KR102281156B1 - Taste improver for food and beverage - Google Patents

Abstract

[Problem] By adding a very small amount to food and beverage containing food materials such as tea, coffee, roasted grains, cacao, and fruit, the depth of taste and body feeling of the food material are greatly enhanced, so that there is no added taste and the balance is improved. To provide a rice polishing improving agent that can be achieved, and the product state is improved, which can be easily and inexpensively prepared.
[Solution Means] As a rice polishing improving agent for food and drink, it consists of a heat-treated product obtained by adjusting an extract of a food material raw material to pH 6 to pH 12 and then heat-treating it 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, and the heat-treated product is the diluted solution OD ₆₈₀ was measured A rice polishing improving agent whose ratio (A/B) of the value (A) at the time and the value (B) corresponding to the pH unadjusted heat-treated product is 0.88 or less.

Description

Rice cleaning agent for food and beverages {TASTE IMPROVER FOR FOOD AND BEVERAGE}

The present invention relates to a polishing agent for food and beverages. More specifically, by adding a very small amount to food and beverage containing food materials such as tea, coffee, roasted grains, cacao, and fruit, the depth of taste and body feeling of the food material can be greatly enhanced, and the balance can be improved. It relates to a rice polishing improving agent that can be

As modern life becomes more prosperous, food becomes more westernized, diversified, and refined, and various processed foods that have been influenced by them have been created. For example, roasted grains, such as tea, coffee, barley tea, and brown rice tea, etc. are provided as a beverage in a container filled with cans, plastic bottles, or the like. In addition, cacao is used as a cocoa drink, cocoa-flavored or chocolate-flavored confectionery, and the fruit is used in various forms in fruit-flavored food and beverages such as beverages, frozen confectionery, and confectionery, which is helpful for product variety and luxury. .

However, in order to adapt these food materials to mass production, it is necessary to perform an extraction process by an industrial method, and to perform strong sterilization in order to increase the microbial stability to withstand long-term storage. Due to the sterilization process at the time of these processing, etc., the flavor inherent in the food material is reduced, and it is accompanied by dispersion of fragrance, deterioration of flavor due to heating, deterioration of rice polishing, etc., so it is very difficult to obtain food or drink with a sufficiently satisfactory flavor. It was difficult. The subject related to the correspondence to these flavor deterioration has conventionally been a big theme.

As a means of solving such a subject, the method of mix|blending the combination fragrance|flavor (flavor) which combined synthetic fragrance|flavor, natural fragrance, etc. with food-material containing food-drinks, for example is proposed (patent document 1, patent document 2, patent) Document 3, Patent Document 4, Patent Document 5). Moreover, there is also proposed a method of blending a steam-extracted extract obtained by combining a recovered aroma recovered by steam distillation from a food material and an extract obtained from a distillation residue into a food material-containing food or drink (Patent Document 6, Patent Document 7, Patent Literature 8, Patent Literature 9, Patent Literature 10, Patent Literature 11). In addition, a method of blending an enzyme-treated extract obtained by decomposing a food material using a protease, a carbohydrase, or the like has also been proposed (Patent Document 12, Patent Document 13, and Patent Document 14).

Although these proposals show their own effects in terms of enhancement of fragrance, etc., they do not sufficiently respond to reduction of flavor due to heat sterilization or the like, dispersion of fragrance, deterioration of flavor, and the like.

The present inventors firstly added a very small amount of a heat-treated product prepared by heating an extract prepared at a relatively high concentration of tea, coffee, roasted grain, and cacao to food and beverage containing food materials, thereby improving the taste of food and beverages, such as depth of taste and body feeling. It was reinforced, and it was proposed that the improvement of balance could be aimed at (patent document 15, patent document 16, patent document 17, patent document 18).

Japanese Laid-Open Patent Publication No. 2005-143467 Japanese Laid-Open Patent Publication No. 2006-20526 Japanese Laid-Open Patent Publication No. 2006-121958 Japanese Laid-Open Patent Publication No. 2005-15686 Japanese Laid-Open Patent Publication No. 2004-168936 Japanese Patent Laid-Open No. 2011-182673 Japanese Laid-Open Patent Publication No. 2003-33137 Japanese Patent Laid-Open No. 2010-13510 Japanese Patent Application Laid-Open No. 2009-278957 Japanese Patent Laid-Open No. 2011-97832 Japanese Patent Laid-Open No. 2010-252643 Japanese Laid-Open Patent Publication No. 2003-144049 Japanese Patent Laid-Open No. 2010-63382 Japanese Patent Laid-Open No. 2007-43931 Japanese Patent Laid-Open No. 2013-252111 Japanese Patent Laid-Open No. 2013-252112 Japanese Patent Laid-Open No. 2013-252113 Japanese Patent Laid-Open No. 2013-252114

The rice polishing improvers described in Patent Documents 15 to 18 previously proposed by the present inventors are food and beverages, especially food materials common or the same as the raw materials of the rice polishing improver, for example, tea, coffee, roasted grains, cacao, By adding a very small amount to fruit or fruit juice-containing food or drink, respectively, it was possible to enhance the taste such as depth of taste and body feeling, but it was recognized that a little extra flavor remained. In addition, since these polishing improvers heat natural products at high temperatures, there is a problem in that a large amount of precipitates are generated and the product state is poor. Therefore, the problem to be solved by the present invention is to significantly enhance the depth of taste and body feeling of the food material by adding a very small amount to food or drink containing food materials such as tea, coffee, roasted grains, cacao, fruit or juice. It is an object of the present invention to provide a rice polishing improving agent that has no added taste, can improve balance, and can improve the state of the product, and can be easily and inexpensively prepared.

In view of the above problems, the present inventors have intensively studied the improvement of the rice polishing improving agent described in Patent Documents 15 to 18 proposed earlier, and when heating the extract of the food material raw material, pH 6 to pH 12 After adjusting to , the treated product obtained by heat treatment significantly enhances the depth of taste and body feeling of the food material, in particular, has no added flavor, can improve the balance, and also improves the state of the product. I found out what I could do. In addition, after adjusting to pH 6 to pH 12, by combining the heated heat-treated product with a fragrance-imparting agent such as a steam extraction extract, an enzyme-treated extract, a solvent-extracted extract, and a flavor, the above effect can be significantly enhanced. It found out that there exists, and came to complete this invention.

Thus, the present invention provides the following.

(1) as a rice polishing improving agent for food and drink,

It consists of a heat-treated product obtained by adjusting an extract of a food material raw material to pH 6 to pH 12 and then heat-treating it 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 heat-treated product has a ratio (A/B) of 0.88 or less between the value (A) when _{the OD 680 of the diluted solution is measured and the corresponding value (B) of the unadjusted pH heat-treated product;}

Rice polish improver.

(2) The rice polishing improving agent according to (1), wherein the extract of the food material raw material is Bx1° to Bx80° in terms of refractive sugar content (20°C) as a solid content concentration.

(3) The rice polishing improving agent according to any one of (1) or (2), wherein the extract of the food raw material is an enzyme-treated product treated with one or two or more enzymes.

(4) The rice polish improving agent in any one of (1)-(3) which heat-processes by adding 1 type, or 2 or more types selected from a monosaccharide, a disaccharide, or an oligosaccharide.

(5) A flavor-imparting agent composition comprising the taste improving agent according to (1) to (4) and the flavor-imparting agent.

(6) The flavor-imparting agent composition according to (5), wherein the flavor-imparting agent is at least one selected from a steam-extracted extract, an enzyme-treated extract, a solvent-extracted extract, and a flavor.

(7) A method for improving the flavor of food or drink, characterized in that the flavor imparting agent composition according to (5) or (6) is added to food or drink.

According to the present invention, by adding a very trace amount to food materials containing food materials such as tea, coffee, roasted grains, cacao and fruits, the depth of taste and body feeling of the food material are greatly enhanced, there is no added taste, and the balance of the food material is increased. The improvement can be aimed at, and the state of a product can be improved, and the rice-polishing improving agent which can be prepared simply and inexpensively can be provided.

Hereinafter, the present invention will be described in more detail.

A rice polish improver is a general taste balance that adds sour, savory, savory, and sour taste to the four basic tastes of sweetness, acidity, saltiness, and bitterness felt from the taste, that is, sweetness, acidity, saltiness, and bitterness of the food or drink to which this improver is added. It refers to an addition used to enhance or enhance desirable characteristics inherent in the food material contained in the food or drink by removing or masking the bad taste. Food material means a material that is the basis of food and drink in a form or state that can be directly provided to food, and includes, but is not limited to, for example, tea, coffee, roasted grain, cacao, fruit juice, etc. there is.

Therefore, as a raw material of a food material, tea leaves, coffee beans, grains, cacao beans or fruit itself, or its processed product is mentioned.

The extract of such a raw material includes not only a product obtained through an extraction method known per se in the art, but also a fruit juice obtained by squeezing, for example, adding moisture and the like to fruit as necessary. Hereinafter, examples of each food material raw material, an extraction processing method thereof, and the like will be described in more detail.

