JP5848733B2 - How to improve the aroma of food - Google Patents
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- JP5848733B2 JP5848733B2 JP2013178218A JP2013178218A JP5848733B2 JP 5848733 B2 JP5848733 B2 JP 5848733B2 JP 2013178218 A JP2013178218 A JP 2013178218A JP 2013178218 A JP2013178218 A JP 2013178218A JP 5848733 B2 JP5848733 B2 JP 5848733B2
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- Seeds, Soups, And Other Foods (AREA)
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Description
本発明は食品における香気の改善に関する。より詳細には、本発明は、香辛料香気、バ
ター香気、乳香気、ゴマ香気の増強、及び畜肉加工食品におけるグラス臭を低減する方法
に関する。本発明は、食品分野で有用である。
The present invention relates to improving aroma in foods. More particularly, the present invention relates to a method for reducing spice flavor, butter flavor, milk flavor, sesame flavor, and glass odor in processed meat products. The present invention is useful in the food field.
酵母は、消費者の天然物志向や安全性志向を背景に、うまみ付与等の目的で、調味料の
一つとして食品に用いられることが検討されてきた（非特許文献１〜４）。
一方で、魚肉や畜肉を原材料とする加工食品は、それらのもつ生臭さ、獣臭などの独特
の不快臭があり、臭いの向上に関して種々の検討がなされてきた（特許文献１〜５）が、
近年の食品産業の多様化、発展に伴い、加工食品の原材料として安価な輸入品が用いられ
ることがあり、国産品との風味の差が課題となることがある。とりわけ、牛肉に関しては
、輸入品には独特の土臭さ、牧草臭（草臭さ、又はグラス臭と評されることもある。）が
感じられ、国産品の代替とする際の大きな障壁となっている。なお、牛肉の臭いに関して
は、非特許文献５において、牧草臭、黄色脂肪、トコフェロールその他の酸化防止剤及び
牧草の毒性的影響等について言及されているほか、非特許文献６において、パーム油添加
飼料及び熟成期間による牛の筋肉内脂肪酸組成及び官能的特性が評価されているが、パー
ム油添加飼料によりC16:0及びC18:0の比率のみが有意な影響を受け、また熟成時間は牧草
臭、柔軟性、多汁性、繊維性、肝臓臭及び酸臭に影響を及ぼしたが、パーム油添加物は肉
の官能特性を改悪することはなかったことが報告されている。
It has been studied that yeast is used in foods as a seasoning for the purpose of imparting umami, etc., against the background of consumers' preference for natural products and safety (Non-Patent
On the other hand, processed foods using fish meat and livestock as raw materials have unique unpleasant odors such as their raw odor and animal odor, and various studies have been made on the improvement of odor (
With the diversification and development of the food industry in recent years, cheap imported products may be used as raw materials for processed foods, and the difference in flavor from domestic products may be an issue. In particular, for beef, the imported product has a unique earthy odor and grassy odor (sometimes described as grassy odor or glassy odor), which is a major barrier to substituting domestic products. ing. Regarding the smell of beef, Non-Patent
他方、食品の風味に関連すると考えられる成分としては、多数のものが存在する。その
中には、イソバレルアルデヒド（特許文献６）、イソ吉草酸（特許文献７、非特許文献７
〜９）、イソ酪酸（特許文献８〜１１）が含まれるが、これらの成分と風味との関係は極
限られた範囲で研究されているに過ぎず、これらの成分と、食品の風味改善の目的での酵
母の使用とを関連付けた検討は、一切なされていない。
To 9) and isobutyric acid (
わが国で消費されるゴマ、バター、香辛料の大部分は、輸入に頼っており、原油価格や
各国の経済情勢により、安定した数量及び価格を維持するのが困難である。これらを配合
した食品の品質及び価格を安定化させるのに、これら香気の増強技術は有効である。
Most of the sesame, butter and spices consumed in Japan depend on imports, and it is difficult to maintain a stable quantity and price due to crude oil prices and economic conditions in each country. These aroma enhancement techniques are effective in stabilizing the quality and price of foods containing these.
また、グラス臭は、牧草肥育している牛から得られた牛肉に多く、和牛のように穀物肥
育している牛や、穀物の給餌期間が長い牛からの牛肉には感じられないといわれる。畜肉
のグラス臭が飼料に起因するものだとすれば、適切な飼料を用いることにより軽減できる
と考えられるが、これには多大な労力を有し、現実的ではない。畜肉において既に生じて
いるグラス臭を効果的にマスキングする技術が必要である。
The glassy odor is often found in beef obtained from pasture-grown cattle, and is not felt in beef from beef that has been grain-grown, such as Japanese beef, or from cattle that have a long grain feeding period. If the glassy odor of livestock meat is caused by the feed, it can be mitigated by using an appropriate feed, but this has a lot of labor and is not practical. There is a need for a technique that effectively masks the glassy odor already generated in livestock meat.
本発明者らは、食品調味料について種々の検討を行ってきた。そしてこれまで呈味の改
善の目的で用いられてきた酵母エキスについて、酵母に由来する香気成分が、香辛料やバ
ター、乳及びゴマの香気をエンハンスする知見を得た。また、酵母由来の香気成分につい
て、グラス臭マスキング効果を評価したところ、驚くべきことに、特定の酵母由来の酵母
エキスにはグラス臭マスキング効果が見られるとの知見を得て、本発明を完成した。
The present inventors have conducted various studies on food seasonings. And about the yeast extract used for the purpose of the improvement of a taste until now, the aroma component derived from yeast acquired the knowledge which enhances the aroma of spices, butter, milk, and sesame. Moreover, when the glass odor masking effect was evaluated for the aroma component derived from yeast, surprisingly, the inventors obtained the knowledge that the yeast extract derived from a specific yeast has a glass odor masking effect, and completed the present invention. did.
本発明は、以下のものを提供する。
１) 食品として許容される酵母に由来し、少なくともイソ酪酸及びイソ吉草酸を含む、
酵母由来物を含み、かつ食品の香気を改善するための剤であり、
香気の改善が、下記から選択される少なくとも１つを含む、剤：
香辛料香気の増強、バター香気の増強、乳香気の増強、ゴマ香気の増強、及び肉のグ
ラス臭マスキング。
２） 酵母が、サッカロマイセス属に属し、酵母菌体内の核酸含量を高めたものであり、
酵母由来物が、該酵母を核酸生産上有効な培養条件で培養して得られた酵母菌体から、熱
水抽出により得られる酵母エキスである、１）に記載の剤。
３） 原料に香辛料、バター、乳、ゴマ及び牛肉から選択されるいずれか一つを含み、そ
の原料１００重量部に対して２）の酵母エキスを０．０１〜０．８重量部含む、食品。
４） 原料に香辛料を含み、香辛料１００重量部に対して２）の酵母エキスを０．０５〜
０．８重量部含む、３）の食品。
５） 原料にバターを含み、バター１００重量部に対して２）の酵母エキスを０．０１〜
０．５重量部含む、３）の食品。
６） 原料に乳を含み、乳１００重量部に対して２）の酵母エキスを０．０１〜０．１重
量部含む、３）の食品。
７） 原料にゴマを含み、ゴマ１００重量部に対して２）の酵母エキスを０．０１〜０．
３重量部含む、３）の食品。
８） 原料に、牛肉を含み、牛肉が輸入牛肉であって、輸入牛肉１００重量部に対して２
）の酵母エキスを０．０５〜０．５重量部含む、３）に記載の食品。
The present invention provides the following.
1) Derived from a yeast acceptable as a food, and contains at least isobutyric acid and isovaleric acid,
An agent for improving the aroma of food containing yeast-derived substances,
An agent wherein the odor improvement comprises at least one selected from:
Enhanced spice flavor, increased butter flavor, increased milk flavor, enhanced sesame flavor, and glass odor masking of meat.
