JP7056048B2 - Taste improver - Google Patents

Description

The present invention relates to a taste improving agent. The present invention also relates to a method for producing an oral ingestion. Furthermore, the present invention relates to a method for improving the taste of an oral ingestion.

Consumers' tastes for foods and drinks, seasonings, etc. are becoming more and more sophisticated these days, and if there is a method that can easily improve these tastes, it can be expected to increase their commercial value, for example. , (1) The amount of atmospheric extract used can be reduced to reduce manufacturing costs, (2) The amount of fats and oils used can be reduced to maintain or improve health, and (3) Delicious foods and drinks with suppressed vinegar cud , Seasonings, etc. can be easily provided.

Conventionally, as a method for imparting a feeling of normal pressure extract, a method of devising an extract extraction process (Patent Document 1 and Patent Document 2) has been reported, but the normal pressure extract cannot be completely reproduced. There was a problem with.

Further, as a method for enhancing the feeling of oil and fat, conventionally, a method of utilizing hydrocolloids, small molecule compounds, polyphenols or glycosides (Non-Patent Documents 1 to 5) and the like have been reported, but any of the methods has been reported. There was a problem that the quality was different from the oily feeling that was enhanced by increasing the amount.

Further, as a method for suppressing vinegar cud, a method by adding reduced starch syrup having a specific sugar composition has been conventionally reported (Patent Document 3), but the balance of taste and flavor is changed (for example, sweetness). Was given, and the umami and flavor were enhanced, etc.).

On the other hand, it has not been reported so far that β-caryophyllene can impart a feeling of atmospheric pressure extract, enhance a feeling of oil and fat, and suppress vinegar cud.

Japanese Unexamined Patent Publication No. 2008-193967 Japanese Unexamined Patent Publication No. 2014-150796 Japanese Patent No. 358784

Arocas et al. , "Sensory properties starched by starch types in white systems: effects of freeze / that and hybrid addition.", J Food-132Sci20S. Flett et al. , "Perceived creamines and viscosity of aggregates of casesin micelles and κ-carrageenan." J Food Sci 2010, 75: S255-S261. David et al. , "Initification of sensory-active phytochemicals in phytochemicals (Agriculturalis L.)." J Agric Food Chem 2012, 60: 11877-11888. Schwarz et al. , "Identification of novel active molecules in cured vanilla beans (Vanilla planifolia)." J Agric and Food Chem 2009, 37. 37. Scharbert et al. , "Identification of the astringent compound in black tea infusions by combining instrumental analogysis and human biorespones." J-Agri 34: C

An object of the present invention is to provide a taste improving agent capable of effectively improving the taste quality of oral ingested foods such as foods and drinks and seasonings.

As a result of various studies to solve the above-mentioned problems, the present inventors can improve the taste quality of the oral intake by β-cariophyllene (for example, can impart a normal pressure extract feeling, and enhance the oily feeling. The present invention was completed by discovering what can be done, what can suppress vinegar shavings, etc.) and conducting further research.
That is, the present invention is as follows.

[1] (A) A taste improving agent containing β-caryophyllene as an active ingredient.
[2] From the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. The agent according to [1], further comprising at least one compound selected.
[3] The agent according to [1] or [2], which is for an oral ingestion containing at least one selected from the group consisting of livestock meat extract, oil and fat and sour taste component.
[4] The agent according to any one of [1] to [3], wherein the improvement in taste quality is at least one selected from the group consisting of imparting a feeling of normal pressure extract, enhancing a feeling of oil and fat, and suppressing vinegar cud. ..
[5] (i) For oral ingestion containing livestock meat extract and improving the taste quality is to give a feeling of normal pressure extract, or (ii) for oral ingestion containing fat and oil. [1] to [4], wherein the improvement in taste quality is for enhancing the feeling of oil and fat, or (iii) for oral ingestion containing an acidity component, and the improvement in taste quality is suppression of vinegar cud. The agent described in any one.
[6] The agent according to any one of [1] to [5], wherein the content of (A) is 0.0000001 to 99.9% by weight.
[7] The agent according to any one of [3] to [6], wherein the oral ingestion is a food or drink or a seasoning.
[8] (A) A method for producing an oral ingestion, which comprises adding β-caryophyllene.
[9] From the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. [8] The production method according to [8], further comprising adding at least one compound selected.
[10] The production method according to [8] or [9], wherein the oral ingestion contains at least one selected from the group consisting of livestock meat extract, fats and oils, and acidity components.
[11] The production method according to any one of [8] to [10], wherein the oral ingestion is an oral ingestion having improved taste quality.
[12] The production method according to [11], wherein the improvement in taste quality is at least one selected from the group consisting of imparting a feeling of normal pressure extract, enhancing a feeling of oil and fat, and suppressing vinegar cud.
[13] The oral ingestion is either (i) an oral ingestion containing livestock meat extract and given a feeling of atmospheric pressure extract, or (ii) containing fat and oil and having an enhanced feeling of fat and oil. The production method according to any one of [8] to [12], which is an oral ingestion, or (iii) an oral ingestion containing an acidity component and having suppressed vinegar cud.
[14] The production method according to any one of [8] to [13], wherein the addition amount of (A) is 0.00003 to 120 wt ppm with respect to the oral ingestion.
[15] The production method according to any one of [8] to [14], wherein the oral ingestion is a food or drink or a seasoning.
[16] (A) A method for improving the taste of an oral ingestion, which comprises adding β-caryophyllene.
[17] From the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. [16] The method according to [16], further comprising adding at least one compound of choice.
[18] The method according to [16] or [17], wherein the oral ingestion contains at least one selected from the group consisting of livestock meat extract, fat and oil, and an acidity component.
[19] The method according to any one of [16] to [18], wherein the improvement of taste quality is at least one selected from the group consisting of imparting a feeling of normal pressure extract, enhancing a feeling of oil and fat, and suppressing vinegar cud. ..
[20] (i) The oral ingestion contains livestock meat extract and the taste quality is improved to give a feeling of normal pressure extract, or (ii) the oral ingestion contains fats and oils and the taste quality. One of [16] to [19], wherein the improvement is an enhancement of the oily feeling, or (iii) the oral ingestion contains an acidity component and the improvement of the taste quality is the suppression of vinegar cud. The method described in one.
[21] The method according to any one of [16] to [20], wherein the addition amount of (A) is 0.00003 to 120 wt ppm with respect to the oral ingestion.
[22] The method according to any one of [16] to [21], wherein the oral ingestion is a food or drink or a seasoning.

According to the present invention, the taste quality of oral ingestion can be improved. Specifically, as one aspect, according to the present invention, a feeling of atmospheric pressure extract can be imparted to an oral ingestion. As another aspect, according to the present invention, the greasy feeling of an oral ingestion can be enhanced. As yet another aspect, according to the present invention, vinegar cud of oral ingestion can be suppressed.
According to the present invention, it is possible to provide an oral ingestion with improved taste. Specifically, as one embodiment, according to the present invention, it is possible to provide an oral ingestion to which a feeling of atmospheric pressure extract is imparted. As another aspect, according to the present invention, it is possible to provide an oral ingestion having an enhanced greasy feeling. In yet another aspect, according to the present invention, it is possible to provide an oral ingestion in which vinegar cud is suppressed.

(Agent of the present invention)
The taste improving agent of the present invention (sometimes referred to simply as "the agent of the present invention" in the present specification) may be referred to as (A) β-caryophyllene (in the present specification, simply referred to as "(A)". The main feature is to use a certain) as an active ingredient.

The β-caryophyllene used in the present invention is a kind of bicyclic sesquiterpene, and its CAS registry number is 87-44-5.

The β-caryophyllene used in the present invention may be, for example, a synthetic product or an extract as long as it can be orally ingested. Commercially available products are also available and are preferable because they are simple. Alternatively, β-caryophyllene itself may not be used, and a material containing a large amount of β-caryophyllene (eg, reaction flavor, etc.) may be used instead.

The content of (A) in the agent of the present invention is preferably 0.000000001% by weight or more, more preferably 0.00001% by weight or more, and particularly preferably 0.001% by weight, based on the agent of the present invention. % Or more. The content thereof is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 95% by weight or less, based on the agent of the present invention.

In addition to (A), the agents of the present invention include (B) benzyl acetate (sometimes referred to simply as "(B)" in the present specification), (C) p-tolualdehyde (in the present specification, the agent of the present invention). (Sometimes referred to simply as "(C)"), (D) flufuryl alcohol (sometimes referred to simply as "(D)" in the present specification), (E) 2,6-dimethylpyrazine (as used herein). From the group consisting of (F) trans, trans-2,4-decadienal (sometimes referred to simply as "(F)" in the present specification) and (F) in the book. It is preferred that it further comprises at least one compound of choice. By further containing these compounds in addition to (A), the agent of the present invention can enhance the taste improving effect of (A).
The agent of the present invention preferably contains at least two compounds (B) to (F) in addition to (A), and more preferably contains at least three compounds (B) to (F). , (B) to (F) are particularly preferably contained, and most preferably all the compounds (B) to (F) are contained.

Benzyl acetate used in the present invention is an ester obtained by condensing benzyl alcohol and acetic acid, and its CAS Registry Number is 140-11-4.
The p-tolualdehyde used in the present invention is a kind of aromatic aldehyde, and its CAS registry number is 104-87-0.
Furfuryl alcohol used in the present invention is a kind of furan, and its CAS registry number is 98-00-0.
The 2,6-dimethylpyrazine used in the present invention is a kind of pyrazines, and its CAS Registry Number is 108-50-9.
Trans, trans-2,4-decadienal used in the present invention is a kind of aliphatic higher aldehydes, and its CAS Registry Number is 25152-84-5.

The benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal used in the present invention are, for example, synthetic products or synthetic products as long as they can be orally ingested. It may be an extract or the like. Commercially available products are also available and are preferable because they are simple. Alternatively, each compound itself may not be used, and a material containing a large amount of any one or more of each compound (eg, reaction flavor, etc.) may be used instead.

When the agent of the present invention contains (B), the content of (B) in the agent of the present invention is preferably 0.00001% by weight or more, more preferably 0.001% by weight, based on the agent of the present invention. It is 0% by weight or more, and particularly preferably 0.1% by weight or more.
When the agent of the present invention contains (B), the content of (B) in the agent of the present invention is preferably 99.9% by weight or less, more preferably 99% by weight, based on the agent of the present invention. % Or less, and particularly preferably 95% by weight or less.
When the agent of the present invention contains (B), the weight ratio of the content of (A) to the content of (B) in the agent of the present invention ((A): (B)) is highly improved in taste. It is preferably 1: 0.01 to 100, more preferably 1: 0.5 to 50, and particularly preferably 1: 1 to 10 because it can exert an effect.

When the agent of the present invention contains (C), the content of (C) in the agent of the present invention is preferably 0.00001% by weight or more, more preferably 0.001% by weight, based on the agent of the present invention. It is 0% by weight or more, and particularly preferably 0.1% by weight or more.
When the agent of the present invention contains (C), the content of (C) in the agent of the present invention is preferably 99.9% by weight or less, more preferably 99% by weight, based on the agent of the present invention. % Or less, and particularly preferably 95% by weight or less.
When the agent of the present invention contains (C), the weight ratio of the content of (A) to the content of (C) in the agent of the present invention ((A): (C)) is highly improved in taste. It is preferably 1: 0.01 to 100, more preferably 1: 0.03 to 10, and particularly preferably 1: 0.05 to 5 because it can exert an effect.

When the agent of the present invention contains (D), the content of (D) in the agent of the present invention is preferably 0.00001% by weight or more, more preferably 0.001% by weight, based on the agent of the present invention. It is 0% by weight or more, and particularly preferably 0.1% by weight or more.
When the agent of the present invention contains (D), the content of (D) in the agent of the present invention is preferably 99.9% by weight or less, more preferably 99% by weight, based on the agent of the present invention. % Or less, and particularly preferably 95% by weight or less.
When the agent of the present invention contains (D), the weight ratio of the content of (A) to the content of (D) in the agent of the present invention ((A): (D)) is highly improved in taste. It is preferably 1: 0.01 to 100, more preferably 1: 0.5 to 50, and particularly preferably 1: 1 to 10 because it can exert an effect.

When the agent of the present invention contains (E), the content of (E) in the agent of the present invention is preferably 0.00001% by weight or more, more preferably 0.001% by weight, based on the agent of the present invention. It is 0% by weight or more, and particularly preferably 0.1% by weight or more.
When the agent of the present invention contains (E), the content of (E) in the agent of the present invention is preferably 99.9% by weight or less, more preferably 99% by weight, based on the agent of the present invention. % Or less, and particularly preferably 95% by weight or less.
When the agent of the present invention contains (E), the weight ratio of the content of (A) to the content of (E) in the agent of the present invention ((A): (E)) is highly improved in taste. It is preferably 1: 0.01 to 100, more preferably 1: 0.5 to 50, and particularly preferably 1: 1 to 10 because it can exert an effect.

When the agent of the present invention contains (F), the content of (F) in the agent of the present invention is preferably 0.00001% by weight or more, more preferably 0.001% by weight, based on the agent of the present invention. It is 0% by weight or more, and particularly preferably 0.1% by weight or more.
When the agent of the present invention contains (F), the content of (F) in the agent of the present invention is preferably 99.9% by weight or less, more preferably 99% by weight, based on the agent of the present invention. % Or less, and particularly preferably 95% by weight or less.
When the agent of the present invention contains (F), the weight ratio of the content of (A) to the content of (F) in the agent of the present invention ((A): (F)) is highly improved in taste. It is preferably 1: 0.01 to 100, more preferably 1: 0.5 to 50, and particularly preferably 1: 1 to 10 because it can exert an effect.

The form of the agent of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, and the like.

The agent of the present invention may consist of only (A) or at least one of (A) and (B) to (F), but in addition to (A) to (F), the present invention. It may further contain a conventional base according to the form and the like of the agent.

Examples of the base when the agent of the present invention is in the form of a liquid include water, ethanol, glycerin, propylene glycol and the like.
When the agent of the present invention is in the form of a solid, the base may be, for example, various sugars such as starch, dextrin, cyclodextrin, sucrose and glucose, proteins, peptides, salt, solid fat, silicon dioxide, and mixtures thereof. , Yeast cells and various powder extracts and the like.

In addition to (A) to (F), the agent of the present invention may be, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, a sweetener (eg,) as long as the object of the present invention is not impaired. Sugars, etc.), acidulants, spices, coloring agents, etc. may be further contained.

When the agent of the present invention contains at least one compound of (B) to (F) in addition to (A), the at least one compound of (A) and (B) to (F) is used alone. , Or in any combination, may be contained in two or more agents, or all may be contained in one agent, but at least one compound of (A) and (B) to (F). The embodiment contained in one agent is preferable because it can be easily ingested. When at least one compound (A) and (B) to (F) is contained in two or more kinds of agents, the content, weight ratio, etc. of (A) to (F) can be calculated. , The amount contained in each agent shall be totaled.

The agent of the present invention can be produced by a method known per se. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., alone or in combination.

The agent of the present invention is preferably for oral ingestion, that is, the agent of the present invention is preferably used for improving the taste of oral ingestion. In the present invention, "oral ingestion" is a concept that broadly includes foods and drinks (general term for foods and beverages), as well as seasonings, food additives, and oral medicines (quasi-drugs). (Including products), supplements, etc. are also included.

The oral ingestion in which the agent of the present invention is used may be provided (sold, distributed) in a mode suitable for oral ingestion, or may be subjected to predetermined treatment or cooking to be in a mode suitable for oral ingestion. It may be provided in a required manner. For example, the oral ingestion in which the agent of the present invention is used may be provided as a concentrate or the like that needs to be diluted with water or the like in order to be suitable for the oral ingestion, in which case the oral ingestion may be provided. The content, concentration, addition amount, etc. of various components in the product may be appropriately adjusted according to the dilution ratio and the like.

The oral ingestion in which the agent of the present invention is used preferably contains at least one selected from the group consisting of livestock meat extract, fats and oils and sour components.

The "livestock meat extract" used in the present invention is an extraction obtained by extracting meat, bone, etc. of livestock / poultry (eg, chicken, pork, beef, etc.) into an extraction medium (eg, water, alcohol, etc.). A product or a concentrate thereof. Livestock meat extract is classified into "pressurized extract" and "normal pressure extract" according to the extraction method. "Pressurized extract" is extracted while applying pressure, and the extraction medium is heated and extracted without applying pressure. The thing is called "normal pressure extract". In general, the pressure extract has higher extraction efficiency and is cheaper than the normal pressure extract, but tends to have a low taste (gelatin feeling and swelling are weak), while the normal pressure extract has a lower extraction efficiency than the pressure extract. Extraction efficiency is low and expensive, but the taste tends to be high (gelatin feeling, strong swelling). As shown in Examples described later, the present invention can effectively impart a normal pressure extract feeling to an oral ingestion containing a pressurized extract as a livestock meat extract. Therefore, for example, the agent of the present invention is used. When the oral intake contains a livestock meat extract, the livestock meat extract is preferably a pressurized extract in that the effect of imparting a feeling of atmospheric pressure extract of the present invention can be more significantly exhibited.
Specific examples of the livestock meat extract include chicken extract (pressurized chicken extract, normal pressure chicken extract), pork extract (pressurized pork extract, normal pressure pork extract), beef extract (pressurized beef extract, normal pressure beef extract) and the like. , Preferably chicken extract (pressurized chicken extract, atmospheric pressure chicken extract), pork extract (pressurized pork extract, atmospheric pressure pork extract), and more preferably pressurized chicken extract, pressurized pork extract. These livestock meat extracts may be used alone or in combination of two or more.
The form of the livestock meat extract used in the present invention is not particularly limited, and may be, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, and the like. ..

The "fat and oil" used in the present invention refers to a substance containing an ester of glycerol and a fatty acid (eg, triglyceride, diglyceride, monoglyceride, etc.) as a main component, and generally, a substance having fluidity at room temperature is "oil" and fluidized. Those that do not have sex are sometimes called "fat", but it is a concept that includes both of them.
Specific examples of fats and oils include corn oil, soybean oil, sesame oil, rapeseed oil, rice bran oil, bran oil, benibana oil, palm oil, palm oil, sunflower oil, sardine oil, egoma oil, flaxseed oil, olive oil and other vegetable fats and oils; pigs. Animal fats and oils such as fat (lard), beef fat, chicken oil, sheep fat, horse fat, fish oil, whale oil; hardened oils thereof and the like can be mentioned. These fats and oils may be used alone or in combination of two or more. Animal fats and oils may be used in the form contained in meat.

The "acidic component" used in the present invention refers to a component capable of exhibiting acidity in the mouth, and specific examples thereof include vinegars such as brewed vinegar, distilled vinegar, and synthetic vinegar; lemon juice, lime juice, kabos juice, and sudachi juice. Acidic fruit juices such as citric acid, sorbic acid, benzoic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, and acidulants such as apple acid, and vinegar is preferable. These sour components may be used alone or in combination of two or more.

