WO2016063394A1 - Exhausteur de goût pour aliments et boissons - Google Patents

Exhausteur de goût pour aliments et boissons Download PDF

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Publication number
WO2016063394A1
WO2016063394A1 PCT/JP2014/078189 JP2014078189W WO2016063394A1 WO 2016063394 A1 WO2016063394 A1 WO 2016063394A1 JP 2014078189 W JP2014078189 W JP 2014078189W WO 2016063394 A1 WO2016063394 A1 WO 2016063394A1
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WIPO (PCT)
Prior art keywords
extract
taste
tea
food
product
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PCT/JP2014/078189
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English (en)
Japanese (ja)
Inventor
紫乃 中西
純寛 園田
弘二 村井
禎之 三角
尚美 豊田
Original Assignee
長谷川香料株式会社
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Application filed by 長谷川香料株式会社 filed Critical 長谷川香料株式会社
Priority to PCT/JP2014/078189 priority Critical patent/WO2016063394A1/fr
Priority to KR1020177003557A priority patent/KR102281156B1/ko
Priority to CN201480081708.2A priority patent/CN106793818B/zh
Priority to JP2016555018A priority patent/JP6320553B2/ja
Publication of WO2016063394A1 publication Critical patent/WO2016063394A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a taste improver for food and drink. More specifically, by adding a trace amount to foods and drinks containing food materials such as tea, coffee, roasted grains, cacao, fruits, etc., the taste thickness and body feeling of the food materials are greatly enhanced and balanced. It is related with the taste improving agent which can measure improvement.
  • roasted grains such as teas, coffee, barley tea, brown rice tea and the like are provided as products packed into cans or plastic bottles.
  • cocoa is used as a cocoa beverage, cocoa-flavored or chocolate-flavored confectionery, and fruit is used in various forms of fruit-flavored foods and beverages such as beverages, frozen confectionery, confectionery, etc. It is useful.
  • Patent Document 1 a method of blending a blended fragrance (flavor) in which a synthetic fragrance or a natural fragrance is combined with a food material-containing food or drink has been proposed (Patent Document 1, Patent Document 2, Patent Document 3, Patent Document 4, Patent Document 5). Moreover, the method of mix
  • the present inventors previously heated an extract prepared at a relatively high concentration of teas, coffee, roasted grains, and cacao, and added a trace amount of the heat-treated product to the food material-containing food or drink. It has been proposed that tastes such as the thickness of the product and the body feeling can be enhanced to improve the balance (Patent Literature 15, Patent Literature 16, Patent Literature 17, Patent Literature 18).
  • the taste improvers described in Patent Documents 15 to 18 previously proposed by the present inventors are food and drink products, in particular, food ingredients common to or similar to the raw materials of the taste improvers, such as , Tea, coffee, roasted cereals, cacao, fruit or fruit juice-containing foods and beverages can be added to each other to enhance taste, body taste, etc. It was recognized that Moreover, since these taste improving agents heat natural products at a high temperature, there is a problem that a large amount of starch is produced and the state of the product is poor.
  • the problem to be solved by the present invention is to add a trace amount to food material-containing foods and beverages such as teas, coffee, roasted grains, cacao, fruit or fruit juice, the thickness of the taste of the food material,
  • a taste-improving agent that greatly enhances the body feeling, eliminates miscellaneous taste, can improve the balance, improves the condition of the product, and can be easily and inexpensively prepared. is there.
  • a taste improver for food and drink It consists of a heat-treated product obtained by adjusting the extract of the raw material of the food material to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 5 hours, and
  • the raw material of the food material is selected from the group consisting of raw or processed raw materials selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits,
  • the ratio (A / B) between the value (A) when the OD 680 of the diluted solution is measured and the corresponding value (B) of the pH-unadjusted heat-treated product is 0.88 or less.
  • the taste improver according to (1) wherein the extract of the raw material of the food material has a refractive sugar content (20 ° C.) of Bx1 ° to Bx80 ° as a solid content concentration.
  • a flavor imparting agent composition comprising the taste improving agent and the flavor imparting agent according to (1) to (4).
  • flavor imparting agent composition according to (5) wherein the flavor imparting agent is at least one selected from a water vapor extract, an enzyme-treated extract, a solvent extract and a flavor.
  • a method for improving a flavor of a food or drink comprising adding the flavor imparting agent composition according to (5) or (6) to the food or drink.
  • the present invention by adding a trace amount to foods and drinks containing food materials such as teas, coffee, roasted grains, cacao, fruits, etc., the thickness of the taste and body feeling of the food materials are greatly enhanced.
  • a taste improving agent which can be improved in balance without any taste and can be easily and inexpensively prepared with improved product condition.
  • the taste improver is the taste of foods and drinks to which the present improver is added, that is, the four original tastes of sweetness, sourness, salty taste, and bitterness as perceived by taste, and depending on circumstances, pungent taste, umami taste, astringency, umami, etc.
  • a food material means a material that is the basis of a food or drink in a form or state that can be directly used for eating and drinking, and is not limited, but for example, teas, coffee, roasted grains, cacao, You can give fruit juice. Therefore, examples of the raw material of the food material include tea leaves, coffee beans, grains, cacao beans or fruits themselves, or processed products thereof.
  • Such raw material extracts include not only products obtained through extraction methods known per se in the art, but, for example, fruits, if necessary, squeezed by adding water or the like.
  • the fruit juice obtained is also included.
  • examples of raw materials of each food material, extraction processing methods thereof, and the like will be described more specifically.
  • the raw materials of teas are tea leaves obtained from tea (Scientific name: Camellia sinensis (L) O. Kuntze), which is an evergreen tree of the camellia family, or made from tea leaves, for example, sencha,nadoha, hojicha, gyokuro, kabusecha Steamed non-fermented tea such as strawberry tea; Ureshino tea, Aoyagi tea, Chinese green tea and other non-fermented tea made from kettle; Baked tea, frosted oolong tea, Touhou beauties such as Taiwan oolong tea, iron kannon, golden katsura, Semi-fermented tea of Chinese oolong tea such as wushuiwa tea, suisuisen, color type; fermented tea such as darjeeling, uva, java tea, kemon tea; post-fermented tea processing such as awaban tea, ganishi tea, pu-erh tea, six-row tea Tea leaves can be mentioned.
  • processed tea leaves such as green tea, oolong tea, and black tea are particularly preferable.
  • the tea leaves as the food material referred to in the present invention include the various tea leaves themselves, tea leaf powders derived from tea leaves, tea leaf extracts (extracts or concentrates thereof or dry powders thereof).