2) Yeast belongs to the genus Saccharomyces and has an increased nucleic acid content in the yeast,
The agent according to 1), wherein the yeast-derived product is a yeast extract obtained by hot water extraction from yeast cells obtained by culturing the yeast under culture conditions effective for nucleic acid production.
3) Foods containing any one selected from spices, butter, milk, sesame and beef as raw materials, and 0.01 to 0.8 parts by weight of yeast extract of 2) per 100 parts by weight of the raw materials .
4) The spice is included in the raw material, and 0.05 to 2 of yeast extract of 2) per 100 parts by weight of the spice
3) Food containing 0.8 parts by weight.
5) The raw material contains butter, and the yeast extract of 2) is 0.01 to 100 parts by weight of butter.
3) Food containing 0.5 parts by weight.
6) The food of 3) containing milk as a raw material and 0.01 to 0.1 part by weight of yeast extract of 2) with respect to 100 parts by weight of milk.
7) The raw material contains sesame and the yeast extract of 2) with respect to 100 parts by weight of sesame is 0.01-0.
3) Foods containing 3 parts by weight.
8) The raw material contains beef, and the beef is imported beef, and 2 for 100 parts by weight of imported beef.
Food) according to 3), which comprises 0.05 to 0.5 parts by weight of the yeast extract.
一般に、食品の趣のある味わいを風味というが、味覚として感じる要素を主とした「風
味」とは異なり、本発明で「香気」というときは、特別な場合を除き、揮発性の物質によ
る鼻への刺激（嗅覚）として感じる要素をいう。
In general, the taste of food is called “flavor”, but unlike “flavor”, which mainly consists of elements that are felt as a taste, the term “fragrance” in the present invention means a nose of volatile substances except in special cases. An element that is felt as a stimulus (olfaction).
本発明の剤は、食品の香気の改善のためのものであるが、特に、対象として好適な香気
として、ゴマ香気、バター香気、乳香気、香辛料香気、及び肉のグラス臭が挙げられる。
本発明で「香気の改善」というときは、好ましい香気を増強すること、及び好ましくない
香気をマスキングすることを含む。
The agent of the present invention is for improving the aroma of foods. Particularly, the fragrance suitable for the subject includes sesame aroma, butter aroma, milk aroma, spice aroma and meat glass odor.
In the present invention, “improvement of fragrance” includes enhancing a preferred fragrance and masking an unfavorable fragrance.
本発明で「酵母由来物」というときは、特別な場合を除き、酵母菌体自体（培養物、乾
燥物を含む。）、酵母エキス、酵母又は酵母エキスから得られる特定の画分又は成分を含
む。
In the present invention, the term “yeast-derived product” refers to a yeast cell itself (including cultures and dried products), yeast extract, yeast, or a specific fraction or component obtained from yeast extract, except in special cases. Including.
本発明で「酵母エキス」というときは、特別な場合を除き、酵母由来物であって、酵母
菌体が含有するアミノ酸、核酸、有機酸等の食品の風味向上の上で有効な物質を抽出した
ものをいう。
In the present invention, the term “yeast extract” refers to a substance derived from yeast that is effective in improving the flavor of foods such as amino acids, nucleic acids, and organic acids contained in yeast cells, except in special cases. What you did.
本発明において酵母由来物の原料として用いられる酵母は、食品として許容される酵母
である。食品として許容される酵母には、パン酵母、ビール酵母、トルラ酵母が含まれる
。好ましくはサッカロマイセス属に属する（例えば、サッカロマイセス・セレビシエ、サ
ッカロマイセス・ロゼイ、サッカロミセス・ウバルム、サッカロミセス・シバリエリに属
する）、パン又はビール酵母である。トルラ酵母の例は、キャンディダ属に属する酵母（
例えば、キャンディダ・ウチリスに属する酵母）である。
In the present invention, yeast used as a raw material for yeast-derived materials is yeast that is acceptable as food. Yeast acceptable as food includes baker's yeast, beer yeast, and torula yeast. Bread or beer yeast belonging to the genus Saccharomyces (for example, belonging to Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces ubalum, Saccharomyces sibaeri) is preferable. Examples of Torula yeast are yeast belonging to the genus Candida (
For example, yeast belonging to Candida utilis).
本発明に用いられる酵母由来物の特に好ましい例は、原料酵母として酵母菌体内の核酸
（特にＲＮＡ）含量を高めたパン酵母を用い、該酵母を核酸生産上有効な培養条件で培養
して得られた酵母菌体から、熱水抽出により得られる酵母エキスである。このような酵母
の例は、バーテックス（ジェイティーフーズ販売、村松; 伸康、倉持高志; 月刊フードケ
ミカル, 2006-10; 34-37 (2006)）である。なお、酵母菌体内の核酸、ペプチド、アミノ
酸、ＭＳＧ（グルタミン酸ナトリウム）、グルタチオン等の食品の風味向上の上で有効な
成分を増強する方法は、当業者にはよく知られている。
A particularly preferable example of the yeast-derived product used in the present invention is obtained by using baker's yeast having an increased nucleic acid (especially RNA) content in yeast cells as a raw yeast and culturing the yeast under culture conditions effective for nucleic acid production. It is a yeast extract obtained by hot water extraction from the obtained yeast cells. An example of such a yeast is Vertex (JTE Foods Sales, Muramatsu; Nobuyasu, Kuramochi Takashi; Monthly Food Chemical, 2006-10; 34-37 (2006)). It is well known to those skilled in the art how to enhance ingredients effective in improving the flavor of foods such as nucleic acids, peptides, amino acids, MSG (sodium glutamate), and glutathione in yeast cells.
本発明においては、酵母由来物として、香気成分を含むものを用いる。本発明において
「香気成分」というときは、特別な場合を除き、水蒸気蒸留により得られる成分を指し、
通常の蒸留条件で揮発可能な成分をいう。水蒸気蒸留の条件は、本明細書に記載の実施例
の条件を参考に、当業者であれば、必要な改変を加えて設定することができる。
In the present invention, a yeast-derived product containing an aroma component is used. In the present invention, the term “fragrance component” refers to a component obtained by steam distillation, except for special cases.
A component that can be volatilized under normal distillation conditions. Steam distillation conditions can be set by a person skilled in the art by making necessary modifications with reference to the conditions of the examples described in the present specification.
香気成分には、低級（炭素数１〜６。以下同じ。）脂肪酸、低級アルデヒド類、及びピ
ロール類、チオフェン類等の複素環式芳香族化合物が含まれる。具体的には、イソ酪酸（
Isobutyric acid）、イソ吉草酸（Isovaleric acid）、イソバレルアルデヒド（Isovaler
aldehyde）、プロピオン酸（Propanoic Acid）、２−アセチルピロール（2-Acethylpyrro
le）、及び２，５−ジヒドロチオフェン（2,5-Dihydrothiophene）が含まれる。
The aromatic component includes lower aromatic (
Isobutyric acid), Isovaleric acid, Isovaleraldehyde (Isovaler)
aldehyde), propionic acid (Propanoic Acid), 2-acetylpyrrole (2-Acethylpyrro)
le), and 2,5-Dihydrothiophene.
本発明者らの検討によると、香辛料香気の増強のためには、上述したような酵母菌体内
の核酸含量を高めたパン酵母由来物が適しており、また酵母由来物に含まれる香気成分の
中では、特にイソバレルアルデヒド、イソ酪酸、イソ吉草酸に明らかな効果が見られる。
香辛料香気増強効果という観点からは、イソ吉草酸、イソ酪酸、そしてイソバレルアルデ
ヒドの順に高く、好ましいといえる。
According to the study by the present inventors, in order to enhance the spice flavor, a baker's yeast-derived product having an increased nucleic acid content in the yeast as described above is suitable, and the flavor component contained in the yeast-derived product is suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, and isovaleric acid.
From the viewpoint of the spice aroma enhancing effect, isovaleric acid, isobutyric acid, and isovaleraldehyde are higher in this order, which is preferable.
