WO2018079848A1 - Flavor enhancer - Google Patents

Abstract

The purpose of the present invention is to provide a novel flavor enhancer capable of enhancing the flavors, especially the "savory taste" of a food product. Provided are: a flavor enhancer including (A) γ-glutamine peptide and (B) a tri- or higher oligosaccharide; a method for producing a food product composition having enhanced flavor, the method being characterized in that said (A) and (B) are added to the food product composition; and a method for enhancing the flavor of a food product composition, the method being characterized in that said components (A) and (B) are added to the food product composition.

Description

Flavor enhancer

The present invention relates to a novel flavor enhancer and use thereof.

In general, the taste of food and drink is said to be based on a balance of various factors such as taste, aroma and texture. Above all, “tasting” is one of the most important factors that determine the quality of food and drink, and all five kinds of tastes expressed by sweet, salty, sour, bitter and umami are included in food and drink. It is widely recognized to include “taste”.

On the other hand, as one of the characteristics of foods and drinks that cannot be expressed only with the above five basic tastes, the frequency of use of “rich” has been increasing recently. “Body” means “a lot of stimuli related to taste, aroma, and texture (thickness, complexity, thickness). (Non-Patent Document 1). “Taste” in this definition is separately “kokumi” as “taste that enhances not only the five basic tastes, but also the taste around the basic tastes such as thickness, spread, sustainability, and unity” (Patent Document 1) ), And imparting a rich taste is considered to be synonymous with enhancing the “taste”.

Conventionally, several methods for imparting “rich” and “rich taste” to foods and drinks have been reported, and heated products of gelatin, tropomyosin and sugar (Patent Document 2), imidazole peptides and sulfone group-containing compounds (patents) Document 3), a method of adding ingredients derived from natural product extracts such as onion extract (Patent Document 4) to food and drink, glutathione (Patent Document 5), and the like have been reported.
In addition, γ-glutamyl peptides (Patent Document 1) such as γ-Glu-Val-Gly are used as components having a strong taste compared with these components as components having a rich taste from natural product extracts and the like. A method of separating into a high concentration or chemically synthesizing and adding it to a food or drink has been reported.

JP 2011-115186 A Japanese Patent Laid-Open No. 10-276709 JP-A-8-289760 JP 2010-142147 A Japanese Unexamined Patent Publication No. 60-9465 JP-A-57-132896 Japanese Patent Laid-Open No. 2001-21880

Thus, development of various taste enhancing components has been attempted, but in the case of a component derived from a natural product extract, it is difficult to develop a taste enhancing component that can be easily and inexpensively produced.
In addition, the γ-glutamyl peptides shown in Patent Documents 1 and 5 may have a bitter taste or an astringent taste as well as a rich taste, although there are differences depending on the selection of amino acids. For this reason, simply adding the rich taste quantitatively does not match the taste balance depending on the type and amount of food and drink, and the original taste of the food and drink may not be utilized.

Furthermore, the flavor of food and drink is not only the taste that you can feel in the taste buds of the tongue, but also the fragrance (flavor), which is an important factor for feeling deliciousness. There is a case where the balance of flavor is not suitable due to insufficient enhancement.

Therefore, it can be more easily manufactured and, when added to a food or drink, enhances the taste and enhances the flavor of the food or drink as a whole, that is, imparts a rich body by enhancing the aroma. Therefore, it is desired to develop a flavor enhancer that is excellent in quantity and quality.
That is, an object of the present invention is to provide a new flavor enhancer capable of imparting flavors of foods and drinks, particularly “richness”.

As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by adding a specific saccharide and a γ-glutamyl peptide to a food or drink in combination. Was completed.

That is, the present invention includes the following configurations.
(1) A flavor enhancer comprising the following components (A) and (B):
(A) γ-glutamyl peptide (B) Trisaccharide or higher oligosaccharide (2) The component (A) is represented by the structure of γ-Glu-Xn (1) X is an amino acid or an amino acid derivative, Xn is a sequence in which n X are bonded, and n is an integer of 1 to 7. When n is 2 or more, X is a different kind of amino acid or amino acid derivative. May be)
(3) The flavor enhancer according to (2), wherein n in Xn in component (A) is an integer of 1 to 4,
(4) The flavor enhancer according to any one of (1) to (3), wherein the number of monosaccharide bonds in component (B) is 3 to 10,
(5) The flavor enhancer according to any one of the above (1) to (3), wherein the number of monosaccharide bonds in component (B) is 3 to 7,
(6) The flavor enhancer according to any one of (1) to (5) above, wherein the sweetness of component (B) is 40 or less when the sweetness of sugar is 100,
(7) The flavor enhancer according to any one of (1) to (6), wherein the weight ratio of the content of component (B) to the content of component (A) is 0.001 to 50000,
(8) The flavor enhancer according to any one of (2), (4) to (7), wherein n of Xn in component (A) is an integer of 1 to 3,
(9) The flavor enhancer according to any one of (2), (4) to (7), wherein n in Xn in component (A) is an integer of 1 or 2.
(10) A flavor-enhanced food / beverage composition comprising adding the components (A) and (B) according to any one of (1) to (9) above to a food / beverage composition Manufacturing method,
(11) The method for producing a food / beverage composition with enhanced flavor according to (10), wherein component (A) is added so that the content in the food / beverage composition is 0.1 to 1000 ppm,
(12) The method for producing a food or beverage composition with enhanced flavor according to the above (10) or (11), wherein the component (B) is added so that the content in the food or beverage composition is 1 to 5000 ppm. ,
(13) A method for enhancing the flavor of a food or drink composition, comprising adding the components (A) and (B) according to any one of (1) to (9) to the food or drink composition,
(14) A method for extracting the component (A) and / or (B) according to any one of (1) to (9) from beans, wherein the water content of the beans is a predetermined content relative to the beans. In a state where water is absorbed so as to become, the microwave heat treatment or the heat treatment exceeding 100 ° C. is performed, or the humid heat treatment exceeding 100 ° C. is performed so that the moisture content of the beans becomes a predetermined content, and the heating An extraction method, wherein the component (A) and / or (B) is extracted from the treated beans with an aqueous solvent, and the predetermined content is 8 to 55% by weight.

According to the present invention, it is possible to provide a “flavor enhancer” that can enhance the flavor of a food or drink, that is, can impart “rich”. Moreover, by adding the “flavor enhancer” provided by the present invention to foods and drinks, it is possible to produce foods and drinks with enhanced taste and aroma and richness. The obtained food / beverage product is one in which the original flavor of the food / beverage product is utilized, and can be excellent in flavor balance.

