Flavor-improving agent for foods and drinks

Abstract

It is intended to provide a flavor-improving agent with the use of a starting material that has been taken as a food which can regulate a characteristic smell of a food or a drink. Namely, a composition containing an extract of at least a plant selected from the group consisting of a plant belonging to the genus Crataegus, family Rosaceae, a plant belonging to the genusHouttuynia, family Saururaceae, a plant belonging to the genus Vitis, family Vitaceae, a plant belonging to the genus Anthemis, family Compositae and a plant belonging to the genus Matricaria, family Compositae is provided as aflavor-improving agent for foods and drinks. Either one or two or more kinds of the above-described extracts may be used. As a specific example, it is preferable to use a mixture consisting of the extracts of four kinds of plants as described above.

Description

technical field

[0001] The present invention relates to a flavor improver for food and drink products. Background technique

[0002] For example, food and beverages may have an odor peculiar to a raw material, or a peculiar odor may be generated in a manufacturing process, a preservation process, a cooking process, or the like. Since odor is one of the factors affecting the flavor of food and drink while affecting the taste, food texture, etc., a flavor improver has been developed for food and drink whose flavor is impaired by odor. As said flavor improver, the improver which suppresses the odor of food-drinks by masking an odor, for example is known.

[0003] As the flavor improver, for example, there are the following reports. First, fragrances are mentioned. By adding a flavor to food-drinks and adding flavor, the smell which impairs the flavor can be masked, and the flavor of food-drinks can be improved. Examples of fragrances include methyl anthranilate, acetophenon...

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