WO2023008377A1

WO2023008377A1 - Food/drink having improved taste and aroma

Info

Publication number: WO2023008377A1
Application number: PCT/JP2022/028638
Authority: WO
Inventors: 大輝伊藤; 万優廣瀬
Original assignee: 株式会社Mizkan Holdings; 株式会社Mizkan
Priority date: 2021-07-26
Filing date: 2022-07-25
Publication date: 2023-02-02
Also published as: JP2024028656A; JP7432213B2; JPWO2023008377A1

Abstract

The present invention addresses the problem of providing food/drink that produces a strong sensation of taste and aroma at the instant when the food/drink is inserted into the mouth, the sensation lasting thereafter.　The present invention provides food/drink having improved taste and aroma, and containing a taste component and one or more components selected from terpinyl acetate, apigenin, and luteolin.

Description

Food and drink with improved taste and aroma

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

The taste of food and drink consists of five basic tastes: sweetness, saltiness, sourness, bitterness, and umami. It's becoming On the other hand, richness is composed of complexity, breadth, and persistence of taste, and the strength and weakness of these elements are related to the above basic tastes, especially umami.

If there is no umami among the basic tastes, the taste lacks sharpness and feels unsatisfactory, so umami ingredients such as sodium glutamate, sodium inosinate, and sodium guanylate are added to food and drink. For example, yeast extracts and protein hydrolysates are used as raw materials containing umami components. However, since each of them has a unique flavor derived from the raw material, depending on the amount used, an off-taste or an off-taste may occur, which poses a problem of changing the original flavor of the food or drink.

On the other hand, as another approach to enhancing the umami of food and drink, Patent Document 1 discloses a umami enhancer containing a combination of methional and a specific lower fatty acid ester. However, food and drink are required not only to enhance umami, but also to have an impact of flavor (taste and aroma) at the moment they are taken in the mouth. being considered. For example, Patent Document 2 describes that adding fumaric acid and citric acid together with γ-glutamyl peptide to food and drink enhances the taste of the food and drink. In addition, Patent Document 3 discloses (A) sterols, etc., (B) protein hydrolysates, (C) potassium salts, (D) spices (allspice, mace, coriander, celery seed, cardamom, cinnamon, thyme and fennel). ) in a specific ratio can maintain the impact of the initial taste and the persistence of the aftertaste even when the amount of salt used is reduced.

JP 2016-131560 A Japanese Patent Application Laid-Open No. 2020-74702 JP 2017-70217 A

An object of the present invention is to provide a food or drink that has a strong impact of flavor (taste and aroma) the moment it is put in the mouth, in view of the above-mentioned circumstances.

As a result of intensive research to solve the above problems, the present inventors have found that by adding a certain amount of one or more of terpinyl acetate, apigenin, and luteolin to food and drink together with a taste component, flavor (taste and fragrance), and found that the impact of the fragrance is felt strongly, leading to the completion of the present invention.

That is, the present invention includes the following inventions.
(1) A food or drink with improved taste and aroma, containing one or more selected from terpinyl acetate, apigenin, and luteolin and a taste 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 apigenin content 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 umami component according to any one of (1) to (5), 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. food and drink.
(7) any one of (1) to (6), wherein the taste component is one or two of glutamic acid and inosinic acid, and satisfies (a1) and (a2) below; 1. Food and drink according to item 1.
(a1) The ratio of the content of terpinyl acetate to the content of glutamic acid in the food or 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 0.0. 2
(8) any one of (1) to (6), wherein the taste component is one or two of glutamic acid and inosinic acid, and satisfies the following (b1) and (b2); Food and drink listed in .
(b1) The ratio of the apigenin content to the glutamic acid content in the food or drink (apigenin content (ppm)/glutamic acid content (ppm)) is 5.0×10 ⁻⁹ to 1×10 ⁻²
(b2) The ratio of the content of apigenin to the content of inosinic acid in the food or drink (content of apigenin (ppm)/content of inosinic acid (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 of glutamic acid and inosinic acid, and satisfies the following (c1) and (c2); Food and drink listed in .
(c1) The ratio of the content of luteolin to the content of glutamic acid in the food or drink (luteolin content (ppm) / glutamic acid content (ppm)) is 5.0 × 10 ^-9 to 1.0 × 10 ^-1
(c2) The ratio of the content of luteolin to the content of inosinic acid in the food or 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), which 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 soups, sauces, soup stocks, extracts, sauces, or dressings.
(13) The food or drink according to any one of (1) to (9), which is a vegetable protein-containing food.
(14) A method for improving the taste and aroma of food and drink, which comprises adding one or more selected from terpinyl acetate, apigenin, and luteolin to food and drink containing a taste component or raw materials thereof.
(15) The food or drink 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) A step of adding a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin to an extraction solvent (ii) Extracting components from the plant material with an extraction solvent, and a step of obtaining a plant material extract containing one or more selected from luteolin (iii) a step of adjusting the pH of the plant material extract obtained in (ii) to a relatively acidic side (16) The production method according to (15), 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).
(17) The production 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 from Japanese Patent Application No. 2021-121841 filed on July 26, 2021, and includes the contents described in the specification of the patent application.

　According to the present invention, delicious foods and drinks that give a strong sense of both taste and aroma the moment they are put into the mouth are provided. Although the mechanism is unknown, the food and drink of the present invention have a strong impact by sharply feeling the taste and aroma at the moment they are put in the mouth, regardless of the temperature or form, and the original flavor of the material is good and there is no unpleasant taste. , good palatability.

1. Food and Beverage with Improved Taste and Aroma The food and drink with improved taste and aroma of the present invention contains one or more selected from terpinyl acetate, apigenin, and luteolin, and a taste component. Here, the term "taste" refers to tastes that are received by taste receptors in organs called taste buds that are mainly present on the tongue and that can be distinct from each other, and includes five basic tastes: sweet, sour, salty, bitter and umami. be "Aroma" refers to the aroma detected by the nose when food or drink is put in the mouth or chewed. Also, "flavor" refers to a complex sensation composed of taste and aroma, and is linked to overall deliciousness.

"Taste" in the present invention mainly refers to umami, saltiness, and sweetness among the above five basic tastes, preferably umami. In addition, the "taste" in the present invention includes the taste that is felt at 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 and before swallowing or during mastication. It includes both a taste that spreads in the mouth while being held and a taste that lasts (spread of taste). The "aroma" in the present invention refers to the aroma associated with the taste felt at the moment (for example, within 2 seconds) when the food or drink is put in the mouth.

