Flavoring composition

Abstract

The present invention provides a pungency enhancing agent for pungent spices which can be widely used and easily produced, and which includes as active ingredients (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl) ethyl) oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide.

Description

[Technical Field]

[0001] This invention relates to a spice spiciness enhancer that can be easily applied to food and beverages containing spices. Furthermore, this invention relates to products with enhanced spice spiciness, methods for producing them, and methods for enhancing spiciness. [Background technology]

[0002] Each spice has its own unique aroma and flavor, and is used in a variety of foods. Due to the recent popularity of ethnic cuisine and the growing preference for spicy foods and beverages, the consumption of spices, including spicy condiments, is increasing year by year.

[0003] Furthermore, there is a growing demand to freely design the flavor of food by adding ingredients that impart or enhance the aroma and flavor of spices to meet consumer preferences. For example, dipropyl disulfide and dimethyl trisulfide (Patent Documents 1 and 2) are known as ingredients that impart the aroma of onion spices, and oxalamide compounds (Patent Document 3) are known as ingredients that impart or enhance umami flavor.

[0004] On the other hand, with the soaring prices of natural spice ingredients and the need to reduce health problems caused by consuming large quantities of spicy seasonings, there is a demand to reduce the use of spicy seasonings while still achieving the desired level of spiciness. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] International Publication No. 2016 / 175323 [Patent Document 2] Special Publication No. 49-6669 [Patent Document 3] U.S. Patent Application Publication No. 2017 / 0143022 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention aims to provide a composition that can easily enhance the spiciness of pungent spices. [Means for solving the problem]

[0007] The inventors of the present invention conducted diligent research to solve the above problems and discovered that simply combining N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide with dipropyl disulfide and / or dimethyl trisulfide and using it in a pungent spice can unexpectedly enhance the spiciness. Through further research, they completed the present invention.

[0008] In other words, the present invention is as follows: [1] A pungent flavor enhancer for pungent spices, comprising (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide as an active ingredient. [2] The pungent flavor enhancer according to [1], wherein (B) is dipropyl disulfide and dimethyl trisulfide. [3] The pungent spice according to [1] or [2], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds, and piperine compounds. [4] The weight ratio of (A) to (B) is 1:10 -6 ~10 3 The spiciness enhancer described in any of [1] to [3]. [5] A spiciness enhancer as described in any of [1] to [4] for use in products containing spicy flavorings. [6] A spiciness enhancer as described in [5], wherein the product containing pungent spices is a food, beverage, pharmaceutical or quasi-drug. [7] The concentration at the time of consumption is (A) 10 -2 ppb~10 2 ppb and (B)10 -3A pungency enhancer described in [5] or [6] for addition to achieve a concentration of ppb to 10 ppb. [8] A method for producing a pungent spice-containing product, comprising a step of adding at least one selected from the group consisting of (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide, and (B) dipropyldisulfide and dimethyltrisulfide, wherein the addition concentration is (A) 10 -2 ppb to 10 2 ppb and (B) 10 -3 ppb to 10 ppb. [9] The method according to [8], wherein (B) is dipropyldisulfide and dimethyltrisulfide.

[10] The method according to [8] or [9], wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds, and piperine compounds.

[11] With respect to 100 parts by weight of the dry weight of the pungent spice, (A) 10 -7 ~10 -2 parts by weight, and (B) 10 -9 ~10 -3 parts by weight are added, according to any one of [8] to

[10] .

[12] The method according to any one of [8] to

[11] , wherein the pungent spice-containing product is a food or beverage with enhanced pungency.

[13] A method for enhancing the pungency of a pungent spice, characterized by adding at least one selected from the group consisting of (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide, and (B) dipropyldisulfide and dimethyltrisulfide.

[14] The method according to

[13] , wherein (B) is dipropyldisulfide and dimethyltrisulfide.

[15] The method according to

[13] or

[14] , wherein the pungent spice is derived from at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds, and piperine compounds.

[16] (A) 10 -7 ~10 -2 Weight portion and (B)10 -9 ~10 -3 The method according to any of

[13] to

[15] , wherein parts by weight are added.

