JP7432213B2 - Food and beverages with improved taste and aroma - Google Patents

Description

The present invention relates to food and drink products with improved taste and aroma.

The taste of foods and drinks is composed of five basic tastes: sweet, salty, sour, bitter, and umami, and the combination and intensity of these basic tastes are important factors that determine the deliciousness of foods and drinks. It has become. On the other hand, richness is composed of complexity, breadth, and persistence of taste, and the strengths and weaknesses of these elements are related to the above-mentioned basic tastes, especially umami.

If there is no umami among the basic tastes, the taste will be lackluster and feel unsatisfying, so umami ingredients such as monosodium glutamate, sodium inosinate, and sodium guanylate are added to foods and drinks. For example, yeast extract and protein hydrolyzate are used as raw materials containing umami components. However, since all of them have unique flavors derived from their raw materials, depending on the amount used, they may produce off-taste or off-taste, which poses the problem of changing the original flavor of the food or drink.

On the other hand, as another approach for enhancing the umami taste of foods and drinks, Patent Document 1 discloses a umami enhancer containing a combination of methional and a specific lower fatty acid ester. However, in addition to enhancing umami, food and drink products are required to have an impact on flavor (taste and aroma) the moment they are put in the mouth. It is being considered. For example, Patent Document 2 describes that adding fumaric acid and citric acid together with γ-glutamyl peptide to foods and drinks can enhance the taste of the foods and drinks. Patent Document 3 also describes (A) sterols, etc., (B) protein hydrolysates, (C) potassium salts, and (D) spices (allspice, mace, coriander, celery seed, cardamom, cinnamon, thyme, and fennel). ) in a specific ratio can maintain the impact of the fore-taste and the persistence of the after-taste even if the amount of salt used is reduced.

Japanese Patent Application Publication No. 2016-131560 Japanese Patent Application Publication No. 2020-74702 JP 2017-70217 Publication

In view of the above-mentioned circumstances, it is an object of the present invention to provide food and drink products that have a strong impact on flavor (taste and aroma) the moment they are put into the mouth.

The present inventors have carried out intensive research in order to solve the above problems. As a result, the present inventors have found that flavor (taste The present invention was completed based on the discovery that the impact of aromas (and aromas) can be felt strongly.

That is, the present invention includes the following inventions.
(1) A food or drink product with improved taste and aroma, which contains one or more selected from terpinyl acetate, apigenin, and luteolin and a flavor component.
(2) The food or drink according to (1), wherein the content of terpinyl acetate is 0.00000001 ppm or more and 10 ppm or less.
(3) The food or drink according to (1), wherein the content of apigenin is 0.00001 ppm or more and 10 ppm or less.
(4) The food or drink according to (1), wherein the content of luteolin is 0.00001 ppm or more and 100 ppm or less.
(5) The food or drink according to any one of (1) to (4), wherein the taste component is at least one selected from an umami component, a salty component, a sweet component, and a sour component.
(6) The taste component is an umami component, and the umami component is at least one selected from glutamic acid, inosinic acid, and succinic acid, according to any one of (1) to (5). Food and drink.
(7) Any one of (1) to (6), wherein the taste component is one or two umami components of glutamic acid or inosinic acid, and satisfies the following (a1) and (a2). The food and drink described in item 1.
(a1) The ratio of the content of terpinyl acetate to the content of glutamic acid in the food and drink (content of terpinyl acetate (ppm)/content of glutamic acid (ppm)) is 5.0 × 10 ^-12 to 1 × 10 ^-2
(a2) The ratio of the content of terpinyl acetate to the content of inosinic acid in the food or drink (content of terpinyl acetate (ppm)/content of inosinic acid (ppm)) is 6.0×10 ⁻¹¹ to 0. 2
(8) Any one of (1) to (6), wherein the taste component is one or two umami components of glutamic acid or inosinic acid, and satisfies the following (b1) and (b2). Food and beverages listed in .
(b1) The ratio of the content of apigenin to the content of glutamic acid in the food and drink (apigenin content (ppm)/glutamic acid content (ppm)) is 5.0 × 10 ^-9 to 1 × 10 ^-2
(b2) The ratio of the apigenin content to the inosinic acid content in the food and drink (apigenin content (ppm)/inosinic acid content (ppm)) is 5.0×10 ⁻¹⁰ to 1.0× 10 ^-3
(9) Any one of (1) to (6), wherein the taste component is one or two umami components of glutamic acid or inosinic acid, and satisfies the following (c1) and (c2). Food and beverages listed in .
(c1) The ratio of the luteolin content to the glutamic acid content in the food and drink (luteolin content (ppm)/glutamic acid content (ppm)) is 5.0 × 10 ^-9 to 1.0 × 10 ^-1
(c2) The ratio of the luteolin content to the inosinic acid content in the food and drink (luteolin content (ppm)/inosinic acid content (ppm)) is 5.0×10 ⁻¹⁰ to 1.0× 10 ^-2
(10) The food or drink according to any one of (1) to (9), wherein the food or drink is a seasoning.
(11) The food or drink according to (10), wherein the seasoning is a liquid seasoning.
(12) The food or drink according to (10) or (11), wherein the seasoning is a soup, a sauce, a soup stock, an extract, a sauce, or a dressing.
(13) The food or drink according to any one of (1) to (9), wherein the food or drink is a vegetable protein-containing food.
(14) A method for improving the taste and aroma of foods and drinks, which includes adding one or more selected from terpinyl acetate, apigenin, and luteolin to foods and drinks containing flavor components or raw materials thereof.
(15) The food or drink product with improved taste and aroma according to any one of (1) to (13), which comprises preparing a plant material extract by a method including the following steps (i) to (iii). manufacturing method.
(i) Adding to the extraction solvent a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(ii) A step of extracting components from the plant material using an extraction solvent to obtain a plant material extract containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(iii) A step of adjusting the pH of the plant material extract obtained in (ii) to a relatively acidic side (16) After the step (ii), the pH of the plant material extract is adjusted to be 6.5 or more. The manufacturing method according to (15), further comprising the step of adjusting to 0 or less.
(17) The manufacturing method according to (15) or (16), wherein the prepared plant material extract has a pH of 1.5 or more and less than 7.0.

This application claims priority to Japanese Patent Application No. 2021-121841 filed on July 26, 2021, and includes the content described in the specification of the patent application.

ADVANTAGE OF THE INVENTION According to this invention, the delicious food-drinks with which both taste and aroma are felt strongly the moment it puts it in a mouth are provided. Although the mechanism is unknown, the food and drink products of the present invention have a strong impact by sharply sensing the taste and aroma the moment they put it in the mouth, regardless of temperature or form, the original flavor of the ingredients is good, and there are no unpleasant tastes. , has excellent palatability.

1. Food and drink products with improved taste and aroma The food and drink products of the present invention with improved taste and aroma contain one or more selected from terpinyl acetate, apigenin, and luteolin and a flavor component. Here, "taste" refers to the tastes that are recognized and distinct from each other by taste receptors in organs called taste buds located mainly on the tongue, and includes the five basic tastes of sweetness, sourness, saltiness, bitterness, and umami. It will be done. "Aroma" refers to the aroma detected by the nose when food or drink is put in the mouth or chewed. Furthermore, "flavor" refers to a complex sensation composed of taste and aroma, which leads to overall deliciousness.

"Taste" in the present invention mainly refers to umami, salty, and sweet among the five basic tastes described above, and preferably umami. In addition, "taste" in the present invention includes the taste that is felt the moment the food or drink is put in the mouth (for example, within 2 seconds), and the taste that is felt after the food or drink is put in the mouth until it is swallowed or during chewing. It includes both the taste that spreads in the mouth while the food is in use, and the taste that lasts (spreading of the taste). The term "aroma" in the present invention refers to an aroma associated with the taste that is felt the moment a food or drink is placed in the mouth (for example, within 2 seconds).

(terpinyl acetate)
Terpinyl acetate (systematic name: 4-methyl-1-(1-methylethyl)-3-cyclohexen-1-ol acetate, English notation: Terpinyl acetate) used in the food and drink products of the present invention has a molecular formula of C ₁₂ H ₂₀ O ₂ (molecular weight: 196.29), and its CAS registration number is 80-26-2.

(Apigenin)
Apigenin (systematic name: 5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, English notation: Apigenin) used in the food and drink products of the present invention has a molecular formula of C ₁₅ H ₁₀ O ₅ (molecular weight: 270.24), and its CAS registration number is 520-36-5.

(Luteolin)
Luteolin (systemic name: 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-4-chromenone, English notation: Luteolin) used in the food and drink products of the present invention has a molecular formula of C ₁₅ H ₁₀ O ₆ (molecular weight :286.24) and its CAS registration number is 491-70-3.

Terpinyl acetate, apigenin, or luteolin in the present invention is not limited as long as it can be taken orally, and may be a synthetic product or one derived from a plant material containing terpinyl acetate, apigenin, or luteolin. From the viewpoint of influence on the flavor of foods and drinks, it is preferable to use synthetic products or processed plant materials, and it is more preferable to use synthetic products or plant material extracts. Here, examples of plant materials containing terpinyl acetate include celery, bay leaf, parsley, cardamom, bay, etc., and examples of plant materials containing apigenin and luteolin include celery, parsley, etc. These may be used alone or in combination of two or more. Processed plant materials refer to processed products such as drying, crushing, extraction, and purification of plant materials containing terpinyl acetate, apigenin, or luteolin. For example, an extract, which is a preferred embodiment of the processed product, can be prepared by adding the above-mentioned terpinyl acetate-containing plant material to a solvent, allowing it to stand, and then filtering. Alternatively, it can also be prepared by heating a solvent to which the plant material containing terpinyl acetate, apigenin, or luteolin is added to a specific temperature and then allowing it to stand, or by holding it at a constant temperature while stirring. Here, the solvent used for extraction includes water, ethanol, or a mixed solvent of water and ethanol as a neutral solvent, and water is preferable.

