JP2016182108A - Method for enhancing flavor of food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for enhancing the original flavor of food and drink.SOLUTION: A method for enhancing the flavor of food and drink is characterized in that lactic acid fermented yeast extract, obtained by fermenting yeast extract with lactic acid bacteria, and comprising lactic acid of 7.5(w/w)% or more per yeast extract solid content, is added to food and drink.SELECTED DRAWING: None

Description

  The present invention relates to a method for enhancing the flavor of a food or drink, which can enhance the original flavor of the food or drink.

Nowadays, consumer demand for food and beverage flavors has become more and more complex, and the food and beverage industry has repeated trial and error. Among them, foods and beverages with enhanced flavor are highly palatable for consumers, and enhancing the flavor of foods and beverages is one of the challenges in the food and beverage industry.
Conventionally, flavors are mainly used to enhance the flavor of foods and drinks. However, since the flavors to be enhanced are different from the flavors inherent to foods and drinks, the flavors may be unnatural. Therefore, a technique capable of enhancing the original flavor of food and drink has been demanded.

  As a conventional technique for enhancing the flavor of foods and drinks, the yeast cells obtained by culturing yeast belonging to the genus Saccharomyces with increased nucleic acid content in yeast cells under culture conditions effective for nucleic acid production are extracted by hot water extraction. A method for improving the aroma of food, including adding a yeast extract containing at least isobutyric acid and isovaleric acid to the food (see Patent Document 1), 3- (methylmeo) 1-propanol, etc. An egg flavor enhancer (see Patent Document 2) containing a yeast extract containing the above ingredients as an active ingredient, and a fruit flavor improving method comprising adding a yeast extract to a food having a fruit flavor (patent) Reference 3) is disclosed. However, the above-mentioned conventional techniques have problems such as the flavor not being sufficiently enhanced, the range of effective foods and beverages being narrowed, and the flavor of the added substance itself being emphasized, and even better flavors of foods and beverages. There was a need for an enhancement method.

JP 2014-88 A JP 2013-194128 A JP 2011-103795 A

  An object of the present invention is to provide a method for enhancing the flavor of food and drink. In addition, the flavor here refers to the scent that comes out of the nose when the food and drink are included in the mouth, and the pungent taste that goes out of the nose when the food and drink is also included in the mouth.

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a yeast extract that has been lactic acid fermented with lactic acid bacteria. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
A flavor of a food or drink characterized by adding to the food or drink a lactic acid fermented yeast extract containing lactic acid in an amount of 7.5 (w / w)% or more per yeast extract solid content obtained by fermenting the yeast extract with lactic acid bacteria. Augmentation method,
It is made up of.

  The flavor enhancing method of the present invention can enhance the original flavor of food and drink. In addition, what can be strengthened is not limited to fragrance, but can also enhance pungent taste such as wasabi and mustard.

  As a yeast extract used as a raw material for the lactic acid-fermenting yeast extract used in the present invention, a yeast extract extracted from a known yeast such as brewer's yeast, baker's yeast or torula yeast is extracted and used. It may be used for edible, medicinal or culture media. 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. As a commercially available yeast extract, Vertex (registered trademark) (manufactured by Fuji Food Industry Co., Ltd.), Alo-Mild (registered trademark) (manufactured by Kojin Co., Ltd.), Meast (registered trademark) S (manufactured by Asahi Food and Healthcare Company), Kokubase (registered trademark) (manufactured by Dainippon Meiji Sugar Co., Ltd.), SK yeast extract (manufactured by Nippon Paper Chemicals Co., Ltd.), Gistex (registered trademark) (manufactured by DSM Co., Ltd.), KAV (manufactured by Ohly Company) 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 used for fermenting the yeast extract is not particularly limited as long as it has the ability to ferment the yeast extract and produce lactic acid. For example, it is a microorganism belonging to the genus Lactobacillus or Leuconostoc, and is suitable for addition of food and drink. Specifically, from the viewpoint of having a good flavor, Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei and the like are preferable, and Lactobacillus plantarum is particularly preferable. These lactic acid bacteria can be used alone or in any combination.