[17] A pungent spice-containing product comprising (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide, wherein the pungent spice is 10 ppm to 5% on a dry weight basis, and (A) 10 -2 ppb~10 2 ppb and (B)10 -3 Products containing pungent spices ranging from ppb to 10ppb. [Effects of the Invention]

[0009] By using the enhancer of the present invention, the spiciness of spices in food and beverages containing pungent spices can be easily enhanced without impairing the original flavor of the food and beverage. According to the present invention, the amount of spices required to achieve the desired level of spiciness can be easily reduced. [Modes for carrying out the invention]

[0010] The present invention provides a spice flavor enhancer comprising (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide as active ingredients (hereinafter sometimes referred to as the spice flavor enhancer of the present invention).

[0011] Spices are a general term for parts of plants, such as fruits, pericarps, flowers, buds, bark, stems, leaves, seeds, roots, and rhizomes, that possess a distinctive aroma, spiciness, and color, and are used to flavor, deodorize, season, and color food and beverages, adding flavor and aesthetic appeal. They are broadly classified into herbs, which utilize stems, leaves, and flowers, and spices, which utilize the remaining parts. In this invention, spices are not particularly limited as long as they have a spiciness, but usually refer to spices. Spices are generally classified based on their unique flavor components into aromatic spices (where the aromatic components are utilized), flavorful spices (where the flavor components are utilized), pungent spices (where the pungent components are utilized), and colored spices such as turmeric and saffron (where the color is utilized). However, many spices possess a combination of various characteristics. The spices to which the spiciness enhancer of the present invention is applied are not particularly limited as long as they contain a spicy component, but spicy spices are preferred. Generally, spiciness refers to a combination of pain and heat irritation to the tongue, and refers to the sensation of pain in the oral cavity caused by the spicy component.

[0012] In the present invention, the term "pungent spice" refers to the aforementioned spices having a pungent taste, and examples include those whose pungent components are derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, sanshool compounds, allicin, and the like. Among these, from the viewpoint of naturally enhancing the spiciness that stimulates the tongue and prolonging the spiciness, pungent spices whose pungent components are derived from vanillyl ketone compounds, capsaicin compounds, piperine compounds, and sanshool compounds are preferred, and pungent spices whose pungent components are derived from vanillyl ketone compounds, capsaicin compounds, and piperine compounds are more preferred. In this invention, the pungent spice may be one type or a combination of two or more types.

[0013] Specific examples of vanillyl ketone compounds include shogaol, gingerol, methylgingerol, zingerone, and paradol. Ginger is an example of a pungent spice containing vanillyl ketone compounds, but it is not particularly limited as long as it has a pungent taste.

[0014] Specific examples of capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin, and nornorcapsaicin. Examples of pungent spices containing capsaicin compounds include shishito peppers, cayenne peppers, paprika, jalapeño, Okinawan chili peppers, Tabasco peppers, prik ki noo, habanero, buht jolokia, and Carolina Reaper, but are not particularly limited as long as they have a pungent taste.

[0015] Specific examples of piperine compounds include piperine, isopiperine, chavicine, and isochavicine. Examples of pungent spices containing piperine compounds include black pepper, white pepper, green pepper, and red pepper, but are not particularly limited as long as they have a pungent taste.

[0016] Specific examples of sanshool compounds include α-sanshool and β-sanshool. Examples of pungent spices containing sanshool compounds include Japanese pepper and Sichuan pepper, but they are not particularly limited as long as they have a pungent taste.

[0017] Examples of pungent spices containing allicin include garlic, onions, leeks, chives, shallots, and scallions, but are not particularly limited as long as they have a pungent taste.

[0018] In the present invention, "spiciness enhancement" is a concept that encompasses further improving the spiciness of a product containing a spicy component, as well as raising a reduced level of spiciness to a normal level or higher. For example, if the spiciness improves when the enhancer of the present invention is applied to a normal amount of the spicy component, or if a product with half the amount of the spicy component added can be perceived as having the same or greater spiciness as a product with the full amount added, then this is defined as spiciness enhancement. In the present invention, "sustained spiciness" is a concept that encompasses the duration for which the spiciness of a product containing a spicy component is perceived, and the duration for which a reduced level of spiciness is perceived to be normal or greater. For example, sustained spiciness is defined as the duration for which the spiciness is perceived being sustained when the enhancer of the present invention is applied to a normal amount of the spicy component, or when a product with half the amount of the spicy component added can sustain spiciness for the same or longer duration as a product with the full amount added.

