JP7388468B2 - Taste improver - Google Patents

Description

The present invention relates to a taste improver. The present invention also relates to a method for producing an orally ingestible product. Furthermore, the present invention relates to a method for improving the taste of an orally ingested product.

Consumer preferences for foods, drinks, seasonings, etc. are becoming more and more sophisticated these days, and if there is a way to easily improve the taste quality of these foods, it can be expected to increase the product value. , (1) Production costs can be reduced by reducing the amount of atmospheric extract used, (2) Health can be maintained or improved by reducing the amount of fats and oils used, (3) Delicious food and drinks with reduced vinegar content. It is thought that there are advantages such as being able to easily provide seasonings and the like.

As a method of imparting the feeling of an ordinary pressure extract, a method of devising the extract extraction process (Patent Document 1, Patent Document 2) has been reported, but it has not been able to completely reproduce the ordinary pressure extract, etc. There was a problem.

In addition, as a method for enhancing the feeling of oil and fat, methods using hydrocolloids, low molecular weight compounds, polyphenols, or glycosides have been reported (Non-Patent Documents 1 to 5), but none of these methods There were problems such as the quality being different from the oily feeling that is enhanced by increasing the amount of oil.

In addition, as a method for suppressing vinegar curd, a method has been reported that involves the addition of reduced starch syrup with a specific sugar composition (Patent Document 3), but this method causes changes in the balance of taste and flavor (for example, sweetness There were problems such as the umami and flavor were enhanced, etc.).

On the other hand, it has not been reported to date that β-caryophyllene can impart a normal-pressure extract feel, enhance an oily feel, or suppress acetic acid buildup.

Japanese Patent Application Publication No. 2008-193967 Japanese Patent Application Publication No. 2014-150796 Patent No. 3587804 specification

Arocas et al. , “Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.” J Fo od Sci 2010, 75:S132-S140. Flett et al. , “Perceived creaminess and viscosity of aggregated particles of casein micelles and κ-carrageenan.” J Food Sci 2010, 75:S 255-S261. Dawid et al. , “Identification of sensory-active phytochemicals in asparagus (Asparagus officialis L.).” J Agric Food Chem 2012, 60:1187 7-11888. Schwarz et al. , “Identification of novel orosensory active molecules in cured vanilla beans (Vanilla planifolia).” J Agric and Food Chem 2009, 57:3729-3737. Scharbert et al. , “Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bi J Agric and Food Chem 2004, 52:3498-3508.

An object of the present invention is to provide a taste improver that can effectively improve the taste of orally ingested foods such as food and drink products and seasonings.

As a result of various studies to solve the above-mentioned problems, the present inventors found that β-caryophyllene can improve the taste of orally ingested foods (for example, it can impart a normal-pressure extract taste, and it can enhance the oil and fat taste. Through further research, we have completed the present invention.
That is, the present invention is as follows.

[1] (A) A taste improver containing β-caryophyllene as an active ingredient.
[2] From the group consisting of (B) benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans,trans-2,4-decadienal The agent according to [1], further comprising at least one selected compound.
[3] The agent according to [1] or [2], which is for oral ingestion and contains at least one selected from the group consisting of livestock meat extract, fats and oils, and sour ingredients.
[4] The agent according to any one of [1] to [3], wherein the taste quality improvement is at least one selected from the group consisting of imparting a normal pressure extract sensation, enhancing an oily sensation, and suppressing acetic acidity. .
[5] (i) It is for an orally ingestible product containing a livestock meat extract, and the taste quality is improved by imparting a feeling of atmospheric pressure extract, or (ii) it is for an orally ingestible product containing an oil or fat, and [1] to [4], where the improvement in taste quality is an enhancement of the feeling of oil and fat, or (iii) the product is for an orally ingested product containing a sour component, and the improvement in taste quality is suppression of vinegar and fat. The agent described in any one of the above.
[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 orally ingested product is a food or drink or a seasoning.
[8] (A) A method for producing an orally ingestible product, comprising adding β-caryophyllene.
[9] From the group consisting of (B) benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans,trans-2,4-decadienal The manufacturing method according to [8], further comprising adding at least one selected compound.
[10] The production method according to [8] or [9], wherein the orally ingested product contains at least one selected from the group consisting of livestock meat extract, fats and oils, and sour ingredients.
[11] The production method according to any one of [8] to [10], wherein the orally ingested product is an orally ingested product with improved taste quality.
[12] The production method according to [11], wherein the taste quality is improved by at least one selected from the group consisting of imparting a normal-pressure extract sensation, enhancing an oily sensation, and suppressing acetic acidity.
[13] The orally ingested product is either (i) contains a livestock meat extract and has a normal pressure extract feel, or (ii) contains oil and fats and has an enhanced fat or oily feel. The production method according to any one of [8] to [12], which is an orally ingested product, or (iii) an orally ingested product that contains a sour component and has suppressed acetate.
[14] The production method according to any one of [8] to [13], wherein the amount of (A) added is 0.00003 to 120 ppm by weight based on the oral intake.
[15] The production method according to any one of [8] to [14], wherein the orally ingested product is a food or drink or a seasoning.
[16] (A) A method for improving the taste of an orally ingested product, comprising adding β-caryophyllene.
[17] From the group consisting of (B) benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine and (F) trans,trans-2,4-decadienal The method according to [16], further comprising adding at least one selected compound.
[18] The method according to [16] or [17], wherein the orally ingested product contains at least one selected from the group consisting of meat extract, oil and fat, and sour ingredients.
[19] The method according to any one of [16] to [18], wherein the taste quality improvement is at least one selected from the group consisting of imparting a normal-pressure extract sensation, enhancing the oil and fat sensation, and suppressing vinegar scum. .
[20] (i) The orally ingested product contains a livestock meat extract, and the taste quality is improved by imparting a feeling of normal pressure extract, or (ii) the orally ingested product contains oil and fat, and the taste quality is improved. Any one of [16] to [19], wherein the improvement is an enhancement of oily and fat sensation, or (iii) the orally ingested product contains a sour component, and the improvement of taste quality is suppression of acetic acid. The method described in.
[21] The method according to any one of [16] to [20], wherein the amount of (A) added is 0.00003 to 120 ppm by weight based on the oral intake.
[22] The method according to any one of [16] to [21], wherein the orally ingested product is a food or drink or a seasoning.

According to the present invention, the taste quality of orally ingested products can be improved. Specifically, as one aspect, according to the present invention, a normal pressure extract feeling can be imparted to an orally ingested product. In another aspect, according to the present invention, the oiliness of orally ingested products can be enhanced. In yet another aspect, according to the present invention, it is possible to suppress acetic acid in orally ingested products.
According to the present invention, it is possible to provide an orally ingestible product with improved taste quality. Specifically, as one aspect, according to the present invention, it is possible to provide an orally ingested product that has a normal pressure extract feel. As another aspect, according to the present invention, it is possible to provide an orally ingestible product with enhanced oily or fat feeling. In yet another embodiment, according to the present invention, it is possible to provide an orally ingestible product in which acetic acid is suppressed.

(Agent of the present invention)
The taste improver of the present invention (sometimes simply referred to as "the agent of the present invention" herein) is (A) β-caryophyllene (herein sometimes simply referred to as "(A)"). The main feature is that the active ingredient is

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

The β-caryophyllene used in the present invention may be, for example, a synthetic product or an extracted product, as long as it can be taken orally. In addition, commercially available products can also be used and are preferred because they are simple and convenient. 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 0.0000001% by weight or more, more preferably 0.00001% by weight or more, particularly preferably 0.001% by weight. % or more. Further, the content is preferably 99.9% by weight or less, more preferably 99% by weight or less, particularly preferably 95% by weight or less, based on the agent of the present invention.

In addition to (A), the agent of the present invention includes (B) benzyl acetate (herein sometimes simply referred to as "(B)"), (C) p-tolualdehyde (herein, (sometimes simply referred to as "(C)"), (D) furfuryl alcohol (herein sometimes simply referred to as "(D)"), (E) 2,6-dimethylpyrazine (hereinafter referred to simply as "(D)") From the group consisting of trans,trans-2,4-decadienal (sometimes simply referred to as "(F)" herein) and (F) trans,trans-2,4-decadienal (sometimes simply referred to as "(F)" herein) Preferably, it further comprises at least one selected compound. By further containing these compounds in addition to (A), the agent of the present invention can enhance the taste improvement effect of (A).
The agent of the present invention more preferably contains at least two compounds of (B) to (F) in addition to (A), and even more preferably contains at least three compounds of (B) to (F). , (B) to (F), and most preferably all of the compounds (B) to (F).

