Flavor enhancer and food and beverages containing the same

Abstract

To provide a flavor improver that can improve the flavor of a food and drink, and a food and drink containing the flavor improver.SOLUTION: The present invention provides a flavor improver containing a decomposition extract of bagasse.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flavor enhancer and a food or drink containing the same. [Background technology]

[0002] Conventionally, flavor improvers that selectively eliminate or reduce unpleasant tastes in foods and beverages, such as bitterness, astringency, sourness, grassy odor, harshness, irritating taste, metallic taste, and retort odor, are known. For example, Patent Document 1 describes a flavor improver for foods and beverages that contains a distillate derived from sugarcane as an active ingredient, and is characterized in that the flavor improver is a fraction obtained by passing a distillate obtained by distilling sugarcane juice through a column filled with a synthetic adsorbent as a fixed carrier, and eluting the components adsorbed by the synthetic adsorbent with a solvent selected from water, ethanol, and a mixture thereof. Furthermore, Patent Document 2 describes a method for improving the flavor of a food or beverage by adding a sugarcane-derived extract as an active ingredient to the food or beverage, in which the sugarcane-derived extract is a fraction obtained by treating a raw material selected from sugarcane juice, a sugarcane solvent extract, and sugarcane-derived molasses with column chromatography using a fixed carrier, and the improvement in the flavor of the food or beverage is any one of an improvement in the salty flavor of a salt-containing food or beverage, an improvement in the egg flavor of an egg-containing food or beverage, and an improvement in the flavor of a flavor-containing food or beverage. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2001-299264 A [Patent Document 2] JP 2003-265135 A Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a flavor enhancer capable of improving the flavor of food and drink, and a food and drink containing the flavor enhancer. [Means for solving the problem]

[0005] The present inventors discovered that a decomposed extract of bagasse has an effect of improving the flavor of foods and beverages different from the components described in Patent Documents 1 and 2, and thus completed the present invention.

[0006] In a first aspect, the present invention provides a flavor improver containing a decomposed extract of bagasse.

[0007] The decomposition extract of bagasse may be a decomposition treatment liquid obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a pulverization treatment, and an explosion treatment.

[0008] The decomposition extract of bagasse may be a fraction obtained by passing the decomposition treatment liquid through a column packed with a fixed carrier, which is preferably a synthetic adsorbent or an ion exchange resin.

[0009] When the fixed carrier is a synthetic adsorbent, the decomposed extract of bagasse may be a fraction obtained by eluting the components adsorbed on the synthetic adsorbent with at least one solvent selected from the group consisting of water, methanol, ethanol and mixtures thereof.

[0010] The synthetic adsorbent is preferably an aromatic resin, an acrylic acid-based methacrylic resin, or an acrylonitrile-aliphatic resin.

[0011] The decomposed extract of bagasse may be a fraction obtained by passing the decomposition treatment liquid through a column packed with a synthetic adsorbent as a fixed carrier and eluting the components adsorbed by the synthetic adsorbent with a mixed solvent of ethanol and water. In this case, the synthetic adsorbent is a non-substituted aromatic resin, the temperature of the column may be 20 to 60°C, and the volume ratio of ethanol and water in the mixed solvent (ethanol / water) may be 50 / 50 to 60 / 40.

[0012] The flavor enhancer may be one that enhances a pleasant flavor of the food or beverage. The flavor enhancer may be one that reduces an unpleasant taste of the food or beverage.

[0013] In a second aspect, the present invention provides a food or drink containing the flavor enhancer described above.

[0014] In a third aspect, the present invention provides a preferred flavor enhancer for foods and beverages, which contains a decomposed extract of bagasse.

[0015] In a fourth aspect, the present invention provides an agent for reducing the unpleasant taste of foods and beverages, comprising a decomposition extract of bagasse. Effect of the Invention

[0016] According to the present invention, it is possible to provide a novel flavor enhancer capable of improving the flavor of food and drink, and a food and drink containing the flavor enhancer. [Brief description of the drawings]

[0017] [Figure 1] 1 is a graph showing the elution pattern of an extract derived from sugar cane. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] Hereinafter, an embodiment of the present invention will be described, however, the present invention is not limited to the following embodiment.

[0019] The flavor enhancer of the present invention has the effect of improving the flavor of food and drink. The flavor includes all of the following: taste and odor, the sensation felt when taste and odor are present in combination, and the sensation felt when taste and throat irritation are present in combination.

[0020] A desirable flavor is a flavor that people find pleasant, and examples of such flavors include deliciousness, cleanliness, lightness, ease of eating, ease of drinking, mellowness, smoothness, and the original flavor of the ingredients.

[0021] The term "unpleasant taste" refers to a flavor that people find unpleasant, and examples of such flavors include sourness, bitterness, odor, harshness, unpleasant taste, unpleasant aftertaste, stale odor, retort sterilized odor, dry odor, oily odor, egg odor, gamey odor of meat, fishy odor of fish, grassy odor of beans and vegetables, oily feeling, pungent feeling, powdery feeling, sticky taste, metallic taste, etc.

[0022] In one embodiment, the flavor enhancer of the present invention has an effect of enhancing the favorable flavor of a food or beverage. The effect of enhancing the favorable flavor of a food or beverage may be that the above-mentioned favorable flavor is felt more strongly. In other words, the flavor enhancer according to one embodiment may be based on the effect of enhancing the favorable flavor of a food or beverage. It can also be said that the present invention provides a favorable flavor enhancer for a food or beverage.

[0023] In another embodiment, the flavor improver of the present invention has an effect of reducing the unpleasant taste of food and beverages. The effect of reducing the unpleasant taste of food and beverages may be that the unpleasant taste of the food and beverages described above is less noticeable. That is, the flavor improver according to one embodiment may be based on the effect of reducing the unpleasant taste of food and beverages. The present invention can also be said to provide an agent for reducing the unpleasant taste of food and beverages.