The raw material of tea is tea leaves obtained from tea (scientific name: Camellia sinensis (L) O. Kuntze) which is an evergreen tree of the family Tea tree family, or is prepared from tea leaves, for example, tea, tea, green tea, ginseng, kancha, annual tea and the like. of unfermented tea; Non-fermented teas of additives, such as Heeya tea, cheongryu tea, and Chinese green tea; Anti-fermented tea of Taiwan Oryong tea, such as Pojong Tea, Dongdong Oryong Tea, Oriental Beauty, etc., or Chinese Oryong Tea such as Cheol Guanyin, Golden Gye, Muyam Tea, Phoenix Watermelon, and Confetti; Fermented teas, such as Darjeeling, Uba, Java tea, and Kimun black tea; Processed tea leaves of post-fermented teas, such as Apaban tea, Kisuk tea, Pu'er tea, and Yukbo tea, are mentioned. Among these, processed tea leaves, such as green tea, oolong tea, and black tea, are especially preferable. The tea leaves as a food material as used in the present invention include the various tea leaves themselves, tea leaf powders derived from tea leaves, and tea leaf extracts (extracts or concentrates thereof, dried powders thereof, etc.).

The raw material of coffee may be coffee beans themselves (green beans) or a processed product to which roasting or the like has been performed. The origin of coffee beans may be any of, for example, an Arabica species, a Robusta species, and a Liberica species, and any coffee bean can be used irrespective of the type or production area. The roasting of green coffee beans may be performed by a conventional method using a coffee roaster or the like. For example, roasting can be achieved by putting green coffee beans inside a rotary drum and heating the rotary drum from below with a gas burner or the like while rotating and stirring the rotary drum. The roasting degree of roasted coffee beans is usually expressed by an L value, Italian roast: 16 to 19, French roast: 19 to 21, Full city roast: 21 to 23, City roast: 23 to 25, High roast: 25 to 27, Medium Roast: About 27-29. A lighter roast than this is generally not used much for normal drinking. The L value is an index indicating the degree of roasting of coffee, and is a value obtained by measuring the brightness of the ground product of roasted coffee beans with a colorimeter. Black is represented by an L value of 0, and white by an L value of 100. Therefore, the darker the coffee bean roast, the lower the value, and the lighter the coffee bean, the higher the value. The coffee, which is a food material according to the present invention, includes the above-mentioned ground powder and extract (extract solution or its concentrate or its dry powder, etc.).

Grains include, for example, barley, brown rice, germinated rice, wheat, barley radish, buckwheat seed, corn, sesame, quinoa, amaranthus, millet, blood, millet, soybean, etc., or their processed products such as roasted barley, roasted rice, Roasted brown rice, roasted sprouted rice, roasted wheat, roasted adul radish, roasted buckwheat seeds, roasted corn, roasted sesame, roasted quinoa, roasted amaranthus, roasted millet, roasted blood, roasted millet, roasted soybean, etc. can be exemplified. Of these, roasted soybeans, roasted rice, roasted germinated brown rice and roasted wheat, which have been roasted in particular, are preferred. The roasted grain as a food material as referred to in the present invention includes barley tea, brown rice used in so-called brown rice tea, roasted brown rice, barley tea, and buckwheat tea, and pulverized powders and extracts (extracts or concentrates thereof) of these grains. or its dry powder, etc.).

As the raw material of cacao, cocoa beans generally available in the market can be used. After the cocoa beans are harvested, the cacao beans are split, the seeds are taken out of the pulp, and then fermented for about 1 week, then roasted at 110-150° C., then coarsely pulverized, husk (husk) and embryo is removed, but these roasted and coarsely ground cacao beans are called cacao nibs. When cacao nibs are ground to fine particles, they become liquid because cacao nibs contain a large amount of cocoa butter, which is called cacao liqueur. A mass obtained by pressing cacao liqueur and appropriately removing cacao butter (oil fat) is called a cocoa cake, and a pulverized cocoa cake is called cocoa powder. As cacao which is a food material in the present invention, cacao nibs, cacao liqueur, cocoa cake, and cocoa powder in the processing process of cacao beans can be exemplified. Nibs or cocoa powder can be exemplified as particularly preferred.

Fruits include, for example, citrus fruits (orange, tangerine, grapefruit, lemon, lime, etc.), apple, grape, peach, tropical fruits (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.), Other fruits (plum, pear, pomegranate, fig, blueberry, kiwifruit, etc.), tomato, carrot, strawberry, melon, etc. are mentioned, and especially orange, grapefruit, lemon, lime, apple, grape, peach, Fruits such as pineapple, guava, banana, mango, papaya, strawberry, pear, apricot, kiwifruit, pomegranate, fig, blueberry, tomato, etc. are preferable. These fruits may be used alone or in combination of two or more You may use it. The fruit as a food material as used in the present invention includes the fruit itself, or a concentrated or diluted product of fruit juice extracted from these fruit.

In the present invention, the extract of the above-described food material raw material is used. Hereinafter, a method for preparing an extract from a raw material in which the food raw 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 their products :

As a method of preparing an extract from tea leaves or its processed product, which is a raw material for tea, the extraction solvent is mainly water, and vitamin C or sodium ascorbate as an antioxidant is added to the water at the time of extraction or the extract after extraction as an antioxidant for tea raw materials. You may add about 0.01-5 mass %. In addition, if necessary, a water-miscible polar organic solvent that can be used for food, such as ethanol, glycerin, propylene glycol, and sorbitol, may be mixed and used within the range of 0.1 to 60 mass% with respect to the entire solvent. The amount of the solvent (water) used for extraction can be arbitrarily selected, but is generally 5 to 50 times the amount (mass) of the tea raw material, preferably 10 to 20 times the amount of the tea raw material. The temperature and time of extraction can also be arbitrarily determined, and although it does not specifically limit, 30 minutes - 12 hours at 10-100 degreeC, Especially 1-2 hours are preferable. As a method of operation for obtaining the extract of the present invention, any of column extraction, batch method, extraction with a kneader, and the like can be carried out.

Moreover, it is also possible to enzymatically treat the extract at the time of extraction and/or after extraction. Polysaccharides such as pectin are decomposed by enzyme treatment, the viscosity of the extract is lowered, and heating can be performed uniformly even 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, Thanase, 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 them with tanase or chlorogenic acid esterase. Tanase is an enzyme that hydrolyzes a depsid bond in which gallic acid is ester-bonded with a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate into epigallocatechin and gallic acid. Specific examples of the Thanase that can be used in the present invention include, for example, Thanase (500 U/g; manufactured by Kikkoman Co., Ltd.), Thanase (5,000 U/g; manufactured by Kikkoman Co., Ltd.), and Thanase (500 U/g). ; Mitsubishi Chemical Foods Co., Ltd.) etc. can also be used. The amount of Tanase to be used cannot be said uniformly depending on the potency, etc., but it can be exemplified in the range of usually 0.1 to 50 U/g, preferably 0.5 to 20 U/g, based on the mass of the tea raw material. .

The tea leaves contain about 25% protein (refer to the Table of Food Ingredients for 5 tablets), and the effect of the subsequent heating reaction is particularly enhanced by protease treatment. However, since the protein in tea leaves is bound to tannins, almost no amino acids are produced even when the protease alone acts on the tea leaves. Therefore, a portion of the protein in the tea leaves is decomposed by the action of protease and tanase on the tea leaves, and a tea extract rich in amino acids can be obtained. Proteases are enzymes that hydrolyze peptide bonds of proteins or peptides. As the protease usable in the present invention, various commercially available proteases may be mentioned. The amount of protease to be used differs depending on the potency, etc. and cannot be stated in a uniform way, but it can be exemplified within the range of usually 0.01 to 100 U/g, preferably 1 to 80 U/g, based on the mass of the tea raw material. .

Although polysaccharides are contained in tea leaves, the effect of the subsequent heating reaction is particularly enhanced by hydrolyzing the polysaccharides in advance with a carbohydrase. Specific examples of carbohydrate-degrading enzymes include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, and mannanase. , α-galactosidase, and the like. The amount of the carbohydrase used cannot be uniformly stated depending on the type of enzyme used or the amount of polysaccharide present in the tea leaves, but generally 0.1 to 1,000 U/g, preferably 1 to 1,000 U/g, based on the mass of the tea raw material. Within the range of 100 U/g, or when it is difficult to express as an active unit because a plurality of types of enzymes are usually contained in the formulation, it is usually 0.01 to 5 mass%, preferably 0.1 to 2 mass% of the tea raw material. It can be exemplified within the range.

Moreover, even if it performs a lipase treatment, the effect of the subsequent heating reaction becomes especially high. The lipase usable in the present invention is not particularly limited, and for example, lipases derived from microorganisms such as genus Aspergillus, Mucor, Candida, and Rhizopus, lipases obtained from porcine pancreas, goats, Oral lipase collected from the pharyngeal glands of lambs and calves can be appropriately used. The amount of lipase to be used varies depending on the potency and the like and cannot be stated in a uniform way, but it is usually exemplified within the range of 0.01 to 10% by weight, preferably 0.1 to 5% by weight relative to the raw material of tea leaves.