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

Benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal used in the present invention can be used as long as they can be taken orally, such as synthetic products or It may be an extract or the like. In addition, commercially available products can also be used and are preferred because they are simple and convenient. Alternatively, each compound itself may not be used, and a material (eg, reaction flavor, etc.) containing a large amount of one or more of each compound 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 at least 0.1% by weight, particularly preferably at least 0.1% by weight.
Further, 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 or less, based on the agent of the present invention. % or less, particularly preferably 95% by weight or less.
Further, when the agent of the present invention contains (B), the weight ratio ((A):(B)) of the content of (A) and the content of (B) in the agent of the present invention is such that the taste quality is highly improved. The ratio is preferably 1:0.01 to 100, more preferably 1:0.5 to 50, and particularly preferably 1:1 to 10, in order to achieve the desired 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 or more, based on the agent of the present invention. It is at least 0.1% by weight, particularly preferably at least 0.1% by weight.
Further, 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 or less, based on the agent of the present invention. % or less, particularly preferably 95% by weight or less.
Furthermore, when the agent of the present invention contains (C), the weight ratio ((A):(C)) of the content of (A) and the content of (C) in the agent of the present invention is such that the taste quality is highly improved. The ratio 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 exhibit the 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 at least 0.1% by weight, particularly preferably at least 0.1% by weight.
Further, 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 or less, based on the agent of the present invention. % or less, particularly preferably 95% by weight or less.
Further, when the agent of the present invention contains (D), the weight ratio ((A):(D)) of the content of (A) and the content of (D) in the agent of the present invention is such that the taste quality is highly improved. The ratio is preferably 1:0.01 to 100, more preferably 1:0.5 to 50, and particularly preferably 1:1 to 10, in order to achieve the desired 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 or more, based on the agent of the present invention. It is at least 0.1% by weight, particularly preferably at least 0.1% by weight.
Further, 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 or less, based on the agent of the present invention. % or less, particularly preferably 95% by weight or less.
Further, when the agent of the present invention contains (E), the weight ratio ((A):(E)) of the content of (A) and the content of (E) in the agent of the present invention is such that the taste quality is highly improved. The ratio is preferably 1:0.01 to 100, more preferably 1:0.5 to 50, and particularly preferably 1:1 to 10, in order to achieve the desired 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 at least 0.1% by weight, particularly preferably at least 0.1% by weight.
Further, 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 or less, based on the agent of the present invention. % or less, particularly preferably 95% by weight or less.
Further, when the agent of the present invention contains (F), the weight ratio ((A):(F)) of the content of (A) and the content of (F) in the agent of the present invention is such that the taste quality is highly improved. The ratio is preferably 1:0.01 to 100, more preferably 1:0.5 to 50, and particularly preferably 1:1 to 10, in order to achieve the desired 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 only (A) and at least one of (B) to (F), but in addition to (A) to (F), the agent of the present invention It may further contain a commonly used base depending on the form of the agent.

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

In addition to (A) to (F), the agent of the present invention may contain, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g. (sugars, etc.), acidulants, spices, coloring agents, etc.

When the agent of the present invention contains at least one compound of (B) to (F) in addition to (A), (A) and at least one compound of (B) to (F) may be used alone. , or may be contained in two or more agents in any combination, or all may be contained in one agent, but (A) and at least one compound of (B) to (F) It is preferable that the drug be contained in one drug because it can be easily taken. In addition, when (A) and at least one compound of (B) to (F) are contained in two or more agents, calculation of the content, weight ratio, etc. of (A) to (F) is as follows. , shall be calculated by adding up the amount contained in each agent.

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 use in orally ingested products, that is, the agent of the present invention is preferably used for improving the taste of orally ingested products. In the present invention, "orally ingestibles" is a concept that broadly encompasses things that can be ingested orally, including foods and drinks (a general term for foods and beverages), seasonings, food additives, and oral medicines (non-medicinal). products), supplements, etc.

The orally ingestible material in which the agent of the present invention is used may be provided (sold, distributed) in a form suitable for oral ingestion, or may be subjected to predetermined processing or cooking to make it suitable for oral ingestion. It may be provided in any required form. For example, an orally ingestible product in which the agent of the present invention is used may be provided as a concentrate, etc. that requires dilution with water etc. in order to make it suitable for oral ingestion; The content, concentration, amount added, etc. of various components in the product may be adjusted as appropriate depending on the dilution ratio, etc.

It is preferable that the oral ingestion material in which the agent of the present invention is used contains at least one selected from the group consisting of livestock meat extract, oil and fat, and sour ingredients.

The "meat extract" used in the present invention refers to an extract obtained by extracting the meat, bones, etc. of livestock/poultry (e.g., chicken, pig, cow, etc.) into an extraction medium (e.g., water, alcohol, etc.). substance or its concentrate. Meat extracts are classified into ``pressure extracts'' and ``normal pressure extracts'' depending on the extraction method. This is called an "ordinary pressure extract." In general, pressurized extracts have higher extraction efficiency and are cheaper than normal pressure extracts, but they tend to have lower taste (weak gelatinous feel and bulge); Although extraction efficiency is low and it is expensive, it tends to have high taste (strong gelatinous feel and bulge). As shown in the Examples below, the present invention can effectively impart a normal pressure extract feeling to an oral ingestion product containing a pressurized extract as a livestock meat extract. Therefore, for example, the agent of the present invention can be used. When the orally ingested product contains a livestock meat extract, the livestock meat extract is preferably a pressurized extract, since the effect of imparting a normal pressure extract sensation of the present invention can be more markedly exhibited.
Specific examples of livestock meat extracts 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), etc. Preferably, they are chicken extract (pressurized chicken extract, normal pressure chicken extract) and pork extract (pressurized pork extract, normal pressure pork extract), and more preferably pressurized chicken extract and pressurized pork extract. These livestock meat extracts may be used alone, or two or more types may be used in combination.
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, etc. .

The term "oil" used in the present invention refers to a substance whose main component is an ester of glycerol and fatty acid (e.g., triglyceride, diglyceride, monoglyceride, etc.). Something that has no gender is sometimes called "fat," but the concept encompasses both of them.
Specific examples of fats and oils include vegetable oils such as corn oil, soybean oil, sesame oil, rapeseed oil, rice bran oil, safflower oil, coconut oil, palm oil, sunflower oil, perilla oil, perilla oil, linseed oil, and olive oil; pork; Animal oils and fats such as lard, beef tallow, chicken oil, mutton tallow, horse tallow, fish oil, and whale oil; hydrogenated oils thereof, and the like. 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 of being included in meat.

The "sour component" used in the present invention refers to a component that can give a sour taste in the mouth, and specific examples include vinegar such as brewed vinegar, distilled vinegar, and synthetic vinegar; lemon juice, lime juice, kabosu fruit juice, and sudachi fruit juice. acidulants such as citric acid, sorbic acid, benzoic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, and malic acid, and preferably vinegar. These sour components may be used alone, or two or more kinds may be used in combination.

When the orally ingested product for which the agent of the present invention is used contains a livestock meat extract, the content of the livestock meat extract is determined to be a concentration suitable for imparting a preferable flavor and taste to the food in the orally ingested product. From this point of view, it is preferably 0.0001 to 100% by weight, more preferably 0.005 to 30% by weight, particularly preferably 0.001 to 15% by weight.

The orally ingested product 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 meat extract, It is a food/beverage product or a seasoning containing at least one selected from the group consisting of fats and oils and sour ingredients. Foods and beverages in which the agent of the present invention is used include, for example, those provided as health functional foods, specified health use foods, nutritional functional foods, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, etc. It may be.

Foods and beverages containing animal meat extract, to which the agent of the present invention is used, are preferably those that are desired to be imparted with a normal pressure extract taste, such as curry, fried rice, fried noodles, hot-pot meat, mapo tofu, green pepper meat, etc. Silk, dried roasted shrimp, stir-fried vegetables, kinpira burdock, simmered dishes, yakiniku, yakitori, steak, hamburger, ham, sausage, fried chicken, fries, soups (e.g., consommé soup, potage soup, cream soup, minestrone soup, meat soup) ), ramen (e.g., soy sauce ramen, miso ramen, tonkotsu ramen, etc.), snack foods (e.g., chips, fries, puffs, etc.) and processed products thereof (e.g., microwaveable foods and drinks, instant foods, frozen foods) , dried foods, etc.).

Foods and drinks containing fats and oils in which the agent of the present invention is used are preferably those in which the taste of fats and oils is desired to be enhanced, such as stir-fried vegetables, stir-fried meat and vegetables, fried rice, fried noodles, double-cooked meat, mapo tofu, Green pepper meat, dried roasted shrimp, nasi goreng, grilled rice noodles, fried eggs, kinpira burdock, curry, stir-fried meat, grilled fish, yakitori, steak, yakiniku, sukiyaki, hamburgers, various baked goods, pizza, bread, various fried foods (e.g. Deep-fried, deep-fried, deep-fried, tempura, etc.), soups (e.g., consommé soup, potage soup, cream soup, minestrone soup, etc.), ramen, ice cream, soft serve, fresh cream, custard cream, beverages, and processed products thereof ( Examples include foods and drinks for microwave cooking, instant foods, frozen foods, dried foods, etc.).

