JP4596475B2 - Taste improving agent - Google Patents

Description

  The present invention relates to a taste improver, a fragrance composition containing the taste improver, and a food or drink containing them. In particular, the present invention relates to a taste improver comprising a high-boiling component mixture extracted from oxidized animal and vegetable fats and oils, a fragrance composition containing the taste improver, and a food or drink containing them.

Conventionally, various ideas have been made in order to satisfy the taste improvement for food and drink.
For example, there has been reported a compounding agent that can make foods and drinks more delicious, using various aliphatic aldehydes produced as a result of oxidation treatment of animal fats and oils as active ingredients (Patent Document 1). If you eat or drink foods and drinks that contain these ingredients, you can feel that they are delicious, but the level of taste is still not enough, and there is also an oxidative stabilizer when you oxidize animal and vegetable oils and fats. Inconveniences such as leaving them are pointed out.
As a technique for correcting this point, a technique has been reported in which a device is devised for recovering an active ingredient produced as a result of oxidation treatment under mild oxidation treatment conditions (Patent Document 2). Although this technology can also be surely delicious when you eat or drink foods and drinks that contain a compounding agent, the level of taste is still not enough, and to meet the recent high demands for taste There is still room for improvement.

  In this regard, it contains a long-chain highly unsaturated fatty acid such as arachidonic acid, docosahexaenoic acid, eicosapentaenoic acid and / or an extract of its degradation product, which has been considered a causative agent of off-flavors such as meat and other odors. In addition, a compounding agent that imparts, enhances, and improves a taste such as richness has been reported (for example, Patent Document 3). Although this compounding agent can impart a taste such as richness as it is, the active ingredient is a low-boiling component similar to those of Patent Documents 1 and 2 described above, and it cannot be said that the degree of taste is still sufficient. However, there is still room for improvement in response to the recent high demand for taste.

JP-A-4-229151 JP-A-8-131116 International publication WO2005 / 4634 pamphlet (especially example)

  The present invention further provides, enhances, and improves a taste such as sweetness, salty taste, bitterness, sourness, and savory taste that cannot be expressed only by the five basic tastes. The objective is to provide a new taste improver that sufficiently enhances the flavor and feel that can be felt inside, and that can be fully satisfied when eating and drinking, and is delicious enough to meet the recent demands for taste It is an object of the present invention to provide a food / beverage product having a taste and a novel taste improving agent capable of imparting the taste to the food / beverage product. In particular, it is an object of the present invention to provide a novel taste improver comprising a high-boiling component mixture present in an oxidized animal and vegetable oil.

  In the course of earnest research to solve the above problems, the present inventors paid attention to a high-boiling component mixture that was often discarded in the manufacturing process of flavors from oxidized oils and fats. When it was added to foods and drinks, the knowledge that a food and drink having a remarkably excellent taste was obtained unexpectedly, and further research was conducted based on the knowledge, and the present invention was finally completed.

That is, the invention according to claim 1 of the present invention is a taste improver characterized by comprising, as an active ingredient, a distillate residue obtained by removing low-boiling components from oxidized animal and vegetable fats and oils. Here, the low boiling point component means a component that can be recovered by a vacuum distillation method, a vacuum steam distillation method, or an atmospheric steam distillation method at 45 to 75 ° C. and 13.33 to 93.33 hPa.
The invention of claim 2 is obtained by subjecting oxidized animal and vegetable oils and fats to distillation residues obtained by vacuum distillation treatment or vacuum steam distillation treatment at 45 to 75 ° C. and 13.33 to 93.33 hPa, or atmospheric steam distillation treatment. It is a taste improving agent characterized by using a distillation residue as an active ingredient.
The invention of claim 3 is also a taste improver characterized in that, in the invention of claim 1 or 2, the distillate residue or a purified product of the distillation residue is used as an active ingredient. The invention of claim 3 is a taste improver characterized in that, in the invention of claim 1, a refined product of the distillate residue is used as an active ingredient. It is also a taste improver characterized by comprising a purified product as an active ingredient.
Invention of Claim 4 is invention of a fragrance | flavor composition, It is a fragrance | flavor composition containing the taste improving agent in any one of Claims 1-3, and a fragrance | flavor.
Invention of Claim 5 is invention of food / beverage products, and is food / beverage products containing the taste improving agent in any one of Claims 1-3.

