JP2013215130A - Method of enhancing flavor of food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for enhancing, by adding a cinnamon extract, the flavor of a food or drink to which the cinnamon extract is added.SOLUTION: A method of enhancing the flavor of a food or drink is provided which includes making the food or drink contain an extract obtained by adding to cinnamon one kind or more of sugar alcohol selected from among sorbitol, maltitol, maltotriitol, hydrogenated maltooligosaccharide, reduced starch saccharified products, hydrogenated dextrin, and hydrogenated branched dextrin.

Description

  The present invention relates to a method for improving the flavor of food and drink using a sugar alcohol extract of cinnamon.

  Cinnamon has long been used as a flavoring and flavoring agent, for example, as a confectionery such as apple pie filling, beverages such as cinnamon chai, processed meat products such as ham and sausage, and spices for stewed dishes such as curry Has been. As functional materials, various biological adjustment functions such as cooling improvement, diabetes suppression, and analgesic effects are known, and a new bad breath suppression function has been reported.

  As a technique for adding a cinnamon extract to a food, Japanese Patent Application Laid-Open No. 08-038053 (Patent Document 1) describes a coffee beverage obtained by hot water extraction of crushed coffee beans and cinnamon powder.

  Japanese Patent Application Laid-Open No. 2004-329021 (Patent Document 2) describes a method for producing black tea containing cinnamon by mixing black tea leaf extract and cinnamon extract.

  These techniques are methods of adding a hot water extract of cinnamon to food and drink and adding a good cinnamon flavor to food. However, these are techniques for specific beverages, and are not methods for improving the flavor of food and drink in a wide range of fields. Moreover, it was not related to a method of improving the flavor of the food itself by using cinnamon, not adding cinnamon flavor.

  An object of this invention is to provide the method of improving the flavor which the food and drink of the object added by adding a cinnamon extract.

  As a result of intensive studies to solve the above-described problems, the present inventors have found that the flavor of food and drink is improved by adding a sugar alcohol extract of cinnamon to the food and drink, and the present invention has been completed.

That is, the present invention
First, it is a method of improving the flavor of food and drink using a sugar alcohol extract of cinnamon.
Secondly, the sugar alcohol is one or more selected from sorbitol, maltitol, maltotriitol, hydrogenated maltooligosaccharide, reduced starch saccharified product, hydrogenated dextrin, hydrogenated branched dextrin, food and beverage according to the above first It is a method of improving the flavor of things.
The third is a cinnamon extract extracted by adding sugar alcohol, which is used in the method for improving the flavor of the food described in the first or second.
Fourthly, the food has a flavor improved by the method described in the first or second.

  In the present invention, cinnamon means a spice made from the bark of an evergreen tree belonging to the family Camphoraceae. In this invention, it can be used regardless of a production place and a manufacturing method.

  The sugar alcohol used in the present invention is not particularly limited in terms of its origin, type, quality, and the like, and those having a commercially available quality are sufficient.

  The sugar alcohol that can be used for extraction of cinnamon in the present invention is not particularly limited, but sorbitol, maltitol, maltotriitol, hydrogenated maltooligosaccharide, reduced starch saccharified product, hydrogenated dextrin, hydrogenated branched dextrin, etc. One or more combinations selected from the sugar alcohols are preferred.

  In producing the cinnamon extract used in the present invention, the above sugar alcohol can be used alone or in any combination, and the combination can be used without any particular limitation, but preferably has a molecular weight of a disaccharide or more. Is from 50 to 100%, more preferably from 55 to 98%, preferably from 2 to 90%, more preferably from 9 to 80%, having a molecular weight of trisaccharide or higher. By using an extract containing a polymer in a certain range, an extract that can further improve the flavor of food can be obtained.

