Flavor enhancer

Abstract

The object of the present invention is to provide a flavor enhancer and a flavor enhancer that naturally imparts or enhances a rich, desirable aroma and flavor derived from meat to food and beverages that have or are expected to have a meat flavor, without imparting any off-flavors. [Solution] We have found that by incorporating a composition containing lactone and phenethyl isobutyrate in an amount of 0.005 to 0.5 per 1 part by weight of lactone into food and beverages that have or are expected to have a meaty flavor, the flavor can be improved to be more meat-like and have a stronger flavor without imparting any off-flavors to the food and beverages.

Description

Technical Field

[0001] The present invention relates to a flavor improver and a flavor improvement method for food and drink products having or expected to have a livestock meat flavor.

Background Art

[0002] Livestock meat extract is an extract containing flavor components such as amino acids, proteins, nucleic acids, inorganic acids, and organic acids, which is obtained by extraction treatment or enzymatic decomposition from raw materials (bones, minced meat, etc.) containing muscle tissue or bone tissue of livestock. It is widely used as a material having a livestock meat flavor in the food field.

[0003] Unlike small-scale production at home or in Chinese restaurants, ramen shops, etc., industrially produced livestock meat extract may remove simultaneously extracted fats and oils by means such as static separation or centrifugation in the extraction process from raw materials. Although such livestock meat extract does not have a flavor reduction due to fat and oil deterioration, it lacks the mellow aroma and flavor derived from original livestock meat, and has a weak, for example, preferable flavor unique to livestock meat glass - pu as felt in home or small-scale production.

[0004] In addition, there is also a demand for food and drink products that reproduce a livestock meat flavor using synthetic flavors and plant-derived components without containing livestock meat raw materials, such as expanding plant-based foods and vegan foods, but they may lack the oiliness and complex flavors derived from original livestock meat.

[0005] Regarding the livestock meat flavor, many research reports have been made for a long time (Non-Patent Document 1). Among them, lactones are known to increase the oiliness when added to cooked foods using beef, pork, chicken, etc. However, when using only lactones, flavors such as a buttery feeling and a milky feeling may be imparted, and this may not be considered preferable.

[0006] To date, it has been known that microbial fermentation products containing lactones and having a yeast odor are used to obtain textured plant protein materials that can be perceived as having a meat-like umami and juiciness (Patent Document 1). However, this method uses a fermentation composition containing lactones with the aim of obtaining a material that has a meat-like umami and juiciness while masking the grain odor characteristic of plant proteins, and does not describe the additive effect on food and beverages that have a meaty flavor other than that of materials that have a flavor characteristic of plant protein materials.

[0007] Thus, there remains a strong need to develop methods for naturally imparting or enhancing meat-like, non-off-flavored aromas and tastes to food and beverages that have or are expected to have a meat-like flavor. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] International release WO2022 / 209898 [Non-patent literature]

[0009] [Non-Patent Document 1] Masanori Matsuishi et al., Journal of the Japanese Society of Animal Science, 75 (3): 409-415, 2004. [Overview of the project] [Problems that the invention aims to solve]

[0010] The problem that this invention aims to solve is to provide a flavor enhancer or method for improving food and beverages that have or are expected to have a meaty flavor, making them more meat-like and flavorful without imparting any off-flavors. [Means for solving the problem]

[0011] As a result of diligent research into the above-mentioned problems, the present inventors have found that by incorporating a composition containing lactone and phenethyl isobutyrate (hereinafter also referred to as PIB) in specific proportions, or a flavor enhancer containing this composition as an active ingredient, the flavor of food and beverages can be improved by imparting a meat-like complexity to the flavor of such food and beverages. Based on this finding, further research has led to the completion of the present invention. That is, the present invention is as follows. (1) A flavor enhancer containing as an active ingredient a composition in which the ratio of lactone to phenethyl isobutyrate is 1:0.005 to 0.5. (2) The flavor improver described in (1) above, wherein the composition is a microbial fermentation product by lactic acid bacteria and / or yeast. (3) The flavor improver according to (1) or (2) above, characterized in that the flavor improvement is the imparting or enhancement of a meat-like flavor. (4) A method for improving the flavor of food and beverages, characterized by using lactone and phenethyl isobutyrate in such a ratio of 0.005 to 0.5 parts by weight of phenethyl isobutyrate per 1 part by weight of lactone. (5) A method for improving the flavor of food and beverages, comprising adding lactone and phenethyl isobutyrate in a weight ratio of 1:0.005 to 0.5. This is what we provide. [Effects of the Invention]

