JP6510287B2 - Method of enhancing flavor of food and drink - Google Patents

Description

  The present invention relates to a method for enhancing the flavor of food and drink that can enhance the inherent flavor of food and drink.

Nowadays, consumers' demand for food and beverage flavors is becoming more and more complicated, and the food and beverage industry is repeating trial and error. Among them, foods and beverages with enhanced flavor are highly palatable to consumers, and enhancement of the flavor of foods and beverages is one of the issues in the food and beverage industry.
Conventionally, a flavor is mainly used to enhance the flavor of food and drink, but since the flavor to be enhanced is different from the inherent flavor of food and beverage, the flavor may be unnatural. Therefore, a technique capable of enhancing the original flavor of food and drink has been desired.

  Conventional techniques for enhancing the flavor of food and drink include hot water extraction from yeast cells obtained by culturing yeast belonging to the genus Saccharomyces with enhanced nucleic acid content in yeast under culture conditions effective for nucleic acid production. The method for improving the aroma of food, which comprises adding the obtained yeast extract containing at least isobutyric acid and isovaleric acid to food (see Patent Document 1), 3- (methylmeo) 1-propanol and the like A method for improving fruity aroma characterized by containing an extract for yeasty aroma as an active ingredient, which contains a component of the active ingredient as an active ingredient (see Patent Document 2), and incorporating a yeast extract into a food having a fruity aroma Reference 3), etc. are disclosed. However, in the above-mentioned prior art, there is a problem that the flavor is not sufficiently enhanced, the range of effective food and drink is narrow, and the flavor of the added substance itself is emphasized, etc. There was a need for a method of augmentation.

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

  An object of the present invention is to provide a method for enhancing the inherent flavor of food and drink. The term "flavor" as used herein refers to the smell of the nose when the food is contained in the mouth and the pungent taste of the nose when the food is similarly contained in the mouth.

MEANS TO SOLVE THE PROBLEM As a result of repeating earnest research in order to solve the said subject, the present inventors discovered that the said subject was solved by using the yeast extract fermented lactic acid with lactic acid bacteria. The present inventors have further studied based on these findings to complete the present invention.
That is, the present invention
A flavor of a food or drink characterized by adding a lactic acid fermented yeast extract containing 7.5 (w / w)% or more of lactic acid per solid content of yeast extract obtained by fermenting a yeast extract with lactic acid bacteria to a food or drink How to enhance
It consists of

  The flavor-enhancing method of the present invention can enhance the original flavor of food and drink. In addition, what can be enhanced is not limited to the aroma, but it is also possible to enhance the hot taste such as wasabi and mustard.

  As a yeast extract to be used as a raw material of a lactic acid fermentation yeast extract used in the present invention, one produced by extracting an extract from a known yeast such as brewer's yeast, baker's yeast or torula yeast by a known method is used. It may be used for food, medicine or culture medium. In the present invention, a commercially available yeast extract may be used, or a yeast extract produced by a known method using the above-mentioned yeast as a raw material may be used. As commercially available yeast extract, Vertex (registered trademark) (made by Fuji Food Industry Co., Ltd.), Aromaledo (registered trademark) (made by Kojin Co., Ltd.), Meast (registered trademark) S (made by Asahi Food & Health Care), Kokubase (registered trademark) (manufactured by Dainippon Meiji Sugar Co., Ltd.), SK yeast extract (manufactured by Nippon Paper Chemicals Co., Ltd.), Gistex (registered trademark) (manufactured by DSM), KAV (manufactured by Ohly), and the like can be used. In particular, yeast extract which uses baker's yeast as a raw material is preferable because it can be obtained inexpensively and stably. The shape of the yeast extract is not particularly limited, and any of liquid, paste, powder and the like can be used.

  As a method for producing a yeast extract, generally, an autolysis method (a method of solubilizing a bacterial cell using a proteolytic enzyme or the like inherently present in a yeast bacterial cell), an enzyme decomposition method (a microorganism or a plant-derived enzyme is added) Method of solubilization), hot water extraction method (method of solubilization by immersion in hot water for a fixed time), acid or alkali decomposition method (method of solubilization by adding various acids or alkalis), physical Crushing method (ultrasonication, high-pressure homogenization method, method of mixing and crushing with solid matter such as glass beads, and crushing by mixing and grinding), freezing and thawing method (crushing by performing freezing and thawing one or more times) Methods) and the like are known, but the present invention is not limited thereto, and yeast extract produced by any method can be used.

