Method for manufacturing flavor promoter

Abstract

To provide a method for manufacturing a flavor promoter to enhance a top note that significantly affects palatability of food and drink products.SOLUTION: A method for manufacturing a flavor promoter according to the present invention includes: bringing a plant material used for food and drink products into contact with vapor of a solvent including 90 mass% or more of alcohols; obtaining vapor including a flavor component derived from the plant material; and obtaining an extract solution including the flavor component by cooling the vapor including the flavor component.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a flavor enhancer. [Background technology]

[0002] The aroma of food and beverages is classified into top notes, middle notes, and last notes based on volatility and perception (Patent Document 1 and Non-Patent Document 1). Top notes are broad aromas and are the components that determine the first impression of food and beverages. Top notes are composed of components with relatively low boiling points and are highly volatile. On the other hand, last notes are components related to the depth of the aroma, lingering aroma, and taste. Last notes are composed of components with relatively high boiling points and are less likely to volatilize. Middle notes have volatility and retention between those of top notes and last notes, and are the central components of the aroma.

[0003] In particular, top notes are components related to the aroma felt the moment fruits and vegetables are cut, or coffee beans are ground. Therefore, top notes are extremely important for enhancing the palatability of food and beverages. As a method for enhancing the palatability of food and beverages, for example, Patent Document 2 discloses a coffee flavor composition containing a specific fragrance as an active ingredient, and describes that it enhances the roasted flavor, sweetness, and sourness unique to coffee. However, while Patent Document 2 describes the flavor felt after consuming coffee, such as the roasted flavor unique to coffee, it does not describe the effect on the top note of coffee-containing food and beverages.

[0004] Steam distillation has traditionally been used as a method for extracting useful components such as aroma components from plant materials such as coffee and tea. Studies have been conducted on methods for producing materials that enhance top notes by applying steam distillation. For example, Patent Document 3 discloses a method for producing aroma components using a spinning cone column (SCC) distillation apparatus. The use of a spinning cone column (SCC) distillation apparatus makes it easier to obtain aroma components, including top notes. However, a spinning cone column (SCC) distillation apparatus is expensive and large-scale, making it economically disadvantageous.

[0005] Furthermore, Patent Document 4 discloses a method in which, in the process of recovering recovery by steam distillation, the aroma gases that are not completely recovered by recovery and are discharged are adsorbed onto an organic synthetic adsorbent and then eluted with a solvent. The method described in Patent Document 4 makes it easier to recover aroma components, including top notes that are difficult to obtain by recovery. However, the method described in Patent Document 4 requires the complicated process of adsorbing the recovered recovery onto an adsorbent and eluting it with a solvent, and a simpler method is desired. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-191553 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-20526 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-244007 [Patent Document 4] Japanese Patent Application Laid-Open No. 2007-321017 [Non-patent literature]

[0007] [Non-Patent Document 1] Journal of the Japanese Society of Food Science and Technology, Vol. 51, No. 4, 197-204 (2018) DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a method for producing a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages. [Means for solving the problem]

[0009] As a result of extensive research into solving the above problems, the present inventors have found a solution comprising the following configuration, and have completed the present invention. (1) A method for producing a flavor enhancer, comprising the steps of: contacting a plant material used in food or beverage with vapor of a solvent containing 90% by mass or more of alcohol; obtaining vapor containing aroma components derived from the plant material; and cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components. (2) When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column is classified into the first, second, and third categories shown below, The method for producing aroma components according to (1) above, wherein the sum of the peak areas of the aroma components contained in the first division accounts for 50% or more of the sum of the peak areas of the aroma components contained in the first, second, and third divisions (excluding the peak areas of alcohols used as solvents). Category 1: Contains aroma components with retention times within a range of less than 15 minutes from the start of aroma component injection. Category 2: Contains aroma components with retention times between 15 minutes and 30 minutes from the start of aroma component injection. Category 3: Contains aroma components with retention times between 30 minutes and 45 minutes from the start of aroma component injection. (3) The method of producing aroma components according to (2) above, wherein the sum of the peak areas of the aroma components contained in the first division is 50 area% or more of the sum of the peak areas of the aroma components contained in the first, second, and third divisions (excluding the peak areas of alcohols used as solvents), the sum of the peak areas of the aroma components contained in the second division is less than 40 area%, and the sum of the peak areas of the aroma components contained in the third division is the remainder. (4) A manufacturing method described in any one of (1) to (3) above, wherein the plant material is at least one selected from the group consisting of coffee, hops, tea, grains, fruits, herbs and spices, and wood chips. (5) The method according to any one of the above (1) to (4), wherein the alcohol is a monohydric alcohol having 3 or less carbon atoms. (6) A method for producing a food or drink composition, comprising the step of mixing a food or drink with a flavor enhancer obtained by the production method described in any one of (1) to (5) above. (7) A method for producing a flavor composition, comprising the step of mixing a flavor component with a flavor enhancer obtained by the production method according to any one of (1) to (5) above. [Effects of the Invention]

