Composition for improving the flavor of food and beverages, method for producing food and beverages, and method for improving the flavor of food and beverages.

Abstract

The present invention provides a flavor-enhancing composition for food and beverages, a method for enhancing the flavor of food and beverages, and a method for producing food and beverages. [Solution] A composition for improving the flavor of food and beverages, comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate.

Description

Technical Field

[0001] The present invention relates to a composition for improving the flavor of food and drink, a method for producing food and drink, and a method for improving the flavor of food and drink. Background Art

[0002] Driven by health consciousness, foods and drinks advertised as low-salt, sugar-free, low-calorie and the like have been provided. In addition, due to the recent surge in raw material costs, foods and drinks have been manufactured to reduce costs by cutting down the usage amount of main raw materials. In these foods and drinks, raw materials that contribute to flavor are often reduced, resulting in impaired flavor compared to conventional foods and drinks.

[0003] Hitherto, as a technique for improving the flavor of food and drink, a flavor improver containing a decomposed extract of bagasse has been proposed (see, for example, Patent Document 1). Prior Art Documents Patent Documents

[0004] Patent Document 1 Japanese Unexamined Patent Application Publication No. 2020-005608 Summary of the Invention Problem to be Solved by the Invention

[0005] As described above, studies have been conducted on techniques for improving the flavor of food and drink. However, the current situation is that a sufficiently satisfactory technique has not yet been provided.

[0006] An object of the present invention is to solve the above-mentioned conventional problems and achieve the following object. Specifically, an object of the present invention is to provide a composition for improving the flavor of food and drink that can improve the flavor of food and drink, a method for improving the flavor of food and drink, and a method for producing food and drink. Means for Solving the Problem

[0007] To solve the aforementioned problems, the present inventors conducted diligent research and found that a composition (hereinafter sometimes referred to as "lactic acid bacteria fermentation composition") comprising (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, can improve the flavor of various foods and beverages.

[0008] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> (A) A fermented product made by lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, (B) A composition for improving the flavor of food and beverages, characterized by containing starch hydrolysates. <2> The above is a powder. <1> This is a flavor enhancer for food and beverages as described above. <3> The improvement of flavor is the improvement of at least one selected from the group consisting of saltiness, richness, umami, milkiness, egginess, depth of flavor, body, smoothness, complexity of flavor, coherence of flavor, lingering aftertaste, intensity of aftertaste, richness, and smoothness. <1> or <2> This is a flavor enhancer for food and beverages as described above. <4> The aforementioned <1> from <3> This is a method for producing food and beverages, characterized by incorporating a flavor-enhancing composition for food and beverages described in any of the above. <5> The aforementioned <1> from <3> This method for improving the flavor of food and beverages is characterized by incorporating one of the food and beverage flavor-enhancing compositions described in any of the above. [Effects of the Invention]

[0009] According to the present invention, it is possible to solve the aforementioned problems in the conventional method, achieve the aforementioned objectives, and provide a flavor-enhancing composition for food and beverages, a method for enhancing the flavor of food and beverages, and a method for producing food and beverages. [Modes for carrying out the invention]

[0010] [Composition for improving the flavor of food and beverages] The present invention provides a flavor-enhancing composition for food and beverages, comprising at least (A) a fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) a starch hydrolysate, and optionally further comprising other components.

[0011] There are no particular limitations on the method for producing the flavor-enhancing composition for food and beverages of the present invention, and it can be appropriately selected depending on the purpose. The following describes an example of a method for producing a flavor-enhancing composition for food and beverages, along with the flavor-enhancing composition for food and beverages of the present invention.

[0012] (Method for producing a composition for improving the flavor of food and beverages) One embodiment of a method for producing a composition for improving the flavor of food and beverages includes at least a fermentation step and a mixing step, and optionally includes other steps.

[0013] <Fermentation Process> The fermentation process involves fermenting a fermentation raw material containing milk-derived protein and soy-derived protein with lactic acid bacteria to obtain (A) a fermented product of the fermentation raw material containing milk-derived protein and soy-derived protein by lactic acid bacteria. The aforementioned fermentation process can yield a yogurt-like fermented product (hereinafter sometimes referred to as "culture" or "culture solution").

[0014] The fermentation ingredients contain at least milk-derived protein and soy-derived protein, and may contain other ingredients as needed.

[0015] Milk-derived proteins are proteins derived from animal milk such as cow's milk, mare's milk, sheep's milk, and goat's milk. These may be used individually or in combination of two or more. Among these, milk-derived proteins are preferred.

[0016] Milk-derived proteins may consist solely of milk-derived proteins, or they may contain milk-derived proteins.

