JP6985817B2 - How to enhance the richness of Brassicaceae-containing foods and drinks and Brassicaceae-containing foods and drinks - Google Patents

Description

The present invention relates to a method for enhancing the richness of Brassicaceae vegetable-containing foods and drinks and Brassicaceae vegetable-containing foods and drinks.

In recent years, "richness" in foods and drinks has been attracting attention as an important factor that determines deliciousness. Explaining "richness", it is a sensual feature that has complexity, persistence, etc. in the mouth due to the contribution of taste, aroma, and texture. So far, water-soluble components, fat-soluble components, and the like have been known as components that contribute to "richness".

It is in the field of food and drink, especially seasonings, that "richness" is regarded as an important factor that determines the taste. Usually, the seasoning uses animal raw materials such as meat and fish. Even if vegetable raw materials are used, protein-rich foods such as beans are used as raw materials. In recent years, vegetable-derived seasonings such as sofrito have also been known and are sometimes used in foods and drinks. Among the vegetables, Brassicaceae vegetables have a high amino acid content. On the other hand, Brassicaceae vegetables have a peculiar offensive odor. When cruciferous vegetables are used as raw materials for food and drink, various studies have been conducted for the purpose of reducing the offensive odor. Patent Document 1 describes a method for treating Brassicaceae vegetables, which is steamed under specific conditions before shredding and the juice is exchanged for anions in order to reduce a peculiar offensive odor. Patent Document 2 describes a method for producing a juice juice, in which the juice juice of vegetables is contact-treated with a porous synthetic adsorption resin in order to reduce the offensive odor of Brassicaceae vegetables.

Japanese Patent No. 3676178 Japanese Unexamined Patent Publication No. 10-313834

The problem to be solved by the present invention is to enhance the richness of foods and drinks containing Brassicaceae vegetables. More specifically, it is the suppression of the green odor derived from Brassicaceae vegetables and the enhancement of richness.

The present inventor has found that the aroma component affects the richness after trial and error in the production of foods and drinks containing Brassicaceae vegetables. That is, the richness is strengthened by increasing the content of a specific scent component. More preferably, it is to reduce the content of another specific scent component. Specifically, (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1-octene-3-one, The ratio of the component content (ppb) to (D): dimethyl trisulfide and (E): butylisothiocyanate is in a specific range, preferably (A) in a specific Brix. It has been found that the richness can be enhanced by the content (ppb) of (E) in a specific range. Among these, the action found by the inventor is that when a large amount of the component (A) is contained, the richness is easily felt, and when a large amount of the components (B) to (E) related to the green odor are contained, the richness is suppressed. It means that it will end up. Preferably, the food or drink is either a juice, an extract, or a powder.

What the present invention makes possible is the provision of a cruciferous vegetable-containing food or drink with a fortified richness, and a method for enhancing the richness of the cruciferous vegetable-containing food or drink.

<Food and drink>
The food and drink in the present invention is a drinkable or edible product, and examples thereof include beverages, foods, seasonings, raw materials for food and drink, juices, extracts (extracts), powders, potions, supplements, and the like.

<Brassicaceae vegetables>
The Brassicaceae vegetables in the present invention refer to vegetables classified into the Brassicaceae family. Examples include cabbage, broccoli, kale, creson, komatsuna, bok choy, radish sprouts, cauliflower, Chinese cabbage, nabana, takana, kohlrabi, and the like. One or more of these vegetables may be used. In addition, all or part of these vegetable parts (flowers, leaves and stems) may be used.

<Brassicaceae vegetable-containing foods and drinks>
The food and drink containing Brassicaceae vegetables in the present invention refers to foods and drinks containing at least a raw material derived from Brassicaceae vegetables, and may contain other raw materials. As the other raw material contained, vegetables are preferable. Vegetables are not particularly limited as long as they are usually used in the art, and examples thereof include carrots, onions, turnips, radishes, celery, spinach, peppers, asparagus, barley young leaves, spring chrysanthemums, mustard vegetables, salad vegetables, and Japanese mustard spinach. , Tomorrow's leaves, sweet potatoes, horse bells, tomatoes, moroheiya, paprika, parsley, celery, trefoil, lettuce, radishes, shiso, eggplant, green onions, pumpkin, beef scallions, green onions, ginger, radish, nira, corn, pods, turnips, turnips Examples include turnips, radishes, zucchini, scallions, and sprouts. Preferably, carrots, onions, and celery are used in addition to Brassicaceae vegetables to improve the overall taste balance.

