JP2003180291A - Tangle flavor enhancer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tangle flavor enhancer, to provide a method for enhancing tangle flavor, to provide a tangle-flavored seasoning and food/drink, and to provide a method for producing the seasoning. <P>SOLUTION: This tangle flavor enhancer comprises the material of a plant belonging to the genus Orthosiphon or an extract of the plant material. The food/drink is obtained by including the enhancer. The method for enhancing tangle flavor comprises including the plant material or the extract therefrom. The seasoning contains the plant material or the extract therefrom. The method for producing the seasoning is also provided. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a kelp flavor enhancer,
The present invention relates to a method for enhancing the kelp flavor, a food or drink having a kelp flavor, a seasoning, and a method for producing the seasoning.

[0002]

2. Description of the Related Art Konbu is widely used in Japanese cuisine as a dashi stock, and as a kelp extract is used as a kelp flavor seasoning. The kelp extract used for the kelp flavor seasoning is known to have been extracted from kelp with water, alcohol and acetic acid. As a method for producing a kelp extract having a strong kelp flavor, a method of extracting it with water and alcohol is known, but since kelp is a very expensive raw material, a small amount of kelp has a strong kelp flavor. A method capable of efficiently producing a kelp extract is desired.

[0003]

An object of the present invention is to provide a kelp flavor enhancer, a method for enhancing the kelp flavor, a food or drink having a kelp flavor, a seasoning, or a method for producing the seasoning. .

[0004]

The present invention includes the following (1).
Regarding (8). (1) A kelp flavor enhancer comprising a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. (2) A food or drink comprising the kelp flavor enhancer according to claim 1. (3) A method for enhancing the kelp flavor, which comprises adding a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. (4) A seasoning containing a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. (5) A seasoning containing a plant of a plant belonging to the genus Orthosiphon or an extract of the plant and kelp or an extract of kelp.

(6) Extract obtained by extracting a plant of a plant belonging to the genus Orthosiphon or an extract of the plant and kelp or an extract of kelp by allowing the plant and kelp to coexist in a solvent. The seasoning of (5) above, which is a product. (7) A food or drink comprising the seasoning according to any one of (4) to (6) above. (8) A method comprising: a step of coexisting a plant of a plant belonging to the genus Orthosiphon and kelp in a solvent, and a step of recovering the substance extracted in the solvent.
Method of manufacturing seasoning.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The plant used in the present invention may be any plant as long as it belongs to the genus Orthosiphon . For example, Orthosiphon spicatus , Orthosiphon stamineus, or Orthosiphon aristatus can be mentioned. Orthosiphon spicatus, Orthosiphon staminius and Orthosiphon aristatas are perennials native to Southeast Asia, known as Kumis Kuching, and are plants cultivated in the Okinawa region in Japan. The plant of the present invention, for example, a wild plant, the whole plant obtained by cultivation or a plant obtained by culture such as tissue culture, or flowers, fruits, seeds,
Any of organs such as leaves, branches, stems and roots may be used,
Leaf is preferably used. In addition, cultured cells, callus, organs and the like may be used as plants.

As the plant of the present invention, the plant may be used as it is, or may be used as a treated product obtained by subjecting the plant to physicochemical treatment or biological treatment.
When the plant body is used as it is, it is preferable to cut and use the plant body. The size of cutting the plant is not particularly limited, but is preferably 0.5 to 30 mm, 1 to 5 mm
Is more preferable. Examples of the physicochemical treatment include sun drying, ventilation drying, lyophilization and the like, blender, homogenizer, pulverization treatment with a ball mill, and the like.
Examples include crushed products. Examples of biological treatment include fermentation treatment with bacteria and yeast, and examples of biological treatment include fermentation treatment.