FIG. 10 is a drawing-substituting photograph taken with a scanning electron microscope, in which the cell structure of soybean in test section T1 (unheated, water content 0%) of Test Example 8 is copied. (Test Example 10) FIG. 9 is a drawing-substituting photograph using a scanning electron microscope showing the cell structure of test section T3 of Test Example 8 (autoclave heat treatment, water content 5%, 120 ° C. × 4 minutes). (Test Example 10) FIG. 10 is a drawing-substituting photograph by a scanning electron microscope showing a cell structure of test section T7 of Test Example 8 (microwave heat treatment, water content 5%, 500 W × 30 seconds). (Test Example 10)

The flavor enhancer of this invention is characterized by including the component (A) and component (B) shown below. Hereinafter, the present invention will be described in detail.
In the present invention, the quantity ratio (concentration, etc.) is a ratio based on weight unless otherwise specified. That is, for example, “%” indicates “% by weight (w / w)” unless otherwise specified, and “ppm” indicates “ppm (w / w)” unless otherwise specified. Moreover, in this invention, the "concentration at the time of eating" of a certain component means the density | concentration of the said component in the said food / beverage products at the time of eating the food / beverage products containing the said component.

(Flavor enhancer)
In the present invention, the “flavor enhancer” refers to an agent having an effect of enhancing the flavor. Here, in the present invention, “flavor” refers to a taste felt by combining “taste” and “fragrance”. The flavor enhancer of the present invention has an effect of enhancing sweetness, salty taste, umami, etc., which tend to have a positive effect on human taste, and also enhances aroma. It is synonymous with “giving taste”, and enhancing the flavor is synonymous with “giving richness”. Therefore, the flavor enhancer of the present invention can also be referred to as a “richness-imparting agent”.

(Component (A): γ-glutamyl peptide)
In the present invention, component (A) is a γ-glutamyl peptide and is structurally represented by the structural formula of γ-Glu-Xn.
In the present invention, among γ-glutamyl peptides, a γ-glutamyl peptide having a taste enhancing action as a characteristic is preferred as a flavor enhancer. Whether or not the target γ-glutamyl peptide has a taste enhancing action can be determined by a sensory evaluation method. That is, as described in the Examples below, the strength of “taste” (sampling) immediately after each sample was put in the mouth (after 0 seconds) to the strength of “taste” (aftertaste) after 10 seconds. ) Is higher than the control sample, it can be determined that it has a taste enhancing effect.

Here, “γ-” means that X is bonded via a carboxyl group at the γ-position of glutamic acid. “Glu” is glutamic acid. “X” represents an amino acid or an amino acid derivative. The amino acid and amino acid derivative are not particularly limited, but are usually in the L form. “N” represents an integer of 1 to 7, and “Xn” represents a sequence in which n pieces of X are bonded.
As long as it has taste characteristics as a common characteristic, the type of “X” and the number of “n” are not limited, but as a specific example, the number of “n” is selected in the range of 1 to 7. A range of 1-6, 1-5, 1-4, 1-3, or 1-2 can also be selected.

In addition, when n is 2 or more, it indicates that there are a plurality of X. In this case, X may be the same type of amino acid or amino acid derivative, or may be a combination of different types of amino acids or amino acid derivatives. Also good. For example, not only γ-Glu-Gly-Gly but also γ-Glu-Gly-Val or γ-Glu-Glu-Tyr may be used. Component (A) may be one kind of γ-glutamyl peptide or a combination of two or more kinds of γ-glutamyl peptides. For example, one kind of γ-Glu-Phe or a combination of γ-Glu-Phe and γ-Glu-Tyr may be used.

In addition, unless otherwise specified, the γ-glutamyl peptide in the present invention includes a free form, a salt thereof, or a mixture thereof.

As amino acids corresponding to X, specifically, neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, acidic amino acids such as Asp and Glu, Lys, Examples include basic amino acids such as Arg and His, aromatic amino acids such as Phe, Tyr and Trp, and β amino acids such as β-Ala and γ amino acids such as γ-aminobutyric acid. Examples of amino acid derivatives corresponding to X include N-γ-nitroarginine, S-allyl cysteine, S-methyl cysteine and the like. As a specific example, when n = 2 (γ-glutamyl tripeptide), X that binds to the carboxyl group at the γ-position of N-terminal Glu includes Glu, Val, and the like. Gly and the like can be mentioned, but of course, it is not limited to these examples. In addition, when n is 2 or more, as X bound between the N-terminal Glu and the C-terminal amino acid, the carboxyl group that binds to the C-terminal amino acid is in any of the α-position, β-position, and γ-position. It may be in. For example, when X that binds to the carboxyl group at the γ-position of the N-terminal Glu is further Glu, the carboxyl group that forms the peptide bond at the C-terminal side may be the α-position carboxyl group or the γ-position carboxyl group. It may be a carboxyl group.

As a component (A), what was obtained from a commercial item, what was suitably manufactured and acquired, or what was concentrated by various methods from processed foods, such as a natural product, soy sauce, and cheese containing many components (A), is used. Also good.

The method for producing the component (A) is not particularly limited, and a known method can be used. As a known method, for example, (1) a method of synthesizing a component (A) of a target sequence chemically, (2) a method of synthesizing a component (A) of a target sequence by enzymatic reaction, etc. Is mentioned.

When chemically synthesizing the component (A), the component (A) having the target sequence can be synthesized using a peptide synthesizer. Examples of the method for chemically synthesizing the component (A) include a peptide solid phase synthesis method.

When the component (A) is synthesized by enzymatic reaction, for example, a method using γ-glutamylcysteine synthase described in Patent Document 6 or a method using γ-glutamyltranspeptidase described in Patent Document 7 is used. can do. Moreover, it can also manufacture as a kind of enzymatic reaction by culture | cultivating the microorganisms which have the production ability of a component (A), and collect | recovering the target components (A) from a culture solution or a microbial cell.

