Use of olive extract for enhancing flavor of food

Abstract

Provided is a novel material that is excellent in the effect of enhancing the flavor of food by using an extract derived from olives. Also provided is a food flavor enhancer that contains olive extract as an active ingredient. Further provided is a composition for food flavor enhancement, the composition containing an olive oil and at least one selected from the group consisting of water and oil / fat. Further provided is a food flavor enhancement method in which an olive extract is included in food. Further provided is a method for producing a food flavor enhancer, the method comprising a step for obtaining an extract from squeezed olive pomace using an extraction solvent. Further provided is a use of an olive extract for food flavor enhancement.

Description

Use of olive extracts to enhance the flavor of foods

[0001] The present invention relates to a technology for enhancing the flavor of food.

[0002] Various edible materials and methods have been known that are effective in enhancing flavor. For example, Patent Document 1 discloses a method for enhancing the flavor of a food or beverage, which comprises adding a lactic acid-fermented yeast extract containing 10.4 (w / w)% or more of lactic acid per solid content of the yeast extract, which is obtained by fermenting a yeast extract with the following lactic acid bacteria, to the food or beverage. This method is said to be able to enhance the inherent flavor of the food or beverage.

[0003] Meanwhile, olive oil is widely used as an edible oil and is produced by squeezing olive fruits and, if necessary, undergoing refining processes. Typically, the pomace (oil residue) remaining after olive oil collection is sometimes used as animal feed or fertilizer, but it is often simply discarded. In recent years, there has been a demand for efficient resource utilization from the perspective of the Sustainable Development Goals (SDGs).

[0004] Regarding the residue left after olive oil has been extracted, for example, Patent Document 2 discloses that an extract obtained from olive juice residue can be incorporated into food and beverages that have antioxidant, skin-beautifying, and antitumor effects.

[0005] Japanese Patent No. 6510287 Japanese Patent Laid-Open No. 2002-186453

[0006] The present invention has been made in view of the above-mentioned circumstances, and aims to provide a new material that utilizes an olive-derived extract and has an excellent effect of enhancing the flavor of food.

[0007] As a result of extensive research, the present inventors have discovered that the flavor of food can be enhanced by adding an olive-derived extract to the food, and have thus completed the present invention.

[0008] That is, the present invention provides a food flavor enhancer, a food flavor enhancing composition, a food flavor enhancing method, a food flavor enhancing method, and uses for enhancing food flavor. [1] A food flavor enhancing method comprising an olive extract as an active ingredient. [2] The food flavor enhancer according to [1], wherein the olive extract is an extract of olive pomace with an ethanol-containing solvent. [3] The food flavor enhancer according to [2], wherein the ethanol-containing solvent is aqueous ethanol with an ethanol content of 30% to 98% by mass. [4] A food flavor enhancing composition comprising an olive extract and one or more selected from the group consisting of water and oils and fats. [5] The food flavor enhancing composition according to [4], wherein the olive extract is an extract of olive pomace with an ethanol-containing solvent. [6] The food flavor enhancing composition according to [5], wherein the ethanol-containing solvent is aqueous ethanol with an ethanol content of 30% to 98% by mass. [7] A food flavor enhancing method comprising incorporating an olive extract into a food. [8] The method for enhancing the flavor of food according to [7], wherein the olive extract is incorporated into the food in the form of a composition containing the olive extract and one or more selected from the group consisting of water and oils and fats. [9] The method for enhancing the flavor of food according to [7] or [8], wherein the olive extract is an extract of olive pomace with an ethanol-containing solvent.

[10] The method for enhancing the flavor of food according to [9], wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

[11] A method for producing a food flavor enhancer, comprising a step of extracting olive pomace with an extraction solvent.

[12] A method for producing the food flavor enhancer according to

[11] , wherein the extraction solvent is an ethanol-containing solvent.

[13] A method for producing the food flavor enhancer according to

[12] , wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

[14] A method for producing the food flavor enhancer according to any one of

[11] to

[13] , further comprising a step of removing the solvent from the extract obtained through the step of extracting with the extraction solvent.

[15] A method for producing the food flavor enhancer of

[14] , further comprising a step of dissolving or dispersing the solvent-removed extract obtained by removing the solvent from the extract in one or more selected from the group consisting of water and oils and fats.

[16] A method for producing the food flavor enhancer of

[11] or

[12] , further comprising a step of subjecting the extract obtained by the step of extracting with the extraction solvent to a fractionation means and recovering the resulting fraction.

[17] A method for producing the food flavor enhancer of

[16] , wherein the fractionation means is a fractionation means based on a molecular weight of 3 kDa, and low-molecular-weight fractions obtained by said fractionation means are recovered.

[18] Use of an olive extract for enhancing the flavor of food.

[19] Use for enhancing the flavor of food of

[18] , wherein the olive extract is used in the form of a composition containing the olive extract and one or more selected from the group consisting of water and oils and fats.