  The extraction temperature for producing the cinnamon extract used in the present invention is preferably 40 ° C to 95 ° C, preferably 50 ° C to 85 ° C, from the viewpoints of extraction efficiency and extract quality. When extraction is performed at a temperature exceeding 95 ° C., an “overheating odor” such as a strange odor and a burnt odor accompanying the alteration of the components is generated, and the effect of improving the flavor of the extract food is reduced. Moreover, when extracting at less than 40 degreeC, although a favorable extract can be obtained, extraction efficiency falls.

  Although there is no restriction | limiting in particular about the extraction time at the time of manufacturing the cinnamon extract used in this invention, It is desirable to carry out in 20 minutes to 24 hours from an extraction efficiency, work efficiency, and a hygienic viewpoint. When the extraction time is less than 20 minutes, the cinnamon component is not sufficiently extracted into the extract, and when it exceeds 24 hours, there is a concern that the working efficiency may be reduced and microorganisms may be generated.

  When the cinnamon extract used in the present invention is produced, the amount of sugar alcohol used at the time of extraction is 2 to 2 parts by weight in terms of solid content with respect to 1 part by weight of cinnamon in consideration of extraction efficiency and operability. It may be 50 parts by weight, preferably 3 to 40 parts by weight. When the addition amount is less than 2 parts by weight, the extraction efficiency decreases. When it exceeds 50 parts by weight, the operability is deteriorated.

  The cinnamon extract used in the present invention can be used as it is as a solution, but can also be made into a powder. By using a powder, the storage stability is improved, which is advantageous in storage and distribution. The powdering method is not particularly limited, and examples thereof include a spray drying method and a vacuum drum drying method. When powdered, it is possible to add the extract alone or an excipient. The excipient is preferably sugar alcohol or dextrin, but is not particularly limited as long as it is a carbohydrate or protein generally used as an excipient. Moreover, cyclodextrin, porous starch, etc. can be added and pulverized, including an active ingredient.

  The food and drink in the present invention is not particularly limited as long as it is usually used for food and drink. For example, tea drink, coffee, cocoa, soft drink, fruit juice drink, fruit juice drink, carbonated drink, lactic acid bacteria drink, beer taste Beverages, wine-taste beverages, non-alcoholic cocktails, beverages such as beer, beer-style beverages, chuhai, cocktails, wine, liqueurs, breads, pies, crepes, waffles, butter cakes, sponge cakes, donuts, biscuits, cookies , Crackers, potato chips, corn chips, pretzel, popcorn, cereal, nougat, macaroon, cream puff, compote, chocolate, butter cream, custard cream, whipped cream, caramel, candy, gummy candy, soft candy, Bullet, chewing gum, ice cream, sorbet, mousse, pudding, jelly, coated confectionery, rice cracker, hail, potato, potato, manju, uirou, moss, sheep pod, water sheep candy, castella, dorayaki, jasper , Dumplings, soup flour and other Japanese and Western confectioneries, fruit syrup, ice honey, maple syrup, honey, various flavored syrups, ham, sausage, fish ham, fish sausage, beef jerky, kamaboko, chikuwa , Salted fish, squid salted, seafood salted, sushi, mirin dried, processed scallops, vinegared kombu, salmon toba, dried salmon, various meat processed foods, fruit jam, vegetable jam, spread, flower paste, peanuts Paste, fruit paste, vegetable paste, fish and meat pape Various kinds of jam, paste, stew, curry, soup, Hayashi rice, hamburger, pasta, minestrone, borsch, potov, gazpacho, tom yum kung, omelet, flicasse, marinade, rice, cooked rice, sushi, rice ball, red rice, miscellaneous rice, Zoni, fried rice, omelet rice, paella, jambalaya, pilaf, risotto, chicken rice, doria, dried curry, bibimbap, fried chicken, croquette, minced cutlet, potato salad, fried egg, stir-fried vegetables, Happo vegetables, dumplings, shumai, spring roll, meat bun , Mapo tofu, tinjaoulose, meat potatoes, okonomiyaki, okonomiyaki, taco, piroshki, hamburger, pizza, gratin, spaghetti, lasagna, fried noodles, rice noodles, udon, ramen, and other processed foods, Chinese soups, consomme Soup, miso soup, kakidama soup and other dairy products, yogurt, cheese, milk and other dairy products, processed foods in various bottles, canned foods, various retort foods, syrup pickles, Fukujin pickles, bedara pickles, 1000 pieces, Various pickles such as raccoon pickles, takuan pickles, pickled pickles, kimchi pickles, kimchi pickles, plum pickles, shiba pickles, pudding mix, hot cake mix, fried powder, tempura powder, instant soup, cup noodles and other batters and pres Examples of mixed products include baby foods, medical foods, drinks, health foods and frozen foods.