[0019] One of the active ingredients in the present invention, (A), is N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide (hereinafter sometimes abbreviated as (A)), which is an oxalamide with CAS number: 745047-53-4. (A) can be a commercially available product or synthesized by, for example, the method described in US2005 / 0084506.

[0020] Another active ingredient in the present invention, (B), is dipropyl disulfide, dimethyl trisulfide, or a combination of both (hereinafter sometimes abbreviated as (B)). A combination of both is preferred from the viewpoint of enhancing spiciness. These compounds may be extracted from vegetables, etc., by methods known to the present day, or commercially available products may be used, or they may be manufactured as appropriate.

[0021] The weight ratio of (A) and (B) in the enhancer of the present invention is typically 1:10, from the viewpoint of natural spiciness enhancement and duration that stimulates the tongue without causing off-flavors. -6 ~10 3 Preferably 1:10 -5 ~10 2 , comfortable 1:10 -4 ~10 1 That is the case. When (B) contains both dipropyl disulfide (B1) and dimethyl trisulfide (B2), the weight ratio of their content (concentration) (A:B1:B2) is usually 1:10. -6 ~10 3 :10 -5 ~10 3 Preferably 1:10-5 ~10 2 :10 -4 ~10 2 , comfortable 1:10 -4 ~10:10 -3 It is ~10.

[0022] The enhancer of the present invention is used to be added to products containing pungent spices.

[0023] The present invention, from the viewpoint of efficiently enhancing the spiciness of spices, uses an amount of (A) of 100 parts by weight of flavoring spices converted to dry weight, which is typically 10 -7 ~10 -2 parts by weight, preferably 10 -6 ~10 -3 The weight portion, (B) is usually 10 -9 ~10 -3 parts by weight, preferably 10 -8 ~10 -4 Weight portion, more preferably 10 -7 ~10 -5 It is used to be added by weight to products containing pungent spices.

[0024] Products containing pungent spices include ingredients that cause spiciness, such as pungent spices, and are not particularly limited as long as (A) and (B) can be applied. Examples include orally ingestible products such as food, beverages, pharmaceuticals, and quasi-drugs, or products used in the oral cavity.

[0025] In this invention, the term "food" includes seasonings, such as tube-packaged and bottled seasonings like garlic paste, grated garlic, grated ginger, and ginger paste; solid seasonings like curry powder, curry roux, sugar, and salt; dressings (e.g., Japanese-style dressing, creamy dressing, Caesar dressing, French dressing, etc.), ketchup, mayonnaise, sauces, and dips (e.g., steak sauce, ginger pork sauce, pizza sauce, tartar sauce, yakiniku sauce, demi-glace). Liquid seasonings such as sauces and sambal sauce; semi-solid seasonings such as miso; soups such as consommé soup, potage soup, cream soup, curry, stew, tom yum goong, and their instant powdered products; stir-fried dishes such as fried rice, stir-fried vegetables, fried noodles, twice-cooked pork, mapo tofu, shredded beef with green peppers, dried shrimp, stir-fried meat and vegetables, nasi goreng, mie goreng, fried rice noodles, scrambled eggs, kinpira gobo, and stir-fried meat; grilled fish, grilled chicken, grilled eel, roast pork, ginger pork, steak, yakiniku, sukiyaki, hamburgers, and meatballs. Baked goods such as rice crackers, bazooka, grilled vegetables, grilled rice balls, rice crackers, various baked goods, pizza, bread, etc.; various fried foods such as karaage, fried foods, deep-fried foods, tempura, etc., and their batters and breadcrumbs; noodles such as udon, hiyamugi, somen, soba, chukasoba, pasta, macaroni, vermicelli, harusame, and wontons (including instant noodles such as fried noodles and non-fried noodles); processed meat products such as ham and sausage; and processed products of these (e.g., microwaveable foods and beverages, retort foods, instant foods, frozen foods, dried foods) Examples include: flavored oils such as ginger oil; desserts such as jelly, bavarian cream, and yogurt; processed seafood products such as kamaboko and chikuwa; dairy products such as cheese; dairy products such as butter, fermented milk, and powdered milk; frozen desserts such as ice cream, ice milk, lacto ice, sherbet, and frozen desserts; snacks such as gummies, candies, gum, tablets, and potato chips; nutrition bars, etc.; and processed products of these (e.g., microwaveable food and beverages, instant foods, frozen foods, dried foods), etc.

