JP2016007168A - Food product and method for improving flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product including a dried vegetable-containing food in which camellia sinensis leaves and non-centrifugal sugar in an arbitrary blending amount or weight ratio are contained, having a delicious and refreshing taste without damage of the taste of vegetables, excellent in flavor, easiness to drink, and smoothness, capable of being easily ingested as food; and a method for improving the flavor of a food product.SOLUTION: A food product includes dried vegetables, camellia sinensis leaves and non-centrifugal sugar. The content of the dried vegetables is larger than the content of the camellia sinensis or the content of the non-centrifugal sugar.

Description

  The present invention relates to a food containing a plurality of vegetables and a flavor improving method.

In order to maintain health, the consumption of vegetables is indispensable. In order to sufficiently ingest nutritional components such as vitamins and minerals from vegetables, it is necessary to ingest a large amount of vegetables orally, but in recent years there is a concern about nutritional deficiencies associated with inadequate vegetable intake.
Therefore, conventionally, measures have been taken to make it easier to ingest vegetables by processing plants such as vegetables to make food and drink such as powdered drinks and juices such as green juice.
However, when plants such as vegetables are processed into powdered beverages and the like, there is a problem that nutritional components contained in the plants are concentrated and bitterness and raw odor are emphasized, which makes it difficult to ingest.

  In order to solve such problems, foods containing dried powders of plants such as vegetables are generally masked with synthetic sweeteners, flavors and the like. As a method for improving the taste and the like of foods containing plants such as vegetables, a method for reducing the taste of vegetable beverages characterized by adding lactose (Patent Document 1), containing campesterol and β-sitosterol in an arbitrary weight ratio A vegetable blue odor suppression method and richness improving method (Patent Document 2), vegetable processed foods (Patent Documents 3 and 4) masking the vegetable blue odor with sucralose, and the like are disclosed.

JP 2013-226128 A JP 2012-244913 A JP 2014-057604 A JP 2014-057605 A

  However, Patent Documents 1 to 4 mask the taste and blue odor of plants such as vegetables, and do not utilize the taste of plants and improve the taste and aroma. Therefore, development of a better flavor improving method has been desired.

  In order to solve the above-mentioned conventional problems, the present invention has a delicious and refreshing taste without damaging the taste of plants such as vegetables by blending chanoki leaves and honey-containing sugar, as well as fragrance etc. It aims at providing the foodstuff containing the plant dried material which is excellent and easy to ingest, and the flavor improvement method of foodstuffs.

  As a result of diligent study, the present inventors have improved the taste, aroma, ease of drinking, etc. without impairing the original taste of plants such as vegetables by blending canola leaves and sugar containing sugar. It has been found that by making the blended leaves and cane sugar in an arbitrary blending amount or weight ratio, the fragrance is good and an excellent effect on ease of drinking, mouthfeel and the like can be obtained, and the present invention has been achieved. .

That is, the present invention is as follows.
(1) A food containing a dried plant product, leaves of canola and honey-containing sugar, wherein the dried plant matter is more contained than the leaves of canola or honey-containing sugar.
(2) The food product according to (1), wherein the leaves of the tea tree are matcha or sencha.
(3) The food according to (1) or (2), which satisfies any one of the following (a) to (f).
(A) The weight ratio of the leaves of the citrus leaves and the honey-containing sugar is chanoki leaves: honey-containing sugar = 6 to 470: 2 to 240.
(B) The leaves of the tea tree are the sencha and the matcha, and the weight ratio of the matcha, the sencha and the honey-containing sugar is matcha: sencha: honey-containing sugar = 4 to 300: 2 to 170: 2 to 240 It is.
(C) The leaf of the tree is contained in an amount of 0.6 to 47% by mass with respect to the total amount of the food.
(D) The leaves of the tea tree contain the matcha, and the matcha is contained in an amount of 0.4 to 30% by mass based on the total amount of the food.
(E) The leaves of the tea tree contain the sencha, and the sencha is contained in an amount of 0.2 to 17% by mass based on the total amount of the front end food.
(F) The said sucrose containing 0.2-24 mass% with respect to the total amount of the said foodstuff.
(4) The food according to any one of (1) to (3), wherein the sugar-containing sugar is brown sugar.
(5) The plant dried product is any one or more selected from parsley, wheat, radish, bitter gourd, carrot, broccoli, kale, celery, pumpkin, komatsuna, cabbage, burdock, asparagus, spinach (1) ) To (4).
(6) A flavor improving method of blending chanoki leaves and honey-containing sugar in food containing a plant-dried product, characterized by blending less chanoki leaves or honey-containing sugar than the plant-dried product. The flavor improvement method of the foodstuff containing the plant dried material to make.

