JP5174231B1 - Flavor improver for foods and drinks with peanut flavor - Google Patents

Abstract

A flavor improving agent for foods and beverages having a peanut flavor that can give a preferred flavor of peanuts that meets consumer preference, and a peanut flavor characterized by adding a very small amount of the flavor improving agent. It is providing the flavor improvement method of the food / beverage products which have.
The present invention relates to at least one selected from the group consisting of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone and 2-methyl-3-furanthiol. It is related with the flavor improvement agent of the food / beverage products which have the peanut flavor characterized by consisting of these compounds, and the flavor improvement method of the food / beverage products which have the peanut flavor using the said improvement agent.
[Selection figure] None

Description

  The present invention comprises at least one compound selected from the group consisting of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone and 2-methyl-3-furanthiol. A peanut-flavored flavor improver (hereinafter referred to as “flavor improver”), a peanut-flavored food / drink to which the flavor improver is added, and a peanut flavor using the improver It is related with the flavor improvement method of the food / beverage products which have.

Various processed products have been commercialized for foods and drinks having a peanut flavor. For example, products using natural peanuts can include roasted peanuts, peanut oil, peanut butter, peanut confectionery, and the like.
On the other hand, the processed product to which the flavoring agent having a peanut flavor is added can be exemplified by ice cream, ice milk, lact ice, candy, caramel, chocolate, biscuit, pie, sand cream and the like.

With respect to natural peanuts, roasted peanuts are generally obtained by frying with shells or frying shells. In some cases, flavors and seasonings may be added after roasting. Peanut oil is obtained from fruits by a pressing method or an extraction method using an organic solvent, and contains a large amount of oleic acid and linoleic acid.
Peanut butter is a finely ground roasted peanut, which becomes a paste due to the oil contained in the beans. In general, salt, sugar, fats and oils, flavoring agents, emulsifiers, stabilizers and the like are added for the purpose of improving stability over time and flavor.

  As a method for improving the flavor of these processed peanut products, a roasted peanut having a moisture content of 3% or less is brought into contact with steam having a humidity of 60%, followed by drying to obtain a flavor with a strong aroma (Patent Document 1). A method for improving nuts with enhanced flavor by applying an amino acid and then an unsaturated fatty acid and baking it (Patent Document 2) is known.

  On the other hand, regarding the flavoring agent having a peanut flavor, a method using 4-methyl-5-vinylthiazole (Patent Document 3) and a method using alkylthiazolidines (Patent Document 4) as methods for imparting a nut-like flavor Etc. are known.

  However, the previously proposed processed peanut products and peanut-like flavor compositions cannot give the natural feeling and volume feeling of freshly fried peanuts, and are not necessarily satisfactory in terms of flavor preference. It was.

U.S. Pat. No. 3,228,774 Japanese Unexamined Patent Publication No. 1-312985 JP 49-100078 JP 49-042859 A

  An object of the present invention is to provide a flavor improving agent for foods and drinks having a peanut flavor capable of imparting a peanut's original preferred flavor that meets consumer preferences, and a food and beverage having a peanut flavor to which such a flavor improving agent is added. And a method for improving the flavor of a food or drink having a peanut flavor, characterized by adding a very small amount of such a flavor improving agent.

When the present inventors examined in detail about those aromatic flavor characteristics about three compounds, methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, and 2-methyl-3-furanthiol, it was surprising. It was also found that methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol and 2-methyl-3-furanthiol have the effect of imparting a fresh peanut volume feeling.
In addition, when 2'-aminoacetophenone was also examined in detail, it was found that it has the effect of imparting a light spreading feeling and flesh feeling (a fragrance reminiscent of flesh volume and three-dimensional feeling of fresh peanuts). Furthermore, the present inventors can give a fresh and natural peanut-like flavor by adding a very small amount to these peanut-flavored foods alone or in appropriate combination, and it is possible to provide delicious peanut-flavored foods and beverages. A new fact has been found and the present invention has been completed.