  Among these, as foods and drinks in which the effects of the present invention are particularly prominent, tea beverages, soft drinks, juice-containing beverages, beer-taste beverages, wine-taste beverages, non-alcoholic cocktail-taste beverages, beer, beer-like beverages, Chuhai, cocktails, Various beverages such as wine and liqueur, various processed meat products such as ham, sausage, fish ham, fish sausage, beef jerky, curry, soup, coconut rice, hamburger, minestrone, borsch, potof, stir-fried vegetables, mapo tofu, etc. Various processed foods and foods, Chinese soup, consomme soup, miso soup, kakidama soup and other soups.

  In this invention, there is no restriction | limiting in particular in the method of making a foodstuff contain a cinnamon extract, Although an extract can be contained in the manufacturing process of a foodstuff, it is also possible to contain an extract after foodstuff manufacture.

  In the case of inclusion after food production, only the cinnamon extract can be contained, but the cinnamon extract contained in other seasonings can also be used. As a seasoning containing cinnamon extract, soy sauce, powdered soy sauce, seasoned soy sauce, ponzu, fish sauce, miso, powdered miso, licked miso, moromi, hishio, bean plate soy, gochujang, XO soy sauce, wasabi noodles, wasabi Japanese mustard, Western mustard, Sprinkle, Mayonnaise, Dressing, Vinegar, Black vinegar, Three cup vinegar, Powdered sushi vinegar, Chinese seasoning, Tenyuyu, Noodle soup, Salmon soup, Odentsuyu, Udontsuyu, Saute, Sauce for ramen, Worcester sauce , Tonkatsu sauce, okonomiyaki sauce, chutney, ketchup, grilled meat sauce, grilled chicken sauce, curry roux, powdered curry, curry sauce, demiglace sauce, meat sauce, pasta sauce, pizza sauce, white sauce, salsa sauce, bechamel sauce, tartar sauce, oyster sauce , Brown sauce, Picant sauce, Brute sauce, Le Mando sauce, pepper sauce, stew sauce, soup sauce, dashi sauce, dumpling sauce, amino acids, nucleic acid seasonings, compound seasonings, peptides, spices, fragrances, caramels, yeast extract, heaven Examples include extracts derived from foods, seafood extracts, livestock meat extracts, seaweed extracts, vegetable extracts, fruit extracts, tomato juice, tomato or processed products, mirin, table sugar, coffee sugar and the like.

  Among them, as a seasoning containing cinnamon extract, soy sauce, seasoned soy sauce, miso, Chinese seasoning, curry sauce, demiglace sauce, meat sauce, pasta sauce, pizza sauce, pepper sauce, stew sauce, soup sauce, dashi Elementary, amino acids, nucleic acid-based seasonings, complex seasonings, peptides, spices, yeast extract, extracts from natural products, seafood extract, livestock meat extract, seaweed extract, vegetable extract, fruit extract, table sugar, coffee sugar Etc. are preferable.

  “Improving the flavor of food and drink” in the present invention means that the taste with aroma is improved so that each food and drink is felt more delicious. Examples include reduction, improvement of alcohol feeling in non-alcoholic beverages, improvement of Western liquor feeling in soup, improvement of spice feeling, masking of off-flavors in livestock meat products, and the like.

  According to the present invention, it is possible to provide a food and drink having an improved flavor with the cinnamon extract.