As the conditions for the enzyme treatment, when an enzyme is added during extraction of the tea raw material in batch or kneader extraction, for example, water is usually 5 to 50 parts by mass, preferably 10 parts by mass per 1 mass part of the tea raw material. After adding - 20 mass parts and sterilizing at 60-121 degreeC for 2 second - 20 minutes, an enzyme is added to what cooled, and an enzyme process is performed at 20-60 degreeC for 30 minutes - 24 hours. After enzyme treatment, the enzyme is heated at 60 to 121°C for 2 seconds to 20 minutes to inactivate the enzyme, followed by cooling, solid-liquid separation and filtration to obtain an enzyme-treated tea extract. In addition, when an enzyme is added to the extract after extraction of the tea raw material in column extraction, batch type, extraction with a kneader, etc., the enzyme is added to the extract, and enzyme treatment is performed at 20 to 60°C for 30 minutes to 24 hours. carry out After enzyme treatment, the enzyme is heated at 60 to 121°C for 2 seconds to 20 minutes to inactivate the enzyme, followed by cooling, solid-liquid separation and filtration to obtain an enzyme-treated tea extract.

In addition, the tea extract may be subjected to a contact treatment with PVPP (polyvinylpolypyrrolidone) and/or activated carbon with respect to the extract at the time of extraction and/or after extraction, together with the above-mentioned enzyme treatment or separately from the enzyme treatment. PVPP has a property of adsorbing polyphenols such as catechins, and by contacting the tea extract with PVPP, the polyphenol content in the tea extract can be reduced. The amount of PVPP used is generally in the range of 15 to 300 mass %, particularly 30 to 150 mass %, based on the mass of the tea raw material. Contact treatment with PVPP can be carried out by adding PVPP to the extraction liquid or during extraction of tea raw materials, for example, stirring at a temperature within the range of about 10 to 60°C for 10 minutes to 2 hours. Thereafter, an appropriate separation means such as centrifugation or filtration can be employed to obtain a clarified extract. Thereby, a tea extract with reduced polyphenols can be obtained. Activated carbon has a property of adsorbing low-polarity components, caffeine, and the like, and by contacting the tea extract with activated carbon, the caffeine or polyphenol content in the tea extract can be reduced. The amount of the activated carbon to be used is generally 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 carried out during extraction of tea raw materials or by adding activated carbon to the extract and, for example, stirring at a temperature within the range of about 10 to 60°C for 10 minutes to 2 hours. Moreover, if it is a treatment with respect to an extract, it may be treated by passing a liquid through a column filled with particulate activated carbon within the range of SV (space velocity) = 1 to 100, preferably 5 to 20. Thereafter, an appropriate separation means such as centrifugation or filtration can be employed to obtain a clarified extract. Thereby, a tea extract with reduced caffeine and polyphenols can be obtained.

The tea extract thus obtained is approximately Bx1° to Bx10°, and may be subjected to heat treatment as it is, but it is preferable that the concentration when subjected to heat treatment is somewhat high. The concentration of the tea extract when subjected to heat treatment is Bx1° to Bx80°, preferably Bx5° to Bx80°, more preferably Bx10° to Bx70°, further preferably Bx20° to Bx60°, most Preferably, it can be set as Bx30 degree - Bx55 degree. When the concentration is too low, the effect of heating is difficult to appear. In addition, it is known that a so-called retort odor and a heating odor are generated at a concentration (about Bx0.3°) at a normal drinking level, but the heat treatment at a low concentration produces a flavor similar to that of the retort odor, and is sufficiently effective as a taste improver. material is not obtained. Moreover, the low density|concentration may require the addition of a large amount to a tea drink. 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 adverse effects such as burning may occur. As a method for increasing the concentration of the tea extract, concentration means such as concentration under reduced pressure, RO membrane concentration, and freeze concentration can be employed.

In addition, 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, ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltose Rios, starch syrup, etc. can be illustrated. As the amount of sugar added, 0.01 to 2 parts by mass can be exemplified with respect to 1 part by mass of the tea extract of about Bx1° to Bx10°.

Extraction of coffee beans or their products :

As a method of preparing a coffee extract, the extraction solvent is mainly water, and vitamin C or sodium ascorbate as an antioxidant may be added to the water during extraction or the extract after extraction in an amount of 0.01 to 5% by mass based on the coffee bean raw material. do. In addition, if necessary, a water-miscible polar organic solvent that can be used for food, such as ethanol, glycerin, propylene glycol, and sorbitol, may be mixed and used within the range of 0.1 to 60 mass% with respect to the entire solvent. The amount of the solvent (water) used for extraction can be arbitrarily selected, but is generally 5 to 50 times the amount (mass) of the coffee bean raw material, and preferably 10 to 20 times the amount of the coffee bean raw material. The temperature and time of extraction can also be arbitrarily determined, and although it does not specifically limit, 30 minutes - 12 hours at 10-100 degreeC, Especially 1-2 hours are preferable. As a method of operation for obtaining the extract of the present invention, any of column extraction, batch method, extraction with a kneader, and the like can be carried out.

Moreover, enzyme treatment can also be performed with respect to the extract at the time of extraction and/or after extraction. Polysaccharides, such as galactomannan, are decomposed|disassembled by enzyme treatment, the viscosity of an extract falls, and heating can be performed uniformly also at the time of 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 carbohydrase, a protease, a lipase, a tanase, chlorogenic acid esterase, etc. can be illustrated.

Although polysaccharides are contained in coffee beans, by hydrolyzing this polysaccharide in advance with a carbohydrase, the effect of the subsequent heating reaction becomes especially high. As the carbohydrase enzyme, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner. In addition, 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 the protease treatment. The protease can be treated in the same manner by employing the same enzyme as in the case of the tea extract described above. Moreover, although fats and oils are contained in coffee beans, the effect of the subsequent heating reaction becomes especially high by hydrolyzing this fats and oils beforehand with lipase. As the lipase usable in the present invention, the same enzyme as that used for the above-described tea extract may be employed, and may be treated in the same manner. In addition, since some coffee beans contain tannin and chlorogenic acid, it is also effective to decompose them with tanase or chlorogenic acid esterase. As the Thanase, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner.

As the conditions for the enzyme treatment, an enzyme-treated coffee bean extract can be obtained by employing the same method as the above-described method for preparing the tea extract. In addition, the coffee bean extract may be subjected to a contact treatment with PVPP (polyvinylpolypyrrolidone) and/or activated carbon with respect to the extract at the time of extraction and/or after extraction, together with the above-mentioned enzyme treatment or separately from the enzyme treatment. . The PVPP treatment method and the activated carbon treatment method are the same as the treatment method for the tea extract described above, whereby a coffee bean extract with reduced caffeine and polyphenols can be obtained.

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

In addition, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the coffee bean extract may be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass of the saccharides exemplified in the preparation of the tea extract described above with respect to 1 part by mass of the coffee bean extract having a range of Bx1° to Bx10°.

Extraction of roasted grains :

As a method of preparing the extract of roasted grain, the extraction solvent is mainly water, and vitamin C or sodium ascorbate as an antioxidant is added to the water at the time of extraction or the extract after extraction in an amount of 0.01 to 5% by mass relative to the raw material of the roasted grain. may be added. In addition, if necessary, a water-miscible polar organic solvent that can be used for food, such as ethanol, glycerin, propylene glycol, and sorbitol, may be mixed and used within the range of 0.1 to 60 mass% with respect to the entire solvent. Although the quantity of the solvent (water) used for extraction can be selected arbitrarily, it is generally 5-50 times quantity (mass) of the roasted grain raw material, Preferably it is 10-20 times quantity. Although the temperature and time of extraction can also be set arbitrarily and are not specifically limited, 30 minutes - 12 hours, especially 1 - 2 hours are preferable at 10-100 degreeC. As a method of operation for obtaining the extract of the present invention, any of column extraction, batch method, extraction with a kneader, and the like can be carried out.

Moreover, enzyme treatment can also be performed with respect to the extract at the time of extraction and/or after extraction. Polysaccharides, such as starch, are decomposed|disassembled by enzyme treatment, the viscosity of an extract falls, and heating can be performed uniformly also at the time of concentration which will be 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 protease, a carbohydrase, a lipase, a tanase, a chlorogenic acid esterase, etc. can be illustrated.

A certain amount of protein remains in the roasted grain even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by protease treatment. The protease can be treated in the same manner by employing the same enzyme as in the case of the tea extract described above. Moreover, a considerable amount of polysaccharides are contained in roasted grains even after roasting, and by hydrolyzing this polysaccharide in advance with a carbohydrase, the effect of the subsequent heating reaction is particularly enhanced. As the carbohydrase enzyme, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner. Moreover, even if it performs a lipase treatment, the effect of the subsequent heating reaction becomes especially high. As the lipase usable in the present invention, the same enzyme as that used for the above-described tea extract may be employed, and may be treated in the same manner. In addition, since roasted grains contain tannins and chlorogenic acid, it is also effective to decompose them with tanase or chlorogenic acid esterase. As the Thanase, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner.

