to control 2: 4 points Somewhat increased compared to control 2: 3 points Slightly increased compared to control 2: 2 points Equivalent to or decreased compared to Control 2: 1 point

[0073] The sensory evaluation of the present invention products 2-1 to 2-4 conducted based on the above was conducted in accordance with the following criteria, and each product was 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.

[0074] <Criteria for judging breast feel> Average score less than 2 or strong compound flavor: × Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △ Average score is between 3 and 4: Yes Average score 4 or above: ◎

[0075] Table 2 shows the results of the sensory evaluation of the milk beverages of the present inventions 2-1 to 2-4.

[0076] [Table 2]

[0077] 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.

[0078] [Example 3] Effect of adding to food and drink (soy milk) A 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 commercially available 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 present invention products 3-1 to 3-8 with the commercially available unadjusted soy milk to which 2,6-dodecadienal was not added as control product 3, and by averaging the scores given by the panelists for the milky texture according to the following criteria.

[0079] <Evaluation criteria for breast feel> Significantly increased compared to control 3: 5 points Significant increase compared to control 3: 4 points Somewhat increased compared to control 3: 3 points Slightly increased compared to control 3: 2 points Equivalent to or decreased compared to Control 3: 1 point

[0080] The sensory evaluation results of the present invention products 3-1 to 3-8 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.

[0081] <Criteria for judging breast feel> Average score less than 2 or strong compound flavor: × Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △ Average score is between 3 and 4: Yes Average score 4 or above: ◎

[0082] Table 3 shows the results of the sensory evaluation of the soy milk beverages of the present inventions 3-1 to 3-8.

[0083] [Table 3]

[0084] As shown in Table 3, it was confirmed that the soy milk beverage to which 2,6-dodecadienal was added had a milky fat feel, thickness, and milky aroma imparted or enhanced, and as a result, a milky feel was imparted or enhanced. Also, as shown in Table 3, the soy milk beverage to which 2,6-dodecadienal was added had the powdery taste and green flavor derived from soy 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 soy milk.

[0085] [Example 4] Effect of adding 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, and the milky coffee beverages of the present invention 4-1 to 4-4 were prepared by adding the 2,6-dodecadienal in the milky coffee to the concentrations shown in Table 4. The milky coffee beverages of the present invention 4-1 to 4-4 were then subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience) for the obtained milky coffee beverages of the present invention 4-1 to 4-4. The sensory evaluation was performed by having the panelists comment on the difference in flavor and aroma between the above-mentioned commercially available milky coffee to which 2,6-dodecadienal was not added as control product 4, and by averaging the scores given by the panelists for the milky feel according to the following criteria.

[0086] <Evaluation criteria for breast feel> Significantly increased compared to control 4: 5 points Significant increase compared to control 4: 4 points Somewhat increased compared to control 4: 3 points Slightly increased compared to control 4: 2 points Equivalent to or decreased compared to Control 4: 1 point

[0087] The sensory evaluation results of the present invention products 4-1 to 4-4 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.

[0088] <Criteria for judging breast feel> Average score less than 2 or strong compound flavor: × Average score is between 2 and 3 points or the flavor of the compound is slightly noticeable: △ Average score is between 3 and 4: Yes Average score 4 or above: ◎

[0089] Table 4 shows the results of the sensory evaluation of the milk-added coffee beverages of the present inventions 4-1 to 4-4.

[0090] [Table 4]

[0091] 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, as well as a milky feel.

[0092] [Example 5] Effect of adding to food and drink (cheese sauce) A commercially available 2,6-dodecadienal was diluted with ethanol as necessary to prepare the milky texture-imparting composition, and added to commercially available cheese sauce so that the concentration of 2,6-dodecadienal in the cheese sauce was the concentration shown in Table 5, to prepare the cheese sauces of the present invention, Products 5-1 to 5-3.

[0093] The cheese sauces of the present invention 5-1 to 5-3 obtained 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 5-1 to 5-3 and the control product 5, which was the above cheese sauce to which 2,6-dodecadienal was not added.

[0094] The results of the sensory evaluation are shown in Table 5.

[0095] [Table 5]

[0096] 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

1. A milky feeling imparting composition containing 2,6-dodecadienal as an active ingredient.

2. The milky taste imparting composition according to claim 1, further exerting a taste masking effect.

3. 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.

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 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.

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