[0026] Furthermore, the term "food" is not limited to general foods, but also includes so-called health foods and medical foods, such as nutritional supplements, functional foods, and foods for specified health uses. For example, the foods exemplified above may be offered as general foods, or as health foods or medical foods.

[0027] Examples of beverages include carbonated drinks such as ginger ale, dairy drinks, lactic acid bacteria drinks, soft drinks (including those containing fruit juice), fruit juices, vegetable drinks, vegetable and fruit drinks, sports drinks, jelly drinks, powdered drinks, etc.; alcoholic beverages; coffee drinks; tea drinks such as black tea and herbal tea; and more.

[0028] Pharmaceuticals are not particularly limited as long as they are products that can be taken orally or used in the mouth, and examples include vitamins, tonics, nutritional supplements, and various pharmaceutical preparations. These can be in any form, such as powders, granules, pills, tablets, liquids, or syrups. Among these, orally disintegrating tablets, lozenges, and chewable tablets that dissolve in the mouth are preferred.

[0029] Quasi-drugs are not particularly limited as long as they are products that can be taken orally or used in the oral cavity. Examples include toothpaste, toothpaste in tubes, liquid toothpaste, mouth fresheners, bad breath preventatives, bad breath removers, mouthwashes, gargles, and nutritional drinks.

[0030] The concentration of the spiciness enhancer of the present invention at the time of consumption may be appropriately changed depending on the type of spicy seasoning or spicy seasoning-containing product, but (A) is usually 10 -2 ppb~10 2 ppb, preferably 10 -1 ppb~10 2 ppb, (B) is usually 10 -3 ppb to 10 ppb, preferably 10 -2 It is added to food or beverage products to a concentration of ppb to 5 ppb.

[0031] The concentration at the time of consumption refers to the concentration at the time of consumption after cooking. However, in the case of processed foods and other foods that are prepared according to the product instructions before consumption, it is intended to refer to the concentration after cooking. Furthermore, if the product containing pungent spices is a pharmaceutical or quasi-drug, the concentration at the time of consumption can be rephrased as the concentration at the time of application. For example, the concentration at the time of application for toothpaste or mouthwash refers to the concentration when used in the oral cavity or when held in the oral cavity. If the consuming concentrations in (A) and (B) are within the above range, the spiciness of the product containing pungent spices can be enhanced.

[0032] The concentrations at the time of consumption, if they include (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) dipropyl disulfide (B1) and dimethyl trisulfide (B2), represent the concentrations of each respective substance. The weight ratio (A:B) when (A) and (B) are included is usually 1:10. -6 ~10 3 Preferably 1:10 -5 ~10 2 , comfortable 1:10 -4 It is ~10. Also, if (B) contains both (B1) and (B2), the weight ratio (A:B1:B2) is usually 1:10. -6 ~10 3 :10 -5 ~10 3 Preferably 1:10 -5 ~10 2 :10 -4 ~10 2 , comfortable 1:10 -4 ~10:10 -3 The ratio is approximately 10. By keeping the weight ratio of the two within the above range, the spiciness can be further enhanced.

[0033] The concept of the above-mentioned compound contained in the spiciness enhancer of the present invention includes compounds that have a structure that is in equilibrium with the compound in aqueous solution and can be easily interconverted (e.g., tautomers, ionized compounds, etc.), and also includes mixtures of the two.

[0034] The spiciness enhancer of the present invention can be manufactured by appropriately adding and mixing (A) and (B). The order and intervals in which (A) and (B) are added are not particularly limited and can be appropriately set according to the intended use.

[0035] The spiciness enhancer of the present invention can be manufactured by conventional methods in the field of food manufacturing, etc., using only (A) and (B), or by adding "other ingredients".