[0024] The flavor enhancer may have either an effect of enhancing the favorable flavor of a food or drink or an effect of reducing an unpleasant taste, or may have both effects.

[0025] The flavor improver according to one embodiment contains a decomposition extract of bagasse, which preferably contains at least one selected from the group consisting of phenylpropanoids such as p-coumaric acid, ferulic acid, caffeic acid and vanillin, and lignin and its decomposition products.

[0026] "Bagasse" typically refers to bagasse discharged during the sugar manufacturing process in the raw sugar manufacturing process. The bagasse discharged during the sugar manufacturing process in the raw sugar factory includes not only the final bagasse that leaves the final compressor, but also shredded sugarcane that is eaten into the subsequent compressors including the first compressor. A suitable bagasse is bagasse discharged after squeezing the sugar juice in the squeezing process in the raw sugar factory. The moisture content, sugar content, and composition ratio of the bagasse vary depending on the type of sugarcane, harvest time, etc., but in the present invention, any of these bagasses can be used. Furthermore, in this embodiment, as the raw bagasse, bagasse remaining after squeezing sugarcane discharged from, for example, a brown sugar manufacturing factory, or bagasse after squeezing sugar juice from sugarcane in a small-scale laboratory implementation can also be used.

[0027] In one embodiment, the decomposition extract of bagasse may be a decomposition treatment liquid of bagasse (and / or a processed product thereof). The decomposition treatment liquid can be obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a pulverization treatment, and an explosion treatment. From the viewpoint of easiness in obtaining a decomposition extract of bagasse, the decomposition treatment is preferably an alkali treatment or a hydrothermal treatment.

[0028] The alkali treatment may be a treatment in which the bagasse is brought into contact with an alkaline solution. Examples of a method for bringing the bagasse into contact with an alkaline solution include a method in which the bagasse is sprinkled with the alkaline solution, a method in which the bagasse is immersed in the alkaline solution, etc. In the method in which the bagasse is immersed in the alkaline solution, the bagasse may be immersed while being stirred in a mixture of the bagasse and the alkaline solution.

[0029] Examples of the alkaline solution include an aqueous sodium hydroxide solution, an aqueous potassium hydroxide solution, and an aqueous ammonia solution. The alkaline solution may be one of these solutions alone or a mixture of two or more of them. The alkaline solution is preferably an aqueous sodium hydroxide solution, from the viewpoint of being inexpensive and easily usable in food manufacturing processes.

[0030] From the viewpoint of shortening the treatment time of the decomposition treatment, the temperature of the alkaline solution (liquid temperature) is preferably 40° C. or higher, more preferably 100° C. or higher, and even more preferably 130° C. or higher. From the viewpoint of not leaving polysaccharides in the decomposition treatment liquid, the temperature of the alkaline solution is preferably 250° C. or lower, more preferably 200° C. or lower, and even more preferably 150° C. or lower.

[0031] The alkali treatment may be carried out under normal pressure or under pressure. When pressure is applied, the pressure may be 0.1 MPa or more, or 0.2 MPa or more, and may be 4.0 MPa or less, 1.6 MPa or less, or 0.5 MPa or less.

[0032] The hydrothermal treatment may be a treatment in which bagasse is brought into contact with high-temperature water or steam under high pressure. More specifically, the hydrothermal treatment may be a method in which water is added so that the solid concentration of the bagasse becomes 0.1 to 50%, and a decomposition treatment is carried out under high-temperature and high-pressure conditions. The temperature of the water or steam is preferably 130 to 250°C, and the pressure applied is preferably 0.1 to 0.5 MPa higher than the saturated steam pressure of water at each temperature.

[0033] The acid treatment may be a treatment in which the bagasse is brought into contact with an acidic solution. Examples of the acidic solution include dilute sulfuric acid. The method of bringing the bagasse into contact with the acidic solution, the temperature of the acidic solution in the acid treatment, and the pressure conditions in the acid treatment may be the same as the method or conditions in the alkali treatment described above.

[0034] The subcritical water treatment may be a treatment in which subcritical water is brought into contact with bagasse. The method for bringing subcritical water into contact with bagasse may be the same as the method for the above-mentioned alkali treatment. The conditions for the subcritical water treatment are not particularly limited, but it is preferable that the temperature of the subcritical water is 160 to 240°C and the treatment time is 1 to 90 minutes.

[0035] The fine pulverization process may be a process in which bagasse is pulverized to a size of several μm to several hundred μm by compression, impact, shear, friction, etc. The explosion process may be a process in which the insoluble xylan contained in the bagasse is decomposed to a certain extent by hydrothermal treatment, and then the bagasse is pulverized by instantly releasing it to atmospheric pressure by, for example, suddenly opening a valve provided in a pressure-resistant reaction vessel.

[0036] In the decomposition treatment liquid, after the above-mentioned decomposition treatment, a treatment for separating the solid and liquid components may be performed. In this case, the liquid obtained after the separation can be used as the decomposition treatment liquid. The method for separating the solid and liquid components may be separation by a strainer, filtration, centrifugation, decantation, or the like.

[0037] In the decomposition treatment liquid, polymeric components such as polysaccharides may be removed by membrane separation. In this case, the liquid after membrane separation can be used as the decomposition treatment liquid. The separation membrane is not particularly limited as long as it is an ultrafiltration membrane (UF membrane). The molecular weight cutoff of the ultrafiltration membrane is preferably 2,500 to 50,000, more preferably 2,500 to 5,000.