<Aroma component>
The fragrance components that contribute to the effects of the present invention are at least (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1-octene-3-one (1-). Octene-3-one), (D): Dimethyltrisulfide, (E): Butylisothiocyanate, and one or more components selected from the above. The aroma component may be derived from a raw material or contained by addition, but is preferably derived from a raw material from the viewpoint of avoiding additives.

<(A): Phenylacetaldehyde (Phenylacetaldehyde)>
(A): Phenylacetaldehyde generally has honey-like aroma characteristics. In the present invention, it was found that the component is increased by going through the heating step. It is presumed that this is produced by decomposing phenylalanine, which is a kind of amino acid, by heating. In contributing to the effect of the present invention, the content of (A): phenylacetaldehyde (Phenylacetaldehyde) when Brix of food and drink is 5.0 is 89.0 ppb or more, preferably 89.0 ppb or more. And it is 116.0 ppb or less, more preferably 89.0 ppb or more and 107.0 ppb or less.

<(B): 2-Hexenal>
(B): 2-Hexenal generally has a fresh or greenish aroma characteristic of grass and leaves, and is contained in vegetables and fruits. In contributing to the effect of the present invention, the content of (B): 2-Hexenal when Brix of the cruciferous vegetable-containing food or drink is 5.0 is preferably 0.48 ppb or less. , More preferably 0.20 ppb or more and 0.48 ppb or less.

<(C): 1-Octene-3-one>
(C): 1-Octene-3-one generally has mushroom-like aroma characteristics. In contributing to the effect of the present invention, the content of (C): 1-octene-3-one when Brix of the food or drink is 5.0 is preferably 3. It is 87 ppb or less, more preferably 1.38 ppb or more and 3.87 ppb or less.

<(D): Dimethyltrisulfide>
(D): Dimethyltrisulfide generally has a fresh onion-like aroma characteristic and is contained in cruciferous vegetables such as cabbage, broccoli and cauliflower. In contributing to the effect of the present invention, the content of (D): dimethyl trisulfide when Brix of the food or drink is 5.0 is preferably 25.83 ppb or less, more preferably 6 It is .50 ppb or more and 25.83 ppb or less.

<(E): Butylisothiocyanate>
(E): Butylisothiocyanate generally has a pungent odor and is contained in Brassicaceae vegetables and the like. In contributing to the effect of the present invention, the content of (E): Butylisothiocyanate when Brix of the food or drink is 5.0 is preferably 0.04 ppb or less.

<Ratio of scent component content>
In the present invention, (A): Phenylacetaldehyde (Phenylacetaldehyde) is contained in a relatively large amount, which contributes to the effect of the present invention. On the other hand, (B): 2-Hexenal, (C): 1-octene-3-one, (D): dimethyltrisulfide, or (E). ): When a relatively large amount of butylisothiocyanate is contained, the problem of the present invention cannot be solved. Therefore, the ratio of the content of (A) to the content of the component selected from (B) to (E) is an important factor in solving the problem of the present invention.

In solving the problems of the present invention, the ratio of the preferable content (ppb) of the aroma components (A) to (D) is 0 ≦ (B) / (A) ≦ 0.00539, 0 ≦ (C). / (A) ≤ 0.0435 and 0 ≤ (D) / (A) ≤ 0.290.
More preferably, the ratio of the preferable content (ppb) of the aroma components (A) to (E) is 0.00187 ≦ (B) / (A) ≦ 0.00539, 0.0129 ≦ (C) / ( A) ≦ 0.0435 and 0.0607 ≦ (D) / (A) ≦ 0.290. Even more preferably, it is when the above conditions are satisfied and the conditions of 0 ≦ (E) / (A) ≦ 0.00045 are satisfied.