[0010] According to the method for producing a flavor enhancer of the present invention, a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages can be obtained. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is an explanatory diagram for explaining one embodiment of a method for contacting a plant material with solvent vapor. [Figure 2] FIG. 10 is an explanatory diagram for explaining another embodiment of the method for contacting plant material with solvent vapor. [Figure 3] 1 is a GC chart of the flavor enhancers obtained in Example 2 and Comparative Example 2. [Figure 4] FIG. 1 is an explanatory diagram of a check sheet used in the sensory evaluation. DETAILED DESCRIPTION OF THE INVENTION

[0012] The method for producing a flavor enhancer according to the present invention comprises the following steps (i) to (iii). Hereinafter, the method for producing a flavor enhancer according to one embodiment of the present invention will be described with reference to Figures 1 and 2. Figure 1 is an explanatory diagram for explaining one embodiment of a method for contacting a plant material with solvent vapor. Figure 2 is an explanatory diagram for explaining another embodiment of a method for contacting a plant material with solvent vapor. (i) A step of contacting plant material used in food and beverages with vapor of a solvent containing 90% or more by mass of alcohol. (ii) A step of obtaining vapor containing aroma components derived from plant materials. (iii) A step of cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components.

[0013] As shown in Figures 1 and 2, step (i) is a step of bringing plant material 21 used in food and beverages into contact with vapor of solvent 11 containing 90% by mass or more of alcohols. Solvent 11 containing 90% by mass or more of alcohols may be referred to simply as "solvent 11" below. Plant material 21 used in food and beverages is not limited, and examples include plant material ingested as food and beverages, and plant material that is not directly ingested but is indirectly related to food and beverages. Plant material 21 used in food and beverages may be referred to simply as "plant material 21" below.

[0014] Specific examples of plant materials 21 used in foods and beverages include coffee, hops, tea, grains, fruits, herbs and spices, and wood chips. Wood chips are used in the production of smoked foods or to adjust the flavor of wine, and are therefore plant materials indirectly related to foods and beverages. Plant materials 21 used in foods and beverages may be used alone or in combination of two or more types.

[0015] Examples of teas include unfermented teas such as green tea, semi-fermented teas such as oolong tea, fermented teas such as black tea, and post-fermented teas such as pu-erh tea. Examples of grains include rice, barley, malt, wheat, and rye.

[0016] Examples of fruits include the following fruits: Citrus fruits: lemons, oranges, grapefruits, limes, yuzu, mandarins, kabosu, sudachi, shekwasha, kumquats, etc. Pome fruits: apples, pears, quince, and quince. Stone fruits: peaches, plums, cherries, and apricots. Grapes: Kyoho and Muscat, etc. Tropical fruits: pineapple, banana, mango, papaya, passion fruit and cacao. Berries: strawberries, blueberries, cranberries, and raspberries. Other: melons and watermelons, etc.

[0017] Examples of herbs include anise, angelica, shallot, oregano, kaffir lime, chamomile, curry plant, curry leaf, catnip, watercress, coriander, savory, salad burnet, shiso, jasmine, stevia, sage, celery, scented geranium, sorrel, thyme, polygonum, tarragon, dandelion, chives, chervil, Houttuynia cordata, nasturtium, wormwood, chive, hibiscus, basil, parsley, peppermint, rose, hyssop, bergamot, borage, marsh, marjoram, ginger, yarrow, mugwort, lavender, arugula, rhubarb, lemongrass, lemon balm, lemon verbena, lemon myrtle, rosemary, and laurel.

[0018] Examples of spices include hemp, asafoetida, ajowan, anise, fennel, turmeric, allspice, orange peel, zedoary, pepper, cassia, galangal, cardamom, licorice, caraway, gardenia, cumin, cloves, poppy, capers, pepper, sesame, coriander, saffron, Japanese pepper, cinnamon, juniper berry, ginger, star anise, horseradish, tamarind, chimpi, dill, chili pepper, nutmeg, Nigella, garlic, basil, vanilla, paprika, paradise grain, rose hip, fenugreek, pink pepper, mustard, litsea, lemon peel, long pepper, and wasabi.

[0019] The plant material 21 used in food and drink products may be used in its original form, or in a crushed or pulverized form, in the form of juice or paste, or in a processed form such as dried.

[0020] Examples of alcohols contained in the solvent 11 containing 90% or more by mass of alcohols include monohydric alcohols such as methanol, ethanol, propanol, and butanol. Among these, monohydric alcohols having three or fewer carbon atoms are preferred, with ethanol and propanol (normal propanol and isopropanol) being particularly preferred. Monohydric alcohols having three or fewer carbon atoms have a relatively low boiling point and are easily vaporized under low-temperature conditions. Examples of components other than alcohols contained in the solvent 11 include water.

