Aroma expression pattern modifiers

Abstract

To provide a modification agent for modifying an aroma expression pattern of a flavor component.SOLUTION: A modification agent for an aroma expression pattern contains a low-molecule ghatti gum. In the modification agent, the low-molecule ghatti gum has a weight average molecular weight of 0.015×106-1.10×106. There is also provided a flavor composition that contains a low-molecule ghatti gum in an amount effective in modifying an aroma expression pattern, and a flavor component, the low-molecule ghatti gum having a weight average molecular weight of 0.015×106-1.10×106.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an agent for modifying an aroma expression pattern, and a method for producing a food or drink using the same. [Background technology]

[0002] Various flavoring ingredients are prepared in various formulations and used for the purpose of imparting flavor to foods, beverages, etc. Most of the flavoring ingredients are oil-soluble ingredients, and in order to apply them to foods and beverages, it is necessary to prepare the oil-soluble flavoring ingredients into water-soluble formulations.

[0003] Representative water-soluble formulations containing fragrance components are water-soluble fragrances (also known as essence fragrances) and emulsified fragrances, and it is known that the characteristics of the flavor expression pattern, such as the timing at which the fragrance emerges over time (top note, middle note, last note), are characterized depending on the formulation (Non-Patent Document 1).

[0004] For example, water-soluble fragrances tend to have a strong top note flavor, while the middle and last notes tend to have a weaker flavor.

[0005] Furthermore, for example, with emulsified flavors, the flavor expression of the top note tends to be weak, and the flavor expression from the middle note to the last note tends to be stronger.

[0006] Flavored foods and beverages are required to have a taste that combines aroma and taste, but depending on the flavor formulation used, the top note may be too strong, resulting in a "flavor floating" feeling, or the flavor may not develop until it is too late, giving an unpleasant feeling. [Prior art documents] [Non-patent literature]

[0007] [Non-Patent Document 1] Takahiro Sakai et al., "Visualization of Flavor Expression of Emulsified Flavorings," 27th Research Presentation of the Japan Soft Drink Research Association, 2017 Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, there are cases where it is required to modify the flavor expression pattern to match the taste of food or beverage, but the technology for modifying the flavor expression pattern by blending ingredients has not yet been fully developed.

[0009] Therefore, an object of the present invention is to provide a new means for modifying the flavor expression pattern of a flavor component by blending a food additive. [Means for solving the problem]

[0010] As a result of intensive research to solve the above problems, the inventors surprisingly found that low molecular weight gum ghatti has the function of modifying the flavor expression pattern of flavor components, and thus completed the present invention.

[0011] The present invention includes the following aspects.

[0012] [1] A flavor expression pattern modifier containing low molecular weight gum ghatti.

[0013] [2] The weight average molecular weight of the low molecular weight gum ghatti is 0.015×10 6 ~1.10×10 6 The modifying agent according to [1],

[0014] [3] The modifying agent according to [1] or [2], wherein the content of the low molecular weight gum ghatti is 0.5 to 20 mass%.

[0015] [4] The modifying agent according to any one of [1] to [3], for use together with a fragrance component.

[0016] [5] The modifying agent according to [4], wherein the flavor component is used in an amount of 0.2 to 199.6 parts by mass per part by mass of the low molecular weight gum ghatti.

[0017] [6] The modifying agent according to any one of [1] to [5], wherein the modification enhances a top note and / or a middle note.

[0018] [7] The modifying agent according to any one of [1] to [6], which is intended to impart depth or fullness to the flavor of a food or drink, or to mask an unpleasant flavor of a food or drink.

[0019] [8] The present invention comprises a low molecular weight gum ghatti and a flavor component in an amount effective for modifying a flavor expression pattern, The weight average molecular weight of the low molecular weight gum ghatti is 0.015×10 6 ~1.10×10 6 The fragrance composition according to claim 1, wherein

[0020] [9] A method for enhancing the top note and / or middle note of a food or beverage, for imparting depth or fullness to the flavor of the food or beverage, or for masking an unpleasant flavor of the food or beverage, comprising applying the modifying agent according to any one of [1] to [7] or the flavor composition according to [8] to the food or beverage.

[0021]

[10] A method for producing a food or drink having enhanced top notes and / or middle notes, a food or drink having a rich or full flavor, or a food or drink having an unpleasant flavor masked, comprising applying the modifying agent according to any one of [1] to [7], or the flavor composition according to [8] to a food or drink. Effect of the Invention

[0022] By applying low molecular weight gum ghatti to flavor components, it is possible to modify the flavor expression pattern of the flavor components. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] [Flavor expression pattern modifiers] The flavor expression pattern modifier of the present invention contains low molecular weight gum ghatti.

[0024] (Low molecular weight gum ghatti) Gum ghatti is a polysaccharide derived from the sap (secretory fluid) of the Combretaceae family, Anogeissus Latifolia, and is known as a thickening stabilizer (food additive). The gum ghatti used in the present invention is commercially available, and an example of such is "Gum Ghatti RD" by San-Ei Gen F.F.I. Co., Ltd.

[0025] In this specification, low molecular weight gum ghatti refers to gum ghatti that has been reduced in molecular weight by a known method.

[0026] The weight average molecular weight of the low molecular weight gum ghatti is not limited, but is, for example, 0.015 × 10 6 ~1.10×10 6 and preferably 0.015×10 6 ~0.90×10 6 and more preferably 0.015×10 6 ~0.60×10 6 and more preferably 0.020×10 6 ~0.50×10 6 and even more preferably 0.030×10 6 ~0.40×10 6 and particularly preferably 0.030×10 6 ~0.30×10 6 and more particularly preferably 0.040×10 6 ~0.30×10 6 It is.

[0027] The molecular weight and molecular weight distribution of gum ghatti are measured by the following method. [Method of measuring molecular weight and molecular weight distribution] The molecular weight and molecular weight distribution are measured by GPC analysis under the following conditions. Detector: RI Mobile phase: 100mM K2SO4 Flow rate: 1.0ml / min Temperature: 40℃ Column: TSKgel GMPWXL 30cm (Guard PWXL) Injection: 100μl Pullulan Standard: Shodex STANDARD P-82

[0028] The low molecular weight gum ghatti of the present invention can be produced, for example, by the production method described below or a method similar thereto. The production method of low molecular weight gum ghatti of the present invention includes a step of subjecting the raw material ghatti gum to a low molecular weight treatment. Commercially available gum ghatti can be used as the raw material ghatti gum. The weight-average molecular weight of gum ghatti available on the market is usually 1.1×10 6 ~2×10 6 The raw material ghatti gum is not particularly limited as long as gum ghatti having the desired molecular weight can be produced, and it may originally contain a part of gum ghatti having a low molecular weight. The method of the molecular weight reduction treatment in the production method is not particularly limited, but suitable examples include molecular weight reduction treatment methods in the presence of water, such as one or more treatment methods selected from the group consisting of thermal decomposition treatment, acid decomposition treatment, and enzymatic decomposition treatment.

[0029] The thermal decomposition treatment may be carried out under conditions appropriately selected based on common technical knowledge so that gum ghatti having a desired weight average molecular weight can be obtained. Generally, higher processing temperatures result in gum ghatti with a lower weight average molecular weight. Specifically, the treatment temperature of the thermal decomposition treatment can be, for example, within the range of 60 to 200°C, and preferably within the range of 80 to 200°C. Generally, a longer treatment time results in gum ghatti with a lower weight average molecular weight. Specifically, the processing time of the thermal decomposition treatment can be within a range of, for example, 30 seconds to 8 hours. The processing time can be appropriately selected depending on the processing temperature of the thermal decomposition treatment. For example, when the processing temperature is high, the processing time can be appropriately selected to be shorter. The thermal decomposition treatment can be suitably carried out, for example, under pH conditions of pH 5 or less.

