JP2019000050A - Agent and method for enhancing richness of food and drink - Google Patents

Abstract

To provide an agent and method for enhancing richness of food and drink, which achieves an enhanced richness without giving food and drink discomfort texture (sticky feeling, sliminess or the like ).SOLUTION: An agent for enhancing richness of food and drink contains Artemisia sphaerocephala seed gum.SELECTED DRAWING: None

Description

  The present invention relates to a body taste enhancer for food and drink and a body taste enhancing method for food and drink.

  Various ingredients are contained in food and drink, and it is thought that deliciousness is formed by combining them in a complex manner. Concerning taste, sweetness, salty taste, acidity, bitterness, and umami taste are considered as basic elements, and in addition to ingredients having these tastes, milk ingredients, proteins, fat and oil contents, etc. also affect the taste.

  In particular, there is a rich taste as an important thing in food and drink. “Kokumi” means the taste expressed by the thickness, spread, sustainability, and unity that spreads around the basic elements of taste, and plays an important role in various foods and drinks.

  Examples of a method for enhancing the rich taste of food and drink include, for example, a taste improver comprising a high-boiling component mixture of oxidized animal and vegetable oils and fats (Patent Document 1), organic acid fermentation obtained by fermenting proteins and carbohydrate raw materials. At least selected from a flavor / taste improving agent (Patent Document 3), creatine and creatinine, characterized by treating a liquid (Patent Document 2), milk, skim milk or whey membrane separation permeate with a proteolytic enzyme A method for producing a rich taste enhancer comprising heating a mixture comprising one nitrogen compound and omega-3 fatty acid (Patent Document 4), containing nicotinamide or a derivative thereof or a salt thereof as an active ingredient Kokumi enhancer (Patent Document 5), having a calcium receptor activating action containing one or more selected from low molecular weight peptides as an active ingredient A taste imparting agent (Patent Document 6), a method of adding a dextrin derived from potato and having a DE of 2 or more and less than 5 to impart a rich taste to a low-sugar or sugar-free coffee-containing beverage or tea beverage (Patent Document 7) Etc. are disclosed.

  In recent years, low-calorie products with a reduced amount of sugars such as sugar are gaining popularity for coffee-containing beverages, tea beverages, and alcoholic beverages such as cocktails and Chuhai. However, reducing the sugar content in beverages with a high water content directly leads to a reduction in body taste, and many customers feel that it is unsatisfactory compared to conventional products.

  Patent Document 8 discloses a technology for producing a mild beverage over the throat by adding cyclodextrin to enhance the richness of the beverage and at the same time taking out the sourness, bitterness, astringency, sweetness, and the like. . However, since cyclodextrin has a function of including a substance in a cyclic structure, it has a problem that the flavor expression of coffee and tea beverages is suppressed and the flavor standing is extremely deteriorated.

  Patent Document 9 discloses the production of a tea beverage characterized in that a starch hydrolyzate having an iodine coloration at 460 nm to 520 nm is added to a tea extract so that the tea beverage contains 0.5 to 4% by mass. A method is disclosed. The invention disclosed in Patent Document 9 is intended to prevent the tea beverage from becoming milky (creamed down), and has nothing to do with enhancing the richness of tea beverages. It has been clearly shown that when it is stored for a long period of time, it itself becomes cloudy. Moreover, even if it used DE9 or more dextrin disclosed by patent document 9, the richness of the tea drink was not fully able to be enhanced.

  Patent Document 10 discloses functional coffee in which 5 parts by weight or less of water-soluble indigestible dextrin is mixed with 1 part by weight of soluble coffee powder. Indigestible dextrin has various functions as a kind of dietary fiber, but in order to enhance the richness by adding it to coffee, tea beverages, etc., it is necessary to use it at a high addition amount exceeding 1% by mass. As a result, the flavor of the beverage is lowered and the mouth is changed.

