JP4248571B2 - Flavor improving agent, flavor improving method using the same, and food and drink - Google Patents

Description

  The present invention relates to a flavor improving agent, a flavor improving method using the same, and a food and drink.

  When we eat food, we feel a variety of flavors. The various flavors of food are a combination of various other elements in addition to the basic elements that express the quality of taste, called basic tastes. At present, from a physiological point of view, the five basic tastes of sweet, salty, bitter, sour and umami are generally used as basic tastes. In addition to these basic tastes, pungent taste, astringency, blue odor, egg taste, gingerish taste, metal taste, alkaline taste, and the like are used as expression of taste.

  Among the flavors of food, there are those that are perceived as preferred and those that are not. For example, sweet taste, salty taste, and umami taste are generally considered as preferable flavors of foods, and these are often actively added to foods. On the other hand, bitterness, astringency, blue odor, egg taste, garlic taste, metallic taste, alkaline taste, etc. are often treated as generally unfavorable flavors, that is, tastes or tastes.

  However, coffee and beer are taste products characterized by a bitter taste and tea by a light astringency. These bitterness and astringency are treated as preferred flavors. Moreover, since the pungent taste is often consciously added to foods, it is common not to treat it as an off-flavor. On the other hand, with respect to sourness, a refreshing sourness is treated as a preferred flavor, but generally a sourness with a stimulus that stabs the tongue is treated as an odd taste.

  Moreover, although it cannot be said that it is a direct flavor, in the case of a retort food, the smell of a bag or a container may be transferred to the food during the process of processing, and the taste of the food (so-called retort odor) may become a problem. In particular, retort foods that use tomatoes and meat as food materials are emphasized in the retort odor, and the original flavor of the food materials may be impaired.

  In order to reduce the unfavorable flavor as described above, additives containing various active ingredients have been developed so far. For example, in Patent Document 1, hesperidin glycoside alone or hesperidin glycoside and hesperidin are used as a taste improver for improving the bitterness, astringency, acidity, blue odor, and taste of food and drink. It is described that they are used in combination. Patent Document 2 describes a flavor improving composition containing theanine as an active ingredient. Furthermore, Patent Document 3 describes a yeast extract composition having an effect of masking the bitterness and taste of salts, the raw odor of fish meat, and the odor of vegetable proteins. Patent Document 4 describes a method for improving the taste quality of amino acids and / or nucleic acids using γ-aminobutyric acid.

Patent Document 5 discloses an odor eliminating substance for vegetables and beans containing an extract derived from sweet potato as an active ingredient. Furthermore, the present applicant has found that this sweet potato-derived extract can be used as a flavor improving agent for various foods, and this flavor improving agent is disclosed in Patent Document 6.
JP 11-318379 A JP 9-313129 A Japanese Patent Laid-Open No. 61-249362 JP 2004-275098 A JP-A-11-155516 JP 2001-299264 A

  However, according to the study by the present inventors, it has been found that the taste improvers described in Patent Documents 1 to 4 cannot always sufficiently reduce various undesirable tastes of food. Moreover, although the sweet potato-derived extract described in Patent Documents 5 and 6 has an action as a deodorant or a flavor improver, it is still not effective in reducing an unfavorable flavor efficiently with a small amount of use. There was room for improvement.

  Then, an object of this invention is to provide the flavor improving agent which can fully reduce the unpreferable flavor of food-drinks with little usage-amount. Moreover, an object of this invention is to provide the flavor improvement method and food-drinks using this flavor improving agent.

  The flavor improving agent of the present invention is used for improving the flavor of food and drink, and is derived from sweet potato, sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivative, hesperidin and hesperidin And at least one component selected from the group consisting of derivatives (hereinafter referred to as “auxiliary additive component”).

  The present inventors use a sweet potato-derived extract and an auxiliary additive component in combination, and add these to foods and drinks, so that even if the amount used is small, an unfavorable flavor (hereinafter simply referred to as “taste”). Has been found to be sufficiently reduced. The main reason why the flavor improving agent of the present invention can sufficiently reduce off-flavors is considered to be due to the following actions.

  First, it is because the sweet potato-derived extract contained in the flavor improving agent of the present invention has an effect of reducing off-flavors. The sweet potato-derived extract has an action of making the causative substances of off-flavors and unpleasant odors non-volatile, neutralized or decomposed. Furthermore, the sweet potato-derived extract contains an aroma component, and this aroma component has an effect of making an unpleasant odor inconspicuous. And by using together the sweet potato-derived extract and the auxiliary additive component, the action related to the sweet potato-derived extract as described above and the various actions related to the auxiliary additive ingredient (for example, antioxidant action, deodorizing action) , Rather than canceling each other's actions, it is thought to exert a synergistic effect. Therefore, by using the sweet potato-derived extract and the auxiliary additive component in combination, when compared to the amount used when each is used alone, even if the total amount used is small, it exhibits an excellent effect on taste Conceivable.

  The flavor improver of the present invention is for reducing at least one flavor selected from the group consisting of bitterness, sourness, astringency, egg taste, gingerish taste, blue odor, metallic taste and odor peculiar to retort foods. is there. According to the flavor improving agent of the present invention, these off-flavors of food and drink can be sufficiently reduced.

  As an extract derived from sweet potato used in the flavor improving agent of the present invention, a raw material selected from the group consisting of sweet potato juice and molasses derived from sweet potato is passed through a column filled with a porous adsorbent to produce the porous It is preferable to contain a first eluting component obtained through a column treatment in which the adsorbing component adsorbed on the porous adsorbent is eluted with a solvent containing at least one selected from the group consisting of methanol and ethanol. What consists of a 1st elution component is more preferable.

  By passing the raw material through the column, the active ingredient contributing to the effect of the present invention in the raw material is adsorbed on the porous adsorbent, and the other components (for example, sucrose, glucose, fructose, inorganic salts) in the raw material are large. The part can be drained as it is. When the solvent is passed through the column, the active ingredient is eluted in the solvent, so that the active ingredient (first elution ingredient) can be recovered from the solvent (eluate). An extract derived from sweet potato substantially consisting of the first eluting component can be obtained, for example, by concentrating the eluate of the column treatment. In this case, a powdery sweet potato-derived extract can be obtained by concentrating the eluate. The powdery sweet potato-derived extract is suitable for preparing a powdery flavor improving agent.

  In addition, an extract derived from sweet potato is passed through a column filled with a porous adsorbent, containing a distillate obtained by distillation treatment of a raw material selected from the group consisting of sweet potato juice and sweet potato solvent extract. Containing a second elution component obtained through column treatment for eluting the adsorbing component adsorbed on the porous adsorbent with a solvent containing at least one selected from the group consisting of methanol and ethanol It may be.

  By subjecting the raw material to a distillation treatment and a column treatment, the active ingredient contributing to the effects of the present invention in the raw material and other components can be more reliably separated. The distillate obtained by the distillation treatment or a solution obtained by diluting the distillate with water has an advantage that the column treatment can be carried out more efficiently because the solid concentration is sufficiently reduced. Moreover, the eluate obtained by the column treatment can be used as it is as an extract derived from sweet potato. The liquid sweet potato-derived extract is suitable for preparing a liquid flavor improving agent.

  Furthermore, the extract derived from sweet potato is obtained by subjecting both the first elution component obtained through the column treatment of sweet potato juice and / or molasses and the distillation treatment and column treatment of the solvent extract of sweet potato juice and / or sweet potato. It is preferable to contain the 2nd elution component obtained through this, and it is preferable to consist of a mixture of the said 1st and 2nd component. As an extract derived from sweet potatoes, the combination of those obtained through different production processes improves the diversity of active ingredients, and can more reliably exert effects on various unpleasant odors of meat.

  In the present invention, a suitable porous adsorbent for use in the column treatment is at least one selected from the group consisting of an aromatic resin, an acrylic acid-based methacrylic resin, and an acrylonitrile aliphatic resin.

  The flavor improvement method of this invention is equipped with the process of adding the said flavor improvement agent which concerns on this invention to food-drinks. By directly sprinkling or soaking the flavor improving agent in the food or drink, the taste of the food or drink can be reduced to a high level. Such an effect is exhibited with a sufficiently small addition amount as compared with the case where a conventional taste improver or the like is used.

  The food / beverage products of the present invention are those to which the above-described flavor improving agent according to the present invention is added. The food / beverage products of the present invention are sufficiently reduced in taste due to the effect of the flavor improving agent.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor improving agent which can fully reduce the unpreferable flavor of food / beverage products with little usage-amount, the flavor improvement method using this, and food / beverage products can be provided.

  The flavor improving agent according to the present invention is used for improving the flavor of foods and drinks, and includes an extract derived from sweet potato, sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivative, hesperidin and And at least one auxiliary additive component selected from the group consisting of hesperidin derivatives. Hereinafter, each of the sweet potato-derived extract and auxiliary additive components will be described.

<Extract derived from sweet potato>
The “sweet potato-derived extract” referred to in the present invention refers to an extract obtained from sugar cane as a raw material. More specifically, for the production of sweet potato-derived extracts, sweet potato juice, molasses derived from sweet potato, and a solvent extract of sweet potato can be used as raw materials. In addition, when using sweet potato juice and / or molasses derived from sweet potato as a raw material, it is preferable to carry out a filtration process for removing foreign substances contained in the raw material. The method of the filtration treatment is not particularly limited, and means such as screen filtration, diatomaceous earth filtration, microfiltration, and ultrafiltration that are widely used in the food industry can be preferably used.

  The “sweet potato soup” refers to a squeezed juice obtained by squeezing sweet potato, a leached juice obtained by leaching sweet potato with water, or a lime-treated clean juice or concentrated juice in the raw sugar production process.