[0038] Examples of materials that can be used for the ultrafiltration membrane include polyimide, polyethersulfone (PES), polysulfone (PS), polyacrylonitrile (PAN), polyvinylidene fluoride (PVDF), regenerated cellulose, cellulose, cellulose ester, sulfonated polysulfone, sulfonated polyethersulfone, polyolefin, polyvinyl alcohol, polymethyl methacrylate, and polytetrafluoroethylene.

[0039] The filtration method of the ultrafiltration membrane may be dead-end filtration or cross-flow filtration, but from the viewpoint of suppressing membrane fouling, cross-flow filtration is preferred.

[0040] The ultrafiltration membrane may be of any suitable type, such as a flat membrane type, a spiral type, a tubular type, or a hollow fiber type. More specifically, examples of such products include the GE series, GH series, and GK series from GE Power & Water; the G-5 type, G-10 type, G-20 type, G-50 type, PW type, and HWSUF type from DESAL; HFM-180, HFM-183, HFM-251, HFM-300, HFK-131, HFK-328, MPT-U20, MPS-U20P, and MPS-U20S from KOCH; SPE1, SPE3, SPE5, SPE10, SPE30, SPV5, SPV50, and SOW30 from Synder; those equivalent to the molecular weight cutoff of 3,000 to 10,000 in the Microza (registered trademark) UF series manufactured by Asahi Kasei Corporation; and NTR7410 and NTR7450 manufactured by Nitto Denko Corporation.

[0041] In another embodiment, the decomposition extract of bagasse may be a fraction obtained by passing the above-mentioned decomposition treatment liquid through a column packed with a fixed carrier. By passing the decomposition treatment liquid through the column, components in the decomposition treatment liquid that have the effect of improving the flavor are adsorbed onto the fixed carrier, and most of the sugars and inorganic salts flow out as they are.

[0042] The above-mentioned decomposition treatment liquid can be passed through the column directly or after adjusting the concentration with water to an arbitrary concentration. The pH of the decomposition treatment liquid may be adjusted before passing through the column. From the viewpoint of improving the adsorption rate, the decomposition treatment liquid is preferably adjusted to pH 6 or less. The pH of the decomposition treatment liquid may be more than 4.5 and 6 or less.

[0043] The solid support is preferably either a synthetic adsorbent or an ion exchange resin.

[0044] The synthetic adsorbent is preferably a synthetic porous adsorbent. As the synthetic adsorbent (synthetic porous adsorbent), an organic resin is preferably used. The organic resin is preferably an aromatic resin, an acrylic acid-based methacrylic resin, or an acrylonitrile aliphatic resin.

[0045] Examples of aromatic resins include styrene-divinylbenzene resins. Examples of aromatic resins include porous resins such as aromatic resins having hydrophobic substituents, aromatic resins without substituents, and aromatic resins that have been specially treated to be unsubstituted, among which aromatic resins without substituents or aromatic resins that have been specially treated to be unsubstituted are preferred.

[0046] Examples of commercially available synthetic adsorbents include Diaion (trademark) HP-10, HP-20, HP-21, HP-30, HP-40, and HP-50 (all of the above are aromatic resins of unsubstituted groups, all trade names, manufactured by Mitsubishi Chemical Corporation); SP-825, SP-800, SP-850, SP-875, SP-70, and SP-700 (all of the above are aromatic resins of unsubstituted groups that have been specially treated, all trade names, manufactured by Mitsubishi Chemical Corporation); SP-900 (aromatic resin, trade name, manufactured by Mitsubishi Chemical Corporation); Amberlite (trademark) XAD-2, XAD-4, XAD-16, and XAD-2000 (aromatic resins, all trade names, manufactured by Organo Corporation); Diaion Examples of the aromatic resins include POLY(TM) SP-205, SP-206, and SP-207 (all aromatic resins having hydrophobic substituents, all trade names, manufactured by Mitsubishi Chemical Corporation); HP-2MG and EX-0021 (all aromatic resins having hydrophobic substituents, all trade names, manufactured by Mitsubishi Chemical Corporation); Amberlite(TM) XAD-7 and XAD-8 (all acrylic ester resins, all trade names, manufactured by Organo Corporation); Diaion(TM) HP1MG and HP2MG (all acrylic acid methacrylic resins, all trade names, manufactured by Mitsubishi Chemical Corporation); and Sephadex(TM) LH20 and LH60 (all derivatives of crosslinked dextran, all trade names, manufactured by Pharmacia Biotech Co., Ltd.). Among them, aromatic resins without substituents (e.g., HP-20) or aromatic resins without substituents that have been specially treated (e.g., SP-850) are preferred.

[0047] The amount of synthetic adsorbent packed in the column can be appropriately determined depending on the size of the column, the type of synthetic adsorbent, etc.

[0048] When a synthetic adsorbent is used as the fixed carrier, the flow rate of the decomposition treatment liquid can be appropriately changed depending on the size of the column, the type of elution solvent, the type of synthetic adsorbent, etc., but is preferably SV=1 to 30 hours. -1 The space velocity (SV) is a unit that indicates how many times the resin volume the liquid passes through per hour.

[0049] The adsorbed components adsorbed on the synthetic adsorbent can be eluted with a solvent (elution solvent). From the viewpoint of more efficient recovery of the adsorbed components, it is preferable to wash away sugars and inorganic salts remaining in the column with water before eluting the adsorbed components. In this case, the eluted components can be used as decomposition extracts of bagasse.

[0050] When a synthetic adsorbent is used as the fixed carrier, the elution solvent may be at least one selected from the group consisting of water, methanol, ethanol, and mixtures thereof. The elution solvent is preferably a mixed solvent of alcohol and water, more preferably a mixed solvent of ethanol and water, and even more preferably a mixed solvent of ethanol and water with a volume ratio of 50 / 50 to 60 / 40 (ethanol / water) from the viewpoint of enabling the adsorbed components to be eluted more efficiently at room temperature.

