JP7584889B2 - Vanilla flavor enhancer, and vanilla flavor composition and edible composition containing same - Google Patents

Description

The present invention relates to a vanilla flavor enhancer. The present invention also relates to a vanilla flavor composition and an edible composition containing the vanilla flavor enhancer. The present invention further relates to a method for producing a vanilla flavor composition and an edible composition in which the vanilla flavor is enhanced, and a method for enhancing the vanilla flavor of a vanilla flavor composition and an edible composition.

Natural vanilla flavoring is a flavoring extracted from vanilla beans after the ripe fruits of vanilla, a vine plant of the Vanilla genus in the Orchidaceae family, have been repeatedly fermented and dried (after the curing process). It contains many aromatic components (anisaldehyde, 4-hydroxybenzaldehyde, vanillyl ethyl ether, etc.), including the main component vanillin, and has a unique sweet aroma that is a complex blend of these scents. However, this curing process requires a long maturation time of several months, and is greatly influenced by weather, temperature, etc., so it is not easy to maintain a stable quality. For this reason, high-quality natural vanilla flavoring is rare and very expensive.

For this reason, many flavors that mimic the scent of natural vanilla flavoring are available on the market, including synthetic compounds made from raw materials such as eugenol and guaiacol, and flavors that are mainly made from synthetic vanillin produced by fermenting lignin (vanilla flavor-like synthetic flavors). These synthetic flavors are inexpensive and can be supplied steadily. However, the sweet scent obtained from vanilla extract is created by blending hundreds of chemical substances in exquisite ratios with vanillin as the main component, and it is difficult to reproduce this artificially and inexpensively. For this reason, there is a demand for a simple method to enhance the vanilla extract feel of vanilla flavor-like synthetic flavors and bring them closer to the deep flavor of natural vanilla flavor. One proposed method for achieving this goal is to add a small amount (0.2 to 200 ppb) of dimethyl trisulfide, which is found in hops and broccoli and has a fresh onion smell, to a synthetic flavoring to impart the vanilla extract feel (the natural feel and high-quality flavor that vanilla extract has) that is lacking in conventional vanilla-like synthetic flavorings (see Patent Document 1).

As for natural vanilla flavoring, as mentioned above, it is not easy to consistently obtain vanilla extract with a rich, mellow, aged feel and with consistent quality. For this reason, various ideas have been proposed to eliminate the variation in quality of vanilla extract and maintain a stable, high quality. For example, it has been proposed to provide vanilla extract of consistent quality by supplementing vanilla extract with aroma components contained in natural vanilla extract (1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, trans-2-nonenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, or methyl 2-methyl-3-furyl disulfide) as a quality improver (Patent Documents 2 to 6).

Thus, methods for supplementing or imparting good aroma components to natural vanilla flavors and vanilla-like synthetic flavors (collectively referred to as "vanilla flavors") with the aim of developing vanilla flavors with good flavor have been widely proposed, and great expectations are placed on these methods as they are simple and inexpensive. On the other hand, it was not previously known that the vanilla flavor of vanilla flavors could be enhanced by using components other than aroma components, specifically sweet components, in amounts ranging from those that do not impart sweetness to those that do.

JP 2018-115241 A JP 2015-44894 A JP 2015-44895 A JP 2015-44896 A JP 2015-44897 A Special Publication No. 2015-43698

The present invention aims to provide a technique for enhancing the vanilla flavor of a composition containing a vanilla flavor by using a sweetening component. More specifically, firstly, the present invention aims to provide a vanilla flavor enhancer. Secondly, the present invention aims to provide a vanilla flavor composition and an edible composition in which the vanilla flavor has been enhanced. Thirdly, the present invention aims to provide a method for producing a vanilla flavor composition and an edible composition in which the vanilla flavor has been enhanced, in other words, a method for enhancing the vanilla flavor of a composition containing a vanilla flavor.

The inventors of the present invention have conducted intensive research to solve the above problems, and have found that ingredients that have traditionally been used as sweeteners, such as Monk Fruit Extract, Stevia Extract, Sucralose, Aspartame, and Thaumatin (hereinafter collectively referred to as "sweetening ingredients"), have the effect of enhancing the vanilla flavor of vanilla flavor, and have confirmed that this effect is exerted even in amounts that do not impart sweetness. Based on these findings, the inventors have confirmed that a vanilla flavor composition and an edible composition containing a vanilla flavor composition (e.g., a composition for oral use such as food and drink) can be blended with the sweetening ingredient as a vanilla flavor enhancer to obtain a vanilla flavor composition and an edible composition with enhanced vanilla flavor, thereby completing the present invention.

The present invention was completed through further research based on these findings, and has the following embodiments.

(I) Vanilla Flavor Enhancer (I-1) A vanilla flavor enhancer containing at least one member selected from the group consisting of swingle extract, stevia extract, sucralose, aspartame, and thaumatin.
(I-2) The vanilla flavor enhancer according to (I-1), wherein the swingle extract contains mogroside V.
(I-3) The vanilla flavor enhancer according to (I-1) or (I-2), wherein the stevia extract contains rebaudioside A.

(II) Vanilla flavor composition and its production method (II-1) A vanilla flavor composition containing the vanilla flavor enhancer according to any one of (I-1) to (I-3).
(II-2) A method for producing a vanilla flavor composition having an enhanced vanilla flavor, comprising blending at least one selected from the group consisting of Momordica extract, stevia extract, sucralose, aspartame, and thaumatin into a vanilla flavor composition.

(III) Vanilla flavor-containing edible composition and its production method (III-1) An edible composition containing the vanilla flavor enhancer according to any one of (I-1) to (I-3) or the vanilla flavor composition according to (II-1).
(III-2) The edible composition according to (III-1), which is an oral or oral composition containing sugars and/or milk components.
(III-3) A method for producing an edible composition having enhanced vanilla flavor, comprising blending at least one selected from the group consisting of Momordica extract, stevia extract, sucralose, aspartame, and thaumatin into an edible composition containing vanilla flavor.
(III-4) The method according to (III-3), wherein the edible composition is an oral or oral composition containing sugars and/or milk components.

(IV) Method for Enhancing Vanilla Flavor (IV-1) A method for enhancing the vanilla flavor of a vanilla flavor composition or an edible composition containing a vanilla flavor, comprising blending at least one member selected from the group consisting of Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin into the vanilla flavor composition or the vanilla flavor-containing edible composition.
(IV-2) The method according to (IV-1), wherein the edible composition is an oral or oral composition containing sugars and/or milk components.

The vanilla flavor sensitizer of the present invention can enhance the vanilla flavor of a vanilla flavor composition or an oral or oral composition containing a vanilla flavor composition by being used in the vanilla flavor composition or the oral or oral composition containing a vanilla flavor composition. In other words, the vanilla flavor sensitizer of the present invention exerts a vanilla flavor enhancing effect on a vanilla flavor composition or an oral or oral composition containing a vanilla flavor composition, and a vanilla flavor composition or an oral or oral composition having an enhanced vanilla flavor can be prepared and provided.

(I) Vanilla Flavor Enhancer The vanilla flavor enhancer of the present invention (hereinafter referred to as "the vanilla flavor enhancer") is characterized by containing at least one member selected from the group consisting of Momordica leaf extract, stevia extract, sucralose, aspartame, and thaumatin.

(Monk fruit extract)
Monk fruit (scientific name: Siraitia grosvenorii ) is a creeping perennial plant of the Monk fruit genus of the Cucurbitaceae family native to China. The Monk fruit extract of the present invention is an extract containing mogroside V extracted from Monk fruit, preferably raw Monk fruit, regardless of the place of origin, using water or an organic solvent such as ethanol. Mogroside V is a triterpene glycoside contained in Monk fruit extract, and is also a sweet component known to have a sweetness about 300 times that of sucrose (sugar).

