Method for producing flavor enhancer

Abstract

The present invention provides a method for producing a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages. [Solution] The method for producing a flavor enhancer of the present invention includes the steps of contacting a plant material used in food or beverage with vapor of a solvent containing 90% or more by mass of alcohol, obtaining vapor containing aroma components derived from the plant material, and cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components.

Description

[Technical field]

[0001] The present invention relates to a method for producing a flavor enhancer. [Background technology]

[0002] The aroma of food and beverages is classified into top notes, middle notes and last notes according to volatility and how it is perceived (Patent Document 1 and Non-Patent Document 1). Top notes are a pervasive aroma and are the components that determine the first impression of food and beverages. Top notes are composed of components with relatively low boiling points and are highly volatile. On the other hand, last notes are components related to the depth of aroma, lingering aroma and taste. Last notes are composed of components with relatively high boiling points and are less likely to volatilize. Middle notes have volatility and retention between top notes and last notes and are the central components of aroma.

[0003] In particular, the top note is a component related to the aroma felt at the moment when fruits and vegetables are cut, or at the moment when coffee beans are ground. Therefore, the top note is very important for enhancing the palatability of food and beverages. As a method for enhancing the palatability of food and beverages, for example, Patent Document 2 discloses a coffee flavor composition containing a specific flavoring as an active ingredient, and describes that it enhances the roasted taste, sweet taste, and sour taste unique to coffee. However, although Patent Document 2 describes the flavor felt after ingestion, such as the roasted taste unique to coffee, it does not describe the effect on the top note of coffee-containing food and beverages.

[0004] Steam distillation has been used as a method for extracting useful components such as aroma components from plant materials such as coffee and tea. Methods for producing materials that enhance top notes by applying steam distillation have been studied. For example, Patent Document 3 discloses a method for producing aroma components using a spinning cone column (SCC) distillation apparatus. When a spinning cone column (SCC) distillation apparatus is used, aroma components including top notes can be easily obtained. However, a spinning cone column (SCC) distillation apparatus is an expensive and large-scale apparatus, which is economically disadvantageous.

[0005] Furthermore, Patent Document 4 discloses a method in which, in the process of recovering recovery by steam distillation, the aroma gas that is exhausted and cannot be recovered by recovery is adsorbed on an organic synthetic adsorbent and eluted with a solvent. The method described in Patent Document 4 makes it easier to recover aroma components including top notes that are difficult to obtain by recovery. However, the method described in Patent Document 4 requires a complicated process of adsorbing the recovered recovery on an adsorbent and eluting it with a solvent, and a simpler method is desired. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2018-191553 A [Patent Document 2] JP 2006-20526 A [Patent Document 3] JP 2013-244007 A [Patent Document 4] JP 2007-321017 A [Non-patent literature]

[0007] [Non-Patent Document 1] Journal of the Japanese Society of Food Science and Technology, Vol. 51, No. 4, 197-204 (2018) DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a method for producing a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages. [Means for solving the problem]

[0009] As a result of intensive research into solving the above problems, the present inventors have found a solution comprising the following configuration, and have completed the present invention. (1) A method for producing a flavor enhancer, comprising the steps of: contacting a plant material used in food or beverage with vapor of a solvent containing 90% by mass or more of alcohol; obtaining vapor containing aroma components derived from the plant material; and cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components. (2) When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column is classified into the first, second, and third categories shown below, The method for producing aroma components according to (1) above, wherein the sum of the peak areas of the aroma components contained in the first division is 50% or more of the sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak areas of the alcohols used as the solvent). Category 1: Contains aroma components that have a retention time within a range of less than 15 minutes from the start of aroma component injection. Category 2: Contains aroma components that have a retention time in the range of 15 minutes or more and less than 30 minutes from the start of aroma component injection. Category 3: Contains aroma components that have a retention time in the range of 30 minutes or more and less than 45 minutes from the start of aroma component injection. (3) The method according to (2) above, wherein the sum of the peak areas of the aroma components contained in the first division is 50 area% or more of the sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak areas of the alcohols used as the solvent), the sum of the peak areas of the aroma components contained in the second division is less than 40 area%, and the sum of the peak areas of the aroma components contained in the third division is the remainder. (4) The manufacturing method according to any one of (1) to (3) above, wherein the plant material is at least one selected from the group consisting of coffee, hops, tea, grains, fruits, herbs and spices, and wood chips. (5) The method according to any one of the above (1) to (4), wherein the alcohol is a monohydric alcohol having 3 or less carbon atoms. (6) A method for producing a food or drink composition, comprising the step of mixing a food or drink with a flavor enhancer obtained by the production method described in any one of (1) to (5) above. (7) A method for producing a flavor composition, comprising the step of mixing a flavor component with a flavor enhancer obtained by the production method described in any one of (1) to (5) above. Effect of the Invention

[0010] According to the method for producing a flavor enhancer of the present invention, a flavor enhancer that enhances the top note that has a significant effect on the palatability of foods and beverages can be obtained. [Brief description of the drawings]