[0012] The present invention provides a flavor enhancer or method for enhancing the flavor of food and beverages that have or are expected to have a meaty flavor, making them more meat-like and flavorful without imparting any off-flavors. [Modes for carrying out the invention]

[0013] The composition of the present invention is a composition containing a lactone and phenethyl isobutyrate in an amount of 0.005 to 0.5 per 1 part by weight of the lactone (hereinafter, these two components will also be referred to as the compound of the present invention).

[0014] Furthermore, in the present invention, flavor improvement specifically refers to the ability to impart or significantly enhance a very desirable meat-like flavor to food and beverages that have or are expected to have a meat-like flavor, to impart or enhance a meat-like oily feel, to impart or enhance a meat-like flavor without excessively perceiving the milk or butter flavor from lactones, and to impart or enhance a rich or intense meat flavor.

[0015] Here, the meat flavor of the food and beverages that the present invention is effective against may be any conventionally known meat aroma components, such as ketones such as acetoin, diacetyl, 2,3-pentadione, 2,3-hexadione, 2-heptanone, 2-octanone, 3-octanone, 2-nonanone, 2-decanone, 2-undecanone, and 2-tridecanone; alcohols such as pentanol, hexanol, octanol, heptanol, butanol, and dodecanol; and γ-caprolactone. Examples of lactones include heptalactone, γ-octaractone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, δ-caprolactone, δ-octaractone, δ-nonalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, δ-tridecalactone, and δ-tetradecalactone, as well as fatty acids such as isovaleric acid and isobutyric acid, and the compounds of the present invention may or may not be included. Furthermore, the origin of these compounds may be obtained by heating, enzymatic decomposition, or extraction from meat, bones, carcasses, etc., which are components of animal meat, and subsequently by purification, and they may be contained in food and beverages to exert a meaty flavor, or they may be obtained as synthetic flavorings or by decomposition or extraction from plants or microorganisms and subsequently by purification, and they may exert a meaty flavor in food and beverages.

[0016] Therefore, to give specific examples of the flavor-improving effects of the present invention, if the food or beverage having or expected to have a meaty flavor is, for example, an extract or fat extracted from beef or bones, or a food containing such extracts, the meaty flavor is the flavor of beef, and the present invention can impart or enhance the beefy flavor with a sweet aroma or rich beef flavor like beef fat or Wagyu beef without giving it an off-flavor or an excessive milky taste. If the food or beverage having or expected to have a meaty flavor is, for example, an extract or fat extracted from pork or bones, or a food containing such extracts, the meaty flavor is the flavor of pork, and the present invention can impart or enhance the porky flavor with a rich flavor like pork bone or pork fat without giving it a milky flavor different from pork flavor. Furthermore, even in food or beverages that exhibit a meaty flavor through a combination of materials that do not use meat as an ingredient, such as plant-based foods or vegan foods, incorporating the composition of the present invention can impart or enhance a richness and oiliness that is as if derived from meat.

[0017] The lactone used in this invention is not particularly limited, but among compounds known as lactones, δ-decalactone and γ-dodecalactone are preferred. Phenethyl isobutyrate is also known as phenethyl isobutyrate or 2-phenylethyl isobutyrate.

[0018] The compositions used in the present invention may be obtained by independently obtaining and mixing the compounds of the present invention. The compounds of the present invention may be obtained by chemical synthesis or by production by plants, animals, or microorganisms, and then purified or not purified by methods such as filtration and separation. The compounds of the present invention may be used as is after being dissolved in water or the like. Alternatively, the lactone and phenethyl isobutyrate may be prepared separately and mixed with water or the like, as long as the mixing ratio of lactone to phenethyl isobutyrate is 1:0.005 to 0.5, preferably 1:0.01 to 0.25, more preferably 1:0.01 to 0.2, and even more preferably 1:0.015 to 0.2. Furthermore, the compounds may be obtained as a composition in which they coexist, and materials derived from plants, animals, or microorganisms containing the compounds of the present invention may also be used.