[0051] When a synthetic adsorbent is used as the fixed carrier, the temperature of the column during elution (column temperature) may be room temperature, but by setting the column temperature higher than room temperature, the mixing ratio of ethanol in the mixed solvent of ethanol and water can be reduced, and the adsorbed components can be eluted more efficiently. The temperature is preferably 20 to 60°C, more preferably 40 to 60°C. The inside of the column may be under normal pressure or under pressurized condition.

[0052] When a synthetic adsorbent is used as the fixed carrier, the elution rate can be appropriately set depending on the size of the column, the type of elution solvent, the type of synthetic adsorbent, etc., but is preferably SV=0.1 to 10 hours. -1 It is.

[0053] Ion exchange resins are classified into gel-type resins and porous resins such as porous, microporous, or highly porous resins based on the form of the resin, but there is no particular restriction. The ion exchange resin is preferably an anion exchange resin. As the anion exchange resin, a strongly basic anion exchange resin or a weakly basic anion exchange resin may be used. When an alkaline processing liquid is used as a raw material, a strongly basic anion exchange resin is preferably used, but when a decomposition processing liquid obtained by other processing is used as a raw material, there is no particular restriction.

[0054] Examples of commercially available strong basic anion exchange resins include Diaion (trademark) PA306, PA308, PA312, PA316, PA318L, HPA25, SA10A, SA12A, SA11A, SA20A, and UBA120 (all manufactured by Mitsubishi Chemical Corporation), Amberlite (trademark) IRA400J, IRA402Bl, IRA404J, IRA900J, IRA904, IRA458RF, IRA958, IRA410J, IRA411, and IRA910CT (all manufactured by Organo Corporation), and Dowex (trademark) Marathon A, Marathon MSA, MONOSPHERE550A, and Marathon A2 (all manufactured by Dow Chemical Japan Ltd.).

[0055] Examples of commercially available weakly basic anion exchange resins include Diaion (trademark) WA10, WA20, WA21J, and WA30 (all manufactured by Mitsubishi Chemical Corporation), Amberlite (trademark) IRA478RF, IRA67, IRA96SB, IRA98, and XE583 (all manufactured by Organo Corporation), and Dowex (trademark) Marathon WBA, 66, MONOSPHERE 66, and MONOSPHERE 77 (all manufactured by Dow Chemical Japan Ltd.).

[0056] The amount of ion exchange resin packed in the column can be appropriately determined depending on the size of the column, the type of ion exchange resin, etc., but is preferably 2 to 10,000 times, and more preferably 5 to 500 times, the wet volume relative to the solid content of the decomposition treatment liquid.

[0057] The liquid passing conditions can be appropriately set depending on the type of pretreatment liquid, the type of ion exchange resin, etc. Preferably, the flow rate is SV=0.3 to 30 h -1 The amount of liquid passed through the column is 100 to 300% of the ion exchange resin, and the column temperature is 40 to 90° C. The inside of the column may be at normal pressure or under pressure.

[0058] When an ion exchange resin is used as the fixed carrier, the decomposed extract of bagasse may be a fraction obtained by passing the extract through a column packed with an ion exchange resin and eluting it with an eluent such as a salt, an acid, an alcohol, or a mixed aqueous solution of these. The eluent may be degassed.

[0059] In one embodiment, the decomposition extract of bagasse may be a concentrate obtained by concentrating the above-mentioned decomposition treatment liquid or fraction. The concentration method may be a known method, such as distillation of the solvent under reduced pressure, freeze-drying, etc. When concentration is performed, the decomposition treatment liquid or fraction may be concentrated 15 to 30 times, and the concentrated component may be used as the decomposition extract of bagasse.

[0060] The decomposition extract of bagasse can be obtained, for example, as follows. A 1% by mass aqueous solution of sodium hydroxide is added to the bagasse so that the solid concentration is 0.1 to 50%, and the mixture is boiled at 100°C to obtain a decomposition treatment liquid (alkali treatment liquid). The decomposition treatment liquid is ultrafiltered using a UF membrane with a molecular weight cutoff of 2500 to 5000, and the obtained filtrate is adjusted to be acidic, and then passed through a column packed with a non-substituted aromatic resin at a column temperature of 20 to 60°C. The components adsorbed in the column are then eluted with a mixed solvent of ethanol and water (elution solvent) with a volume ratio of 50 / 50 to 60 / 40 (ethanol / water) at a column temperature of 20 to 60°C, and a fraction eluted in an amount of elution liquid collected from the start of elution with the mixed solvent of ethanol and water within 45 times the wet volume of the aromatic resin is recovered. The recovered fractions (fractions containing components having the effect of improving flavor) are collected and concentrated by conventional means (solvent distillation under reduced pressure, freeze-drying, etc.) to obtain a decomposition extract of bagasse. The decomposition extract of bagasse thus obtained can be stored as a liquid or powder extract concentrated to a solid content of 30% by mass or more. When the extract is in liquid form, it is preferably stored refrigerated.