Furthermore, it is preferable to set the pH of the solvent used for extraction within a predetermined range because it facilitates the extraction of terpinyl acetate, apigenin, and luteolin. Specifically, a plant material containing at least one of terpinyl acetate, apigenin, or luteolin is added to the extraction solvent, and the pH of the extraction solvent is adjusted to 6.5 to 11.0 at room temperature to extract the components. You may. The pH of the extraction solvent may be 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 9.0 or more, and the upper limit is not particularly limited, but usually 11.0 or less, 10 It may be .5 or less, or 10.0 or less.

Further, in the present invention, the pH of the extraction solvent may be adjusted after adding a plant material containing at least one of terpinyl acetate, apigenin, or luteolin to the extraction solvent, and the pH of the extraction solvent may be adjusted in advance to a predetermined range. A plant material containing at least one of terpinyl acetate, apigenin, or luteolin may be added to the solvent.

When adjusting the pH, add a pH adjusting agent (for example, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, malic acid, and acetic acid) to the extraction solvent. The pH can be adjusted by dissolving carbonates such as sodium carbonate, potassium carbonate, or calcium carbonate.

Furthermore, extraction is also possible using alcohols other than ethanol or carbon dioxide in a supercritical state.

There is no particular limitation on the amount of solvent to be used; for example, it may be at least 10 times, preferably at least 20 times, the plant material (dry weight) containing terpinyl acetate, apigenin, or luteolin, but it may be concentrated after extraction. It is preferable that the amount is 100 times or less for convenience of operations when performing or isolating. The extract of terpinyl acetate, apigenin, or luteolin can be used as it is in the food and drink products of the present invention, but if necessary, it may be subjected to a drying treatment such as concentration treatment, hot air drying, steam drying, freeze drying, or spray drying, or separation and purification. You may use a concentrate, a dried product, etc. that has been subjected to treatment, decolorization, etc.

The content (ppm) of terpinyl acetate in the food or drink of the present invention depends on the type of the food or drink, but is 0.00000001 ppm or more, preferably 0.000001 ppm or more, more preferably 0.0001 ppm or more, and It is 10 ppm or less, preferably 1 ppm or less, more preferably 0.01 ppm or less. If the content (ppm) of terpinyl acetate is less than 0.00000001 ppm, there will be no flavor impact and no breadth of taste, resulting in no overall deliciousness. If the content (ppm) of terpinyl acetate is more than 10 ppm, there will be no flavor impact and no breadth of taste, and the overall taste will be poor. In the present invention, "flavor impact" refers to a strong sense of improvement in taste and aroma the moment you put it in your mouth.

Note that the terpinyl acetate contained in the food and drink products of the present invention may be contained in food materials such as edible plants that are raw materials for the food and drink products, and may be added separately from the food materials when producing the food and drink products of the present invention. It may also be produced in conjunction with the production of the food/beverage products of the present invention. Alternatively, the above-mentioned predetermined content and/or ratio may be satisfied as a result of a total of terpinyl acetate derived from two or more of these sources. When terpinyl acetate is added externally during the production of the food and drink products of the present invention, a purified and extracted high-purity terpinyl acetate reagent may be added, or in the form of some plant material processed product (e.g., an extract) containing terpinyl acetate. It may be added with However, it is preferable that the majority (more preferably all) of the terpinyl acetate contained in the food or drink is derived from some kind of food material, and more preferably from an edible plant.

The content (ppm) of apigenin in the food and drink products of the present invention depends on the type of food and drink, but is 0.00001 ppm or more, preferably 0.0001 ppm or more, more preferably 0.001 ppm or more, and 10 ppm or more. The amount is preferably 1 ppm or less, more preferably 0.1 ppm or less. If the apigenin content (ppm) is less than 0.00001 ppm, the flavor will not have an impact and the taste will not be wide, and the overall taste will be poor. If the apigenin content (ppm) is more than 10 ppm, the flavor will not have an impact and the taste will not be wide, and the overall taste will be poor.

Apigenin contained in the food and drink products of the present invention may be contained in food materials such as edible plants that are raw materials for the food and drink products, or may be added separately from the food materials when producing the food and drink products of the present invention, It may be generated in conjunction with the production of the food/beverage products of the present invention. Alternatively, the above-mentioned predetermined content and/or ratio may be satisfied as a result of the total amount of apigenin derived from two or more of these sources. When apigenin is added externally during the production of the food and drink products of the present invention, a purified and extracted high-purity apigenin reagent may be added, or it may be added in the form of some processed plant material containing apigenin (for example, an extract). You can. However, it is preferable that the majority (more preferably all) of the apigenin contained in the food/beverage product is derived from some kind of food material, and more preferably from an edible plant.

The content (ppm) of luteolin in the food and drink products of the present invention depends on the type of food and drink, but is 0.00001 ppm or more, preferably 0.0001 ppm or more, more preferably 0.001 ppm or more, and 100 ppm. The amount is preferably 1 ppm or less, more preferably 0.1 ppm or less. If the content (ppm) of luteolin is less than 0.00001 ppm, there will be no flavor impact and no spread of taste, resulting in no overall deliciousness. If the content of luteolin (ppm) is more than 100 ppm, the flavor will not have an impact and the taste will not be wide, and the overall taste will be poor.

The luteolin contained in the food and drink products of the present invention may be contained in foods such as edible plants that are raw materials for the food and drink products, or may be added separately from the food materials during the production of the food and drink products of the present invention. It may also be something that occurs during the production of the food or drink product of the present invention. Alternatively, the above-mentioned predetermined content and/or ratio may be satisfied as a result of the total amount of luteolin derived from two or more of these sources. When adding luteolin externally during the production of the food and drink products of the present invention, a purified and extracted high-purity luteolin reagent may be added, or it may be added in the form of some processed plant material containing luteolin (for example, an extract). You can. However, it is preferable that the majority (more preferably all) of the luteolin contained in the food/beverage product is derived from some kind of food material, and more preferably from an edible plant.

When the food or drink of the present invention contains terpinyl acetate and apigenin, the ratio of the content of apigenin to the content of terpinyl acetate (content of apigenin (ppm)/content of terpinyl acetate (ppm) is, for example, 0.01 ~100,000, 0.1-100,000, 0.1-10,000, 1-10,000, 1-5,000, or 1-1,000.

When the food and drink products of the present invention contain terpinyl acetate and luteolin, the ratio of the luteolin content to the terpinyl acetate content (luteolin content (ppm)/terpinyl acetate content (ppm) is, for example, 0.0001 -100,000, 0.001-100,000, 0.001-10,000, 0.01-10,000, 0.01-5,000, or 0.01-1,000.

When the food and drink products of the present invention contain apigenin and luteolin, the ratio of the luteolin content to the apigenin content (luteolin content (ppm)/apigenin content (ppm)) is, for example, 0.0001 to 100, 0.001-100, 0.001-10, 0.005-10, 0.005-5, 0.01-1.

Further, when the food or drink of the present invention contains terpinyl acetate, apigenin and luteolin, the ratio of the total content of apigenin and luteolin to the content of terpinyl acetate (content of apigenin + luteolin (ppm)/content of terpinyl acetate ( ppm) is, for example, 0.01-100,000, 0.1-100,000, 0.1-10,000, 1-10,000, 1-5,000, 1-2,000.

(Taste component)
The "taste components" used in the food and drink products of the present invention include umami components such as amino acids and nucleic acids, sweet components such as sugars, sour components such as organic acids, and salt components such as common salt and other salts. However, umami components are preferred. The umami component may be any amino acid-based, nucleic acid-based, or organic acid-based umami component. For example, amino acid-based umami components include glutamic acid, aspartic acid, oxyglutamic acid, lysine, histidine, taurine, betaine, glycine, creatine, alanine, arginine, etc., or their salts, and nucleic acid-based umami components include inosinic acid. , guanylic acid, or salts thereof, and organic acid-based umami components include succinic acid, acetic acid, citric acid, malic acid, or salts thereof. Furthermore, as the umami component, foods containing the above-mentioned components or processed products thereof may be used. For example, foods containing umami components or processed products thereof include powders of vegetables (e.g. carrots, onions, celery, Chinese cabbage, etc.) and their extracts, powders and extracts of seaweeds (e.g. kelp, wakame, etc.). Extracts of these, powders of mushrooms (e.g., shiitake, shimeji, etc.) and their extracts, powders of seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) and their extracts, meat ( Examples include powders of beef, pork, chicken, etc., and extracts thereof.

The ratio of the content of terpinyl acetate to the content of glutamic acid (content of terpinyl acetate (ppm)/content of glutamic acid (ppm)) in the food and drink products of the present invention is determined to be sufficient to achieve a sufficient flavor impact and spread of taste. From the viewpoint of effectiveness, it is usually 5.0×10 ⁻¹² to 1×10 ⁻² , preferably 5.0×10 ⁻¹⁰ to 6.0×10 ⁻³ , more preferably 5.0×10 ^{− 9} to 6.0×10 ⁻⁴ .