  The lactic acid fermenting yeast extract used in the present invention is sufficiently fermented until the lactic acid content is 7.5 (w / w)% or more by fermenting the yeast extract with lactic acid bacteria to produce lactic acid. Can be obtained. 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 a culture solution containing a 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, a sugar source and water as main components. Since a pre-fermentation solution having the simple structure as described above may be used, a lactic acid-fermenting 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 nitrogen sources, carbon sources 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 carried out by static fermentation, but may be gently stirred for the purpose of homogenizing the temperature distribution of the fermentation broth or controlling the precipitation of bacterial cells. During fermentation, since pH falls with lactic acid production, it may be cultured while maintaining the pH at about 5.0 to 7.0 using the above 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 fermentation yeast extract to be finally obtained. The amount of lactic acid can be quantified by an enzyme electrode method using lactate oxidase or lactate dehydrogenase or a liquid chromatographic method according to a conventional 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. When the pH is too low, the sourness becomes strong. On the other hand, when the pH is too high, bitterness is felt, and when used in the present invention, the effects of the present invention may be adversely affected.

  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. Moreover, it can also judge by the pH measured by melt | dissolving the concentrated lactic acid fermentation yeast extract in distilled water so that yeast extract solid content may be about 25 (w / w)%, for example.

  There is no restriction | limiting in particular in the shape of the lactic-acid-fermenting yeast extract used for this invention, Although any form, such as a solid and a liquid, may be sufficient, A solid, especially a powder form is preferable when handling property and storage property are considered.

  In this invention, the flavor which food / beverage products have originally can be strengthened by adding lactic-acid-fermenting yeast extract to food / beverage products. The amount added to the food and drink varies depending on the strength and quality of the food and drink itself, the food ingredients contained in the food and drink, the concentration ratio with respect to the state of eating, etc. The extract is preferably about 0.001 to 3 parts by mass, more preferably about 0.005 to 2 parts by mass, and still more preferably about 0.01 to 1 part by mass as the solid content of yeast extract.

  There is no particular limitation on the method of adding the lactic acid fermenting yeast extract used in the present invention to the food or drink. For example, in the production stage of the food or drink, a method of adding the lactic acid fermenting yeast extract to the food or drink, Any method such as a method of adding a fermented yeast extract may be used.

  The food and drink that can enhance the flavor according to the present invention is not particularly limited as long as it has a flavor. For example, spices (wasabi, mustard, yam, pepper, curry powder, herbs, etc.), vegetables (ginger) , Green onions, tomatoes, etc.), fruits (eggplants, lemons, apples, etc.), and foods and drinks that contain and cook them (processing of low-grade products such as spice mixes and juice drinks, sauces, dressings, sauces, soups, etc. High degree).

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

<Production of lactic acid fermentation yeast extract>
[Production 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 R-O; 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 cfu / 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: Matsudani Chemical Industry Co., Ltd. dextrin) was added and powdered by the spray drying method to obtain lactic acid-fermenting yeast extract 1.
Lactic acid contained in the obtained lactic acid-fermenting yeast extract 1 is prepared by dissolving and dispersing lactic acid-fermenting yeast extract 1 in 1.25 g (yeast extract solid content: 0.75 g) in distilled water to 250 mL, followed by centrifugation (3000 rpm, 15 minutes), insoluble components were removed, and the amounts of L-lactic acid and D-lactic acid were measured using a biosensor BF5 (model; manufactured by Oji Scientific Co., Ltd., enzyme electrode method). 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, the fermentation conditions, and the lactic acid content per yeast extract solid content.