  The “sweet potato-derived molasses” refers to treacle obtained by centrifuging a mixture of sugar crystals and mother liquor obtained in the crystallization step in the sugar production process and separating them from the sugar crystals. For example, 1st honey, 2nd honey, sugar-making waste honey in a raw material manufacturing factory, or sugar-washed honey, 1-7th honey, refined sugar honey, etc. in a refined sugar manufacturing process are mentioned. Furthermore, the molasses derived from sweet potato include those obtained by desugaring molasses, such as a separation liquid obtained by performing alcoholic fermentation using these molasses as a raw material.

  The “sweet potato solvent extract” refers to an extract obtained by extracting sweet potato with a general-purpose organic solvent, or a solution obtained by concentrating and drying the extract and re-dissolving in water. Examples of the organic solvent include alcohols such as methanol and ethanol, and these are used alone or in combination. Furthermore, these solvents and water can be used in combination.

  In producing a sweet potato-derived extract, it is preferable to appropriately employ a suitable production method depending on the raw material used. The sweet potato-derived extract is preferably extract a or extract b produced from the following raw materials through the respective steps, and particularly preferably a mixture of extract a and extract b.

Extract a: As a raw material, sweet potato juice and / or molasses derived from sweet potato is used, and by passing the raw material through a column filled with a porous adsorbent, an adsorbing component adsorbed on the porous adsorbent is obtained. An extract (first elution component) obtained through a column treatment that is eluted with a solvent containing at least one selected from the group consisting of methanol and ethanol.
Extract b: A column filled with a porous adsorbent with a distillate (distilled product) obtained by distillation treatment after using a sweet potato juice and / or a sweet potato solvent extract as the raw material, and distilling the raw material. Extract obtained by column treatment with (second elution component).

  When the sweet potato-derived extract is used as a mixture of the extract a and the extract b, a suitable mixing ratio of the extract a and the extract b is included in the sweet potato-derived extract from the viewpoint of reliably and efficiently contributing to the effect of the present invention. When the extract a to be extracted is 100 parts by mass, the content of the extract b is preferably 10 to 10000 parts by mass, and more preferably 50 to 1000 parts by mass.

  Hereinafter, each of the extract a and the extract b will be described in detail.

<Extract a>
As described above, the extract a is eluted with the elution solvent by adsorbing the adsorbed component adsorbed on the porous adsorbent by passing the sugar cane juice and / or molasses derived from sugar cane through the column filled with the porous adsorbent. Extract.

  The raw material is passed through a column filled with a porous adsorbent as it is or adjusted to an arbitrary concentration with water. From the viewpoint of workability in column processing, it is preferable to adjust the concentration with water so that the raw material Brix (Bx.) Is 5 to 30%. In addition, when the raw material contains alcohol, the alcohol concentration is sufficiently reduced by, for example, diluting the raw material with water from the viewpoint of ensuring that the active ingredient is adsorbed on the porous adsorbent. It is preferable to liquefy.

  By subjecting the raw material to column treatment, an active ingredient contributing to the effect of the present invention can be extracted from the raw material. The column treatment is preferably performed using column chromatography provided with a column filled with a porous adsorbent. The column treatment using column chromatography (hereinafter referred to as “column chromatography treatment”) will be described in detail.

  As the porous adsorbent packed in the column, a synthetic porous adsorbent is preferable. A suitable synthetic porous adsorbent is composed of an organic resin. Examples of the organic resin that can be used include aromatic resins, methacrylic acrylic resins, acrylonitrile aliphatic resins, and the like. Among organic resins, aromatic resins are preferable.

  Examples of the porous adsorbent for the aromatic resin include a porous adsorbent composed of a styrene-divinylbenzene resin. In addition, the aromatic resins include porous resins such as aromatic resins having hydrophobic substituents, unsubstituted aromatic resins, and aromatic resins specially treated to unsubstituted groups. An aromatic resin obtained by subjecting an unsubstituted type to a special treatment is preferable.

  Examples of commercially available porous adsorbents include Diaion (trademark) HP-10, HP-20, HP-21, HP-30, HP-40, HP-50 (above, unsubstituted aromatic type Resin, all trade names, manufactured by Mitsubishi Chemical Corporation); SP-825, SP-800, SP-850, SP-875, SP-70, SP-700 (above, special treatment was applied to the non-substituent type) Aromatic resins, both trade names, Mitsubishi Chemical Corporation); SP-900 (aromatic resins, trade names, manufactured by Mitsubishi Chemical Corporation); Amberlite (trademark) XAD-2, XAD-4, XAD- 16, XAD-2000 (above, aromatic resins, all trade names, manufactured by Organo Corporation); Diaion (trademark) SP-205, SP-206, SP-207 (above, aroma having hydrophobic substituents) Family resins, both Product name, manufactured by Mitsubishi Chemical Corporation); HP-2MG, EX-0021 (above, aromatic resin having a hydrophobic substituent, both trade names, manufactured by Mitsubishi Chemical Corporation); Amberlite (trademark) XAD-7 , XAD-8 (above, acrylic ester resin, both trade names, manufactured by Organo Co., Ltd.); Diaion (trademark) HP1MG, HP2MG (above, acrylic methacrylic resins, both trade names, manufactured by Mitsubishi Chemical Corporation) And Sephadex (trademark) LH20, LH60 (above, a derivative of crosslinked dextran, both trade names, manufactured by Pharmacia Biotech Co., Ltd.) and the like. Among these, SP-850 is particularly preferable.

  What is necessary is just to determine suitably the quantity of the fixed support | carrier (porous adsorption agent) with which a column is packed according to the magnitude | size of a column, the kind of solvent, the kind of fixed support | carrier, etc. When a raw material containing a solid content (for example, sweet potato soup) is passed, it is preferable to fill a fixed carrier having a wet volume of 0.01 to 5 times the solid content.

  By passing the raw material through the column, the active ingredient contributing to the effect of the present invention in the raw material is adsorbed by the porous adsorbent, while most of sucrose, glucose, fructose and inorganic salts flow out as they are. In addition, what is necessary is just to determine a liquid flow volume and a liquid flow rate suitably according to a composition and viscosity of a raw material.

  The component adsorbed on the porous adsorbent can be eluted with a solvent (elution solvent). In order to efficiently recover the components to be eluted (that is, effective components contributing to the effects of the present invention), sucrose, glucose, fructose and inorganic salts remaining in the column before passing through the elution solvent are used. It is preferable to wash away thoroughly with water.

  As the elution solvent, one containing methanol, ethanol and a mixture thereof can be used. The elution solvent is preferably a mixed solvent of water and alcohol, particularly an ethanol-water mixed solvent. From the viewpoint of efficiently eluting the target active ingredient at room temperature, it is particularly preferable to use an ethanol-water mixed solvent having a mixing volume ratio (ethanol / water) of 50/50 to 60/40.

The elution rate can be appropriately changed depending on the column size, the type of solvent, the type of porous adsorbent, and the like, but SV = 0.1 to 10 hr ⁻¹ is preferable. In addition, SV (Space Velocity, space velocity) is a unit of how many times the volume of the porous adsorbent capacity is passed per hour.

  The shape of the extract a (an extract derived from sweet potato) is not particularly limited, but is preferably liquid or powder from the viewpoint of ease of storage and ease of use. The extract a may be a solid preparation or a liquid preparation using a commonly used preparation carrier. As a method for formulating, a conventionally known method can be appropriately employed. When the extract a is in a liquid state, it is preferable to concentrate to a solid content of 20% by mass or more from the viewpoint of preventing spoilage. The liquid extract a is preferably stored refrigerated.

  The powdery extract a is obtained by pulverizing the concentrated eluate. As the pulverization treatment, for example, a conventionally known method such as a spray drying method, a freeze drying method, a fluidized bed granulation method, or a pulverization method using an excipient can be appropriately employed.

  In addition, even when the extract a is manufactured under the same conditions, the analysis value may differ depending on the type, production area, and growth status of the sweet potato because it is made from natural sweet candy. . Analytical values of the sweet potato-derived extract (concentrated liquid after concentration under reduced pressure) of Production Example 1 described below are shown below as an example.

<Analytical value of sweet potato-derived extract (Production Example 1)>
Solid content concentration (based on the total mass of the concentrate): 37.4% by mass,
Brix (Bx.): 40.6%
Sugar content (based on the total mass of solid content): 9.8% by mass
Breakdown of sugar content: 6.8% sucrose, 1.4% glucose, 1.6% fructose,
Polyphenol content (based on the total mass of solid content): 5.0% by mass

  In addition, the measurement of solid content concentration was performed by the atmospheric pressure heating drying method. Brix was measured using a Brix meter. The sugar content and its breakdown were measured by high performance liquid chromatography (HPLC) analysis. The polyphenol content was measured by the forin-thiocult method. That is, the content of polyphenol was shown as a value in terms of catechin by measuring an absorbance at a wavelength of 760 nm by drawing a calibration curve using an aqueous catechin solution as a standard solution and reacting with a phenol reagent.

<Extract b>
As described above, the extract b is an extract obtained by subjecting a raw material selected from the group consisting of sweet potato soup and a sweet potato solvent extract to a column treatment.

  The distillation treatment is performed by putting a raw material in a tank of a distillation apparatus equipped with a heating device and recovering vapor generated from the raw material by heating the tank. By carrying out the distillation treatment, the vapor containing the distillate derived from sweet potato is recovered as a gas, preferably as a liquid, and separated from the solid content that has not evaporated.

  The temperature condition for the distillation treatment is preferably 50 to 120 ° C, more preferably 80 to 120 ° C, and still more preferably 85 to 120 ° C. The pressure condition for the distillation treatment is preferably 240 to 1450 mmHg, and more preferably 450 to 1450 mmHg. What is necessary is just to adjust the pressure conditions of a distillation process according to a composition of a raw material so that a raw material will boil on desired temperature conditions.