Examples of the plant extract of the present invention include extracts that can be obtained by a method of extracting a substance from a plant such as solvent extraction. As a solvent used for solvent extraction, any solvent such as an aqueous medium or an organic solvent may be used as long as it is a solvent capable of extracting a component capable of enhancing the kelp flavor from a plant. The solvent may be used alone,
You may use as a mixed solvent which combined multiple. Examples of the aqueous medium include water, purified water, deionized water, distilled water and the like. Examples of the organic solvent include monohydric aliphatic alcohols such as methanol, ethanol, 1-butanol, 1-propanol, 2-butanol and 2-propanol,
Dihydric aliphatic alcohols such as ethylene glycol and propylene glycol, dihydric alcohols such as glycerin, alkyl acetates such as methyl acetate and ethyl acetate, aliphatic ketones such as acetone and ethyl methyl ketone, dimethyl ether,
Aliphatic ethers such as diethyl ether, hexane, heptane, aliphatic hydrocarbons such as petroleum ether, alicyclic hydrocarbons such as cyclohexane, aromatic hydrocarbons such as toluene and benzene, chloroform, dichloromethane, 1,1,1, Liquefaction of halogenated aliphatic hydrocarbons such as 2-tetrafluoroethane and 1,1,2-trichloroethene, edible oils and fats such as sesame oil, corn oil, olive oil and cottonseed oil, methane, ethane, propane, propylene, butane and butylene Examples thereof include aliphatic hydrocarbons and dimethyl sulfoxide.

As the organic solvent, alkyl acetate, monohydric aliphatic alcohol or aliphatic ketone is preferable, and ethyl acetate, ethanol or acetone is more preferable.
Further, ethanol is particularly preferable from the viewpoint of use in food and drink. As the mixed solvent, for example, water-containing monohydric alcohol is preferable, and water-containing ethanol is more preferable. The water content is preferably 90% (v / v) or less, and more preferably 60% (v / v) or less. For the solvent extraction, a device used in ordinary solvent extraction such as a stirrer, an ultrasonic generator, a reflux extractor, a Soxhlet extractor is used. The amount of solvent used for solvent extraction is not particularly limited, but for example, the amount of solvent is 0.1 to 1 part by weight of the plant.
It is carried out using 10000 parts by weight, preferably 1 to 2000 parts by weight, more preferably 5 to 100 parts by weight. The extraction temperature is not particularly limited as long as it is a temperature equal to or higher than the melting point of the solvent and equal to or lower than the boiling point, but in an aqueous medium, 0 to 100 ° C. is preferable,
20-80 degreeC is more preferable, and it is 0-100 in an organic solvent.
0 degreeC is preferable and 20 to 80 degreeC is more preferable. The extraction time is not particularly limited, but is preferably 1 minute to 1 year,
30 minutes to 3 months is more preferable.

After the solvent extraction is completed, the obtained extract is preferably subjected to a solid-liquid separation method such as sedimentation separation, cake filtration, clarification filtration, centrifugal filtration, centrifugal sedimentation, compression, separation and filter press. The extract may be obtained by filtration and used as the extract. Moreover, the extraction residue obtained by the solid-liquid separation method may be further extracted with an extraction solvent to use as an extract. The plant extract in the present invention may be an extract obtained from the plant by an extraction method such as solvent extraction, and further treated by a solid-liquid separation method, a concentration or drying method, a purification method, or the like. Good. Examples of the solid-liquid separation method include sedimentation separation, cake filtration, clarification filtration, centrifugal filtration, centrifugal sedimentation, compression separation, and a method using a filter press.

As the concentration or drying method, heating concentration,
Freeze concentration, reverse osmosis concentration, vacuum concentration, freeze drying, natural drying, hot air drying, ventilation drying, blast drying, spray drying, reduced pressure drying, sun drying, vacuum drying, spray drying, fluidized bed drying, foam layer drying, drum. Film drying method such as dryer
Examples of the drying method include ultrasonic drying method and electromagnetic wave drying method.
A vacuum concentration method, a spray drying method and a freeze drying method are preferably used. After the above extract is dissolved in a solvent as needed, a membrane separation method, a liquid membrane separation method, a solvent distribution method, a purification method such as a fractionation method, etc. is used to enhance the kelp flavor of the extract. The concentration may be increased or unnecessary substances may be removed. In preparing the plant extract of the present invention, for example, antioxidants, preservatives, etc. may be added, and the heating temperature may be adjusted in order not to inactivate the components that enhance the kelp flavor.