The present invention is described in detail below.
The animal and vegetable oils and fats used in the present invention are selected from animal-derived oils and fats and plant-derived oils and fats, and are not particularly limited. These animal and vegetable oils and fats may be used alone, or two or more kinds of animal and vegetable oils and fats may be mixed.
Preferred animal fats are, for example, pork fat, beef fat, milk fat, chicken oil, sheep oil, egg fat, sardine oil, mackerel oil, whale oil, salmon oil, cod oil and the like, and vegetable fats and oils include peanut oil, Oil, olive oil, sesame oil, sunflower oil, coconut oil, palm oil, palm kernel oil, safflower oil, soybean oil, almond oil, rapeseed oil, rice bran oil, coconut oil, wheat germ oil Cottonseed oil, camellia oil, castor oil, cacao butter and the like are preferable. Of these, particularly preferable results are obtained when animal fats are used.
It is advantageous to have these animal and vegetable oils and fats present in a polar solvent. Examples of the polar solvent include polyols such as ethylene glycol, propylene glycol, and glycerol, a solvent obtained by mixing an aqueous solution in which salts such as sodium chloride and potassium chloride are dissolved in these polyols, and water. Among them, it is advantageous to use water. The amount of polar solvent used for animal and vegetable oils and fats depends on the type of animal and vegetable oils and fats to be used, and thus cannot be defined unconditionally. However, when used in a range of about 0.05 to 5 times the weight of animal and vegetable oils and fats, preferable results are obtained. be able to.

Other substances may be allowed to coexist with the animal and vegetable fats and oils. Specific examples of other substances include higher saturated fatty acids such as palmitic acid, higher unsaturated fatty acids such as linoleic acid, linolenic acid, oleic acid, glucose, xylos, arabinose, ribose, and fructose. Monosaccharides such as sucrose, disaccharides such as sucrose, lactose, glycine, alanine, valine, histidine, lysine, threonine, glutamines, leucine, isoleucine, serine, cysteine, cystine, arginine, aspartic acid , Amino acids such as proline: organic acids such as acetic acid, lactic acid, malic acid, citric acid, inosinic acid, guanylic acid or their salts, diacetyl, pyrubinaldehyde, pyruvic acid, hydroxyacetone, dihydroxyacetone, acetylmethyl Carbonyl compounds such as carbinol, whey, yeast Protein mixtures such as trout, onions, tomatoes, garlic, Chinese cabbage, carrots, cabbage, leek and other vegetable extracts, apples, pineapples, lemons, oranges, grapefruits, grape juices, basil, black peppers, white peppers, cumin , Coriander, cardamom, fenugreek, turmeric, ginger and other spices.
In the present invention, fatty acid derivatives can be used in place of animal and vegetable fats and oils. Examples of the fatty acid derivatives include fatty acid metal salts such as fatty acid sodium salts and fatty acid potassium salts, and fatty acid esters. Among these fatty acid derivatives, fatty acid triglycerides, monoglycerides, and diglycerides are particularly preferable, and these can be used alone or as a mixture of two or more. As the fatty acid, a higher fatty acid having 4 to 28 carbon atoms is used, and it is preferably selected from fatty acids constituting animal and vegetable fats and oils. As the fatty acid, a specific fatty acid may be used alone, but a mixture of two or more fatty acids is preferably used.