  The distillation treatment can be performed under any pressure condition under pressure or reduced pressure with reference to atmospheric pressure (760 mmHg). For example, suitable conditions for performing the sweet potato soup distillation process under pressure are a pressure of 980 to 1425 mmHg and a temperature of 110 to 118 ° C. On the other hand, the preferred conditions when the sweet potato soup is distilled under reduced pressure or atmospheric pressure are a pressure of 460 to 760 mmHg and a temperature of 87 to 100 ° C.

  In addition, what is necessary is just to adjust distillation conditions suitably according to the kind of solvent contained in a raw material, its ratio, or the apparatus used for distillation. For example, when a sweet potato solvent extract using water as an extraction solvent is used as a raw material, and a centrifugal thin film vacuum evaporator, a flask connected to a condenser tube, or a distiller is used as a distillation apparatus, suitable distillation conditions are temperature 70-105 ° C., pressure 240-760 mmHg. Distillation under conditions of a temperature of less than 70 ° C. and / or a pressure of less than 240 mmHg can be applied to a small experimental scale, but is not applicable to a large scale from the viewpoint of cost and workability of a distillation apparatus. It is common.

  A general distillation apparatus or an evaporation apparatus can be used for the distillation treatment. In other words, any material can be used as long as it can accommodate the raw material and includes a heating device that heats the raw material, a cooling device that cools the steam generated by heating, and a recovery device that recovers the cooled steam as a liquid or gas. . As a distillation apparatus, for example, a flask equipped with a cooling pipe or the like is used in a laboratory, while an apparatus equipped with a concentration can, a crystal can, a utility can or the like is used in a factory.

  By adjusting the temperature condition and pressure condition of the distillation treatment, the active ingredient in the raw material can be concentrated to obtain a distillate containing the active ingredient having a desired concentration.

  The column treatment is performed for the purpose of further concentrating the active ingredients contained in the distillate obtained by the distillation treatment. The column treatment is preferably performed by column chromatography. The conditions for the column chromatography treatment (the porous adsorbent used, the flow rate, etc.) can be the same as those for the column chromatography treatment in the production of extract a. Particularly preferred conditions and methods are as follows. is there.

  As the porous adsorbent packed in the column, an unsubstituted aromatic resin or acrylic ester resin is preferable. What is necessary is just to determine suitably the quantity of the porous adsorbent with which a column is filled with the magnitude | size of a column, the kind of solvent, the kind of porous adsorbent, etc. For example, when a liquid raw material is subjected to column treatment, the amount of distillate passing through is generally 1.5 to 20000 parts by volume when the amount of the porous adsorbent in the column is 1 part by volume. . That is, a porous adsorbent having a wet volume of 1/20000 to 1 / 1.5 of the raw material flow rate may be packed in the column.

  A distillate obtained by distillation is passed through a column packed with such a porous adsorbent. At this time, the column temperature is preferably in the range of 60 to 97 ° C. After the end of the flow, pass water through the column and wash the column.

  Next, the component adsorbed on the column is eluted with an ethanol-water mixed solvent having a mixing volume ratio (ethanol / water) of 50/50 to 99.5 / 0.5. At this time, the column temperature is preferably 20 to 40 ° C. After starting elution with an ethanol-water mixed solvent, elution is performed until the amount of the recovered eluate reaches a predetermined amount. For example, when the wet volume of the filled porous adsorbent is 1 part by volume, the recovery of the eluate is terminated when the amount of the recovered solution reaches 6 parts by volume. In this case, the obtained eluate (including the elution solvent) can be used as it is as an extract derived from sweet potato.

<Auxiliary additive component>
Next, the auxiliary additive component which comprises the flavor improving agent of this invention with the extract derived from sweet potato is demonstrated. The auxiliary additive component to be blended in the flavor improving agent is one or more components selected from sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivatives, hesperidin and hesperidin derivatives. In addition, from the viewpoint of obtaining the effect of the present invention more reliably and efficiently, the types of auxiliary additive components to be included in the flavor improving agent are preferably 2 to 4, more preferably 2 or 3 types. Preferably, two types are more preferable.

(Sunflower seed extract)
The sunflower seed extract is obtained, for example, by extracting ground sunflower seeds with water or hydrous alcohol. As the sunflower seed extract, an extract obtained by this extraction treatment is concentrated under reduced pressure, and is used as a paste or dried into powder. Examples of the alcohol used for the extraction treatment include methanol, ethanol, propyl alcohol, isopropyl alcohol, and mixtures thereof. Sunflower extract is used in foods as an antioxidant, and the active ingredients are chlorogenic acid and isochlorogenic acid. As the sunflower seed extract, a commercially available product (Heliant S-100 (trade name), Dainippon Ink & Chemicals, Inc.) may be used.

(Γ-aminobutyric acid)
γ-Aminobutyric acid is a non-protein constituent amino acid that exists widely in the living world in a trace amount and is a substance that plays a physiologically important role. For example, it is known that in humans it is localized in the brain and works as a neurotransmitter in the brain. In addition, γ-aminobutyric acid is known to have various functionalities such as blood pressure increase inhibitory effect, neutral fat increase inhibitory effect, climacteric disorder symptom relief, brain function improving effect, tranquilizing effect, and memory ability promotion. It has been.

  There are various methods for producing γ-aminobutyric acid, and any method may be adopted. Examples of the method for producing γ-aminobutyric acid include a chemical synthesis method, a production method using glutamate decarboxylase and animals and plants containing the enzyme, and a fermentation method using a microorganism producing glutamate decarboxylase. Moreover, as γ-aminobutyric acid, a commercially available product (Orisa Gabba Extract HC-90 (trade name), manufactured by Oriza Oil Chemical Co., Ltd.) may be used.

(Theanine)
Theanine is a derivative of glutamic acid (γ-glutarethylamide), and is an amino acid component that is naturally contained in tea leaves. There are various methods for producing theanine, and any method may be adopted. Methods for producing theanine include, for example, a method for extracting from tea leaves, a method by organic synthesis, a method for obtaining theanine by allowing glutaminase to act on a mixture of glutamine and ethylamine, and culturing a cultured cell group of tea in a medium containing ethylamine. Then, there are a method for promoting the growth of the cultured cell group while increasing the amount of theanine accumulated in the cultured cell group, and a method for obtaining L-theanine by replacing ethylamine with an ethylamine derivative such as ethylamine hydrochloride. Examples of tea leaves that can be used in the production of theanine include green tea leaves, oolong tea leaves, and black tea leaves.

  As for theanine, any of L-theanine, D-theanine, and DL-theanine can be used. However, among these, L-theanine is preferably used as a food additive in foods and the like, and is easy to use from the viewpoint of cost, and therefore L-theanine is preferably used. In addition, the form of theanine may be any form such as a purified product, a crude product, or an extract. A commercially available product (Suntheanine (trade name), manufactured by Taiyo Kagaku Co., Ltd.) may be used as theanine.

(Rutin)
Rutin can be obtained by using water or ethanol with the flowers and buds of legumes (Sophora japonica L.), whole plants of Fagopyrum esculentum MOENCH, or whole plants of legumes (Phaseolus angularis CW. WIGHT) with water or ethanol. It is obtained by extraction. Rutin is a crystalline powder exhibiting a pale yellow to pale yellow-green color and is almost tasteless. Rutin is recognized as a coloring agent (yellow) and used as an antioxidant in foods and the like, and its structure is that quercetin, which is a kind of flavonol, is composed of rutinose (L-rhamnose + D-glucose) α- It is a linked glycoside (glycoside).

(Rutin derivative)
Examples of rutin derivatives include glycosyl rutin in which sugars such as glucose, fructose, galactose, and xylose are added to rutin by an equimolar amount or more by an enzyme; 2,3-dihydroxypropyl group or phosphate on the phenolic hydroxyl group of rutin. And those having a 2-hydroxyethyl group introduced therein (for example, troxertin and the like). Specific examples of glycosylrutin include glucosylrutin (added with 2 mol or more of glucose, for example, including maltosylrutin), galactosylrutin, and the like.

  Rutin derivatives are used in an extremely wide range of foods, pharmaceuticals, cosmetics and the like as antioxidants and coloring agents, and many of them are recognized for their safety. When a rutin derivative is used as an auxiliary additive component, it is preferable to employ one that is tasteless or nearly tasteless (for example, has a weak bitter taste) and that is approved for addition to foods. As the rutin derivative, a commercially available product (αG rutin P, manufactured by Toyo Seika Co., Ltd.) may be used.

(Hesperidin)
Hesperidin is obtained by extracting and purifying the skin, fruit juice or seeds of Citrus paradisi MACF. With water-ethanol or an organic solvent. Hesperidin is a fine dendritic material and is also used as a natural nutrient enhancer. Hesperidin is almost tasteless.

(Hesperidin derivative)
When a hesperidin derivative is used as an auxiliary additive component, it is tasteless or nearly tasteless (for example, has a weak bitter taste), and it is preferable to employ a hesperidin to which a methyl group, an ethyl group, a saccharide or the like is added. Such hesperidin derivatives include, for example, methyl hesperidin, one obtained by adding one or more sugars such as glucose, fructose, galactose, and xylose to hesperidin in an equimolar amount or more with respect to hesperidin (for example, glucosyl hesperidin). be able to. Among these, methyl hesperidin or transglycosyl hesperidin is particularly preferable. Note that neohesperidin dihydrochalcone, which is a high-intensity sweetener, and neohesperidin, which is a bitter agent, are preferably not employed as auxiliary components.

  Hesperidin is known as vitamin P, and methyl hesperidin is known as water-soluble vitamin P for a long time, as a vitamin with physiological effects such as strengthening of capillaries, bleeding prevention, blood pressure regulation, etc., and as a yellow pigment, food, medicine, cosmetics are extremely wide It is used in a range and its safety has been confirmed. Commercial products (αG Hesperidin PA, manufactured by Toyo Seika Co., Ltd.) may be used.

