Flavor enhancer and flavor enhancing method

Abstract

This technology imparts natural flavors to foods containing cocoa and / or dairy components, and even when the amount of cocoa beans used is reduced, it can deliver a rich cocoa taste equivalent to or better than before, thereby improving palatability. [Solution] The flavor enhancer of the present invention is intended for foods containing cocoa components and / or milk components, and contains soybean germ. Preferably, the soybean germ contains powdered soybean germ, and more preferably, the median diameter of the powder is 1 μm or more and 100 μm or less. The soybean germ may be roasted or unroasted and unbaked. If it is the former, the inclusion of roasted soybean germ emphasizes the aromatic components contained in the soybean germ, and a particularly spicy and deep flavor is imparted to foods containing cocoa components. If it is the latter, it becomes a milk flavor enhancer that has the property of optimally improving the aroma and flavor of foods containing milk components.

Description

Technical Field

[0001] The present invention relates to a flavor enhancer and a flavor enhancing method for improving the flavor of foods containing a cacao component and / or a milk component.

Background Art

[0002] Conventionally, techniques using soybean-derived food components have been known to improve the flavor of foods containing cacao components and foods containing milk components. For example, Patent Document 1 discloses that a food material obtained by dispersing an equol-containing fermented soybean hypocotyl product or an extract thereof in cacao mass exhibits favorable flavor, and can be used in various foods including baked confectioneries. As a technique related to roasting processing of soybeans, Patent Document 2 discloses a technique of roasting the full-fat hypocotyl part and seed coat of soybeans to obtain a food material having a flavor similar to that of coffee or barley tea.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in order to flexibly respond to the evolution and changes of consumer preferences, the food material using the equol-containing fermented soybean hypocotyl product or its extract as in the technique of Patent Document 1 is not sufficient, and development of a new food material that can more effectively impart a natural flavor to foods and improve palatability is desired. In addition, although the technique of Patent Document 2 mentions the generation of aroma components by roasting, no specific application example related to flavor improvement of foods containing cacao components or milk components is shown.

[0005] In recent years, cocoa beans, the raw material for chocolate and cocoa, have become scarce, causing prices to skyrocket to about four times what they were two years ago. This is due to factors such as a drastic decrease in harvests in Côte d'Ivoire and Ghana, which account for about two-thirds of the world's production, caused by unfavorable weather and disease. Despite the shortage of cocoa beans, the demand for chocolate and cocoa remains strong.

[0006] Therefore, the present invention aims to provide a flavor enhancer and a flavor enhancing method that imparts natural flavor to foods containing cocoa and milk components, and improves palatability by providing a rich cocoa taste equivalent to or better than before the reduction in the amount of cocoa beans used. [Means for solving the problem]

[0007] The inventors of this invention, after diligently studying to solve the above problems, discovered that the above problems can be solved by using soybean germ, and thus completed the present invention. Specifically, the present invention provides the following:

[0008] The invention relating to the first feature provides a flavor enhancer for foods containing soybean germ, cocoa components, and / or milk components.

[0009] According to the invention relating to the first feature, when combined with foods containing cocoa and / or milk components, the aromatic components such as polyphenols, isoflavones, and 4-vinylguaiacol contained in soybean germ enrich the overall flavor of the food and create a harmonious taste. In particular, when applied to foods containing cocoa, the aromatic components derived from soybean germ enhance the aroma of cocoa, resulting in a deeper, richer cocoa flavor. Furthermore, when combined with foods containing milk components, a synergistic effect is created with the mildness derived from milk, forming a rich flavor. As a result, foods containing cocoa and / or milk components can be given a natural flavor and their palatability can be improved.

[0010] The invention relating to the second feature is the invention relating to the first feature, wherein the soybean germ contains a powder made from the soybean germ.

[0011] According to the invention relating to the second feature, the flavor enhancer, by containing soybean germ powder, has the property of further enhancing the aroma and flavor of food. The inclusion of powder makes it easier to uniformly disperse throughout the food, allowing the flavor enhancer's effect to extend over a wider area. Furthermore, the powdering process efficiently releases aromatic components derived from soybean germ, imparting a particularly spicy and complex flavor to foods containing cocoa and / or milk components. As a result, when combined with foods containing cocoa, the aromatic components of soybean germ harmonize with the cocoa aroma, resulting in a deeper, richer cocoa flavor. When combined with foods containing milk components, it blends with the mellow flavor derived from milk, further enhancing the richness. Moreover, because it is in powder form, its mixability during food processing is improved, ensuring a stable effect as a flavor enhancer. As a result, the flavor enhancer can improve the flavor of foods containing cocoa and / or milk components, increasing the palatability of the food.

[0012] The invention relating to the third feature is the invention relating to the second feature, which provides a flavor enhancer in which the median diameter of the soybean germ powder is 1 μm or more and 100 μm or less.

[0013] According to the invention relating to the third feature, the flavor enhancer has the characteristic of optimally improving the aroma and flavor of food by having a median diameter of soybean germ of 1 μm or more and 100 μm or less. By setting an appropriate median diameter, dispersibility in food is improved and the effect of the flavor enhancer is uniformly exerted. Furthermore, if the median diameter is too large, it will affect the texture, and if it is too small, the ability to retain aroma components will decrease. Therefore, by setting an optimal range of median diameters, the balance between the physical properties and flavor of the food is optimized. Moreover, by setting an appropriate median diameter, aromatic components derived from soybean germ are released efficiently, so when combined with foods containing cocoa components and / or milk components, the flavor can be enriched while harmonizing with these foods.

[0014] The invention relating to the fourth feature is an invention relating to any of the first to third features, wherein the food contains the cocoa component, and the soybean germ provides a flavor enhancer containing roasted soybean germ.

[0015] According to the invention relating to the fourth feature, the flavor enhancer has the property of further enhancing the aroma and flavor of food by containing roasted soybean germ. By including roasted soybean germ, the aromatic components contained in soybean germ are emphasized, and a particularly spicy and complex flavor is imparted to foods containing cocoa components. As a result, the aromatic components derived from soybean germ enhance the aroma of cocoa, resulting in a deeper flavor. Furthermore, by reducing unnecessary oils through roasting, the release of aromatic components is promoted, making the flavor of the food more prominent. As a result, the flavor enhancer can improve the flavor of foods containing cocoa components and increase the palatability of the food.

[0016] The invention relating to the fifth feature provides chocolate containing roasted soybean germ in an amount of 0.1 parts by mass or more and 15 parts by mass or less per 100 parts by mass of chocolate.

[0017] According to the invention relating to the fifth feature, the amount of roasted soybean germ added to the chocolate is set to 0.1 parts by mass or more and 15 parts by mass or less per 100 parts by mass of chocolate. This ensures that the original flavor of the chocolate is not compromised, while still providing an appropriate aroma and a balanced taste. In particular, even when the amount of cocoa beans used is reduced, it can improve palatability by providing a rich cocoa flavor equivalent to or better than before the reduction, thus addressing the global cocoa bean shortage (cocoa shock).

[0018] The invention relating to the sixth feature provides a cocoa-containing bakery product that contains roasted soybean germ in an amount of 0.1% to 10% by mass of the cocoa-containing bakery product by mass.

[0019] According to the invention pertaining to the sixth feature, harmony with the aromatic components of cocoa is promoted, and a richer, more profound flavor is formed. Thereby, it is possible to secure appropriate aroma impartation and taste balance without impairing the inherent flavor of cocoa.

[0020] The invention pertaining to the seventh feature provides a milk component-containing food, which contains 0.1 mass% or more and 10 mass% or less of a roasted product of soybean germ in 100 mass% of the milk component-containing food.