<Koku>
The "richness" in the present invention is one of the sensory properties. The main factor in the judgment of richness is the persistence of flavor, and more preferably, the complexity of flavor is also added.
The "persistence" and "complexity" of flavors in the present invention are evaluated in a human sensory evaluation test, but it is preferable to train in a panel so that there is no difference in criteria among evaluators. More specifically, it is preferable to take the following steps. First, depending on the subjectivity of the panel, a sample (positive control) and a sample (negative control) that have the persistence and complexity of the flavor are prepared, and the evaluators make words regarding each sensory characteristic. Next, using the concrete expressions that appear in words, the evaluators make an eye contact and define the "sustainability" and "complexity" so that they have a common understanding. Then, regarding "sustainability" and "complexity", evaluation criteria for their presence / absence and strength shall be set, and various test samples shall be evaluated. In order to depict the sensory features accurately, it is preferable to use the flavor profile method, in which the trained panels are free to discuss the sensory features until consensus is reached.

<Green odor>
The "green odor" in the present invention is felt from 2-hexenal, dimethyl trisulfide, and 1-octene-3-one, which are contained in Brassicaceae vegetables. It is a green odor that is felt, more specifically, a green odor that is felt from butylisothiocyanate in addition to the above-mentioned scent component.

<Sugar content (Brix)>
In the food and drink according to the present embodiment, Brix is not particularly limited, but is preferably 1.0 or more and 60.0 or less. The method for measuring Brix may be a known method. An example of the measuring means is an optical refractive index meter (manufactured by NAR-3T ATAGO).

[Test 1: Evaluation of control sample (vegetable seasoning) for richness]
<Comparative Example 1>
Broccoli, onions, celery and carrots were cut to about 5 mm and extracted with hot water at 90 ° C. or higher, which is twice the amount of the cut vegetables. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. The concentrated sample diluted with water to Brix 5.0 was designated as Comparative Example 1.

<Example 1>
Broccoli, onions, celery, and carrots were cut to about 5 mm, the cut vegetables were roasted, and then hot water extraction was performed at 90 ° C. or higher, which was twice the amount of the cut vegetables. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. Example 1 was obtained by diluting the concentrated sample with water to Brix 5.0.

<Comparative Example 2>
Broccoli was cut to about 5 mm and hot water was extracted with twice the amount of water of the cut vegetables at 90 ° C. or higher. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. Comparative Example 2 was obtained by diluting the concentrated sample with water to Brix 5.0.

<Example 2>
Broccoli was cut to about 5 mm, the cut vegetables were roasted, and then hot water was extracted with twice the amount of the cut vegetables at 90 ° C. or higher. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. Example 2 was obtained by diluting the concentrated sample with water to Brix 5.0.

<Measurement of Brix>
The measuring instrument for the sugar content (Brix) used in this measurement is a refractometer (manufactured by NAR-3T ATAGO). The product temperature at the time of measurement was 20 ° C.

<Volatility component analysis>
By comparing the volatile component concentrations contained in Comparative Example 1 and Example 1 and the volatile component concentrations contained in Comparative Example 2 and Example 2, the fragrance components that contribute to the difference in flavor can be obtained. Identified. This measurement was performed using an Agilent 7890GC / 5975 MSD equipped with a GERSTEL autosampler (MPS2), dynamic headspace module (DHS), heat removal device (TDU), and temperature vaporization type injection port (CIS4). Carried out. The sample was weighed in a special vial at 0.5 to 2 g, diluted with ultrapure water to a total volume of 5 g, and 5 μl of a 10 ppm solution of 1,2-Dichlorobenzene was added as an internal standard. The aroma components were collected in a dedicated Tenax TA tube by the DHS method, and heat desorption analysis was performed by the TDU-1D-GC / MS system.

GC / MS condition column: Agilent DB-WAX 60m x 0.25mm x 0.5μm
Oven temperature: 40 ° C (3 min) → 10 ° C / min → 240 ° C (27 min)
Carrier gas: 3.1 ml / min (helium)
MS mode: SCAN (mass range 29-450)

When the content of the volatile component was compared between Comparative Example 1 and Example 1 and between Comparative Example 2 and Example 2 with Brix 5.0, it was higher in Example 1 than in Comparative Example 1. Ingredients, and more components in Example 2 than in Comparative Example 2, were identified. Further, a component less in Example 1 than in Comparative Example 1 and a component less in Example 2 than in Comparative Example 2 were specified. Furthermore, among them, the components that are known to be scented by humans in general knowledge and that contain a certain amount of influence on human sensory were identified. (A): Phenylacetaldehyde ( Phenylacetaldehyde, (B): 2-Hexenal, (C): 1-octene-3-one, (D): dimethyl trisulfide, and (D). E): Five components of butylisothiocyanate were identified. The concentrations of each component in Comparative Example 1 and Example 1 are shown in Table 1.