[0017] There are no particular restrictions on substances containing milk-derived protein, and they may be appropriately selected according to the purpose; examples thereof include milk-derived raw materials. There are no particular restrictions on the content of milk-derived protein in a substance containing milk-derived protein, and the content may be appropriately selected according to the purpose.

[0018] There are no particular restrictions on the milk-derived raw materials, and they may be appropriately selected according to the purpose; examples thereof include the aforementioned animal milk or processed milk thereof, and more specifically, raw milk, skim milk, whole milk powder, skimmed milk powder, casein and the like. Whey prepared from the aforementioned animal milk (whey powder, protein-concentrated whey, etc.) may also be used. These may be used alone in one kind, or two or more kinds may be used in combination.

[0019] As for the milk-derived protein or the substance containing milk-derived protein, a commercially available product may be used, or a prepared product may be used.

[0020] There are no particular restrictions on the content of milk-derived protein in the fermentation raw material, and the content may be appropriately selected according to the content in the composition for improving the flavor of food and drink, and examples thereof include 0.5 to 50.0% by mass per solid content of the fermentation raw material. For example, when the fermentation raw material has a solid content of 20% by mass, examples thereof include 0.1 to 10.0% by mass.

[0021] There are no particular restrictions on the content of milk-derived protein in the composition for improving the flavor of food and drink, and the content may be appropriately selected according to the purpose. However, the content is preferably 0.1 to 8.0% by mass, more preferably 0.5 to 6.0% by mass, and particularly preferably 1.0 to 4.0% by mass, per solid content of the composition for improving the flavor of food and drink. When the content is within the aforementioned preferred range, it is advantageous in that fermentation is promoted, and when used as a composition for improving the flavor of food and drink, the flavor of the target food and drink can be improved.

[0022] Soybean-derived protein is a protein derived from soybeans.

[0023] Soy protein may consist solely of soy protein, or it may contain soy protein.

[0024] There are no particular restrictions on materials containing soy-derived protein; they can be appropriately selected depending on the purpose, for example, soy-derived raw materials. There are no particular restrictions on the amount of soy-derived protein contained in products containing soy-derived protein; it can be appropriately selected depending on the purpose.

[0025] There are no particular restrictions on the soy-derived ingredients, and they can be appropriately selected depending on the purpose. Examples include soy flour, soy milk, and isolated soy protein. These may be used individually or in combination of two or more.

[0026] For soy-derived protein or products containing soy-derived protein, commercially available products or prepared products may be used.

[0027] There are no particular restrictions on the content of soy-derived protein in fermentation raw materials, and it can be appropriately selected depending on the content in the flavor-enhancing composition for food and beverages. For example, it can range from 2.5 to 90.0% by mass per solid content of the fermentation raw material. For example, if the fermentation raw material has a solid content of 20% by mass, it can range from 0.5 to 20.0% by mass.

[0028] There are no particular restrictions on the content of soy-derived protein in a flavor-enhancing composition for food and beverages, and it can be appropriately selected depending on the purpose. However, a content of 0.1 to 20.0% by mass, more preferably 1.0 to 10.0% by mass, and particularly preferably 2.0 to 7.0% by mass, based on the solid content of the flavor-enhancing composition for food and beverages, is preferred. Being within these preferred ranges is advantageous because it allows for a better flavoring of the target food or beverage when used as a flavor-enhancing composition.

[0029] There are no particular restrictions on the mass ratio of milk-derived protein to soy-derived protein (milk-derived protein / soy-derived protein), and it can be appropriately selected depending on the purpose, but a ratio of 0.10 or higher is preferred, 0.10 to 0.90 is more preferred, 0.10 to 0.75 is even more preferred, 0.15 to 0.60 is even more preferred, and 0.15 to 0.30 is particularly preferred. When the ratio is within the above preferred range, it is advantageous in that when used as a flavor-enhancing composition for food and beverages, it can improve the flavor of the target food and beverage.

[0030] Other components in the fermentation raw materials are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include oils and fats, sugars, inorganic salts, and organic acids. These may be used individually or in combination of two or more.

[0031] The fermentation raw materials are preferably composed only of milk-derived protein or a substance containing milk-derived protein, soy-derived protein or a substance containing soy-derived protein, and a solvent such as water to dissolve them, as this allows for the simple production of a flavor-enhancing composition for food and beverages.

[0032] There are no particular restrictions on the content of other components in the fermentation raw materials, and they can be appropriately selected depending on the content in the flavor-enhancing composition for food and beverages. Similarly, there are no particular restrictions on the content of other components in the fermentation raw materials in the flavor-enhancing composition for food and beverages, and they can be appropriately selected depending on the purpose.

