JPWO2016063394A1 - Taste improving agent for food and drink - Google Patents

Abstract

[PROBLEMS] To add a trace amount to foods and beverages containing food materials such as teas, coffee, roasted grains, cacao, fruits, etc., greatly increasing the thickness of the food material, the body feeling, etc. The present invention provides a taste improver that can improve the balance, improve the condition of the product, and can be easily and inexpensively prepared. A taste improver for foods and drinks, which is obtained by adjusting the extract of a raw material of a food material to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 5 hours. The heat-treated product is selected from the group consisting of raw materials or processed products of raw materials selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits. However, the ratio (A / B) of the value (A) when the OD680 of the diluted solution is measured and the corresponding value (B) of the non-pH-adjusted heat-treated product is 0.88 or less. .

Description

  The present invention relates to a taste improver for food and drink. More specifically, by adding a trace amount to foods and drinks containing food materials such as tea, coffee, roasted grains, cacao, fruits, etc., the taste thickness and body feeling of the food materials are greatly enhanced and balanced. It is related with the taste improving agent which can measure improvement.

  As modern life becomes richer, foods have become more Western, diversified and more sophisticated, and various processed foods have been created. For example, roasted grains such as teas, coffee, barley tea, brown rice tea and the like are provided as products packed into cans or plastic bottles. In addition, cocoa is used as a cocoa beverage, cocoa-flavored or chocolate-flavored confectionery, and fruit is used in various forms of fruit-flavored foods and beverages such as beverages, frozen confectionery, confectionery, etc. It is useful.

  However, in order to adapt these food material-containing foods and drinks to mass production, it is necessary to perform an extraction process by an industrial method and to perform strong sterilization in order to enhance microbial stability so as to withstand long-term storage. Food processing products that have a sufficiently satisfying flavor, such as sterilization processes during processing, reduce the flavor inherent in food materials, dissipate fragrance, degrade flavor due to heating, decrease taste, etc. It was extremely difficult to obtain. The problem about the response | compatibility with these flavor deterioration has been a big theme conventionally.

  As a means for solving such a problem, for example, a method of blending a blended fragrance (flavor) in which a synthetic fragrance or a natural fragrance is combined with a food material-containing food or drink has been proposed (Patent Document 1, Patent Document 2, Patent Document 3, Patent Document 4, Patent Document 5). Moreover, the method of mix | blending the steam extract extracted combining the extract | collected incense collect | recovered from the food material by steam distillation and the extract obtained from a distillation residue with food material containing food / beverage products is also proposed (patent document 6, patent document 7, Patent Document 8, Patent Document 9, Patent Document 10, and Patent Document 11). Furthermore, a method of blending an enzyme-treated extract obtained by decomposing a food material using a protease, a saccharide-degrading enzyme or the like has also been proposed (Patent Document 12, Patent Document 13, Patent Document 14).

  Although these proposals have some effects in terms of enhancement of aroma, they have not been able to sufficiently cope with flavor reduction, aroma dissipation, flavor deterioration, etc. due to the heat sterilization process.

  The present inventors previously heated an extract prepared at a relatively high concentration of teas, coffee, roasted grains, and cacao, and added a trace amount of the heat-treated product to the food material-containing food or drink. It has been proposed that tastes such as the thickness of the product and the body feeling can be enhanced to improve the balance (Patent Literature 15, Patent Literature 16, Patent Literature 17, Patent Literature 18).

JP 2005-143467 A JP 2006-20526 A JP 2006-121958 A JP-A-2005-15686 JP 2004-168936 A JP 2011-182673 A JP 2003-33137 A JP 2010-13510 A JP 2009-278957 A JP 2011-97832 A JP 2010-252643 A JP 2003-144049 A JP 2010-63382 A JP 2007-43931 A JP 2013-252111 A JP 2013-252112 A JP 2013-252113 A JP2013-252114A

  The taste improving agent described in Patent Documents 15 to 18 previously proposed by the present inventors is a food or drink, in particular, a food material similar to or similar to the raw material of the taste improving agent, for example, , Tea, coffee, roasted cereals, cacao, fruit or fruit juice-containing foods and beverages can be added to each other to enhance taste, body taste, etc. It was recognized that Moreover, since these taste improving agents heat natural products at a high temperature, there is a problem that a large amount of starch is produced and the state of the product is poor. Therefore, the problem to be solved by the present invention is to add a trace amount to food material-containing foods and beverages such as teas, coffee, roasted grains, cacao, fruit or fruit juice, the thickness of the taste of the food material, By providing a taste-improving agent that greatly enhances the body feeling, eliminates miscellaneous taste, can improve the balance, improves the condition of the product, and can be easily and inexpensively prepared. is there.

  In view of the above-mentioned problems, the present inventors have conducted intensive research on the improvement of the taste improvers described in Patent Documents 15 to 18 previously proposed. When the food is heated, the processed product obtained by adjusting the pH to 6 to 12 and then heat-treating greatly enhances the taste thickness, body feeling, etc. of the food material, and has no miscellaneous taste. It was found that the balance could be improved and the product condition could be improved. Furthermore, after adjusting to pH 6-pH 12, it discovered that said effect could be remarkably further strengthened by combining the heat-processed material heated and fragrance | flavor imparting agents, such as a steam extraction extract, an enzyme treatment extract, a solvent extraction extract, and a flavor. The present invention has been completed.

Thus, the present invention provides the following.
(1) A taste improver for food and drink,
It consists of a heat-treated product obtained by adjusting the extract of the raw material of the food material to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 5 hours, and
The raw material of the food material is selected from the group consisting of raw or processed raw materials selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits,
The ratio (A / B) between the value (A) when the OD ₆₈₀ of the diluted solution is measured and the corresponding value (B) of the pH-unadjusted heat-treated product is 0.88 or less. ,
Taste improving agent.
(2) Taste improving agent as described in (1) whose extract of the raw material of foodstuff is Bx1 degree-Bx80 degree by refractive sugar degree (20 degreeC) as solid content concentration.
(3) The taste improving agent according to either (1) or (2), wherein the extract of the raw material for the food material is an enzyme-treated product treated with one or more enzymes.
(4) The taste improver according to any one of (1) to (3), wherein one or more selected from monosaccharides, disaccharides or oligosaccharides are added and heat-treated.
(5) A flavor imparting agent composition comprising the taste improving agent and the flavor imparting agent according to (1) to (4).
(6) The flavor imparting agent composition according to (5), wherein the flavor imparting agent is at least one selected from a water vapor extract, an enzyme-treated extract, a solvent extract and a flavor.
(7) A method for improving a flavor of a food or drink, comprising adding the flavor imparting agent composition according to (5) or (6) to the food or drink.

  According to the present invention, by adding a trace amount to foods and drinks containing food materials such as teas, coffee, roasted grains, cacao, fruits, etc., the thickness of the taste and body feeling of the food materials are greatly enhanced. Thus, it is possible to provide a taste improving agent which can be improved in balance without any taste and can be easily and inexpensively prepared with improved product condition.

Hereinafter, the present invention will be described in more detail.
The taste improver is the taste of foods and drinks to which the present improver is added, that is, the four original tastes of sweetness, sourness, salty taste, and bitterness as perceived by taste, and depending on circumstances, pungent taste, umami taste, astringency, umami, etc. Is an additive used to enhance or enhance the preferred characteristics inherent to the food material contained in the food or drink, with a good overall taste balance with the addition of, removing or masking miscellaneous taste. A food material means a material that is the basis of a food or drink in a form or state that can be directly used for eating and drinking, and is not limited, but for example, teas, coffee, roasted grains, cacao, You can give fruit juice.
Therefore, examples of the raw material of the food material include tea leaves, coffee beans, grains, cacao beans or fruits themselves, or processed products thereof.

