JP6447589B2 - Flavoring agent - Google Patents

Description

  The present invention relates to a flavor improvement technique for foods and drinks. More specifically, the present invention relates to a flavor imparting agent for imparting a rich flavor according to the material to a food or drink, a seasoning containing the same, a flavor and a food or drink, and a method for improving the flavor of the food or drink. . In addition, the present invention is used in the flavor imparting agent, functions as a base material that adsorbs and releases flavor, and directly adds itself to foods and beverages, seasonings, and the like. It is related with the flavor holding | maintenance material which can prevent the dissipation of preferable flavor of this, and can enhance or maintain flavors, such as food / beverage products and a seasoning, and the method of hold | maintaining the flavor of food / beverage products using the said flavor holding material.

  Conventionally, as a method for imparting a flavor to food and drink, for example, there is a flavor release material that includes a plant fiber material containing cellulose or hemicellulose and a solution containing a lipophilic fragrance or a lipophilic component, and performs controlled release of the fragrance. It has been proposed (Patent Document 1). However, according to the examination results of the present inventors, the ability to adsorb and release flavor components by the cellulose and hemicellulose is not so remarkable, and it is difficult to obtain a flavor improving effect that can satisfy expectations. . Moreover, the vegetable fiber material containing the said cellulose or hemicellulose is added to food and drink, a seasoning, etc., prevents dissipation of those preferable flavors, and enhances or maintains the flavor of food and drink, a seasoning, etc. It has almost no function.

  Moreover, generally, the method of adding various fragrance | flavors etc. is employ | adopted as a method of providing flavor to food-drinks. However, most of the fragrances have high volatility, and most of them are dissipated during cooking as well as during storage, and in most cases, the effect corresponding to the amount added cannot be maintained and exhibited.

  In addition, phenol compounds having a styrene structure such as ferulic acid obtained by decomposing ferulic acid esters existing in fibers such as arabinoxylan and pectin, which are one of the components of plant cell walls, in the presence of ferulic acid esterase A method for removing a food off-flavor by allowing a reaction mixture obtained by oxidation reaction in the presence of food to exist (Patent Document 2), a deodorant composition containing lignin and an enzyme that oxidizes a phenolic compound ( Patent Document 3) has been proposed. However, all of them use plant cell-derived components for the purpose of adsorbing and removing harmful components such as odors, and for adding flavor components to foods, maintaining the flavor of foods, etc. It is not disclosed at all.

  Furthermore, as a technique using plant tissue for improving the flavor of food, it is a flavor composition having an effect of extending the flavor release of chewing gum, which is obtained by coating or melt-dispersing a flavor substance which is the essence of the flavor expression, A flavor composition for chewing gum has been proposed in which a material used for coating or melt dispersion of a flavor substance is composed of a substance group mainly composed of sterols (Patent Document 4). However, in this flavor composition for chewing gum, sterols are only used as a coating material for a flavor substance or a binder used for melt dispersion. Therefore, in this document, the flavor retention effect by the phytosterol is completely unknown.

  Furthermore, α-sitosterol, β-sitosterol, ergosterol, stigmasterol, campesterol, brassicasterol, 22,23-dihydrobrass castrol, α-sitostanol, β-sitostanol, stigmasteranol, campestanol, 24β- A flavor composition comprising phytosterols such as methyl cholestanol and a flavor has been proposed (Patent Document 5). However, the use of phytosterols in the flavoring composition is easily absorbed when taken into the body and unlike animal-derived cholesterol that raises serum cholesterol levels, it is difficult to absorb and therefore only minimally retained by the body Phytosterol is used instead of the cholesterol. Therefore, the flavor retention effect of the sterol is completely unknown.

Special table 2009-534050 gazette JP 2001-352914 A JP 2004-148046 A JP-A-4-36152 Special table 2007-505642

  An object of this invention is to provide the flavor imparting agent which can provide rich flavor according to the raw material to food-drinks, and can maintain the flavor. It is another object of the present invention to provide a flavor-holding material that can provide a flavor-rich food by retaining the flavor inherent to food and drink and releasing flavor components in the mouth when eaten.

  The present inventors have developed a plant extract (onion extract) having a rich body that is produced during cooking, especially a strong body that is produced during cooking of onions. (See JP 2010-142147 A and JP 2010-142148 A). This onion extract is obtained by concentrating the squeezed onion raw material and then cooking by heating until the product temperature reaches 140 ° C. while flowing in a state of spreading in a thin film. The onion extract obtained by this method contains abundant aroma components that contribute to the rich sweetness and richness obtained when the onion is heated. Therefore, if the onion extract is added, a food with strong richness can be provided.

  Furthermore, the present inventors used an onion extract as a raw material in the research process of the onion extract described above, and using an oil purified by pressure filtration or the like, the resulting onion extract contributes to sweetness and richness. Was found to decrease and the flavor to decrease. As a result of further research based on this finding, as a result of further research on the finely pulverized plant tissue contained in the onion juice, particularly at least a part of the cell wall was destroyed and the plant tissue passing through 140 mesh (USA). The finely pulverized product adsorbs and retains the original sweetness and richness of the onion, as well as flavor components such as umami components and aroma components produced by cooking, and when eaten, the adsorbed and retained flavor components are absorbed in the mouth. The knowledge that it has a function to release was obtained. Furthermore, the function of adsorbing, retaining and releasing flavor components by the finely pulverized product of the plant tissue is not limited to the onion, and is also demonstrated in the finely pulverized product of the plant tissue of various plants such as lily family vegetables and apples other than the onion. I got the knowledge to be.

  The present invention is based on various findings as described above, by adding various flavor components to the finely pulverized plant tissue having the above-described flavor adsorption / retention ability and release ability in the mouth, The flavor component was retained without being dissipated until eating, and the idea that the flavor corresponding to the amount of the added flavor component can be enjoyed was obtained, and the flavor imparting agent of the present invention was completed. .

  Furthermore, the present inventors can add only the finely pulverized product of the plant tissue to the food and drink due to the flavor adsorption / holding ability and the release ability in the mouth. The present inventors have obtained the knowledge that the flavor inherent to foods and beverages can be maintained and the flavor is released in the mouth to provide a food rich in flavor, and the flavor retaining material of the present invention has been completed.