  In the flavor improving agent of the present invention, the suitable mixing ratio of the sweet potato-derived extract and the auxiliary additive component is 100% of the sweet potato-derived extract contained in the flavor improving agent from the viewpoint of reliably and efficiently obtaining the effects of the present invention. When it is set as a mass part, it is preferable that it is 10-10000 mass parts, and, as for the total content of an auxiliary | assistant addition component, it is more preferable that it is 100-10000 mass. The content of the auxiliary additive component is adjusted according to the composition of the sweet potato-derived extract to be used and the type of auxiliary additive component to be blended.

From the viewpoint of obtaining the effect of the present invention more reliably and efficiently, the flavor improving agent is preferably composed of any of the following compositions (a) to (h).
(A) a sweet potato-derived extract and a sunflower seed extract,
(B) sweet potato-derived extract and γ-aminobutyric acid,
(C) sweet potato-derived extract and theanine,
(D) a sweet potato-derived extract and a hesperidin derivative,
(E) a sweet potato-derived extract, a hesperidin derivative and a sunflower seed extract,
(F) sweet potato-derived extract, hesperidin derivative and γ-aminobutyric acid,
(G) sweet potato-derived extract, hesperidin derivative and theanine,
(H) Sweet potato-derived extracts, hesperidin derivatives and rutin derivatives.

  Among the compositions (a) to (h) above, from the viewpoint of obtaining the effect of the present invention more reliably and efficiently, when using an extract derived from sweet potato and one auxiliary additive, ) Or (d) is particularly preferred, and the composition of (b) is most preferred. In addition, from the same viewpoint, when the sweet potato-derived extract and the two auxiliary additive components are used in combination, the composition of (e), (f) or (g) is particularly preferred, and (e) or (f) The composition is more preferable, and the composition of (f) is most preferable. A specific example of the hesperidin derivative is sugar-transferred hesperidin, and a specific example of the rutin derivative is glucosyl rutin.

  The shape of the flavor improving agent is not particularly limited, but is preferably liquid or powdery from the viewpoint of ease of storage and ease of use. A flavor improving agent is good also as a solid formulation or a liquid formulation using the carrier for a formulation used normally. As a method for formulating, a conventionally known method can be appropriately employed. When the flavor improving agent is liquid, it is preferable to concentrate it to a solid content of 20% by mass or more from the viewpoint of preventing corruption. The liquid flavor improving agent is preferably stored refrigerated.

  In addition, when making a flavor improvement agent into a solid formulation, you may mix a corn starch or dextrin with a liquid flavor improvement agent, and may prepare a solid formulation. Moreover, you may employ | adopt a conventionally well-known formulation method according to the food / beverage products used as a flavor improvement agent.

  By adding the above-described flavor improving agent to the food or drink, the off-taste of the food or drink can be sufficiently reduced. The “flavor” in the “flavor improvement” of the present invention is a combination of taste and odor, a sense of taste when both taste and odor are present, and a stimulus to taste and throat. Includes all the senses sometimes felt.

  In the present invention, “flavor improvement” refers to the bitterness, astringency, acidity, egg taste, gingerish taste of foods and beverages, and other tastes (vitamin taste, peptide taste, vegetable blue odor, yeast taste, fish taste, Taste, etc.), acid odor, blue odor, other unique odors (medicine odor, fish odor, fish odor, iso odor, yeast odor, leek / garlic odor, vitamin odor, natto odor, milk odor Odor etc.), cooking / container odor (retort odor, can odor, dry odor, fermentation odor, heat odor, etc.) and flavor and flavor, including flavors.

  Among the above-mentioned different tastes, the flavor improving agent of the present invention can sufficiently reduce the bitterness, acidity, astringency, egg taste, garlic taste, blue odor, metallic taste and odor peculiar to retort foods. These off-flavors refer to the following tastes or smells, respectively.

  Bitterness is one of the basic tastes, and is a bitter taste typified by quinine and caffeine. Examples of unfavorable bitterness include bitterness that exists along with the sweetness of high-intensity sweeteners, vegetable bitterness, and bitterness peculiar to health food materials (for example, ginseng, propolis). The sourness is one of the basic tastes, and it is a sour taste as represented by citric acid and tartaric acid.

  Astringency is also said to be astringent taste, and is a taste caused in the mouth by substances such as astringent tannins. As a thing treated as an unpleasant astringency, for example, there is a strong astringency represented by astringency. The taste is a taste typified by so-called lye and an unpleasant taste that combines bitterness and astringency. Igarashi taste is not a taste felt in the tongue when a food or drink is put in the mouth, but a taste that stimulates the throat when swallowed or after swallowing, and has a taste. The blue odor is derived from vegetable odors derived from vegetable stems and leaves, and odors typified by soybean-specific odors. The vegetable odor, astringency, and egg flavor of vegetables are complex. It is.

  The metal taste is a taste exhibited by metal ions dissolved in food, but is sometimes referred to as an electrical taste. Examples of those exhibiting a metallic taste derived from substances other than metal ions include high-sweetness sweeteners and sugar alcohols.

  The odor peculiar to retort food (so-called retort odor) is perceived as a taste of food because the smell of the bag or molded container is transferred to the food during the processing of the retort food. The retort food is a product obtained by laminating a synthetic resin film, aluminum foil, etc., filling a light-shielding material bag or molded container with food and drink, sealing it, and sterilizing it by pressure and / or heat sterilization. .

  As an off-taste perceived in addition to the above-mentioned off-taste, alkaline taste can be mentioned. Alkaline taste is a taste due to the fact that the taste of amino acids and salt is lost when the pH of the food or drink is slightly alkaline from around 7, and it feels blurred. However, since it is not common for food and drink to have such a high pH, the fact is that alkaline taste is not considered as a problem.

  This flavor improver itself has a slight odor and taste, but when it is added to a food and used, it is sufficiently diluted so that the odor and taste are hardly felt. Moreover, since a flavor improving agent is colorless or light yellow and transparent, it does not affect the color of food-drinks.

  Foods and beverages whose flavor is improved by the flavor improving agent according to the present invention include processed citrus products, processed vegetables, healthy foods and beverages, cacao products, honey products, dairy products, coffee / tea or foods and beverages containing them, Examples include, but are not limited to, beer, high-intensity sweeteners, sugar alcohols, retort products, foods and drinks including canned foods, and the like.

  Among the above-mentioned foods and drinks, the flavor improving agent of the present invention can exert particularly sufficient effects, such as processed citrus products, processed vegetables, food and drink containing herbal medicines, cacao products, honey products, fermented milk, coffee, tea, and high sweetness. Sweeteners and retort products. The addition amount and addition method of the flavor improving agent of this invention can be suitably selected with the kind of food-drinks to be added. The addition amount of the flavor improving agent is preferably 0.1 to 100 ppm by mass, more preferably 0.2 to 50 ppm by mass with respect to the food or drink. A sufficient flavor improving effect can be obtained with an addition amount in this range. If the addition amount is less than 0.1 ppm by mass, the intended flavor improving effect tends to be insufficient, while if it exceeds 100 ppm by mass, the original taste of food and drink tends to be impaired.

<Taste improvement method>
The flavor improvement method of this invention is equipped with the process of adding a flavor improving agent to the food-drinks which require the improvement of flavor. In the case of processed foods, it is desirable to mix directly with raw materials that require improved flavor. However, when mixing is difficult, the solution of a flavor improving agent may be sprayed on the surface of the raw material which needs improvement of a flavor, or a raw material may be immersed in such a solution. Or you may make the target food of flavor improvement, and the powdered food or sheet-like food containing a flavor improving agent contact.

  Examples of the flavor improvement of food and drink with the flavor improving agent of the present invention include the following.

1. Improved flavor of processed citrus products (reduction of bitterness and sourness)
The processed citrus products are foods and beverages obtained by processing raw material citrus fruits such as grapefruit, summer oranges, Valencia orange, navel orange, sweet summer, hassaku, Iyokan, sweetie, pomelo, lime, and lemon. Examples of the processed form include fruit juice, fruit juice-containing beverage, jelly, puree, jam, marmalade, canned food, frozen dessert, candy, candied fruit peel, fruit sauce, and the like. These processed citrus products have a strong bitterness and sourness derived from the citrus as the raw material, but these tastes can be reduced by adding the flavor improver of the present invention.

2. Improved flavor of processed vegetables (reduction of bitterness, astringency, blue odor, acidity, etc.)
Processed vegetable products include beverages such as tomato juice, carrot juice, vegetable juice, and soy milk, processed products such as jelly and jam containing these ingredients, and processed and cooked products such as pickles, natto, and prepared dishes. Is mentioned. These processed vegetable products have a blue odor, bitterness, astringency, bean odor, natto odor, etc., derived from raw vegetables, but these tastes can be reduced by adding the flavor improver of the present invention. .

3. Improved flavor of healthy foods and beverages (reduction of blue odor, bitterness, astringency, medicinal odor, egg flavor, etc.)
Examples of health foods and drinks include herbal medicines, vitamins, minerals, health foods and health drinks containing other natural ingredients, and the like. Such functional materials for health foods and drinks have a blue odor, bitterness, astringency, medicinal odor and the like. In addition, in order to improve the bitterness and medicinal odor of ingredients, sugar, honey, high-intensity sweeteners, etc. are added and seasoned, but depending on the amount added, the honey taste and high sweetness added for seasoning In some cases, the bitterness, astringency, etc. of the sweeteners are manifested and the expected improvement effect cannot be expected. Moreover, when mix | blending fat-soluble natural components like propolis and vitamin E, an emulsifier is added, but the medicinal odor of this emulsifier also enhances bitterness and causes unpleasant taste. By adding the flavor improving agent of the present invention, it is possible to reduce the blue odor, bitterness, astringency, medicinal odor, egg taste, etc. of these health foods and drinks.

