JP7256636B2 - Thickness imparting enhancer for food and drink - Google Patents

Description

The present invention provides a method for producing a thick feeling imparting enhancer for food and drink containing 3-methyl-2(5H)-furanone as an active ingredient or both containing 4-vinylguaiacol as an active ingredient, and imparting rich feeling. The present invention relates to an enhanced food and drink, a method for producing food and drink to which richness is imparted and enhanced, and a method for imparting and enhancing richness to food and beverage.
According to the present invention, by adding 3-methyl-2(5H)-furanone to food or drink, or by adding 4-vinylguaiacol together with 3-methyl-2(5H)-furanone to food or drink, It is possible to provide a food or drink to which a rich feeling is imparted and enhanced.
In this specification, unless otherwise specified, concentration units (%, ppm, ppb, ppt) are based on mass.

In general, the taste and aroma of food and drink greatly affect the increase or decrease of appetite, so the flavor is considered to be an important factor in the diet, as well as various nutritional ingredients.
In particular, in recent years, in the trend of gourmet-oriented, luxury-oriented, and health-oriented people seeking low-calorie foods and beverages that pursue even more delicious food and beverages, the natural sweetness, richness, volume, and richness of foods and beverages are becoming more popular. It is an important issue to impart and enhance a rich flavor (thickness) such as texture, fruit juice, and fruitiness.

As a method for solving the above problems, the following methods have been proposed so far.
For example, by using vicenin-2, a fruit-flavored non-fruit juice drink or a fruit juice drink with a low fruit juice content is given a fruit juice feeling such as flavor, richness, volume, and richness like a high fruit juice drink. (Patent Document 1).
In addition, using a fraction with a molecular weight cutoff of 10000 or more obtained by fractionating the extract obtained by extracting roasted coffee with water, a polar organic solvent or a mixture thereof, milk, dairy products, milk Alternatively, a method has been proposed for imparting and enhancing the richness and voluminousness of foods and drinks containing dairy products or dairy product substitutes without impairing their flavor (Patent Document 2).

Furthermore, using an extract obtained by extracting cherry leaves with liquefied or subcritical or supercritical carbon dioxide in the presence of a 5 to 99.5 (w/w)% ethanol aqueous solution, A method of imparting brilliance, sweetness, voluminousness, and the like to food and drink or flavorings contained in food and drink, as well as a method of changing the flavor to a more natural, natural-looking, and preferable one (Patent Document 3) has been proposed.
As described above, methods for imparting or enhancing a preferable flavor to food and drink have been proposed. There is a problem that it is difficult to use, or a problem that it is disadvantageous in terms of cost because the manufacturing method is complicated.
Therefore, it is desired to provide a thick feeling imparting enhancer that can be applied to a wide variety of foods and drinks, has excellent versatility, can impart a natural and desirable rich flavor, and is advantageous in terms of production cost.

On the other hand, a rich feeling enhancing agent containing 2-mercapto-3-methyl-1-butanol as an active ingredient has been proposed (Patent Document 4). According to the present invention, 2-mercapto-3-methyl-1-butanol, which has a strong aroma like cooked meat or onions, is added to food and drink in an amount that does not change the original flavor of the food and drink. It is possible to impart and enhance a preferable rich feeling.

JP-A-2006-238829 JP-A-2008-54507 JP 2015-42148 A Japanese Patent No. 6255132

J. Sci. Food Agric. , Vol. 79, pp. 104-110 (1996) Journal of Japan Society for Food Science and Technology, Vol. 45, pp. 323-329 (1998) perfume, no. 256, pp. 51-56 (2012) J. Agric. Food Chem. , Vol. 61, pp. 3396-3402 (2013)

The problem to be solved by the present invention is to provide a rich feeling imparting enhancer capable of imparting and enhancing a rich feeling based on the preferable natural flavor of food and drink, and food and drink containing the rich feeling imparting enhancer. To provide a method for improving rich feeling by adding the thick feeling imparting enhancer to foods and foods and drinks.

As a result of intensive studies to solve the above problems, the inventors of the present invention found that although it has been reported as an aromatic component of miso, etc., it has not been considered a useful component as a flavoring material because it does not have a strong aroma. By adding methyl-2(5H)-furanone at a very small concentration, it was found that a rich feeling can be easily imparted and enhanced without significantly changing the product design (raw materials, manufacturing method, etc.) of food and drink. was completed.
That is, the present invention is as described below.

