JP2001299264A - Flavor improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor improving agent for foods and beverages, having colorless or a pale transparent color, almost no taste or smell when added to a food, having a high safety, capable of being produced at low cost and applied widely. SOLUTION: This flavor-improving agent capable of reducing a bitter, an astringent, an acidic, a grassy smelling, a harsh, an irritating, a metallic or a retort taste is obtained by containing a fraction, as an active ingredient, obtained by distilling a sugarcane liquid up until its Brix degree becomes 65, passing the obtained liquid through a column filled with a synthetic adsorvent as a solid carrier and eluting the adsorbed material with a solvent selected from water, ethanol and their mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention is typified by bitterness, astringency, acidity, blue odor, astringent taste, astringent taste, irritable taste, metallic taste, retort odor, which contains a distillate or a fraction derived from sugar cane as an active ingredient. And a flavor improver that selectively eliminates or reduces the bad taste of foods.

2. Description of the Related Art

[0002] When we taste food, we feel a variety of tastes. These tastes are generally expressed as four basic tastes: sweet, salty, sour, and bitter. In addition, umami, pungency, astringency, metal taste, astringent taste, alkaline taste and the like are used as taste expressions.

[0003] Food has a complex taste of various basic tastes as described above, and some of the tastes are unpleasant. Sweetness, salty taste, and umami are generally considered favorable tastes of foods, and these are often positively added to foods. However, bitterness, astringency, metallic taste, astringent taste, alkaline taste, and the like are generally treated as generally unfavorable off-tastes or unpleasant tastes. Since pungency is often added consciously to food, it is not generally treated as off-flavor. With respect to sourness, refreshing sourness may be treated as a preferred taste, but sourness with a stimulating tongue is treated as off-flavor and avoided. With respect to bitterness, coffee and beer are characterized by bitterness, which is a favorite item of those who like it.Some people are not good at these bitternesses, and bitterness that exists as other off-flavors or unpleasant tastes, for example, Bitterness that is present together with the sweetness of a high-intensity sweetener, the bitterness of vegetables, the bitterness of health food materials, and the like are generally recognized as undesirable tastes. Astringent taste is also called astringent taste and is a tannin-based taste. This taste is also recognized as a taste of the pale astringent taste of luxury items such as tea, but strong astringency represented by astringent persimmon is treated as a dislike.
Generally shunned. The metal taste is a taste exhibited by metal ions dissolved in foods, and is also called an electric taste. For example, other than metal ions, for example, a high-intensity sweetener or a sugar alcohol may have such a taste. Egg taste is a so-called lye taste, and is an unpleasant taste such as a combination of astringency and bitterness.
Irritable taste is not a taste that is felt by the tongue when the food is taken into the mouth, but a taste that stimulates the throat when swallowed or after swallowing, and is unpleasant. Alkaline taste is a taste that the taste of amino acids and salt does not become tight when the pH of food slightly increases from around 7 and feels blurry, but in practice the food has such a high pH. There is not much, so this taste is not so important.
The green odor is an unpleasant taste in which the vegetable odor of vegetables and the astringency and astringency are combined. Plant and soy odors derived from stems and leaves are considered to be a kind of green odor.

[0004] A retort odor is a factor affecting the flavor derived from a container. Although this is not directly a taste, it is a smell that affects the taste closely, and even a simple material of retort products transfers the retort smell to the material,
It becomes food hate. In addition, retort tomato products and meat products have a pronounced retort odor and taste distinctly different from those produced by other processing methods. For this reason, the retort odor can be treated as a kind of off-flavor.

[0005] From the above, attempts have been made to reduce bitterness, sourness, astringency, astringency, astringency, green odor, retort odor, etc., which are perceived as unpleasant tastes of foods.

[0006] Aspartame is used as a taste-improving agent, for example, a method for reducing the bitterness, astringency and astringency of coffee and tea (Japanese Patent Application Laid-Open No. 58-162260) and a method for reducing the green odor of vegetables (Japanese Patent Application Laid-Open No. 58-162260). Japanese Unexamined Patent Publication (Kokai) No. 59-11156), a method for producing yogurt with reduced astringency, astringent taste, and bitterness (Japanese Patent Laid-Open No. 59-224650), a composition in which the bitterness of a flavoring agent using aspartame and sucralose is reduced. (JP-A-2-177870). However, it is known that high-intensity sweeteners such as aspartame and stevia themselves have off-flavors such as bitterness, aftertaste, and the like, and there is a drawback that these unpleasant tastes appear depending on the added amount. In addition, aspartame is a sweetener, and the above report reports that the sweetening with aspartame substantially reduces the unpleasant taste of food. That is, not only the improvement of the flavor but also the imparting of sweetness is accompanied. Further, as described above, a method of using aspartame as a taste improving agent has been studied and reported. On the other hand, as described later, there is a problem that a method of improving the taste of aspartame itself has also been studied.

[0007] A beer having improved bitterness and aftertaste (Japanese Patent Application Laid-Open (JP-A) No. 64-55) is a method using a pepper extract such as black pepper and white pepper as a taste improver.
171) and a method for improving the aftertaste and astringency of aspartame (JP-A-64-63356). However, pepper extract is a flavor improver for quite limited uses and lacks versatility. Further, it is described that the flavor and pungency of pepper itself appear depending on the amount of addition.

[0008] As for stevia sweeteners which are required to be improved in taste due to having bitterness and aversion, a method of using rebaudioside A which is a glycoside sweet substance contained in stevia to improve the taste of stevioside ( JP-A-52-1
No. 22676), a method for improving taste using α-glucosyl rebaudioside A and α-glucosyl stevioside in combination with stevia extract (Japanese Patent Application Laid-Open No. 63-87959), and improving the taste of kelp extract using stevia extract (JP-A-57-138357), a method of using pullulan, alginate, karaya gum, and xanthan gum as a taste-improving agent for stevia extract (JP-A-56-5)
No. 5174), a method of using reduced starch saccharified matter as a taste improving agent for stevia extract (Japanese Patent Application Laid-Open No. 55-114271), and a method of using L-histidine hydrochloride as a taste improving agent for stevioside (Japanese Patent Application Laid-open No. JP-A-56-11772) and a method of using an organic acid salt as a taste improving agent for stevioside (JP-A-60-188035). These methods are taste improving methods limited to stevia sweeteners, and are not versatile methods that can be used for improving the taste of other foods and drinks.

Glycyrrhizic acid or its salts used in sweeteners, health food materials, and herbal medicines have bitterness, disgust, and acrid taste, and a method using an organic acid salt as a taste improving agent (Japanese Unexamined Patent Publication No. 60-188036), a method using rebaudioside A (Japanese Patent Laid-Open No. 52-114)
No. 055) has been reported. These methods are also taste improving methods limited to glycyrrhizic acid and salts thereof, and are not versatile methods that can be used for improving the taste of other foods and drinks.

