JP2012196191A - Taste material and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste material capable of improving unity of the whole flavors in various flavors of a processed food or the like by being added to the processed food or a beverage, and to provide a method for producing the same.SOLUTION: The taste material is obtained by heat-treating a mixture of (A) a fermented product of a tomato-processed material obtained by fermenting the tomato-processed material with vegetable lactic acid bacteria with (B) a milk serum of a fermented milk, obtained by removing curd from a fermented milk obtained by subjecting lactic raw material containing casein to lactic fermentation, and contains furfural and furfuryl alcohol. In a peak area of a chromatogram when the taste material is analyzed by a GC/MS method, the area ratio (Ap/Bp) of the peak area (Ap) of the furfural to the peak area (Bp) of the furfuryl alcohol is 0.7-5.0.

Description

  The present invention relates to a taste material manufactured using fermented tomato products and fermented whey as raw materials, and a method for manufacturing the same.

  For retort foods and beverages, seasonings such as sodium chloride and sodium glutamate have been conventionally used to impart richness and umami.

  However, in response to the recent increase in health consciousness of foods, there has been a demand for avoiding the use of food additives including seasonings such as sodium chloride and sodium glutamate as much as possible in the above retort foods and the like. However, the above retort foods and the like are in a situation where food additives including seasonings such as sodium chloride and sodium glutamate have to be used in order to meet consumer preference and to supplement the flavor. Therefore, it is desired to develop a food material that supplements a part of the flavor when a food additive containing a seasoning such as sodium chloride or sodium glutamate is blended to supplement the richness and umami.

  By the way, fermented vegetables containing tomatoes have a refreshing acidity, so they are healthy and known as a material that imparts a fresh feeling and a refreshing flavor. It was not well known as a taste material that brings out the taste and umami (Patent Documents 1 to 6).

  Further, it is disclosed that a processed tomato product fermented product obtained by inoculating a fermented tomato product with a specific lactic acid bacterium and fermenting itself has excellent flavor and can be applied as a food or food material (Patent Document 7). ).

JP 2003-102420 A JP 2006-061020 A JP 2008-011711 A JP 2009-189323 A JP 2009-189323 A JP 2010-051205 A JP 2007-289008 A

  However, although it is described that the processed tomato product fermented product described in Patent Document 7 is improved in flavor as compared with the unfermented product, the fermented product of processed tomato product is mixed with processed food such as retort food. In this case, there is no description as to whether it can be a taste material that contributes to improving the flavor of the processed food. In addition, recently, when flavoring ingredients are added to processed foods and beverages, it is often required to improve the overall unity (or overall harmony) among many flavor evaluation items. However, there is no disclosure that satisfies such required characteristics as a taste material that uses a fermented tomato product as a raw material.

  The present invention has been made in view of the above circumstances, and the main object of the present invention is to improve the overall quality of the processed food or the like by adding it to the processed food or beverage. It is an object to provide a taste material and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors added a taste material obtained by heat-treating a mixture of a processed tomato product and a fermented whey as described later to processed foods, etc. As a result, it was found that the overall unit of the flavors of the processed foods was remarkably improved, and the present invention was completed.

That is, the gist of the present invention is as follows.
[1] Obtained by removing curd from fermented milk obtained by fermenting a processed tomato product (A) obtained by fermenting a processed tomato product with plant lactic acid bacteria and a dairy raw material containing casein to lactic acid bacteria. A fermented milk whey (B) obtained by heating the mixture of the furfural and furfuryl alcohol,
In the peak area of the chromatogram obtained when the taste material is analyzed by gas chromatograph mass spectrometry (GC / MS method), the ratio of the peak area of furfural (Ap) to the peak area of furfuryl alcohol (Bp) A taste material, wherein (Ap / Bp) is 0.7 to 5.0.
[2] The taste material according to [1], wherein the plant lactic acid bacterium is Lactobacillus brevis.
[3] The taste material according to [1], wherein the plant lactic acid bacterium is Lactobacillus brevis TY-414 (FERM P-16910).
[4] The taste material according to any one of [1] to [3], which is used for sauces.
[5] Sauces containing the taste material according to any one of [1] to [3].
[6] Obtained by removing the curd from fermented milk obtained by fermenting a processed tomato product (A) obtained by fermenting a processed tomato product with plant lactic acid bacteria and lactic acid bacteria using a milky raw material containing casein. A method for producing a flavoring material, comprising heat-treating a mixture of fermented milk whey (B).
[7] The method for producing a taste material according to [6], wherein the temperature of the heat treatment is 85 to 100 ° C.
[8] The method for producing a taste material according to [7], wherein the plant lactic acid bacterium is Lactobacillus brevis.
[9] The method for producing a taste material according to [7], wherein the plant lactic acid bacterium is Lactobacillus brevis TY-414 (FERM P-16910).