Foods and beverages containing sour components, in which the agent of the present invention is used, are preferably those in which acidity is desired to be suppressed, such as cooked foods containing vinegar (e.g., vinegared dishes, vinegared vinegar, etc.), vinegared foods, etc. Containing beverages (e.g., vinegar drinks, black vinegar drinks, etc.), fruit juices and fruit juice-containing drinks (e.g., lemon juice, orange juice, grapefruit juice, kabosu juice, sudachi juice, grape juice, tomato juice, apple juice, etc.), fermented foods and drinks products (e.g. pickles, kimchi, yogurt, lactic acid bacteria drinks, fermented milk drinks, etc.), confectionery (e.g. chewing gum, hard candy, gummy candy, soft candy, tablet confectionery, etc.), retort foods containing acidulants ( Examples include soups, curries, Chinese dishes, etc.), instant foods to which acidulants are added (e.g., packaged cooked rice, packaged noodles, etc.), and the like.

The seasoning containing livestock meat extract, to which the agent of the present invention is used, is preferably one that is desired to be imparted with the taste of an ordinary pressure extract, such as dressings (e.g., Japanese style dressing, creamy dressing, Caesar dressing, French dressing, etc.). dressings, tartar sauce, mayonnaise, etc.), sauces (e.g., steak sauce, yakiniku sauce, ginger sauce, pizza sauce, caramel sauce, demi-glace sauce, white sauce, Worcestershire sauce, etc.), hotpot soups (e.g., yosenabe soup, chanko nabe) soup, kimchi hotpot soup, soy milk hotpot soup, pork bone hotpot soup, etc.), pasta sauce (e.g. meat sauce, bolognese sauce, carbonara sauce, tomato cream sauce, cod roe sauce, peperoncino sauce, etc.) Can be mentioned.

The oil-containing seasoning in which the agent of the present invention is used is preferably one in which it is desired that the oily feeling is enhanced, such as dressings (e.g., Japanese-style dressing, creamy dressing, Caesar dressing, French dressing, tartar dressing, etc.). sauce, mayonnaise, etc.), sauces (e.g., oyster sauce, white sauce, demi-glace, etc.), various meat flavor seasonings (e.g., chicken flavor seasoning, beef flavor seasoning, pork flavor seasoning, etc.), various meat extracts ( (e.g., chicken extract, beef extract, pork extract, mutton extract, etc.), seasonings for various menus (e.g., Chinese seasonings, combined seasonings, etc.), hotpot soups (e.g., yosenabe soup, chanko nabe soup, kimchi) Examples include hotpot soup, soy milk hotpot soup, pork bone hotpot soup, etc.), pasta sauces (for example, meat sauce, bolognese sauce, carbonara sauce, tomato cream sauce, cod roe sauce, peperoncino sauce, etc.).

The seasoning containing the sour component, in which the agent of the present invention is used, is preferably one that is desired to suppress the acidity, such as vinegar, dressing (e.g., Japanese style dressing, creamy dressing, Caesar dressing, French dressing, etc.). Examples include dressings, tartar sauce, mayonnaise, etc.), non-oil dressings, sauces (e.g., Worcestershire sauce, ketchup, chili sauce, etc.), seasonings for various menus (e.g., Chinese seasonings, seasonings, etc.).

The agent of the present invention is suitably used for improving the taste of orally ingested products. In the present invention, "improving taste quality" refers to improving the characteristics such as taste, aroma, flavor, and texture that substances used as materials for orally ingested products (e.g., ingredients for food and drink products, etc.) can inherently have. For example, this concept does not include the irreversible improvement of taste, aroma, flavor, texture, etc. that occurs when a chemical reaction occurs in a substance due to physical manipulation such as cooking. . In detail, "improvement in taste quality" refers to properties such as taste, aroma, flavor, and texture that a substance may inherently have that are desired upon oral ingestion (e.g., normal pressure extract texture). , oiliness, etc.) and/or suppressing undesirable substances (e.g., acetic acid, etc.) during oral intake.

The agent of the present invention preferably improves the taste by at least one selected from the group consisting of imparting a normal pressure extract sensation, enhancing the oil and fat sensation, and suppressing acetic acid. It can be provided as a pressure extract sensitizer, an oil and fat sensation enhancer, an acetic acid inhibitor, and the like.

In the present invention, "normal pressure extract feeling" refers to the unique characteristics of normal pressure extracts (gelatinous feeling, swelling) that are felt more strongly in normal pressure extracts compared to pressurized extracts, and refers to the "imparting of normal pressure extract feeling" ” means to enhance the properties (gelatinous feel, swelling). In more detail, "providing" a normal pressure extract feeling means strengthening the gelatin feeling (that is, making the viscosity and gelatin concentration feel high, as if gelatin had been added), and swelling. (i.e., increasing 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 (gelatinous feeling, swelling) can be evaluated by sensory evaluation by a specialized panel. As an evaluation system, for example, curry etc. are preferable because the effects are easy to understand.

In the present invention, "greasy feeling" refers to the feeling of mouth coating (feeling like it clings to the inside of the mouth) that is felt from the middle to the end (from 1 second to 5 seconds after the oil is taken into the oral cavity) when orally ingesting the oil. sense) and its sustainability. Furthermore, in the present invention, "enhancement" of the oily feeling refers to increasing the sustainability of the mouth coating feeling as if the amount of oil and fat were increased, and making it feel like it clings more strongly 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, "acidic acid" refers to the strong sour taste that is felt when a sour component is swallowed, and "suppression" of vinegaric acid refers to partially or completely rendering it undetectable. The presence or absence and degree of acetic acid can be evaluated by sensory evaluation by a specialized panel.

In one embodiment, the agent of the present invention is used for orally ingested products (e.g., food and beverages, seasonings, etc.) containing a livestock meat extract (preferably a pressurized extract), and the taste quality is improved by the normal pressure extract. In other words, the agent of the present invention may be a normal pressure extract sensitizing agent for orally ingested products (e.g., food and beverages, seasonings, etc.) containing livestock meat extracts, and is preferably a pressurized extract sensitizing agent. It may be a normal pressure extract sensitizing agent for orally ingested products containing extracts (eg, food/drinks, seasonings, etc.).
In another aspect, the agent of the present invention may be used for orally ingested products containing fats and oils (e.g., foods and drinks, seasonings, etc.), and the improvement in taste quality may be enhancement of the feeling of fats and oils, i.e. The agent of the present invention may be an oil-and-fat sensation enhancer for orally ingested products containing fats and oils (e.g., foods and drinks, seasonings, etc.), and preferably, it is preferable for orally ingested products containing fats and oils (e.g., foods and drinks, seasonings, etc.). It may be an oil/fat taste enhancer for seasonings, etc.).
In yet another embodiment, the agent of the present invention is used for orally ingested products (e.g., food and drink products, seasonings, etc.) containing a sour component (preferably vinegar), and the taste quality is improved by vinegar. In other words, the agent of the present invention may be an acetic acid inhibitor for orally ingested products containing sour components (e.g., foods and drinks, seasonings, etc.), and preferably contains vinegar. It may be an acetic acid inhibitor for oral intake (eg, food/drinks, seasonings, etc.).

Since the agent of the present invention can improve the taste quality more effectively, it is preferably added to the orally ingested material so that the concentration of (A) in the orally ingested material is 0.00003 ppm by weight or more. , more preferably added to the orally ingested product in an amount of 0.00007 ppm or more by weight, even more preferably added to the orally ingested product in an amount of 0.0003 ppm or more by weight, and 0.0007 ppm by weight or more. It is more preferable that it is added to the orally ingested product in an amount of 0.03 ppm or more, particularly preferably added to the orally ingested product in an amount of 0.03 ppm or more, and it is particularly preferably added to the orally ingested product in an amount of 0.07 ppm or more by weight. It is particularly preferably added to the oral intake, and most preferably added to the oral intake at a concentration of 0.7 ppm or more by weight. In this case, the agent of the present invention is added to the orally ingested product so that the concentration of (A) in the orally ingested product is 120 ppm by weight or less, from the viewpoint of improving taste quality more effectively. It is preferable that the amount is added to the orally ingested product at a concentration of 70 ppm or less, more preferably added to the orally ingested product at a concentration of 70 ppm or less, and even more preferably added to the orally ingested product at a concentration of 20 ppm or less, and 7 ppm or less by weight. It is more preferable that it is added to the orally ingested material so that the amount is 5 ppm by weight or less, and it is particularly preferably added to the orally ingested material so that the amount is 3 ppm or less by weight. It is particularly preferable that
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. It is preferable that it is added to the oral intake so that the concentration is 0.000007 ppm by weight or more, more preferably added to the oral intake so that the concentration is 0.00007 ppm or more by weight, and 0.0007 weight ppm or more. It is even more preferable to add it to the orally ingested product so that the amount is at least 0.007 ppm by weight, and it is even more preferable to add it to the orally ingested product so that the amount is at least 0.07 ppm by weight. It is particularly preferred that the compound be added to the oral intake. In this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the orally ingested product so that the concentration of (A) in the orally ingested product is 5 ppm by weight or less. is preferable, it is more preferable that the amount is added to the orally ingested product at 3 ppm or less by weight, and it is particularly preferably added to the orally ingested item at 0.3 ppm or less by weight.
As used herein, the "concentration of (A)" in an orally ingested product refers to the ratio of the weight of (A) added to the orally ingested product to the weight of the orally ingested product. If the orally ingestible product already contains the same ingredients as (A) before adding (A), the weight of the component that the orally ingestible product already contains is the weight of (A) added to the orally ingestible product. Not included in Further, the "concentration of (A)" is the ratio to the weight of the orally ingested material when ingested orally. These explanations shall also apply mutatis mutandis to the concentration of components other than (A) in the oral intake product (for example, "concentration of (B) in the oral intake product"), which will be described later.