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

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

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

Terpinyl acetate, apigenin, or luteolin in the present invention is not limited as long as it can be orally ingested, and may be synthetic or derived from plant materials containing terpinyl acetate, apigenin, or luteolin. From the viewpoint of the influence on the flavor of food and drink, it is preferable to use a synthetic product or a plant material processed product, and it is more preferable to use a synthetic product or a plant material extract. Examples of plant materials containing terpinyl acetate include celery, bay leaf, parsley, cardamom, and laurel, and examples of plant materials containing apigenin and luteolin include celery and parsley. These may be used alone or in combination of two or more. The plant material processed product refers to a product processed by drying, pulverizing, extracting, refining, etc. of a plant material 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 terpinyl acetate-containing plant material to a solvent, allowing the mixture to stand, and then filtering. Alternatively, it can be prepared by heating a solvent to which the plant material containing terpinyl acetate, apigenin, or luteolin has been added and allowing it to stand after being heated to a specific temperature, or by maintaining it at a constant temperature while stirring. Here, the solvent used for extraction includes water, ethanol, and a mixed solvent of water-ethanol as a neutral solvent, with water being preferred.

In addition, 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 or more and 11.0 or less at room temperature to extract the components. You may The pH of the extraction solvent may be 6.5 or higher, 7.0 or higher, 7.5 or higher, 8.0 or higher, or 9.0 or higher. 0.5 or less, or 10.0 or less.

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

When adjusting the pH, the extraction solvent may be added with a pH adjuster (e.g. sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, malic acid and acetic acid). etc.) can be dissolved, but it is particularly preferable to use carbonates such as sodium carbonate, potassium carbonate, or calcium carbonate.

Furthermore, it is possible to extract using alcohols other than ethanol or carbon dioxide in a supercritical state.

The amount of the solvent to be used is not particularly limited. For example, it may be 10 times or more, preferably 20 times or more, the plant material (dry weight) containing terpinyl acetate, apigenin, or luteolin, but it may be concentrated after extraction. or isolation, it is preferably 100 times or less for convenience of operation. The extract of terpinyl acetate, apigenin, or luteolin can be used as it is in the food or drink of the present invention, but if necessary, it may be subjected to concentration treatment, hot air drying, steam drying, freeze drying, drying treatment such as spray drying, separation and purification. It may be subjected to treatment, decolorization treatment, etc., and used as a concentrate, dried product, or the like.

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, the impact of the flavor and the spread of the taste will not be achieved, and the taste as a whole will be lost. If the content (ppm) of terpinyl acetate is more than 10 ppm, the impact of the flavor and the spread of the taste will not be achieved, and the taste as a whole will be lost. In the present invention, the term "flavor impact" means that a strong sense of improvement in taste and aroma is felt the moment the food is put in the mouth.

The terpinyl acetate contained in the food and drink of the present invention may be contained in food materials such as edible plants that are raw materials of the food and drink, and are added separately from the food and food when the food and drink of the present invention are produced. However, it may be generated along with the production of the food or drink of the present invention. Alternatively, terpinyl acetate derived from two or more of these may be combined to satisfy the above predetermined content and/or ratio. When terpinyl acetate is added externally during the production of the food or drink of the present invention, a highly pure terpinyl acetate reagent that has been purified and extracted may be added, or in the form of some processed plant material (e.g., extract) containing terpinyl acetate. may be added at However, the majority (more preferably all) of terpinyl acetate contained in the food or drink is preferably derived from some kind of foodstuff, more preferably derived from edible plants.

The content (ppm) of apigenin in the food or drink of the present invention depends on the type of food or drink, but is 0.00001 ppm or more, preferably 0.0001 ppm or more, more preferably 0.001 ppm or more, and 10 ppm. Below, preferably 1 ppm or less, more preferably 0.1 ppm or less. If the content (ppm) of apigenin is less than 0.00001 ppm, the impact of the flavor and the spread of the taste will not be obtained, and the overall deliciousness will be lost. If the apigenin content (ppm) is more than 10 ppm, the impact of the flavor and the spread of the taste are not obtained, and the overall taste is not good.

The apigenin contained in the food and drink of the present invention may be contained in food materials such as edible plants that are raw materials of the food and drink, or may be added separately from the food and food when the food and drink of the present invention are produced. It may occur along with the production of the food or drink of the present invention. Alternatively, the predetermined content and/or ratio may be satisfied as a result of combining apigenin derived from two or more of these. When apigenin is added externally during the production of the food or drink of the present invention, a high-purity apigenin reagent that has been purified and extracted may be added. may However, the majority (more preferably all) of the apigenin contained in the food or drink is preferably derived from some kind of foodstuff, and more preferably derived from edible plants.

The content (ppm) of luteolin in the food and drink of the present invention is 0.00001 ppm or more, preferably 0.0001 ppm or more, more preferably 0.001 ppm or more, and is 100 ppm, depending on the type of food and drink. Below, 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 is no flavor impact and no spread of taste, and there is no overall deliciousness. If the content (ppm) of luteolin is more than 100 ppm, the flavor impact and the spread of the taste are not obtained, and the overall deliciousness is lost.

The luteolin contained in the food and drink of the present invention may be contained in food materials such as edible plants that are raw materials of the food and drink, or may be added separately from the food and food when the food and drink of the present invention are produced. Well, it may be generated along with the production of the food or drink of the present invention. Alternatively, the predetermined content and/or ratio may be satisfied as a result of combining luteolin derived from two or more of these sources. When luteolin is added externally during the production of the food or drink of the present invention, a high-purity luteolin reagent that has been purified and extracted may be added. may However, the majority (more preferably all) of the luteolin contained in the food or drink is preferably derived from some kind of foodstuff, more preferably derived from edible plants.

When the food or drink of the present invention contains terpinyl acetate and apigenin, the ratio of the apigenin content to the terpinyl acetate content (apigenin content (ppm)/terpinyl acetate content (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 or drink of the present invention contains 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 to 100,000, 0.001 to 10,000, 0.01 to 10,000, 0.01 to 5,000, or 0.01 to 1,000.

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

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 to 100,000, 0.1 to 100,000, 0.1 to 10,000, 1 to 10,000, 1 to 5,000, 1 to 2,000.

(Taste component)
The "taste component" used in the food or drink of the present invention includes umami components such as amino acids and nucleic acids, sweet components such as sugars, sour components such as organic acids, and salty components such as common salt and other salts. However, the umami component is preferred. The umami component may be an 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, and salts thereof, 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. Also, the umami component may be a food material containing each of the above components or a processed product thereof. For example, foods containing umami components or processed products thereof include powders and extracts of vegetables (e.g., carrots, onions, celery, Chinese cabbage, cabbage, etc.), powders of seaweeds (e.g., kelp, wakame, etc.) and Their extracts, mushrooms (e.g., shiitake, shimeji, etc.) powders and their extracts, seafood (e.g., bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) powders and their extracts, meat ( Examples include beef, pork, chicken, etc.) powders and extracts thereof.

