Flavor improvement method

Abstract

Provided is a technique for improving the flavor of a food product. A yeast fermentation product of Solanaceae plants such as Solanaceae is used to improve the flavor of food.

Description

Technical Field

[0001] The present invention relates to a technique for improving the flavor of food. The present invention may specifically relate to a flavor improver for food and a method for improving the flavor of food. Background Art

[0002] 2-Phenylethanol (2-PE; also known as phenethyl alcohol) is known as a flavor substance contained in soy sauce or miso. In addition, 2-phenylethanol, ethyl acetate, and diacetyl are all known as constituent components of tomato essence (Non-Patent Document 1).

[0003] It has been reported that flavor components such as 2-phenylethanol are produced by yeasts such as Zygosaccharomyces rouxii and Saccharomyces cerevisiae (Patent Documents 1 to 4, Non-Patent Documents 2 to 6).

[0004] In addition, a tomato-containing beverage in which the amount of aroma components is adjusted has been reported, and aromatic alcohols such as 2-phenylethanol are exemplified as aroma components (Patent Document 5).

[0005] In addition, a tomato paste rich in lycopene containing aroma components such as esters or alcohols has been reported, and 2-phenylethanol is exemplified as an alcohol (Patent Document 6). In the same document, a food containing an aroma component such as a yeast ferment that can be incorporated into fruit juice is disclosed.

[0006] In addition, a fruit ferment obtained by fermenting fruits such as tomatoes with propionic acid-producing bacteria has been reported (Patent Document 7).

[0007] In addition, a technique for producing a soy sauce-like seasoning by subjecting tomatoes to lactic acid fermentation and then fermenting and aging with yeast has been reported (Patent Document 8).

[0008] In addition, a technique for enhancing the pungent flavor of spices or aroma components by using methionol and 2-phenylethanol in combination has been reported (Patent Document 9). It should be noted that in the same document, it is disclosed that when only 2-phenylethanol is used, the pungent flavor of spices or aroma components is not enhanced.

[0009] Prior Art Documents Patent Documents Patent Document 1: Japanese Patent No. 6949339 Patent Document 2: Japanese Unexamined Patent Application Publication No. 2014-204715 Patent Document 3: CN 101723805 Patent Document 4: CN 101016517 Patent Document 5: Japanese Patent Laid-Open No. 2014-082944 Patent Document 6: Japanese Patent Laid-Open No. 2015-146800 Patent Document 7: Japanese Patent Laid-Open No. 2013-544528 Patent Document 8: Japanese Patent Laid-Open No. 2013-132221 Patent Document 9: WO2013 / 133051.

[0010] Non-Patent Literature Non-Patent Literature 1: JOHN WRIGTH, Flavor Creation, 2014 Non-Patent Literature 2: Di Stefano et al., Volatile compounds produced by yeasts, Rivista di Viticoltura e di Enologia(1981), 34(8), 342-55 Non-Patent Literature 3: Dai J et al., Zygosaccharomyces rouxii, an Aromatic Yeast Isolated From Chili Sauce, Is Able to Biosynthesize 2-Phenylethanol via the Shikimate or Ehrlich Pathways, Front. Microbiol. 11:597454 Non-Patent Literature 4: Xuewei Jiang et al., Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters, Food Chemistry Volume 344, 15 May 2021, 128681 Non-Patent Literature 5: M.M.W. Etschmann et al., Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium, Biotechnology Letters volume 25, pages 531-536(2003) Non-Patent Document 6: Davide Ravasio et al., An indirect assay for volatile compound production in yeast strains, Sci Rep. 2014; 4: 3707. Summary of the Invention

[0011] Technical Problem to be Solved by the Invention The present invention aims to provide a technology for improving the flavor of food. Specifically, the present invention aims to provide a flavor improver for food and a method for improving the flavor of food.

[0012] Means for Solving the Technical Problem The inventors of the present invention conducted intensive research to solve the above problems and found that the yeast fermentation product of Solanaceae plants such as tomatoes has a function of improving the flavor of food such as the function of enhancing the tomato flavor, thus completing the present invention.