[0021] When ethanol is used as the solvent 11, industrial alcohol may be used. For example, 95% (95% by volume) and 99% (99% by volume) industrial alcohols are commercially available. The 95% product corresponds to approximately 92.4% ethanol by mass, and the 99% product corresponds to approximately 98.4% ethanol by mass. Industrial alcohol contains water in addition to ethanol. If the concentration of ethanol is 90% by mass or more, industrial alcohol may be further blended with water.

[0022] The method for contacting plant material 21 with vapor of solvent 11 is not limited as long as plant material 21 is not immersed in solvent 11. For example, as shown in Figure 1 or Figure 2, it is conceivable to contact plant material 21 with vapor of solvent 11.

[0023] In FIG. 1, a solvent 11 and a plant material 21 are placed in a solvent tank 1. The plant material 21 is placed on a mounting table 1a provided in the solvent tank 1 so as not to be immersed in the solvent 11. The mounting table 1a has a structure that allows the vapor of the solvent 11 to pass through but prevents the plant material 21 from falling. Examples of such a structure include a mesh structure or a porous structure. The solvent tank 1 has a structure that can be heated to vaporize the solvent 11. The solvent tank 1 may have the form of, for example, a distillation pot.

[0024] The method for heating the solvent tank 1 is not limited as long as it can heat the solvent 11 to the boiling point. Examples of the heating method include heating methods using a water bath, an oil bath, an induction heater, and a mantle heater, and indirect heating methods using superheated steam or the like.

[0025] In Figure 2, a raw material tank 2 is provided, and a plant material 21 is located in the raw material tank 2. The vapor of the solvent 11 vaporized in the solvent tank 1 is supplied to the raw material tank 2, and the plant material 21 and the vapor of the solvent 11 come into contact with each other.

[0026] Step (ii) is a step of obtaining steam containing aroma components derived from plant material 21. The steam containing aroma components derived from plant material 21 is obtained by contacting the steam of solvent 11 with plant material 21, as shown in FIGS. 1 and 2. The time for which the steam of solvent 11 is contacted with plant material 21 is not limited and is set appropriately depending on the type of solvent 11 or the type of plant material 21. For example, the steam of solvent 11 may be contacted with plant material 21 for a time period that results in an extract solution that is 1% by mass or more and 500% by mass or less of the amount of plant material 21 charged.

[0027] In other words, the vapor of solvent 11 should be brought into contact with plant material 21 so that the recovery rate of the extract solution is 1% by mass or more and 500% by mass or less relative to the amount of plant material 21 charged. Specifically, when 100 g of plant material 21 is used, the vapor of solvent 11 should be brought into contact with plant material 21 for a time sufficient to obtain 1 g or more and 500 g or less of an extract solution. The vapor of solvent 11 should be brought into contact with plant material 21 so that the recovery rate of the extract solution is preferably 10% by mass or more and 200% by mass or less, more preferably 30% by mass or more and 100% by mass or less, relative to the amount of plant material 21 charged.

[0028] Step (iii) is a step of cooling the aroma component-containing vapor obtained in step (ii) to obtain an extract solution containing aroma components. The aroma component-containing vapor derived from the plant material 21 is supplied to the condenser 3 and liquefied. The resulting liquid is then cooled in the cooling device 4 and stored in the extract solution tank 5. The cooling temperature of the resulting liquid is not limited, and may be, for example, between −20°C and 30°C. The freezing point of water is 0°C, that of ethanol is −114.14°C, and that of isopropanol is −90°C. Therefore, when ethanol or isopropanol is used as the solvent, the temperature may be 0°C or below during cooling. If the cooling capacity of the cooling device 4 is high, the condenser 3 may not be used. The aroma component-containing vapor may be cooled directly by the cooling device 4.

[0029] The extract solution (flavor enhancer) obtained by contacting plant material 21 with the vapor of solvent 11 containing 90% by mass or more of alcohols can enhance the top notes of foods and beverages containing this extract solution, possibly for the following reasons: The extract solution obtained contains many highly volatile, low-boiling-point components. Therefore, it is believed that adding this extract solution to foods and beverages enhances the flavor of the top notes of the foods and beverages.

[0030] The aroma components contained in the extract solution preferably have a total peak area of ​​the aroma component contained in Division 1 that is 50% or more of the total peak area of ​​the aroma components contained in Divisions 1, 2, and 3 (excluding the peak area of ​​the alcohols used as the solvent). Divisions 1, 2, and 3 refer to the divisions classified under the following conditions in a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column. Category 1: Contains aroma components with retention times within a range of less than 15 minutes from the start of aroma component injection. Category 2: Contains aroma components with retention times between 15 minutes and 30 minutes from the start of aroma component injection. Category 3: Contains aroma components with retention times between 30 minutes and 45 minutes from the start of aroma component injection.