When the component (A) is concentrated from a natural product, it can be extracted from the natural product using an aqueous solvent and fractionated or purified as necessary. In addition, embodiment for extracting a component (A) efficiently from a natural product is mentioned later. The extract usually has a higher concentration of the component (A) than the natural product, that is, the component (A) is concentrated. Examples of natural products containing a large amount of component (A) include beans such as soybean, lupine, pea, broad bean, mung bean, red bean and kidney bean, and onions such as onion and garlic, but as long as component (A) is included. It is not limited to these examples. When the component (A) is concentrated from the processed food, examples of the processed food containing the component (A) include aged cheese and soy sauce. For example, examples of the component (A) contained in soybean include γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Tyr, γ-Glu-Phe, γ-Glu-Pro, and γ-Glu-Trp. , Γ-Glu-Leu, γ-Glu-Ile and the like. Among these, γ-Glu-Tyr and γ-Glu-Phe are mentioned as particularly high contents, but are not limited to these two types.

As a method for producing the component (A), a purified product that has been synthesized or extracted by any of the above methods and then purified to a desired level may be used. For example, the component (A) may have a purity of 50% or more, 70% or more, 90% or more, or 95% or more.

In the following examples of the present invention, data of γ-Glu-Phe, γ-Glu-Tyr and glutathione (γ-Glu-Cys-Gly) are shown as component (A). The same flavor enhancer is not limited to these γ-glutamyl peptides, and when a γ-glutamyl peptide having characteristics common to these peptides, that is, a taste, is used as component (A), One skilled in the art can understand that it is obtained.

(Component (B): oligosaccharide of trisaccharide or more)
In the present invention, component (B) is a trisaccharide or higher oligosaccharide. Oligosaccharide is a general term for saccharide oligomers produced by glycosidic bonding of a plurality of monosaccharides. Usually, the upper limit of the number of bonds is 10 or less, and in the present invention, it is preferably 8 or less, more preferably 7 or less.

The types of oligosaccharides include, for example, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, xylo-oligosaccharides, soybean oligosaccharides, beet oligosaccharides, cellooligosaccharides, nigero-oligosaccharides, dairy oligosaccharides, fructooligosaccharides, gentio-oligosaccharides, chitin oligosaccharides. 1 or 2 or more selected from the group consisting of pectin oligosaccharide, inuro oligosaccharide, levan oligosaccharide, manno oligosaccharide, chitooligosaccharide and palatinose oligosaccharide.

More specifically, maltotriose, raffinose, manninotriose, cellotriose, 3-galactosyl lactose, 1-kestose, gentiotriose, neokestose, galactotriose, 6-O-glucosyl maltose, panose, 6- Kestose, umbelliferose, gentianose, 3-β-gentiobiosyl glucose, 4-β-laminaribiosyl glucose, 3-β-cellobiosyl glucose, sophorotriose, stachyose, cellotetraose, maltotetraose, isoriconose, Lyconose, sesamooth, biflucose, neobiflucose, 3-β-glucosyl cellotriose, 3-β-cellobiosyl cellobiose, nystose, maltopentaose, verbuscose, maltohexaose and maltohep 1 or 2 or more selected from the group consisting of taoses.
Of course, the present invention is not limited to these oligosaccharides, and other oligosaccharides exhibiting similar effects can be used. In addition, the component (B) in this invention may exist in a natural product, or may be produced | generated using chemicals, such as microorganisms, an enzyme, an acid, and an alkali.

A relatively low sweetness of the oligosaccharide is preferable because the flavor enhancing effect is enhanced. Specifically, when the sweetness level of sugar is 100, the sweetness level (relative value) of the oligosaccharide is preferably 40 or less, more preferably 35 or less, or 30 or less. Also, 5 or more, or 10 or more oligosaccharides are more preferable than oligosaccharides whose sweetness level is too close to 0.
An oligosaccharide within such a range can be appropriately selected, and examples thereof include fructooligosaccharide (about 30), galactooligosaccharide (about 30), isomaltoligosaccharide (about 40), xylooligosaccharide (about 35), raffinose (about 20) and the like.
However, since the sweetness of the oligosaccharides shown above is an example, and the mixture of oligosaccharides has a difference in sweetness depending on the type of product, for example, a product with a preferable sweetness can be selected from each of the fructooligosaccharide products. .
In addition, when using an oligosaccharide mixture containing not less than a single oligosaccharide but a trisaccharide or more such as a commercially available fructooligosaccharide or syrup, the sweetness is defined as the sweetness of the mixture.

“Sweetness” can be determined according to the method described in “Basic Knowledge of Sweetness”: Kenji Maebashi, Journal of the Japan Brewing Institute, 106 (12), p.818-825 (2011), p.819. it can. In the present invention, when sucrose is used as a standard substance and the sweetness level of a 5% sucrose aqueous solution is set to 100, the concentration at which the aqueous solution of the target substance shows the same sweetness intensity is determined by sensory evaluation, and the ratio of the concentration Ask for. That is, the sweetness level (%) = 5 / X × 100 is calculated with the concentration as X%. In addition, the temperature of the aqueous solution at the time of sensory evaluation shall be normal temperature (20 degreeC).

As components (B) present in natural products, raffinose, stachyose, bell bass course, panose, kestose, etc. are known, and these are contained in beans such as soybeans and peas, beets, onions, etc. It can be extracted from them and used. Moreover, the commercial item of this oligosaccharide can also be used. In addition, when component (A) and component (B) coexist in a natural product, these components may be concentrated in the same fraction, or each fraction may be mixed after concentrating in separate fractions. May be. In addition, embodiment for extracting a component (B) efficiently from a natural product is mentioned later.

Examples of the component (B) produced using an enzyme include maltotriose, maltotetraose, maltopentaose, maltohexaose produced by decomposing starch with amylase, and cellulosic produced by differentiating cellulose with cellulase. Examples include tetraose and cellotriose. Moreover, the said component (B) can also use a commercial item.

Generally, the above-mentioned commercially available component (B) produced using an enzyme is a mixture of oligosaccharides having various constituent sugars, the number of linkages, and the binding mode, and includes a large amount of monosaccharides and disaccharides. Since the component (B) in the present invention is a trisaccharide or higher oligosaccharide as described above, when using an oligosaccharide produced using these enzymes, a pure fraction excluding a monosaccharide or a disaccharide is used. Only as a component.

The present invention can enhance the “taste” of food and drink by the combined use of component (A) and component (B). The effect of enhancing the “taste” of food and drink by the combined use of the component (A) and the component (B) is also referred to as “taste enhancing effect”.

(Ingredient (C): Other ingredients)
The flavor enhancer of this invention may consist only of the said component (A) and (B), and may also contain another component as a component (C). The component (C) is not particularly limited as long as it can be orally administered. In addition, the component (C) may be a single component, or two or more components.