The present invention improves the flavor of foods containing dried plant matter and is delicious and refreshing without impairing the taste of plants such as vegetables by blending tea leaves and sugar containing sugar with foods containing dried plant products. It can be made into a food having a good taste and excellent aroma.
In addition, by making the leaf or honey-containing sugar of an arbitrary amount or weight ratio, the flavor is good and an excellent flavor improving effect on ease of drinking, mouthfeel, etc. can be obtained.

  The present invention will be described below. In addition, this invention is not limited to the following embodiment.

The plant contained in the plant dry product blended in the food of the present invention is not particularly limited, but celery family plants (parsley, carrot, celery, etc.), gramineous plants (eg, barley, wheat, oats, etc.) , Brassicaceae plants (cabbage, kale, Japanese radish, Japanese mustard spinach, broccoli, etc.), Cucurbitaceae plants (eg, pumpkin, bitter gourd, etc.), Asteraceae plants (eg, burdock, etc.), Lily family plants (eg, asparagus), Rabbitaceae It is preferable to contain a dried product of a plant such as a plant (for example, spinach). The varieties of these plants are not particularly limited, and varieties and the like may be used. For these plants, the plant body may be processed into a dry product as it is, or a processed product such as juice or extract may be processed into a dry product. The dried product may be made into a dry powder by a treatment such as pulverization.
Moreover, although the site | part used in this plant is not specifically limited, It is preferable to select from the root, stem, leaf, inflorescence, fruit, etc. which are generally considered as an edible part. When using roots, stems, fruits, etc., the skin may be included.

The leaves of the tea tree to be blended in the food of the present invention are plants of the family Camellia (Theaceae) and the tree genus (Thea). The leaves of tea tree (Thea sinensis (= Camellia sinensis)) can be used as is, or processed products such as green tea, black tea, black tea, white tea, yellow tea, and blue tea, but the action of oxidase is stopped by heat treatment. It is preferable to use green tea which is a non-fermented tea. As green tea, sencha and matcha are preferably used. In general, non-fermented tea is called sencha when it is boiled after heat treatment, sencha is one that does not rub the leaves, and green tea is the one that is crushed and powdered.
In the present invention, the sencha may be a tea leaf that includes a step of brewing tea leaves as a production step of gyokuro, kabusecha, bancha, tamago green tea and the like. Sencha may use only one kind of tea leaves or two or more kinds of tea leaves.
Moreover, you may process the leaf of the present invention as it is or squeezed juice, an extract, etc. into dry powder. For example, sencha may be processed directly into a dry powder, or an extract or the like may be processed into a dry powder. Matcha may process the extract into a dry powder.

The molasses sugar blended in the food of the present invention is a general term for sugar from which molasses is not separated, and there is no particular limitation as long as it contains sugar, and the type of plant used as a processing method or raw material, It does not ask liquid dosage forms. As the sugar-containing sugar that can be used in the present invention, for example, brown sugar, red sugar (red sugar), white sugar, maple sugar, black honey, brown sugar and the like may be used, which are separated at the time of producing purified sugar. Those containing only molasses may be used. Moreover, as long as the molasses remains, those obtained by separating a part of the molasses, such as crude sugar, may be used, or the juice of a plant such as sugar cane or sugar beet, or a concentrate of the juice may be used. Moreover, you may use what added other raw materials to said sugar containing sugar, and processed. Moreover, you may use the fermented extract fermented by microorganisms, adding honey-containing sugars, such as brown sugar, to a plant etc.

As sugar containing sugar used in the present invention, brown sugar is most preferable. The brown sugar in the present application is not only a solid or powdery sugar produced after removing impurities from sugar cane juice, concentrating, and then separating molasses, but also brown sugar to crude sugar. In addition, processed brown sugar processed by adding etc. and brown molasses (a liquid form in which impurities are removed using brown sugar as a raw material) are included.

