Texture improver

Abstract

To provide a texture improving agent capable of improving the sticky and / or rough texture of food or drink when it is held in the mouth. The present invention provides a texture improver for foods and beverages, which contains one or more compounds selected from compounds represented by general formula (1) as an active ingredient. [Case 1] JPEG0007742966000029.jpg20139 (wherein R1 and R2 each independently represent a hydrogen atom, a methyl group, or an ethyl group, or R1 and R2 together form a methylene group; R3 is an aldehyde group or an alkyl group having 1 to 4 carbon atoms and having one or more functional groups selected from a hydroxyl group, an aldehyde group, a ketone group, and an acetyloxy group.

Description

[Technical Field]

[0001] The present invention relates to a texture improver for foods and beverages, a flavor composition containing a texture improver, foods and beverages containing a texture improver, a method for producing foods and beverages to which a texture improver is added, and a method for improving the texture of foods and beverages. [Background technology]

[0002] It is widely recognized that the deliciousness of food is primarily determined by its texture, taste, and aroma, which are not independent but interrelated. Texture refers to the way food feels in the mouth, on the tongue, chewy, and smooth through the throat. Recently, it has also been called "food texture" and has been the subject of extensive research. Improving texture can make food easier to eat and increase its deliciousness. Regarding the improvement of aroma, for example, Patent Document 1 listed below describes a method for masking the beany smell derived from pulse proteins by adding a compound selected from a specific compound group, but does not describe any improvement in texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2019 / 230903 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a texture improving agent that can improve the sticky and / or rough texture of food or drink when it is held in the mouth. [Means for solving the problem]

[0005] As a result of intensive research to solve the above problems, the present inventors discovered that adding a specific compound to food and beverages can improve the sticky and / or rough texture of the food and beverages, leading to the completion of the present invention.

[0006] The present invention is based on the above findings and provides a texture improver for foods and beverages, which contains one or more compounds selected from the compounds represented by general formula (1) as an active ingredient.

[0007] [ka] (In the formula, R1 and R2 each independently represent a hydrogen atom, a methyl group, or an ethyl group, or R1 and R2 together form a methylene group, R3 is an aldehyde group or an alkyl group having 1 to 4 carbon atoms and having one or more functional groups selected from a hydroxyl group, an aldehyde group, a ketone group, and an acetyloxy group.

[0008] The present invention also provides a flavor composition containing the texture improving agent.

[0009] The present invention also provides a food or drink containing the texture improving agent.

[0010] The present invention also provides a method for producing a food or drink to which the texture improving agent is added.

[0011] The present invention also provides a method for improving the texture of food or drink, which comprises adding one or more compounds selected from the compounds represented by the above general formula (1). [Effects of the Invention]

[0012] According to the present invention, the thick and / or rough texture of foods and drinks can be improved by adding one or more compounds selected from the compounds represented by the general formula (1). DETAILED DESCRIPTION OF THE INVENTION

[0013] A preferred embodiment of the present invention will be described below. In the following description, ppm, ppb, and ppt are based on mass. The present invention relates to a texture improver for foods and beverages. The texture improving agent for foods and beverages of the present invention contains one or more compounds selected from the compounds represented by general formula (1) as an active ingredient.

[0014] [ka] (In the formula, R1 and R2 each independently represent a hydrogen atom, a methyl group, or an ethyl group, or R1 and R2 together form a methylene group, R3 is an aldehyde group or an alkyl group having 1 to 4 carbon atoms and having one or more functional groups selected from a hydroxyl group, an aldehyde group, a ketone group, and an acetyloxy group.

[0015] Examples of the alkyl group having 1 to 4 carbon atoms include methyl, ethyl, n-propyl, isopropyl, n-butyl, isobutyl, s-butyl, and t-butyl. Furthermore, when R1 and R2 form a methylene group, this means that R1, R2, and the oxygen atom to which they are bonded form a -O-CH2-O- group.

[0016] In terms of excellent texture improving effects, when R3 is an alkyl group having 1 to 4 carbon atoms and having one or more functional groups selected from a hydroxyl group, an aldehyde group, a ketone group, and an acetyloxy group, the alkyl group is preferably an alkyl group having 1 to 3 carbon atoms, particularly preferably methyl, ethyl, or isopropyl, and of these, methyl and isopropyl are preferred, with isopropyl being particularly preferred.

[0017] Furthermore, in terms of excellent texture improving effects, R3 is preferably an aldehyde group or an alkyl group having 1 to 4 carbon atoms having one or more functional groups selected from an aldehyde group and an acetyloxy group, and is particularly preferably one or more selected from an aldehyde group, an isopropyl group substituted with an aldehyde group, or a methyl group substituted with an acetyloxy group, and is particularly preferably an aldehyde group.

[0018] Furthermore, from the viewpoint of excellent texture improving effect, it is preferable that R1 and R2 are compounds in which one of R1 and R2 is a hydrogen atom and the other is a methyl group or an ethyl group, or in which R1 and R2 form a methylene group, and among these, it is preferable that R2 is a hydrogen atom and R1 is a methyl group or an ethyl group, or in which R1 and R2 form a methylene group, and among these, it is preferable that R1 and R2 form a methylene group.

[0019] As the compound represented by the above general formula (1), the following is preferred from the viewpoint of excellent texture improving effect: Specifically, one or more selected from heliotropin, helional, piperonyl acetate, vanillin, and ethyl vanillin are preferred. Heliotropin is the common name for 1,3-benzodioxole-5-carbaldehyde. Helional is the common name for 3-(1,3-benzodioxol-5-yl)-2-methylpropanal. Piperonyl acetate is the common name for 3,4-methylenedioxybenzyl acetate. Vanillin is the common name for 4-hydroxy-3-methoxybenzaldehyde. Ethyl vanillin is the common name for 3-ethoxy-4-hydroxybenzaldehyde. Among the above compounds, the compound represented by the general formula (1) is preferably one or more selected from heliotropin, helional, and piperonyl acetate, as they have a particularly excellent effect in improving the texture of foods and beverages, and heliotropin is particularly preferred.

