JP6868086B1 - Flavor expression enhancer containing rotundone as an active ingredient - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enhance a flavor expression originally possessed by a food or drink or to enhance a preferable flavor at the time of product design, a method for improving the expression of a flavor by adding the flavor expression enhancer to a food or drink, and the expression thereof. It is to provide a food or drink in which the expression of flavor is improved by an enhancer. SOLUTION: The flavor expression enhancer for foods and drinks is characterized by containing rotundone as an active ingredient. [Selection diagram] None

Description

The present invention relates to a flavor expression enhancer for foods and drinks, a method for enhancing flavor expression of foods and drinks, and a method for producing foods and drinks having enhanced flavor expression, which contain rotundone as an active ingredient.
According to the present invention, simply adding rotundone to foods and drinks, particularly beer-flavored foods and drinks, coffee-flavored foods and drinks, tea-flavored foods and cooked foods, enhances the flavor expression of these foods and drinks, resulting in enhanced flavor expression. , The original taste of food and drink can be enhanced.
Unless otherwise specified in the present specification, the unit of concentration (%, ppm, ppb, ppt) is based on mass.

As factors that stimulate the purchasing motivation of foods and drinks, especially processed foods, it is considered that the taste and aroma, along with marketing strategies such as package design and commercials, have a great influence on consumers' purchasing motivation.
In particular, for processed foods, various prescription developments and developments are carried out in order to maintain a certain level of quality within limited conditions (raw materials used, amount used, etc.) and advanced heat sterilization to ensure a long shelf life. The manufacturing process is being carried out.

Further, in recent years, processed foods are desired to have a natural flavor (genuine or authenticity, natural feeling) such as a natural flavor, richness, volume, profound feeling, fruit juice feeling, and fruit feeling that the food originally has. Therefore, it is an important issue to reproduce or enhance the authenticity of these processed foods.

The following methods have been proposed so far as methods for solving the above problems.
For example, a method of imparting a fruit juice-like flavor, richness, volume, and richness to a fruit-flavored fruit-free beverage or a fruit juice beverage having a low fruit juice content by using Visenin-2. (Patent Document 1).

In addition, milk, dairy products, milk using a fraction having a fractional molecular weight of 10,000 or more obtained by fractionating an extract obtained by extracting roasted coffee with water, a polar organic solvent or a mixture thereof. Alternatively, a method of imparting / enhancing "richness" and a sense of volume without impairing the flavor of foods and drinks containing dairy products or substitutes for dairy products has been proposed (Patent Document 2).

Further, eating and drinking using an extract obtained by extracting cherry leaves with carbon dioxide in a liquefied state or a subcritical or supercritical state in the presence of a 5-99.5 (w / w)% ethanol aqueous solution. A method of imparting gorgeousness, sweetness, volume, etc. to the flavor of a flavoring contained in a product or food or drink, and changing it to a more natural, natural-like, preferable one (Patent Document 3) has also been proposed.

As described above, methods for imparting or enhancing a preferable flavor to foods and drinks have been proposed, but all of them relate to specific foods and drinks such as fruit-free beverages and dairy products, and are applied to an unspecified number of foods and drinks. There is a problem that it is difficult to use because it is not versatile because it is possible, or there is a problem that it is disadvantageous in terms of cost because the manufacturing method is complicated.
Therefore, there is a demand for providing a rich sensation enhancing agent that can be applied to a wide variety of foods and drinks, has excellent versatility, can impart a natural and preferable rich flavor, and is advantageous in terms of manufacturing cost.

On the other hand, rotundone has been reported as an aroma component of pepper, herbs such as thyme and marjoram, grapes, wine, etc., but in this way, rotundone has been rarely reported as an aroma component in foods and drinks, and is limited. It is a target.
In addition, it has been reported that Rotandon enhances the freshness and juice of fruits (Patent Document 4). Specifically, fruit flavors such as apple, thigh, pear, mango, pineapple, and guava juice are used. Only the effect on foods and drinks with guava has been confirmed.
Therefore, the flavor-enhancing effect of rotundone on various foods and drinks other than those having a fruit flavor is not known.