The food product of the present invention is preferably formulated with the above-mentioned dried plant product, leaf of tea tree, and honey sugar containing dry sugar. The processing method to dry powder can be suitably selected according to the purpose, such as a method of directly crushing and crushing to powder, a method of concentrating and drying raw material juice or extraction, and crushing and crushing.
It does not specifically limit as a grinding | pulverization / crushing method, A conventionally well-known method can be used. For example, a method of performing a blanching treatment, then drying so that the water content is 10% by mass or less, preferably 5% by mass or less, and then pulverizing (see Japanese Patent Application Laid-Open No. 2004-000210), blanching treatment A method of performing, then twisting, drying, and then pulverizing (see Japanese Patent Laid-Open No. 2002-0665204), a method of coarsely pulverizing and then finely pulverizing (see Japanese Patent Laid-Open No. 2006-289225), etc. Can do.
Moreover, it does not specifically limit as an extraction method, A conventionally well-known method can be used. For example, a method of adding an extraction solvent usually used by those skilled in the art such as ethanol, water, and a mixture thereof to the raw material, and heating and extracting as necessary can be exemplified.
It does not specifically limit as a squeezing method, A conventionally well-known method can be used. For example, the method of squeezing the raw material plant or the fragmented product thereof, or centrifuging or filtering the raw material fragmented product can be used. A conventionally known method can also be used in the method of fragmenting the raw material.
Although it does not specifically limit as a drying method at the time of making powder, For example, freeze-dried powder, hot-air dry powder, etc. are mentioned.

The weight ratio of chanoki leaves and honey-containing sugar in the food of the present invention can be appropriately set according to conditions such as purpose and use object. For example, chanoki leaves: honey-sugar = 6 to 470 : 2 to 240, preferably leaves of tea tree: honey sugar = 6 to 227: 3 to 240 are selected.
In addition, when the tea leaves are matcha and sencha, for example, matcha: sencha: contained sugar = 4-300: 2-170: 2-240, preferably matcha: sencha: contained sugar = 4-150: 2 ~ 77: 3-240 is selected.
If the weight ratio is out of these ranges, it is difficult to obtain an improving effect such as taste, aroma, ease of drinking, refreshing feeling, etc., which is not preferable.

The blending amount of chanoki leaves with respect to the food of the present invention is not particularly limited and can be appropriately selected according to conditions such as purpose and intended use. 0.6 to 47% by mass, preferably 0.6 to 22.7% by mass.
In addition, when the tea leaves are matcha or sencha, the blending amount of matcha or sencha with respect to the food of the present invention is not particularly limited, and can be appropriately selected according to conditions such as purpose and intended use. In the case of Matcha, 0.4-30% by mass, preferably 0.4-15% by mass, and in the case of Sencha, 0.2-17% by mass, preferably 0.2-7.7% by mass are selected. .
As the blended amount of Matcha is less than 0.4% by mass or more than 15% by mass, it tends to be difficult to obtain an improving effect such as taste, aroma, ease of drinking, refreshing feeling, and the like. If it exceeds%, these tendencies become remarkable, which is not preferable.
As the amount of sencha is less than 0.2% by mass or more than 7.7% by mass, it tends to be difficult to obtain an effect of improving taste, aroma, ease of drinking, refreshing feeling, etc. If it exceeds 17% by mass, these tendencies become remarkable, which is not preferable.

The blending amount of the sugar containing sugar in the food of the present invention is not particularly limited, and can be appropriately selected according to the conditions such as the purpose and the object of use, for example, 0.2 to 24% by mass, preferably 0. 3-24% by weight is selected.
As the blending amount of the honey-containing sugar is less than 0.3% by mass or more than 24% by mass, it tends to be difficult to obtain an improving effect such as taste, aroma, ease of drinking, refreshing feeling, As the content becomes less than 0.2% by mass or more than 24% by mass, these tendencies become remarkable.

The food of the present invention may contain other components in addition to the above-mentioned dried plant product, leaves of tea tree, and honey sugar.
Examples of other components include functional components, sweeteners, seasonings, excipients, extenders, binders, thickeners, emulsifiers, colorants, and fragrances. The compounding amounts of these components with respect to the food of the present invention are appropriately adjusted so that the effects of the food of the present invention are sufficiently exhibited.