また、バター香気の増強のためには、同様に酵母菌体内の核酸含量を高めたパン酵母由
来物、及び高ＭＳＧ含有パン酵母由来物が適しており、また酵母由来物に含まれる香気成
分の中では、特にイソバレルアルデヒド、イソ酪酸、イソ吉草酸、２−アセチルピロール
及び２，５−ジヒドロチオフェンに明らかな効果が見られる。ゴマ香気増強効果という観
点からは、イソバレルアルデヒド、イソ酪酸、イソ吉草酸、２−アセチルピロール、そし
て２，５−ジヒドロチオフェンの順に高く、好ましいといえる。
In addition, for enhancing butter aroma, a baker's yeast-derived product having a high nucleic acid content in the yeast and a baker's yeast-derived product having a high MSG content are suitable, and the aroma component contained in the yeast-derived material is also suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, isovaleric acid, 2-acetylpyrrole and 2,5-dihydrothiophene. From the viewpoint of a sesame aroma enhancing effect, it can be said that isovaleraldehyde, isobutyric acid, isovaleric acid, 2-acetylpyrrole, and 2,5-dihydrothiophene are higher in this order and preferable.
また、乳香気の増強のためには、同様に酵母菌体内の核酸含量を高めたパン酵母由来物
、及び高ＭＳＧ含有パン酵母由来物が適しており、また酵母由来物に含まれる香気成分の
中では、特にイソバレルアルデヒド、イソ酪酸、イソ吉草酸、プロピオン酸、２−アセチ
ルピロール及び２，５−ジヒドロチオフェンに明らかな効果が見られる。乳香気増強効果
という観点からは、イソバレルアルデヒド、イソ酪酸、イソ吉草酸、プロピオン酸、２−
アセチルピロール、そして２，５−ジヒドロチオフェンの順に高く、好ましいといえる。
Similarly, for the enhancement of milk aroma, a baker's yeast-derived product with a high nucleic acid content in yeast and a baker's yeast-derived product containing a high MSG content are suitable. Among them, clear effects are seen particularly in isovaleraldehyde, isobutyric acid, isovaleric acid, propionic acid, 2-acetylpyrrole and 2,5-dihydrothiophene. From the viewpoint of a milk flavor enhancing effect, isovaleraldehyde, isobutyric acid, isovaleric acid, propionic acid, 2-
Acetyl pyrrole and 2,5-dihydrothiophene are in this order and are preferred.
また、ゴマ香気の増強には、酵母菌体内の核酸含量を高めたパン酵母由来物、及び高Ｍ
ＳＧ含有パン酵母由来物が適しており、また酵母由来物に含まれる香気成分の中では、特
にイソ酪酸、イソ吉草酸、プロピオン酸、及び２−アセチルピロールに明らかな効果が見
られる。ゴマ香気増強効果という観点からは、イソ吉草酸、プロピオン酸、２−アセチル
ピロール、そしてイソ酪酸の順に高く、好ましいといえる。
In addition, for enhancing the sesame aroma, a product derived from baker's yeast having an increased nucleic acid content in yeast cells and a high M
SG-containing baker's yeast-derived products are suitable, and among the aroma components contained in yeast-derived products, clear effects are seen particularly in isobutyric acid, isovaleric acid, propionic acid, and 2-acetylpyrrole. From the viewpoint of a sesame aroma enhancing effect, isovaleric acid, propionic acid, 2-acetylpyrrole, and isobutyric acid are higher in order and preferable.
また、グラス臭マスキングのためには、パン酵母由来物、特に同様に酵母菌体内の核酸
含量を高めたパン酵母由来物が適しており、他に、高ＭＳＧ含有パン酵母由来物が好まし
く、またパン酵母由来自己消化型酵母エキスが好ましいこともある。また酵母由来物に含
まれる香気成分の中では、特にイソ酪酸及びイソ吉草酸に明らかな効果が見られ、好まし
いといえる。グラス臭マスキング効果という観点からは、イソ吉草酸、そしてイソ酪酸の
順に高く、好ましいといえる。
In addition, for glass odor masking, baker's yeast-derived products, particularly baker's yeast-derived products with a high nucleic acid content in yeast cells are suitable, and in addition, high MSG-containing baker's yeast-derived materials are preferable, A baker's yeast-derived autolytic yeast extract may be preferred. Among the aromatic components contained in the yeast-derived material, it can be said that an apparent effect is seen particularly in isobutyric acid and isovaleric acid, which is preferable. From the viewpoint of the glass odor masking effect, isovaleric acid and isobutyric acid are in this order higher and preferable.
本発明で「剤」というときは、特別な場合を除き、有効成分である酵母由来物を含み、
必要に応じ、食品として許容される種々の添加物を添加したものをいう。
本発明の剤は、酵母由来物以外の他の成分として、食品として許容される種々の添加物
、例えば、乳化剤、安定剤、甘味料、着色料、保存料、酸化防止剤、香料、酸味料、調味
料、防かび剤（防ばい剤）、ビタミン（例えば、ビタミンC、ビタミンB群、ビタミンE、
葉酸）、ミネラル（例えば、カルシウム、銅、コバルト、マンガン）を含んでもよい。
The term “agent” in the present invention includes yeast-derived substances that are active ingredients, except in special cases,
It refers to those to which various additives that are acceptable as food are added as required.
The agent of the present invention is a variety of food-acceptable additives such as an emulsifier, a stabilizer, a sweetener, a colorant, a preservative, an antioxidant, a fragrance, and an acidulant as components other than yeast-derived components. , Seasonings, fungicides (antifungals), vitamins (eg vitamin C, vitamin B group, vitamin E,
Folic acid) and minerals (eg, calcium, copper, cobalt, manganese).
本発明の剤は、調味料組成物とすることができる。本発明の剤は、液状、ペースト状、
粉末状、顆粒状とすることができる。
ある食品に対して本発明の剤を用いた場合に、その食品の香気が改善されているか否か
（例えば、香辛料香気の増強、バター香気の増強、乳香気の増強、ゴマ香気の増強、及び
肉のグラス臭マスキングがされているか否か）は、当業者であれば、必要に応じ添加しな
い点でのみ異なる同じ食品との比較により、適切に評価することができる。より具体的な
評価方法、条件については、本明細書の実施例の記載を参考にすることができる。
The agent of the present invention can be used as a seasoning composition. The agent of the present invention is liquid, pasty,
It can be in powder form or granular form.
Whether the aroma of the food is improved when the agent of the present invention is used for a certain food (for example, enhancement of spice aroma, enhancement of butter aroma, enhancement of milk aroma, enhancement of sesame aroma, and Whether or not the meat is masked with glass odor can be appropriately evaluated by those skilled in the art by comparison with the same food that differs only in that it is not added as necessary. For more specific evaluation methods and conditions, the description in the examples of this specification can be referred to.
本発明においては、本発明の剤又は酵母由来物を、食品に対し、香気改善上（又は、香
辛料香気の増強上、バター香気の増強上、乳香気の増強上、ゴマ香気の増強上、及び肉の
グラス臭マスキング上）有効量で添加することができる。「香気改善上有効量」というと
きは、特別な場合を除き、原料に香辛料、バター、乳、ゴマ及び牛肉から選択されるいず
れか一つを含む食品においては、その原料１００重量部に対して０．０１〜０．８重量部
である。好ましくは、原料に香辛料を含む場合は、香辛料１００重量部に対して０．０５
〜０．８重量部であり、原料にバターを含む場合は、バター１００重量部に対して０．０
１〜０．５重量部であり、原料に乳（例えば、牛乳、スキムミルク）を含む場合は、乳１
００重量部に対して０．０１〜０．１重量部であり、原料にゴマを含む場合は、ゴマ１０
０重量部に対して０．０１〜０．３重量部であり、原料に牛肉を含む場合は、牛肉１００
重量部に対して０．０５〜０．５重量部である。これらの原料のうち、複数を含む場合に
は、当業者であれば、上述の値を下に、適切な添加量を設計することができる。
In the present invention, the agent of the present invention or the yeast-derived product is used for improving the aroma (or enhancing the spice aroma, enhancing the butter aroma, enhancing the milk aroma, enhancing the sesame aroma, and It can be added in an effective amount for masking the glassy odor of meat. When it is referred to as “effective amount for improving aroma”, except for special cases, the food containing any one selected from spices, butter, milk, sesame and beef is used for 100 parts by weight of the raw material. 0.01 to 0.8 part by weight. Preferably, when the raw material contains a spice, it is 0.05 to 100 parts by weight of the spice.