[20] The use for enhancing the flavor of food according to

[18] or

[19] , wherein the olive extract is an extract of olive oil press residue with an ethanol-containing solvent.

[21] The use for enhancing the flavor of food according to

[20] , wherein the ethanol-containing solvent is aqueous ethanol with an ethanol content of 30% by mass or more and 98% by mass or less.

[0009] According to the present invention, a new material that is excellent in the effect of enhancing the flavor of food can be provided by utilizing an extract derived from olives.

[0010] As used herein, enhancing the flavor of a food by adding olive extract or a flavor enhancer or flavor enhancing composition containing the same to the food specifically means enhancing the aroma and taste of the food. More specifically, it means enhancing the body, thickness, spice, oiliness, sweetness, etc. of the food. However, flavor enhancement in this specification does not include enhancing saltiness. Note that "body" as used here refers to the richness felt when putting a food in the mouth and the persistent aftertaste. "Thickness" refers to a rich, full-bodied taste. "Spicy" refers to the distinct aroma and flavor of spices. "Oiliness" refers to the addition of the body, thickness, and mellowness of oils and fats. The "sweetness" may be due to oligosaccharides and sugar alcohols contained in foods, such as sugar, fructose, maltose, lactose, trehalose, xylitol, erythritol, and isomerized sugar; or due to polysaccharides and oligosaccharides, such as starch syrup, starch hydrolysates, galactooligosaccharides, and soybean oligosaccharides; or due to high-intensity sweeteners, such as L-phenylalanine compounds represented by aspartame, advantame, and neotame, stevia, licorice, acesulfame K, and sucralose.

[0011] Hereinafter, the embodiments of the present invention will be described with specific examples of each component. Each component can be used alone or in combination of two or more.

[0012] The present invention utilizes an extract derived from olives. The olives used as the source of the extraction are not particularly limited in variety, and examples include Mission, Manzanillo, Lucca, Nevadillo Blanco, Arbequina, Picual, Albosana, Koroneiki, Hojiblanca, Coratina, Leccino, Del Bellice, Ascolano, Cornicabra, Frantoio, Taggiasca, Maurino, Cipressino, Pendolino Gordal, and Molloioro. Olives may be domestically produced in Japan or abroad. One variety may be used alone, or two or more varieties may be used in combination.

[0013] The part of the olive that serves as the source of the olive-derived extract is not particularly limited, and examples thereof include the fruit, pulp, peel, seeds, leaves, branches, branches, trunks, trunks, bark, roots, rhizomes, root bark, stems, flowers, above-ground parts, underground parts, the whole tree, etc. Among these, the fruit is particularly preferred.

[0014] In the present invention, the source of an olive-derived extract (olive-derived source) may be the pomace discharged during the olive oil production process. More specifically, in the olive oil production process, olive fruits are sorted, washed, crushed, stirred, and then separated into oil and pomace by pressing, centrifugation, or the like. The resulting olive pomace (pomace) is usually discarded, but in the present invention, it can be used as the source of an olive-derived extract. The pomace may be wet or dry, but since wet pomace is prone to spoilage, it is preferable to use dry pomace from the perspective of the storage stability of the pomace. Olive pomace can also be recycled into fertilizer or animal feed, and materials prepared for such recycling into fertilizer or animal feed may also be used as the olive-derived source.

[0015] The extraction solvent used for the extraction from the olive-derived source material may be any suitable solvent, typically water or a water-containing organic solvent. Examples of the water-containing organic solvent include lower alcohols such as ethanol, methanol, and isopropanol, as well as ethyl acetate, acetone, n-hexane, and chloroform. Mixtures of two or more of these organic solvents can also be used. The organic solvent content of the water-containing organic solvent used for the extraction is not particularly limited, but typically may be greater than 0% by mass and less than 100% by mass, 10% by mass to 98% by mass, 30% by mass to 98% by mass, or 40% by mass to 98% by mass. In particular, in the case of aqueous ethanol, aqueous ethanol having an ethanol content of 30% by mass to 98% by mass is preferred, aqueous ethanol having an ethanol content of 40% by mass to 95% by mass is more preferred, aqueous ethanol having an ethanol content of 50% by mass to 95% by mass is even more preferred, aqueous ethanol having an ethanol content of 60% by mass to 95% by mass is even more preferred, and aqueous ethanol having an ethanol content of 70% by mass to 95% by mass is most preferred. The extraction solvent used for extraction may particularly be water.

[0016] The extract can be prepared by a method well known to those skilled in the art, including, but not limited to, a step of adding the extraction solvent to the olive-derived base material, maintaining the mixture for a predetermined period of time, a step of adding the extraction solvent to the olive-derived base material, maintaining the mixture for a predetermined period of time, followed by solid-liquid separation, and a step of removing the solvent as needed.