[0021] According to the invention pertaining to the seventh feature, by combining the milk component-containing food and the roasted product of soybean germ, it fuses with the mellow flavor derived from milk, and the richness can be further enhanced.

[0022] The invention pertaining to the eighth feature is the invention according to any one of the first to third features, wherein the food contains the milk component, and the soybean germ provides a flavor enhancer that is an unroasted and unburned product.

[0023] According to the invention pertaining to the eighth feature, the flavor enhancer in which the soybean germ is an unroasted and unburned product serves as a milk flavor enhancer having the property of optimally improving the aroma and flavor of milk component-containing foods. The unroasted and unburned soybean germ has suppressed spicy aroma, and a mellow, mild flavor is formed. Thereby, it harmonizes with the milk component-containing food, and a smoother, richer flavor can be formed.

[0024] The invention pertaining to the ninth feature provides a chocolate, which contains 0.1 parts by mass or more and 15 parts by mass or less of unroasted and unburned soybean germ relative to 100 parts by mass of the chocolate.

[0025] According to the invention pertaining to the ninth feature, by containing 0.1 parts by mass or more and 15 parts by mass or less of unroasted and unburned soybean germ relative to 100 parts by mass of chocolate, the composition has the property of optimally adjusting the flavor of chocolate. In particular, the unroasted and unburned soybean germ has suppressed spicy aroma and forms a mellow and mild flavor. As a result, when blended into chocolate, it harmonizes with the milky-derived creamy taste, and can improve the richness and mouthfeel of the chocolate. In addition, the blending amount of the soybean germ in the chocolate is set to 0.1 parts by mass or more and 15 parts by mass or less, whereby an appropriate milky sensation can be imparted without impairing the original flavor of chocolate, and the balance of taste can be ensured. As a result, the chocolate of the present invention has both the rich flavor of cacao and the mellowness of milk, and can provide a more creamy and well-balanced taste.

[0026] The invention pertaining to the tenth feature provides a cocoa-containing bakery product, which contains 0.1 mass% or more and 10 mass% or less of unroasted and unburned soybean germ in 100 mass% of the cocoa-containing bakery product.

[0027] According to the invention pertaining to the tenth feature, the cocoa-containing bakery product has the property of optimally adjusting the flavor of cocoa by containing 0.1 mass% or more and 10 mass% or less of unroasted and unburned soybean germ in 100 mass% of the cocoa-containing bakery product. In particular, the unroasted and unburned soybean germ has suppressed spicy aroma and forms a mellow and mild flavor. Thereby, when blended into the cocoa-containing bakery product, it harmonizes with the milky-derived creamy taste, and exerts the effect of enhancing the rich aroma of cocoa. In addition, the blending amount of the flavor enhancer in the cocoa-containing bakery product of the present invention is set to 0.1 mass% or more and 10 mass% or less, whereby an appropriate milky sensation can be imparted without impairing the original flavor of cocoa, and the balance of taste can be ensured. As a result, the cocoa-containing bakery product of the present invention has both the rich flavor of cocoa and the mellowness of milk, and can provide a more creamy and well-balanced taste.

[0028] The invention relating to the eleventh feature provides a food product containing milk components, wherein unroasted and unbaked soybean germ is contained in an amount of 0.1% to 10% by mass of the food product containing milk components.

[0029] According to the invention relating to the eleventh feature, the food containing milk components of the present invention contains unroasted and unbaked soybean germ in an amount of 1% to 3% by mass per 100% by mass of the food containing milk components, thereby having the characteristic of optimally adjusting the flavor of the food containing milk components. In particular, soybean germ with an L value of 65 or higher has its spicy aroma suppressed, resulting in a mellow and mild flavor. As a result, when incorporated into a food containing milk components, it harmonizes with the creamy taste derived from milk, imparting a rich and full-bodied flavor. Furthermore, the amount of flavor enhancer in the food containing milk components of the present invention is set to 1% to 3% by mass, thereby emphasizing natural sweetness and richness without impairing the original flavor of the dairy product, and ensuring a balance of taste. As a result, the food containing milk components of the present invention can provide a creamier and more harmonious taste while highlighting the rich flavor of milk.

[0030] The invention relating to the twelfth feature provides a method for enhancing the flavor of a food product containing cocoa and / or milk components, which incorporates soybean germ.

[0031] According to the invention relating to the 12th feature, the flavor enhancement method has the characteristic of improving the aroma and flavor of food by incorporating soybean germ into food containing cocoa components and / or milk components. Aromatic components such as polyphenols, isoflavones, and 4-vinylguaiacol contained in soybean germ enrich the overall flavor of the food and create a harmonious taste when combined with food containing cocoa components and milk components. In particular, when incorporated into food containing cocoa components, the aromatic components derived from soybean germ enhance the aroma of cocoa, resulting in a deeper flavor. Furthermore, when incorporated into food containing milk components, it creates a synergistic effect with the mildness derived from milk, forming a rich flavor. In addition, the incorporation of soybean germ makes it easier for the aroma and flavor of food to be uniformly dispersed, and the flavor enhancement effect is stably expressed. As a result, it is possible to impart a natural aroma and flavor to food containing cocoa components and milk components, improving palatability. [Effects of the Invention]

[0032] According to the present invention, it is possible to provide a flavor enhancer and a flavor enhancing method that imparts natural flavor to foods containing cocoa and milk components, and improves palatability by providing a rich cocoa taste equivalent to or better than before the reduction in the amount of cocoa beans used.

[0033] Furthermore, this invention contributes to addressing the global cocoa bean shortage (cocoa shock) and to sustainable cocoa bean procurement, thereby enabling responsible consumption and production of cocoa beans. In this respect, the food coating composition can contribute to Sustainable Development Goal 12, "Responsible Consumption and Production." [Modes for carrying out the invention]

[0034] Firstly, although the following disclosures, figures, and / or claims are described either individually or in combination with one or more other aspects, the subject matter of the immediate disclosure is not intended to be limited in that way. That is, the immediate disclosures, figures, and claims are intended to encompass the various aspects described herein, either individually or in one or more combinations with each other. For example, even if the immediate disclosure describes and illustrates the first, second, and third embodiments in such a way that the first embodiment is described and illustrated particularly in relation to the second embodiment, or the second embodiment is described and illustrated only in relation to the third embodiment, the immediate disclosures and illustrations are not limited in that way and may include only the first embodiment, only the second embodiment, only the third embodiment, or one or more combinations of the first, second, and / or third embodiments, such as the first and second embodiments, the first and third embodiments, the second and third embodiments, or the first, second, and third embodiments.

[0035] In this text, the phrase "or" is used to mean a "non-exclusive" arrangement unless explicitly specified otherwise. For example, when we say "item x is A or B," it means either (1) item x is either A or B, or (2) item x is both A and B. In other words, the word "or" is not used to define an "exclusive" arrangement.

[0036] Furthermore, when the phrases "contain at least one" or "contain at least one of the following" are used in the text, they mean that the system or element contains one or more of the elements listed after the phrase. For example, if there are three types of elements, from element 1 to element 3, the phrases "contain at least one" or "contain at least one of the following" are interpreted as any of the following structural arrangements: a device containing element 1, a device containing element 2, a device containing element 3, a device containing element 1 and element 2, a device containing element 1 and element 3, a device containing element 2 and element 3, or a device containing element 1, element 2, and element 3.

[0037] The same interpretation is intended when the phrase "used in at least one of the following" is used in the text. Furthermore, "and / or" as used in the text is used as a linguistic conjunction to indicate that one or more of the listed elements or conditions are included or occur. For example, a device containing the first element, the second element, and / or the third element is interpreted as any of the following structural arrangements: a device containing the first element, a device containing the second element, a device containing the third element, a device containing the first and second elements, a device containing the first and third elements, a device containing the second and third elements, or a device containing the first, second, and third elements.