To 0.8 parts by weight, and when the raw material contains butter, 0.0 parts by weight with respect to 100 parts by weight of butter.
1 to 0.5 parts by weight, and milk 1 (for example, milk, skim milk) is included in the raw material
In the case of 0.01 to 0.1 parts by weight with respect to 00 parts by weight and the raw material contains sesame,
When it is 0.01 to 0.3 part by weight with respect to 0 part by weight and beef is included in the raw material,
It is 0.05-0.5 weight part with respect to a weight part. In the case where a plurality of these raw materials are included, those skilled in the art can design an appropriate amount of addition based on the above values.
本発明で「食品」というときは、特別な場合を除き、ヒトを対象とした食物全般、飲料
の形態であるもの、健康食品、栄養補助食品、栄養機能食品、特定保健用食品、ドリンク
剤、サプリメント、治療食（濃厚流動食、嚥下障害用食品、その他の治療食）、アスリー
ト向け製品（飲料、粉末プロテイン）、栄養調理食品（ブロック状食品、飲料、ゼリー飲
料、粉末、シリアル）、及びペットフードが含まれる。
In the present invention, the term “food” means, except for special cases, general foods intended for humans, those in the form of beverages, health foods, dietary supplements, nutritional functional foods, foods for specified health use, drinks, Supplements, therapeutic foods (concentrated liquid foods, foods for dysphagia, other therapeutic foods), products for athletes (beverages, powdered proteins), nutritionally prepared foods (blocked foods, beverages, jelly drinks, powders, cereals), and pets Food is included.
本発明の剤は、冷凍食品、レトルト食品、インスタント食品に使用することができる。
本発明の剤を好適に用いることができる食品の例としては、カレー、カレースープ、カ
レーの素（カレーペースト、カレールー、カレー粉）、ラーメン、焼き肉のたれ、卓上調
味料（七味）、クリームスープ、ポタージュスープ、スープの素、ホワイトソース、ホワ
イトソースの素（ペースト等）、ごまだれ、ごま和え、ごま和えの素、ごませんべいなど
を挙げることができる。
The agent of the present invention can be used for frozen foods, retort foods, and instant foods.
Examples of foods to which the agent of the present invention can be suitably used include curry, curry soup, curry sauce (curry paste, curry roux, curry powder), ramen, grilled meat sauce, table top seasoning (seven tastes), cream soup , Potage soup, soup base, white sauce, white sauce base (paste, etc.), rice dish, sesame sauce, sesame sauce, and rice cracker.
本発明の剤は、グラス臭のある肉類に特に好適に用いることができる。グラス臭のある
肉類の例は、オーストラリア産、アメリカ産、ブラジル産などの輸入牛肉である。
本発明の剤は、グラス臭と類似の臭いをマスキングする目的で、他の畜肉、魚へも利用
できる。具体的な食品の例としては、牛丼、ハンバーグ、すき焼き、ローストビーフ、ミ
ートソース、デミグラスソース、カレー、シチュー、たれ（焼肉のたれ）等を挙げること
ができる。
The agent of the present invention can be particularly suitably used for meat having a glassy odor. Examples of meat with a glassy odor are imported beef from Australia, the United States, Brazil, and so on.
The agent of the present invention can be used for other livestock meat and fish for the purpose of masking odor similar to glass odor. Specific examples of food include beef bowl, hamburger, sukiyaki, roast beef, meat sauce, demiglace sauce, curry, stew, sauce (grilled meat sauce) and the like.
酵母エキスのグラス臭マスキング効果に関する予備検討
牛丼の素調味液に各種酵母エキスを配合した。
使用した酵母エキス
酵母エキスＡ：高核酸含有パン酵母由来酵母エキス（バーテックスIG 20、ジェイティフ
ーズ株式会社）
酵母エキスＤ：高アミノ酸含有パン酵母由来自己消化型酵母エキス（イーストエキス２１
Ａ、ジェイティフーズ株式会社）
酵母エキスＢ：高ペプチド含有トルラ酵母由来酵母エキス（イーストエキス２１ＴＦ、ジ
ェイティフーズ株式会社）
酵母エキスＥ：高核酸含有トルラ酵母由来酵母エキス（アロマイルド、株式会社興人）
Preliminary Study on Glass Odor Masking Effect of Yeast Extract Various yeast extracts were blended into the beef bowl seasoning.
Yeast extract used Yeast extract A: Yeast extract derived from baker's yeast with high nucleic acid content (Vertex IG 20, JTF Inc.)
Yeast extract D: Highly amino acid-containing baker's yeast-derived self-digesting yeast extract (yeast extract 21
A, JT Foods Inc.)
Yeast extract B: yeast extract derived from torula yeast with high peptide content (yeast extract 21TF, J-T Foods Co., Ltd.)
Yeast extract E: yeast extract derived from Torula yeast with high nucleic acid content (Alomild, Kojin Co., Ltd.)
調味液は湯煎中で８５℃達温まで加熱して、冷却し、輸入牛肉（オーストラリア産）は
ボイル後、水洗いして、冷却し、また玉ねぎは串切りし、ボイル後、水冷して、下表の割
合でパック後、９０℃、１０分加熱し、水冷後、凍結し、牛丼の素とした。
The seasoning liquid is heated to 85 ° C in a hot water bath and cooled. Imported beef (Australia) is boiled and then washed and cooled. Onions are skewered, boiled and then water-cooled. After packing at the ratio shown in the table, the mixture was heated at 90 ° C. for 10 minutes, cooled with water, frozen, and used as beef meal.
「Blank」と(1)〜(7)の牛丼の素を湯浴にて3分加熱沸騰後、皿に盛り付け、官能検査ブ
ースにてグラス臭のマスキング効果について、専門パネラー１６名に下記質問に答えさせ
た。
“Blank” and (1) to (7) beef bowls heated in a hot water bath for 3 minutes, then placed on a plate, and in the sensory test booth, 16 expert panelists asked the following questions about the masking effect of glass odor To answer.
(質問）
Blankとグラス臭を比較し、マスキング効果がある場合は○を、効果が無い場合は×を
記入してください。
○＝１、グラス臭をマスキングできている。
×＝０、グラス臭をマスキングできていない。
(Question)
Compare Blank and glass odor. If there is a masking effect, enter ○.
○ = 1, the glass odor can be masked.
X = 0, the glass odor is not masked.
結果を下表にまとめた。 The results are summarized in the table below.
パン酵母由来の酵母エキスである酵母エキスＡ、酵母エキスＤにグラス臭マスキング効
果が見られ、トルラ酵母由来の酵母エキスＢや酵母エキスＥには、当該効果は見られなか
った。
A glass odor masking effect was observed in yeast extract A and yeast extract D, which are yeast extracts derived from baker's yeast, and no such effect was observed in yeast extract B or yeast extract E derived from Torula yeast.
（１）グラス臭モデルの作成
国産牛（岩手産）と輸入牛（オーストリア産）を肉：水＝１：３で３０分間ボイルし、
固液分離後、抽出液から煮汁と油を分離し、牛肉の煮汁を得た。
(1) Creating a glass odor model Boil domestic beef (Iwate) and imported beef (Austria) for 30 minutes with meat: water = 1: 3,
After solid-liquid separation, the broth and oil were separated from the extract to obtain beef broth.