[0020] The texture improving agent for foods and beverages of the present invention may contain one or more active ingredients selected from the compounds represented by the above general formula (1).

[0021] The texture improving agent of the present invention can improve the sticky and / or rough texture felt in the oral cavity when a food or drink is held in the mouth, making it easier to eat or drink. In this specification, sticky refers to any of the following: a feeling of sticking to the oral cavity, a heavy and thick texture, viscosity, stickiness, or a feeling of a film forming on the oral surface. Roughness refers to any of the following: a feeling of sticking in the oral cavity or throat, a rough texture on the tongue, a frictional feeling, or powdery texture. By using the texture improving agent of the present invention, a sticky or rough texture can be reduced.

[0022] The texture improver for foods and beverages of the present invention also preferably contains one or more of δ-decalactone and δ-dodecalactone, which enhances the effect of the texture improver in improving the roughness of foods and beverages, thereby making the texture even smoother.

[0023] In the texture improving agent of the present invention, the content of one or more of δ-decalactone and δ-dodecalactone per part by mass of the compound represented by general formula (1) is preferably 0.001 parts by mass or more, and more preferably 0.01 parts by mass or more. Furthermore, in the texture improving agent of the present invention, the content of one or more of δ-decalactone and δ-dodecalactone per part by mass of the compound represented by general formula (1) is preferably 500 parts by mass or less, and more preferably 200 parts by mass or less. This is because, by containing one or more of δ-decalactone and δ-dodecalactone in the above range, a more balanced texture improving effect in terms of stickiness and roughness can be achieved.

[0024] The texture improver for foods and beverages of the present invention also preferably contains one or more of γ-octalactone, γ-nonalactone, quinic acid, rugosa rose extract, and spilanthol. By containing one or more of γ-octalactone, γ-nonalactone, quinic acid, rugosa rose extract, and spilanthol, the texture improver can enhance the effect of improving the stickiness of foods and beverages, resulting in a cleaner texture.

[0025] The quinic acid is 1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid represented by the following formula: [ka]

[0026] The quinic acid used in the present invention may be chemically synthesized by methods such as hydrolysis of chlorogenic acid, or may be a natural product, such as a component obtained from a quinic acid-containing plant. Furthermore, commercially available quinic acid sold as a reagent may also be used. However, from the standpoint of practicality such as price, food safety, and image, plant-derived quinic acid is preferred. This is because quinic acid is abundant in cranberry juice and is widely distributed in plants as quinic acid derivatives such as chlorogenic acid, and can be obtained from plants by conventional extraction procedures.

[0027] It is preferable to use a quinic acid-containing plant extract obtained from edible plant materials such as fruit juice, tea, and coffee, and particularly preferred are extracts made from tea leaves or coffee beans, which have a high quinic acid content, are easily available, and offer excellent cost performance.The quinic acid-containing plant extract preferably has a quinic acid content of 1% by mass or more, and particularly 5% by mass or more.

[0028] The above-mentioned Rugosa extract refers to an extract of Rugosa rugosa (also called "Rosa rose"), a plant of the genus Rosa (Rosa rugosa Thunb.) of the family Rosaceae, preferably an extract obtained by extracting flower buds of the Rugosa rugosa plant.

[0029] The extraction process carried out to obtain a Rugosa rose extract is preferably an extraction process using a solvent. The solvent used is preferably water or a polar organic solvent, and may be a mixture of water and a polar organic solvent. Examples of polar organic solvents include alcohol, acetone, and ethyl acetate. Among these, from the viewpoints of safety to the human body and ease of handling, the solvent used is preferably water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol, or butanol, and particularly preferably water or an aqueous ethanol solution. When an aqueous ethanol solution is used, an aqueous solution with an ethanol concentration of 10 to 95% by mass is usually used, preferably 20 to 80% by mass, and most preferably 30 to 70% by mass.

[0030] The spilanthol is (2E,6Z,8E)-N-isobutyl-2,6,8-decatrienamide represented by the following formula, and has the molecular formula C 14 H 23 NO is a fatty acid amide with a molecular weight of 221.34 and a melting point of 23°C.

[0031] [ka]

[0032] The spilanthol used in the present invention may be a synthetic product synthesized by a chemical method or may be extracted from an animal or plant. In the present invention, spilanthol obtained by any method can be used, and it does not need to be highly pure as long as the effects of the present invention can be obtained. As long as it does not affect the flavor of food or drink, plant extracts, essential oils, etc. containing spilanthol may be used without purification.

[0033] When used in foods and beverages, it is preferable from the viewpoint of safety to use an extract or essential oil obtained from a plant that has been eaten, and it is particularly preferable to use an extract or essential oil of Spilanthes acmella or Spilanthes acmella var. oleracea, which have a high spilanthol content, from the viewpoint of practicality such as supply and cost. An example of a method for extracting spilanthol is a method in which the flower heads of Spilanthes acmella or Spilanthes acmella var. oleracea are dried and crushed, and then extracted with an organic solvent to obtain an extract containing spilanthol.

[0034] The organic solvent used for extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol, and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, and hydrocarbons such as hexane and heptane can be used alone or in combination as appropriate. Among these, polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the standpoint of safety. The solvent is distilled off from the obtained extract to obtain a spilanthol-containing extract.

[0035] In the texture improving agent of the present invention, the content of one or more of γ-octalactone and γ-nonalactone per 1 part by mass of the compound represented by general formula (1) is preferably 0.0001 part by mass or more, and more preferably 0.001 part by mass or more. Furthermore, the content of one or more of γ-octalactone and γ-nonalactone per 1 part by mass of the compound represented by general formula (1) is preferably 10 parts by mass or less, and more preferably 1 part by mass or less. This amount allows for a more balanced texture improving effect in terms of stickiness and roughness.