4). Flavor improvement of cacao products (reduction of bitterness, astringency, acidity, etc.)
Examples of cocoa products include chocolate, cocoa, and products using these. By adding the flavor improving agent of the present invention, the bitterness, astringency or sourness derived from the raw cocoa beans can be reduced.

5. Honey products (reduced taste and taste)
Honey products include, for example, honey, honey sauce, honey syrup, honey beverage, and the like. By adding the flavor improving agent of the present invention, the honey-derived taste and garlic taste of these honey-containing products can be reduced.

6). Improved flavor of dairy products (milky odor, fermented odor, irritation caused by fermentation, reduced processing odor)
Examples of dairy products include fermented milk, fermented milk-containing beverages, and powdered milk. Fermented milk and fermented milk-containing beverages have a fermented odor and a pungent taste that stimulates the tongue and throat. Moreover, when preparing powdered milk, a milky odor is strengthened and a processing odor is added. By adding the flavor improving agent of the present invention, it is possible to reduce such fermentation odor, garlic taste, processing odor, and milk odor.

7). Improved coffee flavor (reduction of astringency, bitterness, acidity, etc.)
Examples of coffee or coffee-containing beverages include coffee milk, canned coffee, canned milk coffee, coffee jelly, and coffee confectionery. These have coffee-derived bitterness, astringency and sourness. By adding the flavor improving agent of the present invention, these astringency, bitterness and sourness can be reduced. Moreover, the flavor of the emulsifier of coffee products containing an emulsifier such as milk coffee can be reduced by suppressing the addition amount.

8). Improvement of tea flavor (reduction of astringency and bitterness)
By adding the flavor improving agent of the present invention, the astringency and bitterness of tea or tea-containing food and drink can be reduced.

9. High-intensity sweetener and sugar alcohol (reducing bitterness and metallic taste)
By adding the flavor improving agent of the present invention, stevia sweetener, acesulfame K, saccharin, saccharin sodium, aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, and high sweetness sweeteners, and xylitol, mannitol, maltitol, lactitol The bitterness and metallic taste of sugar alcohols such as sorbitol, erythritol, reduced palatinose, reduced starch syrup and reduced maltose starch syrup can be reduced.

10. Retort products and canned products (reduction of retort odor and can odor)
By adding the flavor improving agent of the present invention, the retort odor and can odor of retort products and canned products can be reduced. In addition, the peculiar taste unique to retort and canned tomato products and meat products can be reduced.

  The present invention will be described below with reference to examples, but the present invention is not limited to such examples.

<Extract derived from sweet potato>
(Production Example 1)
The sweet potato press obtained in the production process of the raw sugar production factory (solid content: 18.6% by mass, about 1000 liters) was heated to 80 ° C. using a juice heater. The heated squeezed juice was filtered to obtain a filtrate (about 750 liters). In addition, tubular ultrafiltration (MH25 type, effective membrane area 2 m ² × 3, fractional molecular weight 100,000, manufactured by Daicel Chemical Industries, Ltd.) was used for the filtration treatment of the pressed juice.

  On the other hand, a column with a water jacket (column size: inner diameter 17.0 cm, height 100 cm) is filled with 15 liters of a synthetic adsorbent (trademark: SP-850, Mitsubishi Chemical Corporation), and the filtrate is subjected to column treatment. Created a column.

The filtrate was passed through the created column at a flow rate of 75 liters / hour (SV = 5 hr ⁻¹ ). During the flow of the filtrate, 65 ° C. water was always circulated through the water jacket of the column. After passing the filtrate, 45 liters of ion exchange water was passed through the column at a flow rate of 30 liters / hour (SV = 2 hr ⁻¹ ) to wash the inside of the column. Saccharides were detected in the fraction eluted from the column by passing ion-exchanged water. As a result, almost no saccharide was detected (Brix: about 0%), and it was confirmed that the column was sufficiently washed with ion-exchanged water. A refractometer (model number: N-1E, manufactured by Atago Co., Ltd.) was used for detecting saccharides.

After washing with ion-exchanged water, 30 liters of elution solvent was passed through the column at a flow rate of 30 liters / hour (SV = 2 hr ⁻¹ ) to elute the components adsorbed on the synthetic adsorbent. A 55% aqueous ethanol solution (ethanol / water = 55/45 (volume / volume)) was used as an elution solvent. After passing the elution solvent, ion exchange water was passed through the column at a flow rate of 30 liters / hour for 20 minutes. In addition, 25 degreeC water was always circulated through the water jacket of the column during elution solvent and subsequent ion exchange water flow.

  The eluate eluted from the column by passing the elution solvent and the eluate obtained by passing ion exchange water thereafter were mixed and concentrated under reduced pressure about 20 times to obtain a concentrated solution. Further, this concentrated solution was freeze-dried for 12 hours to obtain 435 g of a brown powder (first elution component). Hereinafter, the sweet potato-derived extract obtained in this production example is referred to as “extract 1”.

(Production Example 2)
In order to distill the sweet potato press juice (Brix: 12.5%, 2800 liters) obtained in the production process of the raw sugar production factory, the press juice was supplied to the distillation apparatus at a rate of 250 liters / hour. A centrifugal thin film vacuum evaporator (trademark: Evapor PEP-1, Okawara Seisakusho Co., Ltd.) was used for the distillation treatment of the pressed juice.

The distillation treatment was performed by continuously recovering a distillate obtained by cooling a component vaporized at a temperature of 90 to 95 ° C. with a condenser under a reduced pressure of 500 to 630 mmHg. The condenser cooling conditions were a cooling water temperature of 25 ° C., a cooling water amount of 15 m ³ / hour, and a capacitor area of 2 m ² . When the raw material pressed juice (2800 liters) was reduced to about 2400 liters and Brix became 14.5%, recovery of the distillate (the solution containing the first distillate) was completed. The obtained distillate was about 400 liters.

  On the other hand, a column (column size: inner diameter 2.6 cm, height 20 cm) was filled with 40 ml of a synthetic adsorbent (trademark: Amberlite XAD7HP, Organo Co., Ltd.) to prepare a column for column treatment of the distillate.

The distilled liquid was passed through the prepared column at a flow rate of 40 liters / hour (SV = 100 hr ⁻¹ ). After passing the distillate, water was passed for about 5 minutes at the same flow rate, and the column was washed.

After washing with water, the elution solvent was passed through the column at 80 ml / hour (SV = 2 hr ⁻¹ ) to elute the components adsorbed on the synthetic adsorbent. An 80% aqueous ethanol solution (ethanol / water = 80/20 (volume / volume)) was used as an elution solvent. After starting the flow of the elution solvent, the first 15 ml of the eluate was not recovered, and then the eluate (second eluate) flowing out from the column was recovered. After passing 80 ml of the elution solvent, distilled water was passed at a rate of 80 ml / hour, and the flow of distilled water was terminated when the total amount of the recovered eluate reached 100 ml.

  The eluate thus obtained was filtered to obtain a transparent filtrate having a slight lemon color. Note that filter paper (qualitative filter paper No. 2, Toyo Filter Paper Co., Ltd.) was used for the filtration treatment of the eluate. As a result of measuring the obtained filtrate with an alcohol concentration meter (YSA-200, Yazaki Keiki Co., Ltd.), the ethanol content was 58% by volume. Hereinafter, the sweet potato-derived extract obtained in this production example is referred to as “extract 2”.

<Auxiliary additive component>
As auxiliary additives, sunflower seed extract (Heliant S-100, manufactured by Dainippon Ink & Chemicals, Inc., containing 20% by weight of sunflower seed extract), γ-aminobutyric acid (Oryza Gabba Extract HC-90, Oryza Oil & Chemicals) Company), theanine (Suntheanine, Taiyo Kagaku Co., Ltd.), glucosyl rutin (αG rutin P, Toyo Seika Co., Ltd.), and sugar-transferred hesperidin (αG Hesperidin PA, Toyo Seika Co., Ltd.) were prepared.

<Example of flavor improvement of grapefruit juice>
(Examples 1a to 1h and Comparative Examples 1i to 1p)
For 100 ml of grapefruit juice (distributor: Snow Brand Milk Products Co., Ltd., Trademark: Doll 100% Juice Grapefruit), one component selected from Extract 1, Extract 2 and the above auxiliary additives alone, or two or more A test solution was prepared by mixing. On the other hand, a test solution in which a small amount of distilled water was added to grapefruit juice was prepared as a control. And the sensory test was done about the bitter taste and acidity peculiar to grapefruit juice by 10 test subjects trained about taste. Evaluation of the flavor improvement effect was performed based on the five-level evaluation criteria shown in Table 1.

  Table 2 shows the amounts of extract 1, extract 2 and auxiliary additive components (grapefruit juice mass standard, unit: mass ppm) in this flavor improvement example. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 1a to 1h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added correspond to Comparative Examples 1i to 1o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 1p.

  As a result of the sensory test, the control had a strong bitterness and sourness peculiar to citrus fruits, particularly grapefruit, whereas the addition of the flavor improver significantly reduced the bitterness and the sourness. Table 3 shows the evaluation results of the sensory test for grapefruit juice. The numerical value in Table 3 shows the value which averaged evaluation of 10 test subjects. From the above, it was found that both the bitterness and acidity peculiar to citrus fruits can be sufficiently reduced by using a flavor improver in which an extract derived from sweet potato and an auxiliary additive component are used in combination. .