[0030] Examples of acids used in the acidolysis process include citric acid (which includes anhydrous citric acid), phosphoric acid, phytic acid, malic acid, tartaric acid, hydrochloric acid, acetic acid, lactic acid, and ascorbic acid. The acids can be used alone or in combination of two or more. Generally, higher processing temperatures result in gum ghatti with a lower weight average molecular weight. The treatment temperature for the acid decomposition treatment can be within the range of 60 to 200°C, for example. Generally, a longer treatment time results in gum ghatti with a lower weight average molecular weight. The treatment time for the acid decomposition treatment can be within the range of 30 seconds to 8 hours, for example. The acid decomposition treatment can be suitably carried out, for example, under conditions of pH 4 or less.

[0031] Examples of enzymes used in the enzymatic hydrolysis treatment include cellulase; mannanase; pectinase; sucrase; hemicellulase; cellulosin AC40, cellulosin HC100, cellulosin TP25, and cellulosin GM5 (manufactured by HI Corporation); Sumiteam PX and Sumiteam AG2-L (manufactured by Shin Nippon Chemical Industry Co., Ltd.); Maceroteam A (manufactured by Yakult Pharmaceutical Co., Ltd.); and macerating enzyme Y (manufactured by Yakult Pharmaceutical Co., Ltd.). The enzymes can be used alone or in combination of two or more. The conditions for the enzyme treatment (e.g., temperature, time, pH, and additives) can be appropriately selected depending on the enzyme used.

[0032] The content of low molecular weight gum ghatti is not particularly limited, but is, for example, 0.5% by mass or more, preferably 0.8% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, and even more preferably 2% by mass or more. The upper limit of the content of low molecular weight gum ghatti is, for example, 20% by mass or less, preferably 15% by mass or less, more preferably 14% by mass or less, even more preferably 13% by mass or less, even more preferably 12% by mass or less, particularly preferably 11% by mass or less, especially more preferably 10.5% by mass or less, and most preferably 10% by mass or less. The content of low molecular weight gum ghatti can be, for example, 0.5 to 20 mass%, 0.5 to 15 mass%, 0.5 to 13 mass%, or 0.8 to 20 mass%, and is preferably within the range of 0.8 to 18 mass%, more preferably 1 to 15 mass%, even more preferably 1 to 14 mass%, even more preferably 1.5 to 13 mass%, particularly preferably 1.5 to 12 mass%, particularly preferably 1.5 to 11 mass%, and most preferably 2 to 10 mass%.

[0033] (Fragrance ingredient) The flavor expression pattern modifier of the present invention is preferably used together with a flavor ingredient.

[0034] With the above-mentioned configuration, by formulating a composition containing low molecular weight gum ghatti and a flavor component, it is possible to modify the flavor expression pattern characterized by the formulation form.

[0035] In this specification, the flavor component is not particularly limited as long as it is capable of forming a fragrance or taste, and may be various synthetic flavors, natural essential oils, synthetic essential oils, citrus oils, animal flavors, and other components that are usually used in preparing flavor compositions.

[0036] The flavoring ingredients include spice extracts, flavoring ingredients in spices, and flavoring ingredients resulting from synthetic products of flavoring ingredients, i.e., spices themselves, including spices and herbs, spice extracts, flavoring ingredients in spices, and synthetic products of flavoring ingredients.

[0037] The spices are aromatic barks, roots, rhizomes, buds, seeds, fruits, or pericarp derived from various plants used in relatively small amounts in foods for flavoring purposes. The spices are not limited as long as they are edible. Specific examples of the spices include, but are not limited to, hemp seeds, asafoetida roots, asafoetida rhizomes, ajowan seeds, anise seeds, fennel seeds, turmeric roots, turmeric rhizomes, allspice fruits, immature allspice fruits, orange peel, zedoary roots, zedoary rhizomes, pepper peel, pepper fruits, immature pepper fruits, cassia bark, kaffir lime fruits, immature kaffir lime fruits, galangal roots, galangal rhizomes, cardamom seeds, cardamom fruits, immature cardamom fruits, licorice roots, licorice rhizomes, caraway seeds, gardenia fruits, cumin seeds, clove buds, poppy seeds, caper buds, pepper (including black pepper) fruits, pepper (including black pepper) fruits, Examples of such ingredients include immature fruits, sesame seeds, coriander seeds, saffron pistils, Japanese pepper fruit, immature Japanese pepper fruit, shiso seeds, cinnamon bark, juniper berry fruit, ginger, star anise fruit, immature star anise fruit, horseradish, celery seeds, tamarind fruit, dill seeds, chili peppers, nutmeg seed kernels, nutmeg seed coats (mace), nigella seeds, garlic, basil seeds, parsley seeds, vanilla fruit, immature vanilla fruit, paprika, paradise grain seeds, rose fruit (rose hips), fenugreek seeds, pink pepper fruit, mustard seeds, mandarin orange peel, yuzu peel, lemon peel, long pepper fruit, immature long pepper fruit, and wasabi rhizomes.

[0038] The herbs mentioned above are composed of the leaves, stems, roots, and flowers of various mainly herbaceous plants that are used in relatively small amounts as seasonings for the purpose of flavoring food, and are used raw or dried. Herbs are not limited as long as they are edible, but specific examples include anise leaves, anise stems, angelica, fennel leaves, fennel stems, shallots, oregano, kaffir lime leaves, chamomile, curry plant, curry leaves, catnip, caraway leaves, caraway stems, watercress, coriander leaves, coriander stems, sassafras, savory, salad burnet, pepper flowers, pepper leaves, shiso leaves, shiso flower spikes, jasmine, stevia, spearmint, sage, celery leaves, celery stems, scented geranium, sorrel, thyme, knotweed, onion, tarragon, daphne, dandelion ... Examples of such herbs include ndirion, chives (including asatsuki), chervil, dill leaves, dill stalks, houttuynia cordata, nasturtium, wormwood, chives, hibiscus, basil leaves, basil stalks, parsley leaves, parsley stalks, peppermint, rose flowers, hyssop, peppermint, bergamot, horsemint, borage, marsh, mustard leaves, mustard stalks, marjoram, ginger, yarrow, eucalyptus, mugwort, lavender, linden, arugula, rhubarb, lemongrass, lemon balm, lemon verbena, rosemary, laurel, wasabi leaves, and wasabi leaf stalks.

[0039] The flavoring ingredient is not limited to the above-mentioned ingredients as long as it is edible.Specific examples of the flavoring ingredient include butter flavoring, coffee flavoring, amide-based spicy substances such as α-sanshool, β-sanshool, sanshoamide, and spilanthol, capsaicins such as capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin, and vanillylpelargoamide, piperines such as piperine, isopiperine, isochavicin, chavicin, piperanine, and piperidine, zingerone, and shogaol. gingerols such as gingerol, gingerol, etc.; isothiocyanates such as allyl isothiocyanate, β-phenethyl isothiocyanate, 6-methylthiohexyl isothiocyanate, ω-pentenyl isothiocyanate, p-hydroxybenzyl isothiocyanate, 4-methylthiobutenyl isothiocyanate, butyl isothiocyanate, etc.; polygodials such as (-)-polygodial, etc.; wasabi flavorings (allyl isothiocyanate), etc.