In addition, there have been reports of a residual fragrance (long-lasting fragrance) improver in which rotundone and 4- (4-methyl-3-pentenyl) -2 (5H) -furanone are used in combination, and a highly residual fragrance composition containing the rotundone. However, it has been shown that rotundone alone is ineffective. (Patent Document 5)

Japanese Unexamined Patent Publication No. 2006-238829 Japanese Unexamined Patent Publication No. 2008-54507 JP-A-2015-42148 Japanese Unexamined Patent Publication No. 2016-198026 JP-A-2018-184507

The problem to be solved by the present invention is a flavor expression enhancer originally possessed by foods and drinks, or a flavor expression enhancer that enhances a preferable flavor at the time of product design, and flavor expression by adding the flavor expression enhancer to foods and drinks. It is an object of the present invention to provide a food or drink in which the expression of flavor is improved by a method for improving the above-mentioned expression and the expression-enhancing agent.

As a result of diligent studies to solve the above problems, the present inventor simply adds a specific amount of rotundone to foods and drinks without significantly changing the product design (raw materials, manufacturing method, etc.) of foods and drinks. We have found that the expression is improved, and have completed the present invention.

That is, the present invention is as shown below.
[1] A flavor expression enhancer for foods and drinks, which comprises rotundone as an active ingredient (however, excluding citrus / fruit flavor expression enhancers).
[2] The above-mentioned flavor expression enhancer, which comprises 0.1 ppb to 1% by mass of rotundone in the flavor expression enhancer.
[3] A food or drink containing the above-mentioned flavor expression enhancer.
[4] The above-mentioned food and drink, wherein the content of rotundone is 0.1 ppt to 10 ppm.

[5] A method for producing a food or drink having enhanced flavor expression, which comprises adding rotundone to the food or drink so as to be 0.1 ppt to 10 ppm in the step of producing the food or drink.
[6] A flavor expression enhancer for beer-flavored foods and drinks, coffee-flavored foods and drinks, or tea-flavored foods and drinks, which comprises rotundone as an active ingredient.
[7] The above-mentioned flavor expression enhancer, which comprises 0.1 ppb to 1% by mass of an active ingredient in the flavor expression enhancer.
[8] A beer-flavored food or drink, a coffee-flavored food or drink, or a tea-flavored food or drink, which contains the above-mentioned flavor expression enhancer.
[9] The above-mentioned beer-flavored food or drink, coffee-flavored food or drink, or tea-flavored food or drink, which has a rotundone content of 0.1 ppt to 10 ppm.
[10] In the process of producing foods and drinks, beer-flavored foods and drinks with enhanced flavor expression, coffee-flavored foods and drinks, or foods and drinks, characterized in that rotundone is added to the foods and drinks so as to be 0.1 ppt to 10 ppm. How to make tea-flavored food and drink.

The flavor expression enhancer of the present invention has a high titer. Therefore, foods and drinks such as swelling, natural feeling, richness, volume, mouthfeel, authenticity, roasting feeling, green feeling, carbonic acid feeling, etc. are originally not sensed without detecting the odor and taste characteristics of the flavor expression enhancer itself. It has the effect of enhancing the flavor it has.
It is highly convenient for beverage makers and processed food makers that the flavors originally possessed or expected of foods and drinks can be enhanced inexpensively and easily and have high versatility.

In particular, milk and dairy products, foods and drinks containing dairy products, and milk-flavored foods and drinks such as dairy product substitutes can be imparted with a unique and preferable flavor, richness, and volume of milk.
It is possible to enhance the rich taste of cooked processed foods, especially stews, curries, sauces, pots, soups, that is, the thickness, spread and mellowness of the taste.

It is possible to impart a unique natural and preferable flavor and swelling inherent in beans, tea leaves, etc. to favorite beverages such as coffee, cocoa, and tea beverages (green tea, oolong tea, black tea).
Beer-flavored beverages can enhance swelling, natural mouthfeel, hopiness, and alcoholic sensation.

Hereinafter, the present invention will be described in detail according to the embodiments.
[A] Flavor expression enhancer (1) Flavor expression enhancement The flavor expression enhancement of the present invention means to enhance only the preferable taste and aroma inherent in foods and drinks. In general, in order to enhance the taste and aroma, it is conceivable to increase the amount of the taste component and the aroma component.
However, simply increasing the amount of the desired taste component or aroma component changes the overall balance, and the original taste and aroma of foods and drinks, and in the case of processed foods, the taste and aroma at the time of development and design are modulated. There is a risk, and in some cases, the raw material price will increase.