JP 2007-110984 A JP 2007-289181 A JP 2006-81502 A JP 2011-125215 A JP 2011-125316 A JP 2011-115186 A JP 2012-115247 A JP 54-145268 A JP 2003-145 A JP 2000-316478 A

  An object of the present invention is to provide a kokumi enhancer for foods and drinks and a kokumi enhancing method for foods and drinks that can enhance kokumi without imparting an unpleasant texture (such as a feeling of glue or slime) to the food or drinks. Is to provide.

The present inventor has intensively studied to solve the above problems, and has come up with the following invention.
Item 1. A rich taste enhancer for foods and drinks, which contains mackerel mugwort seed gum.
Item 2. Item 10. The richness enhancer for food and beverage according to Item 1, wherein the food or beverage is a beverage that does not contain a milk component or a neutral beverage that contains a milk component.
Item 3. A method for enhancing the richness of foods and drinks, characterized by adding mackerel mugwort seed gum to foods and drinks.
Item 4. Item 4. The method for enhancing the taste of foods and beverages according to Item 3, wherein the foods and beverages are beverages that do not contain milk components or neutral beverages that contain milk components.

  The richness enhancing agent for food and drink and the richness enhancing method for food and drink according to the present invention can enhance the richness without imparting an unpleasant texture (such as a feeling of glue or slime) to the food or drink.

The rich taste enhancer for foods and drinks of the present invention contains mackerel mugwort seed gum. The Sabakumugi seed gum is obtained by defatting and drying the seed shell of Artemisia halodendron TURCZ. Ex BESS., Artemisia ordosica KRASCHEN., Artemisias sphaerocephala KRASCH. The main components of mackerel mugwort seed gum are neutral polysaccharides and acidic polysaccharides.

  Beverages in the food and drink in the present invention include coffee-containing beverages, tea beverages such as black tea, green tea, oolong tea, and other favorite beverages such as cocoa beverages; fruit juices including fruit juice, pulp, vegetables, etc .; cocktails, Chuhai, Examples include alcoholic beverages such as beer, beer-taste beverages, plum wine and liqueurs; and milk beverages such as soft drinks containing milk such as cafe au lait and matcha ole. Furthermore, soft drinks containing carbonic acid; health drinks such as functional soft drinks, medicinal drinks, sports drinks, functional drinks, health drink vinegard links, and the like.

When examination was repeated about said various drinks, it turned out that a drink can be classify | categorized as follows from the relationship between the kind of drink, and the addition amount of the rich taste enhancer for food-drinks.
(1) Beverages that do not contain milk components (2) Neutral beverages that contain milk components The above classification will be described below.

(1) Beverages that do not contain milk components Beverages that do not contain milk components targeted by the present invention refer to beverages that do not contain milk and components derived from milk as manufacturing raw materials in the beverages.

  As milk components, milk such as cow's milk and processed products thereof, such as skim milk powder and whole milk powder, concentrated milk, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened powdered milk, prepared powdered milk, whey powder, buttermilk powder Etc.

  Beverages that do not contain milk components refer to beverages that do not contain the above milk components. Specifically, fruit juice beverages, pulp beverages, tomato beverages, vegetable beverages, mixed fruit juice beverages with vegetables, liquid coffee, tea beverages (tea, oolong tea) , Green tea, black tea, matcha tea, roasted tea, blended tea (cereals such as wheat, barley, brown rice, soybeans, corn, bamboo leaves, loquat leaves, bear buds, candy leaves, ashitaba, dokudami leaves, Kelp, safflower, shiitake, litchi, etc.)), jelly drink, cocoa drink, chocolate drink, amazake, shiruko, soup drink, powdered soup drink, carbonated drink, alcohol-containing drink (chuhai, cocktail, beer, sparkling liquor, new genre beer Flavored alcoholic beverages, beer-taste beverages, wine, plum wine, liqueurs, makgeolli, etc.), health drinks (medicine drinks, health support drinks, functions) Soft drinks, sports drinks, vinegar drinks, malt drinks, etc.), vegetable drinks (rice, soy milk, cereal beverages, etc.) or the like for the almond as a main raw material, and the like.