[0011] [Figure 1] FIG. 2 is an explanatory diagram for explaining one embodiment of a method for contacting a plant material with solvent vapor. [Diagram 2] FIG. 11 is an explanatory diagram for explaining another embodiment of the method for contacting plant material with solvent vapor. [Diagram 3] 2 is a GC chart of the flavor enhancers obtained in Example 2 and Comparative Example 2. [Figure 4] FIG. 1 is an explanatory diagram of a check sheet used in a sensory evaluation. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The method for producing a flavor enhancer according to the present invention comprises the following steps (i) to (iii). Hereinafter, the method for producing a flavor enhancer according to one embodiment of the present invention will be described with reference to Fig. 1 and Fig. 2. Fig. 1 is an explanatory diagram for explaining one embodiment of a method for contacting a plant material with solvent vapor. Fig. 2 is an explanatory diagram for explaining another embodiment of a method for contacting a plant material with solvent vapor. (i) A step of contacting plant material to be used in food or beverage with vapor of a solvent containing 90% or more by mass of alcohol. (ii) A step of obtaining a vapor containing aroma components derived from a plant material. (iii) A step of cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components.

[0013] As shown in Figures 1 and 2, step (i) is a step of contacting a plant material 21 used in food and beverages with steam of a solvent 11 containing 90% by mass or more of alcohols. The solvent 11 containing 90% by mass or more of alcohols may hereinafter be simply referred to as "solvent 11". The plant material 21 used in food and beverages is not limited, and examples include plant materials ingested as food and beverages, and plant materials that are not directly ingested but are indirectly related to food and beverages. The plant material 21 used in food and beverages may hereinafter be simply referred to as "plant material 21".

[0014] Specific examples of plant materials 21 used in food and beverages include coffee, hops, tea, grains, fruits, herbs, spices, and wood chips. Wood chips are used in the manufacture of smoked foods or in adjusting the flavor of wine, and correspond to plant materials indirectly related to food and beverages. The plant materials 21 used in food and beverages may be used alone or in combination of two or more kinds.

[0015] Examples of teas include unfermented teas such as green tea, semi-fermented teas such as oolong tea, fermented teas such as black tea, and post-fermented teas such as pu-erh tea. Examples of grains include rice, barley, malt, wheat, and rye.

[0016] Examples of fruits include the following fruits: Citrus fruits: lemons, oranges, grapefruit, limes, yuzu, mandarins, kabosu, sudachi, shekwasha and kumquats, etc. Pome fruits: such as apples, pears, quince and quince. Stone fruits: such as peaches, plums, cherries and apricots. Grapes: Kyoho and Muscat, etc. Tropical fruits: pineapple, banana, mango, papaya, passion fruit and cacao. Berries: such as strawberries, blueberries, cranberries and raspberries. Other: Melon and watermelon, etc.

[0017] Examples of herbs include anise, angelica, shallot, oregano, kaffir lime, chamomile, curry plant, curry leaf, catnip, watercress, coriander, savory, salad burnet, shiso, jasmine, stevia, sage, celery, scented geranium, sorrel, thyme, knotweed, tarragon, dandelion, chive, chervil, dokudami, nasturtium, wormwood, Chinese chive, hibiscus, basil, parsley, mint, rose, hyssop, bergamot, borage, marsh, marjoram, ginger, yarrow, mugwort, lavender, arugula, rhubarb, lemongrass, lemon balm, lemon verbena, lemon myrtle, rosemary, and laurel.

[0018] Examples of spices include hemp, asafoetida, ajowan, anise, fennel, turmeric, allspice, orange peel, zedoary, pepper, cassia, galangal, cardamom, licorice, caraway, gardenia, cumin, clove, poppy, capers, pepper, sesame, coriander, saffron, Japanese pepper, cinnamon, juniper berry, ginger, star anise, horseradish, tamarind, chimpi, dill, chili pepper, nutmeg, nigella, garlic, basil, vanilla, paprika, paradise grain, rose hip, fenugreek, pink pepper, mustard, litsea, lemon peel, long pepper, and wasabi.

[0019] The plant material 21 used in foods and beverages may be used in its original form, or in a crushed or pulverized form, in the form of juice or paste, or in a form that has been processed, such as dried.

[0020] Examples of the alcohols contained in the solvent 11 containing 90% by mass or more of alcohols include monohydric alcohols such as methanol, ethanol, propanol, and butanol. Among these, monohydric alcohols having three or less carbon atoms are preferred, and ethanol and propanol (normal propanol and isopropanol) are particularly preferred. Monohydric alcohols having three or less carbon atoms have a relatively low boiling point and are easily vaporized under low temperature conditions. Examples of components other than alcohols contained in the solvent 11 include water.

[0021] When ethanol is used as the solvent 11, industrial alcohol may be used. For example, 95% (95% by volume) and 99% (99% by volume) industrial alcohols are commercially available. The 95% product is equivalent to about 92.4% ethanol by mass, and the 99% product is equivalent to about 98.4% ethanol by mass. The industrial alcohol contains water in addition to ethanol. If the concentration of ethanol is 90% by mass or more, water may be further blended with the industrial alcohol before use.

[0022] The method of bringing plant material 21 into contact with vapor of solvent 11 is not limited as long as plant material 21 is not immersed in solvent 11. For example, as shown in Figure 1 or Figure 2, it is possible to bring plant material 21 into contact with vapor of solvent 11.

