CN105212170B - 苹果味道增强剂和苹果味道增强方法 - Google Patents
苹果味道增强剂和苹果味道增强方法 Download PDFInfo
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- CN105212170B CN105212170B CN201510321722.1A CN201510321722A CN105212170B CN 105212170 B CN105212170 B CN 105212170B CN 201510321722 A CN201510321722 A CN 201510321722A CN 105212170 B CN105212170 B CN 105212170B
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Abstract
本发明涉及苹果味道增强剂和苹果味道增强方法。课题在于:以往的苹果味道香料能够充分地重现苹果香气的顶级至中级的水果香、果实感,但欠缺苹果的果肉感、啃咬整个苹果时在口中扩散的多汁果肉感。解决手段:通过向苹果味道饮料食品或苹果味道香料中微量添加甜橙醛和/或诺卡酮,能够对苹果味道饮料食品或苹果味道香料赋予以往无法重现的与苹果的甜蜜样果肉感、啃咬苹果时那样的坚硬脆甜的果肉感相伴的扩散,且能够赋予甚至增强苹果样的香气、香味。
Description
技术领域
本发明涉及能够赋予甚至增强苹果香气、香味的苹果味道增强剂、苹果味道得以增强的饮料食品和苹果味道香料、以及苹果味道香料和苹果味道饮料食品的苹果味道增强方法。
背景技术
苹果是蔷薇科(Rosaceae)苹果属(Malus)的中/高木性落叶果树,在世界各地的北部温带广泛栽种。在日本于明治初期导入,以青森、长野为中心进行栽种,现在也是嗜好性高的水果之一。苹果除了生吃之外,还以果汁、果肉切片、果肉蜜饯等各种形态而广泛用于苹果果汁、苹果果酱、苹果派等各种苹果味道饮料食品。在这些苹果味道饮料食品的制造中,有时加工工序中产生由飞散导致的香气减少、由热劣化导致的香气变化;有时因作为天然物的苹果的收获年份、时期等的不同而在香气品质、强度方面产生差异。另外,根据食品的不同,还存在即使不过多使用天然的苹果原料也会赋予苹果味道的情况。如上所述,由于各种各样的理由,在苹果味道饮料食品的制造工序中,添加用于弥补香气的苹果香味料(使苹果香气重现的调和香料)。作为苹果香味料的制造方法,例如已知有如下方法:以从苹果中检测/鉴定的香气成分即己醇、己醛、反式-2-己烯醛、以及它们的酯类作为中心而构成,向其中组合各种天然精油或苹果浓缩果汁制造时得到的回收香味料的方法(专利文献1和非专利文献1);将作为香气成分的酯类与醛类以特定比例进行混合或组合的方法(专利文献2)。提出了如下方法:以特定比例使用(Z)-3-己烯-1-醇、里哪醇等的方法(专利文献3和4);使用(Z)-9-十四烯-5-交酯的方法(参照专利文献5);通过相对于果汁含有率不足10重量%且利用香料赋予苹果味道的苹果味道食品组合物配合苹果酸和柠檬酸来调整该食品组合物的苹果味道的酸味和后味的方法(专利文献6)等。这些苹果香味料由醇类、醛类、酯类构成,因此在散发香气(香り立ち)的顺序方面,从顶级到中级具有苹果的绚丽的水果香,具有优异的果实感的香味,可确认到该程度的效果。然而,现代饮食文化逐渐多样化,为了满足多种多样的消费者的嗜好,进一步寻求开发出天然感饱满且独立性高的高品质的苹果味道增强剂和增强苹果味道的方法。