  Hereinafter, food and drink using the cinnamon extract according to the present invention will be described in detail with examples, but the technical scope of the present invention is not limited to the following examples.

In the examples and comparative examples, the following saccharides were used.
Reduced starch saccharified product (1): Amamir Lot. 012244 (Mitsubishi Corporation Food Tech Co., Ltd.)
Reduced starch saccharified product (2): PO40 Lot. 103234 (Mitsubishi Corporation Food Tech Co., Ltd.)
Reduced starch saccharified product (3): PO20 Lot. 005269 (Mitsubishi Corporation Food Tech Co., Ltd.)
Sorbitol: Sorbit T70 Lot. 10727 (Mitsubishi Corporation Food Tech Co., Ltd.)
Glucose: TDA (manufactured by Sanei Saccharification Co., Ltd.)
Fructose: Beta Sweet (manufactured by Fuso Chemical Industry Co., Ltd.)
Sucrose: granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.)

  The sugar composition of the reduced starch saccharified product is shown in Table 1.

  Cinnamon sticks from Indonesia were used.

In the present invention, the following food materials were used.
Cinnamon powder: Cinnamon powder HJ (manufactured by KIS Co., Ltd.)
Cinnamon ethanol extract: Keihi extract V (manufactured by Nippon Powder Chemical Co., Ltd.)
Soy protein: Sun Rubber 20 (Fuji Oil Co., Ltd.)
Starch flour: Starch flour (made by Hokuren Agricultural Cooperative Association)
Mizuame: Solar eclipse Minamata (Nippon Shokuhin Kako Co., Ltd.)
Sugar: Super white sugar (manufactured by Itochu Seiko Co., Ltd.)
Salt: Salt (made by the Salt Business Center)
Sodium L-glutamate: MI-POONG (VEDAN ENTREPRISE CO., LTD)

The following equipment was used in the present invention.
Mill: Mill & Juice Mixer TM807 (manufactured by Tescom)
Autoclave: Autoclave ES-315 (Tomy Seiko Co., Ltd.)
Incubator: Incubator IS600 (manufactured by Yamato Science Co., Ltd.)
Food processor: National MK-K48 (Matsushita Electric Industrial Co., Ltd.)

The food containing the cinnamon extract was as follows.
Milk tea: afternoon tea milk tea (made by Kirin Beverage Co., Ltd.)
Non-alcoholic beer: KIRIN FREE (made by Soba Sake Co., Ltd.)
Non-alcoholic cocktail: W zero cocktail Cassis orange taste (made by Asahi Breweries)
Western soup: Retort soup (4 kinds of vegetables and crab bisque soup, manufactured by MCC Foods Co., Ltd.) In boiling water, put it in a bag for 10 minutes and heat it. Japanese soup: Solid soup (Wakame soup, Riken vitamin stock) Prepared by adding 200 g of boiling water to 6.4 g and stirring the mixture. Retort for Hayashi Rice: Retort (Ginza Hayashi, manufactured by Meiji Co., Ltd.) was poured into boiling water for 10 minutes and heated to prepare.

  In the present invention,% is% by weight unless otherwise specified.

[Preparation Example 1]
(Preparation of cinnamon sugar alcohol extract)
Cinnamon was crushed into 3-4 cm square, crushed with a mill for about 30 seconds, and made into 1-5 mm granules 30 g as a raw material. 30 g of the obtained raw material was put in a beaker, 90 g of water was added and mixed to obtain a mixed solution. 300 g of the saccharide shown in Table 2 was added to the obtained mixed liquid, and extraction was performed at 70 ° C. for 1 hour with stirring. After extraction, the mixed solution was passed through a sieve having an opening of 250 μm to separate the solid content, and extracts (preparations 1-1 to 1-4) were obtained.

[Comparative Preparation Example 1]
(Preparation of cinnamon water extract)
In the production method of Preparation Example 1, instead of adding 300 g of sugar, 300 g of water was added to obtain a cinnamon water extract (Comparative Preparation 1).