[0023] In FIG. 1, a solvent 11 and a plant material 21 are placed in a solvent tank 1. The plant material 21 is placed on a mounting table 1a provided in the solvent tank 1 so as not to be immersed in the solvent 11. The mounting table 1a has a structure that allows the vapor of the solvent 11 to pass through but prevents the plant material 21 from falling. Examples of such a structure include a mesh structure or a porous structure. The solvent tank 1 has a structure that can be heated to vaporize the solvent 11. The solvent tank 1 may have a form such as a distillation pot.

[0024] The method for heating the solvent tank 1 is not limited as long as it can heat the solvent 11 to the boiling point. Examples of the heating method include a heating method using a water bath, an oil bath, an IH heater, and a mantle heater, and an indirect heating method using superheated steam or the like.

[0025] In Fig. 2, a raw material tank 2 is provided, and a plant material 21 is located in the raw material tank 2. The vapor of the solvent 11 vaporized in the solvent tank 1 is supplied to the raw material tank 2, and the plant material 21 and the vapor of the solvent 11 come into contact with each other.

[0026] Step (ii) is a step of obtaining steam containing aroma components derived from plant material 21. The steam containing aroma components derived from plant material 21 is obtained by contacting the steam of solvent 11 with plant material 21, as shown in Figures 1 and 2. The time for which the steam of solvent 11 is contacted with plant material 21 is not limited and is set appropriately depending on the type of solvent 11 or the type of plant material 21. For example, the steam of solvent 11 may be contacted with plant material 21 for a time period during which an extract solution of 1 mass % or more and 500 mass % or less is obtained with respect to the amount of plant material 21 charged.

[0027] In other words, the vapor of solvent 11 should be brought into contact with plant material 21 so that the recovery rate of the extract solution is 1% by mass or more and 500% by mass or less relative to the amount of plant material 21 charged. Specifically, when 100 g of plant material 21 is used, the vapor of solvent 11 should be brought into contact with plant material 21 for a time that allows 1 g to 500 g of extract solution to be obtained. The vapor of solvent 11 should be brought into contact with plant material 21 so that the recovery rate of the extract solution is preferably 10% by mass or more and 200% by mass or less, more preferably 30% by mass or more and 100% by mass or less, relative to the amount of plant material 21 charged.

[0028] Step (iii) is a step of cooling the steam containing aroma components obtained in step (ii) to obtain an extract solution containing aroma components. The steam containing aroma components derived from the plant material 21 is supplied to the condenser 3 and liquefied. The obtained liquid is further cooled by the cooling device 4 and stored in the extract solution tank 5. The cooling temperature of the obtained liquid is not limited, and is cooled to a temperature of, for example, -20°C or higher and 30°C or lower. The freezing point of water is 0°C, the freezing point of ethanol is -114.14°C, and the freezing point of isopropanol is -90°C. Therefore, when ethanol or isopropanol is used as the solvent, the temperature may be 0°C or lower during cooling. If the cooling capacity of the cooling device 4 is high, the condenser 3 may not be used. The steam containing aroma components may be directly cooled by the cooling device 4.

[0029] It is believed that the extract solution (flavor enhancer) obtained by contacting plant material 21 with the vapor of solvent 11 containing 90% by mass or more of alcohols can enhance the top note of a food or drink containing this extract solution for the following reasons, for example: The obtained extract solution contains a large amount of highly volatile low-boiling point components. Therefore, it is believed that by adding this extract solution to a food or drink, the flavor of the top note of the food or drink is enhanced.

[0030] The aroma components contained in the extract solution are preferably such that the sum of the peak areas of the aroma components contained in the first division is 50% or more of the sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak areas of the alcohols used as the solvent). The first division, the second division, and the third division refer to divisions classified under the following conditions in a total ion chromatogram obtained by electron impact ionization at 70 eV using a polar column and a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer. Category 1: Contains aroma components that have a retention time within a range of less than 15 minutes from the start of aroma component injection. Category 2: Contains aroma components that have a retention time in the range of 15 minutes or more and less than 30 minutes from the start of aroma component injection. Category 3: Contains aroma components that have a retention time in the range of 30 minutes or more and less than 45 minutes from the start of aroma component injection.

[0031] When the sum of the peak areas of the aroma components contained in the first category is 50% or more of the sum of the peak areas of the aroma components contained in the first, second and third categories, a flavor enhancer capable of further enhancing the top note is obtained.

[0032] The compounds contained in each of the first, second and third divisions differ depending on the plant material 21 used as the raw material. Therefore, it is difficult to specifically identify the compounds contained in each of the first, second and third divisions. However, when the sum of the peak areas of the aroma components contained in the first division is 50% or more of the sum of the peak areas of the aroma components contained in the first, second and third divisions, the top note of the food and beverage composition is further enhanced, for example, for the following reasons.

[0033] In gas chromatography mass spectrometry, substances are basically detected in order of low boiling point and high volatility. Therefore, it is considered that highly volatile substances are contained in the range of relatively short retention times. Therefore, it is presumed that if the first section, which is the range of short retention times, is defined as the top note, and the sum of the peak areas of the aroma components contained in the first section is 50% or more, the flavor of the top note of the food or drink is further enhanced.