[0010] Further, the processed soybean product has a green odor, a bitter taste, astringency,
As a method for reducing the astringent taste, a method of adding cyclodextrin (Japanese Patent Application Laid-Open No. Sho 51-148052), a method of producing soymilk by adding arginine or lysine to soymilk (Japanese Patent Application Laid-Open No. 56-131341), soybean processing A method has been reported in which cyclodextrin glucanotransferase or pullulanase is allowed to act on isoflavonoids or glycosides thereof in a product to add sugar, thereby improving the taste (JP-A-11-318373). These methods are also methods for improving the unpleasant taste peculiar to soybeans, such as soybean odor and astringency, and are not versatile methods. In addition, a method of changing the structure of a substance such as a sugar addition reaction requires setting of reaction conditions and an apparatus for the reaction.
This method is more complicated and time-consuming than the method of adding and mixing a taste improver.

As a method of improving the bitterness and astringency of polyphenols, a tea extract composition in which the bitterness and astringency of polyphenols are eliminated by adsorbing or chemically bonding a tea extract to chitin (Japanese Patent Laid-Open No. 5-279264). JP-A-8-298930), a method for producing a tea extract or tea beverage having improved astringency by glycosylating polyphenols contained in the tea extract or tea beverage by an enzyme reaction.
JP-A-3-15344 discloses a method of reducing roastiness and astringency by oxidatively polymerizing tannins by subjecting roasted cocoa mass to oxygen treatment. Since these methods are also methods for chemically changing the structure of polyphenol, they lack simplicity and their effects on unpleasant substances other than polyphenol are unknown.

[0012] As a method for reducing the dislike of the health food material, a method of using a dried extract of a mysid or krill for masking the bitterness of the health food material (JP-A-10-17)
No. 9077), a health drink wherein the bitterness and astringency of the gardenia extract are reduced by adding cyclodextrin and saccharides (Japanese Patent Application Laid-Open No. 7-8223), γ-
A method of using cyclodextrin to improve the taste of Ganoderma extract (Japanese Unexamined Patent Publication (Kokai) No. 58-109424), and a guava tea beverage to which a dead fruit smell, a blue smell, a camphor smell, and a bitter taste are improved by adding a banana extract (Japanese Unexamined Patent Application Publication No. 9-84565), a Kidachi aloe food in which bitterness is reduced by malic acid (Japanese Unexamined Patent Application Publication No.
JP-A 1-225702) and a method of reducing the bitter taste by hydrolyzing glycosides contained in an aloe extract with an enzyme (JP-A-59-192075). These methods also have disadvantages that they are not versatile or that the taste of the flavor improving agent itself is imparted.

A method of improving the astringency of fatty acid monoglyceride as a food additive by using a natural high-sweetness sweetener (Japanese Patent Application Laid-Open No. 58-47480), a method of treating a molasses with an ion-exchange resin to obtain a non-sugar concentrate. The bitterness and astringency of sugar / salt substitutes are reduced by using the agent for reducing the astringency of potassium chloride, which is a substitute for sodium chloride (JP-A-6-14742), and the water or aqueous solvent extract of fennel root. (Japanese Patent Application Laid-Open No. 60-9462), and an agent for improving the acidity, astringency, and bitterness of an organic acid-containing food using a hydrolyzed coffee bean (Japanese Patent Application Laid-Open No. 9-94080). These methods also have limited uses, and also have the disadvantage of imparting the taste of the taste improver itself.

A method for improving the taste of bitterness, astringency, sourness, green odor, and astringency using hesperidin glycoside or a mixture of hesperidin glycoside and hesperidin as a taste improver for a wide range of foods and drinks. (JP-A-11-318
No. 379), bitterness and astringency of salts, fishy odor,
A yeast extract composition (JP-A-61-249362) which has an effect of masking the odor of a vegetable protein has been reported. Although these methods are excellent in versatility, hesperidin glycoside, which is a taste improver on the market, is obtained by enzymatically treating hesperidin extracted from citrus fruits, and thus has a problem in cost. is there. Also, since the yeast extract composition has the taste of the yeast extract itself,
Practically, the use and the addition amount are limited.

Further, the following reports have been made as a method for reducing the retort odor and the can odor. Method for reducing retort odor and burning odor by adding cyclodextrin (Japanese Patent Application Laid-Open No. 60-75266,
JP-A-174328), a method for reducing the retort odor by adding cyclodextrin and a plant / animal protein hydrolyzate (Japanese Unexamined Patent Publication No. 2-265445), and a fish by adding a plant water-soluble protein and edible oil. A method for reducing odor and can odor (JP-A-1-16550 and JP-A-1-117742) and a method for reducing retort odor by adding flavor oil to food (JP-A-6-3)
No. 39364), a method for reducing retort odor by using oxidized water (Japanese Patent Application Laid-Open No. 10-262631), and a method for producing a tea beverage with a reduced retort odor (Japanese Patent Application Laid-Open No. 8-66156, Japanese Patent Application Laid-Open No. 9). Japanese Patent Application Laid-Open No. Hei 10-172968 and Japanese Patent Application Laid-Open No. H11-113149), a method for producing a retort okara food having no retort odor.
JP-A-33132, JP-A-8-207), a method of producing aseptic cooked rice without retort odor (JP-A-8-256)
709), a method for reducing the retort odor or can odor by improving the sterilization container or sterilization method (Japanese Patent Application Laid-Open Nos. 1-168247, 7-222553, 8-237), and the like. Have been reported. The method of using cyclodextrin alone or the method of using oxidized water can be applied in a wide range, but has a problem in effectiveness. Therefore, it seems necessary to use it in combination with another retort odor or can odor reducing agent. In addition, the use of protein hydrolyzate and oils and fats is limited due to the taste and physical properties, and the method of reducing the retort odor and can odor for a specific food is less versatile.

From the above, it is colorless and transparent, and the effect is exhibited in a very small amount. Therefore, when added to food, almost no taste or smell is felt, and it is highly safe, can be manufactured at low cost, and has a versatile flavor. There is a need for improvers.

[0017]

DISCLOSURE OF THE INVENTION In view of the above problems, the present inventors have found that they are colorless or light-colored and transparent, have little taste and smell when added to foods, have high safety, and have low safety. Although diligent studies have been conducted to obtain a versatile flavor improver that can be manufactured at low cost, a sugar cane-derived distillate that has been used as a food since ancient times and a fraction obtained by subjecting it to column chromatography have been developed. As a result, the present invention has been found to exhibit an excellent effect as a flavor improving agent.