As component (C), for example, inorganic salts such as sodium chloride, potassium chloride and calcium chloride; organic acids such as acetic acid and citric acid and salts thereof; amino acids such as glutamic acid and glycine and salts thereof; inosinic acid and guanylic acid Nucleic acids and salts thereof; dietary fiber, pH buffer, fragrance, edible oil, ethanol, water and the like.

The form of the flavor enhancer of the present invention is not particularly limited. The flavor enhancer of the present invention may be in any form such as liquid, powder, granule, paste, cube, etc., and an appropriate auxiliary material for maintaining the quality of such form can be added.

The content and content ratio of each component in the flavor enhancer of the present invention are not particularly limited as long as a taste enhancing effect is obtained, and various kinds of components, eating concentration, use amount of the flavor enhancer of the present invention, etc. It can set suitably according to conditions.

The total content of component (A) and component (B) in the flavor enhancer of the present invention (hereinafter referred to as “total content of each component”) is not particularly limited, but the lower limit is, for example, 1 ppm (0.0001 %) Or more, 10 ppm (0.001%) or more, 100 ppm (0.01%) or more, or 1000 ppm (0.1%) or more. Moreover, an upper limit can be 100% or less, 99.9% or less, 50% or less, 10% or less, or 1% or less.

In the flavor enhancer of the present invention, the weight ratio of the content of the component (B) to the content of the component (A) is, for example, a lower limit of 0.001 or more, 0.005 or more, 0.01 or more, 0.1 or more, 1 It can be more than or 10 or more. Moreover, an upper limit can be 50000 or less, 10000 or less, 5000 or less, 1000 or less, or 500 or less.
More preferably, the weight ratio can be, for example, 0.001 to 50,000, and further preferably 0.1 to 500.

In addition, the content of each component shall be calculated by converting the mass of the salt into the mass of an equimolar free body when each component forms a salt.

The content of each component contained in the flavor enhancer of the present invention can be set so as to satisfy, for example, the total content and content ratio of each component exemplified above.

The flavor enhancer of the present invention may generally be in a form in which components (A) and (B) are mixed in one package, but is not limited thereto as long as the effects of the present invention are exhibited. For example, the components (A) and (B) may be separately packaged and added to the food or drink at the time of use.

When adding the flavor enhancer of the present invention to a food or drink composition, the amount added is not particularly limited as long as a taste enhancing effect is obtained. It can be set as appropriate according to various conditions such as the content of each component in the flavor enhancer of the present invention and the intake mode of the food and beverage composition. For example, the flavor enhancer of the present invention can be added in an amount of 1 ppm (0.0001%) to 50%, and 10 ppm (0.001%) to 10% can be added to the food / beverage composition or the raw material composition thereof. it can.

(Method for producing a food or beverage composition with enhanced flavor)
Another aspect of the present invention is a method for producing a food / beverage product composition with enhanced taste, wherein the component (A) and the component (B) are added to the food / beverage product composition.

(Food flavor composition enhancement method)
Another aspect of the present invention is a method for enhancing the flavor of a food / beverage composition comprising adding components (A) and (B) to the food / beverage composition.

In the aspect of these production methods and flavor enhancement methods, the components (A) and (B) may be added to the food or beverage composition as the aforementioned flavor enhancer, or the components (A) and ( B) may be added to the food or beverage composition as an independent raw material.

The type of the food / beverage product composition of the present invention is not particularly limited, and various compositions capable of eating and drinking are widely included. In addition, the composition in this invention means the thing artificially prepared from the edible raw material without including a natural product. For example, soft drinks, fruit juice drinks, milk drinks, soy milk drinks, tea drinks, alcoholic drinks, soup drinks; processed meat foods such as ham and sausage; fishery processed foods such as kamaboko and chikuwa; butter, margarine, fermented milk, Dairy products such as powdered milk; chocolate, candy, gum, gummi, snacks, cookies, whipped cream, cakes, pudding, jelly, buns, dumplings, etc .; condiments such as sauces, mayonnaise, ketchup, soy sauce, ponzu Bread, noodles and the like.

The addition time of the flavor enhancer of this invention or a component (A) and a component (B) may be performed in any step of the manufacturing process of a food-drinks composition, and each component may be added in another step. Good. That is, the flavor enhancer or the component (A) and the component (B) of the present invention may be added to the raw material of the food / beverage product composition, or may be added to an intermediate product during production, and the finished food / beverage product It may be added to the composition. The flavor enhancer of the present invention, or component (A) and component (B) may be added only once, or may be added in two or more divided portions.

The method of the present invention may further include adding a component (C). Also when adding a component (C), it can carry out similarly to addition of the flavor enhancer of this invention, or a component (A) and a component (B).

In the method of the present invention, the addition amount and addition ratio of each component to the food / beverage product composition can be appropriately set according to various conditions such as the types of these components and the food / beverage food intake mode of the present invention.

In the method of the present invention, the component (A) is, for example, 0.01 ppm or more, 0.1 ppm or more, 1 ppm or more as the content of the component (A) in the food / beverage composition or the raw material composition. Or 5 ppm or more. Moreover, it can be added so that it may become 1000 ppm or less, 200 ppm or less, 100 ppm or less, 50 ppm or less, or 20 ppm or less. More preferably, it can be added so as to be 0.1 ppm to 100 ppm, and more preferably 1 ppm to 50 ppm.

In the method of the present invention, the component (B) is contained in the food / beverage composition or the raw material blend thereof, for example, 1 ppm or more, 10 ppm or more, 20 ppm or more, 50 ppm or more as the content of the component (B) in the food / beverage composition. It can be added to be 100 ppm or more. Moreover, it can be added so that it may become 5000 ppm or less, 1000 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, or 150 ppm or less. More preferably, it can be added so as to be 1 ppm to 500 ppm, more preferably 10 ppm to 300 ppm.

In the method of the present invention, the weight ratio of the added amount of the component (B) to the added amount of the component (A) may be in accordance with the ratio described in the flavor enhancer of the present invention.

(Flavor enhancing effect)
In the present invention, the presence or absence of a flavor enhancing action by the combined use of γ-glutamyl peptide and oligosaccharide can be determined by a sensory evaluation method. That is, as described in the following examples, if the intensity of the scent in the mouth 10 seconds later is higher than the control sample from the intensity of the scent in the mouth immediately after each sample is included in the mouth (after 0 seconds), When it is determined that the “scent” has increased, and at the same time, the sensory evaluation method also has a taste enhancing action, it can be determined that it has a flavor enhancing action.