[0017] In the step of adding the extraction solvent to the olive-derived base material, the weight ratio thereof is not particularly limited, but typically, for example, the weight of the extraction solvent may be 1.0 to 12 parts by weight, 1.2 to 10 parts by weight, 1.5 to 8 parts by weight, or 2.0 to 6 parts by weight per 1 part by weight of the olive-derived base material.

[0018] The step of maintaining the mixture for a predetermined period of time allows components that exhibit the functionality of enhancing the flavor of food to be transferred from the olive-derived base material to the extraction solvent. In this step, stirring may be performed, as necessary, using a stirrer, agitator, mixer, or other means to uniformly mix the olive-derived base material and the extraction solvent. The maintaining time is not particularly limited, but typically may be, for example, 0.25 to 6 hours, 0.25 to 4 hours, 0.5 to 3 hours, or 0.75 to 1.5 hours. This step may also involve heating, as necessary, using means such as steam heating, hot water heating, heat exchange, or microwave heating. The heating conditions are not particularly limited, but typically may be, for example, 20°C to 80°C, 25°C to 75°C, 30°C to 70°C, or 35°C to 65°C.

[0019] The solid-liquid separation step transfers components that enhance the flavor of food from the olive-derived base material into the extraction solvent, and then allows these components to be separated and recovered from the residue after extraction of the olive-derived base material. In other words, it is possible to remove insoluble matter and solids, such as insoluble fiber components derived from olive fruit. Solid-liquid separation can be carried out by methods well known to those skilled in the art, such as filtration, filter press, static separation, centrifugation, dehydration, etc.

[0020] The solvent removal step is a step of removing the solvent from the liquid portion obtained by the solid-liquid separation step. Solvent removal can be performed by means of, for example, natural drying, hot air drying, steam drying, spin drying, low-temperature drying, vacuum freeze drying, drum drying, spray drying, an evaporator, or the like.

[0021] Furthermore, in a non-limiting embodiment of the present invention, the primary extract from the olive-derived base material (e.g., including a solvent-removed extract obtained by removing the solvent) may be subjected to fractionation, and the resulting fractions may be collected and used as the olive-derived extract provided by the present invention. In this case, the primary extract from the olive-derived base material may be subjected to fractionation in its original form, or may be subjected to fractionation after being appropriately substituted with an appropriate solvent depending on the type of fractionation method used and the desired fraction range. Fractionation methods include ultrafiltration, centrifugation, column purification, etc. Although not particularly limited, it is preferable to subject the extract to molecular weight fractionation, such as ultrafiltration, and then recover and use the low molecular weight fraction. Typically, the extract may be subjected to fractionation, such as ultrafiltration, based on a molecular weight of 3 kDa, and then recover and use the low molecular weight fraction.

[0022] As shown in the examples below, an extract derived from olives (olive extract) can enhance the flavor of food. Therefore, the present invention utilizes this as an active ingredient in a food flavor enhancer. The present invention also provides a method for enhancing the flavor of food by incorporating olive extract into the food. The present invention also provides a use of olive extract for enhancing the flavor of food.

[0023] The amount of olive extract contained in the food flavor enhancer provided by the present invention is not particularly limited, and the olive extract itself may constitute the flavor enhancer. More specifically, the olive extract itself in the form of powder or paste can be added directly to food.

[0024] In a non-limiting embodiment of the present invention, the olive extract may be a primary extract from the olive-derived source (e.g., a solvent-removed extract obtained by removing the solvent) or a recovered product obtained by subjecting the primary extract to fractionation, and then adding water and / or oils to the primary extract. This may be used as a composition for enhancing the flavor of foods. In this case, the primary extract from the olive-derived source (e.g., a solvent-removed extract obtained by removing the solvent) or a recovered product obtained by subjecting the primary extract to fractionation may be dissolved or dispersed in water and / or oils to form a lysate or dispersion, or the lysate or dispersion may be used in the form of a supernatant obtained by removing insoluble matter and / or solids. Removal of insoluble matter and / or solids can be achieved by, for example, filtration, filter press, settling, centrifugation, or the like. Alternatively, the supernatant obtained by mixing, stirring, and then settling may be used.

[0025] The water used to prepare the flavor enhancing composition as described above may be any edible water.

[0026] The fats and oils used to form the flavor-enhancing composition as described above may be any edible fats and oils, and examples thereof include vegetable fats and oils such as rapeseed oil (including high oleic acid types), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil, and cocoa butter, animal fats and oils such as beef tallow, lard, chicken fat, and milk fat, and medium-chain fatty acid triglycerides. In addition, examples of the fats and oils include processed fats and oils such as fractionated oils of these (mid-melting point fraction of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), interesterified oils, and hydrogenated oils. One type of fat and oil may be used alone, or two or more types may be used in combination.