[0036] In the texture improving agent of the present invention, the content of quinic acid per part by mass of the compound represented by general formula (1) is preferably 1 part by mass or more, more preferably 10 parts by mass or more, and even more preferably 100 parts by mass or more. Furthermore, the amount of quinic acid per part by mass of the compound represented by general formula (1) is even more preferably 10,000 parts by mass or less, and particularly preferably 1,000 parts by mass or less. This amount allows for a more balanced texture improving effect in terms of stickiness and roughness.

[0037] In the texture improving agent of the present invention, the content of the rugosa rose extract per 1 part by mass of the compound represented by the general formula (1) is preferably 1 part by mass or more, more preferably 10 parts by mass or more. Furthermore, the amount of the rugosa rose extract per 1 part by mass of the compound represented by the general formula (1) is even more preferably 10,000 parts by mass or less, and particularly preferably 1,000 parts by mass or less. This amount allows for a more balanced effect of improving texture in terms of stickiness and roughness.

[0038] In the texture improving agent of the present invention, the content of spilanthol relative to 1 part by mass of the compound represented by the general formula (1) is preferably 0.01 part by mass or more, more preferably 0.1 part by mass or more, and the amount of spilanthol relative to 1 part by mass of the compound represented by the general formula (1) is even more preferably 1,000 parts by mass or less, particularly preferably 100 parts by mass or less, because this amount allows for a more balanced effect of improving texture in terms of stickiness and roughness.

[0039] The texture improving agent of the present invention can be used in various dosage forms depending on the type of food or drink to which it is added. For example, it can be used as an emulsion composition using an emulsifier, or as a liquid composition using an excipient. It can be used as a powder and added to food and drink. Furthermore, the texture improving agent of the present invention can be added appropriately in each step of the production of food and drink according to a conventional method.

[0040] The flavor composition of the present invention will now be described. The texture improving agent of the present invention can be combined with various flavors for foods and beverages to form a flavor composition for improving texture containing the texture improving agent and applied to foods and beverages. Examples of flavors to be combined include flavor raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic flavors) described in "Patent Office Gazette: Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II: Food Flavors" (published January 14, 2000, Japan Patent Office) and the like, various plant extracts, antioxidants, and the like. The flavor composition for improving texture of the present invention can be used in various dosage forms depending on the form of the food or beverage to which it is to be added. For example, it may be added to the food or beverage as an emulsion composition using an emulsifier. Alternatively, it may be added to the food or beverage in powder form by mixing it with other ingredients.

[0041] From the viewpoint of effectively improving texture using a fragrance composition, the amount of the compound represented by general formula (1) in the fragrance composition is preferably 0.00000001% by mass or more, more preferably 0.000001% by mass or more. From the same viewpoint, the amount of the compound represented by general formula (1) in the fragrance composition is more preferably 10% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.1% by mass or less.

[0042] Next, the food and drink of the present invention will be described. The food and drink of the present invention contains the texture improving agent of the present invention, thereby making it possible to improve a sticky and / or rough texture. From the viewpoint of effectively improving a sticky and / or rough texture, the food and drink of the present invention preferably contains one or more selected from protein, insoluble dietary fiber, milk solids, and a thickening stabilizer.

[0043] Preferred examples of protein-containing foods and beverages include products using protein-containing powder, such as protein drinks, protein jellies, soybean flour drinks, comprehensive nutritional foods, nutritionally balanced foods, and nutritional supplements.

[0044] Proteins in protein-containing foods and beverages include milk-derived proteins, legume-derived proteins, egg-derived proteins, and seed-derived proteins. Examples of milk-derived proteins include whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), total milk protein (TMP), micellar casein isolate (MCI), micellar casein concentrate (MCC), casein, whey, delactose whey, and whey protein concentrate. Examples of legume-derived proteins include soybean-derived proteins, pea-derived proteins, fava bean-derived proteins, mung bean-derived proteins, and chickpea-derived proteins. Examples of soybean-derived proteins include soybean protein isolate, soybean protein concentrate, and soybean powder. Pea-derived proteins include pea protein isolate, pea protein concentrate, and pea powder. Egg-derived proteins include egg white powder. Seed-derived proteins include rice-derived proteins, hemp seed-derived proteins, sunflower seed-derived proteins, pumpkin seed-derived proteins, and flaxseed-derived proteins.

[0045] In the present invention, the sticky and / or rough texture is effectively improved. From this viewpoint, proteins contained in foods and beverages are preferably milk-derived proteins, bean-derived proteins, etc., and particularly soy protein isolate, soy protein concentrate, whey protein concentrate, whey protein isolate, pea protein isolate, and pea protein concentrate.

[0046] Since problems such as stickiness and / or roughness are likely to occur, the protein content in protein-containing foods and beverages is preferably 2.7% by mass or more, more preferably 3% by mass or more, and particularly preferably 6% by mass or more. The protein content in protein-containing foods and beverages is preferably 15% by mass or less, and particularly preferably 10% by mass or less. The protein content is determined by the Kjeldahl method.

[0047] Examples of foods and beverages containing insoluble dietary fiber include vegetables (kale, barley, celery, parsley, carrots, mulberry leaves, spinach, mugwort, ginger, bell peppers, cabbage, broccoli, turnips, Chinese cabbage, daikon radish, daikon radish leaves, cauliflower, watercress, Swertia japonica, Angelica keiskei, etc.), fruits (kiwifruit, papaya, mango, pineapple, fig, orange, lemon, apple, apricot, cherry, grapes, raspberry, strawberry, blueberry, cranberry, passion fruit, plum, etc.), nuts and seeds (almonds, hazelnuts, cashew nuts, sesame, walnuts, hemp seeds, etc.), and grains (rice, rye, barley, oats, etc.). Examples of insoluble dietary fiber in these foods include cellulose, hemicellulose, lignin, etc. In the present invention, from the viewpoint of effectively improving the roughness caused by insoluble dietary fiber, preferred foods and beverages containing insoluble dietary fiber include, for example, vegetable juice, smoothies, green juice, cocoa, matcha, almond drinks, oat drinks, etc.