The content of glutamic acid in the food and drink products of the present invention is not particularly limited as long as the effects of the present invention can be exhibited, but it is 500 ppm or more, preferably 750 ppm or more, more preferably 1000 ppm or more, and the upper limit is usually 20000 ppm or less, Preferably it is 15,000 ppm or less, more preferably 12,000 m or less, still more preferably 5,000 ppm or less, or 4,000 ppm or less, or 3,000 ppm or less.

The ratio of the content of terpinyl acetate to the content of inosinic acid (content of terpinyl acetate (ppm)/content of inosinic acid (ppm)) in the food and drink products of the present invention determines the impact of flavor and the spread of taste. From the viewpoint of sufficient effects, it is usually 6.0×10 ⁻¹¹ to 0.2, preferably 6.0×10 ⁻⁹ to 0.1, and more preferably 6.0×10 ⁻⁸ to It is 0.01.

The content of inosinic acid in the food and drink products of the present invention is not particularly limited as long as the effects of the present invention can be exhibited, but it is 10 ppm or more, preferably 15 ppm or more, more preferably 100 ppm or more, and the upper limit is usually 2000 ppm or less. , preferably 1500 ppm or less, more preferably 1200 ppm or less, still more preferably 500 ppm or less, or 400 ppm or less, or 300 ppm or less.

The ratio of the content of apigenin to the content of glutamic acid (content of apigenin (ppm)/content of glutamic acid (ppm)) in the food and drink products of the present invention has a sufficient effect on flavor impact and spread of taste. From the viewpoint, it is usually 5.0×10 ⁻⁹ to 1.0×10 ⁻² , preferably 4.0×10 ⁻⁸ to 1.0×10 ⁻³ .

The ratio of the content of apigenin to the content of inosinic acid (content of apigenin (ppm)/content of inosinic acid (ppm)) in the food and drink products of the present invention is determined to be sufficient to achieve a sufficient flavor impact and spread of taste. From the viewpoint of effectiveness, it is usually 5.0×10 ⁻¹⁰ to 1.0×10 ⁻³ , preferably 5.0×10 ⁻⁸ to 1.0×10 ⁻⁴ .

In the food and drink products of the present invention, the ratio of the luteolin content to the glutamic acid content (luteolin content (ppm)/glutamic acid content (ppm)) is determined to have sufficient effect on flavor impact and taste spread. From the viewpoint, it is usually 5.0×10 ⁻⁹ to 1.0×10 ⁻¹ , preferably 5.0×10 ⁻⁷ to 1.0×10 ⁻² .

In the food and drink products of the present invention, the ratio of the luteolin content to the inosinic acid content (luteolin content (ppm)/inosinic acid content (ppm)) should be set to a sufficient level to have a sufficient impact of flavor and spread of taste. From the viewpoint of effectiveness, it is usually 5.0×10 ⁻¹⁰ to 1.0×10 ⁻² , preferably 5.0×10 ⁻⁸ to 1.0×10 ⁻³ .

The concentration of each component of terpinyl acetate, apigenin, luteolin, glutamic acid, and inosinic acid in the food and beverage of the present invention can be determined when the amount of the component is clear (for example, when the food and beverage is mixed with each purified component). If the amount of the ingredient is unknown, it can be calculated from the amount of the ingredient and the volume of the food/beverage product. It can be calculated. In addition, "ppm" in this specification means mass concentration (w/w).

(Food and beverages)
In the present invention, "food and drink" refers to food and drink that can be eaten as is, and compositions for preparing food and drink that can be eaten as is. composition).

"Foods and drinks that can be eaten as is" include foods and drinks that are eaten without any ingredients added, as well as foods and drinks that are eaten by the consumer after adding seasonings as needed. is also included.

"Food and beverages that can be eaten as is" are not particularly limited as long as they require improved taste and aroma, but examples include beverages, sweets, cooked rice, noodles, side dishes, and soups. ), breads, pizza, cereals, boxed lunches, foods containing vegetable protein, etc.

Beverages include, for example, fruit juice-containing beverages [e.g., citrus fruits (tangerine, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, etc.), tropical fruits (pineapple, banana, guava, mango, Acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape, white grape, cassis, raspberry, pomegranate, plum, pear, apricot, plum, kiwi fruit, melon, blueberry, acai, etc. fruit juice, lemonade etc., beauty drinks, smoothies, etc.]; Dairy products-containing beverages (e.g. milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skim milk, (Drinks containing milk ingredients such as cream powder, sweetened milk powder, infant formula, whey powder, buttermilk powder, etc.); Vegetable drinks (e.g. tomato, carrot, pumpkin, etc. juices, smoothies, green juices, etc.); Soft drinks (e.g. sports drinks) drinks, near water, fruit-flavored drinks), carbonated drinks; jelly drinks; grain drinks (e.g. grain drinks made mainly from rice, soy milk, almonds, etc.); tea-based drinks [e.g. black tea, oolong tea, green tea, black tea, matcha , jasmine tea, rosehip tea, chamomile tea, hojicha, blended tea (grains such as pigeon wheat, barley, brown rice, soybeans, corn, persimmon leaves, loquat leaves, leaves of bear bamboo, Jiaogulan, Ashitaba, dokudami, etc.) , tea blended with kelp, safflower, shiitake, reishi, etc.); coffee drinks; powdered drinks (e.g. cocoa, green juice, etc.); sake (e.g. beer, beer-taste drinks such as low-malt beer, fruit liquor, Japanese sake, etc.) Distilled liquors such as alcohol, shochu, whisky, brandy, and spirits; mixed liquors such as liqueurs made by mixing distilled spirits with sub-ingredients such as sugar; cocktails, fizz, and chu-hi made by adding fruit juice, flavor, carbon dioxide, etc. to these liquors. etc.) etc.

Examples of confectionery include jelly, pudding, chocolate, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), and among these, jelly and frozen desserts (ice cream, sherbet, etc.) are preferred.

Examples of cooked rice include white rice, salted rice, red rice, steamed rice, cooked rice, mixed rice, rice balls, sushi rice, mochi, and dumplings. Note that "rice" includes glutinous rice, glutinous rice, unrinsed rice with different degrees of polishing, brown rice, and the like. Further, cooked products of these cooked rice types and other ingredients may also be used, such as sushi, chirashi sushi, curry rice, rice bowls, fried rice, Tenshinhan, etc.

Noodles are products that are made from grain flour such as wheat flour, rice flour, buckwheat flour, or beans, and are shaped or processed into noodle, plate, or ribbon shapes that are boiled, simmered, or steamed. refers to food that is cooked in Examples of noodles include soba, udon, kishimen, ramen, Chinese noodles, pasta, macaroni, somen, pho, Korean cold noodles, vermicelli, and the like.

Deli foods are foods prepared by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed in an appropriate manner. Examples of side dishes include pickled foods, boiled foods, grilled foods, fried foods, stir-fried foods, steamed foods, and dressed foods.

Soup refers to food containing a large amount of water, obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed in an appropriate manner. Examples of soups include miso soup, soup, potage, consommé soup, curry soup, wakame soup, and egg soup.

Bread is a product whose main ingredient is wheat flour or flours added to it, to which yeast is added, or to these, water, salt, fruits such as grapes, vegetables, eggs and processed products thereof, sugar, Bread is a food product with a water content of 10% or more that is made by kneading and fermenting edible oils, milk, dairy products, etc. (hereinafter referred to as ``bread dough'').

Pizza is a food made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then fermenting the dough, rolling it out into a thin round shape, placing ingredients on top, and baking it in an oven or special kiln. be.

The term "vegetable protein-containing food" refers to foods and drinks made from raw materials rich in vegetable protein, and processed legume products are particularly suitable. Examples of legumes used as raw materials include whole grains such as soybeans, peas, mung beans, chickpeas, peanuts, lupine, pigeon peas, rape beans, climbing beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, and locust beans. Examples include pulverized products, and lees obtained by industrially extracting fats and oils and starch from these can also be used. When the food or drink is one of these vegetable protein-containing foods, specific examples of the vegetable protein-containing food of the present invention include soybean meat or natto. The protein content contained in the vegetable protein-containing food is not particularly limited, but may be 3% by mass or more and 50% by mass or less. More specifically, the lower limit is 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, even if it is 10% by mass or more. Often, the upper limit may be 50% by weight or less, 45% by weight or less, 40% by weight or less, 35% by weight or less, or 30% by weight or less.

In addition, the "composition for preparing food and drinks for consumption" is not particularly limited, but includes, for example, seasonings, retort foods, compositions for preparing drinks, and compositions for preparing soups. , topping materials, etc. Among these, seasonings and retort foods are preferred, and seasonings are more preferred.

Examples of seasonings include soups (mentsuyu, hot pot soup, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), and soup stock (such as vegetable stock, seafood stock, and meat stock). dashi), extracts (e.g. vegetable extract, seafood extract, meat extract), sauces (pasta sauce, pizza sauce, Worcestershire sauce, ketchup sauce, oyster sauce, salsa sauce, sambal sauce, chili sauce, demi-glace sauce, white sauce) (Béchamel sauce, etc.), dressings (oil-free dressing, separating dressing, emulsified dressing, etc.), vinegar, seasoning vinegar (e.g. general-purpose seasoning vinegar, seasoning vinegar for vinegared dishes, seasoning vinegar for sushi rice, seasoning for pickles (e.g. pickles, etc.) liquid, sweet vinegar, etc.), seasonings for cooked rice, soy sauce (used for dipping soy sauce, kake soy sauce, and cooking purposes listed in the Japanese Agricultural Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 1703, September 13, 2004)) or seasonings similar to soy sauce used for the above purposes), ponzu seasoning (ponzu, ponzu soy sauce), seasoning for natto, seasoning for pickles, seasoning for meat, seasoning containing spices , chutney, mustard, mayonnaise, etc. Among these seasonings, soups, sauces, soup stock, extracts, dressings, sauces, soy sauce, and ponzu seasoning are preferred.