[0036] "Other components" are not particularly limited as long as they do not impair the effects of the present invention, but include, for example, alcohols such as ethanol, glycerin, and propylene glycol; hydrocarbons; phenols; aldehydes; ketones; ethers; acids such as carboxylic acids (amino acids such as alanine, glutamic acid, glycine, and arginine and their salts; organic acids such as acetic acid, citric acid, and tartaric acid and their salts); lactones, esters, carboxylic acids, furan compounds, furanones, nitrogen-containing and sulfur-containing compounds; proteins, peptides; sodium chloride, sodium chloride Inorganic salts such as thorium and potassium chloride; dietary fiber such as indigestible dextrin; sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharides, starch, dextrin, maltodextrin, and cyclodextrin; sugar alcohols such as xylitol and erythritol; high-intensity sweeteners; nucleic acids such as inosinic acid, guanylic acid, and xanthyalic acid and their salts; pH buffers, excipients, fillers, flavorings, silicon dioxide, yeast cells and various powdered extracts, water, various animal and plant oils, solid fats and extracts, etc. "Other ingredients" may consist of one ingredient, or a combination of two or more ingredients.

[0037] Furthermore, in order to enhance the spiciness, alcohols, hydrocarbons, phenols, aldehydes, ketones, ethers, acids, lactones, esters, furan compounds, furanones, and nitrogen- and sulfur-containing compounds, which are commonly used in the food and fragrance fields, may be used in combination. Among these, aldehydes and furan compounds are preferred, with 2-methyl-2-pentenal, 2-pentylfuran, 2-methyl-3-methylthiofuran, benzaldehyde methyl acetal, and 3-penten-2-one being more preferred.

[0038] The form of the spiciness enhancer of the present invention is not particularly limited, but is a form that is easy to add to the above-mentioned product, and includes powder, granules, liquid, syrup, and jelly. Formulation can be carried out by conventional methods.

[0039] Another aspect of the present invention is a method for producing a pungent spice-containing product, comprising the step of adding (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide.

[0040] In the method of the present invention, the amount of (A) and (B) added to the pungent spice-containing product can be appropriately adjusted depending on the product and the type of spices included. Specifically, the concentration added to the total weight of the product containing pungent spices is (A) usually 10 -2 ppb~10 2 ppb, preferably 10 -1 ppb~10 2 ppb, (B) is usually 10 -3 ppb to 10 ppb, preferably 10 -2 A spiciness-enhancing effect can be obtained within the range of ppb to 5ppb.

[0041] In the method of the present invention, the proportion of (A) and (B) added to the flavoring spices can be appropriately adjusted depending on the type of spice and the degree of spiciness. Specifically, for every 100 parts by weight of pungent spices converted to dry weight, (A) is usually 10 -7 ~10 -2 parts by weight, preferably 10 -6 ~10 -3 The weight portion (B) is usually 10 -9 ~10 -3 parts by weight, preferably 10 -8 ~10 -4 Weight portion, more preferably 10 -7 ~10 -5 Parts by weight can be added. Within the above range, an efficient spiciness-enhancing effect can be obtained.

[0042] In the present invention, the product containing pungent spices is not particularly limited as long as it contains pungent spices, but preferably it is a food or beverage in which the spiciness has been enhanced (increased). Specifically, the amount of pungent spice contained in the pungent spice-containing product of the present invention can be appropriately set depending on the product and the type of spice, but the concentration of the spice on a dry weight basis is usually 10 ppm to 5%, preferably 100 ppm to 3%, and more preferably 1000 ppm to 1%. Specific foods or beverages are as described above.

[0043] The method and conditions for adding and mixing (A) and (B) to a pungent spice-containing product in the present invention are not particularly limited and can be appropriately set according to the type and form of the product. (A) and (B) in the present invention may be mixed together and then added to the product, or (A) and (B) may be added to the product individually.

[0044] In the present invention, (A) and (B) can be added not only during the manufacture of the product but also after the manufacture of the product.

[0045] The types, combinations, and weight ratios of the added compounds are all in accordance with the previously described terms, and there are no particular restrictions on the order and intervals between the added compounds.