[0027] The amount of water and / or oil to be used to form the flavor-enhancing composition as described above is not particularly limited, but may be 0.5 to 2000 parts by mass, 1.0 to 1500 parts by mass, 1.5 to 1000 parts by mass, or 2.0 to 500 parts by mass relative to 1 part by mass of the weight of the dried or oily product obtained by removing the solvent from the extract from the olive-derived base, or the dried or oily product obtained by removing the solvent from the recovered product after treatment with a fractionation means.

[0028] The flavor enhancing composition described above can be further formulated, as needed, with optional excipients, adjuvants, emulsifiers, pH adjusters, etc., and prepared in any form, such as liquid, powder, or paste, using known techniques. For example, the composition may be formulated into liquid oils and fats, margarine, fat spreads, shortening, powdered oils and fats, etc., primarily containing oil and fat components, using formulation techniques generally known to those skilled in the art. Alternatively, the composition may be formulated into solutions, powders, gels, granules, etc., containing little or no oil and fat components, and any of these forms can be adopted. For example, when powdering, adjuvants such as corn syrup and dextrin can be used, with dextrin being preferred. Furthermore, an emulsifier can be added to prepare an emulsion raw material, which can then be powdered. However, for powdered compositions, it is preferred to prepare a mixture of olive extract, adjuvants, and water, and then powderize the mixture. Examples of powdering methods include spray drying and freeze drying, with spray drying being preferred.

[0029] In the flavor enhancing composition described above, the content of olive extract in the composition is not particularly limited, but is preferably 0.05% to 95% by mass, more preferably 0.1% to 93% by mass, even more preferably 1% to 90% by mass, and even more preferably 1% to 80% by mass. When the flavor enhancing composition is in the form of an aqueous solution or oil solution, the content of olive extract in the composition is preferably 0.05% to 95% by mass, more preferably 0.1% to 30% by mass, even more preferably 0.3% to 20% by mass, and even more preferably 0.5% to 15% by mass. When the flavor enhancing composition is in the form of a powder, the content of olive extract in the composition is preferably 0.05% to 95% by weight, more preferably 5% to 93% by weight, even more preferably 5% to 90% by weight, still more preferably 10% to 85% by weight, even more preferably 20% to 80% by weight, and particularly preferably 30% to 70% by weight. The olive extract content here refers to the content corresponding to the amount of olive extract used, calculated in terms of the weight of the solvent-removed extract (which may be, for example, a dried product or an oily product) obtained by removing the solvent from the primary extract prepared by extracting the olive-derived source material with an extraction solvent.

[0030] The flavor enhancer or flavor enhancing composition containing olive extract provided by the present invention may contain, as appropriate, auxiliary agents typically added to food products, provided that the desired flavor enhancement functionality is not impaired. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, flavorings, flavoring agents, colorants, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, free fatty acids, and silicones.

[0031] The flavor enhancer or flavor enhancing composition containing olive extract provided by the present invention can be used in various foods, including, but not limited to, stir-fried dishes such as fried rice, double-cooked pork, green pepper and pork stir-fry, and stir-fried vegetables; grilled dishes such as okonomiyaki, yakisoba, grilled meat, and grilled fish; steamed dishes such as warm vegetables; sauces such as demi-glace sauce, white sauce, pasta sauce, mapo tofu sauce, and seasoned meat sauce; soups such as ramen soup, consommé soup, corn soup, potage soup, Chinese soup, and egg soup; breads such as bread and sandwich bread; roux for curry and stew; processed fish roe products such as mentaiko and herring roe; processed meat products such as gyoza, shumai, meatballs, Chinese buns, hamburger steaks, ham, sausages, fish sausages, and kamaboko; cooked rice dishes such as rice balls, seasoned rice, and pilaf; probiotics. cheeses such as sausage cheese, cream cheese, cheese sauce, etc.; dairy products such as ice cream, yogurt, etc.; creams such as whipped cream, chocolate cream, custard cream, etc.; cold desserts such as pudding, bavarois, mousse, etc.; soft drinks such as fruit juice, carbonated drinks, etc.; processed egg products such as omelets, rolled omelets, etc.; snacks such as potato chips; prepared flours such as fried chicken flour, buchimgae flour, powdered soup, etc.; condiments such as seasoning sauce, sauce, dressing, mayonnaise, ponzu sauce, Chinese cooking base, hot pot soup, etc.; margarines such as margarine, fat spread, etc.; fried foods such as French fries, fried chicken, pork cutlet, squid rings, croquettes, etc.

[0032] When the flavor enhancer or flavor enhancing composition containing olive extract provided by the present invention is applied to food, there are no particular limitations on the manner of application. For example, the flavor of the resulting food can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, or injecting it into food raw materials or intermediates in the manufacturing process at any time. Furthermore, in addition to adding it to raw materials or intermediates in the manufacturing process, it can also be applied to the food by sprinkling or coating it after cooking, processing, or manufacturing the food.