The ratio of the content of terpinyl acetate to the content of glutamic acid (terpinyl acetate content (ppm)/glutamic acid content (ppm)) in the food and drink of the present invention is sufficient for flavor impact and spread of taste. From the viewpoint of effects, etc., 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 ⁻³ . ⁹ to 6.0×10 ⁻⁴ .

The content of glutamic acid in the food and drink of the present invention is not particularly limited as long as the effect 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. It is preferably 15000 ppm or less, more preferably 12000 ppm or less, still more preferably 5000 ppm or less, or 4000 ppm or less, or 3000 ppm or less.

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

The content of inosinic acid in the food and drink of the present invention is not particularly limited as long as the effect of the present invention can be exhibited, but 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 (apigenin content (ppm)/glutamic acid content (ppm)) in the food or drink of the present invention is sufficient for the impact of flavor and the spread of taste. From the point of view, 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 (apigenin content (ppm)/inosinic acid content (ppm)) in the food or drink of the present invention is sufficient for flavor impact and spread of taste. From the viewpoint of effect, etc., it is usually 5.0×10 ⁻¹⁰ to 1.0×10 ⁻³ , preferably 5.0×10 ⁻⁸ to 1.0×10 ⁻⁴ .

The ratio of the content of luteolin to the content of glutamic acid (luteolin content (ppm)/glutamic acid content (ppm)) in the food and drink of the present invention is sufficient for the impact of flavor and the spread of taste. From the point of view, etc., it is usually 5.0×10 ⁻⁹ to 1.0×10 ⁻¹ , preferably 5.0×10 ⁻⁷ to 1.0×10 ⁻² .

The ratio of the content of luteolin to the content of inosinic acid (luteolin content (ppm)/inosinic acid content (ppm)) in the food and drink of the present invention is sufficient for flavor impact and spread of taste. From the viewpoint of effect, etc., 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 drink of the present invention can be determined when the amount of the component to be added is clear (for example, when the food and drink are mixed with each refined component). can be calculated from the blending amount and the volume of the food or drink, and if the blending amount of the component is unknown, follow or follow the method described in the reference examples below. can be calculated. In addition, "ppm" in this specification means mass concentration (w/w).

(food and drink)
In the present invention, the term "food and drink" refers to food and drink that can be eaten as it is, and compositions for preparing food and drink that are used to prepare food and drink that are used as they are. composition for).

“Food and drink that can be eaten as is” includes food and drink that are eaten without adding any ingredients, as well as food and drink that are eaten by adding seasonings as necessary by the person who eats them. is also included.

"Food and drink that can be eaten as it is" is not particularly limited as long as it is a food and drink that requires improvement in taste and aroma. ), breads, pizzas, cereals, lunch boxes, vegetable protein-containing foods, and the like.

Beverages include, for example, fruit juice-containing beverages [for example, citrus fruits (mandarin orange, 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, kiwifruit, melon, blueberry, fruit juice such as acai, lemonade Etc., beauty drinks, smoothies, etc.]; Dairy-containing beverages (for example, milk and its processed products such as skim milk powder and whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skim milk, Cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, and other dairy-containing beverages); vegetable drinks (e.g. juices such as tomatoes, carrots, and pumpkins; drinks, near water, fruit-flavored drinks), carbonated drinks; jelly drinks; , jasmine tea, rosehip tea, chamomile tea, roasted tea, blended tea (grains such as adlay, barley, brown rice, soybeans, corn, persimmon leaves, loquat leaves, bamboo grass, Gynostemma pentaphyllum, Angelica keiskei, Houttuynia cordata leaves, etc. , tea blended with kelp, safflower, shiitake mushrooms, litchi, etc.)]; coffee beverages; powdered beverages (e.g. cocoa, green juice, etc.); Distilled liquor such as liquor, shochu, whiskey, brandy, and spirits, mixed liquor such as liqueur, which is a mixture of distilled liquor with auxiliary ingredients such as sugars, cocktails, fizz, and chuhai that are made by adding fruit juice, flavor, carbon dioxide gas, etc. to these liquors etc.).

Confectioneries include, for example, 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, mixed rice, mixed rice, rice balls, sushi rice, mochi, and dumplings. Note that "rice" includes glutinous rice, glutinous rice, non-washed rice with different degrees of rice polishing, brown rice, and the like. Cooked products of these rice products and other ingredients may also be used, such as sushi, chirashizushi, curry rice, rice bowls, fried rice, tenshinhan, and the like.

Noodles are made mainly from cereal flour such as wheat flour, rice flour, buckwheat flour, and beans, and are shaped into noodles, plates, ribbons, etc., and then boiled, stewed, or steamed. 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.

Prepared food refers to foods obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed using appropriate methods. Side dishes include, for example, pickles, boiled foods, grilled foods, fried foods, stir-fried foods, steamed foods, and seasoned foods.

"Soup" refers to food containing a lot 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 seaweed soup, and egg soup.

Bread consists mainly of wheat flour or wheat flour added with yeast, or water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugars, It is a food with a moisture content of 10% or more, which is made by kneading and fermenting edible oil, milk, dairy products, etc. (hereinafter referred to as "bread dough").

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

Vegetable protein-containing foods refer to foods and drinks made from raw materials rich in vegetable protein, and processed beans are particularly suitable. Raw materials include whole grains such as soybeans, peas, mung beans, chickpeas, peanuts, lupines, pigeon peas, nata beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, and locust beans. Its pulverized product can be mentioned, and lees obtained by industrially extracting oils and fats and starch from these can also be used. When the food and drink are these vegetable protein-containing foods, specific vegetable protein-containing foods of the present invention include soybean meat, natto (fermented soybeans), and the like. 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 mass% or more, 4 mass% or more, 5 mass% or more, 6 mass% or more, 7 mass% or more, 8 mass% or more, 9 mass% or more, 10 mass% or more Well, the upper limit may be 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less.

In addition, the "composition for preparing food and drink to be eaten" is not particularly limited, but for example, seasonings, retort foods, compositions for preparing beverages, and compositions for preparing soups. , topping materials, and the like. Among these, seasonings and retort foods are preferred, and seasonings are more preferred.

Seasonings include, for example, soups (noodle soup, nabetsuyu, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), soup stocks (for example, vegetable stocks, seafood stocks, meat stocks, etc.) Dashi), extracts (e.g. vegetable extracts, seafood extracts, meat extracts), sauces (pasta sauce, pizza sauce, Worcestershire sauce, ketchup sauce, oyster sauce, salsa sauce, sambal sauce, chili sauce, demi-glace sauce, white sauce) (bechamel sauce), etc.), dressings (non-oil dressing, separated 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, soy sauce for pouring, and cooking purposes described in 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 seasonings (ponzu, ponzu soy sauce), seasonings for natto, seasonings for pickles, seasonings for meat, seasonings containing spices , chutney, mustard, mayonnaise and the like. Among these seasonings, soups, sauces, soups, extracts, dressings, sauces, soy sauce, and ponzu seasonings are preferred.