As the enzyme treatment conditions, by employing the same method as the above-described method for preparing the tea extract, an enzyme-treated roasted grain extract can be obtained. In addition, the roasted grain extract may be subjected to a contact treatment with PVPP (polyvinylpolypyrrolidone) and/or activated carbon with respect to the extract at the time of extraction and/or after extraction together with the above-mentioned enzyme treatment or separately from the enzyme treatment. The PVPP treatment method and the activated carbon treatment method are the same as the treatment method for the tea extract described above, whereby a roasted grain extract with reduced polyphenols can be obtained.

The roasted grain extract thus obtained is approximately Bx1° to Bx10°, and may be subjected to heat treatment as it is, but it is preferable that the concentration when subjected to heat treatment is somewhat high. The concentration of the roasted grain extract when subjected to heat treatment is Bx1° to Bx80°, preferably Bx5° to Bx80°, more preferably Bx10° to Bx70°, still more preferably Bx20° to Bx60°, Most preferably, it can be set as Bx30 degree - Bx55 degree. As a method for increasing the concentration of the roasted grain extract, a concentration means such as concentration under reduced pressure, RO membrane concentration, freeze concentration, or the like can be employed.

In addition, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the roasted grain extract may be employed. As the saccharide to be used, 0.01 to 2 parts by mass of the saccharides exemplified when preparing the tea extract described above with respect to 1 part by mass of the roasted grain extract of about Bx1° to Bx10° can be exemplified.

Extraction of cacao beans or its processed products :

As for the preparation method of the cacao extract, the extraction solvent is mainly water, and about 0.01 to 5 mass% of vitamin C or sodium ascorbate is added as an antioxidant to the water at the time of extraction or the extract after extraction with respect to the raw material of roasted cacao beans. You can do it. In addition, if necessary, a water-miscible polar organic solvent that can be used for food, such as ethanol, glycerin, propylene glycol, and sorbitol, may be mixed and used within the range of 0.1 to 60 mass% with respect to the entire solvent. The amount of the solvent (water) used for extraction can be arbitrarily selected, but is generally 2 to 50 times the amount (mass) of the raw cacao bean, preferably 5 to 30 times, more preferably 10 to 20 times the amount. The temperature and time of extraction can also be arbitrarily determined, and although it does not specifically limit, 30 minutes - 12 hours at 10-100 degreeC, Especially 1-2 hours are preferable. As a method of operation for obtaining the extract of the present invention, any of column extraction, batch method, extraction with a kneader, and the like can be carried out.

Moreover, it is also possible to enzymatically treat the extract at the time of extraction and/or after extraction. Polysaccharides, such as starch, are decomposed|disassembled by enzyme treatment, the viscosity of an extract falls, and heating can be performed uniformly also at the time of 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 protease, a lipase, a carbohydrase, a tanase, a chlorogenic acid esterase, etc. can be illustrated.

It is thought 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 the protease treatment. The protease can be treated in the same manner by employing the same enzyme as in the case of the tea extract described above. Moreover, although fats and oils are contained in cacao beans, the effect of the subsequent heating reaction becomes especially high by hydrolyzing this fats and oils beforehand with lipase. As the lipase usable in the present invention, the same enzyme as that used for the above-described tea extract may be employed, and may be treated in the same manner. Moreover, although polysaccharides are contained in cacao beans, the effect of the subsequent heating reaction becomes especially high by hydrolyzing this polysaccharide beforehand with a carbohydrase. As the carbohydrase enzyme, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner. In addition, since roasted cacao beans contain tannin and chlorogenic acid, it is also effective to decompose them with tanase or chlorogenic acid esterase. As the Thanase, the same enzyme as that used for the above-described tea extract can be employed, and can be treated in the same manner.

As the enzyme treatment conditions, the enzyme-treated cacao bean extract can be obtained by employing the same method as the above-described method for preparing the tea extract. In addition, the roasted cacao bean extract may be subjected to a contact treatment with PVPP (polyvinylpolypyrrolidone) and/or activated carbon with respect to the extract at the time of extraction and/or after extraction, together with the above-mentioned enzyme treatment or separately from the enzyme treatment. . In the PVPP treatment method and the activated carbon treatment method, a roasted cacao bean extract with reduced caffeine and polyphenols can be obtained by treating the tea extract in the same manner as described above.

The roasted cacao bean extract thus obtained has a range of Bx1° to Bx10° and may be subjected to heat treatment as it is, but it is preferable that the concentration when subjected to heat treatment is somewhat high. The concentration of the roasted cacao bean extract when subjected to 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 roasted cacao bean extract, a concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.

In addition, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the roasted cacao bean extract may be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass of the saccharides exemplified when preparing the tea extract described above with respect to 1 part by mass of the cocoa bean extract having a degree of Bx1° to Bx10°.

Extraction of fruit :

As a method for preparing a fruit extract, a conventional method of preparing fruit juice can be adopted, and in the present invention, carbohydrase treatment can also be performed on the juice during and/or after juicing of these fruit juices. Carbohydrase treatment is preferable because pectin and the like in the fruit are decomposed to lower the viscosity of the extract, and heating can be performed uniformly even during concentration, which will be described later. Specific examples of carbohydrate-degrading enzymes include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, and mannanase. , α-galactosidase, and the like. Among them, pectinase and cellulase can be exemplified as particularly preferred carbohydrate-degrading enzymes, and the amount of the carbohydrate-degrading enzyme to be used depends on the type of enzyme to be used and the amount of carbohydrates such as pectin in the fruit juice. However, it is usually within the range of 0.1 to 1,000 U/g, preferably 1 to 100 U/g, based on the mass of the fruit raw material, or as an active unit because a plurality of types of enzymes are usually included in the preparation. When it is difficult to produce, it is 0.01-5 mass % normally with respect to a fruit raw material, Preferably the inside of 0.1-2 mass % can be illustrated. Moreover, in addition to these carbohydrases, a protease, a lipase, etc. can also be used together.

The fruit juice thus obtained is approximately Bx1° to Bx10°, and may be subjected to heat treatment as it is, but it is preferable that the concentration when subjected to 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°, still more preferably Bx20° to Bx60°, most preferably It can be set as Bx30° to Bx55°. As a method for increasing the concentration of fruit juice, a concentration means such as concentration under reduced pressure, RO membrane concentration, freeze concentration, or the like can be employed. In addition, commercially available concentrated fruit juice can also be used.

In addition, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the fruit juice may be employed. Examples of the saccharide to be used include 0.01 to 2 parts by mass of the saccharides exemplified when preparing the tea extract described above with respect to 1 part by mass of fruit juice of about Bx1° to Bx10°.

Treatment of food ingredient raw material extract :

The characteristic of the rice polishing improver according to the present invention is that the obtained extract from raw materials of food materials such as tea, coffee, roasted grains, cacao, and fruit is adjusted to pH 6 to pH 12 and then heat-treated. After adjusting the extract from the raw material of the food material to pH 6 to pH 12 and then heat-treating it, components unique to the extract from the raw material of the food material (vitamins, water-soluble plants) in addition to sugars and amino acids, which are materials for the so-called Maillard reaction, are fibers, polyphenols, minerals, etc.) react in a complicated manner, and it is thought that a rice-enhancing component is produced. Although this has not been confirmed, and the present invention is not limitedly interpreted by such a theory, the characteristic properties of the rice polish improving agent of the present invention are as follows, by heat treatment of the extract under the conditions described above and preferably below. It is understood that complex reactions such as As is well known to those skilled in the art, the Maillard reaction is a type of aminocarbonyl reaction and is usually a non-enzymatic reaction that produces a brown substance. In a typical Maillard reaction, after an amino acid and a reducing sugar react to form a Schiff base via a nitrogen glycoside, the reaction in the initial stage until the reaction product is generated by the Amadori transition, the Amadori transition product, etc. Although it is known that the reaction of the intermediate stage accompanied by the reaction and the reaction of the final stage accompanying the polymerization and/or Strecker decomposition reaction of these products and the like are involved, in the heat treatment according to the present invention, in particular, the pH is adjusted from neutral to neutral. It is understood that a certain flavor or flavor component is produced at a certain stage by carrying out the said process under alkaline conditions.

In this way, by performing heat treatment under specific pH conditions, the heat-treated product obtained is compared to the heat-treated product of the unadjusted pH extract (normally, the pH of the water extract from the raw material of the food material is on the acid side), The degree of coloration is different. For example, this processing diluted with water to a predetermined concentration as required (e.g., 1000-fold dilution with deionized water), and using a spectrophotometer by measuring OD _680, pH non-adjusted heat-treated water OD ₆₈₀ The ratio (A/B) of the value (B) and the OD ₆₈₀ value (A) of the pH-adjusted heat-treated product is not limited, but when the raw material of the food material is green tea leaves, 0.33 or less, preferably 0.28 or less, or more Preferably it is 0.24 or less, in the case of roasted coffee beans, it is 0.88 or less, preferably 0.78 or less, more preferably 0.74 or less, in the case of an extract from cacao nibs derived from cacao, 0.8 or less, and fruit juice blueberry In this case, the value is 0.07 or less.