[Comparative Preparation Example 2]
(Preparation of cinnamon sugar extract)
In the production method of Preparation Example 1, instead of adding 300 g of saccharide, 300 g of non-hydrogenated saccharide shown in Table 3 was added to obtain a cinnamon sugar extract (comparative preparations 2-1 to 2-3). Obtained.

(Evaluation of food containing extract)
The food containing the extract was evaluated by sensory evaluation using a panel of 12 people. The effect on the basis of foods that do not contain extracts is 4 points for the reference product, 7 points for the strong side, 7 points for the improved side, 1 point for the weak side, and 1 point for the worse side. Evaluation was made by a scoring method using a 7-step scale of 1 to 7 points, and the average value was evaluated as shown in Table 4.

[Example 1-1]
(Improved milk tea flavor 1)
Preparation product 1-3 was added to 0.05% of milk tea, 180 g was taken, filled in a 190 g beverage can, sealed, and sterilized in an autoclave at 121 ° C. for 20 minutes for sensory evaluation. The results are shown in Table 5.

[Example 1-2]
Preparation product 1-4 was added to 0.05% of milk tea, 180 g of this was taken, filled in a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave and subjected to sensory evaluation. The results are shown in Table 5.

[Comparative Example 1-1]
A cinnamon powder product was added to 0.05% of milk tea, 180 g of this was taken, filled in a 190 g beverage can, sealed, and sterilized in an autoclave at 121 ° C. for 20 minutes for sensory evaluation. The results are shown in Table 5.

[Comparative Example 1-2]
Cinnamon ethanol extract was added to milk tea in an amount of 0.05%, 180 g was taken, filled into a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave and subjected to sensory evaluation. The results are shown in Table 5.

[Comparative Example 1-3]
A mixture of cinnamon ethanol extract and reduced starch saccharified product (3) at a weight ratio of 1: 1 is added to milk tea in an amount of 0.1%, and 180 g is taken and filled into a 190 g beverage can and sealed at 121 ° C. And sterilized in an autoclave for 20 minutes for sensory evaluation. The results are shown in Table 5.

[Comparative Example 1-4]
Comparative preparation 1 was added to 0.05% of milk tea, 180 g was taken, filled into a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave and subjected to sensory evaluation. The results are shown in Table 6.

[Comparative Example 1-5]
0.1% of milk tea is mixed with comparative preparation 1 and reduced starch saccharified product (3) mixed at a weight ratio of 1: 1, and 180 g is taken, filled into a 190 g beverage can and sealed, 121 ° C. And sterilized in an autoclave for 20 minutes for sensory evaluation. The results are shown in Table 6.

[Comparative Example 1-6]
Comparative preparation 2-1 was added to 0.05% of milk tea, 180 g was taken, filled in a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave, and subjected to sensory evaluation. The results are shown in Table 6.

[Comparative Example 1-7]
Comparative preparation 2-2 was added to 0.05% of milk tea, 180 g was taken, filled in a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave, and subjected to sensory evaluation. The results are shown in Table 6.

[Comparative Example 1-8]
Comparative preparation 2-3 was added 0.05% to milk tea, 180 g was taken, filled in a 190 g beverage can, sealed, sterilized at 121 ° C. for 20 minutes in an autoclave and subjected to sensory evaluation. The results are shown in Table 6.

  In the test area to which the cinnamon sugar alcohol extract was added, the tea leaves feel strongly. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added, and non-hydrogenated sugar extracts have no additives Compared with, the tea leaf feeling is equal or tends to decrease. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 2]
(Improved milk tea flavor 2)
Prepared product 1-3 was added 0.01% to milk tea, 180g was taken, filled into a 190g beverage can, sealed, and sterilized at 121 ° C for 20 minutes in an autoclave with a 60 ° C incubator. Sensory evaluation was performed by heating for 3 weeks. The results are shown in Table 7.