Retort food refers to food that is packed with cooked or semi-cooked food in a retort pouch or can, and that is retort-heated (most commonly, 120°C, pressurized heating for 30-60 minutes). Here, the cooked or semi-cooked food includes, for example, the above-described food itself, or a food that can be obtained by simple cooking (for example, by adding ingredients and cooking with heat). 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) prior to consumption. A recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, still more preferably 4 to 8 times.

A composition for preparing a soup is a soup that is heated with vegetables, meat, seafood, dairy products, rice, or noodles, or that is prepared into a food such as soup by combining the above ingredients after cooking. Elements are mentioned. The soup base may be in a form (straight type) that can be used as it is, a concentrated type that is used after being mixed (diluted) with cold water, hot water, broth or other liquids, or a powder type.

Examples of topping materials include rice topping materials, noodle topping materials, bread topping materials, and salad topping materials. Specifically, examples of topping materials for cooked rice foods include furikake, rice ball mix, rice porridge mix, ochazuke mix, rice porridge mix, mixed rice mix, and cooked rice mix.

The food and drink to be the subject of the present invention include, in addition to the above general food and drink, foods other than pharmaceuticals that can be ingested for the purpose of maintaining and improving health, such as health foods, functional foods, and foods with health claims. , or is used in the sense of including food for special uses. Health foods include foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Foods with health claims are defined by the Food Sanitation Law or the Health Promotion Law. This includes foods with function claims that can display the content notified to the Commissioner of the Consumer Affairs Agency regarding the functionality of the food. Foods for special dietary uses include foods for the sick, foods for the elderly, foods for infants, foods for pregnant women, etc., which 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 drink are indicated on product containers, packaging, instructions, and attached documents, product flyers and pamphlets, newspapers and magazines, etc. can be advertisements for products, etc.

The form of food and drink may be any form suitable for eating, such as solid, liquid, granule, grain, powder, capsule, cream, or paste. In particular, the shape of the above-mentioned health food and the like includes liquid (including syrup, milk, and suspension), tablet, round, capsule, powder, granule, fine grain, and lozenge. etc. are preferred.

The food and drink 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 adjusters and the like. The combination and content of these other raw materials and additives are not particularly limited, and can be appropriately set according to the type of food or drink.

2. Method for Improving Taste and Aroma of Foods and Beverages According to the present invention, one or more selected from terpinyl acetate, apigenin, and luteolin are added to food and beverages containing taste components or raw materials thereof. A method for improving the taste and aroma of food and drink characterized by the above is provided.

The timing of adding one or more selected from terpinyl acetate, apigenin, and luteolin to a food or drink containing taste components or its ingredients is not particularly limited. The timing includes, for example, during production of the food and drink, after production of the food and drink, and before eating.

3. Method for Producing Food and Beverage 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 containing taste-imparting components or raw materials thereof. A method for producing food and drink with improved taste and aroma is provided.

A preferred embodiment of the method for producing food or drink of the present invention comprises preparing a plant material extract by a method including the following steps (i) to (iii).
(i) A step of adding a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin to an extraction solvent (ii) Extracting components from the plant material with an extraction solvent, and a step of obtaining a plant material extract containing one or more selected from luteolin (iii) a step of adjusting the pH of the plant material extract obtained in (ii) to be relatively acidic.

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

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 material and extraction solvent are as described above.

In step (ii), components are extracted from the plant material with 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 higher, 7.0 or higher, 7.5 or higher, 8.0 or higher, or 9.0 or higher. 10.5 or less, 10.0 or less.

In addition, after the step (ii), when the step of adjusting the pH of the plant material extract to 6.5 or more and 12.0 or less is included, the pH of the plant material extract is adjusted to neutral to alkaline at room temperature, for example , 6.5 or more and 12.0 or less. More specifically, the pH of the plant material extract is 6.5 or higher, 7.0 or higher, 7.5 or higher, 8.0 or higher, or 9.0 or higher. Below, it may be 11.5 or less and 11.0 or less.

In addition to adjusting the pH of the plant material extract, when adding at least one of terpinyl acetate, apigenin, or luteolin reagent from the outside, the pH of the solution containing these components may be adjusted. good. The pH is adjusted by adding a pH adjusting agent (e.g., sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium gluconate, lactic acid, citric acid, tartaric acid, 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 is also adjusted to be relatively acidic to immobilize the ingredients (terpinyl acetate, apigenin, or luteolin) of the food and drink of the present invention. Specifically, the difference in pH drop 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 limit is 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more and 0.7 or more, 0.8 or more, 0.8 or more. 9 or more and 1.0 or more, and the upper limits are 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. 0 or less is acceptable.

In addition, the solvent used for extraction may optionally be heated. The heating conditions are not particularly limited, but the heating temperature can be in the range of, for example, 50° C. or more and 105° C. or less, and the treatment time can be in the range of, for example, 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 is usually 105 ° C. or lower, or 100 ° C. or lower, and the lower limit of the heating time is, for example, 30 seconds or more, or 1 minute or more, or 2 minutes or more, 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, the heating temperature and heating time are almost interdependent, and while the higher the heating temperature, the shorter the heating time, the longer the heating time, the lower the heating temperature. be. Therefore, the relationship between the heating temperature and the heating time should be taken into account, and the respective ranges should be set appropriately. Specifically, heat extraction may be performed in the range of 70 ° C. or higher and 105 ° C. or lower for less than 25 minutes, or heat extraction may be performed in the range of 80 ° C. or higher and 105 ° C. or lower for less than 20 minutes. You may heat extraction for less than 15 minutes in the range below °C. In addition, in order to efficiently extract the target component from the plant material and avoid contamination with other plant material-derived components as much as possible, it is desirable to leave the plant to stand or stir in this step, and crushing such as homogenization is not required. It is desirable not to do so.

In addition, 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) adjusted to be relatively acidic in step (iii) can 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 usually less than 7.0 and 6.5. less than, less than 6.0, less than 5.5, less than 5.0, less than 4.6, less than 4.0.

Hereinafter, the present invention will be described more specifically 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) Terpinyl Acetate Quantification Method First, a 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 50/30 μm, DVB/Carboxen/PDMS (manufactured by SUPELCO)
・Volatile component extraction device: PAL3 RSI120 (manufactured by CTC Analytics)
・Preheating: 40°C for 15 minutes ・Volatile component extraction: 80°C for 20 minutes ・Adsorption: 10 minutes ・Desorption time: 10 minutes

Next, the terpinyl acetate in the sample separated and concentrated by the solid-phase microextraction method was analyzed by gas chromatography and mass spectrometry under the following conditions.