<Analysis of soluble components of Comparative Example 1 and Example 1>
Amino acids, nucleic acids, organic acids, and sugars were analyzed for Comparative Example 1 and Example 1. As a result, the contents of Comparative Example 1 and Example 1 were the same. Among the measured components, the components contained in the concentration affecting the flavor were picked up, and the concentration of each component in Brix 5.0 is shown in Table 2.

<Measurement of amino acid concentration>
The method for measuring the amino acid concentration adopted in this measurement is the HPLC method. Specifically, the amino acid measuring instrument used in this measurement is the high-speed amino acid analyzer L-8000 series (Hitachi, Ltd.). The measurement conditions are: Ammonia filter column: # 2650L [inner diameter: 4.6 mm x 60 mm, manufactured by Hitachi, Ltd.], analysis column: # 2622 [inner diameter: 4.6 mm x 60 mm, manufactured by Hitachi, Ltd.], guard column: # 2619 [inner diameter: 4.6 mm × 60 mm, manufactured by Hitachi, Ltd.], mobile phase: lithium citrate buffer, reaction solution: ninhydrin solution, detection wavelength: VIS 570 nm.

<Measurement of nucleic acid concentration>
The method for measuring the nucleic acid concentration adopted in this measurement is the HPLC method. The specific measurement conditions are as follows.
Column: Develosil RPAQUEOUS AR-5, 4.6 mm x 250 mm [manufactured by Nomura Chemical Co., Ltd.]
Eluent: A; Sodium phosphate buffer (pH 2.5), B; 90% acetonitrile gradient Condition: Ratio of solution A 100% (0-5 minutes) -92.5% (25 minutes) -80% (25 minutes) .1-28 minutes) -100% (28.1-2 minutes)
Flow velocity: 1.0 ml / min
Detection wavelength: 254 nm
Column temperature: 40 ° C

<Measurement of organic acid concentration>
The method for measuring the nucleic acid concentration adopted in this measurement is the HPLC method. The specific measurement conditions are as follows.
Column: C610H-S [manufactured by Hitachi, Ltd.]
Eluent: 3 mM perchloric acid reaction solution: 0.1 mM BTB, 15 mM sodium hydrogen phosphate, 2 mM sodium hydroxide gradient Condition: Ratio of solution A 100% (0 to 5 minutes) -92.5% (25 minutes)- 80% (25.1-28 minutes) -100% (28.1-32 minutes)
Flow rate: Eluent 0.5 ml / min, reaction solution 0.5 ml / min
Detection wavelength: 440 nm
Column temperature: 50 ° C

<Measurement of sugar concentration>
The method for measuring the nucleic acid concentration adopted in this measurement is the HPLC method. The specific measurement conditions are as follows.
Column: Shodex Asahipak NH2P-50 4E
Eluent: acetonitrile / water = 75/25
Flow velocity: 1.0 ml / min
Detection: Differential refractive index detector Column temperature: 50 ° C

<Sensory evaluation training>
Seven people with a keen sense of flavor evaluation were selected as sensory evaluators (panelists) to form a panel. As a result of evaluating the persistence and complexity of the flavor of Comparative Example 1 and Example 1 by a panel composed of 7 people, all the panelists felt the difference between Comparative Example 1 and Example 1 and found that they felt the difference between Comparative Example 1 and Example 1. The result was that in Example 1, the perseverance and complexity of the flavor was felt. Similarly, the result was that the difference between Comparative Example 2 and Example 2 was felt, and the flavor persistence and complexity were felt in Example 2.