现有技术文献
专利文献
专利文献1:日本特开2005-15686号公报
专利文献2:日本专利第5249455号公报
专利文献3:日本特开2012-29638号公报
专利文献4:日本特开2012-29632号公报
专利文献5:日本特开2007-91663号公报
专利文献6:日本特开2011-152095号公报
非专利文献
非专利文献1:周知惯用技术集(香料)第II部 食品香料 p148~p155。
发明内容
发明要解决的问题
本发明的目的在于,涉及用于进一步满足消费者嗜好性的多样化的苹果味道的赋予、增强,提供无法利用现有技术赋予且使人联想到苹果的呈味感、味道的扩散、甜蜜样的果肉感或坚硬脆甜的果肉感、赋予甚至增强木香的(woody)味道、且能够增加香气和香味的持续性的苹果味道增强剂、苹果味道饮料食品、苹果味道香料以及苹果味道增强方法。
用于解决问题的手段
本发明人等在进行苹果味道的赋予、增强的研究时,详细研究了以往的报告和提案。其结果明确了:以往的报告或提案中存在的香料化合物及其组合能够重现苹果香气的顶级至中级的水果香、果实感,但在使人联想到苹果的果肉感、啃咬整个苹果时在口中扩散的多汁的果肉感方面是不充分的。本发明人为了解决上述问题而进一步详细地进行了研究。
其结果,令人惊讶地发现:分别将作为主要包含在橙子的成分和葡萄柚的特性影响成分而已知、且以往在现有技术文献中完全未记载其用于赋予、增强苹果味道的香料化合物即甜橙醛和诺卡酮中的1种以上微量配合于利用现有技术制备的苹果味道香料组合物时,使人联想到苹果的甜蜜样的果肉感、坚硬脆甜的果肉感,赋予、增强木香的味道,且香气、香味的持续性增加,作为香气整体具有多汁的苹果果肉感的香气,从而完成了本发明。这样操作,本发明中,作为解决前述课题的手段而提供以下内容。
(1)苹果味道饮料食品或苹果味道香料的苹果味道增强剂,其以选自甜橙醛和诺卡酮中的1种以上作为有效成分。
(2)苹果味道饮料食品,其包含(1)的苹果味道增强剂。
(3)苹果味道饮料食品,其为苹果味道饮料食品,以该饮料食品的质量作为基准,各自以1ppt~1ppb的浓度范围包含选自甜橙醛和诺卡酮中的1种以上。
(4)苹果味道香料,其包含(1)的苹果味道增强剂。
(5)苹果味道香料,其为苹果味道香料,以该香料的质量作为基准,各自以0.1ppb~10ppm的浓度范围包含选自甜橙醛和诺卡酮中的1种以上。
(6)苹果味道饮料食品的苹果味道增强方法,其包括将选自甜橙醛和诺卡酮中的1种以上添加至饮料食品的工序。
(7)对饮料食品赋予苹果味道的方法,其包括添加(4)或(5)的苹果味道香料的工序。
发明的效果
根据本发明,能够对苹果味道果实饮料、苹果味道点心、苹果味道果冻等苹果味道饮料食品或者苹果味道香料赋予如下香气,该香气使人联想到苹果的呈味感、味道的扩散、甜蜜样的果肉感、坚硬脆甜的果肉感,能够赋予甚至增强木香的味道,且能够增强香气和香味的持续性,作为香气整体使人联想到多汁的苹果果肉感,因此能够提高嗜好性、显著提高商品价值。
具体实施方式
以下,针对本发明进一步详细说明。