  The lactic acid bacteria used for fermenting the above-mentioned yeast extract are not particularly limited as long as they have the ability to ferment lactic acid by fermenting the yeast extract, for example, microorganisms belonging to the genus Lactobacillus or Leuconostoc and suitable for the addition of food and drink Specifically, Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. L. lactis, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei etc. are preferable, and Lactobacillus plantarum is particularly preferable. These lactic acid bacteria can be used alone or in any combination.

  The lactic acid-fermented yeast extract used in the present invention is sufficiently fermented so that lactic acid is produced by fermenting the yeast extract with lactic acid bacteria and the content of lactic acid per solid content of the yeast extract is 7.5 (w / w)% or more It is obtained by The lactic acid content of the obtained lactic acid fermentation yeast extract is 7.5 (w / w)% or more, preferably about 15 (w / w)% or more, for example, about 20 (w / w)% or more, based on the solid content of the yeast extract It is an extent. In addition, depending on the degree of concentration of yeast extract, when the content of lactic acid per solid content of yeast extract usually exceeds about 40 (w / w)%, lactic acid fermented yeast extract with bad balance of taste due to acidity derived from lactic acid Therefore, the content of lactic acid is preferably about 40 (w / w)% or less per solid content of yeast extract. For example, the lactic acid fermented yeast extract contains about 7.5-40 (w / w)%, preferably about 15-30 (w / w)% lactic acid, based on the yeast extract solids.

  Here, the yeast extract solid content means the solid content of a lactic acid fermentation yeast extract after lactic acid fermentation of the yeast extract with lactic acid bacteria. And, the lactic acid content per solid content of the yeast extract means an amount including lactic acid produced by lactic acid fermentation and lactic acid originally contained in the yeast extract. In addition, for example, in the case of powdered lactic acid fermentation yeast extract, dextrin, lactose, etc. may be blended as a powdering aid, and in this case, the yeast extract solid content in the present invention means lactic acid fermentation such as powdering aid It refers to the solid content of yeast extract which does not contain solid components derived from components other than yeast extract. For example, the lactic acid content of the powdered lactic acid fermented yeast extract in which 20% (w / w) of the powdering aid is blended is 10% (w / w)% of the total amount of the powdered lactic acid fermented yeast extract, and the water content is 0 (w At / w)%, the lactic acid content per yeast extract solids content is 12.5% (w / w).

  The yeast extract solid content can be determined by evaporation to dryness. Specifically, an appropriate amount of sea sand is mixed with the lactic acid-fermented yeast extract, the mixture is heated at about 110 ° C. until the water is evaporated, and the mass% of the remaining solid matter is measured. More simply, it is possible to substitute Brix values using a differential refractometer. Generally, the solid content of yeast extract of liquid lactic acid fermentation yeast is about 45 to 65 (w / w)%, and the solid content of yeast extract of lactic acid fermentation yeast extract in paste form is about 70 to 95 (w / w) %, The yeast extract solid content of the powdery lactic acid fermentation yeast extract is about 50 to 99 (w / w)%.

  When fermenting a yeast extract with lactic acid bacteria, it is preferable to perform lactic acid fermentation by inoculating the lactic acid bacteria into a culture solution containing yeast extract (also referred to as a pre-fermentation solution). As a culture solution containing yeast extract, it is preferable to use a pre-fermentation solution containing yeast extract and water as main components, or a pre-fermentation solution containing yeast extract, a sugar source and water as main components. Since it is sufficient to use the pre-fermentation solution having the above-described simple structure, the lactic acid fermented yeast extract can be obtained inexpensively and simply. In addition, the above-mentioned culture solution may be added with various components that can be added to the culture solution during fermentation of normal lactic acid bacteria, such as nitrogen sources, carbon sources other than sugar, various inorganic ions, vitamins, antibiotics, etc. . In addition, although depending on the type of lactic acid bacteria and the like, a culture solution with a small content of salt may be used to achieve favorable growth.