[0038] Furthermore, the use of the phrase "and / or" in this text signifies a "non-exclusive" arrangement, as stipulated in the Japanese Industrial Standard (JIS) "Format and Preparation Method of Standards Documents JIS Z 8301".

[0039] The following describes an example of a preferred embodiment for carrying out the present invention. However, this is merely an example, and the technical scope of the present invention is not limited thereto.

[0040] <Flavor enhancer> The flavor enhancer according to the present invention is intended for foods containing cocoa components and / or milk components. This flavor enhancer contains at least soybean germ. As a result, the aromatic components contained in soybean germ, such as polyphenols, isoflavones, and 4-vinylguaiacol, enrich the overall flavor of the food and create a harmonious taste when combined with foods containing cocoa components and / or milk components. In particular, when applied to foods containing cocoa components, the aromatic components derived from soybean germ enhance the aroma of cocoa, resulting in a deeper, richer cocoa flavor. Furthermore, when combined with foods containing milk components, it creates a synergistic effect with the mildness derived from milk, forming a rich flavor. This makes it possible to impart a natural flavor to foods containing cocoa components and / or milk components, improving their palatability.

[0041] [Soybean germ] The soybean germ (the germ portion of the whole soybean (embryo, hypocotyl, and root)) contained in flavor enhancers is an important part involved in soybean germination and functions as a growth point during germination. Soybean seeds do not have an endosperm, and the germ is the structure that stores the nutrients necessary for the germination and growth of the entire seed. For this reason, soybean germ is rich in physiologically active components necessary for germination and growth, and is particularly rich in polyphenols, isoflavones, phospholipids, and amino acids.

[0042] Any soybean germ obtained in the process of producing soybean flour, soybean oil, or defatted soybeans, or in the process of producing soybean processed products such as soy milk or tofu, may be used. For example, soybean germ can be obtained by heating whole soybeans, dividing them, peeling them, and separating them by wind separation, sieving, and specific gravity separation. It is preferable to obtain it from the process of producing soybean flour, soybean oil, or defatted soybeans because it can be obtained in large quantities with stable quality. There are no particular restrictions on the form of the soybean germ, but it may be in the state in which it was separated from the whole soybean (i.e., in the granular state).

[0043] The structure of a soybean consists of the soybean germ, which is the germinating part, and the soybean hypocotyl, which is the root part during germination. In this application, the term germ includes both the hypocotyl and the germ root. Because the soybean germ is rich in polyphenols, it is believed that the spicy aroma (similar to spices such as nutmeg) produced when polyphenols are heated, called 4-vinylguaiacol, can impart a deep flavor to foods containing cocoa and / or dairy components.

[0044] Among the polyphenols contained in soybean germ, ferulic acid and coumaric acid act as precursors that produce unique aromatic compounds upon heating, and heat treatment generates spicy aromatic compounds such as 4-vinylguaiacol. In addition, isoflavones are components with health benefits unique to soybeans, and genistein and daidzein are particularly abundant. When these components are incorporated into food, they can improve flavor and impart health benefits.

[0045] [Soybean germ powder] It is preferable that the soybean germ powder be included. The soybean germ powder is a fine powder obtained by drying and grinding the germ, which is the germinating part of the soybean. The soybean germ powder is produced by separating the germ from harvested soybeans, removing foreign matter and unwanted components, drying the germ by processes such as hot air drying or low-temperature drying, and then grinding it into a fine powder. For grinding, air jet grinding or mechanical grinding is used to adjust it to the desired medium diameter. Furthermore, the obtained powder is subjected to sieving and homogenization processes to obtain a product with a certain particle size. The soybean germ powder produced in this way has excellent mixability in food and enables the uniform imparting of flavor.

[0046] Powdered soybean germ has fine particles, making it easy to disperse uniformly in food and providing a stable flavor effect. The powder form promotes the release of aromatic compounds produced during heating, enhancing the flavors of foods containing cocoa or dairy. When combined with foods containing cocoa, it harmonizes with the cocoa aroma, emphasizing a deep flavor, while in foods containing dairy, it creates a creamy, mellow flavor. Furthermore, its powdered form is easy to handle in food manufacturing, allows for uniform mixing with other ingredients, and is suitable for processed foods.

[0047] (Medium diameter of powdered material) The median diameter of the soybean germ powder is preferably 1 μm or more, more preferably 5 μm or more, and even more preferably 10 μm or more. Furthermore, the median diameter is preferably 100 μm or less, more preferably 80 μm or less, and even more preferably 60 μm or less.

[0048] The median diameter of soybean germ is within a suitable range, which allows it to optimally enhance the aroma and flavor of food. Setting an appropriate median diameter improves dispersibility in food, allowing the flavor enhancer to exert its effect uniformly. Furthermore, if the median diameter is too large, it affects the texture, and if it is too small, the ability to retain aroma components decreases. Therefore, by setting an optimal range for the median diameter, the balance between the physical properties and flavor of the food is optimized. In addition, by setting an appropriate median diameter, aromatic components derived from soybean germ are released efficiently, so when combined with foods containing cocoa and / or dairy components, the flavor can be enriched while harmonizing with these foods.

[0049] If the flavor enhancer is not yet used in food and the median diameter can be measured by laser diffraction scattering, the median diameter shall be the median diameter (Dv50) at 50% of the volume-based integrated value in the particle size distribution determined by laser diffraction scattering. On the other hand, if the flavor enhancer has already been used in food and the median diameter cannot be measured by laser diffraction scattering, the median diameter shall be the median diameter (Dv50) at 50% of the volume-based integrated value obtained from the equivalent diameter, which is the diameter of a perfect circle equal to the area of ​​the particle obtained by image analysis from an electron microscope image observed at a magnification of 500x using a scanning electron microscope (SEM).

[0050] (Percentage of powdered material content) The content of soybean germ powder is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more, out of 100% by mass of the flavor enhancer. The flavor enhancer may also be a flavor enhancer consisting of soybean germ powder. That is, the content of soybean germ powder may be 100% by mass out of 100% by mass of the flavor enhancer.

[0051] Specifically, by defining a lower limit, the polyphenols and aromatic components contained in the powder can act fully, clearly improving the aroma and flavor of the food. In particular, when combined with foods containing cocoa or dairy components, the powder disperses appropriately, enhancing the flavor of each component.

[0052] [Roasted soybean germ] When using a flavor enhancer in a food product containing cocoa components, it is preferable that the enhancer includes roasted soybean germ.

[0053] (Cocoa components) Cacao components are food ingredients derived from cacao beans, which are seeds contained within the cacao pod, the fruit of the cacao tree. Cacao beans are processed through fermentation, drying, roasting, and grinding, and their components include polyphenols, theobromine, caffeine, and lipids. These components contribute to the formation of the characteristic bitterness, astringency, and aroma of foods containing cacao components, and also have health benefits, such as the antioxidant effects of cacao polyphenols. Incorporating cacao components into food improves flavor, as well as adjusting texture and improving shelf life. Furthermore, the aromatic components produced by roasting cacao enrich the aroma of food and enhance its palatability.