[0040] Further, as fragrance components, there are alkanoic acid vanillylamides (alkanoic acid having 7 to 12 carbon atoms) such as nonylic acid vanillylamide, vanillin alkylene glycol acetals (alkylene having 3 to 6 carbon atoms) such as vanillin propylene glycol acetal, ethyl vanillin alkylene glycol acetal (alkylene having 3 to 6 carbon atoms), 3-L-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-L-menthoxy-2-methylpropane-1,2-diol, p-menthane-3,8-diol, 2-L- Menthoxyethan-1-ol, 3-L-menthoxypropan-1-ol, 4-L-menthoxybutan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthol glycerin ketal, 2-(2-L-menthyloxyethyl)ethanol, menthyl glyoxylate, N-methyl-2,2-isopropylmethyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate, vanillyl ethyl ether, vanillyl propionate propyl ether, vanillin propylene glycol acetal, vanillyl butyl ether, vanillyl butyl ether acetate, cavicin, etc., (3-amino-3-carboxypropyl)dimethylsulfonium chloride, α-amylcinnamaldehyde, ammonium isovalerate, ionone, isoamyl alcohol, isoquinoline, isobutanol, isobutyraldehyde, isopropanol, isopentylamine, ethyl isobutyrate, 2-ethyl-3,5-dimethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine, and mixtures thereof, ethyl ether ... Chilvanillin, 2-ethylpyrazine, 3-ethylpyridine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 5-ethyl-2-methylpyridine, ethyl octanoate, isoamyl formate, triethyl citrate, cuminaldehyde, geranial, cyclohexyl acetate, cinnamyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, bornyl acetate, l-menthyl acetate, methyl salicylate, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, allyl cyclohexylpropionate, 1,8-Cineole, dihydroactin diolide, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyridine, (Z)-jasmone, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, dil ether, 5,6,7,8-tetrahydroquinoxaline, 2,3,5,6-tetramethylpyrazine, sabinene, zingiberene, selinene, terpinene, terpinolene, α-humulene, terpene hydrocarbons, 2,3,5-trimethylpyrazine, vanillin, paramethylacetophenone, 4-vinylguaiacol, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenethylamine, phenol ethers, butanol, butylamine, butylal aldehyde, furfural and its derivatives, propanol, propionaldehyde, isoamyl propionate, ethyl propionate, benzyl propionate, (Z)-3-hexenal, (Z)-3-hexenol, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perillaldehyde, 2-pentanol, 1-penten-3-ol, aromatic alcohols, aromatic aldehydes, d-borneol, 5-methyl Examples of the quinoxaline, 6-methylquinoline, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 1-methylnaphthalene, methyl β-naphthyl ketone, 2-methylpyrazine, pyrazines other than those mentioned above, pyridines other than those mentioned above, methional, 2-methylbutanol, 2-methylbutyraldehyde, (E)-2-methyl-2-butenal, 3-methyl-2-butenal, 3-methyl-2-butenol, etc. can be mentioned.

[0041] From another perspective, examples of synthetic fragrances include esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, and acids, as described in "Synthetic Fragrances: Chemistry and Product Knowledge" (by Indo Genichi, published by The Chemical Daily Co., Ltd.).

[0042] Examples of the esters include, but are not limited to, propyl formate, butyl formate, amyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, isoamyl acetate, hexyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, styrallyl acetate, ocimenyl acetate, myrcenyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, and the like. aryl acetate, geranyl acetate, neryl acetate, tetrahydromugol acetate, lavandulyl acetate, nerolidol acetate, dihydrocuminyl acetate, terpinyl acetate, citryl acetate, nopyr acetate, dihydroterpinyl acetate, 2,4-dimethyl-3-cyclohexenylmethyl acetate, miraldil acetate, beticol acetate, decenyl propionate, linalyl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecenyl propionate, styraryl propionate, anisyl propionate, octyl butyrate, butyric acid, Neryl isovalerate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, isoamyl isovalerate, ethyl isovalerate, 2-methylpentyl 2-methylvalerate, methyl 3-hydroxyhexanoate, ethyl 3-hydroxyhexanoate, methyl octanoate, octyl octanoate, linalyl octanoate, methyl nonanoate, methyl undecylenate, linalyl benzoate, methyl cinnamate, isoprenyl angelate, geranic acid Examples of such esters include methyl, triethyl citrate, ethyl acetoacetate, ethyl 2-hexyl acetoacetate, ethyl benzyl acetoacetate, allyl 2-ethylbutyrate, ethyl 3-hydroxybutyrate, ethyl 2-methylbutyrate, methyl 2-methylbutyrate, methyl N-methylanthranilate, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, ethyl nonanoate, ethyl decanoate, ethyl 2,4-decadienoate, propyl 2,4-decadienoate, methyl anthranilate, and linalyl, ethyl N-methylanthranilate, and the like.

[0043] Examples of the alcohols include, but are not limited to, 3-heptanol, 1-nonanol, 1-undecanol, 2-undecanol, 1-dodecanol, prenol, 10-undecen-1-ol, dihydrolinalool, tetrahydromugol, myrcenol, dihydromyrcenol, tetrahydromyrcenol, ocimenol, terpineol, hotrienol, 3-thuyanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-methyl-1-pentanol, 1-heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans-2-hexenol, and the like. nol, cis-4-hexenol, methyltrimethylcyclopentenylbutenol, citronellol, dihydromyrcenol, rhodinol, geraniol, nerol, linalool, tetrahydrolinalool, dimethyloctanol, hydroxycitronellol, pulegol, isopulegol, menthol, terpineol, dihydroterpineol, carveol, dihydrocarveol, perilla alcohol, 4-thuyanol, myrtenol, α-fenchyl alcohol, farnesol, nerolidol, cedrenol, anise alcohol, hydrotropic alcohol, 3-phenylpropyl alcohol, cinnamic alcohol, amyl cinnamic alcohol, and the like.

[0044] Examples of the aldehydes include, but are not limited to, acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, 2-methyldecanal, dodecanal, tridecanal, tetradecanal, trans-2-hexenal, (E)-2-decenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans -2-Undecenal, trans-2-Dodecenal, 3-Dodecenal, trans-2-Tridecenal, 2,4-Hexadienal, 2,4-Decadienal, 2,4-Dodecadienal, 5,9-Dimethyl-4,8-Decadienal, Citral, Dimethyloctanal, α-Methylenecitronellal, Citronellyloxyacetaldehyde, Myrtenal, Neral, α- or β-Sinensal, Myrac aldehyde, Phenylacetaldehyde, Octanal Dimethylacetal, Nonanal dimethyl acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, 2-pentenal, trans-2-heptenal, trans-2-nonenal, 2,6-dimethyl-5-peptenal, 2,4-undecadienal, trimethyldecadienal , citronellal, hydroxycitronellal, safranal, vernaldehyde, benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaldehyde, phenylpropionaldehyde, 2-methyl-3-(4-methylphenyl)propanal, cyclamen aldehyde, cinnamic aldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, citronellyl methyl acetal, acetaldehyde 2-phenyl-2,4-Pentanediol acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal, heptanal diethyl acetal, 2-hexyl-5-methyl-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(3',4'-dihydroxyphenyl)-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(3'-methoxy-4'-hydroxyphenyl)-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(3'-ethoxy-4'-hydroxyphenyl)-1,3-dioxolane, 4-(L 4-(L-menthoxymethyl)-2-phenyl-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(2'-hydroxy-3'-methoxyphenyl)-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(4'methoxyphenyl)-1,3-dioxolane, 4-(L-menthoxymethyl)-2-(3',4'-methylenedioxyphenyl)-1,3-dioxolane, citronellal cyclomonoglycol acetal, hydroxycitronellal dimethyl acetal, phenylacetaldehyde dimethyl acetal, and the like can be mentioned.