The flavor enhancer of the present invention can enhance the expression of flavor only by adding it to foods and drinks. The mechanism is unknown, but from the analysis of sensory evaluation, it is not due to stimulation like piperine contained in pepper, but the addition of rotundone improves the taste balance of food and drink. It is thought that this is due to.

Therefore, the flavor expression enhancer of the present invention can be widely used in foods and drinks because the expression of flavors originally contained in foods and drinks can be enhanced regardless of the addition or absence of flavors other than rotundone.

(2) Essential Active Ingredient The essential active ingredient contained in the flavor expression enhancer of the present invention is rotundone (CAS 18374-76-0) having the following structure, that is, (3S, 5R, 8S) -5. Isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexahydro-1 (2H) -azulenone.

Rotundone is known to be one of the trace components contained in rosemary, marjoram, pepper and grapes.
Further, as described in J. Agric. Food Chem., 65, 4464-4471 (2017), a method for synthesizing rotundone using guaiol (CAS 489-86-1) as a raw material is known.

The solvent used for preparing the flavor expression enhancer is not particularly limited, but is not limited to water, ethanol, propanol, butanol and other aliphatic alcohols, glycerin, propylene glycol and other polyhydric alcohols, as well as triacetin and triethylcitto. Rate, edible fats and oils, medium chain fatty acid triglyceride and the like can be used alone or in combination.
The flavor expression enhancer of the present invention can be used by appropriately changing the dosage form according to the form of the food or drink to be added. For example, an emulsifier can be used as an emulsifying composition, and an excipient can be used as a powder to be added to foods and drinks.
In addition, the flavor expression enhancer of the present invention can be appropriately added in each step of food and drink production according to a conventional method.

(3) Additional Ingredients In addition, various flavors for foods and drinks can be appropriately added as additional ingredients, if necessary.
For example, perfume raw materials (essential oils, essences, etc.) described in "Patent Agency Gazette Well-known Conventional Techniques (Fragrances) Part II Food Flavors" (issued January 14, 2000, Japan Patent Office), etc. Concrete, absolute, extract, oleoredin, resinoid, recovered flavor, carbon dioxide extracted essential oil, synthetic fragrance), various plant extracts, antioxidants, etc. are exemplified, and each of them is a flavor expression enhancer in an amount that does not impair the effect of the present invention. Can be blended with.

The amount of rotundone contained in the flavor expression enhancer is not particularly limited, but is preferably 0.1 ppb to 1% by mass, more preferably 1 ppb to 1% by mass, and further preferably 10 ppb to 0.5% by mass. Is.

[B] Foods and Foods The flavor expression enhancer of the present invention can be widely applied to various foods and drinks.
For example, in milk-flavored foods and drinks such as milk, foods and drinks containing dairy products, and substitutes for dairy products, the unique and preferable flavor of milk, "richness" (deep and rich taste), volume, and richness are exhibited. Can be improved.
In foods, cooked and processed foods, such as stews such as cream stew and beef stew; curry; sauces such as meat sauce, demiglas sauce, white sauce, and tomato sauce, are used for stewing, seasoning, etc. Improves the richness and rich taste of cooked foods (whether Western, Japanese, or Chinese), the thickness of the deliciousness, the mellowness, and the simmering feeling that is created by mixing the taste substances that have exuded from various ingredients. Can be made to.

On the other hand, in favorite beverages such as coffee or coffee-flavored foods and drinks, cocoa, and tea-flavored foods and drinks (green tea, oolong tea, black tea, etc.), the unique natural and preferable flavor, swelling, and abundance inherent in beans and tea leaves. It can improve the volume, richness, depth, coffee beans, and roasted taste.
The coffee-flavored food and drink refers to food and drink made from coffee beans themselves (raw beans) or processed products that have been subjected to processing such as roasting, and examples thereof include milk coffee and black coffee.

Here, the coffee beans may be any of Arabica, Robusta, and the like, and any coffee beans can be used regardless of the type and the place of origin. The coffee referred to in the present invention includes crushed powders and extracts (extracts or concentrates thereof or dry powders thereof) of the above raw materials.
Tea-flavored foods and drinks include, for example, green tea, oolong tea, and black tea, and black tea includes milk tea and straight tea. In addition, the origin, type and processing method of tea leaves do not matter.