  Such raw material extracts include not only products obtained through extraction methods known per se in the art, but, for example, fruits, if necessary, squeezed by adding water or the like. The fruit juice obtained is also included. Hereinafter, examples of raw materials of each food material, extraction processing methods thereof, and the like will be described more specifically.

  The tea materials are tea leaves obtained from tea (Camellia sinensis (L) O. Kuntze), which is an evergreen tree of the camellia family, or tea made from tea leaves, for example, sencha, bancha, hojicha, gyokuro, kabusecha Steamed non-fermented tea such as strawberry tea; Ureshino tea, Aoyagi tea, Chinese green tea and other non-fermented tea made from kettle; Baked tea, frosted oolong tea, Touhou beauties such as Taiwan oolong tea, iron kannon, golden katsura, Semi-fermented tea of Chinese oolong tea such as wushuiwa tea, suisuisen, color type; fermented tea such as darjeeling, uva, java tea, kemon tea; post-fermented tea processing such as awaban tea, ganishi tea, pu-erh tea, six-row tea Tea leaves can be mentioned. Of these, processed tea leaves such as green tea, oolong tea, and black tea are particularly preferable. The tea leaves as the food material referred to in the present invention include the various tea leaves themselves, tea leaf powders derived from tea leaves, tea leaf extracts (extracts or concentrates thereof or dry powders thereof).

  The raw material of the coffee can be coffee beans themselves (raw beans) or processed products subjected to treatment such as roasting. The origin of the coffee beans may be, for example, any of Arabica, Robusta, and Riberica, and any coffee bean can be used regardless of the type or production area. The coffee beans can be roasted in a conventional manner using a coffee roaster or the like. For example, it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring. The roasting degree of roasted coffee beans is usually represented by L value, Italian roast: 16-19, French roast: 19-21, full city roast: 21-23, city roast: 23-25, high roast: 25 to 27, medium roast: about 27 to 29. Shallow roasting is less commonly used in normal drinking. The L value is an index representing the degree of roasted coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100. Accordingly, the deeper the roasted coffee beans, the lower the value and the shallower the value, the higher the value. In the present invention, coffee, which is a food material, includes pulverized powders and extracts (extracts or concentrates thereof or dry powders thereof) of the above raw materials.

  Examples of cereals include barley, brown rice, germinated rice, wheat, pearl barley, buckwheat, corn, sesame, quinoa, amaranth, millet, millet, millet, soy beans, or processed roasted barley. Roasted rice, roasted brown rice, roasted germinated rice, roasted wheat, roasted pearl barley, roasted buckwheat berries, roasted corn, roasted sesame, roasted quinoa, roasted amaranth, roasted millet, roasted millet Examples include roasted millet and roasted soybeans. Of these, roasted barley, roasted rice, roasted germinated brown rice and roasted wheat are particularly preferred after roasting treatment. The roasted cereal as a food material according to the present invention includes barley tea, brown rice used in so-called brown rice tea, roasted brown rice, pearl barley tea, buckwheat tea, and the like. , An extract (such as an extract or a concentrate thereof or a dry powder thereof) is included.

  As the cocoa beans that are the raw materials of cocoa, those that are generally available on the market can be used. After the cocoa beans are harvested, the cocoa beans are split, the seeds are taken out together with the pulp, fermented for about a week, roasted at 110 to 150 ° C., coarsely crushed, and husk ( The roasted and coarsely ground cacao beans are called cacao nibs. When cacao nibs are ground until they become fine particles, cacao nibs contain a large amount of cacao butter, and thus become liquid, which is called cacao liquor. A mass obtained by squeezing cocoa liquor and appropriately removing cocoa butter (oil and fat) is called cocoa cake, and a crushed cocoa cake is called cocoa powder. In the present invention, cocoa as a food material can include cocoa nibs, cocoa liquor, cocoa cake, and cocoa powder in the cocoa bean processing step, while cocoa bean raw materials are easily obtained and extracted. Particularly preferred are cocoa nibs or cocoa powders.

  Examples of fruits include citrus fruits (orange, tangerine, grapefruit, lemon, lime, etc.), apple, grape, peach, tropical fruits (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.) and other fruits ( Ume, pear, pomegranate, fig, blueberry, kiwi fruit, etc.), tomato, carrot, strawberry, melon, etc., especially orange, grapefruit, lemon, lime, apple, grape, peach, pineapple, guava, banana , Mango, papaya, strawberry, pear, apricot, kiwi fruit, pomegranate, fig, blueberry, tomato, etc. are suitable, and these fruits may be used alone or in combination of two or more. Good. The fruit as the food material referred to in the present invention includes the fruit itself or a concentrated or diluted product of fruit juice squeezed from these fruits.

  In the present invention, the above-described raw material extract of food material is used. Hereinafter, a method for preparing an extract from a raw material in which the raw material of the food material is an unprocessed or processed raw material selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits will be exemplified.

Extraction of tea leaves or processed products :
As a method for preparing an extract from tea leaves or processed products thereof, the extraction solvent is mainly water, and vitamin C or as an antioxidant for the water during extraction or the extracted solution after extraction. You may add about 0.01-5 mass% of sodium ascorbate with respect to tea raw materials. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also. The amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times, the amount of tea materials. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as pectin, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, a tannase, a chlorogenic acid esterase, a protease, a carbohydrase, a lipase etc. can be illustrated. Tea leaves contain a large amount of tannins such as catechins, and also contain chlorogenic acid, so it is effective to decompose with tannase or chlorogenic acid esterase. Tannase is an enzyme that hydrolyzes a depside bond in which gallic acid is ester-bonded to a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate to epigallocatechin and gallic acid. Specific examples of tannase that can be used in the present invention include tannase (500 U / g; manufactured by Kikkoman), tannase (5,000 U / g; manufactured by Kikkoman), and tannase (500 U / g; Mitsubishi). Chemical Foods Co., Ltd.) can also be used. The amount of tannase used cannot be generally specified depending on the titer, etc., but is usually 0.1 to 50 U / g, preferably 0.5 to 20 U / g, based on the mass of the tea material. can do.

  The tea leaves contain about 25% protein (see the 5th Food Composition Table), and the effect of the subsequent heating reaction is particularly enhanced by the protease treatment. However, since the protein in tea leaves is bound to tannin, even if protease is allowed to act on tea leaves alone, almost no amino acids are produced. Therefore, by causing protease and tannase to act on tea leaves, a part of the protein in tea leaves is decomposed, and a tea extract rich in amino acids can be obtained. Proteases are enzymes that hydrolyze peptide bonds of proteins and peptides. Examples of proteases that can be used in the present invention include various commercially available proteases. The amount of protease used varies depending on the titer, etc., and cannot be generally specified, but is usually 0.01-100 U / g, preferably in the range of 1-80 U / g, based on the mass of the tea ingredients. Can do.

  The tea leaves contain polysaccharides, and the effect of the subsequent heating reaction is particularly enhanced by pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme. Specific examples of the carbohydrase include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. . The amount of saccharide-degrading enzyme used is not generally defined by the type of enzyme used and the amount of polysaccharide present in tea leaves, but is generally 0.1 to 1,000 U / g based on the mass of tea ingredients. , Preferably in the range of 1 to 100 U / g, or in the case where a plurality of types of enzymes are usually contained in the preparation and are difficult to represent in the active unit, usually 0.01 to 5 relative to the tea ingredients. Examples thereof include a mass%, preferably within a range of 0.1 to 2 mass%.

  Moreover, the effect of the subsequent heating reaction is also particularly enhanced by performing the lipase treatment. The lipase that can be used in the present invention is not particularly limited. For example, lipases derived from microorganisms such as Aspergillus genus, Mucor genus, Candida genus, Rhizopus genus, lipase obtained from porcine pancreas, lamb, lamb Oral lipase collected from the throat secretion line of calves can be used as appropriate. The amount of lipase used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.01 to 10% by weight, preferably 0.1 to 5% by weight with respect to the tea leaf material. .