[0033] To further explain the use of the flavor enhancer or flavor enhancing composition provided by the present invention, the olive extract contained in the agent or composition may be incorporated into a food product, thereby enhancing the flavor of the food product. The amount of olive extract added to the food product can be determined appropriately depending on the type of food product to which the present invention is applied. Typically, the amount of olive extract in the food product to which the present invention is applied is preferably 25 to 10,000 ppm by mass, more preferably 35 to 10,000 ppm by mass, and even more preferably 50 to 10,000 ppm by mass. The amount of olive extract added here refers to the amount of olive extract used, calculated as the weight of the solvent-removed extract (e.g., a dry product or oily product) obtained by removing the solvent from the primary extract prepared by extracting the olive-derived source material with an extraction solvent.

[0034] Whether the richness, thickness, spiciness, or sweetness of a food product has been enhanced by adding the flavor enhancer or flavor enhancing composition provided by the present invention to the food product can be objectively determined, for example, by sensory evaluation by multiple panelists, in which the results are compared with those of a control food product containing no added flavor enhancer or flavor enhancing composition.

[0035] The present invention will be explained in more detail below by way of examples, but these examples do not limit the present invention in any way.

[0036] [1. Ingredients used] Olive oil press residue: dried olive residue (produced in Spain) Rapeseed oil: "AJINOMOTO smooth canola oil" (product name), manufactured by J-Oil Mills Co., Ltd. Demi-glace sauce: "HEINZ Demi-glace Sauce" (product name) 290g, manufactured by HEINZ Japan Co., Ltd. Ready-to-eat curry: "TOPVALU Best Price Beef Curry Medium Spicy" (product name), manufactured by AEON Co., Ltd. Consommé soup: "JAL Beef Consommé" (product name), manufactured by Meiji Co., Ltd. Mayonnaise: "Pure Select Mayonnaise" (product name), manufactured by Ajinomoto Co., Inc. White sauce: "HEINZ White Sauce" (product name) 290g, manufactured by HEINZ Japan Co., Ltd. Whipped cream: "Easy Whip" (product name), manufactured by Toraku Co., Ltd.

[0037] 2. Preparation of Olive Extracts: Olive oil residue was mixed with aqueous ethanol of different ethanol concentrations and stirred for 1 hour, then filtered through filter paper. The filtrate was collected and the solvent was removed using an evaporator at 60°C to prepare various olive extracts. Table 1 shows the extraction conditions for the resulting olive extracts 1 to 3.

[0038]

[0039] 3. Preparation of a composition containing olive extract Olive extract-added aqueous solution Olive extract was added to water to a concentration of 10% by mass, thoroughly mixed, and the mixture was allowed to stand for separation. The resulting supernatant was used as the olive extract-added aqueous solution. Olive extract-added oil Olive extract was added to rapeseed oil to a concentration of 10% by mass, thoroughly mixed, and the resulting supernatant was used as the olive extract-added oil.

[0040] 4. Preparation of a Powdered Composition Containing Olive Extract: Using the olive extract 3 extracted in 2. above, an olive extract-containing powdered composition was prepared according to the following procedure. (1) 30 g of olive extract 3 and 30 g of dextrin (Sandec #100, Sanwa Starch Industrial Co., Ltd.) were thoroughly mixed with 140 g of water to obtain a mixed material. (2) The mixed material obtained in (1) was dried and powdered using a spray dryer (B-290, manufactured by Nippon Buchi Co., Ltd., inlet temperature 175°C, pump output 50%, spray air flow rate 600 L / hour) to obtain a powdered composition containing olive extract.

[0041] 5. Evaluation Criteria The evaluation criteria for body, thickness, spiciness, and sweetness when the olive extract of the present invention was added to foods are shown in Table 2. In addition, in the evaluation scores given by each panelist, for example, 3.5 points means an evaluation between 3 and 4 points.

[0042]

[0043] Test Example 1: Demi-glace sauces were prepared using the raw materials shown in Table 3 according to the following procedures (a) and (b). (a) The olive extracts prepared in 2. above, each containing different concentrations of ethanol in the extraction solvent, were added to the demi-glace sauce in the proportions shown in Table 3, and thoroughly stirred. (b) The mixture was heated in a microwave oven at 600 W for 20 seconds, yielding the demi-glace sauces of Examples 1-1 to 1-3 and Control Example 1-1.

[0044] The evaluation was carried out by three expert panelists who put the prepared demi-glace sauce in their mouths and rated it according to the above-mentioned evaluation criteria on a 5-point scale (1 to 5 points), with Control Example 1-1, which did not contain olive extract, being given 3 points, and then calculating the average value.