[0034] More preferably, with respect to the sum of the peak areas of the aroma components contained in the first, second and third divisions, the sum of the peak areas of the aroma components contained in the first division is 50 area% or more, the sum of the peak areas of the aroma components contained in the second division is less than 40 area%, and the sum of the peak areas of the aroma components contained in the third division is the remainder. The sum of the peak areas of the aroma components contained in the first division may more preferably be 60 area% or more. The sum of the peak areas of the aroma components contained in the second division may more preferably be less than 35 area%.

[0035] As described above, the flavor enhancer obtained by the production method according to one embodiment has a stronger flavoring effect than a flavoring effect. The flavor enhancer obtained by the production method according to one embodiment enhances the top note of the obtained flavor composition by mixing with a flavor component, and enhances the top note of the obtained food and beverage composition when ingested by mixing with a food and beverage.

[0036] The method for producing a food and drink composition according to one embodiment of the present invention includes a step of mixing a food and drink with the flavor enhancer obtained by the above-mentioned production method. The food and drink are not limited, and examples thereof include soft drinks such as coffee drinks, tea drinks, fruit drinks, vegetable drinks, sports drinks, and cocoa; health foods such as drinks suitable for nutritional supplementation and nutritional functional foods; alcoholic drinks such as wine, cocktails, canned chuhai, low-malt beer, and third beer; non-alcoholic drinks such as chuhai flavor, beer flavor, and wine flavor; confectionery such as jelly, ice cream, chocolate, cake, and snack food; instant foods such as instant soup and instant miso soup; soy sauce flavor seasoning, bouillon, sauce, ponzu, yakiniku sauce, curry roux, dressings, mayonnaise, ketchup, and mustard.

[0037] In the method for producing a food and beverage composition according to one embodiment, the amount of flavor enhancer is not limited. However, when the flavor enhancer is added to a food or beverage other than an alcoholic beverage, it is necessary that the resulting food and beverage composition does not fall under the category of alcoholic beverages under the Liquor Tax Law. In other words, when the flavor enhancer contains ethanol, the flavor enhancer must be included so that the concentration of ethanol contained in the resulting food and beverage composition is less than 1% by volume. Although the type and amount of aroma components extracted by the above-mentioned production method differ depending on the type of plant material 21, the flavor enhancer exerts its effect with a relatively small amount. The flavor enhancer is added according to, for example, the strength of flavor required for each food and beverage composition. Therefore, although the amount of flavor enhancer varies depending on the type of food and beverage and the type of plant material 21, the flavor enhancer may be added in the state of an extraction solution (i.e., in its actual state) so that it is preferably contained in the resulting food and beverage composition at a concentration of 0.001 ppm or more and 1000 ppm or less, more preferably 0.01 ppm or more and 100 ppm or less.

[0038] The method for producing a fragrance composition according to one embodiment of the present invention includes a step of mixing a fragrance component with the flavor enhancer obtained by the above-mentioned production method. If necessary, at least one solvent selected from the group consisting of water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, and animal and vegetable oils and fats may be further blended. Alternatively, the extract solution may be supported on a suitable carrier (e.g., lactose, maltose, etc.) and used in the form of a powder or granule. The fragrance component is not limited, and examples thereof include animal and plant extracts and synthetic fragrances.

[0039] In the method for producing a fragrance composition according to one embodiment, the amount of flavor enhancer is not limited. The flavor enhancer obtained by the above-mentioned production method is effective in a relatively small amount as described above. The flavor enhancer is blended, for example, according to the intensity of flavor required for each fragrance composition. Therefore, although the amount of flavor enhancer varies depending on the type of fragrance component and the type of plant material 21, the flavor enhancer may be blended in the form of an extract solution (i.e., in its natural state) so as to be contained in the obtained fragrance composition at a concentration of preferably 0.001% by mass or more and 60% by mass or less, more preferably 0.01% by mass or more and 10% by mass or less.

[0040] When the flavor enhancer obtained by the production method according to one embodiment is mixed with a food or beverage, it may be mixed with a food or beverage that contains as an ingredient the plant material 21 that is the raw material of the flavor enhancer, or it may be mixed with a food or beverage that does not contain as an ingredient the plant material 21. Specifically, the flavor enhancer obtained using coffee as the plant material 21 may be mixed with a coffee beverage, or it may be mixed with a food or beverage other than a coffee beverage.

[0041] Furthermore, when mixed with a flavor component, it may be mixed with a flavor component derived from the plant material 21 that is the raw material of the flavor enhancer, or it may be mixed with a flavor component not derived from the plant material 21. Specifically, a flavor enhancer obtained from coffee as the plant material 21 may be mixed with a coffee flavor component, or it may be mixed with a flavor component other than coffee. EXAMPLES

[0042] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0043] Example 1 As shown in FIG. 1, 200 g of 90% by mass ethanol was placed in the solvent tank 1 as the solvent 11, and 100 g of coffee was placed on the mounting table 1a as the plant material 21. The coffee was prepared by coarsely grinding coffee beans in a mill. Next, the solvent tank 1 was heated by a mantle heater. The steam generated by heating was brought into contact with the coffee on the mounting table 1a. The steam that had been brought into contact with the coffee was supplied to the condenser 3 and liquefied. The liquefaction was carried out by cooling with tap water. The obtained liquid was further cooled by the cooling device 4 and stored in the extraction solution tank 5 as the extraction solution. The cooling temperature was set to 5°C. The extraction solution was cooled in the cooling device 4, and it is expected that the low boiling point components that could not be condensed in the condenser 3 will be condensed. When the yield of the extraction solution reached 50 g, the extraction operation was terminated. Through this procedure, 50 g of flavor enhancer was obtained.