[0018] That is, the present invention is a flavor improving agent for foods and drinks, comprising a cane-derived distillate as an active ingredient.

[0019] The present invention is also a flavor improving agent for foods and drinks, comprising a fraction obtained by subjecting a distillate obtained by distilling sugar cane juice to column chromatography using a fixed carrier as an active ingredient. .

In the present invention, the column chromatography is more preferably carried out by using a column filled with a synthetic adsorbent as a fixed carrier, passing distillate of sugar cane juice through the column, and adsorbing the synthetic adsorbent. Ingredients
It is carried out by eluting with a solvent selected from water, ethanol and a mixture thereof.

The sugar cane juice according to the present invention may be a pressed juice obtained by squeezing sugar cane (sugar cane), a leached juice obtained by leaching sugar cane with water, or a lime-treated clean juice in a raw sugar manufacturing plant. Includes concentrated juice.

The sugar cane-derived distillate of the present invention can be specifically obtained, for example, by the following treatment.

The raw sugar cane juice is put into a tank having a heating device, heated, and the resulting steam is collected by cooling to obtain a liquid cane-derived distillate. Distillation can be performed using any equipment that has a heating device and can cool the vapor and recover it as a liquid. Distillate according to the present invention,
It is a liquid obtained by using a cane juice having a brix (Bx) of 10 to 50 as a raw material and distilling this until the brix reaches a maximum of 65.

As the distillation conditions, a pressure at which the distillation raw material liquid boils at a temperature of 50 ° C. to 120 ° C. can be used. Preferably, a pressure at which the distillation feed liquid boils at a temperature of 70C to 120C can be used. Temperature and pressure are appropriately adjusted according to the apparatus used in the distillation step. For example, when sugar cane juice is distilled using a centrifugal thin-film vacuum evaporator, a flask connected to a cooling tube, or a still, the pressure is 240 mmHg to normal pressure at 70 ° C to 105 ° C. It is also possible to carry out the distillation at a temperature below 50 ° C. However, if it is desired to recover vapor as a liquid, the lower the temperature, the higher the pressure must be reduced, and the distillate must be condensed at a temperature lower than the distillation temperature in the trap. Too much. Thus, while possible in the laboratory, it is industrially disadvantageous. As the distillation apparatus, for example, a flask connected to a cooling pipe or the like in a laboratory, and a concentrating can, a crystal can, a utility can, or the like is used in a factory.

The distillate of sugar cane juice obtained at this stage also has a flavor improving effect, but since the effect is weak, it is preferable to perform concentration for industrial use. Therefore, in order to concentrate the flavor improving component of the cane-derived distillate obtained as described above, a column chromatography treatment is performed.

When the distillate derived from cane sugar is recovered as a liquid and subjected to column chromatography, the following method is preferably employed.

First, the above-mentioned distillate derived from sugar cane can be passed through a column filled with a fixed carrier as it is or adjusted to an arbitrary concentration with water. As the fixed carrier, a synthetic adsorbent is preferable. As the synthetic adsorbent, preferably, an organic resin can be used. For example, an aromatic resin, an acrylic acid methacrylic resin, an acrylonitrile aliphatic resin, or the like can be used. Such synthetic adsorbents are commercially available, for example, Diaion® HP-
10, HP-20, HP-21, HP-30, HP-4
0, HP-50 (above, unsubstituted aromatic resin, manufactured by Mitsubishi Chemical Corporation); SP-825, SP-800, S
P-850, SP-875, SP-70, SP-700
(As above, aromatic resin with special treatment on unsubstituted group,
SP-900 (made by Mitsubishi Chemical Corporation);
Amberlite (trademark) XAD
-2, XAD-4, XAD-16, XAD-16, XA
D-2000 (above, aromatic resin, manufactured by Organo Co., Ltd.); Diaion (trademark), SP-205, SP-2
06, SP-207 (above, aromatic resin having a hydrophobic substituent, manufactured by Mitsubishi Chemical Corporation); HP-2MG, EX
-0021 (above, an aromatic resin having a hydrophobic substituent, manufactured by Mitsubishi Chemical Corporation); Amberlite ™ X
AD-7HP, XAD-8 (above, acrylic acid ester resin, manufactured by Organo Co., Ltd.); Diaion (trademark)
HP1MG, HP2MG (above, acrylic acid-based methacrylic resin, manufactured by Mitsubishi Chemical Corporation); Sephadex (trademark) LH20, LH60 (above, derivatives of cross-linked dextran, manufactured by Pharmacia Biotech Co., Ltd.) and the like. Suitable types of synthetic adsorbents can be appropriately selected according to the distillation method, concentration, coexisting substances, etc. of the distillate derived from sugarcane passing through.

The amount of the fixed carrier varies depending on the size of the column, the type of the solvent, the type of the fixed carrier, and the like. The distillate is passed 100 to 20,000 times that of the fixed carrier, and the active ingredient is adsorbed on the fixed carrier. Therefore, it is preferable to use a fixed carrier having a wet volume of 1/100 to 20,000 times that of the distillate to be passed.

By passing the cane-derived distillate through the column, the components having a flavor improving effect in the liquid-passing object are adsorbed on the fixed carrier. The flow rate and the flow rate vary depending on the method of distilling the distillate derived from the sugar cane.
00 (hr ^-1 ) is preferred. After the sugar cane-derived distillate is passed through the column, the column is preferably washed with water to remove impurities to remove components remaining in the column without being adsorbed by the resin.

The components adsorbed on the fixed carrier are eluted by the solvent. The elution solvent is preferably selected from water, ethanol and a mixture thereof, and particularly preferably an ethanol-water mixed solvent. Furthermore, in order to efficiently elute components having the desired effect at room temperature, 50/50
~ 99.5 / 0.5 (vol / vol) ethanol-water mixed solvent is preferred. The component having the effect of the present invention is present in the fraction eluted with the solvent. The elution rate varies depending on the column size, type of solvent, type of fixed carrier, etc.
Although not particularly limited, it is preferable to recover an elution amount eluting at SV = 0.1 to 10 (hr ^-1 ) and eluting within 6 times the wet volume of the resin. SV (Space Velocity,
(Space velocity) is a unit of how many times the volume of liquid per hour is passed through the resin.

The column chromatography treatment of the present invention is not limited to this, but can be preferably performed as follows. That is, a distillate derived from sugar cane is passed through a column filled with an unsubstituted aromatic resin or an acrylic acid ester resin at a column temperature of 60 to 97 ° C., and then the column is washed with water. Eluting with 50/50 to 99.5 / 0.5 (vol / vol) ethanol-water mixed solvent at column temperature of 20 ° C to 40 ° C, and elution with ethanol-water mixed solvent The amount of eluate collected from the start is 6
Collect fractions eluting within double wet volume.

