Body-flavoring agent and beverages and foods containing the same

Abstract

To provide a body taste imparting agent for improving the body taste of a beverage or food, and a beverage and a food containing the same. [Solution] The kokumi-imparting agent that imparts body to beverages or foods is a fatty acid having a main chain of 4 to 6 carbon atoms and a side chain of 1 to 2 carbon atoms at the 2-position. This improves the body without impairing the flavor of the beverage or food. This kokumi-imparting agent may be added to beverages or foods at 0.5 to 5 ppm. The fatty acid may be an unsaturated fatty acid or a saturated fatty acid, and the beverage or food may be sugar-free or low-sugar.

Description

[Technical Field]

[0001] The present invention relates to a kokumi-imparting agent that imparts kokumi to a beverage or food, and a beverage and a food containing the same. [Background technology]

[0002] In recent years, the rise in health consciousness has led to the development of many sugar-free and low-sugar beverages and foods. In particular, with the rise in lifestyle-related diseases such as diabetes and obesity, more people are limiting their sugar intake and more people are concerned about their blood sugar levels through dieting, leading to a widespread trend toward limiting sugar intake throughout the diet. Specific sugar-free and low-sugar beverages include sugar-free coffee and tea, sugar-free carbonated water, and diet cola, while examples of foods include sugar-free and low-sugar yogurt, sugar-free cookies, chocolate, and bread.

[0003] On the other hand, sugar-free and low-sugar foods and beverages are generally known to have a reduced taste, especially richness. This is because sugar not only provides sweetness but also richness and mellowness to flavors, but these properties are easily lost in sugar-free and low-sugar foods and beverages. For example, sugar-free coffee, tea, and unsweetened carbonated water have a weaker richness and flavor than sugar-containing products, leaving them feeling unsatisfying. Also, sugar-free yogurt and sugar-free chocolate are perceived as lacking in depth and richness compared to sugar-containing products. Therefore, various attempts have been made to improve the richness of sugar-free and low-sugar beverages and foods.

[0004] For example, natural extracts such as gallic acid can be used as flavorings or components that enhance fullness (Patent Document 1). Also, known methods for improving the fullness of foods and further enhancing their taste or flavor include the use of long-chain highly unsaturated fatty acids (Patent Document 2) and the addition of amino acids (Patent Document 3).

[0005] The invention described in Patent Document 1 is a method for enhancing umami, imparting richness, and further improving the taste of food and beverages, such as sweetness, saltiness, bitterness, and sourness, to make them more mellow, deep, and pleasant, by adding natural extracts such as gallic acid or its salts to food and beverages.

[0006] In addition, the invention described in Patent Document 2 is a method for enhancing the effect of a kokumi-imparting agent by adding a kokumi-enhancing component to the agent, which consists primarily of long-chain highly unsaturated fatty acids and / or their esters.

[0007] Furthermore, the invention described in Patent Document 3 is a method for providing a composition for imparting richness to foods and beverages, which contains an amino acid or an amino acid derivative, 1-octen-3-ol, etc., and is capable of imparting a rich and lasting full-bodied taste to foods and beverages without masking the initial aroma and / or flavor of the foods and beverages and without impairing the final aroma and / or flavor. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-238814 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-206526 [Patent Document 3] Patent No. 6044554 Summary of the Invention [Problem to be solved by the invention]

[0009] However, the invention described in Patent Document 1 claims that it is effective for relatively strong-flavored foods and beverages such as consommé soup and coffee, but does not disclose its effectiveness for sugar-free or low-sugar foods and beverages with a light flavor. Furthermore, gallic acid is difficult to add to beverages and foods because it is poorly soluble in water or alcohol. Furthermore, as shown in the comparative example of the present application, tests on sugar-free beverages showed that it had almost no effect on enhancing kokumi.

[0010] Furthermore, in the invention described in Patent Document 2, long-chain highly unsaturated fatty acids are prone to quality deterioration due to oxidation and are difficult to dissolve in water. Therefore, the foods and beverages to which they can be applied are limited to foods containing fats and oils, such as curry, making their application to beverages difficult. Furthermore, long-chain highly unsaturated fatty acids have a strong aroma, which changes the aroma of beverages and foods and impairs their flavor.