  • the raw material of coffee can be coffee beans themselves (raw beans) or processed products that have been subjected to processing such as roasting.
  • the origin of the coffee beans may be, for example, any of Arabica, Robusta, and Riberica, and any coffee bean can be used regardless of the type or production area.
  • the coffee beans can be roasted in a conventional manner using a coffee roaster or the like. For example, it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring.
  • the roasting degree of roasted coffee beans is usually expressed by L value, Italian roast: 16-19, French roast: 19-21, Full city roast: 21-23, City roast: 23-25, High roast: 25 to 27, medium roast: about 27 to 29.
  • the L value is an index representing the degree of roasted coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100. Accordingly, the deeper the roasted coffee beans, the lower the value and the shallower the value, the higher the value.
  • coffee which is a food material, includes pulverized powders and extracts (extracts or concentrates thereof or dry powders thereof) of the above raw materials.
  • cereals include barley, brown rice, germinated rice, wheat, pearl barley, buckwheat, corn, sesame, quinoa, amaranth, millet, millet, millet, soy beans, or processed roasted barley.
  • Examples include roasted millet and roasted soybeans. Of these, roasted barley, roasted rice, roasted germinated brown rice and roasted wheat are particularly preferred after roasting treatment.
  • the roasted cereal as a food material according to the present invention includes barley tea, brown rice used in so-called brown rice tea, roasted brown rice, pearl barley tea, buckwheat tea, and the like.
  • An extract (such as an extract or a concentrate thereof or a dry powder thereof) is included.
  • Cocoa beans that are raw materials for cocoa can be those generally available on the market. After the cocoa beans are harvested, the cocoa beans are split, the seeds are taken out together with the pulp, fermented for about a week, roasted at 110 to 150 ° C., coarsely crushed, and husk ( The roasted and coarsely ground cacao beans are called cacao nibs. When cacao nibs are ground until they become fine particles, cacao nibs contain a large amount of cacao butter, and thus become liquid, which is called cacao liquor. A mass obtained by squeezing cocoa liquor and appropriately removing cocoa butter (oil and fat) is called cocoa cake, and a crushed cocoa cake is called cocoa powder.
  • cocoa as a food material can include cocoa nibs, cocoa liquor, cocoa cake, and cocoa powder in the cocoa bean processing step, while cocoa bean raw materials are easily obtained and extracted.
  • cocoa nibs or cocoa powders are particularly preferred.
  • fruits examples include citrus fruits (orange, tangerine, grapefruit, lemon, lime, etc.), apple, grape, peach, tropical fruits (pineapple, guava, banana, mango, acerola, papaya, passion fruit, etc.) and other fruits ( Ume, pear, pomegranate, fig, blueberry, kiwi fruit, etc.), tomato, carrot, strawberry, melon, etc., especially orange, grapefruit, lemon, lime, apple, grape, peach, pineapple, guava, banana , Mango, papaya, strawberry, pear, apricot, kiwi fruit, pomegranate, fig, blueberry, tomato, etc. are suitable, and these fruits may be used alone or in combination of two or more.
  • GoodThe fruit as the food material referred to in the present invention includes the fruit itself or a concentrated or diluted product of fruit juice squeezed from these fruits.
  • the above-mentioned extract of the raw material of the food material is used.
  • a method for preparing an extract from a raw material in which the raw material of the food material is an unprocessed or processed raw material selected from the group consisting of tea leaves, coffee beans, roasted grains, cacao beans and fruits will be exemplified.
  • the extraction solvent is mainly water, and vitamin C or as an antioxidant for the water during extraction or the extracted solution after extraction.
  • About 0.01 to 5% by mass of sodium ascorbate may be added to the tea raw material.
  • a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the whole solvent. You can also.
  • the amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times the amount of tea raw materials.
  • the temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C.
  • any of column extraction, batch type, extraction with a kneader and the like can be performed.
  • an enzyme treatment can be performed on the extract during and / or after extraction.
  • Enzymatic treatment decomposes polysaccharides such as pectin, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable.
  • an enzyme which can be used for this enzyme process For example, a tannase, a chlorogenic acid esterase, a protease, a carbohydrase, a lipase etc. can be illustrated. Tea leaves contain a large amount of tannins such as catechins, and also contain chlorogenic acid, so it is effective to decompose with tannase or chlorogenic acid esterase.
  • Tannase is an enzyme that hydrolyzes a depside bond in which gallic acid is ester-bonded to a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate to epigallocatechin and gallic acid.
  • Specific examples of tannase that can be used in the present invention include tannase (500 U / g; manufactured by Kikkoman), tannase (5,000 U / g; manufactured by Kikkoman), and tannase (500 U / g; Mitsubishi). Chemical Foods Co., Ltd.) can also be used.
  • the amount of tannase used cannot be generally specified depending on the titer, etc., but is usually 0.1 to 50 U / g, preferably 0.5 to 20 U / g, based on the mass of the tea material. can do.
  • Tea leaves contain about 25% protein (see 5th Food Composition Table), and the effect of the subsequent heating reaction is particularly enhanced by protease treatment.
  • protease treatment since the protein in tea leaves is bound to tannin, even if protease is allowed to act on tea leaves alone, almost no amino acids are produced. Therefore, by causing protease and tannase to act on tea leaves, a part of the protein in tea leaves is decomposed, and a tea extract rich in amino acids can be obtained.
  • protease and tannase are enzymes that hydrolyze peptide bonds of proteins and peptides. Examples of proteases that can be used in the present invention include various commercially available proteases.
  • the amount of protease used varies depending on the titer, etc., and cannot be generally specified, but is usually 0.01 to 100 U / g, preferably 1 to 80 U / g, based on the mass of the tea ingredients. Can do.
  • the tea leaves contain a polysaccharide, and the effect of the subsequent heating reaction is particularly enhanced by hydrolyzing the polysaccharide in advance with a saccharide-degrading enzyme.
  • carbohydrase include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, ⁇ -galactosidase and the like.
  • the amount of saccharide-degrading enzyme used cannot be generally specified depending on the type of enzyme used and the amount of polysaccharides present in tea leaves, but is generally 0.1 to 1,000 U / g based on the mass of tea ingredients. Preferably, it is within the range of 1 to 100 U / g, or when a plurality of types of enzymes are usually contained in the preparation and are difficult to express with an active unit, usually 0.01 to 5 relative to the tea ingredients. Examples thereof include mass%, preferably in the range of 0.1 to 2 mass%.
