JP2013078265A - Taste improving agent for acidic food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste improving agent for acidic food and drink, capable of reducing acidity and acid smell specific to an acid preparation contained in acidic food and drink.SOLUTION: The taste improving agent for acidic food and drink contains a lactic fermentation extract obtained by fermenting a yeast extract with lactobacillus, the lactic fermentation extract including 7.5 (w/w)% or more of lactic acid per yeast extract solid content.

Description

  The present invention relates to a taste improver for acidic foods and drinks capable of suppressing acidity and acid odor peculiar to acid agents contained in acidic foods and drinks.

  Conventionally, acid agents such as acetic acid, citric acid, and lactic acid have been used in a wide variety of acidic foods and beverages by taking advantage of their refreshing flavor. Examples of acidic foods and drinks containing acid agents include basic seasonings containing acid agents such as brewed vinegar, fruit juice, soy sauce, processed tomato products, and fermented milk. Furthermore, as acidic foods and drinks containing a basic seasoning containing an acid agent, for example, dressings using brewed vinegar, mayonnaise, etc .; ponzu using fruit juice, fruit juice beverages, etc .; Mentsuyu etc .; tomato sauce using processed tomato products, minestrone soup, etc. are mentioned. However, since acidic foods and drinks containing these acid agents have acidity and acid odor peculiar to acid agents, they tend to be avoided from consumers who are not good at acidity and acid odor.

  As a conventional technique for suppressing acidity and acid smell peculiar to acid agents, an acidity inhibitor characterized by containing bonito extract obtained by extraction from bonito as an active ingredient (see cited reference 1), citrus fruit juice and Contains soy sauce and kombu broth or extract, contains both an unpleasant odor and acidity, and a mild flavored acid seasoning (see citation 2), a specific amount of high-intensity sweetener and salt A seasoning composition characterized by comprising a low pH food (see reference 3) characterized by the above, a specific amount of sugar alcohol, glutamic acid, potassium, inosinic acid, a sulfur-containing amino acid and / or a sulfur-containing peptide A method for improving the taste of a food or drink with acidity (see Reference 5), which is characterized by blending a predetermined amount of whey or the like when adjusting a product (see Reference 4) or a food or drink having a sour taste Open It is shown.

Moreover, the acidity suppression effect (nonpatent literature 1) by the yeast extract obtained by carrying out the enzymatic decomposition of beer yeast, the acidity masking effect (nonpatent literature 2) by the high nucleic acid yeast extract, etc. are disclosed.
However, the prior art has advantages and disadvantages, and a better method has been demanded.

JP 2008-278790 A JP 2001-78700 A JP 2005-269938 A JP 2002-281932 A JP 2009-65842 A

Food and Science, 2003-45, No. 9, p77-81 Monthly Food Chemical, 2008-24, No.8, p70-74

  The objective of this invention is providing the taste improving agent for acidic food / beverage products which can suppress the acidity and acid smell peculiar to the acid agent contained in acidic food / beverage products.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by adding a lactic acid-fermenting yeast extract to an acidic food or drink containing an acid agent. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
(1) An acidic food or drink product comprising a lactic acid fermented yeast extract containing 7.5% (w / w)% or more of lactic acid per solid yeast extract obtained by fermenting a yeast extract with lactic acid bacteria. Taste improver,
(2) An acidic food or drink comprising the taste improver of (1) above,
(3) Acidity of acidic food and drink by adding lactic acid-fermenting yeast extract containing lactic acid of 7.5 (w / w)% or more per yeast extract solid content obtained by fermenting yeast extract with lactic acid bacteria and A method for reducing acid odor,
It is made up of.

  The taste improver for acidic foods and drinks according to the present invention can suppress acidity and acid odor peculiar to acid agents contained in acidic foods and drinks.