[Comparative Example 2-1]
Add 0.01% of cinnamon powder to milk tea, take 180g, fill it into a 190g beverage can, seal it and sterilize it in an autoclave at 121 ° C for 20 minutes in a 60 ° C incubator for 3 weeks. The sensor was evaluated by heating. The results are shown in Table 7.

[Comparative Example 2-2]
Add 0.01% of cinnamon ethanol extract to milk tea, take 180g of this, fill it into a 190g beverage can, seal it and sterilize it in an autoclave at 121 ° C for 20 minutes with a 60 ° C incubator. Sensory evaluation was performed by heating for a week. The results are shown in Table 7.

[Comparative Example 2-3]
A mixture of cinnamon ethanol extract and reduced starch saccharified product (3) at a weight ratio of 1: 1 is added to milk tea in an amount of 0.02%, and 180 g is taken and filled into a 190 g beverage can and sealed at 121 ° C. After sterilizing in an autoclave for 20 minutes, the mixture was heated for 3 weeks in a 60 ° C. thermostatic chamber and subjected to sensory evaluation. The results are shown in Table 7.

[Comparative Example 2-4]
Comparative preparation 1 was added to milk tea in an amount of 0.01%, 180 g was taken, filled into a 190 g beverage can, sealed, and sterilized at 121 ° C. for 20 minutes in an autoclave with a 60 ° C. incubator. Sensory evaluation was performed by heating for a week. The results are shown in Table 7.

[Comparative Example 2-5]
0.02% of a mixture of comparative preparation 1 and reduced starch saccharified product (3) at a weight ratio of 1: 1 is added to milk tea, and 180 g is taken and filled into a 190 g beverage can and sealed at 121 ° C. After sterilizing in an autoclave for 20 minutes, the mixture was heated for 3 weeks in a 60 ° C. thermostatic chamber and subjected to sensory evaluation. The results are shown in Table 7.

  In the test area to which the cinnamon sugar alcohol extract was added, the off-flavor was improved and the aroma and richness of black tea were strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 3]
(Improved flavor of non-alcoholic beverages 1)
Sensory evaluation was performed by adding 0.05% of the prepared product 1-1 to non-alcohol beer. The results are shown in Table 8.

[Comparative Example 3-1]
Sensory evaluation was performed by adding 0.05% of cinnamon powder to non-alcohol beer. The results are shown in Table 8.

[Comparative Example 3-2]
Sensory evaluation was performed by adding 0.05% of cinnamon ethanol extract to non-alcohol beer. The results are shown in Table 8.

[Comparative Example 3-3]
A mixture of the cinnamon ethanol extract and reduced starch saccharified product (1) in a weight ratio of 1: 1 was added to non-alcohol beer at 0.1% for sensory evaluation. The results are shown in Table 8.

[Comparative Example 3-4]
The sensory evaluation was conducted by adding 0.05% of the comparative preparation 1 to the non-alcohol beer. The results are shown in Table 8.

[Comparative Example 3-5]
A sensory evaluation was carried out by adding 0.1% of a comparative product 1 and reduced starch saccharified product (1) mixed at a weight ratio of 1: 1 to non-alcohol beer. The results are shown in Table 8.

  In the test area to which the cinnamon sugar alcohol extract was added, the sense of alcohol, richness, and beer flavor of the aftertaste are strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 4]
(Taste improvement of non-alcoholic beverage 2)
Sensory evaluation was performed by adding 0.05% of Preparation 1-1 to the non-alcoholic cocktail. The results are shown in Table 9.

[Comparative Example 4-1]
Sensory evaluation was performed by adding 0.05% of the cinnamon powder product to the non-alcoholic cocktail. The results are shown in Table 9.

[Comparative Example 4-2]
Sensory evaluation was performed by adding 0.05% of cinnamon ethanol extract to non-alcoholic cocktail. The results are shown in Table 9.