  Specifically, the yeast extract is diluted with water or the like so as to contain about 5 to 40% by mass, preferably about 20 to 30% by mass, as solid content of the yeast extract as a raw material, to prepare a pre-fermentation solution. When a sugar source is added to the pre-fermentation solution, a sugar source that can be assimilated by lactic acid bacteria is added so that the concentration at the start of culture is about 2 to 6% by mass, preferably about 3 to 4% by mass. .

  The sugar source added to the pre-fermentation solution is not particularly limited as long as lactic acid bacteria can be assimilated, and examples thereof include glucose, sucrose, fructose, lactose, galactose, maltose and the like. It may be liquid sugar, fruit juice, vegetables, honey or the like. Among these, in view of the fermentability of lactic acid bacteria, glucose or liquid sugar containing glucose is preferable. These sugar sources can be added alone or in combination.

  After the components of the pre-fermentation solution are uniformly dissolved, the pre-fermentation solution is heat-killed, and then cooled and inoculated with lactic acid bacteria. Heat sterilization is usually performed at about 70-130 ° C., and cooling is usually performed until about 25-35 ° C. Before sterilization, a pH adjuster may be used to adjust to a pH suitable for fermentation, preferably pH 5.0 to 7.0. Examples of pH adjusters include potassium hydroxide, sodium hydroxide, sodium carbonate, dipotassium hydrogen phosphate, tripotassium phosphate, potassium carbonate and the like.

  In the fermentation, for example, about 0.0001 to 1% by mass of a starter is inoculated to the pre-fermentation solution, and the fermentation is carried out according to a standard method. The starter can be prepared by culturing lactic acid bacteria used for fermentation according to a conventional method using a known medium. The fermentation temperature is about 20 to 40 ° C., although it varies somewhat depending on the bacterial species, and is preferably about 25 to 35 ° C., particularly preferably about 30 ° C., from the viewpoint of efficiently producing lactic acid. Usually, stationary fermentation is carried out, but slow stirring may be carried out for the purpose of equalizing the temperature distribution of the fermentation liquid or for the purpose of controlling the precipitation of the cells. During the fermentation, since the pH is lowered along with the lactic acid production, the culture may be performed while maintaining the pH at about 5.0 to 7.0 using the above-mentioned pH adjuster. The culture may be either aerobic culture or anaerobic culture.

  The fermentation time can be appropriately set according to the concentration of yeast extract and other components, and is not particularly limited as long as a desired amount of lactic acid is produced, but it is usually about 18 to 150 hours, preferably about 96 to 144 hours. More preferably, it is about 120 to 144 hours. With the amount of lactic acid to be produced as a standard, the end point of fermentation can be appropriately determined so as to obtain a fermentation liquid suitable as a lactic acid-fermented yeast extract to be finally obtained. The amount of lactic acid can be quantified, for example, by enzyme electrode method using lactate oxidase or lactate dehydrogenase, or liquid chromatography according to a conventional method. In one example, when the solid content of yeast extract in the culture solution is about 25 (w / w)%, the fermentation is terminated when the pH of the culture solution becomes about 3.5 to 4.5 by lactic acid produced. can do. In determining the end point of fermentation, the amount of components other than lactic acid produced by fermentation of lactic acid bacteria can also be considered.

  As described above, the lactic acid fermented yeast extract obtained by fermentation of lactic acid bacteria can be pH-adjusted with any pH-adjusting agent that can be used for food production. 4.5-7.0 are preferable and, as for pH after adjustment, pH 4.5-6.0 are more preferable. When the pH is too low, the acidity becomes strong, and when it is too high, a bitter taste can be felt, and when it is used in the present invention, the effect of the present invention may be adversely affected.

  The lactic acid fermented yeast extract used in the present invention may be concentrated to increase the solid content of the yeast extract, if desired. The concentration method is not particularly limited, and, for example, known concentration methods such as atmospheric pressure heat concentration, reduced pressure heat concentration, and freeze concentration can be adopted. Furthermore, it is possible to obtain a powdery lactic acid-fermented yeast extract that is easy to handle by drying. The drying method is not particularly limited, and, for example, known methods such as lyophilization, spray drying and drum drying can be employed.

  The pH of the lactic acid-fermented yeast extract concentrated or powdered as described above can be determined by the pH measured in the liquid state prior to concentration or powdering. In addition, it can also be determined by the pH measured by dissolving or concentrating the concentrated or fermented lactic acid-fermented yeast extract in distilled water so that the solid content of yeast extract is about 25 (w / w)%, for example.