Beer-flavored (beer-taste) foods and drinks can improve swelling, natural mouthfeel, hop feeling, and alcohol feeling.
The beer-flavored food and drink is an effervescent beverage that reproduces the flavor of alcohol-fermented beer by using grains such as barley, wheat, malt thereof, rice, corn, and soybean as raw materials.
The raw material can also be used as a grain syrup, a grain extract, or the like, or as a crushed grain product obtained by crushing. Further, the raw material used in the present invention may be one kind of raw material or a mixture of a plurality of kinds of raw materials.
In the present invention, the beer-flavored beverage includes a non-alcoholic type that does not contain alcohol and a beer-flavored alcoholic beverage to which spirits or the like is added as an alcohol content.

The amount of rotundone added depends on the type of food and drink, but the content of rotundone in the food and drink is preferably 0.1 ppt to 10 ppm, more preferably 0.001 ppb to 10 ppm, and further preferably 0.01 ppb to 5 ppm. Is.
This is because if the addition amount is less than 0.1 ppt, the flavor expression effect cannot be exhibited, while if it exceeds 10 ppm, the original flavor characteristics of the food are impaired due to the generation of off-flavor.

Next, the present invention will be described in more detail with reference to Production Examples, Test Examples, and Examples, but the present invention is not limited to the following Production Examples, Test Examples, and Examples.

得られたロタンドンをトリアセチンで希釈することにより、１０質量％のロタンドン溶液を作成した。
得られた１０質量％のロタンドン溶液を９５（ｖ／ｖ）％エタノール水溶液で希釈することで、ロタンドンの濃度が０．１ｐｐｂ〜１質量％である香味発現増強剤を作成した。 <I> Preparation of flavor expression enhancer [Production Example 1] (Preparation of rotundone)
Rotundone (Compound 1 below) was synthesized from guaiol (Compound 2 below) by the following method described in J. Agric. Food Chem., 65, 4464-4471 (2017). As the raw material, guaiol, a commercially available reagent was used.

The obtained rotundone was diluted with triacetin to prepare a 10% by mass rotundone solution.
By diluting the obtained 10% by mass rotundone solution with a 95 (v / v)% ethanol aqueous solution, a flavor expression enhancer having a rotundone concentration of 0.1 ppb to 1% by mass was prepared.

<II> Confirmation of the appropriate amount of rotundone added to food and drink [Test Example 1] (milk coffee)
48 g of crushed roasted coffee beans having an L value of 20 was drip with 10 times the amount of hot water to obtain a coffee extract. 120 g of milk, 54 g of sugar, 1.5 g of emulsifier, and 1 g of coffee flavor (manufactured by Ogawa & Co., Ltd.) were mixed with the coffee extract, and the total amount was adjusted to 1000 parts with water to prepare a milk coffee dough.
Milk coffee was prepared by adding rotundone to the milk coffee dough at various concentrations and retort-packing at 123 ° C. for 20 minutes.
Using the additive-free product to which rotundone was not added as a control sample, sensory evaluation was performed by four skilled panelists according to the following evaluation criteria.

[Example 1]
By adding rotundone, the richness of milk in milk coffee and the roasted aroma of coffee were increased, and the flavor of milk coffee could be enhanced.
The concentration of rotundone in milk coffee, which exerts a flavor expression enhancing effect, is 0.0001 ppm to 10 ppm, preferably 0.001 ppm to 10 ppm, more preferably 0.01 ppm to 10 ppm, still more preferably 0.01 ppm to 5 ppm. Particularly preferably, it is 0.01 to 1 ppm.

[Test Example 2] (Black coffee)
Commercially available coffee beans (L value indicating the degree of roasting is 20) were crushed, and the crushed coffee beans were drip with 10 times the amount of boiling water to obtain a coffee extract. The obtained coffee extract is diluted with water so as to have a solid content of 1.2%, and then baking soda is added to adjust the pH to 6.3. The coffee extract is filled in a container and then retort-sterilized at 121 ° C. for 10 minutes. Created a black coffee drink.
A beverage to which rotundone is not added to the black coffee beverage is used as a control sample (hereinafter referred to as “additive-free product”), and rotundone is added to the concentration shown in Table 4 to prepare a coffee beverage as an evaluation sample. , Sensory evaluation was performed by 4 skilled panelists based on the following evaluation criteria.