Regarding the difference in flavor between Comparative Example 1 and Example 1, a panel consisting of seven people made words, and using the concrete expressions that came out in it, the "sustainability" and "complexity" of the flavor were used. Was defined. The definitions of "persistence" and "complexity" of flavors are as follows.
Feeling "sustainability" ... There is no green odor, and you can feel the honey-like scent after swallowing.
Feeling "complexity" ... A lot of flavors can be felt, but a specific flavor is not conspicuous and the flavor cannot be clearly decomposed.
Using each of the standard fragrance components (A) to (E), the flavor characteristics of "green odor" and the "persistence" and "complexity" defined by the panel were evaluated by sensory evaluation by the orthonasal and retronasal of the panel. It was confirmed that the flavor characteristics involved in "sa" are related to the flavor components of the standard products (A) to (E). In particular, it was the opinion of the panel that the component (A) affects "sustainability".

[Test 2: Identification of richness enhancement range using model liquid]
<Sensory evaluation using model liquid>
The base solution was prepared with a standard of sugars (sucrose, fructose, glucose), organic acids (citric acid, malic acid, pyroglutamic acid), and amino acids (aspartic acid, glutamic acid, arginine), and water. The content of each component was set to an intermediate value between the measured values of Comparative Example 1 and Example 1 shown in Table 2. The standard scent components of (A) to (E) were adjusted to have the component contents of categories 1 to 6 shown in Table 3 below with respect to the base liquid. Category 1 is adjusted to be equivalent to the component content of Comparative Example 1, and Category 4 is adjusted to be equivalent to the component content of Example 1. For categories 1 to 6, sensory evaluation was performed by a panel trained by the sensory evaluation training.

The sensory evaluation regarding "sustainability" was evaluated according to the five stages shown in Table 4 below. As a reference sample for evaluation, the "persistence" of the flavor felt in Comparative Example 1 was set to 2, and the "persistence" of the flavor felt in Example 1 was set to 4.
For the sensory evaluation regarding "complexity", an absolute evaluation was performed by selecting "complex" or "not complicated".

Regarding categories 3 to 6, it is the opinion of the panel that although they do not feel a green odor, they do feel a green odor for categories 1 and 2, and for categories 1 and 2, a sensory evaluation of "green odor" was also performed. .. The sensory evaluation regarding "green odor" was performed according to the five stages shown in Table 4 below. As a reference sample for evaluation, the "green odor" of the flavor felt in Comparative Example 1 was set to 4, and the "green odor" felt in Example 1 was set to 2.

<Sensory evaluation criteria>
The evaluation of "sustainability" is based on the scores evaluated by each panelist, and the average value is "3 (slightly feel)" or higher, and the sustainability "2 (almost not felt)" felt in Comparative Example 1. When there is a significant difference (Tukey's test), it is marked as "○". Other than that, it was set as "x". The risk rate (P value) was judged at 5%.
The evaluation regarding the presence / absence (○ or ×) of “complexity” was judged based on the evaluation of each panelist with a risk factor (P value) of 5% by the binomial distribution probability (BINOMDIST function) of the individual terms. When the risk rate of selecting "not complicated" was less than 5%, it was judged that there was "complexity" (○).
The evaluation of "green odor" is significantly different from the average value of "4 (feel)" or more or the green odor "4 (feel)" felt in Comparative Example 1 based on the scores evaluated by each panelist. If there is no such thing, it is marked as "x".
Regarding the evaluation of richness, at least those with "sustainability" (○) were given "○", and those with "complexity" (○) were given "◎".
The sensory evaluation results are shown in Table 5 below.

<Ratio of incense components>
Table 6 below shows the calculated ratio of the content of each incense component for categories 1 to 6.

[Test 3: Identification of participating components by omission test]
Hereinafter, as shown in Table 7, a model liquid in which the incense component was commissioned one by one or a model liquid in which only one component was added was prepared based on Category 1 or Category 4. The control (1) was presented as a sample, and it was evaluated whether it could be distinguished from the control 1-a by a three-point discrimination method by sensory. Similarly, the control (4) was presented as a standard, and it was evaluated whether the categories 4-a to 4-d could be identified by the three-point identification method. The number of panelists was eight, and a significant difference test was performed with a risk rate of 5%. As a result, it was found that there was no significant difference between categories 1-a and 4-a from the respective controls.
That is, it was considered that butylisothiocyanate did not substantially contribute to the effect of the present invention.