[0046] A pungent spice-containing product produced by the manufacturing method of the present invention is also another embodiment of the present invention (also referred to as the product of the present invention). That is, the product of the present invention is a pungent spice-containing product containing (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide, and contains pungent spices, (A) and (B) at concentrations described below.

[0047] The product of the present invention is a product that can be prepared to contain the pungent spices (A) and (B) at the above-mentioned concentrations for consumption, or a product that contains the above-mentioned concentrations for consumption, and is a product with enhanced spiciness.

[0048] When (A) and (B) in the present invention are included in a product containing pungent spices, the content of spices and (A) and (B) on a dry weight basis can be appropriately set depending on the type of product. For example, they may be included at the following concentrations: Spices: Typically 10 ppm to 5%, preferably 100 ppm to 3%, more comfortably 1000 ppm to 1%. (A): Normally 10 -2 ppb~10 2 ppb, preferably 10 -1 ppb~10 2 ppb, (B): Normally 10 -3 ppb to 10 ppb, preferably 10 -2 ppb to 5ppb.

[0049] The content of products (A) and (B) above can be measured by known methods. For example, it can be measured using a gas chromatograph-mass spectrometer by headspace analysis methods such as SPME (Solid Phase Micro Extraction) or by direct injection methods such as solvent extraction. If necessary, pretreatment such as concentration can be performed on the extracted components. Specifically, for example, 5 ml of a measurement sample is sealed in a 20-ml vial, heated to 50°C, and a SPME fiber (50 / 30 μm, DVB / CAR / PDMS 57298-U: Gray) is exposed to the headspace portion for 60 minutes to adsorb and concentrate the components, and then introduced into a gas chromatograph for measurement.

[0050] As another aspect of the present invention, there is provided a method for enhancing the pungency of pungent spices, characterized by adding at least one selected from the group consisting of (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide and (B) dipropyldisulfide and dimethyltrisulfide.

[0051] In the method for enhancing pungency of the present invention, from the viewpoint of efficiently enhancing pungency, with respect to 100 parts by weight of pungent spices converted to dry weight, (A) is usually 10 -7 ~10 -2 parts by weight, preferably 10 -6 ~10 -3 parts by weight, (B) is usually 10 -9 ~10 -3 parts by weight, preferably 10 -8 ~m10 -4 parts by weight, more preferably 10 -7 [[ID=2x6]]~10 -5 parts by weight are added.

[0052] As (B), dipropyldisulfide, dimethyltrisulfide or a mixture of both can be mentioned, but from the viewpoint of reducing the amount of spices used, it is preferable to add both dipropyldisulfide and dimethyltrisulfide.

[0053] The weight ratio of the compounds, the type of pungent spices, definitions, preferred ranges, etc. are as described above.

[0054] Another aspect of the present invention is a method for sustaining the spiciness of a pungent spice, characterized by adding (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide.

[0055] The weight ratio of the compounds, the types of pungent spices, their definitions, and preferred ranges are as previously described. [Examples]

[0056] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited in any way by these examples. In this specification, when "%", "ppm", and "ppb" are mentioned, they mean "weight percent", "weight ppm", and "weight ppb", respectively, unless otherwise specified.

[0057] (Sample preparation method) For the component mixture sample, each of the following components was diluted with tap water to prepare a 10 ppm solution. (A)N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide: manufactured by Cenomics. (B1) Dipropyl disulfide: Manufactured by Sigma-Aldrich (B2) Dimethyl trisulfide: Manufactured by Sigma-Aldrich.

[0058] <Effects of adding to ginger> As a sample with low spiciness (negative control), a solution was prepared by dissolving commercially available ginger paste in hot water to a concentration of 1% in 0.5% sodium chloride. The components were evaluated by adding 200 μL of (A) (10 ppm) to 100 mL of negative control, stirring well, and preparing a 0.02 ppm sample. Samples at each consumption concentration were prepared and evaluated in the same manner. The sensory evaluation was conducted by three expert panelists, and the average of their evaluations of the spiciness of ginger compared to a negative control was used as the score.