[1] An agent for imparting rich feeling, characterized by containing 3-methyl-2(5H)-furanone as an active ingredient.
[2] The thick feeling imparting enhancer, characterized by containing 0.1 ppb to 20% by mass of 3-methyl-2(5H)-furanone in the rich feeling imparting enhancer.
[3] The agent for imparting rich feeling, further comprising 4-vinylguaiacol as an active ingredient.
[4] The agent for imparting a rich feeling, characterized by containing 1×10 ⁻³ ppt to 20% by mass of 4-vinylguaiacol in the agent for imparting a rich feeling.
[5] A food or drink characterized by containing the above-described thick feeling imparting enhancer.
[6] The food or drink, characterized in that the content of 3-methyl-2(5H)-furanone is 0.1ppt to 200ppm.
[7] The food or drink, characterized by containing 1×10 ⁻⁶ ppt to 200 ppm of 4-vinylguaiacol.
[8] The food or drink, characterized in that the food or drink is a fruit-flavored food or drink, a luxury drink, a milk-flavored food or drink, a confectionery, or a cooked and processed food.
[9] A method for imparting and enhancing a rich feeling to a food or drink, which comprises adding 3-methyl-2(5H)-furanone to the food or drink.
[10] A method for imparting and enhancing a rich feeling to food and drink, characterized by adding 3-methyl-2(5H)-furanone to the food and drink so that the concentration thereof is 0.1 ppt to 200 ppm.
[11] The method for imparting and enhancing a rich feeling to food and drink, characterized by further adding 4-vinylguaiacol.
[12] The method for imparting and enhancing a rich feeling, wherein the concentration of 4-vinylguaiacol in food and drink is added so as to be 1×10 ⁻⁶ ppt to 200 ppm.
[13] The method for imparting and enhancing richness, wherein the food or drink is a fruit-flavored food or drink, a luxury drink, a milk-flavored food or drink, a confectionery, or a cooked and processed food.

The rich taste enhancer and imparting agent of the present invention have the effect of imparting and enhancing rich flavors such as desirable sweetness, richness, volume, fruit juice and fruitiness possessed by food and drink. In addition, compared to compounds having similar structures, it does not impart a caramel-like flavor to food and drink, so it can be widely used in many food and drink, and has high versatility.

Although the rich feeling-imparting enhancer of the present invention itself does not have a strong aroma, it has a very high potency as a rich feeling-imparting enhancer. Therefore, even in a very small amount of addition to the extent that the odor and taste characteristics of the rich feeling imparting enhancer itself are not perceived, the desired sweetness, richness, volume, fruit juice feeling, and fruit feeling of the food and drink can be obtained. It has the effect of imparting and enhancing a rich flavor such as. In addition, since a very small amount of addition can exhibit a high effect, it is advantageous in terms of cost.
Furthermore, since it can be widely used for various beverages and foods, it has high versatility and is highly convenient for beverage manufacturers and processed food manufacturers.

Specifically, for fruit-flavored beverages such as fruit-flavored non-juice and fruit juice beverages, natural flavor, richness (deep and rich taste), volume, fruitiness, fruitiness, cloudiness, and authenticity and natural fruit flavor can be imparted and enhanced.
In addition, it is possible to impart a favorable flavor, richness, and voluminousness unique to milk to dairy-flavored foods such as milk, dairy products, foods containing dairy products, and dairy product substitutes.
Furthermore, it is possible to impart the unique natural and desirable flavor and swelling inherent to beans, tea leaves, etc. to favorite beverages such as coffee, cocoa, and tea beverages.

It is possible to enhance the rich taste of cooked processed foods, especially stewed dishes such as stews, curries and sauces, that is, the depth, breadth, persistence and mellowness of deliciousness.
Adds and enhances a rich flavor that corresponds to the characteristics of various beverages and foods, that is, natural sweetness, richness, volume, richness, fruit juice, fruit, authenticity, and natural fruit flavor. excellent in that it can

[A] Enhancer for giving richness (1) Feeling of richness The richness, which is the object to be enhanced by the agent for imparting richness of the present invention, generally means a rich taste, a strong taste, and a richness. However, if you list the words associated with Flavorists (perfumers who mix food flavors), who are experts in food flavors, they are the natural sweetness, richness, and volume that foods and drinks have. , richness, fruit juice, fruitiness, juiciness, ripeness, and the like. In other words, it can be said that the richness is one of the elements of taste that contributes to improving the taste of food and drink and contributing to authenticity and natural fruit flavor.
For example, fruit-flavored beverages such as fruit-free beverages and fruit juice beverages have natural flavor, richness, volume, fruity feeling, fruity feeling, cloudy feeling, real feeling, natural fruity flavor, and the like.

In addition, in dairy-flavored foods and beverages such as milk, dairy products, dairy-containing foods, and dairy product substitutes, the unique and desirable flavor of milk, "richness" (deep and rich taste), and voluminousness , It is rich feeling.
In the case of coffee, cocoa, tea beverages (green tea, oolong tea, black tea, etc.) and other beverages, the unique natural and desirable flavor, swelling, richness, volume, richness, richness, and richness that beans and tea leaves originally possess. It has an aroma and taste that brings depth and a feeling of coffee beans.
On the other hand, in foods, cooked processed foods, for example, stews such as cream stew and beef stew; curry; sauces such as meat sauce, demiglace sauce, white sauce, tomato sauce, etc. It is the rich and rich taste, the depth of deliciousness, the mellowness, and the feeling of stewing that is created by the mixture of taste substances exuded from various ingredients that are exhibited by foods (whether Western or Japanese) that have undergone the cooking process.