[0019] As materials derived from animals, plants or microorganisms, there are no particular limitations, such as extracts of animals, plants or microorganisms, fermentation products produced by microorganisms, etc., but preferably fermentation products produced by microorganisms, particularly preferably microbial fermentation products by lactic acid bacteria and / or yeast. Examples of lactic acid bacteria include microorganisms belonging to the genus Pediococcus, such as Pediococcus pentosaceus. Examples of bifidobacteria include microorganisms belonging to the genus Bifidobacterium, such as Bifidobacterium bifidum. Examples of yeast include microorganisms belonging to the genus Kluyveromyces, Zygosaccharomyces, Pichia or Saccharomyces. Examples of microorganisms belonging to the genus Kluyveromyces include Kluyveromyces marxianus, Kluyveromyces thermotolerans, Kluyveromyces wickerhamii, etc. Examples of microorganisms belonging to the genus Zygosaccharomyces include Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Zygosaccharomyces cidri, etc. Examples of microorganisms belonging to the genus Pichia include Pichia jadinii, etc. Examples of microorganisms belonging to the genus Saccharomyces include Saccharomyces cerevisiae, etc. Any of these microorganisms can be used alone or in combination, but it is preferable to ferment by combining lactic acid bacteria or bifidobacteria with yeast. In addition, mutant strains obtained by mutating these microorganisms using artificial mutation methods, such as ultraviolet irradiation, X-ray irradiation, treatment with mutagenic agents, genetic manipulation, etc., or naturally mutated mutant strains can also be used in the present invention.

[0020] In the composition of the present invention, the amount of phenethyl isobutyrate used in the present invention to coexist with the lactone is preferably in the range of 0.005 to 0.5 parts by weight, more preferably in the range of 0.01 to 0.25 parts by weight, still more preferably in the range of 0.01 to 0.2 parts by weight, and particularly preferably in the range of 0.015 to 0.2 parts by weight with respect to the lactone and 1 part by weight of the lactone. When the lactone and phenethyl isobutyrate are outside this range, the off-flavor of the added food or drink becomes strong, causing discomfort or an overly strong buttery or milky feeling, which is undesirable.

[0021] The contents of the lactone and phenethyl isobutyrate in the present invention are measured by gas chromatography as described in the examples of the present invention.

[0022] The method for coexisting the lactone and phenethyl isobutyrate used in the present invention is not particularly limited, and examples include a method of mixing them. As the mixing method, a powder mixing method, a solution mixing method, etc. may be used. The obtained composition may be used as it is as a flavor improver of the present invention, but if necessary, the mixed powder may be granulated with or without using an excipient, or after solution mixing, it may be dried by various drying methods such as a fluidized bed drying method (flash drying method), a spray drying method (spray drying method), a drum drying method (drum drying method), a vacuum drying method, a freeze drying method (freeze drying method), etc. to be solidified or powdered for use. When granulating the mixed powder, granulation methods such as fluidized bed granulation, stirring granulation, extrusion granulation, rolling granulation, airflow granulation, compression molding granulation, crushing granulation, spray granulation, injection granulation, etc. can be used.

[0023] The flavor enhancer of the present invention comprises a composition containing lactone and phenethyl isobutyrate, which are compounds of the present invention, and optionally includes inorganic salts such as sodium chloride, acids such as ascorbic acid, fumaric acid, malic acid, acetic acid, tartaric acid, citric acid, fatty acids, L-amino acids such as sodium L-glutamate, L-glycine, L-alanine, nucleic acids such as sodium inosinate, sodium guanylate, sugars such as sucrose, glucose, lactose, excipients such as dextrin, various starches, thickeners (xanthan gum, guar gum, carrageenan, etc.), pH adjusters, sweeteners (sucralose, thaumatin, acesulfame potassium, aspartame, xylitol, licorice extract, saccharin and its salts, steak), It may also contain beer, sorbitol, antioxidants (erythorbic acid, catechin, tocopherol, etc.), colorants (annatto extract, turmeric extract, β-carotene, etc.), flavorings (synthetic or natural flavorings such as ethyl acetoethyl, acetophenone, anisaldehyde, etc.), preservatives (sodium benzoate, shirako protein extract, potassium sorbate, calcium propionate, polylysine, etc.), nutritional fortifiers (vitamins such as vitamin A and vitamin C, minerals such as calcium chloride, etc.), additives usable in food and beverages such as water, natural seasonings such as soy sauce, miso, meat extract, yeast extract, and protein hydrolysates, spices such as spices and herbs, excipients such as dextrin and various starches. The flavor improver of the present invention may also be used as a seasoning.