[0031] When the sum of the peak areas of the aroma components contained in the first category is 50% or more of the sum of the peak areas of the aroma components contained in the first, second and third categories, a flavor enhancer capable of further enhancing the top note is obtained.

[0032] The compounds contained in each of the first, second, and third divisions vary depending on the plant material 21 used as the raw material. Therefore, it is difficult to specifically identify the compounds contained in each of the first, second, and third divisions. However, it is presumed that the top note of a food or beverage composition is further enhanced when the sum of the peak areas of the aroma components contained in the first division accounts for 50% or more of the sum of the peak areas of the aroma components contained in the first, second, and third divisions, for the following reasons, for example.

[0033] In gas chromatography mass spectrometry, substances are generally detected in order of their boiling point and volatility. Therefore, it is thought that highly volatile substances are contained in the range of relatively short retention times. Therefore, if the first section, which corresponds to the range of short retention times, is defined as the top note, and the sum of the peak areas of aroma components contained in the first section is 50% or more, it is presumed that the top note flavor of the food or beverage is further enhanced.

[0034] More preferably, the sum of the peak areas of the aroma components in Section 1 is 50 area% or more, the sum of the peak areas of the aroma components in Section 2 is less than 40 area%, and the sum of the peak areas of the aroma components in Section 3 is the remainder, relative to the sum of the peak areas of the aroma components in Section 1, Section 2, and Section 3. The sum of the peak areas of the aroma components in Section 1 may more preferably be 60 area% or more. The sum of the peak areas of the aroma components in Section 2 may more preferably be less than 35 area%.

[0035] As described above, the flavor enhancer obtained by the production method according to one embodiment has a stronger flavoring effect than a flavoring effect. For example, when mixed with a flavor component, the flavor enhancer obtained by the production method according to one embodiment enhances the top note of the resulting flavor composition, and when mixed with a food or beverage, enhances the top note of the resulting food or beverage composition when ingested.

[0036] A method for producing a food or beverage composition according to one embodiment of the present invention includes a step of mixing a food or beverage with the flavor enhancer obtained by the above-described production method. The food or beverage may include, but is not limited to, soft drinks such as coffee drinks, tea drinks, fruit drinks, vegetable drinks, sports drinks, and cocoa; health foods such as supplemental nutritional supplements and functional foods; alcoholic drinks such as wine, cocktails, canned chuhai, happoshu, and third-class beer; non-alcoholic drinks such as chuhai-flavored, beer-flavored, and wine-flavored; confectioneries such as jelly, ice cream, chocolate, cake, and snacks; instant foods such as instant soup and instant miso soup; and condiments such as soy sauce-flavored seasonings, bouillon, sauces, ponzu sauce, yakiniku sauce, curry roux, dressings, mayonnaise, ketchup, and mustard.

[0037] In one embodiment of the method for producing a food or beverage composition, the amount of flavor enhancer added is not limited. However, when the flavor enhancer is added to a food or beverage other than an alcoholic beverage, the resulting food or beverage composition must not be classified as an alcoholic beverage under the Liquor Tax Act. That is, if the flavor enhancer contains ethanol, the flavor enhancer must be added so that the ethanol concentration in the resulting food or beverage composition is less than 1% by volume. The flavor enhancer obtained by the above-described production method is effective even in relatively small amounts, although the type and amount of aroma components extracted vary depending on the type of plant material 21. The flavor enhancer is added depending on, for example, the flavor intensity required for each food or beverage composition. Therefore, although the amount of flavor enhancer added varies depending on the type of food or beverage and the type of plant material 21, the flavor enhancer should be added in an extract solution (i.e., in its pure form) at a concentration of preferably 0.001 ppm to 1000 ppm, more preferably 0.01 ppm to 100 ppm, in the resulting food or beverage composition.

[0038] A method for producing a fragrance composition according to one embodiment of the present invention includes a step of mixing a fragrance component with the flavor enhancer obtained by the above-described production method. If necessary, at least one solvent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats may be further blended. Alternatively, the extract solution may be supported on a suitable carrier (e.g., lactose, maltose, etc.) and used in powder or granular form. The fragrance component is not limited, and examples thereof include animal and plant extracts and synthetic fragrances.

[0039] In one embodiment of the method for producing a fragrance composition, the amount of flavor enhancer blended is not limited. As described above, the flavor enhancer obtained by the above-described production method is effective even in a relatively small amount. The flavor enhancer is blended depending on, for example, the flavor strength required for each fragrance composition. Therefore, although the amount of flavor enhancer blended varies depending on the type of fragrance component and the type of plant material 21, the flavor enhancer may be blended in the form of an extract solution (i.e., in its pure form) in the resulting fragrance composition at a concentration of preferably 0.001% by mass to 60% by mass, more preferably 0.01% by mass to 10% by mass.