The plant or plant extract obtained above may be used as it is as a kelp flavor enhancer of the present invention, but if necessary, seasonings, spices, inorganic salts,
The kelp flavor enhancer of the present invention may be prepared by adding various additives usable for foods and drinks such as acids, amino acids and nucleic acids.
Further, an excipient or the like may be added to the kelp flavor enhancer of the present invention. As the inorganic salt, common salt, potassium chloride,
Examples include ammonium chloride. Examples of the acid include carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid and fatty acids, and salts thereof.
Examples of the salt include sodium and potassium salts. Examples of amino acids include sodium glutamate and glycine. Examples of the nucleic acid include sodium inosinate and sodium guanylate. Examples of the sugar include sucrose, glucose, lactose and the like. Examples of the seasoning include natural seasonings such as soy sauce, miso, and extracts, and examples of the spice include various spices. As an excipient,
Examples thereof include soluble starch, dextrin, lactose and the like. The addition amount of these can be appropriately set according to the purpose of use, but it is preferable to add 0.1 to 500 parts by weight to 100 parts by weight of the kelp flavor enhancer of the present invention.

The kelp flavor enhancer of the present invention contains 0.001 to 100 parts by weight of a plant or an extract of a plant belonging to the genus Orthosiphon as a dried product of a plant belonging to the genus Orthosiphon in 100 parts by weight. It is preferably contained in an amount of 0.01 to 100 parts by weight, more preferably 0.1 to 100 parts by weight. The kelp flavor enhancer of the present invention may be in any form such as granular form or liquid form. By adding the kelp flavor enhancer of the present invention thus obtained to a food or drink having a kelp flavor, the kelp flavor of the food or drink can be enhanced. As the food and drink having a kelp flavor, any food and drink having a kelp flavor may be used, and examples thereof include kelp, various seasonings (kelp soup, brewing seasonings, etc.), soups (mentsuyu, temptsuyu, etc.), Examples include pickles, dressings, sauces (grilled meat sauce, bowl sauce, etc.), strings, tsukudani, salted products, soups (smoked soup, miso soup, ramen, etc.), confectionery, and the like.

The amount of the kelp flavor enhancer of the present invention to be added may be appropriately determined depending on the form of the food or drink to be added, the strength of the kelp flavor of the food or drink, the degree of the kelp flavor to be enhanced, and the like. It is preferable to determine it by carrying out a taste test. The kelp flavor enhancer is 1000 foods and drinks.
It is preferable to add 0.001 to 1000 parts by weight, more preferably 0.01 to 100 parts by weight, and further preferably 0.1 to 10 parts by weight, based on parts by weight. As a method for adding the kelp flavor enhancer of the present invention to food and drink, any method may be used. For example, when the kelp flavor enhancer of the present invention is in a solid state, it may be added by sprinkling the kelp flavor enhancer on the food or drink, or when the kelp flavor enhancer of the present invention is liquid, It may be added to the food or drink by mixing it, or it may be added to the food or drink by immersing the food or drink in the kelp flavor enhancer.

The timing of addition is, for example, any time during the manufacturing process of the food or drink, when the food or drink is cooked by heating, microwave oven cooking, vacuum cooking, or after the food or drink is manufactured and cooked. Etc., at any time. The seasoning of the present invention is any seasoning as long as it contains a plant or an extract of a plant belonging to the genus Orthosiphon, preferably the plant or an extract of the plant and kelp or an extract of kelp. Although it may be used, it is preferably used as a kelp flavor seasoning. The seasoning of the present invention,
For example, in the case of a kelp flavor seasoning, it is preferable to contain a plant belonging to the genus Orthosiphon or an extract of the plant and a substance exhibiting a kelp flavor. Examples of the substance having a kelp flavor include the kelp or the kelp extract, sodium glutamate and the like.