[Example 2]
By adding rotundone, the freshly brewed flavor of black coffee and the thickness of coffee were increased, and the flavor of black coffee could be enhanced. The concentration of rotundone in black coffee, which exerts a flavor expression enhancing effect, is 0.0001 ppm to 10 ppm, preferably 0.001 ppm to 10 ppm, more preferably 0.01 ppm to 10 ppm, still more preferably 0.01 ppm to 5 ppm. Particularly preferably, it is 0.01 to 1 ppm.

[Test Example 3] (milk tea)
8 g of Sri Lankan Uva black tea leaves and 0.2 g of sodium L-ascorbate were added to about 350 g of hot water (80 ° C.), and the mixture was stirred and extracted for 5 minutes. After extraction, the mixture was filtered through a stainless mesh and the filtrate was cooled to 20 ° C. or lower. 230 g of milk (commercially available unadjusted milk), 60 g of sugar, and 1.5 g of an emulsifier were added to this filtrate, and the mixture was diluted with ion-exchanged water so that the total amount became 1000 g. This was adjusted to pH 6.8 with baking soda, and then retort-sterilized at 123 ° C. for 20 minutes to obtain milk tea.
A beverage in which rotundone is not added to the milk tea is used as a control sample (hereinafter referred to as “additive-free product”), and rotundone is added to the concentration shown in Table 6 to prepare a milk tea as an evaluation sample. Sensory evaluation was performed by four skilled panelists based on the following evaluation criteria.

[Example 3]
By adding rotundone, the richness of milk in milk tea and the feeling of tea leaves in black tea were increased, and the flavor of milk tea could be enhanced. The concentration of rotundone in milk tea exhibiting the flavor expression enhancing effect is 0.0001 ppm to 10 ppm, preferably 0.001 ppm to 10 ppm, more preferably 0.01 ppm to 10 ppm, still more preferably 0.1 ppm to 10 ppm. is there.

[Test Example 4] (Straight tee)
To 400 ml of hot water at 80 ° C., 7 g of Sri Lankan Uva black tea leaves and 0.2 g of sodium L-ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, 40 g of sugar and water were added to make 1,000 ml, the pH was adjusted to 5.5 with sodium hydrogen carbonate, and the sample was prepared by retort sterilization at 121 ° C. for 10 minutes.
A beverage in which rotundone is not added to the straight tea is used as a control sample (hereinafter referred to as “additive-free product”), and rotundone is added to the concentration shown in Table 8 to prepare a straight tea as an evaluation sample. Sensory evaluation was performed by four skilled panelists based on the following evaluation criteria.

[Example 4]
By adding rotundone, the tea leaf feeling, green feeling, and floral feeling of straight tea were increased, and the flavor of straight tea could be enhanced. The concentration of rotundone in straight tea exhibiting the flavor expression enhancing effect is 0.0001 ppm to 10 ppm, preferably 0.001 ppm to 10 ppm, more preferably 0.01 ppm to 10 ppm, still more preferably 0.1 ppm to 5 ppm. Particularly preferably, it is 0.1 ppm to 1 ppm.

[Test Example 5] (green tea)
10 g of commercially available green tea leaves was added to 1000 g of water whose temperature was adjusted to 60 ° C., and the mixture was stirred and extracted for 5 minutes. After extraction, tea leaves were separated by 100 mesh, 0.2 g of vitamin C was added, water was added to adjust the pH to Brix 0.3, and then baking soda was added to adjust the pH to 6.0. The adjusted liquid was retort-sterilized at 121 ° C. for 10 minutes.
The beverage in which rotundone is not added to green tea is used as a control sample (hereinafter referred to as “additive-free product”), and rotundone is added to the concentration shown in Table 10 to prepare green tea as an evaluation sample. Sensory evaluation was performed by four skilled panelists based on the evaluation criteria of.

[Example 5]
By adding rotundone, the tea leaf feeling, luxury feeling, and green feeling of green tea were increased, and the flavor of green tea could be enhanced. The concentration of rotundone in green tea, which exerts a flavor expression enhancing effect, is 0.0001 ppm to 100 ppm, preferably 0.001 to 100 ppm, preferably 0.01 ppm to 10 ppm, more preferably 0.1 ppm to 5 ppm, and particularly preferably. Is from 0.1 ppm to 1 ppm.