That is, the present invention is as follows.
[1] Consists of at least one compound selected from the group consisting of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone and 2-methyl-3-furanthiol. A flavor improving agent for foods and drinks having a peanut flavor, characterized by
[2] A food and drink having a peanut flavor to which the flavor improving agent of [1] is added, wherein methyl 2-methyl-3-furyl disulfide and / or 3-mercapto-1-hexanol is used as the flavor improving agent. In the case of using 2'-aminoacetophenone and / or 2-methyl-3-furanthiol as a flavor improver, the addition concentration is in the range of 100 ppt to 1 ppm, respectively. A food and drink having a peanut flavor, characterized by being added to the food and drink so as to be inside

[3] A flavor composition comprising the flavor improver of [1] above and a flavorant imparting a peanut flavor, wherein methyl 2-methyl-3-furyl disulfide and / or 3-mercapto-1 is used as the flavor improver. -When hexanol is used, the amount added is in the range of 10 ppb to 100 ppm of the total amount of the composition, and 2'-aminoacetophenone and / or 2-methyl-3-furanthiol is used as a flavor improver. A peanut flavor flavoring composition, wherein the added amount of each is in the range of 100 ppb to 1000 ppm of the total amount of the composition,

[4] A flavor improving method for foods and drinks having a peanut flavor using the flavor improving agent of [1] above, wherein methyl 2-methyl-3-furyl disulfide and / or 3-mercapto-1-hexanol is used as the flavor improving agent. Concentration in the case of using 2'-aminoacetophenone and / or 2-methyl-3-furanthiol as the flavor improver, respectively, in the range of 10ppt to 100ppb. A method for improving the flavor of a food or drink having a peanut flavor, characterized by being added to the food or drink so as to be within a range of 1 ppm,
[5] A method for improving the flavor of a food or drink having a peanut flavor, comprising adding 0.01% by mass to 1% by mass of the peanut flavor flavoring composition of [3] above.

When the flavor improving agent or peanut flavor flavoring composition of the present invention is used in foods and drinks, the natural feeling of high-quality peanuts, the volume feeling, or the light spread feeling of fresh peanuts, the feeling of flesh is remarkably emphasized. It is possible to provide consumers with foods and drinks that can feel the natural feeling.

Hereinafter, the present invention will be described in detail according to embodiments.
[1] Flavor improver for foods and drinks having a peanut flavor The flavor improver of the present invention includes methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone and 2-methyl-3. -It is composed of one or more compounds selected from the group consisting of furanthiol, and is added to products such as peanut butter using natural peanuts, or products such as chocolate to which flavoring having a peanut flavor is added. By this, the peanut flavor which these products have can be improved further.

Here, peanut is also referred to as peanut, and is a seed of an annual herb (Arachis hypogaea) of the genus Legumeaceae. It is classified botanically as a large-sized virginia type, a small-sized Spanish type and a Valencia type, and an inter-type hybrid between Virginia and Spanish called an intermediate type is also cultivated. There are many intermediate types). About 50% of lipids such as oleic acid and linoleic acid, about 25% of proteins such as globulin and lysine, about 20% of carbohydrates such as den powder, sucrose and staokies, other vitamin B ₁ , nicotinic acid and vitamin E These compositions are slightly different depending on the type. The main production areas are India, China, the United States and Chiba and Ibaraki in Japan.
The flavor improving agent according to the present invention is widely applicable regardless of the varieties or production areas of peanuts that are processed peanut products or raw materials of products.

(1) Methyl 2-methyl-3-furyl disulfide Methyl 2-methyl-3-furyl disulfide (also known as 2-methyl-3- (methyldithio) furan) has the following chemical structure and is commercially available as a fragrance or a reagent. ing. In the present invention, commercially available products can be purchased and used as appropriate.

Methyl 2-methyl-3-furyl disulfide is a known compound and it has been proposed to use the compound in food fragrance products (FLAVOR-BASE2010, Copyright 1989-2010 by John C. Leffingwell, LEFFINGWELL & ASSOCIATES reference).
That is, it has been shown that methyl 2-methyl-3-furyl disulfide has a sulfur-like, meat-like, medium-like, and roasted flavor and can be used as a flavor for meat, onion, or seasoning. Japanese Patent Application Laid-Open No. 2008-92890 also proposes a fragrance composition that imparts and enhances a milk-related product with a natural feeling of milk, a fresh feeling, and a rich milk feeling. However, it has not been known that there is an effect of improving the flavor of a food or drink having a peanut flavor.