国産牛を用いた煮汁と輸入牛を用いた煮汁では、グラス臭の強度が明確に識別でき、輸
入牛を用いた煮汁に強いグラス臭が認められた。
また、国産牛を用いた煮汁と輸入牛を用いた煮汁の差をグラス臭モデルとし、官能検査
するパネラーにグラス臭として記憶させた。
The boiled soup using domestic cattle and the boiled soup using imported cattle clearly identified the intensity of glass odor, and a strong glass odor was observed in the broth using imported cattle.
In addition, the difference between the soup using domestic cattle and the soup using imported cattle was used as a glass odor model and memorized as a glass odor by a panelist for sensory testing.
（２）酵母エキス及び酵母エキス成分のグラス臭マスキング効果
高核酸含有パン酵母由来酵母エキスである酵母エキスＡと高核酸含有トルラ酵母由来酵
母エキスである酵母エキスＥ及びそれぞれの模擬液を０．３（w/w）％相当になるよう、
輸入牛（オーストラリア産）より得られた煮汁に添加し官能評価を行った。模擬液とは、
各酵母エキスの無機塩、核酸、有機酸、アミノ酸組成を一般分析し、分析値を基に、試薬
を混合して作成した擬似酵母エキス溶液をいう（特に記載した場合を除き、他の実施例に
おいて同じ。）。なお、試薬はすべて和光（社製）特級を用いた。
(2) Glass odor masking effect of yeast extract and yeast extract components Yeast extract A which is a yeast extract derived from a high nucleic acid-containing baker's yeast, yeast extract E which is a yeast extract derived from a high nucleic acid-containing torula yeast, and respective simulated solutions of 0.3 (W / w)%
It was added to the broth obtained from imported cattle (Australia) and subjected to sensory evaluation. What is simulated liquid?
This refers to a pseudo-yeast extract solution prepared by generally analyzing the inorganic salt, nucleic acid, organic acid, and amino acid composition of each yeast extract and mixing the reagents based on the analysis values (other examples unless otherwise specified) The same in). In addition, all the reagents used Wako (made by company) special grade.
結果は、酵母エキスＡのみにグラス臭マスキング効果が見られ、酵母エキスＡの模擬液
、酵母エキスＥ、及び酵母エキスＥの模擬液には、マスキング効果が見られなかった。
以上の結果から、グラス臭のマスキングに寄与する成分は、模擬液構成成分以外と考え
られた。
As a result, the glass odor masking effect was observed only in the yeast extract A, and the masking effect was not observed in the simulated solution of yeast extract A, the yeast extract E, and the simulated solution of yeast extract E.
From the above results, components that contribute to masking of glass odor were considered to be components other than the simulated liquid component.
（３）グラス臭マスキング効果の客観評価
（１）と同様のサンプルを匂いセンサー（フレグランスアナライザー ＦＦ−１：島津
製作所）に供し、測定を行った。
(3) Objective Evaluation of Glass Odor Masking Effect A sample similar to (1) was subjected to measurement using an odor sensor (Fragrance Analyzer FF-1: Shimadzu Corporation).
匂いセンサーは、匂い物質の吸着により異なる応答を示す電気化学センサーが複数本あ
り、各センサーの応答を主成分分析法により解析し、匂いの違いを可視化する分析装置で
ある。結果を図１に示した。Ｂｌａｎｋである輸入牛を用いた煮汁と比較し、酵母エキス
Ａ添加区は約４割減の位置を示し、酵母エキスＥ添加区はＢｌａｎｋとほぼ同等という値
を示した。
The odor sensor is an analyzer that has a plurality of electrochemical sensors that exhibit different responses depending on the adsorption of odor substances, and analyzes the response of each sensor by a principal component analysis method to visualize the difference in odor. The results are shown in FIG. Compared to boiled soup using imported beef, which was a blank, the yeast extract A addition group showed a position of about 40% reduction, and the yeast extract E addition group showed a value almost equivalent to the blank.
官能評価においては、酵母エキスＡ添加区が、Ｂｌａｎｋに比較し、３〜４割のグラス
臭を軽減していると評価され、官能と匂いセンサーとの結果が一致した。
（４）酵母エキスの香気成分によるグラス臭マスキング効果
酵母エキスＡ５％溶液をエバポレーターで濃縮し、冷却器により冷却され凝集した水を
酵母エキスＡの香気成分含有水とした。この方法は、理論的に香気成分を回収する一般的
な水蒸気蒸留法と同一である。酵母エキスＡ５％溶液のエバポレーターにより得られた香
気含有水は香気含有水を蒸留水で２．５％に希釈することにより、酵母エキスＡ０．３％
溶液と同等の香気力価となることを官能評価により確認した。
In sensory evaluation, it was evaluated that the yeast extract A addition group was reducing the glass odor of 30-40% compared with Blank, and the result of a sensory and an odor sensor corresponded.
(4) Glass Odor Masking Effect by Aroma Component of
It was confirmed by sensory evaluation that an aroma titer equivalent to that of the solution was obtained.
（１）と同様に輸入牛を用いた煮汁に、上記により得られた香気含有水を2.5%添加し、
匂いセンサーに供し、Blankとの比較測定結果を図２に示した。酵母エキスＡの香気含有
水に、高いグラス臭マスキング効果が確認でき、グラス臭マスキング効果は、酵母エキス
Ａの香気成分に起因していることが示された。なお、香気含有水に官能で認識できる味は
、なかった。
As in (1), 2.5% of the fragrance-containing water obtained above is added to the broth using imported beef,
A comparison measurement result with Blank was shown in FIG. A high glass odor masking effect could be confirmed in the aroma-containing water of yeast extract A, and it was shown that the glass odor masking effect was caused by the aroma component of yeast extract A. In addition, there was no taste which can be sensuously recognized in aroma containing water.
１．ゴマ香気のエンハンス効果
ａ）ゴマ香気のエンハンス効果を持つ酵母エキス
かどや 練りゴマ 白（かどや社製白ゴマ３０％）に対し、各酵母エキスを０．１重量
％添加し、ゴマ香気に対する影響を官能評価した。
1. Enhancement effect of sesame aroma a) Yeast extract with enhancement effect of sesame aroma Kadoya Kneaded sesame white (30% of white sesame made by Kadoya Co., Ltd.) 0.1% by weight of each yeast extract, sensory effect on sesame aroma evaluated.
評価酵母エキス
(1) 酵母エキスＡ：高核酸含有パン酵母由来酵母エキス（バーテックスIG20、ジェイティ
ーフーズ社製）
(2) 酵母エキスＢ：高ペプチド含有トルラ酵母由来酵母エキス（イーストエキス２１ＴＦ
ＳＰ、同上）
(3) 酵母エキスＣ：パン酵母由来高ＭＳＧ含有酵母エキス（イーストエキス２１ＶＰ、同
上）
(4) 酵母エキスＤ：高アミノ酸含有パン酵母由来自己消化型酵母エキス（イーストエキス
２１Ａ、同上）
(5) 酵母エキスＥ：高核酸含有トルラ酵母由来酵母エキス（アロマイルド、興人社製）
(6) 酵母エキスＦ：グルタチオン高含有酵母エキス（スーパー酵母エキス、味の素社製）
専門パネラー８名に、「酵母エキスを添加していないＢｌａｎｋと比較し、ゴマ香気が
ＵＰしているのは？」の質問に対し、複数回答有りで選択させた結果、下記表の通りであ
った。
Evaluation yeast extract
(1) Yeast extract A: yeast extract derived from baker's yeast with high nucleic acid content (Vertex IG20, manufactured by JT Foods)
(2) Yeast extract B: yeast extract derived from high peptide content Torula yeast (yeast extract 21TF)
SP, same as above)
(3) Yeast extract C: Baker's yeast-derived high MSG-containing yeast extract (yeast extract 21VP, same as above)
(4) Yeast extract D: high amino acid content baker's yeast-derived self-digesting yeast extract (yeast extract 21A, same as above)
(5) Yeast extract E: Yeast extract derived from Torula yeast with high nucleic acid content (Alomild, manufactured by Kojinsha)
(6) Yeast extract F: Glutathione-rich yeast extract (Super yeast extract, Ajinomoto Co., Inc.)