  • the lipase that can be used in the present invention is not particularly limited.
  • lipases derived from microorganisms such as Aspergillus genus, Mucor genus, Candida genus, Rhizopus genus, lipase obtained from porcine pancreas, lamb, lamb Oral lipase collected from the throat secretion line of calves can be used as appropriate.
  • the amount of lipase used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.01 to 10% by weight, preferably 0.1 to 5% by weight with respect to the tea leaf material. .
  • an enzyme treatment condition in the case of batch type extraction or kneader extraction, when an enzyme is added at the time of tea raw material extraction, for example, water is usually 5 to 50 parts by weight, preferably 10 to 10 parts by weight per 1 part by weight of tea raw material. Add 20 parts by mass, sterilize at 60 to 121 ° C. for 2 seconds to 20 minutes, and cool, then add enzyme and perform enzyme treatment at 20 to 60 ° C. for 30 minutes to 24 hours. After the enzyme treatment, the enzyme is deactivated by heating at 60 to 121 ° C. for 2 seconds to 20 minutes, followed by cooling, solid-liquid separation, and filtration to obtain an enzyme-treated tea extract.
  • an enzyme when adding an enzyme to the extract after extraction of tea raw materials in column extraction, batch type, kneader extraction, etc., add the enzyme to the extract and start at 20 to 60 ° C. for 30 minutes to Enzyme treatment is performed for 24 hours. After the enzyme treatment, the enzyme is deactivated by heating at 60 to 121 ° C. for 2 seconds to 20 minutes, followed by cooling, solid-liquid separation, and filtration to obtain an enzyme-treated tea extract.
  • the tea extract is subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated charcoal for the extract during and / or after the extraction in combination with or separately from the enzyme treatment.
  • PVPP polyvinyl polypyrrolidone
  • activated charcoal for the extract during and / or after the extraction in combination with or separately from the enzyme treatment.
  • PVPP has the property of adsorbing polyphenols such as catechins, and the content of polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with PVPP.
  • the amount of PVPP used can generally be in the range of 15 to 300% by weight, particularly 30 to 150% by weight, based on the weight of the tea material.
  • the contact treatment with PVPP can be performed during extraction of the tea raw material or by adding PVPP to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C., for example. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the tea extract liquid which reduced polyphenol can be obtained.
  • Activated carbon has the property of adsorbing low-polar components, caffeine, and the like, and the content of caffeine and polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with activated carbon.
  • the amount of activated carbon used can generally be in the range of 15 to 300% by mass, particularly 30 to 150% by mass, based on the mass of the tea material.
  • the contact treatment with activated carbon can be performed during extraction of tea raw materials or by adding activated carbon to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C., for example.
  • the tea extract thus obtained is about Bx1 ° to Bx10 ° and can be subjected to heat treatment as it is, but the concentration when subjected to heat treatment is preferably high to some extent.
  • the concentration of the tea extract when subjected to the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30. It can be set to ° to Bx55 °. If the concentration is too low, the heating effect is difficult to achieve.
  • concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.
  • a method of increasing the concentration by adding saccharides to the tea extract may be employed.
  • saccharide to be used monosaccharide, disaccharide or oligosaccharide is preferable, and ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltotriose, chickenpox etc. Can do.
  • Examples of the addition amount of the saccharide include 0.01 to 2 parts by mass with respect to 1 part by mass of the tea extract of about Bx1 ° to Bx10 °.
  • the extraction solvent is mainly water, and the vitamin C or sodium ascorbate is used as an antioxidant for the water during extraction or the extracted solution after extraction. About 0.01 to 5% by mass may be added. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the whole solvent. You can also.
  • the amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times the amount of the coffee bean raw material.
  • the temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C.
  • any of column extraction, batch type, extraction with a kneader and the like can be performed.
  • an enzyme treatment can be performed on the extract during and / or after extraction.
  • Enzymatic treatment decomposes polysaccharides such as galactomannan, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable.
  • an enzyme which can be used for this enzyme treatment For example, a saccharide-degrading enzyme, protease, lipase, tannase, chlorogenic acid esterase etc. can be illustrated.
  • the coffee beans contain polysaccharides, and the effect of the subsequent heating reaction is particularly enhanced by pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme.
  • a saccharide-degrading enzyme the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method. Further, it is considered that a certain amount of protein remains in the roasted coffee beans even after roasting, and the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment.
  • the protease the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner.
  • the coffee beans contain fats and oils
  • the effect of the subsequent heating reaction is particularly enhanced by hydrolyzing the fats and oils in advance with lipase.
  • the lipase that can be used in the present invention, the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied.
  • some coffee beans contain tannin and chlorogenic acid, it is effective to decompose them with tannase or chlorogenic acid esterase.
  • tannase the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.
  • an enzyme-treated coffee bean extract can be obtained by adopting a method similar to the method for preparing the tea extract described above. Further, the coffee bean extract is subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated carbon with respect to the extract during and / or after the extraction together with the enzyme treatment or separately from the enzyme treatment. You can go.
  • the PVPP treatment method and the activated carbon treatment method can obtain a coffee bean extract with reduced caffeine and polyphenols by treating in the same manner as the treatment method with the tea extract described above.
  • the coffee bean extract thus obtained is about Bx1 ° to Bx20 ° and can be subjected to heat treatment as it is, but the concentration during the heat treatment is preferably high to some extent.
  • the concentration of the coffee bean extract during the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30 ° to Bx55 ° can be set.
  • concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.
  • a method of increasing the concentration by adding sugars to the coffee bean extract can also be employed.
  • the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the coffee bean extract of Bx1 ° to Bx10 ° with respect to the saccharide mentioned in the preparation of the tea extract.
  • the extraction solvent is mainly water, and vitamin C or sodium ascorbate is roasted as an antioxidant with respect to the water during extraction or the extracted solution after extraction. About 0.01 to 5% by mass may be added to the raw material. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the whole solvent. You can also.
  • the amount of the solvent (water) used for extraction can be arbitrarily selected, but it is generally 5 to 50 times (mass), preferably 10 to 20 times the amount of roasted grain raw material.
  • the temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C.
  • any of column extraction, batch type, extraction with a kneader and the like can be performed.
  • an enzyme treatment can be performed on the extract during and / or after extraction.
  • Enzymatic treatment decomposes polysaccharides such as starch, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable.