(2) 3-Mercapto-1-hexanol 3-Mercapto-1-hexanol has the following chemical structure and is commercially available as a fragrance or a reagent. In the present invention, commercially available products can be purchased and used as appropriate.

  3-Mercapto-1-hexanol is an aroma component contained in passion fruit, wine and grape juice, and tea, and has a fruity, sulfurous odor and tropical aroma near the threshold (0.06 ppb), mainly tropical. Used in fruit flavors (see FLAVOR-BASE2010, Copyright 1989-2010 by John C. Leffingwell, LEFFINGWELL & ASSOCIATES). In Japanese Patent No. 4072312, a proposal as a fragrance composition for imparting a tea sensation to tea-containing foods and drinks, and in Japanese Patent Application Laid-Open No. 2008-101097, 3-mercapto-1-hexanol is used. There is also a proposal as a fragrance composition that imparts a fruit juice feeling and a fresh feeling to a fruit juice drink and a leaf feeling to a tea drink by using in combination with 3-mercaptohexanal. However, it has not been known that there is an effect of improving the flavor of a food or drink having a peanut flavor.

(3) 2′-aminoacetophenone 2′-aminoacetophenone has the following chemical structure and is commercially available as a fragrance or a reagent. In the present invention, commercially available products can be purchased and used as appropriate.

  2'-Aminoacetophenone, which is an active ingredient of the present invention, is an aroma component contained in Concord grape, has a grape-like aroma near the threshold (0.2 ppb), and is mainly used for grape and citrus fragrances ( FLAVOR-BASE2010, Copyright 1989-2010 by John C. Leffingwell, LEFFINGWELL & ASSOCIATES). Japanese Patent Laid-Open No. 2002-171907 proposes use as an additive for tea beverages. Japanese Patent Application Laid-Open No. 2010-221365 proposes using it as a flavor improver for soymilk-containing foods and drinks. However, it has not been known that there is an effect of improving the flavor of a food or drink having a peanut flavor.

(4) 2-Methyl-3-furanthiol 2-Methyl-3-furanthiol has the following chemical structure and is commercially available as a fragrance or a reagent. In the present invention, commercially available products can be purchased and used as appropriate.

2-Methyl-3-furanthiol is present in beef, pork, chicken, etc., has a roasted meat-like odor near the threshold (0.005 ppb), and is used in spices, beef products, soups, etc. It is said that it is used at about .25 ppm (Gentomo Indo “Synthetic Fragrance Chemistry and Product Knowledge”, 1996, Chemical Industry Daily Inc.). However, it has not been known that there is an effect of improving the flavor of a food or drink having a peanut flavor.

  The flavor improving agent of the present invention is one or two selected from the compound group of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone and 2-methyl-3-furanthiol. It is composed of more than one kind of compound, but the combination of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, and 2-methyl-3-furanthiol is particularly preferred from the viewpoint of enhancing the natural and volume feeling of peanuts. It is.

[2] Addition amount of flavor improver Addition amount to food and drink having a peanut flavor when methyl 2-methyl-3-furyl disulfide and / or 3-mercapto-1-hexanol is used as a flavor improver is added Each concentration ranges from 10 ppt to 100 ppb, preferably from 100 ppt to 10 ppb. When the addition amount is less than 10 ppt, the flavor improving effect may not be sufficient. On the other hand, when the addition amount exceeds 100 ppb, the flavors of both compounds may emerge.

In addition, when 2′-aminoacetophenone and / or 2-methyl-3-furanthiol is used as a flavor improver, the amount added to food or drink having a peanut flavor is 100 ppt to 1 ppm, preferably 1 ppb, respectively. Within the range of ~ 100 ppb.
When the addition amount is less than 100 ppt, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1 ppm, the flavors of both compounds may emerge.