The fraction (including the elution solvent) thus obtained from the column can be used as it is as an active ingredient of the flavor improving agent.

The sugar cane-derived fraction thus obtained is used as it is as a flavor improving agent.
It is used after diluting 2-500 times with distilled water, ethanol aqueous solution or the like.

The distillate and the fraction of the present invention have a slight odor in the undiluted solution, but are diluted when used, so that almost no odor can be felt. The undiluted solution has a taste, but is diluted at the time of use, so that when used in an effective amount, the taste of the distillate does not appear. In addition, since the stock solution is colorless or pale yellow and transparent, there is no color problem when used.

Although the mechanism of action of the distillate and the fraction of the present invention relating to the effect of improving the flavor is unknown, the distillate of the present invention is a natural product containing various substances. On the other hand, it is considered that the function is expressed in a complex manner.

The term "flavor" in "improving flavor" or "improving flavor" of the present invention means "taste" and "odor", the sensation felt when taste and odor are present in combination, and stimulation of taste and throat. Encompasses all of the sensations felt when a complex exists.

The term "improving the flavor" as used in the present invention refers to the bitterness, astringency, acidity, astringent taste, astringent taste, irritable taste of foods and drinks, and other unique tastes (taste of vitamins, taste of peptides, taste of vegetables, Taste such as yeast taste, fishy smell, etc., acid odor, blue odor, and other peculiar odors (medicine odor, fishy odor, fishy odor, isoodor, yeast odor, chive garlic odor, vitamin odor, Odor such as natto odor, milky odor, etc., cooking / container odor (retort odor, can odor, dry odor, fermentation odor, heating odor, etc.) .

The foods and drinks whose flavor is improved by the cane-derived flavor improver according to the present invention include processed citrus products, processed vegetable products, healthy food and drink products, cocoa products, honey products, dairy products, coffee and tea, and the like. Food and drink containing
Examples include, but are not limited to, beer, high-intensity sweeteners, sugar alcohols, retort products, foods and beverages including canned foods, and the like.

Accordingly, the present invention also provides a food or drink containing the flavor improving agent of the present invention.

Preferred among the above foods and drinks are processed citrus products, processed vegetables, processed foods and beverages containing crude drugs, cocoa products, honey products, fermented milk, coffee, tea, and high-intensity sweeteners and retort products. .

The amount and method of adding the flavor improving agent of the present invention can be appropriately selected depending on the type of food or drink to be added. The usual addition amount is 50 to 10 for food and drink.
It is 00 ppm, preferably 150 to 700 ppm, and a sufficient flavor improving effect can be obtained with the added amount in this range. When the amount is less than the above range, the desired flavor improving effect cannot be obtained, and when the amount is more than the above range, the original taste of the food or drink is impaired.

The method of adding the flavor improving agent of the present invention is carried out by mixing the flavor improving agent with food or drink requiring the improvement of flavor. In the case of processed foods, it is desirable to mix directly with the ingredients that require flavor improvement, but when mixing is difficult, spray the solution of the flavor improver onto the surface of the ingredients that require flavor improvement, or Immerse in such a solution,
Alternatively, a powdered food or a sheet food containing a flavor improving agent can be brought into contact.

Examples of the flavor improvement of foods and drinks by the flavor improving agent of the present invention include the following.

1. Improved flavor of processed citrus products (reduced bitterness and sourness) The processed citrus products are, for example, raw citrus fruits such as grapefruit, summer orange, Valencia orange, navel orange, sweet summer, hassaku, Iyokan, sweetie, pomelo, lime, lemon, etc. It is a food or drink that has been processed. Examples of the processed form include fruit juice, fruit juice-containing beverage, jelly, puree, jam, marmalade, canned food, frozen dessert, candy, candied pericarp, fruit sauce and the like.
These processed citrus products have a strong bitterness or sourness derived from the citrus as a raw material, but by adding the flavor improver of the present invention, these unpleasant tastes can be reduced.

2. Improved flavor of processed vegetables (bitterness, astringency,
Vegetable processed products include, for example, beverages such as tomato juice, carrot juice, vegetable juice, and soy milk, processed products such as jelly and jam containing these materials, and pickles, natto, Vegetable processed and cooked products such as side dishes. These processed vegetable products have green odor, bitterness, astringency, soybean odor, natto odor and the like derived from the raw material vegetables, but by adding the flavor improving agent of the present invention, these unpleasant tastes can be reduced. .

3. Improving the flavor of health foods and drinks (reducing blue odor, bitterness, astringency, drug smell, astringency, etc.) Health foods and drinks include, for example, health foods and health drinks containing crude drugs, vitamins, minerals, and other natural ingredients. Is mentioned. The functional material of such health foods and drinks is greenish,
Has bitterness, astringency, medicinal odor and the like. In addition, sugar, honey, high-intensity sweeteners, etc. are added to improve the bitterness and odor of the ingredients, but depending on the amount added, the honey's egg taste or high sweetness added for the seasoning may be added. In some cases, the bitterness, astringency, etc. of the sweetener are manifested, and the expected effect of improvement cannot be expected. When a fat-soluble natural component such as propolis or vitamin E is added, an emulsifier is added. The odor of the emulsifier also increases the bitterness and causes unpleasant taste. By adding the flavor improving agent of the present invention, the blue odor, bitterness, astringency, medicinal odor, astringency, and the like of these health foods and drinks can be reduced.

4. Improve the flavor of cocoa products (bitterness, astringency,
Reduction of sourness) Cocoa products include, for example, chocolate, cocoa, and products using these. By adding the flavor improving agent of the present invention, the bitterness derived from the raw material cocoa beans,
Astringency or sourness can be reduced.

5. Honey products (reduction of astringency and irritation) Honey products include, for example, honey, honey-containing sauce, honey-containing syrup, and honey-containing beverages. By adding the flavor improving agent of the present invention,
Such honey-containing products can reduce the honey-derived astringent taste and irish taste.

6. Improvement of dairy product flavor (reduction of milky odor, fermented odor and fermented odor produced by fermentation, and reduced processing odor) Examples of dairy products include fermented milk, beverages containing fermented milk, and powdered milk. Fermented milk and fermented milk-containing beverages have a fermented smell and a pungent taste that stimulates the tongue and throat. When preparing milk powder, the milky odor is enhanced and a processed odor is added. By adding the flavor improving agent of the present invention, such fermented odor, irritable taste, processed odor, and milky odor can be reduced.