[Test Example 6] (Beer-flavored alcoholic beverage)
A beverage without rotandon added to a commercially available beer-flavored alcoholic beverage (raw materials: malt, hops, barley, corn, starch, spirits, alcohol content: 6%) was used as a control sample (hereinafter referred to as "additive-free product"), and rotandon was used. Was added to the concentration shown in Table 12 to prepare a beer-flavored alcoholic beverage as an evaluation sample, and sensory evaluation was performed by four skilled panelists according to the following evaluation criteria.

[Example 6]
By adding rotundone, the texture, swelling, and irritation of the beer-flavored alcoholic beverage were increased, and the flavor of the beer-flavored alcoholic beverage was enhanced. The concentration of rotundone in the beer-flavored alcoholic beverage exhibiting the flavor expression enhancing effect is 0.0001 ppb to 100 ppb, preferably 0.001 to 100 ppb, more preferably 0.001 ppb to 50 ppb, and further preferably 0.001. It is 10 ppb, particularly preferably 0.01 ppb to 10 ppb.

[Test Example 7] (Beer-flavored non-alcoholic beverage)
A control sample of a commercially available beer-flavored non-alcoholic beverage (raw materials: malt, hops, acidulants, flavors, caramel pigments, antioxidants (vitamin C), sweeteners (acesulfame K)) without rotundone added (hereinafter referred to as " By adding rotundone to the concentration shown in Table 14, a beer-flavored non-alcoholic beverage, which is an evaluation sample, was created. The sensory evaluation was performed.

[Example 7]
By adding rotundone, the texture, swelling, and irritation of the beer-flavored non-alcoholic beverage were increased, and the flavor of the beer-flavored non-alcoholic beverage was enhanced. The concentration of rotundone in the beer-flavored non-alcoholic beverage exhibiting the flavor expression enhancing effect is 0.0001 ppb to 100 ppb, preferably 0.001 to 100 ppb, more preferably 0.001 ppb to 50 ppb, and further preferably 0.01 ppb. From 10 ppb.

[Test Example 8] (cocoa beverage)
After dissolving commercially available cocoa powder in warm water and allowing it to cool to room temperature, a beverage to which rotundone is not added is used as a control sample (hereinafter referred to as “additive-free product”), and rotundone is added to the concentration shown in Table 16. Therefore, a cocoa beverage, which is an evaluation sample, was prepared, and sensory evaluation was performed by four skilled panelists according to the following evaluation criteria.

[Example 8]
By adding rotundone, the richness and cacao feeling of the cocoa beverage were increased, and the flavor of the cocoa beverage could be enhanced. The concentration of rotundone in the cocoa beverage exhibiting the flavor expression enhancing effect is 0.0001 ppb to 100 ppb, preferably 0.001 to 100 ppb, more preferably 0.005 ppb to 50 ppb, and further preferably 0.01 ppb to 10 ppb. is there.

[Test Example 9] (Chocolate)
Commercially available plate-shaped chocolate is melted in a water bath, a sample to which rotundone is not added is used as a control sample (hereinafter referred to as "additive-free product"), rotundone is added to the concentration shown in Table 18, and after tempering, the plate-shaped chocolate is formed. It was molded into chocolate and subjected to sensory evaluation by four skilled panelists according to the following evaluation criteria.

[Example 9]
By adding rotundone, the richness and cacao feeling of chocolate were increased, and the flavor of chocolate could be enhanced. The concentration of rotundone in chocolate exhibiting the flavor expression enhancing effect is 0.0001 ppb to 100 ppb, preferably 0.001 ppb to 100 ppb, more preferably 0.005 ppb to 50 ppb, and further preferably 0.01 ppb to 10 ppb. ..

[Test Example 10] (Vanilla ice cream)
Knead commercially available vanilla ice cream well with a spatula, use a sample without rotundone as a control sample (hereinafter referred to as "additive-free product"), add rotundone to the concentration shown in Table 20, and add each to a plastic pudding cup. Was filled and frozen. After freezing, sensory evaluation was performed by four skilled panelists according to the following evaluation criteria.

[Example 10]
By adding rotundone, the richness, sweetness, and volume of vanilla ice cream were increased, and the flavor of vanilla ice cream could be enhanced. The concentration of rotundone in vanilla ice cream, which exerts a flavor expression enhancing effect, is 0.0001 ppb to 100 ppb, preferably 0.001 ppb to 100 ppb, more preferably 0.005 ppb to 50 ppb, and further preferably 0.01 ppb to 10 ppb. is there.