[0059] The evaluation criteria were based on a scale where 1% ginger paste (= negative control) was assigned a spiciness level of 0, and 2% ginger paste was assigned a spiciness level of 10, with each corresponding level of spiciness being scored. Specifically, a score of 1 corresponds to the spiciness of 1.1% ginger paste, a score of 2 to 1.2%, a score of 3 to 1.3%, a score of 4 to 1.4%, a score of 5 to 1.5%, a score of 6 to 1.6%, a score of 7 to 1.7%, a score of 8 to 1.8%, and a score of 9 to 1.9%. The results are shown in Table 1.

[0060] [Table 1]

[0061] In ginger, a synergistic effect was observed from the combination of (A) and (B).

[0062] <Effects of adding to chili> As a sample with low spiciness (negative control), a solution was prepared by dissolving a commonly used chili powder ingredient in hot water to a concentration of 0.1% in 0.5% salt. The components were evaluated by adding 200 μL of (A) (10 ppm) to 100 mL of negative control, stirring well, and preparing a 0.02 ppm sample. Samples at each consumption concentration were prepared and evaluated in the same manner. The sensory evaluation was conducted by three expert panelists, and the average of their evaluations of the spiciness of the chili, compared to a negative control, was used as the score.

[0063] The evaluation criteria were based on a scale where 0.1% chili powder (= negative control) was assigned a spiciness level of 0, and 0.2% chili powder was assigned a spiciness level of 10, with each corresponding level of spiciness being scored. Specifically, a score of 1 corresponds to the spiciness of 0.1% chili powder, a score of 2 to 0.12%, a score of 3 to 0.13%, a score of 4 to 0.14%, a score of 5 to 0.15%, a score of 6 to 0.16%, a score of 7 to 0.17%, a score of 8 to 0.18%, and a score of 9 to 0.19%. The results are shown in Table 2.

[0064] [Table 2]

[0065] In Chile, a synergistic effect was observed from the combination of (A) and (B).

[0066] <Effects of adding to pepper> As a sample with low spiciness (negative control), a solution was prepared by dissolving 0.1% commonly used white pepper in hot water with 0.5% table salt. The components were evaluated by adding 200 μL of (A) (10 ppm) to 100 mL of negative control, stirring well, and preparing a 0.02 ppm sample. Samples at each consumption concentration were prepared and evaluated in the same manner. The sensory evaluation was conducted by three expert panelists, and the average of their evaluations of the pepper's spiciness compared to a negative control was used as the score.

[0067] The evaluation criteria were based on a spiciness level of 0.1% pepper (= negative control), with 0.2% pepper representing 0, and the corresponding spiciness level being 10. Specifically, a score of 1 corresponds to the spiciness of 0.11% pepper, a score of 2 to 0.12%, a score of 3 to 0.13%, a score of 4 to 0.14%, a score of 5 to 0.15%, a score of 6 to 0.16%, a score of 7 to 0.17%, a score of 8 to 0.18%, and a score of 9 to 0.19%. The results are shown in Table 3.

[0068] [Table 3]

[0069] In the case of pepper, a synergistic effect was observed from the combination of (A) and (B).

[0070] <Verification of concentration range by ratio> As a sample with low spiciness (negative control), a solution was prepared by dissolving a commonly used chili powder ingredient in hot water to a concentration of 0.1% in 0.5% salt. The components were evaluated by adding 100 μL of (A) (10 ppm) to 100 mL of negative control, stirring well, and preparing a 10 ppb sample. Samples at each consumption concentration were prepared and evaluated in the same manner. The sensory evaluation was conducted by three expert panelists, and the average of their evaluations of the spiciness of the chili, compared to a negative control, was used as the score.

[0071] The evaluation criteria were based on a spiciness level of 0.1% chili powder (= negative control), with 0.1% chili powder being assigned a score of 10. Specifically, a score of 1 corresponds to the spiciness of 0.11% chili powder, a score of 2 to 0.12%, a score of 3 to 0.13%, a score of 4 to 0.14%, a score of 5 to 0.15%, a score of 6 to 0.16%, a score of 7 to 0.17%, a score of 8 to 0.18%, and a score of 9 to 0.19%. The results are shown in Tables 4-6.

[0072] [Table 4]

[0073] The weight ratio of N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide to dimethyl trisulfide is 1:10. -5 ~10 3 A synergistic effect of enhancing spiciness was observed in the composition.