[0045] Examples of the ketones include, but are not limited to, 2-pentanone, 3-hexanone, 2-heptanone, 3-heptanone, 4-heptanone, 2-octanone, 3-octanone, 2-nonanone, 2-undecanone, methylheptenone, dimethyloctenone, geranylacetone, farnesylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methyl ketone, nerone, nootkatone, dihydronootkatone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione, 3-nonanone, ethyl isoamyl ketone, diacetyl, amyl cyclopentenone, 2-cyclopentyl cyclopentanone, heptane, ethyl cyclopentanone ... Examples of such cyclopentanone include xylcyclopentanone, heptylcyclopentanone, cis-jasmone, dihydrojasmone, trimethylpentylcyclopentanone, 2-(2-(4-methyl)-3-cyclohexen-1-yl)propylcyclopentanone, damascone, α-dynascone, trimethylcyclohexenylbutenone, ionone, β-ionone, methylionone, allylionone, plicatone, cashmeran, l-carvone, menthone, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylideneacetone, raspberry ketone, methyl naphthyl ketone, benzophenone, furfural acetone, homofuranol, maltol, ethyl maltol, and ethyl acetoacetate ethylene glycol ketal.

[0046] Examples of the phenols include, but are not limited to, thymol, carvacrol, β-naphthol isobutyl ether, anethole, β-naphthol methyl ether, β-naphthol ethyl ether, creosol, veratrole, hydroquinone dimethyl ether, 2,6-dimethoxyphenol, 4-ethylguaiacol, eugenol, isoeugenol, ethylisoeugenol, and tert-butylhydroquinone dimethyl ether.

[0047] Examples of the ethers include, but are not limited to, decyl vinyl ether, α-terpinyl methyl ether, isoproxene, 2,2-dimethyl-5-(1-methyl-1-propenyl)-tetrahydrofuran, rose furan, 1,4-cineole, nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, ocimene epoxide, limonene oxide, rubofix, caryophyllene oxide, linalool oxide, 5-isopropenyl-2-methyl-2-vinyltetrahydrofuran, nerol oxide, and rose oxide.

[0048] Examples of the lactones include, but are not limited to, γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasumilactone, methyl γ-decalactone, 7-decenolactone, jasmolactone, propylidenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, and coumarin.

[0049] Examples of the hydrocarbons include, but are not limited to, ocimene, limonene, α-phellandrene, terpinene, 3-carene, bisabolene, valencene, alloocimene, myrcene, farnesene, α-pinene, β-pinene, camphene, terpinolene, p-cymene, cedrene, β-caryophyllene, cadinene, and the like.

[0050] Examples of the nitrogen-containing compound or sulfur-containing compound include, but are not limited to, methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, methyl N-2'-methylpentylideneanthranilate, ligantral, dodecanenitrile, 2-tridecenenitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole and its derivatives, 5-methyl-3-heptanone oxime, limonene thiol, 1-P-menthene-8-thiol, butyl anthranilate, cis-3-hexenyl anthranilate, phenylethyl anthranilate, cinnamyl anthranilate, dimethyl sulfide, and 8-mercaptomenthone.

[0051] Examples of the acids include, but are not limited to, acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, geranic acid, 2-methylbutyric acid, 2-ethylbutyric acid, phenylacetic acid, cinnamic acid, ethyl cinnamate, methyl cinnamate, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 2-methylheptanoic acid, myristic acid, stearic acid, lactic acid, pyruvic acid, and cyclohexanecarboxylic acid.

[0052] Examples of the natural fragrances include, but are not limited to, sweet orange, bitter orange, neroli, mandarin, orange, petitgrain, bergamot, tangerine, Satsuma mandarin, bitter orange, hassaku, iyokan, lemon, lime, grapefruit, yuzu, sudachi, kabosu, sweetie, and the like.

[0053] In addition to the above-mentioned natural fragrances, for example, citronella, elemi, olibanum, marjoram, angelica root, star anise, basil, hay, calamus, caraway, cardamom, pepper, cascarilla, ginger, sage, clary sage, clove, coriander, eucalyptus, fennel, pimento, juniper, fenugreek, laurel, mace, cedar, cnidium, almond, apple mint, anise, artemisia, alfalfa, apricot, ambrette, rush, strawberry, fig, ylang-ylang, wintergreen, plum, elder, sophora japonica, oakmoss, allspice, orris, currant, cassi, chamomile, galanga, quince, Gambia, guava, gooseberry, camphor, gardenia, cubeba, cumin, cranberry, cola, pepper, sandarac, sandalwood, Sandal red, perilla, civet, jasmine, ginger, ginseng, cinnamon, star fruit, styrax, spearmint, geranium, thyme, tabana, tansy, tangerine, champaca, tuberose, camellia, dittany, tolu balsam, tonka, nuts, jujube, nutmeg, nandina, niaouli, carrot, violet, pineapple, hibiscus, honey, peppermint, passion fruit, vanilla, rose, hyssop, cypress, fusel oil, buchu, peppermint, pepino, verbena, bois de rose, pawpaw, Bordeaux, boronia, pine, mango, beeswax, mimosa, milfoil, musk, maple, melissa, melon, peach, yara yara, lavender, liqueur, litsea, linden, rue, wambuk, rosemary, lovage, and the like can also be used as fragrance ingredients in the present invention.

[0054] The above-mentioned flavoring ingredients may be used in liquid form, but if necessary, they may be used in concentrated liquid, semi-solid, solid, or powder form by reducing or removing the liquid content through drying treatment such as vacuum drying, freeze drying, spray drying, or the like.

[0055] When the flavor component is used together with low molecular weight gum ghatti, it may be prepared as a water-soluble flavor or an oil-soluble flavor, whichever is used, makes it possible to more effectively modify the flavor expression pattern of the flavor component.

[0056] The total content of the above fragrance components can be appropriately changed depending on the type of the fragrance component and the amount and type of other components, but it is preferably 0.1 to 99.8 mass% in the composition, more preferably 0.2 to 50.0 mass%, and may be, for example, 0.3 to 40.0 mass%, 0.4 to 30.0 mass%, or 0.5 to 20.0 mass%.

[0057] The content of the flavor component is, for example, 0.2 to 199.6 parts by mass, preferably 0.5 to 190 parts by mass, and more preferably 0.8 to 180 parts by mass, relative to 1 part by mass of low molecular weight gum ghatti.

[0058] [Application] The present invention provides a new use of low molecular weight gum ghatti, based on the discovery that low molecular weight gum ghatti has a function of modifying the flavor expression pattern of flavor components.

[0059] As mentioned above, most flavor ingredients are oil-soluble ingredients, and in order to apply them to food and beverages, it is necessary to prepare oil-soluble flavors into water-soluble preparations. Typical water-soluble preparation forms are water-soluble flavors (also called essence flavors) and emulsified flavors, and it is known that the characteristics of flavor expression patterns, such as the timing at which the flavor emerges over time (top note, middle note, last note), are characterized by the formulation form (Non-Patent Document 1).

[0060] As used herein, "alteration of flavor expression pattern" refers to a change in the flavor expression pattern over time that is felt when using, ingesting, etc., a food, drink, etc. to which the present invention is applied. Although not limited thereto, the present invention makes it possible to enhance, for example, the top note and / or middle note of the flavor expression pattern of a flavor component.