(2) Essential Active Ingredient The essential active ingredient contained in the thick feeling imparting enhancer of the present invention is 3-methyl-2(5H)-furanone having the following structure.

3-Methyl-2(5H)-furanone is a colorless liquid with a boiling point of 98° C./20 mmHg and has a sweet caramel-like aroma (Non-Patent Document 1). In addition, it has been reported to be an aromatic component of miso, bonito stock, soy sauce, etc. (Non-Patent Documents 2-4), but it is not actually used as a flavoring material because it does not have a strong potency as a flavoring. The effect of imparting and enhancing richness by adding it to food and drink was not known at all.

The active ingredient 3-methyl-2(5H)-furanone can be chemically synthesized, but can also be obtained as a commercial product from Tokyo Kasei Kogyo Co., Ltd., Sigma-Aldrich Japan LLC, and the like.

3-methyl-2(5H)-furanone is 4-methyl-2(5H)-furanone of the following structural formula (1), 5-methyl-2(3H)-furanone of the structural formula (2), structural formula ( The structure is similar to 4-hydroxy-2,5-dimethyl-3(2H)-furanone of 3) and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone of structural formula (4).
All of the compounds of structural formulas (1) to (4) are substances well known as flavor materials having a sweet caramel-like aroma, and are widely used for the purpose of imparting a sweet flavor to food and drink. As will be verified in the test examples described later, these compounds, although they have remarkably high potency as flavoring agents, have the properties such as 3-methyl-2(5H)-furanone, which is the active ingredient of the present invention. It was unexpected that the effect of imparting/enhancing richness to food and drink could hardly be exhibited.

The rich feeling enhancer of the present invention can be prepared by adding various solvents to the active ingredient 3-methyl-2(5H)-furanone.
Solvents used in the preparation of thickening agents are not particularly limited, but water, aliphatic alcohols such as ethanol, propanol and butanol, polyhydric alcohols such as glycerin and propylene glycol, triacetin, triethyl Citrate, edible fats and oils, medium-chain fatty acid triglycerides, etc. can be used alone or in combination.

Although the amount of 3-methyl-2(5H)-furanone contained in the rich feeling enhancer is not particularly limited, it is preferably 0.1 ppb to 20% by mass, more preferably 1 ppb to 10% by mass, More preferably, it is 10 ppb to 5% by mass.

(3) Additional Active Ingredients The rich feeling enhancer of the present invention contains 3-methyl-2(5H)-furanone, which is an essential active ingredient, and 4-vinylguaiacol as an additional active ingredient. be able to.
4-Vinylguaiacol is a compound also called 4-vinyl-2-methoxyphenol, which has a spicy, clove-like odor and is used as a food flavoring agent. As a method of acquisition, commercially available products can be appropriately purchased and used.

The amount of 4-vinyl guaiacol contained in the rich feeling enhancer is not particularly limited, but is preferably 1×10 ⁻³ ppt to 20% by mass, more preferably 0.01 ppt to 10% by mass, and further It is preferably 0.01 ppt to 1% by mass.
By using 3-methyl-2(5H)-furanone and 4-vinylguaiacol in combination, a higher effect of imparting richness and enhancing effect is observed than when each is used alone.

(4) Additional components Furthermore, the thick feeling imparting enhancer of the present invention may be added to foods and drinks, if necessary, in addition to the above active ingredients 3-methyl-2(5H)-furanone and 4-vinylguaiacol. Various fragrances and the like for use can be appropriately blended as additional components.
For example, perfume materials (essential oils, essences, Concrete, absolutes, extracts, oleoresins, resinoids, recovered flavors, essential oils extracted from carbon dioxide gas, synthetic fragrances), various plant extracts, antioxidants, etc., each of which enhances richness in an amount that does not impair the effects of the present invention. can be added to the drug.

[B] Application of agent for imparting richness (1) Target food and drink Examples of food and beverages targeted for enhancement of imparting richness include near water, fruit juice-free carbonated beverages, fruit juice-containing beverages, fruit juice-containing carbonated beverages, Beverages such as fruit juice drinks, vegetable drinks, sports drinks, milk drinks, milk drinks, lactic acid bacteria drinks, lactic acid bacteria drinks, coffee drinks, green tea, black tea, and oolong tea can be mentioned.

Furthermore, alcoholic beverages (alcoholic beverages) such as chuhai, cocktail drinks, liqueurs, and fruit wines can be mentioned.

In addition to the above, frozen desserts such as ice cream and sherbet; nutritional foods, desserts such as yogurt, jelly and pudding; snacks; confectionery such as cookies, cakes, chocolate, chewing gum and candies; Confectionery; fats and oils such as margarine, processed cream; premixed products such as premix for bread, premix for cake, and premix for cooking; and seasonings such as dressings, sauces, sauces, and the like.
Among them, beverages and foods that consumers expect to have a rich flavor are preferable, and fruit-flavored foods and beverages, luxury beverages, milk-flavored foods and beverages, and cooked processed foods are preferable.