When the oral ingestion into which the agent of the present invention is used contains a livestock meat extract, the content of the livestock meat extract is said to be a concentration suitable for imparting a favorable flavor or taste to the food to the oral ingestion. From the viewpoint, it is preferably 0.0001 to 100% by weight, more preferably 0.005 to 30% by weight, and particularly preferably 0.001 to 15% by weight.

The oral ingestion to which the agent of the present invention is used is not particularly limited as long as it is desired to improve the taste quality, but is preferably a food or drink or a seasoning, and more preferably a livestock meat extract. A food or drink or seasoning containing at least one selected from the group consisting of fats and oils and acidity components. Foods and drinks to which the agent of the present invention is used are provided as, for example, health functional foods, specified health foods, nutritional functional foods, dietary supplements, dietary supplements, health supplements, medical foods, medical foods and the like. May be.

The food or drink containing the livestock meat extract to which the agent of the present invention is used is preferably one that is desired to be imparted with a normal pressure extract feeling, and for example, curry, fried rice, yakisoba, ramen noodles, mabo tofu, green pepper meat. Ramen, dried sardines, fried vegetables, kinpira gobo, simmered, grilled meat, grilled chicken, steak, hamburger, ham, sausage, fried, fried, soup (eg consomme soup, potage soup, cream soup, minestrone soup, meat soup) Etc.), ramen (eg, soup ramen, miso ramen, pork bone ramen, etc.), snack confectionery (eg, chips, fried foods, puffs, etc.) and their processed products (eg, microwave cooking foods, instant foods, frozen foods, etc.) , Dried food, etc.).

Foods and drinks containing fats and oils to which the agent of the present invention is used are preferably those for which it is desired that the feeling of fats and oils is enhanced. Green soup, dried sardines, pear goren, grilled beef, roasted egg, kinpira gobo, curry, stir-fried meat, grilled fish, grilled chicken, steak, grilled meat, sukiyaki, hamburger, various baked goods, pizza, bread, various fried foods (eg, from) Fried, fried, fried, tempura, etc.), soups (eg, consomme soup, potage soup, cream soup, minestrone soup, etc.), ramen, ice cream, soft cream, fresh cream, custard cream, beverages and processed products thereof (eg) Examples include foods and drinks for cooking in a microwave oven, instant foods, frozen foods, dried foods, etc.).

The food or drink containing an acidity component to which the agent of the present invention is used is preferably one in which it is desired that vinegar cud is suppressed. Containing beverages (eg, vinegared beverages, black vinegared beverages, etc.), fruit juices and fruit juice-blended beverages (eg, lemon juice, orange juice, grapefruit juice, kabosu juice, sudachi juice, grape juice, tomato juice, apple juice, etc.), fermented food and drink Goods (eg pickles, kimchi, yogurt, lactic acid bacterium drinks, fermented milk drinks, etc.), confectionery (eg chewing gum, hard candy, gummy candy, soft candy, tablet confectionery, etc.), retort foods with acidulants added (eg Examples include soups, curries, Chinese dishes, etc.), instant foods to which acidulants are added (eg, packaged rice, packaged noodles, etc.).

The seasoning containing the livestock meat extract to which the agent of the present invention is used is preferably one that is desired to be imparted with a normal pressure extract feeling, and for example, dressings (eg, Japanese-style dressing, creamy dressing, Caesar dressing, French). Dressing, tartar sauce, mayonnaise, etc.), sauces (eg steak sauce, grilled meat sauce, ginger sauce, pizza sauce, caramel sauce, demiglas sauce, white sauce, Uster sauce, etc.), pot sauce (eg, fried pot sauce, chanko sauce) No soup, kimchi hot pot soup, soy milk hot pot soup, pork bone hot pot soup, etc.), pasta sauce (eg meat sauce, boronese sauce, carbonara sauce, tomato cream sauce, tarako sauce, peperoncino sauce, etc.) Can be mentioned.

The seasoning containing fats and oils to which the agent of the present invention is used is preferably one in which it is desired that the feeling of fats and oils is enhanced. Sauces, mayonnaise, etc.), sauces (eg, oyster sauce, white sauce, demiglas sauce, etc.), various livestock meat flavor seasonings (eg, chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, etc.), various livestock meat extracts (eg, pork flavor seasonings, etc.) Examples, chicken extract, beef extract, pork extract, sheep meat extract, etc.), seasonings for various menus (eg, Chinese seasonings, seasonings, etc.), pot sauce (eg, fried pot sauce, chanko pot sauce, kimchi) Examples include pot soup, soy milk pot soup, pork bone pot soup, etc.), pasta sauce (eg, meat sauce, bolognese sauce, carbonara sauce, tomato cream sauce, cod sauce, peperoncino sauce, etc.).

The seasoning containing an acidity component to which the agent of the present invention is used is preferably one in which vinegar cud is desired to be suppressed, and for example, vinegar, dressing (eg, Japanese-style dressing, creamy dressing, Caesar dressing, French). Examples include dressings, tartar sauces, mayonnaises, etc.), non-oil dressings, sauces (eg, Uster sauce, ketchup, chili sauce, etc.), seasonings for various menus (eg, Chinese seasonings, seasonings, etc.).

The agent of the present invention is suitably used for improving the taste of an oral ingestion. In the present invention, "improvement of taste" means improving properties such as taste, aroma, flavor, texture, etc. that a substance used as a material for oral ingestion (for example, foodstuff, etc.) can inherently have. It is a concept that does not include improving the taste, aroma, flavor, texture, etc. that are irreversibly generated by a chemical reaction occurring in a substance by being subjected to a physical operation such as cooking. .. Specifically, "taste improvement" refers to properties such as taste, aroma, flavor, and texture that a substance can inherently have, which are desired for oral ingestion (eg, normal pressure extract feeling). , Oiliness, etc.), and / or suppresses unwanted substances (eg, vinegar kado, etc.) when ingested orally.

It is preferable that the agent of the present invention is at least one selected from the group consisting of imparting a feeling of normal pressure extract, enhancing the feeling of oil and fat, and suppressing vinegar cud, so that the agent of the present invention is, for example, always used. It can be provided as a pressure extract sensation enhancer, an oil / fat sensation enhancer, a vinegar cud suppressant and the like.

In the present invention, the "normal pressure extract feeling" refers to the characteristics (gelatin feeling, swelling) peculiar to the normal pressure extract, which are strongly felt in the normal pressure extract as compared with the pressure extract, and "imparts" the normal pressure extract feeling. "" Means to enhance the property (gelatin feeling, swelling). More specifically, "imparting" the feeling of normal pressure extract means enhancing the feeling of gelatin (that is, making the viscosity and gelatin concentration feel high as if gelatin was added), and swelling. (That is, to increase the intensity of taste and flavor without changing the quality of taste and flavor). The presence or absence and degree of normal pressure extract feeling (gelatin feeling, swelling) can be evaluated by sensory evaluation by a specialized panel. As the evaluation system, for example, curry or the like is preferable because the effect is easy to understand.

In the present invention, the "greasy sensation" is a mouse coating sensation (to cling to the oral cavity) that is felt from the inside to the back (from 1 second to 5 seconds after the fat is contained in the oral cavity) when the fat is orally ingested. Sense) and its sustainability. Further, in the present invention, "enhancement" of the feeling of oil and fat means to enhance the sustainability of the mouse coating feeling as if the amount of oil and fat was increased, and to make the mouth feel more strongly clinging to the oral cavity. The presence or absence and degree of oiliness can be evaluated by sensory evaluation by a specialized panel.

In the present invention, "vinegar kado" means a strong acidity felt when swallowing an sour component, and "suppression" of vinegar kado means that vinegar kado is partially or completely undetectable. The presence or absence and degree of vinegar kado can be evaluated by sensory evaluation by a specialized panel.

The agent of the present invention is, in one aspect, for an oral ingestion (eg, food and drink, seasoning, etc.) containing a livestock meat extract (preferably a pressurized extract), and has an atmospheric pressure extract for improving the taste quality. It may be a sensation-imparting agent, that is, the agent of the present invention may be a normal-pressure extract sensation-imparting agent for oral ingested foods (eg, foods and drinks, seasonings, etc.) containing a livestock meat extract, and is preferably pressurized. It may be an atmospheric pressure extract sensation-imparting agent for oral ingested foods (eg, foods and drinks, seasonings, etc.) containing an extract.
Further, as another aspect, the agent of the present invention may be for an oral ingestion containing fats and oils (eg, food and drink, seasonings, etc.), and the improvement in taste quality may be to enhance the feeling of fats and oils, that is, The agent of the present invention may be an oil / fat sensation enhancer for an oral ingestion containing fats and oils (eg, foods and drinks, seasonings, etc.), and is preferably an oral ingestion containing fats and oils (eg, foods and drinks, etc.). It may be an oil / fat feeling enhancer for (seasoning, etc.).
Further, as another aspect, the agent of the present invention is for oral ingestion (eg, food and drink, seasoning, etc.) containing an acidity component (preferably vinegar), and the taste quality is improved with vinegar. It may be a vinegar suppressant, that is, the agent of the present invention may be a vinegar vinegar suppressant for oral ingested foods (eg, foods and drinks, seasonings, etc.) containing an acidity component, and preferably contains vinegar. It may be a vinegar cud suppressant for oral ingestion (eg, food and drink, seasonings, etc.).