[Test Example 11] (Consomme soup 1)
After dissolving the ingredients of the commercially available consomme soup in warm water and allowing it to cool to room temperature, the consomme soup to which no rotundone is added is used as a control sample (hereinafter referred to as "additive-free product"), and the concentration of rotundone is adjusted to the concentration shown in Table 22. By adding to, a consomme soup, which is an evaluation sample, was prepared, and sensory evaluation was performed by four skilled panelists according to the following evaluation criteria.

[Example 11]
By adding rotundone, in addition to the aroma and umami of the consomme soup, the saltiness and volume were increased, and the flavor of the consomme soup could be enhanced. The concentration of rotundone in the consomme soup at which the flavor expression enhancing effect is exhibited is 0.0001 ppb to 100 ppb, preferably 0.001 ppb to 100 ppb, more preferably 0.05 ppb to 50 ppb, and further preferably 0.1 ppb to 10 ppb. is there.

[Test Example 12] (Consomme soup 2)
The salty taste enhancing effect when rotundone and other flavor components (spirantol, methional) were used in combination was examined using a commercially available consomme soup base as in Test Example 11. A consomme soup to which no fragrance component is added is used as a control sample (hereinafter referred to as "additive-free product"), and rotundone, spirantol, and methional are added to the concentrations shown in Table 24 to prepare a consomme soup as an evaluation sample. Then, sensory evaluation was performed by four skilled panelists based on the following evaluation criteria.

[Example 12]
Rotundone exerts a salt-enhancing effect at a lower concentration than spirantol and methional, but when used in combination with other salt-enhancing flavoring ingredients, it does not exhibit a foreign flavor, and the aroma, umami, saltiness, and volume of consomme soup. It was confirmed that it is superior as a consommé fragrance for moderately increasing the feeling.

[Test Example 13] (Margarine)
Rotundone was mixed with butter flavor made by Ogawa fragrance at various concentrations, and 0.1 part by mass of the butter flavor was added to 100 parts by mass of commercially available margarine to prepare the margarine of the present invention. Sensory evaluation was performed by 4 panelists.

[Example 13]
By adding rotundone, the mellow buttery feeling was improved and the salty taste was also improved. The concentration of rotundone in margarine exhibiting the flavor expression enhancing effect is 0.0001 ppb to 100 ppb, preferably 0.001 ppb to 100 ppb, more preferably 0.001 ppb to 50 ppb, still more preferably 0.001 ppb to 10 ppb, and particularly preferably 0.001 ppb to 10 ppb. It ranges from 0.1 ppb to 10 ppb.

[Example 14] (Milk)
A sample in which rotundone is not added to commercially available milk (non-fat milk solid content: 8.3% or more, milk fat content: 3.5% or more) is used as a control sample (hereinafter referred to as "additive-free product"), and rotundone is 0. Sensory evaluation was performed by three skilled panelists using an additive-free product that was added so as to be .1 ppm and rotundone was not added as a control sample.
As a result, all three panelists answered that the sample to which rotundone was added had a clearly strong feeling of richness, and evaluated that the richness and richness from the middle were improved.

[Example 15] (Curry)
A curry dough was prepared by dissolving 120 g of commercially available curry roux (medium spicy) in 750 g of warmed water and adding 0.44 g of onion flavor (manufactured by Ogawa & Co., Ltd.) after cooling. Rotundone was added to the curry dough so as to be 0.1 ppm, and a sensory evaluation was performed by three skilled panelists using an additive-free product to which rotundone was not added as a control sample.
As a result, all three panelists answered that the sample to which rotundone was added had a clearly strong feeling of richness, and evaluated that the richness and richness from the middle were improved.

[Example 16] (Cream stew)
Cream stew dough was prepared according to Table 27. Rotundone was added to the cream stew dough so as to be 0.05 ppm, and a sensory evaluation was performed by three skilled panelists using an additive-free product to which rotundone was not added as a control sample.

As a result, all three panelists answered that the sample to which rotundone was added had a clearly strong feeling of richness, and evaluated that the fatty taste from the middle was improved.