7. Improvement of coffee flavor (reduction of astringency, bitterness, sourness, etc.) Examples of coffee or coffee-containing beverages include coffee milk, canned coffee, canned milk coffee, coffee jelly, coffee confectionery, and the like. These have coffee-derived bitterness, astringency and sourness. By adding the flavor improving agent of the present invention, these astringent, bitter and sour tastes can be reduced. In addition, by suppressing the amount added, the flavor of the emulsifier of a coffee product containing an emulsifier such as milk coffee can be reduced.

8. Improvement of tea flavor (reduction of astringency and bitterness) By adding the flavor improving agent of the present invention, astringency and bitterness of tea or tea-containing foods and drinks can be reduced.

9. High-sweetness sweetener and sugar alcohol (reducing bitterness and metallic taste) By adding the flavor improving agent of the present invention, stevia sweetener, acesulfame K, saccharin, saccharin sodium, aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, etc. High-intensity sweeteners and xylitol, mannitol, maltitol, lactitol, sorbitol, erythritol,
It can reduce the bitterness and metallic taste of sugar alcohols such as reduced palatinose, reduced starch syrup and reduced maltose starch syrup.

10. Retort product and canned product (reduction of retort odor and can odor) The retort odor and can odor of the retort product and canned product can be reduced by adding the flavor improving agent of the present invention. In addition, it is possible to reduce the off-taste peculiar to retort and canned tomato products and meat products.

[0054]

The present invention will be described below with reference to examples.
The present invention is not limited to only such embodiments.
In the examples, “%” is “% by weight” unless otherwise specified.

[0055] squeezed juice of the sugar cane obtained in Production Example raw sugar factory of the manufacturing process (Bx.
12.5) Centrifugal thin-film vacuum evaporator (trade name: Evapol CEP) at a rate of 250 liters / hour at 2800 liters
-1, Okawara Seisakusho Co., Ltd.)
Components distilled at a temperature of 90 to 95 ° C. under a reduced pressure of 0 mmHg were cooled with a condenser under the conditions of a cooling water temperature of 25 ° C., a cooling water amount of 15 m ³ / hour, and a condenser area of 2 m ² , and were continuously collected. About 2400 liters of raw material pressed juice, Bx. 1
When it reached 4.5, the collection of distillate was terminated. The obtained distillate was about 400 liters. This distillate is used as Amberlite XAD7HP (trademark, Organo Corporation)
A column packed with 40 ml (column size: inner diameter 2.6)
cm and a height of 20 cm) at a flow rate of SV = 100 (hr ^-1 ). After the completion of the passage, washing was performed at the same flow rate for about 5 minutes. Next, the adsorbed components were eluted with an 80% aqueous ethanol solution (ethanol / water = 80/20 (volume / volume)). That is, the solution was passed at a flow rate of SV = 2 (hr ^-1 ), the first 15 ml of the eluate was discarded, and then the recovery of the eluate was started. After passing 80 ml of an 80% ethanol aqueous solution, distilled water was passed at the same speed to push out the components, and the elution was terminated when the total amount of the recovered eluate reached 100 ml. The obtained eluate is filtered with filter paper (qualitative filter paper N
o.2, manufactured by Toyo Roshi Kaisha Co., Ltd.), and the obtained filtrate was used as a flavor improver sample, which is a fraction derived from sugar cane. As a result of measuring this sample with an alcohol concentration meter (YSA-200, Yazaki Keiki Co., Ltd.), it was a transparent liquid with a slight lemon color of 58% ethanol (vol / vol).

Acute toxicity test A single oral administration toxicity test using rats was performed using the sugarcane-derived fraction obtained in the Production Example. Sprague-Dawley
Sixteen male and female SPF rats (Crj: CD (SD) IGS, Charles River Japan Co., Ltd.) were obtained at the age of 5 weeks, and approximately 1
The animals were quarantined and acclimated for a week. Rearing conditions are temperature 23 ± 3
℃, relative humidity 50 ± 20%, ventilation rate 1 hour 10-15
Times, lighting for 12 hours a day, solid feed (CFR-1
(Trademark), Oriental Yeast Co., Ltd.) and drinking water. Then choose healthy animals,
The test was given at the age of 6 weeks. Weight range at administration: 174 for males
１８186 g, 120-134 g for females. Rats fasted overnight (approximately 16 hours) prior to dosing were given 200 ml of distilled water.
A cane-derived fraction prepared to a concentration of mg / ml was forcibly administered orally once by a fixed dose (10 ml / kg body weight). Animals in the control group were similarly administered only sterile distilled water. The dose was one dose of 2000 mg / kg, and a control group was added to the dose, for a total of two groups. The number of animals in one group was 5 for both sexes. Refeeding after fasting was administered 6
The animals were bred under the above breeding conditions for 14 days. The results are shown in Table 1 below.

[0057]

[Table 1]

After 14 days from the administration, no mortality of rats was observed even at the maximum dose of 2000 mg / kg for both males and females, and it is presumed that the lethal dose exceeds 2000 mg / kg. No abnormalities were observed in any of the rats during breeding, and the weights of the males and females in each test solution administration group showed almost the same transition as the control group, and the weight gain during the observation period was almost the same as the control group. there were. In addition, as a result of an anatomical examination, no abnormalities were found in the organs / tissues of the external surface, head, chest and abdomen in any of the rats. From the above results, it is considered that the toxicity when a single oral administration toxicity test was performed on rats using the cane-derived fraction obtained in Production Example was extremely weak.

Example 1 (Improvement of flavor of grapefruit juice) A fraction derived from sugar cane obtained in the production example was diluted 150-fold with distilled water to prepare a 100% grapefruit juice (Distributor: Snow Brand Milk Products Co., Ltd.) Company, trademark: Doll 1
1 ml for 100 ml of 00% juice grapefruit)
It was added to give a test solution. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control was citrus,
Particularly, grapefruit has a strong bitterness and sourness peculiar to grapefruit, while six out of ten testees answered that the bitterness was considerably reduced and the sourness was also reduced, and the remaining four persons answered that there was no difference. From the above, it became clear that the fraction derived from cane sugar has an effect of reducing the bitterness and acidity of grapefruit.

Example 2 (Improvement of flavor of green juice) One package (2.5 g) of freeze-dried green juice (trade name: green juice supermarket, manufactured by Orihiro Co., Ltd.) was dissolved in 100 ml of distilled water. The sugarcane-derived fraction obtained in the Production Example was diluted 150-fold with distilled water to prepare a solution, and this was added to 1 ml of the above green juice solution to obtain 1 ml of a test solution. As a control, a sample to which distilled water was added in place of the cane-derived fraction was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control had a strong green odor and bitterness unique to green juice, while the test solution showed that 7 out of 10 testers reduced the green odor and bitterness specific to green juice and were much easier to drink than those without additives. The other three said they felt no difference. From the above, it was clarified that the cane-derived fraction has an effect of reducing the green odor and bitterness of green juice.