The food of the present invention may be contained in other compositions such as food and drink. The blending amount of the food of the present invention with respect to other compositions is not particularly limited, and the blending amount can be appropriately set in a wide range according to various conditions such as the purpose, shape, and intended use. For example, a range of 0.0001 or more and less than 100% by mass, preferably 0.001 to 90% by mass, more preferably 0.01 to 70% by mass is selected.
There is no restriction | limiting in particular in the intake of the foodstuff of this invention, It can select suitably in consideration of various factors, such as age, a body weight, a constitution, of an ingestion individual.

  The shape of the composition containing the food of the present invention obtained when the food of the present invention contains other components or is contained in other compositions is not particularly limited. , Granular, granular, tablet, cream, tablet, capsule, caplet, soft capsule, plate, block, gel, jelly, gummy, wafer, biscuit, bowl, chewable A syrup shape, a stick shape, or the like is appropriately selected.

The food of the present invention is preferably a powdered food, and examples of its shape include powder, granule, granule and the like. The particle size in the case of powdered food is not particularly limited, but in the case of powder or granule, for example, 0.01 to 1000 μm, preferably 0.1 to 300 μm, more preferably 1 to 300 μm is selected. As the particle size of the powder becomes smaller than 1 μm, the processing tends to become difficult, and when it becomes smaller than 0.01 μm, this tendency becomes remarkable, which is not preferable. Further, when the particle size of the powder is larger than 300 μm, it tends to feel rough when taken orally as a powdered beverage, and when it is larger than 1000 μm, this tendency becomes remarkable, which is not preferable.
Moreover, in the case of a granular form, for example, 0.01 to 10000 μm, preferably 0.1 to 3000 μm, more preferably 1 to 1000 μm is selected. As the particle size of the granule becomes smaller than 1 μm, granulation tends to become difficult, and as the particle size becomes smaller than 0.01 μm, this tendency becomes remarkable, which is not preferable. Further, as the particle size of the granule becomes larger than 1000 μm, the solubility and dispersibility in the solvent tend to deteriorate, and when it exceeds 10,000 μm, this tendency becomes remarkable, which is not preferable.

  The intake method, intake amount, intake frequency, intake timing, and intake target of the food of the present invention are not particularly limited, and can be appropriately selected according to the purpose. For example, when the food of the present invention is taken as it is or as a granule, dissolved or dispersed in a liquid such as water or other beverages (milk or the like) or edible oil (corn oil or the like), it can be easily manufactured, In addition to excellent stability and versatility as a composition, many compositions can be ingested at a time unlike capsules and tablets.

  Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.

Example 1
First, parsley (stems and leaves), wheat (barley stems and leaves), radish (stems, leaves and roots), bitter gourd (fruits), carrots (roots), broccoli (stems and inflorescences), kale (leaves), celery (Stem / leaf), pumpkin (fruit), komatsuna (stem / leaf), cabbage (leaf), burdock (root), asparagus (stem), spinach (stem / leaf) A dry powder and a flavor improver were prepared. As the flavor improving agent, matcha powder and sencha powder were used as leaves of chanoki, and brown sugar powder was used as honey-containing sugar.
Next, plant dry powder, matcha powder, sencha powder and brown sugar powder were blended so as to have the combinations shown in Table 1, and powdered foods of Samples 1 to 9 were obtained. The powdered foods of Samples 1 to 9 were prepared in a total amount of 100 g, 8 g of Matcha powder, 4 g of Sencha powder, 3 g of brown sugar powder, and the balance of the dried plant powder. For example, in the case of sample 3, 8 g of matcha powder and 92 g of plant dry powder were mixed to make a total amount of 100 g.
Next, 3 g of the prepared powdered foods of samples 1 to 9 and 100 mL of drinking water were mixed to obtain test beverages of samples 1 to 9.

<Sensory evaluation test>
As the evaluator of the sensory test, healthy men and women in their 20s and 30s were selected. In performing sensory evaluation of each test beverage, each evaluator performed a mouthwash with a small amount of water in the mouth before ingesting the test beverage. The evaluator ingests each test beverage, 1 is the one with poor evaluation, 5 is the one with good evaluation, 5 to 1-5, taste, good fragrance, ease of drinking, refreshing Four items were evaluated.
Moreover, evaluation value 3 is evaluation which is neither, and it was set as the reference value of this test.
The results of sensory evaluation are shown in Table 1.