In the present invention, it is preferable to oxidize commercially available refined fats and oils, but fats and oils that have not been subjected to refining treatments may be oxidized. The refinement | purification process here means the process performed normally, such as a decoloring process, a deoxidation process, and a deodorizing process.
The oxidation treatment here may be any method known in this technical field, and is not particularly limited.
As a specific oxidation treatment, after diluting animal and vegetable fats and oils with a polar solvent such as water, a method of stirring in air, a method of ventilating oxygen gas or air into the fats and oils, adding an enzyme in the fats and oils, The method of mixing etc. is mentioned. As a method of aeration, for example, per 100 g of animal and vegetable oils and fats, air is passed through the animal and vegetable oils and fats with stirring at a rate of 1 to 2000 ml / min, more preferably 5 to 1000 ml / min. Examples of the enzyme include lipase, lipoxygenase and the like, and enzyme mixtures such as soybean crude enzyme or enzyme-containing extracts derived from animals and plants can also be used.
In the oxidation treatment of fats and oils, it is not necessary to heat the fats and oils, but when an enzyme is not used, the oxidation treatment is preferably performed while heating at about 80 to 180 ° C. In addition, depending on the animal and vegetable oil used, about 80-150 degreeC is more preferable, and it is still more preferable to oxidize, heating at about 80-120 degreeC. When using an enzyme, it is desirable to heat it under the optimum temperature conditions for the enzyme.
The oxidation treatment time varies depending on the type of oil and fat to be used, the heating temperature, the desired property of the oxidized oil and fat, the production scale, etc., and is not necessarily limited, and is usually about 1 to 48 hours. The price is preferably 10.0 meq / kg to 120 or more meq / kg, and more preferably 10.0 meq / kg to 40 or more meq / kg.
There are various methods for measuring the peroxide value. For example, there is a standard oil analysis method 2.5.2.1 (edited by the Japan Oil and Fat Society).

A high-boiling component mixture is prepared from the oxidation-treated product of animal and vegetable fats and oils thus obtained. Typical examples of high-boiling component mixtures are distillate residues from which low-boiling components have been removed from oxidized animal and vegetable fats and oils, and purified products of the distillate residues. Low-boiling components are removed from purified products of oxidized animal and vegetable oils and fats. The distillate residue is a purified product of the distillate residue. The distillate residue, the purified product of the distillate residue, and a method for preparing them will be described below.
The high-boiling component mixture here is a mixture of components obtained by removing low-boiling components from an oxidized product of animal and vegetable fats and oils. The low boiling point component will be described later.

In this invention, the high boiling-point component mixture of the oxidized animal and vegetable fats and oils can be made into a taste improvement food-drinks material, and a taste improvement food-drinks can be manufactured by a conventional method from a taste improvement food-drinks material. Specific examples of the taste-improving food and drink include various types of soups and various seasonings.
In the present invention, the oxidized high-boiling-component mixture of animal and vegetable oils and fats can be used as an active ingredient of the taste improver. It can also be said that the high-boiling component mixture of the animal and vegetable oils and fats subjected to the oxidation treatment is used as an active ingredient of the taste improver. The taste improving agent will be described later.

In this invention, it is good also considering the distillate residue which removed the low boiling point component from the oxidized animal and vegetable fats and oils as an active ingredient of a taste improving agent. Moreover, it is good also considering the distillate residue which removed the low boiling point component from the refinement | purification processed product of the oxidized animal and vegetable fat as an active ingredient of a taste improving agent.
Examples of the method for removing low-boiling components from the oxidized animal and vegetable fats and oils include a vacuum distillation method, a steam distillation method, and a vacuum steam distillation method. A gas-liquid countercurrent distribution method may also be used. In the present invention, the gas-liquid countercurrent distribution method is treated as one steam distillation method. A distillation residue can be obtained by distilling off the low-boiling components by these methods. In particular, a distillation residue obtained by distilling off low-boiling components using a steam distillation method or a reduced pressure steam distillation method is preferred. Here, the low boiling point component refers to a component recovered by a vacuum distillation method or a vacuum steam distillation method at 13.33 to 93.33 hPa (10 to 70 mmHg) at a distillation treatment temperature of 45 to 75 ° C. The low boiling point component can also be referred to as a component recovered by atmospheric steam distillation. The distillation residue obtained by distilling off low-boiling components refers to a distillation residue obtained by distillation under the above conditions.
Moreover, the refinement | purification process of the oxidized animal and vegetable fats and oils is mentioned later.