The mogroside V content of the Monk Fruit extract used in the present vanilla flavor enhancer is not particularly limited, as long as it provides the effects of the present invention. In other words, in the present vanilla flavor enhancer, mogroside V can be used in a state purified from the Monk Fruit extract, or in a state mixed with triterpene glycosides other than mogroside V contained in the Monk Fruit extract (mogrol, mogroside IE ₁ , mogroside IA ₁ , mogroside IIE, mogroside III, mogroside IVa, mogroside IVE, simenoside, 11-oxomogoroside, 5α,6α-epoxymogroside). In the present invention, the term "Monk Fruit extract" includes both of these meanings. The mogroside V content in the Monk Fruit extract is preferably 10% by mass or more of the total. It is more preferably 20% by mass or more, even more preferably 30% by mass or more, still more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

Such a Monk Fruit extract can be prepared by extracting it from Monk Fruit and purifying it as necessary, but it can also be conveniently obtained commercially. For example, commercially available Monk Fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% by mass of mogroside V), "Sunnature (registered trademark) M30" (containing 30% by mass of mogroside V), and "Sunnature (registered trademark) M50" (containing 50% by mass of mogroside V) [all manufactured by San-Ei Gen F.F.I. Co., Ltd.]; and high-purity Monk Fruit extract (manufactured by Saraya Co., Ltd.).

(Stevia extract)
Stevia Rebaudiana Bertoni (abbreviated as "stevia" in the present invention) is a plant belonging to the genus Stevia of the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by the present invention is an extract containing rebaudioside A extracted from the leaves or stems of stevia, regardless of the place of origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract, and is also a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

The rebaudioside A content of the stevia extract used in the vanilla flavor enhancer is not particularly limited, as long as the effect of the present invention is exhibited. In other words, in the vanilla flavor enhancer, rebaudioside A can be used in a state purified from stevia extract, or it can be used in a state mixed with steviol glycosides other than rebaudioside A contained in stevia extract (stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, rebusoside, steviolbioside, etc.). In the present invention, the term "stevia extract" includes both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total. More preferably, it is 95% by mass or more. Although not limited thereto, a more preferred mixture is a stevia extract in which the content of rebaudioside A is 95% by mass or more of the total, and the content of other steviol glycosides as other components is 1% by mass or less in total, and more preferably the content of stevioside and rebaudioside C is 0.2% by mass or less in total. The stevia extract targeted by the present invention also includes an enzyme-treated stevia extract in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase or the like. The rebaudioside A targeted by the present invention also includes an enzyme-treated rebaudioside A in which sugars such as glucose and fructose are transferred to rebaudioside A using α-glucosyltransferase or the like. A non-enzyme-treated stevia extract is preferred, and non-enzyme-treated rebaudioside A is also preferred.

Such stevia extracts can be prepared by extracting stevia leaves, stems, etc. as raw materials and further purifying them as necessary, but they can also be conveniently obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industry Co., Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain 90% or more by weight of rebaudioside A.

(Sucralose)
Sucralose (registered trademark) (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a sweetener known to be about 600 times sweeter than sucrose (sugar). It is easily soluble in water and has excellent stability, so it is not only used as a sweetener but is also used in foods for a wide variety of purposes. The sweetness threshold of sucralose is about 5 ppm. It is commercially available, for example, from San-Ei Gen F.F.I. Co., Ltd.

(Aspartame)
Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) is a sweetener derived from an amino acid that is 100 to 200 times sweeter than sucrose (sugar). It is the methyl ester of a dipeptide in which the methyl ester of phenylalanine and aspartic acid are bonded by a peptide bond. The sweetness threshold of aspartame is about 28 ppm. It is commercially available, for example from Ajinomoto Co., Inc.

(Thaumatin)
Thaumatin is a protein (vegetable protein) with a molecular weight of about 21,000 that is found in large quantities in the seeds of Thaumatococcus daniellii, a plant of the family Arrowroot native to West Africa, and is used as a natural sweetener because it is 2,000 to 3,000 times sweeter than sucrose (sugar). The sweetness threshold of thaumatin is about 1 ppm. It is commercially available, and for example, a sweetener containing 10% by mass of thaumatin (Sunsweet (registered trademark) T-147) is commercially available from San-Ei Gen F.F.I. Co., Ltd.

(Vanilla Flavor Enhancer)
The vanilla flavor enhancer may contain at least one selected from the group consisting of the aforementioned Monk Fruit extract, stevia extract, sucralose, aspartame and thaumatin, and may contain one type alone or two or more types in combination. The proportion of Monk Fruit extract, stevia extract, sucralose, aspartame and/or thaumatin contained in the vanilla flavor enhancer may be appropriately set up to a limit of 100% by mass as long as it is suitable for the purpose of enhancing the vanilla flavor of the vanilla flavor when added to a vanilla flavor composition (flavoring composition) or an edible composition containing the vanilla flavor composition.

As an embodiment of combining two or more kinds, a combination containing at least a monk fruit extract and a stevia extract can be exemplified. The monk fruit extract and the stevia extract used in combination with the monk fruit extract and the stevia extract are as described above. As the monk fruit extract, a mogroside V content of 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more is preferably used, and as the stevia extract, a rebaudioside A content of 90% by mass or more, preferably 95% by mass or more, and more preferably a stevioside and rebaudioside C content of 0.2% by mass or less in total is preferably used. In this way, by using the monk fruit extract and the stevia extract in combination, a composition having a vanilla flavor enhancing effect can be obtained while suppressing the taste quality (bitterness, aftertaste) specific to the stevia extract that may occur when the stevia extract is used alone. The blending ratio of the monk fruit extract and the stevia extract is not particularly limited as long as the effect of the present invention is achieved. As an example, the vanilla flavor enhancer may have a combination in which the blending ratio of rebaudioside A and mogroside V in terms of mass ratio (hereinafter the same) is 50:50 to 99:1. The blending ratio can be set appropriately within this range, and examples of the blending ratio include ranges of 60:40 to 99:1, 70:30 to 99:1, 80:20 to 99:1, or 90:10 to 99:1.

The vanilla flavor enhancer is used to enhance the vanilla flavor of a vanilla flavor composition or an edible composition containing the vanilla flavor composition. It may be in any form, including solid forms such as powder, granules, tablets, and capsules, as well as semi-solid or liquid forms such as syrup, emulsion, liquid, and gel. It may also be in the form of a single agent or a double agent (e.g., a combination of a formulation containing a Luo Han Guo extract and a formulation containing a Stevia extract).

When preparing at least one selected from the group consisting of Monk fruit extract, stevia extract, sucralose, aspartame and thaumatin into a formulation, the vanilla flavor enhancer may be appropriately blended with a carrier (base) or additive that can be blended in foods and beverages, depending on the formulation, to the extent that it does not interfere with the effects of the present invention. Examples of such carriers and additives include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides and fructooligosaccharides, polysaccharides such as dextrin, cellulose, gum arabic and starch (corn starch, etc.), and solvents such as water, to the extent that it does not affect the effects of the vanilla flavor enhancer. In addition, sugars such as lactose, glucose, fructose, sugar, fructose glucose liquid sugar, and sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol and reduced palatinose may be blended, to the extent that it does not adversely affect the effects of the vanilla flavor enhancer. Furthermore, colorants or preservatives that are commonly used in foods and beverages can be added as long as they do not adversely affect the effects of the vanilla flavor enhancer, and vanilla seeds can also be added.