[0061] As another example, the decomposition extract of bagasse can be obtained, for example, as follows. That is, water is added to bagasse so that the solid concentration becomes 0.1 to 50%, and hydrothermal treatment is performed with water at 130 to 250°C under a pressure of 0.2 to 4.0 MPa, and a decomposition treatment liquid (hydrothermal treatment liquid) is obtained by solid-liquid separation by filtration. The obtained hydrothermal treatment liquid is passed through a column packed with an aromatic resin that has been specially treated to be unsubstituted at a temperature of 20 to 60°C, and the components adsorbed in the column are eluted with a mixed solvent of ethanol and water (elution solvent) with a volume ratio of 50 / 50 to 60 / 40 (ethanol / water) at a column temperature of 20 to 60°C, and a fraction is recovered in which the amount of elution liquid collected from the start of elution with the mixed solvent of ethanol and water is within 5 times the wet volume of the aromatic resin. The recovered fractions (fractions containing components having the effect of improving flavor) are collected and concentrated by conventional means (solvent distillation under reduced pressure, freeze-drying, etc.) to obtain a decomposition extract of bagasse. The decomposition extract of bagasse thus obtained can be stored as a liquid or powder extract concentrated to a solid content of 30% by mass or more. When the extract is in liquid form, it is preferably stored refrigerated.

[0062] The bagasse decomposition extract in each of the above-mentioned embodiments may be in a liquid or powder form. The powdered bagasse decomposition extract can be produced, for example, by using a liquid bagasse decomposition extract by a spray drying method, a freeze-drying method, a fluidized bed granulation method, or a powdering method using an excipient.

[0063] The flavor enhancer may consist only of a decomposed extract of bagasse, or may further contain ingredients usable in food compositions, including, but not limited to, amino acids, proteins, carbohydrates, fats and oils, sweeteners, minerals, vitamins, flavorings, excipients, binders, lubricants, disintegrants, emulsifiers, surfactants, bases, solubilizers, suspending agents, etc.

[0064] Examples of proteins include milk casein, whey, soybean protein, wheat protein, and egg white. Examples of carbohydrates include corn starch, cellulose, pregelatinized starch, wheat starch, rice starch, and potato starch. Examples of fats and oils include salad oil, corn oil, soybean oil, safflower oil, olive oil, and palm oil. Examples of sweeteners include sugars such as glucose, sucrose, fructose, glucose-fructose liquid sugar, and fructose-glucose liquid sugar, sugar alcohols such as xylitol, erythritol, and maltitol, artificial sweeteners such as sucralose, aspartame, saccharin, and acesulfame K, and stevia sweeteners. Examples of minerals include calcium, potassium, phosphorus, sodium, manganese, iron, zinc, magnesium, and salts thereof. Examples of vitamins include vitamin E, vitamin C, vitamin A, vitamin D, vitamin B, biotin, and niacin. Examples of excipients include dextrin, starch, lactose, crystalline cellulose, etc. Examples of binders include polyvinyl alcohol, gelatin, hydroxypropylmethylcellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, polyvinylpyrrolidone, etc. Examples of lubricants include magnesium stearate, calcium stearate, talc, etc. Examples of disintegrants include crystalline cellulose, agar, gelatin, calcium carbonate, sodium bicarbonate, dextrin, etc. Examples of emulsifiers or surfactants include sucrose fatty acid esters, citric acid, lactic acid, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, etc. Examples of bases include cetostearyl alcohol, lanolin, polyethylene glycol, etc. Examples of solubilizing agents include polyethylene glycol, propylene glycol, sodium carbonate, sodium citrate, etc. Examples of suspending agents include glyceryl monostearate, polyvinyl alcohol, polyvinylpyrrolidone, methylcellulose, hydroxymethylcellulose, sodium alginate, and the like.These may be used alone or in combination of two or more.

[0065] When the flavor enhancer contains other materials, the content of the bagasse decomposition extract may be appropriately set depending on the purpose of use of the flavor enhancer, etc., but from the viewpoint of more effectively exerting the flavor enhancing effect, the content is preferably 0.1 mass % or more, more preferably 0.3 mass % or more, even more preferably 0.5 mass % or more, as solid content, and is preferably 90 mass % or less, more preferably 80 mass % or less, and even more preferably 70 mass % or less.

[0066] The flavor enhancer described above can be added to various foods and beverages to improve the flavor of the foods and beverages. More specifically, adding the flavor enhancer to foods and beverages can enhance the favorable flavor of the foods and beverages and / or reduce the unpleasant taste of the foods and beverages. Adding the flavor enhancer to foods and beverages includes attaching or impregnating the flavor enhancer to the foods and beverages. As a result, the foods and beverages contain the flavor enhancer. That is, the foods and beverages according to one embodiment contain a flavor enhancer containing a decomposition extract of bagasse, and are foods and beverages with improved flavor. Foods and beverages containing a flavor enhancer include foods and beverages to which the flavor enhancer is attached and foods and beverages impregnated with the flavor enhancer.

[0067] The food and drink includes general food and drink, as well as health foods, foods for specified health uses, functional foods, foods with nutritional functions, supplements, etc. The food and drink may be beverages such as milk drinks, lactic acid bacteria drinks, soy milk drinks, vegetable drinks, fruit drinks, teas, coffee drinks, alcoholic drinks, and other soft drinks (e.g., drinks containing vinegar); noodles, breads, processed vegetable products, processed fruit products, meat products, processed seafood, dairy products, prepared beans, soups, seasonings, and other foods. The food and drink whose flavor can be improved by the flavor improver is preferably a soy milk drink, a drink containing vinegar, a lactic acid bacteria drink, a meat product, or a processed seafood.

[0068] For example, when the food or beverage is a soy milk beverage, the flavor improver can enhance the favorable flavor of the soy milk beverage. The favorable flavor of the soy milk beverage may be refreshing, delicious, light, easy to drink, etc. The flavor improver can reduce the unpleasant taste of the soy milk beverage. The unpleasant taste of the soy milk beverage may be a grassy bean smell, an unpleasant aftertaste, a harsh taste, an unpleasant flavor, etc.

[0069] When the food or drink is a beverage containing vinegar (a vinegar-containing beverage), the flavor enhancer can enhance the favorable flavor of the vinegar-containing beverage. The favorable flavor of the vinegar-containing beverage may be drinkability, deliciousness, refreshing feeling, mellowness, mouthfeel, etc. The flavor enhancer can reduce the unpleasant taste of the vinegar-containing beverage. The unpleasant taste of the vinegar-containing beverage may be sourness, unpleasant aftertaste, etc.