The above-mentioned vacuum distillation method, steam distillation method or vacuum steam distillation method is not particularly limited and may be any ordinary method used in this technical field.
In addition, in this invention, you may distill after adding a compounding agent suitably to the oxidized animal and vegetable fats and oils. These compounding agents are the same as other substances that may coexist in the animal and vegetable oils and fats described in paragraph 0009.

In the present invention, it is one of several characteristics that the distillate residue from which the low-boiling components are removed, that is, the high-boiling component mixture is further purified. In particular, distillate residues from which low-boiling components have been removed contain peroxides that are by-produced during the oxidation treatment. These peroxides should be removed from the standpoints of storage stability and food safety. Is preferred. It is preferable to remove peroxide as much as possible, but by purifying the distillate residue from which low-boiling components have been removed, for example, a high-boiling component mixture having a low peroxide content can be obtained. The purification treatment may be carried out by a conventional method, and is not particularly limited. For example, treatment by a column chromatography method or treatment by an adsorbent mixing method is preferable.
The column, filler, solvent, etc. used in the column chromatography method are not particularly limited and can be used as appropriate.

The chromatographic methods used in the present invention are already known and may be used as appropriate in the present invention. In particular, column chromatography methods, and column chromatography methods using silica gel, acidic clay, magnesium silicate, activated carbon, activated clay, or a combination of one or more of these fillers as preferred fillers are particularly advantageous. However, it is not limited to that method.
Specifically, silica gel, activated carbon, activated clay, etc. are packed in a column with an appropriate volume, and the distillate residue itself from which the above high-boiling component mixture or low-boiling component has been removed, or a liquid separation and desiccant are mixed. Then, the distillate residue from which moisture has been removed is poured, or further diluted with various solvents such as hexane, ethyl acetate, ethanol and 2-propanol are poured and adsorbed. Immediately after that, or after a certain period of time, a solvent such as hexane, ethyl acetate, ethanol, 2-propanol and the like is poured and developed to remove unnecessary components to obtain a purified product.
The adsorbent addition treatment used in the present invention is already known, and any adsorbent can be used as long as it is used in this field. Preferred examples of the adsorbent include silica gel, activated clay, acidic clay, magnesium silicate, activated carbon, and the like, and one or more of these adsorbents may be used in combination. These adsorbents are mixed with high-boiling component mixtures or distillate residues obtained by removing low-boiling components from oxidized animal and vegetable fats and oils, and the adsorbents are filtered off after or after a certain period of time. Can be adsorbed on an adsorbent and removed to obtain a purified product.
By these treatments, it is particularly preferred to carry out purification treatment so that the peroxide value is 5.0 meq / kg or less. As the method for measuring the peroxide value, the method already described may be used as appropriate.

One of the characteristics of the present invention is that the purified product of the distillation residue obtained by distilling off the low-boiling components thus produced is used as an active ingredient of the taste improver.
The taste improving agent of the present invention can itself be used as a taste improving agent for various foods and drinks, but can be used as a solution such as a fatty acid triglyceride solution. Also, it can be used in the form of powder or granules by treating with various coating agents. In order to obtain a powder, granule or the like, it is mixed with a commonly used coating agent, and for example, means such as spray drying or freeze drying may be used. Examples of the coating agent include gum arabic, gum tragacanth, cyclodextrin, dextrin, gelatin, processed starch and the like. Furthermore, the taste improving agent of this invention can be utilized with arbitrary forms, such as a paste form and an emulsion form. In addition, the taste improving agent of the present invention can be used by mixing with various compounding agents and various known flavor materials, and can also be used by appropriately mixing with other food preparation flavoring compositions. . Furthermore, in flavor manufacture, it can also utilize as one raw material of well-known sugar-amino reaction.
You may mix | blend plant extracts, such as a plant protein extract, organic acids, such as a caproic acid and a butyric acid, a well-known carbonyl compound, and an aldehyde compound with the taste improving agent of this invention. In addition, when a sulfur-containing compound such as dimethylsulfide, difurfuryl disulfide, tetrahydrothiophen-3-one, furfuryl mercaptan, thiazol, thiobenzoylfuran is coexisted in the taste improver of the present invention, it is exhibited. The taste improving effect is further improved.