As a result of having selected 8 expert panelists with multiple answers to the question “Why is sesame aroma improved compared to Blank without added yeast extract?” It was.
ｂ）ゴマ香気のエンハンス効果を持つ酵母エキスの有効範囲
効果の高かった(1) 及び(3) の酵母エキスについて、ゴマ香気をエンハンスする添加量
範囲を求めた。なお、特に記載した場合を除き、香気の評価は、ａ）と同様、添加してい
ないブランクと比較し、専門パネラー８名による評価により実施した（特に記載した場合
を除き、以下の実施例において同じ。）。
b) Effective range of yeast extract having enhanced effect of sesame aroma For the yeast extract of (1) and (3), which had a high effect, an addition amount range for enhancing the sesame aroma was determined. In addition, except the case where it describes especially, the evaluation of fragrance was implemented by the evaluation by 8 expert panelists compared with the blank which is not added similarly to a) (except the case where it describes especially in a following example) the same.).
その結果を下に示した。
(1) 酵母エキスＡ ０．０１〜０．３％
(2) 酵母エキスＣ ０．０１〜０．３％
上記範囲以下では、ゴマ香気に対する増強効果が見られず、範囲を超えると、練りゴマ
に酵母エキスの香気が感じられ、好ましさに欠けた。なお、同一添加量であれば、常に (
1)＞(2)であり、酵母エキスＡ（バーテックスIG20）の方が、酵母エキスＣ（イーストエ
キス２１ＶＰ）に比較して、１．５倍程度効果が高いと感じられた。
The results are shown below.
(1) Yeast extract A 0.01-0.3%
(2) Yeast extract C 0.01-0.3%
Below the above range, the effect of enhancing the sesame aroma was not observed, and when exceeding the range, the aroma of the yeast extract was felt in the kneaded sesame and lacked in preference. If the same addition amount, always (
1)> (2), and yeast extract A (Vertex IG20) was felt to be about 1.5 times more effective than yeast extract C (yeast extract 21VP).
ｃ）ゴマ香気のエンハンス効果に有効な酵母エキスの成分
ゴマ香気をエンハンスする効果の高かった酵母エキスの一般分析値から試薬（Ｗａｋｏ
社製：特級）を混合し、酵母エキスの呈味成分を模した模擬液及び酵母エキス５重量％溶
液をエバポレーターで濃縮し、冷却器により冷却され凝集した水を酵母エキスの香気成分
含有水とした。この方法は、香気成分を得るために一般的に用いる水蒸気蒸留法と原理的
に同一と考えてよい。
c) Components of yeast extract effective for enhancing effect of sesame aroma Reagent (Wako) based on general analysis value of yeast extract having high effect of enhancing sesame aroma
A simulated solution simulating the taste component of the yeast extract and a 5% by weight solution of the yeast extract are concentrated with an evaporator, and the water condensed and cooled by the cooler is mixed with the aromatic component-containing water of the yeast extract. did. This method may be considered in principle the same as the steam distillation method generally used for obtaining the aroma component.
得られた香気含有水は香気含有水を２．５％に希釈することにより、酵母エキス０．３
重量％溶液と同等の香気力価となることを官能評価により確認した。
酵母エキス香気含有水採取条件：１Ｌ容量のナス型フラスコに酵母エキス５重量％溶液
４００ｃｃを入れウォーターバス５０℃、冷却水温度５℃の条件で、凝結水を採取した。
The obtained fragrance-containing water was diluted with yeast extract 0.3 by diluting the fragrance-containing water to 2.5%.
It was confirmed by sensory evaluation that the fragrance titer was the same as the weight% solution.
Yeast extract flavor-containing water collection conditions: 400 cc of 5% by weight yeast extract solution was placed in a 1 L eggplant-shaped flask, and condensed water was collected under conditions of a water bath of 50 ° C. and a cooling water temperature of 5 ° C.
上記、模擬液及び香気含有水を１−ａ）と同様に酵母エキス０．１重量％となるよう練
りゴマに添加し、官能評価した。
結果、模擬液にはゴマ香気に対するエンハンス効果は、見られず、酵母エキスの香気含
有水のみにゴマ香気に対するエンハンス効果が見られた。
The above simulated liquid and aroma-containing water were added to kneaded sesame so as to be 0.1% by weight of yeast extract as in 1-a), and sensory evaluation was performed.
As a result, the enhanced effect on the sesame aroma was not observed in the simulated liquid, and only the aroma-containing water of the yeast extract showed an enhancement effect on the sesame aroma.
ｄ）ゴマ香気のエンハンス効果に有効な酵母エキス香気成分
効果の高かった(1) 、(3) に含まれる香気成分について分析した。ジーエルサイエンス
株式会社に分析を依頼した。測定は、サンプルを秤量した後、恒温槽で４０℃、２〜４時
間の加熱を行い、ポーラスポリマー（商品名：TenaxTA)に香気を吸着し、２００℃、１０
分の加熱脱着した後、液体窒素により香気成分を濃縮して、GCおよびMSに導入するという
ものである（使用装置：Ｔ−Ｄｅｘ ＩＩ（加熱脱着装置、ＧＬ Ｓｃｉｅｎｃｅｓ Ｉ
ｎｃ．）、ＧＣ２０１０（ＧＣ、島津製作所）、ＱＰ２０１０（ＭＳ、島津製作所）。下
記２．〜５．の香気成分についても同じ。）。
d) Yeast extract aroma component effective for enhancing effect of sesame aroma The aroma components contained in (1) and (3), which were highly effective, were analyzed. GL Sciences Inc. was requested for analysis. For measurement, the sample is weighed and then heated in a thermostatic bath at 40 ° C. for 2 to 4 hours to adsorb the fragrance to the porous polymer (trade name: TenaxTA).
After the heat desorption for a minute, the aroma components are concentrated with liquid nitrogen and introduced into the GC and MS (device used: T-Dex II (heat desorption device, GL Sciences I
nc. ), GC2010 (GC, Shimadzu Corporation), QP2010 (MS, Shimadzu Corporation). 2. ~ 5. The same is true for fragrance ingredients. ).
分析条件は、下記のとおりであった。 The analysis conditions were as follows.
結果を図３（操作ブランク）、図４（酵母エキスＡ）及び図５（酵母エキスＣ）に示し
た。
特定された含有成分と同じ試薬（Ｗａｋｏ社製：特級）を上記、ねりごまに１ｐｐｍに
なるよう添加し、効果を確認した。
The results are shown in FIG. 3 (operation blank), FIG. 4 (yeast extract A) and FIG. 5 (yeast extract C).
The same reagent as that of the specified contained component (Wako Co., Ltd .: special grade) was added to the above-mentioned sesame sesame seeds at 1 ppm, and the effect was confirmed.
結果、Isobutyric acid、Isovaleric acid、Propanoic acid、2-Acethylpyrroleに明ら
かな効果が見られた。効果の順位はIsovaleric acid ＞ Propanoic Acid ＝ 2-Acethylpy
rrole ＞ Isobutyric acidであった。
As a result, clear effects were observed in Isobutyric acid, Isovaleric acid, Propanoic acid, and 2-Acylpyrrole. The order of effect is Isovaleric acid> Propanoic Acid = 2-Acethylpy
rrole> Isobutyric acid.
２．バター香気のエンハンス効果
ａ）バター香気のエンハンス効果を持つ酵母エキス
北海道バター 無塩（雪印社製）に対し、各酵母エキスを０．２重量％添加し、バター
香気に対する影響を官能評価した。
2. Enhance effect of butter fragrance a) Yeast extract with enhance effect of butter fragrance 0.2% by weight of each yeast extract was added to Hokkaido Butter Unsalted (manufactured by Snow Brand Co., Ltd.), and the effect on butter fragrance was sensory evaluated.