[0070] When the food or drink is a lactobacillus beverage, the flavor enhancer can enhance the favorable flavor of the lactobacillus beverage. The favorable flavor of the lactobacillus beverage may be a refreshing feeling, a clean feeling, easy to drink, deliciousness, a sharp aftertaste, etc. The flavor enhancer can reduce the unpleasant taste of the lactobacillus beverage. The unpleasant taste of the lactobacillus beverage may be an off-taste, etc.

[0071] When the food or beverage is a meat product, the flavor enhancer can enhance the favorable flavor of the meat product. The favorable flavor of the meat product may be the original meat flavor, good taste, ease of eating, light taste, etc. The flavor enhancer can reduce the unpleasant taste of the meat product. The unpleasant taste of the meat product may be an unpleasant aftertaste, a meaty odor, oiliness, etc.

[0072] When the food or drink is processed seafood, the flavor enhancer can enhance the favorable flavor of the processed seafood. The favorable flavor of the processed seafood may be the original flavor of seafood, good taste, ease of eating, light taste, etc. The flavor enhancer can reduce the unpleasant taste of the processed seafood. The unpleasant taste of the processed seafood may be an unpleasant aftertaste, a seafood odor, oiliness, etc.

[0073] The amount of flavor enhancer added to food or drink can be appropriately selected depending on the type of food or drink to which it is added. The amount of bagasse decomposition extract contained in the flavor enhancer may be 0.3 mass ppm or more, 0.6 mass ppm or more, 0.8 mass ppm or more, 3 mass ppm or more, 5 mass ppm or more, or 10 mass ppm or more based on the total amount of the food or drink, and may be 50 mass ppm or less, 40 mass ppm or less, or 30 mass ppm or less. If the amount is within this range, a sufficient flavor improving effect can be obtained.

[0074] Specific aspects of the preferred flavor enhancer for food and beverages and the unpleasant taste reducer for food and beverages according to one embodiment may be the same as those of the flavor enhancer described above. That is, the preferred flavor enhancer for food and beverages and the unpleasant taste reducer for food and beverages according to one embodiment may be obtained by replacing "flavor enhancer" with "preferred flavor enhancer for food and beverages" or "unpleasant taste reducer for food and beverages" in the description of the flavor enhancer described above. EXAMPLES

[0075] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. The decomposition extract of bagasse may be hereinafter simply referred to as "extract".

[0076] <Production of decomposed extract of bagasse> [Production Example 1] 15 kg of bagasse (water content 50% by mass), which is sugarcane pomace, was mixed with 100 L of 0.5% (w / w) aqueous sodium hydroxide solution, and alkaline treatment was performed at 150°C. The mixed liquid after alkaline treatment was separated into solid and liquid fractions, and approximately 100 L of liquid fraction was obtained. Ultrafiltration was performed using a UF membrane with a molecular weight cutoff of 2500 (GE Water & Process Technology, GH8040F30), and 80 L of filtrate was obtained. 1 L of synthetic adsorbent (Mitsubishi Chemical Corporation, HP-20) was packed into a resin tower (inner diameter 80 mm, height 400 mm), and the above filtrate was added to it at a flow rate of 10 L / hour (SV=10.0 (hours)) after adjusting the pH to 6. -1 The liquid was passed through a column.

[0077] Next, 5 L of purified water was poured into the flask at a flow rate of 10 L / h (SV=10.0 (h -1 Next, 2 L of 60% ethanol aqueous solution (ethanol / water = 60 / 40 (volume / volume)) was passed through the resin column to wash it. -1 )) was passed through the resin column. Then, 2 L of purified water was passed through the resin column at a flow rate of 2 L / hour (SV=2.0 (hours) -1 )) was passed through a resin column to elute the components adsorbed by the synthetic adsorbent. The fraction eluted from the resin column was concentrated under reduced pressure to about 10 times the concentration using a rotary evaporator, and then freeze-dried overnight to obtain 20 g of a brown powder as a decomposition extract of bagasse. This was named Extract A.

[0078] [Production Example 2] 30 kg of bagasse (water content 50% by mass), which is sugarcane pomace, was hydrothermally treated with 100 L of hot water at 200°C. The pretreated mixed liquid was separated into solid and liquid fractions, and approximately 88 L of liquid fraction was obtained. Ultrafiltration was performed using a UF membrane with a molecular weight cutoff of 2500 (GE Water & Process Technology, GH8040F30), and 70 L of filtrate was obtained. 1 L of synthetic adsorbent (Mitsubishi Chemical Corporation, SP-850) was packed into a resin tower (inner diameter 80 mm, height 400 mm), and 25 L of the above filtrate was added to it at a flow rate of 20 L / hour (SV=20.0 (hours)). -1 The liquid was passed through a column.

[0079] Next, 3.3 L of purified water was poured into the flask at a flow rate of 20 L / h (SV=20.0 (h -1 Next, 2 L of 60% ethanol aqueous solution (ethanol / water = 60 / 40 (volume / volume)) was passed through the resin column to wash it. -1 )) was passed through the resin column. Then, 2 L of purified water was passed through the resin column at a flow rate of 2 L / hour (SV=2.0 (hours) -1 )) was passed through a resin column to elute the components adsorbed by the synthetic adsorbent. The fraction eluted from the resin column was concentrated under reduced pressure to about 10 times the concentration using a rotary evaporator, and then freeze-dried overnight to obtain 40 g of a brown powder as a decomposition extract of bagasse. This was named Extract W.