[0040] When the flavor enhancer obtained by the production method according to one embodiment is mixed with a food or beverage, it may be mixed with a food or beverage that contains, as an ingredient, the plant material 21 that is the raw material for the flavor enhancer, or with a food or beverage that does not contain, as an ingredient, the plant material 21. Specifically, a flavor enhancer obtained using coffee as the plant material 21 may be mixed with a coffee beverage, or with a food or beverage other than a coffee beverage.

[0041] Furthermore, when mixed with a flavor component, the flavor enhancer may be mixed with a flavor component derived from the plant material 21 that is the raw material for the flavor enhancer, or with a flavor component not derived from the plant material 21. Specifically, a flavor enhancer obtained using coffee as the plant material 21 may be mixed with a coffee flavor component, or with a flavor component other than coffee. [Example]

[0042] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0043] Example 1 As shown in Figure 1, 200 g of 90% ethanol (solvent 11) was placed in the solvent tank 1, and 100 g of coffee (plant material 21) was placed on the mounting table 1a. The coffee was prepared by coarsely grinding coffee beans in a mill. The solvent tank 1 was then heated using a mantle heater. Steam generated by heating was brought into contact with the coffee on the mounting table 1a. The steam that had come into contact with the coffee was supplied to the condenser 3 and liquefied. The liquefaction was achieved by cooling with tap water. The resulting liquid was then cooled in the cooling device 4 and stored in the extraction solution tank 5 as the extraction solution. The cooling temperature was set to 5°C. The cooling of the extraction solution in the cooling device 4 is expected to also condense low-boiling-point components that were not fully condensed in the condenser 3. The extraction process was terminated when the yield of the extraction solution reached 50 g. This procedure yielded 50 g of flavor enhancer.

[0044] Example 2 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 92.4% by mass ethanol was used instead of 90% by mass ethanol.

[0045] Example 3 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 98.4% by mass ethanol was used instead of 90% by mass ethanol.

[0046] Example 4 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 100% by mass isopropanol was used instead of 90% by mass ethanol.

[0047] (Comparative Example 1) 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 50% by mass ethanol was used instead of 90% by mass ethanol.

[0048] (Comparative Example 2) 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that ion-exchanged water was used instead of 90% by mass ethanol.

[0049] Example 5 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was placed in the solvent tank 1 as the solvent 11, and 100 g of green tea was placed on the mounting table 1a as the plant material 21. Domestic green tea (sencha) was used as the green tea. Next, the solvent tank 1 was heated using a mantle heater. Steam generated by heating was brought into contact with the green tea on the mounting table 1a. The steam that had come into contact with the green tea was supplied to the condenser 3 and liquefied. The liquefaction was carried out by cooling with tap water. The resulting liquid was then cooled in the cooling device 4 and stored in the extraction solution tank 5 as the extraction solution. The cooling temperature was 5°C. The extraction process was terminated when the yield of the extraction solution reached 50 g. Through this procedure, 50 g of flavor enhancer was obtained.

[0050] (Comparative Example 3) 50 g of a flavor enhancer was obtained in the same manner as in Example 5, except that ion-exchanged water was used instead of 92.4% by mass ethanol.

[0051] Example 6 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was placed in a solvent tank 1 as a solvent 11, and 100 g of lemon peel was placed on a mounting table 1a as a plant material 21. The lemon peel was prepared by naturally thawing frozen lemon peel and cutting it into pieces approximately 5 to 10 mm in size. The solvent tank 1 was then heated using a mantle heater. The vapor generated by heating was brought into contact with the lemon peel on the mounting table 1a. The vapor that had come into contact with the lemon peel was supplied to a condenser 3 and liquefied. The liquefaction was achieved by cooling with tap water. The resulting liquid was then cooled in a cooling device 4 and stored in an extraction solution tank 5 as an extraction solution. The cooling temperature was 5°C. The extraction process was terminated when the yield of the extraction solution reached 50 g. Through this procedure, 50 g of a flavor enhancer was obtained.

[0052] Comparative Example 4 50 g of a flavor enhancer was obtained in the same manner as in Example 6, except that ion-exchanged water was used instead of 92.4% by mass ethanol.

[0053] Example 7 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was placed in the solvent tank 1 as the solvent 11, and 100 g of rosemary was placed on the mounting table 1a as the plant material 21. The rosemary was prepared by cutting fresh rosemary stalks into approximately 2 cm pieces. The solvent tank 1 was then heated using a mantle heater. The steam generated by heating was brought into contact with the rosemary on the mounting table 1a. The steam that had come into contact with the rosemary was supplied to the condenser 3 and liquefied. The liquefaction was carried out by cooling with tap water. The resulting liquid was then cooled in the cooling device 4 and stored in the extraction solution tank 5 as the extraction solution. The cooling temperature was 5°C. The extraction process was terminated when the yield of the extraction solution reached 30 g. Through this procedure, 30 g of a flavor enhancer was obtained.