When the agent of the present invention contains (B) in addition to (A), the taste quality can be improved more effectively. It is preferably added to the orally ingested material so that the amount becomes 0.0003 ppm by weight or more, and it is more preferably added to the orally ingested material so that the amount is 0.003 ppm or more by weight. It is even more preferable that the compound be added to the oral intake at a concentration of 0.03 ppm or more by weight, and even more preferably added to the oral intake at a concentration of 0.3 ppm or more by weight. is particularly preferred. In this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the orally ingested product so that the concentration of (B) in the orally ingested product is 20 ppm by weight or less. is preferable, it is more preferable that it is added to the oral intake so that it becomes 10 weight ppm or less, and it is particularly preferable that it is added to the oral intake so that it becomes 1 weight ppm or less.

When the agent of the present invention contains (C) in addition to (A), the taste quality can be improved more effectively. It is preferably added to the orally ingested material so that It is even more preferable that the compound be added to the orally ingested product at a concentration of 0.0007 ppm or more by weight, and even more preferably added to the orally ingested product at a concentration of at least 0.007 ppm by weight. is particularly preferred. In this case, since the agent of the present invention can improve taste quality more effectively, it is added to the orally ingested material so that the concentration of (C) in the orally ingested material is 0.5 ppm by weight or less. It is preferable that the amount is added to the orally ingested product at a level of 0.3 ppm or less by weight, more preferably it is added to the orally ingested item at a level of 0.3 ppm or less by weight, and it is particularly preferably added to the orally ingested item at a level of at most 0.03 ppm by weight.

When the agent of the present invention contains (D) in addition to (A), the taste quality can be improved more effectively. It is preferable to add the amount to the orally ingested product so that It is even more preferable that the compound be added to the orally ingested product in an amount of 0.02 ppm or more by weight, and even more preferably added to the orally ingested product in an amount of 0.2 ppm or more by weight. is particularly preferred. In this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the orally ingested product so that the concentration of (D) in the orally ingested product is 15 ppm by weight or less. is preferable, it is more preferable that it is added to the oral intake so that it becomes 10 weight ppm or less, and it is particularly preferable that it is added to the oral intake so that it becomes 1 weight ppm or less.

When the agent of the present invention contains (E) in addition to (A), the taste quality can be improved more effectively. It is preferable to add the amount to the orally ingested product so that It is even more preferable that the compound be added to the orally ingested product in an amount of 0.02 ppm or more by weight, and even more preferably added to the orally ingested product in an amount of 0.2 ppm or more by weight. is particularly preferred. In this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the orally ingested product so that the concentration of (E) in the orally ingested product is 15 ppm by weight or less. is preferable, it is more preferable that it is added to the oral intake so that it becomes 10 weight ppm or less, and it is particularly preferable that it is added to the oral intake so that it becomes 1 weight ppm or less.

When the agent of the present invention contains (F) in addition to (A), the taste quality can be improved more effectively. It is preferable to add the amount to the orally ingested product so that It is even more preferable that the compound be added to the orally ingested product at a concentration of 0.007 ppm or more by weight, and even more preferably added to the orally ingested product at a concentration of 0.07 ppm or more by weight. is particularly preferred. In this case, since the agent of the present invention can improve the taste quality more effectively, it is added to the orally ingested product so that the concentration of (A) in the orally ingested product is 5 ppm by weight or less. is preferable, it is more preferable that the amount is added to the orally ingested product at 3 ppm or less by weight, and it is particularly preferably added to the orally ingested item at 0.3 ppm or less by weight.

The method and conditions for adding the agent of the present invention to an orally ingested product are not particularly limited, and can be appropriately set depending on the form of the agent of the present invention, the type of orally ingested product, etc. The timing of adding the agent of the present invention to an orally ingestible product is not particularly limited, and it may be added at any time, such as during the production of an orally ingestible product, after completion of the orally ingestible product, etc. The agent of the present invention may be added to the raw material before producing the oral ingestion product.

According to the agent of the present invention, the taste quality can be improved, and for example, it is possible to provide an orally ingested product with improved taste quality.
In one aspect, according to the agent of the present invention, for example, an orally ingested product that has been given a normal pressure extract feel (preferably an orally ingested product that contains a meat extract and has been given a normal pressure extract feel), Preferably, it is possible to provide an oral ingestion product containing a pressurized extract and imparting the feel of a normal pressure extract.
In another embodiment, the agent of the present invention can provide an orally ingestible product with an enhanced oily feel (preferably an orally ingestible product that contains oil and has an enhanced oily feel).
In yet another aspect, according to the agent of the present invention, an orally ingested product with suppressed acetic acid content (preferably an orally ingested product containing a sour component and with suppressed acetic acid content, more preferably, It is possible to provide an orally ingestible product containing vinegar and suppressed acetic acid content.

[Production method of the present invention]
The present invention also provides a method for producing an orally ingestible product (herein sometimes simply referred to as "the production method of the present invention"), which includes adding (A) β-caryophyllene. By including the addition of (A), the production method of the present invention can produce an orally ingested product with improved taste.

The production method of the present invention includes, in addition to adding (A), (B) benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine, and ( F) It is preferable to further include adding at least one compound selected from the group consisting of trans, trans-2,4-decadienal. In addition to adding (A), the production method of the present invention further includes adding these compounds, so that the taste quality improving effect of (A) can be enhanced.
The production method of the present invention more preferably includes adding at least two compounds of (B) to (F) in addition to adding (A), and at least one of (B) to (F). It is more preferable to include the addition of three compounds, it is especially preferable to include the addition of at least four compounds of (B) to (F), and the addition of all the compounds of (B) to (F) is more preferable. Most preferably, it includes:

The orally ingested product obtained by the production method of the present invention preferably contains at least one selected from the group consisting of livestock meat extract (e.g., pressurized extract, etc.), fats and oils, and sour components (e.g., vinegar, etc.) .
The meat extracts, fats and oils, and sour components that may be contained in the orally ingested product obtained by the production method of the present invention are the same as those explained regarding the agent of the present invention, and their specific examples and contents in the orally ingested product are also listed below. The same is true.

The orally ingested product obtained by the production method of the present invention is not particularly limited as long as it is desired to improve taste quality, but is preferably a food or drink or a seasoning, and more preferably a meat extract ( (e.g., pressurized extract, etc.), oils and fats, and sour ingredients (e.g., vinegar, etc.). The food and drink products obtained by the production method of the present invention can be provided as, for example, a food with health claims, a food for specified health uses, a food with nutritional functions, a dietary supplement, a nutritional supplement, a health supplement, a medical food, or a medical food. It can be anything.

Specific examples of food/beverage products and seasonings containing livestock meat extract obtained by the production method of the present invention, food/beverage products and seasonings containing fats and oils, and food/beverage products and seasonings containing sour components include, for example, the present invention. The same agents as those described above can be mentioned.

Preferably, the production method of the present invention is a method for producing an orally ingested product with improved taste quality, and at least one taste quality selected from the group consisting of imparting a normal pressure extract feeling, enhancing an oily feeling, and suppressing acetic acid. More preferably, the method is an improved method for producing orally ingestible products (eg, food/drinks, seasonings, etc.).

In one embodiment, the production method of the present invention may be a method for producing an orally ingestible product (e.g., food or drink, seasoning, etc.) containing a livestock meat extract (preferably a pressurized extract), and more preferably a livestock meat extract. It may be a method for producing an orally ingested product (e.g., food/drinks, seasonings, etc.) containing an extract and having a normal pressure extract feel, and particularly preferably containing a pressurized extract and having a normal pressure extract feeling. The present invention may be a method for producing a flavored orally ingestible product (eg, food/drinks, seasonings, etc.).
In another aspect, the production method of the present invention may be a method for producing orally ingested products containing fats and oils (e.g., foods and drinks, seasonings, etc.), and preferably contains fats and oils and The present invention may be a method for producing an orally ingestible product (eg, food/beverage, seasoning, etc.) with enhanced sensation.
In yet another embodiment, the production method of the present invention may be a method for producing orally ingestible products (e.g., food/beverage products, seasonings, etc.) containing a sour component (preferably, vinegar), and more preferably may be a method for producing an orally ingested product (e.g., food/beverage, seasoning, etc.) containing a sour component and with suppressed acetic acid, particularly preferably containing vinegar and suppressing acetic acid. It may be a method for producing an orally ingestible product (e.g., food/drinks, seasonings, etc.).