[0080] <Test Example 1: Flavor Improvement Test with Extract A> [Soy milk] To 100 g of soy milk (product name: Sugoi Soy Unadjusted Type, manufactured by Otsuka Chilled Foods Co., Ltd.), 0.6 g (Example 1-1) or 0.3 g (Example 1-2) of a solution of Extract A (solid content concentration 0.3%) was added so that the concentration of Extract A became as shown in Table 1, to prepare the test products (Examples 1-1 and 1-2). [Beverage containing vinegar] A test product (Example 1-3) was prepared by adding 1.7 g of Extract A solution (solid concentration 0.3%) to a vinegar-containing beverage containing 50 g of rice vinegar, 200 g of water, and 15 g of granulated sugar. [Processed beef products (meatballs)] 30 g of beef and 0.012 g of Extract A solution (solid concentration 0.3%) were mixed while mincing the beef in a food processor. The minced meat was divided into 10 g portions in aluminum cups and baked in an oven at 200°C for 5 minutes, turned over and baked for another 5 minutes. After baking, the product was cooled to body temperature and used as the test product (Example 1-4). [Chicken products (chicken meatballs)] 25 g of ground chicken breast meat, 10 g of soy protein (product name: New Soyme S 20F, manufactured by Nisshin Oillio Group, Ltd.) rehydrated with water, and 0.1 g of a solution of Extract A (solid concentration 0.3%) were mixed together. The mixture was rolled into bite-sized pieces and heated in boiling water for 5 minutes to prepare chicken meatballs, which were used as test products (Examples 1-5).

[0081] [Sensory evaluation] Sensory evaluation was carried out for the foods and beverages of each Example on the items shown in Tables 1 to 4. The evaluation criteria for the sensory evaluation were a relative evaluation compared with a control product (one not containing extract A), and each Example was evaluated on a scale between -2 points and 2 points when the control product was given a score of 0. For each evaluation item, -2 points means that "the flavor is least noticeable compared with the control product," and 2 points means that "the flavor is most noticeable compared with the control product." The average evaluation scores are shown in Tables 1 to 4. In the tables, "solids concentration" refers to the solids concentration of extract A based on the total amount of the test product, and this applies below unless otherwise specified.

[0082] [Table 1]

[0083] [Table 2]

[0084] [Table 3]

[0085] [Table 4]

[0086] <Test Example 2: Flavor Improvement Test with Extract W> [Soy milk, vinegar-containing drinks, beef products (meatballs)] Test products (Examples 2-1 to 2-3) were prepared in the same manner as in Test Example 1, except that Extract A was changed to Extract W. [Processed seafood (grilled mackerel)] A soaking solution was prepared by adding 4.175 g of Extract W solution (solid concentration 0.3%) to 500 g of 8% saline. Frozen fillets of mackerel were thawed, cut into the skin, and soaked in the soaking solution for 10 minutes. Both sides of the mackerel were grilled for 7 minutes each to prepare the test product (Example 2-4). The test product was once frozen and then heated in a microwave oven before being subjected to sensory evaluation. [Lactic acid bacteria drink] A lactic acid bacteria beverage was prepared containing 100 parts by mass of a commercially available beverage (product name: Milmil, manufactured by Yakult Co., Ltd.), 0.275 parts by mass of 10% acetic acid, 0.007 parts by mass of aspartame (manufactured by Ajinomoto Co., Inc.), and 0.015 parts by mass of a 1% solution of β-carotene (manufactured by Mitsubishi Chemical Foods Co., Ltd.). 0.075 g of a solution of Extract W (solid concentration 0.3%) was added to 100 g of this lactic acid bacteria beverage to prepare a test product (Example 2-5).

[0087] Sensory evaluation was performed for each item in the same manner as in Test Example 1. The results are shown in Tables 5 to 9. In Table 8, the solids concentration indicates the solids concentration of Extract W based on the total amount of the immersion liquid.

[0088] [Table 5]

[0089] [Table 6]

[0090] [Table 7]

[0091] [Table 8]

[0092] [Table 9]

[0093] <Test Example 3: Comparative test with sugar cane-derived extract> [Manufacturing of sugar cane-derived extract] 7,500 L of raw sugarcane juice (clean juice obtained after lime purifying in the sugar manufacturing process at a raw sugar manufacturing plant, produced in Okinawa, solid content 14%) was filtered through a cartridge filter (Advantec Co., Ltd., cotton wound cartridge filter, TCW-10-CSD type) to obtain a filtrate of the filtrate. 500 L of synthetic adsorbent (Mitsubishi Chemical Co., Ltd., SP-207) was packed into a resin tower (inner diameter 800 mm, height 2,000 mm), and the above filtrate of the filtrate was poured into the resin tower at a flow rate of 2,500 L / hour (SV=5.0(hours)). -1 The elution pattern is shown in Figure 1. (A) in Figure 1 is the starting point for passing the elution. During the passage of the purified juice, water at 80°C was constantly circulated through the water jacket. Next, 1,200 L of tap water was poured into the tank at a flow rate of 2,500 L / hour (SV = 5.0 (hours) -1 )) was passed through the resin tower to wash it. (B) in Figure 1 is the starting point for passing the liquid. After washing with tap water, the fraction eluted from the resin tower was detected in the tower, and it was confirmed that the Bx was approximately 0 using a Handreff Brix (Bx) meter (Atago Co., Ltd., PAL-J type). After that, 1,500 L of tap water was passed through the resin tower at a flow rate of 4,500 L / hour (SV = 9.0 (hours) -1 )) was passed through the bottom of the resin tower to perform backwashing. Next, 1,000 L of 55% ethanol aqueous solution (ethanol / water = 55 / 45 (volume / volume)) was added as the elution solvent at a flow rate of 1,000 L / hour (SV = 2.0 (hours) -1 The liquid was passed through the resin column at a flow rate of 1,000 L / hour (SV=2.0 (hours)). The point (C) in Figure 1 is the starting point for passing the liquid. Next, 760 L of tap water was passed through the resin column at a flow rate of 1,000 L / hour (SV=2.0 (hours)). -1 The 55% ethanol solution and tap water were heated to 50°C using a plate heat exchanger (Hitachi, Ltd., RX-025A-KNHJR-36 model) and passed through the resin tower to elute the components adsorbed by the synthetic adsorbent. The latter 1,460 L of the fraction eluted from the resin column (part a in FIG. 1) was concentrated under reduced pressure to about 50 times the concentration using a centrifugal thin-film vacuum evaporator (Okawahara Manufacturing Co., Ltd., Evapor CEP-5S), and then freeze-dried overnight to obtain 8.4 kg of brown powder (I). This powder was dissolved in ethanol and water to prepare a sugarcane-derived extract (hereinafter also referred to as "sugarcane extract") with a solid content concentration of 30% by mass.