  The addition amount of the rich taste enhancer for foods and drinks to beverages that do not contain milk components is preferably 0.01 to 0.00 with respect to the foods and drinks in terms of mackerel mugwort seed gum in the rich taste enhancers for foods and drinks. It is 15 mass%, More preferably, it is 0.03-0.1 mass%. If the addition amount of Sabakumugi seed gum is 0.01% by mass or more, a sufficient body taste enhancing effect can be obtained. If the addition amount of Sabakumogi seed gum is 0.15 mass% or less, the flavor standing of a drink and the fall over a throat can be prevented.

  The pH of the beverage containing no milk component is not particularly limited, but is preferably 2.0 to 7.5, and more preferably 3.0 to 6.8.

  Specific examples of beverages that do not contain milk components include, in the case of coffee-containing beverages, beverages made from coffee beans and beverages to which sugars, emulsified edible fats and other edible foods are added, coffee, coffee Examples include beverages and soft drinks with coffee, which do not contain milk components.

  Tea drinks include black tea, oolong tea, green tea, black tea, matcha tea, roasted tea and blended tea (grains such as hato barley, barley, brown rice, soybeans, corn, oak leaves, loquat leaves, bear mackerel, achacha lees Beverages made from extracts from various tea leaves, etc., regardless of the degree of fermentation of the tea leaves, such as leaves of Ashitaba, Dokudami, kelp, safflower, shiitake, litchi, etc. Say.

  In addition, what added the milk component to coffee containing drink and a tea drink is demonstrated by the following "(2) Neutral drink containing a milk component."

  The addition amount of the rich taste enhancer for foods and beverages with respect to coffee-containing beverages and tea beverages is preferably 0.01 to 0.05% by mass in terms of mackerel mugwort seed gum in the rich taste enhancer for foods and beverages. Preferably it is 0.01-0.03 mass%. If the addition amount of Sabakumugi seed gum is 0.01% by mass or more, a sufficient body taste enhancing effect can be obtained. If the addition amount of Sabakumugi seed gum is 0.05 mass% or less, the flavor standing of a drink and the fall over a throat can be prevented.

  Examples of fruit juice beverages include those prepared using juices obtained from fruits, vegetables and the like. Fruits include citrus fruits (mandarin orange, lemon, lime, grapefruit, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), strawberry, apple, peach, grape, ume, Examples include pears, apricots, plums, kiwifruits and melons. Examples of vegetables include tomatoes and carrots.

  Juice juice is obtained by removing seeds, peels, pulps, etc. from juice drink raw material to obtain juice (straight juice), adding antioxidants to prevent browning, and heating for enzyme deactivation if necessary. The thing which performed the process, the filtration process, etc. may be used. In addition to the step of concentrating the obtained juice as necessary to obtain concentrated juice, the step of diluting concentrated juice to obtain reduced juice, the step of adding various sugars, fragrances, acidulants, etc., the sterilization step, etc. The juice drink is prepared through the processes and processes. The richness enhancer for foods and beverages of the present invention can exert its effects on any of the above-described fruit juices without distinguishing between transparent fruit juice drinks and cloudy fruit juice drinks.

  Examples of carbonated beverages include beverages containing carbon dioxide gas, such as cola beverages and cider, which do not contain milk components. The addition amount of the rich taste enhancer for food and drink with respect to the carbonated beverage is preferably 0.01 to 0.2% by mass in terms of mackerel mugwort seed gum in the rich enhancer for food and drink, more preferably 0.8. It is 03-0.1 mass%. In addition, for health drinks and sports drinks containing health materials and functional materials, the body taste can be enhanced by adding a body taste enhancer for food and drink. The addition amount of the richness enhancer for foods and beverages to these beverages is preferably 0.01 to 0.2% by mass, more preferably 0, in terms of mackerel mugwort seed gum in the richness enhancer for foods and beverages. 0.03 to 0.1% by mass.