[Comparative Example 4-3]
A sensory evaluation was performed by adding 0.1% of a mixture of cinnamon ethanol extract and reduced starch saccharified product (1) at a weight ratio of 1: 1 to a non-alcoholic cocktail. The results are shown in Table 9.

[Comparative Example 4-4]
The sensory evaluation was conducted by adding 0.05% of the comparative preparation 1 to the non-alcoholic cocktail. The results are shown in Table 9.

[Comparative Example 4-5]
A sensory evaluation was carried out by adding 0.1% of the comparison product 1 and reduced starch saccharified product (1) mixed at a weight ratio of 1: 1 to the non-alcoholic cocktail. The results are shown in Table 9.

  In the test area to which the cinnamon sugar alcohol extract was added, the alcohol feels only, and the orange peel feels strongly. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 5]
(Improved soup flavor 1)
Sensory evaluation was performed by adding 0.05% of Preparation 1-1 to Western soup. The results are shown in Table 10.

[Comparative Example 5-1]
A cinnamon powder product was added to 0.05% of the Western-style soup for sensory evaluation. The results are shown in Table 10.

[Comparative Example 5-2]
Sensory evaluation was performed by adding 0.05% of cinnamon ethanol extract to Western soup. The results are shown in Table 10.

[Comparative Example 5-3]
A mixture of cinnamon ethanol extract and reduced starch saccharified product (1) at a weight ratio of 1: 1 was added to Western soup in an amount of 0.1% to perform sensory evaluation. The results are shown in Table 10.

[Comparative Example 5-4]
Comparative preparation 1 was added to 0.05% of Western-style soup and sensory evaluation was performed. The results are shown in Table 10.

[Comparative Example 5-5]
A mixture prepared by mixing the comparative preparation 1 and the reduced starch saccharified product (1) at a weight ratio of 1: 1 was added to a Western-style soup in an amount of 0.1% for sensory evaluation. The results are shown in Table 10.

  In the test area to which cinnamon sugar alcohol extract was added, the scent, richness, and aftertaste of Western liquor are strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 6]
(Improved soup flavor 2)
Preparation product 1-3 was added 0.02% to Japanese-style soup, and sensory evaluation was carried out. The results are shown in Table 11.

[Comparative Example 6-1]
The cinnamon powder product was added 0.02% to the Western-style soup, and sensory evaluation was performed. The results are shown in Table 11.

[Comparative Example 6-2]
The cinnamon ethanol extract was added to the Western-style soup in an amount of 0.02%, and sensory evaluation was performed. The results are shown in Table 11.

[Comparative Example 6-3]
A mixture of cinnamon ethanol extract and reduced starch saccharified product (3) at a weight ratio of 1: 1 was added to Western soup in an amount of 0.04%, and sensory evaluation was performed. The results are shown in Table 11.

[Comparative Example 6-4]
Comparative preparation 1 was added in an amount of 0.02% to Western soup, and sensory evaluation was performed. The results are shown in Table 11.

[Comparative Example 6-5]
A mixture prepared by mixing the comparative preparation 1 and the reduced starch saccharified product (3) at a weight ratio of 1: 1 was added to the Western soup in an amount of 0.04%, and sensory evaluation was performed. The results are shown in Table 11.

  In the test area to which the cinnamon sugar alcohol extract was added, the spice and soup taste are strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 7]
(Improvement of roux flavor)
Preparation product 1-2 was added 0.02% with respect to the retort for Hayashi rice, and sensory evaluation was implemented. The results are shown in Table 12.

[Comparative Example 7-1]
The cinnamon powder product was added in an amount of 0.02% to the retort for Hayashi rice, and sensory evaluation was performed. The results are shown in Table 12.

[Comparative Example 7-2]
The cinnamon ethanol extract was added to the retort for Hayashi rice 0.02%, and sensory evaluation was carried out. The results are shown in Table 12.

[Comparative Example 7-3]
What mixed cinnamon ethanol extract and reduced starch saccharified substance (2) by weight ratio 1: 1 was added 0.04% with respect to the retort for Hayashi rice, and sensory evaluation was implemented. The results are shown in Table 12.