In the present invention, the fruit-flavored food and drink includes tropical foods such as peach, mango, pineapple, and banana, berries such as strawberry and blueberry, citrus fruits such as orange, lemon, and grapefruit, grapes such as Muscat and Concord, and apple. It is a fruit-flavored food and drink having a fruit flavor, regardless of the presence or absence of fruit juice, the content of fruit juice, and the presence or absence of carbonic acid. Fruit flavored beverages are more preferred.

In the present invention, the beverage for preference is a beverage intended to satisfy one's taste rather than for the purpose of nutritional intake. Pleasant beverages suitable for the present invention are beverages having a bitter or astringent taste, and specifically include black tea, Japanese tea (green tea), Chinese tea (oolong tea, jasmine tea, pu-erh tea), mate tea, It refers to tea drinks such as rooibos tea, coffee drinks, cocoa drinks, etc.

In the present invention, the milk-flavored food and drink is not particularly limited as long as it contains dairy products such as milk, fresh cream, fermented milk, and powdered milk. Beverages, frozen desserts, desserts, and the like. Dairy flavored beverages are more preferred.

In the present invention, the cooked processed food is a food (regardless of Western food or Japanese food) that has undergone cooking processing such as stewing and seasoning using a plurality of ingredients. For example, stews such as cream stew and beef stew; stewed dishes such as sauces such as meat sauce, demiglace sauce, white sauce and tomato sauce;

(2) Addition amount When adding the thick feeling imparting enhancer of the present invention to food and drink, the amount to be added is equal to the content of 3-methyl-2(5H)-furanone, which is an essential active ingredient, in the food and drink. It is preferable to decide based on
The content of 3-methyl-2(5H)-furanone in the food or drink is not particularly limited, and is 0.1 ppt to 200 ppm, preferably 1 ppt to 100 ppm, more preferably 10 ppt to 50 ppm.
If the content of 3-methyl-2(5H)-furanone in the food or drink is less than 0.1 ppt, the effect of imparting and enhancing a rich feeling is poor. )—The flavor of the furanone itself may be felt, and the original flavor of the food and drink may be impaired.

By adding 3-methyl-2(5H)-furanone, the following range of addition amount is preferable in order to enhance the impartation of a rich feeling according to the characteristics of each food and drink.
In coffee beverages, it is 0.01 ppb to 100 ppm, and the optimum addition amount is 1 ppb to 10 ppm.
In beverages other than coffee beverages, it is 0.1 ppt to 100 ppm, and the optimum addition amount is 1 ppt to 10 ppm.
In confectionery, it ranges from 1 ppt to 200 ppm, and the optimum addition amount is from 10 ppt to 100 ppm.
In cooked processed foods, it is 0.1 ppb to 200 ppm, and the optimum addition amount is 10 ppb to 100 ppm.

The content of 4-vinylguaiacol used in combination with 3-methyl-2(5H)-furanone in the food or drink is not particularly limited, and depends on the target food or drink, but is preferably 1 ×10 ^-6 ppt to 200 ppm, more preferably 1 × 10 ^-5 ppt to 10 ppm.
If the content of 4-vinyl guaiacol in the food or drink is less than 1×10 ⁻⁶ ppt, the effect of imparting and enhancing a rich feeling is poor, while if it is more than 200 ppm, the spicy flavor of 4-vinyl guaiacol is produced. 3-Methyl-2(5H)-furanone tends to impair the effect of enhancing the rich feeling by the combined use.

By adding 4-vinyl guaiacol, the following range of addition amount is preferable in order to enhance the impartation and enhancement of richness according to the characteristics of each food and drink.
In coffee beverages, it is 1 ppt to 200 ppm, and the optimum addition amount is 100 ppt to 10 ppm.
In beverages other than coffee beverages, it is 1×10 ⁻⁶ ppt to 10 ppm, and the optimum addition amount is 1×10 ⁻⁵ ppt to 1 ppm.
In confectionery, it is 1×10 ⁻⁶ ppt to 10 ppm, and the optimum addition amount is 1×10 ⁻⁵ ppt to 1 ppm.
In cooked processed foods, it is 0.02 ppm to 5 ppm, and the optimum addition amount is 0.1 ppm to 0.5 ppm.
In the case of a combination of coffee and other foods and beverages such as milk- or cream-containing coffee beverages and coffee-flavored ice cream, it is preferable that the ranges of suitable addition amounts of each overlap.

The mixing ratio of 3-methyl-2(5H)-furanone and 4-vinylguaiacol is not particularly limited, and although it depends on the target food or drink, it is preferably 1:1×10 ^-10 to 1:1. , preferably 1:0.0001 to 1:1, more preferably 1:0.001 to 1:0.1.