The amount of the vanilla flavor enhancer used in a vanilla flavor composition (flavoring composition) or an edible composition containing the vanilla flavor composition (hereinafter, sometimes simply referred to as a "vanilla flavor-containing edible composition") can be selected and set according to the purpose, taking into consideration the sweetness caused by the sweet component that is the main component of the vanilla flavor enhancer. For example, as described above, the sweetness of mogroside V is 300 times that of sucrose, the sweetness of rebaudioside A is 300 to 450 times that of sucrose, the sweetness of sucralose is 600 times that of sucrose, the sweetness of aspartame is 100 to 200 times that of sucrose, the sweetness of thaumatin is 2000 to 3000 times that of sucrose, and the sweetness of a mixture of rebaudioside A and mogroside V in a blend ratio of 50:50 to 99:1 is 300 to 450 times that of sucrose. For this reason, for example, when the present vanilla flavor enhancer is blended into a vanilla flavor composition or a vanilla flavor-containing edible composition for the purpose of not only enhancing the vanilla flavor but also imparting sweetness, it is preferable to blend the sweetening components of the present vanilla flavor enhancer in an amount that exerts sweetness (an amount equal to or greater than the sweetness threshold). Specifically, the blending amounts can be appropriately adjusted within ranges such as, for example, the blending amount of mogroside V is 0.002% by mass or more, the blending amount of rebaudioside A is 0.002% by mass or more, the blending amount of sucralose is 0.001% by mass or more, the blending amount of aspartame is 0.006% by mass or more, or the blending amount of thaumatin is 0.0002% by mass or more. Furthermore, when the vanilla flavor enhancer is a mixture of Monk Fruit extract and Stevia extract in which the blending ratio of rebaudioside A and mogroside V is 50:50 to 99:1, it can be blended into the final vanilla flavor composition or vanilla flavor-containing edible composition so that the total amount of rebaudioside A and mogroside V is 0.002 mass% or more of the total. On the other hand, when the vanilla flavor enhancer is blended into the vanilla flavor composition or vanilla flavor-containing edible composition only to enhance the vanilla flavor without the purpose of imparting sweetness, the sweet component of the vanilla flavor enhancer is blended in an amount that does not impart sweetness (an amount less than the sweetness threshold). Specifically, the amount of mogroside V may be adjusted to less than 0.002% by mass, the amount of rebaudioside A may be adjusted to less than 0.002% by mass, the amount of sucralose may be adjusted to less than 0.001% by mass, the amount of aspartame may be adjusted to less than 0.006% by mass, or the amount of thaumatin may be adjusted to less than 0.0002% by mass. When the vanilla flavor enhancer is a mixture of a Luo Han Guo extract and a stevia extract in which the ratio of rebaudioside A to mogroside V is 50:50 to 99:1, the rebaudioside A and mogroside V may be added to the final vanilla flavor composition or vanilla flavor-containing edible composition so that the total amount of the rebaudioside A and mogroside V is less than 0.002% by mass. The actual sweetness threshold (cognitive threshold) is preferably set individually for each vanilla flavor composition or vanilla flavor-containing edible composition to be applied, and the threshold is preferably set according to the method of limits.

In the present invention, the term "vanilla flavor" refers to the flavor (aroma) of natural vanilla extract. This can be described as a rich aroma (flavor) with a depth unique to vanilla extract, unlike artificial synthetic flavors. Such vanilla flavor usually refers to a characteristic that is sensed in combination with the olfactory aroma felt in the back of the throat and in the nasal cavity when a food or drink containing a natural vanilla flavor prepared from vanilla extract is held in the mouth or swallowed, and can also be called "vanilla extract feeling." In addition, in the present invention, "vanilla flavor enhancement" refers to a sensation that the vanilla flavor of a vanilla flavor composition (flavor composition) or a vanilla flavor-containing edible composition is qualitatively and/or quantitatively closer to the vanilla flavor of vanilla extract, compared to the original vanilla flavor, by adding a third component (vanilla flavor enhancer). Such an effect (sensation) can usually be evaluated and determined by a sensory test by a trained expert panel. Specifically, when a vanilla flavor enhancer (including a candidate) is added to a target vanilla flavor composition or vanilla flavor-containing edible composition, if the vanilla flavor is felt to be closer to the vanilla flavor of the vanilla flavor composition or vanilla flavor-containing edible composition before addition, as described above, the vanilla flavor enhancer (candidate) can be determined to correspond to the vanilla flavor enhancer of the present invention. In this case, the vanilla flavor (positive control flavor) used as the evaluation standard is the flavor of a natural vanilla flavoring prepared from vanilla extract.

The vanilla flavor composition that is the subject of the present invention can include natural vanilla flavors (natural flavors) derived from vanilla extract, vanilla flavor-like synthetic flavors (including synthetic flavors and semi-synthetic flavors) prepared from synthetic or semi-synthetic compounds, and mixtures of these. The vanilla flavor composition that is the subject of the present invention is preferably a flavor composition (food flavor) that is added to and blended into oral or oral compositions such as foods and beverages.

The vanilla extract used here includes, but is not limited to, vanilla extract obtained by extracting vanilla beans using water and/or a water-soluble organic solvent as an extraction solvent, or using a supercritical gas such as supercritical carbon dioxide as an extraction solvent. Any vanilla beans may be used as the raw material for extracting the vanilla extract, regardless of the variety, so long as they are generally available on the market. Examples of such vanilla beans include Madagascar vanilla beans, Mexican vanilla beans, Indonesian vanilla beans, Tahitian vanilla beans, and other hybrid varieties.

Examples of aroma components used in the preparation (blending) of vanilla-like synthetic fragrances include, but are not limited to, the compounds described in the Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technology (Fragrances), Part II, Food Flavors, pp. 348-366. Specific examples of such compounds include 2-butyltetrahydrofuran, anis alcohol, anisaldehyde, anisyl acetate, methyl anisate, ethyl anisate, anisole, p-cresol, benzaldehyde, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-vinylguaiacol, eugenol, acetophenone, 1,3-butanediol, diacetyl, acetoin, phenol, maltol, 2-acetylfuran, 3-methyl-2-cyclohexenone, vanillin, ethyl vanillin, vanillic acid, vanillyl alcohol, isovanillin, 2-phenylethyl alcohol, methyl cinnamate, ethyl cinnamate, cinnamic acid, cinnamic aldehyde, vanillyl methyl ether, vanillyl ethyl ether, 4-hydroxybenzyl methyl ether, 4-hydroxybenzaldehyde, , 3-methylpentanal, dihydrocoumarin, 2,3-dihydro-2,5-dimethylfuran, 3-methylcyclopentanone, 4-ethylbenzoic acid, phenylacetic acid, 3-phenylpropionic acid, 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, 2,4-hexanedione, 3-methylnonane-2,4-dione, 2,4-decadienal, 2,3-dihydroxybenzofuran, acetovanillone, 2-methyl-3-pentanone, acetic acid, butyric acid, valeric acid, isovaleric acid, 2-methylbutyric acid, pentadecanoic acid, 5-methyl-2(3H)-furanone, 5-methyl-2-furfural, furfural, furfuryl alcohol, valeraldehyde, ethyl butyrate, γ-nonalactone, γ-decalactone, γ-undecalactone, and the like.

(II) Present Vanilla Flavor Composition and Its Manufacturing Method The vanilla flavor composition of the present invention (hereinafter referred to as "Present Vanilla Flavor Composition") is a vanilla flavor composition (flavor composition) containing the above-mentioned present vanilla flavor enhancer. The present vanilla flavor composition can be prepared by adding and blending the present vanilla flavor enhancer to a target vanilla flavor composition. Hereinafter, the target vanilla flavor composition to which the present vanilla flavor enhancer is blended, that is, the vanilla flavor composition before the present vanilla flavor enhancer is blended, is also referred to as the "vanilla flavor composition to be blended". As explained above, the vanilla flavor composition to be blended contains vanilla flavor (natural flavor), vanilla flavor-like synthetic flavor, and a mixture thereof. Preferably, it is a vanilla flavor-like synthetic flavor, or a mixture of the vanilla flavor-like synthetic flavor and vanilla flavor (natural flavor), and more preferably, it is a vanilla flavor-like synthetic flavor that does not contain vanilla flavor (natural flavor). Also preferably, the flavoring is a food flavoring that is added to a composition for oral administration, such as food or drink.