[0054] Cocoa components are primarily used in the forms of cocoa mass, cocoa butter, and cocoa powder. Cocoa mass is used as the main ingredient in chocolate, cocoa butter improves the melt-in-the-mouth texture, and cocoa powder is widely used in beverages and confectionery. To explain in detail, cocoa mass is a paste made by roasting cocoa beans, removing the shells, and grinding the resulting cocoa nibs. It retains the original flavor and components of cocoa beans. Because cocoa mass contains both cocoa butter (fat) and cocoa solids (non-fat) derived from cocoa beans, it provides a rich and robust cocoa flavor and a unique melt-in-the-mouth texture. Cocoa butter is a vegetable oil extracted from cocoa mass or cocoa beans by pressing. It is solid at room temperature and has a low melting point, so it melts smoothly in the mouth. Cocoa butter is also used as the main ingredient in white chocolate. Cocoa powder is made by grinding the remaining cocoa solids after removing the cocoa butter from the cocoa mass. There are two main types of cocoa powder: "natural cocoa" and "Dutch process (alkali-treated) cocoa." Cocoa powder is used as an ingredient in beverages and confectionery, easily imparting a cocoa flavor.

[0055] By applying flavor enhancers to cocoa components, the inherent aroma of cocoa is enhanced, resulting in a deeper flavor. Cocoa contains complex flavors such as bitterness, astringency, and acidity, but by adding flavor enhancers, these can be balanced, leading to a more harmonious taste. In particular, aromatic components derived from soybean germ act synergistically with the flavor of cocoa, improving the persistence of the aroma and creating a richer, more complex flavor.

[0056] (Roasting) In particular, the inclusion of roasted soybean germ creates a synergistic effect with the cacao flavor due to the changes in aromatic compounds resulting from roasting. Soybean germ is roasted using methods such as hot air roasting or rotary drum roasting, and the desired flavor and color are adjusted by controlling the temperature and time. Roasting promotes the thermal changes of polyphenols, generating spicy aromatic compounds, while also reducing unwanted oils and optimizing the release of aroma.

[0057] The degree of roasting can be estimated to some extent using the CIE L value (hereinafter referred to as "L value") of the CIELAB color system. The L value is an indicator of the lightness of a color; a higher L value indicates a brighter color, and a lower L value indicates a darker color. As soybean germ is roasted, the Maillard reaction and caramelization reaction progress, causing the color to change from light to dark, and the L value decreases accordingly.

[0058] The L value is preferably 65 or higher, more preferably 70 or higher, and even more preferably 75 or higher. An L value of 65 or higher for soybean germ makes it a cocoa flavor enhancer that optimally improves the aroma and flavor of foods containing cocoa components. Soybean germ with an L value of 65 or higher has a more easily perceptible flavor, which harmonizes with the aroma components of foods containing cocoa components, resulting in a richer and deeper flavor. Furthermore, under these heat treatment conditions, soybean germ can be produced without a burnt odor.

[0059] Furthermore, the heat treatment conditions for soybean germ are preferably such that the L value of the CIELAB color system of the soybean germ is 95 or less, and more preferably 90 or less. This reduces the grassy odor of the soybean germ.

[0060] Here, the CIE L value is an index indicating lightness in the CIE LAB color system defined by the CIE (International Commission on Illumination), and it quantifies the brightness of a color. The L value is expressed in the range of 0 to 100, where 0 represents pure black and 100 represents pure white. Generally, the higher the L value, the brighter the color, and the lower the L value, the darker the color. For example, in food materials such as soybean germ, a high L value indicates a relatively pale color and a light roasting degree, while a low L value indicates strong heating and a color close to burnt. As a colorimeter to measure the L value, for example, the spectrophotometer CM-5 (Konica Minolta, Inc.) can be used. There are no particular restrictions on the heat treatment method for soybean germ. Specifically, examples include hot air dryers, ovens, roasting kilns, roasting machines, paddle dryers, fluidized bed dryers, and steam treatment.

[0061] As described above, soybean germ contains abundant polyphenols, isoflavones, and amino acids, and with appropriate processing, it possesses excellent properties as a material that enhances flavor and aroma. Therefore, by applying it to foods containing cocoa or dairy components, it is possible to improve the original flavor of the food while also imparting a unique spicy aroma and richness.

[0062] Soybean germ is rich in polyphenols, and roasting causes thermal changes in components such as ferulic acid, generating spicy aromatic compounds like 4-vinylguaiacol. This harmonizes with the rich aroma of cocoa, creating a more complex flavor. Roasting also reduces unwanted oils in soybean germ, promoting the release of aromatic compounds. This enhances the bitter aroma and richness of cocoa, increasing the complexity of the flavor. In particular, by adjusting the degree of roasting, it is possible to balance the aromas of cocoa and soybean germ, and emphasize nutty aromas and spiciness. Furthermore, roasted soybean germ maintains a stable aroma release even when powdered, making it easier to uniformly impart flavor to the entire food product. This allows for a richer and more harmonious taste in chocolate, cocoa-containing baked goods, and cocoa-flavored beverages.

[0063] Since lipoxygenase contained in soybean germ can cause a grassy odor, it is preferable to have conditions under which the lipoxygenase activity is below the detection limit using the following measurement method. (Method for measuring lipoxygenase activity) Soybean germ extract is prepared using 0.05 mol / L potassium phosphate buffer (pH 7.5), and 0.02 mL of this extract is mixed with 3 mL of 0.001 mol / L linoleic acid (pH 9.0). The absorbance change is measured at 25°C and a wavelength of 232.5 nm. One unit of enzyme is defined as the amount of enzyme that reacts with 1 μmol of substrate per minute at 25°C and pH 9.0.

[0064] Furthermore, it is possible to include roasted soybean germ in foods containing dairy ingredients. Roasted soybean germ has a unique nutty and spicy aroma, and when combined with dairy ingredients, it creates a deeper and richer flavor. In particular, it harmonizes with the mildness and creamy texture of milk, forming a well-balanced flavor. Also, because roasting reduces unnecessary fats, roasted soybean germ powder mixes easily and uniformly with dairy products, resulting in a consistent and even flavor distribution.

[0065] For example, when used in white chocolate or milk chocolate, it adds a nutty aroma without compromising the richness of the milk fat, resulting in a more complex and profound flavor. Furthermore, when applied to beverages containing dairy components such as cafe lattes and milk teas, it enhances the natural sweetness of the milk while adding a savory and spicy flavor. Roasted soybean germ is also effective in baked goods and cream-based foods. For example, when added to custard cream or cheesecake, it adds an accent to the often monotonous milk flavor, enhancing the rich taste.

[0066] [Unheated soybean germ] When a food product contains dairy ingredients, the soybean germ used as a flavor enhancer may be unroasted and unheated. In other words, the soybean germ used as a flavor enhancer may be unheated and not roasted. That is, soybean germ can be used without any heat treatment. Furthermore, when a food product contains dairy ingredients, the L value of unheated soybean germ may exceed 61.

[0067] The L value is preferably 65 or higher, more preferably 70 or higher, and even more preferably 75 or higher. These heat treatment conditions for soybean germ allow for the production of soybean germ without a burnt odor. Furthermore, the heat treatment conditions for soybean germ are preferably such that the L value of the soybean germ is 95 or lower, and more preferably 90 or lower. This reduces the grassy odor of the soybean germ.

[0068] This flavor enhancer contains unroasted and unbaked soybean germ, which has the property of optimally improving the aroma and flavor of dairy-containing foods. Unroasted and unbaked soybean germ suppresses spicy aromas and creates a mellow and mild flavor without nutty aromas or bitterness from heating. As a result, when combined with dairy-containing foods, it is possible to create a harmonious and smooth taste without compromising the creamy richness derived from milk.

[0069] Furthermore, components such as isoflavones and phospholipids contained in soybean germ interact with milk components, resulting in a richer texture and deeper flavor. In particular, in fermented dairy products such as cheese and yogurt, it enhances the sweetness and richness of the milk without compromising the flavor of lactic acid bacteria. Moreover, because unheated soybean germ does not undergo heat denaturation of proteins, it is stably dispersed in foods containing milk components, contributing to the maintenance of flavor consistency. In this way, flavor enhancers can enhance the original taste of foods containing milk components while imparting a smoother and richer flavor.