  The alcoholic beverage is a beverage (alcoholic beverage) having an alcohol content of 1% by volume (1 V / V%) or more, preferably 3 to 40% by volume, such as beer, beer-taste beverages such as happoshu, fruit liquor, and sake. Distilled liquor such as brewed liquor, shochu, whiskey, brandy, spirits, mixed liquor such as liqueur that mixes adjunct materials such as sugar with distilled liquor, cocktails such as fruit juice, flavor, carbon dioxide etc. added to these liquors, fizz, Examples include Chu-Hi and the like that do not contain milk components. Furthermore, non-alcoholic beer and non-alcoholic cocktails that do not contain alcohol can also be used as a target of the richness enhancer for food and drink.

  The addition amount of the rich taste enhancer for food and drink with respect to the alcoholic beverage is preferably 0.01 to 0.2% by mass in terms of mackerel mugwort seed gum in the rich taste enhancer for food and drink, more preferably 0.8. It is 03-0.1 mass%. If the addition amount of Sabakumugi seed gum is 0.01% by mass or more, a sufficient body taste enhancing effect can be obtained. If the addition amount of mackerel mugwort seed gum is 0.2% by mass or less, an increase in the viscosity of the alcoholic beverage can be suppressed.

  As a seasoning to the alcoholic beverage in the present invention, the alcoholic beverage is mixed with a sweetener (sugars such as sucrose, glucose, and fructose, sugar alcohols such as sorbitol and maltitol), a high-intensity sweetener (sucralose, aspartame, neotame, thaumatin). Glycyrrhizin, stevia extract, rakanka extract, saccharin sodium, acesulfame potassium, etc.) may be added.

  Furthermore, in cocktails and chu-hi, citrus fruits such as lemon, orange, and grapefruit, and fruit juices and flavors such as apple, peach, and mango may be added. In addition, the fragrance | flavor, coloring agent, etc. which are conventionally used for alcoholic beverages can be used in the range which does not disturb the effect of this invention.

(2) Neutral drinks containing milk ingredients Neutral drinks containing milk ingredients include drinking milk, milk drinks, coffee drinks with milk ingredients, tea drinks with milk ingredients, cocoa drinks with milk ingredients, milk shakes, fruit ole And alcoholic beverages containing milk components.

  A coffee beverage containing milk components is obtained by adding milk components to the coffee-containing beverage described in (a) beverages that do not contain milk components, and more specifically, beverages made from coffee beans, sugars, milk It is a beverage to which ingredients, emulsified edible fats and other edible substances and the like are added. The addition amount of the rich taste enhancer for foods and beverages with respect to the coffee beverage containing milk components is preferably 0.01 to 0.05% by mass, more preferably in terms of mackerel mugwort seed gum in the rich taste enhancer for foods and beverages. Is 0.01-0.03 mass%.

  The tea beverage containing milk component includes a beverage obtained by blending the tea beverage exemplified in the above (1) and the milk component. The addition amount of the rich taste enhancer for food and drink with respect to the tea beverage containing milk components is preferably 0.01 to 0.05% by mass, more preferably, in terms of mackerel mugwort seed gum in the rich taste enhancer for food and drink. Is 0.01-0.03 mass%.

  A cocoa drink containing milk components, a milkshake, and the like are generally available drinks, and conventionally used materials and production methods can be used. The addition amount of the richness enhancer for foods and beverages to these beverages is preferably 0.01 to 0.2% by mass, more preferably 0, in terms of mackerel mugwort seed gum in the richness enhancer for foods and beverages. 0.05 to 0.15% by mass. If the addition amount of Sabakumugi seed gum is 0.01% by mass or more, a sufficient body taste enhancing effect can be obtained. If the addition amount of Sabakumugi seed gum is 0.2% by mass or less, it is possible to prevent a decrease in flavor standing and over the throat of the beverage.