  As an enzyme treatment condition, when adding an enzyme at the time of extraction of tea raw materials in batch type extraction or kneader extraction, for example, water is usually 5 to 50 parts by weight, preferably 10 to 10 parts by weight per 1 part by weight of tea raw materials 20 parts by mass is added, sterilized at 60 to 121 ° C. for 2 seconds to 20 minutes, and then cooled, and then an enzyme is added and enzyme treatment is performed at 20 to 60 ° C. for 30 minutes to 24 hours. After the enzyme treatment, the enzyme-treated tea extract can be obtained by heating at 60 to 121 ° C. for 2 seconds to 20 minutes to inactivate the enzyme, cooling, solid-liquid separation, and filtration. In addition, in the column extraction, batch type, kneader extraction, etc., when an enzyme is added to the extracted liquid after extraction of tea raw materials, the enzyme is added to the extracted liquid, and the temperature is 20 to 60 ° C. for 30 minutes to Enzyme treatment is performed for 24 hours. After the enzyme treatment, the enzyme-treated tea extract can be obtained by heating at 60 to 121 ° C. for 2 seconds to 20 minutes to inactivate the enzyme, cooling, solid-liquid separation, and filtration.

  Further, the tea extract is subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated charcoal for the extract during and / or after the extraction in combination with or separately from the enzyme treatment. May be. PVPP has the property of adsorbing polyphenols such as catechins, and the content of polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with PVPP. Generally the usage-amount of such PVPP can be in the range of 15-300 mass%, especially 30-150 mass% on the basis of the mass of tea raw materials. The contact treatment with PVPP can be performed during the extraction of tea raw materials or by adding PVPP to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the tea extract liquid which reduced polyphenol can be obtained. Activated carbon has the property of adsorbing low-polar components, caffeine, and the like, and the content of caffeine and polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with activated carbon. The amount of activated carbon used can generally be in the range of 15 to 300 mass%, particularly 30 to 150 mass%, based on the mass of the tea raw material. The contact treatment with activated carbon can be performed during the extraction of tea raw materials or by adding activated carbon to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C, for example. Moreover, if it is the process with respect to an extract, it can also process by flowing through the column filled with the activated carbon of a granular state within the range of SV (space velocity) = 1-100, Preferably 5-20. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the tea extract liquid which reduced caffeine and polyphenol can be obtained.

  The tea extract thus obtained is about Bx1 ° to Bx10 ° and can be used for the heat treatment as it is, but the concentration at the time of the heat treatment is preferably high to some extent. The concentration of the tea extract when subjected to the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30. It can be set to ° -Bx55 °. If the concentration is too low, the heating effect is difficult to achieve. In addition, it is known that a so-called retort odor and heated odor are generated at a normal drinking level (about Bx 0.3 °), but a low-concentration heat treatment has the same flavor as the retort odor. As a result, it cannot be obtained as a material that is sufficiently effective as a taste improver. In addition, due to the low concentration, a large amount of addition to the tea beverage may be required. On the other hand, when the concentration is too high, the viscosity is high, uniform heating cannot be performed, and there is a possibility that problems such as scorching will occur. As a method for increasing the concentration of the tea extract, concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.

  Further, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the tea extract may be employed. As the saccharide to be used, monosaccharide, disaccharide or oligosaccharide is preferable, and ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltotriose, chickenpox etc. Can do. As addition amount of saccharides, 0.01-2 mass parts can be mentioned with respect to 1 mass part of tea extract about Bx1 degree-Bx10 degree.

Extraction of coffee beans or processed products :
As a method for preparing the coffee extract, the extraction solvent is mainly water, and the vitamin C or sodium ascorbate is used as an antioxidant for the water during extraction or the extracted solution after extraction. You may add about 0.01-5 mass%. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also. The amount of the solvent (water) used for extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times the amount of the coffee bean raw material. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as galactomannan, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme treatment, For example, a saccharide-degrading enzyme, protease, lipase, tannase, chlorogenic acid esterase etc. can be illustrated.

  The coffee beans contain a polysaccharide, and the effect of the subsequent heating reaction is particularly enhanced by hydrolyzing the polysaccharide in advance with a saccharide-degrading enzyme. As the saccharide-degrading enzyme, the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method. Further, it is considered that a certain amount of protein remains in the roasted coffee beans even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment. As the protease, the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner. Furthermore, although the coffee beans contain fats and oils, the effect of the subsequent heating reaction is particularly enhanced by hydrolyzing the fats and oils in advance with lipase. As the lipase that can be used in the present invention, the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied. Moreover, since some coffee beans contain tannin and chlorogenic acid, it is effective to decompose them with tannase or chlorogenic acid esterase. As tannase, the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.

  By adopting a method similar to the above-described method for preparing the tea extract as the enzyme treatment condition, an enzyme-treated coffee bean extract can be obtained. Further, the coffee bean extract is subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated carbon with respect to the extract during and / or after the extraction together with the enzyme treatment or separately from the enzyme treatment. You can go. The PVPP treatment method and the activated carbon treatment method can obtain a coffee bean extract with reduced caffeine and polyphenols by treating in the same manner as the treatment method with the tea extract described above.

  The coffee bean extract thus obtained is about Bx1 ° to Bx20 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high. The concentration of the coffee bean extract when subjected to the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, still more preferably Bx20 ° to Bx60 °, most preferably Bx30 ° to Bx55 °. As a method for increasing the concentration of the coffee bean extract, concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.

  As another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the coffee bean extract can also be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the coffee saccharide extract of Bx1 ° to Bx10 ° with respect to the saccharide mentioned in the preparation of the tea extract.

Extraction of roasted grains :
As a method for preparing an extract of roasted cereal, the extraction solvent is mainly water, and vitamin C or sodium ascorbate is roasted as an antioxidant with respect to the water during extraction or the extracted solution after extraction. You may add about 0.01-5 mass% with respect to a raw material. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also. The amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times, the amount of roasted grain raw material. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as starch, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, protease, a saccharide-degrading enzyme, a lipase, a tannase, a chlorogenic acid esterase etc. can be illustrated.

  A certain amount of protein remains in the roasted grains even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment. As the protease, the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner. In addition, the roasted grains contain a considerable amount of polysaccharides even after roasting. By pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme, The effect is particularly enhanced. As the saccharide-degrading enzyme, the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method. Moreover, the effect of the subsequent heating reaction is also particularly enhanced by performing the lipase treatment. As the lipase that can be used in the present invention, the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied. In addition, since some roasted grains contain tannin and chlorogenic acid, it is also effective to decompose them with tannase or chlorogenic acid esterase. As tannase, the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.

  As the enzyme treatment conditions, an enzyme-treated roasted grain extract can be obtained by adopting the same method as the method for preparing the tea extract described above. In addition, the roasted grain extract may be subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated carbon with respect to the extract during and / or after the extraction together with the enzyme treatment or separately from the enzyme treatment. May be performed. The PVPP treatment method and the activated carbon treatment method can obtain a roasted cereal extract with reduced polyphenols by treating in the same manner as the treatment with the tea extract described above.

  The roasted cereal extract thus obtained is about Bx1 ° to Bx10 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high. The concentration of the roasted cereal extract when subjected to heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably. Can be between Bx30 ° and Bx55 °. As a method for increasing the concentration of the roasted cereal extract, concentration means such as reduced pressure concentration, RO membrane concentration, freeze concentration and the like can be employed.

  As another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the roasted grain extract may be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the roasted grain extract of Bx1 ° to Bx10 ° with respect to the saccharide mentioned in preparing the tea extract. it can.