[0070] Furthermore, while cocoa components inherently possess a unique bitterness and astringency resulting from the roasting and processing processes, adding flavor enhancers can mitigate these characteristics, resulting in a milder taste. Additionally, by emphasizing the aromatic components derived from cocoa, it's possible to achieve a more fragrant and flavorful finish in chocolates, cocoa beverages, bakery products, and other similar items.

[0071] (milk ingredient) Dairy components primarily refer to milk and milk-derived components, and play a role in improving the flavor and texture of food. Dairy components include proteins, fats, lactose, minerals, etc., each contributing to the formation of food flavor. In particular, milk proteins are elements that create the richness and creamy texture of food, and develop a unique flavor through processing such as heating and fermentation. Milk fat is also an important component that enhances the smoothness of food and contributes to its melt-in-the-mouth quality. Furthermore, dairy components contain functional components such as whey protein and casein, which improve the texture and stability of food.

[0072] By applying flavor enhancers to milk components, the mildness and richness derived from milk are further enhanced, resulting in a more harmonious flavor. Milk components contain milk proteins and milk fats, which impart a smooth texture and rich flavor to food. When flavor enhancers are applied, the richness of the milk proteins is emphasized, creating a creamier and deeper taste. In addition, the smoothness of the milk fat is highlighted, improving the melt-in-the-mouth quality and further bringing out the rich flavor of the milk components.

[0073] Furthermore, flavor enhancers also affect the aroma of milk components, making the sweet and gentle aroma characteristic of milk more prominent. In particular, when components derived from soybean germ are combined with milk components, the milk-derived flavor lasts longer, and the aftertaste lingers more richly. As a result, it becomes possible to achieve a mellow and complex flavor in foods containing milk components, providing a higher quality taste. In addition, while foods containing milk components may undergo flavor changes during heating and fermentation processes, adding flavor enhancers helps to balance the flavors produced during processing and maintain consistent quality. This makes it possible to maximize the flavor of milk components in a variety of foods, including milk-based beverages, dairy products, baked goods, and ice cream.

[0074] [Other ingredients] The flavor enhancer of the present invention may contain various compounding agents and additives as needed. The types of compounding agents and additives are not particularly limited, but examples include antioxidants, known preservatives and antibacterial agents, pH adjusters, diluents, etc. Two or more of these compounding agents and additives may be used in any combination.

[0075] Antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, as well as pyrrolopyrrole derivatives, free radical scavengers obtained from extracts of various plants, and enzymes with antioxidant properties such as superoxide dismutase and glutathione peroxidase.

[0076] Examples of preservatives and antibacterial agents include benzoic acid, sodium benzoate, isopropyl parahydroxybenzoate, isobutyl parahydroxybenzoate, ethyl parahydroxybenzoate, methyl parahydroxybenzoate, butyl parahydroxybenzoate, propyl parahydroxybenzoate, sodium sulfite, sodium hyposulfite, potassium pyrosulfite, sorbic acid, potassium sorbate, sodium dehydroacetate, thujaplicin, Aralia cordata extract, Styrax japonica extract, Artemisia capillaris extract, oolong tea extract, Cetonia tetrandra extract, enzyme-hydrolyzed Job's tears extract, tea catechins, apple polyphenols, pectin hydrolysates, chitosan, lysozyme, ε-polylysine, etc. These are some examples.

[0077] Examples of pH adjusters include adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.

[0078] Examples of diluents include solid diluents or carriers such as gum arabic, dextrin, cyclodextrin, glucose, sucrose, cocoa mass chips, and cocoa powder, or liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, and surfactants.

[0079] <Uses of flavor enhancers> Flavor enhancers are intended for foods containing cocoa and / or dairy components. Foods containing cocoa and / or dairy components refer to three types: foods containing cocoa components, foods containing dairy components, and foods containing both cocoa and dairy components.

[0080] [Foods containing cocoa ingredients] Examples of foods containing cocoa components and optionally dairy components include chocolate products, bakery products, beverages, ice cream, and processed foods.

[0081] [Chocolate products] Chocolate products include milk chocolate, dark chocolate, white chocolate, as well as truffles, chocolate bars, and chocolate coatings.

[0082] The proportion of soybean germ is preferably 0.1 parts by mass or more, more preferably 1 part by mass or more, and even more preferably 2 parts by mass or more, per 100 parts by mass of chocolate. Furthermore, the proportion of soybean germ is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, even more preferably 7 parts by mass or less, and particularly preferably 5 parts by mass or less, per 100 parts by mass of chocolate.

[0083] When soybean germ is roasted, it has a positive effect on the flavor and texture of chocolate. In particular, using roasted soybean germ with an L value of 65 or higher results in appropriate coloring during roasting, reduces the grassy taste, and imparts nutty aromas and spicy aromatic components. By incorporating such roasted soybean germ in an appropriate range, it can harmonize with the original flavor of cocoa and further enhance the aroma and depth of flavor of the chocolate.

[0084] Furthermore, by using a certain amount or more of roasted soybean germ, the effects of the aromatic components derived from soybean germ can be fully realized. Conversely, by limiting the amount to below a certain level, it is possible to impart a moderate flavor without compromising the original taste of chocolate. In addition, roasting reduces unnecessary fats and promotes the release of aromatic components, thus emphasizing the rich aroma of chocolate while maintaining a smooth texture. In particular, even when it is necessary to reduce the amount of cocoa beans used, appropriately incorporating roasted soybean germ can achieve a rich cocoa flavor equivalent to or better than before the reduction. This makes it possible to stably produce high-quality chocolate even in situations where the supply of cocoa beans is unstable (cocoa shock). Moreover, since roasted soybean germ contains functional components such as polyphenols and amino acids, it contributes not only to the flavor of chocolate but also to the provision of health benefits. In this way, by incorporating roasted soybean germ within an appropriate range, it is possible to improve the flavor and palatability of chocolate while ensuring stable quality in the manufacturing process.

[0085] On the other hand, when soybean germ is unroasted and uncooked, it possesses properties that optimally adjust the flavor of chocolate. In particular, unroasted and uncooked soybean germ with an L value of 61 or higher has a suppressed spicy aroma and forms a mellow and mild flavor. As a result, when incorporated into chocolate, it harmonizes with the creamy taste derived from milk, improving the richness and mouthfeel of the chocolate. Furthermore, by setting the amount of soybean germ in the chocolate to a predetermined amount, it is possible to impart an appropriate milkiness without compromising the original flavor of the chocolate, thus ensuring a balanced taste. As a result, the chocolate of the present invention can combine the rich flavor of cocoa with the mellowness of milk, providing a creamier and more harmonious taste.

[0086] [Foods containing cocoa ingredients other than chocolate products] Examples of foods containing cocoa ingredients other than chocolate products include bakery products, beverages, ice cream, and processed foods.

[0087] (Cocoa components) The types of cocoa components are not particularly limited and include cocoa powder, cocoa mass, cocoa butter, cocoa nibs, cocoa solids, and cocoa bean husks. These may be one type or two or more types.

[0088] In particular, among foods containing cocoa components other than chocolate products, those containing cocoa powder are preferred because they exhibit the unique taste and aroma of cocoa components and have superior appearance and color.

[0089] While there are no particular limitations on the amount of cocoa powder in foods containing cocoa components other than chocolate products, the amount of cocoa powder is preferably 1% by mass or more, and more preferably 1.5% by mass or more, of 100% by mass of the food containing cocoa components, in order to bring a natural flavor and a rich cocoa taste to the food.