[0033] There are no particular restrictions on the method of preparing the fermentation raw materials, and they can be appropriately selected according to the purpose. For example, methods include dissolving milk-derived protein or a substance containing milk-derived protein, soy-derived protein or a substance containing soy-derived protein, and other components as needed in a solvent such as water, then sterilizing and cooling to obtain the fermentation raw materials.

[0034] There are no particular restrictions on the temperature of the solvent, such as water, and it can be appropriately selected depending on the purpose. For example, 50-80°C is a possible range.

[0035] There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 80-90°C for 15 minutes to 1 hour.

[0036] There are no particular restrictions on the cooling temperature; any temperature suitable for lactic acid bacteria inoculation can be selected as appropriate.

[0037] There are no particular restrictions on the type of lactic acid bacteria that can be used in food and beverages, and they can be appropriately selected according to the purpose. Examples include Lactobacillus helveticus, Lactobacillus acidophilus, Lactobacillus delbrueckii bulgaricus, Lactobacillus gasseri, Lactobacillus casei, and Streptococcus thermophilus. These can be used individually or in combination of two or more, but using one type alone is preferable due to its superior workability. Among lactic acid bacteria, Lactobacillus helveticus is preferred because, when used as a flavor-enhancing composition for food and beverages, it can improve the flavor of the target food and beverage.

[0038] Lactic acid bacteria can be inoculated into the fermentation raw material as lactic acid bacteria cells only, or a lactic acid bacteria starter consisting of lactic acid bacteria cells and a fermentation medium can be inoculated into the fermentation raw material.

[0039] As for the fermentation medium in the lactic acid bacteria starter, there are no particular restrictions as long as it can be used for culturing lactic acid bacteria, and it can be appropriately selected according to the purpose.

[0040] The amount of lactic acid bacteria in the lactic acid bacteria starter can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, and other factors.

[0041] There are no particular restrictions on the amount of lactic acid bacteria to be inoculated; it can be appropriately selected depending on the activity level of the lactic acid bacteria, the conditions in the fermentation process, etc. For example, a bacterial concentration of 1.0 × 10⁻⁶ 3 ~1.0×10 10 One example is to inoculate a lactic acid bacteria starter at a concentration of 0.2 to 20% by mass relative to the fermentation raw materials.

[0042] As for the conditions in the fermentation process, there are no particular restrictions as long as lactic acid bacteria can be cultured, and they can be appropriately selected according to the purpose.

[0043] There are no particular restrictions on the fermentation temperature and fermentation time in the fermentation process, and they can be appropriately selected according to the acidity of the flavor-enhancing composition for food and beverages described later. However, a fermentation temperature of 37-40°C and a fermentation time of 18-24 hours are preferred in order to easily produce the flavor-enhancing composition for food and beverages in a short time.

[0044] During the fermentation process, pH adjustment may be performed as needed, but it is preferable not to adjust the pH because a flavor-enhancing composition for food and beverages that is excellent in enhancing the flavor of the target food and beverage can be produced without pH adjustment.

[0045] In the fermentation process, proteases may be used as needed, but it is preferable not to use them, as it is possible to produce a flavor-enhancing composition for food and beverages that is excellent in enhancing the flavor of the target food and beverage without using proteases.

[0046] There are no particular restrictions on the amount of lactic acid bacteria contained in a composition for improving the flavor of food and beverages, and it can be appropriately selected according to the purpose. However, 1.0 × 10⁶ per gram of solid content of the composition for improving the flavor of food and beverages is recommended. 6 Preferably, 1.0 × 10 7 More than 1.0 × 10 8A number of or more is particularly preferable. Being within the aforementioned preferred range is advantageous because, when used as a flavor-enhancing composition for food and beverages, it can improve the flavor of the target food and beverage.

[0047] <Mixing process> The mixing step involves mixing the fermented product obtained in the fermentation step with the starch hydrolysate to obtain a composition for improving the flavor of food and beverages (hereinafter sometimes referred to as "lactic acid bacteria fermented composition").

[0048] There are no particular restrictions on the starch hydrolysates, and they can be appropriately selected depending on the purpose. Examples include dextrin, maltodextrin, corn syrup, and powdered starch. These may be used individually or in combination of two or more. The starch hydrolysate may be a commercially available product or a prepared product.