[0048] Since problems such as stickiness and / or roughness are likely to occur, the insoluble dietary fiber content in foods and beverages containing insoluble dietary fiber is preferably 0.2% by mass or more, and particularly preferably 1.0% by mass or more. In general, the insoluble dietary fiber content in foods and beverages containing insoluble dietary fiber is preferably 6.0% by mass or less, and more preferably 4.0% by mass or less. Insoluble dietary fiber content can be measured using AOAC 2011.25 method (enzyme-HPLC method 2).

[0049] Examples of foods and beverages containing milk solids include milk drinks (milk coffee, milk cocoa, black tea latte, matcha latte, etc.), yogurt, lactic acid bacteria drinks, condensed milk, creams (fresh cream, whipping cream, custard cream, clotted cream, fermented cream), ice creams (ice cream, ice milk, lacto ice cream), sauces containing milk solids (cheese sauce, etc.), etc. Suitable examples of foods and beverages containing milk solids include products with relatively high lactose and milk fat content relative to milk protein (for example, a total of 200 parts by mass or more of lactose and milk fat per 100 parts by mass of milk protein). In the present invention, milk drinks, yogurt, and ice creams are preferred as foods and drinks containing milk solids.

[0050] Since problems such as stickiness and / or roughness are likely to occur, the milk solids content in foods and beverages containing milk solids is preferably 1.0% by mass or more, and particularly preferably 3.0% by mass or more. In general, the milk solids content in foods and beverages containing milk solids is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and particularly preferably 15% by mass or less. Milk solids are measured by the atmospheric drying method.

[0051] Thickening stabilizers refer to ingredients that qualify as thickeners or stabilizers, and examples include naturally derived thickening polysaccharides and gelling agents such as gums (guar gum, xanthan gum, tamarind gum, gellan gum, locust bean gum, gum arabic, psyllium seed gum, etc.), carrageenan, pectin, agar, glucomannan, alginic acid and its salts (sodium salt, potassium salt, calcium salt) or esters (propylene glycol alginate, glycerin alginate, etc.), curdlan, pullulan, agarose, etc.; gelatin; synthetic thickeners such as carboxymethylcellulose and methylcellulose; modified starch; and water-soluble dietary fibers other than those mentioned above (for example, inulin, indigestible dextrin, etc.). Among these, thickening polysaccharides / gelling agents, synthetic thickeners, gelatin, etc. are preferred because they have high thickening and gelling properties, and guar gum, xanthan gum, pectin, glucomannan, alginic acid, agarose, etc., which have particularly high thickening or gelling properties, are preferred. These can be used alone or in combination of two or more. The food and drink containing a thickening stabilizer preferably has viscosity or adhesiveness due to the inclusion of the thickening stabilizer, for example, a viscosity of 250 mPa·s or more at 20°C when measured with a Brookfield viscometer. Examples of foods and beverages containing thickening stabilizers include foods for people with swallowing difficulty (liquid foods, blender foods, swallowing foods, foods and beverages containing foods for adjusting thickness), frozen desserts, desserts such as puddings, jams and jellies, sauces such as sauces, dressings and dipping sauces, soups, etc. In the present invention, preferred foods and beverages containing a thickening stabilizer are liquid diets, blender diets, swallowing diets, and foods and beverages containing thickening foods, with liquid diets and foods and beverages containing thickening foods being particularly preferred.

[0052] Since problems such as stickiness and / or roughness are likely to occur, the content of the thickening stabilizer in a food or drink containing the thickening stabilizer is preferably 0.1% by mass or more, and particularly preferably 0.5% by mass or more. In general, the content of the thickening stabilizer in a food or drink containing the thickening stabilizer is preferably 3.0% by mass or less, and more preferably 1.5% by mass or less. The content of thickening agents in foods and beverages can be measured by AOAC2011.25 (enzyme-HPLC method 2) for thickening polysaccharides, gelling agents, synthetic thickeners, and water-soluble dietary fiber, and by high-performance liquid chromatography (HPLC) for modified starch and gelatin. The total amount can be calculated by adding up the amounts measured by both methods.

[0053] In the food and drink of the present invention, the content of the compound represented by the general formula (1) is preferably 0.05 ppt or more, more preferably 0.5 ppt or more, even more preferably 5 ppt or more, and particularly preferably 500 ppt or more, relative to the mass of the protein (per part by mass) in the food and drink containing protein. This is because, when the content of the compound represented by the general formula (1) is equal to or more than the lower limit, the effect of improving texture in terms of stickiness and / or roughness can be sufficiently exerted. Furthermore, in the food and beverage products of the present invention, the content of the compound represented by the general formula (1) is preferably 5000 ppm or less, more preferably 500 ppm or less, even more preferably 50 ppm or less, particularly preferably 5 ppm or less, particularly preferably 500 ppb or less, and most preferably 50 ppb or less, relative to the amount of protein (per part by mass) in the food and beverage products containing protein. This is because when the content of the compound represented by the general formula (1) is below the upper limit, the effect of improving texture with respect to stickiness and / or roughness is even more excellent. From the viewpoint of maintaining the original flavor of the food and beverage product, it is preferably 50 ppm or less, particularly preferably 5 ppm or less, and most preferably 500 ppb or less.