[0024] The flavor enhancer of the present invention may be in any form, such as liquid, powder, or granules. Alternatively, it can be made into an emulsion by adding an emulsifier and, if necessary, a thickening and stabilizing agent to an oil or fat.

[0025] The flavor enhancer of the present invention can be added to food and beverages where flavor enhancement is desired, thereby improving the flavor of the food and beverages. The flavor enhancer of the present invention may be added to the final product, or added before or during the manufacturing process of the food and beverages, and the manufacturing process may include a heating step (for example, a boiling step). Furthermore, the flavor enhancer of the present invention may be added immediately before consumption. In addition, the flavor enhancer of the present invention may be added to food and beverages in two or more separate additions.

[0026] Foods and beverages to which the flavor enhancer of the present invention is added may be in liquid, solid, or semi-solid form, and may or may not use meat as an ingredient. Examples include seasonings such as miso, soy sauce, meat extract, seafood extract, yeast extract, and protein hydrolysates, spices such as spices and herbs, condiments such as sauces, broths, dressings, mayonnaise, tomato ketchup, and other sauces, soups, consommé soups, egg soups, etc. Soups such as seaweed soup, shark fin soup, potage, and miso soup; noodle soups (soba, udon, ramen, pasta, etc.), soups, sauces, rice dishes such as porridge, rice gruel, and ochazuke; processed meat products such as ham, sausage, and cheese; processed seafood products such as kamaboko, dried fish, salted seafood, and delicacies; processed protein products such as soy protein and grain protein; processed oils and fats such as processed lard, tallow, meat extract oil, shortening, and seasoned oil; oil-preserved aromatic vegetables. Examples include processed vegetable products such as pickles, snack foods such as potato chips and rice crackers, cooked foods such as simmered dishes, fried foods, grilled foods, and curry, fruit and vegetable juices, soy milk, milk, dairy products, carbonated drinks, sports drinks, nutritional supplements, coffee, black tea, Japanese tea, barley tea, and various grain teas, alcoholic beverages such as shochu, sake, and beer, and supplements such as vitamins. Foods that require a meat-like oily texture are particularly preferred, such as consommé soup, stews and curries, fast food such as hamburgers and fried chicken, ramen soup, Japanese food (such as braised pork, udon noodles, and Chikuzen-ni), and Chinese-style food (such as fried rice and mapo tofu). Foods that use meat extracts, processed livestock products, processed oils and fats, plant-based foods, curry, stew, consommé soup, and ramen soup, or foods that do not use meat ingredients but require a meaty flavor, are even more preferred. If the food or beverage to which the flavor enhancer of the present invention is added is a seasoning, the seasoning to which the flavor enhancer of the present invention is added may be added to other food or beverages.

[0027] The amount of the flavor enhancer of the present invention added to food and beverages can be appropriately determined by those skilled in the art depending on the target of addition, the type and properties of the supply source, but is usually 0.000001 to 1.5 parts by weight as lactone in food and beverages, preferably 0.000001 to 0.5 parts by weight, more preferably 0.00001 to 0.3 parts by weight, even more preferably 0.0001 to 0.1 parts by weight, and even more preferably 0.001 to 0.1 parts by weight. Also, as phenethyl isobutyrate, it is 0.000001 to 1.5 parts by weight, preferably 0.000001 to 0.5 parts by weight, more preferably 0.00001 to 0.3 parts by weight, even more preferably 0.0001 to 0.1 parts by weight, and even more preferably 0.001 to 0.1 parts by weight.

[0028] Furthermore, according to another aspect of the present invention, a method for improving the flavor of food and beverages is provided, which involves adding or containing lactone and phenethyl isobutyrate to food and beverages. The flavor improvement method of the present invention can be carried out, for example, based on the above description relating to the flavor improver of the present invention. The addition of lactone and phenethyl isobutyrate to food and beverages in the flavor improvement method of the present invention can be carried out in accordance with the manner of use of the flavor improver of the present invention. The addition of other additives usable in food and beverages may be done simultaneously with or separately from the addition of lactone and phenethyl isobutyrate. Furthermore, lactone and phenethyl isobutyrate may be mixed with other additives usable in food and beverages and added to food and beverages. The addition of lactone and phenethyl isobutyrate to food and beverages also includes the manner in which food and beverages are added to lactone and phenethyl isobutyrate.