[0054] Example 8 The same procedure as in Example 7 was repeated except that the cooling temperature was set to -5°C to obtain 30 g of a flavor enhancer.

[0055] (Comparative Example 5) 30 g of a flavor enhancer was obtained in the same manner as in Example 7, except that ion-exchanged water was used instead of 92.4% by mass ethanol.

[0056] The flavor enhancers obtained in Examples 1 to 8 and Comparative Examples 1 to 5 were subjected to GC / MS measurement by MVM (Multi-Volatile Method) using DHS manufactured by Gestell Co., Ltd. The conditions for GC / MS measurement are as follows. <Condition> Device GC: Agilent Technologies, GC7890A MS: Agilent Technologies, MSD5975C HS: GERSTEL DHS, MPS TUBE: Carbon B&X, TENAX-TA Column: InertCapPure-WAX ProGuard, 2m (60m×0.25mm ID, Film 0.25μm) Temperature conditions: After holding at 50°C for 3 minutes, increase the temperature to 240°C at a rate of 4°C / min. Carrier gas flow rate: Helium (2.2 mL / min) Injection method: Splitless Ion source temperature: 230℃

[0057] The peak areas of the first, second, and third sections were calculated from the measurement results. The peak area value of solvent 11 was excluded when calculating the peak areas. From the obtained peak areas, the ratio of the sum of the peak areas of the aroma components contained in each section to the sum of the peak areas of the aroma components contained in sections 1, 2, and 3 was calculated. The results are shown in Table 1. The GC charts of the flavor enhancers obtained in Example 2 and Comparative Example 2 are shown in Figure 3 as actual GC charts.

[0058] As is clear from these GC charts, although the types of aroma components contained in the flavor enhancer obtained in Example 2 and the flavor enhancer obtained in Comparative Example 2 are relatively similar, the balance of the aroma components is significantly different. As shown in Figure 3, in Example 2, many peaks are observed in the first section (a range of less than 15 minutes from the start of aroma component injection). On the other hand, in Comparative Example 2, many peaks are observed in the second section (a range of 15 minutes to less than 30 minutes from the start of aroma component injection).

[0059] [Table 1]

[0060] Example 9 A coffee aroma composition was prepared according to the formulation shown below. The resulting coffee aroma composition contained 50% by mass of the flavor enhancer obtained in Example 2. The resulting coffee aroma composition was free from separation or precipitation and was fully usable as a flavor composition.

[0061] <Prescription example> 2-furanmethanethiol (1% by mass ethanol solution): 0.2% by mass 2-Methylbutyraldehyde (10% by mass ethanol solution): 0.4% by mass Isovaleraldehyde (10% by mass ethanol solution): 0.4% by mass 2,3-butanedione (10% by mass ethanol solution): 0.2% by mass 2,3-Pentanedione (10% by mass ethanol solution): 0.2% by mass Furfural (10% by mass ethanol solution): 0.4% by mass 5-methylfurfural (10% by mass ethanol solution): 0.2% by mass Flavor enhancer obtained in Example 2: 50% by mass Purified water: 48% by mass

[0062] Example 10 A lemon flavor composition was prepared according to the formulation example shown below. The resulting lemon flavor composition contained 2% by mass of the flavor enhancer obtained in Example 6. The resulting lemon flavor composition was free from separation or precipitation and was fully usable as a flavor composition.

[0063] <Prescription example> Lemon essence: 98% by mass Flavor enhancer obtained in Example 6: 2% by mass

[0064] Example 11 A rosemary fragrance composition was prepared according to the formulation example shown below. The resulting rosemary fragrance composition contained 0.002 mass% of the flavor enhancer obtained in Example 7. The resulting rosemary fragrance composition was free from separation or precipitation and was fully usable as a fragrance composition.

[0065] <Prescription example> Rosemary essence: 98% by mass Flavor enhancer obtained in Example 7 (0.1% by mass ethanol solution): 2% by mass

[0066] Next, the foods and drinks containing the flavor enhancers obtained in Examples 1 to 8 and Comparative Examples 1 to 5 were subjected to sensory evaluation.

[0067] Example 12 1,050 g of roasted coffee beans (roast level L18) were coarsely ground in a mill and drip-extracted with 10,000 g of hot water at approximately 90-95°C. The resulting liquid was cooled to room temperature to yield 7,303 g of coffee extract (Brix, 2.72). 12.04 g of sodium bicarbonate was added to 7,272.1 g of the resulting coffee extract, and ion-exchanged water was added to yield 17,200 g of black coffee.

[0068] The flavor enhancer obtained in Example 1 was blended with the obtained black coffee and filled into cans. After filling, the coffee was sterilized under heat and pressure at 121°C for 20 minutes to obtain a coffee beverage for evaluation. The flavor enhancer was blended into the coffee beverage for evaluation so that it was contained at a concentration of 20 ppm. Furthermore, the obtained black coffee was filled into cans without blending the flavor enhancer, and then sterilized under heat and pressure at 121°C for 20 minutes to obtain a blend-free coffee beverage.