  • an enzyme which can be used for this enzyme process For example, protease, a saccharide-degrading enzyme, a lipase, a tannase, a chlorogenic acid esterase etc. can be illustrated.
  • the effect of the subsequent heating reaction is particularly enhanced by the protease treatment.
  • the protease the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner.
  • the roasted grains contain a considerable amount of polysaccharides even after roasting.
  • a saccharide-degrading enzyme By pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme, The effect is particularly enhanced.
  • the saccharide-degrading enzyme the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method.
  • the effect of the subsequent heating reaction is also particularly enhanced by performing the lipase treatment.
  • the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied.
  • some roasted grains contain tannin and chlorogenic acid, it is also effective to decompose them with tannase or chlorogenic acid esterase.
  • tannase the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.
  • an enzyme-treated roasted grain extract can be obtained by adopting a method similar to the method for preparing the tea extract described above.
  • the roasted grain extract may be subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated carbon with respect to the extract during and / or after the extraction together with the enzyme treatment or separately from the enzyme treatment. May be performed.
  • PVPP polyvinyl polypyrrolidone
  • activated carbon treatment method can obtain a roasted cereal extract with reduced polyphenols by treating in the same manner as the treatment with the tea extract described above.
  • the roasted cereal extract thus obtained is about Bx1 ° to Bx10 °, and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high.
  • the concentration of the roasted cereal extract during the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, and most preferably.
  • concentration means such as reduced pressure concentration, RO membrane concentration, freeze concentration and the like can be employed.
  • a method of increasing the concentration by adding saccharides to the roasted grain extract may be employed.
  • the saccharide to be used include 0.01 to 2 parts by mass of the saccharide mentioned in the preparation of the tea extract described above with respect to 1 part by mass of the roasted grain extract of about Bx1 ° to Bx10 °. it can.
  • the extraction solvent is mainly water, and vitamin C or sodium ascorbate is used as an antioxidant for the roasted cocoa bean raw material for the water during extraction or the extracted solution after extraction. About 0.01 to 5% by mass may be added. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the whole solvent. You can also.
  • the amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 2 to 50 times (mass) of the cocoa bean raw material, preferably 5 to 30 times, more preferably 10 to 20 times the amount. is there.
  • the temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C.
  • any of column extraction, batch type, extraction with a kneader and the like can be performed.
  • an enzyme treatment can be performed on the extract during and / or after extraction.
  • Enzymatic treatment decomposes polysaccharides such as starch, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable.
  • an enzyme which can be used for this enzyme process For example, protease, lipase, carbohydrase, tannase, chlorogenic acid esterase etc. can be illustrated.
  • the effect of the subsequent heating reaction is particularly enhanced by performing protease treatment.
  • protease the same enzyme as in the case of the tea extract described above can be adopted and treated in the same manner.
  • the effect of the subsequent heating reaction is particularly enhanced by preliminarily hydrolyzing the fats and oils with lipase.
  • the lipase that can be used in the present invention, the same enzymes as those used for the tea extract described above can be adopted, and the same treatment can be applied.
  • the cocoa beans contain polysaccharides, and the effect of the subsequent heating reaction is particularly enhanced by pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme.
  • a saccharide-degrading enzyme the same enzyme as that used in the tea extract described above can be adopted, and it can be treated by the same method.
  • roasted cocoa beans contain tannin and chlorogenic acid, it is effective to decompose them with tannase or chlorogenic acid esterase.
  • tannase the same enzyme as that used in the tea extract described above can be employed, and the tannase can be treated in the same manner.
  • an enzyme-treated cocoa bean extract can be obtained by adopting the same method as the method for preparing the tea extract described above.
  • the roasted cocoa bean extract is contacted with PVPP (polyvinyl polypyrrolidone) and / or activated charcoal with the extract during and / or after the extraction in combination with the enzyme treatment or separately from the enzyme treatment. Processing may be performed.
  • PVPP polyvinyl polypyrrolidone
  • the PVPP treatment method and the activated carbon treatment method can obtain a roasted cocoa bean extract in which caffeine and polyphenols are reduced by treating in the same manner as the treatment method with the tea extract described above.
  • the roasted cocoa bean extract thus obtained is about Bx1 ° to Bx10 ° and can be subjected to heat treatment as it is, but it is preferable that the concentration at the time of heat treatment is somewhat high.
  • the concentration of the roasted cocoa bean extract during the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30 ° to Bx55 ° is preferable.
  • concentration means such as vacuum concentration, RO membrane concentration, freeze concentration and the like can be employed.
  • a method of increasing the concentration by adding sugar to the roasted cocoa bean extract can also be adopted.
  • the saccharide to be used include 0.01 to 2 parts by mass with respect to 1 part by mass of the cocoa bean extract of Bx1 ° to Bx10 °, which is the saccharide mentioned in the preparation of the tea extract. .
  • Fruit extraction As a method for preparing a fruit extract, a method for preparing a normal fruit juice can be employed.
  • a saccharolytic enzyme treatment is performed on the juice after and / or after squeezing these juices. Can also be done.
  • the saccharide-degrading enzyme treatment degrades pectic substances in the fruit, lowers the viscosity of the extract, and can be heated evenly during concentration described later, which is preferable.
  • carbohydrase examples include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, ⁇ -galactosidase and the like.
  • pectinase and cellulase can be exemplified as particularly preferred saccharide-degrading enzymes, and the amount of saccharide-degrading enzyme used is the type of enzyme used and the amount of saccharides such as pectin in the juice.
  • the formulation usually contains multiple types of enzymes.
  • it can be exemplified within the range of usually 0.01 to 5% by mass, preferably 0.1 to 2% by mass with respect to the fruit raw material.
  • these saccharide-degrading enzymes proteases, lipases and the like can also be used in combination.
  • the fruit juice thus obtained is about Bx1 ° to Bx10 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is somewhat high.
  • the concentration of the juice during the heat treatment is Bx1 ° to Bx80 °, preferably Bx5 ° to Bx80 °, more preferably Bx10 ° to Bx70 °, more preferably Bx20 ° to Bx60 °, most preferably Bx30 ° to Bx55 ° can be set.
  • concentration means such as vacuum concentration, RO membrane concentration, freeze concentration, etc. can be employed. Commercially available concentrated fruit juice can also be used.
  • a method of increasing the concentration by adding saccharides to the fruit juice can be adopted.
  • the saccharide to be used include 0.01 to 2 parts by mass of the saccharide mentioned in the preparation of the tea extract described above with respect to 1 part by mass of fruit juice of about Bx1 ° to Bx10 °.