When the taste improver thus prepared is blended with food or drink, the taste of the food or drink can be improved.
There are no particular limitations on the food or drink containing the taste improver, such as processed foods made from livestock, poultry, fish and shellfish, soups, seasonings, sprinkles, instant foods, Examples include snack foods, canned foods, dairy products, confectionery, frozen confectionery, tea, coffee, vegetable juice, and green juice. The amount of the taste improving agent of the present invention varies depending on the type of the taste improving agent, the type of food and drink, the application method of the taste improving agent, the method of use, and the like. For example, the taste improving agent is used as a raw material for a food preparation flavor composition. In such a case, the use of about 0.02 to 40% by weight is common.

  ADVANTAGE OF THE INVENTION According to this invention, the taste improving agent which has the outstanding taste improvement effect from the high boiling-point component mixture of the animal and vegetable fats and oils which were oxidized can be provided. When you eat and drink foods and drinks with this taste improver, the flavor and feel that you can feel in the mouth, such as richness, thickness of taste, volume, and texture, will increase further, and you will feel that they are delicious foods and drinks. And brings about an extremely practical effect.

EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these Examples at all.
(Example 1) Lard-derived taste improver 100 g of pork fat (manufactured by Engine Oil & Fat Co., Ltd.) was stirred at 120 ° C. for 1.5 hours, and the heat treatment was stopped. The peroxide value was 18.87 meq / kg. Distilled water (50 g) was added to the obtained heat-treated pork fat, and steam distillation was performed at a flask internal temperature of 97 ° C. to recover 30 g of a fraction. The oil and fat layer was separated from the two separated layers after the steam distillation treatment to obtain a distillate residue from which low-boiling components were removed. 10 g of the oily distillate residue was purified by silica gel column chromatography using a mixed solution of hexane / ethyl acetate to obtain 9.72 g (peroxide value 0.32 meq / kg) of a taste improving agent derived from heat-treated pork fat.

(Example 2) Tallow-derived taste improving agent 100 g of refined beef tallow (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was heated at 120 ° C. and stirred for 1 hour while ventilating air at 200 ml / min to stop the heat treatment. The peroxide value was 16.2 meq / kg. Distilled water (50 g) was added to the heat-treated beef tallow obtained, and steam distillation was performed at a temperature in the flask of 97 ° C. to recover 30 g of a fraction. The oil and fat layer was separated from the two separated layers after the steam distillation treatment to obtain a distillate residue from which low-boiling components were removed. 1% by weight of activated clay was added to 10 g of the oily distillate residue and stirred at 60 ° C. for 2 hours. After stirring, the activated clay was removed by filtration to obtain a heat-treated beef tallow-derived taste improver (9.50 g, peroxide value 4.01 meq / kg).

(Example 3) Chicken oil-derived taste improver 100 g of chicken oil (manufactured by Yokoseki Oil & Fat Co., Ltd.) was heated and stirred at 120 ° C for 1.5 hours, and the heat treatment was stopped. The peroxide value was 18.02 meq / kg. The obtained heat-treated chicken oil was treated in the same manner as in Example 2 to obtain a heat-treated chicken oil-derived taste improver (9.3 g, peroxide value 3.8 meq / kg).

(Example 4) Taste improving agent derived from peanut oil 100 g of peanut oil (manufactured by Cosmo Oil Chemical Co., Ltd.) was stirred at 100 ° C for 1 hour, and the heat treatment was stopped. The peroxide value was 20.48 meq / kg. Distilled water (50 g) was added to the heat-treated peanut oil obtained, and vacuum distillation was performed at 66.66 hPa (50 mmHg) and 70 ° C. to recover 30 g of a fraction. Thereafter, the mixture was treated in the same manner as in Example 1 to obtain 9.01 g (peroxide value 0.37 meq / kg) of a heat-treated peanut oil-derived taste improver.