（但し、式（１）中、Ｒ^１は水素原子または脂肪酸残基、Ｒ^２は二重結合を有さない炭化水素基を表す。）
好ましい実施態様では、前記ステロールまたはステロール脂肪酸エステルが、β−シトステロールまたはβ−シトステロール脂肪酸エステルである。
好ましい実施態様では、前記植物組織の微粉砕物が、ユリ科野菜の微粉砕物である。
好ましい実施態様では、前記ユリ科野菜がタマネギである。
好ましい実施態様では、前記風味成分が、加熱調理により得られる風味成分である。
好ましい実施態様では、前記風味成分が、香料を含む。
本発明の第二は、細胞壁の少なくとも一部が破壊されており１４０メッシュ（１４０ｍｅｓｈ；ＵＳＡ）を通過する植物組織の微粉砕物と、風味成分とのみを含有し、前記風味成分が、前記植物組織の微粉砕物と異なる植物に由来する風味成分である風味付与剤に関する。
好ましい実施形態では、前記植物組織の微粉砕物を、乾燥物換算で０．９重量％以上含む。
好ましい実施態様では、前記風味成分を、前記植物組織の微粉砕物（乾燥物換算）１００重量部に対して１〜２０００重量部含む。
好ましい実施態様では、前記植物組織の微粉砕物が、破壊された細胞壁の外部へ露出または流出した状態で存在するステロール類を含む。
好ましい実施態様では、前記ステロール類が、上記一般式（１）で示すステロールまたはステロール脂肪酸エステルを含有する。
好ましい実施態様では、前記ステロールまたはステロール脂肪酸エステルが、β−シトステロールまたはβ−シトステロール脂肪酸エステルである。
好ましい実施態様では、前記植物組織の微粉砕物が、ユリ科野菜の微粉砕物である。
好ましい実施態様では、前記ユリ科野菜がタマネギである。
好ましい実施態様では、前記風味成分が、加熱調理により得られる風味成分である。
好ましい実施態様では、前記風味成分が、香料を含む。
The first aspect of the present invention includes only a finely pulverized plant tissue passing through a 140 mesh (140 mesh; USA) in which at least a part of a cell wall is broken, and a flavor component, and the flavor component and the plant tissue. mixture der although the finely pulverized material is prepared or prepared separately of is, the flavor component is about flavor component der Ru flavoring agent derived from a different plant and finely pulverized product of the plant tissue.
In a preferred embodiment, the pulverized product of the plant tissue is prepared or prepared by removing a coarse pulverized product that does not pass through 140 mesh.
In a preferred embodiment, the plant tissue finely pulverized product contains 0.9% by weight or more in terms of dry matter.
In a preferred embodiment, the flavor component is contained in an amount of 1 to 2000 parts by weight per 100 parts by weight of the finely pulverized plant tissue (in terms of dry matter).
In a preferred embodiment, the pulverized material of the plant tissue contains sterols that are present in an exposed state or an outflow of the broken cell wall.
In a preferred embodiment, the sterols contain a sterol or a sterol fatty acid ester represented by the following general formula (1).

(In the formula (1), R ¹ represents a hydrogen atom or a fatty acid residue, and R ² represents a hydrocarbon group having no double bond.)
In a preferred embodiment, the sterol or sterol fatty acid ester is β-sitosterol or β-sitosterol fatty acid ester.
In a preferred embodiment, the finely pulverized plant tissue is a pulverized lily family vegetable.
In a preferred embodiment, the lily family vegetable is an onion .
In good preferable embodiment, the flavor component is flavoring component obtained by cooking.
In good preferable embodiment, the flavor component comprises a flavor.
The second aspect of the present invention contains only a finely pulverized plant tissue passing through a 140 mesh (USA), in which at least a part of the cell wall is broken, and a flavor component, and the flavor component is the plant. The present invention relates to a flavor imparting agent which is a flavor component derived from a plant different from the finely pulverized tissue.
In preferable embodiment, the finely ground material of the said plant tissue contains 0.9 weight% or more in dry matter conversion.
In a preferred embodiment, the flavor component is contained in an amount of 1 to 2000 parts by weight per 100 parts by weight of the finely pulverized plant tissue (in terms of dry matter).
In a preferred embodiment, the pulverized material of the plant tissue contains sterols that are present in an exposed state or an outflow of the broken cell wall.
In a preferred embodiment, the sterols contain a sterol or a sterol fatty acid ester represented by the general formula (1).
In a preferred embodiment, the sterol or sterol fatty acid ester is β-sitosterol or β-sitosterol fatty acid ester.
In a preferred embodiment, the finely pulverized plant tissue is a pulverized lily family vegetable.
In a preferred embodiment, the lily family vegetable is an onion.
In a preferred embodiment, the flavor component is a flavor component obtained by cooking.
In a preferred embodiment, the flavor component includes a fragrance.

The third of the present invention is (1) a step of squeezing a plant to obtain a squeezed liquid, (2) a step of obtaining a precipitate from the squeezed liquid by centrifugation, and (3) a 140 mesh (140 mesh; USA) , and a step of obtaining a finely pulverized plant tissue passing through the sieve , and (4) a step of adding a flavor component to the finely pulverized plant tissue. About.

  4th of this invention is related with the seasoning containing the flavor imparting agent of the said invention.

  5th of this invention is related with the flavoring agent containing the flavor imparting agent of the said invention.

  6th of this invention is related with the food-drinks containing the flavor imparting agent of the said invention.

  7th of this invention is related with the flavor improvement method of food-drinks which adds the flavor imparting agent of the said invention to food-drinks.

The eighth of the present invention includes (1) a step of squeezing a plant to obtain a juice, (2) a step of obtaining a precipitate from the juice by centrifugation, and (3) a 140 mesh (140 mesh ) of the precipitate. USA)) and obtaining a pulverized plant tissue that passes through the sieve .

  According to the flavor imparting agent of the present invention, it is possible to impart a rich flavor according to the material to the food and drink, and the flavor is retained during cooking, storage, transportation, etc., and added flavor components It is possible to provide flavorful food and drinks that are suitable for the amount of food.

  Moreover, when the flavor retaining material of the present invention is added to various foods such as food and drink, its raw materials, seasonings to be added to the food and drink, flavors, etc., the preferred flavor components such as umami and richness originally possessed by the food and drink etc. Dissipated in the process of cooking, storage, and transportation is suppressed and retained until it enters the consumer's mouth. And when eating those food-drinks, the preferable flavor component currently hold | maintained at the said flavor holding material is discharge | released in the mouth. Thereby, the flavor of food / beverage products stands out more and can also enhance the flavor of food / beverage products.

  The flavor-imparting agent according to the present invention has a finely pulverized plant tissue passing through a 140 mesh (US mesh) in which at least a part of the cell wall is broken (hereinafter also simply referred to as “plant tissue pulverized product”). And a flavor component. Moreover, the flavor retention material of invention consists of the said plant tissue fine ground material.