[0049] There are no particular restrictions on the content of starch hydrolysates in a flavor-enhancing composition for food and beverages, and it can be appropriately selected depending on the purpose. However, a content of 30 to 90% by mass, more preferably 45 to 85% by mass, and particularly preferably 60 to 80% by mass, based on the solid content of the flavor-enhancing composition for food and beverages, is preferred. For example, if the flavor-enhancing composition for food and beverages has a solid content of 40% by mass, then 10 to 60% by mass is preferred, more preferably 20 to 50% by mass, and particularly preferably 30 to 40% by mass. Being within the above preferred range is advantageous in that it can improve the flavor of the target food and beverage when used as a flavor-enhancing composition for food and beverages.

[0050] There are no particular restrictions on the mixing method, and it can be appropriately selected depending on the purpose. For example, one method involves adding starch hydrolysates, other components as needed, and water to the fermented product obtained in the fermentation process, dissolving and pre-emulsifying the mixture, then sterilizing it as needed, and finally homogenizing it to obtain a composition for improving the flavor of liquid food and beverages.

[0051] There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0052] Compositions for improving the flavor of liquid food and beverages may be powdered by spray drying or other means as needed.

[0053] <Other processes> Other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include a sterilization step and a spray drying step.

[0054] The sterilization process is the process of sterilizing the fermented product obtained in the fermentation process. There are no particular restrictions on the sterilization conditions, and they can be selected as appropriate depending on the purpose. For example, sterilization can be performed at 60-80°C for 5-30 minutes.

[0055] The spray drying process involves spray drying a liquid flavor-enhancing composition for food and beverages to obtain a powdered flavor-enhancing composition for food and beverages.

[0056] Except for using a flavor-enhancing composition for liquid food and beverages, the spray drying method can be carried out by appropriately selecting a known spray drying apparatus, and the conditions can also be appropriately selected.

[0057] There are no particular restrictions on the solid content concentration in a composition for improving the flavor of liquid food and beverages, and it can be appropriately selected depending on the purpose, for example, it can be set to 30 to 70% by mass.

[0058] After spray drying, further drying or granulation can be performed as needed.

[0059] According to one embodiment of the method for producing a flavor-enhancing composition for food and beverages, the flavor-enhancing composition for food and beverages of the present invention can be produced simply and efficiently.

[0060] [acidity] The acidity of a solution of a flavor-enhancing composition for food and beverages, adjusted to have a solid content concentration of 40% by mass, is not particularly limited and can be appropriately selected depending on the purpose. However, 1.00% by mass or more is preferred, 1.00 to 6.00% by mass is more preferred, 1.50 to 5.50% by mass is even more preferred, 2.00 to 4.50% by mass is even more preferred, and 2.50 to 3.50% by mass is particularly preferred. Being within the above preferred range is advantageous because, when used as a flavor-enhancing composition for food and beverages, it can improve the flavor of the target food and beverage.

[0061] In this specification, there are no particular limitations on the method for adjusting a flavor-enhancing composition for food and beverages to have a solid content concentration of 40% by mass, and an appropriate method can be selected depending on the purpose. If the solid content concentration of the flavor-enhancing composition for food and beverages is less than 40% by mass, it can be adjusted to 40% by mass, for example, by concentration. If the solid content concentration of the flavor-enhancing composition for food and beverages exceeds 40% by mass, water can be added to adjust it to 40% by mass.

[0062] There are no particular restrictions on the method for measuring acidity; any known method can be appropriately selected. For example, it can be measured by an acidity titration method with an endpoint of pH 8.2.

[0063] [viscosity] The viscosity of a solution of a food and beverage flavor-enhancing composition, adjusted to have a solid content concentration of 40% by mass, at 50°C is not particularly limited and can be appropriately selected depending on the purpose, but 150-300 mPa·s is preferred, 180-280 mPa·s is more preferred, and 200-250 mPa·s is particularly preferred. Being within this preferred range is advantageous in that it allows for efficient spray drying.

[0064] There are no particular restrictions on the method of measuring viscosity; any known method can be appropriately selected. For example, it can be measured using a Type B viscometer.

[0065] In addition to the above-mentioned (A) fermented product of lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, and (B) starch hydrolysate, the composition for improving the flavor of food and beverages may also contain other components.

[0066] Other components in the composition for improving the flavor of food and beverages are not particularly limited, as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. There are no particular restrictions on the content of other ingredients in a composition for improving the flavor of food and beverages, and they can be appropriately selected depending on the purpose.

[0067] There are no particular restrictions on the form of the composition for improving the flavor of food and beverages, and it can be appropriately selected according to the purpose. It may be a liquid or a solid. When used as a composition for improving the flavor of food and beverages, the composition can improve the flavor of the target food and beverage, and it is also preferable in powder form because it has excellent preservation, transportability, and workability.

[0068] The flavor-enhancing composition for food and beverages of the present invention can improve the flavor of various food and beverages.