Example 3 (Improvement of the flavor of bitter melon) One bitter melon was cut in half lengthwise, the seed portion was cut out, and then cut diagonally to a thickness of 2 to 3 mm. This was lightly salted and left for about 10 minutes. Stir-fried bitter melon with 2/3 tablespoon of salad oil, 1 tablespoon soy sauce
Seasoned with 1 tablespoon of sake, and seasoned with bonito (5 g). To half of the finished product, 3 ml of the sugarcane-derived fraction obtained by diluting the sugar cane-derived fraction obtained in Production Example 150-fold with distilled water was added and mixed well to obtain a test sample. The other half was used as a control. To see the difference between the test sample and the control by sensory test, 10 panelists ate and compared. As a result, the control had a strong bitter taste unique to bitter melon, whereas the test sample showed that 8 out of 10 subjects did not lose bitterness completely, but decreased, and even those who had never eaten bitter melon could eat it. It became easier. The other two felt no difference. From the above, it became clear that the sugarcane-derived fraction has an effect of reducing bitterness of bitter melon.

Example 4 (Improvement of the flavor of soymilk) To 50 ml of prepared soymilk (manufactured by Marsanai Co., Ltd.), 1 ml of the sugarcane-derived fraction obtained by diluting the fraction derived from cane sugar obtained in the Production Example 150-fold with distilled water was added. The test solution was used. As a control, a sample to which distilled water was added in place of the cane-derived fraction was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control had a strong soybean odor and a blue odor, while the test solution contained 1
Six out of 0 respondents said that the soybean odor and greenish odor were reduced and the taste became mellow. The other four felt no difference. From the above, it became clear that the fraction derived from cane sugar has an effect of reducing the soybean odor and blue odor of soymilk.

Example 5 (Improvement of Flavor of Natto) A sugarcane-derived fraction obtained in the Production Example was distilled from 1 cup (30 g) of commercially available natto (trade name: Okame Natto, manufactured by Takano Foods Co., Ltd.). 0.3 ml of a solution diluted 150-fold with water was added and mixed well to obtain a test sample. 0.3 ml of distilled water was used instead of the sugarcane-derived fraction.
Was added and mixed well as a control. The difference between the test sample and the control was determined by a sensory test and compared with 10 panelists. As a result, the control was worried about the natto smell, while 7 out of 10 test samples answered that the addition of the fraction derived from sugar cane slightly reduced the natto smell, resulting in a lighter natto. He also answered that the taste of the sauce had changed to a refreshing taste. The other three felt no difference.
From the above, it became clear that the cane-derived fraction has an action of reducing the natto smell and changing the taste to a light taste.

Example 6 (Improvement of the flavor of nutritional drinks containing royal jelly) Commercially available nutritional drinks containing royal jelly (mixed with various vitamins, caffeine, royal jelly, various Chinese herbal extracts, honey, manufactured by Royal Pharmaceutical Co., Ltd., trademark: Royal Jellin) To 30 ml of "gold", a drug), 1 ml of the sugarcane-derived fraction obtained by diluting the fraction derived from cane obtained in Production Example 150-fold with distilled water was added to obtain a test solution. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test,
I had 10 panelists drink and compare. As a result, the control had a strong sweet taste, felt as if it was trying to improve the taste with a strong sweetness, and the smell and taste of the vitamin B group were strong,
There was an astringent taste and a stimulating taste derived from Chinese medicine. In contrast, six out of ten test liquids reported that the taste and smell of vitamins were reduced, the astringent taste was reduced, the irritation to the throat was reduced, and drinking became easier. The other four felt no difference in taste. From the above, it was clarified that the fraction derived from sugar cane has an effect of reducing the taste and odor of vitamins in the drink preparation containing royal jelly, and reducing the astringent taste and irritating taste derived from Chinese medicine and honey.

Example 7 (Improvement of Ginseng Flavor) Ginseng Concentrate (Korean Ginseng Manufacturing Co., Ltd.)
0.2 g was diluted to 48 ml with distilled water. To this, 1 ml of the sugarcane-derived fraction obtained by diluting the fraction derived from sugar cane obtained in Production Example 150-fold with distilled water was added to obtain a test liquid. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test,
I had 10 people drink and compare. As a result, the control is bitter,
Strong astringency, hate, and ginseng odor, but the test solution is 7 out of 10
The bitterness, astringency, and hate immediately after swallowing disappear,
He said that the ginseng peculiar to carrots was also reduced. The other three felt no difference in taste. From the above, it was clarified that the fraction derived from sugar cane has an action of reducing the bitterness, astringency, dislike, and ginseng odor of the ginseng concentrate.

Example 8 (Improvement of Flavor of Propolis) 1 ml of propolis extract (propolis extract liquid, manufactured by Orihiro Co., Ltd.) was diluted to 1000 ml with distilled water to prepare a propolis extract solution. To 50 ml of the obtained propolis extract solution, 1 ml of the sugarcane-derived fraction obtained in Production Example, which was diluted 150-fold with distilled water, was added as a test liquid. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by a sensory test, 10 people drank and compared. As a result, the control showed a strong chemical smell and irritating taste of the emulsifier, and the bitterness, dislike, and irritating taste derived from propolis spread in the mouth. And that the bitterness and unpleasantness derived from propolis were reduced. The other three felt no difference.
Because propolis extracts are insoluble in water, propolis products usually contain ethanol and emulsifiers, especially for the products used in the tests, which have an extract concentration of 20% (weight / volume) and therefore have a high ethanol content (56% (vol / vol)). Volume)) and the inclusion of an emulsifier has a strong bitterness and a bad taste. From the above, it was clarified that the fraction derived from sugar cane has an action of reducing the bitterness, unpleasant taste, chemical smell and irritating taste of the propolis extract product.

Example 9 (Improvement of the flavor of cocoa) 4 g of pure cocoa (released by Kataoka Bussan Co., Ltd., trademark: Van Houten cocoa) was dissolved in 120 ml of hot water and cooled.
To 100 ml of this cocoa liquid, 1 ml of the sugarcane-derived fraction obtained in the preparation example, which was diluted 150-fold with distilled water, was added,
The test solution was used. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control had a strong bitter taste, but 9 out of 10 test liquids answered that the test liquid had no bitterness and the cacao flavor remained. The other one said they felt no difference. From the above, it became clear that the sugarcane-derived fraction has an action of reducing the bitterness of cocoa.