  As the raw material of the finely pulverized plant tissue in the present invention, various kinds of plants can be used. In particular, lily family plants such as onions are preferred. In the present invention, sterols or sterol fatty acid esters represented by the general formula (1) (hereinafter collectively referred to as the above-mentioned general formula (1)), in which at least a part of the cell wall is destroyed by grinding the plant and are mainly contained in the plant cell membrane. Simply referred to as “sterols”) is present in the finely pulverized plant tissue in a state of being exposed to or flowing out of the plant cell from the cell wall. Due to the action of the sterols, flavor components such as umami, richness and aroma are adsorbed and retained in the finely pulverized plant tissue, and the flavor components are not dissipated even during cooking of foods and drinks. Is considered to be held in food and drink until after cooking. Although the detailed mechanism of action of the flavor component retention function as described above in the flavor imparting agent of the present invention is not necessarily clear, a highly volatile flavor component is appropriately bonded to the hydrophobic region in the structure of the sterols. It is presumed that they are connected by force.

  In the present invention, as the means for pulverizing the plant tissue, an appropriate means may be selected according to the kind of raw material plant and the treatment amount, but the amount of finely pulverized plant tissue passing through 140 mesh increases, and the yield increases. From the viewpoint of improvement, it is preferable to appropriately apply a physical (mechanical) method, a chemical method, an enzymatic method, and the like. In the enzyme method, the enzyme may be any enzyme that can break the cell wall of the plant tissue and expose or flow out sterols mainly contained in the plant cell membrane to the outside of the plant cell. Examples of the enzyme include cellulase, pectinase, hemicellulase, protease, glucoamylase, and the like, but are not particularly limited. These enzymes may be used alone or in combination of two or more. Further, the degree of enzyme treatment is not particularly limited.

  In the present invention, among the pulverized plant tissues, a pulverized plant tissue that passes through 140 mesh (140 mesh; USA, hereinafter the same) is used. In the present invention, “140 mesh; USA” means a mesh size of the USA (USA) standard. Whether or not it passes through the mesh is an index indicating the size of the pulverized plant tissue.

  In the flavor-imparting agent and flavor-retaining material of the present invention, of the pulverized plant tissue, a coarse pulverized product that does not pass through 140 mesh (hereinafter, also referred to as “plant crushed material”) is the book as described above. The effects of adsorption, retention and release in the mouth of the flavor component intended by the invention are not significant and are preferably removed. The reason for this is not necessarily investigated, but such a coarsely pulverized product contains a lot of coarse particles that do not contribute to adsorption and retention of flavor components such as cellulose and pectin, and also the destruction of the plant wall. Since the degree is insufficient, it may be caused by the low exposure or outflow of sterols having a high contribution to the function of adsorbing and retaining flavor components to the outside of plant cells.

  In order to remove the coarsely pulverized material that does not pass through 140 mesh, a known means such as a sieve or a filter press may be used. However, when pressure filtration such as a filter press is performed, the filter is clogged and the opening is reduced, and the yield of the desired finely pulverized product may be significantly reduced. Therefore, it is preferable to filter with a 140 mesh sieve. In addition, in order to prevent the yield of the finely pulverized plant tissue from being reduced, the plant tissue is sufficiently pulverized and the plant wall is destroyed by appropriately adopting the above-described various pulverization methods before the filtration step with a sieve. It is preferable to keep it. In the present invention, mixing of coarsely pulverized material that does not pass through 140 mesh is not excluded at all.

  In addition, when enzyme treatment is employed as a means for pulverizing plant tissue, or when it is used in combination, finely pulverized plant tissue passing through 140 mesh is sufficiently contained and can be used as it is without passing through a sieve. There is also. In this case, it is preferable to measure in advance the proportion of the component passing through 140 mesh by sampling and confirm that a sufficient amount is contained.

  In the finely pulverized plant tissue used in the present invention, the sterols represented by the general formula (1) are contained in a state of being exposed to or flowing out from the cell wall destroyed by the pulverization. Specific examples of the sterol or sterol fatty acid ester represented by the general formula (1) include campesterol or campesterol fatty acid ester, β-sitosterol or β-sitosterol fatty acid ester, cholesterol or cholesterol fatty acid ester. Among these, β-sitosterol or β-sitosterol fatty acid ester is preferable in terms of flavor retention and release ability.

<Confirmation of flavor component adsorption ability by sterols in finely pulverized plant tissue>
1. Preparation of finely pulverized plant tissue (1) Juice Onion puree 14,000 g (100% by weight) is squeezed with a juicing machine (Juice Extractor GOLD GP-E1503, manufactured by GREEN POWER Co. Ltd.) and squeezed juice 12 , 385 g (88.5 wt%) and a residue (1,150 g (8.2 wt%) were obtained.
(2) Centrifugation The squeezed liquid obtained above is separated into a supernatant and a precipitate by centrifugation (himac CF7D, Hitachi Koki Co., Ltd., conditions: 6574G, 10 minutes, 15 ° C.). 934 g (85.24% by weight) and 451 g (3.22% by weight) of precipitate were obtained.
(3) Sieving The precipitate is separated into one that passes through a sieve (plant tissue finely pulverized product) and one that does not pass through a sieve (plant tissue coarsely pulverized product) using a 140 mesh (140 mesh; USA) sieve. As a result, 366 g (2.6% by weight) of a finely pulverized plant tissue and 85 g (0.61% by weight) of a coarsely pulverized plant tissue were obtained.

2. Component analysis of finely pulverized plant tissue The five components of the finely pulverized plant tissue obtained above were analyzed. The results are shown in Table 1 below.

3. Flavor component adsorption capacity of lipid fraction and other fractions (1) Extraction of lipid fraction from pulverized plant tissue using benzene Add 100 g (113.6 ml) of benzene to 100 g of pulverized plant tissue Then, after mixing, sonication was performed for 30 minutes. Extraction was allowed to stand for 1 day, and separated into a supernatant (benzene extract fraction) and a precipitate by centrifugation. Benzene was removed from the extracted benzene fraction by volatilization to obtain an oily liquid (1.7 g) colored yellow. On the other hand, 100 g (113.6 ml) of benzene was further added to the precipitate, and extraction, centrifugation, and benzene volatilization removal were performed in the same manner as above to obtain an oily liquid (1 g) that was also colored yellow. Further, 100 g (113.6 ml) of benzene was added to the precipitate after the benzene extraction, extraction, centrifugation and benzene volatilization removal were performed in the same manner as above, and an oily liquid (0.56 g) colored in yellow. Got.
Almost 100% of the lipid fraction contained in 100 g of the plant tissue finely pulverized product was recovered by repeating the above steps consisting of extraction, centrifugation, and benzene volatilization removal 6 times. The total collected lipid fraction was 5 g (5% by weight of the total pulverized plant tissue).