[0029] The present invention will be described in more detail using examples, but the scope of the present invention is not limited to these examples. In the examples, parts and percentages refer to weight unless otherwise specified. [Examples]

[0030] <Production Example 1> (Preparation of fermentation material containing lactone and phenethyl isobutyrate 1) Corn oil (manufactured by Ota Oil Co., Ltd.) was hydrolyzed at 40°C with water and lipase (manufactured by Amanoenzyme Co., Ltd.). Subsequently, anhydrous crystalline glucose #300 (manufactured by Nippon Shokuhin Kako Co., Ltd.) and yeast extract (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) were dissolved in the mixture. After heat sterilization, aerobic fermentation was carried out at 30°C for 4 days using pre-cultured lactic acid bacteria (Pediococcus pentsaceus) and yeast (Kluyveromyces marxianus var. lactis). After fermentation was complete, the mixture was heated at 80°C for 1 minute, then spray-dried to obtain fermentation material 1 containing lactone and phenethyl isobutyrate. The ratio of lactone to phenethyl isobutyrate in fermentation material 1 was 1:0.126.

[0031] <Production Example 2> (Preparation of fermentation material containing lactone and phenethyl isobutyrate 2) Corn oil (Ota Oil Co., Ltd.) was hydrolyzed with water and lipase (Amanoenzyme) at 40°C. Then, anhydrous crystalline glucose #300 (Nippon Shokuhin Kako Co., Ltd.) and yeast extract (Mitsubishi Corporation Life Sciences Co., Ltd.) were dissolved in the mixture. After heat sterilization, aerobic fermentation was carried out at 30°C for 4 days using pre-cultured lactic acid bacteria (Pediococcus pentsaceus) and yeast (Kluyveromyces marxianus var. lactis). After fermentation, the mixture was heated at 85°C for 10 minutes, then spray-dried to obtain fermentation material 2 containing lactone and phenethyl isobutyrate. The ratio of lactone to phenethyl isobutyrate in fermentation material 2 was 1:0.055.

[0032] <Examples 1-9> Effect of imparting aroma and flavor to beef A commercially available beef extract (Beef Extract 505, manufactured by Zenmi Foods Co., Ltd.), a lactone solution (manufactured by Tokyo Chemical Industry Co., Ltd.), a phenethyl isobutyrate solution (manufactured by Tokyo Chemical Industry Co., Ltd., indicated as PIB in the table), a fermentation material from Production Example 1 or 2, and water were prepared according to the formulations shown in Table 1. Beef Extract 505 was dissolved in water (50°C), and a composition consisting of a 1% lactone solution and / or a 0.1% phenethyl isobutyrate solution, as shown in Table 1, and fermentation material 1 or 2 were added to prepare beef soup. The amounts and ratios of lactone and phenethyl isobutyrate at the time of consumption are as shown in Table 1.

[0033] <Comparative Examples 1-4> As comparative examples, beef soup was obtained in the same manner as in the examples, except that phenethyl isobutyrate was not used (Comparative Example 1), and the amount of phenethyl isobutyrate was 0.002 parts by weight (Comparative Example 2), 0.003 parts by weight (Comparative Example 3), and 1.0 part by weight (Comparative Example 4) per 1 part by weight of lactone.

[0034] [Table 1]

[0035] The amounts of lactone and phenethyl isobutyrate were analyzed after solvent extraction using the gas chromatography method shown below.