<Gas chromatograph conditions>
- Measuring instrument: 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 to 250°C by 10°C/min → Hold at 250°C for 10 minutes

<Conditions for mass spectrometry>
- Measuring instrument: Agilent 7000C GC/MS Triple Quad (manufactured by Agilent Technologies)
・Ionization method: EI (ionization voltage 70 eV)

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

(2) Apigenin, luteolin quantification method Samples for quantification were prepared by the following procedure.
Sample:
Luteolin and apigenin reagents with known concentrations were diluted and tested for 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 (for example, 2% parsley extract) was diluted with 4 volumes 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 1.7 μm 2.1×50 mm Column

LC analysis conditions:
Column temperature: 40°C
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 (percentage of mobile phase A and mobile phase B)
0-1 min 95% A: 5% B
1.5 min 90% A: 10% B
4.5 min 70% A: 30% B
5.5 min 60% A: 40% B
7 min 50% A: 50% B
9.5 min 30% A: 70% B
9.5-12.5min 100%B

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

Each sample was analyzed for H+ adduct ions in positive mode, and the The peak area of the peak was determined by identifying the peak of the component inside. From the obtained peak area of each component, the concentration of each component contained in each sample was calculated in consideration of the dilution ratio with the solvent.

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

(4) Method for quantifying inosinic acid content The sample was diluted with ultrapure water, and the peak area of inosinic acid was analyzed using high performance liquid chromatography (HPLC) under 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 content of inosinic acid in each sample was calculated by the external standard method.

<High performance liquid chromatography (HPLC) conditions>
・Measurement 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°C
・Detection: UV260nm

(Test Example 1) Examination of terpinyl acetate content (evaluation by soup)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Koryo 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 shown in Table 1 for test products 1 to 7.

In addition, dry celery (manufactured by Leaf Co., Ltd.) was added to hot water at 70°C so as to be 2% by mass, allowed to stand at 65°C for 15 minutes, filtered with filter paper (No. 2), and left to cool to room temperature. to obtain an extract (terpinyl acetate content: 5.58×10 ⁻³ ppm). This solution was further diluted with water to prepare terpinyl acetate solutions having concentrations shown in Test Products 8 and 9 in Table 1.

Dried bonito stock, dark soy sauce, sugar, mirin, salt, terpinyl acetate solution, and water were mixed according to the blending amounts (mass%) shown in Table 1 to prepare test products 1 to 9. In addition, the control was a soup containing 66.5% by mass of water without adding the terpinyl acetate solution, with the same blending amounts of dried bonito stock, dark soy sauce, sugar, mirin, and salt.

The terpinyl acetate content, glutamic acid content, and inosinic acid content in each prepared test product were measured according to Reference Examples.

(2) Sensory evaluation test A room temperature sample using each test item prepared in (1) as it is, and a retort pouch filled with each test item prepared in (1), sealed and then heated at 70 ° C. for 5 minutes. Sensory evaluation was performed on each of the samples by four panelists specializing in the following analysis-type sensory evaluation.

(Analytical sensory evaluation expert panelist)
The analysis-type sensory evaluation expert panelists are expert panelists whose ability to judge tastes and aromas is guaranteed by the following identification test (I) and identification test (II).
Identification test (I): Taste identification test Five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: sodium glutamate taste, salty taste: sodium chloride taste, bitterness: caffeine taste) A taste discrimination test in which each taste sample is accurately identified from a total of 7 samples in which 2 distilled water is added to an aqueous solution with a concentration close to the threshold value.
Discrimination test (II): Concentration difference discrimination test for accurately discriminating the difference in concentration between five types of saline solutions and acetic acid solutions having slightly different concentrations.

(Evaluation method)
The sensory evaluation was performed in the order of (i) sample presentation, (ii) adjustment of sensory evaluation items, (iii) trial evaluation/calibration, and (iv) final evaluation.
(i) Presentation of samples Sample presentation was set as follows in order to eliminate the panelist's bias in the sensory evaluation and improve the accuracy of the evaluation. A sample filled and sealed in a 100 mL PET bottle was brought to room temperature (25° C.), and for each evaluation, about 1 teaspoon (about 5 mL) was transferred from the container to a 20 mL plastic cup with a measuring spoon and presented to each panelist. At that time, the samples from each test plot were presented at random without informing the panelists of the test plot numbers and contents of the samples.

(ii) Reconciliation of sensory evaluation items In carrying out the evaluation, the panelists as a whole discussed and reconciled the characteristics of each evaluation item so that each panelist had a common understanding. Comprehensive evaluation was also set after prior discussion among all panelists so that it could be standardized based on the sensory evaluation results.

(iii) Trial Evaluation/Calibration Several different samples of terpinyl acetate were used to train the evaluation criteria for each evaluation item. During training, the reproducibility of repeated evaluations was confirmed by telling the panelists their own evaluation results.

(iv) Main Evaluation After ensuring the adequacy of each panelist's evaluation criteria through the training described above, a sensory evaluation was performed using test products and controls. Specifically, the sample is filled and sealed in a 100 mL plastic bottle, and the container is placed in a 20 mL plastic cup for each evaluation. The taste and the aroma when passing from the oral cavity to the nasal cavity were evaluated. In addition, after holding the sample in the mouth, the sample was held in the mouth with distilled water to sufficiently eliminate the flavor in the mouth, and then the next sample was evaluated.

(Evaluation criteria)
The sensory evaluation was performed by four panelists specializing in analytical sensory evaluation according to the following evaluation criteria. The evaluation items were "flavor impact", "flavor spread", and "comprehensive evaluation (overall deliciousness)" of the soup. The control was evaluated as 3 points, and each evaluation item was evaluated in the following 5 stages. Calculation of evaluation points was a weighted average of evaluations by four persons. A 5-point evaluation of 3.5 points or more is acceptable, 4 points or more indicates a good effect, 4.5 points or more indicates a better effect, and 5 points indicates the best effect. bottom. In addition, when the evaluation score for each evaluation item was less than 3 even for one item, the evaluation score was disqualified.

<Impact of Flavor>
5 points: Compared to the control, the taste of soup stock and the aroma of soy sauce were strongly felt at the moment of putting in the mouth.
4 points: Compared to the control, the taste of soup stock and the aroma of soy sauce were slightly stronger at the moment of putting in the mouth.
3 points: Compared to the control, the taste of soup stock and the aroma of soy sauce were felt at the same level at the moment of putting in the mouth.
2 points: Compared to the control, the taste of soup stock and the aroma of soy sauce were felt slightly weaker at the moment of putting in the mouth.
1 point: Compared to the control, the taste of soup stock and the aroma of soy sauce were felt weaker at the moment of putting in the mouth.