Retort food refers to food that is packed with cooked or semi-cooked food in a retort pouch or can and heated in a retort (most commonly heated under pressure at 120° C. for 30 to 60 minutes). Here, examples of cooked or semi-cooked foods include the above-mentioned foods themselves, or those that can be obtained by simple cooking (for example, adding ingredients and cooking). It will be done.

Compositions for preparing beverages include, for example, concentrated types of beverages. This is diluted with water or a suitable beverage (eg, the beverages exemplified above) before it is ready for drinking. Recommended dilution ratios are, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and still more preferably 4 to 8 times.

A composition for preparing soup refers to a soup that is prepared by heating together with vegetables, meat, seafood, dairy products, cooked rice, or noodles, or by combining the above ingredients after cooking to prepare a food such as soup. An example is the element. Soup bases include those in a form that can be used as is (straight type), concentrated types that can be mixed (diluted) with cold water, hot water, soup stock, and other liquid materials, and powder types.

Examples of topping materials include topping materials for cooked rice, toppings for noodles, toppings for bread, and toppings for salads. Specifically, topping materials for cooked rice include furikake, rice ball base, rice porridge base, ochazuke base, rice porridge base, mixed rice base, and seasoned rice base.

In addition to the general food and drink products mentioned above, the food and drink products covered by the present invention include foods other than pharmaceuticals that can be taken for the purpose of maintaining or promoting health, such as health foods, functional foods, and foods with health claims. It is also used to include food for special purposes. Health foods include foods provided under the names of nutritional supplements, health supplements, supplements, etc. Foods with health claims are defined by the Food Sanitation Act or the Health Promotion Act, and are foods for specified health uses and foods with nutritional function claims that can claim specific health benefits, functions of nutritional ingredients, reduction of disease risk, etc., as well as foods with nutritional claims based on scientific evidence. This includes foods with functional claims that can be labeled with the functionality that has been reported to the Commissioner of the Consumer Affairs Agency. In addition, foods for special uses include foods for the sick, foods for the elderly, foods for infants, foods for pregnant women, etc. that are labeled as being suitable for specific subjects or patients with specific diseases. Here, indications such as specific health effects and functions of nutritional ingredients attached to food and beverages may be displayed on product containers, packaging, instructions, package inserts, etc., product flyers and pamphlets, newspapers and magazines, etc. It can be used as an advertisement for products, etc.

The food or drink may be in any form suitable for eating, such as solid, liquid, granule, granule, powder, capsule, cream, or paste. In particular, the shapes of the above health foods include, for example, liquid (including syrup, milk, and suspension), tablet, round, capsule, powder, granule, fine granule, and troche. etc. are preferred.

The food and drink products of the present invention can contain other raw materials and additives depending on the type of food and drink. Other raw materials and additives include oils and fats, alcoholic beverages, sweeteners, acidulants, spices or spice extracts, viscosity modifiers, pigments, stabilizers, antioxidants, pH regulators, and the like. The combination and content of these other raw materials and additives are not particularly limited and can be appropriately set depending on the type of food or drink.

2. Method for Improving the Taste and Aroma of Foods and Drinks According to the present invention, one or more selected from terpinyl acetate, apigenin, and luteolin may be added to foods and drinks containing flavor components or raw materials thereof. A method for improving the taste and aroma of foods and drinks is provided.

The timing of adding one or more selected from terpinyl acetate, apigenin, and luteolin to a food or drink containing a flavor component or a raw material thereof is not particularly limited. The timing includes, for example, during the production of the food or drink, after the production of the food or drink, or before consumption.

3. Method for producing food and drink products with improved taste and aroma According to the present invention, one or more selected from terpinyl acetate, apigenin, and luteolin are added to food and drink products containing flavor components or raw materials thereof. Provided is a method for producing food and drink products with improved taste and aroma.

A preferred embodiment of the method for producing food and drink products of the present invention includes preparing a plant material extract by a method including the following steps (i) to (iii).
(i) Adding to the extraction solvent a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(ii) A step of extracting components from the plant material using an extraction solvent to obtain a plant material extract containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(iii) Adjusting the pH of the plant material extract obtained in (ii) to a relatively acidic side

Another preferred embodiment of the method for producing food and drink products of the present invention further includes, after the step (ii), adjusting the pH of the plant material extract to 6.5 or more and 12.0 or less.

In step (i), a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin is added to the extraction solvent. The types of plant materials and extraction solvents are as described above.

In step (ii), components are extracted from the plant material using an extraction solvent to obtain a plant material extract containing one or more selected from terpinyl acetate, apigenin, and luteolin. At this time, it is preferable to adjust the pH of the extraction solvent from neutral to alkaline at room temperature, for example, from 6.5 to 11.0. More specifically, the pH of the extraction solvent is 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 9.0 or more, and the upper limit is not particularly limited, but usually 11.0 or less, It may be 10.5 or less, 10.0 or less.

Further, when the step (ii) includes a step of adjusting the pH of the plant material extract to 6.5 or more and 12.0 or less, the pH of the plant material extract is adjusted from neutral to alkaline at room temperature, for example. , preferably adjusted to 6.5 or more and 12.0 or less. More specifically, the pH of the plant material extract is 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 9.0 or more, and the upper limit is not particularly limited, but usually 12.0. Below, it may be 11.5 or less and 11.0 or less.

In addition to adjusting the pH of plant material extracts, when at least one reagent such as terpinyl acetate, apigenin, or luteolin is added externally, the pH of the solution containing these components may be adjusted. good. To adjust the pH, add a pH adjuster (e.g., sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, This can be done by dissolving malic acid, acetic acid, etc.). Among the above pH adjusters, it is particularly preferable to use carbonates such as sodium carbonate, potassium carbonate, or calcium carbonate.

In step (iii), the pH of the plant material extract obtained by the above extraction is adjusted to be relatively acidic. The technical significance of this step is that the pH at room temperature of the plant material extract obtained after the extraction step of step (ii) (sometimes simply referred to as "step (ii) extract") is The purpose is to immobilize the components (terpinyl acetate, apigenin, or luteolin) of the food and drink products of the present invention by adjusting the content to be relatively acidic. Specifically, the difference in decrease between the pH of the step (ii) extract (i.e., the extract obtained after the extraction step of step (ii)) and the pH of the extraction solvent used in step (i) is 0.1. It is preferable to adjust the pH to 10.0 or less. More specifically, the lower limits are 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, 0. It may be 9 or more and 1.0 or more, and the upper limit is 10.0 or less, 9.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, 4.0 or less3. It is sufficient if it is 0 or less.

Furthermore, the solvent used for extraction may optionally be heated. Although the heating conditions are not particularly limited, the heating temperature can be, for example, in the range of 50° C. or more and 105° C. or less, and the treatment time can be, for example, in the range of 30 seconds or more and less than 30 minutes. More specifically, the lower limit of the heating temperature is, for example, 50°C or higher, or 55°C or higher, or 60°C or higher, or 65°C or higher, or 70°C or higher, or 75°C or higher, or 80°C or higher, or 85°C or higher. , or 90°C or higher, or 95°C or higher, the upper limit of which can be usually 105°C or lower, or 100°C or lower, and the lower limit of the heating time is, for example, 30 seconds or longer, or 1 minute or longer, or 2 minutes or longer, The upper limit can be, for example, less than 30 minutes, less than 25 minutes, less than 20 minutes, less than 15 minutes, or less than 10 minutes, or less than 5 minutes. In general, heating temperature and heating time are almost mutually dependent; the higher the heating temperature, the shorter the heating time, while the longer the heating time, the lower the heating temperature. be. Therefore, it is only necessary to consider the relationship between the heating temperature and the heating time, and set the heating temperature and heating time to each within an appropriate range. Specifically, heating extraction may be performed at a temperature of 70°C or higher and 105°C or lower for less than 25 minutes, heating extraction may be performed at a temperature of 80°C or higher and 105°C or lower for less than 20 minutes, or 85°C or higher and 105°C or higher. Heating extraction may be carried out at a temperature below 0.degree. C. for less than 15 minutes. In addition, in order to efficiently extract the target component from the plant material and prevent other plant material-derived components from being mixed in as much as possible, it is desirable to leave it still or stir it in this process, and do not perform crushing such as homogenization. It is preferable not to do so.

Furthermore, the pH of the extract after being adjusted to be relatively acidic in step (iii) may be adjusted within a predetermined range. Specifically, the pH of the extract (plant material extract) after being adjusted to a relatively acidic side in step (iii) may be adjusted to be 1.5 or more and less than 7.0 at room temperature. preferable. More specifically, the lower limit may be 1.5 or more, 2.0 or more, 2.5 or more, or 3.0 or more, and the upper limit is not particularly limited, but is usually less than 7.0, 6.5 It may be less than 6.0, less than 5.5, less than 5.0, less than 4.6, or less than 4.0.

Hereinafter, the present invention will be explained in more detail with reference to Examples. However, the present invention is not limited to these.