[0036] The amounts of lactone and phenethyl isobutyrate were measured as follows. (1) Method for measuring phenethyl isobutyrate <Analytical equipment> GC device: Nexis GC-2030 (Shimadzu Corporation) Mass spectrometer: GCMS-TQ 8040 (Shimadzu Corporation) <Pre-analysis preparation> Ethyl decanoate (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to 1 g of the sample as an internal standard and mixed. Then, 900 μL of a mixed solvent (2:1, v / v) of chloroform (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and methanol (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added and extraction was performed. After extraction, the lower layer obtained by centrifugation was subjected to GC. <Analysis conditions> GC column: InertCap Pure Wax (length 30 m, 0.25 mm ID, df=0.25 μm) (manufactured by GL Sciences Co., Ltd.) Carrier gas: He Evaporation chamber temperature: 250℃ Injection method: Split Oven temperature: 50°C (5 minutes) → (10°C / minute) → 250°C (10 minutes) (2) Method for measuring lactones <Analytical equipment> GC device: Nexis GC-2030 (Shimadzu Corporation) Mass spectrometer: GCMS-TQ 8040 (Shimadzu Corporation) <Pre-analysis preparation> γ-undecalactone (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to 1 mL of the sample as an internal standard and mixed. Then, 600 μL of diethyl ether (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added and extraction was performed. After extraction, the upper layer obtained by centrifugation was subjected to GC. <Analysis conditions> GC column: InertCap Pure Wax (length 30 m, 0.25 mm ID, df=0.25 μm) (manufactured by GL Sciences Co., Ltd.) Carrier gas: He Evaporation chamber temperature: 250℃ Injection method: Split Oven temperature: 50°C (5 minutes) → (10°C / minute) → 250°C (10 minutes)

[0037] A sensory evaluation was conducted on the resulting beef soup. The beef soup was kept at 50°C, and five skilled panelists evaluated it based on "meat-like fattiness," "complexity," "milky flavor," "off-flavors (non-milky)," and "overall evaluation." The following four-level evaluation criteria were used. Note that the beef soup before the addition of each ingredient (control) was scored at 1 point. Table 2 shows the average scores for each item.

[0038] [Meat-like oily texture] 1 point: The meaty, fatty texture is the same as the beef soup before the addition (I don't feel the meaty, fatty texture). Points 2: The beef soup has a slightly more meaty, oily texture compared to the beef soup before the additive was added. 3 points: It has a more meaty, fatty texture compared to the beef soup before the addition. 4 points: The beef soup has a stronger meaty, fatty taste compared to the beef soup before the additive was added. [complexity] 1 point: The complexity is the same as the beef soup before the addition (I don't perceive any complexity). Points 2: It has a slightly more complex flavor than the beef soup before the additions were made. 3 points: It has more complexity than the beef soup before the additions were made. 4 points: I feel a stronger sense of complexity compared to the beef soup before the additions were made. [Breast feeling] 1 point: The creaminess is the same as the beef soup before the addition (no creaminess is detected). Points 2: The beef soup tastes slightly more milky than before the additions were made. 3 points: It tastes more milky than the beef soup before the addition. 4 points: The beef soup tastes more milky than before the addition. [Odd flavors (other than milk)] 1 point: The off-flavor (other than milk) is the same as the beef soup before the addition (I don't detect any off-flavor (other than milk)). Points 2: I can detect a slightly different flavor (other than milk) compared to the beef soup before the additions were made. 3 points: I can taste an unusual flavor (other than milk) compared to the beef soup before the additions were made. 4 points: The beef soup has a stronger off-flavor (other than milk) than before the additions were made. [comprehensive evaluation] 1 point: Equivalent to or worse than the beef broth before the addition. 2 points: Slightly better than the beef soup before the addition. 3 points: Better than beef soup before adding the ingredients. 4 points: Much better than the beef soup before the addition.

[0039] [Table 2]

[0040] As shown in Table 2, beef soups obtained using compositions containing lactone and phenethyl isobutyrate in specific proportions (Examples 1-9) exhibited enhanced beef-like richness and a complex, mellow aroma and flavor compared to beef soups obtained using compositions outside the specified range (Comparative Examples 1-4). Furthermore, no off-flavors were detected, and the natural meaty flavor was enhanced.

[0041] <Examples 10-11> Effect of imparting aroma and flavor to pork Commercially available pork extract (Bontaste Pork B-3, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), lactone solution, phenethyl isobutyrate solution (indicated as PIB in the table), fermentation material from Production Example 1 or 2, and water were prepared according to the formulations listed in Table 3. Pork soup was prepared in the same manner as in Example 1, according to the formulations listed in Table 3. The amounts and ratios of lactone and phenethyl isobutyrate at the time of consumption are as shown in Table 3.

[0042] <Comparative Example 5> As a comparative example, pork soup was obtained in the same manner as in Example 10, except that phenethyl isobutyrate was not used (Comparative Example 5).

[0043] [Table 3]

[0044] A sensory evaluation was conducted on the obtained pork soup. The sensory evaluation was performed in the same manner as in Example 1. The average scores for each item are shown in Table 4.