[3] Flavoring composition The flavoring composition of the present invention comprises methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2'-aminoacetophenone and 2-methyl-3-furanthiol. Although it consists of at least one compound selected from the group, it can be used alone for foods and beverages having a peanut flavor, and other food flavors can be added as optional ingredients. That is, a flavor composition can be prepared by appropriately combining the flavor improver and one or more other food flavors.

  Such food flavors include, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers,

Eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, Citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, fat Higher alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, Rupineoru, limonene,

Pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ether , Phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, Aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-men Synthetic or naturally derived fragrances such as tall, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool, orange,

Citrus essential oils such as lemon, lime, grapefruit, fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry or recovered flavors, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, green tea , Essential oils such as oolong tea, tea, coffee, cocoa, mint essential oils such as peppermint, spearmint, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia , Camomil, mustard, cardamom, curry leaf, daylily, caraway,

Gardenia, cumin, watercress, clove, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Nigamugigi, Nigera, Carrot, Garlic, Basil, Parsley, Hakka, Vanilla, Paprika, Hysop, Fenegreek, Peppermint, Horsemint, Horseradish, Maram Spice extract obtained from Myoga, Lavender, Linden, Lemongrass, Lemon Balm, Rose, Rosemary, Laurel, Wasabi, Iceland Moss, Akaya Ou, Akebia, hemp, Asafechida, Asian Tam, Ajowan, red bean, Aspalathus linen Alice, apple mint, artichoke, anise, avocado, armature, Amachazuru,

Amiga lily, Amiris, Almond, Aritasou, Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Apricot, Apricot, Angelica, Amber, Ambergris, Amblet, Squid, Squid, Igusa, East, Itadori, Strawberry, Ichiku , Ginkgo, wild boar, ylang ylang, walrus, impeller tria, immortel, winter green, water cress, woogi, turmeric, usbasaishin, woodruff, sea urchin, ume, oolongcha, egoma , Elkampen, Elemi, Engosaku, Enju, Endive, European thistle, Auren, Psyllium,

Okazeli, krill, oak, oak moss, okera, osmanthus, opoponax, ominae, omodaka, holland sennici, origanum, oris, olibanum, olive, allspice, orange, orange flower, chi, cainous ginger, cacao, oysters, kasai, cashew nuts, Cascara, Cascarilla, Castrium, Katakuri, Katsuobushi, Cassie, Cassia fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard, calla, crow bishak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, calamon , Kawamidori, licorice, gambia, kanran, kiwi fruit, kikidaratake, kyoto, chrysanthemum, jellyfish, catalpa, burrow Chiaroe, kina, yellowfin tuna, Astragalus, Hosta, Gymnema sylvestre, catnip, caraway,

Carrot, cucumber, kiraya, goldfish, guava, guayak, wolfberry, peony, kuboboke, kudu, camphor, camphor, gooseberry, gardenia, kubeba, bearberry, gummy, cumin, ground ivy, clara, clarinet, cranberry, chestnut , Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Moji, Mulberry, Quasher, Caper, Ghetto, Cade, Kebraco, Gelmander, Kentur, Kemponashi, Gentian Shoko, Kouji, Kodake, Kocha, Kouhone, Coca, Koganebana , Kokuto, kokului, coconut, goshuyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, Rutsufuto, golden rod,

Colombo, Consai, Conzurango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarnophia, Hawthorn, Sanshuyu, Salamander , Santa Herb, Sandalak, Sandalwood, Sandal Red, Shiitake, Gene, Shiso, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jabolandi, Charlotte, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Zhou Ryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Narcissus,

Japanese cedar, star anise, star fruit, stix, suppon, suptake bamboo, zudrabets, snake root, spikenard, spruce, spearmint, purslane, slow berry, savory, pepper, sage, zedary, senega, geranium, celery, senkyu, centauria, sengen , St. John's Walt, Senna, Sauce, Diou, Soybean, Thyme, Bamboo shoot, Octopus, Tade, Davana, Tamago, Bamboo shoot, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion, Cherimora, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca, Tuberose, Datura, Cirata, Tsukushi, Tsu Mono, ivy, camellia, camellia, crocodile carrot, tsurugokudami, diatang, tissuru, ditany, dill, dates, tendaiyaku, tenma, chili pepper, touki, dokushokubutsushitsutsu, shushobutsuyu, honey, corn, dokudami grass, tomato, tochu , Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Kouji, Pear, Nastersham,