The form of the present vanilla flavor composition (flavor composition) prepared by blending the present vanilla flavor enhancer with the vanilla flavor composition is not particularly limited, and may be liquid or emulsion, or may be powder or granular dried by freeze-drying, spray-drying, or the like. Specific examples include liquids made from one or more aroma components constituting the vanilla flavor as raw materials; diluted liquids in which the aroma components are dissolved at an appropriate concentration in a single or mixed solvent such as water, alcohol, glycerin, or propylene glycol; and powders prepared by adding an excipient such as dextrin to a solution of the aroma components and spray-drying the mixture. The proportion of vanilla flavor components contained in the vanilla flavor composition also differs depending on the form. Although not limited, the total amount of the components constituting the vanilla flavor (aroma) can be appropriately selected from the range of, for example, 0.1 to 100% by mass.

The blending ratio of the vanilla flavor enhancer to the vanilla flavor composition to be prepared is not particularly limited, so long as the vanilla flavor composition prepared by blending the vanilla flavor enhancer exhibits the effects of the present invention and can be used for the purposes of the present invention. The blending ratio varies depending on the type of vanilla flavor enhancer to be blended. For example, when the vanilla flavor enhancer is a Monk Fruit extract or/and a Stevia extract, the content of the Monk Fruit extract or/and Stevia extract in the vanilla flavor composition is not limited, but can be appropriately selected from the range of, for example, 0.25 to 10% by mass in terms of the total concentration of mogroside V and/or rebaudioside A. This amount is based on the assumption that the vanilla flavor composition is added to the edible composition at a ratio of 0.05 to 0.2% by mass so that the total concentration of mogroside V and/or rebaudioside A in the final edible composition is 5 to 50 ppm. When the vanilla flavor enhancer is sucralose, the content of sucralose in the vanilla flavor composition is not limited, but may be appropriately selected, for example, from the range of 0.15 to 4% by mass. This amount is based on the assumption that the vanilla flavor composition is added to the edible composition at a ratio of 0.05 to 0.2% by mass so that the concentration of sucralose in the final edible composition is 3 to 20 ppm. When the vanilla flavor enhancer is aspartame, the content of aspartame in the vanilla flavor composition is not limited, but may be appropriately selected, for example, from the range of 0.5 to 12% by mass. This amount is based on the assumption that the vanilla flavor composition is added to the edible composition at a ratio of 0.05 to 0.2% by mass so that the concentration of aspartame in the final edible composition is 10 to 60 ppm. When the vanilla flavor enhancer is thaumatin, the content of thaumatin in the vanilla flavor composition is not limited, but can be appropriately selected, for example, from the range of 0.0025 to 2% by mass. This amount is based on the assumption that the vanilla flavor composition is added to the edible composition at a ratio of 0.05 to 0.2% by mass so that the concentration of thaumatin in the final edible composition is 0.05 to 10 ppm. Note that the swingle extract, stevia extract, sucralose, aspartame and/or thaumatin can be added at any stage in the manufacturing process of the vanilla flavor composition.

The vanilla flavor composition thus prepared contains the vanilla flavor enhancer, which contains at least one selected from the group consisting of Monk fruit extract, stevia extract, sucralose, aspartame, and thaumatin, and is characterized by an enhanced vanilla flavor compared to a vanilla flavor composition that does not contain any of these (the vanilla flavor composition before blending).

Whether or not the vanilla flavor of a vanilla flavor composition has been enhanced can be evaluated by comparing the vanilla flavor of a vanilla flavor composition (test composition) containing the present vanilla flavor enhancer with the vanilla flavor of a vanilla flavor composition (comparative composition) that has the same composition as the test composition except that the present vanilla flavor enhancer is not contained. This evaluation is usually performed by a sensory test by a trained expert panel. In this evaluation, if the vanilla flavor of the test composition is enhanced compared to the comparative composition, it can be determined that the vanilla flavor of the test composition has been enhanced by the incorporation of the present vanilla flavor enhancer.

In this way, the vanilla flavor of the vanilla flavor composition to be subjected to vanilla flavor is enhanced by the incorporation of the vanilla flavor enhancer, and thus the vanilla flavor composition to be subjected to vanilla flavor (to exhibit vanilla flavor) can be prepared, which has a vanilla flavor qualitatively and/or quantitatively closer to that of natural vanilla flavor. More specifically, if the vanilla flavor composition to be subjected to vanilla flavor is a vanilla flavor-like synthetic flavor, the vanilla flavor composition to be subjected to vanilla flavor is qualitatively and/or quantitatively closer to that of natural vanilla flavor by the simple and inexpensive method of incorporation of the vanilla flavor enhancer. Also, even if the vanilla flavor composition to be subjected to vanilla flavor contains natural vanilla flavor, if the amount of natural vanilla flavor is small and the vanilla flavor is insufficient, the vanilla flavor composition to be subjected to vanilla flavor is qualitatively and/or quantitatively closer to that of natural vanilla flavor by the simple and inexpensive method of incorporation of the vanilla flavor enhancer.

(III) The present edible composition and its manufacturing method The vanilla flavor-containing edible composition of the present invention (hereinafter also referred to as "the present edible composition") is an edible composition containing the above-mentioned vanilla flavor enhancer in addition to a vanilla flavor composition. The present edible composition can be prepared by adding and blending the present vanilla flavor enhancer to an edible composition containing a vanilla flavor composition. Hereinafter, the vanilla flavor-containing edible composition to which the present vanilla flavor enhancer is to be blended (i.e., the vanilla flavor-containing edible composition before the present vanilla flavor enhancer is blended) is also referred to as the "edible composition". As explained above, the edible composition is an edible composition containing vanilla flavor (natural flavor), vanilla flavor-like synthetic flavor, or a mixture thereof. Preferably, the edible composition contains a vanilla flavor-like synthetic flavor or a mixture of the vanilla flavor-like synthetic flavor and a natural vanilla flavor, and more preferably, the edible composition contains a vanilla flavor-like synthetic flavor but does not contain vanilla flavor (natural flavor).

The edible compositions targeted by the present invention are specifically oral or oral compositions that require a vanilla flavor, and examples of such compositions include foods and beverages, oral medicines, oral medicines, and oral care products (including pharmaceuticals and quasi-drugs) such as toothpaste and mouthwash. These include both compositions that have a sweet taste and compositions that do not have a sweet taste. Foods and beverages are preferred. Furthermore, compositions that contain sugars and have a sweetness due to the sugars are more preferred.

The sugar may be any sugar that has a sweet taste, and examples thereof include, but are not limited to, lactose, glucose, fructose, sugar, fructose glucose liquid sugar, starch syrup, oligosaccharides, and sugar alcohols (e.g., sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, reduced palatinose, etc.). The sugar content in the present edible composition can be set appropriately according to the type of edible composition and preferences, and, although not limited to, can be appropriately selected from the range of 0 to 50 in terms of sweetness, assuming that the sweetness of sucrose (sugar) is 100. A preferable ratio is 5 to 30.

As for the food and drink, any food and drink that requires a vanilla flavor may be used, and is not limited thereto. Specifically, the food and drink may include, but is not limited to, beverages such as coffee milk drinks, black tea milk drinks, lactic acid drinks, lactic acid bacteria drinks, soft drinks, milk drinks, and alcoholic drinks; manju and various other Japanese sweets; cookies, biscuits, crackers, pies, sponge cakes, castella cakes, donuts, waffles, butter cream, custard cream, cream puffs, chocolate, chocolate sweets, caramel, candy, chewing gum, jelly, pancakes, bread, and various other Western sweets; dairy products such as yogurt, pudding, and bavarois; candy; chewing gum, bubble gum, and other gums; ice cream, popsicles, sorbets, and various other frozen desserts; flower paste, peanut paste, fruit paste, and various other pastes; sauces, and various other seasonings. Since vanilla flavor is compatible with milk components, the food and drink preferably contains milk components. Examples of the food and drink that contains milk components include foods and drinks that contain milk solids in the range of 0.1 to 50% by mass.

Dairy components include animal milk and its processed products. They also include, but are not limited to, plant milk and its processed products. Examples of the above-mentioned animal milk include milk derived from mammals such as cows, buffalo, goats, and sheep, but cow's milk is preferred in terms of ease of availability, cost, and balance of taste. Examples of plant milk include milk derived from seeds such as soybeans, almonds, coconuts, and rice milk, but soybean milk is preferred in terms of ease of availability, cost, and balance of taste.