Examples of the plant or the plant extract belonging to the genus Orthosiphon include the above. As the kelp, any kelp can be used, and examples thereof include kelp such as Rishiri kelp, true kelp, and Hidaka kelp. As the kelp, kelp may be used as it is, or kelp may be used as a processed product obtained by physicochemical treatment or biological treatment. As physicochemical treatment,
Examples thereof include drying treatments such as sun drying, ventilation drying and freeze drying, and pulverization treatment using a blender, a homogenizer, a ball mill and the like. Examples of physicochemically treated products include dried treatment products and pulverized treatment products. Examples of biological treatment include fermentation treatment with bacteria and yeast, and examples of biological treatment include fermentation treatment.

Examples of the kelp extract include extracts that can be obtained by a method of extracting a substance exhibiting a kelp flavor from kelp such as solvent extraction. As the solvent used for solvent extraction, any solvent such as an aqueous medium or an organic solvent may be used as long as it is a solvent capable of extracting a substance exhibiting a kelp flavor from kelp. The solvent may be used alone or as a mixed solvent in which a plurality of solvents are combined. Examples of the aqueous medium or organic solvent include those mentioned above. As the mixed solvent, for example, water-containing monohydric alcohol is preferable, and water-containing ethanol is more preferable. 90% water content
It is preferably (v / v) or less, and more preferably 60% (v / v) or less.

For the solvent extraction, equipment used in ordinary solvent extraction such as a stirrer, an ultrasonic generator, a reflux extractor, a Soxhlet extractor is used. The amount of the solvent used for solvent extraction is not particularly limited, but for example, the solvent is 0.1 to 10000 parts by weight, preferably 1 to 200 parts by weight per 1 part by weight of kelp.
It is carried out using 0 part by weight, more preferably 5 to 100 parts by weight. The extraction temperature is not particularly limited as long as it is a temperature equal to or higher than the melting point of the solvent and equal to or lower than the boiling point, but it is 0 to 100 ° C. in the aqueous medium.
Is preferable, 20-80 degreeC is more preferable, 0-1000 degreeC is preferable in an organic solvent, and 20-80 degreeC is more preferable. The extraction time is not particularly limited, but is preferably 1 minute to 1 year, more preferably 30 minutes to 3 months. After the solvent extraction is completed, the obtained extract is subjected to sedimentation separation, cake filtration, clarification filtration, centrifugal filtration, centrifugal sedimentation, compression, separation,
The extract may be obtained by using a solid-liquid separation method such as a filter press, preferably by filtration, and may be used as the extract. Moreover, the extraction residue obtained by the solid-liquid separation method may be further extracted with an extraction solvent to use as an extract.

The kelp extract of the present invention is an extract obtained from kelp by an extraction method such as solvent extraction, and further processed by a solid-liquid separation method, a concentration or drying method, a purification method or the like. Good. As the solid-liquid separation method and the concentration or drying method, the same methods as described above are used. After dissolving the above extract in a solvent as necessary, the concentration of the substance exhibiting a kelp flavor in the extract by using a purification method such as a membrane separation method, a liquid membrane separation method, a solvent distribution method, or a fractionation method. May be increased or unnecessary substances may be removed. In the preparation of the kelp extract, for example, an antioxidant, a preservative or the like may be added, or the heating temperature may be adjusted in order not to inactivate the substance exhibiting the kelp flavor. A seasoning containing a plant belonging to the genus Orthosiphon or an extract of the plant and a substance exhibiting a kelp flavor is a mixture of a plant belonging to the genus Orthosiphon or an extract of the plant and a substance exhibiting a kelp flavor. It may be prepared as a mixture obtained by the above, or may be prepared as an extract obtained by extracting the plant belonging to the genus Orthosiphon and kelp in a solvent.