Nuts, Natto, Jujube, Nutmeg, Nadesico, Nameko, Naratake, Niuri, Nyusankinyoeki, Carrot, Garlic, Rats, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Malt, Jacobe, Basil, Lotus, Lotus Cup, Perth cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, hawkfish, chopstickfish, chopstickfish, passion fruit, bonito, buffalo berry, pearl barley, bonito, banana, vanilla, honeysuckle, papaya , Barberry, hamago, hamasuge, hamanasu, hamabofu, hamamelis, rose, palmarosa, van lychee, toad, hoshi, pistachio, hyssop, hickory , Peanuts, cypress, Hiba,

Pipsisiwa, Himehagi, hyacinth, oyster mushroom, loquat, betel nut, feijoa, fennecreek, fennel, fujibakama, fujimodoki, fusuma, fuselyu, petitgrain, butchu, grape, grape salmon cascus, futomomo, beech, beech, black caraway, blackberry, plum , Brionnia, Prickly Ash, Primrose, Prunera, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boadrose, Hoahound, Hou, Bamboo Bamboo, Housho, Bowfu, Whey,

Honoki, Horsemint, Horseradish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Marjoram, Mastic, Matoi, Matabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, matsubusa, matsuhod, matecha, bean, marigold, marubadao, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, myoga, milk, mirute, milfoil, myrrh, Mirobaran, wheat, musk, murasaki, mesquite, medusait, pheasant, maple, melissa, mellilot, melon, mousenoke, moniria baiyoueki, mominoki, peach, moroheiya, Cu Chi, bayberry, eucalyptus, saxifrage, citron, yucca, lily, dressmaking, Yoroigusa, Lions Foot,

Lychee, Life Everlasting Flower, Lime, Lilac, Lacanca, Lacanca, Raspberry, Latania, Radish, Lovedanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple , Linden, Gentian, Lou, Borage, Reseda, Lemon, Lemongrass, Forsythia, Astragalus, Rembu, Rosemary, Lobage, Laurel, Longoza, Wasabi, Staghorn, Wormwood, Worm Seed, Bracken, Warmoko A fragrance | flavor etc. are illustrated and used selecting it suitably.

The flavor improving agent of the present invention is particularly suitable when combined with a flavoring agent that imparts a peanut flavor, because it can enhance the natural feeling and volume feeling of a good quality peanut.
As a flavoring agent that imparts a peanut flavor to foods and drinks, for example, compositions composed of eight compounds shown in Table 1 below are known.

In the case of preparing a peanut flavor flavor composition by combining methyl 2-methyl-3-furyl disulfide and / or 3-mercapto-1-hexanol with the food flavor as a flavor improver, Although it varies depending on the purpose or the type of the flavoring composition, it is generally used at 10 ppb to 100 ppm, preferably 100 ppb to 10 ppm of the total amount of the flavoring composition at the added concentration.
When the addition amount is less than 10 ppb, the effect of addition may not be sufficient, and when the addition amount exceeds 100 ppm, the flavor improving agent itself may have a strong flavor.

In addition, when 2′-aminoacetophenone and / or 2-methyl-3-furanthiolmethyl is used as a flavor improver in combination with the above-mentioned food flavor, the addition amount of the flavor improver in the preparation of a peanut flavor flavor composition is as follows: Although it varies depending on the purpose or the type of the flavoring composition, it is generally used at an addition concentration of 100 ppb to 1000 ppm, preferably 1 ppm to 100 ppm of the total amount of the flavoring composition.
When the addition amount is less than 100 ppb, the addition effect may not be sufficient, and when the addition amount exceeds 1000 ppm, the flavor improving agent itself may have a strong flavor.