Examples of processed animal milk products include concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder (including whole milk powder), skim milk (including skim milk powder), cream, whey, protein concentrated whey, casein, cheese, butter, buttermilk, butter oil, sweetened milk powder, adjusted milk powder, fermented milk, etc. These processed products can be used in powder, semi-solid, or liquid form. Examples of processed vegetable milk products include the above-mentioned plant-derived milk concentrates, skim concentrates, powders, and oils (vegetable oils).

Oral medicines include lozenges, drinks, granules, powders, tablets, and capsules, oral medicines include sprays, ointments, and pastes, and oral care products include liquid toothpaste, toothpaste, mouthwash, and breath fresheners.

The blending ratio of the vanilla flavor enhancer to the edible composition is not particularly limited as long as the edible composition prepared by blending the vanilla flavor enhancer exhibits the effects of the present invention. Although it varies depending on the type of the vanilla flavor enhancer to be blended, for example, when the edible composition is prepared by blending the monk fruit extract and/or stevia extract with the edible composition, the content of the monk fruit extract and/or stevia extract in the edible composition can be exemplified as a range of 0.025 ppm or more in terms of the total concentration of mogroside V and/or rebaudioside A. Preferably, it can be exemplified as 0.05 ppm or more, more preferably 0.25 ppm or more. In addition, although there is no particular upper limit, since mogroside V and rebaudioside A will exhibit sweetness at concentrations exceeding 20 ppm and 20 ppm, respectively, when the monk fruit extract and/or stevia extract are used in an amount that does not exhibit sweetness, it is preferable to adjust the amount to be less than this amount. When the Momordica extract and/or stevia extract are used in an amount that provides sweetness, the upper limit can be set without being bound by the amount. Even in this case, the total concentration of the Momordica extract and/or stevia extract in the edible composition can be adjusted to 750 ppm or less. When the edible composition is prepared by blending sucralose with the edible composition, the content of sucralose in the edible composition can be exemplified as a range of 0.02 ppm or more. Preferably, the content of sucralose is 0.03 ppm or more, more preferably, 0.16 ppm or more. The upper limit is not particularly limited, but when the concentration of sucralose exceeds 5 ppm, it will provide sweetness, so when sucralose is used in an amount that does not provide sweetness, it is preferable to adjust the amount to a smaller amount than this. When sucralose is used in an amount that provides sweetness, the upper limit can be set without being bound by the amount. Even in this case, the concentration of sucralose in the edible composition can be adjusted to 500 ppm or less, for example. In addition, when the edible composition is prepared by blending aspartame into the edible composition, the content of aspartame in the edible composition can be exemplified as a range of 0.05 ppm or more. Preferably, 0.1 ppm or more, more preferably 0.5 ppm or more. Although there is no particular upper limit, when the concentration of aspartame exceeds 28 ppm, it becomes sweet, so when aspartame is used in an amount that does not give sweetness, it is preferable to adjust the amount to a smaller amount than this. When aspartame is used in an amount that gives sweetness, the upper limit can be set without being bound by the amount. Even in this case, for example, the concentration of aspartame in the edible composition can be adjusted to 1500 ppm or less. Furthermore, when the edible composition is prepared by blending thaumatin into the edible composition, the content of thaumatin in the edible composition can be exemplified as a range of 0.002 ppm or more. Examples of preferred concentrations include 0.004 ppm or more, and more preferably 0.002 ppm or more. Although there is no particular upper limit, when thaumatin is used in an amount that does not impart sweetness, it is preferable to adjust the amount to a smaller amount than this, since thaumatin will impart sweetness if the concentration exceeds 1 ppm. When thaumatin is used in an amount that imparts sweetness, the upper limit can be set without being bound by the above amount. Even in this case, the concentration of thaumatin in the present edible composition can be adjusted to, for example, 60 ppm or less. Incidentally, the swingle extract, stevia extract, sucralose, aspartame and/or thaumatin can be added at any stage in the manufacturing process of the present edible composition.

The edible composition thus prepared contains the vanilla flavor enhancer, which contains at least one selected from the group consisting of Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin, and is characterized by having an enhanced vanilla flavor compared to an edible composition not containing any of these (edible composition before blending).

Whether or not the vanilla flavor of an edible composition is enhanced can be evaluated by comparing the vanilla flavor of an edible composition (test composition) containing a vanilla flavor enhancer with the vanilla flavor of an edible composition (comparative composition) that has the same composition as the test composition except that the vanilla flavor enhancer is not contained. In this evaluation, if the vanilla flavor of the test composition is enhanced compared to the comparative composition, it can be determined that the vanilla flavor of the test composition is enhanced by the incorporation of the vanilla flavor enhancer. Specifically, but not limited to, the evaluation can be performed according to the description of the examples described below.

In this way, the vanilla flavor of the edible composition is enhanced by the incorporation of the vanilla flavor enhancer, and the edible composition can be prepared that has a vanilla flavor (exhibits a vanilla flavor) that is qualitatively and/or quantitatively closer to that of natural vanilla flavor. More specifically, when the edible composition contains a vanilla flavor-like synthetic flavor as a flavor, the present edible composition can be prepared in which the vanilla flavor of the synthetic flavor is qualitatively and/or quantitatively closer to that of natural vanilla flavor by the simple and inexpensive method of incorporation of the vanilla flavor enhancer. Also, when the edible composition contains natural vanilla flavor but the amount of the flavor is small and the vanilla flavor is insufficient, the present edible composition can be prepared in which the vanilla flavor is qualitatively and/or quantitatively closer to that of natural vanilla flavor by the simple and inexpensive method of incorporation of the vanilla flavor enhancer.

(IV) Method for enhancing vanilla flavor of vanilla flavor composition or edible composition The method for enhancing vanilla flavor of vanilla flavor composition or vanilla flavor-containing edible composition of the present invention can be carried out by adding and blending at least one selected from the group consisting of the above-mentioned Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin to the vanilla flavor composition described in (II) above or the edible composition described in (III) above. Here, the vanilla flavor composition and the edible composition are collectively referred to as the "subject composition". The Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin, including their blending ratios relative to the subject composition, are as described in (I) to (III) above, and the above descriptions can be incorporated herein by reference. The subject composition is also as described in (II) and (III) above, and the above descriptions can be incorporated herein by reference.

Whether or not the vanilla flavor of a subject composition is enhanced by the incorporation of Monk Fruit extract, stevia extract, sucralose, aspartame, and/or thaumatin (hereinafter abbreviated as "Monk Fruit extract, etc.") into the subject composition can be evaluated by comparing the vanilla flavor of a vanilla flavor composition and a vanilla flavor-containing edible composition (test composition) containing Monk Fruit extract, etc., with the vanilla flavor of a vanilla flavor composition and a vanilla flavor-containing edible composition (comparative composition) that have the same composition as the test composition except that Monk Fruit extract, etc. are not included. In this evaluation, if the vanilla flavor of the test composition is increased compared to the comparative composition, it can be determined that the vanilla flavor of the test composition is enhanced by the incorporation of Monk Fruit extract, etc.

In this way, the vanilla flavor of the target composition can be enhanced by the incorporation of the Monk Fruit extract, etc., and as a result, a composition can be prepared that qualitatively and/or quantitatively exhibits a vanilla flavor closer to that of natural vanilla flavor (exhibits a vanilla flavor). More specifically, when the vanilla flavor composition is a vanilla flavor-like synthetic flavor or the edible composition is a composition that contains a vanilla flavor-like synthetic flavor as a flavor, the vanilla flavor of the synthetic flavor can be qualitatively and/or quantitatively enhanced by the simple and inexpensive method of incorporation of the vanilla flavor enhancer, and as a result, the vanilla flavor composition or edible composition that is closer to the flavor of natural vanilla flavor can be prepared. Furthermore, if the vanilla flavor composition is a blended flavor containing a natural vanilla flavoring, or if the edible composition contains a natural vanilla flavoring but the amount of natural vanilla flavoring is small and the vanilla flavor is insufficient, the vanilla flavor can be qualitatively and/or quantitatively enhanced by a simple and inexpensive method of adding the present vanilla flavor enhancer to the composition, thereby making it possible to prepare the present vanilla flavor composition or the present edible composition that is closer to the vanilla flavor of the natural vanilla flavoring.