Therefore, the heat treatment can select the desired reaction conditions while tracking the fluctuation of _{this OD 680 value.}

In the case of heat treatment, in general, the pH of the food material extract is adjusted to pH 6 to pH 12, preferably pH 7 to pH 11.5, more preferably pH 8 to pH 11 by adding a pH adjuster, followed by heat treatment. It is preferable because decomposition can be accelerated and the purpose as a rice-polishing agent can be achieved, and generation of precipitation by heating can be suppressed. As such a pH adjuster, sodium hydroxide, potassium hydroxide, etc. can be illustrated, for example.

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, still more preferably It can be set as 120 degreeC - 140 degreeC. When the temperature is too low, the heating reaction hardly proceeds, and the effect as a rice cleaning agent is hardly exhibited. When temperature is too high, the change by heating is too large, and the objective as a rice-polishing agent cannot be achieved. Moreover, as a reaction time in heat processing, it is necessary to ensure the time required for reaction, 10 minutes - 5 hours, Preferably it is 20 minutes - 4 hours, More preferably, it can be set as 1 hour - 2 hours. there is. When the reaction time is too short, the reaction does not proceed sufficiently, and the effect as a rice polish improving agent is difficult to appear. When reaction time is too long, the change by heating is too large, and the objective as a rice-polishing 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. In the autoclave operation, after injecting the food material extract adjusted to the predetermined pH range as the content, the container is sealed, and the headspace of the container is replaced with an inert gas if desired, or inert to the extract By the method of blowing in a gas, it heat-processes under deoxidation conditions, and after cooling, the heat-processed object is collect|recovered from the inside of a kiln. When a precipitate is formed in the recovered product, the precipitate can be removed by treatment such as filtration or centrifugation.

The heat-treated product recovered from the kiln can be used as it is as a polishing agent, but it can be further concentrated as desired or can be made into a paste by adding excipients such as dextrin, chemical starch, cyclodextrin, gum arabic, and spraying. Drying, vacuum drying, freeze-drying, etc. can also be carried out to obtain a powdery rice-polishing agent composition.

The taste improving agent or the polishing agent composition obtained as described above can further significantly enhance the effect by providing a flavor imparting agent composition in which a flavor imparting agent selected from flavor, steam extraction extract, enzyme-treated extract, solvent-extracted extract, and the like is combined. there is.

As the flavor in the present invention, for example, hydrocarbons, alcohols, aldehydes, ketones, acids, esters, lactones, nitrogen-containing compounds, sulfur-containing compounds, phenols, furan described in Patent Document 1 A tea flavor composition comprising at least one fragrance selected from the group consisting of pyrans and pyrans, (A) natural fragrances described in Patent Document 2, (B) alcohols, (C) aldehydes and acetals , (D) ketones and ketals, (E) furans, (F) phenols, (G) carboxylic acids, (H) esters, (I) lactones, (J) nitrogen-containing compounds and (K) Coffee flavor composition comprising at least one fragrance selected from the group consisting of sulfur-containing compounds, hydrocarbons, alcohols, phenols, aldehydes, ketones, acids, esters, lactones, and containing A cocoa-like perfume composition comprising at least one selected from nitrogen compounds, sulfur-containing compounds, acetals and furans, natural perfumes described in Patent Document 4, esters, alcohols, aldehydes, acetals, and ketones , ketals, phenols, ethers, lactones, hydrocarbons, nitrogen- and/or sulfur-containing compounds, and a fruit-like perfume composition containing at least one perfume selected from the group consisting of acids, a fruit-like perfume composition described in Patent Document 5 (A) natural fragrances, (B) esters, (C) alcohols, (D) aldehydes, (E) ketones, (F) phenols, (G) ethers, (H) lactones, (I) Citrus-like perfume compositions comprising hydrocarbons, (J) nitrogen-containing and/or sulfur-containing compounds, (K) acids (A) to (K), or two or more perfumes selected from the group consisting of can

In the flavor-imparting agent composition in which the taste-improving agent and flavor (or flavoring agent) of the present invention are combined, the blending ratio of the taste-improving agent and the flavor cannot be stated in a uniform way depending on the type of the polishing-improving agent, the type of flavor, etc. For example, 0.01 to 1000 parts by weight of flavor, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight based on 100 parts by weight of the rice polishing agent.

As the steam extraction extract in the present invention, for example, as described in Patent Document 6, (1) a fragrance is recovered from a tea brew material by steam distillation, and (2) the distillation residue is subjected to enzyme treatment to obtain an enzyme-treated extract. (3) a tea extract obtained by mixing the enzyme-treated extract obtained in the step (2) with the recovered flavor obtained in the step (1), and a flavor (A) obtained by steam distilling the raw material for a favorite beverage described in Patent Document 7; , Flavor containing flavor (B) obtained by providing a raw material for a favorite beverage to a gas-liquid countercurrent contacting apparatus, (A) natural raw material described in Patent Document 8 by steam distillation of a natural raw material, an effluent containing a fragrance (B) A step of obtaining an extract by adding water to a natural raw material for extraction, (C) A part or the entire amount of the extract of (B) is mixed with the effluent of (A), followed by reverse osmosis Roasted coffee, which is a step before enzyme treatment, when an aromatic concentrate obtained by concentration using a membrane, and the roasted coffee beans described in Patent Document 9 are subjected to enzyme treatment during and/or after water extraction to produce coffee extract A coffee extract obtained by recovering a fragrance effluent from beans or coffee slurry by steam distillation and adding the fragrance effluent to the extract after enzyme treatment, (A) roasted plant raw material described in Patent Document 10, an aqueous extract obtained by water extraction, or (B) steam distillation of the roasted plant raw material to obtain an effluent, then water extraction of the steam distillation residue to obtain an extract, and mixing the extract with the steam distillation effluent obtained previously. An aqueous extract of roasted plant raw material with reduced acetic acid obtained by permeation treatment and collecting the non-permeated liquid, the roasted grain described in Patent Document 11, as a first step process, the aroma is recovered by steam distillation, and the second As a step in the step, the residue is treated with a carbohydrase to obtain an enzyme-treated extract, and as a step in the third step and a flavor improver for beer flavored beverages obtained by mixing the enzyme-treated extract obtained in the second step process and the recovered flavor obtained in the first step step.

In the flavor imparting agent composition in which the above-described taste-improving agent and steam-extracted extract of the present invention are combined, the blending ratio of the polishing-improving agent and the steam-distilled extract cannot be said uniformly depending on the type of the polishing agent, the type of steam-extracted extract, etc. , for example, 0.01 to 1000 parts by weight of the steam extraction extract, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight based on 100 parts by weight of the rice polishing agent.

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 Thanase, and a plant raw material described in Patent Document 13 can be extracted. At this time, a plant extract obtained by mixing a plant raw material and water, followed by heat treatment, cooling, adding an enzyme, and extracting while the enzyme acts, and the roasted cacao raw material described in Patent Document 14 are treated with protease In a method for producing a cacao enzyme-treated product obtained by the above treatment, the content of total free amino acids after protease treatment is at least 1.5 times that before treatment, and the respective contents of glutamic acid, aspartic acid and arginine after protease treatment are at least 1.8 times higher than before treatment, and a cacao enzyme-treated product obtained by protease treatment for a sufficient time and temperature.

In the flavor imparting agent composition comprising the combination of the rice polishing agent and the enzyme-treated extract of the present invention described above, the blending ratio of the polishing agent and the enzyme-treated extract cannot be said uniformly depending on the type of the polishing agent, the type of the enzyme-treated extract, etc. , for example, 0.01 to 1000 parts by weight of the enzyme-treated extract, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight based on 100 parts by weight of the rice polishing agent.

As a solvent extraction extract in this invention, what extracted the above-mentioned food material with water and/or an organic solvent, and supercritical or subcritical carbon dioxide gas is said. 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 polyhydric alcohols such as ethylene glycol, propylene glycol, glycerin, 1,3-butylene glycol, and 1,2-butylene glycol. Among these, alcohols or polyhydric alcohols are preferable, and a mixture of one or more types selected from ethanol, propylene glycol, and glycerin is particularly preferable. In the present invention, although water or a water-soluble organic solvent may be used alone as the extraction solvent, 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 preferably in the range of about 20 to 80 mass% normally.

In the flavor-imparting agent composition in which the taste-improving agent of the present invention is combined with the solvent-extracted extract, the blending ratio of the polishing-improving agent and the solvent-extracted extract cannot be stated uniformly depending on the type of the polishing agent, the type of the solvent-extracted extract, etc. , for example, 0.01 to 1000 parts by weight of the solvent extracted extract, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight based on 100 parts by weight of the rice polishing improving agent.