(Extraction of water-soluble components from natural products)
As described above, water-soluble components such as component (A) and component (B), which are active ingredients of the flavor enhancer of the present invention, are extracted from natural products with an aqueous solvent, and the extract, concentrate and simple substance are extracted. A detached product can also be used. However, in that case, it is important to extract as many water-soluble components as possible from natural products, such as component (A) and component (B), simply and inexpensively.
Therefore, the present inventors extracted water-soluble components such as component (A) and component (B) from natural products under various conditions, and examined the concentrations thereof, so that component (A) and component (B) were extracted. An efficient and simple extraction method was found. Below, the specific aspect is described.

The method for efficiently extracting the water-soluble components (A) and (B) from the natural product according to the present invention includes selecting beans as natural products, preheating the beans in a predetermined moisture range, In this method, beans after heat treatment are extracted with an aqueous solvent.

More specifically, the beans are subjected to microwave heat treatment or a heat treatment exceeding 100 ° C. in a state in which the water content of the beans is absorbed so that the water content becomes a predetermined content, or the water content of the beans is a predetermined content. In such an extraction method, a humidification heat treatment exceeding 100 ° C. is performed, and the water-soluble components (A) and / or (B) are extracted from the beans after the heat treatment with an aqueous solvent. Thereby, the water-soluble component contained in the cells can be efficiently extracted because the cell structure of the beans can be rapidly changed in a short time.

○ Beans Beans are not particularly limited, and examples thereof include soybean, lupine, pea, broad bean, mung bean, red bean, kidney bean, peanut and the like. Beans that have been previously subjected to physical treatment such as molting, deembrying, pressure bias, slicing, crushing, pulverization, oil extraction, or chemical treatment such as degreasing with hexane may be used.

○ Water content The predetermined water content in the beans is preferably 8 to 55 wt%, more preferably 9 to 50 wt%, 10 to 45 wt%, 10 to 40 wt%, 10 to 35 wt%. The range of 10 to 30% by weight can be selected, and the lower limit can be selected from 11% by weight, 12% by weight, 13% by weight, 14% by weight or 15% by weight, and the upper limit can be selected from 25% by weight. % By weight or 20% by weight can also be selected. If the water content in the beans is too small, the amount of the water-soluble component (A) or (B) extracted with the aqueous solvent tends to decrease. Moreover, even if there is too much water content in beans, it becomes the same tendency.

○ Water-soluble component According to this embodiment, the water-soluble component efficiently extracted from beans is not necessarily limited to component (A) or component (B), and other water-soluble components such as free amino acids such as glutamic acid are also included. Similarly, it can be extracted efficiently.

○ Heat treatment It is important that the heat treatment in this embodiment is performed in a state where the water content in the beans is at the predetermined content. As a heat treatment method, microwave heating, dry heat heating, humidification heating, or the like can be used.

When the heat treatment is carried out by microwave heating, it can be carried out, for example, at 200 to 1000 W, preferably 400 to 800 W in a state in which the water content of the beans is absorbed in advance so as to have a predetermined content. The heating time can be 10 seconds to 120 seconds, preferably 20 to 60 seconds. However, since the heating efficiency varies depending on the model of the microwave heating apparatus, the above heat treatment conditions can be changed as appropriate.

When the heat treatment is performed by dry heat, the beans are heated at a temperature exceeding 100 ° C., preferably 110 to 200 ° C., more preferably 110 to 180 ° C., in a state in which the water content of the beans is previously absorbed so as to have a predetermined content. Process. The heating time can be 30 to 300 minutes, preferably 90 to 250 minutes, more preferably 140 to 230 minutes. Examples of the dry heat heating device include a device such as an oven or a thermostat that is heated without contact with water or water vapor by a gas or an infrared heater, and the heating efficiency varies depending on the type of the device. The conditions can be appropriately changed as long as the temperature is at least over 100 ° C.

When the heat treatment is performed by humidification heating, it may be performed in a state in which the water content of the beans is absorbed in advance so as to have a predetermined content. In another aspect, the moisture content of the beans can be increased during the heating by steam when humidified heating is performed, so that the moisture content of the beans is kept at a predetermined content without water absorption beforehand. May be. The heating temperature can be at least over 100 ° C., preferably 110 to 200 ° C., more preferably 110 to 180 ° C. The heating time can be 1 to 30 minutes, preferably 3 to 20 minutes, more preferably 5 to 10 minutes. Examples of the humidification heating device include an autoclave and the like. Since the heating efficiency varies depending on the type of the device, the above heat treatment conditions can be appropriately changed as long as the temperature is at least over 100 ° C.

The water-soluble component is extracted from the beans heat-treated in the above manner by an ordinary method using an aqueous solvent. As the aqueous solvent, water, an aqueous ethanol solution, or the like can be used. The extraction temperature is not particularly limited and can be selected from 10 to 100 ° C., but the higher the temperature, the better the extraction efficiency of the water-soluble component. The amount of the aqueous solvent used for the extraction is not particularly limited, and the extraction can be performed by adding, for example, 2 to 10 times the aqueous solvent with respect to the weight of the beans. The beans may be subjected to extraction as they are, or the beans may be appropriately pulverized in a wet or dry manner for extraction. After the extraction operation, insoluble components are removed by centrifugation or filtration to obtain a bean extract containing a water-soluble taste substance.

The obtained legume extract may be used as it is or after further fractionation, purification, and the like in the form of a stock solution, a concentrate, or a dried product in a state where the water-soluble components are more concentrated. it can. Since the bean extract obtained by the extraction method of this embodiment contains a higher concentration of water-soluble components than the bean extract obtained without depending on the extraction method of this embodiment, the flavor enhancement of the present invention itself It can be used as an agent (including raw materials for foods and drinks for enhancing flavor), and it can also be used as an inexpensive source of the water-soluble component (A) and / or (B) that is a raw material for the flavor enhancer of the present invention. be able to.

Hereinafter, the embodiments of the present invention will be described more specifically by way of examples.