[0069] Food and beverages refer to substances that pose little risk to human health and are consumed orally, nasally, or enterally in normal social life. They are not limited to administrative classifications such as food (including beverages, hereinafter the same), pharmaceuticals, or quasi-drugs. For example, they broadly include general foods, health foods, foods for specified health uses, nutritional function foods, functional foods, and beauty foods.

[0070] There are no particular restrictions on the types of food and beverages, and they can be selected appropriately according to the purpose. Examples include soft drinks (carbonated drinks, non-alcoholic drinks, juices, coffee drinks, tea drinks, mineral water, sports drinks, etc.), dairy drinks, soy milk drinks, fermented milk, lactic acid bacteria drinks, cocoa, alcoholic beverages (beer, sparkling wine, other brewed alcoholic beverages, liqueurs, sake, amazake, wine, shochu, etc.), beverages prepared from instant powders, other beverages; confectionery (biscuits, cookies, chocolate, pudding, etc.); soups (soups, potages, stews, chowders, borscht, minestrone, pot-au-feu, bouillabaisse, miso soup, clear soups, etc.); curry; retort foods; instant foods; frozen foods; mixed powders; and seasonings.

[0071] There are no particular restrictions on the amount of the flavor-enhancing composition used for food and beverages. It can be appropriately selected depending on the form of the flavor-enhancing composition, the type of food or beverage being used, and the type and degree of flavor to be enhanced. For example, the amount may be 0.05 to 10.0 parts by mass per 100 parts by mass of the food being used.

[0072] In this specification, the flavor of food and beverages refers to the taste, aroma, texture, or the characteristics of food and beverages that combine these elements.

[0073] In this specification, improving the flavor of food and beverages includes both improving the flavor of food and beverages that are in a state of inferior flavor, and making the flavor of food and beverages that are not in a state of inferior flavor more desirable.

[0074] There are no particular limitations on the flavors that can be enhanced by the flavor-enhancing composition for food and beverages, and they can be appropriately selected depending on the purpose. Examples include saltiness, richness, umami, milkiness, egginess, depth of flavor, body, smoothness, complexity of flavor, coherence of flavor, lingering aftertaste, intensity of aftertaste, richness, and smoothness. These may enhance only one type of flavor or two or more types of flavors. Other flavors may also be enhanced.

[0075] (Methods for manufacturing food and beverages, methods for improving the flavor of food and beverages) The present invention provides a method for producing food and beverages, which includes at least a blending step and optionally includes other steps. The present invention provides a method for improving the flavor of food and beverages, which includes at least a blending step and optionally includes other steps. The method for improving the flavor of food and beverages according to the present invention can be carried out in the same manner as the method for producing food and beverages according to the present invention. The method for producing food and beverages of the present invention and the method for improving the flavor of food and beverages of the present invention will be described below.

[0076] <Blending process> The compounding process involves blending a composition for improving the flavor of food and beverages.

[0077] -Composition for improving the flavor of food and beverages- The flavor enhancer for food and beverages is the flavor enhancer for food and beverages of the present invention described above.

[0078] There are no particular restrictions on the method of incorporating a flavor-enhancing composition for food and beverages, and it can be appropriately selected depending on the purpose. For example, methods include incorporating it together with other ingredients during the manufacturing process of food and beverages, or adding it to food and beverages after manufacturing.

[0079] There are no particular restrictions on the amount of flavor-enhancing composition used in food and beverages; it can be appropriately selected depending on the purpose, for example, it can be the same as the amount of flavor-enhancing composition used in food and beverages described above.

[0080] <Other processes> Other steps are not particularly limited as long as they do not impair the effects of the present invention, and various steps in known methods for manufacturing food and beverages can be appropriately selected depending on the type of food and beverage.

[0081] There are no particular restrictions on the types of food and beverages used; they can be selected appropriately according to the purpose. For example, the same types as those listed in the section on flavor enhancers for food and beverages mentioned above can be used.

[0082] Other than the flavor enhancer for food and beverages, there are no particular restrictions on the other ingredients in food and beverages; any ingredients that can be normally incorporated into food and beverages can be appropriately selected. Other ingredients may be used individually or in combination of two or more.

[0083] There are no particular restrictions on the content of ingredients other than those used to enhance the flavor of food and beverages, and they can be appropriately selected depending on the purpose.

[0084] According to the method for producing food and beverages of the present invention, food and beverages with improved flavor can be produced simply and efficiently.

[0085] The present invention's method for improving the flavor of food and beverages can improve the flavor of various foods and beverages. There are no particular limitations on the flavors that can be improved by the present invention's method for improving the flavor of food and beverages, and they can be appropriately selected depending on the purpose. For example, the same flavors as those described in the section on food and beverage flavor-improving compositions above can be mentioned. [Examples]

[0086] The present invention will be specifically described below with reference to manufacturing and testing examples, but the present invention is not limited in any way to these manufacturing and testing examples.