  • a characteristic of the taste improver according to the present invention is that the extract obtained from the raw materials of food materials such as teas, coffee, roasted grains, cacao and fruits is adjusted to pH 6 to pH 12 and then heat-treated. It is. After adjusting the extract from the raw material of the food material to pH 6 to pH 12, heat treatment is carried out, so that in addition to the sugar and amino acids that become the material of the so-called Maillard reaction, the specific components of the extract from the raw material of the food material (vitamin , Water-soluble plant fibers, polyphenols, inorganic substances, etc.) react in a complex manner, and a taste enhancing component is considered to be produced.
  • the specific components of the extract from the raw material of the food material vitamin , Water-soluble plant fibers, polyphenols, inorganic substances, etc.
  • the present invention is not construed in a limited way by such a theory, but the characteristic properties of the taste improving agent of the present invention are described above and preferably described later. It is understood that the heat treatment of the extract under conditions is based on the result of the complex reaction as described above.
  • the Maillard reaction is a type of aminocarbonyl reaction, usually a non-enzymatic reaction that produces a brown substance.
  • the heat-treated product obtained is an unadjusted pH of the extract (usually the pH of the water extract from the raw material of the food material is on the acidic side).
  • the degree of coloring is different compared to the heat-treated product. For example, if such a treated product is diluted to a certain concentration as necessary (for example, diluted 1000 times with ion-exchanged water) and OD 680 is measured using a spectrophotometer, the OD of the unadjusted heat-treated product is measured.
  • the ratio (A / B) between the 680 value (B) and the OD 680 value (A) of the pH-adjusted heat-treated product is not limited.
  • the raw material of the food material is green tea leaf, 0.33 Or less, preferably 0.28 or less, or more preferably 0.24 or less, and in the case of roasted coffee beans, 0.88 or less, preferably 0.78 or less, more preferably 0.74 or less, derived from cacao
  • the value is 0.8 or less
  • the value is 0.07 or less. Therefore, a preferable reaction condition can be selected for the heat treatment while tracking such a variation in the OD 680 value.
  • a pH adjuster is added to adjust the pH of the food material extract to pH 6 to pH 12, preferably pH 7 to pH 11.5, more preferably pH 8 to pH 11, and heat treatment.
  • pH adjusters include sodium hydroxide and potassium hydroxide.
  • the reaction temperature in the heat treatment of the food material extract adjusted to a predetermined pH range is 100 ° C. to 180 ° C., preferably 110 ° C. to 170 ° C., more preferably 120 ° C. to 150 ° C., and still more preferably 120 ° C. to It can be 140 degreeC.
  • the temperature is too low, it is difficult for the heating reaction to proceed, and the effect as a taste improver is hardly exhibited. If the temperature is too high, the change due to heating is too large to achieve the purpose as a taste improver.
  • the reaction time in the heat treatment needs to secure a time required for the reaction, and can be 10 minutes to 5 hours, preferably 20 minutes to 4 hours, more preferably 1 hour to 2 hours. When the reaction time is too short, the reaction does not proceed sufficiently, and the effect as a taste improver is hardly exhibited. When reaction time is too long, the change by heating is too large and the objective as a taste improving agent cannot be achieved.
  • an autoclave capable of heating and stirring the contents in a closed system for the heat treatment.
  • the container is sealed, and the head space of the container is replaced with an inert gas as necessary, or extraction is performed.
  • Heat treatment is performed under deoxygenated conditions by blowing an inert gas into the liquid, and after cooling, the heat-treated product is recovered from the inside of the kettle.
  • the starch can be removed by a treatment such as filtration or centrifugation.
  • the heat-treated product recovered from the kettle can be used as it is as a taste improver. However, if desired, it can be further concentrated or added with an excipient such as dextrin, modified starch, cyclodextrin, gum arabic, etc. In addition, it can be made into a paste, and can also be made into a powdery taste improving agent composition by drying such as spray drying, vacuum drying, freeze drying and the like.
  • the taste improver or taste improver composition obtained as described above is a flavor imparting agent composition further combining a flavor imparting agent selected from flavor, steam extract, enzyme-treated extract, solvent extract and the like.
  • a flavor imparting agent selected from flavor, steam extract, enzyme-treated extract, solvent extract and the like.
  • Examples of the flavor in the present invention include hydrocarbons, alcohols, aldehydes, ketones, acids, esters, lactones, nitrogen-containing compounds, sulfur-containing compounds, and phenols described in Patent Document 1.
  • citrus-like perfume composition comprising one or more flavoring agents selected from the group consisting of (K) of the acid (A) ⁇ (K).
  • the blending ratio of the taste improver and flavor in the flavor enhancer composition combining the taste improver of the present invention and the flavor (or flavoring agent) is the kind of taste improver, the kind of flavor, etc.
  • the flavor is 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, and more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. It can be a percentage.
  • the steam extract in the present invention for example, (1) aroma is recovered from tea materials by steam distillation, and (2) an enzyme-treated extract is obtained by enzymatic treatment of the distillation residue. , (3) Steam extract the tea extract mixed with the enzyme-treated extract obtained in the step (2) and the recovered aroma obtained in the step (1), A flavor containing the flavor (A) obtained and a flavor (B) obtained by subjecting the ingredient for a favorite beverage to a gas-liquid countercurrent contact device, and (A) a natural ingredient described in Patent Document 8 by steam distillation To obtain a distillate containing a fragrance, (B) a step of adding water to a natural raw material for extraction to obtain an extract, (C) one of the extracts of (B) to the distillate of (A) After mixing all or part of the amount, the fragrance is concentrated using a reverse osmosis membrane When a roasted coffee bean described in Patent Document 9 is subjected to enzyme treatment at the time of water extraction and / or after water extraction to produce a coffee extract, roasted coffee beans or A coffee extract
  • One of the aqueous extracts obtained by mixing the steam distilled distillate obtained is subjected to permeation treatment with a reverse osmosis membrane, and the non-permeate is collected to obtain a roasted plant raw material aqueous extract with reduced acetic acid.
  • the roasted cereals that are placed are recovered by a steam distillation method as the first step, and the residue is subjected to a saccharide-degrading enzyme treatment as the second step to obtain an enzyme-treated extract.
  • the eye process include a flavor improving agent for beer-flavored beverages obtained by mixing the enzyme-treated extract obtained in the second stage and the recovered aroma obtained in the first stage.