For example, in the case of mixing an extract of a plant belonging to the genus Orthosiphon and an extract of kelp, 0.00100 parts by weight of the extract of the plant is added to 1000 parts by weight of the kelp extract.
It is preferable to mix 1 to 1000 parts by weight, and 0.01
˜100 parts by weight is more preferable to mix,
It is more preferable to mix 10 parts by weight. On the other hand, when a plant belonging to the genus Orthosiphon and kelp are coexisted in a solvent and extracted, the amount ratio of the plant and kelp coexisted in the solvent varies depending on the purpose of use of the kelp seasoning, etc.
The weight ratio is preferably 1: 3 to 1: 100. The method of coexisting a plant belonging to the genus Orthosiphon and kelp in a solvent is the same as the method for obtaining an extract of kelp except that the plant belonging to the genus Orthosiphon and kelp are coexisted. It can be carried out.

The seasoning of the present invention is obtained by mixing a plant belonging to the genus Orthosiphon or an extract of the plant, a plant belonging to the genus Orthosiphon or an extract of the plant and a substance exhibiting a kelp flavor. The mixture obtained, or the extract obtained by coexisting the plant belonging to the genus Orthosiphon and kelp in a solvent may be used as it is, or these may be concentrated by heating, freeze concentration, reverse osmosis concentration, vacuum concentration. , Freeze drying, natural drying, hot air drying, ventilation drying, blast drying, spray drying, vacuum drying, sun drying, vacuum drying, spray drying, fluidized bed drying, foam layer drying, film drying method such as drum dryer, ultrasonic wave Concentration or drying is carried out by a drying method such as a drying method or an electromagnetic wave drying method, preferably a vacuum concentration method, a spray drying method or a freeze drying method, and the obtained concentrate or dried product is used. It may be.

The seasonings of the present invention include foods and drinks such as seasonings, spices, inorganic salts, acids, amino acids, nucleic acids, saccharides and the like similar to those added to the kelp flavor enhancer of the present invention, if necessary. Various additives that can be used in the above may be added, and further, an excipient or the like may be added. The addition amount of these can be appropriately set according to the purpose of use, but it is preferable to add 0.1 to 500 parts by weight to 100 parts by weight of the mixture or extract.

Examples of the seasoning of the present invention include kelp extract, kelp flavor extract, kelp soup, kelp flavor soup, and fermented seasonings such as soy sauce and miso. Further, the seasoning of the present invention may be in any form such as a granular form or a liquid form. The seasoning of the present invention can be added to foods and drinks in the same manner as ordinary seasonings. For example, when the seasoning of the present invention is in a granular form, it may be sprinkled on the food or drink, and when the seasoning of the present invention is liquid, it may be added to the food or drink and mixed. Alternatively, the food or drink may be added to the food or drink by immersing the food or drink in the seasoning. The timing of addition is, for example, at any time during the manufacturing process of food or drink, when cooking food or drink by heating, microwave oven cooking, vacuum cooking, or after the food or drink is manufactured and cooked. May be the time. less than,
Examples of the present invention will be described.

[0024]

Example 1 25 g of a dried product of Kumi Kuschin leaves (obtained from Shihira Shoten, the same applies hereinafter) was put in a container, and ethanol [96% (v / v), unless otherwise specified, ethanol was 96% (v / v) pointing to ethanol] 500 mL was added, and the mixture was stirred at 40 ° C. for 24 hours for extraction. The extract obtained is filtered with filter paper (Advantec No. 1, Advantec
The product was filtered under reduced pressure using the same method (hereinafter, the same), and the filtrate was concentrated with a rotary evaporator, and the obtained concentrated solution was freeze-dried to obtain 0.99 g of a freeze-dried product. The lyophilized product was dissolved in ethanol so as to have a concentration of 40 mg / mL. A sensory evaluation of the flavor of the udon soup was carried out by 12 specialist panels with and without the addition of 1.92 ml of the obtained lyophilized product in ethanol solution to the udon soup having the composition shown in Table 1.