[0087] (Manufacturing examples 1-8, comparative manufacturing examples 1-3) A solution containing milk-derived and soy-derived raw materials was prepared by dissolving each raw material in 80 parts by mass of warm water (approximately 60-70°C) in a total of 20 parts by mass of milk-derived and soy-derived raw materials. The prepared solution was sterilized at 85°C for 30 minutes, and then cooled to approximately 39°C. To the cooled solution, 2% by mass of lactic acid bacteria starter was added, and the mixture was incubated at 37°C for 18 hours. The culture medium was sterilized at 70°C for 10 minutes after incubation. Starch hydrolysate and warm water were added to the sterilized culture medium, and dissolution and pre-emulsification were performed. Next, after sterilization at 70°C for 10 minutes, the mixture was homogenized using a pressure homogenizer to obtain a liquid lactic acid bacteria fermentation composition (solid content concentration 40% by mass). In production examples 7 and 8, this liquid lactic acid bacteria fermentation composition was used as a flavor enhancer for food and beverages. In Production Examples 1-6 and Comparative Production Examples 1-3, the liquid lactic acid bacteria fermentation composition was sprayed using a conventional method in a spray dryer to dry and powderize it, resulting in a powdered composition for improving the flavor of food and beverages. The amounts of each ingredient used in the flavor-enhancing compositions for food and beverages in Production Examples 1-6 and Comparative Production Examples 1-3 were set to the amounts that result in the formulations shown in Tables 1 and 2 below when the lactic acid bacteria fermentation composition is in powder form. Similarly, the amounts of each ingredient used in the flavor-enhancing compositions for food and beverages in Production Examples 7 and 8 were set to the amounts that result in the formulations shown in Table 2 below when the solid content is equal to the formulations shown. In Tables 1 and 2, the lactic acid bacteria entry indicates the amount used as a lactic acid bacteria starter.

[0088] The raw materials used in each manufacturing example and comparative manufacturing example are as follows. Note that these are used as examples only. • Milk-derived ingredient 1: Skim milk powder (Takanashi Skim Milk Powder 25kg, Takanashi Dairy Co., Ltd.: Protein content 34.0% by mass) • Milk-derived ingredient 2: Whole milk powder (Yotsuba Whole Milk Powder 25kg, Yotsuba Dairy Co., Ltd.: Protein content 27.1% by mass) • Soy-derived ingredient 1: Soy flour (inactivated soy flour, Mitake Foods Co., Ltd.: protein content 39.9% by mass) • Soy-derived ingredient 2: Soy protein (Fuji Pro CLE, Fuji Oil Co., Ltd.: Protein content 86.0% by mass) · Lactic acid bacteria ··· As lactic acid bacteria, a lactic acid bacteria starter (MRS medium with lactic acid bacteria at a cell concentration of 1.0 × 10⁻¹⁶) is used, using the standard strain of Lactobacillus helveticus (NBRC 15019 strain, National Institute of Technology and Evaluation, Biotechnology Center (NBRC)) 4 (Contains per mL) • Starch hydrolysate... Dextrin (Pinex #2, Matsutani Chemical Industry Co., Ltd.)

[0089] <Acidity> The acidity of the homogenized liquid lactic acid bacteria fermentation compositions (solid content concentration 40% by mass) in Production Examples 1-8 and Comparative Production Examples 1-3 was measured by acidity titration with an endpoint of pH 8.2. The results are shown in Tables 1 and 2.

[0090] [Table 1]

[0091] [Table 2]

[0092] (Example Test 1: Cocoa) As an example of a food or beverage, cocoa was used, and the flavor was evaluated as follows when a flavor enhancer for food and beverages (hereinafter referred to as "lactic acid bacteria fermentation composition") was added.

[0093] Commercially available powdered cocoa was dissolved in a specified amount of warm water to create a consumable product. To 100 parts by mass of cocoa in a consumable form, 1.0 part by mass (lactic acid bacteria fermentation composition of Production Examples 1-6 and Comparative Production Examples 1-3) or 2.5 parts by mass (lactic acid bacteria fermentation composition of Production Examples 7 and 8) of lactic acid bacteria fermentation composition was added. Since the lactic acid bacteria fermentation composition of Production Examples 7 and 8 is in liquid form, the amount was adjusted so that the solid content was the same as that of the lactic acid bacteria fermentation composition of Production Examples 1-6 and Comparative Production Examples 1-3.