By adding 4-vinylguaiacol, 3-methyl-2(5H)-furanone and 4-vinylguaiacol should be mixed in the following proportions in order to enhance the richness of the food and drink according to the characteristics of each food and drink. is preferred.
For coffee drinks, it is 1:0.0001 to 1:1, preferably 1:0.01 to 1:1.
For beverages other than coffee beverages, it is 1:1×10 ^-10 to 1:1×10 ^-5 , preferably 1:1×10 ^-9 to 1:10 ^-7 .
In confectionery, it is 1:0.0001 to 1:1, preferably 1:0.001 to 1:0.1.
For cooked processed foods, the ratio is 1:0.0001 to 1:1, preferably 1:0.01 to 1:1.

Next, the present invention will be described in more detail with reference to Production Examples, Test Examples, and Examples, but the present invention is not limited to the following Production Examples, Test Examples, and Examples.

(1) Confirmation of appropriate addition amount [Test Example 1]
A black coffee beverage was prepared by dissolving 2 g of commercially available instant coffee in 140 mL of hot water. 3-Methyl-2(5H)-furanone was added to this black coffee beverage at concentrations shown in Table 2 to prepare coffee beverages as evaluation samples, and no 3-methyl-2(5H)-furanone was added. The richness of the coffee beverage was evaluated by three expert panelists, using the coffee beverage of 2000 as a control.
Table 2 shows the evaluation results. Here, the sensory evaluation result is the average score of the panels scored according to the criteria shown in Table 1 below.

From Table 2, by adding 0.01 ppb to 100 ppm of 3-methyl-2(5H)-furanone to the coffee beverage, a rich feeling was felt compared to the additive-free product (evaluation points 2 to 4). At 01 ppb to 10 ppm, the effect of addition was felt without any offensive taste or odor (evaluation point 3 or 4), and at 1 ppb to 10 ppm, a rich feeling was sufficiently imparted and the flavor could be enhanced.

[Test Example 2]
3-methyl-2(5H)-furanone was added to a commercially available orange juice beverage (containing 30% orange juice) to prepare an orange juice beverage as an evaluation sample. The richness of this orange juice drink was evaluated by an expert panel according to the same criteria as in Test Example 1. Table 3 shows the results.

From Table 3, when 0.0001 ppb of 3-methyl-2(5H)-furanone is added to an orange juice drink, a rich feeling is felt (evaluation point 2), and addition of 0.001 ppb or more is sufficient to impart and enhance a rich feeling. was felt (evaluation point 3 or 4).

(2) Effect in various beverages [Test Example 3]
3-Methyl-2(5H)-furanone was added to various commercially available beverages and evaluated by a panel of three experts based on the same criteria as in Test Example 1. Table 4 shows the results.

Addition of 0.01 to 10 ppb of 3-methyl-2(5H)-furanone to any of the beverages has the effect of increasing the richness of fruit juice and creaminess, and tends to suppress unfavorable tastes and odors. was seen

(3) Effect of addition to confectionery flavor [Test Example 4]
Vanilla fragrance (manufactured by Ogawa Koryo Co., Ltd.) added with 0.1% by mass of 3-methyl-2(5H)-furanone is added to commercially available shortening so that the content of 3-methyl-2(5H)-furanone is 1 ppm. The ingredients were blended as in the above, thoroughly stirred and homogenized to prepare an evaluation sample. An evaluation sample of shortening containing 1 ppm of 3-methyl-2(5H)-furanone blended with milk and green tea flavor was similarly prepared.
Furthermore, evaluation samples of margarine, quasi-chocolate, and starch syrup containing various flavors added with 3-methyl-2(5H)-furanone were prepared, and evaluated by a panel of six experts according to the same criteria as in Test Example 1. . Table 5 shows the results.

From Table 5, the effects of imparting and enhancing a rich feeling such as a milky feeling and a fruity feeling were observed in all evaluation doughs and aroma notes.

(4) Effect of addition to flavoring for cooked processed foods [Test Example 5]
3-Methyl-2(5H)-furanone was added to 0.1% by mass of various cooked food flavors listed in Table 6 (manufactured by Ogawa Koryo Co., Ltd.), and 3-methyl-2(5H)-furanone was added to hot water. An evaluation sample was prepared by blending so that the amount was 2 ppm, stirring well and homogenizing. Evaluation was carried out by a panel of four experts based on the same criteria as in Test Example 1. Table 6 shows the results.

From Table 6, it was found that all flavorings were effective in imparting and enhancing richness such as richness and oils and fats.

(5) Comparison with structurally similar compounds [Test Example 6]
10 ppb and 100 ppb of 3-methyl-2(5H)-furanone and other structurally similar furanones were added to commercially available orange juice (100% juice) to prepare orange juice beverages as evaluation samples. The richness of this orange juice drink was evaluated by an expert panel according to the same criteria as in Test Example 1. The results are shown in Table 7.

While 3-methyl-2(5H)-furanone has a high effect of imparting a rich feeling without imparting an offensive taste and offensive odor, other furanones have a weak effect of imparting a rich feeling, and the furanones themselves In some cases, herb-like and sugar-like flavors were felt as offensive tastes and odors.