Since the agent of the present invention can improve the taste quality more effectively, it is preferable to add it to the oral ingestion so that the concentration of (A) in the oral ingestion is 0.00003 parts by weight or more. , 0.00007 weight ppm or more is more preferably added to the oral ingestion, and more preferably 0.0003 weight ppm or more is added to the oral ingestion. It is more preferably added to the oral ingestion so as to be ppm or more, and particularly preferably added to the oral ingestion so as to be 0.03 wt ppm or more, so as to be 0.07 wt ppm or more. It is particularly preferable to add it to the oral ingestion, and most preferably it is added to the oral ingestion so as to be 0.7 wt ppm or more. Further, in this case, the agent of the present invention is added to the oral ingestion so that the concentration of (A) in the oral ingestion is 120 wt ppm or less from the viewpoint of being able to improve the taste quality more effectively. It is more preferably added to the oral ingestion so as to be 70% by weight or less, further preferably added to the oral ingestion so as to be 20% by weight or less, and 7% by weight or less. It is more preferably added to the oral ingestion so that it becomes Is particularly preferable.
When the agent of the present invention contains at least one compound of (B) to (F) in addition to (A), the taste quality can be improved more effectively. Therefore, the agent of (A) in an oral ingestion It is preferably added to the oral ingestion so that the concentration is 0.000007% by weight or more, and more preferably 0.0007 by weight. It is even more preferable to add it to the oral ingestion so as to be ppm or more, and it is further preferable to add it to the oral ingestion so as to be 0.007 wt ppm or more, so that it is 0.07 wt ppm or more. It is particularly preferred to be added to the oral ingestion. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (A) in the oral ingestion is 5% by weight or less. It is more preferable that it is added to the oral ingestion so as to be 3% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 0.3% by weight or less.
In the present specification, the "concentration of (A)" in an oral ingestion means the ratio of the weight of (A) added to the oral ingestion to the weight of the oral ingestion, for example, in the oral ingestion. If the oral ingestion contains the same components as in (A) before the addition of (A), the weight of the components previously contained in the oral ingestion is the weight of the component (A) added to the oral ingestion. Not included in. Further, the "concentration of (A)" is a ratio to the weight of the oral ingested product when ingested orally. These explanations shall also apply mutatis mutandis to the concentrations of components other than (A) in the oral ingestion described later (for example, "concentration of (B) in the oral ingestion").

When the agent of the present invention contains (B) in addition to (A), the taste quality can be improved more effectively. Therefore, the concentration of (B) in the oral ingestion is 0.00003 parts by weight or more. It is preferable to add it to the oral ingestion so as to be 0.0003 wt ppm or more, and it is more preferable to add it to the oral ingestion so as to be 0.003 wt ppm or more. It is even more preferable to be added to the oral ingestion so as to be 0.03 wt ppm or more, and it is further preferable to be added to the oral ingestion so as to be 0.3 wt ppm or more. Is particularly preferable. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (B) in the oral ingestion is 20 ppm by weight or less. It is more preferable that it is added to the oral ingestion so as to be 10% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 1% by weight or less.

When the agent of the present invention contains (C) in addition to (A), the taste quality can be improved more effectively. Therefore, the concentration of (C) in the oral ingestion is 0.0000001 ppm by weight or more. It is preferable to add it to the oral ingestion so as to be It is more preferably added to the oral ingestion so as to be 0.0007 wt ppm or more, and further preferably added to the oral ingestion so as to be 0.007 wt ppm or more. Is particularly preferable. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (C) in the oral ingestion is 0.5 ppm by weight or less. It is more preferable that it is added to the oral ingestion so as to be 0.3% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 0.03% by weight or less.

When the agent of the present invention contains (D) in addition to (A), the taste quality can be improved more effectively. Therefore, the concentration of (D) in the oral ingestion is 0.00002 wt ppm or more. It is preferable to add it to the oral ingestion so as to be, more preferably to be added to the oral ingestion so as to be 0.0002 wt ppm or more, and it is more preferable to be added to the oral ingestion so as to be 0.002 wt ppm or more. It is more preferably added to the oral ingestion so as to be 0.02 wt ppm or more, and further preferably added to the oral ingestion so as to be 0.2 wt ppm or more. Is particularly preferable. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (D) in the oral ingestion is 15 ppm by weight or less. It is more preferable that it is added to the oral ingestion so as to be 10% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 1% by weight or less.

When the agent of the present invention contains (E) in addition to (A), the taste quality can be improved more effectively. Therefore, the concentration of (E) in the oral ingestion is 0.00002 wt ppm or more. It is preferable to add it to the oral ingestion so as to be, more preferably to be added to the oral ingestion so as to be 0.0002 wt ppm or more, and it is more preferable to be added to the oral ingestion so as to be 0.002 wt ppm or more. It is more preferably added to the oral ingestion so as to be 0.02 wt ppm or more, and further preferably added to the oral ingestion so as to be 0.2 wt ppm or more. Is particularly preferable. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (E) in the oral ingestion is 15% by weight or less. It is more preferable that it is added to the oral ingestion so as to be 10% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 1% by weight or less.

When the agent of the present invention contains (F) in addition to (A), the taste quality can be improved more effectively. Therefore, the concentration of (A) in the oral ingestion is 0.000007 parts by weight or more. It is preferable to add it to the oral ingestion so as to be It is even more preferable to be added to the oral ingestion so as to be 0.007 wt ppm or more, and it is further preferable to be added to the oral ingestion so as to be 0.07 wt ppm or more. Is particularly preferable. Further, in this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the oral ingestion so that the concentration of (A) in the oral ingestion is 5% by weight or less. It is more preferable that it is added to the oral ingestion so as to be 3% by weight or less, and it is particularly preferable that it is added to the oral ingestion so as to be 0.3% by weight or less.

The method and conditions for adding the agent of the present invention to the oral ingestion are not particularly limited, and can be appropriately set according to the form of the agent of the present invention, the type of the oral ingestion, and the like. The time when the agent of the present invention is added to the oral ingestion is not particularly limited and may be added at any time, and examples thereof include during the production of the oral ingestion and after the completion of the oral ingestion. The agent of the present invention may be added to the raw material before producing the oral ingestion.

According to the agent of the present invention, the taste quality can be improved, and for example, an oral ingestion having an improved taste quality can be provided.
As one aspect, according to the agent of the present invention, for example, an oral ingestion having a feeling of normal pressure extract (preferably an oral ingestion containing livestock meat extract and given a feeling of normal pressure extract). Preferably, an oral ingestion containing a pressurized extract and having a feeling of a normal pressure extract) can be provided.
As another aspect, according to the agent of the present invention, it is possible to provide an oral ingestion having an enhanced oily feeling (preferably an oral ingestion containing oil and fat and having an enhanced oily feeling).
As yet another aspect, according to the agent of the present invention, an oral ingestion containing suppressed vinegar cud (preferably an oral ingestion containing an acidity component and suppressing vinegar cud, more preferably. Oral ingestion containing vinegar and having suppressed vinegar cud) and the like can be provided.

[Manufacturing method of the present invention]
The present invention also provides (A) a method for producing an oral ingestion, which comprises adding β-caryophyllene (sometimes referred to simply as "the method for producing the present invention" in the present specification). The production method of the present invention can produce an oral ingestion with improved taste by including the addition of (A).

In the production method of the present invention, in addition to the addition of (A), (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and ( F) It is preferable to further include the addition of at least one compound selected from the group consisting of trans, trans-2, 4-decadienal. By further adding these compounds in addition to the addition of (A), the production method of the present invention can enhance the taste improving effect of (A).
The production method of the present invention more preferably comprises the addition of at least two compounds (B) to (F) in addition to the addition of (A), and at least one of (B) to (F). It is more preferable to include the addition of three compounds, particularly preferably to include the addition of at least four compounds (B) to (F), and all the compounds (B) to (F) are added. It is most preferable to include the compound.

The oral ingestion obtained by the production method of the present invention preferably contains at least one selected from the group consisting of livestock meat extract (eg, pressurized extract, etc.), fats and oils, and acid components (eg, vinegar, etc.). ..
The livestock meat extract, fat and acid components that can be contained in the oral ingestion obtained by the production method of the present invention are the same as those described with respect to the agent of the present invention, and specific examples thereof, the content in the oral ingestion and the like are also included. The same is true.

The oral ingestion obtained by the production method of the present invention is not particularly limited as long as it is desired that the taste quality is improved, but it is preferably a food or drink or a seasoning, and more preferably a livestock meat extract ( An example, a food or drink or a seasoning containing at least one selected from the group consisting of (eg, pressurized extract, etc.), fats and oils and acid components (eg, vinegar, etc.). The food and drink obtained by the production method of the present invention is provided as, for example, health functional food, specified health food, nutritional functional food, dietary supplement, dietary supplement, health supplement, medical food, medical food and the like. It may be a thing.

Specific examples of foods and drinks and seasonings containing livestock meat extracts obtained by the production method of the present invention, foods and drinks and seasonings containing fats and oils, and foods and drinks and seasonings containing acid components include, for example, the present invention. Examples are similar to those described for the agents of.

The production method of the present invention is preferably a method for producing an oral ingestion with improved taste, and at least one taste quality selected from the group consisting of imparting a normal pressure extract feeling, enhancing oiliness feeling, and suppressing vinegar cud. It is more preferable that the method for producing an improved oral ingestion (eg, food and drink, seasoning, etc.) is used.