[0061] In human taste, when the top note and / or middle note are enhanced upon use, ingestion, etc. of a food, drink, etc., the flavor of the food, drink, etc. is perceived as having "depth" and "fullness."

[0062] Furthermore, in the human sense of taste, when the top note and / or middle note is enhanced when a food or drink is used, ingested, etc., if the food or drink has an aversive flavor, it is possible to counteract the aroma of the aversive flavor and mask the aversive flavor. In this specification, an aversive flavor is a flavor that is felt as an aversive flavor when a certain food or drink is used, ingested, etc. The type of aversive flavor is not limited, and examples thereof include bitterness, spiciness, astringency, etc. Although not limited, the aversive flavor is preferably bitterness, and more preferably bitterness derived from alcohol (ethanol).

[0063] For example, water-soluble flavors tend to have a strong top note flavor expression and a weak middle and last note flavor expression, but by applying the present invention, it is possible to enhance the middle and last note flavor expressions while maintaining the top note flavor expression. By "altering the flavor expression pattern" in this way, it is possible to impart "depth" and "fullness" to the flavor of foods and beverages, etc., and to achieve both the aroma of the top note and a natural taste sensation that continues from the middle note to the last note.

[0064] For example, in the case of emulsion flavors, the flavor expression of the top note tends to be weak and that of the middle note to last note tends to be strong, but by applying the present invention, it is possible to enhance the flavor expression of the top note while maintaining the flavor expression of the middle note to a certain level. By "altering the flavor expression pattern" in this way, it is possible to impart "depth" and "fullness" to the flavor of foods and beverages, etc., and to achieve both the aroma of the top note and a natural taste sensation that continues from the middle note to the last note.

[0065] [Fragrance composition] The flavor composition of the present invention contains low molecular weight gum ghatti and a flavor component, The weight average molecular weight of the low molecular weight gum ghatti is 0.015×10 6 ~1.10×10 6 The low molecular weight gum ghatti is combined with a flavor component, and when the flavor composition is applied to food or drink, it becomes possible to modify the flavor expression pattern. Therefore, the low molecular weight gum ghatti is blended in the flavor composition in an amount effective for modifying the flavor expression pattern, and the content of low molecular weight gum ghatti is preferably 0.5 to 20 mass%.

[0066] The type and content of low molecular weight gum ghatti, the type and content of flavor components, the blending ratio of these components, and the type and content of other components that can be blended are the same as those for the flavor expression pattern modifier.

[0067] (Other ingredients) The flavor composition of the present invention may contain other ingredients as appropriate in addition to the low molecular weight gum ghatti and the flavor components.

[0068] The flavor composition of the present invention may further contain other ingredients, such as thickening polysaccharides.

[0069] The thickening polysaccharide contained in the flavor composition of the present invention is not limited, but an edible thickening polysaccharide that is permitted for use in foods and beverages, or oral pharmaceuticals, is preferably used.

[0070] Examples of the thickening polysaccharides include xanthan gum, galactomannan (e.g., locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, carrageenan (e.g., kappa type, iota type, lambda type, etc.), tamarind seed gum, glucomannan, psyllium seed gum, macrophomopsis gum, agar, gelatin, pectin (e.g., HM pectin, LM pectin, etc.), alginic acid, alginates (e.g., sodium alginate, potassium alginate, alginic acid salts, etc.), and the like. Examples of the sugar-soluble saccharides include calcium phosphate, pullulan, curdlan, tragacanth gum, gum arabic, arabinogalactan, karaya gum, furcellaran, chitin, welan gum, starches (e.g., starch, sodium carboxymethyl starch, carboxymethyl starch, hydroxypropyl starch, gelatinized starch, phosphate crosslinked starch, starch octenyl succinate, starch acetate, etc.), dextrins (e.g., polydextrose, resistant dextrin, etc.), and soybean polysaccharides. These may be used alone or in any combination of two or more.

[0071] In the present invention, among the above thickening polysaccharides, at least one selected from the group consisting of xanthan gum and guar gum is particularly preferably used.

[0072] Examples of combinations of two or more of the thickening polysaccharides include, but are not limited to, a combination of xanthan gum and guar gum, a combination of xanthan gum and locust bean gum, a combination of xanthan gum and carrageenan, a combination of xanthan gum, guar gum and locust bean gum, and the like.

[0073] The total content of the thickening polysaccharides can be varied appropriately depending on the type of each component and the amount and type of other components, but is preferably 0.1 to 99.8 mass% in the composition, more preferably 0.5 to 40.0 mass%, and may be, for example, 0.3 to 20.0 mass%, 1.0 to 10.0 mass%, or 2.0 to 5.0 mass%.

[0074] In addition, the content ratio of the thickening polysaccharide to the low molecular weight gum ghatti can be appropriately changed depending on the type of each component and the amount and type of other components, but it can be, for example, 0.01 to 10.0 parts by mass of the thickening polysaccharide per 1 part by mass of the low molecular weight gum ghatti, more preferably 0.02 to 5.0 parts by mass, and also, for example, 0.03 to 1.0 part by mass, 0.04 to 0.5 part by mass, or 0.05 to 0.4 part by mass.

[0075] The blending ratio of the thickening polysaccharide can be appropriately changed depending on the type of the flavor component and the amount and type of other components, but is preferably 0.1 to 99.9 parts by mass, more preferably 0.15 to 50.0 parts by mass, and may be, for example, 0.2 to 10.0 parts by mass, 0.25 to 5.0 parts by mass, or 0.3 to 2.0 parts by mass, of the thickening polysaccharide per 1 part by mass of the flavor component.

[0076] Representative examples of other components include antioxidants, among which oil-soluble antioxidants are preferred, and more preferred are tocopherols, rosemary extract, vitamin C palmitate, and other oil-soluble antioxidants.

[0077] The content of the antioxidant may be, for example, 0.0001 to 10 mass %, preferably 0.001 to 5 mass %, and more preferably 0.01 to 1 mass %.

[0078] The other ingredients may include, for example, colorants, seasonings, preservatives, etc.

[0079] Examples of the coloring agent include oil-soluble coloring agents such as paprika color, marigold color, and β-carotene, as well as water-soluble coloring agents such as anthocyanin color.

[0080] In addition, for example, sweeteners such as sucrose, fructose, glucose, maltose, erythritol, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, stevia processed sweetener, Monk fruit extract, thaumatin, aspartame, acesulfame potassium, sucralose, saccharin, dulcin, cyclamic acid, neotame, etc., acidulants such as citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, etc., bittering agents such as caffeine, spice extracts, naringin, wormwood extract, borapet, methylthioadenosine, lychee extract, etc., salty agents such as salt and potassium chloride, umami agents such as glutamic acid, inosinic acid, guanylic acid, and sodium or potassium salts thereof, etc. may be added or mixed.

[0081] In addition, vitamin C, vitamin B1, vitamin B2, and vitamin B 12 Water-soluble vitamins such as niacin, pantothenic acid, or folic acid; oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K; fragrance retainers such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, glycine, medium-chain fatty acid triglycerides, and medium-chain fatty acid diglycerides; emulsifiers, etc. may also be added.

[0082] In addition, the moisture content of the present invention can be appropriately changed depending on the type of each component, the amount and type of other components, the formulation form, etc., but is preferably 30% by mass or less, may be 25% by mass or less, may be 20% by mass or less, may be 15% by mass or less, may be 10% by mass or less, may be 8% by mass or less, may be 5% by mass or less, may be 3% by mass or less, may be 2% by mass or less, or may be 1% by mass or less. It can be used appropriately depending on the component composition of the composition, the object to be added, the processing process after addition, etc.