The amount of the peanut flavor flavoring composition of the present invention added to the food or drink is usually 0.01% by mass to 1.0% by mass, and preferably 0.01% by mass to 0.5% by mass. More preferably 0.05% by mass to 0.5% by mass, still more preferably 0.05% by mass to 0.3% by mass, and most preferably 0.05% by mass to 0.1% by mass. Used in mass%.
When the addition amount is less than 0.01% by mass, the flavor improving effect may not be sufficient, and when the addition amount exceeds 1.0% by mass, the flavor of the flavor improving agent may come out.

[4] Food / beverage products having a peanut flavor A food / beverage product having a peanut flavor, which is a target of flavor improvement of the present invention, is a product using a natural peanut and a product imparted with a flavor having a peanut flavor.
Examples of products having such a peanut flavor include roasted peanuts, peanut oil, peanut butter, peanut confectionery, ice cream, ice milk, lacto ice, candy, caramel, chocolate, biscuits, sand cream, pie and the like.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to these Examples.
[Examples 1 to 45]
Any one of methyl 2-methyl-3-furyl disulfide, 3-mercapto-1-hexanol, 2′-aminoacetophenone, 2-methyl-3-furanthiol (all manufactured by Tokyo Chemical Industry Co., Ltd.) or any of these Peanut butter was prepared by combining two or more kinds.
Specifically, a diluted product in which these flavor improving agents were once dissolved in ethanol was added to a commercial peanut butter in an amount of 0.1% by mass, and the concentration in the peanut butter was finally set to Table 2.

[Comparative Example 1]
The peanut butter of the comparative example 1 which does not contain the flavor improving agent of this invention by mix | blending ethanol instead of the flavor improving agent of an Example was prepared.

[Test Example 1]
Sensory evaluation of the peanut butters of Examples 1 to 45 and Comparative Example 1 was performed by 10 skilled panels using the additive-free product as a control.
The flavor improvement effect was evaluated according to the following criteria. Table 2 shows evaluation points and comments of flavor (free description).
Remarkably excellent flavor: 7 points Excellent flavor: 6 points Slightly excellent flavor: 5 points Control: 4 points Slight off-flavor odor: 3 points Off-flavor odor: 2 points Strong off-flavor odor: 1 point

[Examples 46 to 90]
According to the prescription in Table 3 below, each component of a flavoring agent having a peanut flavor (peanut flavoring agent), a flavor improving agent of the present invention, and a solvent was mixed by a conventional method to prepare a peanut flavoring composition of the present invention. The amount of the flavor improving agent at that time is described separately in Table 4.

[Comparative Example 2]
In the formulation of Table 3, a medium chain fatty acid triglyceride was blended in place of the flavor improvers of Examples 46 to 90 to prepare peanut flavor composition 2 of Comparative Example 2.

[Test Example 2]
100 parts by mass of commercially available chocolate (milk chocolate manufactured by Fuji Oil Co., Ltd.) was dissolved at 50 ° C., and 0.1 part by mass of each of the flavoring compositions prepared in Examples 46 to 90 and Comparative Example 2 was added. . Then, it gradually cooled, tapped, and molded with cold water at 15 to 20 ° C. to prepare peanut-flavored chocolates of Examples and Comparative Examples.
Next, sensory evaluation was performed by 7 skilled panelists using the additive-free product as a control.
The flavor improvement effect was evaluated according to the following criteria. Table 4 shows evaluation points and flavor comments (free description).
Remarkably excellent flavor: 7 points Excellent flavor: 6 points Slightly excellent flavor: 5 points Control: 4 points Slight off-flavor odor: 3 points Off-flavor odor: 2 points Strong off-flavor odor: 1 point

[Test Example 3] (Ice cream)
50 parts by mass of skim milk, 4 parts by mass of egg yolk, and 6 parts by mass of water were stirred and dispersed, and then 10 parts by mass of sugar and 30 parts by mass of fresh cream were added and stirred and dispersed.
Sterilized at 80 ° C. for 15 minutes, homogenized with a homogenizer (150 kg / cm ² ), prepared in Examples 47, 50, 53, and 56 and Comparative Example 2 on dough that was rapidly cooled and aged at 5 ° C. for 4 hours. 0.1 parts by mass of each of the above-described flavoring compositions was added and subjected to freezing to prepare peanut-flavored ice creams 1, 2, 3, 4 and comparative peanut-flavored ice cream 5 of the present invention.
A sensory evaluation test was conducted by six professional panelists. The results are shown in Table 5.