[Example 17] (meat sauce)
Meat sauce dough was prepared according to Table 28. Rotundone was added to the meat sauce dough so as to be 0.1 ppm, and a sensory evaluation was performed by three skilled panelists using an additive-free product to which rotundone was not added as a control sample.

As a result, all three panelists answered that the sample to which rotundone was added had a clearly strong feeling of richness, and evaluated that the richness and richness from the middle were improved.

From the results of the sensory evaluation of Examples 1 to 17, the concentration of rotundone in the food or drink is preferably 0.1 ppt to 10 ppm, more preferably 0.001 ppb to 10 ppm, and most preferably 0.01 ppb to 5 ppm. Turned out to be desirable.

Claims (18)

A flavor expression enhancer for beer-flavored alcoholic beverages or beer-flavored non-alcoholic beverages containing rotandon as an active ingredient. A flavor expression enhancer that enhances the mouthfeel, swelling and irritation of beverages or beer-flavored non-alcoholic beverages. A flavor expression enhancer for straight tea containing rotundone as an active ingredient, which enhances the tea leaf feeling, green feeling and floral feeling of straight tea when the concentration of rotundone in straight tea is 0.0001 ppm to 10 ppm. Enhancer. A flavor expression enhancer for green tea containing rotundone as an active ingredient, which enhances the tea leaf feeling, luxury feeling and green feeling of green tea when the concentration of rotundone in green tea is 0.0001 ppm to 100 ppm. A flavor expression enhancer for milk coffee, milk tea or milk containing rotandon as an active ingredient, and the concentration of rotandon in milk coffee, milk tea or milk is 0.0001 ppm to 10 ppm, and milk coffee, milk tea or A flavor expression enhancer that increases the richness of milk. A flavor expression enhancer for a cocoa beverage containing rotundone as an active ingredient, which increases the richness and cacao sensation of a cocoa beverage when the concentration of rotundone in the cocoa beverage is 0.0001 ppb to 100 ppb. A chocolate flavor expression enhancer containing rotundone as an active ingredient, which increases the richness and cacao sensation of chocolate when the concentration of rotundone in chocolate is 0.0001 ppb to 100 ppb. It is a flavor expression enhancer of vanilla ice cream containing rotundone as an active ingredient, and is concentrated in vanilla ice cream when the concentration of rotundone in vanilla ice cream is 0.0001 ppb to 100 ppb.
A flavor expression enhancer that increases the feeling, sweetness and volume. A flavor expression enhancer containing rotundone as an active ingredient, which increases the aroma, umami, saltiness and volume of consomme soup when the concentration of rotundone in the consomme soup is 0.0001 ppb to 100 ppb. .. A flavor expression enhancer of margarine containing rotundone as an active ingredient, which increases the rich buttery and salty taste of margarine when the concentration of rotundone in margarine is 0.0001 ppb to 100 ppb. A method for enhancing the mouthfeel, swelling and irritation in a beer-flavored alcoholic beverage or a beer-flavored non-alcoholic beverage, which comprises adding rotundone to a concentration of 0.0001 ppb to 100 ppb. A method for enhancing the tea leaf feeling, green feeling and floral feeling of black tea in straight tea, which comprises adding rotundone so as to have a concentration of 0.0001 ppm to 10 ppm. A method for enhancing the tea leaf feeling, luxury feeling and green feeling of green tea in green tea, which comprises adding rotundone so as to have a concentration of 0.0001 ppm to 100 ppm. A method for enhancing the richness of milk in either milk coffee, milk tea or milk, characterized in that rotundone is added at a concentration of 0.0001 ppm to 10 ppm. A method for enhancing the richness and cacao feeling of a cocoa beverage in a cocoa beverage, which comprises adding rotundone so as to have a concentration of 0.0001 ppb to 100 ppb. A method for enhancing the richness and cacao feeling of chocolate in chocolate, which comprises adding rotundone so as to have a concentration of 0.0001 ppb to 100 ppb. A method for enhancing the richness, sweetness and volume of vanilla ice cream in vanilla ice cream, which comprises adding rotundone to a concentration of 0.0001 ppb to 100 ppb. A method for enhancing aroma, umami, saltiness and volume in consomme soup, which comprises adding rotundone to a concentration of 0.0001 ppb to 100 ppb. A method for enhancing the mellow buttery and salty taste of margarine, which comprises adding rotundone to a concentration of 0.0001 ppb to 100 ppb.