[0045] [Table 4]

[0046] As shown in Table 4, the pork soups obtained using compositions containing lactone and phenethyl isobutyrate in specific proportions (Examples 10-11) had an enhanced pork-like oiliness and a complex, rich aroma and flavor compared to the pork soup obtained using a composition where the compound was outside the specified range (Comparative Example 5). Furthermore, no off-flavors were detected, and the natural meaty flavor was enhanced.

[0047] <Examples 12-13> Effect of imparting aroma and flavor to chicken Commercially available chicken extract (Bontaste Chicken B-3, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), lactone solution, phenethyl isobutyrate solution (indicated as PIB in the table), fermentation material from Production Example 1 or 2, and water were prepared according to the formulations listed in Table 5. Chicken soup was prepared in the same manner as in Example 1, according to the formulations listed in Table 5. The amounts and ratios of lactone and phenethyl isobutyrate at the time of consumption are as shown in Table 5.

[0048] <Comparative Example 6> As a comparative example, chicken soup was obtained in the same manner as in Example 12, except that phenethyl isobutyrate was not used (Comparative Example 6).

[0049] [Table 5]

[0050] A sensory evaluation was conducted on the obtained chicken soup. The sensory evaluation was performed in the same manner as in Example 1. The average scores for each item are shown in Table 6.

[0051] [Table 6]

[0052] As shown in Table 6, the chicken soups obtained using compositions containing lactone and phenethyl isobutyrate in specific proportions (Examples 12-13) had an enhanced chicken-like oiliness and a complex, rich aroma and flavor compared to the chicken soup obtained using a composition where the compound was outside the specified range (Comparative Example 6). Furthermore, no off-flavors were detected, and the natural meaty flavor was enhanced.

[0053] <Examples 14-15> Effect of imparting meat-like aroma and flavor to food and beverages that do not contain meat ingredients A commercially available ramen soup (vegetarian ramen soup tonkotsu, referred to as "vegetarian ramen" in the table, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) that does not contain meat-derived ingredients, as shown in Table 7, a lactone solution, a phenethyl isobutyrate (referred to as PIB in the table) solution, the fermentation material from Production Example 1 or 2, and water were prepared. Ramen soup was prepared in the same manner as in Example 1, using the formulations shown in Table 7. The amounts and ratios of lactone and phenethyl isobutyrate at the time of consumption are as shown in Table 7.

[0054] <Comparative Example 7> As a comparative example, ramen soup was obtained in the same manner as in Example 14, except that phenethyl isobutyrate was not used (Comparative Example 7).

[0055] [Table 7]

[0056] A sensory evaluation was conducted on the obtained ramen soup. The sensory evaluation was performed in the same manner as in Example 1. The average scores for each item are shown in Table 8.

[0057] [Table 8]

[0058] As shown in Table 8, the ramen soups obtained using compositions containing lactone and phenethyl isobutyrate in specific proportions (Examples 14-15) had an enhanced meaty, fatty texture and a complex, rich aroma and flavor compared to the ramen soup obtained using a composition where the compound was outside the specified range (Comparative Example 7). Furthermore, no off-flavors were detected, and the natural meaty flavor was enhanced. [Industrial applicability]

[0059] According to the present invention, it is possible to provide a flavor enhancer or flavor enhancer that improves food and beverages that have or are expected to have a meaty flavor, by imparting or enhancing a rich, desirable aroma and flavor derived from meat, without imparting any off-flavors.

Claims

1. A flavor enhancer containing as an active ingredient a composition in which the ratio of lactone to phenethyl isobutyrate is 1:0.005 to 0.

5.

2. The flavor enhancer according to claim 1, wherein the composition is a microbial fermentation product by lactic acid bacteria and / or yeast.

3. The flavor enhancer according to claim 1 or 2, characterized in that the flavor improvement is the imparting or enhancement of a meat-like flavor.

4. A method for improving the flavor of food and beverages, characterized by using lactone and phenethyl isobutyrate in such a ratio of 0.005 to 0.5 parts by weight of phenethyl isobutyrate per 1 part by weight of lactone.

5. A method for improving the flavor of food and beverages, comprising adding lactone and phenethyl isobutyrate in a weight ratio of 1:0.005 to 0.5.

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