  According to the taste material of the present invention, the flavor of the processed food can be improved over the whole by adding it to the processed food or food and drink. Of these flavors, the taste material of the present invention can particularly improve the overall unity. Such a taste material is manufactured by heat-processing the mixture of fermented material (A) and fermented whey (B) which were mentioned above tomato processed goods.

It is a chromatogram of the product of the present invention, comparative product 1 and comparative product 2 obtained by the GC / MS method.

  The taste material of the present invention is obtained by heat-treating a mixture of a processed tomato product (A) and a fermented whey (B), containing furfural and furfuryl alcohol, It is characterized in that the content ratio is in a specific range.

  In the present specification, the processed tomato product (A) refers to a product obtained by fermenting a processed tomato product with plant lactic acid bacteria.

  Processed tomato products refer to foods or food ingredients made mainly of tomatoes, such as solid tomatoes, concentrated tomatoes, tomato juice, tomato mix juice, tomato ketchup, tomato sauce, chili sauce, tomato juice drink, tomato puree, tomato A paste etc. are mentioned. Commercially available products of the processed tomato products exemplified above are readily available. In addition, processed tomato products include those prepared by adding water to the above-exemplified foods to obtain a diluted solution (hereinafter referred to as “hydrated diluted solution”).

  The solid content and acidity of the processed tomato product excluding the hydrolyzed liquid are not particularly limited, but usually a soluble solid content (Brix) of 30 degrees or less and an acidity of 2.4% or less in terms of lactic acid are used. The soluble solid content (Brix) of the diluted hydrolyzate is usually 15 degrees or less.

  The processed tomato product is preferably heat sterilized before fermentation. Heat sterilization is arbitrarily performed in the range of 85 to 140 ° C, and is usually performed at 85 to 95 ° C.

  Plant lactic acid bacteria are isolated from plant-derived foods including processed foods such as miso, soy sauce, pickles, kimchi, sauerkraut, zaisai, wine, rice cake, pasture, rice, wheat, malt, etc. Lactic acid bacteria that produce lactic acid.

  As the plant lactic acid bacteria that can be used in the present invention, various bacteria can be used. For example, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii, Enterococcus faecalis, Leuconostoc centoceros (Streptococcus faecalis), Streptococcus faecium, Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus halocos ed. However, it is not intended to be limited to these. These may be used alone or in combination of two or more.

  Among these, Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus brevis (Lactobacillus brevis) are preferable, and Lactobacillus brevis (Lactobacillus brevis) is more preferable.

  In fermenting the processed tomato product by adding the plant lactic acid bacterium to the processed tomato product, the addition amount of the plant lactic acid bacterium, the culture temperature, and the culture time can be appropriately set. The culture temperature is usually 25 to 45 ° C, preferably 25 to 35 ° C. The culture time is usually 16 to 64 hours, preferably 20 to 48 hours.

  The obtained processed tomato product (A) is sterilized by a known method such as heating at 80 ° C. while the plant lactic acid bacteria are grown, or is used as a raw material for the taste material of the present invention. Provided.

  In the present specification, fermented whey (B) refers to a product obtained by removing curd from fermented milk obtained by fermenting a dairy raw material containing casein with lactic acid bacteria.

  The dairy material containing casein refers to a material containing casein among materials originating from milk, for example, low-fat milk, skim milk, skim concentrated milk from which milk has been partially removed, Non-fat dry milk, non-fat milk, etc. are mentioned. These may be used alone or in combination of two or more. Commercially available products are readily available for the exemplified dairy raw materials. In the case of using a powder product as the exemplified dairy raw material, a powdered product added with water is used. In addition, when a liquid product is used as the exemplified dairy raw material, water whose concentration has been adjusted by further adding water can be used. In the present invention, the dairy raw material includes those obtained by adding water to the powder product and liquefied, and those obtained by adding water to the liquid product and adjusting the concentration. Although the density | concentration of the said dairy raw material is not specifically limited, Usually, the thing of 10-25% of nonfat milk solid content is used.

  The dairy raw material is preferably heat sterilized before fermentation. Heat sterilization is usually performed under conditions of 75 to 95 ° C. and 5 to 30 minutes.