  The shape of the lactic acid fermented yeast extract used in the present invention is not particularly limited, and any form such as solid or liquid may be used.

  In the present invention, it is possible to enhance the original flavor of the food and drink by adding the lactic acid fermented yeast extract to the food and drink. The amount added to food and drink varies depending on the strength and quality of flavor of food and drink itself, food raw materials contained in food and drink, concentration ratio to eating condition, etc. The extract is preferably about 0.001 to 3 parts by mass, more preferably about 0.005 to 2 parts by mass, and still more preferably about 0.01 to 1 parts by mass, as the solid content of yeast extract.

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

  The food and drink that can enhance the flavor according to the present invention is not particularly limited as long as it has a flavor, and for example, spices (wasabi, mustard, yam, pepper, curry powder, herbs, etc.), vegetables (raw ginger , Green onions, tomatoes, etc., fruits (eg, gyoza, lemon, apples etc.), and food and drink products (such as spice mix and fruit juice beverages) with a low degree of processing such as spices mix and juice, processing such as sauces, dressings, soups etc. And so on).

  The invention will now be described by way of example, which is merely illustrative of the invention and not limiting of the invention.

<Preparation of lactic acid fermentation yeast extract>
Production Example 1
In distilled water, yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) as solid content 25 (w / w)%, and glucose fructose liquid sugar (trade name: NF42 Neufructo R-O; It added so that it may become 4 (w / w)% of Showa Sangyo make, and it melt | dissolved and produced the pre-fermentation liquid. Lactobacillus plantarum (FERM P-21349) was added to the pre-fermentation solution so that the number of cells at the initial fermentation was 1.0 × 10 ⁶ cfu / mL, and fermentation was performed at 30 ° C. for 144 hours to obtain a fermented solution. Next, the fermented liquid is adjusted to pH 6.0 with potassium hydroxide, and then the powdering aid is used so that the dried yeast extract solid content becomes 60 (w / w)% (trade name: PAIndex #) 2; Add Matsutani Chemical Industry Co., Ltd., dextrin, and powderize by spray drying to obtain lactic acid fermented yeast extract 1.
The lactic acid contained in the obtained lactic acid fermented yeast extract 1 is dissolved and dispersed in 1.25 g (solid content of yeast extract: 0.75 g) distilled water of lactic acid fermented yeast extract 1 to make 250 mL and centrifuged (3000 rpm, The insoluble components were removed by 15 minutes), and the amounts of L-lactic acid and D-lactic acid were measured using a biosensor BF5 (model; manufactured by Oji Scientific Co., Ltd., enzyme electrode method). The total amount of L lactic acid and D lactic acid was divided by the solid content of yeast extract to obtain the ratio of lactic acid per solid content of yeast extract, and the content of lactic acid per solid content of yeast extract was 20.9 (w / w)% Met.
Use of lactic acid fermentation yeast extract 1 Lactic acid bacteria, fermentation conditions, and lactic acid content per solid content of yeast extract are shown in Table 1.

[Production Examples 2 to 4]
The same procedure as in Production Example 1 was repeated except that Lactobacillus plantarum (FERM P-21349) was replaced with Lactobacillus brevis (NRIC 1038), Lactobacillus bulgaricus (NRIC 1041), or Lactobacillus casei (NRIC 0644), and the lactic acid fermentation yeast extract was produced. I got 2 to 4. Use of lactic acid fermented yeast extract 2 to 4 Lactic acid bacteria, fermentation conditions, and lactic acid content per solid content of yeast extract are summarized in Table 1.

[Manufacturing Examples 5 to 7]
A similar operation was performed except that the fermentation time was changed to any of 144 hours, 48 hours, 24 hours, and 18 hours in Production Example 1, and lactic acid fermented yeast extracts 5 to 7 were obtained. Use of lactic acid fermentation yeast extract 5 to 7 Lactic acid bacteria, fermentation conditions, and lactic acid content per solid content of yeast extract are summarized in Table 1.