[0044] Example 2 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 92.4% by mass ethanol was used instead of 90% by mass ethanol.

[0045] Example 3 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 98.4% by mass ethanol was used instead of 90% by mass ethanol.

[0046] Example 4 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 100% by mass isopropanol was used instead of 90% by mass ethanol.

[0047] Comparative Example 1 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that 50% by mass ethanol was used instead of 90% by mass ethanol.

[0048] Comparative Example 2 50 g of a flavor enhancer was obtained in the same manner as in Example 1, except that ion-exchanged water was used instead of 90% by mass ethanol.

[0049] Example 5 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was placed in the solvent tank 1 as the solvent 11, and 100 g of green tea was placed on the mounting table 1a as the plant material 21. Domestic green tea (sencha) was used as the green tea. Next, the solvent tank 1 was heated with a mantle heater. The steam generated by heating was brought into contact with the green tea on the mounting table 1a. The steam that had come into contact with the green tea was supplied to a condenser 3 and liquefied. The liquefaction was performed by cooling with tap water. Furthermore, the obtained liquid was cooled by a cooling device 4 and stored in an extraction solution tank 5 as an extraction solution. The cooling temperature was 5° C. The extraction operation was terminated when the yield of the extraction solution reached 50 g. Through this procedure, 50 g of a flavor enhancer was obtained.

[0050] Comparative Example 3 The same procedure as in Example 5 was repeated except that ion-exchanged water was used instead of 92.4% by mass ethanol to obtain 50 g of a flavor enhancer.

[0051] Example 6 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was charged as the solvent 11 in the solvent tank 1, and 100 g of lemon peel was charged on the mounting table 1a as the plant material 21. The lemon peel was used by naturally thawing frozen lemon peel and cutting it into pieces of about 5 to 10 mm in size. Next, the solvent tank 1 was heated with a mantle heater. The steam generated by heating was brought into contact with the lemon peel on the mounting table 1a. The steam that had come into contact with the lemon peel was supplied to a condenser 3 and liquefied. The liquefaction was performed by cooling with tap water. Furthermore, the obtained liquid was cooled by a cooling device 4 and stored in an extraction solution tank 5 as an extraction solution. The cooling temperature was set to 5° C. The extraction operation was terminated when the yield of the extraction solution reached 50 g. In this manner, 50 g of a flavor enhancer was obtained.

[0052] Comparative Example 4 The same procedure as in Example 6 was repeated except that ion-exchanged water was used instead of 92.4% by mass ethanol to obtain 50 g of a flavor enhancer.

[0053] Example 7 As shown in FIG. 1, 800 g of 92.4% by mass ethanol was charged as the solvent 11 in the solvent tank 1, and 100 g of rosemary was charged on the mounting table 1a as the plant material 21. The rosemary was used by cutting the stem of fresh rosemary into about 2 cm pieces. Next, the solvent tank 1 was heated by a mantle heater. The steam generated by heating was brought into contact with the rosemary on the mounting table 1a. The steam that had come into contact with the rosemary was supplied to a condenser 3 and liquefied. The liquefaction was performed by cooling with tap water. Furthermore, the obtained liquid was cooled by a cooling device 4 and stored in an extraction solution tank 5 as an extraction solution. The cooling temperature was 5° C. The extraction operation was terminated when the yield of the extraction solution reached 30 g. In this manner, 30 g of a flavor enhancer was obtained.

[0054] Example 8 The same procedure as in Example 7 was repeated except that the cooling temperature was set to -5°C to obtain 30 g of a flavor enhancer.

[0055] Comparative Example 5 The same procedure as in Example 7 was repeated except that ion-exchanged water was used instead of 92.4% by mass ethanol to obtain 30 g of a flavor enhancer.

[0056] The flavor enhancers obtained in Examples 1 to 8 and Comparative Examples 1 to 5 were subjected to GC / MS measurement by MVM (Multi-Volatile Method) using DHS manufactured by Gestell Co., Ltd. The conditions for GC / MS measurement are as follows. <Condition> Device GC: Agilent Technologies, GC7890A MS: Agilent Technologies, MSD5975C HS: GERSTEL DHS, MPS TUBE: Carbon B&X, TENAX-TA Column: InertCapPure-WAX ProGuard, 2m (60m×0.25mm ID, Film 0.25μm) Temperature conditions: After holding at 50°C for 3 minutes, heat to 240°C at a rate of 4°C / min. Carrier gas flow rate: Helium (2.2 mL / min) Injection method: splitless Ion source temperature: 230℃

[0057] From the obtained measurement results, the peak areas of the first, second and third sections were calculated. When calculating the peak areas, the peak area value of solvent 11 was excluded. From the obtained peak areas, the ratio of the sum of the peak areas of each aroma component contained in each section to the sum of the peak areas of each aroma component contained in the first, second and third sections was calculated. The results are shown in Table 1. As the actually obtained GC charts, the GC charts of the flavor enhancers obtained in Example 2 and Comparative Example 2 are shown in FIG. 3.