Extracting cocoa beans or their processed products :
As a method for preparing the cocoa extract, the extraction solvent is mainly water, and vitamin C or sodium ascorbate is used as an antioxidant for the roasted cocoa bean raw material for the water during extraction or the extracted solution after extraction. , About 0.01 to 5 mass% may be added. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also. Although the amount of the solvent (water) used for extraction can be arbitrarily selected, it is generally 2 to 50 times (mass) the cocoa bean raw material, preferably 5 to 30 times, more preferably 10 to 20 times the amount. is there. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as starch, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, protease, lipase, carbohydrase, tannase, chlorogenic acid esterase etc. can be illustrated.

  It is considered that a certain amount of protein remains in the roasted cocoa beans even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment. As the protease, the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner. Moreover, although fats and oils are contained in cocoa beans, the effect of the subsequent heating reaction is particularly enhanced by preliminarily hydrolyzing the fats and oils with lipase. As the lipase that can be used in the present invention, the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied. Furthermore, the cocoa beans contain polysaccharides, and the effect of the subsequent heating reaction is particularly enhanced by pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme. As the saccharide-degrading enzyme, the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method. In addition, since roasted cocoa beans contain tannin and chlorogenic acid, it is effective to decompose them with tannase or chlorogenic acid esterase. As tannase, the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.

  As the enzyme treatment conditions, an enzyme-treated cocoa bean extract can be obtained by adopting the same method as the method for preparing the tea extract described above. In addition, the roasted cocoa bean extract is contacted with PVPP (polyvinyl polypyrrolidone) and / or activated charcoal with the extract during and / or after the extraction in combination with the enzyme treatment or separately from the enzyme treatment. Processing may be performed. The PVPP treatment method and the activated carbon treatment method can obtain a roasted cocoa bean extract in which caffeine and polyphenols are reduced by treating in the same manner as the treatment method with the tea extract described above.

  The roasted cocoa bean extract thus obtained is about Bx1 ° to Bx10 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high. The concentration of the roasted cocoa bean extract when subjected to the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Preferably, it can be set to Bx30 ° to Bx55 °. As a method for increasing the concentration of the roasted cocoa bean extract, concentration means such as vacuum concentration, RO membrane concentration, freeze concentration and the like can be employed.

  As another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the roasted cocoa bean extract may be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the cocoa bean extract having a Bx1 ° to Bx10 ° of the saccharide mentioned in preparing the tea extract. .

Fruit extraction :
As a method for preparing a fruit extract, a method for preparing a normal fruit juice can be employed. In the present invention, a saccharolytic enzyme treatment is performed on the juice after and / or after squeezing these juices. Can also be done. The saccharide-degrading enzyme treatment degrades pectic substances in the fruit, lowers the viscosity of the extract, and can be heated evenly during concentration described later, which is preferable. Specific examples of saccharide-degrading enzymes include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. . Among these, pectinase and cellulase can be exemplified as particularly preferred saccharide-degrading enzymes, and the amount of saccharide-degrading enzyme used is the type of enzyme used and the amount of saccharide such as pectin in fruit juice. Depending on the mass of the fruit raw material, it is usually within the range of 0.1 to 1,000 U / g, preferably 1 to 100 U / g, or the preparation usually contains multiple kinds of enzymes. When it is difficult to represent in the active unit, it is usually 0.01 to 5% by mass, preferably 0.1 to 2% by mass with respect to the fruit raw material. In addition to these saccharide-degrading enzymes, proteases, lipases and the like can also be used in combination.

  The fruit juice thus obtained is about Bx1 ° to Bx10 ° and can be subjected to heat treatment as it is, but it is preferable that the concentration at the time of heat treatment is somewhat high. The concentration of fruit juice when subjected to heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30 ° to Bx55 ° can be set. As a method for increasing the concentration of fruit juice, concentration means such as vacuum concentration, RO membrane concentration, freeze concentration, etc. can be employed. Commercially available concentrated fruit juice can also be used.

  As another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the fruit juice can also be adopted. Examples of the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the fruit juice of about Bx1 ° to Bx10 °.

Processing raw material extract of food material :
A characteristic of the taste improver according to the present invention is that the extract obtained from the raw materials of food materials such as teas, coffee, roasted grains, cacao and fruits thus obtained is adjusted to pH 6 to pH 12 and then heat-treated. It is. After adjusting the extract from the raw material of the food material to pH 6 to pH 12, it is subjected to heat treatment, so that in addition to the sugar and amino acids that become the material of the so-called Maillard reaction, the specific components of the extract from the raw material of the food material (vitamin , Water-soluble plant fibers, polyphenols, inorganic substances, etc.) react in a complex manner, and a taste enhancing component is considered to be produced. This is not confirmed, and the present invention is not construed in a limited way by such a theory, but the characteristic properties of the taste improving agent of the present invention are described above and preferably described later. It is understood that the heat treatment of the extract under conditions is based on the result of the complex reaction as described above. As is well known to those skilled in the art, the Maillard reaction is a type of aminocarbonyl reaction, usually a non-enzymatic reaction that produces a brown substance. In a typical Maillard reaction, an amino acid and a reducing sugar react to form a Schiff base via a nitrogen glycoside, and then the initial reaction until the reaction product is generated by Amadori transfer, the Amadori transfer product It is known that a final-stage reaction involving a middle-stage reaction accompanied by a polymerization and / or a Strecker decomposition reaction of such a product, etc. is involved, but the heat treatment according to the present invention In particular, it is understood that a certain flavor or flavor component is produced at any stage by carrying out the treatment under neutral or alkaline conditions of pH.

Thus, by performing the heat treatment under specific pH conditions, the heat-treated product obtained is an unadjusted pH of the extract (usually the pH of the water extract from the raw material of the food material is on the acidic side). The degree of coloring is different compared to the heat-treated product. For example, if such a treated product is diluted to a certain concentration as necessary (for example, diluted 1000 times with ion-exchanged water) and OD ₆₈₀ is measured using a spectrophotometer, the OD of the unadjusted heat-treated product is measured. The ratio (A / B) between the ₆₈₀ value (B) and the OD ₆₈₀ value (A) of the pH-adjusted heat-treated product is not limited. However, when the raw material of the food material is green tea leaf, 0.33 Or less, preferably 0.28 or less, or more preferably 0.24 or less, and in the case of roasted coffee beans, 0.88 or less, preferably 0.78 or less, more preferably 0.74 or less, derived from cacao In the case of an extract from cacao nibs, the value is 0.8 or less, and in the case of fruit juice blueberries, the value is 0.07 or less.
Therefore, a preferable reaction condition can be selected for the heat treatment while tracking such a variation in the OD ₆₈₀ value.

  During the heat treatment, generally, a pH adjuster is added to adjust the pH of the food material extract to pH 6 to pH 12, preferably pH 7 to pH 11.5, more preferably pH 8 to pH 11, and heat treatment. In addition to promoting the decomposition of sugar and achieving the purpose as a taste improver, it is possible to suppress the formation of precipitates by heating, which is preferable. Examples of such pH adjusters include sodium hydroxide and potassium hydroxide.

  The reaction temperature in the heat treatment of the food material extract adjusted to a predetermined pH range is 100 ° C to 180 ° C, preferably 110 ° C to 170 ° C, more preferably 120 ° C to 150 ° C, and still more preferably 120 ° C to 120 ° C. It can be 140 degreeC. When the temperature is too low, it is difficult for the heating reaction to proceed, and the effect as a taste improver is hardly exhibited. If the temperature is too high, the change due to heating is too large to achieve the purpose as a taste improver. Moreover, as reaction time in heat processing, it is necessary to ensure time required for reaction, It is 10 minutes-5 hours, Preferably it is 20 minutes-4 hours, More preferably, it can be set as 1 hour-2 hours. When the reaction time is too short, the reaction does not proceed sufficiently, and the effect as a taste improver is hardly exhibited. When reaction time is too long, the change by heating is too large and the objective as a taste improving agent cannot be achieved.