Hereinafter, as shown in Table 8, a model liquid having a concentration of butylisothiocyanate of 0 ppb was prepared based on the categories 2 and 3. The control (2) was presented as a sample, and it was evaluated whether it could be distinguished from Category 2-a by a three-point discrimination method by sensory. Similarly, the control (3) was presented as a standard, and it was evaluated whether the classification 3-a could be identified by the three-point identification method. The number of panels was eight, and a significant difference test was performed with a risk rate of 5%. As a result, it was found that there was no significant difference from the control.
At the same time, when the categories 2 and 3-a were evaluated by the panel, the green odor was significantly suppressed in the category 3-a, and the result was rich.

From the above, it was found that butylisothiocyanate did not contribute to the effect of the present invention in the range of categories 1 to 6.

[Test 4: Evaluation of the effect of green odor on richness]
Component (A): At a constant concentration of phenylacetaldehyde (Phenylacetaldehyde), the effect of increasing the components involved in green odor on the persistence of flavor was evaluated.
The concentration of phenylacetaldehyde (Phenylacetaldehyde) in Category 4 was fixed, and the three components (B), (C), and (D) involved in the green odor were gradually increased to the concentration corresponding to Category 1. Specifically, Category 1'to Category 3'and Category 4 were adjusted so as to have the concentrations shown in Table 9.

When the persistence of flavors in Category 1'to Category 3'and Category 4 was evaluated by sensory evaluation by 5 panelists, there was a significant difference in risk rate of 5% between Category 2'and Category 3'. It turned out that there is (testing method: one-way ANOVA). And, compared with the category 1'and the category 2', the result was that the flavor persistence was stronger in the category 3'and the category 4.
From the above, it was found that even at a constant concentration of phenylacetaldehyde (Phenylacetaldehyde), the persistence of flavor decreases as the concentration of (B) to (D) increases.

<Summary>
As a result of considering the above test results, (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1-octene-3-one (1-Octene-3). -One), and (D): The relationship of the content with dimethyl trisulfide (Dimethyltrisulfide) is 0 ≤ (B) / (A) ≤ 0.00539, ≤ (C) / (A) ≤ 0.00435, Moreover, it was found that the richness was felt by the fact that 0 ≦ (D) / (A) ≦ 0.290. Further, the content of each component when Brix of the cruciferous vegetable-containing food or drink is 5.0 is (A): 89.0 ppb or more, (B): 0.48 ppb or less, and (C). ): 3.87 ppb or less, (D): 25.83 ppb or less, and (E): 0.04 ppb or less, it was found that the richness can be felt.

A field in which the present invention is useful is the manufacture and sale of rich foods and drinks. It is preferable to manufacture and sell rich foods and drinks containing Brassicaceae vegetables.

Claims (16)