評価に用いた酵母エキスは実施例１、と同様の(1) 〜(6) を用いた。
専門パネラー８名に、「酵母エキスを添加していないＢｌａｎｋと比較し、バター香気
がＵＰしているのは？」の質問に対し、複数回答有りで選択させた結果、下記表の通りで
あった。
The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
As a result of having selected 8 expert panelists with multiple answers to the question “Why is the butter flavor up compared to Blank without yeast extract?” It was.
ｂ）バター香気のエンハンス効果を持つ酵母エキスの有効範囲
効果の高かった(1) 、(2) 及び(3) の酵母エキスについて、バター香気をエンハンスす
る添加量範囲を求めた。
b) Effective range of yeast extract having enhanced effect of butter aroma For the yeast extract of (1), (2) and (3), which had a high effect, the addition amount range for enhancing the butter aroma was determined.
その結果を下に示した。
(1) 酵母エキスＡ ０．０２〜０．５％
(2) 酵母エキスＢ ０．０５〜０．５％
(3) 酵母エキスＣ ０．０１〜０．３％
上記範囲以下では、バター香気に対する増強効果が見られず、範囲を超えると、バター
に酵母エキスの風味が感じられ好ましさに欠けた。効果の順位は、(1)＝(3)＞(2)であっ
た。
The results are shown below.
(1) Yeast extract A 0.02-0.5%
(2) Yeast extract B 0.05-0.5%
(3) Yeast extract C 0.01-0.3%
Below the above range, the enhancing effect on the butter aroma was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the butter and lacked in preference. The order of effects was (1) = (3)> (2).
ｃ）バター香気のエンハンス効果に有効な酵母エキスの成分
実施例１と同様な方法により、模擬液と香気含有水を作成し、酵母エキス０．１重量％
となるようバターに添加し、官能評価に供した。
c) Components of yeast extract effective for enhancing effect of butter aroma By the same method as in Example 1, a simulated liquid and aroma-containing water were prepared, and yeast extract 0.1 wt%
And added to butter for sensory evaluation.
結果、模擬液にはバター香気に対するエンハンス効果は、見られず、酵母エキスの香気
含有水のみにバター香気に対するエンハンス効果が見られた。
ｄ）バター香気のエンハンス効果に有効な酵母エキス香気成分
次に効果の高かった(1) 、(2) 及び(3) に含まれる香気成分（(2)についての香気成分
の分析結果を図６に示した。）の試薬（Ｗａｋｏ社製：特級）を上記、バターに１ｐｐｍ
になるよう添加し、効果を確認した。
As a result, the enhanced effect on the butter aroma was not seen in the simulated solution, and only the aroma-containing water of the yeast extract showed an enhanced effect on the butter aroma.
d) Yeast extract fragrance component effective for enhancing effect of butter fragrance Next, the analysis result of fragrance component of (1), (2) and (3) with the highest effect ((2)) is shown in FIG. The reagent (made by Wako: special grade) is 1 ppm in the above butter.
The effect was confirmed.
結果、Isovaleraldehyde、Isobutyric acid、Isovaleric acid、2-Acethylpyrrole、2,
5-Dihydrothiopheneに明らかな効果が見られた。効果の順位は、Isovaleraldehyde＞Isob
utyric acid＞Isovaleric acid＞2-Acethylpyrrole＝2,5-Dihydrothiopheneであった。
As a result, Isovaleraldehyde, Isobutyric acid, Isovaleric acid, 2-Acylpyrrole, 2,
A clear effect was seen with 5-Dihydrothiophene. The order of effect is Isovaleraldehyde> Isob
utyric acid> Isovaleric acid> 2-Acethylpyrrole = 2,5-Dihydrothiophene.
３．乳香気のエンハンス効果
ａ）乳香気のエンハンス効果を持つ酵母エキス
北海道スキムミルク（雪印社製） １２重量％溶液に各酵母エキスを０．２重量％添加
し、乳香気に対する影響を官能評価した。
3. Enhancement Effect of Milk Flavor a) Yeast Extract with Enhancement Effect of Milk Flavor Hokkaido Skim Milk (manufactured by Snow Brand Co., Ltd.) 0.2% by weight of each yeast extract was added to a 12% by weight solution, and the effect on milk flavor was sensory evaluated.
評価に用いた酵母エキスは実施例１、と同様の(1) 〜(6) を用いた。
専門パネラー８名に、「酵母エキスを添加していないＢｌａｎｋと比較し、乳香気がＵ
Ｐしているのは？」の質問に対し、複数回答有りで選択させた結果、下記表の通りであっ
た。
The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
Eight expert panelists said, “Compared to Blank without yeast extract, milk flavor is U
What are you doing? As a result of having selected multiple answers to the question "", it was as shown in the table below.
ｂ）乳香気のエンハンス効果を持つ酵母エキスの有効範囲
効果の高かった(1) 〜(3) の酵母エキスについて、乳香気をエンハンスする添加量範囲
を求めた。
b) Effective range of yeast extract having enhancement effect of milk scent For the yeast extract of (1) to (3), which had a high effect, an addition amount range for enhancing milk scent was determined.
その結果を下に示した。
(1) 酵母エキスＡ ０．０１〜０．１％
(2) 酵母エキスＢ ０．０２〜０．１％
(3) 酵母エキスＣ ０．０２〜０．１％
上記範囲以下では、乳香気に対する増強効果が見られず、範囲を超えると、スキムミル
ク溶液に酵母エキスの風味が感じられ好ましさに欠けた。
The results are shown below.
(1) Yeast extract A 0.01-0.1%
(2) Yeast extract B 0.02-0.1%
(3) Yeast extract C 0.02-0.1%
Below the above range, the effect of enhancing the milk aroma was not observed, and when the range was exceeded, the taste of yeast extract was felt in the skim milk solution and lacked in preference.
ｃ）乳香気のエンハンス効果に有効な酵母エキスの成分
実施例１と同様な方法により、模擬液と香気含有水を作成し、酵母エキス０．１重量％
となるようスキムミルク溶液に添加し、官能評価に供した。
c) Components of yeast extract effective for enhancing effect of milk flavor A simulated solution and flavor-containing water were prepared in the same manner as in Example 1, and 0.1% by weight of yeast extract
It added to the skim milk solution so that it might become, and it used for sensory evaluation.
結果、模擬液には乳香気に対するエンハンス効果は、見られず、酵母エキスの香気含有
水のみに乳香気に対するエンハンス効果が見られた。
ｄ）乳香気のエンハンス効果に有効な酵母エキス香気成分
次に効果の高かった(1) 、(3) に含まれる香気成分の試薬（Ｗａｋｏ社製：特級）を上
記、スキムミルク溶液に１ｐｐｍになるよう添加し、効果を確認した。
As a result, the enhanced effect on the milk aroma was not observed in the simulated solution, and only the aroma-containing water of the yeast extract showed an enhancement effect on the milk aroma.
d) Yeast extract fragrance component effective for enhancement effect of milk fragrance Next, the odor component reagent (made by Wako: special grade) contained in (1) and (3) was 1 ppm in the above skim milk solution. The effect was confirmed.
結果、Isovaleraldehyde、Isobutyric acid、Isovaleric acid、Propanoic acid、2-Ac
ethylpyrrole、2,5-Dihydrothiopheneに明らかな効果が見られた。効果の順位は、Isoval
eraldehyde＞Isobutiric acid＞Isovaleric acid＝Propanoic acid＞2-Acethylpyrrole＝
2,5-Dihydrothiopheneであった。
Results: Isovaleraldehyde, Isobutyric acid, Isovaleric acid, Propanoic acid, 2-Ac
A clear effect was observed in ethylpyrrole and 2,5-Dihydrothiophene. The order of effect is Isoval
eraldehyde> Isobutiric acid> Isovaleric acid = Propanoic acid> 2-Acethylpyrrole =
It was 2,5-Dihydrothiophene.