In this specification, the terms "comprise" and "contain" include the meanings of "consist essentially of" and "consist of."

The present invention will be specifically explained using the following experimental examples and working examples. However, the present invention is in no way limited to these. In the following, unless otherwise specified, the experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, all of the panels employed in each experimental example were qualified sensory evaluators who were engaged in and trained in the sensory evaluation of the taste quality of food and beverages and had passed an in-house test. Furthermore, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

The raw materials used in the following experimental examples are as follows:
(1) Monk fruit extract (1-1) Sunnature (registered trademark) M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.) Fresh Monk fruit (undried fruit) is extracted with water, and the water extract recovered by filtration is decolorized and concentrated, and then spray-dried into a dry powder containing 50% mogroside V. This is a high-intensity sweetener with a sweetness approximately 300 times that of sucrose.
(1-2) Sunnature (registered trademark) M30 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.) A high-intensity sweetener having a sweetness approximately 150 times that of sucrose, which is prepared by extracting raw fruits (undried fruits) of Monk fruit with water, filtering and recovering the water extract, decolorizing and concentrating it, and spray-drying it into a dry powder containing 30% mogroside V.

(2) Stevia extract Rebaudio J-100 (dried powder product, manufactured by Morita Chemical Industry Co., Ltd.). A product containing more than 95% rebaudioside A. A high-intensity sweetener with a sweetness approximately 300 times that of sucrose.

(3) Mixture of Stevia Extract and Momordica Extract A composition in which the stevia extract and Momordica extract (Sunnature (registered trademark) M50) are mixed in a ratio of 95:5 (by mass). The composition has a sweetness approximately 400 times that of sucrose.

(4) Sucralose: Manufactured by San-Ei Gen F.F.I. Co., Ltd. A high-intensity sweetener that is approximately 600 times sweeter than sucrose.
(5) Aspartame: Manufactured by Ajinomoto Co., Inc. A high-intensity sweetener that is 200 times sweeter than sucrose.
(6) Thaumatin Sunsweet (registered trademark) T-147 (manufactured by San-Ei Gen F.F.I. Co., Ltd.): a high-intensity sweetener containing 10% thaumatin and having a sweetness approximately 500 times that of sucrose.
(7) Acesulfame Potassium (ACEP), manufactured by MC Food Specialties, Inc. A high-intensity sweetener that is approximately 200 times sweeter than sucrose.

Experimental Example 1: Evaluation of vanilla flavor enhancing effect of vanilla flavor enhancer (1) Evaluation method Four panelists were asked to drink milk component-containing beverages 1 prepared using various vanilla flavor enhancers (Examples 1 to 7) and evaluate their vanilla flavor. As a comparative test, the vanilla flavor of a milk component-containing beverage 1 prepared by blending acesulfame potassium (Comparative Example 1) instead of the vanilla flavor enhancer was also evaluated in the same manner, and the vanilla flavor was compared with the vanilla flavor obtained when the vanilla flavor enhancer was used. The vanilla flavor evaluation of these milk component-containing beverages 1 was carried out after adjusting the product temperature to about 25°C.

Dairy component-containing beverage 1 (test beverage) was prepared by adding 0.1% vanilla flavor (vanilla flavor No. 21-8802: manufactured by San-Ei Gen F.F.I. Co., Ltd.) (vanilla flavor A) that does not contain natural vanilla flavoring, and each vanilla flavor enhancer in the ratio shown in Table 1. The amount of each vanilla flavor enhancer added was set so that the sweetness based on the vanilla flavor enhancer was the same as that of a 0.75% sucrose concentration. On the other hand, as a dairy component-containing beverage for evaluation, natural vanilla flavoring (vanilla extract [30% vanillin content]) (vanilla flavor B) was added to a concentration of 0.1% or 0.15% instead of the vanilla flavor A, and dairy component-containing beverages without vanilla flavor enhancer (positive control beverages 1 and 2) were prepared.

<Dairy beverage 1 (test beverage): Milk-containing food and beverage>
Vanilla flavor A 0.1 (mass%)
Vanilla flavour enhancer See Table 1
6% sugar-containing milk balance
Total amount 100.0 mass%

The vanilla flavor of the milk-containing food and drink (negative control drink) in which no vanilla flavor enhancer was added and vanilla flavor A was added at a final concentration of 0.1% in the test drink formulation was given a score of 0, while the vanilla flavor of the milk-containing food and drink (positive control drinks 1 and 2) in which no vanilla flavor enhancer was added and vanilla flavor B was added at final concentrations of 0.1% and 0.15%, respectively, was given a score of 3 and 5, respectively, using these as the evaluation criteria and scoring based on the following criteria. Note that "qualitative" refers to a flavor that is closer to the quality of the vanilla flavor (rich, mellow flavor) possessed by natural vanilla flavoring, and "quantitative" refers to the strength (thickness) of the vanilla flavor.

[Vanilla flavor evaluation score]
5 points: Qualitatively and quantitatively, the vanilla flavor is similar to that of the positive control beverage 2. 4 points: Qualitatively and quantitatively, the vanilla flavor is closer to that of the positive control beverage 2 than to that of the positive control beverage 1. 3 points: Qualitatively and quantitatively, the vanilla flavor is similar to that of the positive control beverage 1. 2 points: Quantitatively, the vanilla flavor is stronger than that of the gender control beverage, but slightly weaker than that of the positive control beverage 1. 1 point: Quantitatively, the vanilla flavor is stronger than that of the gender control beverage, but clearly weaker than that of the positive control beverage 1. 0 point: Qualitatively and quantitatively, the vanilla flavor is similar to that of the negative control beverage (no vanilla flavor enhancement effect).

(2) Evaluation Results The evaluation scores of the four panelists (A to D) and their average scores are shown in Table 1.

These results confirmed that, among the vanilla flavor enhancers, the following ingredients - Monk fruit extract, a mixture of stevia extract and Monk fruit extract, stevia extract, sucralose, aspartame, and thaumatin - when added to foods and beverages containing vanilla flavor that does not contain natural vanilla flavoring, make the vanilla flavor of the vanilla flavor qualitatively and quantitatively closer to the vanilla flavor of the natural vanilla flavoring. This effect was particularly strong in Monk fruit extract, the mixture of Monk fruit extract and stevia extract, and sucralose. Note that, although all of these are high-intensity sweeteners, this effect was not observed in the high-intensity sweetener acesulfame potassium. This confirmed that the vanilla flavor enhancing effect is not an effect that all high-intensity sweeteners have in common.

Experimental Example 2 Evaluation of the Vanilla Flavor Enhancement Effect of Monk Fruit Extract (1) Evaluation Method Monk Fruit Extract (Sunnature (registered trademark) M50), which was found to have a strong vanilla flavor enhancing effect from the results of Experimental Example 1, was used as a vanilla flavor enhancer to prepare dairy component-containing beverage 2 (milk-containing food and drink) in which various amounts were blended into the edible composition. This was kept at a product temperature of about 25°C, and five panelists were asked to drink it in the same manner as in Experimental Example 1 and evaluate the vanilla flavor.

<Dairy beverage 2 (test beverage): Milk-containing food and beverage>
Vanilla flavor A 0.1 (mass%)
Vanilla flavor enhancer (Monk fruit extract) See Table 2
6% sugar-containing milk balance
Total amount 100.0 mass%

Specifically, similar to Experimental Example 1, the vanilla flavor enhancer was not added to the test beverage formulation, and the vanilla flavor of the milk-containing food and drink (negative control beverage) in which vanilla flavor A was added at a final concentration of 0.1% was given a score of 0, while the vanilla flavor of the milk-containing food and drink (positive control beverages 1 and 2) in which vanilla flavor B (natural vanilla flavoring) was added at final concentrations of 0.1% and 0.15% was given a score of 3 and 5, respectively, and the scores were assigned in the same manner as in Experimental Example 1 based on this standard.