In the production method of the present invention, the amount of (A) added is preferably 0.00003 ppm or more by weight, more preferably 0.00007 ppm or more, based on the orally ingested product, since it can improve the taste quality more effectively. weight ppm or more, even more preferably 0.0003 weight ppm or more, still more preferably 0.0007 weight ppm or more, particularly preferably 0.03 weight ppm or more, particularly preferably 0.07 weight ppm or more. It is at least 0.7 ppm by weight, most preferably at least 0.7 ppm by weight. Furthermore, the amount of (A) added is preferably 120 ppm or less, more preferably 70 ppm or less, even more preferably is at most 20 ppm by weight, more preferably at most 7 ppm by weight, particularly preferably at most 5 ppm by weight, particularly preferably at most 3 ppm by weight.
When the production method of the present invention includes adding at least one compound of (B) to (F) in addition to (A), the amount of (A) added can be adjusted to be more effective. Since it can improve the taste quality, the amount is preferably 0.000007 ppm or more by weight, more preferably 0.00007 ppm or more, even more preferably 0.0007 ppm or more by weight, based on the oral intake. , more preferably at least 0.007 ppm by weight, particularly preferably at least 0.07 ppm by weight. In addition, the amount of (A) added is preferably 5 ppm or less, more preferably 3 ppm or less, and particularly preferably It is 0.3 ppm by weight or less.
As used herein, "the amount of (A) added" to an orally ingested product refers to the ratio of the weight of (A) added to the orally ingested product to the weight of the orally ingested product, for example, If the orally ingestible product already contains the same ingredients as (A) before adding (A) to the orally ingestible product, the weight of the component that the orally ingestible product already contains is equal to the weight of the component (A) added to the orally ingestible product. Not included in weight. Further, the "addition amount of (A)" is the ratio to the weight of the orally ingested product when it is orally ingested. These explanations also apply mutatis mutandis to the amounts of components other than (A) to be added (for example, "the amount of (B) added" to orally ingested products), which will be described later.

When the production method of the present invention includes adding at least (B) in addition to adding (A), the amount of (B) added can more effectively improve the taste quality. , preferably 0.00003 ppm or more by weight, more preferably 0.0003 ppm or more, even more preferably 0.003 ppm or more, and even more preferably 0.03 weight ppm, based on the oral intake. ppm or more, particularly preferably 0.3 ppm or more by weight. The amount of (B) added is preferably 20 ppm or less, more preferably 10 ppm or less, particularly preferably It is 1 ppm by weight or less.
When the production method of the present invention includes adding at least (B) in addition to adding (A), the weight ratio of the amount of (A) added and the amount of (B) added 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 (B) in the agent of the present invention.

When the production method of the present invention includes adding at least (C) in addition to adding (A), the amount of (C) added can more effectively improve the taste quality. , preferably at least 0.0000007 ppm by weight, more preferably at least 0.000007 ppm by weight, even more preferably at least 0.00007 ppm by weight, and even more preferably at least 0.0007 ppm by weight, based on the oral intake. ppm or more, particularly preferably 0.007 ppm or more by weight. In addition, the amount of (C) added is preferably 0.5 ppm or less, more preferably 0.3 ppm or less, based on the oral intake, since it can improve the taste quality more effectively. , particularly preferably 0.03 ppm by weight or less.
When the production method of the present invention includes adding at least (C) in addition to adding (A), the weight ratio of the amount of (A) added and the amount of (C) added 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 adding at least (D) in addition to adding (A), the amount of (D) added can more effectively improve the taste quality. , preferably 0.00002 weight ppm or more, more preferably 0.0002 weight ppm or more, even more preferably 0.002 weight ppm or more, still more preferably 0.02 weight ppm, based on the oral intake. ppm or more, particularly preferably 0.2 ppm or more by weight. The amount of (D) added is preferably 15 ppm or less, more preferably 10 ppm or less, and particularly preferably It is 1 ppm by weight or less.
When the production method of the present invention includes adding at least (D) in addition to adding (A), the weight ratio of the amount of (A) added and the amount of (D) added 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 (D) in the agent of the present invention.

When the production method of the present invention includes adding at least (E) in addition to adding (A), the amount of (E) added can more effectively improve the taste quality. , preferably 0.00002 weight ppm or more, more preferably 0.0002 weight ppm or more, even more preferably 0.002 weight ppm or more, still more preferably 0.02 weight ppm, based on the oral intake. ppm or more, particularly preferably 0.2 ppm or more by weight. The amount of (E) added is preferably 15 ppm or less, more preferably 10 ppm or less, and particularly preferably It is 1 ppm by weight or less.
When the production method of the present invention includes adding at least (E) in addition to (A), the weight ratio of the amount of (A) added and the amount of (E) added 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 (E) in the agent of the present invention.

When the production method of the present invention includes adding at least (F) in addition to adding (A), the amount of (F) added can more effectively improve the taste quality. , preferably 0.000007 weight ppm or more, more preferably 0.00007 weight ppm or more, even more preferably 0.0007 weight ppm or more, and even more preferably 0.007 weight ppm, based on the oral intake. ppm or more, particularly preferably 0.07 ppm or more by weight. In addition, the amount of (F) added is preferably 5 ppm or less, more preferably 3 ppm or less, and particularly preferably It is 0.3 ppm by weight or less.
When the production method of the present invention includes adding at least (F) in addition to (A), the weight ratio of the amount of (A) added to the amount of (F) added 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 (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 depending on the type of orally ingestible product to be produced. The timing of adding (A) to (F) is not particularly limited, and they may be added at any time from the start of production to the completion of the oral intake product. Furthermore, (A) to (F) may be added to the raw materials before producing the orally ingestible product.

When the production method of the present invention further includes adding at least one compound of (B) to (F) in addition to adding (A), the production method of the present invention further includes adding (A) and at least one compound of (B) to (F). At least one compound of (B) to (F) may be added individually, but (A) and at least one compound of (B) to (F) may be mixed in advance before addition. You may also add a mixture. Alternatively, the addition of (A) and at least one compound of (B) to (F) may be carried out using the agent of the invention. When (A) and at least one of (B) to (F) are added individually, the order and interval of addition are not particularly limited, and (A) and at least one of (B) to (F) are added individually. 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 includes processing steps and cooking steps that are customary in the production of orally ingestible products as appropriate depending on the type of orally ingestible product to be produced. That's fine.

According to the production method of the present invention, it is possible to produce an orally ingested product with improved taste.
In one embodiment, according to the production method of the present invention, for example, an orally ingested product imparted with a normal pressure extract feeling (preferably an orally ingested product containing a livestock meat extract and imparted with a normal pressure extract feel), More preferably, it is possible to produce an oral ingestion product that contains a pressurized extract and has the feel of an ordinary pressure extract.
As another aspect, according to the production method of the present invention, it is possible to produce, for example, an orally ingestible product that has an enhanced oily feel (preferably an orally ingestible product that contains oil and fats and has an enhanced oily feel), etc. .
In yet another aspect, according to the production method of the present invention, for example, an orally ingestible product with suppressed acetic acid (preferably an orally ingestible product containing a sour component and with suppressed acetic acid), Preferably, it is possible to produce an orally ingestible product containing vinegar and suppressed acetic acid.

[Method of the present invention]
The present invention also provides a method for improving the taste of an orally ingested product (herein sometimes simply referred to as "the method of the present invention"), which includes (A) adding β-caryophyllene.
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 orally ingested product whose taste quality is improved by the method of the present invention contains at least one selected from the group consisting of meat extract (e.g., pressurized extract, etc.), fats and oils, and sour ingredients (e.g., vinegar, etc.) It is preferable.
The meat extracts, fats and oils, and sour components that can be contained in the orally ingested product whose taste quality is improved by the method of the present invention are the same as those explained regarding the agent of the present invention, and specific examples thereof and the orally ingested product The same applies to the content etc.

The orally ingested food whose taste quality is improved by the method of the present invention is not particularly limited as long as it is desired to have its taste quality improved, but is preferably a food or drink or a seasoning, more preferably a food or drink. , meat extract (e.g., pressurized extract, etc.), fats and oils, and sour ingredients (e.g., vinegar, etc.). Foods and drinks whose taste quality is improved by the method of the present invention are, for example, foods with health claims, foods for specified health uses, foods with nutrient function claims, dietary supplements, nutritional supplements, health supplements, medical foods, or medical foods. It may be provided.

Specific examples of food/beverage products and seasonings containing livestock meat extract whose taste quality is improved by the method of the present invention, food/beverage products and seasonings containing fats and oils, and food/beverage products and seasonings containing sour components include, for example: , and those similar to those explained regarding the agent of the present invention.

In the method of the present invention, it is preferable that the taste quality is improved by at least one selected from the group consisting of imparting a normal pressure extract sensation, enhancing the oil and fat sensation, and suppressing vinegar scum. The method may include a method for imparting a pressure extract sensation, a method for enhancing an oily sensation, a method for suppressing acetic acid buildup, and the like.