(Example 5) Taste improving agent derived from olive oil 100 g of olive oil (manufactured by Nisshin Oilio Co., Ltd.) was stirred at 140 ° C for 1.5 hours, and the heat treatment was stopped. The peroxide value was 15.45 meq / kg. The obtained heated olive oil was treated in the same manner as in Example 1 to obtain 8.91 g (peroxide value 0.30 meq / kg) of a taste improving agent derived from heated olive oil from which peroxide was removed.

(Example 6) Fish oil-derived taste improver 0.8% by weight of crude soybean enzyme (Showa Sangyo Co., Ltd.) with respect to fish oil was added to a mixture of 20 g of tuna fish oil (manufactured by Yokoseki Oil & Fat Co., Ltd.) and 10 g of distilled water. Stir at 5 ° C. for 5 hours. After confirming that the peroxide value was 28 meq / kg, 50 g of distilled water was added to the enzyme-treated tuna fish oil, and steam distillation was performed at a temperature in the flask of 97 ° C. to recover 5 g of a fraction. The oil and fat layer was separated from the two separated layers after the steam distillation treatment to obtain a distillate residue from which low-boiling components were removed. The oily and fat-like distillate residue was treated with silica gel column chromatography to remove the peroxide, thereby obtaining 18.3 g of a taste improver (peroxide value 4.2 meq / kg).

(Example 7) Preparation of taste-improved miso soup 7.5 mg of the taste improver (sample) prepared in Example 1 was added to 40 ml of commercial miso soup warmed to 50 ° C to obtain a taste-improved miso soup.

(Test Example 1) Sensory evaluation Sensory evaluation of the taste-improved miso soup of Example 7 was performed according to the following procedure.
(procedure)
The taste-improved miso soup of Example 7 and an additive-free sample (a miso soup containing no taste-improving agent) were sampled, and the taste-improved miso soup of Example 7 was subjected to sensory evaluation according to the following evaluation criteria. The evaluation was conducted by 5 specialist panels. In addition, the taste is a taste that comprehensively evaluates the richness, volume and feeling of tongue.
The sensory evaluation results are shown in Table 1.

表１の数字は専門パネル5名の評価点の平均値である。(以下、同様) (Evaluation criteria)
5 points: Taste is greatly improved 4 points: Taste is greatly improved 3 points: Taste is considerably improved 2 points: Taste is slightly improved 1 point: Taste is not improved (It is not different from the additive-free sample)
Table 1

The numbers in Table 1 are the average values of the evaluation scores of five specialist panels. (Hereinafter the same)

(Example 8) Preparation of taste-improved Chinese soup (sample) 7.5 mg of commercial Chinese soot warmed to 50 ° C was added to 40 ml of taste-improving agent prepared in Example 2 to obtain a taste-improved Chinese soup. .

(Test Example 2) Sensory Evaluation In the same procedure as Test Example 1, sensory evaluation of Chinese soup containing the taste improver prepared in Example 2 was performed. The additive-free sample is a Chinese soup that does not contain the taste improver prepared in Example 2.
The sensory evaluation results are shown in Table 2.
Table 2

(Example 9) Preparation of taste improving consomme soup 7.5 mg of the taste improving agent (sample) prepared in Example 3 was added to 40 ml of commercial consomme soup warmed to 50 ° C to obtain a taste improving consomme soup.

(Test Example 3) Sensory Evaluation In the same procedure as Test Example 1, sensory evaluation of consomme soup containing the taste improver prepared in Example 3 was performed. In addition, an additive-free sample is the consomme soup in which the taste improving agent prepared in Example 3 is not mix | blended.
The sensory evaluation results are shown in Table 3.
Table 3

(Example 10) Preparation of taste improving consomme soup 7.5 mg of the taste improving agent (sample) prepared in Example 4 was added to 40 ml of commercial consomme soup warmed to 50 ° C to obtain a taste improving consomme soup.