Example 10 (Improvement of Honey Flavor) 0.3 g of 30 g of honey (manufactured by Kato Mihoen Honpo Co., Ltd.) obtained by diluting the sugar cane-derived fraction obtained in the production example 150-fold with distilled water was used. It was added to obtain a test sample. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists ate and compared. As a result, the control had an astringent taste and astringent taste, and the throat was still present, but nine out of ten test samples had no astringent, astringent, or irritable taste and had a refreshing taste. I answered. The other one said they felt no difference. From the above, it was clarified that the sugarcane-derived fraction has an effect of reducing the honey astringency, astringency, and irish taste.

Example 11 (Lactic Acid Beverage Drink) Lactic acid bacteria drink (manufactured by Calpis, trade name: Amir S)
To 100 ml, 3 ml of a cane-derived fraction obtained by diluting the sugar cane-derived fraction obtained in Production Example 150-fold with water was added to obtain a test liquid.
As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. As a result, the control is sour,
In particular, when the throat is stimulated, a sharp sourness is conspicuous, slightly milky, and the throat remains milky, but the test solution retains the sourness immediately felt by the tongue of six out of ten, but stimulates the throat He said that the sourness had disappeared and the taste had become somewhat mellow. The other four felt no difference. From the above, it became clear that the fraction derived from cane sugar has an effect of reducing the spicy acidity of fermented milk.

Example 12 (Improvement of Flavor of Fermented Milk) In 50 ml of a lactic acid bacteria beverage (trade name: Cute (plain) manufactured by Toyo Fermented Milk Co., Ltd.), the fraction derived from sugar cane obtained in the Production Example was 150-fold with distilled water. 1 ml of the diluted solution was added to obtain a test solution. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control is worried about the sourness that irritates the throat and the sourness that sticks to the throat, but the test solution has a clear sourness that 6 out of 10 can immediately feel with the tongue, He said that the sourness that irritates the throat and the sourness that stuck to the throat were reduced, resulting in a refreshing taste. The other four felt no difference. From the above, it was clarified that the cane-derived fraction has an effect of reducing the irritating sourness of the fermented milk and the sourness sticking to the throat.

Example 13 (Improvement of the flavor of coffee) Unsweetened canned coffee (manufactured by Suntory Ltd., trade name: Boss Co., Ltd.)
(Black) 100 ml of the sugarcane-derived fraction obtained in the Production Example, which was diluted 150-fold with distilled water, was added in an amount of 0.5 ml to prepare a test liquid. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control felt bitterness and astringency, but 9 out of 10 test subjects answered that the bitterness was reduced and the astringency was also suppressed. The other one said they felt no difference. From the above, it became clear that the sugarcane-derived fraction has an effect of reducing the bitterness and astringency of coffee.

Example 14 (Improvement of the flavor of tea) 150 g of boiling distilled water was added to 4 g of green tea and extracted for 3 minutes. This was rubbed with a tea strainer, and the obtained extract was cooled. To 50 ml of the tea extract, 1 ml of the sugarcane-derived fraction obtained in the Production Example, which was diluted 150-fold with distilled water, was added as a test liquid. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control strongly felt bitterness and astringency, but 6 out of 10 test liquids answered that the bitterness and astringency of tea were reduced. The other four felt no difference. From the above, the fraction derived from cane sugar is the bitterness of tea,
It has been found that it has an effect of reducing astringency.

Example 15 (Improvement of Aspartame Flavor) A 0.025% solution of aspartame was prepared in distilled water. It is as sweet as a 5% solution of sucrose. To 100 ml of this solution, 0.5 ml of the sugarcane-derived fraction obtained by diluting the fraction derived from cane obtained in Production Example 150-fold with distilled water was added to obtain a test solution. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, 9 out of 10 test subjects answered that the aftertaste, bitterness, and metallic taste were reduced while the control had an unpleasant taste such as aftertaste, bitterness, and metallic taste after swallowing. . The other one felt no difference. From the above, it became clear that the cane-derived fraction exhibited an effect of reducing the aftertaste, bitterness and metallic taste of aspartame.

Example 16 (Improvement of Flavor of Stevia Sweetener) Stevia sweetener (manufactured by Morita Chemical Co., Ltd., trademark: SK)
A 0.033% solution of suite Z3) was prepared in distilled water. It is as sweet as a 5% solution of sucrose. To 100 ml of this solution, 0.5 ml of the sugarcane-derived fraction obtained by diluting the fraction derived from cane obtained in Production Example 150-fold with distilled water was added to obtain a test solution. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control had bitterness, aftertaste, and metallic taste that gradually spread after swallowing, whereas eight out of ten test liquids answered that the bitterness, aftertaste, and metallic taste decreased. The other two felt no difference. From the above,
It was revealed that the sugarcane-derived fraction exhibited an effect of reducing the bitterness, metallic taste and aftertaste of the stevia sweetener.

Example 17 (Retort Food-Improving the Flavor of Soup) Using a retort soup (trade name: cold potato soup, manufactured by Heinz Japan Co., Ltd.), the effect of the fraction derived from sugar cane on the retort odor of the cold retort food was examined. Examined.
To 100 ml of the retort soup, 1 ml of the sugar cane-derived fraction obtained in the Production Example, which was diluted 150-fold with distilled water, was added as a test liquid. As a control, a sample to which distilled water was added instead of the fraction derived from cane was prepared. Each of these was placed in a heat-resistant vial, capped, heat-sterilized at 121 ° C. for 15 minutes in an autoclave, and then cooled. This example is a test for confirming the heat stability against retort sterilization of the fraction of the present invention and the effect of improving the flavor on retort foods because a commercially available retort product is used and a retort odor has already been generated. . To see the difference between the test solution and the control by sensory test, 10 panelists compared and drank. As a result, the control was creamy but milky and worried about retort smell. In addition, the taste of amino acids was strong, and the taste of sodium glutamate was particularly noticeable.
On the other hand, 7 out of 10 test liquids felt the difference from the control, and felt that the creamy weight was gone and the taste was refreshing. Also, the opinion was that milky smell disappeared, strong flavor and aftertaste were reduced overall, and amino acid taste was considerably reduced. The other three felt no difference. From the above, it became clear that the fraction derived from cane sugar has an effect of reducing the retort odor and milky odor of cold retort soup.