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

<Comprehensive evaluation (overall taste)>
5 points: Compared to the control, the flavor of the soup was considerably improved as a whole.
4 points: The flavor of the soup was improved as a whole compared to the control.
3 points: Compared to the control, the flavor of the soup was almost the same as that of the control.
2 points: The soup flavor was slightly weak overall compared to the control.
1 point: Overall flavor of soup was weak compared to control.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A) / (B), (A) / (C), and functional Table 1 shows the evaluation results.

As shown in Table 1, for both room temperature and heated test products, when the terpinyl acetate content is in the range of 0.00000001 to 10 ppm, the impact of flavor, the spread of taste, and the overall deliciousness are excellent. (test products 2 to 9). On the other hand, when the terpinyl acetate content was 100 ppm, the flavor impact, the spread of the taste, and the overall deliciousness 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 Koryo 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 shown in Table 2, Test Products 10 to 15.

99% by mass of non-oil dressing (manufactured by Mizkan, vegetables rich in richness and umami with no oil) was mixed with 1% by mass of the above terpinyl acetate solution to prepare dressings of test products 10 to 15. A control was prepared by mixing 99% by mass of dressing with 1% by mass of water without adding the terpinyl acetate solution.

(2) Sensory evaluation test For each test product prepared in (1), each item of dressing “flavor impact”, “taste spread”, “miscellaneous taste”, and “overall evaluation (overall deliciousness)” Sensory evaluation was performed 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 were strongly enhanced the moment it was put in the mouth.
4 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing were slightly stronger at the moment of putting it in the mouth.
3 points: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing stood out to the same degree the moment it was put in the 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 in the mouth.
1 point: Compared to the control, the vegetable-derived umami and fresh aroma of the dressing weakened the moment it was put in the mouth.

<Expansion of taste>
5 points: The umami inherent in the dressing spread throughout the mouth compared to the control.
4 points: Compared to the control, the umami inherent in the dressing spread in the mouth.
3 points: The original umami taste of the dressing was comparable to that of the control.
2 points: The original umami taste of the dressing was slightly weaker than the control.
1 point: The original umami taste of the dressing was weaker than that of the control.

<Miscellaneous taste>
5 points: Miscellaneous taste was weakened compared to the control.
4 points: The rough taste was slightly weakened compared to the control.
3 points: Unpleasant taste was comparable to that of the control.
2 points: The rough taste was slightly stronger than the control.
1 point: Miscellaneous taste was stronger than the control.

<Comprehensive evaluation (overall taste)>
5 points: Compared to the control, the flavor of the dressing was considerably improved as a whole.
4 points: The flavor of the dressing was improved overall compared to the control.
3 points: Overall flavor of the dressing was comparable to that of the control.
2 points: The flavor of the dressing was slightly weak overall compared to the control.
1 point: The flavor of the dressing was weak overall compared to the control.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A) / (B), (A) / (C), and functional Table 2 shows the evaluation results.

As shown in Table 2, when the content of terpinyl acetate is in the range of 0.00000001 to 1 ppm, the dressing is excellent in flavor impact, spread of taste, and overall deliciousness, and contains vegetable-derived miscellaneous taste. Not felt (tests 11-15). The control was full-bodied and contained relatively many taste components, and although umami was particularly strong overall, the flavor was sharper and fresher. When the terpinyl acetate content was 100 ppm (test product 10), the impact of flavor, the spread of taste, and the overall deliciousness were slightly reduced, but not as markedly as the evaluation by the soup in Test Example 1 (test product 1). , was acceptable.

(Test Example 3) Effect of glutamic acid content (evaluation by soup)
(1) Preparation of test product Terpinyl acetate (manufactured by Inoue Koryo 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.

Dried bonito stock, dark soy sauce, sugar, mirin, salt, sodium glutamate, terpinyl acetate solution, and water were mixed according to the blending amounts (mass%) shown in Table 3 to prepare test products 16 to 20. In addition, a control was prepared by adding no terpinyl acetate solution to each of the test products 16 to 20.

(2) Sensory evaluation test Sensory evaluation was performed in the same manner as in Test Example 1 for each test product prepared in (1).

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A) / (B), (A) / (C), and functional Table 3 shows the evaluation results.

As shown in Table 3, even if the content of glutamic acid in the food and drink 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) ) is within the scope of the present invention, the impact of flavor, the spread of taste, and the effect of improving overall deliciousness were equally recognized 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 Koryo 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.

Dried bonito stock, dark soy sauce, sugar, mirin, salt, sodium inosinate, terpinyl acetate solution, and water were mixed according to the blending amounts (mass%) shown in Table 4 to prepare test products 21 to 26. In addition, a control was prepared by adding no terpinyl acetate solution to each of the test products 21 to 26.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), (A) / (B), (A) / (C), and functional Table 4 shows the evaluation results.

As shown in Table 4, even if the content of inosinic acid in the food and drink 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)) is within the range of the present invention, the impact of flavor, the spread of taste, and the effect of improving overall deliciousness were equally recognized in all test products (test products 21 to 26).

(Test Example 5-1) Evaluation with Tomato Sauce (1) Preparation of Test Product Terpinyl acetate (manufactured by Inoue Koryo 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 stir-fry minced garlic cloves. 190 g of ripe rough tomato (manufactured by Delmonte) and 1 tablespoon of consommé granules (manufactured by Ajinomoto Co.) were added and boiled for 3 minutes. It was allowed to cool at room temperature to obtain a tomato sauce. 1% by mass of the terpinyl solution was mixed with 99% by mass of this tomato sauce to prepare a tomato sauce of test product 27. In addition, a tomato sauce to which no terpinyl acetate solution was added was used as a control.

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

(2) Sensory evaluation test For the test product prepared in (1), sensory evaluation of each item of tomato sauce “flavor impact”, “taste spread”, and “overall evaluation (overall deliciousness)” It was carried out 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 tomato-derived umami and fruity aroma were strongly felt at the moment of putting in the mouth.
4 points: Compared to the control, the tomato-derived umami and fruity aroma were felt slightly stronger at the moment of putting in the mouth.
3 points: Compared to the control, the umami and fruity aroma derived from tomato were felt at the same level at the moment of putting in the mouth.
2 points: Compared to the control, the tomato-derived umami and fruity aroma were slightly weak at the moment of putting in the mouth.
1 point: Compared to the control, the tomato-derived umami and fruity aroma were felt weaker at the moment of putting in the mouth.

<Expansion of taste>
5 points: Compared to the control, the umami inherent in the tomato sauce spread throughout the mouth.
4 points: Compared to the control, the umami inherent in the tomato sauce spread in the mouth.
3 points: The umami inherent in the tomato sauce was comparable to that of the control.
2 points: The umami inherent in the tomato sauce was slightly weaker than the control.
1 point: The umami inherent in the tomato sauce was weak compared to the control.