[Production Examples 2 to 4]
In Production Example 1, Lactobacillus plantarum (FERM P-21349) was replaced with Lactobacillus brevis (NRIC1038), Lactobacillus bulgaricus (NRIC1041), or Lactobacillus casei (NRIC0644) with the same lactic acid. 2-4 were obtained. The lactic acid bacteria used, the fermentation conditions, and the lactic acid content per yeast extract solid content are summarized in Table 1.

[Production Examples 5 to 7]
In Production Example 1, the same operation was performed except that the fermentation time was changed from 144 hours to 48 hours, 24 hours, or 18 hours to obtain lactic acid fermentation yeast extracts 5 to 7. Table 1 summarizes the lactic acid bacteria used, the fermentation conditions, and the lactic acid content per yeast extract solid content of the lactic acid-fermenting yeast extracts 5-7.

<Evaluation of flavor enhancement with wasabi>
0.5 g of any of lactic acid fermenting yeast extracts 1-7 is added to 100 g of kneaded wasabi (trade name: Specially selected fragrant raw wasabi; manufactured by House Foods Co., Ltd.), and the kneaded wasabi after addition is designated as Example products 1-7. did. In addition, knead wasabi added with 0.4 g of yeast extract (trade name: Gistex; DSM, solid content: 74%) in place of lactic acid fermenting yeast extracts 1 to 7 is comparative example product 1, lactic acid (trade name: fermentation) The kneaded wasabi added with 0.05 g of lactic acid 88%; manufactured by Shinshinsha Co., Ltd., Comparative Example 2, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.4 g and lactic acid (trade name: fermentation) The kneaded wasabi added with 0.05 g of lactic acid 88%; About Example goods 1-7 and comparative example goods 1-3, the enhancement effect of the flavor peculiar to wasabi, ie, the fragrance which goes out to the nose at the time of eating kneaded wasabi, and pungent taste was confirmed by sensory evaluation.
The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 and Table 3 below by comparing with kneaded wasabi (target product) to which nothing was added. 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 4.

Symbolization
◎: Average value 3.5 or more ○: Average value 2.5 or more and less than 3.5 Δ: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5

結果より、実施例品１〜７は、わさび特有の風味（香り）・風味（辛味）が増強されていた。一方、比較例品１〜３は、わさび特有の風味（香り）・風味（辛味）が増強されなかった。

From the results, Examples 1 to 7 had enhanced wasabi-specific flavor (fragrance) and flavor (pungency). On the other hand, Comparative Examples 1 to 3 did not enhance wasabi-specific flavor (fragrance) and flavor (pungency).

<Evaluation of flavor (aroma) enhancement with black pepper>
To 100 g of black pepper powder (trade name: Black Pepper Powder; manufactured by SBI Foods Co., Ltd.), 0.25 g of any of lactic acid fermenting yeast extracts 1 to 7 is added, and the black pepper powder after the addition is Example Products 8 to 14 did. In addition, black pepper powder to which 0.2 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) was added in place of lactic acid-fermenting yeast extracts 1 to 7 was compared with Comparative Example Product 4, lactic acid (trade name: Black pepper powder with 0.025 g of fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd., Comparative Example Product 5, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.2 g and lactic acid (trade name) : Fermented lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) Black pepper powder to which 0.025 g was added was designated as Comparative Example Product 6. About Example goods 8-14 and comparative example goods 4-6, the enhancement effect of the flavor (fragrance) peculiar to black pepper was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of wasabi flavor (fragrance) enhancement by comparing with the flavor (fragrance) of black pepper powder (target product) to which nothing was added. The results are shown in Table 5.

結果より、実施例品８〜１４は、黒胡椒特有の風味（香り）が増強された。一方、比較例品４〜６は、黒胡椒特有の風味（香り）が増強されなかった。

From the results, Examples 8 to 14 were enhanced in flavor (fragrance) peculiar to black pepper. On the other hand, in Comparative Examples 4 to 6, the flavor (fragrance) peculiar to black pepper was not enhanced.