Example 18 (Retort Foods-Improving the Flavor of Oysters) Using retort porridge (manufactured by Ajinomoto Co., Inc., trademark: Chanto Rice Hakugayu), a fraction derived from sugar cane for the retort odor of retort foods of a simple material. The effect of was investigated.
The porridge was warmed as indicated on the product, and 1 ml of 100 g of the sugarcane-derived fraction obtained in the Production Example diluted 150-fold with distilled water was added to obtain a test sample. A control sample was prepared by adding distilled water in place of the cane-derived fraction. Put each in a heat-resistant vial,
The plate was covered, and subjected to a heat sterilization treatment in an autoclave at 121 ° C. for 15 minutes. This example is a test for confirming the heat stability against retort sterilization of the fraction of the present invention and the effect of improving the flavor on retort foods because a commercially available retort product is used and a retort odor has already been generated. . To see the difference between the test sample and the control by a sensory test, 10 panelists were asked to eat and compare while warm. As a result, the control had a strong retort smell, especially the liquid portion of the porridge, but in the test sample, 6 out of 10 persons had a reduced retort smell and a lighter taste, making it easier to eat than before addition. I answered. The other four felt little difference. From the above, it became clear that the cane-derived fraction has an action of reducing the retort odor of the retort porridge.

Example 19 (Retort Food-Improving Flavor of Meat Sauce) Retort Meat Sauce (manufactured by Nisshin Flour Milling Co., Ltd., trademark:
(Mamma meat sauce) was used to investigate the effect of the sugarcane-derived fraction on the retort tomato product. The meat sauce was warmed as indicated on the product, and the sugarcane-derived fraction obtained in the Preparation Example was diluted 150-fold with distilled water to 100 g.
ml was added to obtain a test sample. A control sample was prepared by adding distilled water in place of the cane-derived fraction. Each of these was placed in a heat-resistant vial, covered, and subjected to heat sterilization at 121 ° C. for 15 minutes in an autoclave. This example is a test for confirming the heat stability against retort sterilization of the fraction of the present invention and the effect of improving the flavor on retort foods because a commercially available retort product is used and a retort odor has already been generated. . To see the difference between the test sample and the control by a sensory test, 10 panelists were asked to eat and compare while warm. As a result, the control had a strong taste of the seasoning, especially the taste of sodium glutamate, and the thorny acidity of the tomato stimulated the throat. On the other hand, in the test sample, 8 out of 10 persons answered that it became easier to eat as compared to the system not added, and the entire sourness was emphasized but the thorny sourness disappeared, and the synthetic umami was reduced and mild. It was an opinion that it became taste. The other two felt little difference. From the above, it was clarified that the sugarcane-derived fraction has the effect of reducing the retort odor and thorny acidity of the meat sauce of the retort, reducing the umami and giving a mild taste.

Example 20 (Retort Food-Improvement of Flavor of Hayashi Sauce) Retort of Hayashi Sauce (Meiji Seika Co., Ltd., trademark:
Ginza Hayashi) was used to examine the effect of the sugarcane-derived fraction on the retort meat product. Hayashi sauce was warmed as indicated on the product, and 1 ml of 100 g of the sugarcane-derived fraction obtained in the preparation example diluted 150-fold with distilled water was added.
The test sample was used. A control sample was prepared by adding distilled water in place of the cane-derived fraction. Each of these was placed in a heat-resistant vial, covered, and subjected to heat sterilization at 121 ° C. for 15 minutes in an autoclave. This example is a test for confirming the heat stability against retort sterilization of the fraction of the present invention and the effect of improving the flavor on retort foods because a commercially available retort product is used and a retort odor has already been generated. . While the sensory test shows the difference between the test sample and the control sample,
I had 0 panelists eat and compare. As a result, the control was delicious with a rich and rich taste, but had a slightly thorny acidity of tomatoes and a retort smell. In contrast,
In the test sample, 7 out of 10 persons answered that the taste became easy to eat, and the opinion was that the thorny sourness of the tomato disappeared, the taste became mellow, and the retort odor decreased. The other three felt little difference. From the above, it was clarified that the cane-derived fraction has an action of reducing the thorny acidity and retort odor of tomatoes of the retort bean palm sauce.

[0079]

According to the present invention, a distillate or a fraction derived from sugar cane has a bad taste represented by bitterness, astringency, acidity, blue odor, astringency, irritability, metal taste and retort odor. Addition to foods can reduce or eliminate these unpleasant tastes. In addition, since the sugar cane-derived distillate and fractions are plant-derived and are components present in natural foods and drinks such as sugar cane that has been bitten by humans since ancient times and sugar cane juice that has been drunk, Can be used safely without compromising the health of the patient. Further, the flavor improver according to the present invention is almost colorless and transparent, and has a high versatility because there is no odor or taste at an effective addition amount, and the odor of the object to be used is
Does not affect color or taste. From these things, it is very useful industrially.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23G 1/00 A23G 1/00 4B023 A23L 1/076 A23L 1/076 4B027 1/10 1/10 B 4B036 1 / 20 109 1/20 109Z 4B041 1/212 1/212 Z 4B047 1/22 1/22 Z 101 101A 1/236 1/236 C 1/39 1/39 2/02 2/02 B 2/38 2 / 38 CF term (reference) 4B001 AC08 EC01 4B014 GB05 GG18 GK01 4B016 LC02 LE04 LE05 LG02 LG10 LK11 LP02 4B017 LC02 LG02 LG04 LG07 LG08 LG14 LL09 LP02 LP07 LP09 4B020 LB13 LB18 LC01 LC02 LG01 LK08 LP11 4B023F02 FB13 FB13 FB13 F02 4B036 LC01 LF01 LF03 LH21 LK06 LP08 4B041 LC01 LD06 LD07 LK21 LK39 LP06 4B047 LB09 LF01 LF03 LF05 LF07 LF08 LF10 LG17 LG32 LG37 LP01

Claims (6)

[Claims] (1) A flavor improving agent for food and drink, comprising a cane-derived distillate as an active ingredient. 2. A flavor improving agent comprising, as an active ingredient, a fraction obtained by subjecting a distillate obtained by distilling cane juice to column chromatography using a fixed carrier. 3. The flavor improving agent according to claim 1, wherein the distillate is a liquid obtained by distilling a sugar cane juice having a brix of 10 to 50 until the brix reaches at most 65. 4. The column chromatography treatment comprises passing a distillate obtained by distilling sugar cane juice through a column filled with a synthetic adsorbent as a fixed carrier, and extracting the components adsorbed by the synthetic adsorbent. The flavor improving agent according to claim 2 or 3, wherein the process is a process of eluting with a solvent selected from water, ethanol and a mixture thereof. 5. The method of claim 1, wherein the flavor is improved by bitterness, astringency, acidity, green odor,
The flavor improver according to any one of claims 1 to 4, wherein the flavor improver is a reduction in astringent taste, irritable taste, metallic taste, or retort odor. 6. A food or drink comprising the flavor improving agent according to any one of claims 1 to 5.