[0090] Furthermore, even when the amount of cocoa beans used is reduced, the cocoa powder content is preferably 50% by mass or less, and more preferably 30% by mass or less, in order to demonstrate the technical significance of providing a rich cocoa flavor equivalent to or better than before the reduction.

[0091] (Bakery products) The present invention is suitably used for bakery products, particularly cocoa-containing bakery products. Bakery products may include bread or confectionery.

[0092] The types of bread are not particularly limited and can be applied to a wide variety of breads, such as hard breads like French bread; loaves of bread like mountain loaves and square loaves; lean breads like soft French bread, pizza, and focaccia; breads shaped into special forms like butter rolls and cornet; breads with layered structures formed by fats such as margarine or fillings, such as croissants and Danish pastries; savory breads; yeast donuts; breads containing fillings such as chocolate cream bread and chocolate cornet; breads with the surface covered with a different dough, such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; and breads coated with chocolate, etc.

[0093] It can also be applied to Danish pastries, yeast donuts, pizza, panettone, stollen, steamed buns, Chinese steamed buns, fried bread, pão de queijo, and more.

[0094] Furthermore, the types of confectionery are not particularly limited, and it can be applied to a wide variety of sweets, such as chocolate cake, gateau chocolat, brownies, crepes, scones, waffles, cookies, biscuits, shortbread, crackers, bolo, pound cake, sponge cake, pancakes, butter cake, castella, Baumkuchen, muffins, cake donuts, and choux puffs.

[0095] The proportion of soybean germ is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and particularly preferably 0.5% by mass or more, based on 100% by mass of food containing cocoa components other than chocolate products. Furthermore, the proportion of soybean germ is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 6% by mass or less, and particularly preferably 4% by mass or less, based on 100% by mass of food containing cocoa components other than chocolate products.

[0096] When soybean germ is roasted, it has a positive effect on the flavor and texture of foods containing cocoa components other than chocolate products. In particular, using soybean germ with an L value of 65 or higher in the CIE LAB color system provides appropriate coloring during roasting, reduces the grassy taste, and imparts nutty aromas and spicy aromatic components. By incorporating such roasted soybean germ in an appropriate range, it can harmonize with the original aroma of cocoa and further enhance the rich flavor of foods containing cocoa components other than chocolate products, especially bakery products.

[0097] Furthermore, by using a predetermined amount or more of roasted soybean germ, the effects of aromatic components derived from soybean germ can be fully realized. Conversely, by limiting the amount to below the predetermined level, it is possible to ensure a moderate aroma and balanced flavor without compromising the original flavor of cocoa. In addition, roasting reduces unnecessary oils and promotes the release of aromatic components, thus emphasizing the rich aroma of cocoa while creating a full-bodied and complex flavor in bakery products. In particular, even when it is necessary to reduce the amount of cocoa used, appropriately incorporating roasted soybean germ can achieve a rich cocoa feel equivalent to or better than before the reduction. This makes it possible to stably produce high-quality cocoa-containing bakery products even when the supply of cocoa is unstable. Moreover, since roasted soybean germ contains functional components such as polyphenols and amino acids, it contributes not only to the flavor of bakery products but also to the provision of health benefits. In this way, by incorporating roasted soybean germ within an appropriate range, it is possible to improve the flavor and palatability of cocoa-containing bakery products while also ensuring stable quality during the manufacturing process.

[0098] On the other hand, when the soybean germ is unroasted and unbaked, including a predetermined amount of unroasted and unbaked soybean germ has the characteristic of optimally adjusting the flavor of cocoa. In particular, soybean germ with an L value exceeding 61 has its spicy aroma suppressed, resulting in a mellow and mild flavor. When the amount of flavor enhancer is above the predetermined amount, when incorporated into cocoa-containing bakery products, it harmonizes with the creamy taste derived from milk and enhances the rich aroma of cocoa. Furthermore, when the amount of flavor enhancer is below the predetermined amount, it is possible to add an appropriate amount of milkiness without compromising the original flavor of cocoa, ensuring a balanced taste. As a result, the cocoa-containing bakery products of the present invention can combine the rich flavor of cocoa with the mellowness of milk, providing a creamier and more harmonious taste.

[0099] (beverage) In the beverage sector, examples include hot cocoa, iced cocoa, café mocha, and chocolate shakes. In the ice cream sector, examples include chocolate ice cream, chocolate chip ice cream, and chocolate parfaits. Processed foods include chocolate spread, granola, cereal, and chocolate-flavored syrup. Cacao is also used as a seasoning and is incorporated into dishes such as mole sauce.

[0100] By adding flavor enhancers to foods containing the above-mentioned cocoa components, the flavor of these foods can be further enhanced, resulting in a deeper taste. In particular, aromatic components derived from soybean germ harmonize with the aroma of cocoa, creating a richer and more balanced flavor in chocolate products, bakery items, and beverages.

[0101] Furthermore, by applying flavor enhancers to foods containing both cocoa and dairy components, the synergistic effect of both components can be brought out, resulting in a deeper, more harmonious flavor. Cocoa components provide a rich aroma, moderate bitterness, and body, while dairy components contribute smoothness and a creamy texture. When these components are combined, the strong flavor of cocoa is softened by the dairy components, creating a mellow and rich taste. When flavor enhancers act on such a mixture, the aromatic components of cocoa and the richness of the dairy components become more prominent, increasing the depth of flavor and improving the balance of the aftertaste.

[0102] In particular, the addition of soybean germ-derived components enhances the aromatic compounds of cocoa, improving the flavor's longevity. This allows the rich aroma of cocoa and the smoothness of the milk components to complement each other, resulting in a rich flavor with a long-lasting aftertaste. Furthermore, the fat in the milk components binds with the cocoa components, resulting in a smoother melt-in-your-mouth texture and a creamier mouthfeel. Flavor enhancers further promote this interaction, balancing the bitterness of cocoa with the sweetness of the milk components to create a harmonious flavor. In addition, while the mixture of cocoa and milk components is susceptible to flavor changes depending on temperature and processing methods, adding flavor enhancers suppresses flavor changes due to heating and storage, maintaining consistent quality. This makes it possible to offer richer and more refined flavors in chocolate confectionery, café mocha, chocolate ice cream, milk chocolate-based desserts, and more.

[0103] [Foods containing dairy ingredients] Examples of foods containing dairy components include dairy products and foods containing dairy products. In the following, dairy products and foods containing dairy products will be collectively referred to as "dairy products, etc."

[0104] [Dairy products] Dairy products include milk, yogurt, cheese, butter, cream, and condensed milk.

[0105] [Foods containing dairy products] Foods containing dairy products include dairy beverages, bakery products, ice cream, and processed foods.

[0106] (milk beverage) Examples of dairy beverages include café latte, café au lait, milkshake, and milk tea.

[0107] (Bakery products) Examples of bakery products that contain dairy products include bread items such as milk bread, butter rolls, cream buns, and cheese danishes. Examples of cakes include shortcake, mille-crêpe, and cheesecake. Eclairs and cream puffs made with custard cream are also examples of foods containing dairy products.

[0108] (Ice cream) Examples of ice cream include vanilla ice cream, milk ice cream, cheese ice cream, and cream-based parfaits. Soft serve ice cream and frozen yogurt are also types of frozen desserts that utilize the flavor of dairy ingredients.

[0109] (processed food) Processed foods containing dairy include creamy pasta sauces, gratins, and white stews, among other dishes based on dairy ingredients. Dairy is also used in spreads and condiments such as milk jam, condensed milk, and butter cream. Furthermore, dairy is utilized in nutritional supplements such as soups and protein drinks.

[0110] (Percentage of dairy products, etc.) The proportion of dairy products, etc., in foods containing milk components is not particularly limited, but in order to bring a natural flavor and richness to the food, the content of dairy products, etc., is preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more, based on 100% by mass of the food containing milk components.