[0045]

[0046] As a result, as can be seen from the results of Examples 1-1 to 1-3, it was clear that the inclusion of olive extract had the effect of enhancing the richness and thickness of demi-glace sauce compared to Control Example 1-1, which did not contain olive extract. Olive Extract 2 was rated the highest in terms of richness, and Olive Extract 1 was rated the highest in terms of thickness.

[0047] Test Example 2 Demi-glace sauce was prepared in the same manner as Test Example 1 using the raw materials shown in Table 4. In this test, the olive extract used was an olive extract-added aqueous solution or olive extract-added oil containing 10% by mass of Olive Extract 3, prepared by the method described above. Evaluation was performed in the same manner as Test Example 1, with Comparative Examples 2-1 and 2-2 assigned as three points. The results are shown in Table 4.

[0048]

[0049] As a result, as can be seen from the results of Examples 2-1 and 2-2, it was clear that the inclusion of olive extract was effective in enhancing the richness and thickness of demi-glace sauce compared to Comparative Examples 2-1 and 2-2, which did not contain olive extract. Furthermore, Example 2-1, which used an aqueous solution obtained by adding olive extract to water and mixing, followed by standing and separation, tended to be more effective in enhancing the richness and thickness of demi-glace sauce compared to Example 2-2, which used a supernatant obtained by adding olive extract to rapeseed oil and mixing, followed by standing and separation.

[0050] Test Example 3 Demi-glace sauce was prepared using the raw materials shown in Table 5 and the same procedure as in Test Example 1. Olive Extract 3 was used as the olive extract and added at different concentrations. Evaluation was performed in the same manner as in Test Example 1, with Control Example 3-1 assigned a score of 3. The results are shown in Table 5.

[0051]

[0052] As a result, as can be seen from the results of Examples 3-1 to 3-4, it was revealed that the inclusion of olive extract had the effect of enhancing the richness and thickness of demi-glace sauce compared to Control Example 3-1, which did not contain olive extract. It was also revealed that the above-mentioned effect of enhancing the richness and thickness could be achieved when the amount of olive extract added was at least in the range of 200 ppm by mass to 2,000 ppm by mass.

[0053] Test Example 4: Using the raw materials shown in Table 6, Olive Extract 3 was added to retort curry in the proportions shown in Table 6, and the mixture was thoroughly stirred. The curry was then heated in a microwave oven at 600 W for 20 seconds and then subjected to eating evaluation. The evaluation was performed by three expert panelists who put the prepared curry in their mouths and rated it on a 5-point scale (1 to 5 points), with Control Example 4-1, which did not contain olive extract, given a score of 3 points, and the average score was calculated. The results are shown in Table 6.

[0054]

[0055] As a result, as can be seen from the results of Example 4-1, it was revealed that the inclusion of olive extract has the effect of enhancing the richness and spice of curry compared to Comparative Example 4-1 in which no olive extract was added.

[0056] Test Example 5 Olive extract 3 was added to powdered consommé soup previously dissolved in hot water according to the formulation shown in Table 7, and the mixture was thoroughly mixed to obtain the consommé soup of Example 5-1. Consommé soup without the addition of olive extract 3 was used as the consommé soup of Control Example 5-1. Evaluation was performed by having three expert panelists sip the prepared consommé soup and evaluate it on a 5-point scale (1 to 5 points), with Control Example 5-1, which did not contain olive extract, receiving a score of 3 points, and then calculating the average score. The results are shown in Table 7.

[0057]

[0058] As a result, as can be seen from the results of Example 5-1, it was revealed that the inclusion of olive extract has the effect of enhancing the richness of the consommé soup compared to Control Example 5-1, in which no olive extract was added.

[0059] Test Example 6 Olive extract 3 was added to mayonnaise according to the formulation shown in Table 8 and thoroughly mixed to obtain mayonnaise of Example 6-1. Mayonnaise without the addition of olive extract 3 was used as mayonnaise of Control Example 6-1. Three expert panelists sipped the prepared mayonnaise and evaluated it on a 5-point scale (1 to 5 points), with Control Example 6-1, which did not contain olive extract, receiving 3 points, and then calculating the average value. The results are shown in Table 8.

[0060]

[0061] As a result, as can be seen from the results of Example 6-1, it was revealed that the inclusion of olive extract has the effect of enhancing the richness of mayonnaise compared to Control Example 6-1, in which no olive extract was added.

[0062] Test Example 7 Olive extract 3 was added to white sauce according to the formulation shown in Table 9, mixed thoroughly, and heated in a microwave oven at 600 W for 20 seconds to obtain the white sauce of Example 7-1. A white sauce without the addition of olive extract 3 was used as the white sauce of Control Example 7-1. Evaluation was performed by having three expert panelists hold the prepared white sauce in their mouths and rating it on a 5-point scale (1 to 5 points), with Control Example 7-1, which did not contain olive extract, receiving a score of 3 points, and then calculating the average score. The results are shown in Table 9.