  As a yeast extract used for the lactic acid fermentation yeast extract contained in the taste improver for acidic foods and beverages (hereinafter referred to as a taste improver) of the present invention, known yeasts such as brewer's yeast, baker's yeast or torula yeast are used. As the raw material, one produced by extracting an extract by a known method may be used, and it may be used for edible, medicinal or medium. In the present invention, a commercially available yeast extract may be used, or a yeast extract produced by a known method using the above yeast as a raw material may be used. Commercially available yeast extracts include Vertex (Fuji Food Industry Co., Ltd.), Aromildo (Kojin Co., Ltd.), Mist S (Asahi Food and Healthcare Co., Ltd.), Koku Base (Dainippon Meiji Sugar Co., Ltd.), and SK Yeast. Extracts (manufactured by Nippon Paper Chemical Co., Ltd.), Gistex (manufactured by DSM), KAV (manufactured by Ohly) and the like can be used. In particular, a yeast extract made from baker's yeast is preferable because it can be obtained inexpensively and stably. The shape of the yeast extract is not particularly limited, and any of liquid, paste, powder and the like can be used.

  In general, yeast extract is produced by a self-digestion method (a method of solubilizing cells using a proteolytic enzyme or the like inherent in yeast cells) or an enzyme decomposition method (adding an enzyme derived from a microorganism or a plant). Solubilization method), hot water extraction method (method of solubilization by soaking in hot water for a certain period of time), acid or alkali decomposition method (method of solubilization by adding various acids or alkalis), physical Crushing method (sonication, high-pressure homogenization method, method of crushing by mixing and grinding with solid materials such as glass beads), freeze-thaw method (crushing by freezing and thawing at least once) Method) and the like are known, but the method is not limited to these, and yeast extract produced using any method can also be used.

  The lactic acid bacterium is not particularly limited as long as it has the ability to ferment a yeast extract to produce lactic acid. For example, it is a microorganism belonging to the genus Lactobacillus or Leuconostoc, and has a flavor suitable for addition of food and drink. Specifically, Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. lactis and the like are preferable, and Lactobacillus plantarum is particularly preferable. These lactic acid bacteria can be used alone or in any combination.

  Lactic acid fermenting yeast extract is obtained by fermenting yeast extract with lactic acid bacteria to produce lactic acid, and sufficiently fermenting until the lactic acid content per yeast extract solid content is 7.5 (w / w)% or more. . The lactic acid content of the obtained lactic acid fermenting yeast extract is 7.5 (w / w)% or more, preferably about 15 (w / w)% or more, for example, about 20 (w / w)%, per yeast extract solid content. Degree. Depending on the concentration of the yeast extract, if the lactic acid content per solid of yeast extract exceeds about 40 (w / w)%, the lactic acid fermenting yeast extract with a bad balance of taste due to the acidity derived from lactic acid Therefore, the lactic acid content is preferably about 40 (w / w)% or less per yeast extract solid content. For example, the lactic acid fermenting yeast extract contains about 7.5 to 40 (w / w)%, preferably about 15 to 30 (w / w)% lactic acid per yeast extract solid content.

  Here, the yeast extract solid content means the solid content of the lactic acid-fermented yeast extract after lactic acid fermentation of the yeast extract with lactic acid bacteria. And lactic acid content per yeast extract solid content means the quantity including lactic acid produced by lactic acid fermentation and lactic acid originally contained in yeast extract. In addition, for example, in powdered lactic acid fermentation yeast extract, dextrin or lactose may be blended as a powdering aid. In this case, the yeast extract solid content in the present invention is a lactic acid fermentation such as a powdering aid. The yeast extract solid content which does not contain solid content derived from components other than the yeast extract. For example, the lactic acid content of a powdered lactic acid fermentation yeast extract containing 20 (w / w)% of the powdering aid is 10 (w / w)% and the water content is 0 (w / W)%, the lactic acid content per yeast extract solid content is 12.5 (w / w)%.