  The pH of the neutral beverage containing dairy components is preferably 5.5 to 7.5, more preferably 6.0 to 7.0.

  As a ratio of the milk component contained in the neutral drink containing the above milk component, it is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight in terms of solid content of non-fat milk. Particularly preferred is 2 to 4% by weight.

  The production of the beverage targeted by the present invention may be performed using a normal production method. For example, kokumi enhancer for food and drink is dissolved in water together with other ingredients, and other ingredients are added to this, and then ingredients such as coffee extract, tea extract or fruit juice component extracted separately are added according to the type of beverage. Then, after adjusting the pH as necessary, it can be prepared by mixing or homogenizing and filling the container. Usually, the container is sterilized after filling. The sterilization treatment is not particularly limited, and methods such as normal retort sterilization, plate sterilization, and autoclave sterilization can be employed.

  The richness enhancer for foods and beverages of the present invention includes known compounds (glutathione, alliin, etc.) having richness enhancing activity, various additives and food materials such as flavorings, sweeteners, acidulants, colorants, Bitterings, emulsifiers, stabilizers, thickeners, vitamins, minerals, functional materials, pulp, plant seeds, rhizomes, bark, leaves, flowers and extracts from these, animal oils, vegetable oils, Animal protein, vegetable protein, starch, starch degradation product (dextrin), water-soluble dietary fiber, poorly soluble dietary fiber, polyphenols, peptides, amino acids, alcohol, and the like can also be added.

  There is no restriction | limiting in particular in the property of the rich taste enhancer for food-drinks of this invention, It can be made into shapes, such as a liquid form, a powder form, a granular form, a tablet form, a capsule form. Among these properties, liquid is preferable from the viewpoint of being easily dissolved in food and drink. Moreover, when making the rich taste enhancer for food / beverage products into a liquid state, it is preferable to make it a mackerel mugwort seed gum aqueous solution from a viewpoint that there is little influence on the taste of food / beverage products. The concentration of Sabamumugi seed gum in the Sabamumugi seed gum aqueous solution is preferably 0.01 to 0.2% by mass, more preferably 0.03 to 0.15% by mass. If the concentration of mackerel mugwort seed gum is 0.01% by mass or more, it becomes possible to express a kokumi enhancing effect on food and drink, and if it is 0.2% by mass or less, handling of the aqueous solution of mackerel mugwort seed gum is possible. Since it becomes easy, it is preferable.

  There is no restriction | limiting in particular in the manufacturing method of the rich taste enhancer for food-drinks of this invention, It can manufacture by arbitrary methods. As an example of the production method when the richness enhancer for food and drink is a Sabamumugi seed gum aqueous solution, it is necessary after pouring Sabamumugi seed gum a little at a time into the water under stirring to prepare a Sabamumugi seed gum aqueous solution. Depending on the above, a method of adding the above-mentioned additives with stirring may be mentioned.

  As food in the food and drink in the present invention, Japanese confectionery such as oysters, senbei, koshi, bun, potato, cookie, biscuits, crackers, pie, sponge cake, castella, donut, waffle, butter cream, custard cream, shoe cream, Chocolate, chocolate confectionery, caramel candy, chewing gum, jelly, hot cake, bread and other various Western confectionery; potato chips, various other snack confectionery; ice cream, ice candy, sorbet, various other confectionery; flower paste, peanut paste, fruit paste Various other pastes; pickles, etc .; miso, soy sauce, moromi, fish sauce, sauce, ketchup, mayonnaise, solid bouillon, grilled meat sauce, stew, soup, pickles Seasonings such arsenide; yogurt, pudding, and dairy products such as bavarois.