[0011] Furthermore, the invention described in Patent Document 3 uses a composition combining an amino acid or an amino acid derivative with 1-octen-3-ol or the like as a kokumi-imparting agent, but amino acids change the taste and color of beverages and foods, making them unsuitable for sugar-free or low-sugar foods and beverages. Furthermore, 1-octen-3-ol and the like have a strong odor that can cause a stale odor, making them unsuitable for foods and beverages.

[0012] In order to solve the above problems, the present invention aims to provide a kokumi-imparting agent that improves the kokumi taste by adding it to a beverage or food without impairing the original flavor or color of the beverage or food, and a beverage and food containing the same. [Means for solving the problem]

[0013] The kokumi-imparting agent according to the present invention is Sugar-free or low-sugar For drinks or food , without impairing the original flavor or color of the beverage or food, A kokumi imparting agent that imparts a rich taste, the kokumi imparting agent comprising: The beverage or food product contains at least one of 2-methylbutanoic acid, 2-methyl-2-butenoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylhexanoic acid, 2-ethylhexanoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid, and the amount of the kokumi imparting agent is 0.5 to 5 ppm relative to the beverage or food product. It is characterized in that:

[0015] A beverage according to another embodiment of the present invention comprises the kokumi-imparting agent. Furthermore, the beverage containing the kokumi-imparting agent may be sugar-free or low-sugar, and the amount of the kokumi-imparting agent may be 0.5 to 5 ppm relative to the beverage.

[0016] According to yet another embodiment of the present invention, a food product contains the kokumi-imparting agent. The food product containing the kokumi-imparting agent may be sugar-free or low in sugar, and the amount of the kokumi-imparting agent may be 0.5 to 5 ppm relative to the food product. [Effects of the Invention]

[0017] According to the present invention, the full-bodied taste of a beverage or food can be enhanced without impairing the original flavor or color of the beverage or food. DETAILED DESCRIPTION OF THE INVENTION

[0018] In this application, kokumi is a term that refers to the depth, satisfaction, and richness of the taste of food or drink, and is different from specific tastes such as sweetness, sourness, saltiness, bitterness, and umami, but refers to the "thickness" and "depth" that is felt as a whole when these are combined in a complex way.

[0019] Kokumi is a phenomenon that can be recognized when a variety of stimuli are given in a balanced manner across the three senses of taste, smell, and touch, resulting in a feeling of richness, spread in the mouth, and persistence.

[0020] In the following description, all % means % by weight, and ppm means ppm by weight based on weight.

[0021] [Kokumi imparting agent] The kokumi-imparting agent according to the embodiment is a fatty acid having a main chain with 4 to 6 carbon atoms and a side chain with 1 to 2 carbon atoms at the second position.

[0022] The main chain plays a central role in the molecular structure of an organic compound, and is the longest chain of continuous carbon atoms in the compound. The side chain refers to a branched portion that branches off from the main chain in the molecular structure of the organic compound. Therefore, the main chain of the kokumi-imparting agent of the present invention is a fatty acid having a larger number of carbon atoms than the side chain.

[0023] Here, the 2nd position refers to the position of the carbon atom adjacent to the carboxyl group of the fatty acid, and a side chain with 1 to 2 carbon atoms branches off from the carbon atom adjacent to the carboxyl group. Branched fatty acids, which have a side chain coming out from the 2nd position of a fatty acid, contribute to improving flavor and can be used as a flavoring ingredient.

[0024] Here, the number of carbon atoms in the main chain is preferably 4 to 6. If the number of carbon atoms in the main chain is less than 4, the effect of imparting full-bodied flavor decreases, and if the number of carbon atoms in the main chain is more than 6, the main chain is less soluble in aqueous solution and the fatty acid aroma becomes too strong, which interferes with the flavor of the food or drink itself, which are undesirable. Furthermore, the main chain may be a saturated fatty acid in which the carbon chain is entirely composed of single bonds, or an unsaturated fatty acid in which the carbon chain has one or more double bonds.