[0058] As is clear from these GC charts, although the types of aroma components contained in the flavor enhancer obtained in Example 2 and the flavor enhancer obtained in Comparative Example 2 are relatively common, the balance of the aroma components is significantly different. As shown in Fig. 3, in Example 2, many peaks are observed in the first section (a range of less than 15 minutes from the start of aroma component injection). On the other hand, in Comparative Example 2, many peaks are observed in the second section (a range of 15 minutes to less than 30 minutes from the start of aroma component injection).

[0059] [Table 1]

[0060] Example 9 A coffee flavor composition was prepared according to the formulation example shown below. The resulting coffee flavor composition contained 50% by mass of the flavor enhancer obtained in Example 2. The resulting coffee flavor composition did not separate or precipitate, and was fully usable as a flavor composition.

[0061] <Prescription Examples> 2-Furanmethanethiol (1% by mass ethanol solution): 0.2% by mass 2-Methylbutyraldehyde (10% by mass ethanol solution): 0.4% by mass Isovaleraldehyde (10% by mass in ethanol solution): 0.4% by mass 2,3-butanedione (10% by mass in ethanol solution): 0.2% by mass 2,3-Pentanedione (10% by mass ethanol solution): 0.2% by mass Furfural (10% by mass ethanol solution): 0.4% by mass 5-Methylfurfural (10% by mass ethanol solution): 0.2% by mass Flavor enhancer obtained in Example 2: 50% by mass Purified water: 48% by mass

[0062] Example 10 A lemon flavor composition was prepared according to the formulation example shown below. The resulting lemon flavor composition contained 2% by mass of the flavor enhancer obtained in Example 6. The resulting lemon flavor composition did not separate or precipitate, and was fully usable as a flavor composition.

[0063] <Prescription Examples> Lemon essence: 98% by weight Flavor enhancer obtained in Example 6: 2% by mass

[0064] Example 11 A rosemary fragrance composition was prepared according to the formulation example shown below. The resulting rosemary fragrance composition contained 0.002% by mass of the flavor enhancer obtained in Example 7. The resulting rosemary fragrance composition did not separate or precipitate, and was sufficiently usable as a fragrance composition.

[0065] <Prescription Examples> Rosemary essence: 98% by weight Flavor enhancer obtained in Example 7 (0.1% by mass ethanol solution): 2% by mass

[0066] Next, the foods and drinks containing the flavor enhancers obtained in Examples 1 to 8 and Comparative Examples 1 to 5 were subjected to sensory evaluation.

[0067] Example 12 1050g of roasted coffee beans (roasting degree L18) were coarsely ground in a mill and drip-extracted with 10000g of hot water at about 90-95°C. The resulting liquid was cooled to room temperature to obtain 7303g of coffee extract (Brix, 2.72). 12.04g of sodium bicarbonate was mixed with 7272.1g of the resulting coffee extract, and ion-exchanged water was added to obtain 17200g of black coffee.

[0068] The flavor enhancer obtained in Example 1 was added to the black coffee obtained, and the mixture was filled into a can. After filling, the mixture was heated and pressurized at 121°C for 20 minutes to obtain a coffee beverage for evaluation. The flavor enhancer was added to the coffee beverage for evaluation at a concentration of 20 ppm. Furthermore, the black coffee obtained without adding the flavor enhancer was filled into a can, and heated and pressurized sterilized at 121°C for 20 minutes to obtain a non-blended coffee beverage.

[0069] The obtained coffee beverage for evaluation and the unblended coffee beverage were tasted and evaluated by 14 panelists consisting of men and women in their 20s to 60s. The panelists were asked to evaluate which of the "top note," "middle note," and "last note" they felt was enhanced in the coffee beverage for evaluation compared to the unblended coffee beverage. Specifically, using the check sheet shown in Figure 4 without a score, the panelists were asked to mark the part that they felt was enhanced on a straight line. When analyzing the results, the "top note" was given 5 points, the "middle note" 3 points, and the "last note" 1 point. For example, as shown in Figure 4, if a mark (arrow) was added, it was evaluated as 4.3 points. The position of each panelist's mark was indicated with a score to the first decimal place, and the average score of the 14 panelists was calculated. The results are shown in Table 2.

[0070] Example 13 Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0071] Example 14 Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Example 3 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0072] Comparative Example 6 Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Comparative Example 1 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0073] Comparative Example 7 Fourteen panelists evaluated the flavors in the same manner as in Example 12, except that the flavor enhancer obtained in Comparative Example 2 was used instead of the flavor enhancer obtained in Example 1. The results are shown in Table 2.

[0074] Example 15 Except for using the flavor enhancer obtained in Example 4 instead of the flavor enhancer obtained in Example 1 and changing the blending amount of the flavor enhancer to 10 ppm, 14 panelists were asked to evaluate the flavor enhancer in the same manner as in Example 12. The results are shown in Table 2.