[Test Example 7]
10 ppb of 3-methyl-2(5H)-furanone and other structurally similar furanones were added to various commercial beverages and evaluated by an expert panel. Table 8 shows the results.

From Table 8, other furanones impart a caramel-like flavor to various beverages and tend to weaken the original fresh flavor of the beverage, whereas 3-methyl-2(5H)-furanone impairs the freshness. It had the effect of enhancing the feeling of fruit juice, the feeling of milk, and the like.

(6) Combination with 4-vinylguaiacol [Test Example 8]
Commercially available black coffee, 100% fruit juice orange juice, 100% fruit juice grape juice, 3-methyl-2(5H)-furanone, 4-vinylguaiacol were added to milk in predetermined amounts, and 3-methyl-2(5H )-furanone and 4-vinylguaiacol were prepared in combination with predetermined amounts. Table 10 shows the results of evaluation of each sample by a panel of three experts, targeting additive-free products (no addition of both active ingredients). Here, the sensory evaluation result is the average score of the panels scored according to the criteria shown in Table 9 below.

As shown in Table 10, the black coffee sample to which only 4-vinylguaiacol was added gave a deep roasted feeling, a roasted feeling, and a darker color, but the bitterness was stronger. On the other hand, when 3-methyl-2(5H)-furanone and 4-vinylguaiacol are used in combination, the deep-roasted, sharp coffee taste and volume increase compared to 3-methyl-2(5H)-furanone alone. was felt more strongly.
In the 100% fruit juice orange juice, the sample to which only 4-vinylguaiacol was added had an astringent and bitter taste, giving a slightly burnt impression. On the other hand, when 3-methyl-2(5H)-furanone and 4-vinylguaiacol are used in combination, a three-dimensional fruit juice feeling is felt and a rich feeling is stronger than when 3-methyl-2(5H)-furanone is used alone. I felt it.

In the 100% grape juice, the sample to which only 4-vinyl guaiacol was added gave a sense of ripeness, but the astringency was stronger, and the image of skin and seeds was enhanced. On the other hand, when 3-methyl-2(5H)-furanone and 4-vinylguaiacol are used together, 3-methyl-
Compared to the case of using 2(5H)-furanone alone, a fruit juice feeling with a three-dimensional effect was felt, and a rich feeling was felt more strongly.
In milk, the sample to which only 4-vinylguaiacol was added gave only an unpleasant taste, but when 3-methyl-2(5H)-furanone and 4-vinylguaiacol were used in combination, 3-methyl-2(5H) - The feeling of milkiness was stronger than in the case of using furanone alone, and the latter half was felt to be rich and spreadable.

[Test Example 9]
Vanilla fragrance (manufactured by Ogawa Koryo Co., Ltd.) contains 0.1% by mass of 3-methyl-2(5H)-furanone, 0.001% by mass of 4-vinylguaiacol, and 0% of 3-methyl-2(5H)-furanone. Three vanilla flavors were prepared by adding 0.001% by mass of .1% by mass and 0.001% by mass of 4-vinylguaiacol, and 0.1% by mass was added to commercially available shortening to prepare three evaluation samples.
Three evaluation samples were similarly prepared for green tea flavoring and chocolate flavoring (both manufactured by Ogawa Koryo Co., Ltd.). Table 11 shows the results of evaluation of each sample by a panel of three experts, targeting additive-free products (no addition of both active ingredients).
Sensory evaluation results are the average scores of the panels graded according to the criteria shown in Table 9.

From Table 11, the vanilla flavor to which only 4-vinylguaiacol was added gave a smoky feeling compared to the case where only 3-methyl-2(5H)-furanone was added, but 3-methyl-2(5H)- The combination of furanone and 4-vinylguaiacol gave a stronger three-dimensional effect (reality) than 3-methyl-2(5H)-furanone alone.
The green tea flavor added with only 3-methyl-2(5H)-furanone gave a softer sweetness compared to the case without addition, but when 4-vinylguaiacol was used in combination, 3-methyl-2(5H)-furanone alone was added. A rich matcha feeling was felt more strongly than in the case of .
The chocolate flavoring with only 3-methyl-2(5H)-furanone added had a stronger cacao thickness than the one with no addition, but when 4-vinyl guaiacol was used in combination, the cacao blackness (cacao-like flavor) was felt. 3-methyl-2(5H)-furanone gave a stronger sense of stereoscopic effect (reality) than in the case of 3-methyl-2(5H)-furanone alone.