(Test Example 1) Examination of combined effect of γ-Glu-Tyr and various oligosaccharides In this test example, the effect of enhancing the taste when γ-Glu-Tyr and various oligosaccharides are used alone or in combination. The presence or absence was verified by the following test method. For γ-Glu-Tyr, a reagent manufactured by BACHEM was used. As oligosaccharides, raffinose (trisaccharide, sweetness of about 20%) and stachyose (tetrasaccharide, sweetness of about 30%) manufactured by Wako Pure Chemical Industries, Ltd., maltotriose (trisaccharide, trisaccharide, manufactured by Santa Cruz Biotechnology) Sweetness of about 33%), maltotetraose (tetrasaccharide, sweetness of about 22%), maltopentaose (pentose, sweetness of about 20%) and maltohexaose (hexasaccharide, sweetness of about 20%) A commercial product was used. The concentration of each component added to the control sample was 20 ppm for γ-Glu-Tyr and 200 ppm for each oligosaccharide.

<Test method>
○ Preparation of Evaluation Sample A mixed sample of sodium glutamate (manufactured by Wako Pure Chemical Industries, Ltd.), inosine-5′-phosphate (manufactured by Sigma-Aldrich), and sodium chloride was added to a control sample having umami and salty taste (none Added). The concentration of each reagent was 0.02% sodium glutamate, 0.01% inosine-5′-phosphate, and 0.5% sodium chloride. To this control sample, γ-Glu-Tyr and various sugars were added at a predetermined concentration to prepare a test sample.

○ Sensory evaluation (tasting)
Immediately after the test sample was put in the mouth (after 0 seconds), after 5 seconds, after 10 seconds, three skilled panels were asked to perform the following sensory evaluation.
In order to measure the taste intensity, evaluation was performed using a labeled magnitude scale having a total length of 100 mm. That is, the distance (mm) from the lower end of the scale is set as the taste intensity, and the portion located 100 mm (upper end) from the lower end of the scale is set as “the strongest taste that can be imagined”, and the taste intensity felt by each panel is recorded on the scale. I let you. The control samples were evaluated as “50 mm”, “40 mm”, and “30 mm” on the scale with “0 seconds later”, “5 seconds later”, and “10 seconds later”. The average value of the scoring results of the names was expressed as the taste intensity of each test section. And when the score of the test sample was high compared with the control sample, it was judged that the added component had a taste enhancing effect (kokumi imparting effect).
The results are shown in Table 1-1 and Table 1-2.

(Table 1-1)

(Table 1-2)

As shown in Table 1-1, when γ-Glu-Tyr alone was added to the control sample, the taste became stronger immediately after it was put in the mouth, and the effect tended to continue until 10 seconds later. It was. On the other hand, when various oligosaccharides alone were added to the control sample, such an enhancement effect was not recognized. Rather, disaccharide inhibited the taste of the control sample.
However, as shown in Table 1-2, when γ-Glu-Tyr is used in combination with the above oligosaccharide, which was not effective when used alone, more than trisaccharide is used than when γ-Glu-Tyr is used alone. A remarkable taste enhancing effect was observed. Moreover, among oligosaccharides of trisaccharide or higher, the taste enhancing effect of tetrasaccharide, pentasaccharide and hexasaccharide was stronger than that of trisaccharide. This generally indicates that the sweetness level decreases as the number of monosaccharide bonds increases, and thus it is suggested that the taste enhancing effect increases as the sweetness level decreases to a certain level. Among the trisaccharides, panose showed the same taste enhancing effect as the tetrasaccharide. On the other hand, in the case of disaccharide, no taste enhancing effect was shown even if any kind was used in combination.

(Test Example 2) Examination of addition concentration of oligosaccharides higher than trisaccharide In this test example, the same test method as in Test Example 1 was used, and saccharides higher than trisaccharide were used in combination with γ-Glu-Tyr at various concentrations. Then, the taste enhancement effect was verified. The concentration of each component added and the results are as shown in Table 2.

(Table 2)

When 20 to γ-Glu-Tyr was used in combination with an oligosaccharide of 10 to 5000 ppm of trisaccharide or more, a stronger taste was felt than the taste of γ-Glu-Tyr alone. The strongest taste enhancing effect was obtained when γ-Glu-Tyr 20 ppm and the oligosaccharide 200 ppm were used in combination. On the other hand, no matter how much the oligosaccharide was added, there was almost no change in taste as compared with no addition.

(Test Example 3) Examination of added concentration of γ-Glu-Tyr In this test example, γ-Glu-Tyr was used in combination with oligosaccharides of three or more sugars at various concentrations using the same test method as Test Example 1. We verified the taste enhancement effect in each case. The concentration of each component added and the results are as shown in Table 3.

(Table 3)

When 0.01 to 1000 ppm of γ-Glu-Tyr was combined with an oligosaccharide of 50 ppm or more of a trisaccharide, a taste stronger than that of γ-Glu-Tyr alone was felt. The strongest taste enhancing effect was obtained when γ-Glu-Tyr 20 ppm and the oligosaccharide 50 ppm were used in combination.

(Test Example 4) Combined effects of various γ-glutamyl peptides and trisaccharide or higher oligosaccharides In this example, the same test method as in Test Example 1 was used, and various γ-glutamyl peptides and raffinose were used in combination. It verified about the taste enhancement effect. As γ-glutamyl peptide, in addition to γ-Glu-Tyr, γ-Glu-Phe (Watanabe Chemical Co., Ltd.), glutathione γ-Glu-Cys-Gly (Wako Pure Chemical Industries, Ltd.) ) Was used. All of these γ-glutamyl peptides have a taste. The addition concentration of each component and the results are as shown in Table 4.

(Table 4)

Even when γ-Glu-Phe or γ-Glu-Cys-Gly and raffinose are used in combination, as in Test Example 1, it is stronger than the taste of γ-Glu-Phe or γ-Glu-Cys-Gly alone. The taste was felt.

(Test Example 5)
In this test example, the taste enhancement effect when γ-Glu-Tyr and raffinose were added in combination with a commercially available powdered soup was verified.

<Test method>
A commercially available solid chicken consomme soup (manufactured by Ajinomoto Co., Inc.) is prepared with 300 ml of hot water per cube, and this is used as a control sample. To this control sample, γ-Glu-Tyr and raffinose were added at predetermined concentrations to prepare a test sample. The obtained test sample was subjected to sensory evaluation for taste in the same manner as in Test Example 1. In addition, sensory evaluation of the fragrance was carried out by the following method. The addition concentration of each component and the sensory evaluation results are as shown in Table 5.