[0025] The number of carbon atoms in the side chain is preferably 1 to 2. Fatty acids with fewer than 1 carbon atom in the side chain, i.e., fatty acids with no side chain, or fatty acids with more than 2 carbon atoms in the side chain, are hardly effective in imparting kokumi, and have a too strong fatty acid aroma, making them unsuitable for use in foods and beverages. Furthermore, fatty acids with more than 2 carbon atoms in the side chain are poorly soluble in water, limiting their addition to beverages and foods. In other words, the side chain is preferably a methyl or ethyl group.

[0026] Fatty acids are a type of organic compound composed of a hydrocarbon chain and a carboxyl group. Fatty acids are classified into saturated fatty acids, whose carbon chains are composed entirely of single bonds, and unsaturated fatty acids, whose carbon chains have one or more double bonds. Some unsaturated fatty acids are classified into cis and trans isomers, even if they have the same number of elements. In this application, both cis and trans isomers of unsaturated fatty acids are effective in imparting body flavor.

[0027] The body-taste imparting agent according to the embodiment may be a saturated fatty acid. Alternatively, the body-taste imparting agent may be an unsaturated fatty acid. Examples of saturated fatty acids include 2-methylbutanoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methylhexanoic acid, and 2-ethylhexanoic acid. Examples of unsaturated fatty acids include 2-methyl-2-butenoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid. Unsaturated fatty acids may have cis and trans isomers. For example, 2-methyl-2-butenoic acid has a cis isomer (Z) 2-methyl-2-butenoic acid and a trans isomer (E) 2-methyl-2-butenoic acid. These fatty acids can be used alone or in combination as the body-taste imparting agent.

[0028] [Method for preparing body taste adjuster] The above-mentioned fatty acids can be used as kokumi-imparting agents, but adding fatty acids directly to beverages or foods makes it difficult to adjust the concentration. In addition, kokumi-imparting agents may be added to flavorings to provide them as flavorings. Therefore, kokumi-imparting agents can be added to solvents or flavorings to be used as kokumi-adjusting agents.

[0029] The solvent used in the kokumi modifier is not particularly limited, and may be water, aliphatic alcohols such as ethanol, propanol, and butanol, or polyhydric alcohols such as glycerin and propylene glycol, either alone or in combination. Among these, water, ethanol, or a mixed solvent of water and ethanol is preferred. When a mixed solvent of water and ethanol is used, 30 to 95% ethanol is preferred.

[0030] Flavorings are broadly divided into natural flavorings and synthetic flavorings. Natural flavorings include those extracted from plant and animal-derived ingredients. Synthetic flavorings are chemically synthesized substances that imitate natural flavorings or new flavorings that do not exist in nature. Flavorings used in kokumi modifiers can be natural or synthetic flavorings alone, or a mixture of these.

[0031] The kokumi modifier according to the embodiment was added to 95% alcohol to increase the accuracy of the amount added, and adjusted to a concentration of 1%. By adjusting the fatty acid concentration to 1%, it can be efficiently blended into beverages and foods.

[0032] The form of the kokumi modifier is not particularly limited, and may be, for example, a solid substance such as a powder, granules, or tablet, or a liquid or emulsion.

[0033] To convert a liquid kokumi-imparting agent into a solid form, for example, the agent is mixed with an adsorbent such as dextrin in an appropriate ratio, and the viscosity is adjusted by adding water or the like, and then the mixture is filled into a spray dryer. The drying conditions of the spray dryer are then set, and the filled kokumi-imparting agent is sprayed to produce solid particles.

[0034] By using the body flavor adjusting agent prepared in this manner, the body flavor imparting agent can be efficiently mixed with beverages or foods, and the concentration of the body flavor imparting agent in beverages or foods can be easily controlled.