  The yeast extract solid content can be determined by evaporation to dryness. Specifically, an appropriate amount of sea sand is mixed with the lactic acid-fermenting yeast extract, heated at about 110 ° C. until the water evaporates, and the remaining solid mass% is measured. More simply, a Brix value using a differential refractometer can be substituted. Generally, the yeast extract solid content of the liquid lactic acid fermentation yeast extract is about 45 to 65 (w / w)%, and the yeast extract solid content of the paste-like lactic acid fermentation yeast extract is about 70 to 95 (w / w). %, The yeast extract solid content of the powdered lactic acid fermentation yeast extract is about 50 to 99 (w / w)%.

  When the yeast extract is fermented with lactic acid bacteria, it is preferable to perform lactic acid fermentation by inoculating lactic acid bacteria into a culture solution (also referred to as a pre-fermentation solution) containing the yeast extract. As the culture solution containing yeast extract, it is preferable to use a pre-fermentation solution containing yeast extract and water as main components, or a pre-fermentation solution containing yeast extract, sugar source and water as main components. Since a pre-fermentation solution having a simple structure as described above may be used, a lactic acid-containing yeast extract can be obtained inexpensively and easily. In addition, various components that can be added to the culture solution during fermentation of lactic acid bacteria, such as a nitrogen source, a carbon source other than sugar, various inorganic ions, vitamins, and antibiotics, may be added to the culture solution. . Although depending on the type of lactic acid bacteria, a culture solution having a low salt content may be used in order to achieve good growth.

  Specifically, the yeast extract is diluted with water or the like so as to contain about 5 to 40% by mass, preferably about 20 to 30% by mass of the yeast extract as a raw material, to prepare a pre-fermentation solution. When a sugar source is added to the pre-fermentation solution, a sugar source that can be assimilated by lactic acid bacteria is added so that the concentration at the start of culture is about 2 to 6% by mass, preferably about 3 to 4% by mass. .

  The sugar source added to the pre-fermentation solution is not particularly limited as long as lactic acid bacteria can assimilate, and examples thereof include glucose, sucrose, fructose, lactose, galactose, maltose, and the like. Liquid sugars, fruit juices, vegetables, honey and the like may be used. Among these, in view of fermentability of lactic acid bacteria, glucose or liquid saccharide containing glucose is preferable. These sugar sources can be added alone or in combination.

  After each component of the pre-fermentation solution is uniformly dissolved, the pre-fermentation solution is sterilized by heating, and after cooling, inoculated with lactic acid bacteria. Heat sterilization is usually performed at about 70 to 130 ° C, and cooling is usually performed until about 25 to 35 ° C. Prior to sterilization, a pH adjusting agent may be used to adjust to a pH suitable for fermentation, preferably pH 5.0 to 7.0. Examples of the pH adjuster include potassium hydroxide, sodium hydroxide, sodium carbonate, dipotassium hydrogen phosphate, tripotassium phosphate, potassium carbonate and the like.

  For fermentation, for example, a starter is inoculated in an amount of about 0.0001 to 1% by mass with respect to the pre-fermentation solution, and is performed according to a conventional method. The starter can be prepared by culturing lactic acid bacteria used for fermentation using a known medium according to a conventional method. Although the fermentation temperature varies somewhat depending on the bacterial species, it is about 20 to 40 ° C., preferably about 25 to 35 ° C. from the viewpoint of efficiently producing lactic acid, and particularly preferably cultured at around 30 ° C. Usually, it is performed by static fermentation, but may be gently stirred for the purpose of homogenizing the temperature distribution of the fermentation broth and controlling the precipitation of the bacterial cells. During fermentation, since pH falls with lactic acid production, you may culture | cultivate, maintaining pH to about 5.0-7.0 using said pH adjuster. The culture may be an aerobic culture or an anaerobic culture.