  • the blending ratio of the taste improver and the steam-distilled extract in the flavor imparting agent composition that combines the taste improver of the present invention and the steam extract is the kind of taste improver, the kind of steam extract, etc. However, for example, 0.01 to 1000 parts by weight of the steam extract, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.
  • a tea extract obtained by extracting a tea raw material described in Patent Document 12 in the presence of protease and tannase a plant raw material described in Patent Document 13 is used.
  • plant raw material and water are mixed, then heat-treated, cooled, added with an enzyme, and extracted while allowing the enzyme to act, described in Patent Document 14
  • the blending ratio of the taste improver and the enzyme-treated extract in the flavor imparting agent composition in which the taste improver of the present invention and the enzyme-treated extract are combined is the kind of the taste improver, the kind of the enzyme-treated extract, etc.
  • the enzyme-treated extract is 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.
  • the above-mentioned food material is extracted with water and / or an organic solvent and supercritical or subcritical carbon dioxide.
  • water-soluble organic solvent include alcohols such as methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol and t-butanol; ketones such as acetone; and ethylene glycol, propylene glycol, glycerin, 1 Examples thereof include one or a mixture of plural kinds selected from polyhydric alcohols such as 1,3-butylene glycol and 1,2-butylene glycol.
  • alcohols or polyhydric alcohols are preferable, and one or more kinds of mixtures selected from ethanol, propylene glycol, and glycerin are particularly preferable.
  • water or a water-soluble organic solvent can be used alone as an extraction solvent, but it is preferable to use a mixture of a water-soluble organic solvent and water.
  • the water content of the mixed solvent is usually preferably in the range of about 20 to 80% by mass.
  • the blending ratio of the taste improver and the solvent extract in the flavor enhancer composition that combines the taste improver of the present invention and the solvent extract is the type of taste improver, the type of solvent extract, etc. However, for example, 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight, and more preferably 1 to 50 parts by weight with respect to 100 parts by weight of the taste improver. Part ratio.
  • the taste improver, taste improver composition or flavor imparting agent composition thus obtained is added to the corresponding food material-containing food or drink by about 0.1 ppm to 1%, whereby the food material has a taste.
  • the taste-improving agent which can greatly improve the thickness, body feeling, etc., has no miscellaneous taste, can improve the balance, is improved in product condition, and can be easily and inexpensively prepared.
  • a taste improving agent composition or a flavor imparting agent composition can be provided.
  • the thickness of taste is a sensation that, when food or drink is contained in the mouth, or when swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the taste feel deep.
  • Body feeling is a sense that the skeleton of the taste is solid, mellow and bulging, and gives strength to the overall taste (hereinafter, the thickness of the taste and body feeling are combined. Sometimes called taste).
  • the balance means the taste balance of the food material, and means the sense that the above-mentioned taste thickness and body feeling are well harmonized in addition to the sourness and sweetness.
  • Examples of foods and drinks to which the taste improver, taste improver composition or flavor enhancer composition of the present invention are added include, for example, tea-containing foods and drinks, green tea filled in plastic bottles, cans or paper containers.
  • Tea-based beverages such as green tea, matcha tea, oolong tea, black tea
  • mixed tea beverages filled in plastic bottles, cans or paper containers tea-flavored ice creams such as green tea, matcha tea, green tea, oolong tea, black tea, soft cream or sorbet
  • Examples include frozen confectionery such as biscuits with various flavors, cookies, rice crackers, buns, chocolate, cream confectionery, bread and the like.
  • coffee-containing foods and beverages include coffee-based beverages such as sugar-free coffee, sweetened coffee, milk coffee, cafe au lait, and caramel coffee filled in plastic bottles, cans or paper containers; coffee-flavored ice cream, soft cream or Examples include frozen confectionery such as sherbet; various coffee-flavored biscuits, cookies, rice crackers, buns, chocolate, cream confectionery, bread, and the like.
  • the cereal-containing foods and beverages include tea-based beverages such as barley tea beverages, brown rice tea beverages, and so-called mixed tea beverages in which teas and roasted cereals are mixed, filled in PET bottles, cans or paper containers; Beer, sparkling liquor, so-called third beer, beer-flavored beverages such as non-alcohol beer flavored beverages; barley tea, brown rice tea, mixed tea or frozen desserts such as soft cream or sherbet with flavors such as beer; barley tea, Examples include biscuits, cookies, rice crackers, buns, chocolates, cream-containing confections, breads, and the like that have been given a flavor such as brown rice tea, mixed tea, or beer.
  • tea-based beverages such as barley tea beverages, brown rice tea beverages, and so-called mixed tea beverages in which teas and roasted cereals are mixed, filled in PET bottles, cans or paper containers
  • Beer, sparkling liquor, so-called third beer beer-flavored beverages such as non-alcohol beer flavored beverages
  • barley tea, brown rice tea, mixed tea or frozen desserts such as
  • cocoa-flavored foods and beverages include beverages such as cocoa drinks and chocolate drinks filled in plastic bottles, cans or paper containers; chocolates; ice creams, soft creams or sherbets with cocoa or chocolate flavors.
  • beverages such as cocoa drinks and chocolate drinks filled in plastic bottles, cans or paper containers; chocolates; ice creams, soft creams or sherbets with cocoa or chocolate flavors.
  • frozen confectionery biscuits, cookies, rice crackers, buns, cream-containing confectionery, bread, etc., with a cocoa flavor or chocolate flavor.
  • fruit flavored foods and beverages include beverages such as natural fruit juices, fruit juice beverages, soft drinks containing fruit juices, carbonated drinks containing fruit juices, alcoholic drinks containing fruit juices; jams, fruit preparations Processed fruit products such as yogurt with fruits; Frozen confectionery such as fruit-flavored ice cream, soft cream or sherbet; Examples of confectionery such as biscuits, cookies, rice crackers, buns, cream-encapsulated confectionery, bread be able to.
  • beverages such as natural fruit juices, fruit juice beverages, soft drinks containing fruit juices, carbonated drinks containing fruit juices, alcoholic drinks containing fruit juices; jams, fruit preparations Processed fruit products such as yogurt with fruits; Frozen confectionery such as fruit-flavored ice cream, soft cream or sherbet; Examples of confectionery such as biscuits, cookies, rice crackers, buns, cream-encapsulated confectionery, bread be able to.
  • the present invention will be described more specifically with reference to Examples and Comparative Examples.