(2) Flavor component adsorption capacity test for lipid fraction (benzene extracted fraction) and other fractions Lipid fraction and other fractions (benzene) in the finely pulverized plant tissue fraction as described above It was investigated which of the insoluble fractions) had a flavor component adsorption effect.
(A) Test method 10.2 μl of methylpropyl disulfide was added to 0.3 g (dry weight; 0.05 g) of a finely pulverized plant tissue, benzene insoluble fraction (0.05 g) and benzene extracted fraction (0.01 g), respectively. And the odor remaining after heating at 90 ° C. for 1.5 hours was examined. For comparison, the same test was performed without adding methylpropyl disulfide. Moreover, the used plant tissue finely pulverized product was washed with ethanol twice and with water three times to remove the sulfide odor derived from the raw material and tested.

(B) Test result The test result of the said flavor component adsorption ability is shown in Table 2 below.

(C) Consideration As a result of the above, it is understood that a component having a strong adsorption effect is contained in the lipid fraction (benzene extraction fraction) of the finely pulverized plant tissue.

4). Composition of the lipid fraction (benzene extract fraction) of finely pulverized plant tissue The benzene extract fraction is liquid at room temperature and slightly turbid, so the main component is neutral fat and the wax is It can be estimated that it is contained in a trace amount. In general, it is known that the lipid fraction of plants contains a small amount of phospholipids and sterols.

5. Generally, the flavor component adsorbing ability of each component in the lipid fraction contained in the plant. About the flavor component adsorbing ability of each component in the lipid fraction generally contained in the plant, using reagents, the following It investigated by the method.

(1) Reagents Reagents shown in Table 3 below were used.

(2) Test method Reagents (WAX 500 mg, phospholipid 15 mg, liquid oil 500 mg, sterol 10 mg each) were weighed and heated to a water bath at 50 ° C. for 5 minutes to dissolve WAX and phospholipid. Mixed. After heating, the mixture was taken out to room temperature, 0.01 g (10.2 μl) of methylpropyl disulfide was added, stirred, and left at room temperature for 5 minutes. Thereafter, 100 ml of water was added, and the mixture was heated at 90 ° C. for 3.5 hours. The odor intensity of the flavor component at that time was evaluated by sensory evaluation, and the adsorption ability was examined.

(3) Test results The results of the adsorption test are shown in Table 4 below.

(4) Consideration As a result, substances that strongly adsorb flavor components are cholesterol and β-sitosterol sterols.

6). Comparison between sterol skeleton and flavor component adsorption capacity, comparison of flavor component adsorption capacity of plant tissue finely pulverized product and flavor component adsorption capacity of sterols In order to investigate the effect of flavor component adsorption capacity due to difference in sterol skeleton, the above Like cholesterol and β-sitosterol used in the test, a sterol containing no double bond in the side chain R ² in the general formula (1) and a sterol containing a double bond in the side chain R ² (stigmasterol, The effect of odor adsorption on ergosterol was investigated.
Moreover, the flavor component adsorption ability in the case of the sterols alone and the pulverized plant tissue of the present invention containing sterol was compared.

(1) Flavor component adsorption capacity test (a) Materials used (i) Adsorbent material Finely pulverized plant tissue: The finely pulverized plant tissue obtained in “1. What was washed twice with water was used.
β-Sitosterol: Reagent Stigmasterol: Reagent Cholesterol: Reagent Ergosterol: Reagent (ii) Flavor component Methylpropyl disulfide: Reagent (b) Sample (i) Adsorbent or flavor component alone (standard).
(Ii) Add flavor components to the adsorbent.

(C) Test method 0.05 g of each adsorbent was weighed, 20 μl of methylpropyl disulfide as a flavor component was added, stirred, and allowed to stand for 10 minutes. Thereafter, 10 ml of water was added, and the mixture was allowed to stand at room temperature for 4.5 hours, or heated at 90 ° C. for 4.5 hours. Thereafter, the volume was again made up to 10 ml with water, sealed in a vial, and analyzed by headspace (HS) GC.
In addition, each sample was produced 3 times, and HSGC was implemented, respectively, and the average value was taken out.
Similarly, HSGC was conducted in the same manner when the adsorbent or flavor component alone was left at room temperature for 4.5 hours as a standard.

<HSGC measurement conditions>
About the analysis by HSGC, it carried out with the following apparatuses and analysis conditions.

Gas chromatograph device: GC-2014, manufactured by Shimadzu Corporation
Analysis method: Temperature rising analysis method Column: TC-WAX
Column size: 30m x 0.25mm
Carrier gas: Helium Detector: FID
Headspace: TurboMatrix 40, manufactured by Perkin Elmer

Gas chromatographic conditions Initial temperature: 40 ° C
Initial temperature holding time: 2 minutes Temperature rising speed: 5 ° C per minute up to 100 ° C, then 10 ° C per minute up to 240 ° C.
Final temperature: 240 ° C
Final temperature holding time: 5 minutes Carrier gas: Helium 157.5 kPa
Carrier gas flow rate: 2.49 ml / min

Headspace conditions Heating temperature: 40 ° C
Warming time: 20 minutes Pressurization time: 5 minutes Extraction time: 0.5 minutes Injection: 0.15 minutes Needle temperature: 95 ° C
Transfer: 95 ° C

(C) Test results The results of the HSGC are shown in Table 5 below.

(2) Consideration When samples of each adsorbent alone or flavor component alone were allowed to stand at room temperature for 4.5 hours, only methylpropyl disulfide was detected by HSGC, and methyldipropyl was detected from samples other than methylpropyl disulfide. Disulfide was not detected. That is, none of the adsorbents before the addition of methylpropyl disulfide contains methylpropyl disulfide as a flavor component, and methylpropyl disulfide as a flavor component is left at room temperature for 4.5 hours. It turns out that it does not volatilize completely.
However, in the sample containing only methylpropyl disulfide, no peak was detected by HSGC after heating at 90 ° C. for 4.5 hours. That is, only methylpropyl disulfide volatilizes by heating at 90 ° C. for 4.5 hours.
On the other hand, from the sample in which methylpropyl disulfide was added to the finely pulverized plant tissue, the sample in which methylpropyl disulfide was added to cholesterol, and the sample in which methylpropyl disulfide was added to β-sitosterol, A methylpropyl disulfide peak was detected even after heating for a period of time. However, from the sample in which methylpropyl disulfide was added to stigmasterol and the sample in which methylpropyl disulfide was added to ergosterol, the methylpropyl disulfide peak was hardly detected after heating at 90 ° C. for 4.5 hours. .
From the above, β-sitosterol and cholesterol that do not have a double bond in the side chain have a strong adsorptive ability of the flavor component and suppress the volatilization of the flavor component by heating, whereas the side chain has a double bond. It has been found that stigmasterol and ergosterol have almost no adsorptive ability and have a low effect of suppressing volatilization of flavor components by heating. From this, it is considered that the structure of the side chain of the sterol skeleton has an influence on the ability of the sterol to adsorb the flavor component.