[0025]

[Table 1]

The evaluation was carried out by comparing the flavors of the udon soup of the formulation shown in Table 1 with and without addition of the freeze-dried ethanol solution. The flavor was not changed, and the flavor was weaker when added, and three evaluation criteria were set. As a result, 10 out of 12 specialist panels identified and distinguished the flavors when the ethanol solution of the freeze-dried product was not added and when the ethanol solution of the freeze-dried product was added.
Seven out of ten professional panels evaluated that the kelp flavor was stronger when the ethanol solution of the freeze-dried product was added.

Example 2 25 g of dried Kumi Kuschin leaf was placed in a container and 55% (v / v)
500 mL of ethanol was added, and the mixture was stirred at 40 ° C. for 24 hours for extraction. The obtained extract was filtered with a filter paper, the filtrate was concentrated with a rotary evaporator, and the obtained concentrate was freeze-dried to obtain 2.72 g of a freeze-dried product. 5 of the lyophilizate
With or without addition of 1.92 ml of an ethanol solution of the freeze-dried product obtained by dissolving it in 55% (v / v) ethanol to 4.5 mg / mL with or without addition to the udon soup of the formulation shown in Table 1. About 10 of the expert panels, the sensory evaluation of the flavor of the udon soup was performed in the same manner as in Example 1. As a result, 7 out of 10 specialized panels identified the flavors when the ethanol solution of the freeze-dried product was not added and when the ethanol solution of the freeze-dried product was added, and out of the 7 specialized panels identified Five people evaluated that the kelp flavor was stronger when the ethanol solution of the freeze-dried product was added.

Example 3 200 g of dried Kumi Kuschin leaf was placed in a container and 99.5%
(V / v) Ethyl acetate (3 L) was added, and the mixture was stirred at 50 ° C for 3 hours for extraction. The obtained extract was filtered using filter paper, and the residue was further extracted. The extracts were combined and concentrated by a rotary evaporator, and the obtained concentrate was freeze-dried to obtain 5.62 g of a candy-like dried solid product. The candy-like dried product was suspended in ethanol so as to have a concentration of 20 mg / mL.
First, add 1.92 ml of the obtained candy-like dry solid ethanol suspension.
The sensory evaluation of the flavor of the udon soup was conducted by 9 specialist panels with and without addition to the udon soup of the formulations shown in the table. In the sensory evaluation, a 7-point evaluation method was used with the test section in which the candy-like dry solid ethanol suspension was added as the addition section and the test section without the addition as a control section. A test group (addition group) in which a candy-like dry solid ethanol suspension was added, with the flavor score of the control group being 0 point.
Is -3 points when it feels that the flavor is considerably weak, -2 points when it feels weak, and-when it feels slightly weak.
It was 1 point. On the contrary, 1 point is felt when the flavor is slightly stronger in the added zone than in the control zone, and 2 when the flavor is felt strong.
The score was 3 when the feeling was fairly strong. The addition group and the control group were evaluated based on the above criteria, and the average value of the scores of each panel was calculated. The score of the addition group was 1.4.
It was 4 ± 0.53 points.

Example 4 The candy-like dried solid product obtained in Example 3 was suspended in ethanol to a concentration of 5 mg / mL. The same method as in Example 1 was conducted by 11 expert panels with and without addition of 1.92 ml of the obtained candy-like dry solid ethanol suspension to the udon soup of the formulation shown in Table 2. A sensory evaluation of the flavor of the udon soup was performed.