[0083] [Method of producing fragrance composition] The method for producing the fragrance composition of the present invention includes the steps of: (1) a step of mixing low molecular weight gum ghatti and a flavor component to obtain a mixture; and The method includes a step (2) of preparing a fragrance composition using the mixture obtained in the step (1) above.

[0084] The method for producing a fragrance composition of the present invention has the above-mentioned configuration, and therefore makes it possible to easily obtain a fragrance composition that is excellent in modifying the flavor expression pattern of the fragrance components in the fragrance composition or in the object to which it is added, such as a food or beverage composition.

[0085] In the method for producing a flavor composition, the above step (1) may be carried out by a known method, and is not particularly limited. For example, when preparing an emulsion flavor, the emulsion can be prepared by treating a solution containing the above low molecular weight gum ghatti and the above flavor components with a homogenizer or the like. The above components may be appropriately combined in sequence to prepare the flavor composition. The liquid temperature in this case is not limited, but is preferably 50 to 80°C, preferably 55 to 70°C, and more preferably about 60°C. A preferred example of the method is, but is not limited to, a method in which a solution containing low molecular weight gum ghatti is heated to about 50 to 80°C in advance, and the flavor components are added and mixed therein.

[0086] When preparing the flavor composition of the present invention, the low molecular weight gum ghatti may be added in the form of a previously prepared low molecular weight gum ghatti solution. The low molecular weight gum ghatti solution is obtained by adding and dissolving low molecular weight gum ghatti in water. The dissolving method may be a known method, and no special conditions are required.

[0087] When a homogenizer is used in preparing the flavor composition of the present invention, the treatment can be performed under any conditions (for example, rotation speed: 500 to 3500 rpm, time: 1 to 90 minutes).

[0088] The conditions of rotation speed and processing time for the stirring treatment using a homogenizer or the like can be appropriately adjusted depending on the amount and quality of the flavor ingredient.

[0089] In the method for producing a fragrance composition of the present invention, the step (2) of preparing a fragrance composition using the mixture obtained in the above step (1) is not particularly limited. For example, when the mixture is a liquid, a method of processing the mixture into a powder or granules in a drying step, or a method of forming larger lumps and then physically grinding them into a powder or the like can be appropriately used.

[0090] The flavor composition of the present invention can be further converted into a powder form, for example, by spray drying, etc., if necessary. Furthermore, the powdered composition can be aggregated and fixed by a known technique to form granules or solids that are easy to handle.

[0091] In this specification, the term "powdered" includes both powder and granules.

[0092] In the present invention, as the equipment for performing spray drying, a spray dryer equipped with a pressure nozzle (single-fluid nozzle), a two-fluid nozzle, or a rotating disk type (disk type) as an atomizer (sprayer) can be used. Among such spray dryers, since the average particle size of the dried powder can be 1 to 500 μm, preferably 10 to 300 μm, a pressure spray nozzle is preferred as a spray device capable of obtaining such an average particle size. In the case of pressure spray drying, any nozzle such as a mono-nozzle or a multi-nozzle can be used. In addition, a spray dryer equipped with a two-fluid nozzle is suitable for obtaining a fine particle powder with a fine particle size, and is preferred for obtaining a powder with a fine particle size.

[0093] [Products using flavor compositions, such as food and beverage compositions] The food and drink composition of the present invention contains the flavor composition. The flavor composition can also be added appropriately to objects other than food and drink.

[0094] The food and drink composition in the present invention may be a food and drink itself, and also includes a substance that can be turned into a food or drink by subsequent heating, processing, cooking, or the like.

[0095] The subject of the use of the fragrance composition of the present invention may be, for example, products such as medicines, quasi-drugs, food and beverages, etc. Furthermore, the fragrance composition of the present invention can be blended with products such as cosmetics, air fresheners, daily sundries, oral compositions, hair care products, skin care products, body cleansers, laundry detergents, laundry softeners, toiletry products, medicines, food and beverages, etc., and used to modify the flavor expression pattern of various products.

[0096] Examples of pharmaceuticals whose flavor expression patterns can be modified by the fragrance composition of the present invention include oral pharmaceuticals such as tablets (e.g., sugar-coated tablets), granules, liquids, capsules, lozenges, and mouthwashes, and topical skin preparations such as poultices and ointments.

[0097] Examples of the quasi-drugs include nutritional supplements, various supplements, oral odor prevention agents, mouth fresheners, hair growth agents, and hair restorers.

[0098] Examples of foods and beverages in which the flavor expression pattern can be modified by the flavor composition of the present invention include: Beverages and other beverages, including alcoholic beverages; Confectioneries such as frozen desserts (e.g., popsicles, ice cream, etc.), sugar confectioneries (e.g., candy, nougat, gummy candy, marshmallow, chewing gum, chocolate, etc.), patisserie (e.g., cakes, cookies, macarons, jellies, puddings, bavarois, etc.), snacks, Japanese sweets (e.g., dango, rice crackers, donuts, castella, etc.), etc.; Agricultural processed products such as dried vegetables and pickles; Processed seafood products such as kamaboko; Processed cereal products such as noodles, cooked rice, bread, etc.; Condiments (e.g. soy sauce, soup, dressing, consommé, bouillon, sauce, ketchup, spices, wasabi, mustard, lemon juice, Chinese soup stock, ramen soup, pickled vegetables, oyster sauce, chili bean paste, kimchi sauce, chicken stock, miso, etc.); Syrups, jams, etc.; and Examples include processed meat products.

[0099] Examples of cosmetics whose flavor expression pattern can be modified by the fragrance composition of the present invention include fragrance products such as perfumes, basic cosmetics (face wash cream, vanishing cream, cleansing cream, cold cream, massage cream, milky lotion, lotion, beauty serum, pack, makeup remover, etc.), finishing cosmetics (foundation, talcum powder, lipstick, lip balm, blusher, eyeliner, mascara, eye shadow, eyebrow ink, eye pack, nail enamel, enamel remover, etc.), hair cosmetics (pomade, brilantin, setting lotion, hair stic, hair solid, hair oil, hair treatment, hair cream, hair tonic, hair liquid, hair spray, bandolin, hair tonic, hair dye, etc.), tanning cosmetics (suntan products, sunscreen products, etc.), and medicated cosmetics (antiperspirants, aftershave lotions, gels, permanent wave agents, medicated soaps, medicated shampoos, medicated skin cosmetics, etc.).

[0100] The fragrances whose flavor expression pattern can be modified by the flavor composition of the present invention include solid types, gel types, liquid types, and the like.

[0101] Examples of toiletry products whose flavor expression pattern can be modified by the fragrance composition of the present invention include cosmetic soap, bath soap, perfume soap, transparent soap, synthetic soap, and the like.

[0102] Examples of personal cleansing agents whose flavor expression pattern can be modified by the fragrance composition of the present invention include body soap, body shampoo, and hand soap.

[0103] Hair care products whose flavor expression pattern can be modified by the fragrance composition of the present invention include shampoos, rinses, rinse-in-shampoos, conditioners, treatments, hair packs, hair colors, and the like.

[0104] Examples of skin care products whose flavor expression pattern can be modified by the fragrance composition of the present invention include lip cream, hand cream, and shaving products (shaving foam, etc.).

[0105] Examples of bath additives whose flavor expression pattern can be modified by the fragrance composition of the present invention include bath additives (bath salts, bath tablets, bath liquids, etc.), foam baths (bubble baths, etc.), bath oils (bath perfumes, bath capsules, etc.), milk baths, bath jellies, bath cubes, etc.