[Test Example 10]
0.2% by mass of 3-methyl-2(5H)-furanone, 0.01% by mass of 4-vinylguaiacol, and 0% of 3-methyl-2(5H)-furanone in chicken flavor (manufactured by Ogawa Koryo Co., Ltd.) Three perfumes were prepared by adding 2% by mass and 0.01% by mass of 4-vinylguaiacol, and 0.1% by mass of each of these was added to hot water to prepare 3 types of samples for evaluation. Similarly, three evaluation samples were prepared for the pork flavor (manufactured by Ogawa Koryo Co., Ltd.). In addition, 0.2% by mass of 3-methyl-2(5H)-furanone, 0.02% by mass of 4-vinylguaiacol, and 3-methyl-2(5H)-furanone in dried bonito flavor (manufactured by Ogawa Koryo Co., Ltd.) 0.2% by mass of and 0.02% by mass of 4-vinyl guaiacol were added to hot water in an amount of 0.1% by mass to prepare three samples for evaluation.
Table 12 shows the results of evaluation of each sample by a panel of three experts, targeting additive-free products (no addition of both active ingredients). Sensory evaluation results are the average scores of the panels graded according to the criteria shown in Table 9.

From Table 12, the chicken flavor to which only 3-methyl-2(5H)-furanone was added had a meatier and richer taste than the additive-free product. -2(5H)-Furanone gave a stronger feeling of richness than in the case of using alone.
The pork flavoring to which only 3-methyl-2(5H)-furanone was added gave a sweeter and cooked feeling than the additive-free product, but when 4-vinylguaiacol was used in combination, 3-methyl-2(5H)- - A more fleshy and rich feeling was felt than in the case of furanone alone.
The bonito flavor to which only 3-methyl-2(5H)-furanone was added gave a richer feeling than the additive-free product, but when 4-vinylguaiacol was used in combination, 3-methyl-2(5H)-furanone alone It was more mellow than in the case of , and the katsuobushi-likeness was stronger.

[Example 1] (orange jelly)
Add 10 parts by mass of fructose-glucose liquid sugar, 5 parts by mass of sugar, and 1 part by mass of a gelling agent to water, heat to 85°C, add 3 parts by mass of concentrated orange juice and 0.1 part by mass of citric acid, and dissolve with stirring. bottom. To this, 0.1 part by mass of orange flavor (manufactured by Ogawa Perfume Co., Ltd.) with 0.01% by mass of 3-methyl-2(5H)-furanone was added, and after correcting the total amount to 100 parts by mass, at 85 ° C. An orange jelly was prepared by sterilizing for 20 minutes. Similarly, an orange jelly containing an orange flavor to which 0.01% by mass of 3-methyl-2(5H)-furanone and 0.1 ppt of 4-vinylguaiacol were added was prepared.

[Example 2] (hard biscuit)
15 parts by mass of shortening, 30 parts by mass of sugar, 3 parts by mass of whole eggs, 1 part by mass of salt, 0.1% by mass of 3-methyl-2(5H)-furanone added vanilla flavoring (manufactured by Ogawa Koryo Co., Ltd.) 1 part by mass was blended, stirred for 30 minutes, and then aged for 30 minutes. The obtained dough was poured into a mold and baked at 220° C. for 5 minutes to prepare hard biscuits. Similarly, hard biscuits blended with vanilla flavor to which 0.1% by mass of 3-methyl-2(5H)-furanone and 0.001% by mass of 4-vinylguaiacol were added were prepared.

[Example 3] (Green tea-flavored hard candy)
60 parts by mass of sugar, 40 parts by mass of starch syrup, and 35 parts by mass of water are combined, heated to 155°C, cooled to 130°C, and added with 0.005% by mass of 3-methyl-2(5H)-furanone for green tea flavoring. (manufactured by Ogawa Koryo Co., Ltd.) was blended, mixed and molded to prepare a green tea-flavored hard candy. Similarly, a green tea-flavored hard candy containing a green tea flavor to which 0.005% by mass of 3-methyl-2(5H)-furanone and 0.00005% by mass of 4-vinylguaiacol were added was prepared.

[Example 4] (chocolate)
After crushing 20 parts by mass of cocoa mass, it was melted in a hot water bath (40° C.), mixed with 43 parts by mass of powdered sugar, 10 parts by mass of cocoa butter and 20 parts by mass of cocoa mass and ground with a roller. To this, 0.2 parts by mass of chocolate flavoring (manufactured by Ogawa Koryo Co., Ltd.) containing 7 parts by mass of cocoa butter, 0.4 parts by mass of lecithin, and 0.05% by mass of 3-methyl-2(5H)-furanone was added. Stir at 40° C. for 3 minutes. Next, the mixture was stirred at 26-27°C for 5 minutes, added with 0.05 g of chocolate seeds, mixed well, poured into a mold, and cooled in a refrigerator to prepare chocolate.
Similarly, chocolate blended with a chocolate flavoring agent containing 0.05% by mass of 3-methyl-2(5H)-furanone and 0.00005% by mass of 4-vinylguaiacol was prepared.