(Reference example)
In the following test examples, the contents of terpinyl acetate, apigenin, luteolin, glutamic acid, and inosinic acid in evaluation samples were measured as follows.
(1) Method for quantifying terpinyl acetate First, the sample was subjected to solid phase microextraction (SPME) under the following conditions to separate and concentrate terpinyl acetate in the sample.

<Solid phase microextraction conditions>
・SPME fiber: StableFlex 50/30μm, DVB/Carboxen/PDMS (manufactured by SUPELCO)
・Volatile component extraction device: PAL3 RSI120 (manufactured by CTC Analytics)
・Preheating: 40℃ for 15 minutes ・Extraction of volatile components: 80℃ for 20 minutes ・Adsorption: 10 minutes ・Desorption time: 10 minutes

Next, terpinyl acetate in the sample separated and concentrated by the solid-phase microextraction method was subjected to gas chromatography analysis using gas chromatography and mass spectrometry according to the following conditions.

<Gas chromatograph conditions>
・Measuring equipment: Agilent 7890B GC System (manufactured by Agilent Technologies)
・GC column: DB-WAX (manufactured by Agilent Technologies), length 30 m, diameter 0.25 mm, film thickness 0.25 μm
・Carrier: He gas, gas flow rate 1.0 mL/min ・Temperature conditions: Hold at 40°C for 3 minutes → Increase temperature by 10°C/min to 250°C → Hold at 250°C for 10 minutes

<Mass spectrometry conditions>
・Measuring equipment: Agilent 7000C GC/MS Triple Quad (manufactured by Agilent Technologies)
・Ionization method: EI (ionization voltage 70eV)

The peak of terpinyl acetate was identified based on the confirmation ion of terpinyl acetate (m/z=121), and the peak area was determined. The concentration of terpinyl acetate contained in each sample was calculated from the obtained peak area of terpinyl acetate.

(2) Apigenin and luteolin quantification method Samples for quantification were prepared according to the following procedure.
Standard item:
Luteolin and apigenin reagents with known concentrations were diluted and subjected to LCMS as standards with component concentrations of 0.00025 ppm, 0.0005 ppm, 0.005 ppm, 0.05 ppm, and 0.5 ppm.

Analysis sample:
A sample to be measured (eg, 2% parsley extract) was diluted with 4 times the volume of methanol, filtered, and then subjected to LCMS.

<LCMS conditions>
Used equipment:
・LC: SHIMADZU / Nexera XS
・MS: Bruker / impact II
・Analysis software: Bruker / Compass Data Analysis
・Column: ACQUITY UPLC BEH C18 1.7μm 2.1x50mm Column

LC analysis conditions:
Column temperature: 40℃
Flow rate 0.4mL/min
Injection volume 10 μL applied Mobile phase A: 0.1% formic acid water Mobile phase B: 0.1% formic acid acetonitrile Gradient (ratio of mobile phase A and mobile phase B)
0-1min 95%A:5%B
1.5min 90%A:10%B
4.5min 70%A:30%B
5.5min 60%A:40%B
7min 50%A:50%B
9.5min 30%A:70%B
9.5-12.5min 100%B

MS conditions: Ion source temperature: 200°C
Ionization method: ESI (ionization voltage 5.0eV)
MS scan: m/z 50-1,500

Each sample was analyzed for H+ adduct ions in positive mode and each sample was analyzed based on the quantification ions (luteolin quantification ion m/z 287.0484±0.020, apigenin quantification ion m/z 271.0537±0.020). The component peaks were identified and the peak areas were determined. The concentration of each component contained in each sample was calculated from the obtained peak area of each component, taking into account the dilution rate with the solvent.

(3) Method for quantifying the content of glutamic acid The content of glutamic acid was measured according to the following conditions using the amino acid analysis method of the "Japanese Food Standard Table of Food Composition 2015 Edition (7th Edition) Analysis Manual".
・Measuring equipment: Automatic amino acid analyzer (manufactured by JEOL, model JLC-500/V2)
・Column: Bioanalysis packed column, inner diameter 4.6mm, length 60mm, made of stainless steel ・Mobile phase: Buffer solution for biological fluid analysis PF set KANTO (manufactured by Kanto Kagaku Co., Ltd.)
・Reaction solution: Ninhydrin coloring solution kit for Hitachi (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.)
・Wavelength: 570nm

(4) Method for quantifying the content of inosinic acid The sample was diluted with ultrapure water, and the peak area of inosinic acid was analyzed using high performance liquid chromatography (HPLC) according to the following conditions. In addition, 5 mg/100 mL of inosinic acid diluted with ultrapure water was similarly analyzed as a standard sample, and the inosinic acid content of each sample was calculated by the external standard method.

<High performance liquid chromatography (HPLC) conditions>
・Measuring equipment: High performance liquid chromatography (manufactured by Shimadzu Corporation)
・Mobile phase: Potassium dihydrogen phosphate 6.8 g/L (pH 3.5), 1 mL/min
・Column: YMC-Pack Polyamine II (manufactured by YMC)
・Column temperature: 35℃
・Detection: UV260nm

(Test Example 1) Examination of the content of terpinyl acetate (evaluation by soup)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare terpinyl acetate solutions having the concentrations listed in Test Products 1 to 7 in Table 1.

In addition, dried celery (manufactured by Leaf) was added to 70°C boiling water at a concentration of 2% by mass, left to stand at 65°C for 15 minutes, filtered through filter paper (No. 2), and left to cool to room temperature. An extract was obtained (terpinyl acetate content: 5.58×10 ⁻³ ppm). This solution was further diluted with water to prepare terpinyl acetate solutions having the concentrations listed in Test Products 8 and 9 in Table 1.

According to the blending amounts (mass%) shown in Table 1, bonito flakes, dark soy sauce, sugar, hon mirin, salt, terpinyl acetate solution, and water were mixed to prepare soups for test products 1 to 9. In addition, a control soup was prepared in which the amounts of bonito flakes, dark soy sauce, sugar, mirin, and salt were the same, no terpinyl acetate solution was added, and water was 66.5% by mass.

The terpinyl acetate content, glutamic acid content, and inosinic acid content of each prepared test product was measured according to Reference Example.

(2) Sensory evaluation test Room-temperature samples using each test product prepared in (1) as is, and heating in which each test product prepared in (1) was filled into a retort pouch, sealed, and then heated at 70°C for 5 minutes. A sensory evaluation was performed on each sample by the following four panelists specializing in analytical sensory evaluation.

(Analytical sensory evaluation specialist panel)
The analytical sensory evaluation specialist panel is a specialist panel whose ability to judge taste and aroma is guaranteed by the following identification test (I) and identification test (II).
Identification Test (I): Taste Identification Test Regarding the five tastes (sweetness: taste of sugar, sourness: taste of tartaric acid, umami: taste of monosodium glutamate, salty taste: taste of sodium chloride, bitterness: taste of caffeine), A taste discrimination test that accurately identifies each taste sample from a total of seven samples, each containing one aqueous solution with a concentration close to the threshold value and two distilled water added to each solution.
Discrimination test (II): A concentration difference discrimination test that accurately identifies the concentration differences between five types of saline solutions and acetic acid aqueous solutions that have slightly different concentrations.

(Evaluation method)
The sensory evaluation was performed in the following order: (i) sample presentation, (ii) coordination of sensory evaluation items, (iii) trial evaluation/calibration, and (iv) actual evaluation.
(i) Sample presentation In order to eliminate panelist bias in sensory evaluation and improve the accuracy of evaluation, sample presentation was set as follows. Samples filled and sealed in 100 mL plastic bottles were brought to room temperature (25° C.), and for each evaluation, about 1 teaspoon (approximately 5 mL) was transferred from the container to a 20 mL plastic cup using a measuring spoon and presented to each panelist. At that time, the panelists were not informed of the sample test area number or content information, and samples from each test area were randomly presented.

(ii) Adjustment of sensory evaluation items Before conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item to ensure that each panelist had a common understanding. The overall evaluation was also set after prior consultation among the panelists so that it could be standardized based on the results of the sensory evaluation.

(iii) Trial evaluation/calibration Evaluation criteria were trained for each evaluation item using several different samples of terpinyl acetate. During the training, the reproducibility of repeated evaluations was confirmed by conveying the panelists' own evaluation results.

(iv) Main evaluation After ensuring the validity of each panelist's evaluation criteria through the above training, sensory evaluation was performed using the test product and control. Specifically, the sample was filled into a 100 mL plastic bottle and sealed, and the sample was poured from the container into a 20 mL plastic cup for each evaluation at the moment when about 1 teaspoon (approximately 5 mL) of liquid was put into the mouth with a measuring spoon, and after that until it was swallowed. The taste and aroma when passing from the oral cavity to the nasal cavity were evaluated. Moreover, after putting the sample in the mouth, distilled water was put in the mouth to sufficiently eliminate the flavor in the mouth, and then the next sample was evaluated.

(Evaluation criteria)
The sensory evaluation was performed by the above-mentioned four panelists specializing in analytical sensory evaluation using the following evaluation criteria. The evaluation items were the ``impact of flavor'', ``broadness of taste'', and ``overall evaluation (overall deliciousness)'' of the soup. The control was evaluated as 3 points, and each evaluation item was evaluated in the following 5 stages. The evaluation score was calculated by taking a weighted average of the evaluations of four people. A score of 3.5 or more on a 5-point evaluation is considered a pass, a score of 4 or more is considered a good effect, a score of 4.5 or more is considered a better effect, and a score of 5 is considered the best effect. did. Furthermore, those with an evaluation score of less than 3 points for even one evaluation item were judged to have failed.