<Evaluation of flavor (aroma) enhancement in ginger>
0.1 g of any of lactic acid fermenting yeast extracts 1-7 was added to 100 g of Kizaki Ginger (trade name: Kizaki Ginger: manufactured by Momoya Co., Ltd.), and the Kizaki Ginger after the addition was designated as Example Products 15-21. Moreover, it replaces with the lactic-acid-fermenting enzyme extracts 1-7, yeast sample (Brand name: Gistex; DSM company make, solid content: 74%) 0.08g of kizami ginger was added to the comparative example product 7, lactic acid (Brand name: Kisami ginger added with 0.01 g of fermented lactic acid 88%; manufactured by Shinshinsha) Comparative product 8, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.08 g and lactic acid (trade name: The chopped ginger to which 0.01 g of fermented lactic acid 88% (manufactured by Shinshinsha) was added was designated as Comparative Example Product 9. About Example goods 15-21 and comparative example goods 7-9, the enhancement effect of the flavor (fragrance) peculiar to ginger was checked by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of the wasabi flavor (fragrance) enhancement by comparing with the flavor (fragrance) of the chopped ginger (target product) to which nothing was added. The results are shown in Table 6.

結果より、実施例品１５〜２１は、きざみ生姜特有の風味（香り）が増強された。一方、比較例品７〜９は、きざみ生姜特有の風味（香り）が増強されなかった。

From the results, in Examples 15 to 21, the flavor (fragrance) peculiar to chopped ginger was enhanced. On the other hand, the flavors (fragrance) peculiar to chopped ginger were not enhanced in Comparative Examples 7-9.

<Evaluation of flavor (aroma) enhancement with tomato ketchup>
Tomato ketchup (trade name: Del Monte Tomato Ketchup Mild; manufactured by Kikkoman Co., Ltd.) was added 0.05 g of any of lactic acid-fermenting yeast extracts 1-7, and the tomato ketchup after addition was designated as Example Products 22-28. In addition, tomato ketchup to which 0.04 g of yeast extract (trade name: Gistex; DSM, solid content: 74%) was added instead of lactic acid fermenting yeast extract was Comparative Example Product 10, lactic acid (trade name: fermented lactic acid 88% ; Shintosha Co., Ltd.) Tomato ketchup added with 0.005 g Comparative Example Product 11, Yeast Extract (trade name: Gistex; DSM, solid content: 74%) 0.04 g and lactic acid (trade name: fermented lactic acid 88% ; Tomato ketchup added with 0.005 g; About Example goods 22-28 and comparative example goods 10-12, the enhancement effect of the flavor (fragrance) peculiar to tomato ketchup was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of wasabi flavor (fragrance) enhancement by comparing with the flavor (fragrance) of tomato ketchup (target product) to which nothing was added. The results are shown in Table 7.

結果より、実施例品２２〜２８は、トマトケチャップ特有の風味（香り）が増強された。一方、比較例品１０〜１２は、トマトケチャップ特有の風味（香り）が増強されなかった。

From the results, the flavors (fragrance) peculiar to tomato ketchup were enhanced in Example products 22 to 28. On the other hand, in the comparative products 10 to 12, the flavor (fragrance) peculiar to tomato ketchup was not enhanced.

<Evaluation of flavor (aroma) enhancement with lemon juice>
0.02 g of any of lactic acid fermenting yeast extracts 1-7 was added to 100 g of lemon juice (trade name: Sunkist 100% lemon; manufactured by Mitsukan Co., Ltd.), and the lemon juice after the addition was designated as Example products 29-35. Moreover, it replaced with the lactic-acid-fermented yeast extract 1-7, the lemon juice which added yeast extract (brand name: Gistex; DSM company solid content: 74%) 0.016g was used for the comparative example product 13, lactic acid (brand name: fermentation) Lemon juice to which 0.002 g of lactic acid 88%; Shinshinsha) was added was Comparative Example Product 14, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.016 g and lactic acid (trade name: fermentation) Lemon juice to which 0.002 g of lactic acid 88% (Shinshinsha) was added was used as Comparative Example Product 15. About Example goods 29-35 and comparative example goods 13-15, the enhancement effect of the flavor (fragrance) peculiar to lemon was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of the wasabi flavor (fragrance) by comparing with the flavor (fragrance) of lemon juice (target product) to which nothing was added. The results are shown in Table 8.