  In the present invention, it is preferable to use an autoclave capable of heating and stirring the contents in a closed system for the heat treatment. As the operation of the autoclave, after adding the extract of the food material adjusted to the above-mentioned predetermined pH range as the contents, the container is sealed, and the head space of the container is replaced with an inert gas as necessary, or extraction is performed. Heat treatment is performed under deoxygenated conditions by blowing an inert gas into the liquid, and after cooling, the heat-treated product is recovered from the inside of the kettle. When starch is generated in the recovered product, the starch can be removed by a treatment such as filtration or centrifugation.

  The heat-treated product recovered from the kettle can be used as it is as a taste improver. However, if desired, it can be further concentrated or added with an excipient such as dextrin, modified starch, cyclodextrin, gum arabic, etc. In addition, it can be made into a paste, and can also be made into a powdery taste improving agent composition by drying such as spray drying, vacuum drying, freeze drying and the like.

  The taste improver or taste improver composition obtained as described above is a flavor imparting agent composition further combining a flavor imparting agent selected from flavor, steam extract, enzyme-treated extract, solvent extract and the like. Thus, the above effect can be further enhanced.

  Examples of the flavor in the present invention include hydrocarbons, alcohols, aldehydes, ketones, acids, esters, lactones, nitrogen-containing compounds, sulfur-containing compounds, and phenols described in Patent Document 1. , A flavor composition containing at least one fragrance selected from the group consisting of furans and pyrans, (A) natural fragrances, (B) alcohols, (C) aldehydes described in Patent Document 2 And acetals, (D) ketones and ketals, (E) furans, (F) phenols, (G) carboxylic acids, (H) esters, (I) lactones, (J) nitrogen-containing compounds And (K) a coffee flavor composition containing at least one perfume selected from the group consisting of sulfur-containing compounds, and hydrocarbons described in Patent Document 3 A cocoa-like fragrance composition comprising at least one selected from alcohols, phenols, aldehydes, ketones, acids, esters, lactones, nitrogen-containing compounds, sulfur-containing compounds, acetals, and furans , Natural fragrances, esters, alcohols, aldehydes, acetals, ketones, ketals, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or nitrogen-containing compounds described in Patent Document 4. A fruit-like fragrance composition containing at least one fragrance selected from the group of sulfur compounds and acids, (A) natural fragrances, (B) esters, (C) alcohols described in Patent Document 5 , (D) aldehydes, (E) ketones, (F) phenols, (G) ethers, (H) lactones, (I) hydrocarbons, (J) nitrogen containing And / or sulfur-containing compounds, mention may be made of citrus-like perfume composition comprising one or more flavoring agents selected from the group consisting of (K) of the acid (A) ~ (K).

  The blending ratio of the taste improver and flavor in the flavor enhancer composition combining the taste improver of the present invention and the flavor (or flavoring agent) is the kind of taste improver, the kind of flavor, etc. However, for example, the flavor is 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. It can be a percentage.

  As the steam extract in the present invention, for example, (1) aroma is recovered from tea materials by steam distillation, and (2) an enzyme-treated extract is obtained by enzymatic treatment of the distillation residue. , (3) Steam extract the tea extract mixed with the enzyme-treated extract obtained in the step (2) and the recovered aroma obtained in the step (1), A flavor containing the obtained flavor (A) and a flavor (B) obtained by subjecting the material for a favorite beverage to a gas-liquid countercurrent contact device, and (A) a natural material described in Patent Document 8 by steam distillation To obtain a distillate containing a fragrance, (B) a step of adding water to a natural raw material for extraction to obtain an extract, (C) one of the extracts of (B) to the distillate of (A) After mixing part or whole amount, concentrate using reverse osmosis membrane Product, roasted coffee beans or coffee, which is a stage before enzyme treatment when the roasted coffee beans described in Patent Document 9 are subjected to enzyme treatment during water extraction and / or after water extraction to produce a coffee extract A coffee extract obtained by recovering an aromatic distillate from a slurry by a steam distillation method, and adding the aromatic distillate to the enzyme-treated extract, (A) roasted plant material described in Patent Document 10 is water An aqueous extract obtained by extraction or (B) a roasted plant raw material is steam-distilled to obtain a distillate, and then a steam-distilled residue is extracted with water to obtain an extract. Any of the aqueous extracts obtained by mixing the steam distilled distillate obtained by performing permeabilization with a reverse osmosis membrane, collecting the non-permeate, roasting plant raw material aqueous extract with reduced acetic acid, Patent Document 11 In the roasted cereal, the aroma is recovered by the steam distillation method as the first step, and the residue is subjected to a saccharide-decomposing enzyme treatment as the second step to obtain an enzyme-treated extract. Examples of the step include a flavor improving agent for beer-flavored beverages obtained by mixing the enzyme-treated extract obtained in the second step and the recovered aroma obtained in the first step.

  The blending ratio of the taste improver and the steam-distilled extract in the flavor imparting agent composition that combines the taste improver of the present invention and the steam extract is the kind of taste improver, the kind of steam extract, etc. However, for example, 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, and more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.

  As the enzyme-treated extract in the present invention, for example, a tea extract obtained by extracting a tea raw material described in Patent Document 12 in the presence of protease and tannase, a plant raw material described in Patent Document 13 is used. In the extraction, plant raw material and water are mixed, then heat-treated, cooled, added with an enzyme, and extracted while allowing the enzyme to act, described in Patent Document 14 A method for producing a cocoa enzyme-treated product obtained by subjecting a roasted cocoa raw material to a protease treatment, wherein the total free amino acid content after the protease treatment is at least 1.5 times that before the treatment, and the protease After the treatment, the content of glutamic acid, aspartic acid, and arginine was increased at a time and temperature sufficient to be at least 1.8 times that before the treatment. , And the like cocoa enzymatic treatment product obtained by Teaze process.

  The blending ratio of the taste improver and the enzyme-treated extract in the flavor imparting agent composition in which the taste improver of the present invention and the enzyme-treated extract are combined is the kind of the taste improver, the kind of the enzyme-treated extract, etc. However, for example, 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, and more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.

  The solvent extract in the present invention refers to an extract obtained by extracting the above-mentioned food material with water and / or an organic solvent and supercritical or subcritical carbon dioxide. Examples of the water-soluble organic solvent include alcohols such as methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol, and t-butanol; ketones such as acetone; and ethylene glycol, propylene glycol, glycerin, 1 One or a mixture of plural kinds selected from polyhydric alcohols such as 1,3-butylene glycol and 1,2-butylene glycol can be exemplified. Among these, alcohols or polyhydric alcohols are preferable, and one or more kinds of mixtures selected from ethanol, propylene glycol, and glycerin are particularly preferable. In the present invention, water or a water-soluble organic solvent can be used alone as an extraction solvent, but it is preferable to use a mixture of a water-soluble organic solvent and water. In that case, the water content of the mixed solvent is usually preferably in the range of about 20 to 80% by mass.

  The blending ratio of the taste improver and the solvent extract in the flavor enhancer composition that combines the taste improver of the present invention and the solvent extract is the type of taste improver, the type of solvent extract, etc. However, for example, 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, and more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.

  The taste improver, taste improver composition or flavor imparting agent composition thus obtained is added to the corresponding food material-containing food or drink by about 0.1 ppm to 1%, whereby the food material has a taste. The taste-improving agent, which can greatly improve the thickness, body feeling, etc., has no miscellaneous taste, can improve the balance, is improved in product condition, and can be easily and inexpensively prepared. A taste improving agent composition or a flavor imparting agent composition can be provided. Here, the thickness of taste is a sensation that, when food or drink is contained in the mouth, or when swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the taste feel deep. Body feeling is a sense that the skeleton of the taste is solid, mellow and bulging, and gives strength to the overall taste (hereinafter, the thickness of the taste and body feeling are combined. Sometimes called taste). Moreover, the balance means the taste balance of the food material, and means the sense that the above-mentioned taste thickness and body feeling are well harmonized in addition to the sourness and sweetness.