The thus obtained taste improver, taste improver composition, or flavor imparting agent composition is added to the corresponding food material-containing food or drink in an amount of 0.1 ppm to 1% to significantly enhance the depth of taste, body feeling, etc. of the food material. It is possible to provide a rice-polishing agent, a rice-polishing agent composition or a flavor-imparting agent composition that can be easily and inexpensively prepared by improving the balance and improving the balance of the product. Here, the depth of taste is a sense which persists for a while from the entire mouth to the inside of the throat when food or drink is put in the mouth or swallowed, and the taste is deep. In addition, the body feeling is a sense in which the skeleton of the taste is firm, soft and rich, and brings strength to the whole rice (hereinafter, the depth of taste and the body feeling are also referred to as kokumi). In addition, balance means the rice-polishing balance of a food material, and means the sense which harmonized well the depth of taste, the body feeling, etc. of the above-mentioned in addition to acidity and sweetness.

Foods and beverages to which the taste improver, taste improver composition, or flavor imparting agent composition of the present invention is added include, for example, tea-containing food and drink, green tea, matcha, annual tea, Olong tea, and black tea filled in plastic bottles, cans or paper containers. tea drinks such as; mixed tea beverages filled in plastic bottles, cans or paper containers; Frozen desserts, such as tea-flavored ice cream, soft cream, or sorbet, such as green tea, matcha, annual tea, olong tea, and black tea; Various tea-flavored biscuits, cookies, rice crackers, dumplings, chocolate, confectionery with cream, bread, and the like can be exemplified. As a coffee-containing food-drinks, For example, coffee-type drinks, such as sugar-free coffee, sweetened coffee, milk coffee, cafe au lait, and caramel coffee filled in a PET bottle, a can, or a paper container; frozen desserts such as coffee flavored ice cream, soft cream, or sherbet; Biscuits of various coffee flavors, cookies, rice crackers, dumplings, chocolate, confectionery with cream, bread, etc. can be illustrated. Examples of grain-containing food and drink include tea beverages such as barley tea beverages filled in plastic bottles, cans or paper containers, brown rice tea beverages, and so-called mixed tea beverages in which tea and roasted grains are mixed; beer-flavored beverages such as beer, sparkling wine, so-called third beer, and non-alcoholic beer-flavored beverages; Frozen desserts, such as ice cream, soft cream, and sorbet to which flavor, such as barley tea, brown rice tea, mixed tea, or beer; biscuits, cookies, rice crackers, dumplings, chocolate, cream-encapsulated confectionery, bread, etc. to which the flavor of barley tea, brown rice tea, mixed tea or beer is given can be illustrated. As a cacao flavor food-drinks, For example, Beverages, such as the cocoa drink and chocolate drink with which a plastic bottle, a can, or a paper container was filled; chocolates; frozen desserts such as ice cream, soft cream, or sherbet to which a cocoa flavor or a chocolate flavor is imparted; Biscuits, cookies, rice crackers, dumplings, cream-enclosed confectionery, bread, etc. to which a cocoa flavor or a chocolate flavor was provided can be illustrated. As fruit-flavored food-drinks, For example, Beverages, such as a natural fruit juice filled in a plastic bottle, a can, or a paper container, a fruit juice drink, the soft drink containing the fruit juice, the carbonated drink containing the fruit juice, and an alcoholic beverage containing the fruit juice; Fruit processed products, such as jam and fruit preparation; Yogurt with fruit; frozen desserts such as fruit-flavored ice cream, soft cream, or sherbet; Confectionery products, such as biscuits, cookies, rice crackers, dumplings, cream-packed confectionery, and bread, to which fruit flavor is imparted can be exemplified.

Hereinafter, the present invention will be described more specifically by way of Examples and Comparative Examples.

Example

(Example 1)

(1) preparation method

1000 g of roasted and ground coffee beans (Colombia; L value 22) were put into 9000 g of water, sterilized at 80°C for 5 minutes, and cooled to 45°C. To this, 20 g of Cellulosine GM5 (registered trademark: galactomannan decomposing enzyme manufactured by HIB Co., Ltd.) (2% with respect to coffee beans) and Sumizym (registered trademark: Shin-Nippon Chemical Industry Co., Ltd.) After adding 20 g (2% with respect to coffee bean) of manufactured glucoamylase) and stirring for 15 minutes, it enzymatically processed at 45 degreeC for 16 hours. After enzymatic treatment, sterilization at 90° C. for 10 minutes, cooling to 30° C., and removing solids from coffee bean residues with a cloth basket-type centrifuge, No. 2 filter paper (advantec company retention particle size 5 μ, 20 cm) was subjected to suction filtration (reduced pressure degree of 13.33 KPa) at a constant pressure using Nutsche pre-coated with 150 g of cellulose powder to obtain 7725 g of a clarified extract. This extract was concentrated under reduced pressure to obtain 743 g of a Bx50° concentrate (Comparative Product 1: pH 4.9).

A half amount of Comparative Product 1 was poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 135±2° C. for 1 hour. Then, 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% sodium hydroxide aqueous solution, was poured into a 1 L autoclave, sealed, heated while stirring, and heated over about 30 minutes, at 135±2° C. Heated for 1 hour. Then, after cooling to 30°C, the contents were taken out and filtered through 200 mesh saran to obtain a heat-treated product (invention product 1).

(2) sensory evaluation

A commercially available sugar-free black coffee drink (contained in a 1 liter paper container) (reference product 1) and a dilution solution of reference product 1 (a mixture of 8 parts by mass of reference product 1 and 2 parts by weight of water: reference product 2) were prepared, With respect to the reference product 2, 10 ppm of each of the present invention product 1, the comparative product 1, and the comparative product 2 was added, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria were clearly weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong: +1 points, with reference product 1 as a control for the coffee bean feeling and the depth of taste and body feeling, respectively. , clearly strong +2 points, and for the goodness of the balance as a coffee drink, bad: -2 points, slightly bad: -1 points, no difference: 0 points, slightly good: +1 points, good: +2 points , and with respect to other flavors, sensory evaluation was performed as strong: -2 points, slightly strong: -1 points, the same degree: 0 points, weak: +1 points, clearly weak: +2 points. The average point is shown in Table 1. In addition, the coffee bean feeling is a sense of forming the unique taste of coffee beans as described above, and by adding it, it is a feeling with a mouth-watering feeling that coffee beans are used more than the amount of coffee beans actually used. In addition, the depth of taste is a sensation which lasts for a while from the whole mouth to the back of the throat when food or drink is put in the mouth or swallowed, and makes the taste feel deep. In addition, the body feeling is the sense that the skeleton of the taste is strong, and there is softness and richness, and it brings strength to the whole rice polishing. In addition, the balance refers to the balance of the taste of coffee, and in addition to the bitterness, spiciness, and sweetness, it refers to the sense that the depth, body, and coffee bean feel are well harmonized. It is a sense of taste, such as a bitter taste, which is different from coffee when eaten or swallowed.

As shown in Table 1, the addition of Comparative Product 1, which is an unheated product, to the coffee beverage of Reference Product 2 did not show an effect of addition in terms of coffee bean feeling, depth of taste, body feeling, and balance, but Comparative Product 2 and heated product In Product 1 of the present invention, the effect of addition was confirmed in terms of coffee bean feeling, depth of taste, body feeling, and balance. However, in Comparative Product 2, although a strong taste (a bitter taste different from coffee) was strongly felt, in the case of Comparative Product 1 added there was no extra taste, and the distinct taste of coffee was strongly felt.

(3) storage stability test

For each of Inventive Product 1, Comparative Product 1 and Comparative Product 2, immediately after preparation (0 week), after storage at 50 ° C for 2 weeks (2 weeks), and after storage for 4 weeks (4 weeks), - : No sediment, +: A little sediment, ++: Observe with the evaluation criteria of the presence of sediment, and the result is shown in Table 2.

As shown in Table 2, in Comparative Product 2, which was heat-treated without adjusting the pH, a precipitate was generated after 2 weeks of storage, but in the Product 1 of the present invention, which was heat-treated after adjusting the pH, almost no precipitate was produced, It was excellent in storage stability.

(Example 2)

(1) preparation method

In a solution in which 3.6 g of ascorbic acid was dissolved in 5,400 g of soft water, 600 g of green tea (this tea produced in Yabukita, Shizuoka Prefecture was ground with a mixer) was added, sterilized at 80°C for 5 minutes, and cooled to 40°C. 6 g of Thanase (manufactured by Mitsubishi Chemical Foods: 500 U/g) was added thereto, and the mixture was stirred for 15 minutes. Then, 6 g of protease M (manufactured by Amanoenzyme: 5500 U/g) was added, and enzyme treatment was performed at 40°C for 8 hours. After enzymatic treatment, sterilization at 90° C. for 10 minutes, cooling to 30° C., and removing solids of tea leaf residues with a cloth basket centrifuge, No. 2 filter paper (advantec company retention particle size 5 μ, 16 cm) ) was subjected to suction filtration (reduced pressure degree of 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4686 g of a clarified extract. This extract was concentrated under reduced pressure to obtain 552.2 g of a Bx50° concentrate (Comparative Product 3: pH 4.7).

A half amount of Comparative Product 1 was poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 120±2° C. for 2 hours. Then, 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 other half amount of Comparative Product 1 was adjusted to pH 10 with 30% sodium hydroxide aqueous solution, poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated to 2 at 120±2° C. time heated. Then, after cooling to 30°C, the contents were taken out and filtered through 200 mesh saran to obtain a heat-treated product (invention product 2).