As one aspect, the production method of the present invention may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) containing a livestock meat extract (preferably a pressurized extract), and more preferably livestock meat. It may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) containing an extract and imparting a feeling of normal pressure extract, and particularly preferably, it contains a pressurized extract and is a normal pressure extract. It may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) to which a feeling is given.
Further, as another aspect, the production method of the present invention may be a method for producing an oral ingestion containing fats and oils (eg, food and drink, seasonings, etc.), and preferably contains fats and oils and contains fats and oils. It may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) with enhanced sensation.
Further, as yet another aspect, the production method of the present invention may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) containing an acidity component (preferably vinegar), and more preferably. It may be a method for producing an oral ingestion (eg, food or drink, seasoning, etc.) containing an acidity component and suppressing vinegar cud, and particularly preferably contains vinegar and suppressing vinegar cud. It may be a method for producing the oral ingested food (eg, food and drink, seasoning, etc.).

In the production method of the present invention, the amount of (A) added is preferably 0.00003 parts by weight or more, more preferably 0.00007, with respect to the oral intake, because the taste quality can be improved more effectively. It is ppm by weight or more, more preferably 0.0003 ppm by weight or more, still more preferably 0.0007 ppm by weight or more, particularly preferably 0.03 ppm by weight or more, and particularly preferably 0.07. It is ppm by weight or more, and most preferably 0.7 ppm by weight or more. Further, the amount of (A) added is preferably 120% by weight or less, more preferably 70% by weight or less, and even more preferably, with respect to the oral intake, because the taste quality can be improved more effectively. Is 20% by weight or less, more preferably 7% by weight or less, particularly preferably 5% by weight or less, and particularly preferably 3% by weight or less.
When the production method of the present invention includes the addition of at least one compound (B) to (F) in addition to the addition of (A), the addition amount of (A) is more effective. Since the taste quality can be improved, it is preferably 0.000007% by weight or more, more preferably 0.00007% by weight or more, and even more preferably 0.0007% by weight or more with respect to the oral intake. It is more preferably 0.007 wt ppm or more, and particularly preferably 0.07 wt ppm or more. Further, the amount of (A) added is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 3% by weight or less, with respect to the oral ingestion, because the taste quality can be improved more effectively. It is 0.3 weight ppm or less.
In the present specification, the "addition amount of (A)" to the oral ingestion means the ratio of the weight of (A) added to the oral ingestion to the weight of the oral ingestion, for example, the oral ingestion. If the oral ingestion contains the same components as (A) in advance before the addition of (A) to (A), the weight of the components previously contained in the oral ingestion is added to the oral ingestion (A). Not included in the weight. The "addition amount of (A)" is a ratio to the weight of the oral ingested product when it is orally ingested. These explanations shall also apply mutatis mutandis to the addition amount of components other than (A) described later (for example, "addition amount of (B)" to oral ingestion).

When the production method of the present invention includes the addition of at least (B) in addition to the addition of (A), the addition amount of (B) can improve the taste quality more effectively. , More preferably 0.00003 parts by weight or more, more preferably 0.0003 parts by weight or more, still more preferably 0.003 parts by weight or more, still more preferably 0.03 parts by weight, based on the oral intake. It is ppm or more, and particularly preferably 0.3 weight ppm or more. Further, the amount of (B) added is preferably 20% by weight or less, more preferably 10% by weight or less, and particularly preferably 10% by weight or less, with respect to the oral ingestion, because the taste quality can be improved more effectively. It is 1 wt ppm or less.
When the production method of the present invention includes the addition of at least (B) in addition to the addition of (A), the weight ratio of the addition amount of (A) to the addition amount of (B) is described above. It can be set in the same manner as the weight ratio of the content of (A) and the content of (B) in the agent of the present invention.

When the production method of the present invention includes the addition of at least (C) in addition to the addition of (A), the addition amount of (C) can improve the taste quality more effectively. With respect to the oral intake, it is preferably 0.000000 ppm by weight or more, more preferably 0.000007 by weight or more, still more preferably 0.00007 by weight or more, still more preferably 0.0007 by weight. It is ppm or more, and particularly preferably 0.007 weight ppm or more. Further, the amount of (C) added is preferably 0.5% by weight or less, more preferably 0.3% by weight or less, based on the oral ingestion, because the taste quality can be improved more effectively. Particularly preferably, it is 0.03 wt ppm or less.
When the production method of the present invention includes the addition of at least (C) in addition to the addition of (A), the weight ratio of the amount of addition of (A) to the amount of addition of (C) is as described above. It can be set in the same manner as the weight ratio of the content of (A) and the content of (C) in the agent of the present invention.

When the production method of the present invention includes the addition of at least (D) in addition to the addition of (A), the amount of (D) added can improve the taste quality more effectively. With respect to the oral ingestion, it is preferably 0.00002 wt ppm or more, more preferably 0.0002 wt ppm or more, even more preferably 0.002 ppm by weight or more, still more preferably 0.02 wt ppm or more. It is ppm or more, and particularly preferably 0.2% by weight or more. Further, the amount of (D) added is preferably 15% by weight or less, more preferably 10% by weight or less, and particularly preferably 10% by weight or less, with respect to the oral ingestion, because the taste quality can be improved more effectively. It is 1 wt ppm or less.
When the production method of the present invention includes the addition of at least (D) in addition to the addition of (A), the weight ratio of the amount of addition of (A) to the amount of addition of (D) is described above. It can be set in the same manner as the weight ratio of the content of (A) and the content of (D) in the agent of the present invention.

When the production method of the present invention includes the addition of at least (E) in addition to the addition of (A), the addition amount of (E) can improve the taste quality more effectively. With respect to the oral ingestion, it is preferably 0.00002 wt ppm or more, more preferably 0.0002 wt ppm or more, even more preferably 0.002 ppm by weight or more, still more preferably 0.02 wt ppm or more. It is ppm or more, and particularly preferably 0.2% by weight or more. Further, the amount of (E) added is preferably 15% by weight or less, more preferably 10% by weight or less, and particularly preferably 10% by weight or less, with respect to the oral ingestion, because the taste quality can be improved more effectively. It is 1 wt ppm or less.
When the production method of the present invention includes the addition of at least (E) in addition to the addition of (A), the weight ratio of the addition amount of (A) to the addition amount of (E) is described above. It can be set in the same manner as the weight ratio of the content of (A) and the content of (E) in the agent of the present invention.

When the production method of the present invention includes the addition of at least (F) in addition to the addition of (A), the addition amount of (F) can improve the taste quality more effectively. With respect to the oral ingestion, it is preferably 0.000007% by weight or more, more preferably 0.00007% by weight or more, still more preferably 0.0007% by weight or more, still more preferably 0.007% by weight. It is ppm or more, and particularly preferably 0.07 weight ppm or more. Further, the amount of (F) added is preferably 5% by weight or less, more preferably 3% by weight or less, and particularly preferably 3% by weight or less, with respect to the oral ingestion, because the taste quality can be improved more effectively. It is 0.3 weight ppm or less.
When the production method of the present invention includes the addition of at least (F) in addition to the addition of (A), the weight ratio of the addition amount of (A) to the addition amount of (F) is described above. It can be set in the same manner as the weight ratio of the content of (A) and the content of (F) in the agent of the present invention.

In the production method of the present invention, the method and conditions for adding (A) to (F) are not particularly limited, and can be appropriately set according to the type of oral ingestion to be produced and the like. The timing of adding (A) to (F) is not particularly limited, and the oral ingestion may be added at any time from the start to the completion of production. Further, (A) to (F) may be added to the raw material before producing the oral ingestion.

When the production method of the present invention further comprises adding at least one compound of (B) to (F) in addition to the addition of (A), the production method of the present invention is described as (A). At least one compound of (B) to (F) may be added individually, but (A) and at least one compound of (B) to (F) are mixed in advance before addition to obtain the product. The mixture may be added. Alternatively, the addition of (A) and at least one compound of (B) to (F) may be carried out using the agent of the present invention. When the compound (A) and at least one of (B) to (F) are added individually, the order and intervals of addition are not particularly limited, and at least one of (A) and (B) to (F). The two compounds may be added at the same time.

In addition to the above-mentioned additions (A) to (F), the production method of the present invention appropriately includes a treatment step and a cooking step conventionally used in the production of an oral ingestion, depending on the type of the oral ingestion to be produced and the like. It's fine.

According to the production method of the present invention, an oral ingestion with improved taste can be produced.
As one aspect, according to the production method of the present invention, for example, an oral ingestion having a feeling of normal pressure extract (preferably an oral ingestion containing livestock meat extract and given a feeling of normal pressure extract). More preferably, an oral ingestion containing a pressurized extract and having a feeling of a normal pressure extract) or the like can be produced.
As another aspect, according to the production method of the present invention, for example, an oral ingestion having an enhanced oily feeling (preferably an oral ingestion containing oil and fat and having an enhanced oily feeling) can be produced. ..
As yet another aspect, according to the production method of the present invention, for example, an oral ingestion in which vinegar cud is suppressed (preferably an oral ingestion containing an acidity component and in which vinegar cud is suppressed). Preferably, an oral ingestion containing vinegar and having suppressed vinegar cud) and the like can be produced.

[Method of the present invention]
The present invention also provides (A) a method for improving the taste of an oral ingestion, which comprises adding β-caryophyllene (sometimes referred to simply as "the method of the present invention" in the present specification).
Unless otherwise specified, the method of the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.