  • Example 1 Preparation method 1000 g of roasted and ground coffee beans (Colombia; L value 22) was added to 9000 g of water, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of cellulosin GM5 (registered trademark: galactomannan-degrading enzyme manufactured by HIB Co., Ltd.) (2% coffee beans) and Sumiteam (registered trademark: glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) After adding 20 g (2% to coffee beans) and stirring for 15 minutes, enzyme treatment was performed at 45 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C.
  • cellulosin GM5 registered trademark: galactomannan-degrading enzyme manufactured by HIB Co., Ltd.
  • Sumiteam registered trademark: glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.
  • Comparative Product 2 Half of Comparative Product 1 was charged in a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 135 ⁇ 2 ° C. for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 2).
  • Comparative Product 1 adjusted to pH 11 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave and sealed, then heated with stirring and heated over about 30 minutes to 135 ⁇ 2 ° C. And heated for 1 hour. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Product 1 of the present invention).
  • Evaluation criteria are coffee beans feeling, taste thickness and body feeling, with reference product 1 as a control, clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong: +1 points As a clearly strong +2 point, and as a good balance as a coffee drink, bad: -2 point, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, Further, regarding the taste, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 1.
  • the coffee bean feeling is a sensation that forms a unique taste of coffee beans, and when added, it makes you feel that you used more coffee beans than the amount of coffee beans you actually used. A sense of response.
  • the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep.
  • the body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the overall taste.
  • balance means the taste balance of coffee, bitterness, astringency, sweetness as well as the aforementioned taste thickness, body feeling, coffee bean feeling etc. well harmonized sense, miscellaneous taste is When a food or drink is contained in the mouth or swallowed, it is a sensation of taste such as bitterness that is different from coffee.
  • the coffee product of the reference product 2 with the addition of the comparative product 1 which is an unheated product did not have an additive effect in terms of coffee bean feeling, taste thickness / body feeling, and balance.
  • the comparative product 2 and the product 1 of the present invention which were heated products the effect of addition was confirmed in terms of coffee bean feeling, taste thickness / body feeling, and balance.
  • a miscellaneous taste (a bitter taste different from that of coffee) was strongly felt, but the product to which the product 1 of the present invention was added had no miscellaneous taste, and a refreshing bitter taste unique to coffee was strongly felt.
  • the comparative product 2 that was heat-treated without adjusting the pH produced starch after storage for 2 weeks, but the product 1 of the present invention that was heat-treated after adjusting the pH was almost free of starch. It was not produced and was excellent in storage stability.
  • Example 2 (1) Preparation method 600 g of green tea (a product obtained by pulverizing Shiboka Prefecture Yabukita daibancha with a mixer) in a solution obtained by dissolving 3.6 g of ascorbic acid in 5400 g of soft water, sterilized at 80 ° C. for 5 minutes, and 40 Cooled to ° C. To this, 6 g of tannase (Mitsubishi Chemical Foods, Inc .: 500 U / g) was added and stirred for 15 minutes. Thereafter, 6 g of protease M (manufactured by Amano Enzyme: 5500 U / g) was added, followed by enzyme treatment at 40 ° C. for 8 hours.
  • green tea a product obtained by pulverizing Shiboka Prefecture Yabukita daibancha with a mixer
  • a solution obtained by dissolving 3.6 g of ascorbic acid in 5400 g of soft water sterilized at 80 ° C. for 5
  • Comparative Product 4 Half of Comparative Product 1 was charged into a 1 L autoclave and sealed, then heated with stirring, heated up over about 30 minutes, and heated at 120 ⁇ 2 ° C. for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Comparative Product 4).
  • the sensory evaluation was carried out with strong: -2 points, somewhat strong: -1 points, comparable: 0 points, weak: +1 points, clearly weak: +2 points.
  • the average points are shown in Table 3.
  • the tea leaf sensation is a sensation that forms a unique taste of tea, and when added, it is a sensation of drinking that makes it feel that more tea leaves are used than the amount of tea leaves actually used.
  • the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep.
  • the body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the overall taste.
  • balance means the taste balance of tea, bitterness, astringency, sweetness, as well as the above-mentioned taste thickness, body feeling, tea leaf feeling, etc. are well harmonized.
  • a food or drink is included in the mouth or swallowed, it is a sensation of taste such as bitterness that is different from tea.
  • the green tea beverage of Reference Product 4 with the addition of Comparative Product 3 that was not heated did not show the effect of addition in terms of tea leaf feeling, taste thickness / body feeling, and balance.
  • Comparative Product 4 and Product 2 of the present invention the effect of addition was confirmed in terms of tea leaf feeling, taste thickness / body feeling, and balance.
  • a miscellaneous taste (a bitter and astringent taste different from that of tea leaves) was strongly felt, but the product to which the present invention product 2 was added had no miscellaneous taste and felt a refreshing bitter and astringent taste unique to tea leaves. It was.
  • the comparative product 4 that was heat-treated without adjusting the pH produced starch after storage for 2 weeks, but the product 2 of the present invention that was heat-treated after adjusting the pH was almost free of starch. It was not produced and was excellent in storage stability.
  • Example 3 Preparation method 1000 g of barley tea crushed in 9000 g of water (roasted Rojo barley with an L value of 34) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 45 ° C. To this, 20 g of cochlase (registered trademark: amylase preparation mainly composed of ⁇ -amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) (2% of wheat tea) was stirred for 15 minutes, followed by enzyme treatment at 45 ° C. for 16 hours. went. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and barley tea residue solids were removed by a basket-type centrifuge with an exposed cloth.
  • cochlase registered trademark: amylase preparation mainly composed of ⁇ -amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.
  • the comparative product 5 added with the unheated product to the barley tea beverage of the reference product 6 did not show the effect of addition in the body and balance, but the comparative product 6 and the heated product In the product 3 of the present invention, the effect of addition was confirmed in terms of richness and balance.
  • the comparative product 6 felt strong miscellaneous taste (a bitter and astringent taste different from barley tea), but the addition of the product 3 of the present invention had no miscellaneous taste and felt a refreshing bitter and astringent taste peculiar to barley tea. It was.
  • Example 4 (1) Preparation method 2500 g of roasted cacao nibs coarsely pulverized (3 mm) was charged into a 5 L column, 8750 g of 95 ° C. hot water was fed from the top of the column and extracted over 2 hours (2187.5 g in 4 portions, (Repeat extraction after holding for 30 minutes after preparation) Extract the extract from the bottom of the column, cool this extract to 20 ° C., and centrifuge at 800 G for 5 minutes to obtain 7655 g of supernatant (B ⁇ 4.2 °). It was.