  Fermentation time can be appropriately set according to the concentration of yeast extract and other components, and is not particularly limited as long as a desired amount of lactic acid is produced, but is usually about 18 to 150 hours, preferably about 96 to 144 hours. More preferably, it is about 120 to 144 hours. Using the amount of lactic acid produced as a guide, the end point of fermentation can be appropriately determined so that the fermentation solution is suitable as a lactic acid-containing yeast extract to be finally obtained. The amount of lactic acid can be quantified according to a conventional method, for example, by an enzyme electrode method using lactate oxidase or lactate dehydrogenase or a liquid chromatographic method. In one example, when the yeast extract solid content in the culture solution is about 25 (w / w)%, the fermentation is terminated when the pH of the culture solution becomes about 3.5 to 4.5 due to the produced lactic acid. can do. In determining the end point of fermentation, the amount of components other than lactic acid produced by fermentation of lactic acid bacteria can also be considered.

  As described above, the pH of a lactic acid-fermenting yeast extract obtained by fermentation of lactic acid bacteria can be adjusted with any pH adjusting agent that can be used for food production. The pH after adjustment is preferably 4.5 to 7.0, more preferably pH 4.5 to 6.0. If the pH is too low, the sourness will be strong, and if it is too high, the bitterness will be felt, and the quality of the lactic acid-fermenting yeast extract will deteriorate.

  If desired, the lactic acid-fermenting yeast extract used in the present invention may be concentrated to increase the yeast extract solid content concentration. The concentration method is not particularly limited, and for example, a known concentration method such as atmospheric pressure heating concentration, reduced pressure heating concentration, or freezing concentration can be employed. Furthermore, the powdery lactic-acid-fermenting yeast extract which can be handled easily can also be obtained by drying. The drying method is not particularly limited, and for example, a known method such as a freeze drying method, a spray drying method, or a drum drying method can be employed.

  The pH of the lactic acid-fermenting yeast extract concentrated or powdered as described above can be determined by the pH measured in the liquid state before concentration or powdering. Alternatively, the concentrated or powdered lactic acid-fermenting yeast extract can be judged by, for example, the pH measured by dissolving in distilled water so that the solid content of the yeast extract is about 25 (w / w)%.

  There is no restriction | limiting in particular in the compounding quantity of the lactic acid fermentation yeast extract contained in the taste improving agent of this invention, For example, yeast extract solid content is about 10-100 mass parts, Preferably it is about 30-70 mass parts.

  There is no restriction | limiting in particular in the shape of the taste improving agent of this invention, Any forms, such as a solid and a liquid, may be sufficient, but a solid, especially a powder form is preferable when handling property and storage property are considered.

  The taste improving agent of the present invention is not limited to the effects of the present invention, and other substances such as excipients (dextrin, lactose, etc.), umami seasonings (such as sodium L-glutamate), and the taste of the present invention. You may mix | blend yeast extract other than an improving agent, animal and vegetable fats and oils, etc.

  The taste improving agent of the present invention exhibits its effect when added to an acidic food or drink. The amount of the taste improver added to the acidic food or drink varies depending on the amount of the acid agent contained in the acidic food or drink, the pH of the acidic food or drink, the food raw material contained in the acidic food or drink, etc. The lactic acid-fermenting yeast extract is preferably about 0.01 to 10 parts by mass, more preferably about 0.05 to 5 parts by mass, and further preferably about 0.05 to 2. 0 parts by mass.

  There is no particular limitation on the method of adding the taste improver of the present invention, for example, a method of adding a taste improver to an acidic food or drink, an acid agent after adding the taste improver to a food or drink not containing an acid agent Any method such as an addition method may be used.

In the present invention, the acidic food / beverage product is a food / beverage product containing an acid agent and having a sour and / or acid odor, and the pH of the acidic food / beverage product is usually about pH 2.0 to 6.0. As a pH measurement method for an acidic food or drink, when the acidic food or drink is liquid or pasty, the pH can be measured as it is, and when the acidic food or drink is a solid, water is added to 10 (w / w). )% Aqueous solution. As a pH measuring device, a pH meter by a glass electrode method can be used.
Examples of the acidic food and drink include brewed vinegar, fruit juice, soy sauce, processed tomato products, fermented milk (yogurt, lactic acid bacteria beverages, etc.), which are basic seasonings containing an acid agent, and further an acid agent or acid agent. Beverages, sauces, sauces, soups, dashi, cooked rice, side dishes, noodles, confectionery, etc., containing a basic seasoning containing

  The acid agent may be any acid agent acceptable for foods or pharmaceuticals, and specifically, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid. Examples thereof include organic acids such as acid, malic acid and propionic acid and salts thereof, phosphoric acid and salts thereof, and these may be used alone or in combination.