<Examples of flavor improvement of kale>
(Examples 2a to 2h and Comparative Examples 2i to 2p)
In place of grapefruit juice, except that a freeze-dried green juice (Orihiro Co., Ltd., trademark: Aojiru Super) 1 package (2.5 g) was dissolved in 100 ml of distilled water, A test solution was prepared in the same manner as the grapefruit juice flavor improvement example. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added based on the green juice solution corresponded to Examples 2a to 2h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were comparative examples. Each corresponds to 2i to 2o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 2p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 for the green odor and bitterness of green juice.

  As a result of the sensory test, the control had a strong blue odor and bitterness unique to green juice, while the one with a flavor improver decreased the blue odor and bitterness specific to green juice, which was significantly higher than the control. It became easier. Table 3 shows the evaluation results (average value of evaluation of 10 subjects) of the sensory test for the flavor unique to the green juice. From the above, it was found that by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component were used in combination, the green juice-specific blue odor and bitterness could be sufficiently reduced even with a small addition amount. It was.

<Soy milk flavor improvement example>
(Examples 3a to 3h and Comparative Examples 3i to 3p)
A test solution was prepared in the same manner as in the above grapefruit juice flavor improvement example, except that 50 ml of prepared soymilk (manufactured by Marusan Eye Co., Ltd.) was used instead of grapefruit juice. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added based on the prepared soymilk as the mass reference corresponded to Examples 3a to 3h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were Comparative Examples 3i. Each corresponds to ~ 3o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 3p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 with respect to the soy odor and blue odor of soy milk.

  As a result of the sensory test, the control had a strong soy odor and blue odor, while the addition of the flavor improver had a mild mellow taste with reduced soy odor and blue odor. Table 3 shows the evaluation results of the sensory test for the flavor unique to soymilk (average value of evaluation of 10 subjects). From the above, it was found that by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component were used in combination, soybean-specific soybean odor and blue odor can be sufficiently reduced even with a small addition amount. It was.

<Taste improvement example of royal jelly-containing nutritional drink>
(Examples 4a to 4h and Comparative Examples 4i to 4p)
Instead of grapefruit juice, 30 ml of royal jelly-containing nutritional drink (various vitamins, caffeine, royal jelly, various herbal extracts, honey mix, manufactured by Royal Pharmaceutical Co., Ltd., trademark: royal jelly gold, pharmaceuticals) A test solution was prepared in the same manner as the grapefruit juice flavor improvement example described above. Flavor improvement examples in which the additive ingredient compositions a to h shown in Table 2 were added based on the royal jelly-containing nutritional drink correspond to Examples 4a to 4h, respectively, and the flavor improvement examples to which the additive ingredient compositions i to o were added It corresponds to Comparative Examples 4i to 4o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 4p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 about the taste of the vitamin of the royal jelly-containing nutritional drink, the taste, and the pungent taste.

  As a result of the sensory test, the control is strongly sweet, it seems that it is trying to improve the taste with strong sweetness, and the odor and taste of vitamin B group is strong, and there is the taste and stimulating taste derived from Kampo Was. In contrast, the addition of a flavor improver reduced the taste and odor of vitamins, reduced the tight taste and reduced irritation to the throat, making it easier to drink. Table 3 shows the evaluation results of the sensory test for the flavor specific to the royal jelly-containing nutritional drink (the average value of the evaluation of 10 subjects). Based on the above, by using a flavor improver that is a combination of sweet potato-derived extract and auxiliary additive ingredients, even with a small addition amount, royal jelly-containing nutrition drink-specific vitamin taste, taste, and pungent taste It was found that can be sufficiently reduced.

<Taste improvement example of ginseng-containing liquid>
(Examples 5a to 5h and Comparative Examples 5i to 5p)
Instead of the grapefruit juice, the above-mentioned grapefruit juice was used except that the ginseng concentrate liquid (Korean Ginseng Manufacturing Co., Ltd.) 0.2g was used by adding distilled water to 48ml by adding distilled water. A test solution was prepared in the same manner as in the flavor improvement example. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added on the basis of the ginseng concentrate corresponded to Examples 5a to 5h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were compared. It corresponds to each of Examples 5i to 5o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 5p. In this flavor improvement example, the sensory test by 10 subjects was conducted based on the evaluation criteria of Table 1 for the bitterness, astringency, disgusting taste and ginseng odor of the ginseng-containing liquid.

  As a result of the sensory test, the control has a strong bitterness, astringency, taste, and ginseng odor, but those with a flavor improver sufficiently reduce the bitterness, astringency, taste and taste immediately after swallowing, and smell unique to ginseng Also decreased. Table 4 shows the evaluation results of the sensory test for the flavor unique to the ginseng-containing liquid (average value of the evaluation of 10 subjects). From the above, by using a flavor improver that is combined with a sweet potato-derived extract and an auxiliary additive component, the ginseng-containing liquid-specific bitterness, astringency, disgusting taste and ginseng odor even with a small addition amount It was found that can be sufficiently reduced.

<Example of flavor improvement of propolis extract solution>
(Examples 6a to 6h and Comparative Examples 6i to 6p)
The grapefruit juice flavor improvement example described above was used in place of grapefruit juice, except that 50 ml of a propolis extract solution obtained by diluting 1 ml of propolis extract (trade name: propolis extract liquid, manufactured by Orihiro Co., Ltd.) to 1000 ml with distilled water was used. Similarly, a test liquid was prepared. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added based on the propolis extract solution corresponded to Examples 6a to 6h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were comparative examples. It corresponds to 6i-6o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 6p. In this flavor improvement example, the sensory test by 10 test subjects was conducted based on the evaluation criteria of Table 1 for the bitterness, disgusting taste, chemical odor and pungent taste of the propolis extract solution. In addition, since a propolis extract is insoluble in water, a propolis product usually contains ethanol and an emulsifier. In particular, since the propolis extract used in this flavor improvement example has an extract concentration of 20% (mass / volume), it has a high ethanol content (56% (volume / volume)) and an emulsifier containing bitter and unpleasant taste. is there.

  As a result of the sensory test, the control had a strong chemical odor and pungent taste of the emulsifier, and the bitterness, taste and pungent taste derived from propolis spread in the mouth, whereas the flavor improver was derived from the chemical odor, pungent taste and propolis of the emulsifier Reduced bitterness and taste. Table 4 shows the evaluation results of the sensory test for the flavor unique to the propolis extract solution (average value of evaluation of 10 subjects). From the above, by using a flavor improver that is combined with sweet potato-derived extract and auxiliary additive components, the propolis extract solution-specific bitterness, taste, chemical odor and pungent taste are sufficient even with a small addition amount It was found that it can be reduced.

<Taste improvement example of cocoa beverage>
(Examples 7a to 7h and Comparative Examples 7i to 7p)
Instead of using grapefruit juice, 4 grams of pure cocoa (Released from: Kataoka Bussan Co., Ltd., trademark: Banjo Ten Cocoa) was dissolved in 120 ml of hot water and then cooled, and then 100 ml of cocoa drink was used. A test solution was prepared in the same manner as in the juice flavor improvement example. The flavor improvement example which added the additional component composition ah shown in Table 2 on the basis of a cocoa drink corresponds to Example 7a-7h, respectively, and the flavor improvement example which added the additional component composition io is comparative example 7i. It corresponds to ˜7o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 7p. In this flavor improvement example, the sensory test by 10 test subjects was conducted based on the evaluation criteria of Table 1 for the bitterness of the cocoa beverage.

  As a result of the sensory test, the bitter taste was strong in the control, but the bitter taste was sufficiently reduced and the cacao flavor remained when the flavor improver was added. Table 5 shows the evaluation results of sensory tests on the flavor specific to cocoa beverages (average value of evaluation of 10 subjects). From the above, it was found that the bitterness peculiar to cocoa beverages can be sufficiently reduced by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination.

<Examples of honey flavor improvement>
(Examples 8a to 8h and Comparative Examples 8i to 8p)
A test solution was prepared in the same manner as the grapefruit juice flavor improvement example described above, except that 30 g of honey (manufactured by Kato Bishouen Honpo Co., Ltd.) was used in place of the grapefruit juice. Flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added based on honey as mass standards corresponded to Examples 8a to 8h, respectively, and flavor improvement examples to which the additive component compositions i to o were added were comparative examples 8i to 8h. Each corresponds to 8o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 8p. In this flavor improvement example, the sensory test by 10 subjects was conducted based on the evaluation criteria of Table 1 for the honey's taste, astringency and garlic taste.

  As a result of the sensory test, the control has a taste and astringency, and the throat is still irritated. However, the taste, astringency, and a bitter taste are sufficiently reduced and refreshed when the flavor improver is added. It became a taste. Table 5 shows the evaluation results (average value of evaluation of 10 subjects) of the sensory test for the honey-specific flavor. From the above, by using a flavor improver that is combined with sweet potato-derived extract and auxiliary additive components, it is possible to sufficiently reduce the honey-specific taste, astringency and garlic taste even with a small addition amount I understood.

<Taste improvement example of lactic acid bacteria beverage>
(Examples 9a to 9h and Comparative Examples 9i to 9p)
A test solution was prepared in the same manner as in the above-described grapefruit juice flavor improvement example, except that 100 ml of lactic acid bacteria beverage (trade name: Amir S, manufactured by Calpis Co., Ltd.) was used instead of grapefruit juice. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added based on the lactic acid bacteria beverage as a mass reference corresponded to Examples 9a to 9h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were comparative examples 9i. It corresponds to ˜9o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 9p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 for the pungent acidity of the lactic acid bacteria beverage.

  As a result of the sensory test, the control had a strong acidity, especially when the throat was stimulated, a pronounced acidity was conspicuous, a little milky and a milky throat remained. On the other hand, the addition of the flavor improving agent left the acidity immediately felt on the tongue, but when the throat was stimulated, the dull acidity was sufficiently reduced and the taste became slightly mellow. Table 5 shows the evaluation results of the sensory test for the flavor specific to the lactic acid bacteria beverage (average value of evaluation of 10 subjects). From the above, it has been found that by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination, the pungent acidity specific to lactic acid bacteria beverages can be sufficiently reduced even with a small addition amount.