(2) Evaluation Results The evaluation scores of the five panelists (A to E) and their average scores are shown in Table 2.

These results confirmed that when Monk Fruit extract is added to a food or beverage containing vanilla flavor that does not contain natural vanilla fragrance at a final concentration of 0.5 to 150 ppm, equivalent to 0.25 to 75 ppm of mogroside V, the vanilla flavor produced by the vanilla flavor approaches the vanilla flavor produced by the natural vanilla fragrance in both quality and quantity. Furthermore, the lower limit of the Monk Fruit extract concentration in vanilla flavor-containing foods and beverages is not 0.5 ppm, and based on the concentrations of Monk Fruit extract (mogroside V) and the evaluation scores of test beverages 1 and 3 shown in Table 2 above, it is believed that the vanilla flavor enhancement effect would still be achieved even if the concentration of Monk Fruit extract (mogroside V) in test beverage 1 was further reduced to 1/10 (at least 1/5) (1/10 Monk Fruit extract concentration: 0.05 ppm, mogroside V concentration: 0.025 ppm; 1/5 Monk Fruit extract concentration: 0.1 ppm, mogroside V concentration: 0.05 ppm). Similarly, the concentration of the Monk Fruit extract in vanilla flavor-containing foods and beverages is not limited to 150 ppm, and based on the concentrations and evaluation scores of the Monk Fruit extract (mogroside V) in test beverages 4 and 9 shown in Table 2 above, it is believed that the Monk Fruit extract (mogroside V) concentration in test beverage 9 can be increased by 10 times or more to enhance the vanilla flavor (10 times Monk Fruit extract concentration: 1500 ppm, mogroside V concentration: 750 ppm). The sweetness threshold of the Monk Fruit extract used is around 0.004% by mass (between test beverages 6 and 7). The results in Table 2 confirm that the vanilla flavor enhancement effect of the Monk Fruit extract, especially mogroside V, is unrelated to the sweetness of the Monk Fruit extract, and that a higher vanilla flavor enhancement effect is exhibited near the sweetness threshold of the Monk Fruit extract.

Experimental Example 3: Vanilla Flavor Enhancing Effect of Momordica Extract on Pudding (1) Preparation of Pudding Pudding was prepared according to the following recipe and method, and its vanilla flavor was evaluated.

(Prescription)
1. Palm oil 4 (mass%)
2 Sweetened frozen egg yolk 20 ¹⁾ 3
3. Skim milk powder 7
4 Sugar 10
5 Gelling agent ²⁾ 1
6 Emulsifier ³⁾ 0.1
7 Dye ⁴⁾ 0.1
8 Vanilla flavor (Table 3) See Table 3 9 Vanilla flavor enhancer (Monk fruit extract) ⁵⁾ See Table 3
10 Water 74.8
Total 100.0% by mass
¹⁾ Produced by Kewpie Egg Corporation
²⁾ Gel Up (registered trademark) PI-983 (F): manufactured by San-Ei Gen F.F.I. Co., Ltd.
³⁾ Homogen (registered trademark) DM-S: manufactured by San-Ei Gen F.F.I. Co., Ltd.
⁴⁾ Carotene Base No. 9400-SV: San-Ei Gen F.F.I. Co., Ltd.
⁵⁾ Sannature (registered trademark) M50: San-Ei Gen F.F.I. Co., Ltd.

(Production method)
1) While stirring water and the above components 1 and 2, add the mixture of components 3 to 6, which have been mixed in powder form in advance, and dissolve by stirring at 80° C. for 10 minutes.
2) Use warm water to correct the total amount.
3) Homogenize using a homogenizer (10 MPa in the first stage, 5 MPa in the second stage).
4) After the temperature reaches 93°C, ingredients 7 to 9 are added, the mixture is poured into a pudding container, and cooled.

(2) Evaluation method and results Four panelists were asked to eat the puddings prepared above (positive control pudding, negative control pudding, test puddings 1 to 4) and evaluate which of the vanilla flavors of test puddings 1 to 4 was closer to, compared with the vanilla flavors of the positive control pudding and negative control pudding. As a result, all panelists agreed that test puddings 1 to 4 all had a strong vanilla flavor, and were closer to the vanilla flavor of the positive control pudding than the negative control pudding. Among them, test pudding 1 had the strongest vanilla flavor, and the taste quality (including richness) of the pudding was also closer to that of the positive control pudding. However, in test puddings 2 to 4, as the amount of Monk Fruit extract added increased, the sweetness derived from Monk Fruit extract tended to emerge and the vanilla flavor to be hidden (weakened). For this reason, it is considered preferable to limit the amount of Momordica extract added to an amount that does not impart a sweet taste (below the sweetness threshold) or to an amount that imparts a slight sweetness, if any.

Experimental Example 4: Vanilla Flavor Enhancing Effect of Momordica Extract on Baked Pudding (1) Preparation of Baked Pudding Baked pudding was prepared according to the following recipe and method, and its vanilla flavor was evaluated.

(Prescription)
Formulation Part A
1 Milk 20 (parts by mass)
2 Refined coconut oil 1
3. Skim milk powder 3
4 Sugar 9
5 Emulsifier ¹⁾ 0.1
6 Water 46.9
Total 80 parts by weight
Prescription Part B
Formulation Part A 80 (parts by weight)
7 Sweetened frozen whole eggs ²⁾ 20
8 Vanilla flavor (Table 4) See Table 4
9 Vanilla Flavor Enhancer (Monk Fruit Extract) ³⁾ See Table 4
Total 100 parts by weight

¹⁾ Homogen (registered trademark) DM-S: manufactured by San-Ei Gen F.F.I. Co., Ltd.
²⁾ Produced by Kewpie Egg Corporation
³⁾ Sannature (registered trademark) M50: Manufactured by San-Ei Gen F.F.I. Co., Ltd.

(Production method)
1) While stirring water and the above components 1 and 2, add the mixture of components 3 to 5, which have been mixed in powder form in advance, and dissolve by stirring at 80° C. for 10 minutes.
2) After weight correction, homogenize using a homogenizer (first stage: 10 MPa, second stage: 5 MPa).
3) Sterilize at 93°C, adjust the weight, and then cool to 10°C or lower (preparation of formulation part A).
4) To the prepared formulation part A, add component 7, and after degassing, add components 8 and 9 and heat to 60°C.
5) After filling into pudding containers, bake at 160°C for 55 minutes and then cool.

(2) Evaluation method and results Four panelists were asked to eat the puddings prepared above (positive control baked pudding, negative control baked pudding, test baked puddings 1-2) and evaluate which of the vanilla flavors of test baked puddings 1-2 was closer to, comparing it with the vanilla flavors of the positive control baked pudding and the negative control baked pudding. As a result, all panelists agreed that test baked puddings 1-2 all had a strong vanilla flavor, and were closer to the vanilla flavor of the positive control pudding than the negative control pudding. Of these, test baked pudding 1 had the strongest vanilla flavor, and the taste of the pudding (including the egg flavor and richness) was also closer to the taste of the positive control pudding.

Experimental Example 5: Vanilla Flavor Enhancing Effect of Monk Fruit Extract on Vanilla Ice Cream (1) Preparation of Vanilla Ice Cream Vanilla ice cream was prepared according to the following recipe and method, and its vanilla flavor was evaluated.
(Prescription)
1 Skim concentrated milk 25 (parts by mass)
2. Fresh cream 18
3 Starch syrup 7
4 20% sweetened frozen egg yolk ¹⁾ 2.1
5 Sugar 11
6 Stabilizer ²⁾ 0.2
7 Emulsifier ³⁾ 0.2
8 Dye ⁴⁾ 0.01
9 Vanilla flavor (Table 5) See Table 5
10 Vanilla flavour enhancer (Table 5) See Table 5
Total 100.0 parts by mass
¹⁾ Produced by Kewpie Egg Corporation
²⁾ Sunbest (registered trademark) NN-749: manufactured by San-Ei Gen F.F.I. Co., Ltd.
³⁾ Homogen (registered trademark) DM-S: manufactured by San-Ei Gen F.F.I. Co., Ltd.
⁴⁾ Annatto ANA: Produced by San-Ei Gen F.F.I. Co., Ltd.