  The following examples illustrate the present invention, but are merely illustrative of the invention and do not limit the invention.

<Production of taste improver (lactic acid fermentation yeast extract)>
[Example 1]
In distilled water, yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) is 25 (w / w)% as a solid content, and glucose fructose liquid sugar (trade name: NF42 Neufruct RO: Showa Sangyo Co., Ltd.) was added to 4 (w / w)% and dissolved to prepare a pre-fermentation solution. Lactobacillus plantarum (FERM P-21349) was added to the pre-fermentation solution so that the initial bacterial count was 1.0 × 10 ⁶ cfm / mL, and fermentation was performed at 30 ° C. for 144 hours. Then, after adjusting the fermentation broth to pH 6.0 with potassium hydroxide, the powdering aid (trade name: Paindex #) is used so that the yeast extract solid content after drying becomes 60 (w / w)%. 2: Matsutani Chemical Industry Co., Ltd., dextrin) was added and powdered by a spray drying method to obtain a taste improver (Example Product 1) containing a lactic acid fermentation yeast extract.
Lactic acid contained in the obtained taste improving agent (Example product 1) is obtained by dissolving and dispersing 1.25 g (yeast extract solid content: 0.75 g) of the taste improving agent (Example product 1) in distilled water. Then, the amount of L-lactic acid and D-lactic acid was measured using a biosensor BF5 (model; enzyme electrode method, manufactured by Oji Scientific Co., Ltd.) after centrifugation (3000 rpm, 15 minutes). The total amount of L lactic acid and D lactic acid was divided by the yeast extract solid content to determine the ratio of lactic acid per yeast extract solid content. The lactic acid content per yeast extract solid content was 20.9 (w / w)%. Met.
Table 1 shows the lactic acid bacteria used in the taste improver (Example product 1), the fermentation conditions, and the lactic acid content per solid content of the yeast extract.

[Examples 2 to 4]
In Example 1, Lactobacillus plantarum (FERM P-21349) was replaced with Lactobacillus brevis (NRIC1038), Lactobacillus bulgaricus (NRIC1041), and Lactobacillus casei (NRIC0644) except for Lactobacillus casei (NRIC0644). Taste improving agents (Example products 2 to 4) were obtained. Table 1 shows the lactic acid bacteria used in the taste improvers (Example products 2 to 4), the fermentation conditions, and the lactic acid content per solid content of the yeast extract.

[Examples 5 to 7]
In Example 1, the same operation was performed except that the fermentation time was changed from 144 hours to 48 hours, 24 hours, and 18 hours, and a taste improver containing lactic acid fermentation yeast extract (Example products 5 to 7) was added. Obtained. Table 1 shows the lactic acid bacteria used in the taste improvers (Example products 5 to 7), fermentation conditions, and the lactic acid content per solid content of the yeast extract.

<Acidity suppression confirmation test with adipic acid aqueous solution: Test section 1>
To 100 g of adipic acid aqueous solution (pH 3.32) prepared by dissolving adipic acid (trade name; manufactured by Kanto Chemical Co., Inc.) in water to 0.1 (w / w)%, 7) 0.2 g (test sections 1-1 to 1-7) was added, and the sourness suppressing effect was confirmed by sensory evaluation. In addition, as a comparison, in place of the taste improver (Example products 1 to 7), yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.16 g (test section 1-8), lactic acid ( Product name: Fermented lactic acid 88%; Shinshinsha Co., Ltd. 0.03 g (Test section 1-9), yeast extract (Product name: Gistex; DSM Co., solid content: 74%) 0.16 g and lactic acid (Product name: Fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) 0.03 g (test section 1-10) was added, and the sourness suppressing effect was confirmed by sensory evaluation. In addition, there was no change in pH of the adipic acid aqueous solution which added the taste improving agent (Example goods 1-7).
The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 3.
Symbolization
◎: Average value 3.5 or more ○: Average value 2.5 or more to less than 3.5 △: Average value 1.5 or more to less than 2.5 ×: Average value less than 1.5