[0063]

[0064] As a result, as can be seen from the results of Example 7-1, it was revealed that the inclusion of olive extract had the effect of enhancing the richness of the white sauce compared to Control Example 7-1, in which no olive extract was added.

[0065] Test Example 8: Olive extract 3 was added to whipped cream squeezed into a container according to the formulation shown in Table 10, and the mixture was thoroughly mixed to obtain the whipped cream of Example 8-1. A whipped cream without the addition of olive extract 3 was used as the whipped cream of Control Example 8-1. Evaluation was performed by having three expert panelists place the prepared whipped cream in their mouths and evaluate it on a 5-point scale (1 to 5 points), with Control Example 8-1, which did not contain olive extract, receiving a score of 3 points, and then calculating the average score. The results are shown in Table 10.

[0066]

[0067] As a result, as can be seen from the results of Example 8-1, it was revealed that the inclusion of olive extract has the effect of enhancing the sweetness and richness of the whipped cream compared to Control Example 8-1, which did not contain olive extract.

[0068] Test Example 9 A demi-glace sauce was prepared in the same manner as Test Example 1, using the raw materials shown in Table 11. The olive extract used was a powdered olive extract-containing composition containing 50% by mass of Olive Extract 3, prepared by the method described above. Evaluation was based on the consensus score of three panelists, using the same criteria as Test Example 1, with Control Example 9-1 assigned a score of 3. The results are shown in Table 11.

[0069]

[0070] As a result, as can be seen from the results of Example 9-1, it was revealed that the effect of enhancing the richness and thickness of demi-glace sauce can be obtained even in the form of a powdered composition containing olive extract.

[0071] Test Example 10 1. Preparation of Olive Extract 4 300 g of 70% by weight aqueous ethanol was added to 30 g of olive oil press residue, stirred for 1 hour, and then filtered through filter paper No. 2. The filtrate was collected, and the solvent was removed using an evaporator at 80°C to obtain Olive Extract 4.

[0072] [2. Preparation of Olive Extract Ultrafiltrate Fraction Powder] (1) 20 mL of distilled water was placed in an ultrafiltration filter (PALL) with a molecular weight cutoff of 3 kDa, and the filter was washed by centrifugation (4,800 rpm, 90 minutes). (2) Olive Extract 4 was prepared as a 1% (w / w) aqueous solution with distilled water. (3) 20 g of the filtrate sample obtained in (2) was placed in the ultrafiltration filter washed in (1) and centrifuged (4,800 rpm, 90 minutes), and the lower layer (3 kDa or less) that fell to the bottom of the filter was collected. (4) The lower layer collected in (3) was concentrated and dried at 100°C using a Convenience Evaporator (Biochromato, Model CEV1C1) to remove the solvent, yielding an olive extract ultrafiltration fraction powder.

[0073] [3. Sensory Evaluation] The following soft drink products were used as evaluation foods, and a sensory evaluation of the sweetness of the soft drinks was performed according to the criteria shown in Table 12. Soft drink: "Coca-Cola Zero" (product name), manufactured by Coca-Cola Japan Co., Ltd. (contains sucralose and acesulfame K as sweeteners) Soft drink: "Minute Maid Qoo Orange" (product name), manufactured by Coca-Cola Japan Co., Ltd.

[0074]

[0075] Specifically, the olive extract ultrafiltration fraction powder prepared above was added to the soft drink food to be evaluated, and after thorough mixing, the evaluation was carried out by a panel of three experts on a 7-point scale, with the control group receiving 4 points, and the average score was calculated.

[0076]

[0077] As a result, as seen in the results of Example 10-1, it was revealed that adding olive extract ultrafiltration fraction powder to a soft drink cola enhanced the sweetness of the cola compared to Control Example 10-1, which did not contain olive extract ultrafiltration fraction powder. It was also revealed that the olive extract ultrafiltration fraction powder had a sweetness-enhancing effect and a sugar-like flavor-enhancing effect even for foods that do not contain sugar but contain high-intensity sweeteners, such as the cola in this test example. Furthermore, as seen in the results of Example 10-2, it was revealed that adding olive extract ultrafiltration fraction powder to a soft drink orange juice enhanced the sweetness of the orange juice compared to Control Example 10-2, which did not contain olive extract ultrafiltration fraction powder.

[0078] Test Example 11 Using the following creamer powder products and instant coffee products as evaluation foods, a sensory evaluation was performed on the sweetness and oily feel of the instant coffee using the creamer powder according to the criteria shown in Table 14. Creamer powder: "Mariem" (product name), manufactured by Ajinomoto AGF Inc. Instant coffee: "Blendy" (product name), manufactured by Ajinomoto AGF Inc.