[Test Example 4] (Ice milk)
40 parts by weight of water, 30 parts by weight of milk, 10 parts by weight of starch syrup, 10 parts by weight of full fat sweetened condensed milk, and 2 parts by weight of egg yolk were heated and stirred. I let you.
Sterilized at 80 ° C. for 15 minutes, homogenized with a homogenizer (150 kg / cm ² ), prepared in Examples 47, 50, 53, and 56 and Comparative Example 2 on dough that was rapidly cooled and aged at 5 ° C. for 4 hours. 0.1 parts by mass of each of the above-mentioned flavoring compositions was added and subjected to freezing to prepare peanut-flavored ice milk 1, 2, 3, 4 of the present invention and a comparative peanut-flavored ice milk 5.
A sensory evaluation test was conducted by five professional panelists. The results are shown in Table 6.

[Test Example 5] (Lact Ice)
Add 12 parts by weight of starch syrup, 12 parts by weight of defatted condensed milk, 65 parts by weight of water, 6 parts by weight of skim milk powder, 4 parts by weight of sugar, 0.05 part by weight of salt, and 1 part by weight of an emulsion stabilizer, and heat stir to dissolve. After that, 5 parts by mass of coconut oil was added and well stirred and dispersed.
After sterilization at 80 ° C. for 15 minutes, homogenization (150 kg / cm ² ) is performed with a homogenizer,
0.1 parts by mass of the flavoring compositions prepared in Examples 47, 50, 53, and 56 and Comparative Example 2 were added to the dough that had been quenched and aged at 5 ° C. for 4 hours, and subjected to freezing. Peanut flavored lacto ice 1, 2, 3, 4 and comparative peanut flavored lacto ice 5 were prepared.
A sensory evaluation test was conducted by 7 expert panelists. The results are shown in Table 7.

[Test Example 6] (Soft Candy)
3 parts by weight of gelatin is heated and dissolved in 6 parts by weight of water and swollen, and then 50 parts by weight of starch syrup, 30 parts by weight of sugar and 10 parts by weight of water are separately cooked at 140 ° C., and gelatin dissolved in water is added thereto. In addition, 8 parts by mass of coconut oil was added and dispersed with good stirring. Furthermore, after adding 10 mass parts of fondant and stirring well, 0.1 mass part of each flavoring composition prepared in Examples 47, 50, 53, and 56 and Comparative Example 2 was added, and molding was performed. Peanut-flavored soft candy 1, 2, 3, 4 and comparative peanut-flavored soft candy 5 were prepared.
A sensory evaluation test was conducted by 8 expert panelists. The results are shown in Table 8.

[Test Example 7] (Caramel)
30 parts by weight of starch syrup, 20 parts by weight of sugar, 30 parts by weight of sweetened condensed milk, 5 parts by weight of coconut oil, 1 part by weight of lecithin, 1 part by weight of emulsifier, 3 parts by weight of water, and after cooking at 123 ° C, up to 100 ° C Cool, add 10 parts by weight of fondant, 0.1 parts by weight of each of the flavoring compositions prepared in Examples 47, 50, 53, and 56 and Comparative Example 2, perform molding, and perform peanut-flavored caramel 1, 2, 3, 4 and comparative peanut-flavored caramel 5 were prepared.
A sensory evaluation test was conducted by 8 expert panelists. The results are shown in Table 9.

[Test Example 8] (Biscuits)
After 15 parts by weight of shortening, 4 parts by weight of unsalted butter and 0.1 part by weight of lecithin are thoroughly stirred with a mixer, 15 parts by weight of sugar, 3 parts by weight of whole egg, 0.2 parts by weight of sodium chloride, 0.3 parts of ammonium bicarbonate Part by mass and 5 parts by mass of water were added and stirred well. Further, after adding 0.1 parts by mass of each of the flavoring compositions prepared in Examples 47, 50, 53, and 56 and Comparative Example 2, 50 parts by mass of flour and 0.3 parts by mass of baking soda were added and stirred well. The dough was rolled to a thickness of 4.0 mm using a reverse sheeter, frozen, and die-cut, then baked for 8 minutes at 210.degree. C. and 200.degree. C. for 8 minutes. 3, 4 and comparative peanut flavored biscuits 5 were prepared.
A sensory evaluation test was conducted by five professional panelists. The results are shown in Table 10.