The oral ingestion whose taste is improved by the method of the present invention contains at least one selected from the group consisting of livestock meat extract (eg, pressurized extract, etc.), fats and oils, and acid components (eg, vinegar, etc.). Is preferable.
The livestock meat extract, fat and acid components that can be contained in the oral ingestion whose taste is improved by the method of the present invention are the same as those described with respect to the agent of the present invention, and specific examples thereof and the oral ingestion are used. The same applies to the content and the like in.

The oral ingestion whose taste is improved by the method of the present invention is not particularly limited as long as it is desired to improve the taste, but is preferably a food or drink or a seasoning, and more preferably. , A food or drink or seasoning containing at least one selected from the group consisting of livestock meat extract (eg, pressurized extract, etc.), fats and oils and acid components (eg, vinegar, etc.). Foods and drinks whose taste is improved by the method of the present invention include, for example, health functional foods, specified health foods, nutritional functional foods, dietary supplements, dietary supplements, health supplements, medical foods, medical foods and the like. It may be provided.

Specific examples of foods and drinks and seasonings containing livestock meat extracts whose taste is improved by the method of the present invention, foods and drinks and seasonings containing fats and oils, and foods and drinks and seasonings containing acid components include, for example. , The same as those described with respect to the agent of the present invention.

It is preferable that the method of the present invention is at least one selected from the group consisting of imparting a feeling of normal pressure extract, enhancing the feeling of oil and fat, and suppressing vinegar cud, so that the method of the present invention is, for example, usual. A method for imparting a feeling of pressure extract, a method for enhancing a feeling of oil and fat, a method for suppressing vinegar cud, and the like may be used.

In one aspect of the method of the present invention, the oral ingestion may contain a livestock meat extract (preferably a pressurized extract), and the improvement in taste quality may be to impart a feeling of normal pressure extract, that is, the present invention. The method may be a method for imparting a feeling of normal pressure extract of an oral ingestion containing a livestock meat extract (eg, food and drink, seasoning, etc.), and preferably an oral ingestion containing a pressurized extract (eg, food and drink). , Seasoning, etc.) may be a method for imparting a feeling of normal pressure extract.
Further, as another aspect of the method of the present invention, the improvement of taste quality may be the enhancement of oiliness, that is, the method of the present invention enhances the oiliness of oral ingested foods (eg, foods and drinks, seasonings, etc.). It may be a method, and preferably a method for enhancing the oily feeling of an oral ingestion containing oils and fats (eg, food and drink, seasonings, etc.).
Further, as yet another aspect of the method of the present invention, the oral ingestion may contain an acidity component (preferably vinegar) and the taste improvement may be suppression of vinegar cud, that is, the present invention. The method may be a method for suppressing vinegar shavings in an oral ingestion containing an acidity component (eg, food and drink, seasoning, etc.), and preferably an oral ingestion containing vinegar (eg, food and drink, seasoning, etc.). ) May be the method of suppressing vinegar.

In the method of the present invention, the method and conditions for adding (A) to (F) are not particularly limited, and can be appropriately set according to the type of oral ingestion to which (A) to (F) are added. The timing of adding (A) to (F) to the oral ingestion is not particularly limited and may be added at any time, and examples thereof include during the production of the oral ingestion and after the completion of the oral ingestion. .. (A) to (F) may be added to the raw material before producing the oral ingestion.

According to the method of the present invention, the taste quality of an oral ingestion can be improved.
As one aspect, according to the method of the present invention, a normal pressure extract feeling is imparted to an oral ingestion containing a livestock meat extract (preferably, a normal pressure extract feeling is imparted to an oral ingestion containing a pressurized extract. be able to.
As another aspect, according to the method of the present invention, it is possible to enhance the oily feeling of the oral ingestion (preferably, enhance the oily feeling of the oral ingestion containing the oil and fat).
As yet another aspect, according to the method of the present invention, suppressing vinegar shavings of an oral ingestion containing an acidity component (preferably suppressing vinegar shavings of an oral ingestion containing vinegar). can.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In addition, when it is described as "%" and "ppm" in this specification, it means "weight%" and "weight ppm" unless otherwise specified.

(Test Example 1: Evaluation of the effect of imparting a feeling of normal pressure extract using pork extract)
<Preparation of evaluation sample>
β-cariophyllene (sold by Sigma-Aldrich) is added to a 10% hot aqueous solution (60 ° C) of a commercially available pressurized pork extract (manufacturer: Tsukasa Foods, trade name: pork soup BS) at the concentration shown in Table 1. Then, evaluation samples (Examples 1 to 8) were prepared. The concentration shown in Table 1 is the ratio of the weight of the added β-caryophyllene to the weight of the 10% hot aqueous solution of the pressurized chicken extract.

<Sensory evaluation>
The evaluation of the normal pressure extract feeling imparting effect in the evaluation samples of Examples 1 to 8 was performed by sensory evaluation.
For sensory evaluation, three specialized panels ate the evaluation samples of Examples 1 to 8, and for "gelatin feeling" and "bulging", a commercially available atmospheric pressure chicken extract (manufacturer: Tsukasa Foods Co., Ltd., product) was used as a positive control. Name: 5 points of 10% hot aqueous solution (60 ° C) of pork soup 30), 10% hot aqueous solution (60 ° C) of commercially available pressurized pork extract (manufacturer: Tsukasa Foods Co., Ltd., trade name: pork soup BS) as a negative control ) Was set to 0 points, and grades were given in 0.5 point increments. In addition, regarding "unusual flavor", it is evaluated by scoring in 0.5 point increments according to the evaluation criteria of 5 points for very strong cases, 3 points for cases where it is the allowable limit, and 0 points for cases where it is not felt. bottom. "Gelatin feeling" and "bulge" were judged to be useful with a score of 1 or more, and "unusual flavor" was judged to be useful with a score of 3 or less.
Here, the “unusual flavor” refers to a heterogeneous flavor that is not originally provided in the sample, and is a flavor that cannot be felt in either the normal pressure extract or the pressurized extract in Test Examples 1 and 2.

The results are shown in Table 1. In the table, "PC" and "NC" are positive control and negative control, respectively.

From the results shown in Table 1, by adding β-cariophyllene to a 10% hot aqueous solution of pressurized pork extract, a normal pressure extract feeling (gelatin feeling, swelling), which is a unique characteristic of the normal pressure extract, was imparted. It was confirmed that.
The gelatin feeling and swelling scores of the evaluation samples of Examples 7 and 8 were slightly lower than those of the evaluation samples of Example 6, but this was due to the unusual flavor as the concentration of β-caryophyllene increased. It tends to be felt strongly, and it is considered that such a strange flavor makes it difficult to detect the gelatinous feeling and the swelling.

(Test Example 2: Evaluation of the effect of imparting a feeling of atmospheric pressure extract using chicken extract)
<Preparation of evaluation sample>
β-cariophyllene (sold by Sigma-Aldrich) is added to a 10% hot aqueous solution (60 ° C) of a commercially available pressurized chicken extract (manufacturer: Tsukasa Foods, trade name: Chicken Extract BS) at the concentration shown in Table 2. Then, evaluation samples (Examples 9 to 17) were prepared. The concentration shown in Table 2 is the ratio of the weight of the added β-caryophyllene to the weight of the 10% hot aqueous solution of the pressurized chicken extract.

<Sensory evaluation>
The evaluation of the normal pressure extract feeling imparting effect in the evaluation samples of Examples 9 to 17 was performed by sensory evaluation.
For sensory evaluation, three specialized panels ate the evaluation samples of Examples 9 to 17, and for "gelatin feeling" and "bulging", a commercially available atmospheric pressure chicken extract (manufacturer: Tsukasa Foods Co., Ltd., product) was used as a positive control. Name: 5 points of 10% hot aqueous solution (60 ° C) of chicken extract 30), 10% hot aqueous solution (60 ° C) of commercially available pressurized chicken extract (manufacturer: Tsukasa Foods Co., Ltd., trade name: chicken extract BS) as a negative control ) Was set to 0 points, and grades were given in 0.5 point increments. The "unusual flavor" was evaluated in the same manner as in Test Example 1. "Gelatin feeling" and "bulge" were judged to be useful with a score of 1 or more, and "unusual flavor" was judged to be useful with a score of 3 or less.

The results are shown in Table 2. In the table, "PC" and "NC" are positive control and negative control, respectively.

From the results shown in Table 2, by adding β-caryophyllene to a 10% hot aqueous solution of the pressurized chicken extract, a normal pressure extract feeling (gelatin feeling, swelling), which is a unique characteristic of the normal pressure extract, was imparted. It was confirmed that.
The gelatin feeling and swelling scores of the evaluation samples of Examples 15 to 17 were slightly lower than those of the evaluation samples of Example 14, but this was due to the unusual flavor as the concentration of β-caryophyllene increased. It tends to be felt strongly, and it is considered that such a strange flavor makes it difficult to detect the gelatinous feeling and the swelling.

(Test Example 3: Evaluation of the effect of enhancing the feeling of oil and fat using mayonnaise)
<Preparation of additive solution>
After dissolving a predetermined amount of β-cariophyllene (sold by Sigma Aldrich) in palm oil (manufacturer: Lam Soon Edge Oil), dilute it stepwise with palm oil to add β-cariophyllen from 0.000005% by weight. A solution containing in the range of 10% by weight (hereinafter, also referred to as "(A) single addition solution") was prepared.
Prescribed amounts of β-cariophyllene, benzyl acetate, p-tolvaldehyde, flufuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal (sold by Sigma Aldrich) in palm oil (manufacturer) : Dissolved in Lam Soon Edge Oil), diluted stepwise with palm oil, and containing a total of these 6 compounds in the range of 0.00001% by weight to 1% by weight (in the following, "(A)". )-(F) Mixed addition solution ") was prepared. The weight ratios of (A) to (F) contained in the mixed addition solution (A) to (F) are shown in Table 3 below.