  Furthermore, as shown in Table 5, it can be seen that even when the same amount is used, the finely pulverized plant tissue has a higher flavor component adsorption capacity than the case of β-sitosterol alone.

  As described above, the plant cell finely pulverized product of the present invention contains sterols having an ability to adsorb flavor components in a state where the adsorbing ability can be exhibited. A plant preferable as a raw material of the pulverized plant tissue containing such sterols is the lily family vegetable including the onion. Examples of liliaceae vegetables include onion, leek, garlic, and leek. These can be used alone or in admixture of two or more. Among them, the pulverized onion plant tissue containing the sterols obtained from onions and garlic, especially onions, is preferable because of its excellent function of adsorbing and releasing flavor components of foods and drinks, which is the object of the present invention.

  In the present invention, the flavor component adsorbed on the finely pulverized plant tissue is not particularly limited, and any flavor component can be used as long as it has an affinity for the finely pulverized plant tissue. However, it is a preferred embodiment of the present invention to use the same or similar flavor component as the plant from which the finely pulverized plant tissue is derived. For example, when the pulverized plant tissue is a pulverized onion plant tissue, it is preferable to use an onion or garlic flavor component. Furthermore, it is also a preferred embodiment to use a flavor component having sweetness, umami, and richness obtained by cooking an onion or garlic. Moreover, various fragrance | flavors can also be used as a flavor component. These flavor components may be used alone, or a plurality of flavor components may be combined.

  Furthermore, aroma components of plants derived from eggplant, carrot, burdock, ginger, bitter gourd, apple, celery, leek, radish, etc., or flavor components obtained by cooking these are also used as flavor components of the present invention. be able to.

  Next, the manufacturing method of the flavor imparting agent of this invention containing a plant cell fine ground material and a flavor component is demonstrated.

  The flavor imparting agent of the present invention can be obtained, for example, by adsorbing various flavor components to a plant tissue finely pulverized product such as the above-mentioned onion. What is necessary is just to mix after preparing or preparing both separately as a method of making it adsorb | suck.

  In addition, if you do not want to attach flavor components derived from raw material plants to food and drink, you can separate the precipitate after squeezing the plant, perform enzyme treatment, etc., or combine these treatments Finely pulverize the plant tissue and, if necessary, remove the coarsely pulverized product by sieving as appropriate. May be used after removing.

  In addition, when producing a flavor imparting agent by adsorbing a flavor component derived from a raw material plant to a finely pulverized plant tissue, it is separated when separating the finely pulverized plant tissue as a precipitate from the juice of the plant. The supernatant liquid may be separated as it is, or the supernatant liquid after separation may be concentrated to obtain a flavor component, which may be adsorbed on the finely pulverized plant tissue.

  Moreover, the flavor imparting agent of this invention can be manufactured also by heat-cooking the liquid containing the fine ground material of a plant tissue, such as a juice of a plant. For example, after squeezing a raw material plant such as onion, the precipitate can be removed by centrifugation or the like, and the resulting squeezed liquid can be produced by heating. However, in this case, the juice passes through a 140 mesh (140 mesh; USA), at least a part of the cell wall is destroyed, and at least a part of the sterols in the cell is exposed or outflowed from the cell wall. It is necessary to include a finely pulverized plant tissue that exists in the state. In addition, raw pulverized liquid such as onion, juiced liquid, enzyme-treated liquid, or liquid obtained by concentrating these liquids is roughly pulverized without passing through 140 mesh (USA) by a method such as centrifugation or sieving. A flavor imparting agent having a cooking odor as a flavor component can be produced by cooking after removing the product. In this case, it is important not to generate much burnt odor or bitterness. For this purpose, a raw material plant ground liquid, juice, enzyme treatment liquid or an extract obtained by concentrating these liquids is introduced into a heating container of a heating device, and is brought into contact with a heating surface provided in the container, It is also a preferred embodiment to adopt a method in which heating is performed until a predetermined product temperature is reached while flowing along the heating surface in a state of spreading in a substantially uniform thin film.

  In the flavor imparting agent of the present invention containing the finely pulverized plant tissue and the flavor component, it is preferable to contain 0.9% by weight or more of the finely pulverized plant tissue in terms of dry matter. If the content of the pulverized plant tissue is less than 0.9% by weight, it may be difficult to exhibit the ability to adsorb flavor components. Moreover, although a flavor component is based also on the density | concentrations of flavor components, such as a fragrance | flavor to add, it contains 1-2000 weight part flavor components with respect to 100 weight part of said plant tissue finely pulverized products (dry matter weight), It is preferable from the viewpoint of imparting flavor. More preferably, the amount is 1 to 50 parts by weight with respect to 100 parts by weight of the plant tissue finely pulverized product (dry product weight). The greater the amount of flavor components, the stronger the flavor is imparted, but it is difficult to suppress the dissipation of flavor components that cannot be adsorbed even if excessive flavor components are added to the finely pulverized plant tissue. The effect of imparting a flavor commensurate with the amount of the flavor component that has been added cannot be expected, and excessive addition of the flavor component may lead to a decrease in the flavor of the food or drink.

  Next, examples of the production of the flavor maintaining material of the present invention, which is composed of the finely pulverized plant tissue as described above, are as follows, for example.