４．香辛料香気のエンハンス効果
ａ）香辛料香気のエンハンス効果を持つ酵母エキス
白胡椒（Ａ）ＨＪ（理研化学商事社製）０．１重量％懸濁液に各酵母エキスを０．１重
量％添加し、香辛料香気に対する影響を官能評価した。
4). Enhancement effect of spice aroma a) Yeast extract with enhancement effect of spice aroma White pepper (A) HJ (manufactured by Riken Chemical Shoji Co., Ltd.) 0.1% by weight of each yeast extract is added to the suspension, Sensory evaluation of the effect on spice aroma.
評価に用いた酵母エキスは実施例１、と同様の(1) 〜(6) を用いた。
専門パネラー８名に、「酵母エキスを添加していないＢｌａｎｋと比較し、香辛料香気
がＵＰしているのは？」の質問に対し、複数回答有りで選択させた結果、下記表の通りで
あった。
The same yeast extract (1) to (6) as in Example 1 was used for the evaluation.
As a result of having selected 8 expert panelists with multiple answers to the question “Why is the spice aroma improved compared to Blank without added yeast extract?” It was.
ｂ）香辛料香気のエンハンス効果を持つ酵母エキスの有効範囲
効果の高かった酵母エキス(1) について、香辛料香気をエンハンスする添加量範囲を求
めた。
b) Effective Range of Yeast Extract with Enhancement Effect of Spice and Fragrance For the highly effective yeast extract (1), the addition amount range for enhancing the spice and flavor was determined.
その結果を下に示した。
(1) 酵母エキスＡ ０．０５〜０．８％
上記範囲以下では、香辛料香気に対する増強効果が見られず、範囲を超えると、香辛料
懸濁液に酵母エキスの風味が感じられ好ましさに欠けた。
The results are shown below.
(1) Yeast extract A 0.05-0.8%
Below the above range, the effect of enhancing the spice flavor was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the spice suspension and lacked in preference.
ｃ）香辛料香気のエンハンス効果に有効な酵母エキスの成分
実施例１と同様な方法により、模擬液と香気含有水を作成し、酵母エキス０．１重量％
となるよう０．１重量％のホワイトペッパー懸濁液に添加し、官能評価に供した。
c) Components of yeast extract effective for enhancing effect of spice flavor A simulated liquid and flavor-containing water were prepared by the same method as in Example 1, and 0.1% by weight of yeast extract
It was added to 0.1% by weight of white pepper suspension so as to be used for sensory evaluation.
結果、模擬液の構成成分のうち、Ｋ＋、Ｃａ２＋、Ｍｇ２＋、Ｆｅ２＋などの無機塩類
、５’−リボヌクレオチド類、グルタミン酸などに香辛料風味に対するエンハンス効果が
見られることは知られているが、本実施例により、香気含有水にもエンハンス効果が認め
られた。
As a result, it is known that among the constituent components of the simulated liquid, enhancement effects on spice flavor are seen in inorganic salts such as K + , Ca 2+ , Mg 2+ and Fe 2+ , 5′-ribonucleotides, glutamic acid and the like. However, according to the present example, the enhancement effect was also observed in the aroma-containing water.
ｄ）香辛料香気のエンハンス効果に有効な酵母エキス香気成分
次に効果の高かった(1) に含まれる香気成分の試薬（Ｗａｋｏ社製：特級）を上記、香
辛料懸濁液に１ｐｐｍになるよう添加し、効果を確認した。
d) Yeast extract aroma component effective for enhancing effect of spice aroma Add the reagent for aroma component (made by Wako: Special Grade) contained in (1), which has the next highest effect, to the above spice suspension to 1 ppm. And confirmed the effect.
結果、Isovaleraldehyde、Isobutyric acid、Isovaleric acidに明らかな効果が見られ
た。効果の順位は、Isovaleric acid＞Isobutyric acid＞Isovaleraldhydeであった。
５．輸入牛のグラス臭マスキング効果
ａ）グラス臭マスキング効果を持つ酵母エキス
輸入牛肉（オーストラリア産）１重量部に水１５重量部加え、３０分間ボイルし、肉及
び浮き脂を取り除き、グラス臭の強いビーフブロス（輸入牛煮汁）を作成した。
As a result, clear effects were observed in Isovaleraldehyde, Isobutyric acid, and Isovaleric acid. The order of effect was Isovaleric acid> Isobutyric acid> Isovaleraldhyde.
5. Glass odor masking effect of imported beef a) Yeast extract with glass odor masking effect Imported beef (Australia) 15 parts by weight of water and boiled for 30 minutes to remove meat and frying fat, beef with strong glass odor Broth (imported beef broth) was created.
このビーフブロスに各酵母エキス０．３重量％を添加し、グラス臭の変化を官能評価し
た。
評価に用いた酵母エキスは１．と同様の(1) 〜(6) を用いた。
Each beef broth was added with 0.3% by weight of each yeast extract, and the change in glass odor was sensory evaluated.
The yeast extract used for evaluation is 1. The same (1) to (6) were used.
専門パネラー８名に、「酵母エキスを添加していないＢｌａｎｋと比較し、グラス臭が
せず、好ましいのは？」の質問に対し、複数回答有りで選択させた結果、下記表の通りで
あった。
As a result of having selected 8 expert panelists with multiple answers to the question “What is the glass smell better than Blank without yeast extract? It was.
ｂ）グラス臭マスキング効果を持つ酵母エキスの有効範囲
効果の高かった酵母エキス(1) について、グラス臭をマスキングする添加量範囲を求め
た。
b) Effective range of yeast extract having glass odor masking effect For the yeast extract (1) having a high effect, an addition amount range for masking the glass odor was determined.
その結果を下に示した。
(1) 酵母エキスＡ ０．０５〜０．５％
(3) 酵母エキスＣ ０．０５〜０．１％
上記範囲以下では、グラス臭マスキング効果が見られず、範囲を超えると、ビーフブロ
スに酵母エキスの風味が感じられ好ましさに欠けた。
The results are shown below.
(1) Yeast extract A 0.05-0.5%
(3) Yeast extract C 0.05-0.1%
Below the above range, the glass odor masking effect was not observed, and when the range was exceeded, the flavor of the yeast extract was felt in the beef broth and lacked in preference.
ｃ）グラス臭マスキング効果に有効な酵母エキスの成分
１．と同様の方法により、模擬液と香気含有水を作成し、酵母エキス０．１重量％とな
るようグラス臭の強いビーフブロスに添加し、官能評価に供した。
c) Components of yeast extract effective for glass odor masking effect In the same manner as above, a simulated solution and aroma-containing water were prepared and added to beef broth having a strong glass odor so that the yeast extract would be 0.1% by weight, and subjected to sensory evaluation.
結果、模擬液にはグラス臭マスキング効果は、見られず、酵母エキスの香気含有水のみ
にグラス臭マスキング効果が見られた。
ｄ）グラス臭マスキング効果に有効な酵母エキス香気成分
次に効果の高かった(1) に含まれる香気成分の試薬（Ｗａｋｏ社製：特級）を上記、ビ
ーフブロスに１ｐｐｍになるよう添加し、効果を確認した。
As a result, no glass odor masking effect was observed in the simulated solution, and only a glass odor masking effect was observed in the aroma-containing water of the yeast extract.
d) Yeast extract aroma component effective for glass odor masking effect The reagent of the aroma component contained in (1), which was the next most effective (Wako Co., Ltd .: special grade), was added to the above beef broth to 1 ppm, and the effect It was confirmed.
結果、Isobutyric acid、Isovaleric acidに明らかな効果が見られた。効果の順位は、
Isovaleric acid＞Isobutyric acidであった。
As a result, the clear effect was seen by Isobutyric acid and Isovaleric acid. The order of effect is
Isovaleric acid> Isobutyric acid.
下記の配合・製法で、種々の食品を製造することができる。 Various foods can be produced by the following blending and production methods.
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