[0054] In the food and drink of the present invention, the content of the compound represented by the above general formula (1) is preferably 0.05 ppt or more, more preferably 0.5 ppt or more, relative to the mass of the insoluble dietary fiber (per 1 part by mass) in the food and drink containing insoluble dietary fiber, and more preferably 5 ppt or more. It is even more preferable that the content of the compound represented by the general formula (1) is at least 500 ppt, and particularly preferably at least 500 ppt, because when the content of the compound represented by the general formula (1) is at least the lower limit, the effect of improving texture with respect to stickiness and / or roughness can be sufficiently exerted. Furthermore, in the food and beverage products of the present invention, the content of the compound represented by the general formula (1) is preferably 5000 ppm or less, more preferably 500 ppm or less, and even more preferably 50 ppm or less, relative to the mass of the insoluble dietary fiber (per part by mass) in the food and beverage products containing insoluble dietary fiber. This is because the effect of improving texture with respect to stickiness and / or roughness is more excellent when the content of the compound represented by the general formula (1) is below the upper limit. From the viewpoint of maintaining the original flavor of the food and beverage products, the content is preferably 5 ppm or less, particularly preferably 500 ppb or less, and even more preferably 50 ppb or less.

[0055] In the food and drink of the present invention, the content of the compound represented by the general formula (1) is preferably 0.05 ppt or more, more preferably 0.5 ppt or more, even more preferably 5 ppt or more, particularly preferably 500 ppt or more, and especially preferably 500 ppb or more, relative to the mass of the milk solids (per part by mass) in the food and drink containing milk solids. This is because, when the content of the compound represented by the general formula (1) is equal to or more than the lower limit, the effect of improving texture in terms of stickiness and / or roughness can be sufficiently exerted. Furthermore, in the food and beverage of the present invention, when the food and beverage contains milk solids, the content of the compound represented by the general formula (1) is preferably 5000 ppm or less, more preferably 500 ppm or less, even more preferably 50 ppm or less, particularly preferably 5 ppm or less, preferably 500 ppb or less, and even more preferably 50 ppb or less relative to the mass of the milk solids. This is because when the content of the compound represented by the general formula (1) is below the upper limit, the effect of improving texture in terms of stickiness and / or roughness is even more excellent. From the viewpoint of maintaining the original flavor of the food and beverage, the content is preferably 50 ppm or less, particularly preferably 5 ppm or less, and especially preferably 500 ppb or less.

[0056] In the food and drink of the present invention, the content of the compound represented by the above general formula (1) relative to the mass of the thickening stabilizer (per part by mass) in the food and drink containing a thickening stabilizer is preferably 0.05 ppt or more, more preferably 0.5 ppt or more, even more preferably 5 ppt or more, and particularly preferably 500 ppt or more. This is because, when the content of the compound represented by the above general formula (1) is equal to or more than the lower limit, the effect of improving texture in terms of stickiness and / or roughness can be sufficiently exerted. Furthermore, in the food and beverage products of the present invention, the content of the compound represented by the above general formula (1) is preferably 5000 ppm or less, more preferably 500 ppm or less, even more preferably 50 ppm or less, and particularly preferably 5 ppm or less, relative to the mass of the thickening stabilizer (per part by mass) in the food and beverage products containing a thickening stabilizer. This is because a content of the compound represented by the above general formula (1) below the upper limit provides a more excellent effect in improving texture with respect to stickiness and / or roughness. From the viewpoint of maintaining the original flavor of the food and beverage products, a content of 500 ppb or less is particularly preferred, and 50 ppb or less is even more preferred.

[0057] In the present invention, when a food or drink contains two or more components selected from protein, insoluble dietary fiber, milk solids, and thickening stabilizers, it is acceptable that the texture attributed to at least one of these components can be improved even if the component does not contribute to improving the texture attributed to other components. Typically, it is desirable to improve the texture of the component that most contributes to the texture of the food or drink among protein, insoluble dietary fiber, milk solids, and thickening stabilizers.

[0058] The water content of the food and drink of the present invention is preferably 55% by mass or more, more preferably 60% by mass or more, more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more, because a certain water content or more makes it easier to improve sticky and / or rough texture. The water content of the food and drink may be 100% by mass or less, or may be 98% by mass or less. When the food and drink is a type of product that is mixed with water, such as a powdered drink, the water content here refers to the water content at the time of consumption after mixing with water.

[0059] In addition to the various ingredients listed above, the food and beverage products of the present invention may contain conventional nutritional fortifiers (such as vitamins), antioxidants, preservatives, emulsifiers, extracts, pH adjusters, quality stabilizers, etc., within the range that does not impair the effects of the present invention.

[0060] Preferred foods and beverages of the present invention include the various foods listed above, which can be summarized as beverages; frozen desserts; liquid foods such as comprehensive nutritional foods, foods for people with dysphagia (liquid foods, blended foods, dysphagia foods, foods and beverages containing thickening agents), nutritionally balanced foods, and nutritional supplements; sauces; soups, dressings; and desserts and sweets such as jams, compotes, jellies, etc. Among these, beverages, frozen desserts, or liquid foods such as comprehensive nutritional foods, nutritionally balanced foods, nutritional supplements, and foods for people with dysphagia (liquid foods, blended foods, dysphagia foods, foods and beverages containing thickening agents) are preferred because they are easy to improve a thick and / or rough texture, and beverages, frozen desserts, comprehensive nutritional foods, nutritionally balanced foods, and nutritional supplements are particularly preferred.

[0061] When the food or drink of the present invention is a beverage, the type of beverage may be any of those listed above. The beverage may be a powdered beverage. A powdered beverage is a type of beverage that is in powder form and is dissolved in a liquid containing water and consumed.

[0062] When the food or drink of the present invention is a beverage, the beverage may be a powdered beverage or a packaged beverage, but a packaged beverage is preferred in terms of ease of intake and the feeling of improved sluggishness and / or roughness. The container for a packaged beverage is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.