关于本发明,“味道”的术语是能够与“香味”互换的术语,表示在基于味觉的基本味道即甜味、酸味、咸味、苦味、鲜味这5个基本味道的基础上添加辣味、涩味的基于味觉的味道与基于嗅觉的香气成分复合而被感知的特性。
本发明中使用的甜橙醛、诺卡酮作为天然物中存在的香气成分是已知的。作为甜橙醛,α-甜橙醛、β-甜橙醛由橙、柚子等柑橘类进行检出鉴定。另一方面,关于诺卡酮,作为天然型,(+)-(4-R,4aS,6R)-体作为葡萄柚的特征香而已知,也由柠檬、橙进行检出鉴定。但是,本发明中使用的甜橙醛、诺卡酮不限定于天然物,可以为利用公知合成法制备的天然型或它们的立构体(前者包括几何同分异构体、后者包括镜像异构体或非对映异构体。)中的一种以上的混合物。
作为甜橙醛,如上所述,存在α-甜橙醛和β-甜橙醛,任一者均可以单独使用或者使用其混合物。另外,关于混合物的比率,没有特别限定。另一方面,诺卡酮可优选使用其天然型。它们可以直接使用已经用作香料且容易获取的市售品,或者使用从精油中分离出的物质。令人惊讶的是,甜橙醛或诺卡酮自身单独存在时,不具有使人联想到苹果的香气,但通过在饮料食品、尤其是苹果味道饮料食品或苹果味道香料中微量添加,能够增强苹果味道。这样操作,选自甜橙醛和诺卡酮中的1种以上以这些化合物作为有效成分而可用作苹果味道饮料食品或苹果味道香料的苹果味道增强剂。
本发明中的苹果味道饮料食品是指具有苹果味道的饮料食品、将苹果用作原材料的一部分的饮料食品,可列举出例如饮料类、冷冻点心类、甜点类、点心类、调味料类等。这些苹果味道饮料食品可以不包含苹果自身或其加工品,优选的是,包含苹果果汁、苹果蜜饯、苹果粉末等苹果加工品从能够进一步获得天然本色的观点出发是优选的。作为此处提及的饮料食品的代表物,没有限定,可列举出例如巧克力、糖果、焦糖、片状点心、橡皮糖、曲奇、饼干、薄脆饼干、椒盐饼干、面包、面包圈、小吃、煎饼、薯片等点心小吃类;绿茶、红茶、乌龙茶、谷物茶、咖啡饮料、豆奶、乳酸菌饮料、乳饮料、果汁饮料、蔬菜饮料、碳酸饮料、可乐饮料、运动饮料、营养饮料、酒、烧酒饮料、发泡酒、鸡尾酒、啤酒、无酒精饮料、含无酒精谷物提取物的饮料、无酒精烧酒饮料、无酒精鸡尾酒等饮料类;冰淇淋、冰棍、果子露冰淇淋、刨冰等冷冻点心类;蛋糕、奶油、果冻、慕斯、布丁等西洋点心;馒头、豆包等日本点心;蒸点心等糕点类;果实香味料调味汁或巧克力调味汁等调味汁类;黄油奶油、生奶油等奶油类;果酱、橘皮果酱等果酱类;点心面包等面包类;味噌、酱油、调味汁、蛋黄酱等调味料类;烤肉、烤鸡、烤鳗鱼等中使用的酱汁、番茄酱等调味汁类;清汤、汤汁(dashi)类(牛、猪、鱼贝类)、清炖肉汤、鸡蛋汤、裙带菜汤、鱼翅汤、浓汤等汤类;面/面条类(荞麦、乌冬、拉面、意大利面等)的汤类;粥、菜粥、茶泡饭等米配方食品类;火腿、香肠、奶酪等畜产加工品类;熟食食品、家常菜类和冷冻食品类;咸菜等蔬菜加工品类;除此之外的煮制品、炸制品、烧烤物、咖喱等所有加工食品等。
另外,苹果味道饮料食品也可以不将苹果用于原材料的一部分,还包括通过添加后述苹果味道香料而被赋予了苹果味道的前述饮料食品类。