(2) sensory evaluation

A commercially available green tea drink (contained in a 2-liter plastic bottle) (reference product 3) and a diluted solution of reference product 3 (a mixture of 8 parts by mass of reference product 3 and 2 parts by weight of water: reference product 4) were prepared, and the reference product was prepared. For 4, 10 ppm of each of the present invention product 2, the comparative product 3 and the comparative product 4 was added, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria were clearly weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong, with reference product 3 as a control, respectively, for polishing such as tea leaf feeling, depth of taste, body feeling, etc. : +1 point, clearly strong +2 point, and about balance, bad: -2 point, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, and For flavor, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, same degree: 0 points, weak: +1 points, clearly weak: +2 points. The average point is shown in Table 3. In addition, the tea leaf feeling is a sense of forming the unique taste of tea, and by adding it, it is a feeling with a mouth-watering feeling that tea leaves are used more than the amount of tea leaves actually used. In addition, the depth of taste is a sensation which lasts for a while from the whole mouth to the back of the throat when food or drink is put in the mouth or swallowed, and makes the taste feel deep. In addition, the body feeling is the sense that the skeleton of the taste is strong, and there is softness and richness, and it brings strength to the whole rice polishing. In addition, balance refers to the balance between the taste of tea, and in addition to bitterness, savory taste, and sweetness, it refers to the sense of well-balanced taste, body, and tea leaves described above. When eaten or swallowed, it is a sense of taste, such as a bitter taste, which is different from tea.

As shown in Table 3, the addition of Comparative Product 3, which is an unheated product, to the green tea beverage of Reference Product 4 did not show any additive effect in terms of tea leaf feeling, depth of taste, body feeling, and balance, but Comparative Product 4 and In Product 2 of the present invention, the effect of addition was confirmed in terms of the tea leaf feeling, the depth/body feeling of taste, and the balance. However, in the comparative product 4, although a strong taste (high and sour taste different from that of tea leaves) was strongly felt, the product to which the present invention 2 was added had no added taste, and a clean and strong taste unique to tea leaves was strongly felt.

(3) storage stability test

For each of the present invention product 2, comparative product 3 and comparative product 4, immediately after preparation (0 week), after storage at 50 ° C for 2 weeks (2 weeks), after storage for 4 weeks (4 weeks), - : No sediment, +: A little sediment was present, ++: It observed with the evaluation criteria of the presence of sediment, and the result is shown in Table 4.

As shown in Table 4, the comparative product 4, which was heat-treated without adjusting the pH, produced a precipitate after 2 weeks of storage, but the present product 2, which was heat-treated after adjusting the pH, hardly produced a precipitate, It was excellent in storage stability.

(Example 3)

(1) preparation method

In 9000 g of water, 1000 g of pulverized barley tea (which roasted 6 crude barley to an L value of 34) was added, sterilized at 80°C for 5 minutes, and cooled to 45°C. To this, 20 g (2% based on barley tea) of Kokuraase (registered trademark: α-amylase-based amylase preparation manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added, stirred for 15 minutes, and then stirred at 45°C for 16 hours. Enzyme treatment was performed. After enzymatic treatment, sterilization at 90° C. for 10 minutes, cooling to 30° C., and removing solids of barley tea residues with a cloth basket centrifuge, No. 2 filter paper (advantec company retained particle diameter 5 μ, 20 cm ) was subjected to suction filtration (reduced pressure degree of 13.33 KPa) at a constant pressure using Nutsche pre-coated with 150 g of cellulose powder to obtain 8225 g of a clarified extract. The extract was concentrated under reduced pressure to obtain 1234 g of a Bx50° concentrate (Comparative Product 5: pH 4.5).

A half amount of Comparative Product 5 was poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 140±2° C. for 30 minutes. Then, 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 other half of Comparative Product 5, which was adjusted to pH 10.5 with 30% sodium hydroxide aqueous solution, was poured into a 1 liter autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 140±2° C. for 30 min heated. Then, after cooling to 30°C, the contents were taken out and filtered through 200 mesh saran to obtain a heat-treated product (Invention 3).

(2) sensory evaluation

A commercially available barley tea beverage (contained in a 1 liter paper container) (reference product 5) and a dilution solution of reference product 5 (a mixture of 8 parts by mass of reference product 5 and 2 parts by weight of water: reference product 6) were prepared, and the reference product was prepared. For 6, 10 ppm of each of the present invention product 3, the comparative product 5 and the comparative product 6 was added, and sensory evaluation was performed by 10 well-trained panelists. As for the evaluation criteria, using reference product 5 as a control, for Kokumi, obviously weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong: +1 points, clearly strong: +2 points. As for the balance as a barley tea drink, bad: -2 points, slightly bad: -1 points, the same degree: 0 points, slightly good: +1 points, clearly good: +2 points, and strong against other flavors : -2 points, slightly strong: -1 points, the same degree: 0 points, weak: +1 points, obviously weak: +2 points, and sensory evaluation was performed. The average point is shown in Table 5.

As shown in Table 5, the addition of Comparative Product 5, which is an unheated product, to the barley tea beverage of Reference Product 6 did not show an effect of addition in Kokumi and Balance, but in Comparative Product 6 and Inventive Product 3, which were heated products, Kokumi had no effect. , the effect of addition was confirmed in the balance. However, in the comparative product 6, although a strong taste (a high and sour taste different from that of barley tea) was strongly felt, in the case of the product 3 to which the present invention 3 was added, there was no added taste, and a clean and high flavor unique to barley tea was strongly felt.

(Example 4)

(1) preparation method

2500 g of coarsely pulverized (3 mm) roasted cacao nibs were injected into a 5 L column, and 8750 g of 95° C. hot water was sent from the top of the column, extracted over 2 hours (2187.5 g each, divided into 4 portions, 30 minutes after injection) After holding, the extraction is repeated) The extract was withdrawn from the lower part of the column, and the extract was cooled to 20°C and centrifuged at 800 G for 5 minutes to obtain 7655 g (Bx4.2°) of the supernatant. To this, 0.32 g of Sumizyme C (cellulase manufactured by Shin Nippon Chemical Industries, Ltd.) (0.1% based on Bx equivalent solid content) and 0.32 g of protease M (manufactured by Amano Enzyme: 5500 U/g) (0.1% with respect to Bx equivalent solid content) was added and stirred for 15 minutes. Then, the enzyme treatment was implemented at 40 degreeC for 8 hours. After enzyme treatment, sterilization at 90° C. for 10 minutes, followed by cooling to 30° C. to obtain an enzyme-treated solution, and the enzyme-treated solution was concentrated under reduced pressure to obtain 625.8 g of a Bx50° concentrate (Comparative Product 7: pH 5.2).

A half amount of Comparative Product 7 was poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 130±2° C. for 1 hour. Then, 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 amount of Comparative Product 7 was adjusted to pH 11 with a 30% aqueous sodium hydroxide solution, poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and 1 at 130±2° C. time heated. Then, after cooling to 30°C, the contents were taken out and filtered through 200 mesh saran to obtain a heat-treated product (Invention 4).

(2) sensory evaluation

1 mass part of cocoa powder (fat content 10-12%), 6 mass parts of sugar, 0.05 mass parts of salt, 0.01 mass part of lecithin, and 0.3 mass part of carrageenan were powder-mixed, 25 mass parts of milk was added to this, and it knead|mixed well. After adding water to this to make the total amount to 100 parts by mass, after heat sterilization at 95°C for 2 minutes, cooling to 25°C to prepare a cocoa beverage (Reference product 7), and a diluted solution of Reference product 7 (8 mass A mixture of negative reference product 7 and 2 parts by mass of water: Prepare reference product 8), and to reference product 8, 10 ppm each of the present invention 4, comparative product 7 and comparative product 8 were added, and well-trained 10 Sensory evaluation was carried out by a panelist of two persons. Evaluation criteria, using reference product 7 as a control, for roasted cocoa bean persimmon and kokumi, obviously weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong: +1 points, clearly strong : +2 points, and as for the balance as a cocoa drink, bad: -2 points, slightly bad: -1 points, the same degree: 0 points, slightly good: +1 points, clearly good: +2 points, and additional taste , strong: -2 points, slightly strong: -1 points, the same degree: 0 points, weak: +1 points, obviously weak: +2 points, and sensory evaluation was performed. The average point is shown in Table 6.

As shown in Table 6, in the case of adding the unheated comparative product 7 to the cocoa beverage of the reference product 8, the addition effect was not seen in roasted cocoa bean persimmon, kokumi, and balance, but the heated product comparative product 8 and the present invention product 4 In this study, the effect of addition was confirmed in roasted cocoa bean persimmon, kokumi, and balance. However, in Comparative Product 8, a strong taste (a bitter taste different from cocoa) was strongly felt. However, in the case of Comparative Product 4, there was no extra taste, and a clean bitter taste unique to cocoa was strongly felt.