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、アジピン酸水溶液の酸味を抑制した。一方、乳酸発酵していない酵母エキスおよび／または乳酸は、アジピン酸水溶液の酸味を抑制しなかった。

From the results, the taste improver containing the lactic acid fermenting yeast extract suppressed the acidity of the adipic acid aqueous solution. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity of the adipic acid aqueous solution.

<Acidity suppression confirmation test using various acid agent aqueous solutions: Test section 2>
The following acid agent is dissolved in water to prepare an acid agent aqueous solution having the following concentration, and 100 g of each acid agent aqueous solution is added with 0.2 g of a taste modifier (Example product 1) (test groups 2-1 to 2-8). ), Yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.16 g (test section 2-9 to 2-16) was added, and the sourness suppressing effect was confirmed by sensory evaluation. In addition, there was no change in pH of each acid aqueous solution which added the taste improving agent (Example product 1).
The sensory evaluation was performed in the same manner as in test section 1. The results are shown in Table 4.

Citric acid (trade name: Fuso citrate (anhydrous); manufactured by Fuso Chemical Industry Co., Ltd.), 0.1 (w / w)% citric acid aqueous solution (pH 2.78)
Tartaric acid (trade name: L-tartaric acid; manufactured by DSP Gokyo Food & Chemical), 0.2 (w / w)% tartaric acid aqueous solution (pH 2.52)
Gluconic acid (trade name: 50% gluconic acid solution; manufactured by Kanto Chemical Co., Inc.), 0.3 (w / w)% gluconic acid aqueous solution (pH 2.29)
Lactic acid (trade name: trade name: fermented lactic acid 88%; Shinshinsha), 0.2 (w / w)% lactic acid aqueous solution (pH 2.89)
Phosphoric acid (trade name: 0.5 mol / L phosphoric acid; manufactured by Kanto Chemical Co., Inc.), 0.1 (w / w)% phosphoric acid aqueous solution (pH 2.29)
Fumaric acid (trade name: fumaric acid; manufactured by Kanto Chemical Co., Inc.), 0.2 (w / w)% fumaric acid aqueous solution (pH 2.45)
Malic acid (trade name: DL-malic acid 60 mesh; manufactured by Iwata Chemical Industry Co., Ltd.), 0.1 (w / w)% malic acid aqueous solution (pH 2.80)
Monosodium succinate (trade name: Soda Kyowa succinate R; manufactured by Kyowa High Foods Co., Ltd.), 0.1 (w / w)% sodium succinate aqueous solution (pH 4.85)

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、各種酸剤水溶液の酸味を抑制した。一方乳酸発酵していない酵母エキスは、各種酸剤水溶液の酸味を抑制しなかった。

From the results, the taste improver containing the lactic acid fermentation yeast extract suppressed the acidity of various aqueous acid solutions. On the other hand, the yeast extract not subjected to lactic acid fermentation did not suppress the acidity of various acid agent aqueous solutions.