<Impact of flavor>
5 points: Compared to the control, the soup stock and soy sauce aroma were felt more strongly the moment I put it in my mouth.
4 points: Compared to the control, the soup stock and soy sauce aroma were felt a little stronger the moment you put it in your mouth.
3 points: Compared to the control, the taste of soup stock and the aroma of soy sauce were felt to the same extent the moment I put it in my mouth.
2 points: Compared to the control, the soup stock and soy sauce aroma felt slightly weaker the moment I put it in my mouth.
1 point: Compared to the control, the soup stock and soy sauce aroma felt weaker the moment I put it in my mouth.

<Extension of taste>
5 points: Compared to the control, the original umami of the soup spread throughout the mouth.
4 points: Compared to the control, the original umami of the soup spread in the mouth.
3 points: Compared to the control, the original umami of the soup was at the same level.
2 points: Compared to the control, the original umami of the soup was slightly weaker.
1 point: Compared to the control, the original umami of the soup was weak.

<Overall evaluation (overall deliciousness)>
5 points: The overall flavor of the soup was significantly improved compared to the control.
4 points: The flavor of the soup was improved overall compared to the control.
3 points: Compared to the control, the flavor of the soup was generally the same.
2 points: Compared to the control, the flavor of the soup was slightly weaker overall.
1 point: Compared to the control, the flavor of the soup was weak overall.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A)/(B), (A)/(C), and functionality of each test product (evaluation sample) The evaluation results are shown in Table 1.

As shown in Table 1, for both room temperature and heated test products, when the terpinyl acetate content was in the range of 0.00000001 to 10 ppm, the impact of flavor, spread of taste, and overall taste were excellent. (Test products 2 to 9). On the other hand, when the content of terpinyl acetate was 100 ppm, the impact of flavor, the spread of taste, and the overall palatability decreased (Test Product 1).

(Test Example 2) Examination of terpinyl acetate content (evaluation by dressing)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare terpinyl acetate solutions having the concentrations listed in Test Products 10 to 15 in Table 2.

Dressings for test products 10 to 15 were prepared by mixing 1% by mass of the above terpinyl acetate solution with 99% by mass of non-oil dressing (manufactured by Mizkan Co., Ltd., non-oil rich vegetables with richness and flavor). In addition, a control was prepared in which 99% by mass of the dressing was mixed with 1% by mass of water without adding the terpinyl acetate solution.

The content of terpinyl acetate, glutamic acid, and inosinic acid in each prepared test product was measured according to Reference Example.

(2) Sensory evaluation test For each test product prepared in (1), each item of dressing's "flavor impact", "taste spread", "offensive taste", and "overall evaluation (overall deliciousness)" The sensory evaluation was conducted in the same manner as in Test Example 1, except that the following evaluation criteria were used.

<Impact of flavor>
5 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing stood out strongly the moment you put it in your mouth.
4 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing stood out a little more strongly the moment you put it in your mouth.
3 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing stood out to the same extent the moment you put it in your mouth.
2 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing were slightly weakened the moment it was put into the mouth.
1 point: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing weakened the moment it was put into the mouth.

<Extension of taste>
5 points: Compared to the control, the original umami of the dressing spread throughout the mouth.
4 points: Compared to the control, the original umami of the dressing spread in the mouth.
3 points: Compared to the control, the original umami of the dressing was at the same level.
2 points: Compared to the control, the original umami of the dressing was slightly weaker.
1 point: Compared to the control, the original umami of the dressing was weak.

<Miscellaneous taste>
5 points: Compared to the control, the unpleasant taste was weakened.
4 points: Compared to the control, the unpleasant taste was slightly weakened.
3 points: Compared to the control, the taste was at the same level.
2 points: Compared to the control, the taste was slightly stronger.
1 point: Compared to the control, the taste was stronger.

<Overall evaluation (overall deliciousness)>
5 points: The overall flavor of the dressing was significantly improved compared to the control.
4 points: The flavor of the dressing was improved overall compared to the control.
3 points: The overall flavor of the dressing was comparable to that of the control.
2 points: The overall flavor of the dressing was slightly weaker than the control.
1 point: The flavor of the dressing was weak overall compared to the control.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A)/(B), (A)/(C), and functionality of each test product (evaluation sample) The evaluation results are shown in Table 2.

As shown in Table 2, dressings with a terpinyl acetate content in the range of 0.00000001 to 1 ppm have excellent flavor impact, wide range of flavor, and overall deliciousness, and are free from vegetable-derived unpleasant tastes. It was not felt (test products 11 to 15). The control was rich and had a relatively large number of flavor components, and the umami was particularly strong overall, but the flavor was sharper and had a fresher feel. When the content of terpinyl acetate was 100 ppm (test product 10), the impact of flavor, spread of taste, and overall deliciousness were slightly reduced, but it was not as noticeable as the soup evaluation in test example 1 (test product 1). , was within an acceptable range.

(Test Example 3) Effect of glutamic acid content (evaluation by soup)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare a 1 ppm terpinyl acetate solution.

According to the blending amounts (mass%) shown in Table 3, bonito flakes, dark soy sauce, sugar, hon mirin, salt, sodium glutamate, terpinyl acetate solution, and water were mixed to prepare soups for test items 16 to 20. In addition, soups in which no terpinyl acetate solution was added to each of the test products 16 to 20 were used as controls.

The terpinyl acetate content, glutamic acid content, and inosinic acid content of each prepared test product was measured according to Reference Example.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 1.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A)/(B), (A)/(C), and functionality of each test product (evaluation sample) The evaluation results are shown in Table 3.

As shown in Table 3, even if the content of glutamic acid in foods and drinks is changed, the ratio of the content of terpinyl acetate to the content of glutamic acid (content of terpinyl acetate (ppm)/content of glutamic acid (ppm)) ) was within the range of the present invention, the effect of improving flavor impact, spread of taste, and overall palatability was equally observed in all test products (test products 16 to 20).

(Test Example 4) Examination of inosinic acid content (evaluation by soup)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare a 1 ppm terpinyl acetate solution.

According to the blending amounts (mass%) shown in Table 4, bonito flakes, dark soy sauce, sugar, hon mirin, salt, sodium inosinate, terpinyl acetate solution, and water were mixed to prepare soups for test products 21 to 26. In addition, soups in which no terpinyl acetate solution was added to each of the soups of Test Products 21 to 26 were used as controls.

The terpinyl acetate content, glutamic acid content, and inosinic acid content of each prepared test product was measured according to Reference Example.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 1.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A)/(B), (A)/(C), and functionality of each test product (evaluation sample) The evaluation results are shown in Table 4.

As shown in Table 4, even if the content of inosinic acid in foods and drinks is changed, the ratio of the content of terpinyl acetate to the content of inosinic acid (content of terpinyl acetate (ppm)/content of inosinic acid) (ppm)) was within the range of the present invention, the effect of improving flavor impact, spread of taste, and overall palatability was equally observed in all test products (test products 21 to 26).

(Test Example 5-1) Evaluation using tomato sauce (1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare a 1 ppm terpinyl acetate solution.

Add 2 teaspoons of olive oil to a hot frying pan and fry half a clove of minced garlic. 190 g of ripe aragoshi tomatoes (manufactured by Del Monte) and a little over 1 tablespoon of consommé granules (manufactured by Ajinomoto) were added and simmered for 3 minutes. It was left to cool at room temperature to obtain tomato sauce. 99% by mass of this tomato sauce was mixed with 1% by mass of the above terpinyl solution to prepare a tomato sauce of test product 27. In addition, tomato sauce to which no terpinyl acetate solution was added was used as a control.

The content of terpinyl acetate, glutamic acid, and inosinic acid in the prepared test product was measured according to Reference Example.

(2) Sensory evaluation test The test product prepared in (1) was subjected to sensory evaluation of the tomato sauce's "flavor impact,""tastespread," and "overall evaluation (overall deliciousness)." The evaluation was conducted in the same manner as in Test Example 1 except that the following evaluation criteria were used.

<Impact of flavor>
5 points: Compared to the control, the umami and fruity aroma derived from tomatoes was felt more strongly the moment I put it in my mouth.
4 points: Compared to the control, the umami and fruity aroma derived from tomatoes was felt a little more strongly the moment you put it in your mouth.
3 points: Compared to the control, the umami and fruity aroma derived from tomatoes were felt to the same degree the moment you put it in your mouth.
2 points: Compared to the control, the umami and fruity aroma derived from tomatoes felt a little weaker at the moment you put it in your mouth.
1 point: Compared to the control, the umami and fruity aroma derived from tomatoes felt weaker the moment I put it in my mouth.

<Extension of taste>
5 points: Compared to the control, the original umami of tomato sauce spread throughout the mouth.
4 points: Compared to the control, the original umami of tomato sauce spread in the mouth.
3 points: Compared to the control, the original umami of the tomato sauce was at the same level.
2 points: The original umami of tomato sauce was slightly weaker than the control.
1 point: Compared to the control, the original umami of tomato sauce was weak.

<Overall evaluation (overall deliciousness)>
5 points: Compared to the control, the overall flavor of tomato sauce was significantly improved.
4 points: Compared to the control, the flavor of tomato sauce was improved overall.
3 points: Compared to the control, the overall flavor of tomato sauce was at the same level.
2 points: The overall flavor of tomato sauce was slightly weaker than the control.
1 point: The flavor of tomato sauce was weak overall compared to the control.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), and inosinic acid (C) of the test product (evaluation sample), (A)/(B), (A)/(C), and sensory evaluation The results are shown in Table 5-1.