[0094] Flavor evaluation assessed "richness," "milkiness," and "flavor harmony." For all evaluations, additive-free cocoa (without added lactic acid fermentation composition) was rated at 3 points, and scores were given on a 10-point scale from 1 to 10 (higher scores indicate better performance). The evaluations were conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Tables 3-5.

[0095] [Table 3]

[0096] [Table 4]

[0097] [Table 5]

[0098] As shown in Tables 3-5, Test Examples 1-1 to 1-8, which were given the lactic acid bacteria fermentation compositions of Production Examples 1-8, received high evaluations with a total score of 15 points or more. On the other hand, Test Examples 1-9 to 1-11, which were given the lactic acid bacteria fermentation compositions of Comparative Production Examples 1-3, received low evaluations with a total score of less than 11 points.

[0099] (Example Test 2: Corn Potage) As an example of a food and beverage, corn chowder was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0100] Commercially available powdered corn chowder was dissolved in the specified amount of warm water to prepare it for consumption. For every 100 parts by mass of corn potage prepared for consumption, 0.5 parts by mass (lactic acid bacteria fermentation compositions from Production Examples 1-6 and Comparative Production Examples 1-3) or 1.3 parts by mass (lactic acid bacteria fermentation compositions from Production Examples 7 and 8) of lactic acid bacteria fermentation composition were added. Since the lactic acid bacteria fermentation compositions from Production Examples 7 and 8 are in liquid form, the amount added was adjusted so that the solid content was the same as that of the lactic acid bacteria fermentation compositions from Production Examples 1-6 and Comparative Production Examples 1-3.

[0101] Flavor evaluation assessed "saltiness," "flavor intensity," "body," and "smoothness." For each evaluation, an additive-free corn potage (without added lactic acid bacteria fermentation) was given a score of 3 points, and the evaluation was scored on a 10-point scale from 1 to 10 (higher scores indicate better quality). The evaluation was conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Tables 6-8.

[0102] [Table 6]

[0103] [Table 7]

[0104] [Table 8]

[0105] As shown in Tables 6-8, Test Examples 2-1 to 2-8, which included the lactic acid bacteria fermentation compositions of Production Examples 1-8, received high scores of 20 points or more. On the other hand, Test Examples 2-9 to 2-11, which included the lactic acid bacteria fermentation compositions of Comparative Production Examples 1-3, received low scores of less than 14 points.

[0106] (Test example 3: Retort curry) As an example of a food product, retort curry was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0107] The commercially available retort curry was heated in a hot water bath and prepared for consumption. 2.0 parts by mass of lactic acid bacteria fermentation composition were added to 100 parts by mass of retort curry prepared for consumption. The lactic acid bacteria fermentation composition used was that of Production Example 5 or 6, or Comparative Production Example 1.

[0108] Flavor evaluation assessed "richness," "complexity of flavor," and "persistence of aftertaste." For all evaluations, a score of 3 was assigned to additive-free retort curry (without added lactic acid bacteria fermentation composition), and scores were given on a 10-point scale from 1 to 10 (higher scores indicate better evaluation). The evaluations were conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Table 9.

[0109] [Table 9]

[0110] As shown in Table 9, Test Examples 3-1 to 3-2, which were given the lactic acid bacteria fermentation composition of Production Example 5 or 6, received a high evaluation with a total score of 24 points or more. On the other hand, Test Example 3-3, which was given the lactic acid bacteria fermentation composition of Comparative Production Example 1, received a low evaluation with a total score of less than 16 points.

[0111] (Test example 4: White sauce) As an example of a food and beverage, white sauce was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0112] Store-bought white sauce was heated in a hot water bath and prepared for consumption. 2.0 parts by mass of lactic acid bacteria fermentation composition were added to 100 parts by mass of white sauce in a consumable form. The lactic acid bacteria fermentation composition used was that of Production Example 1 or 2, or Comparative Production Example 1.

[0113] Flavor evaluation assessed "richness," "umami," and "persistence of aftertaste." For all evaluations, the additive-free white sauce (without lactic acid fermentation composition) was given a score of 3 points, and the evaluation was based on a 10-point scale from 1 to 10 (higher scores indicate better performance). The evaluations were conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Table 10.

[0114] [Table 10]

[0115] As shown in Table 10, Test Examples 4-1 to 4-2, which were given the lactic acid bacteria fermentation composition of Production Example 1 or 2, received a high evaluation with a total score of 24 points or more. On the other hand, Test Example 4-3, which was given the lactic acid bacteria fermentation composition of Comparative Production Example 1, received a low evaluation with a total score of less than 17 points.