[0094] [Soy milk, vinegar-containing beverages, beef products (meatballs), processed seafood (grilled mackerel), lactic acid bacteria beverages] The control products were prepared by the method described in Table 10 using the diluted solution of sugarcane extract (solid concentration 0.3%) described above. Meanwhile, for Examples 3-1 to 3-4 and Examples 3-7 to 3-8 (soy milk, vinegar-containing beverage, and grilled mackerel), the test products were prepared by the same method as in Test Example 1 or Test Example 2. For Examples 3-5 to 3-6 and Examples 3-9 to 3-10 (meatballs and lactic acid bacteria beverage), the test products were prepared by the method described in Table 10 for preparing the control products, except that the diluted solution of sugarcane extract was changed to a solution of Extract A or a solution of Extract W (solid concentration 0.3%).

[0095] [Table 10]

[0096] Sensory evaluation was performed for each item in the same manner as in Test Example 1, and each Example was evaluated on a scale between -2 points and 2 points, with the control product (food and drink containing sugar cane extract) being given a score of 0. The results are shown in Tables 11 to 15.

[0097] [Table 11]

[0098] [Table 12]

[0099] [Table 13]

[0100] [Table 14]

[0101] [Table 15]

[0102] <Test Example 4: Evaluation using a taste recognition device> The above-mentioned extract A and sugarcane extract were added to a 0.2% acetic acid aqueous solution to prepare 0.2% acetic acid aqueous solutions (Examples 4-1 to 4-3, Comparative Examples 4-1 to 4-3) with final solid concentrations of 45 mass ppm, 90 mass ppm, and 180 mass ppm. The acidity of this acetic acid solution was measured using a taste recognition device (TS-5000Z, manufactured by Intelligent Sensor Technology Co., Ltd.). When measuring with the taste recognition device, the acidity was measured by the first taste (relative value) of the acidity sensor (CAO). The acidity of the acetic acid aqueous solution to which extract A and sugarcane extract were not added was set to 0, and the relative values ​​of the acidity of each acetic acid aqueous solution are shown in Table 16. A relative value of the acidity of 0 or less indicates that the unpleasant taste (sourness) felt by acetic acid is reduced compared to the control 0.2% acetic acid aqueous solution.

[0103] [Table 16]

Claims

1. Contains decomposed extract of bagasse, The bagasse decomposition extract is a fraction obtained by passing a decomposition treatment liquid obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a pulverization treatment, and an explosion treatment through a column packed with a fixed carrier.

2. The flavor enhancer according to claim 1 , wherein the solid carrier is a synthetic adsorbent or an ion exchange resin.

3. 2. The flavor enhancer according to claim 1, wherein the fixed carrier is a synthetic adsorbent, and the decomposed extract of bagasse is a fraction obtained by eluting the components adsorbed by the synthetic adsorbent with at least one solvent selected from the group consisting of water, methanol, ethanol and mixtures thereof.

4. The flavor improver according to claim 2 or 3, wherein the synthetic adsorbent is an aromatic resin, an acrylic acid-based methacrylic resin, or an acrylonitrile-aliphatic resin.

5. A method for producing a food product comprising the steps of: The decomposition extract of bagasse is a fraction obtained by passing a decomposition treatment liquid obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a pulverization treatment, and an explosion treatment through a column packed with a synthetic adsorbent as a fixed carrier, and eluting the components adsorbed by the synthetic adsorbent with a mixed solvent of ethanol and water; The synthetic adsorbent is a non-substituted aromatic resin, The temperature of the column is 20 to 60° C. A flavor enhancer, wherein the volume ratio of ethanol and water in the mixed solvent (ethanol / water) is 50 / 50 to 60 / 40.

6. The flavor improver according to any one of claims 1 to 5, which enhances a pleasant flavor of a food or drink.

7. The flavor improver according to any one of claims 1 to 6, which reduces the unpleasant taste of food and drink.

8. A food or drink comprising the flavor enhancer according to any one of claims 1 to 7.

9. Contains decomposed extract of bagasse, The bagasse decomposition extract is a fraction obtained by passing a decomposition treatment liquid obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a fine pulverization treatment, and an explosion treatment through a column packed with a fixed carrier, which is a preferred flavor enhancer for foods and beverages.

10. Contains decomposed extract of bagasse, The bagasse decomposition extract is a fraction obtained by passing a decomposition treatment liquid obtained by at least one decomposition treatment selected from the group consisting of an alkali treatment, a hydrothermal treatment, an acid treatment, a subcritical water treatment, a fine pulverization treatment, and an explosion treatment through a column packed with a fixed carrier, thereby forming an agent for reducing unpleasant taste in foods and beverages.

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