[Example 5] (beef curry)
Wheat flour roux obtained by roasting 32 parts by mass of het and 13 parts by mass of wheat flour, 7 parts by mass of salt, 8 parts by mass of sugar, 10 parts by mass of curry powder, 2 parts by mass of seasoning, 6 parts by mass of onion powder, spices, 4 parts by mass of mixed fruit powder, 3 parts by mass of beef extract, 3 parts by mass of beef flavor oil, 7 parts by mass of starch, and 5 parts by mass of powdered milk were blended. To this, 0.1 part by mass of beef flavor (manufactured by Ogawa Koryo Co., Ltd.) added with 0.01% by mass of 3-methyl-2(5H)-furanone was blended, heated and mixed to reach a temperature of 110 ° C., and then cooled and solidified. Then, beef curry roux was prepared.
Similarly, a beef curry roux blended with a beef flavor to which 0.01% by mass of 3-methyl-2(5H)-furanone and 0.001% by mass of 4-vinylguaiacol were added was prepared.

[Example 6] (cream stew)
Stir-fry 25 parts by mass of butter, 25 parts by mass of palm fat, and 50 parts by mass of wheat flour over low heat, add 500 parts by mass of milk, 590 parts by mass of water, 2 parts by mass of chicken consommé, and 6 parts by mass of salt, and heat over low heat until viscous. and white sauce.
100 parts by weight of chicken (2 cm square), 100 parts by weight of onion slices, 30 parts by weight of carrot (diced), 70 parts by weight of potato (diced) are blanched, added to white sauce, and 3-methyl-2 (5H) - 1 part by mass of chicken flavor (manufactured by Ogawa Koryo Co., Ltd.) added with 0.02% by mass of furanone was blended and simmered for 15 minutes to prepare a cream stew.
Similarly, a cream stew containing chicken flavor added with 0.02% by mass of 3-methyl-2(5H)-furanone and 0.001% by mass of 4-vinylguaiacol was prepared.

[Example 7] (corn soup)
10 parts by mass of milk, 80 parts by mass of water, 10 parts by mass of corn paste, 2 parts by mass of sugar, 1 part by mass of chicken consommé, and 0.5 parts by mass of salt were heated and stirred, and emulsified at 10,000 rpm for 5 minutes. To this was added 0.00005 parts by mass of 3-methyl-2(5H)-furanone to prepare corn soup. Similarly, 0.00005 parts by mass of 3-methyl-2(5H)-furanone and 0.00001 parts by mass of 4-vinylguaiacol were added to prepare corn soup.

Claims (14)

An agent for imparting a rich feeling to food and drink comprising 3-methyl-2(5H)-furanone. An agent for imparting rich feeling to food and drink, comprising 3-methyl-2(5H)-furanone and 4-vinylguaiacol. A flavoring composition containing 3-methyl-2(5H)-furanone for imparting and enhancing a rich feeling to food and drink (except when the flavoring composition is a flavoring agent for a dried fish flavor composition). A flavor composition for imparting and enhancing richness to food and drink, containing 3-methyl-2(5H)-furanone and 4-vinylguaiacol. 5. The flavoring composition for imparting and enhancing richness to foods and drinks according to claim 3, characterized by containing 0.1 ppb to 20% by mass of 3-methyl-2(5H)-furanone. 1×10 of 4-vinylguaiacol ^-3 The flavor composition for imparting and enhancing a rich feeling to food and drink according to claim 4 or claim 5, characterized in that it contains from ppt to 20% by mass. A method for producing a food or drink, characterized by adding the agent for imparting a rich feeling according to claim 2 or the flavor composition for imparting a rich feeling according to claim 4 or 6 to a food or drink. The content of 3-methyl-2(5H)-furanone in food and drink is 0.1ppt to 200ppm and the content of 4-vinylguaiacol is 1 x 10 ^-6 8. The method for producing a food or drink according to claim 7, characterized in that it is added so as to be ppt to 200 ppm. 9. The method for producing a food or drink according to claim 7 or 8, wherein said food or drink is a fruit-flavored food or drink, a luxury drink, a milk-flavored food or drink, a confectionery, or a cooked processed food. A method for imparting and enhancing a rich feeling to a food or drink, comprising adding the agent for imparting a rich feeling of claim 1 or the flavor composition for imparting and enhancing a rich feeling of claim 3 or 5 to a food or drink . A method for imparting and enhancing a rich feeling to a food or drink, comprising adding the agent for imparting a rich feeling of claim 2 or the flavor composition for imparting and enhancing a rich feeling of claim 4 or 6 to the food or drink. The concentration of 3-methyl-2(5H)-furanone in food and drink is 0 . 12. The method for imparting and enhancing a rich feeling to food and drink according to claim 10 or 11, characterized in that the addition is carried out so as to be 1 ppt to 200 ppm. Concentration of food and drink according to claim 11 or claim 12 citing claim 11 , characterized in that the concentration of 4-vinylguaiacol in the food and drink is 1 × 10 ^-6 ppt to 200 ppm. Sensitization enhancement method. Any one of claims 10 to 13, wherein the food or drink according to any one of claims 10 to 13 is a fruit-flavored food or drink, a luxury drink, a milk-flavored food or drink, a confectionery, or a cooked and processed food. 2. The method for imparting and enhancing a rich feeling to the food or drink according to 1 or 2 above.