[0035] [Sugar-free and low-sugar drinks or foods] In the present application, "low-sugar" refers to a beverage or food product having a sugar concentration of 0.5 to 7.5%, more preferably 0.5 to 5.0%. "Sugar-free" refers to a beverage or food product having a sugar concentration of less than 0.5%. If the sugar concentration exceeds 7.5%, the sugar itself will impart a rich flavor, making it difficult to confirm the effect of the rich flavor imparted by the rich flavor imparting agent.

[0036] Further, sugar-free and low-sugar beverages include, but are not limited to, carbonated water, coffee, tea, sports drinks, flavored water, carbonated drinks, etc. Furthermore, sugar-free and low-sugar foods include, but are not limited to, yogurt, ice cream, cookies, dressings, etc.

[0037] [Method of compounding body taste adjuster] In one embodiment, the kokumi modifier is prepared by mixing a kokumi imparting agent with 95% ethanol to prepare a 1% solution, and then adding a predetermined amount of this solution to a beverage or food.

[0038] The content of the kokumi-imparting agent in a beverage or food is preferably 0.5 to 5 ppm. If the content is less than 0.5 ppm, the improvement in the kokumi of the beverage or food is not observed. On the other hand, if the content of the kokumi-imparting agent is more than 5 ppm, the aroma of the kokumi-imparting agent becomes too strong, which significantly impairs the flavor of the beverage or food, and is therefore undesirable. [Example]

[0039] In the following examples, sensory evaluations were carried out on low-sugar and sugar-free beverages or foods containing a kokumi-imparting agent to evaluate the extent to which kokumi was improved, but these examples do not limit the present invention.

[0040] In experiments to improve kokumi, 2-methylbutanoic acid, 2-methylpentanoic acid, 2-methyl-2-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylhexanoic acid, (Z)2-methyl-2-butenoic acid, (E)2-methyl-2-butenoic acid, and 2-ethylhexanoic acid were used as kokumi-imparting agents. Also used were 2-methylpropionic acid (3 carbon atoms), which has a main chain with less than 4 carbon atoms, and 2-methylheptanoic acid (7 carbon atoms), which has a main chain with more than 6 carbon atoms, as well as gallic acid and 1-octen-3-ol, which have been described in prior literature.

[0041] The kokumi modifier was prepared by mixing the kokumi-imparting agent with 95% ethanol to a concentration of 1%, and a specified amount was added to sugar-free or low-sugar beverages and foods to prepare them. Then, multiple evaluators performed a sensory test to determine the degree of kokumi improvement, comparing the results with a control. The control was a beverage or food that did not contain the kokumi-imparting agent. Sensory evaluation was performed on the control and the beverage or food containing the kokumi-imparting agent to determine the relative degree of kokumi improvement.

[0042] [Preparation of body taste adjusters for Examples and Comparative Examples] The above-mentioned kokumi-imparting agent was added to 95% ethanol, stirred and dissolved to prepare a kokumi-adjusting agent with a kokumi-imparting agent concentration of 1%.

[0043] [Sugar-free beverage] Ion-exchanged water was used as the sugar-free beverage.

[0044] [Mixing low-sugar and high-sugar beverages] For the low-sugar drinks, sucrose was added to ion-exchanged water to prepare drinks with 0.5%, 3%, and 5% sucrose content relative to the ion-exchanged water. For the high-sugar drinks, sucrose was added to ion-exchanged water to prepare drinks with 10% sucrose content.

[0045] [Creating low-sugar foods] Ice cream and jelly were used as low-sugar foods. The low-sugar ice cream was prepared by adding sucrose to ion-exchanged water to a 3% concentration and freezing it at -18°C. The low-sugar jelly was prepared by adding 0.8% Uniagar® LF-K5 and 0.2% Uniagar® LF-Soft 2 (manufactured by Kyokuto Chemical Industry Co., Ltd.) as gelling agents to 3% sucrose-containing water, dissolving the mixture by heating, and then cooling to 4°C.

[0046] [Sensory evaluation] The sensory evaluation was conducted by 12 experienced panelists who evaluated the body and flavor of beverages or foods. Specifically, the evaluation was conducted by comparing the body and flavor of ion-exchanged water (sugar-free and low-sugar beverages), ice cream (low-sugar foods), and jelly (low-sugar foods) with a control that did not contain a body flavor modifier and with a test product that had a specified amount of a body flavor modifier added.