(Production Example 1: Production Example of Flavor Retaining Material Comprising Finely Ground Plant Tissue of Onion)
5 kg of grated onion was squeezed with a juice extractor GP-E1503 (GREEN POWER). The obtained juice was centrifuged with a centrifuge (6574 G, 15 minutes) to obtain 161 g of a precipitate. The precipitate was filtered through a metal mesh (aperture 106 μm, 140 mesh). The fraction that passed through the mesh was further centrifuged with a centrifuge (6574 G, 15 minutes), and 130 g of the precipitate was recovered as a finely pulverized plant tissue. Ten times the amount of warm water (300 ml, 40 ° C.) was added to 30 g of the mixture, and the mixture was washed with stirring for 15 minutes. This was further centrifuged with a centrifuge (6574 G, 15 minutes), and 10 times the amount of warm water (300 ml, 40 ° C.) was again added to the resulting precipitate and stirred for 15 minutes. As above, this was again centrifuged to obtain a precipitate. To this precipitate, 10 times the amount of ethanol (300 ml) was added and stirred. After stirring, the precipitate was further centrifuged (6574 G, 15 minutes) to obtain a precipitate. To this precipitate, 10 times the amount of ethanol (300 ml) was added again and stirred, and ethanol and water were distilled off with an evaporator. The onion plant tissue finely pulverized product thus obtained was used as the flavor maintaining material of the present invention.

<Total sterol analysis method>
Ethanol was added to the finely pulverized onion plant tissue and stirred. Hydrochloric acid (5 mol / l) was added thereto, and acid decomposition was performed at 80 ° C. for 30 minutes. To this was added a solution of potassium hydroxide in ethanol (1 mol / l) to saponify, and then water and diethyl ether were added to extract unsaponifiable matter. The ether layer was separated, washed with water, dehydrated and filtered, and then purified by column chromatography. The ether layer subjected to water washing and dehydration filtration was passed through a silica cartridge column, and the column was washed with a mixture of diethyl ether and hexane (15:85) and then eluted with a mixture of diethyl ether and hexane (35:65). The internal standard (5α-cholestane) was added thereto, and then the solvent was distilled off. After this was dissolved in hexane, the amount of sterol was measured by gas chromatography (hydrogen flame ion detector). Nine kinds of sterol total amount was made into the total sterol amount. The nine types of sterols are cholesterol, brassicasterol, campesterol, stigmasterol, 7-ergostenol, β-sitosterol, isofucosterol, 7-stigmasterol, and avenasterol.
The total amount of sterol in the finely pulverized onion plant tissue was 0.262% by weight.

  In addition, since the sterol content in 100 g of the plant tissue finely pulverized product of onion is 262 mg (in terms of dry matter), the sterol content in the flavor imparting agent and the flavor retaining material can be calculated from the amount of the finely pulverized plant tissue. . Even when other plants are used as raw materials, the sterol content in the flavor-imparting agent and the flavor-holding material is calculated from the amount of the pulverized plant tissue by previously examining the sterol content in 100 g of the pulverized plant tissue. be able to.

<Analysis method of free sterol>
To a finely pulverized onion plant tissue, a chloroform-methanol solution (2: 1) was added and refluxed to extract lipids. After the solvent was distilled off from this extract, it was dissolved in hexane and purified by column chromatography. The hexane solution was passed through a silica cartridge column, and the column was washed with a mixture of diethyl ether and hexane (15:85) and then eluted with a mixture of diethyl ether and hexane (35:65). The internal standard (5α-cholestane) was added thereto, and then the solvent was distilled off. After this was dissolved in hexane, the amount of sterol was measured by gas chromatography (hydrogen flame ion detector). Nine types of free sterols were defined as free total sterols. The nine types of sterols are cholesterol, brassicasterol, campesterol, stigmasterol, 7-ergostenol, β-sitosterol, isofucosterol, 7-stigmasterol, and avenasterol.
The amount of free total sterol in the pulverized onion plant tissue was 0.039% by weight.

<Analytical method of fatty acid composition>
The pulverized onion plant tissue was saponified by adding a sodium hydroxide methanol solution (0.5 mol / l), and then methyl esterified by adding a methanol solution of boron trifluoride methanol complex. Hexane and saturated saline were added thereto, and the hexane layer was separated. This hexane layer was detected and measured by gas chromatography (hydrogen flame ion detector).
The fatty acid composition in the pulverized onion plant tissue was 2.29% by weight of oleic acid, 1.87% by weight of linoleic acid, and 0.41% by weight of linolenic acid.

(Production Example 2: Production Example of Flavor Retaining Material from Plant Tissue of Liliaceae Vegetables Other Than Onion)
Vegetables (commercially available) such as garlic and leek were cut into appropriate sizes and squeezed with a juicer (power juicer; SHOP JAPAN). The juice was centrifuged with a centrifuge (6574G, 15 minutes) to obtain a precipitate. The obtained precipitate was filtered through a metal mesh (aperture 106 μm, 140 mesh). The fraction that passed through the mesh was further centrifuged with a centrifuge (6574 G, 15 minutes), and the precipitate was recovered as a finely pulverized plant tissue. Ten times the amount of warm water (300 ml, 40 ° C.) was added to 30 g of the solid content, and the mixture was washed with stirring for 15 minutes. This was further centrifuged with a centrifuge (6574 G, 15 minutes), and 10 times the amount of warm water (300 ml, 40 ° C.) was added again to the resulting precipitate, followed by stirring for 15 minutes. In the same manner as described above, this was centrifuged to obtain a precipitate. Ten times the amount of ethanol (300 ml) was added to the precipitate and stirred. After stirring, this was centrifuged with a centrifuge (6574G, 15 minutes) to obtain a precipitate. To this precipitate, 10 times the amount of ethanol (300 ml) was added again and stirred, and the ethanol was distilled off with an evaporator. The obtained finely pulverized plant tissue was used as a flavor retaining material of the present invention.

  According to the present invention, a flavor-holding material comprising a sterol or a sterol fatty acid ester, which is composed of a finely pulverized plant tissue obtained as described above and is exposed or spilled to the outside from a broken cell wall, By adding the raw material of the product, during cooking or before cooking, flavor ingredients such as sweetness inherent in the raw material, umami, and richness produced during cooking are adsorbed to the flavor holding material. The adsorbed flavor component is not dissipated even during cooking or sterilization, and is retained without being dissipated during storage and transportation of food and drink. And when eating food / beverage products, the flavor component currently hold | maintained is discharge | released in the mouth, and the rich flavor original food / beverage products can be tasted. In the action of the flavor-holding material of the present invention as described above, after being added to food and drink, etc., it is cooked, stored, transported, and the like until the food and drink are eaten. It is not clear about the mechanism by which the flavor components that are kept in the mouth are released well in the mouth when eating foods and drinks, but the temperature (body temperature) in the mouth and the electrolytes and enzymes contained in the saliva It is thought that etc. are involved.