Examples of foods and drinks to which the taste improver, taste improver composition or flavor enhancer composition of the present invention are added include, for example, tea-containing foods and drinks, green tea filled in plastic bottles, cans or paper containers. Tea-based beverages such as green tea, matcha tea, oolong tea, black tea; mixed tea beverages filled in plastic bottles, cans or paper containers; Examples include frozen confectionery such as biscuits with various flavors, cookies, rice crackers, buns, chocolate, cream confectionery, bread and the like. Examples of coffee-containing foods and beverages include coffee-based beverages such as sugar-free coffee, sweetened coffee, milk coffee, cafe au lait, and caramel coffee filled in plastic bottles, cans or paper containers; coffee-flavored ice cream, soft cream or Examples include frozen confectionery such as sherbet; various coffee-flavored biscuits, cookies, rice crackers, buns, chocolate, cream confectionery, bread, and the like. Examples of the cereal-containing foods and beverages include tea-based beverages such as barley tea beverages, brown rice tea beverages, and so-called mixed tea beverages in which teas and roasted cereals are mixed, filled in PET bottles, cans or paper containers; Beer, sparkling liquor, so-called third beer, beer-flavored beverages such as non-alcohol beer flavored beverages; barley tea, brown rice tea, mixed tea or frozen desserts such as soft cream or sherbet with flavors such as beer; barley tea, Examples include biscuits, cookies, rice crackers, buns, chocolates, cream-containing confections, breads, and the like that have been given a flavor such as brown rice tea, mixed tea, or beer. Examples of cocoa-flavored foods and beverages include beverages such as cocoa drinks and chocolate drinks filled in plastic bottles, cans or paper containers; chocolates; ice creams, soft creams or sherbets with cocoa or chocolate flavors. Examples of frozen confectionery; biscuits, cookies, rice crackers, buns, cream-containing confectionery, bread, etc., with a cocoa flavor or chocolate flavor. Examples of fruit flavored foods and beverages include beverages such as natural fruit juices, fruit juice beverages, soft drinks containing fruit juices, carbonated drinks containing fruit juices, alcoholic drinks containing fruit juices; jams, fruit preparations Processed fruit products such as yogurt with fruits; Frozen confectionery such as fruit-flavored ice cream, soft cream or sherbet; Examples of confectionery such as biscuits, cookies, rice crackers, buns, cream-encapsulated confectionery, bread be able to.
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
(1) Preparation method 1000 g of roasted and ground coffee beans (Colombia; L value 22) was added to 9000 g of water, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of cellulosin GM5 (registered trademark: galactomannan-degrading enzyme manufactured by HIB Co., Ltd.) (2% coffee beans) and Sumiteam (registered trademark: glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) After adding 20 g (2% to coffee beans) and stirring for 15 minutes, enzyme treatment was performed at 45 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and the coffee bean residue solid matter was removed by a basket-type centrifuge with an exposed cloth. Two filter papers (manufactured by ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder to obtain 7725 g of a clear extract. This extract was concentrated under reduced pressure to obtain 743 g of a Bx50 ° concentrated solution (Comparative product 1: pH 4.9).

  Half of Comparative Product 1 was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 135 ± 2 ° C. for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 2).

  The remaining half of Comparative Product 1 adjusted to pH 11 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave and sealed, then heated with stirring and heated over about 30 minutes to 135 ± 2 ° C. And heated for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Product 1 of the present invention).

(2) Sensory evaluation Commercial unsweetened black coffee beverage (in 1 L paper container) (reference product 1) and diluent of reference product 1 (mixed 8 parts by weight of reference product 1 and 2 parts by weight of water: A reference product 2) was prepared, 10 ppm of the product of the present invention 1, comparative product 1 and comparative product 2 were added to the reference product 2, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria are clearly weak: −2 points, slightly weak: −1 points, comparable: 0 points, slightly strong: +1 points for the coffee bean feeling, taste thickness, and body feeling, respectively, using Reference product 1 as a control. As a clear strong +2 point, and as a good balance as a coffee drink, bad: -2 point, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, Further, for the miscellaneous taste, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 1. In addition, as described above, the coffee bean feeling is a sensation that forms a unique taste of coffee beans, and when added, it makes you feel that you used more coffee beans than the amount of coffee beans you actually used. A sense of response. Moreover, the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep. The body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the overall taste. In addition, balance means the taste balance of coffee, bitterness, astringency, sweetness as well as the aforementioned taste thickness, body feeling, coffee bean feeling etc. well harmonized sense, miscellaneous taste is When a food or drink is contained in the mouth or swallowed, it is a sensation of taste such as bitterness that is different from coffee.

  As shown in Table 1, the coffee product of the reference product 2 with the addition of the comparative product 1 which is an unheated product did not have an additive effect in terms of coffee bean feeling, taste thickness / body feeling, and balance. In the comparative product 2 and the product 1 of the present invention which were heated products, the effect of addition was confirmed in terms of coffee bean feeling, taste thickness / body feeling, and balance. However, in the comparative product 2, a miscellaneous taste (a bitter taste different from that of coffee) was strongly felt, but the product to which the product 1 of the present invention was added had no miscellaneous taste, and a refreshing bitter taste peculiar to coffee was strongly felt.

(3) Storage Stability Test For each of the present invention product 1, comparative product 1 and comparative product 2, storage immediately after preparation (0 week), after storage at 50 ° C. for 2 weeks (2 week), after storage for 4 weeks (4 week) The state was observed according to the evaluation criteria of-: no starch, +: slight starch, ++: starch, and the results are shown in Table 2.

  As shown in Table 2, the comparative product 2 that was heat-treated without adjusting the pH produced starch after storage for 2 weeks, but the product 1 of the present invention that was heat-treated after adjusting the pH was almost free of starch. It was not produced and was excellent in storage stability.

(Example 2)
(1) Preparation method 600 g of green tea (a product obtained by pulverizing Shiboka Prefecture Yabukita daibancha with a mixer) in a solution obtained by dissolving 3.6 g of ascorbic acid in 5400 g of soft water, sterilized at 80 ° C. for 5 minutes, and 40 Cooled to ° C. To this, 6 g of tannase (Mitsubishi Chemical Foods, Inc .: 500 U / g) was added and stirred for 15 minutes. Thereafter, 6 g of protease M (manufactured by Amano Enzyme: 5500 U / g) was added, followed by enzyme treatment at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 16 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4686 g of a clear extract. This extract was concentrated under reduced pressure to obtain 552.2 g of a Bx50 ° concentrated solution (Comparative product 3: pH 4.7).

  Half of Comparative Product 1 was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 120 ± 2 ° C. for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 4).

  The remaining half of the comparative product 1 adjusted to pH 10 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, at 120 ± 2 ° C. Heated for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Product 2 of the present invention).

(2) Sensory evaluation Commercial green tea beverage (in a PET bottle 2L container) (reference product 3) and diluent of reference product 3 (mixed 8 parts by weight of reference product 3 and 2 parts by weight of water: reference product 4) was prepared, 10 ppm each of the present product 2, comparative product 3 and comparative product 4 was added to the reference product 4, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria are clearly weak: −2 points, slightly weak: −1 points, comparable: 0 points, slightly strong for the taste of tea leaves, taste thickness, body feeling, etc., respectively, with Reference product 3 as a control. : +1 point, clearly strong +2 point, and the balance is bad: -2 point, somewhat bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, and more miscellaneous The sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average points are shown in Table 3. The tea leaf sensation is a sensation that forms a unique taste of tea, and when added, it is a sensation of drinking that makes it feel that more tea leaves are used than the amount of tea leaves actually used. Moreover, the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep. The body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the overall taste. In addition, balance means the taste balance of tea, bitterness, astringency, sweetness, as well as the above-mentioned taste thickness, body feeling, tea leaf feeling, etc. are well harmonized. When a food or drink is included in the mouth or swallowed, it is a sensation of taste such as bitterness that is different from tea.