<Examples of improving the flavor of fermented milk>
(Examples 10a to 10h and Comparative Examples 10i to 10p)
Instead of grapefruit juice, the test solution was prepared in the same manner as the grapefruit juice flavor improvement example described above, except that 50 ml of fermented milk (trade name: Cute (Plain), manufactured by Toyo Fermented Milk Co., Ltd.) was used. The flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added on the basis of the fermented milk corresponded to Examples 10a to 10h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added. Comparative examples 10i to 10o respectively correspond to those added with distilled water as a control, and correspond to Comparative Example 10p.In this flavor improvement example, the fermented milk is soured by 10 subjects. The sensory test was performed based on the evaluation criteria shown in Table 1.

  As a result of the sensory test, the control was worried about the sour taste that stimulates the throat and the sour taste that sticks to the throat. On the other hand, the addition of the flavor improving agent left a clean sourness immediately felt on the tongue, but the sourness that irritates the throat was reduced, resulting in a clean taste. Table 5 shows the evaluation results of sensory tests on the flavor unique to fermented milk (average values of evaluation of 10 subjects). From the above, it was found that by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination, the sourness specific to fermented milk can be sufficiently reduced even with a small addition amount. It was.

<Examples of improving the flavor of sugar-free coffee>
(Examples 11a to 11h and Comparative Examples 11i to 11p)
A test solution was prepared in the same manner as the grapefruit juice flavor improvement example described above except that 100 ml of sugar-free coffee (trademark: Boss Black, manufactured by Suntory Ltd.) was used instead of grapefruit juice. The taste improvement examples to which the additive component compositions a to h shown in Table 2 were added based on sugar-free coffee as mass standards corresponded to Examples 11a to 11h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added were comparative examples. Each corresponds to 11i to 11o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 11p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 for the bitterness and astringency of sugar-free coffee.

  As a result of the sensory test, the control felt bitter and astringent, but the bitterness and astringency were reduced when the flavor improver was added. Table 6 shows the evaluation results (average value of evaluations of 10 subjects) of the sensory test on the taste specific to sugar-free coffee. From the above, it was found that the bitterness and astringency peculiar to sugar-free coffee can be sufficiently reduced by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination. It was.

<Examples of green tea flavor improvement>
(Examples 12a to 12h and Comparative Examples 12i to 12p)
Instead of using grapefruit juice, 150 ml of boiling water was added to 4 g of green tea, extracted for 3 minutes, and then used after cooling 50 ml of green tea extract obtained by tea straining. A test solution was prepared in the same manner as the grapefruit juice flavor improvement example described above. The flavor improvement example which added the additional component composition ah shown in Table 2 on the basis of a green tea extract corresponds to Example 12a-12h, respectively, and the flavor improvement example which added the additive component composition io is a comparative example It corresponds to 12i-12o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 12p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 for the bitterness and astringency of the green tea extract.

  As a result of the sensory test, the control felt bitterness and astringency strongly, but the bitterness and astringency of tea were reduced when the flavor improver was added. Table 6 shows the evaluation results of the sensory test for the flavor unique to green tea (average value of evaluation of 10 subjects). From the above, it was found that the bitterness and astringency peculiar to green tea can be sufficiently reduced by using a flavor improver in which an extract derived from sweet potato and an auxiliary additive component are used in combination.

<Aspartame flavor improvement example>
(Examples 13a to 13h and Comparative Examples 13i to 13p)
A test solution was prepared in the same manner as in the above-mentioned grapefruit juice flavor improvement example, except that 100 ml of a 0.025% by mass aqueous solution of aspartame was used in place of the grapefruit juice. In addition, this 0.025 mass% aqueous solution of aspartame has the same sweetness as a 5 mass% solution of sucrose. Based on this aspartame aqueous solution, the flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 13a to 13h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added are comparative examples. It corresponds to each of 13i to 13o. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 13p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 with respect to the aftertaste, bitterness, and metallic taste of the aspartame aqueous solution.

  As a result of the sensory test, the control had a bad taste such as aftertaste, bitterness, and metallic taste after swallowing, whereas the addition of the flavor improving agent decreased aftertaste, bitterness, and metallic taste. Table 6 shows the evaluation results of the sensory test for the aspartame-specific flavor (average value of evaluation of 10 subjects). From the above, it was found that aspartame-specific aftertaste, bitterness, and metallic taste can be sufficiently reduced by using a flavor improver in which an extract derived from sweet potato and an auxiliary additive component are used in combination. It was.

<Stevia sweetener flavor improvement example>
(Examples 14a to 14h and Comparative Examples 14i to 14p)
Instead of grapefruit juice, the same procedure as in the above grapefruit juice flavor improvement example was used, except that 100 ml of a 0.033% by weight aqueous solution of stevia sweetener (Morita Chemical Industry Co., Ltd., trademark: SK Sweet Z3) was used. Thus, a test solution was prepared. In addition, this stevia sweetener 0.033 mass% aqueous solution has the same sweetness as the 5 mass% solution of sucrose. With this stevia sweetener aqueous solution as a mass standard, the flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added correspond to Examples 14a to 14h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added It corresponds to Comparative Examples 14i to 14o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 14p. In this flavor improvement example, the sensory test by 10 subjects was performed based on the evaluation criteria of Table 1 about the aftertaste, bitterness, and metallic taste of aqueous stevia sweetener.

  As a result of the sensory test, the control had bitterness, aftertaste, and metallic taste that spread gradually after swallowing, whereas the bitterness, aftertaste, and metallic taste were reduced when the flavor improver was added. Table 6 shows the evaluation results of the sensory test for the flavor specific to stevia sweetener (average value of evaluation of 10 subjects). From the above, by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination, the aftertaste, bitterness and metal taste specific to stevia sweetener can be sufficiently reduced even with a small addition amount I understood.

<Examples of bitter gourd flavor improvement>
(Examples 15a to 15h and Comparative Examples 15i to 15p)
A bitter gourd was prepared and cut into half lengths. After removing the seed part, it was cut diagonally to a thickness of 2-3 mm. Lightly salted bitter cucumber and left for about 10 minutes. After that, fried nigauri with 2/3 tablespoon of salad oil, seasoned with 1 tablespoon of yuyu and 1 tablespoon of liquor, and seasoned with bonito (5g). Furthermore, one type of component selected from Extract 1, Extract 2 and auxiliary additive components was used alone, or two or more types were added to prepare a test sample. On the other hand, a test sample to which a small amount of distilled water was added after being tempered with bonito was prepared as a control.

  Based on the total mass standard of this bitter gourd dish, the flavor improvement examples to which the additive component compositions a to h shown in Table 2 were added corresponded to Examples 15a to 15h, respectively, and the flavor improvement examples to which the additive component compositions i to o were added Corresponds to Comparative Examples 15i to 15o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 15p. For bitterness peculiar to bitter gourd, a sensory test by 10 subjects was performed based on the evaluation criteria in Table 1.

  As a result of sensory test, the bitterness peculiar to bitter gourd was strong, while the addition of flavor improver did not completely eliminate bitterness, but it was easy to eat even for people who have never eated bitter gourd became. Table 7 shows the evaluation results of the sensory test for the bitter melon-specific flavor (average value of the evaluation of 10 subjects). From the above, it was found that bitterness peculiar to bitter gourd can be sufficiently reduced by using a flavor improver in which an extract derived from sweet potato and an auxiliary additive component are used in combination.

<Natto flavor improvement example>
(Examples 16a to 16h and Comparative Examples 16i to 16p)

  One cup (30 g) of commercially available subdivided natto (trade name: Okame Natto, manufactured by Takano Foods Co., Ltd.) was prepared. One component selected from Extract 1, Extract 2 and auxiliary additive components was added to this natto alone, or two or more components were added. Moreover, what added a small amount of distilled water with respect to the said natto was prepared as a control | contrast. Flavor improvement examples to which additive component compositions a to h shown in Table 2 were added corresponded to Examples 16a to 16h, respectively, and flavor improvement examples to which additive component compositions i to o were added, based on the total mass standard of natto. It corresponds to each of 16i to 16o. Further, a sample to which distilled water was added as a control corresponds to Comparative Example 16p. About the natto smell peculiar to natto, the sensory test by 10 test subjects was performed based on the evaluation criteria of Table 1.

  As a result of the sensory test, the control was worried about the natto odor, while the test sample had a slightly reduced natto odor and became a light natto. Table 7 shows the evaluation results of the sensory test on the natto-specific flavor (average value of the evaluation of 10 subjects). From the above, it was found that the natto odor unique to natto can be sufficiently reduced by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination.

<Taste improvement example of retort food (potato soup)>
(Examples 17a to 17h and Comparative Examples 17i to 17p)
A soup of retort food (trade name: cold potato soup manufactured by Heinz Japan Co., Ltd.) was used to examine the effect of the flavor improving agent on the retort odor of the cooled retort food. In addition, in this flavor improvement example, a flavor improving agent is added to a commercially available retort food that has already generated a retort odor, and this is heat-treated, and the thermal stability of the flavor improving agent should be confirmed. Also aimed.

  For 100 ml of retort food soup, one component selected from Extract 1, Extract 2 and auxiliary additive components was used alone, or two or more components were added. Moreover, what added a small amount of distilled water with respect to the said soup 100ml was prepared as a control | contrast. Each of these was placed in a heat-resistant vial, covered, heat-sterilized at 121 ° C. for 15 minutes in an autoclave, and then cooled.