  Next, the richness enhancing method for food and drink according to the present invention will be described below. The richness enhancing method for foods and drinks according to the present invention is characterized by adding Sabakumugi mugi seed gum to foods and drinks.

  Examples of the food and drink to which the mackerel mugwort seed gum is added include those exemplified as the above-mentioned food and drink.

  In the method for enhancing the taste of foods and beverages according to the present invention, the amount of Sabamu mugi seed gum added to the foods and beverages is the same as the amount of the richness enhancer for foods and beverages exemplified above. Good. That is, the numerical range in terms of mackerel mugwort seed gum in the richness enhancer for foods and drinks may be used as the amount of mackerel mugwort seed gum added to the food and drink as it is.

  There is no restriction | limiting in particular in the property of a mackerel mugwort seed gum, It can be made into shapes, such as a liquid form, a powder form, a granular form, a tablet form, and a capsule form. Among these properties, liquid is preferable from the viewpoint of being easily dissolved in food and drink. When making the property of the rich taste enhancer for foods and drinks into a liquid state, it is preferable to use a mackerel mugwort seed gum aqueous solution from the viewpoint of little influence on the taste of foods and drinks. The concentration of Sabamumugi seed gum in the Sabamumugi seed gum aqueous solution is preferably 0.01 to 0.2% by mass, more preferably 0.03 to 0.15% by mass. If the concentration of mackerel mugwort seed gum is 0.01% by mass or more, it becomes possible to express a kokumi enhancing effect on food and drink, and if it is 0.2% by mass or less, handling of the aqueous solution of mackerel mugwort seed gum is possible. Since it becomes easy, it is preferable.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the text, “*” means that it is manufactured by San-Ei Gen FFI Co., Ltd., and “*” means that it is a registered trademark of San-Ei Gen FFI Co., Ltd.

(1) Preparation of neutral beverage containing milk component <Preparation Example 1> Coffee beverage containing milk component Based on the formulation of Table 1, canned coffee containing milk component was prepared by the following method. Table 2 shows the evaluation results of the richness of the coffee beverage containing milk components.

Milk: Normal milk (Morinaga Milk Industry Co., Ltd.)
Emulsifier: Homogen * No. 1733 *

<Preparation method of coffee beverage containing milk components>
1) The roasted coffee beans (Colombia SP: L value 20) were coarsely ground, drip extracted with 10 times the amount of hot water, recovered 8 times the amount, and then cooled to room temperature to obtain a coffee drip solution.
2) Powder, mixed with sugar, an emulsifier and a rich taste enhancer in advance were added to ion-exchanged water, heated to 80 ° C., stirred and dissolved at the same temperature for 10 minutes, and cooled to room temperature.
3) Milk, baking soda, and coffee drip solution were added in this order, and after stirring and mixing, the whole amount was corrected with ion-exchanged water to obtain a coffee beverage containing milk components.
4) The coffee beverage containing milk components of 3) was heated to 75 ° C. with stirring, homogenized with a homogenizer (first stage: 10 MPa, second stage: 5 MPa), and filled into cans.
5) The milk component-containing coffee beverage filled in the can was sterilized by retort at 121 ° C. for 20 minutes.

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of a coffee beverage adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Carrageenan: Carrageenan CS-470 (F) *
Native gellan gum: Kelcogel HM *

<Preparation Example 2> Cocoa beverage containing milk components Based on the formulation shown in Table 3, a cocoa beverage containing milk components was prepared by the following method. Table 4 shows the evaluation results of the body taste of the cocoa beverage containing milk components.