  • the evaluation criteria were the reference product 7 as a control, and the roasted cacao bean feeling and rich taste were clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong: +1 points, obvious Strong: +2 points, and the balance as a cocoa drink is bad: -2 points, somewhat bad: -1 points, comparable: 0 points, slightly good: +1 points, clearly good: +2 points Further, regarding the miscellaneous taste, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 6.
  • the cocoa beverage of Reference product 8 with the addition of comparative product 7 that was not heated did not show the effect of addition in terms of roasted cocoa beans, richness, and balance.
  • Comparative Product 8 and Product 4 of the present invention the effect of addition was confirmed in terms of roasted cocoa beans, richness and balance.
  • the comparative product 8 felt a strong taste (a bitter taste different from cocoa), but the product to which the product 4 of the present invention was added had no taste and felt a refreshing bitterness peculiar to cocoa.
  • Example 5 (1) Preparation method 0.5 g of sucrase N (Sankyo Co., Ltd. Pectinase (registered trademark)) was added to 500 g of commercially available grape concentrate (Bx68 °) and stirred for 15 minutes. Thereafter, the mixture was stirred at 40 ° C. for 1 hour, sterilized at 90 ° C. and then cooled to 20 ° C. to obtain an enzyme-treated product of grape concentrated fruit juice (Comparative product 9; pH 3.5).
  • the remaining half of the comparative product 9 adjusted to pH 9 with 30% aqueous sodium hydroxide solution was charged into a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, and 130 ⁇ 2 ° C. Heated for 2 hours. Next, after cooling to 30 ° C., the contents were taken out and filtered through 200 mesh Saran to obtain a heat-treated product (Invention product 5).
  • Evaluation criteria are fruit juice feeling + fruit feeling and rich taste, respectively, with reference 9 as a control, clearly weak: -2, slightly weak: -1 point, comparable: 0 point, slightly strong: +1 point, clear As a +2 point that is strong to the skin, and as a good balance as a grape juice drink, bad: -2, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point, and For the miscellaneous taste, sensory evaluation was performed with strong: -2 points, slightly strong: -1 points, comparable: 0 points, weak: +1 points, and obviously weak: +2 points. The average score is shown in Table 7.
  • the comparative product 9 added to the grape juice drink of the reference product 10 was not added in terms of fruit juice feeling, fruit feeling, richness, and balance, but was heated.
  • the effects of addition were confirmed in terms of fruit juice feeling, fruit feeling, richness and balance.
  • a miscellaneous taste (a bitter taste different from that of grape juice) was strongly felt. It was.
  • Example 6 As shown in Examples 1 to 5, the taste improver that was heat-treated by adjusting the pH of the extract of each food material showed a taste-improving effect compared to the product that was heated without adjusting the pH. And was found to have excellent storage stability. As a cause of this, as a result of examining to confirm what kind of change occurs in the physical properties of the heat-treated product, there is a correlation between the pH at the time of the heat-treatment and the absorbance value (OD 680 ) of the heat-treated product at 680 nm. It was. Hereinafter, sample preparation methods and OD 680 measurement results are shown for each food material.
  • the OD 680 is measured by diluting the heat-treated product 1000 times with ion-exchanged water, and using the diluted solution with an Agilent 8453 diode array spectrophotometer manufactured by Agilent Technologies. The sample was placed in a 10 mm cell, and the absorbance at 680 nm was measured.
  • OD 680 tends to be reduced by adjusting the pH to be alkaline and performing the heat treatment. Depending on the pH during the heat treatment, the heat treatment is performed. It was speculated that the physical properties of the materials were changed and related to taste improvement and storage stability.
  • Example 7 The flavor-improving agent shown in Table 12 is mixed with the taste improver for green tea-containing food and beverage of the product 2 of the present invention prepared in Example 2 at the blending ratio shown in Table 12, and the flavor-imparting compositions of the products 6-9 of the present invention are mixed.
  • a product was prepared.
  • Aroma imparting agent / green tea flavor A The green tea flavor composition shown in Example 1 of Patent Document 1 was used. The formulation is shown below.
  • the present invention product 2 green tea flavor A, green tea steam extract B, green tea enzyme extract C, green tea solvent extract D, and green tea flavoring agent composition of the present invention 6 to 10 are each added to a commercially available green tea beverage by 50 ppm, Sensory evaluation was performed by 10 well-trained panelists. As a result, the product to which the products 6 to 10 of the present invention were added was compared with the product of the present invention 2, green tea flavor A, green tea steam extract B, green tea enzyme-treated extract C, and green tea solvent extract D alone. It was evaluated that the taste was synergistically enhanced in terms of tea leaf feeling, richness and balance.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

Le problème décrit par la présent invention est de fournir un exhausteur de goût, lorsqu'il est ajouté, uniquement en très petite quantité, à un aliment ou à une boisson contenant une matière alimentaire telle que du thé, du café, des céréales grillées, des fèves de cacao torréfiées ou des fruits grillés, ledit exhausteur de goût étant apte à considérablement améliorer l'intensité du goût, la sensation corporelle, etc. de la matière alimentaire sans présenter de goût divers, afin d'améliorer non seulement l'équilibre du goût, mais également l'état de l'aliment ou de la boisson, et ledit exhausteur de goût étant apte à être produit de façon simple et économique. La solution de l'invention porte sur un exhausteur de goût pour un aliment ou une boisson qui comprend un produit traité à la chaleur obtenu en réglant le pH d'un extrait d'une matière de départ d'une matière alimentaire à 6-12 et ensuite en chauffant pendant 10 minutes à 5 heures à 100-180oC. La matière de départ d'une matière alimentaire est choisie parmi des matières de départ éventuellement traitées choisies parmi le groupe constitué de feuilles de thé, de grains de café, de céréales grillées, de fèves de cacao torréfiées et de fruits grillés; et le produit traité à la chaleur présente un rapport (A/B) égal ou inférieur à 0,88 [(A) représentant le OD680 d'un diluant du produit traité à la chaleur; et (B) représentant une valeur correspondant à celle-ci du produit traité à la chaleur avant réglage du pH].
PCT/JP2014/078189 2014-10-23 2014-10-23 Exhausteur de goût pour aliments et boissons WO2016063394A1 (fr)

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CN201480081708.2A CN106793818B (zh) 2014-10-23 2014-10-23 饮食品用呈味改善剂
JP2016555018A JP6320553B2 (ja) 2014-10-23 2014-10-23 飲食品用呈味改善剤

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