[0047] The sensory evaluation of the full-bodied taste was rated on a scale of 1 to 4. Specifically, the full-bodied taste of the control was rated as 1 point, and for the products evaluated relative to the control, "strong full-bodied taste" was rated as 4 points, "full-bodied taste" was rated as 3 points, "slight full-bodied taste" was rated as 2 points, and "no full-bodied taste" was rated as 1 point. The average score was rounded up or down to evaluate the degree to which the full-bodied taste was improved. In addition, the sensory evaluation of flavor was rated as "○" if the full-bodied taste imparting agent did not impair the flavor of the beverage or food, and as "×" if it impaired the flavor.

[0048] In the following Examples 1 to 8 (examples of sugar-free beverages), the concentration of the body flavor imparting agent was varied, and a sensory evaluation was carried out to see how much body flavor was improved compared to the control, and whether the flavor was impaired.

[0049] Example 1 In Example 1, 2-methylbutanoic acid was used as the body-flavoring agent, and ion-exchanged water was used as the sugar-free beverage. The beverages were prepared by varying the concentration of 2-methylbutanoic acid in the ion-exchanged water: 0.5 ppm, 1 ppm, 2 ppm, 3 ppm, and 5 ppm. Then, a sensory evaluation was conducted by 12 panelists. A beverage without added 2-methylbutanoic acid served as a control. The results are shown in Table 1.

[0050] Example 2 Except for using 2-methylpentanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0051] Example 3 Except for using 2-methyl-2-pentenoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0052] Example 4 Except for using 2-methyl-4-pentenoic acid as the body-taste imparting agent, the evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0053] Example 5 Except for using 2-methylhexanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0054] Example 6 Except for using (Z) 2-methyl-2-butenoic acid (cis-isomer) as the body-taste imparting agent, evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0055] Example 7 Except for using (E) 2-methyl-2-butenoic acid (trans isomer) as the body-taste imparting agent, evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0056] Example 8 Except for using 2-ethylhexanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Example 1. The results are shown in Table 1.

[0057] [Table 1]

[0058] As shown in Table 1, the sensory evaluation of Examples 1 to 8 ranged from 2 points ("slightly rich") to 4 points ("strongly rich"), demonstrating the effect of imparting richness. Furthermore, the addition of a richness imparting agent can improve the richness of the beverage or food without impairing the original flavor of the beverage or food.

[0059] In the following Comparative Examples 1 and 2 (comparison examples of sugar-free beverages), the concentrations of gallic acid and 1-octen-3-ol described in prior art documents 2 and 3 were varied in the beverages, and a sensory evaluation was conducted to determine the extent to which the fullness was improved compared to the control and whether the flavor of the beverage was impaired.

[0060] (Comparative Example 1) In Comparative Example 1, gallic acid was used as a body-taste imparting agent, and ion-exchanged water was used as the sugar-free beverage. Beverages were prepared by varying the gallic acid concentration in the sugar-free beverage (0.5 ppm, 2 ppm, and 5 ppm). Then, a sensory evaluation was conducted by 12 panelists. The results are shown in Table 2.

[0061] (Comparative Example 2) Except for using 1-octen-3-ol as the body-taste imparting agent, the evaluation was carried out in the same manner as in Comparative Example 1. The results are shown in Table 2.

[0062] (Comparative Example 3) Except for using 2-methylpropionic acid as the kokumi-imparting agent, the evaluation was carried out in the same manner as in Comparative Example 1. The results are shown in Table 2.

[0063] Comparative Example 4 Except for using 2-methylheptanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Comparative Example 1. The results are shown in Table 2.

[0064] [Table 2]

[0065] As shown in Table 2, gallic acid, 1-octen-3-ol, 2-methylpropionic acid, and 2-methylheptanoic acid were not effective in improving body flavor. 1-octen-3-ol and 2-methylheptanoic acid also had a strong aroma, with 1-octen-3-ol being rated as having a "strong mushroom odor that significantly impairs the flavor of the beverage," and 2-methylheptanoic acid being rated as having a "greasy odor," and the results indicated that they could not be used as body flavor imparting agents.