<Comprehensive evaluation (overall taste)>
5 points: Compared to the control, the flavor of the tomato sauce was significantly improved as a whole.
4 points: The flavor of the tomato sauce was improved overall compared to the control.
3 points: Overall flavor of tomato sauce was comparable to that of the control.
2 points: The flavor of the tomato sauce was slightly weak overall compared to the control.
1 point: The flavor of the tomato sauce was generally weak compared to the control.

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

(Test Example 5-2) Evaluation by Soup for Yosenabe (1) Preparation of Test Product Terpinyl acetate (manufactured by Inoue Koryo 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, Soup for use was prepared. In addition, a yosenabe dipping sauce containing 89% by mass of water without the addition of the terpinyl acetate solution was used as a control.

(2) Sensory evaluation test For the test product prepared in (1), sensory evaluation of each item of “flavor impact”, “taste spread”, and “overall evaluation (overall deliciousness)” of soup for yosenabe , was carried out 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 feeling of soy sauce and the aroma of soy sauce were strongly felt at the moment of putting in the mouth.
4 points: Compared to the control, the feeling of soy sauce and the aroma of soy sauce were slightly stronger at the moment of putting in the mouth.
3 points: Compared to the control, the feeling of soy sauce and the aroma of soy sauce were felt at the same level at the moment of putting in the mouth.
2 points: Compared to the control, the feeling of soy sauce and the aroma of soy sauce were felt slightly weaker at the moment of putting in the mouth.
1 point: Compared to the control, the feeling of soy sauce and the aroma of soy sauce were felt weaker at the moment of putting in the mouth.

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

<Comprehensive evaluation (overall taste)>
5 points: Compared to the control, the flavor of the yosenabe soup was significantly improved overall.
4 points: Overall, the flavor of the yosenabe soup was improved compared to the control.
3 points: Overall flavor of yosenabe soup was comparable to control.
2 points: Overall flavor of yosenabe soup was slightly weaker than control.
1 point: Overall flavor of yosenabe soup was weak compared to control.

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

As shown in Tables 5-1 and 5-2, in liquid seasonings (tomato sauce, yosenabe sauce), which are preferred embodiments of foods and drinks, by adding a predetermined amount of terpinyl acetate to the taste component, Flavor impact, spread of taste, and effect of improving overall deliciousness were recognized (test products 27 and 28). In the tomato sauce, the tomato-derived umami and aroma were enhanced, and the balance with the sourness was obtained, resulting in a coherent flavor. The dipping sauce for yosenabe had a sharp soy sauce flavor, and a good soy sauce flavor was obtained that was fresh and had little miscellaneous taste.

(Test Example 6-1) Evaluation with pasta (1) Preparation of test product The tomato sauce (test product 27) prepared in Test Example 5-1 and its control were heated to 60°C. After boiling 100 parts by weight of dry pasta, 150 parts by weight of the tomato sauce of the above test product 27 was mixed with the pasta to prepare tomato-flavored spaghetti as test product 29. Also, tomato-flavored spaghetti prepared in the same manner as the control for test product 27 was used as a control.

(2) Sensory Evaluation Test Each test product prepared in (1) was subjected to sensory evaluation in the same manner as in Test Example 5-1.

(Test Example 6-2) Evaluation with lettuce salad (1) Preparation of test product Tear two pieces of lettuce by hand into about 3 cm squares, cut mini tomatoes in half and mix, then prepare the non-oil dressing prepared in Test Example 2 ( Test Item 12) Test Item 30 was lettuce salad with ½ tsp. A lettuce salad prepared in the same manner as the control for Test Product 12 was also used as a control.

(2) Sensory evaluation test Sensory evaluation was performed in the same manner as in Test Example 2 for each test product prepared in (1).

(Test Examples 6-3, 6-4) (Evaluation by Udon and Somen)
(1) Preparation of test product The soup (test product 4) prepared in Test Example 1 and the control were each heated to 90°C. Test product 31 was kake udon prepared by boiling one ball (180 g) of commercially available udon noodles and then adding 50 parts by weight of the broth of test product 4 above and mixing them. Kake-udon prepared in the same manner as the control for test product 4 was used as a control.

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

(Test Example 6-5) Evaluation by mixed pot (1) Preparation of test product The soup for mixed pot (test product 28) prepared in Test Example 5-2 and the control were each heated to 95°C. 100 g of chicken thigh meat cut into 3 cm squares, 1/8 Chinese cabbage, 1 long onion, 2 shiitake mushrooms, 2 bundles of mizuna, and 150 g of tofu are added to the dipping sauce for the yosenabe of test product 28, and the ingredients are heated with a lid. Test product 33 was a hot pot stewed until it was cooked through. In addition, a casserole prepared in the same manner as the control for test product 28 was used as a control.

(2) Sensory Evaluation Test Each test product prepared in (1) was subjected to sensory evaluation in the same manner as in Test Example 5-2.

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

As shown in Table 6, even in various foods and drinks (pasta, salad, udon, somen, yose-nabe) that are served as they are, by adding a predetermined amount of terpinyl acetate to the taste components, the impact of the flavor is increased. , broadening of the taste, and the effect of improving the overall deliciousness were observed (test products 29 to 33). Pasta and salad gave a fresh feeling to the whole dish. The soup for udon, somen, and yosenabe had a fresh soy sauce flavor with little soy sauce flavor, regardless of the temperature of use.

(Test Example 7-1) Evaluation using soybean meat (1) Preparation of test product Dried parsley (manufactured by SB Co., Ltd.) was added to hot water at 65 ° C. so that it would be 2% by mass, and left to stand at 65 ° C. for 15 minutes. and filter paper (No. 2), and left to cool to room temperature to obtain an extract. Further, 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 to 100 g.

After boiling 33g of commercially available soybean meat in boiling water for 5 minutes, the water was squeezed out to 100g. Boiled soy meat, soy sauce, sugar, sake, terpinyl acetate solution, or parsley extract are mixed according to the blending amounts (% by mass) shown in Table 7-1 below to prepare seasoned soy meat of test products 34, 35, and 36. bottom. Also, 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 prepared test product were measured according to Reference Examples.

(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 soy meat was performed. , was carried out 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 at the moment of putting in the mouth.
4 points: Compared to the control, the fleshiness of soybean meat and the aroma of soy sauce were felt slightly stronger at the moment of putting in the mouth.
3 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were felt at the same level at the moment of putting in the mouth.
2 points: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were felt slightly weaker at the moment of putting in the mouth.
1 point: Compared to the control, the meatiness of soybean meat and the aroma of soy sauce were weakly felt at the moment of putting in the mouth.

<Expansion of taste>
5 points: The umami of soybean meat spread throughout the mouth compared to the control.
4 points: The umami of soybean meat spread in the mouth compared to the control.
3 points: The umami of soybean meat was comparable to that of the control.
2 points: The umami of soybean meat was slightly weaker than that of the control.
1 point: The umami of soybean meat was weaker than that of the control.