[0075] Comparative Example 8 Except for using the flavor enhancer obtained in Comparative Example 2 instead of the flavor enhancer obtained in Example 1 and changing the blending amount of the flavor enhancer to 10 ppm, 14 panelists evaluated the flavor enhancer in the same manner as in Example 12. The results are shown in Table 2.

[0076] Example 16 75g of Sencha tea leaves were soaked in 2500g of hot water at about 70℃ for 2 minutes. After soaking, the tea leaves were removed by filtration, and the filtrate was cooled to room temperature to obtain 2158.3g of Sencha extract (Brix, 0.65). 1.4g of sodium bicarbonate and 1.1g of vitamin C were added to 2153.9g of the obtained Sencha extract, and ion-exchanged water was added to obtain 5600g of green tea beverage.

[0077] The flavor enhancer obtained in Example 5 was added to the obtained green tea beverage and filled into a can. After filling, the beverage was sterilized under heat and pressure at 121°C for 20 minutes to obtain a green tea beverage for evaluation. The flavor enhancer was added to the green tea beverage for evaluation at a concentration of 20 ppm. The obtained green tea beverage was filled into a can without adding the flavor enhancer, and sterilized under heat and pressure at 121°C for 20 minutes to obtain a blend-free green tea beverage.

[0078] A panel of 14 people tasted the evaluation green tea beverage and the blend-free green tea beverage and evaluated them in the same manner as in Example 12. The results are shown in Table 2.

[0079] Comparative Example 9 Fourteen panelists evaluated the flavors in the same manner as in Example 16, except that the flavor enhancer obtained in Comparative Example 3 was used instead of the flavor enhancer obtained in Example 5. The results are shown in Table 2.

[0080] (Example 17) Mixed herbs (150g of lemongrass (cut into 1cm pieces) and 60g of coarsely ground rosemary) were soaked in 6000g of hot water at about 90°C for 3 minutes. After soaking, the mixed herbs were removed by filtration, and the filtrate was cooled to room temperature to obtain 5181.9g of herbal extract (Brix, 0.26). 2.0g of sodium bicarbonate and 2.0g of vitamin C were added to 3077.0g of the obtained herbal extract, and ion-exchanged water was added to obtain 10000g of herbal drink.

[0081] The herbal beverage obtained was mixed with the flavor enhancer obtained in Example 7 and filled into a can. After filling, the beverage was sterilized under heat and pressure at 121°C for 20 minutes to obtain an herbal beverage for evaluation. The flavor enhancer was mixed into the herbal beverage for evaluation at a concentration of 6.7 ppm. The herbal beverage obtained was filled into a can without the flavor enhancer, and sterilized under heat and pressure at 121°C for 20 minutes to obtain a non-blended herbal beverage.

[0082] A panel of 14 people tasted the evaluation herb beverage and the blended-free herb beverage and evaluated them in the same manner as in Example 12. The results are shown in Table 2.

[0083] (Example 18) Fourteen panelists evaluated the flavors in the same manner as in Example 17, except that the flavor enhancer obtained in Example 8 was used instead of the flavor enhancer obtained in Example 7. The results are shown in Table 2.

[0084] Comparative Example 10 Fourteen panelists conducted evaluations in the same manner as in Example 17, except that the flavor enhancer obtained in Comparative Example 5 was used instead of the flavor enhancer obtained in Example 7. The results are shown in Table 2.

[0085] (Example 19) Ion-exchanged water was added to 770.0 g of fructose-glucose syrup, 29.8 g of clear concentrated lemon juice, 7.0 g of the lemon flavoring composition obtained in Example 10, 4.2 g of trisodium citrate, and 2.1 g of vitamin C to obtain 7,000 g of a lemon-flavored beverage (3% by mass of lemon juice).

[0086] The lemon flavor composition obtained in Example 10 was blended with the resulting lemon flavored beverage, and the beverage was filled into a can. After filling, the beverage was heat sterilized at 95°C for 5 seconds to obtain a lemon flavored beverage for evaluation. The lemon flavor composition was blended into the lemon flavored beverage for evaluation at a concentration of 1000 ppm. Furthermore, a lemon flavored beverage containing lemon essence was obtained in the same manner as in the lemon flavored beverage for evaluation, except that only the lemon essence used in Example 10 was blended in place of the lemon flavor composition obtained in Example 10.

[0087] The obtained lemon-flavored beverage for evaluation and the lemon-flavored beverage containing lemon essence were tasted and evaluated by 14 panelists consisting of men and women in their 20s to 60s. The panelists were asked to evaluate whether they felt that the lemon-flavored beverage for evaluation had an enhanced "top note," "middle note," or "last note" compared to the lemon-flavored beverage containing lemon essence. Specifically, the average score of the 14 panelists was calculated according to the evaluation method used in Example 12. The results are shown in Table 3.

[0088] Comparative Example 11 A lemon flavor composition was obtained by mixing 98% by mass of lemon essence and 2% by mass of the flavor enhancer obtained in Comparative Example 4. Except for using this lemon flavor composition, 14 panelists were asked to evaluate it in the same manner as in Example 19. The results are shown in Table 3.