  The flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 17a to 17h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added correspond to Comparative Examples 17i to 17o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 17p. A sensory test by 10 subjects was performed based on the evaluation criteria shown in Table 1 for the milky odor, aftertaste, retort odor, and amino acid taste peculiar to retort food (potato soup).

  As a result of the sensory test, the control was creamy but milky and worried about the retort odor. In addition, the taste of amino acids was strong, and I was particularly interested in the taste of sodium glutamate. On the other hand, the addition of the flavor improver reduced the flavor of the heavy cream, resulting in a refreshing taste. In addition, the milky odor was reduced and the strong flavor and aftertaste were reduced as a whole, and the taste of amino acids was also considerably reduced. Table 7 shows the evaluation results (average value of the evaluation of 10 subjects) of the sensory test on the peculiar flavor of the retort food (potato soup). From the above, by using the flavor improver that is combined with the sweet potato-derived extract and auxiliary additive components, the unique milky odor, aftertaste, and retort odor of the cold soup of the retort food even with a small addition amount It was also found that the taste of amino acids can be sufficiently reduced. Moreover, it was shown that the flavor improving agent has sufficient heat stability and can fully exhibit its effect even after heat treatment in the production process of the retort food.

<Taste improvement example of retort food (rice porridge)>
(Examples 18a to 18h and Comparative Examples 18i to 18p)
The effect of the flavor improving agent on the retort odor of a simple material retort food was investigated by using retort food rice porridge (Ajinomoto Co., Ltd., trademark: Chanto Rice Hakugayu). In addition, in this flavor improvement example, a flavor improving agent is added to a commercially available retort food that has already generated a retort odor, and this is heat-treated, and the thermal stability of the flavor improving agent should be confirmed. Also aimed.

  One ingredient selected from Extract 1, Extract 2 and auxiliary additive ingredients was added alone or in combination of two or more ingredients to 100 g of rice crackers warmed as indicated on the product. Moreover, what added a small amount of distilled water with respect to the said porridge 100g was prepared as a control | contrast. These were each put into a heat-resistant vial, covered, and autoclaved at 121 ° C. for 15 minutes for heat sterilization.

  The flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 18a to 18h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added correspond to Comparative Examples 18i to 18o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 18p. For the retort odor peculiar to retort food (rice porridge), a sensory test by 10 subjects was performed based on the evaluation criteria of Table 1.

  As a result of the sensory test, the control had a strong retort odor, and in particular, the retort odor of the porridge liquid portion was remarkable. In contrast, the addition of the flavor improver had a reduced retort odor and a lighter taste, making it easier to eat compared to the control. Table 7 shows the evaluation results (average value of the evaluation of 10 subjects) of the sensory test on the peculiar flavor of the retort food (potato soup). From the above, it can be seen that by using a flavor improver that is combined with an extract derived from sweet potato and an auxiliary additive, the peculiar retort odor of retort food can be sufficiently reduced even with a small addition amount. It was. Moreover, it was shown that the flavor improving agent has sufficient heat stability and can fully exhibit its effect even after heat treatment in the production process of the retort food.

<Taste improvement example of retort food (meat sauce)>
(Examples 19a to 19h and Comparative Examples 19i to 19p)
Using the meat sauce of retort food (Nisshin Flour Milling Co., Ltd., trademark: Mama meat sauce), the effect of the flavor improving agent on the retort food using tomato as a raw material was examined. In addition, in this flavor improvement example, a flavor improving agent is added to a commercially available retort food that has already generated a retort odor, and this is heat-treated, and the thermal stability of the flavor improving agent should be confirmed. Also aimed.

  One component selected from Extract 1, Extract 2 and auxiliary additive components was added alone or in combination of two or more to 100 g of meat sauce warmed as indicated on the product. Moreover, what added a small amount of distilled water with respect to the said meat sauce 100g was prepared as a control | contrast. These were each put into a heat-resistant vial, covered, and autoclaved at 121 ° C. for 15 minutes for heat sterilization.

  The flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 19a to 19h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added correspond to Comparative Examples 19i to 19o, respectively. Further, a sample to which distilled water was added as a control corresponds to Comparative Example 19p. The sensory test by 10 subjects was performed based on the evaluation criteria shown in Table 1 for the retort odor peculiar to the retort food (meat sauce), the spicy acidity and the synthetic umami taste. The sensory test was conducted while the meat sauce was warm.

  As a result of the sensory test, the control had a strong taste of the seasoning, particularly the taste of sodium glutamate, and the spiny acidity of tomato stimulated the throat. On the other hand, what added the flavor improving agent became easy to eat compared with the control | contrast. In addition, the overall sourness was emphasized, but the spiky sourness was sufficiently reduced, and the synthetic umami taste was also reduced, resulting in a milder taste. Table 8 shows the evaluation results of the sensory test for the flavor unique to the retort food (meat sauce) (average value of the evaluation of 10 subjects). From the above, by using a flavor improver that is used in combination with sweet potato-derived extract and auxiliary additive ingredients, even with a small addition amount, the peculiar retort odor, spicy acidity and synthesis of retort food It was found that the typical umami taste can be sufficiently reduced. Moreover, it was shown that the flavor improving agent has sufficient heat stability and can fully exhibit its effect even after heat treatment in the production process of the retort food.

<Taste improvement example of retort food (hayashi sauce)>
(Examples 20a to 20h and Comparative Examples 20i to 20p)
The effect of the flavor improving agent with respect to the retort food which uses meat as a raw material was investigated using the Hayashi sauce (Meiji Seika Co., Ltd. brand, Ginza Hayashi) of retort food. In addition, in this flavor improvement example, a flavor improving agent is added to a commercially available retort food that has already generated a retort odor, and this is heat-treated, and the thermal stability of the flavor improving agent should be confirmed. Also aimed.

  One component selected from Extract 1, Extract 2 and auxiliary additive components was added alone or in combination of two or more to 100 g of Hayashi sauce heated as indicated on the product. Moreover, what added a small amount of distilled water with respect to the said Hayashi sauce 100g was prepared as a control | contrast. These were each put into a heat-resistant vial, covered, and autoclaved at 121 ° C. for 15 minutes for heat sterilization.

  The flavor improvement examples to which the additive component compositions a to h shown in Table 2 are added correspond to Examples 20a to 20h, respectively, and the flavor improvement examples to which the additive component compositions i to o are added correspond to Comparative Examples 20i to 20o, respectively. Furthermore, the thing which added distilled water as a control corresponds to the comparative example 20p. The sensory test by 10 test subjects was performed based on the evaluation criteria in Table 1 for the retort odor and spiny acidity peculiar to retort food (hayashi sauce). The sensory test was conducted while the Hayashi sauce was warm.

  As a result of the sensory test, the control was delicious with a rich and deep taste, but there was a little bitter acidity of tomatoes and a retort odor. On the other hand, the addition of the flavor improver reduced the spicy sourness of tomatoes, resulting in a mellow taste and reduced retort odor, making it easier to eat. Table 8 shows the evaluation results of the sensory test (average value of the evaluation of 10 subjects) for the flavor unique to the retort food (hayashi sauce). From the above, by using a flavor improver in which a sweet potato-derived extract and an auxiliary additive component are used in combination, the peculiar retort odor and spiky acidity of the coconut sauce of the retort food even with a small addition amount It was found that it can be sufficiently reduced. Moreover, it was shown that the flavor improving agent has sufficient heat stability and can fully exhibit its effect even after heat treatment in the production process of the retort food.

Claims (6)

A flavor improver used to improve the flavor of food and drink,
An extract derived from sweet potato,
At least one component selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivatives, hesperidin and hesperidin derivatives;
Contain,
The sugar cane-derived extract was adsorbed on the porous adsorbent by passing a raw material selected from the group consisting of sweet cane soy and molasses derived from sweet cane through a column packed with the first porous adsorbent. Containing a first eluting component obtained by eluting the adsorbing component with a solvent containing at least one selected from the group consisting of methanol and ethanol;
The flavor improving agent , wherein the first porous adsorbent is at least one selected from the group consisting of an aromatic resin, an acrylic acid-based methacrylic resin, and an acrylonitrile aliphatic resin . A flavor improver used to improve the flavor of food and drink,
An extract derived from sweet potato,
At least one component selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivatives, hesperidin and hesperidin derivatives;
Contain,
A column containing a distillate obtained by distilling a raw material selected from the group consisting of a sweet potato juice and a sweet potato solvent extract as the sugar cane-derived extract into a column filled with a second porous adsorbent. Containing a second eluting component obtained by eluting the adsorbing component adsorbed on the porous adsorbent by passing through a solvent containing at least one selected from the group consisting of methanol and ethanol;
The flavor improving agent , wherein the second porous adsorbent is at least one selected from the group consisting of an aromatic resin, an acrylic acid-based methacrylic resin, and an acrylonitrile aliphatic resin . The sweet potato-derived extract was adsorbed on the porous adsorbent by passing a raw material selected from the group consisting of sweet potato juice and molasses derived from sweet potato through a column filled with the first porous adsorbent. A first eluting component obtained by eluting the adsorbing component with a solvent containing at least one selected from the group consisting of methanol and ethanol ;
The flavor improving agent according to claim 2 , wherein the first porous adsorbent is at least one selected from the group consisting of an aromatic resin, an acrylic acid-based methacrylic resin, and an acrylonitrile aliphatic resin . Flavor improving the food or drink is a bitter, sour, astringent, acridity, Igarappoi taste, grassy taste, reduces at least one flavor selected from the group consisting of smell of metallic taste and retort food specific, claims The flavor improving agent as described in any one of 1-3 . A flavor improvement method provided with the process of adding the flavor improving agent as described in any one of Claims 1-4 to food-drinks. The food-drinks to which the flavor improving agent as described in any one of Claims 1-4 was added.