It is a food and drink containing Brassicaceae vegetables,
The contained component is at least (A): phenylacetaldehyde (Phenylacetaldehyde), and
(A): Phenylacetaldehyde (Phenylacetaldehyde) and (B): 2-Hexenal, (C): 1-octene-3-one, and (D) :. The relationship between the content and dimethyl trisulfide (Dimethyltrisulfide) is as follows.
0 ≦ (B) / (A) ≦ 0.00539,
0 ≦ (C) / (A) ≦ 0.0435, and
0 ≦ (D) / (A ) ≦ 0.290 der is,
When Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0, the content (ppb) of (A): phenylacetaldehyde (Phenylacetaldehyde) is 89.0 or more. It is a food and drink containing Brassicaceae vegetables,
The contained component is at least (A): phenylacetaldehyde (Phenylacetaldehyde), and
(A): Phenylacetaldehyde (Phenylacetaldehyde) and (B): 2-Hexenal, (C): 1-octene-3-one, and (D) :. The relationship between the content and dimethyl trisulfide (Dimethyltrisulfide) is as follows.
0.00187 ≤ (B) / (A) ≤ 0.00539,
0.0129 ≤ (C) / (A) ≤ 0.0435, and
0.0607 ≦ (D) / (A ) ≦ 0.290 der is,
When Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0, the content (ppb) of (A): phenylacetaldehyde (Phenylacetaldehyde) is 89.0 or more. The food or drink containing Brassicaceae vegetables according to claim 1 or 2.
When Brix of the food or drink containing vegetables of the family Abrana was converted to 5.0, (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1-octene-3. -On (1-Octene-3-one), and (D): Dimethyltrisulfide content (ppb).
(A): 89.0 or more and 107.0 or less,
(B): 0.20 or more and 0.48 or less,
(C): 1.38 or more and 3.87 or less, and (D): 6.50 or more and 25.83 or less. The food or drink containing Brassicaceae vegetables according to any one of claims 1 to 3 , wherein (A): phenylacetaldehyde (Phenylacetaldehyde) and (E): butylisothiocyanate.
0 ≦ (E) / (A) ≦ 0.00045. It is a food and drink containing Brassicaceae vegetables,
When Brix of the food or drink containing vegetables of the family Abrana was converted to 5.0, (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1-octene-3. -On (1-Octene-3-one), and (D): Dimethyltrisulfide, the content (ppb) is.
(A): 89.0 or more and 107.0 or less,
(B): 0.20 or more and 0.48 or less,
(C): 1.38 or more and 3.87 or less, and (D): 6.50 or more and 25.83 or less. The food or drink containing Brassicaceae vegetables according to claim 4 or 5.
The content (ppb) of (E): Butylisothiocyanate when Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0 is
(E): 0 or more and 0.04 or less. The food or drink containing Brassicaceae vegetables according to any one of claims 1 to 6.
The food and drink, juice, extract (extract), or powder is either. The cruciferous vegetable-containing food or drink according to any one of claims 1 to 7 , wherein the raw material of the food and drink is at least broccoli, onion, celery, and carrot. A method for enhancing the richness of foods and drinks containing Brassicaceae vegetables, which is adjusted is (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1. -Octene-3-one, and (D): the content of dimethyl trisulfide (Dimethyltrisulfide), and the relationship between the contents of (A) to (D).
0 ≦ (B) / (A) ≦ 0.00539,
0 ≦ (C) / (A) ≦ 0.0435, and
0 ≦ (D) / (A) ≦ 0.290,
When Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0, the content (ppb) of (A): phenylacetaldehyde (Phenylacetaldehyde) is 89.0 or more. A method for enhancing the richness of foods and drinks containing Brassicaceae vegetables, which is adjusted is (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1. -Octene-3-one, and (D): the content of dimethyl trisulfide (Dimethyltrisulfide), and the relationship between the contents of (A) to (D).
0.00187 ≤ (B) / (A) ≤ 0.00539,
0.0129 ≤ (C) / (A) ≤ 0.0435, and
0.0607 ≦ (D) / (A ) ≦ 0.290 der is,
When Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0, the content (ppb) of (A): phenylacetaldehyde (Phenylacetaldehyde) is 89.0 or more. According to the method according to claim 9 or 10 , when Brix of the food or drink containing vegetables of the family Abrana is converted to 5.0, (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal (2). -Hexenal), (C): 1-octene-3-one, and (D): dimethyl trisulfide content (ppb).
(A): 89.0 or more and 107.0 or less,
(B): 0.20 or more and 0.48 or less,
(C): 1.38 or more and 3.87 or less, and (D): 6.50 or more and 25.83 or less. The method according to any one of claims 9 to 11 , wherein the relationship between (A): phenylacetaldehyde (Phenylacetaldehyde) and (E): butylisothiocyanate is the same.
0 ≦ (E) / (A) ≦ 0.00045. A method for enhancing the richness of foods and drinks containing Brassicaceae vegetables, which is adjusted is (A): phenylacetaldehyde (Phenylacetaldehyde), (B): 2-hexenal, (C): 1. -The content of octene-3-one and (D): dimethyl trisulfide, and the Brix of the cruciferous vegetable-containing food or drink was converted to 5.0. The content (ppb) of (A) to (D) at the time is
(A): 89.0 or more and 107.0 or less,
(B): 0.20 or more and 0.48 or less,
(C): 1.38 or more and 3.87 or less, and (D): 6.50 or more and 25.83 or less. The method according to claim 12 or 13.
The content (ppb) of (E): Butylisothiocyanate when Brix of the Brassicaceae vegetable-containing food or drink is converted to 5.0 is
(E): 0 or more and 0.04 or less. The method according to any one of claims 9 to 14.
The food and drink, juice, extract (extract), or powder is either. The method according to any one of claims 9 to 15 , wherein the raw material of the food or drink is at least broccoli, onion, celery, and carrot.