  There is no restriction | limiting in particular in the food-drinks used as the object of this invention. Examples of foods and drinks subject to the present invention include soup, ramen soup, udon (soba) soup, dressing, curry, and alcoholic beverages such as beer, wine, and sake. Is not to be done. In the present specification, the term “food or drink” may be used including seasonings and flavorings.

Example 1
Add flavor component 0.1g to flavor retainer (onion plant tissue finely pulverized product) obtained in Production Example 1 and stir with a spatula etc. and leave for 5 to 10 minutes to give flavor of the present invention. An agent was obtained. As the flavor components, flavors (for food use) such as methylpropyl disulfide, dipropyl disulfide, 5-methyl-2-furaldehyde, 2-acetylfuran (both reagents), tomato and eggplant were used.
As a comparison object, the flavor retention material (onion plant tissue finely pulverized product) was not added, but only the flavor component was added.
100 mL of water was added to the various flavor-imparting agents prepared as described above, and heated in a water bath at about 90 ° C. for 3 hours. After heating, hot water was added to adjust the weight, and the odor intensity of the sensual and flavor components was compared.
As a result, methylpropyl disulfide and dipropyl disulfide had a very strong odor due to the addition of a finely pulverized onion plant tissue as compared with the comparison target. Regarding 5-methyl-2-furaldehyde and 2-acetylfuran, the odor was clearly felt with the addition of the onion plant tissue pulverized product as compared with the product without addition of the pulverized onion plant tissue. As for the tomato flavor, a sweet odor was strongly felt in the case where the onion plant tissue was added compared to the case where the onion plant tissue finely pulverized product was not added. As for the coconut flavor, the citrus odor was strongly felt in the coconut fragrance, which was added as compared with the coconut fragrance not added with the pulverized onion plant tissue.

(Example 2)
In the same manner as in Example 1, a flavor imparting agent obtained by adding ethyl butyrate, which is an aroma component of apples, to a finely pulverized apple plant cell tissue (flavor retaining material) was prepared as follows.
An apple was used instead of the onion, and a sterol-containing plant tissue finely pulverized product derived from apple plant tissue (hereinafter simply referred to as “apple plant tissue pulverized product”) was obtained in the same manner as in Production Example 1.
In a beaker, 0.05 g of apple plant tissue finely pulverized product and 10 μL (8.8 mg) of ethyl butyrate were added, stirred with a spatula and allowed to stand for 5 to 10 minutes to obtain a flavor imparting agent. Further, only 10 μL of ethyl butyrate was added to a beaker without adding the finely pulverized apple plant tissue and used as a comparison object. 100 mL of water was added to each beaker and heated in a water bath at about 90 ° C. for 3 hours. After heating, hot water was added to one of the beakers, and the weights of the samples were adjusted to compare the strength of the odor of ethyl butyrate.
As a result, the hot water to which the flavor imparting agent composed of the finely pulverized apple plant tissue and ethyl butyrate was added had a stronger smell of ethyl butyrate than the comparative hot water to which only ethyl butyrate was added.
From this result, it was found that the addition of a flavoring agent consisting of a finely pulverized apple plant tissue and an aroma component of apples enriched the apple flavor and reduced the flavor due to heating, rather than adding only the aroma component of apples. It became clear that it was difficult.

Example 3
A commercially available onion puree was squeezed with a squeezing machine (juice Extractor GP-E1503, manufactured by GREEN POWER Co. Ltd.). The juice was centrifuged with a centrifuge (6574G, 15 minutes) and separated into a precipitate and a supernatant. Two pans were prepared, and 100 g of the supernatant was added to each as an onion-flavored component. To one of the two pots, 0.5 g (0.5% by weight) of the separated precipitate was added as a flavor-holding material, and each of the two pots was heated with heating and stirring. The fire was turned off when the weight of the supernatant became 1/10.
When the flavor of the onion liquid heated in each of the two pans was examined, the person who added the precipitate (plant tissue pulverized product) was cooked with the onion flavor and onion as compared to the person who did not add the precipitate. The incense was strong.

(Example 4)
The flavor retaining material (onion plant tissue finely pulverized product) obtained in Production Example 1, onion oil (FTC-0076, Inabata Fragrance Co., Ltd.), and the onion plant tissue finely pulverized product soaked with the onion oil. The effect of enhancing the onion odor was examined when the imparting agent was added to the curry at the test levels shown in Table 6 below.

<Evaluation procedure>
(1) Preparation of curry To 1 L of hot water, 100 g of curry (red can curry powder, Suga Foods Co., Ltd.) was added and heated. Curing was performed by heating for about 10 minutes with stirring. .
Weigh 0.1 g of onion plant tissue finely pulverized product. 2 and No. Placed in 4 beakers. 1 mg of onion oil (“Spice OG Onion” manufactured by Ogawa Fragrance Co., Ltd.) 3 and no. The sample was weighed in a beaker No. 4 and allowed to stand for 5 minutes in a state where the onion plant finely pulverized product was soaked with onion oil.

(2) Sensory evaluation <Sensory evaluation I>
Curry No. 1-No. 200 g each was added to the beaker No. 4 and stirred well, and the strength of the onion odor in the taste before and after was evaluated as compared with the blank (No. 1) where nothing was added.
The results are shown in Table 7.

<Sensory evaluation II>
After the sensory evaluation I, the mixture was heated in an 80 ° C. water bath for 3 hours. After 3 hours, sensory evaluation was performed again. The results are shown in Table 8.

  As shown in the results of sensory evaluation I in Table 7, the onion flavor has an impact on the taste by adding to the curry the flavor-imparting agent of the present invention consisting of the onion oil and the flavor retention material composed of the finely pulverized onion plant tissue. In addition, it is possible to produce a savory curry with a clear onion flavor in the aftertaste. Moreover, as shown to the result of sensory evaluation II of Table 8, the onion flavor is not impaired by reheating. Thereby, the rich flavor according to the raw material can be provided to food-drinks, and the flavor can be hold | maintained. Further, in Table 8, No. As shown in the evaluation result of 2, even when only the onion plant tissue finely pulverized product that is a flavor maintaining material is added, dissipation due to heating of the curry flavor (feeling of spice) can be suppressed.

(Example 5: curry)
Two pans containing 400 ml of hot water were prepared, and 0.5 g (0.125%) of the flavor retaining material obtained in Production Example 1 was added to the pan. After the hot water boiled, commercially available curry roux (Vermont Curry Prime; registered trademark, House Foods Co., Ltd.) was added two by two. Stir while crushing the roux and boil for 30 minutes without a lid. After cooking, the weight of the curry to which the flavor retaining material was added was 207.17 g, and the weight of the curry to which the flavor retaining material was not added was 217.94 g. Hot water was added to adjust the weight to 217.94 g.
After tasting the two types of curry, the curry produced with the addition of the flavor retainer became a delicious curry with a strong sweet aroma and a distinct aftertaste of spice due to the addition of the flavor retainer. It was.