  As lactic acid bacteria used for lactic acid bacteria fermentation, various bacteria suitable for fermentation of dairy raw materials can be used. For example, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus casei, Lactobacilluslactis, Lactobacillus octocus, Lactobacillus octocus, Lactobacillus List lactic acid bacteria such as Streptococcus cremoris and Leuconostoc citrovorum, bifidobacteria such as Bifidobacterium bifidum and Bifidobacterium longum However, it is not intended to be limited to these. These may be used alone or in combination of two or more.

  Among these, Lactobacillus helveticus is more preferable.

  When the lactic acid bacterium is added to the dairy material containing casein and the lactic acid bacterium is fermented with the lactic acid bacterium, the amount of the lactic acid bacterium added, the culture temperature, and the culture time can be appropriately set. The culture temperature is usually 25 to 50 ° C, preferably 30 to 45 ° C. The culture time is usually 6 to 72 hours, preferably 24 to 64 hours. When the dairy raw material is fermented under the above conditions, fermented milk having a pH of 3.2 to 5.0 and an acidity (lactic acid conversion%) of 0.5 to 4.5% is usually obtained.

  Next, fermented milk whey (B) is obtained by removing the curd from the obtained fermented milk by a method such as centrifugation or filtration. The obtained fermented whey (B) is sterilized by a known method such as heating at 80 ° C. while the lactic acid bacteria are grown, or provided to the raw material of the taste material of the present invention. .

  The taste material of this invention is obtained by heat-processing the mixture of the fermented product (A) and fermented whey (B) which were mentioned above. The tomato processed fermented product (A) and the fermented whey (B) are mixed with only the tomato processed fermented product (A) and the fermented whey (B), and the processed tomato processed fermented product. A hydrolyzed mixture obtained by mixing the product (A), fermented whey (B) and water is also included. The blending ratio of the processed tomato product fermented product (A) and the fermented whey (B) is the fermented product of processed tomato product (A) from the viewpoint of improving the flavor when the obtained taste material is blended with processed foods or beverages. ) / Fermented whey (B) (weight ratio) = 1.0 to 4.0 is preferable, and 2.0 to 3.0 is more preferable.

  The processed tomato product fermented product (A) and fermented whey (B) (and water if necessary) are mixed and dissolved by a known method such as a mixer, and the resulting mixture is heated. The heating temperature, heating time, and the like in the heat treatment are set from the viewpoint of improving the flavor when the obtained flavoring material is blended with the processed food or beverage. The heating temperature is usually 85 to 100 ° C, preferably 90 to 95 ° C. The heating time is usually 120 to 240 minutes, preferably 120 to 200 minutes.

  The taste material obtained through the above steps can be used as an additive material for processed foods or beverages. In this specification, processed food is not fresh food that is sold and consumed within a short period of time, but food and food materials processed by processing means such as freezing, drying, salting, heating, seasoning, cooking, and molding. Say.

  Examples of processed foods include, for example, frozen foods, powdered foods, sheet foods, bottled foods, canned foods, retort foods, pickles, salmon products, dried fish, boiled fish, salted products, livestock meat products, fish paste products, milk Products, egg products, side dishes, breads, confectionery, noodles, seasonings and the like. More specifically, it is suitable for sauces such as curry sauce, tomato sauce, meat sauce and dressing, liquid seasonings such as sauce and soup, and soups such as soup and stew. Of these, sauces are preferred.

  Examples of drinks include carbonated drinks, fruit juice drinks such as citrus fruits (grapefruit, orange, lemon, etc.), fruit drinks, fruit drinks with fruits, vegetables such as tomatoes, peppers, celery, cucumbers, carrots, potatoes and asparagus. Examples include vegetable beverages, soy milk and soy milk beverages, coffee beverages, tea beverages such as green tea beverages, oolong tea beverages and tea beverages, sports beverages, nutritional beverages such as drinks, and alcoholic beverages.

  By adding a small amount of a taste material, it can be used for aging and imparting a rich taste of processed foods or beverages (hereinafter sometimes referred to as “processed foods”). Content of the taste raw material in processed food etc. can be suitably set according to the kind of processed food etc. to apply, and is 0.1 to 5 weight% normally.

  The flavoring material of the present invention can improve the flavor of processed foods and the like when mixed with processed foods, and in particular, can improve the overall unity (or overall harmony). it can. As a component related to such effects, the taste material of the present invention contains dimethyl sulfide, isoamyl alcohol, acetic acid, guaiacol, benzyl alcohol, β-phenylethyl alcohol, furfural, furfuryl alcohol and the like. Among such characteristic components, the taste material of the present invention is characterized by the content ratio of furfural and furfuryl alcohol. For example, when the peak area of the chromatogram obtained when analyzing the taste material of the present invention by gas chromatography mass spectrometry (GC / MS method) is used as an index, the peak area (Ap) of furfural and furfuryl alcohol The area ratio (Ap / Bp) of the peak area (Bp) is preferably 0.7 to 5.0, more preferably 0.9 to 4.0.

  When the taste material of the present invention is applied to processed foods, as described above, the liquid product after the heat treatment of the mixture of the component (A) and the component (B) is added to the processed foods. In addition, it can be applied as a powder processed product. The processed powder product is manufactured according to a conventional method. For example, a known excipient such as dextrin is added to the liquid taste material obtained in the above step, and sprayed at 110 to 150 ° C. using a spray dryer. Obtained by drying. The obtained spray-dried product becomes, for example, a powdery taste material containing 30 to 70% by weight of the solid content derived from the taste material with respect to 40 to 70% by weight of dextrin. The powdery taste material thus obtained can be contained in seasoning powder, powder soup, etc. in an amount of about 0.1 to 3% by weight.

  Hereinafter, the present invention will be described in more detail with reference to test examples and the like, but the present invention is not limited thereto.

1. Preparation Examples of Taste Materials A taste material (one type) of the present invention and a comparative taste material (two types) were prepared by the methods described below.

1-1. Preparation Example of Taste Material of the Present Invention (Preparation of Fermented Tomato Paste)
500 g of tomato paste (trade name: tomato paste CB, concentration 600%, soluble solid content 29.7 degrees, manufactured by Kagome Co., Ltd.) and 480 g of water were mixed, and the obtained tomato paste dilution was heat sterilized at 90 ° C., Thereafter, it was cooled to 30 ° C. Next, 20 g of a culture solution of Lactobacillus brevis TY-414 (FERM P-16910) as a starter was inoculated into the diluted tomato paste diluted solution and fermented at 30 ° C. for 48 hours to obtain a fermented tomato paste.
(Preparation of fermented milk whey)
Skim milk powder (trade name: Morinaga skim milk powder, manufactured by Morinaga Milk Industry Co., Ltd.) 210 g and water 770 g were mixed to obtain a pre-fermentation sample (non-fat milk solid content 20%). Next, this pre-fermentation sample was sterilized at 90 ° C. for 20 minutes, cooled to 37 ° C., and then 20 g of a culture solution of Lactobacillus helveticus (ATCC 15009) was added as a lactic acid bacteria starter, and fermentation was performed at 37 ° C. for 64 hours. . Next, the fermented milk whey was obtained by filtering the obtained fermented milk and removing the curd.
(Preparation of taste materials)
By mixing 700 g of the fermented tomato paste obtained above, 250 g of fermented whey and 50 g of water and performing a heat treatment at 92 ° C. for 3 hours, the flavoring material of the present invention (hereinafter referred to as “the product of the present invention”) is obtained. Obtained.

1-2. Preparation Example 1 for comparative taste materials
In the above “1-1. Preparation example of taste material of the present invention (preparation of taste material)”, the use of a tomato paste diluent instead of the fermented tomato paste, the tomato paste diluent and the fermented whey Instead of mixing water and performing a heat treatment at 92 ° C. for 3 hours, except that the three components were mixed at room temperature (25 ° C.), the above-mentioned “1-1. A comparative taste material 1 (hereinafter referred to as “Comparative product 1”) was prepared in the same manner as in FIG.

1-3. Preparation Example 2 for comparative taste materials
In the above "1-1. Preparation example of taste material of the present invention (preparation of taste material)", fermented tomato paste, fermented whey and water are mixed at the time of preparation of the taste material at 92 ° C. Instead of performing the heat treatment for 3 hours, except that the three components were mixed at room temperature (25 ° C.), for comparison by the same method as in “1-1. Preparation example of taste material of the present invention” above. A taste material 2 (hereinafter referred to as “comparative product 2”) was prepared.

2. Sensory evaluation of retort curry with flavoring ingredients
2-1. Preparation of samples for evaluation (preparation of products containing the present invention)
With respect to 100 parts by weight of a commercially available retort curry made into a liquid using a mixer (trade name: large serving curry (medium hot), seller: Lawson Co., Ltd.), the above-mentioned “1-1. Compounding 0.5 part by weight of the taste material (invention product) obtained in “Example”, performing retort sterilization at 121 ° C. for 10 minutes, and an evaluation sample (hereinafter referred to as “invention product combination product”) did.
(Preparation of product containing comparative product 1)
Preparation of the above-mentioned “1-2. Comparative taste material for comparison with respect to 100 parts by weight of a commercially available retort curry made using a mixer (trade name: large serving curry (medium hot), seller: Lawson Co., Ltd.) 0.5 parts by weight of the taste material obtained in Example 1 ”(Comparative product 1) was blended, and subjected to retort sterilization at 121 ° C. for 10 minutes, and an evaluation sample (hereinafter referred to as“ Comparative product 1 blended product ”). It was.
(Preparation of product containing comparative product 2)
Preparation of the above-mentioned "1-3. Comparative taste material for comparison" with respect to 100 parts by weight of a commercially available retort curry made using a mixer (trade name: large serving curry (medium hot), seller: Lawson Co., Ltd.) 0.5 parts by weight of the flavoring material obtained in Example 2 ”(Comparative product 2) is blended and subjected to retort sterilization at 121 ° C. for 10 minutes, and a sample for evaluation (hereinafter referred to as“ Comparative product 2 blended product ”). It was.

2-2. Sensory evaluation method Evaluate each sample for evaluation on a panel of eight people, and as evaluation items related to flavor, the overall strength of the flavor, gorgeousness, taste of meat, the whole mass, The sensory test was carried out by dividing it into 6 items, aged, rich and delicious. As described below, the rating was a five-level evaluation, and the average of each panel was obtained. Specifically, the score when eating a retort curry (hereinafter referred to as “blank”) that does not contain any of the flavoring materials obtained above is the reference point (0 point), and if it is excellent, +1, +2 If it was inferior and inferior, it was evaluated as -1 and -2. Of the above evaluation items, “the whole group” means a sense of overall harmony. The results are shown in Table 1.

Evaluation Criteria 2: [Strength of Overall Flavor], [Gorgeousness], [Taste of Meat], [Ripeness / Body] 2: Strong 1: Slightly Strong 0: Equivalent to Blank-1: Slightly weak-2: Slight

Evaluation Criteria for [Overall Group] 2: Grouped 1: Slightly Grouped 0: Equivalent to Blank-1: Slightly Grouped-2: Grouped poorly

Evaluation criteria for [taste] 2: Delicious 1: Slightly delicious 0: Equivalent to blank -1: Not delicious -2: Not delicious

  When the evaluation average of each evaluation item shows a numerical value of +1 or more for each sample for evaluation, it is determined that the item shows a significant flavor improvement in comparison with the blank. When the evaluation average of each evaluation item shows a difference of 0.5 or more between the samples for evaluation, it is determined that the item has a significant flavor difference.

From the results of Table 1, by blending any of the taste materials of the present invention product, the comparative product 1 and the comparative product 2, almost all items compared to the blank not blended with the above taste materials. It was confirmed that the average rating increased. Among the samples for evaluation containing the above-mentioned taste materials, the product according to the present invention has 5 items out of 6 items (the strength of the overall flavor, the meat compared to the comparative product 1 and the comparative product 2). Umami, overall unity, aging / brightness, and deliciousness).
In addition, when comparing the results of the comparative product 1 and the comparative product 2, the comparative product 2 is superior in most items, and in particular, the “ripening and richness” is remarkably superior. confirmed. This is considered to be due to the use of fermented tomato paste as a taste material used in combination with fermented whey.
In addition, comparing the results of the compounded product of the present invention and the compounded product of the comparative product 2, it is confirmed that the compounded product of the present invention is superior in all items, and in particular, the “total unity” is remarkably superior. It was done. This is considered to be due to the heat treatment after mixing the fermented tomato paste and the fermented whey.

3. Analysis of aroma components The aroma components of the present invention product, comparative product 1 and comparative product 2 obtained in "1. Preparation examples of taste materials" were analyzed with a gas chromatograph mass spectrometer. A solid phase microextraction method (SPME) was employed for the pretreatment of each sample. Specifically, 1.4 g of the analysis sample is put in a 2 mL vial, and Carboxen / PDMS fiber (Spelco) is immersed in the analysis sample while being kept at 40 to 45 ° C., and left to stand for 30 minutes. Ingredient extraction was performed. Next, the fiber was washed with distilled water and subjected to GC / MS analysis.

The analysis conditions of the sample are shown below.
GC-MS: Agilent 6890N
Column: DB-WAX (60 m × 0.25 mm × 0.25 μm)
Carrier gas: Helium 1ml / min (constant flow mode)
Oven temperature: 60 ° C (3 min)
→ 60-230 ° C (3 ° C / min)
→ 230 ° C (60 min)
Injector: Split 1:20, 250 ° C
MS detector: MSD (5975N), 250 ° C transfer line

  The chromatogram obtained about this invention product, the comparative product 1, and the comparative product 2 is shown in FIG.

In comparison product 2, compared with comparison product 1, a decrease in one component (peak 1) and an increase in five components (peaks 2-3 and 6-8) were mainly confirmed.
Here, dimethyl sulfide (peak 1) is extremely diffusive, has a corn-like scent, and becomes a vegetable scent when diluted. Isoamyl alcohol (peak 2) has a Ginjo-like scent and acetic acid (peak 3) has an irritating odor of acetic acid. In addition, guaiacol (peak 6) has a smoke-like strong phenol odor, and benzyl alcohol (peak 7) and β-phenylethyl alcohol (peak 8) are gentle floral and rose-like fragrance components.
In Comparative Product 2, compared to Comparative Product 1, dimethyl sulfide (Peak 1) decreases, so the top green feeling and vegetable odor become weaker, while isoamyl alcohol (Peak 2), benzyl alcohol (Peak 7), β- Increased phenylethyl alcohol (peak 8) increases fruitiness and floral feeling, and increases in acetic acid (peak 3) and guaiacol (peak 6) increase sourness and flavour. It is presumed that a fragrance is given.

In the product of the present invention, an increase of two components (peaks 4 and 5) was mainly confirmed as compared with the comparative product 2. Here, furfural (peak 4, retention time: 23.22 minutes) is an almond-like roasted fragrance, and furfuryl alcohol (peak 5, retention time: 31.08 minutes) is a sweet caramel-like scent component.
The increase in sweet and fragrant aroma such as furfural (peak 4), furfuryl alcohol (peak 5), the overall scent is also felt strongly, and it is thought that it has become a sweet and fragrant fragrance like amber product. It is presumed to be related to the sensory evaluation results described above.
Regarding the content ratio of furfural (peak 4) and furfuryl alcohol (peak 5), based on the peak area, the ratio of the peak area (Ap) of furfural and the peak area (Bp) of furfuryl alcohol (Ap / Bp) The product of the present invention was 2.3 and the comparative product 2 was calculated to be 0.4. From this, Ap / Bp increases remarkably compared with the comparative product 2, and it is estimated that this invention is related with the sensory evaluation result mentioned above.

  According to the taste material of the present invention, it can be widely applied as an additive material that can improve the overall quality of processed foods or beverages.

Claims (9)

Fermented milk obtained by removing curd from fermented milk obtained by fermenting tomato processed fermented product (A) obtained by fermenting processed tomato products with plant lactic acid bacteria and lactic acid bacteria fermenting milky raw material containing casein A whey (B) and a flavoring material obtained by heat-treating a mixture of furfural and furfuryl alcohol,
In the peak area of the chromatogram obtained when the taste material is analyzed by gas chromatograph mass spectrometry (GC / MS method), the ratio of the peak area of furfural (Ap) to the peak area of furfuryl alcohol (Bp) A taste material, wherein (Ap / Bp) is 0.7 to 5.0.   The taste material according to claim 1, wherein the plant lactic acid bacterium is Lactobacillus brevis.   The taste material according to claim 1, wherein the plant lactic acid bacteria is Lactobacillus brevis TY-414 (FERM P-16910).   The taste material according to any one of claims 1 to 3, which is used for sauces.   Sauces containing the taste material according to any one of claims 1 to 3.   Fermented milk obtained by removing curd from fermented milk obtained by fermenting tomato processed fermented product (A) obtained by fermenting processed tomato products with plant lactic acid bacteria and lactic acid bacteria fermenting milky raw material containing casein A method for producing a flavoring material, comprising heat-treating a mixture of whey (B).   The manufacturing method of the taste raw material of Claim 6 whose temperature of heat processing is 85-100 degreeC. The method for producing a taste material according to claim 7, wherein the plant lactic acid bacterium is Lactobacillus brevis.
  The manufacturing method of the taste raw material of Claim 7 whose plant lactic acid bacteria are Lactobacillus brevis TY-414 (FERM P-16910).

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