  From the results in Table 1, the sample 9 containing all of the plant dry powder, matcha tea powder, sencha powder and brown sugar powder has all the evaluation values compared to the sample 1 of the plant dry powder only and the sample 2 of the flavor improving agent only. It was about 1 to 2 points higher. Moreover, the evaluation value of the sample 9 combining all three flavor improvers is higher than the samples 3 to 5 including only one flavor improver and the samples 6 to 8 combining two flavor improvers. It was.

  From this, in powdered foods containing plant dry powder, by adding a flavor improver, the flavor and aroma of the plant dry powder, ease of drinking, refreshment, etc. can be improved, the effect is It was confirmed that by combining all three types of powdered green tea powder, green tea powder and brown sugar powder, it could be enhanced synergistically. Moreover, it was confirmed that even if the amount of the flavor improving agent combined with the plant dry powder is less than the amount of the plant dry powder, flavor improving effects such as taste, aroma, ease of drinking, and refreshing feeling can be obtained.

(Example 2)
First, with respect to the sample 9 used in Example 1, powdered foods of samples 10 to 25 were prepared by adjusting the blending amounts of powdered green tea powder, sencha powder and brown sugar powder in the powdered food as shown in Tables 2 to 4. .
Next, 3 g of the obtained powdered food was mixed with 100 g of drinking water in the same manner as in Example 1, sensory evaluation was performed, and the results were compared with the evaluation of Samples 1 and 2 in Example 1.
Furthermore, in addition to the sensory evaluation items of Example 1, as a comprehensive evaluation, an evaluation with ◎ being very excellent in flavor, ○ being excellent in flavor, △ being bad in flavor, and X being very bad in flavor Was added.
The evaluation results are shown in Tables 2 to 4.

From Tables 2 and 3, the overall evaluation of the samples (samples 13, 14, 19, 20) in which the amount of matcha powder or sencha powder is 3 times and 5 times that of sample 9 is ○, and 0.05 times , 0.1 times, 1 times and 2 times of the samples (samples 9 to 12, 16 to 18) were evaluated as ◎.
From this, it was confirmed that the flavor improving effect on the plant dry powder is excellent when the blending amount of the matcha powder and sencha powder with respect to the sample 9 is 0.1 to 5 times, and particularly excellent when it is 0.1 to 2 times. It was done.

From Table 4, the overall evaluation of the sample (sample 22) in which the blending amount of brown sugar powder is 0.05 times that of sample 9 is ○, and the blending amounts are 0.1 times, 1 time, 5 times, and 10 times. The overall evaluation of the samples (Samples 9, 23 to 25) was ◎.
From this, it was confirmed that the flavor improving effect on the plant dry powder was excellent when the blending amount of the brown sugar powder with respect to the sample 9 was 0.05 to 10 times, and particularly excellent when it was 0.1 to 10 times.

From the above, in foods containing dried plant matter, the amount of matcha tea is 0.4 to 30% by mass, preferably 0.4 to 15% by mass in the food. It was shown that an excellent improvement effect can be obtained for flavors such as refreshing feeling.
When the amount of sencha is 0.2 to 17% by mass, preferably 0.2 to 7.7% by mass in the food, it has an excellent improvement effect on flavors such as taste, aroma, ease of drinking and refreshing feeling. It was shown to be obtained.
When the blending amount of brown sugar is 0.2 to 24% by mass, preferably 0.3 to 24% by mass in the powdered food, an excellent improvement effect is obtained with respect to flavors such as taste, aroma, ease of drinking and refreshing feeling. It was shown that
In addition, when matcha and sencha are considered as leaves of tea leaves, the amount of the leaves of tea leaves is 0.6 to 47% by weight, preferably 0.6 to 22.7% by weight in the food. It was shown that an excellent improvement effect can be obtained with respect to flavors such as taste, aroma, ease of drinking and refreshing feeling.

The weight ratio of matcha, sencha and brown sugar in the flavor improver is matcha: sencha: brown sugar = 4 to 300: 2 to 170: 2 to 240, preferably matcha: sencha: brown sugar = 4 to 150: 2 to 77: 3 In the case of -240, it was shown that the high flavor improvement effect is acquired.
In addition, when matcha and sencha are considered as chanoki leaves, when chanoki leaves: brown sugar = 6-470: 2-240, preferably chanoki leaves: brown sugar = 6-227: 3-240, high flavor It was shown that an improvement effect can be obtained.