(Production method)
1) While stirring water and the above components 1 to 3, add the mixture of components 4 to 7, which have been mixed in powder form in advance, and dissolve by stirring at 80° C. for 10 minutes.
2) Homogenize using a homogenizer (10 MPa in the first stage, 5 MPa in the second stage).
3) Age at 5°C or below, then add components 8 to 10 to correct the total volume.
4) Freeze the prepared mixture with an overrun of 60%.
5) Cool and harden in a brine cooling tank to prepare vanilla ice cream.

(2) Evaluation method and results Four panelists were asked to taste the vanilla ice creams prepared above (positive control vanilla ice cream, negative control vanilla ice cream, test vanilla ice creams 1-2) and evaluate which of the vanilla flavors of test vanilla ice creams 1-2 was closer to than that of the positive control vanilla ice cream and the negative control vanilla ice cream. As a result, all panelists agreed that test vanilla ice creams 1-2 all had a strong vanilla flavor, and were closer to the vanilla flavor of the positive control vanilla ice cream than the negative control vanilla ice cream. Among them, test vanilla ice cream 1 had the strongest vanilla flavor, and the vanilla ice cream taste (including richness) was also closer to that of the positive control pudding.

Experimental Example 6: Vanilla Flavor Enhancing Effect of Momordica Lucidum Extract on Cookies (1) Preparation of Cookies Cookies were prepared according to the following recipe and method, and their vanilla flavor was evaluated.
(Prescription)
1. Weak flour 100 (parts by weight)
2. Skim milk powder 3
3 Salt 0.5
4 Leavening agent ¹⁾ 0.5
5 Shortening 25
6 Unflavored margarine 25
7 Granulated sugar 35
8 Whole eggs 15
9 Dye ²⁾ 0.05
10 Vanilla flavor (Table 6) See Table 6
11 Vanilla flavour enhancer (Table 6) See Table 6
Total 100.0 parts by mass
¹⁾ SANOVER (registered trademark) O-62: manufactured by SAN-EI GENE F.F.I. Co., Ltd.
²⁾ Carotene Base No. 80N: San-Ei Gen F.F.I. Co., Ltd.

(Production method)
1) Components 1 to 3 are mixed in powder form and sieved in advance.
2) Weigh ingredients 5 and 6 into the bowl of an universal mixer and mix with beaters at 126 rpm until creamy.
3) Component 7 is added to the resulting mixture, and the mixture is mixed again using the beater at 126 rpm for 3 minutes.
4) Add ingredients 8 to 11 to this and mix thoroughly, then add the powder mixture of ingredients 1 to 3 that has been sieved in advance and mix thoroughly.
5) Leave the dough in the refrigerator for 30 minutes.
6) The obtained dough is rolled out to a thickness of 5 mm and cut into a cookie shape (molding).
7) Bake this in an oven at 180°C for about 12 minutes and allow to cool.

(2) Evaluation method and results Four panelists were asked to eat the cookies prepared above (positive control cookie, negative control cookie, test cookie 1) and evaluate whether the vanilla flavor of each test cookie 1 was closer to the vanilla flavor of the positive control cookie or the negative control cookie. As a result, all panelists agreed that test cookie 1 had a stronger vanilla flavor and was closer to the vanilla flavor of the positive control cookie than the negative control cookie.

Experimental Example 7 Vanilla Flavor Enhancement Effect of Monk Fruit Extract on Soy Milk Beverage (1) Preparation of Soy Milk Beverage Vanilla flavor and vanilla flavor enhancer were added to a commercially available vanilla ice cream flavored soy milk beverage (Vanilla Ice Cream Soy Milk Beverage: Kikkoman Beverage Co., Ltd.) in the proportions shown in Table 7, and the vanilla flavor was evaluated.

(2) Evaluation method and results Four panelists were asked to drink the soy milk beverages prepared above (positive control soy milk beverage, negative control soy milk beverage, test soy milk beverage 1) and evaluate whether the vanilla flavor of each test soy milk beverage 1 was closer to that of the positive control soy milk beverage or the negative control soy milk beverage. As a result, all panelists agreed that the vanilla flavor of test soy milk beverage 1 was stronger, and closer to the vanilla flavor of the positive control soy milk beverage than to the vanilla flavor of the negative control soy milk beverage.

Claims (8)

A vanilla flavor enhancer comprising at least one sweetening component selected from the group consisting of swingle extract, stevia extract, sucralose, aspartame, and thaumatin,
When the sweetening component is at least one selected from the group consisting of stevia extract, sucralose, and aspartame, the vanilla flavor enhancer is intended to be used in an amount less than the sweetness threshold for a vanilla flavor composition or a vanilla flavor-containing edible composition. A vanilla flavor composition comprising the vanilla flavor enhancer of claim 1:
However, when the vanilla flavor enhancer contains at least one sweetening component selected from the group consisting of stevia extract, sucralose, and aspartame, the content of the sweetening component in the vanilla flavor composition is less than the sweetness threshold value of each of the sweetening components,
When the vanilla flavor enhancer contains a swingle extract as a sweetening component, the content of the swingle extract in the vanilla flavor composition is less than the sweetness threshold or 0.25 to 75 ppm in terms of the amount of mogroside V. A vanilla flavor-containing edible composition comprising the vanilla flavor enhancer according to claim 1:
However, when the vanilla flavor enhancer contains at least one sweet component selected from the group consisting of stevia extract, sucralose, and aspartame, the content of the sweet component in the vanilla flavor-containing edible composition is less than the sweetness threshold value of each of the sweet components,
When the vanilla flavor enhancer contains Monk Fruit extract as a sweetening component, the content of the Monk Fruit extract in the vanilla flavor-containing edible composition is less than the sweetness threshold or is 0.25 to 75 ppm in terms of the amount of mogroside V. The edible composition according to claim 3, which is an oral or oral composition containing sugar. A method for enhancing the vanilla flavor of a vanilla flavor composition or a vanilla flavor-containing edible composition, comprising blending at least one sweetening component selected from the group consisting of Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin into the vanilla flavor composition or the vanilla flavor-containing edible composition:
However, when the sweetening component is at least one selected from the group consisting of stevia extract, sucralose, and aspartame, the amount of the sweetening component blended in the vanilla flavor composition or the vanilla flavor-containing edible composition is less than the sweetness threshold value of each sweetening component,
When the sweetening component is Monk Fruit extract, the amount of the sweetening component blended in the vanilla flavor composition or the vanilla flavor-containing edible composition is less than the sweetness threshold or 0.25 to 75 ppm in terms of the amount of mogroside V. The method for enhancing vanilla flavor according to claim 5, wherein the vanilla flavor-containing edible composition is an oral or oral composition containing sugar. A method for producing a vanilla flavor composition or a vanilla flavor- containing edible composition having an enhanced vanilla flavor, comprising the step of blending at least one sweetening component selected from the group consisting of Monk Fruit extract, stevia extract, sucralose, aspartame, and thaumatin into a vanilla flavor composition or a vanilla flavor-containing edible composition:
However, when the sweetening component is at least one selected from the group consisting of stevia extract, sucralose, and aspartame, the amount of the sweetening component blended in the vanilla flavor composition or the vanilla flavor- containing edible composition is less than the sweetness threshold value of each sweetening component,
When the sweetening component is Monk Fruit extract, the amount of the sweetening component blended in the vanilla flavor composition or the vanilla flavor-containing edible composition is less than the sweetness threshold or 0.25 to 75 ppm in terms of the amount of mogroside V. The method according to claim 7, wherein the edible composition is a composition for oral administration or for oral administration that contains sugar.