  As shown in Table 3, the green tea beverage of Reference Product 4 with the addition of Comparative Product 3 that was not heated did not show the effect of addition in terms of tea leaf feeling, taste thickness / body feeling, and balance. In Comparative Product 4 and Product 2 of the present invention, the effect of addition was confirmed in terms of tea leaf feeling, taste thickness / body feeling, and balance. However, in Comparative Product 4, a miscellaneous taste (a bitter and astringent taste different from that of tea leaves) was strongly felt, but the product to which the present invention product 2 was added had no miscellaneous taste and felt a refreshing bitter and astringent taste unique to tea leaves. It was.

(3) Storage stability test For each of the present invention product 2, comparative product 3 and comparative product 4, storage immediately after preparation (0 week), after storage at 50 ° C. for 2 weeks (2 week), after storage for 4 weeks (4 week) The state was observed according to the evaluation criteria of-: no starch, +: slight starch, ++: starch, and the results are shown in Table 4.

  As shown in Table 4, the comparative product 4 that was heat-treated without adjusting the pH produced starch after storage for 2 weeks, but the product 2 of the present invention that was heat-treated after adjusting the pH was almost free of starch. It was not produced and was excellent in storage stability.

(Example 3)
(1) Preparation method 1000 g of barley tea crushed in 9000 g of water (roasted Rojo barley with an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of cochlase (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% to barley tea) was stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth. Two filter papers (manufactured by ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder to obtain 8225 g of a clear extract. This extract was concentrated under reduced pressure to obtain 1234 g of a Bx50 ° concentrate (Comparative product 5: pH 4.5).

  Half of the comparative product 5 was charged in a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 140 ± 2 ° C. for 30 minutes. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 6).

  The remaining half of the comparative product 5 having a pH of 10.5 with a 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, 140 ± 2 ° C. For 30 minutes. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Product 3 of the present invention).

(2) Sensory evaluation Commercial barley tea beverage (in a 1 L paper container) (reference product 5) and diluent of reference product 5 (mixed 8 parts by weight of reference product 5 and 2 parts by weight of water: reference product 6) The present product 3, comparative product 5 and comparative product 6 were added to the reference product 6 at 10 ppm, and sensory evaluation was performed by 10 well-trained panelists. Evaluation criteria are as follows: Reference product 5 is used as a control, and the richness is clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong: +1 points, clearly strong: +2 points In addition, as for the balance as a barley tea beverage, bad: -2 points, somewhat bad: -1 point, comparable: 0 points, slightly good: +1 points, clearly good: +2 points, and about miscellaneous taste, Sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 5.

  As shown in Table 5, the comparative product 5 added with the unheated product to the barley tea beverage of the reference product 6 did not show the effect of addition in the body and balance, but the comparative product 6 and the heated product In the product 3 of the present invention, the effect of addition was confirmed in terms of richness and balance. However, the comparative product 6 felt strong miscellaneous taste (a bitter and astringent taste different from barley tea), but the addition of the product 3 of the present invention had no miscellaneous taste and felt a refreshing bitter and astringent taste peculiar to barley tea. It was.

Example 4
(1) Preparation method 2500 g of roasted cacao nibs coarsely pulverized (3 mm) was charged into a 5 L column, 8750 g of 95 ° C. hot water was fed from the top of the column and extracted over 2 hours (2187.5 g in 4 portions, (Repeat extraction after holding for 30 minutes after preparation) Extract the extract from the bottom of the column, cool this extract to 20 ° C., and centrifuge at 800 G for 5 minutes to obtain 7655 g of supernatant (B × 4.2 °). It was. To this, 0.32 g (cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.32 g (0.1% solid content in terms of Bx) and protease M (manufactured by Amano Enzyme: 5500 U / g) 0.32 g (solid content in terms of Bx) 0.1%) was added and stirred for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, and then cooled to 30 ° C. to obtain an enzyme treatment solution. The enzyme treatment solution was concentrated under reduced pressure to obtain 625.8 g of a Bx50 ° concentrate (Comparative Product 7: pH 5.2).

  Half of the comparative product 7 was charged in a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 130 ± 2 ° C. for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 8).

  The remaining half of the comparative product 7 adjusted to pH 11 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, and 130 ± 2 ° C. Heated for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Product 4 of the present invention).

(2) Sensory evaluation Powder mixing 1 part by mass of cocoa powder (fat content 10-12%), 6 parts by mass of sugar, 0.05 part by mass of salt, 0.01 part by mass of lecithin, 0.3 part by mass of carrageenan, 25 parts by weight of milk was added to this and kneaded well. Water was added to this to make 100 parts by mass, and after sterilization by heating at 95 ° C. for 2 minutes, the mixture was cooled to 25 ° C. to prepare a cocoa beverage (reference product 7), and a diluted solution of reference product 7 (8 A mixture of 7 parts by mass of the reference product 7 and 2 parts by mass of water: prepare a reference product 8), and add 10 ppm each of the present product 4, the comparative product 7 and the comparative product 8 to the reference product 8 Sensory evaluation was performed by 10 trained panelists. The evaluation criteria are the reference product 7 as a control, and the roasted cacao bean feeling and rich taste are clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong: +1 points, clear Strong: +2 points, and the balance as a cocoa drink is bad: -2 points, somewhat bad: -1 points, comparable: 0 points, slightly good: +1 points, clearly good: +2 points Further, for the miscellaneous taste, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 6.

  As shown in Table 6, the cocoa beverage of Reference product 8 with the addition of comparative product 7 that was not heated did not show the effect of addition in terms of roasted cocoa beans, richness, and balance. In Comparative Product 8 and Product 4 of the present invention, the effect of addition was confirmed in terms of roasted cocoa beans, richness and balance. However, the comparative product 8 felt a strong taste (a bitter taste different from cocoa), but the product to which the product 4 of the present invention was added had no taste and felt a refreshing bitterness peculiar to cocoa.

(Example 5)
(1) Preparation method 0.5 g of sucrase N (Sankyo Co., Ltd. Pectinase (registered trademark)) was added to 500 g of commercially available grape concentrate (Bx68 °) and stirred for 15 minutes. Thereafter, the mixture was stirred at 40 ° C. for 1 hour, sterilized at 90 ° C. and then cooled to 20 ° C. to obtain an enzyme-treated product of grape concentrated fruit juice (Comparative product 9; pH 3.5).

  Half of the comparative product 9 was charged in a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 130 ± 2 ° C. for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 10).

  The remaining half of the comparative product 9 adjusted to pH 9 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, and 130 ± 2 ° C. Heated for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Invention product 5).

(2) Sensory evaluation Commercial grape juice drink (50% fruit juice) (reference product 9) and diluent of reference product 9 (mixed 8 parts by weight of reference product 9 and 2 parts by weight of water: reference product 10 ), 10 ppm each of the product 5 of the present invention, the comparative product 9 and the comparative product 10 were added to the reference product 10, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria are clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong: +1 points, with reference product 9 as a control for each of the fruit juice feeling + fruit feeling, and rich taste As a +2 point that is strong against the skin, and for a good balance as a grape juice drink, it is bad: -2 point, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, and About miscellaneous taste, sensory evaluation was performed as strong: -2 points, somewhat strong: -1 point, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 7.