[0030]

[Table 2]

As a result, 8 out of the 11 expert panels did not add the ethanol suspension of the candy-like dried solid matter, and added the ethanol suspension of the candy-like dried solid matter. The kelp flavor was stronger when 7 of the 8 expert panels identified by adding the ethanol suspension of the candy-like dried solids were identified.

Example 5 The candy-like dried solid product obtained in Example 3 was suspended in ethanol to a concentration of 20 mg / mL. Functionalization was carried out in the same manner as in Example 3 by 15 expert panels with and without addition of 1.0 ml of the obtained candy-like dry solid ethanol suspension to the tige soup having the composition shown in Table 3. An evaluation was made.

[0033]

[Table 3]

As a result, when the ethanol suspension of the candy-like dried solid substance was added, the score of the test section was 1.17 ± 1.16.
It was a point.

Example 6 40 g of Rishiri kombu shredded into 1 cm square pieces was placed in a container, and 400 g of water was added. After extraction at 95 ° C for 30 minutes, filtration was performed to obtain 300 g of hot water kelp extract as a filtrate. 20 g of Rishiri kelp and 4 g of dried leaves of Kumisu Kuching were put in a container, 200 mL of ethanol was added, and the mixture was subjected to shaking extraction at 40 ° C., followed by filtration to obtain 147 g of Kombu-Kumisukutin ethanol extract as a filtrate. 150 g of the obtained hot water extract of kelp and 147 g of kelp-cumin cutin ethanol extract were mixed, and 100 g was obtained with a rotary evaporator.
It was concentrated until it became, and a kelp extract containing the Kumis-cutin extract was obtained. On the other hand, put 20 g of Rishiri kelp in a container and add 200 mL.
Of ethanol was added, and the mixture was extracted by shaking at 40 ° C. and then filtered to obtain 158 g of a kelp ethanol extract as a filtrate. 150 g of the hot water kelp extract obtained above and 158 g of the kelp ethanol extract were mixed and concentrated to 100 g with a rotary evaporator to obtain a control kelp extract. 15 g of the kelp extract containing the Kumis-cutin extract and 15 g of the control kelp extract were added to the noodle soups of the formulations shown in Table 4, and each of the noodle soups was subjected to a sensory evaluation by 6 specialist panels.

[0036]

[Table 4]

Evaluation was made by adding the kelp extract containing the extract of Kumis Kuching to the noodle soup shown in Table 4 as "stronger" or "weaker" than adding the control kelp extract. The following two evaluation criteria are set. As a result, all of the six expert panels evaluated that the kelp flavor was stronger when the kelp extract containing the extract of Kumis cutin was added than when the control kelp extract was added.

[0038]

INDUSTRIAL APPLICABILITY The present invention can provide a kelp flavor enhancer, a method for enhancing kelp flavor, a food and drink having a kelp flavor, a seasoning or a method for producing the seasoning.

Continued front page    F-term (reference) 4B035 LC01 LE03 LG37 LP22                 4B047 LB03 LF08 LG65 LP01

Claims (8)

[Claims] 1. A kelp flavor enhancer comprising a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. 2. A food or drink comprising the kelp flavor enhancer according to claim 1. 3. A method for enhancing kelp flavor, which comprises adding a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. 4. A seasoning comprising a plant of a plant belonging to the genus Orthosiphon or an extract of the plant. 5. A seasoning comprising a plant of a plant belonging to the genus Orthosiphon or an extract of the plant and kelp or an extract of kelp. 6. A plant of a plant belonging to the genus Orthosiphon or an extract of the plant and kelp or a kelp extract,
The seasoning according to claim 5, which is an extract obtained by coexisting the plant and kelp in a solvent. 7. A food or drink comprising the seasoning according to any one of claims 4 to 6. 8. A seasoning comprising the steps of: extracting a plant of a plant belonging to the genus Orthosiphon and kelp in a solvent, and collecting the substance extracted in the solvent. Manufacturing method.