向苹果味道饮料食品中添加作为苹果味道增强剂的选自甜橙醛和诺卡酮中的1种以上时的添加量只要为能够获得增强苹果味道的效果的范围,即可无特别限定地选择,另外,根据成为添加对象的苹果味道饮料食品的种类的不同,最佳量会发生变动,因此无法严密地规定。但是,一般来说,以苹果味道饮料食品的质量作为基准,可以以甜橙醛的含量通常达到1ppt~1ppb、优选达到2ppt~500ppt、更优选达到5ppt~300ppt的范围的方式选择前述添加量。另一方面,诺卡酮为天然型时,以苹果味道饮料食品的质量作为基准,可以以含量通常达到1ppt~1ppb、优选达到2ppt~500ppt、更优选达到5ppt~300ppt的范围的方式选择前述添加量。通过将各个香料化合物在该范围内分别或组合添加至苹果味道饮料食品中,对于甜橙醛而言,尤其是使人联想到苹果的呈味感(例如将苹果自身放入口中时在口中、鼻腔中扩散的味道和香气的综合感觉)、甜蜜样的果肉感,能够赋予或增强味道的扩散、味道的持续性,对于诺卡酮而言,使人联想到苹果的呈味感、坚硬脆甜的果肉感,能够赋予或增强木香感、味道的扩散、味道的持续性。
超过前述浓度(或含量)范围地添加甜橙醛或诺卡酮时,尤其是低于前述浓度时,前述效果有可能不充分,另外,超过前述浓度时,存在甜橙醛的柑橘感或诺卡酮的木香感过强地释放、与自然苹果的味道略微不同的可能。
甜橙醛和诺卡酮这两种化合物如上所述可以仅将1种用作苹果味道饮料食品用的苹果味道增强剂,也可以将两者以任意的比例混合来使用。混合比例因想要使苹果味道饮料食品发挥出何种特征而不同,无法一概而论,为了符合作为对象的食品特性,可以根据要产生的各自的香气特性来确定。例如,增强苹果的甜蜜样香气时可以增加甜橙醛的混合比例;增强坚硬脆甜的果肉感时可以增加诺卡酮的混合比例。通过组合使用两者,尤其是能够增强作为香气整体的具有多汁苹果果肉感的香气。将诺卡酮(例如天然型)与甜橙醛组合使用时的两者的比率例如以质量比计可例示出0.1:99.9~99.9~0.1、1:99~99:1、1:9~9:1、2:8~8:2、3:7~7:3的范围内等任意比率。
本发明的苹果味道增强剂在苹果味道饮料食品中的配合量是极其微量的,因此为了在工业上高效地配合前述添加浓度,可以溶解/稀释至用于溶解甜橙醛和/或诺卡酮的适当溶剂、例如乙基醇(乙醇)、甘油、丙二醇、三醋精、中链脂肪酸甘油酯、食用植物油等食用油脂、或者动物性油脂等并使用。
本发明中的苹果味道香料也称为苹果香味料、apple flavor,表示出于对饮料食品赋予甚至增强使人联想到苹果的香味的香味或味道的目的而使用的食品添加物。因此,通过将本发明的苹果味道香料添加至饮料食品中,能够对各种饮料食品赋予甚至增强苹果味道。
本发明中,通过使苹果味道香料含有选自甜橙醛和诺卡酮中的1种以上,能够提高对苹果味道香料赋予或增强使人联想到苹果的甜蜜样果肉感或坚硬脆甜的果肉感的扩散的功能,且能够增加香气和香味持续性的功能。因此,通过将本发明的苹果味道香料添加至饮料食品(此处提及的饮料食品包括除了苹果味道饮料食品之外的饮料食品),能够与相对于苹果味道饮料食品的前述效果同样地对饮料食品赋予苹果味道,并且赋予或增强与苹果的甜蜜样果肉感或坚硬脆甜果肉感相伴的扩散,且能够增加香气和香味的持续性。
向苹果味道饮料香料中添加作为苹果味道增强剂的选自甜橙醛和诺卡酮中的1种以上时的添加量只要为能够获得苹果味道的增强效果的范围,就没有特别限定,另外,还因苹果味道香料而异,以苹果味道香料的质量作为基准,以甜橙醛的含量通常达到0.1ppb~10ppm、优选达到0.5ppb~2ppm、更优选达到2ppb~500ppb的范围的方式进行选择,另外,以诺卡酮(天然型时)的含量通常达到0.1ppb~10ppm、优选达到0.5ppb~2ppm、更优选达到2ppb~500ppb的范围的方式进行选择。