[0089] [Table 2]

[0090] [Table 3]

[0091] As shown in Tables 2 and 3, Examples 12 to 18, which used flavor enhancers obtained by the production method of the present invention, and Example 19, which used a fragrance composition containing a flavor enhancer obtained by the production method of the present invention, all had high average scores of 4 points or more, indicating that the top note was enhanced. On the other hand, Comparative Examples 6 to 10, which used flavor enhancers obtained by a production method other than the present invention, and Comparative Example 11, which used a fragrance composition containing a flavor enhancer obtained by a production method other than the present invention, all had average scores of about 3 points, indicating that the top note was not enhanced.

[0092] Although both Comparative Example 7 and Comparative Example 8 use the flavor enhancer obtained in Comparative Example 2, the blending amounts are different. Therefore, the average scores (results) are different between Comparative Example 7 and Comparative Example 8. Furthermore, the reason why the average score of Comparative Example 8, which is blended in a smaller amount than Comparative Example 7, is higher is presumably because, as shown in Table 1, the peak area of ​​the second section that affects the middle note is larger than the peak area of ​​the first section that affects the top note in the flavor enhancer obtained in Comparative Example 2. Therefore, it is presumed that the amount of the aroma component of the second section blended is relatively smaller in Comparative Example 8 than in Comparative Example 7. [Explanation of symbols]

[0093] 1 Solvent tank 11 Solvents 1a Mounting table 2 Raw material tank 21 Plant Materials 3. Condenser 4 Cooling device 5 Extraction solution tank

Claims

1. A step of heating a solvent containing 90% by mass or more of alcohols to a boiling point of the solvent to generate vapor of the solvent; contacting a plant material to be used in a food or beverage with vapor of a solvent heated to the boiling point of the solvent; obtaining steam containing aroma components derived from the plant material; cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components; Including, The alcohol is ethanol or isopropanol, When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column is classified into the first, second and third categories shown below, the sum of the peak areas of the aroma components contained in the first category accounts for 50% or more of the sum of the peak areas of the aroma components contained in the first, second and third categories (excluding the peak areas of alcohols used as the solvent). A method for producing a flavor enhancer. First section: Contains aroma components having a retention time within a range of less than 15 minutes from the start of injection of the aroma components. Second category: Contains aroma components having a retention time in the range of 15 minutes or more and less than 30 minutes from the start of injection of the aroma components. Third category: Contains aroma components having a retention time in the range of 30 minutes or more and less than 45 minutes from the start of injection of the aroma components.

2. 2. The method according to claim 1, wherein a sum of the peak areas of the aroma components contained in the first division accounts for 50 area% or more of a sum of the peak areas of the aroma components contained in the first division, the second division, and the third division (excluding the peak areas of alcohols used as a solvent), a sum of the peak areas of the aroma components contained in the second division is less than 40 area%, and a sum of the peak areas of the aroma components contained in the third division accounts for the remainder.

3. 2. The method according to claim 1, wherein the plant material is at least one selected from the group consisting of coffee, hops, tea, grains, fruits, herbs and spices, and wood chips.

4. A method of producing a vapor of a solvent comprising heating a solvent containing 90% by mass or more of alcohols to a boiling point of the solvent; contacting a plant material to be used in a food or beverage with vapor of a solvent heated to the boiling point of the solvent; obtaining steam containing aroma components derived from the plant material; cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components; mixing the extract solution containing the aroma components with a food or beverage; Including, The alcohol is ethanol or isopropanol, When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column is classified into the first, second and third categories shown below, the aroma components contained in the extract solution have a sum of the peak areas of the aroma components contained in the first category that is 50% or more of the sum of the peak areas of the aroma components contained in the first category (excluding the peak areas of the alcohols used as the solvent). A method for producing a food or beverage composition. First section: Contains aroma components having a retention time within a range of less than 15 minutes from the start of injection of the aroma components. Second category: Contains aroma components having a retention time in the range of 15 minutes or more and less than 30 minutes from the start of injection of the aroma components. Third category: Contains aroma components having a retention time in the range of 30 minutes or more and less than 45 minutes from the start of injection of the aroma components.

5. A process for generating vapor of a solvent containing 90% by mass or more of alcohols by heating the solvent to the boiling point of the solvent; contacting a plant material to be used in a food or beverage with vapor of a solvent heated to the boiling point of the solvent; obtaining steam containing aroma components derived from the plant material; cooling the vapor containing the aroma components to obtain an extract solution containing the aroma components; mixing the extract solution containing the aroma components with a flavor component; Including, The alcohol is ethanol or isopropanol, When a total ion chromatogram obtained by electron impact ionization at 70 eV using a gas chromatograph mass spectrometer equipped with a quadrupole mass spectrometer and a polar column is classified into the first, second and third categories shown below, the aroma components contained in the extract solution have a sum of the peak areas of the aroma components contained in the first category that is 50% or more of the sum of the peak areas of the aroma components contained in the first category (excluding the peak areas of the alcohols used as the solvent). A method for producing a fragrance composition. First section: Contains aroma components having a retention time within a range of less than 15 minutes from the start of injection of the aroma components. Second category: Contains aroma components having a retention time in the range of 15 minutes or more and less than 30 minutes from the start of injection of the aroma components. Third category: Contains aroma components having a retention time in the range of 30 minutes or more and less than 45 minutes from the start of injection of the aroma components.

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