[0066] In the following Comparative Examples 5 to 8 (comparative examples of sugar-free beverages), sensory evaluation was carried out to determine the extent to which the kokumi was improved compared to the control when the concentration of the kokumi imparting agent was less than 0.5 ppm and more than 5 ppm.

[0067] (Comparative Example 5) In Comparative Example 5, 2-methylbutanoic acid was used as the body-flavoring agent, and ion-exchanged water was used as the sugar-free beverage. The concentrations of 2-methylbutanoic acid in the ion-exchanged water were set to 0.3 ppm and 6 ppm, and a sensory evaluation was conducted by 12 panelists. The results are shown in Table 3.

[0068] (Comparative Example 6) Except for using 2-methylpentanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Comparative Example 5. The results are shown in Table 3.

[0069] (Comparative Example 7) Except for using 2-methylhexanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Comparative Example 5. The results are shown in Table 3.

[0070] (Comparative Example 8) Except for using 2-ethylhexanoic acid as the body-flavoring agent, the evaluation was carried out in the same manner as in Comparative Example 5. The results are shown in Table 3.

[0071] [Table 3]

[0072] As shown in Table 3, when the concentration of the kokumi imparting agent was 0.3 ppm, no kokumi was perceived. Furthermore, when the concentration of the kokumi imparting agent was 6 ppm, although the kokumi was perceived, it was evaluated that "the aroma of the kokumi imparting agent was too strong and spoiled the flavor of the beverage," and the result was that it could not be used as a kokumi imparting agent.

[0073] In the following Examples 9 to 11 (examples of low-sugar beverages) and Comparative Example 9 (a beverage with a high sugar content), 2-ethylhexanoic acid was used as a body flavor additive and a sensory evaluation was conducted to determine the extent to which the body flavor was improved compared to the control and whether the flavor was impaired.

[0074] Example 9 In Example 9, 2-ethylhexanoic acid was used as a body-flavoring agent, and sucrose was added to ion-exchanged water to create a low-sugar beverage. The ion-exchanged water was mixed with sucrose at 0.5%. Then, the 2-ethylhexanoic acid was mixed at concentrations of 0.5 ppm and 5 ppm, and a sensory test was conducted. The results are shown in Table 4.

[0075] Example 10 Except for changing the sucrose concentration to 3%, evaluation was carried out in the same manner as in Example 9. The results are shown in Table 4.

[0076] Example 11 Except for changing the sucrose concentration to 5%, evaluation was carried out in the same manner as in Example 9. The results are shown in Table 4.

[0077] (Comparative Example 9) Except for changing the sucrose concentration to 10%, evaluation was carried out in the same manner as in Example 9. The results are shown in Table 4.

[0078] [Table 4]

[0079] As shown in Table 4, when the sugar concentration was low, between 0.5 and 5%, the addition of the kokumi-imparting agent had the effect of improving the kokumi (Examples 9 to 11). On the other hand, when the sugar concentration was 10%, the addition of the kokumi-imparting agent did not have the effect of improving the kokumi (Comparative Example 9).

[0080] As shown in Table 1 (Examples 1 to 8) and Table 4 (Examples 9 to 11), all sugar-free or low-sugar beverages to which a full-bodied flavor additive was added had higher sensory evaluation scores than the control to which no full-bodied flavor additive was added, and the full-bodied flavor was improved.

[0081] On the other hand, as shown in Table 2 (Comparative Examples 1 and 2), no effect of improving body flavor was observed with gallic acid or 1-octen-3-ol, and 1-octen-3-ol had too strong an aroma, making it unsuitable for use in beverages. Furthermore, as shown in Table 3 (Comparative Examples 5 to 8), when the concentration of the body flavor imparting agent was less than 0.5 ppm, the effect of imparting body flavor was not confirmed, and when the concentration of the body flavor imparting agent was more than 5 ppm, although body flavor was perceived, it was evaluated as "the aroma of the body flavor imparting agent was too strong and impaired the flavor of the beverage," resulting in the result that it could not be used as a body flavor imparting agent. Furthermore, as shown in Comparative Example 9 in Table 4, when a beverage with a sugar concentration of 10% was added, no effect of improving body flavor was observed.

