Method for enhancing garlic flavor

Abstract

To provide a garlic flavor enhancer, a garlic-component-containing food or beverage that contains the enhancer, and a method for enhancing garlic flavor in a garlic-component-containing food or beverage.SOLUTION: A garlic flavor enhancer is used which contains at least one selected from the group consisting of a Luo Han Guo extract and thaumatin, or contains a Luo Han Guo extract and a stevia extract.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a garlic flavor enhancer. The present invention also relates to a garlic-containing food or drink with enhanced garlic flavor and a method for producing the same. The present invention further relates to a method for enhancing the garlic flavor of a garlic-containing food or drink. [Background technology]

[0002] Garlic is a food ingredient that is widely used raw or processed as a spice, condiment, or side dish for food and drink. When garlic is sliced ​​or chopped, it gives off a unique volatile aroma and flavor, which is mainly due to allicin contained in garlic. The garlic aroma and flavor are known to enhance the flavor of food and drink and stimulate appetite.

[0003] A natural seasoning containing licorice and garlic in a specific ratio has been known (Patent Document 1). Patent Document 1 describes that the natural seasoning enhances the inherent flavor of meat (including fish), removes unpleasant odors, improves meat quality, and revives the inherent smell and aroma of meat, making eating a more enjoyable experience (see the section on effects of the invention). It also describes that the natural seasoning's ability to remove unpleasant odors from meat is due to the fat-decomposing ability of the glycoside (glycyrrhetinic acid) contained in licorice. However, it has not been described or suggested that licorice has the effect of enhancing the flavor (aroma) of garlic. Furthermore, it is not known that high-intensity sweeteners other than licorice have the effect of enhancing the flavor of garlic. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 07-170937 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a technique for enhancing the garlic flavor of foods and beverages containing garlic components. More specifically, the first object of the present invention is to provide a garlic flavor enhancer. The second object is to provide foods and beverages containing garlic components with enhanced garlic flavor and a method for producing the same. The third object is to provide a method for enhancing the garlic flavor of foods and beverages containing garlic components. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems and have found that ingredients conventionally used as sweeteners, such as sucralose, thaumatin, neotame, Momordica charantia extract, acesulfame potassium, stevia extract, and aspartame, have the effect of enhancing the flavor of garlic components, and have confirmed that this effect is exerted not only in amounts that impart sweetness, but also in amounts that do not impart sweetness. Based on these findings, the present inventors have confirmed that by adding these ingredients as garlic flavor enhancers to garlic components, foods and beverages with an enhanced garlic flavor can be obtained, and have completed the present invention. Based on these findings and further research, the present invention has been completed and has the following embodiments.

[0007] (I) Garlic flavor enhancer A garlic flavor enhancer comprising at least one selected from the group consisting of sucralose, thaumatin, neotame, Luo Han Guo extract, acesulfame potassium, stevia extract, and aspartame.

[0008] (II) Garlic-containing foods and beverages and their manufacturing methods (1) A garlic-containing food or drink containing the garlic flavor enhancer described in (I) in an amount effective for enhancing the garlic flavor. (2) A method for producing a garlic-containing food or beverage with an enhanced garlic flavor, comprising the step of coexisting a garlic-containing food or beverage with at least one selected from the group consisting of sucralose, thaumatin, neotame, Luo Han Guo extract, acesulfame potassium, stevia extract, and aspartame.

[0009] (III) Method for enhancing garlic flavor A method for enhancing garlic flavor, comprising coexisting a garlic component or a food or drink containing the same with at least one selected from the group consisting of sucralose, thaumatin, neotame, Luo Han Guo extract, acesulfame potassium, stevia extract, and aspartame. [Effects of the Invention]

[0010] The garlic flavor enhancer of the present invention can enhance the garlic flavor by being present together with garlic components in foods and beverages containing garlic components. In other words, the garlic flavor enhancer of the present invention and the method for enhancing the garlic flavor using the same exert an effect of enhancing the garlic flavor of foods and beverages containing garlic components, and foods and beverages with enhanced garlic flavor can be prepared and provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] As used herein, the phrases "comprise" and "contain" are intended to encompass the phrases "consist" and "consist only of." Operations and steps described herein may be carried out at room temperature unless otherwise specified. As used herein, the term "room temperature" is understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 15 to 25°C.

[0012] In the present invention, "enhancing the garlic flavor" means increasing (enhancing) the strength of the garlic flavor perceived due to garlic components. The "flavor" targeted here is primarily the garlic odor. There are two types of odor: the odor perceived directly by the nose (orthonasal aroma), and the odor perceived from the back of the throat in the nasal cavity when held in the mouth or swallowed (retronasal aroma). The odor targeted in the present invention is the latter, the odor perceived from the back of the throat in the nasal cavity when held in the mouth or swallowed.

[0013] Garlic components that give garlic its flavor include allicin. Garlic naturally contains an odorless component called alliin, but when garlic tissue is destroyed, an enzyme called alliinase acts on alliin, converting it into the volatile components allicin and α-aminoacrylamide. Allicin is known to be unstable and to change into sulfide compounds (odor components) such as diallyl disulfide, inorganic sulfur compounds, mercaptans, trisulfides, thiosulfonates, aldehydes, and alcohols when exposed to heat or chemical reactions.

[0014] (I) Garlic flavor enhancer The garlic flavor enhancer of the present invention (hereinafter also referred to as "the enhancer") is characterized by containing at least one selected from the group consisting of sucralose, thaumatin, neotame, Luo Han Guo extract, acesulfame potassium, stevia extract, and aspartame.

[0015] (sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is approximately 600 times sweeter than sucrose (table sugar). It is a sweetener known for its ability to provide a pleasant taste. Because it is easily soluble in water and has excellent stability, it has been widely used in foods for a variety of purposes, not just as a sweetener. The sweetness threshold of sucralose is approximately 5 ppm. It is commercially available, for example, from San-ei Gen F.F.I. Co., Ltd.

[0016] (Thaumatin) Thaumatin is a plant of the marrowroot family native to West Africa. Thaumatococcus daniellii Thaumatin is a protein (vegetable protein) with a molecular weight of approximately 21,000 that is found in abundance in the seeds of Benth. & Hook. f. (Benn.) It is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). The sweetness threshold of thaumatin is approximately 1 ppm. It can be easily obtained commercially, as described in the Examples.

[0017] (Neotame) Neotame has the chemical name N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and is approximately 10,000 times more soluble in water than sucrose. Neotame has a sweetness threshold of about 1 ppm and is conveniently available commercially as described in the Examples.

[0018] (Monk fruit extract) Luohanguo (scientific name: Siraitia grosvenoriigrosvenorii (Swingle)C.Jeffrey ex AMLu & Zhi Y.Zhang ( Momordica grosvenorii Swingle) is a species of Cucurbitaceae native to China. It is a climbing perennial plant of the genus Mosquito. The Monk Fruit extract of the present invention is an extract containing mogroside V extracted from Monk Fruit, preferably fresh Monk Fruit, regardless of place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk Fruit extract, and is also a sweetening component known to be approximately 300 to 500 times sweeter than sucrose (sugar).

[0019] The mogroside V content of the Momordicae semen extract used in the present enhancer is not particularly limited, as long as the effects of the present invention are achieved. In other words, in the present enhancer, mogroside V can be used in a purified state from Momordicae semen extract, or triterpene glycosides other than mogroside V contained in Momordicae semen extract (mogrol, mogroside IE1, It can also be used in a mixture with mogroside IA1, mogroside IIE, mogroside III, mogroside IV, mogroside IVE, simenoside I, 11-oxomogroside V, and 5α,6α-epoxymogroside. In the present invention, the term "Monk Fruit Extract" encompasses both of these meanings. The content of mogroside V in the Monk Fruit Extract is preferably 10% by mass or more of the total, more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0020] Such a Monk Fruit extract can be prepared by extracting Monk Fruit and further purifying it as necessary, but it can also be conveniently obtained commercially. For example, a commercially available Monk Fruit extract is "Sunnature (registered trademark) M30" (30 mass %). % mogroside V content), "Sunnature (registered trademark) M50" (50% mogroside V content) Examples include PEG-1000 (V-containing product) [all manufactured by San-Ei Gen F.F.I. Co., Ltd.].

[0021] (acesulfame potassium) Acesulfame potassium is 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxazinone. It is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, It is a high-intensity sweetener with a sweetness 200 times that of sugar. The sweetness threshold of acesulfame potassium is approximately 15 ppm. It is readily available commercially, as described in the Examples.

[0022] (Stevia extract) Stevia rebaudiana Bertoni (scientific name: Stevia rebaudiana (Bertoni)Bertoni) (abbreviated as "stevia" in the present invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. Stevia extracts that are the subject of the present invention include those extracted from, for example, stevia leaves or stems using water or an organic solvent such as ethanol, regardless of the method of production. Furthermore, the stevia extracts that are the subject of the present invention may be those that have been subjected to a purification process such as concentration or fractionation after the extraction process so as to contain any steviol glycoside in a high concentration or in a purified state. In other words, the stevia extracts that are the subject of the present invention may contain steviol glycosides in a crudely purified state or in a purified state. The steviol glycoside may be any glycoside having a steviol skeleton, and examples thereof include, but are not limited to, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rebusoside, steviolmonoside, steviolbioside, etc. Rebaudioside A is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar). Furthermore, the stevia extracts targeted by the present invention are not limited to those extracted or purified from the above-mentioned natural products, as long as they contain glycosides having a steviol skeleton or those containing such glycosides. They may also be steviol glycosides or those containing such glycosides prepared using fermentation techniques.

[0023] In the present invention, the various steviol glycosides described above can also be used in a mixture of two or more steviol glycosides. The content of steviol glycosides in the stevia extract is not limited as long as the effects of the present invention are achieved, but it is preferably 90% by mass or more of the total, and more preferably 95% by mass or more. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose have been transferred to the stevia extract using α-glucosyltransferase or the like. The enzyme-treated stevia extract also includes a stevia extract containing α-glucosylated steviol glycoside as the main component.

[0024] Such stevia extract can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but it can also be conveniently obtained commercially as described in the Examples.

[0025] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) Aspartame is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is a dipeptide methyl ester consisting of a peptide bond between the methyl ester of phenylalanine and aspartic acid. The sweetness threshold of aspartame is approximately 25 ppm. It is commercially available, for example, from Ajinomoto Co., Inc.

[0026] (This enhancer) The enhancer may be selected from the group consisting of sucralose, thaumatin, neotame, swingle extract, acesulfame potassium, stevia extract, and aspartame. It is sufficient that the agent contains at least one kind, and it may contain one kind alone or two or more kinds in combination. The proportion of each ingredient contained in the agent may be set appropriately up to 100% by mass, as long as it is sufficient to achieve the purpose of enhancing the garlic flavor when coexisting with the garlic ingredient.

[0027] Although not limited, a preferred example of a combination of two or more types is a combination containing at least stevia extract and Momordica Fruit extract. In this case, although not limited, the stevia extract preferably contains 90% by mass or more of rebaudioside A, more preferably 95% by mass or more, and the Momordica Fruit extract preferably contains 30% by mass or more of mogroside V, more preferably 40% by mass or more, and particularly preferably 50% by mass or more. The blending ratio of the stevia extract and Momordica Fruit extract is not particularly limited as long as the effects of the present invention are achieved. However, one example is a combination in which the blending ratio of rebaudioside A to mogroside V contained in the enhancer is 50:50 to 99:1 by mass (hereinafter the same).

[0028] The enhancer is used to enhance the garlic flavor of foods and drinks containing garlic components (garlic component-containing foods and drinks). Specifically, the enhancer is used by mixing with the garlic component-containing foods and drinks when cooking them, or by adding the enhancer to the garlic component-containing foods and drinks when ingesting the cooked garlic component-containing foods and drinks, thereby enhancing the garlic flavor felt when ingesting the garlic component-containing foods and drinks. The cooking preferably includes cooking with heat. The form of the enhancer is not particularly limited as long as it can be used in such a manner, but examples include solid formulations such as powder, granules, tablets, and capsules, as well as semi-solid or liquid formulations such as liquids (including aqueous solutions, dispersions, and suspensions), emulsions, syrups, pastes, and gels.

[0029] When preparing at least one ingredient selected from the group consisting of sucralose, thaumatin, neotame, Momordica leaf extract, acesulfame potassium, stevia extract, and aspartame (hereinafter collectively referred to as "the active ingredient") into the aforementioned formulation, the present enhancer can also be appropriately blended with edible carriers (bases), edible ingredients, and additives that can be incorporated into foods and beverages, depending on the formulation, to the extent that the effects of the present invention are not impaired.

[0030] When preparing the present enhancer into a formulation, carriers and additives can be used to make any formulation, such as the solid, semi-solid, or liquid formulations described above. As a non-limiting example, an aqueous solution containing the present active ingredient can be blended with an excipient such as dextrin and powdered by standard methods such as spray drying or freeze drying to prepare a powder formulation, or can be further granulated to prepare a granular formulation. As another example, the above-mentioned solid formulation can be dissolved in a small amount of water or alcohol to prepare a syrup-like formulation. The present enhancer may be in the form of a single formulation or a two-component formulation (e.g., a combination of a formulation containing Momordica charantia extract and a formulation containing stevia extract).

[0031] The amount of the enhancer used in garlic-containing foods and beverages may be any amount that achieves the effect of the present invention of enhancing garlic flavor, and can be selected and set according to the purpose, taking into consideration the sweetness caused by the active ingredient of the enhancer (the active ingredient). For example, the sweetness of sucralose is 600 times that of sucrose, the sweetness of thaumatin is 3,000 to 8,000 times that of sucrose, the sweetness of neotame is 10,000 times that of sucrose, the sweetness of mogroside V is 300 to 500 times that of sucrose, the sweetness of acesulfame K is 200 times that of sucrose, and the sweetness of rebaudioside V is 100 times that of sucrose. The sweetness of aspartame is 300 to 450 times that of sucrose, and the sweetness of aspartame is 100 to 200 times that of sucrose. Therefore, for example, when preparing the present enhancer to have a sweet taste, it is preferable to blend the present active ingredient in an amount that exerts sweetness (an amount equal to or greater than the threshold value of sweetness). Specifically, for example, the blending amount of sucralose is 0.0005% by mass or more, and the blending amount of thaumatin is 0.0005% by mass or more. The total amount of neotame is 0.0001% by mass or more, the amount of mogroside V is 0.001% by mass or more, and the amount of acesulfame K is 0.0001% by mass or more. The amount of aspartame to be added should be adjusted appropriately so that the amount of aspartame is 0.0015% by mass or more, rebaudioside A is 0.001% by mass or more, and aspartame is 0.0025% by mass or more. On the other hand, when the present enhancer is prepared so as not to have a sweet taste, the present active ingredients are blended in an amount that does not impart a sweet taste (an amount below the threshold of sweetness). Specifically, the blending amount of sucralose is less than 0.0005% by mass, the blending amount of thaumatin is less than 0.0001% by mass, the blending amount of neotame is less than 0.0001% by mass, and the blending amount of mogroside V is less than 0.0005% by mass. The amount of acesulfame K is less than 0.0015% by mass, the amount of rebaudioside A is less than 0.001% by mass, and the amount of aspartame is less than 0.0015% by mass. It can be appropriately adjusted within a range of less than 0.0025% by mass. The actual sweetness threshold (cognitive threshold) is preferably set for each garlic-containing food or drink to be applied, and in this case, the threshold is preferably set according to the method of limits.

[0032] In the present invention, "enhancing garlic flavor" means, as described above, enhancing the flavor perceived due to garlic components. In other words, "enhancing garlic flavor" refers to the effect of the present enhancer being contained in a garlic-containing food or drink, resulting in the perception of an increased garlic flavor compared to the garlic flavor perceived when the present enhancer is not added. Such an effect can usually be evaluated and determined by a sensory test conducted by a trained expert panel. Specifically, when a target garlic-containing food or drink is added with an enhancer (including a candidate), if the odor is perceived to be enhanced compared to the odor of the garlic-containing food or drink without the enhancer, the enhancer (candidate) can be determined to be the present enhancer.

[0033] (II) Garlic-containing foods and beverages and their manufacturing methods The garlic component-containing food or beverage of the present invention is a food or beverage containing a garlic component and the aforementioned enhancer. Garlic components are components that provide the distinctive garlic flavor, including allicin and sulfides derived from allicin. They may also contain alliin, an enzymatic reaction precursor of allicin. As long as they contain these components, they may be in any state, including raw garlic, dried, heated, or fermented garlic. Furthermore, they may be in any form, including sliced, crushed, or shredded garlic, or even their juice or extract. The proportion of garlic components in garlic component-containing food or beverage is not particularly limited, as long as the food or beverage has an odor attributable to the garlic component. Incidentally, although not limited to this, it is known that the odor threshold of diallyl sulfide and diallyl disulfide, the main aroma components of garlic, is 0.00022 ppm.

[0034] The blending ratio of the present enhancer to garlic-component-containing foods and drinks is not particularly limited, as long as the garlic-component-containing foods and drinks prepared by blending the present enhancer can exhibit the effects of the present invention. Specifically, the blending ratio can be appropriately set and adjusted depending on the type of the present enhancer to be blended in the garlic-component-containing foods and drinks, and although not limited, the ratios described below can be exemplified as the ratio of the present enhancer to be applied to garlic-component-containing foods and drinks.

[0035] When sucralose is used as the enhancer, the content of sucralose in the food or drink (based on the wet weight of the food or drink at the time of ingestion) can be, for example, in the range of 0.05 ppm or more. Preferably, the concentration is 0.5 ppm or more, and more preferably 1 ppm or more. Although there is no particular upper limit, when sucralose is used in an amount that does not impart sweetness, it is preferable to adjust the amount so that it is below the sweetness threshold. The actual sweetness threshold (perceptual threshold) is preferably set individually for each food or beverage to which it is applied, and the threshold can be set according to the method of limits. In addition, since sucralose generally begins to impart sweetness at concentrations above 5 ppm, this can also be used as a standard. When sucralose is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount mentioned above. Even in this case, the sucralose concentration in the food or beverage can be adjusted to be 500 ppm or less, for example.

[0036] When thaumatin is used as the enhancer of the present invention, the content of thaumatin in the food or drink (based on the wet weight of the food or drink at the time of ingestion) can be, for example, in the range of 0.005 ppm or more. Examples of preferred concentrations include 0.05 ppm or more, and even more preferably 0.1 ppm or more. While there are no particular limitations on the upper limit, when thaumatin is used in an amount that does not impart a sweet taste, it is preferable to adjust the concentration below the sweetness threshold (perceptual threshold) as described above. Furthermore, since thaumatin generally begins to impart a sweet taste when its concentration exceeds approximately 1 ppm, this can also be used as a standard. When thaumatin is used in an amount that imparts a sweet taste, the upper limit can be set without being bound by the aforementioned amount. Even in this case, the concentration of thaumatin in food and beverages can be adjusted to be 100 ppm or less, for example.

[0037] When neotame is used as the enhancer, the neotame content in food and beverages (based on the wet weight of the food and beverage at the time of ingestion) can be in the range of 0.005 ppm or more. Preferably, it can be 0.05 ppm or more, and more preferably 0.1 ppm or more. While there is no particular upper limit, when neotame is used in an amount that does not impart sweetness, it is preferable to adjust it to be below the sweetness threshold (cognitive threshold) as described above. Furthermore, since neotame generally begins to impart sweetness at concentrations above 1 ppm, this can also be used as a standard. When neotame is used in an amount that imparts sweetness, an upper limit can be set without being bound by the above amount. Even in this case, the neotame concentration in food and beverages can be adjusted to be 100 ppm or less, for example.

[0038] When using Momordicae semen extract as the enhancer, the content of Momordicae semen extract in food and drink (based on the wet weight of the food and drink at the time of ingestion) must be 0.1 ppm or more in terms of mogroside V concentration. Examples of the range include a range of 1 ppm% or more, and more preferably 2 ppm% or more. There is no particular upper limit, but when the Monk Fruit extract is used in an amount that does not impart a sweet taste, it is preferable to adjust it to be below the sweetness threshold (cognitive threshold) as described above. Furthermore, since mogroside V generally begins to impart a sweet taste above 10 ppm, this can also be used as a standard. When the Monk Fruit extract is used in an amount that imparts a sweet taste, the upper limit can be set without being bound by the amount described above. Even in this case, the mogroside V concentration in food and beverages can be adjusted to be 100 ppm or less, for example.

[0039] When acesulfame K is used as this enhancer, the content of acesulfame K in food and drink (based on the wet weight of the food and drink at the time of ingestion) can be exemplified as a range of 0.15 ppm or more. It is possible to set the upper limit. Preferably, it is 1.5 ppm or more, and more preferably 3 ppm or more. Although there is no particular upper limit restriction, when acesulfame K is used in an amount that does not impart sweetness, it is preferable to adjust it to be below the sweetness threshold (cognitive threshold) as described above. Furthermore, since acesulfame K generally begins to impart sweetness at concentrations above 15 ppm, this can also be used as a standard. When acesulfame K is used in an amount that imparts sweetness, the upper limit can be set without being bound by the amount described above. Even in this case, the concentration of acesulfame K in food and beverages can be adjusted to be 1500 ppm or less, for example.

[0040] When stevia extract is used as the enhancer, the content of stevia extract in food and drink (based on the wet weight of the food and drink at the time of ingestion) is 0.1 ppm in terms of rebaudioside A concentration. The above ranges can be exemplified. Examples include 1 ppm or more, and more preferably 2 ppm or more. There is no particular upper limit, but when stevia extract is used in an amount that does not impart sweetness, it is preferable to adjust the amount so that it is below the sweetness threshold (cognitive threshold) as described above. Furthermore, since rebaudioside A generally begins to impart sweetness when its concentration exceeds 10 ppm, this can also be used as a standard. When stevia extract is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the concentration of rebaudioside A in food or beverage can be adjusted to be 1000 ppm or less, for example.

[0041] When aspartame is used as the enhancer, the content of aspartame in food and drink (based on the wet weight of the food and drink at the time of ingestion) can be, for example, in the range of 0.25 ppm or more. Examples of preferred concentrations include 2.5 ppm or more, and more preferably 5 ppm or more. Although there is no particular upper limit, when aspartame is used in an amount that does not impart a sweet taste, it is preferable to adjust the concentration below the sweetness threshold (cognitive threshold) as described above. Furthermore, since aspartame generally begins to impart a sweet taste at concentrations above 25 ppm, this can also be used as a standard. When aspartame is used in an amount that imparts a sweet taste, an upper limit can be set without being bound by the above amount. Even in this case, the aspartame concentration in food and beverages can be adjusted to be 2500 ppm or less, for example.

[0042] Sucralose, thaumatin, neotame, Monk Fruit extract, acesulfame K, stevia extract and / or aspartame may be added at any stage in the production process of the garlic-containing food or drink, or may be added before the garlic-containing food or drink is ingested. Suitable methods for producing garlic-containing food or drink will be described in detail below.

[0043] Thus, the garlic-containing food and drink of the present invention contains the enhancer, which includes at least one selected from the group consisting of sucralose, thaumatin, neotame, Monk Fruit extract, acesulfame K, stevia extract, and aspartame, and is characterized by an enhanced odor (garlic flavor) caused by the garlic component, compared to garlic-containing food and drink that does not contain any of these.

[0044] Whether or not the garlic flavor of a garlic-containing food or drink is enhanced can be evaluated by comparing the garlic flavor of the garlic-containing food or drink (test food) containing the present enhancer with the garlic flavor of the garlic-containing food or drink (comparison food) that has the same composition as the test food but does not contain the present enhancer. In this evaluation, if the odor (garlic flavor) caused by the garlic component is enhanced in the test food compared to the comparison food, it can be determined that the garlic flavor of the test food is enhanced by the addition of the present enhancer. The specific evaluation method is not limited, but can be performed according to the description of the examples below.

[0045] In this way, the odor (garlic flavor) caused by garlic components can be enhanced by the simple method of adding and blending the present enhancer during the manufacturing process of garlic-containing food and beverages, or by adding and blending the present enhancer before ingesting the garlic-containing food and beverages, and as a result, garlic-containing food and beverages with enhanced garlic flavor can be prepared and provided.

[0046] The garlic component-containing food and drink of the present invention described above only needs to contain the present enhancer in the final garlic component-containing food and drink, and to that extent, the timing and method of blending the present enhancer may be varied in accordance with the present invention. There are no particular limitations on the method for producing the food or drink of the present invention, as long as it comprises the step of causing the garlic component to coexist with at least one selected from the group consisting of sucralose, thaumatin, neotame, Momordicae selenita extract, acesulfame potassium, stevia extract and aspartame.

[0047] (III) Method for enhancing garlic flavor The method for enhancing garlic flavor of the present invention can be carried out by causing a garlic component or a food or drink containing the same to coexist with at least one selected from the group consisting of sucralose, thaumatin, neotame, Momordica leaf extract, acesulfame potassium, stevia extract, and aspartame. Sucralose, thaumatin, neotame, Momordica leaf extract, acesulfame potassium, stevia extract, and aspartame, including their blending ratios relative to the garlic component-containing food or drink, are as explained above in (I) to (II), and the above descriptions are incorporated herein by reference.

[0048] Whether the garlic flavor of garlic ingredients or garlic-containing foods and beverages is enhanced by the coexistence of at least one active ingredient selected from the group consisting of sucralose, thaumatin, neotame, Monk Fruit Extract, acesulfame potassium, stevia extract, and aspartame can be evaluated by comparing the garlic flavor of garlic-containing foods and beverages containing the active ingredient (test foods) with the garlic flavor of garlic-containing foods and beverages that are the same as the test foods but do not contain the active ingredient (comparison foods). In this evaluation, if the garlic flavor of the test foods is enhanced compared to the comparison foods, it can be determined that the garlic flavor of the test foods is enhanced by the addition of the active ingredient. Specific evaluation methods are not limited, but can be performed according to the description of the Examples below.

[0049] In this way, the flavor (garlic flavor) attributable to garlic components can be enhanced by the simple method of blending the present active ingredient, and as a result, garlic-containing foods and beverages with enhanced garlic flavor can be prepared and provided. [Example]

[0050] The present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited to these in any way. In the following, unless otherwise specified, experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in the sensory evaluation of the flavor and taste of food and beverages and had passed an in-house test. The experiments were conducted after thorough training in the sensory evaluation of the oral composition in question. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

[0051] The raw materials used in the following experimental examples are as follows. The blending amounts of the raw materials (products) are shown in Table 2 below. The converted values ​​of the sweetening components contained in the raw materials (products) are also shown in parentheses. (1) Sucralose 100% pure sucralose: manufactured by San-ei Gen F.F.I. Co., Ltd. A sweetener product with a sweetness approximately 600 times that of sucrose. (2) Thaumatin Neo Sanmarc (registered trademark) AG (contains 0.15% thaumatin) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) is a high-intensity sweetener with a sweetness approximately 4.5 times that of sucrose. (3) Neotame Miraty (registered trademark) 200 (contains 2% neotame) (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (4) Luo Han Fruit Extract "Sunnature (registered trademark) M50" manufactured by San-Ei Gen F.F.I. Co., Ltd. A sweetener product containing 50% mogroside V, with a sweetness approximately 300 times that of sucrose. (5) Acesulfame potassium Sunet (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (6) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.) contains over 95% rebaudioside A. It is a high-intensity sweetener that is approximately 400 times sweeter than sucrose. (7) Aspartame Pal Sweet (registered trademark) Diet (manufactured by Ajinomoto Co., Inc.) is a high-intensity sweetener that is approximately 200 times sweeter than sucrose. (8) Garlic Commercial-grade frozen garlic paste (manufactured by Awaji Agricultural Foods Co., Ltd.) Garlic is ground into a paste and frozen.

[0052] Experimental Example 1 Evaluation of garlic flavor of garlic component-containing composition Test samples (evaluation samples A to H, control samples 1 to 3) with the compositions shown in Table 1 were prepared, and the product temperature was adjusted to 15°C. Four panelists ingested the control sample and each evaluation sample, and evaluated the garlic flavor intensity of the evaluation sample in comparison with the garlic flavor intensity of the control sample. The garlic flavor evaluation was carried out by having each panelist eat the test sample and evaluate the odor (retronasal) perceived from the oral cavity to the nasal cavity.

[0053] [Table 1]

[0054] The evaluation of the garlic flavor of the evaluation samples A to H was carried out by each panelist, who assigned a score according to the following criteria. Incidentally, each panelist had previously taken each of the control samples 1 to 3 to assess the level of their garlic flavor, and after mutually confirming the flavor (smell) and its level with each other, they adjusted the following criteria so that each panelist's internal standard was the same (the same applies to Experimental Example 2 below).

[0055] [Evaluation criteria] 3 points: Stronger garlic flavor than control sample 3 2 points: Garlic flavor equivalent to control sample 3 1 point: Stronger than control sample 2 but less than control sample 3 0 points: Garlic flavor equivalent to control sample 2 -1 point: Stronger than control sample 1 but less strong than control sample 2 -2 points: garlic flavor equivalent to control sample 1 -3 points: Less garlic flavor than control sample 1

[0056] The evaluation results of the evaluation samples A to H are also shown in Table 2.

[0057] [Table 2]

[0058] As shown in Table 2, although the degree of effect varied, all enhancers were found to be effective in enhancing the garlic flavor. In particular, when added in amounts that had little effect on the taste of garlic-containing foods and beverages, each enhancer was found to be effective in enhancing the unique flavor of garlic components.

[0059] Experimental Example 2: Enhancement effect of sucralose on garlic flavor Test samples were prepared by adding sucralose as the enhancer to a 1% by mass aqueous solution containing garlic in the amounts shown in Table 3, as in Experimental Example 1. As in Experimental Example 1, four panelists ingested the test samples at a temperature of 15°C and evaluated the garlic flavor of each test sample in comparison with control samples 1 to 3. The results are also shown in Table 3.

[0060] [Table 3]

[0061] As shown in Table 3, it was confirmed that sucralose exerts a strong garlic flavor enhancing effect even in amounts below the sweetness threshold. In fact, the enhancing effect weakened as the sweetness increased. From this, it is believed that the garlic flavor enhancing effect of the present invention is not due to sweetness. When the amount of sucralose added was in the range of 0.0003 to 0.001% by mass (wet weight equivalent), It was confirmed that the garlic flavor can be strongly enhanced without impairing the taste of foods and drinks containing garlic components.

Claims

1. A garlic flavor enhancer containing at least one member selected from the group consisting of Luo Han Guo extract and thaumatin.

2. A garlic flavor enhancer containing Luo Han Guo extract and stevia extract.

3. A garlic-containing food or drink containing at least one selected from the group consisting of Momordicae semen extract and thaumatin, or Momordicae semen extract and stevia extract, in an amount effective for enhancing garlic flavor.

4. A method for producing a garlic-containing food or drink for enhancing garlic flavor, comprising a step of allowing the garlic-containing food or drink to coexist with at least one member selected from the group consisting of Momordicae semen extract and thaumatin, or Momordicae semen extract and stevia extract.

5. A method for enhancing garlic flavor, comprising allowing a garlic component or a food or drink containing a garlic component to coexist with at least one member selected from the group consisting of a Momordicae semen extract and thaumatin, or a Momordicae semen extract and a stevia extract.

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