In one embodiment of the method of the present invention, the orally ingested product may contain a livestock meat extract (preferably a pressurized extract), and the taste quality may be improved by imparting a feeling of a normal pressure extract. The method may be a method for imparting a normal pressure extract taste to orally ingested products (e.g., food and beverages, seasonings, etc.) containing a livestock meat extract, and preferably, a method for imparting the taste of an orally ingested product (e.g., food and drink, etc.) containing a pressurized extract. , seasonings, etc.) may be a method for imparting a normal-pressure extract taste.
In addition, in another embodiment of the method of the present invention, the taste quality improvement may be enhancement of the oily and fat sensation, that is, the method of the present invention improves the oil and fat sensation of orally ingested materials (e.g., food and beverages, seasonings, etc.). Preferably, the method may be a method for enhancing the oily/fatty feeling of orally ingested products (eg, food/drinks, seasonings, etc.) containing oils and fats.
Further, in another aspect of the method of the present invention, the orally ingested product may contain a sour component (preferably vinegar), and the improvement in taste quality may be by suppressing vinegar oxidation. The method may be a method for suppressing acidity in orally ingested products (e.g., food/beverage products, seasonings, etc.) containing sour components, and is preferably a method for suppressing acidity in orally ingested products (e.g., food/drinks, seasonings, etc.) containing vinegar. ) may be a method for suppressing vinegar scum.

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 depending on the type of orally ingested product to which (A) to (F) are added. The timing of adding (A) to (F) to the orally ingestible product is not particularly limited and may be added at any time, such as during the production of the orally ingestible product or after completion of the orally ingestible product. . (A) to (F) may be added to the raw materials before producing the oral ingestion product.

According to the method of the present invention, the taste quality of orally ingested products can be improved.
In one embodiment, according to the method of the present invention, an orally ingested product containing a livestock meat extract is given a normal pressure extract feeling (preferably, an orally ingested product containing a pressurized extract is given a normal pressure extract feel). be able to.
As another aspect, according to the method of the present invention, it is possible to enhance the oily feel of an orally ingested product (preferably, to enhance the oily feel of an orally ingested product containing fats and oils).
In yet another aspect, according to the method of the present invention, suppressing acetic acid in an orally ingested product containing a sour component (preferably, suppressing acetic acid in an orally ingested product containing vinegar) can.

The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. In this specification, "%" and "ppm" mean "% by weight" and "ppm by weight" unless otherwise specified.

(Test Example 1: Evaluation of normal pressure extract sensation imparting effect using pork extract)
<Preparation of evaluation sample>
β-Caryophyllene (distributor: Sigma-Aldrich) was added to a 10% hot aqueous solution (60°C) of commercially available pressurized pork extract (manufacturer: Tsukasa Shokuhin Co., Ltd., product name: Pork Soup BS) at the concentrations shown in Table 1. Then, evaluation samples (Examples 1 to 8) were prepared. The concentrations shown in Table 1 are the ratio of the weight of added β-caryophyllene to the weight of a 10% hot aqueous solution of pressurized chicken extract.

<Sensory evaluation>
The effect of imparting a normal pressure extract feeling to the evaluation samples of Examples 1 to 8 was evaluated by sensory evaluation.
For the sensory evaluation, three expert panels ate the evaluation samples of Examples 1 to 8, and as a positive control, commercially available atmospheric chicken extract (manufacturer: Tsukasa Foods Co., Ltd., product 5 samples of a 10% hot aqueous solution (60°C) of Pork Soup 30) and 10% hot aqueous solution (60°C) of a commercially available pressurized pork extract (manufacturer: Tsukasa Shokuhin Co., Ltd., product name: Pork Soup BS) as a negative control. ) was scored in 0.5-point increments according to the evaluation criteria. Regarding "off-flavor", evaluation is done by scoring in 0.5 point increments, based on the evaluation criteria of 5 points for extremely strong flavor, 3 points for acceptable limit, and 0 point for no taste. did. A score of 1 or more for "gelatinous feel" and "fluffiness" was judged to be useful, and a score of 3 or less for "odd flavor" was judged to be useful.
Here, "unusual flavor" refers to a foreign flavor that is not inherent in the sample, and in Test Examples 1 and 2, it is a flavor that is not felt in either the normal pressure extract or the pressurized extract.

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

From the results shown in Table 1, the addition of β-caryophyllene to a 10% hot aqueous solution of pressurized pork extract imparted the normal pressure extract texture (gelatinous feel, bulge), which is a characteristic unique to normal pressure extracts. This was confirmed.
The evaluation samples of Examples 7 and 8 had slightly lower scores for gelatin feel and swelling than the evaluation sample of Example 6, but this is because as the concentration of β-caryophyllene increases, the off-flavor increases. This is thought to be because such an off-flavor makes it difficult to perceive the gelatinous texture and swelling.

(Test Example 2: Evaluation of normal pressure extract sensation imparting effect using chicken extract)
<Preparation of evaluation sample>
β-caryophyllene (distributor: Sigma-Aldrich) was added to a 10% hot aqueous solution (60°C) of commercially available pressurized chicken extract (manufacturer: Tsukasa Shokuhin Co., Ltd., product name: Chicken Extract BS) at the concentrations shown in Table 2. Then, evaluation samples (Examples 9 to 17) were prepared. The concentrations shown in Table 2 are the ratio of the weight of added β-caryophyllene to the weight of a 10% hot aqueous solution of pressurized chicken extract.

<Sensory evaluation>
The evaluation of the normal pressure extract sensation imparting effect in the evaluation samples of Examples 9 to 17 was performed by sensory evaluation.
For the sensory evaluation, three expert panels ate the evaluation samples of Examples 9 to 17, and as a positive control, commercially available atmospheric chicken extract (manufacturer: Tsukasa Foods Co., Ltd., product 5 samples of a 10% hot aqueous solution (60°C) of chicken extract 30), and as a negative control a 10% hot aqueous solution (60°C) of a commercially available pressurized chicken extract (manufacturer: Tsukasa Shokuhin Co., Ltd., product name: Chicken Extract BS) ) was scored in 0.5-point increments according to the evaluation criteria. Moreover, "off-flavor" was evaluated in the same manner as in Test Example 1. A score of 1 or more for "gelatinous feel" and "fluffiness" was judged to be useful, and a score of 3 or less for "odd flavor" was judged to be useful.

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

From the results shown in Table 2, the addition of β-caryophyllene to a 10% hot aqueous solution of pressurized chicken extract imparted a normal pressure extract feel (gelatinous feel, swelling), which is a characteristic unique to normal pressure extracts. This was confirmed.
Note that the evaluation samples of Examples 15 to 17 had slightly lower gelatin texture and swelling scores than the evaluation sample of Example 14, but this is because as the concentration of β-caryophyllene increases, the off-flavor increases. This is thought to be because such an off-flavor makes it difficult to perceive the gelatinous texture and swelling.

(Test Example 3: Evaluation of the effect of enhancing oily feeling using mayonnaise)
<Preparation of additive solution>
After dissolving a predetermined amount of β-caryophyllene (distributor: Sigma-Aldrich) in palm oil (manufacturer: Lam Soon Edible Oil), it was diluted stepwise with palm oil to obtain β-caryophyllene from 0.000005% by weight. A solution containing 10% by weight (hereinafter also referred to as "(A) single addition solution") was prepared.
Predetermined amounts of β-caryophyllene, benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal (sold by Sigma-Aldrich) were added to palm oil (manufactured by Sigma-Aldrich). : Lam Soon Edible Oil Co.) and then diluted stepwise with palm oil to create a solution containing a total of 0.00001 to 1% by weight of these six compounds (hereinafter referred to as "(A ) to (F) (also referred to as "mixed addition solution") were prepared. The weight ratios of (A) to (F) contained in the (A) to (F) mixed addition solution are shown in Table 3 below.

<Preparation of evaluation sample>
To commercially available mayonnaise (distributor: Ajinomoto Co., product name: Pure Select (registered trademark) mayonnaise, content of oil (vegetable oil): 73% by weight), the (A) single addition solution prepared above was added. Evaluation samples (Examples 18 to 24) were prepared by thoroughly stirring and mixing the total amount to 50 g. In addition, in the evaluation sample of Example 24, the amount of palm oil contained in the (A) alone added solution used for preparation was smaller than that of other evaluation samples, and in order to compensate for this, palm oil was added separately. Prepared.
(A) The concentration of β-caryophyllene 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-caryophyllene in the evaluation sample are shown in Table 4 below. (%),” “Additional amount (g),” “Palm oil (g),” and “Concentration in sample (ppm).”
Additionally, the mixed addition solutions (A) to (F) prepared above were added to commercially available mayonnaise (distributor: Ajinomoto Co., product name: Pure Select (registered trademark) mayonnaise) to make a total amount of 50 g, and the mixture was thoroughly stirred. Evaluation samples (Examples 25 to 30) were prepared by mixing.
(A) to (F) The total concentration of (A) to (F) in the mixed additive solution, the added amount of (A) to (F) mixed additive solution, the added amount of palm oil, and the (A) in the evaluation sample. ) to (F) are shown in "Additional solution concentration (%)", "Additional amount (g)", "Palm oil (g)" and "Concentration in sample (ppm)" in Table 5 below. That's right.