  According to the present invention, by blending the leaves of citrus and honey-containing sugar, the plant dry matter that has a delicious and refreshing taste without impairing the taste of plants such as vegetables, is excellent in aroma, and is easy to ingest. And a method for improving the flavor of the food.

That is, the present invention is as follows.
(1) A food containing dried plant, green tea and sencha leaves , and a sugar-containing food, wherein the dried plant product contains more than the leaf or sugar containing sugar. Food characterized by
( 2 ) The food according to (1), which satisfies any one of the following (a) to ( d ).
(A) the total amount of the food, the leaves of the tea tree containing 0.6 to 47 wt%.
(B) a pre-Symbol tea, the total amount of the food to contain 0.4 to 30 mass%.
(C) the pre-Symbol Infusions, relative to the total amount before the end food containing 0.2 to 17 wt%.
( D ) The said sugar containing sugar is contained 0.2-24 mass% with respect to the total amount of the said foodstuff.
( 3 ) The food according to (1) or (2) , wherein the honey-containing sugar is brown sugar.
( 4 ) The dried plant product is any one or more selected from parsley, wheat, radish, bitter gourd, carrot, broccoli, kale, celery, pumpkin, komatsuna, cabbage, burdock, asparagus, spinach (1) ) To (3) .
( 5 ) Flavor improving method of blending tea leaves made of matcha and sencha, and honey-containing sugar , into food containing plant-dried products, wherein the leaves of chanoki or the sugar-containing sugar are mixed with the plant-dried products. A method for improving the flavor of a food containing a dried plant product, characterized by comprising a small amount.

That is, the present invention is as follows.
(1) A food containing dried plant, green tea and sencha leaves, and a sugar-containing food, wherein the dried plant product contains more than the leaf or sugar containing sugar. Powdered food characterized by.
(2) The powdered food according to (1), which satisfies any one of the following (a) to (d).
(A) The said leaf of a chanoki is contained 0.6-47 mass% with respect to the total amount of the said powdered foodstuff.
(B) The said matcha tea is contained 0.4-30 mass% with respect to the total amount of the said powder food.
(C) the tea, the total amount of the previous SL powdered food containing 0.2 to 17 wt%.
(D) The said sucrose containing 0.2-24 mass% with respect to the total amount of the said powder food.
(3) The powdered food according to (1) or (2), wherein the honey sugar is brown sugar.
(4) The plant dry product is any one or more selected from parsley, wheat, radish, bitter gourd, carrot, broccoli, kale, celery, pumpkin, komatsuna, cabbage, burdock, asparagus, spinach (1) ) to any one of the powder food products (3).

Claims (6)

A food containing dried plant matter, leaves of canola and honey sugar,
A food product characterized in that the dried plant product contains more than the leaves of the citrus or the sugar containing sugar.   The food product according to claim 1, wherein the leaves of the tea tree are matcha or sencha. The food according to claim 1 or 2, wherein any one of the following conditions (a) to (f) is satisfied.
(A) The weight ratio of the leaves of the citrus leaves and the honey-containing sugar is chanoki leaves: honey-containing sugar = 6 to 470: 2 to 240.
(B) The leaves of the tea tree are the sencha and the matcha, and the weight ratio of the matcha, the sencha and the honey-containing sugar is matcha: sencha: honey-containing sugar = 4 to 300: 2 to 170: 2 240.
(C) The leaf of the tree is contained in an amount of 0.6 to 47% by mass with respect to the total amount of the food.
(D) The leaves of the tea tree contain the matcha, and the matcha is contained in an amount of 0.4 to 30% by mass based on the total amount of the food.
(E) The leaves of the tea tree contain the sencha, and the sencha is contained in an amount of 0.2 to 17% by mass based on the total amount of the front end food.
(F) The said sucrose containing 0.2-24 mass% with respect to the total amount of the said foodstuff.   The food according to any one of claims 1 to 3, wherein the honey-containing sugar is brown sugar.   The dried plant product is any one or more selected from parsley, wheat, radish, bitter gourd, carrot, broccoli, kale, celery, pumpkin, komatsuna, cabbage, burdock, asparagus, spinach. Item 5. The food according to any one of Items 1 to 4. A flavor improvement method comprising blending tea leaves and honey-containing sugar in a food containing dried plant matter,
A method for improving the flavor of a food containing a dried plant product, comprising blending less leaves of the citrus or the honey-containing sugar than the dried plant product.