Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

• 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.
• umami ingredients such as sodium glutamate, sodium inosinate, and sodium guanylate are added to food and drink.
• umami ingredients such as sodium glutamate, sodium inosinate, and sodium guanylate are added to food and drink.
• yeast extracts and protein hydrolysates are used as raw materials containing umami components.
• an off-taste or an off-taste may occur, which poses a problem of changing the original flavor of the food or drink.
• Patent Document 1 discloses a umami enhancer containing a combination of methional and a specific lower fatty acid ester.
• 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.
• Patent Document 2 describes that adding fumaric acid and citric acid together with ⁇ -glutamyl peptide to food and drink enhances the taste of the food and drink.
• 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 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.
• 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.
• the present invention includes the following inventions.
• a food or 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 (1), wherein the content of luteolin is 0.00001 ppm or more and 100 ppm or less.
• (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
• the ratio of the content of apigenin to the content of inosinic acid in the food or drink 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 .
• 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.
• 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)
• delicious foods and drinks that give a strong sense of both taste and aroma the moment they are put into the mouth are provided.
• 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.
• 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.
• 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.
• Aroma refers to the aroma detected by the nose when food or drink is put in the mouth or chewed.
• 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.
• 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 (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 (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.
• plant materials containing terpinyl acetate include celery, bay leaf, parsley, cardamom, and laurel
• 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.
• 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.
• 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.
• the solvent used for extraction includes water, ethanol, and a mixed solvent of water-ethanol as a neutral solvent, with water being preferred.
• the pH of the solvent used for extraction within a predetermined range, because it facilitates the extraction of terpinyl acetate, apigenin, and luteolin.
• 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.
• 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.
• 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.
• 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.
• 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.
• carbonates such as sodium carbonate, potassium carbonate, or calcium carbonate.
• 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.
• 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.
• terpinyl acetate 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.
• 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.
• 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.
• the ratio of the apigenin content to the terpinyl acetate content 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.
• the ratio of the luteolin content to the terpinyl acetate content 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.
• the ratio of the content of luteolin to the content of apigenin is, for example, 0.0001 to 100, 0.001-100, 0.001-10, 0.005-10, 0.005-5, 0.01-1.
• the ratio of the total content of apigenin and luteolin to the content of terpinyl acetate 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.
• 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.
• the umami component is preferred.
• the umami component may be an amino acid-based, nucleic acid-based, or organic acid-based umami component.
• amino acid-based umami components include glutamic acid, aspartic acid, oxyglutamic acid, lysine, histidine, taurine, betaine, glycine, creatine, alanine, arginine, and salts thereof
• 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.
• the umami component may be a food material containing each of the above components or a processed product thereof.
• 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.
• vegetables e.g., carrots, onions, celery, Chinese cabbage, cabbage, etc.
• powders of seaweeds e.g., kelp, wakame, etc.
• mushrooms e.g., shiitake, shimeji, etc.
• seafood e.g., bonito, mackerel, horse macker
• 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.
• ppm in this specification means mass concentration (w/w).
• 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-
• 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.
• 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.
• cooked rice examples include white rice, salted rice, red rice, steamed rice, mixed rice, mixed rice, rice balls, sushi rice, mochi, and dumplings.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• topping materials include rice topping materials, noodle topping materials, bread topping materials, and salad topping materials.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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.).
• 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.
• carbonates such as sodium carbonate, potassium carbonate, or calcium carbonate.
• 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.
• 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)
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• the pH of the extract after being adjusted to be relatively acidic in step (iii) may be adjusted within a predetermined range.
• 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.
• the lower limit may be 1.5 or more, 2.0 or more, 2.5 or more, or 3.0 or more
• 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.
• 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.
• a sample to be measured (for example, 2% parsley extract) was diluted with 4 volumes of methanol, filtered, and then subjected to LCMS.
• 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.
• 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.
• 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.
• 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.
• Identification test (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.
• 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.
• 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.
• 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.
• the terpinyl acetate content, glutamic acid content, and inosinic acid content in each prepared test product were measured according to Reference Examples.
• 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.
• test products 16 to 20 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.
• a control was prepared by adding no terpinyl acetate solution to each of the test products 16 to 20.
• the terpinyl acetate content, glutamic acid content, and inosinic acid content in each prepared test product were measured according to Reference Examples.
• 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.
• test products 21 to 26 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.
• a control was prepared by adding no terpinyl acetate solution to each of the test products 21 to 26.
• the terpinyl acetate content, glutamic acid content, and inosinic acid content in each prepared test product were measured according to Reference Examples.
• Test Example 5-1 Evaluation with Tomato Sauce
• Test Product Terpinyl acetate manufactured by Inoue Koryo Co., Ltd., Specification: 100%
• This solution was further diluted with water to prepare a 1 ppm terpinyl acetate solution.
• the terpinyl acetate content, glutamic acid content, and inosinic acid content in the prepared test product were measured according to Reference Examples.
• 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.
• the terpinyl acetate content, glutamic acid content, and inosinic acid content in the prepared test product were measured according to Reference Examples.
• 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).
• 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.
• 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 1 ⁇ 2 tsp. A lettuce salad prepared in the same manner as the control for Test Product 12 was also used as a control.
• Test Examples 6-3, 6-4 Evaluation by Udon and Somen
• 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.
• 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.
• 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.
• a casserole prepared in the same manner as the control for test product 28 was used as a control.
• Table 6 shows the sensory evaluation results of Test Examples 6-1 to 6-5.
• 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.
• soybean meat 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.
• 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.
• 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.

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