[0069] The resulting evaluation coffee beverages and the unblended coffee beverage were tasted and evaluated by 14 panelists, consisting of men and women in their 20s to 60s. The panelists were asked to rate whether they felt the evaluation coffee beverage had an enhanced "top note," "middle note," or "last note" compared to the unblended coffee beverage. Specifically, using the checklist shown in Figure 4 without a score, the panelists were asked to mark the areas on a line that they felt were enhanced. When analyzing the results, the "top note" was assigned a score of 5, the "middle note" a score of 3, and the "last note" a score of 1. For example, as shown in Figure 4, a score with a mark (arrow) was assigned a score of 4.3. The position of each panelist's mark was indicated to one decimal place, and the average score of the 14 panelists was calculated. The results are shown in Table 2.

[0070] Example 13 Fourteen panelists evaluated the flavor enhancers in the same manner as in Example 12, except that the flavor enhancer obtained in Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0071] Example 14 Fourteen panelists evaluated the flavor enhancers in the same manner as in Example 12, except that the flavor enhancer obtained in Example 3 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0072] (Comparative Example 6) Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Comparative Example 1 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0073] (Comparative Example 7) Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0074] Example 15 Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Example 4 was used instead of the flavor enhancer obtained in Example 1, and the amount of flavor enhancer added was 10 ppm. The results are shown in Table 2.

[0075] (Comparative Example 8) Fourteen panelists evaluated the flavor enhancers in the same manner as in Example 12, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 1 and the amount of flavor enhancer added was 10 ppm. The results are shown in Table 2.

[0076] Example 16 75g of sencha tea leaves were steeped in 2500g of hot water at approximately 70°C for 2 minutes. After steeping, the tea leaves were removed by filtration, and the filtrate was cooled to room temperature to obtain 2158.3g of sencha extract (Brix, 0.65). 1.4g of sodium bicarbonate and 1.1g of vitamin C were blended with 2153.9g of the resulting sencha extract, and ion-exchanged water was added to obtain 5600g of green tea beverage.

[0077] The resulting green tea beverage was blended with the flavor enhancer obtained in Example 5 and filled into cans. After filling, the beverage was subjected to heat-pressure sterilization at 121°C for 20 minutes to obtain a green tea beverage for evaluation. The flavor enhancer was blended into the green tea beverage for evaluation at a concentration of 20 ppm. Furthermore, the resulting green tea beverage was filled into cans without blending the flavor enhancer, and subjected to heat-pressure sterilization at 121°C for 20 minutes to obtain a blend-free green tea beverage.

[0078] Fourteen panelists tasted the evaluation green tea beverage and the blend-free green tea beverage and evaluated them using the same procedures as in Example 12. The results are shown in Table 2.

[0079] (Comparative Example 9) Fourteen panelists evaluated the flavors in the same manner as in Example 16, except that the flavor enhancer obtained in Comparative Example 3 was used instead of the flavor enhancer obtained in Example 5. The results are shown in Table 2.

[0080] Example 17 Mixed herbs (150g of lemongrass (1cm cut) and 60g of coarsely ground rosemary) were soaked in 6000g of hot water at approximately 90°C for 3 minutes. After soaking, the mixed herbs were removed by filtration, and the filtrate was cooled to room temperature to obtain 5181.9g of herb extract (Brix, 0.26). 3077.0g of the resulting herb extract was blended with 2.0g of sodium bicarbonate and 2.0g of vitamin C, and ion-exchanged water was added to obtain 10000g of herb drink.

[0081] The herbal beverage obtained was blended with the flavor enhancer obtained in Example 7 and filled into cans. After filling, the beverage was subjected to heat-pressure sterilization at 121°C for 20 minutes to obtain an herbal beverage for evaluation. The flavor enhancer was blended into the herbal beverage for evaluation at a concentration of 6.7 ppm. Furthermore, the herbal beverage obtained without blending the flavor enhancer was filled into cans and subjected to heat-pressure sterilization at 121°C for 20 minutes to obtain an unblended herbal beverage.

[0082] Fourteen panelists tasted the herb drink for evaluation and the unblended herb drink and evaluated them in the same manner as in Example 12. The results are shown in Table 2.

[0083] Example 18 Fourteen panelists evaluated the flavor enhancers in the same manner as in Example 17, except that the flavor enhancer obtained in Example 8 was used instead of the flavor enhancer obtained in Example 7. The results are shown in Table 2.

[0084] (Comparative Example 10) Fourteen panelists evaluated the flavors in the same manner as in Example 17, except that the flavor enhancer obtained in Comparative Example 5 was used instead of the flavor enhancer obtained in Example 7. The results are shown in Table 2.