<Preparation of evaluation sample>
To commercially available mayonnaise (sold by: Ajinomoto Co., Inc., trade name: Pure Select (registered trademark) mayonnaise, content of fats and oils (vegetable fats and oils): 73% by weight), the solution (A) alone added above was added. Evaluation samples (Examples 18 to 24) were prepared by adjusting the total amount to 50 g and thoroughly stirring and mixing. In the evaluation sample of Example 24, the amount of palm oil contained in the (A) single addition solution used for preparation was smaller than that of the other evaluation samples, and palm oil was separately added to compensate for this. Prepared.
(A) The concentration of β-cariophyllene in the single addition solution, (A) the addition amount of the single addition solution, the addition amount of palm oil, and the concentration of β-cariophyllen in the evaluation sample are the "additional solution concentration" in Table 4 below, respectively. (%) ”,“ Addition amount (g) ”,“ Palm oil (g) ”and“ Concentration in sample (ppm) ”.
Further, to commercially available mayonnaise (sold by: Ajinomoto Co., Inc., trade name: Pure Select (registered trademark) mayonnaise), the mixed addition solution of (A) to (F) prepared above is added to make the total amount 50 g, and the mixture is sufficiently stirred. And mixed to prepare an evaluation sample (Examples 25 to 30).
The total concentration of (A) to (F) in the (A) to (F) mixed addition solution, the amount of the (A) to (F) mixed addition solution added, the amount of palm oil added, and (A) in the evaluation sample. )-(F) are shown in "Additional solution concentration (%)", "Addition amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 5 below. It's a street.

<Sensory evaluation>
The evaluation of the oily feeling enhancing effect in the evaluation samples of Examples 18 to 30 was performed by sensory evaluation.
In the sensory evaluation, each evaluation sample was compared with a palm oil additive (commercially available mayonnaise in which only palm oil was added instead of adding any additive solution) by two specialized panels, and the effect of enhancing the oily feeling was enhanced. We confirmed the presence and degree of the disease and conducted it according to the following evaluation criteria.
[Evaluation criteria]
±: No effect to enhance oily feeling +: Slight effect to enhance oily feeling ++: Slightly effective to enhance oily feeling ++++: Moderate effect to enhance oily feeling ++++: Oily feeling There is a considerable effect of enhancing +++++: There is a great effect of enhancing the feeling of oil and fat. As mentioned above, "unusual flavor" refers to an extraordinary flavor that is not originally present in the sample. In Test Examples 3 to 7, palm It has a flavor that cannot be felt as an oil additive.

The results are shown in Tables 4 and 5 below.

From the results shown in Table 4, it was confirmed that the oily feeling was enhanced by adding β-caryophyllene to the mayonnaise. The viscosity seemed to increase slightly from the inside to the back (from 1 second to 5 seconds after the mayonnaise was contained in the oral cavity), and the sensation of clinging to the oral cavity improved.
The oily feeling of the evaluation samples of Example 24 is slightly lower than that of the evaluation samples of Examples 22 and 23, but this is because the unusual flavor is felt as the concentration of β-caryophyllene increases. It is considered that this is because it is difficult to detect the oily feeling due to such an unusual flavor.
From the results shown in Table 5, in addition to β-caryophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal were added. It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oiliness of the mayonnaise.

(Test Example 4: Evaluation of the effect of enhancing oiliness using stir-fried vegetables)
<Preparation of evaluation sample>
Using the ingredients shown in Table 6 below and the solution (A) alone added in Test Example 3 above, stir-fried vegetables (total amount 150 g) were prepared by a conventional method, and these were used as evaluation samples (Examples 31 to 36). .. The solution (A) alone was added to the flavor seasoning in advance before the preparation of stir-fried vegetables, and the stir-fried vegetables were prepared using the flavor seasoning and other ingredients.
(A) The concentration of β-cariophyllene in the single addition solution, (A) the addition amount of the single addition solution, the addition amount of palm oil, and the concentration of β-cariophyllen in the evaluation sample are the "additional solution concentration" in Table 7 below, respectively. (%) ”,“ Addition amount (g) ”,“ Palm oil (g) ”and“ Concentration in sample (ppm) ”.
Further, using the ingredients shown in Table 6 below and the mixed addition solutions (A) to (F) prepared in Test Example 3 above, stir-fried vegetables (total amount 150 g) were prepared by a conventional method, and this was used as an evaluation sample (Example 37). ~ 41). The mixed addition solution (A) to (F) was added to the flavor seasoning in advance before the preparation of stir-fried vegetables, and the stir-fried vegetables were prepared using the flavor seasoning and other ingredients.
The total concentration of (A) to (F) in the (A) to (F) mixed addition solution, the amount of the (A) to (F) mixed addition solution added, the amount of palm oil added, and (A) in the evaluation sample. )-(F) are shown in "Additional solution concentration (%)", "Addition amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 8 below. It's a street.

<Sensory evaluation>
The evaluation of the oily feeling enhancing effect in the evaluation samples of Examples 31 to 41 was performed by sensory evaluation.
In the sensory evaluation, each evaluation sample was compared with the palm oil additive product (stir-fried vegetables prepared using palm oil instead of using any of the additive solutions) by two specialized panels, and the effect of enhancing the oily feeling was enhanced. The presence or absence and degree of the oil were confirmed, and the same evaluation criteria as in Test Example 3 were used.

The results are shown in Tables 7 and 8 below.

From the results shown in Table 7, it was confirmed that the oily feeling was enhanced by adding β-caryophyllene to the stir-fried vegetables. Mainly from the middle to the back (from 1 second to 5 seconds after the stir-fried vegetables were included in the oral cavity), the persistence of the sensation in the oral cavity was improved, and it seemed that the flavor was improved.
The oily feeling of the evaluation samples of Example 36 is slightly lower than that of the evaluation samples of Examples 34 and 35, but this is because the unusual flavor is felt as the concentration of β-caryophyllene increases. It is considered that this is because it is difficult to detect the oily feeling due to such an unusual flavor.
From the results shown in Table 8, in addition to β-caryophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal were added. It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oily feeling in stir-fried vegetables.
The oily feeling of the evaluation samples of Examples 40 and 41 was slightly lower than that of the evaluation sample of Example 39, but this was β-cariophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, and so on. As the concentration of 2,6-dimethylpyrazine and trans, trans-2,4-decadienal increases, the off-flavor derived from each component tends to be strongly felt, and the off-flavor senses the oily feeling. It is probable that it became difficult to do.

(Test Example 5: Evaluation of oily and fat feeling enhancing effect using soup)
<Preparation of evaluation sample>
A soup was prepared by a conventional method using the ingredients shown in Table 9 below. Since the prepared soup is concentrated by evaporation of water during cooking, hot water at 60 ° C. is added to the cooked soup so that the concentration of the flavor seasoning in the soup is 1.3% by weight. After the adjustment, the evaluation sample (Examples 42 to 47) was prepared by adding the (A) single addition solution prepared in Test Example 3 to make the total amount 100 g, stirring sufficiently and mixing.
(A) The concentration of β-cariophyllene in the single addition solution, (A) the addition amount of the single addition solution, the addition amount of palm oil, and the concentration of β-cariophyllen in the evaluation sample are the "additional solution concentration" in Table 10 below, respectively. (%) ”,“ Addition amount (g) ”,“ Palm oil (g) ”and“ Concentration in sample (ppm) ”.
Further, a soup was prepared by a conventional method using the ingredients shown in Table 9 below. Since the prepared soup is concentrated by evaporation of water during cooking, hot water at 60 ° C. is added to the cooked soup so that the concentration of the flavor seasoning in the soup is 1.3% by weight. The evaluation sample (Examples 48 to 52) was prepared by adding the mixed addition solutions (A) to (F) prepared in Test Example 3 to make the total amount 100 g, and stirring and mixing sufficiently. Was prepared.
The total concentration of (A) to (F) in the (A) to (F) mixed addition solution, the amount of the (A) to (F) mixed addition solution added, the amount of palm oil added, and (A) in the evaluation sample. )-(F) are shown in "Additional solution concentration (%)", "Addition amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 11 below. It's a street.

<Sensory evaluation>
The evaluation of the oily feeling enhancing effect in the evaluation samples of Examples 42 to 52 was performed by sensory evaluation.
In the sensory evaluation, each evaluation sample was compared with the palm oil additive (soup in which palm oil was added instead of adding any of the additive solutions) by two specialized panels, and the presence or absence of the oily feeling enhancing effect was checked. The degree was confirmed, and the same evaluation criteria as in Test Example 3 were used.

The results are shown in Tables 10 and 11 below.

From the results shown in Table 10, it was confirmed that the oily feeling was enhanced by adding β-caryophyllene to the soup. It seems that the viscosity increases slightly from the middle to the back (from 1 second to 5 seconds after the soup is contained in the oral cavity), and the sensation in the oral cavity is improved, thereby flavoring. Feeled improved.
The oily feeling of the evaluation samples of Example 47 is slightly lower than that of the evaluation samples of Examples 44 to 46, but this is because the unusual flavor is felt as the concentration of β-caryophyllene increases. It is considered that this is because it is difficult to detect the oily feeling due to such an unusual flavor.
From the results shown in Table 11, in addition to β-caryophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal were added. It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oily feeling in the soup.
The oily feeling of the evaluation samples of Examples 51 and 52 was slightly lower than that of the evaluation sample of Example 50, but this was β-cariophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, and so on. As the concentration of 2,6-dimethylpyrazine and trans, trans-2,4-decadienal increases, the off-flavor derived from each component tends to be strongly felt, and the off-flavor senses the oily feeling. It is probable that it became difficult to do.