○ Sensory evaluation (fragrance)
Immediately after the test sample was put in the mouth (after 0 seconds), after 5 seconds, after 10 seconds, three skilled panels were asked to perform the following sensory evaluation.
In order to measure the scent intensity, it was evaluated using a labeled magnitude scale having a total length of 100 mm. That is, the distance (mm) from the lower end of the scale is the scent intensity, and the portion located 100 mm (upper end) from the lower end of the scale is set as “the strongest scent that can be imagined”, and the scent intensity felt by each panel is recorded on the scale. I let you. Each panelist evaluated the intensity of the scent of “0 seconds later”, “5 seconds later”, and “10 seconds later” of the control sample as “50 mm”, “40 mm”, and “30 mm” on the scale. The average value of the scoring results of the names was expressed by the scent intensity of each test section. When the test sample score is higher than that of the control sample, the added component is judged to have a fragrance enhancing effect, and when the enhancing effect is recognized for both taste and fragrance, It was judged that there was an enhancement effect (better effect).

(Table 5)

As in Test Example 1, raffinose alone did not have a taste enhancing effect, but when γ-Glu-Tyr and raffinose were used in a commercial soup, the taste was stronger than that of γ-Glu-Tyr alone. The effect of enhancing the taste was recognized. In addition, in the test area where γ-Glu-Tyr and raffinose were used in combination with soup, which is an actual food, not only the taste is enhanced, but the aroma (flavor) is also enhanced, and the balance of flavor as a soup In addition, the flavor as a whole was enhanced, that is, “bodied” was given.

(Test Example 6) Comparison of trisaccharide or higher oligosaccharides with monosaccharides, disaccharides and polysaccharides In this comparative example, the taste enhancement effect when used in combination with γ-Glu-Tyr is the same as in Test Example 1. The method was used for comparative verification of trisaccharide or higher oligosaccharides with monosaccharides, disaccharides and polysaccharides. Monosaccharide was glucose, disaccharide was sucrose, and polysaccharide was pectin (both manufactured by Wako Pure Chemical Industries, Ltd.). The addition concentrations and results of each component are as shown in Table 6.

(Table 6)

When monosaccharides, disaccharides, and polysaccharides are added to the control sample, the taste of the monosaccharide and disaccharide is weaker than that of the control sample alone, and the same strength of taste is obtained with the polysaccharide. showed that.
When γ-Glu-Tyr is used in combination with monosaccharides, disaccharides, and polysaccharides, there is no taste enhancement effect observed when oligosaccharides of trisaccharide or higher are used in combination, and γ-Glu-Tyr is added to the control sample. It showed only the same strength of taste as the case.

From the results of the above test examples, by adding γ-glutamyl peptide and trisaccharide or higher oligosaccharide to foods and drinks, it is possible to obtain a flavor enhancing effect as well as a taste enhancing effect higher than γ-glutamyl peptide. That is, it has been clarified that a flavor enhancing effect (a rich effect) can be obtained.

(Test Example 7) Detection of water-soluble components contained in various beans 2 mL of acetonitrile for 25 mg of pulverized product obtained by pulverizing seven types of beans (soybean, broad bean, pea, mung bean, azuki bean, kidney bean) : Water (1: 1) mixed solution was added and sonication was performed for 10 minutes to extract water-soluble components. The obtained treatment solution is centrifuged at 10,000 × g for 10 minutes to remove insoluble matters, and the supernatant is further diluted 100 times with an acetonitrile: water (1: 1) mixed solution to obtain a bean extract. It was. By analyzing this using HPLC-MS under the conditions shown in Table 7, various water-soluble components were detected. The analysis results are shown in Table 8.

(Table 7) HPLC-MS analysis conditions

(Table 8) Analysis results

As shown in Table 8, raffinose and stachyose were commonly detected as main oligosaccharides from various bean extracts, and part of Verbasse was also detected. In addition, γ-glutamyl peptide in which an amino acid was bonded to the γ-position of N-terminal glutamic acid was detected from four kinds of legume extracts excluding broad beans and peas.
Next, for γ-Glu-Tyr, γ-Glu-Phe, γ-Glu-Glu, γ-Glu-Val and γ-Glu-Leu contained in each extract, according to the conditions of Test Example 5 When the flavor enhancing effect was confirmed, all of them had enhanced taste and aroma, and thus all had a flavor enhancing effect. Γ-Glu-S-Methyl-cysteine, γ-Glu-γ-Glu-S-Methyl-cysteine, γ-Glu-β-Phe-β-Ala, γ-Glu-Cys- having the same γ-glutamyl structure β-Ala and the like are also considered to have a flavor enhancing effect regardless of the difference in strength.

(Test Example 8) Change in extraction amount of water-soluble component due to various heating conditions Heated soybeans subjected to each treatment of wet heat pressure heating (AC), microwave heating (MW), and dry heat heating (DH) were prepared, By extracting and quantifying water-soluble components from each heated soybean sample, the relationship between the heating conditions and the amount of water-soluble components extracted was investigated.
In AC, water equivalent to about 5% of the weight of soybean during heat treatment is hydrolyzed by water vapor (this). Soybeans subjected to MW and DH are 5% per weight of soybean before heat treatment. The water was sprayed on the soybeans by spraying so that the water was hydrated, and the soybeans were allowed to stand for about 3 hours and used for heating.
Specifically, each heated soybean was prepared under the conditions of T2 to T13 shown in Table 9, and each obtained heated soybean sample was pulverized using micro powder (manufactured by West Co., Ltd.).

Next, 50 g of soybean powder of T1 to T13 was added to 250 mL of room temperature water, and extracted using a stirrer “EXCEL AUTO HOMOGENIZER” (manufactured by Nippon Seiki Seisakusho Co., Ltd.) at 25 ° C. and kept at 8000 rpm × 10 minutes. The obtained slurry was left in boiling water for 5 minutes and immediately after ice cooling. This slurry was centrifuged at 15000 rpm for 30 minutes, and the resulting supernatant was used as an extract.

For comparison, at T14, five times the amount of water was added to soybeans and soaked for 12 hours in the same manner as soy milk. This was extracted with hot water using a stirrer “EXCEL AUTO HOMOGENIZER” (manufactured by Nippon Seiki Seisakusho Co., Ltd.) at 90 ° C. for 8000 rpm × 10 minutes to prepare a slurry. The slurry was ice-cooled immediately after extraction, and the supernatant obtained by centrifuging at 15000 rpm for 30 minutes was used as the extract.