[0082] In the following Example 12 (Example of Frozen Confectionery), Example 13 (Example of Jelly), Comparative Example 10 (Comparative Example of Frozen Confectionery), and Comparative Example 11 (Comparative Example of Jelly), 2-ethylhexanoic acid or gallic acid was used as a body flavor imparting agent, and a sensory evaluation was carried out to determine the extent to which the body flavor was improved compared to the control and whether the flavor was impaired.

[0083] Example 12 In Example 12, 2-ethylhexanoic acid was used as a body-flavoring agent, and a sensory test was conducted using a frozen dessert as a low-sugar food. The low-sugar frozen dessert was prepared by preparing a beverage containing 3% sucrose in ion-exchanged water and 0.5% and 5% 2-ethylhexanoic acid, followed by cooling to -18°C. A sensory evaluation was then conducted by 12 panelists. The results are shown in Table 5.

[0084] (Comparative Example 10) In Comparative Example 10, evaluation was carried out in the same manner as in Example 12, except that gallic acid was used as the body-taste imparting agent. The results are shown in Table 5.

[0085] [Table 5]

[0086] As shown in Table 5, adding 2-ethylhexanoic acid as a body flavor imparting agent to frozen desserts had the effect of improving body flavor (Example 12). On the other hand, adding gallic acid as a body flavor imparting agent did not have the effect of improving body flavor (Comparative Example 10).

[0087] Example 13 In Example 13, 2-ethylhexanoic acid was used as a body-flavoring agent, and jelly was used as a low-sugar food. Sucrose was mixed in ion-exchanged water at a concentration of 3% and 0.8% of Uniagar® LF-K5 and 0.2% of Uniagar® LF-Soft 2 (manufactured by Kyokuto Chemical Industry Co., Ltd.) were added as gelling agents. The mixture was heated and dissolved, then cooled to room temperature. Jelly was then prepared by varying the concentration of 2-ethylhexanoic acid in the ion-exchanged water between 0.5 ppm and 5 ppm, and cooled to 4°C. A sensory evaluation was conducted by 12 panelists. The results are shown in Table 6.

[0088] (Comparative Example 11) In Comparative Example 11, evaluation was carried out in the same manner as in Example 13, except that gallic acid was used as the body-taste imparting agent. The results are shown in Table 6.

[0089] [Table 6]

[0090] From Table 6, it was confirmed that adding 2-ethylhexanoic acid to the jelly had an effect of improving the body flavor (Example 13). On the other hand, adding gallic acid to the jelly did not have an effect of improving the body flavor (Comparative Example 11). [Industrial Applicability]

[0091] The invention in this application can be used in the field of improving the body taste of low-sugar and sugar-free beverages or foods.

Claims

1. A kokumi-imparting agent that imparts kokumi to a sugar-free or low-sugar beverage or food without impairing the original flavor or color of the beverage or food, The kokumi imparting agent contains at least one of 2-methylbutanoic acid, 2-methyl-2-butenoic acid, 2-methylpentanoic acid, 2-ethylpentanoic acid, 2-methyl-2-pentenoic acid, 2-ethyl-2-pentenoic acid, 2-methyl-3-pentenoic acid, 2-methyl-4-pentenoic acid, 2-methylhexanoic acid, 2-ethylhexanoic acid, 2-methyl-2-hexenoic acid, 2-ethyl-2-hexenoic acid, 2-methyl-5-hexenoic acid, and 2-ethyl-5-hexenoic acid, The body flavor imparting agent is contained in an amount of 0.5 to 5 ppm relative to the beverage or food.

2. A sugar-free or low-sugar beverage comprising the kokumi-imparting agent according to claim 1.

3. A sugar-free or low-sugar food product comprising the kokumi-imparting agent according to claim 1.

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