[0085] Example 19 Ion-exchanged water was added to 770.0 g of high-fructose syrup, 29.8 g of clear concentrated lemon juice, 7.0 g of the lemon flavor composition obtained in Example 10, 4.2 g of trisodium citrate, and 2.1 g of vitamin C to obtain 7,000 g of a lemon-flavored beverage (3% lemon juice by mass).

[0086] The lemon flavor composition obtained in Example 10 was blended with the resulting lemon-flavored beverage and filled into cans. After filling, the beverage was heat sterilized at 95°C for 5 seconds to obtain a lemon-flavored beverage for evaluation. The lemon flavor composition was blended into the lemon-flavored beverage for evaluation at a concentration of 1000 ppm. Furthermore, a lemon essence-blended lemon-flavored beverage was obtained using the same procedure as for the lemon-flavored beverage for evaluation, except that only the lemon essence used in Example 10 was blended in place of the lemon flavor composition obtained in Example 10.

[0087] The resulting lemon-flavored beverages for evaluation and lemon-flavored beverages containing lemon essence were tasted and evaluated by 14 panelists, consisting of men and women in their 20s to 60s. The panelists were asked to evaluate whether they felt the lemon-flavored beverage for evaluation had an enhanced "top note," "middle note," or "last note" compared to the lemon-flavored beverage containing lemon essence. Specifically, the average scores of the 14 panelists were calculated according to the evaluation method used in Example 12. The results are shown in Table 3.

[0088] (Comparative Example 11) A lemon flavor composition was obtained by mixing 98% by mass of lemon essence and 2% by mass of the flavor enhancer obtained in Comparative Example 4. Except for using this lemon flavor composition, 14 panelists were asked to evaluate the composition in the same manner as in Example 19. The results are shown in Table 3.

[0089] [Table 2]

[0090] [Table 3]

[0091] As shown in Tables 2 and 3, Examples 12 to 18, which used flavor enhancers obtained by the production method of the present invention, and Example 19, which used a fragrance composition containing a flavor enhancer obtained by the production method of the present invention, all had high average scores of 4 or more, indicating that the top note was enhanced.On the other hand, Comparative Examples 6 to 10, which used flavor enhancers obtained by a production method other than the production method of the present invention, and Comparative Example 11, which used a fragrance composition blended with a flavor enhancer obtained by a production method other than the production method of the present invention, all had average scores of about 3, indicating that the top note was not enhanced.

[0092] Although both Comparative Examples 7 and 8 use the flavor enhancer obtained in Comparative Example 2, the blending amounts are different. Therefore, the average scores (results) are different between Comparative Examples 7 and 8. Furthermore, the reason why Comparative Example 8, which blends in a lower amount than Comparative Example 7, has a higher average score is presumably because, as shown in Table 1, the peak area of ​​the second section, which affects the middle note, is larger than the peak area of ​​the first section, which affects the top note, for the flavor enhancer obtained in Comparative Example 2. Therefore, it is presumed that the amount of aroma components from the second section blended in Comparative Example 8 is relatively smaller than that of Comparative Example 7. [Explanation of symbols]

[0093] 1 solvent tank 11 Solvent 1a Mounting table 2 Raw material tank 21 Plant Materials 3. Condenser 4 Cooling device 5 Extraction solution tank

Claims

1. A step of contacting a plant material used in a food or beverage with vapor of a solvent containing 90% by mass or more of alcohols; obtaining steam containing aroma components derived from the plant material; cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components; A method for producing a flavor enhancer, comprising:

2. When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column was classified into the first, second and third divisions shown below, 2. The method according to claim 1, wherein the sum of the peak areas of the aroma components contained in the first division accounts for 50% or more of the sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak areas of alcohols used as a solvent). First section: Contains aroma components having a retention time within a range of less than 15 minutes from the start of injection of the aroma components. Second category: Contains aroma components having a retention time in the range of 15 minutes or more and less than 30 minutes from the start of injection of the aroma components. Third category: Contains aroma components having a retention time in the range of 30 minutes or more and less than 45 minutes from the start of injection of the aroma components.

3. 3. The method according to claim 2, wherein the sum of the peak areas of the aroma components contained in the first division accounts for 50 area% or more of the sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak area of ​​the alcohols used as the solvent), the sum of the peak areas of the aroma components contained in the second division is less than 40 area%, and the sum of the peak areas of the aroma components contained in the third division accounts for the remainder.

4. 2. The method according to claim 1, wherein the plant material is at least one selected from the group consisting of coffee, hops, tea, grains, fruits, herbs and spices, and wood chips.

5. The method according to claim 1, wherein the alcohol is a monohydric alcohol having 3 or less carbon atoms.

6. A method for producing a food or drink composition, comprising a step of mixing a food or drink with a flavor enhancer obtained by the production method according to any one of claims 1 to 5.

7. A method for producing a flavor composition, comprising the step of mixing a flavor component with a flavor enhancer obtained by the production method according to any one of claims 1 to 5.

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