[0116] (Example Test 5: Chocolate) As an example of a food and beverage, chocolate was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0117] 1.0 part by mass of lactic acid bacteria fermentation composition was added to 100 parts by mass of chocolate dough. The lactic acid bacteria fermentation composition used was that of Production Example 1 or 2, or Comparative Production Example 3. Chocolate dough without the lactic acid bacteria fermentation composition was also prepared. Chocolate was made using these chocolate doughs by a conventional method.

[0118] Flavor evaluation assessed "richness," "milkiness," and "flavor harmony." For all evaluations, additive-free chocolate (without added lactic acid fermentation composition) was rated at 3 points, and each chocolate was scored on a 10-point scale from 1 to 10 (higher scores indicate better performance). The evaluations were conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Table 11.

[0119] [Table 11]

[0120] As shown in Table 11, Test Examples 5-1 to 5-2, which were given the lactic acid bacteria fermentation composition of Production Example 1 or 2, received a high evaluation with a total score of 21 points or more. On the other hand, Test Example 5-3, which was given the lactic acid bacteria fermentation composition of Comparative Production Example 3, received a low evaluation with a total score of less than 15 points.

[0121] (Example Test 6: Pudding) As an example of a food and beverage, pudding was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0122] 0.5 parts by mass of lactic acid bacteria fermentation composition was added to 100 parts by mass of pudding stock. The lactic acid bacteria fermentation composition used was that of Production Example 5 or 6, or Comparative Production Example 3. In addition, pudding stock without the lactic acid bacteria fermentation composition was prepared. Pudding was prepared using these pudding stocks by a conventional method.

[0123] Flavor was evaluated based on "egginess," "richness," and "smoothness." For all evaluations, the additive-free pudding (without lactic acid fermentation composition) was given a score of 3 points, and the evaluation was scored on a 10-point scale from 1 to 10 (higher scores indicate a better evaluation). The evaluation was conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Table 12.

[0124] [Table 12]

[0125] As shown in Table 12, Test Examples 6-1 to 6-2, which were given the lactic acid bacteria fermentation composition of Production Example 5 or 6, received a high evaluation with a total score of 20 points or more. On the other hand, Test Example 6-3, which was given the lactic acid bacteria fermentation composition of Comparative Production Example 3, received a low evaluation with a total score of less than 16 points.

[0126] (Example Test 7: Miso Soup) As an example of a food and beverage, freeze-dried miso soup was used, and the flavor was evaluated as follows when a lactic acid bacteria fermentation composition was added.

[0127] A lactic acid bacteria fermentation composition was added to a miso-containing seasoning liquid in an amount of 0.3 g per serving. The lactic acid bacteria fermentation composition used was the one from Production Example 1. In addition, a miso-containing seasoning liquid without the lactic acid bacteria fermentation composition was prepared. Using these miso-containing seasoning liquids, freeze-dried miso soup was prepared by a conventional method.

[0128] Flavor evaluation was performed using freeze-dried miso soup prepared by dissolving it in 160 mL of hot water to create a ready-to-eat product.

[0129] Flavor evaluation assessed "saltiness," "flavor intensity," and "aftertaste strength." For all evaluations, a score of 3 was assigned to additive-free miso soup (without added lactic acid bacteria fermentation composition), and scores were given on a 10-point scale from 1 to 10 (higher scores indicate better performance). The evaluations were conducted by eight trained evaluators, and the average score was calculated. A total score was also calculated by summing the average scores of all evaluation items. The results are shown in Table 13.

[0130] [Table 13]

[0131] As shown in Table 13, Test Example 7-1, to which the lactic acid bacteria fermentation composition of Production Example 1 was added, received a higher evaluation than the one without the additive.

[0132] As described above, it has been confirmed that the flavor-enhancing composition for food and beverages of the present invention can improve the various flavors of various food and beverages.

Claims

1. (A) A fermented product made by lactic acid bacteria from fermentation raw materials containing milk-derived protein and soy-derived protein, (B) A composition for improving the flavor of food and beverages, characterized by containing starch hydrolysates.

2. A powdered composition for improving the flavor of food and beverages according to claim 1.

3. The flavor-enhancing composition for food and beverages according to claim 1, which enhances at least one selected from the group consisting of saltiness, richness, umami, milkiness, egginess, depth of flavor, body, smoothness, complexity of flavor, coherence of flavor, lingering aftertaste, intensity of aftertaste, richness, and smoothness.

4. A method for producing food and beverages, characterized by incorporating a flavor-enhancing composition for food and beverages described in any one of claims 1 to 3.

5. A method for improving the flavor of food and beverages, characterized by incorporating a flavor-enhancing composition for food and beverages described in any one of claims 1 to 3.

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