(Test Example 4) Sensory evaluation In the same procedure as in Test Example 1, sensory evaluation of the consomme soup containing the taste improver prepared in Example 4 was performed. In addition, the additive-free sample is a consomme soup that is not blended with the taste improver prepared in Example 4.
The sensory evaluation results are shown in Table 4.
Table 4

(Example 11) Preparation of taste-improving consomme soup In Example 5, 7.5 mg of the taste-improving agent (sample) prepared was added to 40 ml of commercial consomme soup warmed to 50 ° C to obtain a taste-improved consomme soup. .

(Test Example 5) Sensory evaluation In the same procedure as Test Example 1, sensory evaluation of the consomme soup containing the taste improver prepared in Example 5 was performed. The additive-free sample is a consomme soup prepared in Example 5 that does not contain the taste improver.
The sensory evaluation results are shown in Table 5.
Table 5

(Example 12) Preparation of taste-enhanced green tea The sample prepared in Example 6 was prepared using Nikkol Dekaglyn1-SV and glycerin to prepare a 1% emulsion, which was then added to catechin-rich green tea with a final concentration of 1 ppm. Was added to obtain a green tea with improved taste.

(Test Example 6) Sensory evaluation In the same procedure as Test Example 1, sensory evaluation of green tea mixed with the taste improver prepared in Example 6 was performed. In addition, an additive-free sample is the green tea in which the taste improving agent prepared in Example 6 is not mix | blended. The same sensory evaluation as that sensory evaluation test example 1 was performed.
The results are shown in Table 6.
Table 6

(Example 15) Preparation of taste-improved coffee beverage A 1% emulsion preparation was prepared using the taste improver of Example 4 using decaglyceryl monostearate and glycerin, and the resulting coffee was 1 ppm. So that a coffee beverage was prepared.
A coffee beverage having a thicker taste was obtained.

Regular coffee 50
Milk 100
Sugar 50
Emulsifier 0.5
Total amount of water 1000

(Example 15) Preparation of taste-improved tea beverage A sample prepared from peanut oil was used to prepare a 1% emulsion preparation using decaglyceryl monostearate and glycerin, and this was added to a green tea beverage at 100 ppm.
A tea beverage having a thicker taste was obtained.

(Test Example 6) Sensory evaluation In the same procedure as Test Example 1, sensory evaluation of green tea mixed with the taste improver prepared in Example 6 was performed. In addition, an additive-free sample is the green tea in which the taste improving agent prepared in Example 6 is not mix | blended. The same sensory evaluation as that sensory evaluation test example 1 was performed.
The results are shown in Table 6.
Table 6

The present invention can be described as follows.
Taste improving agent comprising a mixture of high-boiling components of oxidized animal and vegetable oils and fats, purified product of distillate residue obtained by removing low-boiling components from oxidized animal and vegetable oils and fats, and purification treatment of oxidized animal and vegetable oils and fats A method for improving the taste of a food or drink, comprising adding one or two or more kinds selected from a processed product obtained by removing low-boiling components from a product, or a fragrance composition according to claim 4 to the food or drink.

Claims (5)

A taste improver characterized by comprising, as an active ingredient, a distillate residue obtained by removing low boiling point components from oxidized animal and vegetable fats and oils. However, the low boiling point component refers to a component that can be recovered by a vacuum distillation method, a vacuum steam distillation method, or an atmospheric steam distillation method at 45 to 75 ° C. and 13.33 to 93.33 hPa. An active ingredient is a distillation residue obtained by subjecting oxidized animal and vegetable oils and fats to vacuum distillation treatment or reduced pressure steam distillation treatment at 45 to 75 ° C. and 13.33 to 93.33 hPa, or a distillation residue obtained by atmospheric steam distillation treatment. The taste improving agent characterized by carrying out. 3. The taste improver according to claim 1 or 2, wherein a distillate residue or a purified product of the distillation residue is used as an active ingredient. A fragrance composition comprising the taste improver according to claim 1. Food / beverage products containing the taste improving agent in any one of Claims 1-3, or the fragrance | flavor composition of Claim 4.