[0063] The food or drink of the present invention preferably has a pH of 3.0 to 8.0, more preferably 4.0 to 7.5, and even more preferably 6.0 to 7.0 at 25° C. When the food or drink is not a liquid, the pH is measured after diluting it with 10 times its mass of water and pulverizing it sufficiently to prevent any pH fluctuation.

[0064] The texture improving agent of the present invention has the effect of improving the texture of foods and beverages.

[0065] The method for improving the texture of a food or drink of the present invention comprises the step of adding to the food or drink one or more compounds selected from the compounds represented by the general formula (1). The method of the present invention is similar to conventional methods for producing foods or drinks, except for the step of adding to the food or drink one or more compounds selected from the compounds represented by the general formula (1).

[0066] The present invention has been described above based on its preferred embodiments, but the present invention is not limited to the above description. [Example]

[0067] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to these examples. The pH of each beverage used below at 25°C was in the range of 3.0 to 8.0. Unless otherwise specified below, "%" means "% by mass" and "parts" means "parts by mass." It means "quantity."

[0068] <Verification of protein concentration that causes texture issues> The protein sources used were soy protein and whey protein. The soy protein used was Prolena HD101R (manufactured by Fuji Oil Co., Ltd., protein content 85%). The whey protein used was WPC392 (manufactured by Fonterra Japan, protein content 80%). <Verification example 1> Powdered ingredients containing soy protein were placed in a container according to the formulation in Table 1, and mixed at room temperature using a stirring blade until uniform. 200 g of water was then added to prepare an evaluation sample (soy protein drink). <Verification example 2> Powdered ingredients containing whey protein were placed in a container according to the composition shown in Table 2, and mixed at room temperature using a stirring blade until uniform. 200 g of water was then added to prepare an evaluation sample (whey protein drink). For each protein concentration sample, three experienced panelists evaluated the intensity of roughness and stickiness according to the following criteria. Roughness was evaluated as a feeling of stickiness in the mouth or throat (rough texture, friction, powdery texture), and stickiness was evaluated as a sticky, gelatinized starch-like feeling (thickness and viscosity at the mouth). The panelists then evaluated the strength of the samples that was harmful to eating, and rated them on a 3-point scale.

[0069] [Evaluation criteria] 1: I don't feel anything at all. 2: I feel it slightly. 3: Feel. 4: I feel it strongly.

[0070] The average scores of the three evaluators are shown in Table 1 for soy protein and in Table 2 for whey protein. It was found that the issues of roughness and stickiness become particularly evident when both soy protein and whey protein contain a protein concentration of 6% or more.

[0071] [Table 1]

[0072] [Table 2]

[0073] <Verification of texture improvement effect> <Test Example 1> As the compounds of general formula (1), heliotropin, helional, piperonyl acetate, vanillin and ethyl vanillin were used.

[0074] Using the soy protein drink with a protein concentration of 7% at the time of consumption (after adding 200 g of water) prepared in Verification Example 1 above, each compound was added to the drink to achieve the concentrations shown in Tables 3A and 3B, and the mixture was mixed with a muddler spoon to prepare an evaluation sample. As controls, soy protein drinks (without added compounds) with protein concentrations of 7%, 6%, and 5% at the time of consumption (after adding 200 g of water) were prepared, and the evaluation was performed by selecting the control that was closest to the intensity of roughness or sluggishness of each evaluation sample. Five experienced panelists evaluated each example. The more people selected lower concentrations, the better the effect of improving roughness and sluggishness. The number of evaluators who selected each protein concentration as close to the control is shown in Tables 3A and 3B. In the tables below, "reduced bitterness and astringency" means that the bitterness and astringency derived from the ingredients in the beverage were reduced, and "masked odor" means that the unpleasant odor derived from the ingredients in the beverage was masked.

[0075] [Table 3A]

[0076] [Table 3B]

[0077] <Test Example 2> Using the whey protein drink with a protein concentration of 7% at the time of consumption (after adding 200 g of water) prepared in Verification Example 2 above, evaluation samples were prepared by adding each compound to the concentrations shown in Tables 4A and 4B in the same manner as in Test Example 1 above. The evaluation was carried out in the same manner as in Test Example 1. The results are shown in Tables 4A and 4B.

[0078] [Table 4A]

[0079] [Table 4B]

[0080] As shown in Tables 3A, 3B and 4A, 4B, it can be seen that in each example, roughness or stickiness was reduced and texture was improved.

[0081] <Test Example 3> Using the formulations in Table 5, soy protein drinks with protein concentrations at the time of consumption (after adding 200 g of water) of 10%, 9%, and 8% were prepared in the same manner as in Verification Example 1. Each compound was added to the drink with a protein concentration at the time of consumption (after adding 200 g of water) of 10% to achieve the concentrations shown in Tables 6A and 6B to prepare evaluation samples. The evaluation was performed by preparing soy protein drinks (without added compounds) with protein concentrations of 10%, 9%, and 8% at the time of consumption (after adding 200 g of water) as controls, and having five experienced panelists select the control that had the roughness and stickiness closest to that of each evaluation sample, as in Test Example 1. The results are shown in Tables 6A and 6B.

[0082] [Table 5] [Table 6A]

[0083] [Table 6B]

[0084] Using the formulations in Table 7, whey protein beverages with protein concentrations at the time of consumption (after adding 200 g of water) of 10%, 9%, and 8% were prepared in the same manner as in Verification Example 1. Each compound was added to the beverage with a protein concentration at the time of consumption (after adding 200 g of water) of 10% to achieve the concentrations shown in Tables 8A and 8B to prepare evaluation samples. For the evaluation, whey protein drinks (without added compounds) with protein concentrations of 10%, 9%, and 8% at the time of consumption (after adding 200 g of water) were prepared as controls, and five experienced panelists selected the control that best matched the intensity of roughness and stickiness of each evaluation sample, as in Test Example 1. The results are shown in Tables 8A and 8B.