<Comprehensive evaluation (overall taste)>
5 points: Compared to the control, the overall deliciousness was considerably improved.
4 points: Compared to the control, overall taste is slightly improved.
3 points: Taste was on the same level as the control as a whole.
2 points: Overall taste was slightly weaker than the control.
1 point: Taste was considerably weaker overall 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 by Frozen Green Onion Toro (1) Preparation of Test Item The same parsley extract as in Test Example 7-1 was used. According to the blending amount (mass%) shown in Table 7-2 below, mix the thawed frozen Negitoro, soy sauce, and parsley extract, adjust the seasoned Negitoro of Test Product 37, and then overnight without touching the air. placed. Also, a seasoned green onion toro to which an equal amount of water was added without adding the parsley extract was used as a control.

(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 negitoro was performed 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 of negi-toro and the scent of soy sauce were strongly felt at the moment of putting in the mouth.
4 points: Compared to the control, the fish-like umami of green onion and tuna and the scent of soy sauce were felt slightly stronger at the moment of putting in the mouth.
3 points: Compared to the control, the fish-like umami of green onion and the fragrance of soy sauce were felt at the same level at the moment of putting in the mouth.
2 points: Compared to the control, the fish-like umami of green onion and the scent of soy sauce were slightly felt at the moment of putting in the mouth.
1 point: Compared to the control, the fish-like umami of negi-toro (roasted onion) and the scent of soy sauce were felt weaker at the moment of putting in the mouth.

<Expansion of taste>
5 points: Compared to the control, the umami of green onion paste spread throughout the mouth.
4 points: Compared to the control, the umami of green onion paste spread in the mouth.
3 points: Compared with the control, the savory taste of green onion and toro was at the same level.
2 points: Compared with the control, the savory taste of the green onion toro was slightly weaker.
1 point: The green onion toro had a weak umami taste compared to the control.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), apigenin (D), and luteolin (E) in each test product (evaluation sample), (A)/(B), (A)/(C), (D)/(A), (E)/(A), (E)/(D), and 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 an apigenin solution having the concentration shown in Table 8-1. Similarly, luteolin (Xi'an Natural Field Bio-Technique Co., Ltd, Specification: 98%) and terpinyl acetate (manufactured by Inoue Koryo Co., Ltd., Specification: 100%) were dissolved in water to 1% by mass, and further water Each solution with the concentration shown in Table 8-2 and Table 8-3 was prepared by diluting with .

According to the blending amounts (mass%) shown in Tables 8-1 to 8-3, dried bonito stock, dark soy sauce, sugar, mirin, salt, apigenin solution, luteolin solution, terpinyl acetate solution, and water were mixed, and test products 38 to 53 soups were prepared. A control soup was prepared with the same amounts of dried bonito stock, dark soy sauce, sugar, mirin, and salt, without the addition of apigenin solution, luteolin solution, and terpinyl acetate solution, and with 66.5% by mass of water.

(2) Sensory evaluation test For the test product prepared in (1), sensory evaluation of each item of “flavor impact”, “taste spread”, and “overall evaluation (overall deliciousness)” of soup for yosenabe , was performed according to the same evaluation criteria as in Test Example 5-2.

Each content (ppm) of terpinyl acetate (A), glutamic acid (B), inosinic acid (C), apigenin (D), and luteolin (E) in each test product (evaluation sample), (D)/(A), (E)/(A), (E)/(D), and 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 foods and drinks such as seasonings.
All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims

Food and drink with improved taste and aroma, containing one or more selected from terpinyl acetate, apigenin, and luteolin and a taste component.
The food or drink according to claim 1, wherein the content of terpinyl acetate is 0.00000001 ppm or more and 10 ppm or less.
The food or drink according to claim 1, wherein the content of apigenin is 0.00001 ppm or more and 10 ppm or less.
The food or drink according to claim 1, wherein the content of luteolin is 0.00001 ppm or more and 100 ppm or less.
The food or drink according to any one of claims 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.
The food or drink according to any one of claims 1 to 5, 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.
7. The taste component according to any one of claims 1 to 6, wherein the umami component is either one or two of glutamic acid and inosinic acid, and satisfies the following (a1) and (a2): food and drink.
(a1) The ratio of the content of terpinyl acetate to the content of glutamic acid in the food or 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 0.0. 2
7. The taste component according to any one of claims 1 to 6, wherein the umami component is either one or two of glutamic acid and inosinic acid, and satisfies the following (b1) and (b2): food and drink.
(b1) The ratio of the apigenin content to the glutamic acid content in the food or drink (apigenin content (ppm)/glutamic acid content (ppm)) is 5.0×10 −9 to 1×10 −2
(b2) The ratio of the content of apigenin to the content of inosinic acid in the food or drink (content of apigenin (ppm)/content of inosinic acid (ppm)) is 5.0×10 −10 to 1.0× 10-3
7. The taste component according to any one of claims 1 to 6, wherein the umami component is either one or two of glutamic acid and inosinic acid, and satisfies the following (c1) and (c2): food and drink.
(c1) The ratio of the content of luteolin to the content of glutamic acid in the food or drink (luteolin content (ppm) / glutamic acid content (ppm)) is 5.0 × 10 -9 to 1.0 × 10 -1
(c2) The ratio of the content of luteolin to the content of inosinic acid in the food or drink (luteolin content (ppm)/inosinic acid content (ppm)) is 5.0×10 −10 to 1.0× 10-2
The food and drink according to any one of claims 1 to 9, wherein the food and drink is a seasoning.
The food or drink according to claim 10, wherein the seasoning is a liquid seasoning.
The food or drink according to claim 10 or 11, wherein the seasoning is soups, sauces, soup stocks, extracts, sauces, or dressings.
The food or drink according to any one of claims 1 to 9, wherein the food or drink is a vegetable protein-containing food.
A method for improving the taste and aroma of food and drink, comprising adding one or more selected from terpinyl acetate, apigenin, and luteolin to food and drink containing flavoring components or raw materials thereof.
A method for producing a food or drink with improved taste and aroma according to any one of claims 1 to 13, which comprises preparing a plant material extract by a method including the following steps (i) to (iii). .
(i) A step of adding a plant material containing one or more selected from terpinyl acetate, apigenin, and luteolin to an extraction solvent (ii) Extracting components from the plant material with an extraction solvent, and a step of obtaining a plant material extract containing one or more selected from luteolin (iii) a step of adjusting the pH of the plant material extract obtained in (ii) to be relatively acidic.
The production method according to claim 15, 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 production method according to claim 15 or 16, wherein the pH of the prepared plant material extract is 1.5 or more and less than 7.0.