Milk: “Normal milk” (Morinaga Milk Industry Co., Ltd.)
Emulsifier: Homogen * No. 870 *

<Preparation method of cocoa beverage containing milk components>
1) Powder, in which sugar, an emulsifier, and a rich taste enhancer were mixed in advance were added to ion-exchanged water, heated to 80 ° C., stirred and dissolved at the same temperature for 10 minutes, and cooled to room temperature.
2) After adding milk and cocoa powder, stirring and mixing, the whole amount was corrected with ion-exchanged water to obtain a cocoa beverage containing milk components.
3) While stirring the cocoa beverage containing the milk component of 2), the temperature was raised to 75 ° C. and homogenized with a homogenizer (first stage 10 MPa, second stage 5 MPa).
4) The milk component-containing cocoa drink of 3) was sterilized with a UHT sterilizer at 140 ° C. for 30 seconds and aseptically filled into a PET bottle container.

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of a cocoa beverage adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Microcrystalline cellulose: Theolas SC-900 manufactured by Asahi Kasei Chemicals Corporation

(2) Preparation of beverage not containing milk component <Preparation Example 3> Fruit juice beverage Based on the formulation of Table 5, a fruit juice beverage was prepared by the following method. Table 6 shows the evaluation results of the richness of the fruit juice beverage.

<Method for preparing fruit juice beverage>
1) A powder mixture of fructose glucose liquid sugar, sugar and kokumi enhancer was added in advance to ion-exchanged water, heated to 80 ° C., and stirred and dissolved at the same temperature for 10 minutes.
2) Citrus mixed concentrated fruit juice 53R and anhydrous citric acid were added and mixed with stirring, and then the whole amount was corrected with ion-exchanged water to obtain a fruit juice drink.
3) The fruit juice beverage of 2) was heated to 93 ° C. with stirring and filled in a hot pack.

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of the fruit juice drink adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
Native gellan gum: Kelcogel * LT 100 *
Xanthan gum: San Ace *

<Preparation Example 4> Carbonated beverage Based on the formulation in Table 7, a carbonated beverage was prepared by the following method. Table 8 shows the evaluation results of the richness of the carbonated beverage.

<Preparation method of carbonated beverage>
1) A powder mixture of sugar, sweetener, and kokumi enhancer was added to ion-exchanged water, heated to 80 ° C., and stirred and dissolved at the same temperature for 10 minutes.
2) Trisodium citrate, anhydrous citric acid, and fragrance were added, mixed with stirring, and then corrected to 40 parts by mass with ion-exchanged water.
3) Carbonated water was added, filled into cans and sterilized by heating at 75 ° C. for 20 minutes.

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of the carbonated beverage adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
HM pectin: SM-666 *
Xanthan gum: San Ace *

<Preparation example 4> Alcoholic beverage Based on the prescription in Table 9, an alcoholic beverage was prepared by the following method. Table 10 shows the evaluation results of the richness of the carbonated beverage.

<Preparation method>
1) A powder mixture of fructose-glucose liquid sugar, sweetener and kokumi enhancer was added in advance to ion-exchanged water, heated to 80 ° C., and stirred and dissolved at the same temperature for 10 minutes.
2) Trisodium citrate, anhydrous citric acid, vodka, and fragrance were added, mixed with stirring, and then corrected to 40 parts by mass with ion-exchanged water.
3) Carbonated water was added and sterilized by heating at 75 ° C. for 20 minutes.

Viscosity measurement conditions: Using a B-type viscometer, the viscosity of an alcoholic beverage adjusted to 5 ° C. was measured (rotation speed: 60 rpm, measurement time: 1 minute).
HM pectin: SM-666 *
Xanthan gum: San Ace *

Claims (4)

  A rich taste enhancer for foods and drinks, which contains mackerel mugwort seed gum.   The rich taste enhancer for food and beverage according to claim 1, wherein the food or beverage is a beverage that does not contain a milk component or a neutral beverage that contains a milk component.   A method for enhancing the richness of foods and drinks, characterized by adding mackerel mugwort seed gum to foods and drinks. The method for enhancing the taste of food and drink according to claim 3, wherein the food or drink is a beverage that does not contain milk components or a neutral beverage that contains milk components.