[0106] Examples of oral products whose flavor expression pattern can be modified by the flavor composition of the present invention include toothpaste, mouthwash, mouthwash, lozenges, chewing gums, and the like.

[0107] Examples of detergents whose flavor expression pattern can be modified by the fragrance composition of the present invention include detergents (heavy-duty laundry detergents, light-duty laundry detergents, liquid detergents, laundry soaps, compact detergents, powdered soaps, etc.), fabric softeners (softeners, furniture care, etc.), cleaning agents (cleansers, house cleaners, toilet cleaners, bathroom cleaners, glass cleaners, mold removers, drain cleaners, etc.), kitchen detergents (kitchen soaps, synthetic kitchen soaps, dishwashing detergents, etc.), bleaches (oxidative bleaches (chlorine bleaches, oxygen bleaches, etc.), reductive bleaches (sulfur bleaches, etc.), optical bleaches, etc.).

[0108] Examples of everyday items whose flavor expression patterns can be modified by the fragrance composition of the present invention include deodorants and air fresheners (solid type, gel type, liquid type, etc.), tissue paper, toilet paper, etc.

[0109] The method for modifying the flavor expression pattern in various products using the fragrance composition of the present invention can be appropriately selected depending on the type of product and the final form of the product (e.g., the product form such as liquid, solid, powder, gel, mist, aerosol, etc.).

[0110] In addition, the water content of the food and drink composition is preferably 99% by mass or less, and may be 80% by mass or less, 50% by mass or less, 30% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, or 1% by mass or less. It can be used appropriately depending on the component composition of the food and drink composition, the object to be added, the subsequent processing process, etc.

[0111] [Food and beverage manufacturing method] The method for producing a food or beverage of the present invention comprises the steps of: The method includes a step (3) of applying the modifying agent or the flavor composition to a food or drink.

[0112] By having the above-mentioned configuration, the method for producing foods and beverages of the present invention makes it possible to easily obtain foods and beverages with enhanced top notes and / or middle notes, foods and beverages with a rich or full flavor, or foods and beverages with unpleasant flavors masked, by modifying the flavor expression pattern of the fragrance components in the foods and beverages.

[0113] The above step (3) is not particularly limited as long as it is a step of producing a food or beverage using the above-mentioned modifying agent or flavor composition, and examples of the step (3) include a step of adding the above-mentioned modifying agent or flavor composition to an object.

[0114] <Method of modifying flavor expression pattern> The method of using the present invention includes the following steps: The method includes a step (3) of applying the modifying agent or the flavor composition to a food or drink.

[0115] By having the above-mentioned configuration, the method of the present invention makes it possible to easily obtain foods and beverages with enhanced top notes and / or middle notes, foods and beverages with a rich or full flavor, or foods and beverages with unpleasant flavors masked, through modifying the flavor expression pattern of the fragrance components in the above-mentioned foods and beverages.

[0116] The above step (3) is not particularly limited as long as it is a step of producing a food or beverage using the above-mentioned modifying agent or flavor composition, and examples of the step (3) include a step of adding the above-mentioned modifying agent or flavor composition to an object. EXAMPLES

[0117] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0118] [Preparation of low molecular weight gum ghatti solution (Example)] According to the recipe in Table 1, low molecular weight gum ghatti solutions (solutions 2 to 9) having various weight average molecular weights were prepared by acid decomposition treatment with citric acid under the conditions in Table 2. Specifically, gum ghatti and citric acid were dissolved in ion-exchanged water at 90°C, and acid decomposition treatment was carried out under the conditions such as treatment temperature and treatment time in Table 2. Note that solution (1) is a gum ghatti solution having a normal weight average molecular weight that was not subjected to acid decomposition treatment with citric acid (Comparative Example).

[0119] [Table 1]

[0120] [Table 2]

[0121] [Preparation of gum arabic solution (Comparative Example)] A gum arabic solution (Solution 10) was prepared according to the recipe in Table 3. Specifically, gum arabic and citric acid were dissolved in ion-exchanged water at 90°C.

[0122] [Table 3]

[0123] [Preparation of fragrance composition in the form of an emulsion fragrance] According to the recipe in Table 4, an emulsified flavor composition was prepared using lemon flavor (manufactured by San-Ei Gen F.F.I.). Specifically, the low molecular weight gum ghatti solution (Example) or the gum arabic solution (Comparative Example) was mixed and stirred with ion-exchanged water and glycerin, and then the lemon flavor was added and mixed and stirred. Thereafter, emulsification was performed twice using a high-pressure homogenizer at 40 MPa to prepare a flavor composition in the form of an emulsified flavor (Comparative Examples 1 and 2, Examples 1 to 8). As Comparative Example 3, a flavor composition was prepared using glycerin fatty acid ester instead of solutions (1) to (9).

[0124] [Table 4]

[0125] [Preparation of fragrance composition in the form of water-soluble fragrance (essence fragrance)] A water-soluble fragrance composition was prepared using lemon fragrance (manufactured by San-Ei Gen F.F.I., Inc.) according to the recipe in Table 5. Specifically, the lemon fragrance and ethanol were mixed, left to stand at -15°C for 12 hours, filtered, and the filtrate was collected to prepare the fragrance composition (Comparative Example 4).

[0126] [Table 5]

[0127] The flavor composition was applied to a soft drink or an alcoholic drink as a food or drink, and the change in flavor expression pattern was evaluated by the following sensory evaluation method.

[0128] [Soft drink preparation] A soft drink was prepared according to the recipe in Table 6. Specifically, the components in Table 6 were mixed and hot-packed at 93° C. The mixture was then cooled to 5° C. to prepare the soft drink.

[0129] [Table 6]

[0130] [Preparation of alcoholic beverages] An alcoholic beverage was prepared according to the recipe in Table 7. Specifically, the ingredients in Table 7 except for ion-exchanged water were mixed, and then ion-exchanged water was added and mixed. The mixture was then cooled to 5°C to prepare an alcoholic beverage.

[0131] [Table 7]

[0132] [Sensory evaluation test 1 for modification of flavor expression pattern] A sensory evaluation test was conducted on the soft drink and alcoholic beverage described above by 10 evaluators (panelers A to J) who were knowledgeable in the sensory evaluation of flavorings.

[0133] The aroma felt early in the mouth was expressed as the "top note (top)," the aroma felt in the middle stage when the aroma had fully spread in the mouth was expressed as the "middle note (middle)," and the aroma felt at the end after swallowing was expressed as the "last note (last)." After the panelists had confirmed in advance that the criteria for the scores in Table 8 were shared among themselves, the aromas of each of the Comparative Examples 1 to 4 and Examples 1 to 8 were evaluated, and the average scores were calculated.

[0134] [Table 8]

[0135] [Sensory evaluation results for soft drinks] The results of the soft drink evaluation are as follows:

[0136] [Table 9]

[0137] As shown in Table 9, the evaluation results showed that the flavor expression pattern did not change in the flavor composition using a normal gum ghatti solution that had not been subjected to low-molecular-weight reduction (Comparative Example 1) and the flavor composition using a gum arabic solution (Comparative Example 2), and showed that "the flavor expression in the top note is weak, and the flavor expression tends to become stronger from the middle note to the last note," which is usually felt in the form of an emulsified flavor.

[0138] On the other hand, in the fragrance compositions using low molecular weight gum ghatti (Examples 1 to 8), the flavor expression pattern changed, and it was found that the flavor expression of the top note was enhanced while maintaining the flavor expression of the middle note to a certain extent.