(Example 6: Skipjack soup)
Two pans containing 1 L of water were prepared, and 0.5 g (0.05%) of the flavor retaining material obtained in Production Example 1 was added to the pan. When the hot water boiled, the fire was stopped and 15 g of water was added. 20g each of bonito was added and heated again, boiled and then boiled for 90 seconds. Thereafter, the bonito was removed with a bowl and the bonito broth was simmered for another 30 minutes without a lid. Similarly, hot water was added to adjust the weight.
As a result of tasting the two types of bonito soup obtained, the bonito broth added with the flavor retention material was a delicious broth with a sustained bonito scent.

(Example 7: Bouillon)
Prepare two pans, each with 94.4 g onion, 39.4 g carrot, 34.3 g celery, 3.9 g parsley (stem), 72.1 g beef streak, 20 white peppers, 1 bay leaf, water 1 L was added. To one pot, 0.5 g (0.05%) of a flavor retaining material made of finely pulverized onion plant tissue obtained in Production Example 1 was added. I boiled it while taking a fire over the fire. When it boiled, it was set to low heat, covered and boiled for 3 hours. After 3 hours, the ingredients were filtered and hot water was added to match the weight of the bouillon soup.
As a result of tasting the obtained two types of bouillon, the bouillon to which the flavor retaining material was added had a stronger fragrance and a thick taste.

(Example 8: Onion concentrate extract)
A commercially available onion puree was squeezed with a juice extractor GP-E1503 (GREEN POWER). The juice was centrifuged with a centrifuge (6574G, 15 minutes) to obtain a supernatant. Two pans were prepared, and 100 g of this supernatant was added to each pan. On the other hand, 0.5 g (0.5%) of a flavor holding material made of finely pulverized onion plant tissue obtained in Production Example 1 was added, and the mixture was heated with stirring over a fire. The fire was turned off when the weight of the supernatant became 1/10.
As a result of tasting the two types of onion concentrates obtained, the onion concentrate extract cooked with the addition of a flavor-holding material had a strong aroma and a richer flavor due to cooking, and became a thick and delicious extract.

Claims (23)

Containing only finely pulverized plant tissue passing through 140 mesh (USA) and at least a part of the cell wall, and a flavor component;
Ri mixture der although a finely pulverized product of the plant tissue and the flavor component is prepared or prepared separately,
The flavor component, flavor enhancer flavor component der Ru from a different plant and finely pulverized product of the plant tissue. The flavor imparting agent according to claim 1, wherein the finely pulverized material of the plant tissue is obtained by removing a coarsely pulverized material that does not pass through 140 mesh . The flavor imparting agent according to claim 1 or 2, comprising 0.9% by weight or more of the finely pulverized plant tissue in terms of dry matter. The flavor imparting agent according to any one of claims 1 to 3, wherein the flavor component is contained in an amount of 1 to 2000 parts by weight with respect to 100 parts by weight of a finely pulverized product of the plant tissue (in terms of dry matter). The flavor imparting agent according to any one of claims 1 to 4, wherein the finely pulverized product of the plant tissue contains sterols present in a state of being exposed or flowing out from the broken cell wall. The flavor imparting agent according to claim 5, wherein the sterol contains a sterol or a sterol fatty acid ester represented by the following general formula (1).

(In the formula (1), R ¹ represents a hydrogen atom or a fatty acid residue, and R ² represents a hydrocarbon group having no double bond.)   The flavor imparting agent according to claim 6, wherein the sterol or sterol fatty acid ester is β-sitosterol or β-sitosterol fatty acid ester. The flavor imparting agent according to any one of claims 1 to 7, wherein the finely pulverized product of the plant tissue is a finely pulverized product of a lily family vegetable.   The flavor imparting agent according to claim 8, wherein the lily family vegetable is an onion. The flavor imparting agent according to any one of claims 1 to 9, wherein the flavor component is a flavor component obtained by cooking. Containing only finely pulverized plant tissue passing through 140 mesh (USA) and at least a part of the cell wall, and a flavor component;
A flavor imparting agent, wherein the flavor component is a flavor component derived from a plant different from the finely pulverized product of the plant tissue.   The flavor imparting agent according to claim 11, comprising 0.9% by weight or more of the finely pulverized plant tissue in terms of dry matter.   The flavor imparting agent according to claim 11 or 12, comprising 1 to 2000 parts by weight of the flavor component with respect to 100 parts by weight of the finely pulverized product of the plant tissue (in terms of dry matter).   The flavor imparting agent according to any one of claims 11 to 13, wherein the finely ground product of the plant tissue contains sterols present in a state of being exposed or flowing out from the broken cell wall. The flavor imparting agent according to claim 14, wherein the sterol contains a sterol or a sterol fatty acid ester represented by the following general formula (1).

(In the formula (1), R ¹ represents a hydrogen atom or a fatty acid residue, and R ² represents a hydrocarbon group having no double bond.)   The flavor imparting agent according to claim 15, wherein the sterol or sterol fatty acid ester is β-sitosterol or β-sitosterol fatty acid ester.   The flavor imparting agent according to any one of claims 11 to 16, wherein the finely pulverized product of the plant tissue is a finely pulverized product of a lily family vegetable.   The flavor imparting agent according to claim 17, wherein the lily family vegetable is an onion.   The flavor imparting agent according to any one of claims 11 to 18, wherein the flavor component is a flavor component obtained by cooking. The flavor imparting agent according to any one of claims 1 to 19 , wherein the flavor component contains a fragrance. (1) A step of squeezing a plant to obtain a juice.
(2) A step of obtaining a precipitate from the juice by centrifugation.
(3) filtering the precipitate with a 140 mesh (USA) sieve to obtain a finely pulverized plant tissue passing through the sieve; and (4) adding a flavor component to the finely pulverized plant tissue. The process of
The manufacturing method of the flavor imparting agent containing this. The flavor improvement method of food-drinks which adds the flavor imparting agent of any one of Claims 1-20 to food-drinks. (1) A step of squeezing a plant to obtain a juice.
(2) A step of obtaining a precipitate by centrifugation from the juice, and (3) a step of filtering the precipitate through a 140 mesh (140 mesh; USA) sieve to obtain a finely pulverized plant tissue passing through the sieve. ,
A method for producing a flavor retaining material, comprising: