Flavor enhancer and method for improving flavor of food and beverages

Abstract

To provide a novel flavor improver. [Solution] A flavor enhancer containing insoluble dietary fiber as an active ingredient.

Description

[Technical Field]

[0001] The present invention relates to a flavor enhancer and a method for improving the flavor of food and beverages. [Background technology]

[0002] The natural or pleasant flavor of a food or beverage (food ingredient) can be weakened more than expected during the production of processed foods due to the influence of the flavors of other food ingredients, the heat during the production process, storage after production, and other factors. However, it can be difficult to incorporate large amounts of these ingredients due to cost considerations. Therefore, there is a need for a flavor enhancer that can enhance the natural or pleasant flavor by incorporating a small amount into a food or beverage. For example, Patent Document 1 discloses a flavor enhancer containing a specific brown sugar aromatic fraction. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-192610 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a novel flavor enhancer and a new method for improving the flavor of foods and beverages. [Means for solving the problem]

[0005] The present invention includes the following inventions. [1] A flavor enhancer containing insoluble dietary fiber as an active ingredient. [2] The flavor improver according to [1], wherein the insoluble dietary fiber is derived from a grass family plant. [3] The flavor enhancer according to [2], wherein the grass plant is bamboo. [4] The flavor improver according to any one of [1] to [3], which contains the insoluble dietary fiber and a dietary fiber material having a particle size of 30 to 500 μm as the active ingredient. [5] The flavor improver according to any one of [1] to [4], further comprising isomaltulose. [6] The flavor improver according to any one of [1] to [5], which is a fruit flavor improver, a vinegar flavor improver, a tomato flavor improver, a coffee flavor improver, or a spice flavor improver. [7] A method for improving the flavor of a food or beverage, comprising: A method comprising adding insoluble dietary fiber to the food or drink. [8] The method according to [7], wherein the food or beverage further contains isomaltulose. [9] The method according to [7] or [8], wherein the insoluble dietary fiber is contained in an amount of 0.05% by mass or more based on the total mass of the food or drink. [Effects of the Invention]

[0006] According to the present invention, a novel flavor improver can be provided, and a new method for improving the flavor of food and drink can be provided. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a diagram showing the results of the sensory evaluation in Test Example 1-2. [Figure 2] FIG. 1 is a diagram showing the results of the sensory evaluation in Test Example 1-2. [Figure 3] FIG. 1 is a diagram showing the results of sensory evaluation in Test Example 1-4. [Figure 4] FIG. 1 is a diagram showing the results of sensory evaluation in Test Example 1-4. [Figure 5] FIG. 1 is a diagram showing the results of the sensory evaluation in Test Example 2-1. [Figure 6] FIG. 10 is a diagram showing the results of the sensory evaluation in Test Example 2-3. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.

[0009] [Flavor enhancer] The flavor improver according to this embodiment contains insoluble dietary fiber as an active ingredient. When the flavor improver according to this embodiment is used, the flavor of a food or beverage can be improved compared to when the flavor improver is not used. The flavor improver according to this embodiment can improve the flavor of a food or beverage (food ingredient) without increasing the content of components that contribute to the flavor of the food or beverage.

[0010] In this specification, the term "active ingredient" refers to an ingredient that exerts a flavor-enhancing effect. The mechanism by which the flavor is improved by the insoluble dietary fiber, which is the active ingredient, is thought to be that components related to the flavor of food and drink (flavor components) are adsorbed to the insoluble dietary fiber, and the flavor components remain in the mouth adsorbed to the insoluble dietary fiber, but the mechanism is not limited to this.

[0011] "Insoluble dietary fiber" refers to dietary fiber that is difficult to dissolve in water. Examples of insoluble dietary fiber include cellulose, hemicellulose, and lignin. It is preferable that the insoluble dietary fiber contains at least cellulose.

[0012] The insoluble dietary fiber may be derived from grasses, fruits, vegetables, beans, etc. Preferably, the insoluble dietary fiber is derived from grasses.

[0013] Examples of grass plants include plants of the subfamily Bambusoideae of the Poaceae family, plants of the genus Avena of the Poaceae family, plants of the genus Triticum of the Poaceae family, plants of the genus Saccharum of the Poaceae family, plants of the genus Barley of the Poaceae family, plants of the genus Rye of the Poaceae family, and plants of the genus Zea may be mentioned. Examples of plants of the subfamily Bambusoideae of the Poaceae family include bamboo and bamboo grass. Examples of plants of the genus Avena of the Poaceae family include oat (Avena sativa). Examples of grass plants include plants of the subfamily Bambusoideae of the Poaceae family, and may be bamboo.

[0014] A dietary fiber material containing insoluble dietary fiber can be suitably used as an active ingredient. The content of insoluble dietary fiber in the dietary fiber material may be 90% by mass or more, or 95% by mass or more, or 100% by mass or less, based on the total mass of the dietary fiber material.

[0015] Examples of dietary fiber materials containing insoluble dietary fiber include dietary fiber derived from grass plants, powdered cellulose, dietary fiber derived from fruits such as citrus fiber and lemon fiber, dietary fiber derived from vegetables such as potato fiber, and dietary fiber derived from beans such as soybean fiber.

[0016] Gramineae-derived dietary fiber is dietary fiber produced using grasses as raw materials. Gramineae-derived dietary fiber can be obtained, for example, by pulping the grasses as raw materials, grinding the pulped raw materials, and then classifying them. The dietary fiber material containing insoluble dietary fiber is preferably bamboo-derived dietary fiber (bamboo fiber), as this enhances the effects of the present invention.

[0017] Bamboo-derived dietary fiber contains cellulose and hemicellulose. The cellulose content of the bamboo-derived dietary fiber may be 65 to 85% by mass, or 70 to 80% by mass, based on the total amount of bamboo-derived dietary fiber. The hemicellulose content of the bamboo-derived dietary fiber may be 15 to 35% by mass, or 20 to 30% by mass, based on the total amount of bamboo-derived dietary fiber. The lignin content of the bamboo-derived dietary fiber may be 5.0% by mass or less, 3.0% by mass or less, or 1.0% by mass or less, based on the total amount of bamboo-derived dietary fiber. The bamboo-derived dietary fiber may be dietary fiber derived from young bamboo. Bamboo-derived dietary fiber is usually tasteless and odorless. The bamboo-derived dietary fiber may be white. A suitable bamboo-derived dietary fiber is one in which 98% by mass of the bamboo-derived dietary fiber is insoluble, and the insoluble dietary fiber is composed of 74% by mass of cellulose, 25.5% by mass of hemicellulose, and 0.5% by mass of lignin.

[0018] The particle size of the dietary fiber material containing insoluble dietary fiber may be 10 μm or more, 30 μm or more, 50 μm or more, 70 μm or more, 90 μm or more, 100 μm or more, 150 μm or more, 200 μm or more, 250 μm or more, 300 μm or more, 350 μm or more, 400 μm or more, 450 μm or more, or 500 μm or more. The particle size of the dietary fiber material may be 1000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, 550 μm or less, or 500 μm or less. The particle size of the dietary fiber material containing insoluble dietary fiber may be 30 to 500 μm, or 90 to 500 μm.

[0019] The particle size of dietary fiber materials containing insoluble dietary fiber is measured by placing a certain amount of sample on the sieve of a sieve shaker with suction function (e.g., Retsch's air jet sieve AS200jet), shaking the sieve while suctioning, and measuring the particle size from the weight of the sample on the sieve.

[0020] The dietary fiber material containing insoluble dietary fiber is not particularly limited, but commercially available products may be used. Examples of commercially available products include Custom Fiber BF30, Custom Fiber BF75, Custom Fiber BF90, Custom Fiber BF200, and Custom Fiber BF500 (all from DM Mitsui Sugar Co., Ltd.), UNICELL WF30, UNICELL WF75, UNICELL WF90, UNICELL WF200, UNICELL WF500, UNICELL OF75, UNICELL OF90, and UNICELL OF200 (all from Interfiber), Vitacell HF600 / 30, Vitacell HF600, Vitacell HF200, Vitacell WF200, Vitacell WF600, and Vitacell WF600 / 30 (all from Rettenmeyer), and UNICELL PF30, UNICELL PF75, UNICELL PF90, UNICELL PF200, and UNICELL PF500 (all from Interfiber).

[0021] The flavor improver may consist solely of insoluble dietary fiber, or may contain one or more components other than insoluble dietary fiber. The flavor improver may consist solely of dietary fiber materials containing insoluble dietary fiber, or may contain one or more components other than dietary fiber materials containing insoluble dietary fiber.

[0022] The content of insoluble dietary fiber may be 85% by mass or more, or 95% by mass or more, or 10% by mass or less, or 5% by mass or less, based on the total amount of the flavor enhancer. The content of insoluble dietary fiber can be measured, for example, by the modified Prosky method in accordance with the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0023] The flavor enhancer may further contain isomaltulose, which further enhances the flavor-enhancing effect. Isomaltulose is a compound formed by the α-1,6 bond between glucose and fructose, and is also called 6-O-α-D-glucopyranosyl-D-fructose. Isomaltulose is also called palatinose. "Palatinose" is a registered trademark of DM Mitsui Sugar Co., Ltd.

[0024] Isomaltulose is naturally found in honey. It is also present in the transfer products formed when α-glucosyltransferase (isomaltulose synthase) derived from bacteria or yeast acts on sucrose. Industrially, isomaltulose is produced by the action of α-glucosyltransferase derived from bacteria such as Protaminobacter rubrum and Serratia plymuthica on sucrose.

[0025] Isomaltulose may be naturally occurring or synthesized by enzymatic action or the like.

[0026] Isomaltulose may be contained as crystalline particles or granular particles. The granular particles may be, for example, (spherical) particles containing an aggregate of multiple isomaltulose crystalline particles and amorphous sugars, with the sugars encapsulated within the aggregate of crystalline particles. Such granular particles can be obtained, for example, by precipitating isomaltulose crystalline particles from a sugar solution containing isomaltulose and amorphous sugars, and then spray-drying the sugar solution containing the crystalline particles. Alternatively, granular particles containing isomaltulose can be obtained by applying shear force to the sugar solution while heating it to precipitate isomaltulose crystalline nuclei, and then cooling the mixture containing the crystalline nuclei. The sugar solution can be obtained, for example, by treating sucrose with an enzyme. In this case, the sugar solution and the resulting granular particles contain trehalose, fructose, glucose, sucrose, isomaltose, etc. as amorphous sugars. The granular particles may be a solid material as described in JP-A-2012-179045, for example.

[0027] Commercially available isomaltulose may be used, such as crystalline palatinose (trade name "Crystalline Palatinose PST-N", manufactured by DM Mitsui Sugar Co., Ltd.) and powdered palatinose (trade name "Powdered Palatinose PST-NP", manufactured by DM Mitsui Sugar Co., Ltd.).

[0028] The content of isomaltulose can be appropriately set depending on the type of food or drink whose flavor is to be improved.

[0029] The content of isomaltulose may be 0.1 parts by mass or more, 1 part by mass or more, 10 parts by mass or more, 20 parts by mass or more, or 50 parts by mass or more per 1 part by mass of the content of insoluble dietary fiber or the content of a dietary fiber material containing insoluble dietary fiber, and may be 100 parts by mass or less, 50 parts by mass or less, 2 parts by mass or less, or 0.1 parts by mass or less.

[0030] The content of isomaltulose may be 10% by mass or more, or 30% by mass or more, and may be 95% by mass or less, or 70% by mass or less, based on the total amount of the flavor enhancer.

[0031] The flavor improver may further contain insoluble dietary fiber, a dietary fiber material containing insoluble dietary fiber, and other components other than isomaltulose. The other components may be materials that can be used in foods or food additives, etc. Examples of the other components include water, carbohydrates, proteins, lipids, amino acids, minerals, etc.

[0032] The total content of other ingredients may be 0.1% by mass or more, or 0.5% by mass or more, and may be 15% by mass or less, or 5% by mass or less, based on the total amount of the flavor enhancer.

[0033] The shape of the flavor enhancer according to this embodiment is not limited, and may be any of a solid (powder, granules, etc.), a liquid (solution, suspension, etc.), a paste, etc.

[0034] Foods and beverages for which the flavor enhancer is applicable are not particularly limited, and examples thereof include seasonings, confectioneries, processed fruit products, and beverages. Examples of seasonings include dressings, vinegar, spices (wasabi, ginger, etc.), seasoning sauces (soup, sauce), etc. Examples of confectioneries include baked goods such as madeleines, cakes, and cookies, as well as jellies, gummies, jams, fruit sauces, and fruit curds (lemon curd, etc.).

[0035] The food and drink may have been subjected to a treatment such as heating, sterilization, freezing, or drying, which is carried out during the cooking or manufacturing process of the food and drink.

[0036] The flavor enhancer can be suitably used as an enhancer of flavors such as fruit flavor, coffee flavor, tomato flavor, spice flavor (wasabi flavor, ginger flavor (spicy), etc.), sour flavor (vinegar flavor, etc.), black tea flavor, matcha flavor, cacao flavor, dashi flavor (bonito, etc.), and alcohol flavor (wine, rum, sake, etc.).

[0037] The flavor enhancer can be, for example, a fruit flavor enhancer, a vinegar flavor enhancer, a tomato flavor enhancer, a coffee flavor enhancer, or a spice flavor enhancer.

[0038] Fruit flavor enhancers are agents used to enhance the flavor of fruits and fruit juices obtained from fruits, or fruit- or fruit juice-containing foods and beverages containing these. Examples of fruits include citrus fruits, berries and other small fruits, pome fruits, stone fruits, and fruit-like vegetables. Citrus fruits include yuzu, mandarin oranges, oranges, grapefruits, lemons, limes, kabosu, sudachi, and shikuwasa. Small fruits such as berries include grapes, blueberries, raspberries, blackberries, cranberries, mulberries, and goji berries. Pome fruits include apples and pears. Stone fruits include peaches, plums, and cherry blossoms. Fruit-like vegetables include strawberries, watermelons, and melons. Examples of fruit and fruit juice-containing foods and beverages include seasonings (dressings, etc.) containing fruit or fruit juice, beverages containing fruit or fruit juice, confectioneries containing fruit or fruit juice, and processed fruit products (fruit sauces, jams, marmalades, etc.).

[0039] The vinegar flavor enhancer is an agent used to improve the flavor of vinegar by adding it to vinegar or a vinegar-containing food or drink, which is a food or drink containing vinegar. Vinegar is a sour seasoning whose main component is acetic acid. Examples of vinegar include brewed vinegar and synthetic vinegar. Examples of brewed vinegar include grain vinegar and fruit vinegar. Examples of grain vinegar include rice vinegar, rice black vinegar, and barley black vinegar.

[0040] The tomato flavor enhancer is an agent used to enhance the flavor of tomatoes by being added to a tomato-containing food or drink, such as tomato juice.

[0041] The coffee flavor enhancer is an agent that is added to coffee or coffee-flavored food or drink to enhance the coffee flavor. Examples of the coffee-flavored food or drink include coffee or coffee-flavored beverages, and coffee-flavored foods (e.g., coffee madeleines and coffee jelly).

[0042] Spice flavor enhancers are agents used to improve the flavor of spices, such as wasabi, ginger, mustard, nutmeg, cinnamon, chili pepper, pepper, Japanese pepper, shiso leaf, and basil.

[0043] The flavor improver according to this embodiment contains insoluble dietary fiber, and therefore has a flavor-enhancing effect. The flavor experienced when eating a food or drink includes an initial taste felt immediately after eating, and a middle to late flavor felt after the initial taste. The flavor improver according to this embodiment can enhance the middle to late flavor, among other flavors. The flavor improver according to this embodiment can strengthen the middle to late flavor, thereby allowing the flavor to last in the mouth, but the mechanism is not limited to this.

[0044] The flavor improver according to this embodiment makes it possible to intensify the aroma (retronasal aroma) that passes from the oral cavity to the nasal cavity when eating a food or drink. The flavor improver according to this embodiment can also be called a retronasal aroma improver.

[0045] [Method for improving the flavor of food and beverages] The method according to this embodiment is a method for improving the flavor of a food or drink, and includes adding insoluble dietary fiber to the food or drink. In this method, the aspects described in relation to the flavor improver can be applied without limitation.

[0046] Examples of foods and beverages include fruit / fruit juice-containing foods and beverages, vinegar-containing foods and beverages, tomato-containing foods and beverages, coffee-containing foods and beverages, and spice-containing foods and beverages.

[0047] In the method according to the present embodiment, it is preferable to further contain isomaltulose in the food or drink together with the insoluble dietary fiber. When isomaltulose is further contained in the food or drink, the flavor of the food or drink can be further improved.

[0048] The insoluble dietary fiber may be contained in an amount of 0.05% by mass or more based on the total mass of the food or drink. From the viewpoint of further improving the flavor improving effect of the food or drink, the content (amount of insoluble dietary fiber) may be 0.08% by mass or more, or 0.10% by mass or more based on the total mass of the food or drink, and from the viewpoint of further improving the flavor improving effect of the food or drink and further suppressing the initial taste when ingesting the food or drink, it may be 10.0% by mass or less, 8.0% by mass or less, or 5.0% by mass or less. When the content of insoluble dietary fiber is within the above-mentioned numerical range, the flavor improving effect of the food or drink is more likely to be obtained. [Example]

[0049] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0050] The following insoluble dietary fibers were used: <Dietary fiber derived from bamboo (bamboo fiber, hereafter also referred to as "BF")> Custom Fiber BF30 (DM Mitsui Sugar Co., Ltd., particle size 30 μm) Custom Fiber BF90 (DM Mitsui Sugar Co., Ltd., particle size 90 μm) Custom Fiber BF200 (DM Mitsui Sugar Co., Ltd., particle size 200 μm) Custom Fiber BF500 (DM Mitsui Sugar Co., Ltd., particle size 500 μm)

[0051] <Test Example 1: Improvement of fruit flavor> Test Example 1-1: Improving the Yuzu Flavor of a Daikon Radish Dressing Trial -1 (Trial of grated radish dressing) Xanthan gum was dispersed in mirin. Separately, a material mixture was prepared by mixing the ingredients shown in Table 1 except for mirin, xanthan gum, and grated radish. The material mixture, mirin containing xanthan gum, and grated radish were mixed together to obtain a grated radish dressing prototype. The resulting prototype was placed in a container and sterilized by boiling at 85°C for 20 minutes. The final pH was 3.9 to 4.0. The formulation 1 (unit: g) of the grated radish dressing prototype is shown in Table 1. [Table 1]

[0052] (Evaluation of grated radish dressing prototype) Table 2 shows the sensory evaluation results of the grated radish dressing prototype before boiling sterilization, and Table 3 shows the sensory evaluation results of the grated radish dressing prototype after boiling sterilization. The sensory evaluation was conducted by two well-trained panelists who met the specified standards. The sensory evaluation was conducted on a five-point scale, with a standard of 3 points ranging from 1 point (poor flavor) to 5 points (improved flavor). The evaluation scores in the table represent the average scores of each panelist. [Table 2] [Table 3]

[0053] The grated radish dressing containing BF had a strong yuzu flavor. The effect of boiling sterilization, which reduces the flavor, was particularly evident. When palatinose was added in addition to BF, the refreshing feeling was further enhanced.

[0054] Test Example 1-2: Improving the Yuzu Flavor of a Daikon Radish Dressing Trial -2 (Trial of grated radish dressing) A sample of grated radish dressing was prepared in the same manner as in Test Example 1-1, except that the formulation (unit: g) was changed to that shown in Table 4. The finished product had a pH of 3.9 to 4.0. [Table 4]

[0055] (Evaluation of grated radish dressing prototype) Figure 1 shows the results of the sensory evaluation (n=8) of the grated radish dressing prototype before boiling sterilization. Figure 2 shows the results of the sensory evaluation (n=8) of the grated radish dressing prototype after boiling sterilization. The sensory evaluation was carried out by eight well-trained panelists who met the specified standards. The sensory evaluation was carried out on a scale of -3 to +3 points for each evaluation item, with no BF being the standard score of 0. The scores in the figure show the average scores of each panel.

[0056] The yuzu flavor was rated as stronger when BF was included, both before and after sterilization, especially after sterilization.

[0057] Test Example 1-3: Improvement of yuzu flavor when BF is added to commercially available yuzu dressing (Preparing commercially available yuzu dressing containing BF) BF was added to commercially available yuzu dressing, placed in a bag, and then boiled and sterilized (85°C for 20 minutes) before the taste was confirmed.

[0058] (Yuzu dressing review) Table 5 shows the results of the sensory evaluation of the yuzu dressing before boiling sterilization, and Table 6 shows the results of the sensory evaluation of the yuzu dressing after boiling sterilization. The sensory evaluation was conducted by two well-trained panelists who met the specified standards. The sensory evaluation was conducted on a 5-point scale, with a 3-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor). The scores in the table represent the average scores of each panelist. [Table 5] [Table 6]

[0059] When BF was added, the yuzu flavor was stronger. The effect of boiling sterilization, which reduces the flavor, was particularly evident.

[0060] Test Example 1-4: Increased fruit juice flavor in pectin jelly containing BF (Prototype of pectin jelly) The gelling agent and 10 g of granulated sugar were added to a pot and mixed thoroughly. Then, the dissolving water was gradually added to the pot, mixed thoroughly to prevent lumps, and heated to a boil until dissolved. The concentrated fruit juice, citric acid, and starch syrup were mixed in a separate container and heated to approximately 40°C. The remaining granulated sugar, sodium citrate, and BF were added to the pot and mixed and dissolved. Palatinose and palatinit were added to the pot and mixed and dissolved, followed by boiling. The starch syrup was then added to the pot and mixed. After adding and mixing the starch syrup, the mixture of concentrated fruit juice, citric acid, and starch syrup, which had been warmed in a separate container, was added to the pot and quickly mixed. The resulting mixture was poured into a mold and allowed to solidify at room temperature. The next day, the solidified product was removed from the mold and coated with granulated sugar. The final product had a pH of 3.7-3.8 and a Bx of 80-81. The pectin jelly formulation (unit: g) is shown in Table 7. [Table 7]

[0061] (Evaluation of pectin jelly) The results of the sensory evaluation of the prototype BF-containing pectin jelly (grape flavor) are shown in Table 8, Figures 3 and 4.

[0062] Figure 3 shows the results of a sensory evaluation (n=6) of pectin jelly immediately after trial production (after one week at room temperature), and Figure 4 shows the results of a sensory evaluation (n=7) of pectin jelly after long-term storage (after 16 months at room temperature). In Figures 3 and 4, sensory evaluation (with no BF as the reference point, and each evaluation item scored from -3 to +3 points) was conducted for no BF and 1.5% BF200 by a panel of well-trained individuals who met the specified standards.

[0063] Compared to the non-BF version, the BF200 1.5% version had a stronger fruit juice (grape flavor) from the middle. After 16 months at room temperature, the non-BF version had a deteriorated fruit juice flavor, but the BF200 1.5% version had a suppressed deteriorated flavor and had a stronger grape flavor from the middle.

[0064] Table 8 shows the results of the sensory evaluation of pectin jelly after long-term storage (n=2). In Table 8, the sensory evaluation was conducted by two well-trained panelists who met the specified criteria. The sensory evaluation was conducted on a 5-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with a 3-point scale. The evaluation scores in the table represent the average scores of each panelist. [Table 8]

[0065] In both cases, like BF200 1.5%, the aged taste was suppressed compared to no BF, and the grape flavor was felt to be stronger from the middle. With BF30 3% and BF90 3%, the initial flavor was weaker, so it is possible that the initial flavor may weaken as the blending amount increases.

[0066] Test Example 1-5: Increased fruit juice flavor of BF-containing gummy candy stored for one month (Gummy prototype) Granulated sugar, corn syrup, emulsifier, and 17g of water were placed in a pot and heated to dissolve. Once dissolved, palatinose was added to the pot and dissolved, and the mixture was boiled down to a final weight minus the amount of ingredients to be added later. Gelatin and 10g of water were placed in a separate bowl and allowed to swell for at least 30 minutes, after which the mixture was dissolved in a water bath at 80°C to obtain a gelatin-containing liquid. After boiling down, fruit juice, citric acid, flavor, and the gelatin-containing liquid were added to the pot, mixed, and the weight was confirmed. The resulting mixture was filled into containers. The composition of the gummy candy (unit: g) is shown in Table 9. [Table 9]

[0067] (Gummy rating) After the prototype was made, the flavor of BF-containing gummy candies (apple flavor) stored for about one month was subjected to a sensory evaluation. The sensory evaluation was conducted by two well-trained panelists who met the specified standards. The sensory evaluation was conducted on a five-point scale, with a standard of 3 points, ranging from 1 point (poor flavor) to 5 points (improved flavor). The evaluation scores in the table show the average scores of each panelist. [Table 10]

[0068] The apple flavor was stronger with BF added compared to the product without BF added.

[0069] Test Example 1-6: Improving the yuzu flavor of yuzu madeleines A yuzu-flavored madeleine was prepared using the composition (unit: g) in Table 11. The baking conditions were 170°C and 20 minutes. [Table 11]

[0070] A sensory evaluation was conducted on the yuzu madeleines. The sensory evaluation was carried out by two well-trained panelists who met the specified standards. The sensory evaluation was conducted on a 5-point scale, with a 3-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor). The evaluation scores in the table show the average scores of each panelist. [Table 12]

[0071] With BF (4% wheat flour replacement (1% of the brewing mix)), the initial flavor was slightly weaker than without BF, but the yuzu flavor became stronger midway through.

[0072] Test Example 1-7: Improving the lemon flavor of lemon curd (lemon sauce) Lemon curd was prepared according to the formulation (unit: g) in Table 13. The boiled weight was 170 g (approximately 52g). [Table 13]

[0073] A sensory evaluation was conducted on the lemon curd (lemon sauce). The sensory evaluation was carried out by two well-trained panelists who met the prescribed criteria. The sensory evaluation was conducted on a 5-point scale, with 3 points representing a decrease in flavor (poor flavor) to 5 points (improved flavor). The evaluation scores in the table show the average scores of each panelist. [Table 14]

[0074] Compared to the non-BF version, the version with BF (replaced 3% of the eggs (1.1% of the preparation formula)) was refreshing, had a stronger acidity in the middle, and also had a stronger lemon flavor.

[0075] Test Example 1-8: Improving the fruit flavor of commercially available fruit sauces and marmalades (Preparing the fruit sauce) BF was added to commercially available fruit sauce, placed in a bag, and then boiled and sterilized (85°C for 20 minutes) before the taste was confirmed.

[0076] (Fruit Sauce Rating) Table 15 shows the results of the sensory evaluation of the fruit sauce before boiling sterilization, and Table 16 shows the results of the sensory evaluation of the fruit sauce after boiling sterilization. The sensory evaluation was conducted by two well-trained panelists who met the specified criteria. The sensory evaluation was conducted on a 5-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with a 3-point scale. The evaluation scores in the table represent the average scores of each panelist. [Table 15] [Table 16]

[0077] The BF-added product had a stronger fruit flavor from the middle compared to the product without BF. When comparing the product with 1% BF90 and the product with 3% BF90, the 3% product tended to be powdery and had a harder-to-detect flavor.

[0078] <Test Example 2: Improvement of coffee flavor> Test Example 2-1: Addition of BF to retort sterilized coffee (Preparing coffee) Coffee (Bx.3) extracted from commercially available regular coffee (47%), granulated sugar (4%), sodium bicarbonate (0.06%), and water (48.98%) were mixed with 2% BF90 and retort sterilized (121°C for 15 minutes).

[0079] (Sensory evaluation of coffee) A sensory evaluation of the coffee was conducted. The sensory evaluation was carried out by two well-trained panelists who met the prescribed standards. The sensory evaluation was conducted on a 5-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with a 3-point scale. The evaluation scores in the table show the average scores of each panelist. [Table 17]

[0080] The addition of BF resulted in a stronger coffee flavor. Retort sterilization produced an off-flavor and weakened the coffee flavor, but the addition of BF weakened the off-flavor and strengthened the coffee aroma, making the effect of BF easier to understand.

[0081] Test Example 2-1: Coffee flavor improvement effect of coffee madeleines (Trial of coffee madeleines) Half the eggs and a little sugar were placed in a bowl and mixed well with a whisk. The remaining eggs were then added to the bowl and mixed, followed by the granulated sugar, which was then mixed with a hand mixer until pale and thick. The sifted ingredients (wheat flour, baking powder, instant coffee, and BF90) were added to the bowl in three batches and mixed in a cutting motion with a rubber spatula. Melted butter was then poured over the entire mixture and mixed well to obtain the dough. The resulting dough was poured into a mold, dropped several times to remove air, and baked at 170°C for 20 minutes. The recipe for the coffee madeleines (unit: g) is shown in Table 18. [Table 18]

[0082] (Coffee Madeleine Review) A sensory evaluation was conducted on the coffee madeleines. The results of the sensory evaluation by seven well-trained panelists who met the prescribed standards (each evaluation item was scored from -3 to +3 points, with no BF being the standard score of 0) are shown in Figure 5. Compared to no BF, the coffee madeleines with BF (4% wheat flour replacement (1% of the recipe)) had a slightly weaker initial flavor, but the coffee flavor in the aftertaste was stronger.

[0083] Test Example 2-3: Improvement of the coffee flavor of coffee jelly (cream attached) BF was added to the cream placed on coffee jelly, and a sensory evaluation was performed. Coffee jelly was produced using the formula in Table 20 and retort sterilized (121°C for 15 minutes). Table 20 shows the formula for coffee jelly. (*) The coffee extract used was coffee liquid (Bx.3) extracted from commercially available regular coffee. [Table 19]

[0084] Figure 6 shows the results of a sensory evaluation (with each evaluation item scored from -3 to +3 points, with no BF being the standard score of 0) by 10 well-trained panelists who met the prescribed standards when whipped cream (6% granulated sugar, vegetable-based) with added BF90 was placed on coffee jelly. The cream with BF had a stronger and longer-lasting coffee flavor than the cream without BF. The cream was also evaluated as being less oily and easier to eat. A similar effect was observed when 3% BF90 was added; however, the coffee flavor lasted longer compared to the 1% addition, but the initial flavor was weaker, so overall the whipped cream with 1% added was perceived as more delicious. A similar effect was also observed when coffee creamer was used on coffee jelly instead of whipped cream.