[0111] (The appearance of soybean germ) The soybean germ may be roasted or unroasted and unbaked. The proportion of soybean germ is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and particularly preferably 0.8% by mass or more, based on 100% by mass of the food containing dairy components. Furthermore, the proportion of soybean germ is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 6% by mass or less, even more preferably 5% by mass or less, even more preferably 4% by mass or less, and particularly preferably 3% by mass or less, based on 100% by mass of the food containing dairy products. This provides the characteristic of optimally adjusting the flavor of the dairy product.

[0112] In particular, soybean germ with an L value of 65 or higher has a suppressed spicy aroma and develops a mellow and mild flavor. As a result, when soybean germ is incorporated into foods containing dairy components, it harmonizes with the creamy taste derived from dairy, imparting a rich and full-bodied flavor. Furthermore, the amount of flavor enhancer in 100% by mass of the dairy component-containing food of the present invention is set within a predetermined range, thereby enhancing the natural sweetness and richness without compromising the original flavor of the dairy component-containing food, and ensuring a balanced taste. As a result, dairy component-containing foods can offer a creamier and more harmonious taste while highlighting the rich flavor of dairy.

[0113] <Methods for enhancing flavor> The flavor enhancement method according to the present invention is intended for foods containing cocoa components and / or milk components. This flavor enhancement method contains at least soybean germ.

[0114] The flavor enhancement method involves incorporating soybean germ into foods containing cocoa and / or dairy components, thereby improving the aroma and flavor of the food. Aromatic components such as polyphenols, isoflavones, and 4-vinylguaiacol contained in soybean germ enrich the overall flavor of the food when combined with foods containing cocoa and dairy components, creating a harmonious taste. In particular, when incorporated into foods containing cocoa, the aromatic components derived from soybean germ enhance the cocoa's aroma, resulting in a deeper flavor. Furthermore, when incorporated into foods containing dairy components, it creates a synergistic effect with the mildness derived from milk, forming a rich flavor. Additionally, the inclusion of soybean germ facilitates the uniform dispersion of the food's aroma and flavor, ensuring a stable flavor enhancement effect. This allows for the natural flavoring of foods containing cocoa and dairy components, improving their palatability. [Examples]

[0115] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0116] <Test 1> When using roasted soybean germ [Test 1A] Chocolate with roasted soybean germ, Part 1 (with or without roasted soybean germ) [Preparation] Chocolate preparation Chocolates were prepared according to the reference example, example, and comparative example by blending various materials in the proportions listed in Tables 1 and 2. Specifically, commercially available couverture chocolate (55% total cocoa solids) and soybean-derived powder were blended according to their respective proportions. The soybean-derived powder consisted of one or more selected from roasted soybean germ, unroasted soybean germ, roasted soybean hull powder, and unroasted soybean hull powder, all of which were in powder form with a median diameter of 15 μm. [Table 1] [Table 2]

[0117] [evaluation] The chocolates obtained were evaluated for their taste and texture. Taste was assessed based on the initial taste (sweetness) perceived immediately after consumption and the aftertaste (cocoa flavor or richness) that lingered in the mouth after some time had passed. Texture was assessed based on the grittiness on the tongue. The taste evaluation results represent the average score from a panel of 10 trained experts. The texture evaluation results were determined by a consensus of the panel of 10 trained experts. The results are shown in Tables 1 and 2.

[0118] The initial taste (sweetness) was evaluated according to the following criteria: A score of "3" was given if the initial taste (sweetness) was significantly stronger than that of Reference Example 1, a score of "2" was given if the initial taste (sweetness) was stronger than that of Reference Example 1, and a score of "1" was given if the initial taste (sweetness) was equivalent to that of Reference Example 1. If the average score of the 10 expert panel members was 1.5 or higher, it was determined that the effects of the present invention were achieved.

[0119] The aftertaste (cocoa flavor or richness) was evaluated according to the following criteria: A score of "3" was given if the aftertaste (cocoa flavor or richness) was significantly stronger than that of Reference Example 1; a score of "2" was given if the aftertaste (cocoa flavor or richness) was stronger than that of Reference Example 1; and a score of "1" was given if the aftertaste (cocoa flavor or richness) was equivalent to that of Reference Example 1. If the average score of the 10 expert panel members was 1.5 or higher, it was determined that the effects of the present invention were achieved.

[0120] Roughness was evaluated according to the following criteria: A score of "3" indicated no roughness and a smooth texture equivalent to the reference example, a score of "2" indicated slight roughness, and a score of "1" indicated very roughness. If the consensus score from the 10 expert panel members was 1.5 or higher, it was determined that the effects of the present invention were achieved.

[0121] In Examples 1-11 of Tables 1 and 2, improvements in initial taste (sweetness) and aftertaste (cocoa flavor or richness) were observed as the amount of roasted soybean germ increased. When roasted soybean germ was added to chocolate with 55% total cocoa solids, it was evaluated as having a strong cocoa flavor similar to commercially available chocolate with 70% total cocoa solids. In addition, not only the initial and aftertaste but also the texture (grittiness) was good. It is thought that the aromatic components such as polyphenols, isoflavones, and 4-vinylguaiacol contained in soybean germ enrich the overall flavor of the food and create a harmonious taste when combined with foods containing cocoa components. In particular, it is thought that when the flavor enhancer contains roasted soybean germ, the aromatic components contained in soybean germ enhance the aroma of cocoa, resulting in a deeper flavor. Furthermore, roasting reduces unwanted oils and fats, which promotes the release of aromatic compounds and enhances the flavor of the food. As a result, flavor enhancers are thought to improve the flavor of foods containing cocoa components and increase their palatability.

[0122] Furthermore, because the amount of roasted soybean germ used in the chocolate is within an appropriate range, it is possible to ensure a moderate aroma and balanced flavor without compromising the original flavor of the chocolate. In particular, even when the amount of cocoa beans used is reduced, it can deliver a rich cocoa flavor equal to or better than before, thereby improving palatability and making it a viable solution to the global cocoa bean shortage (cocoa shock).

[0123] In particular, when the amount of roasted soybean germ added was 1.5 parts by mass or more, it was preferable in that both the initial taste (sweetness) and the aftertaste (cocoa flavor or richness) were excellent (Examples 6-11). Especially when the amount added was 10.0 parts by mass or less, it was preferable in that not only the taste but also the texture (grittiness) was even better (Examples 6-10), and when it was 5.0 parts by mass or less, it was even more preferable in that the texture (grittiness) was even better (Examples 6-9).

[0124] On the other hand, when soybean hull powder was added to the chocolate instead of soybean germ, no significant improvement was observed in either the initial taste (sweetness) or the aftertaste (cocoa flavor or richness), regardless of whether the soybean hull powder was roasted or not.

[0125] [Test 1B] Chocolate with roasted soybean germ, Part 2 (Difference in median diameter) [Preparation] Chocolate preparation Except for changing the median diameter of the roasted soybean germ, the chocolate was prepared using the same method as in Experiment 1A. The chocolate containing roasted soybean germ with a median diameter of 15 μm is the same as that used in Example 8. [Table 3]

[0126] [evaluation] The same method as in Experiment 1A was used for evaluation. The results are shown in Table 3. Regardless of the median diameter of the roasted soybean germ, chocolate with good taste and texture was obtained (Examples 12, 8, 13). In particular, when the median diameter of the roasted soybean germ was 10 μm or 15 μm, the texture was superior (Examples 12, 8), and when the median diameter of the roasted soybean germ was 15 μm, it was preferred for its even better initial taste (sweetness) (Example 8).