<Evaluation of flavor enhancement with wasabi>
Add 0.5g of lactic acid fermented yeast extract 1 to 7 to 100 g of wasabi (trade name: special-purpose main aroma raw wasabi; manufactured by House Foods Co., Ltd.), and add the wasabi after addition to the example products 1 to 7 did. Comparative example 1, Lactic acid (trade name: fermentation), in which wasabi wasabi was added with 0.4 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) in place of lactic acid fermented yeast extract 1 to 7 Comparative example 2, a yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.4 g and lactic acid (trade name: fermented), which had been added with wasabi was added with 0.05 g of lactic acid 88%; A product of Comparative Example 3 was milled wasabi with the addition of 0.05 g of lactic acid (88%; Shinshinsha). About the example goods 1-7 and the comparative example goods 1-3, the enhancement effect of the flavor peculiar to wasabi, that is, the smell and pungency which come off to the nose at the time of eating the wasabi was confirmed by sensory evaluation.
The sensory evaluation was performed by 10 panelists according to the evaluation criteria shown in the following Table 2 and Table 3 by comparing with the wasabi paste (the target product) to which nothing was added. Each result was obtained as an average value of scores of 10 persons, and was represented by the following standard. The results are shown in Table 4.

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

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

From the results, it was found that the products 1 to 7 of the examples had enhanced wasabi-specific flavor (aroma) and flavor (spicy). On the other hand, Comparative Examples 1 to 3 did not enhance the flavor (scent) / flavor (spicy) peculiar to wasabi.

<Evaluation of flavor (aroma) enhancement in black pepper>
To 100 g of black pepper powder (trade name: black pepper powder; manufactured by SBB Foods Co., Ltd.), 0.25 g of any of lactic acid-fermented yeast extract 1 to 7 is added, and black pepper powder after addition is taken as example products 8 to 14 did. In addition, black pepper powder to which 0.2 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) was added instead of lactic fermented yeast extract 1 to 7 was used as a comparative example 4, lactic acid (trade name: Fermented lactic acid 88%; black pepper powder to which 0.025 g of Shinshinsha Co., Ltd. added was added as Comparative Example 5; yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.2 g and lactic acid (trade name) A black pepper powder to which 0.025 g of fermented lactic acid 88% (manufactured by Shinshin Co., Ltd.) was added was designated as Comparative Example 6. The enhancement effect of the flavor (aroma) peculiar to black pepper was confirmed by sensory evaluation for the example products 8 to 14 and the comparative example products 4 to 6.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of enhancement of wasabi flavor (aroma) by comparing with the flavor (aroma) of black pepper powder (object product) to which nothing is added. The results are shown in Table 5.

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

From the results, in the examples 8 to 14, the flavor (aroma) unique to black pepper was enhanced. On the other hand, Comparative Examples 4 to 6 did not enhance the flavor (aroma) unique to black pepper.

<Evaluation of flavor (aroma) enhancement in ginger>
0.1 g of any of lactic acid fermented yeast extract 1 to 7 was added to 100 g of persimmon ginger (trade name: persimmon ginger, manufactured by Momoya Co., Ltd.), and persimmon ginger after addition was taken as example products 15 to 21. In addition, fresh persimmon ginger added with yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%, 0.08 g) instead of lactate fermented enzyme extract 1 to 7 is a comparative example product 7, lactic acid (trade name: Fermented lactic acid 88%; made by Shinshinsha 0.01 g of fresh persimmon ginger added as a comparative example product 8, yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.08 g and lactic acid (trade name: The persimmon ginger added with 0.01 g of fermented lactic acid 88% (Shinshinsha Co., Ltd.) was designated as a comparative example product 9. About the example goods 15-21 and the comparative example goods 7-9, the enhancement effect of the flavor (aroma) peculiar to ginger was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of the enhancement of the taste (scent) of wasabi by comparing with the taste (scent) of the persimmon ginger (the subject product) to which nothing is added. The results are shown in Table 6.

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

From the results, it was found that the products of Examples 15 to 21 have the characteristic flavor (aroma) unique to persimmon ginger. On the other hand, Comparative Examples 7 to 9 did not enhance the flavor (scent) specific to persimmon ginger.