甜橙醛和诺卡酮这两种化合物如上所述可以仅将1种用作苹果味道香料用苹果味道增强剂,也可以将两者以任意比例混合使用。混合比例因想要使苹果味道香料发挥何种特征而异,可以活用各自的香气特性来决定。例如,在增强苹果的甜蜜样香气时可以增加甜橙醛的混合比例,使人联想起坚硬脆甜的果肉感时可以增加诺卡酮的混合比例。通过组合使用两者,尤其是,能够增强作为香气整体的令人联想到多汁的苹果果肉感的香气。组合使用诺卡酮(例如天然型)和甜橙醛时的两者的比率例如以质量比计可例示出0.1:99.9~99.9~0.1、1:99~99:1、1:9~9:1、2:8~8:2、3:7~7:3的范围内等的任意比率。
本发明的苹果味道香料中,作为甜橙醛和/或诺卡酮之外的特定成分,尤其是,通过配合己醇、己醛、反式-2-己烯醛、己酸乙酯或丁酸乙酯,会进一步呈现苹果本色的天然感满溢的味道。这些己醇、己醛、反式-2-己烯醛、己酸乙酯或丁酸乙酯可以单独使用,也可以组合使用1种或2种以上。
作为本发明的苹果味道香料中能够配合的其它香料原材料,可列举出能够在通常的苹果味道香料中配合的一般香料化合物、香料原材料,可列举出例如罗勒烯、柠檬烯、α-水芹烯、松油烯、3-蒈烯、没药烯、巴伦西亚桔烯等烃类;3-庚醇、1-十一醇、2-十一醇、1-十二醇、戊烯醇、10-十一碳烯-1-醇、里哪醇、橙花醇、香叶醇、香茅醇、二氢里哪醇、四氢别罗勒烯醇(tetrahydro muguol)、月桂烯醇、二氢月桂烯醇、四氢月桂烯醇、别罗勒烯醇、萜品醇、3-侧柏醇、苄醇、β-苯基乙醇、α-苯基乙醇等醇类;乙醛、正己醛、正庚醛、正辛醛、正壬醛、2-甲基辛醛、3,5,5-三甲基己醛、癸醛、十一醛、2-甲基癸醛、十二醛、十三醛、十四醛、反式-2-己烯醛、反式-4-癸烯醛、顺式-4-癸烯醛、反式-2-癸烯醛、10-十一烯醛、反式-2-十一烯醛、反式-2-十二烯醛、3-十二烯醛、反式-2-十三烯醛、2,4-己二烯醛、2,4-癸二烯醛、2,4-十二碳二烯醛、5,9-二甲基-4,8-癸二烯醛、柠檬醛、二甲基辛醛、α-亚甲基香茅醛、香茅基含氧乙醛、桃金娘烯醛、橙花醛、Meilach aldehyde、苯乙醛、辛醛二甲基缩醛、壬醛二甲基缩醛、癸醛二甲基缩醛、癸醛二乙基缩醛、2-甲基十一醛二甲基缩醛、柠檬醛二甲基缩醛、柠檬醛二乙基缩醛、柠檬醛丙二醇缩醛等醛类;3-庚酮、3-辛酮、2-壬酮、2-十一酮、2-十三酮、甲基庚烯酮、二甲基辛烯酮、香叶基丙酮、2,3,5-三甲基-4-环己烯基-1-甲基酮、橙花酮(Nerone)、二氢诺卡酮、苯乙酮、4,7-二氢-2-异戊基-2-甲基-1,3-二氧杂环庚烯等酮类;甲酸丙酯、甲酸辛酯、甲酸里哪酯、甲酸香茅酯、甲酸香叶酯、甲酸橙花酯、甲酸松油酯、乙酸乙酯、乙酸异丙酯、乙酸戊酯、乙酸顺式-3-己烯酯、乙酸反式-2-己烯酯、乙酸辛酯、乙酸壬酯、乙酸癸酯、乙酸十二碳酯、乙酸二甲基十一烷二烯酯、乙酸罗勒烯醇酯、乙酸月桂烯酯、乙酸二氢月桂烯酯、乙酸里哪酯、乙酸香茅酯、乙酸香叶酯、乙酸橙花酯、乙酸四氢别罗勒烯醇酯、乙酸薰衣草酯、乙酸橙花叔醇酯、乙酸二氢枯茗酯、乙酸松油酯、乙酸柠檬油酯、Nopylacetate、乙酸二氢松油基、乙酸2,4-二甲基-3-环己烯基甲酯、乙酸柠檬油酯、boeticolacetate、丙酸癸烯酯、丙酸里哪酯、丙酸香叶酯、丙酸橙花酯、丙酸松油酯、丙酸三环癸烯酯、丙酸苯甲基甲酯、丁酸戊酯、丁酸辛酯、丁酸橙花酯、丁酸肉桂酯、戊酸戊酯、异丁酸异丙酯、异丁酸辛酯、异丁酸里哪酯、异丁酸橙花酯、异戊酸里哪酯、异戊酸松油酯、异戊酸苯基乙酯、2-甲基戊酸2-甲基戊酯、3-羟基己酸甲酯、3-羟基己酸乙酯、庚酸乙酯、辛酸甲酯、辛酸辛酯、辛酸里哪酯、壬酸甲酯、十一碳烯酸甲酯、苯甲酸里哪酯、肉桂酸甲酯、当归酸异戊烯酯、牻牛儿酸甲酯、柠檬酸三乙酯等酯类;百里酚、香芹酚、β-萘酚异丁醚等酚类;γ-十一碳内酯、δ-十二碳内酯等内酯类;乙酸、丙酸、丁酸、戊酸、己酸、辛酸、癸酸、十二碳酸、2-癸酸、牻牛儿酸等酸类;氨茴酸甲酯、氨茴酸乙酯、N-甲基氨茴酸甲酯、N-2′-甲基戊叉基氨茴酸甲酯、Rigantral(リガントラール)、十二腈、2-十三腈、香叶腈、香茅腈、3,7-二甲基-2,6-壬二烯腈、吲哚、5-甲基-3-庚酮肟、硫代香叶醇、柠檬烯硫醇、P-薄荷基-8-硫醇等含氮/含硫化合物类等公知的合成香料化合物;以及通过苹果的压榨、溶剂提取、水蒸汽蒸馏等而得到的源自天然的苹果提取物和回收香等、将它们中的1种或2种以上以任意比例组合而混合的苹果香料。另外,也可以以任意比例混合通过其它水果的压榨、溶剂提取、水蒸汽蒸馏等而得到的源自天然的提取物和回收香。作为它们的具体例,可列举出橙、甜橙、苦橙、橙花、橘、苦橙菜、香柠檬、红桔、柠檬、葡萄柚、sweetie、酸橙、香柠檬等,以及柚子、台湾香檬、酸橘、伊予柑橘、酸橙、八朔、臭橙、温州橘子、葡萄、草莓、葡萄、菠萝、香蕉、桃子、甜瓜、杏子、梅子、樱桃、山莓、蓝莓、番石榴、鸡蛋果、番木瓜、芒果、阿萨伊等。
另外,本发明的苹果味道香料中可以配混用于溶解前述成分的适当的溶剂、例如乙基醇、甘油、丙二醇、三醋精、中链脂肪酸甘油酯、食用植物油等食用油脂、或者动物性油脂等。
将本发明的苹果味道香料添加至饮料食品或苹果味道饮料食品时的添加量(浓度)只要为能够获得赋予或增强苹果味道的效果的范围就是任意的,还因苹果味道饮料食品而异,可例示出苹果味道香料相对于饮料食品以质量作为基准通常为0.002~1%、优选为0.01~0.5%、更优选为0.02~0.2%左右。
以下列举出实施例、比较例和参考例来详细说明本发明。需要说明的是,本发明不限定于这些。
实施例
实施例1:向苹果果汁中添加甜橙醛
向市售苹果果汁(未添加香料)中以表1的浓度添加表1浓度的甜橙醛溶液〔甜橙醛(α型:β型=4:6(摩尔比))的乙醇稀释液〕,利用5名充分训练的专业人员进行评价。将其平均的评价结果示于表1。
如表1所示,通过向苹果果汁中添加适当量的甜橙醛,与未添加甜橙醛的苹果果汁相比,能够赋予或增强苹果的呈味感、甜蜜样的果肉感、味道的扩散、香味料的持续性。
实施例2:向苹果果汁中添加诺卡酮
向市售苹果果汁(未添加香料)中以表2的浓度添加表2浓度的诺卡酮溶液(天然型诺卡酮的乙醇稀释液),利用5名充分训练的专业人员进行评价。将其平均评价结果示于表2。
如表2所示,通过向苹果果汁中添加适当量的诺卡酮,与未添加诺卡酮的苹果果汁相比,能够赋予或增强使人联想到坚硬脆甜的果肉感,苹果的呈味感、味道的扩散、香味料的持续性。
实施例3:向苹果味道香料中进行添加的研究
作为苹果味道香料,制备了包含下述表3所示成分的调合香料(参考品1)。
[表3]
苹果味道香料(参考品1)
配合成分 | 配合量(质量份) |
乙酸戊酯 | 12 |
丁酸戊酯 | 8.5 |
戊酸戊酯 | 28.5 |
乙酸乙酯 | 12 |
庚酸乙酯 | 3 |
里哪醇 | 4.2 |
乙酸香叶酯 | 10 |
95%乙醇 | 余量 |
共计 | 1000 |
向表3的苹果味道香料(参考品1)中添加表4所示量的乙醇、甜橙醛溶液(在95%乙醇中稀释2ppm的溶液)、诺卡酮溶液(在95%乙醇中稀释2ppm而成的溶液),制备比较品和本发明品的苹果味道香料。
[表4]
苹果味道香料的调合处方
配合成分(质量份) | 比较品1 | 本发明品1 | 本发明品2 | 本发明品3 | 本发明品4 | 本发明品5 |
参考品1(苹果味道香料) | 990 | 990 | 990 | 990 | 990 | 990 |
甜橙醛(2ppm溶液) | 0 | 10 | 8 | 5 | 2 | 0 |
诺卡酮(2ppm溶液) | 0 | 0 | 2 | 5 | 8 | 10 |
95%乙醇 | 10 | 0 | 0 | 0 | 0 | 0 |
共计 | 1000 | 1000 | 1000 | 1000 | 1000 | 1000 |
使用表4的本发明品和比较品的苹果味道香料,以表5的配合比例制备苹果味道饮料(苹果果汁30%)。关于这些饮料,利用10名专业人员按照以下的评价基准进行官能评价。评价基准:将最好记作10分、最差记作0分、普通记作5分,将该11阶段评价以1分间隔进行评分,记载官能性特征。将10名专业人员的评价分数的平均和平均官能评价示于表6。
[表5]
苹果味道饮料的处方
原材料名称 | 用量(质量份) |
果糖葡萄糖液糖(Bx75 °) | 100 |
苹果果汁5倍浓度 | 60 |
维生素C | 0.1 |
苹果味道香料(本发明品或比较品) | 1 |
水 | 余量 |
共计 | 1000 |
如表6所示那样,未添加香料的苹果味道饮料何止感受不到苹果的香气,甚至基本感受不到果实的香气,评价也低,添加有比较品1的苹果味道香料的饮料强烈感受到顶级的果实样的香气,与未添加香料时相比评价良好。然而,略微缺乏苹果本色,是略微难以确定为何种种类的果实那样的果实香气,另外,评价为欠缺持续性。与此相对,添加有本发明品的苹果味道香料的苹果味道饮料均能够感受到顶级的苹果本色的果实香气,为具有持续性这一良好的评价。另外,添加有甜橙醛的本发明品1使人联想到甜蜜样的果肉感,添加有诺卡酮的本发明品5使人联想到啃咬苹果时那样的坚硬脆甜的果肉感,以适当比例添加有这两种香料化合物的本发明品2~4根据其配合比例以适度的平衡良好地感觉到甜蜜样的果肉感、啃咬苹果时那样的坚硬脆甜的果肉感。另外,本发明品3中,尤其能够感受到使人联想到多汁苹果的果肉感的香气,整体良好地感受到香气的品质得以提高的印象。
实施例4:硬糖(苹果味道)
将硬糖用原料的配合处方示于表7。这些原材料之中,混合除了香料之外的原材料,以120℃进行煮制,冷却糖基材而达到100℃以下的时刻,添加苹果味道香料(本发明品3或比较品1)并混合,制备硬糖(苹果味道)。
[表7]
硬糖配合处方
原材料名 | 用量(质量份) |
糖水 | 816 |
果糖葡萄糖液糖(Bx75 °) | 100 |
苹果果汁5倍浓度 | 60 |
苹果酸 | 20 |
维生素C | 1 |
苹果味道香料(本发明品3或比较品1) | 3 |
共计 | 1000 |
所得硬糖利用10名专业人员进行官能评价。
其结果,10名专业人员得到如下良好的评价:与添加有比较品1的硬糖相比,添加有本发明品3的硬糖的苹果味道得以增强,感受到顶级的苹果本色的果实香气,使人联想到甜蜜样的果肉感和啃咬苹果时那样的坚硬脆甜的果实感,且具有持续性。
实施例5:向各种制品中添加
使用苹果味道香料(本发明品3或比较品1),制备添加有苹果果实的酸奶(添加0.1%的苹果味道香料)、酸奶饮料(添加0.1%的苹果味道香料)、果冻(添加0.1%的苹果味道香料)以及甜点类的酸奶(添加0.1%的苹果味道香料)。
关于所得添加有苹果果实的酸奶、酸奶饮料、果冻和甜点类的酸奶,利用10名的专业人员进行官能评价。其结果,10名专业人员全员均得到如下良好的评价:与添加有比较品1的制品相比,添加有本发明品3的各种制品的苹果味道得以增强,感受到顶级的苹果本色的果实香气,使人联想到甜蜜样的果肉感和啃咬苹果时那样的坚硬脆甜的果肉感,且具有持续性。
Claims (5)
1.选自甜橙醛和诺卡酮中的1种以上在制造苹果味道饮料食品或苹果味道香料的苹果味道增强剂中的应用。
2.苹果味道饮料食品,其各自以5ppt~300ppt的浓度范围包含选自甜橙醛和诺卡酮中的1种以上。
3.苹果味道香料,其添加有0.1ppb~10ppm的浓度范围的甜橙醛和/或0.1ppb~10ppm的浓度范围的诺卡酮。
4.苹果味道饮料食品的苹果味道增强方法,其包含将选自甜橙醛和诺卡酮中的1种以上各自以5ppt~300ppt的浓度范围添加至苹果味道饮料食品的工序。
5.对饮料食品赋予苹果味道的方法,其包括将权利要求3所述的苹果味道香料添加至饮料食品的工序。
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CN1874693A (zh) * | 2003-11-19 | 2006-12-06 | 高砂香料工业株式会社 | 含水果组分的食品 |
CN101385557A (zh) * | 2008-09-18 | 2009-03-18 | 鲜活实业(昆山)食品工业有限公司 | 橙汁饮料 |
CN102123613A (zh) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | 风味改善剂 |
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JP2005015686A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | フルーツ様香料組成物 |
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CN102123613A (zh) * | 2008-09-02 | 2011-07-13 | 高砂香料工业株式会社 | 风味改善剂 |
CN101385557A (zh) * | 2008-09-18 | 2009-03-18 | 鲜活实业(昆山)食品工业有限公司 | 橙汁饮料 |
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