(Test Example 5-2) Evaluation using hot pot soup (1) Preparation of test product Terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare a 1 ppm terpinyl acetate solution.

Mix 4% by mass of seafood stock (bonito flakes, kelp, scallops), 5% by mass of dark soy sauce, 1% by mass of sugar, 1% by mass of salt, 1% by mass of terpinyl acetate solution, and 88% by mass of water to make test product 28 yose-nabe. A dipping sauce was prepared. In addition, a control soup was prepared in which the terpinyl acetate solution was not added and the water content was 89% by mass.

The content of terpinyl acetate, the content of glutamic acid, and the content of inosinic acid in the prepared test product were measured according to Reference Example.

(2) Sensory evaluation test For the test product prepared in (1), sensory evaluation was performed on each item of ``flavor impact,'' ``taste spread,'' and ``overall evaluation (overall deliciousness).'' The test was conducted in the same manner as in Test Example 1, except that the following evaluation criteria were used.

<Impact of flavor>
5 points: Compared to the control, the soy sauce taste and soy sauce aroma were felt more strongly the moment I put it in my mouth.
4 points: Compared to the control, the soy sauce taste and soy sauce aroma were felt a little stronger the moment you put it in your mouth.
3 points: Compared to the control, the soy sauce taste and soy sauce aroma were felt to the same extent at the moment of putting it in the mouth.
2 points: Compared to the control, the soy sauce taste and soy sauce aroma were felt to be slightly weaker the moment you put it in your mouth.
1 point: Compared to the control, the soy sauce taste and soy sauce aroma were felt to be weaker the moment you put it in your mouth.

<Extension of taste>
5 points: Compared to the control, the original umami of the yosenabe soup spread throughout the mouth.
4 points: Compared to the control, the original umami of the yosenabe soup spread in the mouth.
3 points: Compared to the control, the original umami of the yose-nabe soup was at the same level.
2 points: Compared to the control, the original umami of the yose-nabe soup was slightly weaker.
1 point: Compared to the control, the original umami of the yose-nabe soup was weak.

<Overall evaluation (overall deliciousness)>
5 points: Compared to the control, the overall flavor of the yosenabe soup was significantly improved.
4 points: Compared to the control, the overall flavor of the yosenabe soup was improved.
3 points: Compared to the control, the overall flavor of the yosenabe soup was at the same level.
2 points: Compared to the control, the flavor of the yosenabe soup was slightly weaker overall.
1 point: Compared to the control, the flavor of the yosenabe soup was weak overall.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), and inosinic acid (C) of the test product (evaluation sample), (A)/(B), (A)/(C), and sensory evaluation The results are shown in Table 5-2.

As shown in Tables 5-1 and 5-2, by adding a predetermined amount of terpinyl acetate to the flavor components in liquid seasonings (tomato sauce, yosenabe soup), which are preferred embodiments of food and drink products, Improving effects on flavor impact, spread of taste, and overall palatability were observed (test products 27 and 28). The tomato sauce had a well-balanced acidity by enhancing the flavor and aroma derived from tomatoes, resulting in a cohesive flavor. The soup for yose-nabe had a sharp soy sauce flavor, and had a good soy sauce flavor that was fresh and had few unpleasant tastes.

(Test Example 6-1) Evaluation using pasta (1) Preparation of test products The tomato sauce prepared in Test Example 5-1 (Test Product 27) and its control were heated to 60°C. After boiling 100 parts by weight of dried pasta, 150 parts by weight of the tomato sauce of Test Product 27 was added to the pasta and mixed to obtain tomato-flavored spaghetti, which was designated as Test Product 29. In addition, tomato-flavored spaghetti prepared in the same manner as the control for Test Product 27 was used as a control.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 5-1.

(Test Example 6-2) Evaluation using lettuce salad (1) Preparation of test product Tear two pieces of lettuce by hand into approximately 3 cm cubes, cut a cherry tomato in half, mix, and add the non-oil dressing prepared in Test Example 2 ( Test product 12) Test product 30 was a lettuce salad sprinkled with 1/2 part by weight of a teaspoon. In addition, a lettuce salad prepared in the same manner using the control for test product 12 was used as a control.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 2.

(Test Examples 6-3, 6-4) (Evaluation using udon and somen noodles)
(1) Preparation of test products The soup prepared in Test Example 1 (test product 4) and the control were each heated to 90°C. Test product 31 was prepared by boiling one ball (180 g) of commercially available udon noodles, adding 50 parts by weight of the soup from test product 4, and mixing the mixture. In addition, kake udon noodles prepared in the same manner using the control for test product 4 were used as a control.

In addition, the soup prepared in Test Example 1 (Test Product 4) and the control were each cooled to 10° C. in a refrigerator. Test product 32 was prepared by boiling commercially available somen noodles, exposing them to cold water, and then pouring 25 mL of the cooled soup from test product 4 over them. In addition, somen noodles prepared in the same manner as the control for Test Product 4 were used as a control.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 1.

(Test Example 6-5) Evaluation by Yosenabe (1) Preparation of Test Products The soup for Yosenabe prepared in Test Example 5-2 (Test Product 28) and the control were each heated to 95°C. Add 100g of chicken thighs cut into 3cm cubes, 1/8 Chinese cabbage, 1 green onion, 2 shiitake mushrooms, 2 bunches of mizuna, and 150g of tofu to the yose-nabe soup of test product 28 above, cover and heat the ingredients. Test product 33 was a yose-nabe pot that was simmered until it was cooked through. In addition, a yose-nabe prepared in the same manner using the control for test product 28 was used as a control.

(2) Sensory evaluation test For each test article prepared in (1), sensory evaluation was performed in the same manner as in Test Example 5-2.

Table 6 shows the sensory evaluation results for Test Examples 6-1 to 6-5.

As shown in Table 6, by adding a predetermined amount of terpinyl acetate to the flavor components of various foods and drinks (pasta, salad, udon, somen, yosenabe) that can be eaten as is, it is possible to improve the flavor impact. , the effect of broadening the taste and improving the overall palatability was observed (test products 29 to 33). The pasta and salad had a fresh feel throughout. Regardless of the temperature used, the soup for udon, somen, and yosenabe had a fresh soy sauce flavor with less soy sauce flavor.

(Test Example 7-1) Evaluation using soybean meat (1) Preparation of test product Dried parsley (manufactured by SB Corporation) was added to 65°C boiling water at a concentration of 2% by mass, and after standing at 65°C for 15 minutes. , filtered through filter paper (No. 2) and left to cool to room temperature to obtain an extract. Furthermore, the obtained extract was adjusted to pH 10 with 20% sodium carbonate to obtain an alkaline extract (terpinyl acetate content: 46 ppb). After boiling 33 g of commercially available soybean meat in boiling water for 5 minutes, the water was squeezed out to 100 g.

After boiling 33 g of commercially available soybean meat in boiling water for 5 minutes, the water was squeezed out to 100 g. According to the blending amount (mass%) shown in Table 7-1 below, boiled soybean meat, soy sauce, sugar, sake, terpinyl acetate solution or parsley extract were mixed to prepare seasoned soybean meat of test products 34, 35, and 36. did. In addition, soybean meat to which 1% by mass of water was added without adding terpinyl acetate solution or parsley extract was used as a control.

The contents of terpinyl acetate, apigenin, luteolin, glutamic acid, and inosinic acid in each of the prepared test products were measured according to Reference Example.

(2) Sensory evaluation test For each test product prepared in (1), sensory evaluation was performed on the following items: “flavor impact,” “taste spread,” and “overall evaluation (overall deliciousness)” of soybean meat. The test was conducted in the same manner as in Test Example 1, except that the following evaluation criteria were used.

<Impact of flavor>
5 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were strongly felt the moment I put it in my mouth.
4 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were felt a little stronger the moment you put it in your mouth.
3 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were felt to the same degree the moment I put it in my mouth.
2 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce felt a little weaker the moment I put it in my mouth.
1 point: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce felt weaker the moment I put it in my mouth.

<Extension of taste>
5 points: Compared to the control, the umami of soybean meat spread throughout the mouth.
4 points: Compared to the control, the umami of soybean meat spread in the mouth.
3 points: Compared to the control, the umami of the soybean meat was at the same level.
2 points: Compared to the control, the umami of soybean meat was slightly weaker.
1 point: The umami of soybean meat was weaker than the control.

<Overall evaluation (overall deliciousness)>
5 points: The overall taste was significantly improved compared to the control.
4 points: Compared to the control, the overall taste was slightly improved.
3 points: Compared to the control, the overall taste was at the same level.
2 points: Overall taste was slightly weaker than the control.
1 point: Overall taste was considerably weaker than the control.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), apigenin, and luteolin in each test product (evaluation sample), (A)/(B), (A)/(C) ), and the sensory evaluation results are shown in Table 7-1.

(Test Example 7-2) Evaluation using frozen Negitoro (1) Preparation of test product The same parsley extract as in Test Example 7-1 was used. According to the blending amount (mass%) shown in Table 7-2 below, thawed frozen green onion, soy sauce, and parsley extract were mixed, and after adjusting the seasoned green onion of test product 37, it was left overnight without exposure to air. placed. In addition, a control was prepared using seasoned green onions to which an equal amount of water was added but no parsley extract was added.