  As shown in Table 7, the comparative product 9 added to the grape juice drink of the reference product 10 was not added in terms of fruit juice feeling, fruit feeling, richness, and balance, but was heated. In comparative product 10 and product 5 of the present invention, the effects of addition were confirmed in terms of fruit juice feeling, fruit feeling, richness and balance. However, in the comparative product 10, a miscellaneous taste (a bitter taste different from that of grape juice) was strongly felt, but the product to which the product 5 of the present invention was added had no miscellaneous taste and a refreshing bitter taste unique to grape juice was strongly felt. It was.

(Example 6)
As shown in Examples 1 to 5, the taste improver that was heat-treated by adjusting the pH of the extract of each food material had a taste-improving effect as compared to that heated without pH adjustment. And was found to have excellent storage stability. As a cause of this, as a result of examining to confirm what kind of change occurs in the physical properties of the heat-treated product, there is a correlation between the pH at the time of the heat-treatment and the absorbance value (OD ₆₈₀ ) of the heat-treated product at 680 nm. It was. Hereinafter, sample preparation methods and OD ₆₈₀ measurement results are shown for each food material. The OD ₆₈₀ is measured by diluting the heat-treated product 1000 times with ion-exchanged water, and using the diluted solution with an Agilent 8453 diode array spectrophotometer manufactured by Agilent Technologies. The sample was placed in a 10 mm cell, and the absorbance at 680 nm was measured.

(1) Sample preparation method
Blueberry commercial blueberry juice concentrate and the pH of the (Bx68 °) was adjusted to 3,4,8,9,10, and the respective pH adjusted improving heat treated for 60 minutes at 135 ° C..
-The pH of the coffee concentrate (Bx50 °) of Comparative Product 1 prepared in Coffee Example 1 was adjusted to 5, 6, 9, and 10, and each pH adjusted product was heat-treated at 135 ° C for 2 hours.
Green tea concentrate of Comparative Product 3 prepared in green tea Example 2 The pH of (BX50 °) was adjusted to 5, 7, 9, 11, and the respective pH adjusting products heated for 2 hours at 135 ° C..
-The pH of the cacao concentrate (Bx50 °) of comparative product 7 prepared in cacao example 4 was adjusted to 5 and 10, and each pH adjusted product was heat-treated at 135 ° C for 2 hours.

_{(2) OD 680} measurement results Measurement results of _{OD 680} of the heat treatment product of the food material are shown in Tables 8 to 11. In the table, A / B has the following meaning.
A / B: _{OD 680} value of the pH adjusting heat treatment product (A) / pH unadjusted heat treatment product of _{OD 680} value (B)

As shown in Tables 8 to 11, in any food material, OD ₆₈₀ tends to be reduced by adjusting the pH to be alkaline and performing the heat treatment, and the heat treatment depends on the pH during the heat treatment. It was speculated that the physical properties of the materials were changed and related to taste improvement and storage stability.

(Example 7)
The flavor-imparting agent shown in Table 12 is mixed with the flavor-improving agent for green tea-containing food / beverage products of the present invention product 2 prepared in Example 2 at the blending ratio shown in Table 12, and the flavor-imparting agent compositions of the present invention products 6-9. A product was prepared.
Aroma imparting agent / green tea flavor A: The green tea flavor composition shown in Example 1 of Patent Document 1 was used. The formulation is shown below.

(Combination prescription)
Hexanol (0.5), cis-3-hexenol (0.1), octanol (0.05), 2-phenylethyl alcohol (0.05), geraniol (0.02), heptanal (0.05), Phenylacetaldehyde (0.001), cis or trans-theaspirane (0.1), trans-2-hexenoic acid (0.05), ethyl acetate (0.01), octanoic acid (Z) -3-hexenyl (0 .02), jasmolactone (0.01), 2-methoxy-3-methylpyrazine (0.001), benzothiazole (0.001), maltol (0.2), furfural (0.2), green tea Collection flavor reference example 4 (0.2), 95% ethanol (appropriate amount), water or ODO (350)
Green tea steam extract B: The steam extract shown in Example 6 of Patent Document 8 was used. The preparation method is shown below.

(Preparation method)
5 kg of commercially available sencha was packed in each of three stainless steel columns having an inner diameter of 27 cm and a height of 57 cm, and steam distillation was performed at 100 to 105 ° C. for 2 to 3 hours to obtain 30 kg of a distillate. Next, 15 kg of 50 ° C. soft water was added to each column, extraction was performed at 50 to 55 ° C. for 30 minutes, and filtration was performed to obtain 36 kg (B × 7.48 °) of an extract. 9 kg of the extract was added to 7.5 kg of the above distillate, and the pH was adjusted to 5.01 with sodium bicarbonate using an RO membrane concentrator NTR-759HG S2F (manufactured by Nitto Denko) for about 3 hours at an operating pressure of 4 MPa. After the treatment, a centrifuge treatment (20 ° C., 800 × G, 5 minutes) was performed, the temperature was adjusted to B × 20 °, 200-mesh filtration was performed, and 3.35 kg of a concentrated solution was obtained.
Green tea enzyme-treated extract C: The green tea enzyme-treated extract shown in Example 1 of Patent Document 12 was used. The preparation method is shown below.

(Preparation method)
To 100 g of green tea leaves (powder), 900 g of soft water was added and sterilized at 80 ° C. for 5 minutes. After sterilization, the mixture was cooled to 40 ° C., 1 g of protease M (Amanoenzyme Co.) and 1 g of tannase (Sankyo Co., Ltd.) were added and dissolved, followed by enzyme treatment at 40 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, and then 820 g of a clear green tea extract was obtained by filtration with a filter paper and centrifugation.
Green tea solvent extract D: Prepared by the method shown below.

(Preparation method)
300 g of commercially available sencha was charged into a 3 L column, and 2700 g of an 80% ethanol aqueous solution was poured into the 3 L column, followed by circulation extraction at 45 ° C. for 1 hour (circulation flow rate 3 times / hour). The extract was filtered through Nutsche pre-coated with Diafloc to obtain 2300 g of a clear green tea extract.

  The present invention product 2, green tea flavor A, green tea steam extraction extract B, green tea enzyme-treated extract C, green tea solvent extract D and green tea flavoring agent composition of the present invention products 6 to 10 are each added to a commercially available green tea beverage by 50 ppm, Sensory evaluation was performed by 10 well-trained panelists. As a result, what added this invention products 6-10 compared with what added this invention product 2, green tea flavor A, green tea steam extract B, green tea enzyme-treated extract C, green tea solvent extract D alone, It was evaluated that the taste was synergistically enhanced in terms of tea leaf feeling, richness and balance.

Claims (7)

A taste improver for food and drink,
It consists of a heat-treated product obtained by adjusting the extract of the raw material of the food material to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 5 hours, and
The raw material of the food material is selected from the group consisting of raw or processed raw materials selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits,
The ratio (A / B) between the value (A) when the OD ₆₈₀ of the diluted solution is measured and the corresponding value (B) of the pH-unadjusted heat-treated product is 0.88 or less. ,
Taste improving agent.   The taste improver according to claim 1, wherein the extract of the raw material of the food material has a refractive sugar content (20 ° C) of Bx1 ° to Bx80 ° as a solid content concentration.   The taste improving agent according to any one of claims 1 and 2, wherein the extract of the raw material for the food material is an enzyme-treated product treated with one or more enzymes.   The taste improving agent according to any one of claims 1 to 3, wherein one or more selected from monosaccharides, disaccharides or oligosaccharides are added and heat-treated.   The flavor imparting agent composition containing the taste improving agent and fragrance imparting agent of Claims 1-4.   The flavor imparting agent composition according to claim 5, wherein the flavor imparting agent is at least one selected from a water vapor extract, an enzyme-treated extract, a solvent extract and a flavor.   The flavor improving method of food / beverage products characterized by adding the flavor imparting agent composition of Claim 5 or Claim 6 to food / beverage products.