[0085] [Table 7]

[0086] [Table 8A]

[0087] [Table 8B]

[0088] As shown in Tables 6A, 6B and 8A, 8B, even when the protein concentration was as high as 10%, roughness and stickiness were reduced and the texture was improved in each example.

[0089] <Test Example 4> Heliotropin was selected as the compound of general formula (1), and δ-decalactone, δ-dodecalactone, γ-octalactone, γ-nonalactone, quinic acid, Rugosa rose extract, or sucralose was used. Used in conjunction with Pyranthol. The Rugosa rose extract used was that produced in Production Example 1 below.

[0090] <Production Example 1> Twenty parts of dried rosehip flower buds were crushed using a crusher, and 300 parts of a 50% aqueous ethanol solution was added and heated under reflux for 30 minutes to extract. After removing insoluble matter by filtration, the filtrate was concentrated under reduced pressure using a foam concentrator and freeze-dried using a freeze-dryer to obtain 6 parts of a powdered rosehip extract. Each compound was added to a soy protein drink having a protein concentration of 7% at the time of consumption (after adding 200 g of water) shown in Table 1 to give the concentrations shown in Table 9 to prepare evaluation samples.

[0091] For the evaluation, a product containing 10 ppb of heliotropin was prepared as a control, and three experienced panelists performed a sensory evaluation using the following evaluation criteria to determine whether the improvement effect was enhanced by the combined use of δ-decalactone, δ-dodecalactone, γ-octalactone, γ-nonalactone, quinic acid, rosehip extract, or spilanthol. The average scores of the three evaluators are shown in Table 9. [Evaluation criteria] 0: Equivalent improvement to heliotropin alone 1: Slightly higher improvement effect than heliotropin alone 2: Higher improvement effect than heliotropin alone 3: Significantly greater improvement than heliotropin alone

[0092] [Table 9]

[0093] It has been found that the use of the compound of general formula (1) in combination with one or more of δ-decalactone and δ-dodecalactone, or one or more of γ-octalactone, γ-nonalactone, quinic acid, rosehip extract, and spilanthol, improves the effect of improving roughness and stickiness more than the use of the compound of general formula (1) alone. Furthermore, it was found that the effect of improving roughness and stickiness was further enhanced by combining the compound of general formula (1) with one or more of δ-decalactone and δ-dodecalactone and one or more of γ-octalactone, γ-nonalactone, quinic acid, rosehip extract, and spilanthol.

[0094] <Test Example 5> As the compounds of general formula (1), heliotropin, helional, piperonyl acetate, vanillin and ethyl vanillin were used. Powdered green juice (insoluble dietary fiber content 46.4%) and water were weighed into separate containers according to the formulation shown in Table 10, and the water was added to the powdered green juice. The mixture was thoroughly stirred at room temperature using a stirring blade until homogenized.

[0095] [Table 10]

[0096] Each compound was added to a green juice drink having an insoluble dietary fiber concentration of 1% at the time of consumption as shown in Table 10 to give the concentration shown in Table 11 to prepare an evaluation sample. The sensory evaluation was carried out by three experienced panelists according to the following evaluation criteria. The average scores of the three evaluators are shown in Table 11. [Evaluation criteria] 0: No improvement effect felt (same as the comparative example) 1: Slight improvement is felt 2: Some improvement is felt 3: Improvement is noticeable 4: A significant improvement is felt

[0097] [Table 11]

[0098] It was found that the roughness caused by insoluble dietary fiber can be reduced by adding the compound of general formula (1) in an amount of 0.1 ppt to 1000 ppm per part of insoluble dietary fiber.

[0099] <Test Example 6> As the compounds of general formula (1), heliotropin, helional, piperonyl acetate, vanillin and ethyl vanillin were used. Milk (11.8% milk solids) and water were weighed into separate containers according to the composition shown in Table 12. The milk and water were mixed and thoroughly stirred at room temperature using a stirring blade to homogenize the mixture. The milk solids concentration at the time of consumption was 3. % milk solids beverage was prepared.

[0100] [Table 12]

[0101] Each compound was added to a milk drink having a milk solids concentration of 3% at the time of consumption shown in Table 12 to give the concentration shown in Table 13 to prepare an evaluation sample. The sensory evaluation was carried out by three experienced panelists in the same manner as in Test Example 5. The average scores of the three evaluators are shown in Table 13.

[0102] [Table 13]

[0103] It was found that the feeling of heaviness caused by milk solids (particularly the sensation of a film forming on the surface of the oral cavity) can be reduced by adding the compound of general formula (1) in an amount of 0.1 ppt to 1000 ppm per part of milk solids.

[0104] <Test Example 7> As the compounds of general formula (1), heliotropin, helional, piperonyl acetate, vanillin and ethyl vanillin were used. Based on the formulation shown in Table 14, 0.5 g of xanthan gum and 6.0 g of sugar were mixed in a plastic bag until uniform, and then 93.5 g of water was added in small amounts while stirring thoroughly to prevent lumps from forming. The mixture was heated while stirring and held at 85°C for 10 minutes. It was then cooled while stirring and returned to room temperature. Water was added to make up for the evaporation, bringing the total volume to 100 g, and a thickener-containing beverage was prepared with a thickener-containing concentration of 0.5% at the time of consumption.

[0105] [Table 14]

[0106] Each compound was added to a thickening stabilizer-containing beverage to the concentrations shown in Table 15 to prepare evaluation samples. Evaluation was performed in the same manner as in Test Example 5 above. Sensory evaluation was performed by three experienced panelists. The average scores of the three evaluators are shown in Table 15.

[0107] [Table 15]

[0108] It was found that the stickiness caused by the thickening stabilizer (particularly the feeling of sticking in the mouth) can be reduced by adding the compound of general formula (1) in an amount of 0.1 ppt to 1000 ppm per part of the thickening stabilizer.