[0127] [Test 1C] Cocoa-containing bakery product (cocoa cookie) [Preparation] Preparation of cocoa cookies (bakery product) In a mixer, add cocoa powder, shortening (partially dissolved at room temperature), granulated sugar, and salt in the proportions listed in Table 4. Mix using a beater at medium speed for 1 minute (scraping) followed by 2 minutes. Next, add egg yolks in the proportions listed in Table 4 while mixing at medium speed for 3-4 minutes. Then, add cake flour and soy-derived powder in the proportions listed in Table 4, and mix at low speed for no more than 30 seconds to prepare the cookie dough.

[0128] The kneaded cookie dough was divided into approximately 400g portions, placed in thick plastic bags, rolled out thinly, and then left to rest in the freezer (-18℃) for about 2 hours.

[0129] After the hardened dough was kneaded again by hand, it was wrapped in paper and shaped into a roll about 40 cm long. This was then left to rest overnight in the freezer (-18°C), cut into slices about 1 cm thick, arranged on a baking sheet, and baked in the oven at 190°C for 15 minutes. [Table 4]

[0130] [evaluation] The same methodology as in Test 1A was used for evaluation. The results are shown in Table 4.

[0131] In all of the bakery products used in the examples, an improvement in sweetness and cocoa flavor was observed compared to products without roasted soybean germ. The texture remained smooth, with no change in grittiness compared to products without roasted soybean germ.

[0132] On the other hand, when roasted soybean germ was replaced with roasted soybean hull powder, the initial sweetness was insufficient.

[0133] [Test 1D] Food containing milk ingredients (milk cream) [Preparation] Preparation of milk cream Based on the mixing ratios listed in Table 5, various ingredients were blended to prepare milk creams according to the reference example, example, and comparative example. Specifically, using a compact mixer (beater), unsalted butter was mixed at low speed for 2 minutes. After the unsalted butter softened, it was scraped off, and granulated sugar and soy-derived powder were added to the unsalted butter and mixed at medium speed for 2 minutes. After that, it was scraped off again, and condensed milk was added in three batches, with each batch mixed at medium speed for 3 minutes. [Table 5] [evaluation] The same method as in Test 1A was used for evaluation. The results are shown in Table 5.

[0134] In all of the dairy products used in the examples, an improvement in sweetness and richness was observed compared to those without roasted soybean germ. The texture remained smooth, with no change in grittiness compared to those without roasted soybean germ. The inclusion of roasted soybean germ suppressed spicy aromas, resulting in a milder, more mellow flavor. This is presumed to harmonize with dairy-containing foods, creating a smoother and richer flavor.

[0135] On the other hand, when roasted soybean germ was replaced with roasted soybean hull powder, the initial sweetness and aftertaste were insufficient, and the initial sweetness in particular was significantly inferior.

[0136] <Test 2> When using unroasted and unroasted soybean germ [Test 2A] Chocolate containing unroasted and unroasted soybean germ [Preparation] Chocolate preparation Regarding the soybean-derived powder, as shown in Tables 6 and 7, chocolate was prepared using the same method as in Experiment 1A, except that roasted soybean germ was replaced with unroasted soybean germ. In Example 32, a mixture of roasted soybean germ and unroasted soybean germ was used as the soybean-derived powder. The reference examples and comparative examples are the same as those used in Experiment 1A.

[0137] [Table 6] [Table 7]

[0138] [evaluation] The same method as in Test 1A was used for evaluation. The results are shown in Tables 6 and 7.

[0139] (Sweetness / Aftertaste) As the amount of unroasted soybean germ added increased, there was a tendency for the initial taste (sweetness) and aftertaste (cocoa flavor or richness) to improve. In particular, in Example 27 (2.0 parts by mass of unroasted soybean germ) and Example 28 (3.0 parts by mass), both sweetness and aftertaste received high ratings of 3.0 points. This is because unroasted soybean germ suppresses spicy aromas and creates a mellow and mild flavor. As a result, when incorporated into chocolate, it harmonizes with the creamy taste derived from milk, improving the richness of the chocolate. In fact, when chocolate with a total cocoa solids content of 55% was made with unroasted soybean germ, it was possible to provide a chocolate with a rich cocoa flavor and the mellowness of milk, resulting in a creamier and more harmonious taste.

[0140] Furthermore, in Example 32 (1.5 parts by mass of roasted soybean germ + 1.5 parts by mass of unroasted soybean germ), high scores were obtained for sweetness (3.0 points) and cocoa flavor (3.0 points). This suggests that the balance of sweetness and aftertaste can be optimized by appropriately combining roasted soybean germ and unroasted soybean germ.

[0141] (Texture) All of the chocolates in the examples had excellent texture, and no grittiness was observed. In particular, the grittiness in Examples 21-28 (containing 0.1-3.0 parts by mass) was equivalent to that of chocolate without added soybean germ, and they melted in the mouth very well.

[0142] [Test 2B] Cocoa-containing bakery product (cocoa cookie) [Preparation] Preparing the cocoa cookies Regarding the soybean-derived powder, as shown in Table 8, cocoa cookies were prepared using the same composition and method as in Example 15, except that roasted soybean germ was replaced with unroasted soybean germ. [Table 8]

[0143] [evaluation] The same methodology as in Test 1A was used for evaluation. The results are shown in Table 8.

[0144] As shown in Table 8, it was confirmed that if the soybean-derived powder is soybean germ, it is possible to provide cocoa cookies that are superior in terms of initial taste, aftertaste, and texture, regardless of whether or not they are roasted.

[0145] [Test 2C] Food containing milk ingredients (milk cream) [Preparation] Preparation of milk cream Regarding the soybean-derived powder, as shown in Table 9, milk cream was prepared with the same composition and method as in Example 19, except that roasted soybean germ was replaced with unroasted soybean germ. [Table 9]

[0146] [evaluation] The same method as in Test 1A was used for evaluation. The results are shown in Table 9.

[0147] As shown in Table 9, it was confirmed that if the soybean-derived powder is soybean germ, it is possible to provide a milk cream that is superior in terms of initial taste, aftertaste, and texture, regardless of whether or not it is roasted.

Claims

1. A flavor enhancer for foods containing soybean germ, cocoa components, and / or milk components.

2. The flavor enhancer according to claim 1, wherein the soybean germ comprises the powdered soybean germ.

3. The flavor enhancer according to claim 2, wherein the median diameter of the soybean germ powder is 1 μm or more and 100 μm or less.

4. The aforementioned food contains the aforementioned cocoa component, The flavor enhancer according to any one of claims 1 to 3, wherein the soybean germ includes roasted soybean germ.

5. Chocolate containing roasted soybean germ in an amount of 0.1 to 15 parts by mass per 100 parts by mass of chocolate.

6. A cocoa-containing bakery product containing roasted soybean germ in an amount of 0.1% to 10% by mass of the cocoa-containing bakery product by mass.

7. A food product containing milk components, which contains roasted soybean germ in an amount of 0.1% to 10% by mass of the total mass of the food product containing milk components.

8. The aforementioned food contains the milk component, The flavor enhancer according to any one of claims 1 to 3, wherein the soybean germ is unroasted and unbaked.

9. Chocolate containing 0.1 to 15 parts by mass of unroasted and unbaked soybean germ per 100 parts by mass of chocolate.

10. A cocoa-containing bakery product containing 0.1% to 10% by mass of unroasted and unbaked soybean germ in 100% by mass of the cocoa-containing bakery product.

11. A food product containing milk components, which contains 0.1% to 10% by mass of unroasted and unbaked soybean germ in 100% by mass of the food product containing milk components.

12. A method for enhancing the flavor of a food product containing cocoa or milk components, which incorporates soybean germ.

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