[Comparative Example 7-4]
Comparative preparation 1 was added in an amount of 0.02% to the retort for Hayashi rice, and sensory evaluation was performed. The results are shown in Table 12.

[Comparative Example 7-5]
A sensory evaluation was performed by adding 0.04% of a mixture prepared by mixing the comparative preparation 1 and the reduced starch saccharified product (2) at a weight ratio of 1: 1 to the retort for hayashi rice. The results are shown in Table 12.

  In the test area to which the cinnamon sugar alcohol extract was added, the flavor, richness, deep taste and taste of Western liquor are strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have similar flavors compared to those without additives It is recognized that In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

[Example 8]
(Sausage flavor improvement)
Minced pork 55 parts by weight, tallow 12 parts by weight, water 15 parts by weight, soy protein 5 parts by weight, potato starch 5.4 parts by weight, starch candy 3.1 parts by weight, sugar 2 parts by weight, salt 1.5 parts by weight, To the sausage raw material consisting of 1 part by weight of sodium L-glutamate (hereinafter referred to as “sausage raw material”), preparation 1-1 is added to 0.5 part by weight and mixed until uniform using a food processor. Then, sensory evaluation was performed on the salted pork intestines and boiled at 70 ° C. for 40 minutes. The results are shown in Table 13.

[Comparative Example 8-1]
A sausage was prepared in the same manner as in Example 8 except that 0.5 part by weight of the cinnamon powder product was added to the sausage raw material instead of the preparation 1-1, and sensory evaluation was performed. The results are shown in Table 13.

[Comparative Example 8-2]
A sausage was prepared in the same manner as in Example 8 except that 0.5 part by weight of the cinnamon ethanol extract was added to the sausage raw material instead of the preparation 1-1, and sensory evaluation was performed. The results are shown in Table 13.

[Comparative Example 8-3]
Instead of Preparation 1-1, the same as Example 8 except that 1.0 part by weight of a mixture of cinnamon ethanol extract and reduced starch saccharified product (1) in a weight ratio of 1: 1 was added to the sausage raw material. Sausages were prepared and subjected to sensory evaluation. The results are shown in Table 13.

[Comparative Example 8-4]
A sausage was prepared in the same manner as in Example 8 except that 0.5 part by weight of the comparative preparation 1 was added to the sausage raw material instead of the preparation 1-1, and sensory evaluation was performed. The results are shown in Table 13.

[Comparative Example 8-5]
Instead of Preparation 1-1, Comparative Example 1 and reduced starch saccharified product (1) mixed at a weight ratio of 1: 1 were the same as in Example 8 except that 1.0 part by weight was added to the sausage raw material. Sausages were prepared and subjected to sensory evaluation. The results are shown in Table 13.

  In the test area to which the sugar alcohol extract of cinnamon is added, the vegetable protein odor is improved, and a favorable meat flavor is strongly felt. On the other hand, powder products, ethanol extracts, ethanol extracts with sugar alcohol added, water extracts, water extracts with sugar alcohol added have the same or reduced flavor compared to those without additives The tendency to do is recognized. In addition, it is not possible to improve the flavor of food simply by adding a sugar alcohol to an ethanol extract or a water extract, and the use of an extract extracted with a sugar alcohol is effective for the present invention. It became clear that it was necessary to obtain.

  According to the present invention, it is possible to provide a good flavor improver for food.

Japanese Patent Laid-Open No. 08-038053 JP 2004-329021 A

Claims (2)

  A method of improving the flavor of food and drink by containing a sugar alcohol extract of cinnamon in the food and drink.   The sugar alcohol is at least one member selected from sorbitol, maltitol, maltotriitol, hydrogenated maltooligosaccharide, reduced starch saccharified product, hydrogenated dextrin, and hydrogenated branched dextrin. A method of improving the flavor of food and drink.