About these extracts, it analyzed using HPLC-MS by the method of Test Example 7, quantified the component content according to the calibration curve created using the standard reagent of each water-soluble component, and extracted amount of each component was determined. Calculated. For reference, the water-soluble nitrogen index (NSI) of each heated soybean was measured, and the degree of protein modification of each heated soybean was observed.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total nitrogen amount based on a predetermined method, and is a value measured based on the following method.
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as% by weight.

The results are shown in Table 9. Table 9 shows the relative content value of each water-soluble component extracted from the heat-treated sample when the amount of each component extracted from the non-heat-treated sample (T1) is 1. .

(Table 9)

As shown in Table 9, different tendencies were observed in the amount of components extracted depending on the heating method before extraction, the extraction efficiency was higher in the order of MW> AC> DH, and more water-soluble components were extracted in MW. Although many water-soluble components were extracted by DH as compared with unheated, it took more time for extraction than other heating methods. The reason for this is thought to be because the cell structure of soybean is more rapidly and greatly destroyed in MW than in DH, and as a result, water-soluble components in the cells are more easily extracted. In addition, when the heat treatment was performed in an aqueous system at the time of extraction as in the case of preparing normal soymilk, the amount of water-soluble components extracted was smaller than when the heat treatment was performed before extraction. Therefore, in order to extract a water-soluble component efficiently, it is thought that it is important to heat-process soybean previously in presence of a predetermined water | moisture content before extraction.

(Test Example 9) Change in Extraction of Water-Soluble Component under Various Water Conditions Test Example 8 suggests that the extraction amount of the water-soluble component increases by heating hydrolyzed soybean. The relationship with the amount of extracted components after heating was investigated.
Specifically, a predetermined amount was added to soybeans before heat treatment under the conditions described in Table 10, and MW treatment (500 W, 30 seconds) was performed. The obtained heated soybean was air-dried at room temperature, and when the water content became 10% or less, water-soluble components were extracted by the method described in Test Example 8, and quantitative analysis was performed. The results are shown in Table 10.

(Table 10)

In the treated sections (T17, T18) where the moisture content in the soybean seeds was low (3-5%), the amount of extracted components was almost the same as the unheated section (T16) even when the MW treatment was performed. On the other hand, the amount of extraction slightly increased in the non-hydrolyzed section (T19). On the other hand, when hydrolyzed soybeans with a water content of 11.4% or more were heated (T20 to T26), the amount of extraction increased to nearly 1.4 to 2 times that of the unheated section (T16).

(Test Example 10) Change in cell structure accompanying heat treatment of beans T1 (unheated, water content 0%), T3 (AC treatment, water content 5%, 120 ° C x 4 minutes), T7 (MW) Treatment, water content of 5%, 500W x 30 seconds) using a scanning electron microscope with a Cryo unit (Cryo-SEM; SU8239, Hitachi) Changes were observed. Each soybean sample was sandwiched between sample holders, snap frozen in slush nitrogen, and cleaved in a Cryo unit. Thereafter, moisture was sublimated at −95 ° C. for 10 minutes, and the cut surface was coated by ion sputtering. This sample was observed at an acceleration voltage of 1.5 kV. The results are shown in FIGS.

In the unheated soybean of T1, it was observed that elongated cells composed of linear cell walls (CW) were continuously present (FIG. 1). Oil bodies (OB) and protein bodies (PB) were observed as intracellular tissues, and the characteristics of general soybean seed cells were confirmed. In order to make the soybean of T1 5% water content equivalent to the heated soybean of T3 and T7, water was added before observation and then air-dried, but no change in cell structure was observed.

In T3, there is a part where CW shows a linear shape, but partially distorted CW was also observed as compared with unheated soybean of T1 (FIG. 2). In addition, it was observed that the granular structure of OB was broken and the oil contained therein was eluted.

At T7, almost no linear CW was observed, and many CWs greatly distorted compared to FIG. 2 were observed (FIG. 3). In addition, it was observed that the OB had a granular structure broken and the oil contained therein was eluted.

CW Cell wall OB Oil body PB Protein body

Claims (14)

1. A flavor enhancer comprising the following components (A) and (B).
   (A) γ-glutamyl peptide (B) Oligosaccharide more than trisaccharide
2. The flavor enhancer according to claim 1, wherein the component (A) is represented by the structure of γ-Glu-Xn (where X is an amino acid or amino acid derivative, and Xn is a sequence in which n X are bound). , N is an integer of 1 to 7. When n is 2 or more, X may be a different type of amino acid or amino acid derivative.
3. The flavor enhancer according to claim 2, wherein n of Xn in the component (A) is an integer of 1 to 4.
4. The flavor enhancer according to claim 3, wherein the number of monosaccharide bonds in component (B) is 3 to 10.
5. The flavor enhancer according to claim 3, wherein the number of monosaccharide bonds in component (B) is 3-7.
6. The flavor enhancer of Claim 5 whose sweetness degree of a component (B) is 40 or less when the sweetness degree of sugar is set to 100.
7. The flavor enhancer according to claim 6, wherein the weight ratio of the content of component (B) to the content of component (A) is 0.001 to 50000.
8. The flavor enhancer according to claim 7, wherein n of Xn in component (A) is an integer of 1 to 3.
9. The flavor enhancer of Claim 7 whose n of Xn in a component (A) is an integer of 1 or 2.
10. The manufacturing method of the food-drinks composition with enhanced flavor characterized by adding component (A) and (B) of Claim 1 in food-drinks composition.
11. The method for producing a food / beverage composition with enhanced flavor according to claim 10, wherein the component (A) is added so as to have a content of 0.1 to 1000 ppm in the food / beverage composition.
12. The method for producing a food / beverage composition with enhanced flavor according to claim 11, wherein the component (B) is added so as to have a content of 1 to 5000 ppm in the food / beverage composition.
13. A method for enhancing a flavor of a food or beverage composition, comprising adding the components (A) and (B) according to claim 1 to the food or beverage composition.
14. A method for extracting the components (A) and / or (B) according to claim 1 from beans,
    For legumes,
    In a state where water is absorbed so that the water content of the beans becomes a predetermined content, microwave heat treatment or heat treatment exceeding 100 ° C. is performed, or
    Perform humidification heat treatment exceeding 100 ° C so that the moisture content of the beans becomes a predetermined content,
    The component (A) and / or (B) is extracted from the beans after the heat treatment with an aqueous solvent,
    An extraction method wherein the predetermined content is 8 to 55% by weight.

Images