<Sensory evaluation>
The evaluation of the fat and oil sensation enhancing effect in the evaluation samples of Examples 18 to 30 was performed by sensory evaluation.
The sensory evaluation was conducted by a panel of two experts, who compared each evaluation sample with a palm oil-added product (a commercially available mayonnaise in which only palm oil was added instead of any additive solution) to determine the effect of enhancing the oily feeling. The presence and extent of this were confirmed, and the evaluation was conducted using the following evaluation criteria.
[Evaluation criteria]
±: There is no effect of enhancing the oily feeling +: There is a slight effect of increasing the oily feeling ++: There is a slight effect of increasing the oily feeling +++: There is a moderate effect of increasing the oily feeling +++++: There is a moderate effect of increasing the oily feeling ＋＋＋＋＋：Very effective in enhancing the feeling of oil and fat As mentioned above, "unusual flavor" refers to a foreign flavor that is not naturally present in the sample. In Test Examples 3 to 7, palm It has a flavor that is not felt in oil-added products.

The results are shown in Tables 4 and 5 below.

From the results shown in Table 4, it was confirmed that the addition of β-caryophyllene to mayonnaise enhanced the oily and fat feeling. Mainly from the middle to the end (from 1 second to 5 seconds after the mayonnaise was placed in the mouth), the viscosity seemed to increase slightly, and the feeling of it clinging to the inside of the mouth improved.
It should be noted that the oiliness of the evaluation sample of Example 24 was rated slightly lower than that of the evaluation samples of Examples 22 and 23, but this seems to be due to the fact that as the concentration of β-caryophyllene increases, the off-flavor becomes stronger. This is thought to be due to the fact that such an unusual flavor makes it difficult to perceive the oiliness.
Furthermore, from the results shown in Table 5, in addition to β-caryophyllene, by adding benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal, It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oiliness of mayonnaise.

(Test Example 4: Evaluation of fat and oil sensation enhancement effect using stir-fried vegetables)
<Preparation of evaluation sample>
Using the ingredients shown in Table 6 below and the (A) single addition solution prepared in Test Example 3 above, stir-fried vegetables (total amount 150 g) were prepared by a conventional method, and this was used as evaluation samples (Examples 31 to 36). . The solution (A) added alone was added to the flavor seasoning in advance before making the stir-fried vegetables, and the stir-fried vegetables were prepared using the flavor seasoning and other ingredients.
(A) The concentration of β-caryophyllene 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-caryophyllene in the evaluation sample are shown in Table 7 below. (%),” “Additional amount (g),” “Palm oil (g),” and “Concentration in sample (ppm).”
In addition, using the ingredients shown in Table 6 below and the mixed additive 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 solutions (A) to (F) were added to the flavor seasoning in advance before making the stir-fried vegetables, and the stir-fried vegetables were prepared using the flavor seasoning and other ingredients.
(A) to (F) The total concentration of (A) to (F) in the mixed additive solution, the added amount of (A) to (F) mixed additive solution, the added amount of palm oil, and the (A) in the evaluation sample. ) to (F) are shown in "Additional solution concentration (%)", "Additional amount (g)", "Palm oil (g)" and "Concentration in sample (ppm)" in Table 8 below. That's right.

<Sensory evaluation>
Evaluation of the oily/fat sensation enhancing effect in the evaluation samples of Examples 31 to 41 was performed by sensory evaluation.
The sensory evaluation was conducted by a panel of two experts, who compared each evaluation sample with a palm oil additive product (fried vegetables made without using any additive solution and using palm oil instead) to determine the effect of enhancing the feeling of oil and fat. The presence/absence and degree of this were confirmed, and the evaluation was conducted using the same evaluation criteria as in Test Example 3.

The results are shown in Tables 7 and 8 below.

From the results shown in Table 7, it was confirmed that the addition of β-caryophyllene to stir-fried vegetables enhanced the oiliness. Mainly from the middle to the end (from 1 second to 5 seconds after taking the stir-fried vegetables in the mouth), the duration of sensation in the oral cavity improved, and the flavor seemed to improve as a result.
It should be noted that the oiliness of the evaluation sample of Example 36 was rated slightly lower than that of the evaluation samples of Examples 34 and 35, but this seems to be due to the fact that as the concentration of β-caryophyllene increases, the off-flavor becomes stronger. This is thought to be due to the fact that such an unusual flavor makes it difficult to perceive the oiliness.
Furthermore, from the results shown in Table 8, in addition to β-caryophyllene, by adding benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal, It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oiliness of stir-fried vegetables.
Note that the oiliness of the evaluation samples of Examples 40 and 41 was slightly lower than that of the evaluation sample of Example 39; As the concentration of 2,6-dimethylpyrazine and trans,trans-2,4-decadienal increases, the off-flavors derived from each component tend to be felt more strongly, and such off-flavors make it difficult to perceive oily or fat sensations. This is thought to be due to the fact that it has become difficult to do so.

(Test Example 5: Evaluation of fat and oil sensation enhancing effect using soup)
<Preparation of evaluation sample>
Soup was prepared in a conventional manner using the ingredients shown in Table 9 below. Since the prepared soup is concentrated due to evaporation of water during cooking, hot water at 60°C was added to the cooked soup so that the concentration of flavor seasoning in the soup was 1.3% by weight. After the adjustment, evaluation samples (Examples 42 to 47) were prepared by adding the (A) single addition solution prepared in Test Example 3 above to make the total amount 100 g, and thoroughly stirring and mixing.
(A) The concentration of β-caryophyllene 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-caryophyllene in the evaluation sample are shown in Table 10 below. (%),” “Additional amount (g),” “Palm oil (g),” and “Concentration in sample (ppm).”
In addition, soups were prepared using the ingredients shown in Table 9 below in a conventional manner. Since the prepared soup is concentrated due to evaporation of water during cooking, hot water at 60°C is added to the cooked soup so that the concentration of flavor seasoning in the soup is 1.3% by weight. After adjusting, the mixed addition solutions (A) to (F) prepared in Test Example 3 above were added to bring the total amount to 100 g, and the evaluation samples (Examples 48 to 52) were prepared by thoroughly stirring and mixing. was prepared.
(A) to (F) The total concentration of (A) to (F) in the mixed additive solution, the added amount of (A) to (F) mixed additive solution, the added amount of palm oil, and the (A) in the evaluation sample. ) to (F) are shown in "Additional solution concentration (%)", "Additional amount (g)", "Palm oil (g)" and "Concentration in sample (ppm)" in Table 11 below. That's right.

<Sensory evaluation>
Evaluation of the oily/fat feeling enhancing effect in the evaluation samples of Examples 42 to 52 was performed by sensory evaluation.
The sensory evaluation was conducted by a panel of two experts, who compared each evaluation sample with a palm oil-added product (soup with palm oil added instead of any additive solution) to determine whether or not it had an effect of enhancing the oily/fatty feeling. The grade was confirmed and the evaluation was conducted using the same evaluation criteria as in Test Example 3.

The results are shown in Tables 10 and 11 below.

From the results shown in Table 10, it was confirmed that the addition of β-caryophyllene to the soup enhanced the oily and fat feeling. It is felt that the viscosity increases slightly from the middle to the end (from 1 second to 5 seconds after the soup is placed in the mouth), and the persistence of the sensation in the mouth improves, thereby improving the flavor. felt like it had improved.
It should be noted that the oiliness of the evaluation sample of Example 47 was rated slightly lower than that of the evaluation samples of Examples 44 to 46, but this seems to be due to the fact that the higher the concentration of β-caryophyllene, the stronger the off-flavor felt. This is thought to be due to the fact that such an unusual flavor makes it difficult to perceive the oiliness.
Furthermore, from the results shown in Table 11, in addition to β-caryophyllene, by adding benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal, It was confirmed that a smaller amount of β-caryophyllene effectively enhanced the oiliness of the soup.
Note that the oiliness of the evaluation samples of Examples 51 and 52 was evaluated slightly lower than that of the evaluation sample of Example 50, but this was due to the fact that β-caryophyllene, benzyl acetate, p-tolualdehyde, furfuryl alcohol, As the concentration of 2,6-dimethylpyrazine and trans,trans-2,4-decadienal increases, the off-flavors derived from each component tend to be felt more strongly, and such off-flavors make it difficult to perceive oily or fat sensations. This is thought to be due to the fact that it has become difficult to do so.