[0085] <Test Example 3: Other> Test Example 3-1: Effect of improving the wasabi flavor of fresh wasabi tubes A trial was made of chicken salad dressed with wasabi using commercially available fresh wasabi tubes with 1% or 3% BF90 added, and a sensory evaluation was conducted. For the chicken salad dressing with wasabi, 15g of chicken salad was shredded and mixed with 1g of wasabi tube.

[0086] The sensory evaluation was carried out by two well-trained panelists who met the prescribed criteria. The sensory evaluation was conducted on a 5-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with a 3-point scale. The evaluation scores in the table show the average scores of each panel. [Table 20]

[0087] The addition of BF sustained the flavor and spiciness of wasabi.

[0088] Test Example 3-2: Tomato flavor enhancement effect of tomato juice BF90 was added at 1% or 0.3% to commercially available tomato juice, and a sensory evaluation was conducted. The sensory evaluation was conducted by two well-trained panelists who met the specified criteria. The sensory evaluation was conducted on a 5-point scale, with 3 points representing a decrease in flavor (1 point) to an increase in flavor (5 points). The evaluation scores in the table show the average scores of each panelist. [Table 21]

[0089] The addition of BF enhanced the flavor. BF90 0.3% tasted more natural than BF90 1%, and the effect of improving the tomato flavor was also clear.

[0090] Test Example 3-3: Effect of ginger dressing on improving the spiciness of ginger BF was added to ginger dressing and a sensory evaluation was performed. The ginger dressing was prepared according to the formulation (g) shown in Table 21. (*) Grated ginger refers to grated ginger (grated by hand) or commercially available grated ginger in a tube. [Table 22]

[0091] The sensory evaluation was carried out by two well-trained panelists who met the prescribed criteria. The sensory evaluation was conducted on a 5-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with a 3-point scale. The evaluation scores in the table show the average scores of each panel. [Table 23]

[0092] Adding BF reduced the oiliness and made the taste refreshing. The ginger flavor of the tubed ginger was felt strongly at first. When the ginger was grated by hand, the ginger flavor was felt a little stronger in the product with 1% BF90 added. The spiciness of the aftertaste was felt stronger with the addition of BF in both the tubed and hand-grated ginger. The roughness caused by BF was not noticeable in either case.

[0093] Test Example 3-4: Effect of adding BF to basic seasonings A 36% aqueous solution of grain vinegar, a basic seasoning, was prepared, to which 2% BF90 was added, and a sensory evaluation was performed. The concentration of the aqueous solution was based on the amount used in the grated radish dressing mentioned above. 0.4% xanthan gum was added to the aqueous solution to disperse the BF.

[0094] The sensory evaluation was carried out by two well-trained panelists who met the prescribed criteria. The sensory evaluation was carried out on a five-point scale ranging from 1 point (poor flavor) to 5 points (improved flavor), with 3 points being the standard for no BF for each solution. The evaluation scores in the table show the average scores of each panel. [Table 24]

[0095] The acidity of the vinegar became stronger from the middle and lasted longer when BF was added.

[0096] <Summary> BF has been shown to have the effect of enhancing the mid- to late-stage flavors (aromas that pass from the mouth to the nose) of fruit flavors, tomato, coffee, wasabi, etc. It is thought to be compatible with sour and spicy flavors that emerge from the middle, and has the effect of improving flavor. It has also been shown to have the effect of masking off-flavors and deteriorated flavors, making them refreshing. These findings suggest that BF has the effect of improving the flavor of food and making it more delicious.

Claims

1. A flavor enhancer containing insoluble dietary fiber as an active ingredient.

2. The flavor enhancer according to claim 1 , wherein the insoluble dietary fiber is derived from a grass plant.

3. The flavor enhancer of claim 2 , wherein the grass plant is bamboo.

4. The flavor improver according to any one of claims 1 to 3, comprising, as the active ingredient, a dietary fiber material containing the insoluble dietary fiber and having a particle size of 30 to 500 µm.

5. The flavor enhancer according to any one of claims 1 to 3, further comprising isomaltulose.

6. The flavor improver according to any one of claims 1 to 3, which is a fruit flavor improver, a vinegar flavor improver, a tomato flavor improver, a coffee flavor improver, or a spice flavor improver.

7. A method for improving the flavor of a food or beverage, comprising: A method comprising adding insoluble dietary fiber to the food or drink.

8. The method according to claim 7, wherein the food or beverage further contains isomaltulose.

9. The method according to claim 7 or 8, wherein the insoluble dietary fiber is contained in an amount of 0.05% by mass or more based on the total mass of the food or drink.

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