[Test Example 9] (sand cream)
50 parts by weight of shortening, 50 parts by weight of fructose glucose liquid sugar, 0.1 parts by weight of each of the flavoring compositions prepared in Examples 47, 50, 53 and 56 and Comparative Example 2 were added and stirred well. Peanut flavored sand cream 1, 2, 3, 4 and comparative peanut flavored sand cream 5 were prepared.
A sensory evaluation test was conducted by six professional panelists. The results are shown in Table 11.

[Test Example 10] (baked pie)
While stirring 30 parts by weight of strong powder, 10 parts by weight of flour, 8 parts by weight of sugar, and 0.3 parts by weight of salt, 20 parts by weight of water was gradually added to prepare a dough. After standing in a refrigerator for 1 hour, 25 parts by weight of vegetable oil and fat, 2.7 parts by weight of unsalted butter, 0.1 parts by weight of the flavoring compositions prepared in Examples 1, 2, 3, 4 and Comparative Example 2, respectively. Extend and knead while part-wrapping. It left still for 30 minutes with the refrigerator, and left still for 30 minutes with the freezer.
Then, it cut into 1 cm x 5 cm, baked at 210 degreeC for 9 minutes, and prepared peanut flavor baked pie 1, 2, 3, 4 of this invention, and the peanut flavor baked pie 5 of a comparison product.
A sensory evaluation test was conducted by 8 expert panelists. The results are shown in Table 12.

[Test Example 11] (Chocolate Sand Cream)
Commercially available chocolate 40 parts by weight, shortening 30 parts by weight, fructose glucose liquid sugar 30 parts by weight, lecithin 0.1 parts by weight, Examples 47, 50, 53, 56 and Comparative Example 2 were each 0 flavoring compositions. .1 part by mass was added and stirred well to prepare peanut-flavored chocolate sand cream 1, 2, 3, 4 and comparative peanut-flavored chocolate sand cream 5 of the present invention.
A sensory evaluation test was conducted by 10 professional panelists. The results are shown in Table 13.

  When the additive and flavor composition of the present invention is used in a peanut-flavored food or drink, the volume feeling of the good peanut flavor, the natural feeling inherent in peanut is remarkably emphasized, and the food or drink that feels more natural Can be provided to consumers.

Claims (5)

3 - mercapto-1-hexanol, 2'-aminoacetophenone, and 2-methyl-3-Frenchman, characterized in that it comprises at least one compound selected from the group consisting of all peanuts or peanut flavoring flavorings flavor Improver. A flavoring composition comprising a billing flavor improving agent of claim 1 wherein the peanut flavor flavors, as a flavor improving agent 3 - amount of using mercapto-1-hexanol set Narubutsu total amount of Within the range of 10 ppb to 100 ppm, and when 2′-aminoacetophenone and / or 2-methyl-3-furanthiol is used as a flavor improver, the amount added is within the range of 100 ppb to 1000 ppm of the total amount of the composition, respectively. The peanut flavor flavoring composition characterized by being added so that it may be. A method for improving the peanut flavor of a food or drink , comprising adding 3 -mercapto-1-hexanol to a food or drink containing peanut or a food or drink containing a peanut-flavored flavorant in a concentration range of 10 ppt to 100 ppb . Food, characterized in that the addition of 2'-aminoacetophenone and / or 2-methyl-3-furanthiol in food products or concentration range of 100ppt~1ppm the food or drink containing the peanut flavor flavor containing peanut To improve the flavor of peanuts. Of food and drink you characterized by adding 0.01 wt% to 1 wt% in food products or food products containing peanut flavor flavor containing peanut peanut flavor flavoring composition according to claim 2, wherein Peanut flavor improvement method.