The contents of terpinyl acetate, apigenin, luteolin, glutamic acid, and inosinic acid in each of the prepared test products were measured according to Reference Example.

(2) Sensory evaluation test For each test product prepared in (1), sensory evaluation of each item of "flavor impact", "taste spread", and "overall evaluation (overall deliciousness)" of seasoned green onions was conducted in the same manner as in Test Example 1, except that the following evaluation criteria were used.

<Impact of flavor>
5 points: Compared to the control, the fish-like umami and soy sauce aroma of Negitoro were felt more strongly the moment I put it in my mouth.
4 points: Compared to the control, the fish-like umami and soy sauce aroma of the green onions were felt a little stronger the moment I put it in my mouth.
3 points: Compared to the control, the fish-like umami of green onion and the aroma of soy sauce were felt to the same degree the moment I put it in my mouth.
2 points: Compared to the control, the fish-like umami of the green onion and the aroma of soy sauce felt a little weaker the moment I put it in my mouth.
1 point: Compared to the control, the fish-like umami and soy sauce aroma of green onions felt weaker the moment I put it in my mouth.

<Extension of taste>
5 points: Compared to the control, the umami of green onion spread throughout the mouth.
4 points: Compared to the control, the umami of green onion spread in the mouth.
3 points: Compared to the control, the umami of the green onions was at the same level.
2 points: Compared to the control, the umami of green onion was slightly weaker.
1 point: Compared to the control, the umami of green onions was weak.

<Overall evaluation (overall deliciousness)>
5 points: The overall taste was significantly improved compared to the control.
4 points: Compared to the control, the overall taste was slightly improved.
3 points: Compared to the control, the overall taste was at the same level.
2 points: Overall taste was slightly weaker than the control.
1 point: Overall taste was considerably weaker than the control.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), apigenin (D), and luteolin (E) of each test product (evaluation sample), (A)/(B), (A)/(C), (D)/(A), (E)/(A), (E)/(D), and the sensory evaluation results are shown in Table 7-2.

(Test Example 8) Examination of terpinyl acetate, apigenin, and luteolin content (evaluation by soup)
(1) Preparation of test product Apigenin (Xi'an Natural Field Bio-Technique Co., Ltd., Specification: 98%) was dissolved in water to a concentration of 1% by mass. This solution was further diluted with water to prepare apigenin solutions having the concentrations listed in Table 8-1. Similarly, luteolin (Xi'an Natural Field Bio-Technique Co., Ltd., Specification: 98%) and terpinyl acetate (manufactured by Inoue Fragrance Co., Ltd., Specification: 100%) were dissolved in water to a concentration of 1% by mass, and further dissolved in water. Each solution having the concentration listed in Table 8-2 and Table 8-3 was prepared by diluting the solution with .

According to the amounts (mass%) shown in Tables 8-1 to 8-3, bonito flakes, dark soy sauce, sugar, hon mirin, salt, apigenin solution, luteolin solution, terpinyl acetate solution, and water were mixed, and test products 38- 53 soups were prepared. In addition, a control soup was prepared in which the amounts of bonito flakes, dark soy sauce, sugar, mirin, and salt were the same, but no apigenin solution, luteolin solution, or terpinyl acetate solution was added, and water was 66.5% by mass.

(2) Sensory evaluation test For the test product prepared in (1), sensory evaluation was performed on each item of ``flavor impact,'' ``taste spread,'' and ``overall evaluation (overall deliciousness).'' The evaluation criteria were the same as in Test Example 5-2.

Contents (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), apigenin (D), and luteolin (E) of each test product (evaluation sample), (D)/(A), (E)/(A), (E)/(D), and the sensory evaluation results are shown in Tables 8-1 to 8-3.

INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing food and drink products such as seasonings.
All publications, patents, and patent applications cited herein are incorporated by reference in their entirety.

Claims (21)

A food or drink that satisfies one or more of the following (A) to (C) and contains flavor components .
(A) Terpinyl acetate content is 0.00000001 ppm or more and 1 ppm or less (B) Apigenin content is 0.00001 ppm or more and 1 ppm or less (C) Luteolin content is 0.00001 ppm or more and 10 ppm or less Foods and beverages that satisfy one or more of the following (A) to (C) and contain flavor components (excluding compositions for inhibiting microglial cell activation and foods and drinks containing fibronectin expression promoters).
(A) Terpinyl acetate content is 0.00000001 ppm or more and 1 ppm or less (B) Apigenin content is 0.00001 ppm or more and 10 ppm or less (C) Luteolin content is 0.00001 ppm or more and 100 ppm or less Contains terpinyl acetate and apigenin, and the ratio of the content of apigenin to the content of terpinyl acetate (content of apigenin (ppm) / content of terpinyl acetate (ppm)) is 0.01 to 100,000. The food or drink according to claim 1 or 2. Contains terpinyl acetate and luteolin, and the ratio of the luteolin content to the terpinyl acetate content (luteolin content (ppm)/terpinyl acetate content (ppm)) is 0.0001 to 100,000. The food or drink according to claim 1 or 2. Contains terpinyl acetate, apigenin and luteolin, and the ratio of the total content of apigenin and luteolin to the content of terpinyl acetate (content of apigenin + luteolin (ppm) / content of terpinyl acetate (ppm)) is 0.01 The food or drink according to claim 1 or 2, which has a weight of 100,000 to 100,000. Claim 1 or 2 contains apigenin and luteolin, and the ratio of the luteolin content to the apigenin content (luteolin content (ppm)/apigenin content (ppm)) is 0.0001 to 100. Food and beverages listed in . The food or drink according to claim 1 or 2 , wherein the taste component is at least one selected from an umami component, a salty component, a sweet component, and a sour component. The food or drink according to claim 1 or 2 , wherein the taste component is an umami component, and the umami component is at least one selected from glutamic acid, inosinic acid, and succinic acid. The food or drink according to claim 1 or 2 , which contains terpinyl acetate, the taste component is at least one selected from glutamic acid and inosinic acid, and satisfies the following (a1) and/or (a2). Goods.
(a1) The ratio of the content of terpinyl acetate to the content of glutamic acid in food and beverages (content of terpinyl acetate (ppm)/content of glutamic acid (ppm)) is 5.0×10 ^-12 to 1×10 ^-2
(a2) The ratio of the content of terpinyl acetate to the content of inosinic acid in food and drink products (content of terpinyl acetate (ppm)/content of inosinic acid (ppm)) is 6.0×10 ⁻¹¹ to 0. 2 The food or beverage according to claim 1 or 2 , which contains apigenin, wherein the taste component is at least one selected from glutamic acid or inosinic acid, and satisfies the following (b1) and/or (b2). .
(b1) The ratio of the content of apigenin to the content of glutamic acid in the food and drink (apigenin content (ppm)/glutamic acid content (ppm)) is 5.0 × 10 ^-9 to 1 × 10 ^-2
(b2) The ratio of the apigenin content to the inosinic acid content in the food and drink (apigenin content (ppm)/inosinic acid content (ppm)) is 5.0×10 ⁻¹⁰ to 1.0× 10 ^-3 3. The taste component according to claim 1 or 2 , which contains luteolin, and wherein the taste component is one or two kinds of umami components of glutamic acid or inosinic acid, and satisfies the following (c1) and (c2). Food and drink.
(c1) The ratio of the luteolin content to the glutamic acid content in the food and drink (luteolin content (ppm)/glutamic acid content (ppm)) is 5.0 × 10 ^-9 to 1.0 × 10 ^-1
(c2) The ratio of the luteolin content to the inosinic acid content in the food and drink (luteolin content (ppm)/inosinic acid content (ppm)) is 5.0×10 ⁻¹⁰ to 1.0× 10 ^-2 The food or drink according to claim 1 or 2, wherein the food or drink is a seasoning. The food/beverage product according to claim 12 , wherein the seasoning is a liquid seasoning. The food or drink according to claim 12 , wherein the seasoning is a soup, a sauce, a soup stock, an extract, a sauce, or a dressing. The food or drink according to claim 1 or 2, wherein the food or drink is a vegetable protein-containing food. The food or drink product according to claim 15 , wherein the vegetable protein-containing food or drink product is a processed legume product. The food or drink product according to claim 15 , wherein the food or drink product containing vegetable protein is soybean meat or natto. One or more selected from terpinyl acetate, apigenin, and luteolin is added to a food or drink containing a flavor component or its raw material , and the content in the food or drink is one or more of the following (A) to (C). A method for improving the taste and aroma of foods and beverages, including the addition of a substance to satisfactorily .
(A) Content of terpinyl acetate is 0.00000001 ppm or more and 1 ppm or less
(B) Content of apigenin is 0.00001 ppm or more and 1 ppm or less
(C) Luteolin content is 0.00001 ppm or more and 10 ppm or less The method for producing a food or drink according to claim 1 or 2, which comprises preparing a plant material extract by a method including the following steps (i) to (iii).
(i) Adding to the extraction solvent a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(ii) A step of extracting components from the plant material using an extraction solvent to obtain a plant material extract containing one or more selected from terpinyl acetate, apigenin, and luteolin.
(iii) Adjusting the pH of the plant material extract obtained in (ii) to a relatively acidic side The manufacturing method according to claim 19 , further comprising the step of adjusting the pH of the plant material extract to 6.5 or more and 12.0 or less after the step (ii). The manufacturing method according to claim 19 , wherein the pH of the prepared plant material extract is 1.5 or more and less than 7.0.