(Example 5)

(1) preparation method

To 500 g of commercially available concentrated grape juice (Bx68°), 0.5 g of sucraase N (Pectinase (registered trademark) manufactured by Sankyo Corporation) was added, and the mixture was stirred for 15 minutes. Thereafter, the reaction was stirred at 40°C for 1 hour, and after sterilization at 90°C by moon temperature, it was cooled to 20°C to obtain an enzyme-treated product of concentrated grape juice (comparative product 9; pH 3.5).

A half amount of Comparative Product 9 was poured into a 1 L autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated at 130±2° C. for 2 hours. Then, after cooling to 30°C, the contents were taken out and filtered through a 200 mesh saran to obtain a heat-treated product (comparative product 10).

The other half of Comparative Product 9 was adjusted to pH 9 with 30% sodium hydroxide aqueous solution, poured into a 1 liter autoclave, sealed, heated while stirring, heated over about 30 minutes, and heated to 2 at 130±2° C. time heated. Then, after cooling to 30°C, the contents were taken out and filtered through 200 mesh saran to obtain a heat-treated product (invention 5).

(2) sensory evaluation

A commercially available grape juice beverage (50% fruit juice) (reference product 9) and a dilution solution of reference product 9 (a mixture of 8 parts by mass of reference product 9 and 2 parts by weight of water: reference product 10) were prepared, and reference product 10 was prepared. 10 ppm of each of the present invention 5, the comparative product 9 and the comparative product 10 was added, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria were Juicy + Fruity and Kokumi, respectively, using Reference Item 9 as a control, clearly weak: -2 points, slightly weak: -1 points, the same degree: 0 points, slightly strong: +1 points, obviously Very strong +2 points, and for the goodness of the balance as a grape juice drink, bad: -2 points, slightly bad: -1 points, no difference: 0 points, slightly good: +1 points, good: +2 points, In addition, with respect to flavor, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, the same degree: 0 points, weak: +1 points, and obviously weak: +2 points. The average point is shown in Table 7.

As shown in Table 7, the addition of the non-heated comparative product 9 to the grape juice beverage of the reference product 10 did not show an effect of addition in fruit juice feeling, fruit feeling, kokumi, and balance, but the heated product comparative product 10 and In product 5 of the present invention, the effect of addition was confirmed in the sense of fruit juice, the feeling of fruit, the kokumi, and the balance. However, in Comparative Product 10, a strong taste (a bitter taste different from that of grape juice) was strongly felt. However, in the case of Comparative Product 5, there was no added taste, and a clean taste unique to grape juice was strongly felt.

(Example 6)

As shown in Examples 1 to 5, it was found that the rice polishing improving agent heat-treated by adjusting the pH of each food material extract showed an effect of improving rice polishing and excellent storage stability compared to that heated with unadjusted pH. As a cause of this, as a result of examination to confirm what kind of change in the physical properties of the heat-treated product, a correlation was found between the pH at the time of the heat treatment and the absorbance value (OD ₆₈₀ ) at 680 nm of the heat-treated product. Below, shows the preparation method, OD ₆₈₀ measurements of the sample for each food material. In the _{method for measuring OD 680} , the heat-treated product is diluted 1000 times with ion-exchanged water, and the diluted solution is used with an Agilent 8453 diode array type spectrophotometer manufactured by Agilent Technology Co., Ltd., and each diluted solution is placed in a 10 mm cell, The absorbance at 680 nm was measured.

(1) Sample preparation method

·Blueberries

The pH of commercially available concentrated blueberry juice (Bx68°) was adjusted to 3, 4, 8, 9, and 10, and each pH-adjusted product was heat-treated at 135°C for 60 minutes.

·coffee

The pH of the coffee concentrate (Bx50°) of Comparative Product 1 prepared in 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

The pH of the green tea concentrate (Bx50°) of Comparative Product 3 prepared in Example 2 was adjusted to 5, 7, 9, and 11, and each pH-adjusted product was heat-treated at 135°C for 2 hours.

·cacao

The pH of the cacao concentrate (Bx50°) of Comparative Product 7 prepared in 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 result

_{The measurement result of OD680} of the heat-processed material of each food material was shown to Tables 8-11. In addition, A/B in a table|surface has the following meaning.

A / B: pH adjusting heating water OD ₆₈₀ value (A) / pH unadjusted heating water OD ₆₈₀ value (B)

As shown in Tables 8 to 11, in any of the food materials, when the pH is adjusted to alkalinity and heat treatment is performed, OD ₆₈₀ tends to decrease, and the physical properties of the heat treated product change depending on the pH at the time of heat treatment. It was speculated to be related to the improvement and storage stability of

(Example 7)

The flavor-imparting agents shown below were mixed with the taste-improving agent for food-drinks containing green tea of the present invention 2 prepared in Example 2 in the proportions shown in Table 12 to prepare flavor-imparting agent compositions of the invention products 6 to 9.

fragrance-imparting agent

- Green tea flavor A: The green tea flavor composition shown in Example 1 of patent document 1 was used. A formulation formulation is shown below.

(Formulation 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-theaspiran (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 recovery flavor Reference Example 4 (0.2), 95% ethanol (appropriate amount), water or ODO (350)

- Green tea steam extraction extract B: The steam extraction extract shown in Example 6 of patent document 8 was used. A preparation method is shown below.

(Preparation method)

5 kg of a commercially available electric tank was charged into 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 2-3 hours to obtain 30 kg of an effluent. . Next, 15 kg of 50 degreeC soft water was added to each column, extraction was performed at 50-55 degreeC for 30 minutes, and 36 kg of extracts (Bx7.48 degree) were obtained by filtration. 9 kg of the extract was added to 7.5 kg of the effluent, and pH 5.01 with sodium bicarbonate was treated with an RO membrane concentrator NTR-759HG S2F (manufactured by Nitto Denko Co., Ltd.) at an operating pressure of 4 MPa for about 3 hours, followed by centrifugation. (20 degreeC, 800xG, 5 minutes), adjusted to Bx20 degree, 200 mesh filtration was performed, and 3.35 kg of a concentrate was obtained.

- Green tea enzyme-treated extract C: The green tea enzyme-treated extract shown in Example 1 of patent document 12 was used. A preparation method is shown below.

(Preparation method)

900 g of soft water was added to 100 g of green tea leaves (powder), and sterilized at 80°C for 5 minutes. After sterilization, the mixture was cooled to 40°C, 1 g of protease M (Amanoenzyme Co., Ltd.) and 1 g of Tanase (Sankyo Co., Ltd.) were added and dissolved, followed by enzymatic treatment at 40°C for 16 hours. After sterilization at 90 degreeC after enzyme treatment for 10 minutes, 820 g of the green tea extract clarified by filter paper filtration and centrifugation was obtained.

- Green tea solvent extraction extract D: It was prepared by the method shown below.

(Preparation method)

300 g of a commercially available electric car was poured into a 3 L column, 2700 g of an 80% aqueous ethanol solution was injected thereto, and circulation extraction was carried out at 45°C for 1 hour (circulating flow rate 3 times/hour). The extract was filtered through the Nussieve which pre-coated the diafloc, and 2300 g of clarified green tea extracts were obtained.

Inventive product 2, green tea flavor A, green tea steam extract extract B, green tea enzyme treatment extract C, green tea solvent extract D, and green tea flavoring agent compositions of the present invention 6 to 10 were each added to a commercially available green tea beverage at 50 ppm, and well-trained Sensory evaluation was performed by 10 panelists. As a result, the addition of the present invention products 6 to 10 was compared with the addition of the present invention product 2, green tea flavor A, green tea steam extraction extract B, green tea enzyme treatment extract C, and green tea solvent extraction extract D alone, compared with the tea leaf feeling and body. It was evaluated that rice polishing was synergistically enhanced in terms of beauty and balance.

Claims (7)

As a rice polishing improver for food and beverages,
It consists of a heat-treated product obtained by adjusting an extract of a food material raw material to pH 7 to pH 12 and then heat-treating at 100°C to 180°C for 10 minutes to 5 hours, and
The food raw 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 extract is Bx1° to Bx80° in refractive sugar content (20° C.) as a solid content concentration,
The heat-treated product has a ratio (A/B) of 0.88 or less between the value (A) when _{the OD 680 of the diluted solution is measured and the corresponding value (B) of the unadjusted pH heat-treated product;}
Rice polish improver. delete The method of claim 1,
An enzyme-treated product in which the extract of a food material raw material has been treated with one or two or more enzymes, a rice polishing improving agent. The method of claim 1,
A rice polishing improving agent comprising the addition of one or two or more selected from monosaccharides, disaccharides and oligosaccharides and heat treatment. A flavor-imparting agent composition comprising the taste-improving agent according to any one of claims 1, 3 and 4 and the flavor-imparting agent. 6. The method of claim 5,
A flavor-imparting agent composition, wherein the fragrance-imparting agent is at least one selected from a steam-extracted extract, an enzyme-treated extract, a solvent-extracted extract, and a flavor. A method for improving the flavor of food or drink, characterized in that the flavor imparting agent composition according to claim 5 is added to the food or drink.