(Test Example 6: Evaluation of vinegar scum suppression effect using Worcestershire sauce)
<Preparation of evaluation sample>
After diluting commercially available Worcestershire sauce (distributor: Bulldog Sauce Co., Ltd., trade name: Bulldog Worcestershire sauce) twice with water, add the (A) single addition solution prepared in Test Example 3 above to bring the total amount to 100 g, and dilute the solution thoroughly. Evaluation samples (Examples 53-59) were prepared by stirring and mixing. In addition, in the evaluation sample of Example 59, the amount of palm oil contained in the (A) alone added solution used for preparation was smaller than that of other evaluation samples, and to compensate for this, palm oil was added separately. Prepared.
(A) The concentration of β-caryophyllene 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-caryophyllene in the evaluation sample are shown in Table 12 below. %),” “Additional amount (g),” “Palm oil (g),” and “Concentration in sample (ppm).”
In addition, after diluting commercially available Worcestershire sauce (distributor: Bulldog Sauce Co., Ltd., product name: Bulldog Worcestershire sauce) twice with water, the mixed addition solutions (A) to (F) prepared in Test Example 3 above were added, and the total amount was diluted with water. Evaluation samples (Examples 60 to 65) were prepared by adding 100 g and thoroughly stirring and mixing. In addition, in the evaluation sample of Example 65, the amount of palm oil contained in the mixed addition solution of (A) to (F) used for preparation was smaller than that of other evaluation samples, and in order to compensate for this, palm oil was added separately. It was prepared by adding.
(A) to (F) The total concentration of (A) to (F) in the mixed additive solution, the added amount of (A) to (F) mixed additive solution, the added amount of palm oil, and the (A) in the evaluation sample. ) to (F) are as shown in "Additional solution concentration (%)", "Additional amount (g)", "Palm oil (g)" and "Sample concentration (ppm)" in Table 13 below. It is.

<Sensory evaluation>
The effectiveness of suppressing acetic acid buildup in the evaluation samples of Examples 53 to 65 was evaluated by sensory evaluation.
The sensory evaluation was carried out by a two-person expert panel, who compared each evaluation sample with a palm oil-added product (commercially available Worcestershire sauce diluted 2 times with water, with no additive solution added and only palm oil added instead). The presence or absence and degree of the vinegar scum suppression effect was confirmed, and the evaluation was carried out using the following evaluation criteria.
[Evaluation criteria]
±: There is no effect of suppressing vinegar curd +: There is a slight effect of suppressing vinegar curvature ++: There is a slight effect of suppressing vinegar curd Very effective in suppressing ＋＋＋＋＋: Very effective in suppressing vinegar

The results are shown in Tables 12 and 13 below.

From the results shown in Table 12, it was confirmed that addition of β-caryophyllene to Worcestershire sauce suppressed acetic acid buildup.
It should be noted that the vinegar curd of the evaluation sample of Example 59 was rated slightly lower than that of the evaluation samples of Examples 57 and 58, but this seems to be due to the fact that the higher the concentration of β-caryophyllene, the stronger the off-flavor felt. This is thought to be due to the fact that such an off-flavor made it difficult to recognize whether the vinegar flavor was being suppressed or not.
Furthermore, from the results shown in Table 13, in addition to β-caryophyllene, by adding benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal, It was confirmed that a smaller amount of β-caryophyllene effectively suppressed the vinegar buildup in Worcestershire sauce.
Note that the oiliness of the evaluation sample of Example 65 was rated slightly lower than that of the evaluation samples of Examples 61 to 64, but this was due to the presence of β-caryophyllene, benzyl acetate, p-tolualdehyde, furfuryl alcohol, As the concentration of 2,6-dimethylpyrazine and trans,trans-2,4-decadienal increases, the off-flavors derived from each component tend to be felt more strongly, and such off-flavors make it difficult to perceive oily or fat sensations. This is thought to be due to the fact that it has become difficult to do so.

(Test Example 7: Evaluation of vinegar scum suppression effect using mayonnaise)
<Preparation of evaluation sample>
To commercially available mayonnaise (distributor: Ajinomoto Co., product name: Pure Select (registered trademark) mayonnaise), add the (A) single addition solution prepared in Test Example 3 above to a total amount of 50 g, and stir thoroughly. Evaluation samples (Examples 66-72) were prepared by mixing. In addition, 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 other evaluation samples, and to compensate for this, palm oil was added separately. Prepared.
(A) The concentration of β-caryophyllene 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-caryophyllene in the evaluation sample are shown in Table 14 below. %),” “Additional amount (g),” “Palm oil (g),” and “Concentration in sample (ppm).”
Further, the mixed addition solutions (A) to (F) prepared in Test Example 3 above were added to commercially available mayonnaise (distributor: Ajinomoto Co., product name: Pure Select (registered trademark) mayonnaise) to make a total amount of 50 g. Evaluation samples (Examples 73-78) were prepared by thoroughly stirring and mixing.
(A) to (F) The total concentration of (A) to (F) in the mixed additive solution, the added amount of (A) to (F) mixed additive solution, the added amount of palm oil, and the (A) in the evaluation sample. ) to (F) are shown in "Additional solution concentration (%)", "Additional amount (g)", "Palm oil (g)" and "Concentration in sample (ppm)" in Table 15 below. That's right.

<Sensory evaluation>
The effectiveness of suppressing acetic acid in the evaluation samples of Examples 66 to 78 was evaluated by sensory evaluation.
Sensory evaluation was conducted by a panel of two experts, who compared each evaluation sample with a palm oil-added product (commercially available Worcestershire sauce without any additive solution and instead added only palm oil) to determine the effectiveness of vinegar in suppressing oxidation. The presence/absence and degree of this 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 addition of β-caryophyllene to mayonnaise suppressed acetic acid buildup.
It should be noted that the vinegar flavor of the evaluation sample of Example 72 was rated slightly lower than that of the evaluation samples of Examples 67 to 71, but this seems to be due to the fact that the higher the concentration of β-caryophyllene, the stronger the off-flavor felt. This is thought to be due to the fact that such an off-flavor suppresses the vinegar flavor or makes it difficult to detect.
Furthermore, from the results shown in Table 15, in addition to β-caryophyllene, by adding benzyl acetate, p-tolualdehyde, furfuryl alcohol, 2,6-dimethylpyrazine, and trans,trans-2,4-decadienal, It was confirmed that a smaller amount of β-caryophyllene effectively suppressed the vinegar buildup in mayonnaise.
Note that the oily feel of the evaluation sample of Example 78 was rated slightly lower than that of the evaluation samples of Examples 76 and 77, but this was due to the presence of β-caryophyllene, benzyl acetate, p-tolualdehyde, furfuryl alcohol, As the concentration of 2,6-dimethylpyrazine and trans,trans-2,4-decadienal increases, the off-flavors derived from each component tend to be felt more strongly, and such off-flavors make it difficult to perceive oily or fat sensations. This is thought to be due to the fact that it has become difficult to do so.

According to the present invention, the taste quality of orally ingested products can be improved. Specifically, as one aspect, according to the present invention, a normal pressure extract feeling can be imparted to an orally ingested product. In another aspect, according to the present invention, the oiliness of orally ingested products can be enhanced. In yet another aspect, according to the present invention, it is possible to suppress acetic acid in orally ingested products.
According to the present invention, it is possible to provide an orally ingestible product with improved taste quality. Specifically, as one aspect, according to the present invention, it is possible to provide an orally ingested product that has a normal pressure extract feel. As another aspect, according to the present invention, it is possible to provide an orally ingestible product with enhanced oily or fat feeling. In yet another embodiment, according to the present invention, it is possible to provide an orally ingestible product in which acetic acid is suppressed.

Claims (12)

(A) An oil and fat sensation enhancer for orally ingested products containing oil and fat, which contains β-caryophyllene as an active ingredient (excluding those that further contain spice extracts) . (A) An oil and fat sensation enhancer for orally ingested products containing oil and fat, which contains β-caryophyllene as an active ingredient,
(B) selected from the group consisting of benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine, and (F) trans,trans-2,4-decadienal. An agent 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 orally ingested product is a food or drink or a seasoning. (A) A method for producing an orally ingestible product that contains oil and fat and has an enhanced oily feel, including adding β-caryophyllene (excluding methods that further include adding a spice extract) . (A) A method for producing an orally ingestible product containing oil and fat and having an enhanced oily feeling, the method comprising adding β-caryophyllene,
(B) selected from the group consisting of benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine, and (F) trans,trans-2,4-decadienal. A manufacturing method further comprising adding at least one compound. The manufacturing method according to claim 5 or 6, wherein the amount of (A) added is 0.00003 to 120 ppm by weight based on the oral intake. The manufacturing method according to any one of claims 5 to 7, wherein the orally ingested product is a food or drink or a seasoning. (A) A method for enhancing the oil and fat sensation of an orally ingested product containing oil and fat , which method includes adding β-caryophyllene (excluding a method which further includes adding a spice extract) . (A) A method for enhancing the oil and fat sensation of an orally ingested product containing oil and fat, the method comprising adding β-caryophyllene,
(B) selected from the group consisting of benzyl acetate, (C) p-tolualdehyde, (D) furfuryl alcohol, (E) 2,6-dimethylpyrazine, and (F) trans,trans-2,4-decadienal. The method further comprising adding at least one compound. The method according to claim 9 or 10, wherein the amount of (A) added is 0.00003 to 120 ppm by weight based on the oral intake. The method according to any one of claims 9 to 11, wherein the orally ingested product is a food or drink or a seasoning.