結果より、実施例品２９〜３５は、レモン果汁特有の風味（香り）が増強された。一方、比較例品１３〜１５は、レモン果汁特有の風味（香り）が増強されなかった。

From the results, the flavors (fragrance) peculiar to lemon juice were enhanced in Example products 29 to 35. On the other hand, the flavor (fragrance) peculiar to lemon juice was not enhanced in Comparative Examples 13 to 15.

<Evaluation of flavor (aroma) enhancement with apple juice>
To 100 g of apple juice (trade name: Minute Maid Qoo Wakuwaku Apple; manufactured by Coca-Cola Japan), 0.02 g of any of lactic acid-fermenting yeast extracts 1 to 7 is added, and the apple juice after the addition is added to Example Products 36 to 42. It was. In addition, apple juice to which 0.016 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) was added instead of lactic acid-fermenting yeast extracts 1 to 7 was used as Comparative Example Product 16, lactic acid (trade name: Fermentation). Apple juice added with 0.002 g of lactic acid 88%; Shinshinsha Co., Ltd. is Comparative Example Product 17, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.016 g and lactic acid (trade name: fermentation) The apple juice to which 0.002 g of lactic acid 88% (Shinshinsha) was added was designated as Comparative Example Product 18. About Example goods 36-42 and comparative example goods 16-18, the enhancement effect of the flavor (fragrance) peculiar to an apple was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of the wasabi flavor (fragrance) by comparing with the flavor (fragrance) of apple juice (target product) to which nothing was added. The results are shown in Table 9.

結果より、実施例品３６〜４２は、りんご特有の風味（香り）が増強された。一方、比較例品１６〜１８は、りんご特有の風味（香り）が増強されなかった。

From the results, Examples 36 to 42 have enhanced apple-specific flavor (fragrance). On the other hand, in Comparative Examples 16 to 18, the flavor (fragrance) peculiar to apples was not enhanced.

<Evaluation of flavor (aroma) enhancement with basil sauce>
0.02 g of lactic acid-fermenting yeast extract 1-7 was added to 100 g of basil sauce (trade name: Italante basil sauce: manufactured by QP Corporation), and the basil sauce after the addition was designated as Example products 43-49. In addition, basil sauce added with 0.016 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) instead of lactic acid fermenting yeast extracts 1 to 7 was used as Comparative Example Product 19, lactic acid (trade name: Fermentation). Lactic acid 88%; manufactured by Shinshinsha Co., Ltd.) Basil sauce added with 0.002 g, Comparative product 20, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.016 g and lactic acid (trade name: fermentation) A basil sauce to which 0.002 g of lactic acid 88%; About Example goods 43-49 and comparative example goods 19-21, the enhancement effect of the flavor (fragrance) peculiar to basil was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of wasabi flavor (fragrance) enhancement by comparing with the flavor (fragrance) of basil sauce (target product) to which nothing was added. The results are shown in Table 10.

結果より、実施例品４３〜４９は、バジルソース特有の風味（香り）が増強された。一方、比較例品１９〜２１は、バジルソース特有の風味（香り）が増強されなかった。

From the results, the flavors (fragrance) peculiar to basil sauce were enhanced in Example products 43 to 49. On the other hand, in Comparative Examples 19 to 21, the flavor (fragrance) peculiar to basil sauce was not enhanced.

Claims (1)

A flavor of a food or drink characterized by adding to the food or drink a lactic acid fermented yeast extract containing lactic acid in an amount of 7.5 (w / w)% or more per yeast extract solid content obtained by fermenting the yeast extract with lactic acid bacteria. Enhancement method.