[0109] <Test Example 8> Apple flavor, lemon flavor, and milk flavor were prepared according to the formulations shown in Tables 16 to 18.

[0110] [Table 16]

[0111] [Table 17]

[0112] [Table 18]

[0113] The texture-improving effect of adding 0.1% of each of the flavoring examples listed above to the foods and beverages shown in Table 20, which contain protein, insoluble dietary fiber, milk solids, or a thickening agent, was evaluated by three experienced panelists using a control product containing no active ingredients as a control. The evaluations in Table 20 below show the effects that were commonly recognized by the three panelists. The complete nutritional food (drink) of Example 37 was prepared according to the formulation shown in Table 19 below. Glycerin fatty acid ester was used as the emulsifier. Palm oil was used as the vegetable oil. The complete nutritional food (drink) was prepared as follows: First, milk protein was added to an appropriate amount of water and heated to 50°C to dissolve. A mixture of ingredients other than the milk protein, vegetable oil, and emulsifier was added and heated to 80°C to dissolve. While stirring this in an emulsifying disperser (Clearmix), the vegetable oil and emulsifier mixture was added and stirred at 10,000 rpm for 5 minutes. The weight was adjusted with hot water, and the mixture was cooled to room temperature while stirring.

[0114] [Table 19]

[0115] Commercially available products were used as the foods and drinks of Examples 38 to 47 in Table 20. The components that dominate the texture of the foods of Examples 38 to 47 are shown in Table 20.

[0116] The evaluation results are shown in Table 20. In the following, the protein contents of the foods of Examples 39 to 43, 46, and 47, which do not list their protein contents, were 0 to 2.5% by mass; the insoluble dietary fiber contents of Examples 37, 38, 42, 44, 45, and 47, which do not list their insoluble dietary fiber contents, were 0 to 0.15% by mass; the milk solids contents of the foods of Examples 37 to 40, 46, and 47, which do not list their milk solids contents, were 0% by mass; and the thickening stabilizer contents of Examples 38, 41, 42, 44, and 45, which do not list their thickening stabilizer contents, were 0 to 0.05% by mass. Among the foods and beverages containing thickening stabilizers shown in Table 20, the beverages of Examples 39, 40, 41, 43, and 46 had viscosities of less than 250 mPa s at 20°C, and the amount of water-soluble dietary fiber contained in these beverages was measured as the amount of thickening stabilizer. The beverage of Example 37 and the nursing care food of Example 47 had a viscosity of 250 mPa·s or more at 20° C. HPLC analysis confirmed that the thickening stabilizer contained in Example 47 was xanthan gum.

[0117] [Table 20]

[0118] By adding a flavoring agent containing the active ingredient of the present invention, the weight loss and / or It was found that roughness could be reduced. A-2 to A-5, B-2 to B-5, and C-2 to C-5 also confirmed the same effects as A-1, B-1, and C-1, respectively.

Claims

1. A texture improver for foods and beverages, containing one or more selected from protein, insoluble dietary fiber, milk solids, and a thickening stabilizer, with heliotropin as an active ingredient, wherein the heliotropin is used in the food and beverage in an amount of 0.05 ppt to 5000 ppm relative to the mass of protein, 0.05 ppt to 5000 ppm relative to the mass of insoluble dietary fiber, 0.05 ppt to 5000 ppm relative to the mass of milk solids, or 0.05 ppt to 5000 ppm relative to the mass of the thickening stabilizer.

2. 2. The texture improving agent according to claim 1, which contains at least one of δ-decalactone and δ-dodecalactone.

3. 3. The texture improving agent according to claim 1, which contains one or more of γ-octalactone, γ-nonalactone, quinic acid, Rugosa rose extract, and spilanthol.

4. 3. A flavoring composition for use in a food or beverage containing insoluble dietary fiber, comprising the texture improving agent according to claim 1 or 2, wherein heliotropin is used in an amount of 0.05 ppt to 5000 ppm relative to the mass of the insoluble dietary fiber in the food or beverage.

5. 3. A flavoring composition for improving the texture of a food or beverage, comprising the texture improving agent according to claim 1 or 2, and one or more selected from a protein, an insoluble dietary fiber, a milk solid, and a thickening stabilizer, wherein the heliotropin is used in the food or beverage in an amount of 0.05 ppt to 5000 ppm relative to the mass of the protein, 0.05 ppt to 5000 ppm relative to the mass of the insoluble dietary fiber, 0.05 ppt to 5000 ppm relative to the mass of the milk solid, or 0.05 ppt to 5000 ppm relative to the mass of the thickening stabilizer.

6. 3. A food or drink containing insoluble dietary fiber, comprising the texture improving agent according to claim 1 or 2, wherein heliotropin is used in an amount of 0.05 ppt to 5000 ppm relative to the mass of the insoluble dietary fiber in the food or drink.

7. The food or drink according to claim 6, which is a beverage, a frozen dessert, or a food for people with swallowing difficulties.

8. A method for producing a food or drink containing insoluble dietary fiber, which comprises adding the texture improving agent according to claim 1 or 2, wherein heliotropin in the food or drink is used in an amount of 0.05 ppt to 5000 ppm relative to the mass of the insoluble dietary fiber.

9. A method for improving the texture of food and beverages containing one or more selected from protein, insoluble dietary fiber, milk solids, and thickening stabilizers by adding heliotropin, wherein the heliotropin in the food and beverage is used in an amount of 0.05 ppt to 5000 ppm relative to the mass of protein, 0.05 ppt to 5000 ppm relative to the mass of insoluble dietary fiber, 0.05 ppt to 5000 ppm relative to the mass of milk solids, or 0.05 ppt to 5000 ppm relative to the mass of thickening stabilizer.

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