[0139] [Sensory evaluation results for alcoholic beverages 1] The results of the alcoholic beverage evaluation are as follows:

[0140] [Table 10]

[0141] As shown in Table 10, the evaluation results showed that the flavor expression pattern did not change in the flavor composition using a normal gum ghatti solution that had not been subjected to low-molecular-weight reduction (Comparative Example 1) and the flavor composition using a gum arabic solution (Comparative Example 2), and showed that "the flavor expression in the top note is weak, and the flavor expression tends to become stronger from the middle note to the last note," which is usually felt in the form of an emulsified flavor.

[0142] On the other hand, in the fragrance compositions using low molecular weight gum ghatti (Examples 1 to 8), the flavor expression pattern changed, and it was found that the flavor expression of the top note was enhanced while maintaining the flavor expression of the middle note to a certain extent.

[0143] The individual scores given by the ten evaluators (panelers A to J) are as follows. The individual scores for soft drinks are shown in Tables 11 to 22, and the individual scores for alcoholic beverages are shown in Tables 23 to 34.

[0144]

Table 11

[0145]

Table 12

[0146]

Table 13

[0147]

Table 14

[0148]

Table 15

[0149]

Table 16

[0150]

Table 17

[0151]

Table 18

[0152]

Table 19

[0153]

Table 20

[0154]

Table 21

[0155] [Table 22]

[0156] The individual scores for alcoholic beverages are shown in Tables 23 to 34 below.

[0157] [Table 23]

[0158] [Table 24]

[0159] [Table 25]

[0160] [Table 26]

[0161] [Table 27]

[0162] [Table 28]

[0163] [Table 29]

[0164] [Table 30]

[0165] [Table 31]

[0166] [Table 32]

[0167] [Table 33]

[0168] [Table 34]

[0169] [Sensory evaluation test 2 for modification of flavor expression pattern] The results of the above sensory evaluation test 1 showed that the use of flavor compositions (Examples 1 to 8) using low molecular weight gum ghatti changed the flavor expression pattern of an alcoholic beverage, making it possible to enhance the flavor expression of top notes while maintaining the flavor expression of middle notes to a certain level or higher.

[0170] In the present sensory evaluation test 2, we investigated how such a change in flavor expression pattern affects the bitterness derived from alcohol.

[0171] The following sensory evaluation test was conducted on the alcoholic beverage having the formulation in Table 7. The sensory evaluation test was conducted by the same 10 evaluators (panelers A to J) as in Sensory Evaluation Test 1 above.

[0172] The intensity of the bitterness derived from alcohol felt after swallowing the beverage was evaluated. After the panelists had confirmed in advance that the criteria for the scores in Table 35 were shared among themselves, the aromas of Comparative Examples 1 to 4 and Examples 1 to 8 were evaluated, and the average scores were calculated.

[0173] [Table 35]

[0174] [Sensory evaluation results for alcoholic beverages 2] The results of the alcoholic beverage evaluation are as follows:

[0175] [Table 36]

[0176] As shown in Table 36, the evaluation results showed that the flavor expression pattern did not change in the flavor composition using a normal gum ghatti solution that had not been subjected to low-molecular-weight reduction (Comparative Example 1) and the flavor composition using a gum arabic solution (Comparative Example 2), and therefore the bitterness derived from the alcohol was not masked and could still be felt.

[0177] On the other hand, the evaluation results showed that in the flavor compositions using low molecular weight gum ghatti (Examples 1 to 8), the bitterness derived from alcohol was hardly felt (Examples 1 to 7) or the bitterness derived from alcohol was suppressed (Example 8). This is presumably because the use of the flavor compositions using low molecular weight gum ghatti (Examples 1 to 8) changed the flavor expression pattern, enhanced the flavor expression of the top note, and was able to counteract unpleasant flavors.

[0178] The individual ratings given by the 10 evaluators (panelers A to J) are as follows:

[0179] [Table 37]

Claims

1. Weight average molecular weight is 0.015×10 ６ ~0.30 x 10 ６ A flavor expression pattern modifier comprising low molecular weight gum ghatti within the range.

2. The modifying agent according to claim 1, wherein the content of the low molecular weight gum ghatti is 0.5 to 20% by mass.

3. 3. A modifier according to claim 1 or 2 for use with a perfume ingredient.

4. The modifying agent according to claim 3, wherein the flavor component is used in an amount of 0.2 to 199.6 parts by mass per part by mass of the low molecular weight gum ghatti.

5. The modifying agent according to any one of claims 1 to 4, wherein the modification enhances a top note and / or a middle note.

6. The modifying agent according to any one of claims 1 to 5, which is used for imparting thickness or fullness to the flavor of a food or drink, or for masking an unpleasant flavor of a food or drink.

7. The present invention comprises a low molecular weight gum ghatti and a flavor component in an amount effective for modifying a flavor expression pattern, The weight average molecular weight of the low molecular weight gum ghatti is 0.015×10 ６ ~0.30 x 10 ６ (However, the fragrance composition is within the range of (i) to (iv) below.) (i) an orange fragrance preparation consisting of 0.20% by mass of tocopherol, 7.95% by mass of medium-chain triglyceride, 9.85% by mass of SAIB, 2% by mass of orange essential oil, 24.50% by mass of a powder solution containing low molecular weight gadi gum, 0.50% by mass of citric acid (anhydrous), 19.55% by mass of water, and 35.45% by mass of glycerin; (ii) an orange fragrance preparation consisting of 0.20% by mass of tocopherol, 9.49% by mass of medium-chain triglyceride, 12.31% by mass of SAIB, 3% by mass of orange essential oil, 39.50% by mass of a powder solution containing low molecular weight gadi gum, 0.50% by mass of citric acid (anhydrous), 3.25% by mass of water, and 31.75% by mass of glycerin; (iii) an orange fragrance preparation consisting of 0.20% by mass of tocopherol, 11.02% by mass of medium-chain triglyceride, 14.78% by mass of SAIB, 4% by mass of orange essential oil, 39.50% by mass of a powder solution containing low molecular weight gadi gum, 0.50% by mass of citric acid (anhydrous), 0.75% by mass of water, and 29.25% by mass of glycerin; and (iv) A menthol-containing powdered flavor preparation consisting of 40.00 parts by mass of menthol, 1.00 parts by mass of lecithin, 1.00 parts by mass of medium-chain triglyceride, 125.00 parts by mass of a powder solution containing low molecular weight guddi gum, 85 parts by mass of water, and 48 parts by mass of dextrin. The powder solution containing low molecular weight gum ghatti is prepared by mixing 20% ​​by mass of a powder obtained by powdering a solution containing 8% low molecular weight gum ghatti, which contains the following components, with 80% by mass of ion-exchanged water: A solution containing 8% low molecular weight gum ghatti, consisting of 8.0% gum ghatti, 0.2% citric acid (anhydrous), and 91.8% ion-exchanged water.

8. A method for enhancing a top note and / or a middle note of a food or drink, for imparting depth or fullness to the flavor of the food or drink, or for masking an unpleasant flavor of the food or drink, comprising applying the modifying agent according to any one of claims 1 to 6 or the flavor composition according to claim 7 to the food or drink.

9. The method comprises applying the modifying agent according to any one of claims 1 to 6 or the flavor composition according to claim 7 to a food or drink. To provide a method for producing a food or drink having enhanced top notes and / or middle notes, a food or drink having a rich or full flavor, or a food or drink having an unpleasant flavor masked.

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