[0074] [Table 5]

[0075] The weight ratio of N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide to dipropyl disulfide is 1:10. -6 ~103 A synergistic effect of enhancing spiciness was observed in the composition.

[0076] [Table 6]

[0077] The weight ratio of N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide, dimethyl trisulfide, and dipropyl disulfide is 1:10. -5 ~10 3 :10 -6 ~10 3 A synergistic effect of enhancing spiciness was observed in the composition. [Industrial applicability]

[0078] The present invention provides a composition that can effectively and economically enhance the spiciness contained in food and beverages. Therefore, the present invention is particularly useful in the field of products containing spiciness.

[0079] This application is based on Japanese Patent Application No. 2020-216064, the same as which is fully incorporated herein.

Claims

1. A pungent flavor enhancer for pungent spices, comprising (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide as an active ingredient, The pungent spice contains at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds, and piperine compounds. Vanillyl ketone compounds include shogaol, gingerol, methyl gingerol, zingerone and paradol, Capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin and nornorcapsaicin, and A pungent flavor enhancer whose piperine compounds are piperine, isopiperine, chavicine, and isochavicine.

2. The pungent flavor enhancer according to claim 1, wherein (B) is dipropyl disulfide and dimethyl trisulfide.

3. The weight ratio of (A) to (B) is 1:10 －６ ~10 ３ The spiciness enhancer according to claim 1 or 2.

4. A spiciness enhancer according to any one of claims 1 to 3, for use in products containing spicy flavorings.

5. The spiciness enhancer according to claim 4, wherein the product containing pungent spices is a food, beverage, pharmaceutical, or quasi-drug.

6. The concentration at the time of consumption is (A) 10 －２ ppb~10 ２ ppb and (B) 10 －３ The pungent flavor enhancer according to claim 4 or 5, for adding to a concentration of ppb to 10 ppb.

7. A method for producing a pungent spice-containing product with enhanced pungency, comprising the step of adding (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide and (B) dipropyldisulfide and dimethyl trisulfide, wherein the addition concentration is (A) 10 －２ ppb to 10 ２ ppb and (B) 10 －３ ppb to 10 ppb, and (A) 10 －７ to 10 －２ parts by weight and (B) 10 －９ to 10 －３ parts by weight are added based on 100 parts by weight of the dry weight of the pungent spice, and the pungent spice contains at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds. Vanillyl ketone compounds include shogaol, gingerol, methyl gingerol, zingerone and paradol, Capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin and nornorcapsaicin, and A method wherein the piperine compound is piperine, isopiperine, chavicine, and isochavicine.

8. A method for enhancing the spiciness of a pungent spice, characterized by adding (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) at least one selected from the group consisting of dipropyl disulfide and dimethyl trisulfide, wherein the pungent spice contains at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds and piperine compounds, Vanillyl ketone compounds include shogaol, gingerol, methyl gingerol, zingerone and paradol, Capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin and nornorcapsaicin, and A method wherein the piperine compound is piperine, isopiperine, chavicine, and isochavicine.

9. The method according to claim 8, wherein (B) is dipropyl disulfide and dimethyl trisulfide.

10. (A) 10 －７ ~10 －２ Weight portion and (B) 10 －９ ~10 －３ The method according to claim 8 or 9, wherein parts by weight are added.

11. A pungent spice-containing product containing (A) N-(2,4-dimethoxybenzyl)-N2-(2-(pyridine-2-yl)ethyl)oxalamide and (B) dipropyl disulfide and dimethyl trisulfide, wherein the pungent spice is 10 ppm to 5% on a dry weight basis, and (A) 10 －２ ppb~10 ２ ppb and (B) 10 －３ (A) 10 －７ ~10 －２ Weight portion, and (B) 10 －９ ~10 －３ It contains parts by weight, and the pungent spice contains at least one pungent component selected from the group consisting of vanillyl ketone compounds, capsaicin compounds, and piperine compounds. Vanillyl ketone compounds include shogaol, gingerol, methyl gingerol, zingerone and paradol, Capsaicin compounds include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, norcapsaicin and nornorcapsaicin, and A pungent spice-containing product in which the piperine compounds are piperine, isopiperine, chavicine, and isochavicine.

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