(Test Example 6: Evaluation of vinegar cud suppression effect using Worcestershire sauce)
<Preparation of evaluation sample>
After diluting a commercially available Worcestershire sauce (sold by: Bulldog Sauce Co., Ltd., trade name: Bulldock Worcestershire sauce) 2-fold with water, add the (A) single addition solution prepared in Test Example 3 above to make the total amount 100 g, and sufficiently. Evaluation samples (Examples 53-59) were prepared by stirring and mixing. In the evaluation sample of Example 59, the amount of palm oil contained in the (A) single addition solution used for preparation was smaller than that of the other evaluation samples, and palm oil was separately added to compensate for this. Prepared.
(A) The concentration of β-cariophyllene in the single addition solution, (A) the addition amount of the single addition solution, the addition amount of palm oil, and the concentration of β-cariophyllen in the evaluation sample are the "additional solution concentration (A) in Table 12 below. %) ”,“ Addition amount (g) ”,“ Palm oil (g) ”and“ Concentration in sample (ppm) ”.
Further, after diluting a commercially available Worcestershire sauce (sold by: Bulldog Sauce Co., Ltd., trade name: Bulldock Worcestershire sauce) 2-fold with water, add the mixed addition solutions (A) to (F) prepared in Test Example 3 above to adjust the total amount. Evaluation samples (Examples 60 to 65) were prepared by weighing 100 g and thoroughly stirring and mixing. In the evaluation sample of Example 65, the amount of palm oil contained in the mixed addition solutions (A) to (F) used for preparation was smaller than that of the other evaluation samples, and palm oil was separately supplemented to compensate for this. Was added and prepared.
The total concentration of (A) to (F) in the (A) to (F) mixed addition solution, the amount of the (A) to (F) mixed addition solution added, the amount of palm oil added, and (A) in the evaluation sample. The concentrations of (F) to (F) are as shown in "Additional solution concentration (%)", "Addition amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 13 below. Is.

<Sensory evaluation>
The evaluation of the vinegar cud inhibitory effect in the evaluation samples of Examples 53 to 65 was performed by sensory evaluation.
For sensory evaluation, each evaluation sample was compared with palm oil additive (commercially available Worcestershire sauce diluted 2-fold with water, with no added solution and only palm oil added) by two expert panels. Then, the presence or absence and degree of the effect of suppressing vinegar palm oil were confirmed, and the results were carried out according to the following evaluation criteria.
[Evaluation criteria]
±: No effect of suppressing vinegar kado +: Slight effect of suppressing vinegar kado ++: Slightly effect of suppressing vinegar kado ++++: Moderate effect of suppressing vinegar kado ++++: Slightly suppressing vinegar kado There is a considerable suppressing effect ++++: Very effective in suppressing vinegar kado

The results are shown in Tables 12 and 13 below.

From the results shown in Table 12, it was confirmed that the addition of β-caryophyllene to Worcestershire sauce suppressed vinegar cud.
The vinegar cud of the evaluation sample of Example 59 was slightly lower than the evaluation samples of Examples 57 and 58, but this seems to have a stronger off-flavor as the concentration of β-caryophyllene increases. It is probable that it became difficult to recognize whether the vinegar cud was suppressed due to such an unusual flavor.
From the results shown in Table 13, in addition to β-caryophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal were added. It was confirmed that a smaller amount of β-caryophyllene effectively suppressed the vinegar cad in Worcestershire sauce.
The oiliness of the evaluation sample of Example 65 was slightly lower than that of the evaluation samples of Examples 61 to 64, but this was β-cariophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, and so on. As the concentration of 2,6-dimethylpyrazine and trans, trans-2,4-decadienal increases, the off-flavor derived from each component tends to be strongly felt, and the off-flavor senses the oily feeling. It is probable that it became difficult to do.

(Test Example 7: Evaluation of vinegar cud suppressing effect using mayonnaise)
<Preparation of evaluation sample>
To commercially available mayonnaise (sold by: Ajinomoto Co., Inc., trade name: Pure Select (registered trademark) mayonnaise), the solution (A) alone added prepared in Test Example 3 above was added to make the total amount 50 g, and the mixture was sufficiently stirred. Evaluation samples (Examples 66-72) were prepared by mixing. In the evaluation sample of Example 72, the amount of palm oil contained in the (A) single addition solution used for preparation was smaller than that of the other evaluation samples, and palm oil was separately added to compensate for this. Prepared.
(A) The concentration of β-cariophyllene in the single addition solution, (A) the addition amount of the single addition solution, the addition amount of palm oil, and the concentration of β-cariophyllen in the evaluation sample are the "additional solution concentration (A) in Table 14 below. %) ”,“ Addition amount (g) ”,“ Palm oil (g) ”and“ Concentration in sample (ppm) ”.
Further, the mixed addition solution of (A) to (F) prepared in Test Example 3 above was added to commercially available mayonnaise (sold by: Ajinomoto Co., Inc., trade name: Pure Select (registered trademark) mayonnaise) to make the total amount 50 g. Evaluation samples (Examples 73-78) were prepared by thoroughly stirring and mixing.
The total concentration of (A) to (F) in the (A) to (F) mixed addition solution, the amount of the (A) to (F) mixed addition solution added, the amount of palm oil added, and (A) in the evaluation sample. )-(F) are shown in "Additional solution concentration (%)", "Addition amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 15 below. It's a street.

<Sensory evaluation>
The evaluation of the vinegar cud inhibitory effect in the evaluation samples of Examples 66 to 78 was performed by sensory evaluation.
The sensory evaluation was performed by two expert panels, comparing each evaluation sample with a palm oil additive (a commercially available Worcestershire sauce in which only palm oil was added instead of any additive solution), and the effect of suppressing vinegar cud. The presence or absence and degree of vinegar were confirmed, and the same evaluation criteria as in Test Example 6 were used.

The results are shown in Tables 14 and 15 below.

From the results shown in Table 14, it was confirmed that the addition of β-caryophyllene to the mayonnaise suppressed the vinegar cud.
The vinegar cud of the evaluation sample of Example 72 was slightly lower than that of the evaluation samples of Examples 67 to 71, but this seems to have a stronger off-flavor as the concentration of β-caryophyllene increases. It is probable that due to such an unusual flavor, it became difficult to detect whether the vinegar cud was suppressed.
From the results shown in Table 15, in addition to β-caryophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, 2,6-dimethylpyrazine and trans, trans-2,4-decadienal were added. It was confirmed that a smaller amount of β-caryophyllene effectively suppressed the vinegar cad of mayonnaise.
The oily feeling of the evaluation samples of Example 78 was slightly lower than that of the evaluation samples of Examples 76 and 77, but this was β-cariophyllene, benzyl acetate, p-tolvaldehyde, furfuryl alcohol, and so on. As the concentration of 2,6-dimethylpyrazine and trans, trans-2,4-decadienal increases, the off-flavor derived from each component tends to be strongly felt, and the off-flavor senses the oily feeling. It is probable that it became difficult to do.

According to the present invention, the taste quality of oral ingestion can be improved. Specifically, as one aspect, according to the present invention, a feeling of atmospheric pressure extract can be imparted to an oral ingestion. As another aspect, according to the present invention, the greasy feeling of an oral ingestion can be enhanced. As yet another aspect, according to the present invention, vinegar cud of oral ingestion can be suppressed.
According to the present invention, it is possible to provide an oral ingestion with improved taste. Specifically, as one aspect, according to the present invention, it is possible to provide an oral ingestion to which a feeling of atmospheric pressure extract is imparted. As another aspect, according to the present invention, it is possible to provide an oral ingestion having an enhanced greasy feeling. In yet another aspect, according to the present invention, it is possible to provide an oral ingestion in which vinegar cud is suppressed.

Claims (12)

(A) A normal pressure extract sensation-imparting agent for oral ingestion containing a pressurized extract containing β-caryophyllene as an active ingredient. Selected from the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. The agent according to claim 1, further comprising at least one compound. The agent according to claim 1 or 2 , wherein the content of (A) is 0.0000001 to 99.9% by weight. The agent according to any one of claims 1 to 3 , wherein the oral ingestion is a food or drink or a seasoning. (A) A method for producing an oral ingestion containing a pressurized extract and imparting a feeling of a normal pressure extract, which comprises adding β-caryophyllene. Selected from the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. The production method according to claim 5 , further comprising adding at least one compound. The production method according to claim 5 or 6 , wherein the addition amount of (A) is 0.00003 to 120 wt ppm with respect to the oral ingestion. The production method according to any one of claims 5 to 7 , wherein the oral ingestion is a food or drink or a seasoning. (A) A method for imparting a feeling of normal pressure extract of an oral ingestion containing a pressurized extract, which comprises adding β-caryophyllene. Selected from the group consisting of (B) benzyl acetate, (C) p-tolvaldehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans, trans-2,4-decadienal. 9. The method of claim 9 , further comprising adding at least one compound. The method according to claim 9 or 10 , wherein the addition amount of (A) is 0.00003 to 120 wt ppm with respect to the oral ingestion. The method according to any one of claims 9 to 11 , wherein the oral ingestion is a food or drink or a seasoning.