[0079]

[0080] Specifically, 2 g of instant coffee was dissolved in 160 mL of hot water to prepare a coffee liquid, to which creaming powder and granulated sugar were added in the proportions shown in Table 15 and mixed thoroughly until dissolved. For each example, the olive extract ultrafiltration fraction powder prepared above was added and thoroughly mixed, after which evaluation was performed. Evaluations were made by three expert panelists for sweetness and two expert panelists for oiliness, each on a 7-point scale with the control group receiving 4 points, and the average scores were calculated.

[0081]

[0082] As a result, as can be seen from the results of Examples 11-1 and 11-2, it was revealed that the inclusion of olive extract ultrafiltration fraction powder in instant coffee using creaming powder had the effect of enhancing the oily texture of the coffee compared to Control Examples 11-1 and 11-2, which did not contain olive extract ultrafiltration fraction powder.Furthermore, as can be seen from the results of Example 11-2, it was revealed that the inclusion of olive extract ultrafiltration fraction powder in instant coffee using creaming powder had the effect of enhancing the sweetness of the coffee compared to Control Example 11-2, which did not contain olive extract ultrafiltration fraction powder.

[0083] Test Example 12: The following mayonnaise products were used as evaluation foods, and a sensory evaluation of the flavor (oil and egg flavor) of the mayonnaise was performed according to the criteria shown in Table 16. Mayonnaise: "Pure Select Rich and Delicious 65% Calorie Reduction" (product name), Ajinomoto Co., Inc.

[0084]

[0085] Specifically, the olive extract ultrafiltration fraction powder prepared above was diluted 4-fold with water and added to mayonnaise so that the final concentration of the diluted solution in the mayonnaise was 0.3% by mass. Water alone was added to the control sample. Each sample was thoroughly mixed and then evaluated. Evaluation was performed by a panel of three experts on a 7-point scale, with the control group receiving 4 points, and the average score was calculated.

[0086]

[0087] As a result, as can be seen from the results of Example 12-1, it was revealed that by adding olive extract ultrafiltration fraction powder to mayonnaise, the flavor (oily and eggy flavor) of the mayonnaise was enhanced compared to Control Example 12-1, which did not contain olive extract ultrafiltration fraction powder.

Claims

1. A food flavor enhancer containing olive extract as an active ingredient.

2. The food flavor enhancer according to claim 1, wherein the olive extract is an extract of olive oil press residue with an ethanol-containing solvent.

3. The food flavor enhancer according to claim 2, wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

4. A composition for enhancing the flavor of food, comprising an olive extract and one or more members selected from the group consisting of water and oils and fats.

5. The food flavor enhancing composition according to claim 4, wherein the olive extract is an extract of olive oil press residue with an ethanol-containing solvent.

6. A composition for enhancing the flavor of food as described in claim 5, wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

7. A method for enhancing the flavor of food by incorporating olive extract into the food.

8. A method for enhancing the flavor of food according to claim 7, wherein the olive extract is incorporated into the food in the form of a composition containing the olive extract and one or more members selected from the group consisting of water and oils and fats.

9. The method for enhancing the flavor of food according to claim 7 or 8, wherein the olive extract is an extract of olive oil press residue with an ethanol-containing solvent.

10. The method for enhancing the flavor of food according to claim 9, wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

11. A method for producing a food flavor enhancer, comprising the step of extracting olive fruit pomace with an extraction solvent.

12. The method for producing a food flavor enhancer according to claim 11, wherein the extraction solvent is an ethanol-containing solvent.

13. The method for producing a food flavor enhancer according to claim 12, wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

14. A method for producing a food flavor enhancer according to claim 11 or 12, further comprising a step of removing the solvent from the extract obtained through the step of extracting with the extraction solvent.

15. A method for producing a food flavor enhancer according to claim 14, further comprising a step of dissolving or dispersing the solvent-removed extract obtained through the step of removing the solvent from the extract in one or more materials selected from the group consisting of water and oils and fats.

16. A method for producing a food flavor enhancer according to claim 11 or 12, further comprising the step of subjecting the extract obtained through the step of extracting with the extraction solvent to a fractionation means and recovering the resulting fractions.

17. A method for producing a food flavor enhancer according to claim 16, wherein the fractionation means is a fractionation means based on a molecular weight of 3 kDa, and the low molecular weight fractions obtained by said means are recovered.

18. Use of olive extract for flavor enhancement in food.

19. The use for enhancing the flavor of food according to claim 18, wherein the olive extract is used in the form of a composition containing the olive extract and one or more members selected from the group consisting of water and oils and fats.

20. The use for enhancing the flavor of food according to claim 18 or 19, wherein the olive extract is an extract of olive oil press residue with an ethanol-containing solvent.

21. The use for enhancing the flavor of food according to claim 20, wherein the ethanol-containing solvent is aqueous ethanol having an ethanol content of 30% by mass or more and 98% by mass or less.

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