<Acidity and acid odor suppression confirmation test in aqueous propionic acid solution and aqueous acetic acid solution: Test section 3>
Propionic acid (trade name: propionic acid; manufactured by Kanto Chemical Co., Inc.) and acetic acid (trade name: 90% pure acetic acid; manufactured by Daicel Chemical Industries, Ltd.) were each dissolved in water and adjusted to 0.2 (w / w)%. To 100 g of propionic acid aqueous solution (pH 3.27) and acetic acid aqueous solution (pH 3.15), 0.2 g (test product 3-1, 3-2) of a taste improving agent (Example product 1) is added, and the acidity and acidity are added. The odor control effect was confirmed by sensory evaluation. As a comparison, 0.16 g (test section 3-3, 3-4) of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) instead of the taste improver (Example product 1), Lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.03 g (test section 3-5, 3-6), yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.16 g And 0.03 g (product name: fermented lactic acid 88%; manufactured by Shinshinsha) (test sections 3-7 and 3-8) were added, and the effect of suppressing acidity and acid odor was confirmed by sensory evaluation. In addition, there was no change in pH of the aqueous propionic acid solution and the aqueous acetic acid solution to which the taste improver (Example product 1) was added.
The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 and Table 5 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 6.
Symbolization
◎: Average value 3.5 or more ○: Average value 2.5 or more to less than 3.5 △: Average value 1.5 or more to less than 2.5 ×: Average value less than 1.5

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、各種酸剤水溶液の酸味および酸臭を抑制した。一方乳酸発酵していない酵母エキスおよび／または乳酸は、各種酸剤水溶液の酸味および酸臭を抑制しなかった。

From the results, the taste improver containing the lactic acid fermenting yeast extract suppressed the acidity and acid odor of various acid aqueous solutions. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity and acid odor of various aqueous acid solutions.

<Acid and acid odor suppression confirmation test with brewed vinegar: Test section 4>
Brewing vinegar (trade name: Healthy Grain Vinegar Rarely Selected Marudai; manufactured by Tamanoi Vinegar Co., Ltd., acetic acid concentration = 4.25 (w / v)%) dissolved in water and adjusted to 5 (w / w)%. (PH 3.21) 0.1 g, 0.3 g, and 0.5 g (test sections 4-1 to 3) of a taste improver (Example product 1) were added to 100 g, respectively, to suppress sourness and acid odor. Was confirmed by sensory evaluation. Moreover, it replaced with the taste improving agent (Example product 1) as a comparison, and yeast extract (brand name: Gistex; DSM company, solid content: 74%) 0.08g, 0.24g, 0.4g (test group 4) -4 to 4-6), lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.07 g (test section 4-7), yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74% ) 0.4 g and lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) 0.07 g (Test Section 4-8) were added and the acidity and acid odor suppression effects were confirmed by sensory evaluation. In addition, there was no change in pH of the brewing vinegar diluted aqueous solution which added the taste improving agent (Example goods 1).
The sensory evaluation was performed in the same manner as in test section 3. The results are shown in Table 7.

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、醸造酢希釈水溶液の酸味および酸臭を抑制した。一方乳酸発酵していない酵母エキスおよび／または乳酸は、醸造酢希釈水溶液の酸味および酸臭を抑制しなかった。

From the results, the taste improver containing the lactic acid fermenting yeast extract suppressed the acidity and acid odor of the brewed vinegar diluted aqueous solution. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity and acid smell of the brewed vinegar diluted aqueous solution.

<Acidity and acid odor suppression confirmation test with ponzu: Test section 5>
Pon vinegar (Mitskan Co., Ltd., acetic acid concentration = 1.36 (w / w)%) dissolved in water and adjusted to 50 (w / w)% ponzu vinegar diluted solution (pH 4.07), 100 g taste improver ( Example product 1) was added in an amount of 0.1 g, 0.3 g, and 0.5 g (test sections 5-1 to 5-3), respectively, and the suppression effect on acidity and acid odor was confirmed by sensory evaluation. As a comparison, 0.08 g, 0.24 g, and 0.4 g of yeast extract (trade name: Gistex; DSM, solid content: 74%) instead of the taste improver (Example product 1) (test section) 5-4 to test section 5-6), lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.07 g (test section 5-7), yeast extract (trade name: Gistex; manufactured by DSM, solid content) : 74%) 0.4 g and lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) 0.07 g (Test Section 5-8) were added, and the effect of suppressing acidity and acid odor was confirmed by sensory evaluation. In addition, there was no change in the pH of the ponzu which added the taste improving agent (Example product 1).
The sensory evaluation was performed in the same manner as in test section 3. The results are shown in Table 8.