<Evaluation of flavor (aroma) enhancement in tomato ketchup>
One hundred grams of lactic acid fermented yeast extract 1 to 7 was added to 100 g of tomato ketchup (trade name: Del Monte Tomato Ketchup Mild; manufactured by Kikkoman Corporation), and tomato ketchup after addition was used as Example products 22 to 28. In addition, a tomato ketchup in which 0.04 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) is added in place of lactic fermented yeast extract is a comparative example 10, lactic acid (trade name: fermented lactic acid 88% A tomato ketchup to which 0.005 g of Shin-shinsha Co., Ltd. was added as Comparative Example 11, a yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) 0.04 g and lactic acid (trade name: fermented lactic acid 88% A tomato ketchup to which 0.005 g of Shinshinsha Co., Ltd. was added was designated as Comparative Example 12; About the example goods 22-28 and the comparative example goods 10-12, the enhancement effect of the flavor (aroma) peculiar to tomato ketchup was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of enhancement of wasabi flavor (aroma) by comparing it with the flavor (aroma) of tomato ketchup (object product) to which nothing is added. The results are shown in Table 7.

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

From the results, in the example products 22 to 28, the flavor (scent) unique to tomato ketchup was enhanced. On the other hand, in Comparative Examples 10 to 12, the flavor (scent) specific to tomato ketchup was not enhanced.

<Evaluation of flavor (aroma) enhancement in lemon juice>
One hundred grams of lactic acid fermented yeast extract 1 to 7 was added to 100 g of lemon juice (trade name: Sanquist 100% lemon; manufactured by Mizkan Co., Ltd.), and the lemon juice after addition was used as Example products 29 to 35. In addition, a lemon juice to which 0.016 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) was added instead of lactic fermented yeast extract 1 to 7 was added as a comparative example 13, lactic acid (trade name: fermentation Lemon juice added with 0.002 g of lactic acid 88%; Shinshinsha, Comparative Example 14; yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.016 g and lactic acid (trade name: fermentation A lemon juice to which 0.002 g of 88% lactic acid (Shinshinsha Co., Ltd.) was added was taken as Comparative Example 15. About the example goods 29-35 and the comparative example goods 13-15, the enhancement effect of the flavor (aroma) peculiar to a lemon was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation for enhancing the wasabi flavor (aroma) by comparing it with the flavor (aroma) of lemon juice (object product) to which nothing is added. The results are shown in Table 8.

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

From the results, in the example products 29 to 35, the flavor (aroma) unique to lemon juice was enhanced. On the other hand, Comparative Examples 13 to 15 did not enhance the flavor (aroma) unique to lemon juice.

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

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

From the results, in the example products 36 to 42, the flavor (aroma) unique to apples was enhanced. On the other hand, the comparative example products 16-18 did not intensify the flavor (aroma) peculiar to an apple.

<Evaluation of flavor (aroma) enhancement with basil sauce>
One hundred grams of a lactic acid fermented yeast extract 1 to 7 was added to 100 g of a basil source (trade name: Italiante basil source: manufactured by Kewpie), and the basil source after addition was used as Example products 43 to 49. In addition, a basil source to which 0.016 g of yeast extract (trade name: Gistex; manufactured by DSM, solid content: 74%) was added instead of lactic fermented yeast extract 1 to 7 was added as a comparative example 19, lactic acid (trade name: fermentation Basil source added with 0.002 g of lactic acid 88%; Shinshinsha, Comparative Example 20, yeast extract (trade name: Gistex; DSM, solid content: 74%) 0.016 g and lactic acid (trade name: fermentation A basil source to which 0.002 g of 88% lactic acid (Shinshin Co., Ltd.) was added was designated as Comparative Example 21. About the example goods 43-49 and the comparative example goods 19-21, the enhancement effect of the flavor (aroma) peculiar to basil was confirmed by sensory evaluation.
The sensory evaluation was evaluated by the same evaluation method as the evaluation of enhancement of wasabi flavor (aroma) by comparing it with the flavor (aroma) of basil sauce (object product) to which nothing is added. The results are shown in Table 10.

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

From the results, in the example products 43 to 49, the flavor (aroma) unique to basil sauce was enhanced. On the other hand, Comparative Examples 19 to 21 did not enhance the flavor (aroma) unique to basil sauce.

Claims (1)

Obtained by fermentation of yeast extract below lactobacilli, lactic acid fermented yeast extract comprising lactic acid in the yeast extract solids per 10.4 (w / w)% or more, of the food or drink comprising adding to a food or beverage Flavor enhancement method.
Lactic acid bacteria: Lactobacillus plantarum