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、ポン酢の酸味および酸臭を抑制した。一方乳酸発酵していない酵母エキスおよび／または乳酸は、ポン酢の酸味および酸臭を抑制しなかった。

From the results, the taste improver containing the lactic acid fermenting yeast extract suppressed the acidity and acid odor of ponzu. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity and acid odor of ponzu.

<Acidity and acid odor suppression confirmation test with lemon beverage: Test section 6>
Lemon juice (Pocca, citric acid concentration = 6.53 (w / v)%) dissolved in water and adjusted to 15 (w / w)% lemon beverage (pH 2.54) 100 g, taste improver (Example product 1) 0.1 g, 0.3 g, and 0.5 g (test sections 6-1 to 6-3) were added, respectively, and the sourness suppressing effect was confirmed by sensory evaluation. For comparison, 0.08, 0.24, 0.4 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) instead of the taste improver (Example product 1) (test group) 5-4 to 5-6), lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.07 g (test section 5-7), yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74 %) 0.4 g and lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) 0.07 g (Test Section 5-8) were added, and the acidity suppression effect was confirmed by sensory evaluation. In addition, there was no change in pH of the lemon drink which added the taste improving agent (Example product 1).
The sensory evaluation was performed in the same manner as in test section 1. The results are shown in Table 9.

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、レモン飲料の酸味を抑制した。一方乳酸発酵していない酵母エキスおよび／または乳酸は、レモン飲料の酸味を抑制しなかった。

From the results, the taste improver containing the lactic acid fermentation yeast extract suppressed the sourness of the lemon beverage. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity of the lemon beverage.

<Acidity and acid odor suppression confirmation test with potato salad: Test Zone 7>
Boiled potatoes 250g, brewed vinegar (trade name: Healthy Grain Vinegar Rarely Selected Marudai; manufactured by Tamanoi Vinegar) 4g, mayonnaise (produced by Kewpie) 18g, salt 0.8g, white pepper powder 0.15g Lactic acid-fermenting yeast extract (Example product 1) is 1.4 g and 1.9 g (test sections 7-1 and 7-), respectively, for 272.95 g of potato salad (pH 5.2 of a 10 (w / w)% aqueous solution). After adding and mixing 2), the suppression effect of acidity and acid odor was confirmed by sensory evaluation. For comparison, 1.1 g and 1.5 g of yeast extract (trade name: Gistex; DSM, solid content: 74%) in place of the taste improver (Example product 1) (Test section 7-3, 7-4), lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.27 g (test section 7-5), yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) After adding 5 g and lactic acid (trade name: fermented lactic acid 88%; manufactured by Shinshinsha) 0.27 g (Test Section 7-6) and mixing them together, the effect of suppressing acidity and acid odor was confirmed by sensory evaluation. In addition, there was no change in pH of the potato salad which added the taste improving agent (Example goods 1).
The sensory evaluation was performed in the same manner as in test section 3. The results are shown in Table 10.

結果より、乳酸発酵酵母エキスを含有する呈味改善剤は、ポテトサラダの酸味および酸臭を抑制した。一方乳酸発酵していない酵母エキスおよび／または乳酸は、ポテトサラダの酸味および酸臭を抑制しなかった。

From the results, the taste improving agent containing the lactic acid fermenting yeast extract suppressed the acidity and acid odor of the potato salad. On the other hand, yeast extract and / or lactic acid not fermented with lactic acid did not suppress the acidity and acid odor of the potato salad.

Claims (3)

A taste improver for acidic foods and drinks, comprising a lactic acid-fermented yeast extract containing 7.5% (w / w)% or more of lactic acid per solid yeast extract obtained by fermenting yeast extract with lactic acid bacteria . An acidic food or drink comprising the taste improver according to claim 1. By adding lactic acid fermenting yeast extract containing 7.5% (w / w)% or more of lactic acid per yeast extract solid content obtained by fermenting yeast extract with lactic acid bacteria, acidity and acid odor of acidic foods and drinks How to reduce.