[0013] That is, the present invention can be exemplified as follows. [1] A method for producing a composition for improving the flavor of food, comprising the step of culturing yeast in a medium containing Solanaceae plants to obtain a fermentation product, wherein the composition contains the fermentation product. [2] According to the method described above (specifically, as described in [1]), wherein the fermentation product contains 2-phenylethanol. [3] According to the method described above (specifically, as described in [1] or [2]), wherein the fermentation product contains the cells of the yeast. [4] A method for producing a composition containing 2-phenylethanol, comprising the step of culturing yeast in a medium containing Solanaceae plants to obtain a fermentation product containing 2-phenylethanol, wherein the composition contains the fermentation product. [5] According to the method described above (specifically, as described in [4]), wherein the composition is a composition for improving the flavor of food. [6] According to the method described above (specifically, as described in any one of [1], [2], [3], and [5]), wherein the flavor improvement is one or more selected from the group consisting of an increase in the tomato flavor of food, an increase in the spicy flavor, and an increase in the matured flavor. [7] According to the method described above (specifically, as described in [6]), wherein the tomato flavor is one or more selected from the group consisting of the freshness of tomatoes, the maturity of tomatoes, and the flavor similar to raw tomatoes. [8]According to the method described above (specifically, any one of [2] to [5]), wherein the fermented product further contains ethyl acetate and / or diacetyl. [9]According to the method described above (specifically, any one of [1] to [8]), wherein the yeast is a salt-tolerant yeast.

[10] According to the method described above (specifically, any one of [1] to [9]), wherein the yeast is a yeast belonging to the genus Zygosaccharomyces, Saccharomyces, Pichia, Candida, Hansenula, or Schizosaccharomyces.

[11] According to the method described above (specifically, any one of [1] to

[10] ), wherein the yeast is Zygosaccharomyces rouxii, Zygosaccharomyces sapae, Pichia farinosa, Candida versatilis, Candida etchelsii, Saccharomyces cerevisiae, or Schizosaccharomyces pombe.

[12] According to the method described above (specifically, any one of [1] to

[11] ), wherein the yeast is Zygosaccharomyces rouxii.

[13] According to the method described above (specifically, any one of [1] to

[12] ), wherein the Solanaceae plant is a plant belonging to the genus Solanum or Capsicum.

[14] According to the method described above (specifically, any one of [1] to

[13] ), wherein the Solanaceae plant is tomato, eggplant, bell pepper, paprika, Shishito pepper, or jalapeno pepper.

[15] According to the method described above (specifically, any one of [1] to

[14] ), wherein the Solanaceae plant is tomato.

[16] According to the method described above (specifically, any one of [1] to

[15] ), wherein the content of the Solanaceae plant in the medium, converted to the content of salt-free soluble solid components, is 0.1 to 10% (w / w).

[17] According to the method described above (specifically, any one of [1] to

[16] ), wherein the culture medium further contains phenylalanine.

[18] According to the method described above (specifically, the method described in

[17] ), wherein the content of phenylalanine in the culture medium is 0.02 to 2% (w / w).

[19] According to the method described above (specifically, any one of [1] to

[18] ), wherein the culture medium further contains sodium chloride.

[20] According to the method described above (specifically, the method described in

[19] ), wherein the content of sodium chloride in the culture medium is 0 to 20% (w / w).

[21] According to the method described above (specifically, any one of [1] to

[20] ), wherein the composition is a flavoring.

[22] According to the method described above (specifically, any one of [1] to

[21] ), wherein the method further includes a step of drying and pulverizing the fermented product.

[23] According to the method described above (specifically, any one of [1] to

[22] ), wherein the food is a food containing tomatoes.

[24] According to the method described above (specifically, any one of [1] to

[23] ), wherein the food is a food containing spices.

[25] According to the method described above (specifically, the method described in

[24] ), wherein the spice is one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, garden cress, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, Japanese pepper, garlic, shallot, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

[26] According to the method described above (specifically, any one of [1] to

[25] ), wherein the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

[27] According to the method described above (specifically, any one of [1] to

[26] ), wherein the food is a food containing milk and / or dairy products.

[28] A composition produced by the method described above (specifically, any one of [1] to

[27] ).

[29] A composition for improving the flavor of a food, which contains a yeast ferment of a Solanaceae plant.

[30] According to the composition described above (specifically, the composition described in

[29] ), wherein the flavor improvement is one or more selected from the group consisting of an increase in the tomato flavor of the food, an increase in the spicy flavor, and an increase in the aged flavor.

[31] According to the composition described above (specifically, the composition described in

[29] or

[30] ), wherein the ferment contains the cells of the yeast.

[32] According to the composition described above (specifically, any one of

[29] to

[30] ), wherein the ferment contains 2-phenylethanol.

[33] According to the composition described above (specifically, the composition described in

[32] ), wherein the ferment further contains ethyl acetate and / or diacetyl.

[34] According to the composition described above (specifically, any one of

[29] to

[33] ), wherein the ferment is a ferment produced by culturing yeast in a medium containing the plant.

[35] According to the composition described above (specifically, any one of

[29] to

[34] ), wherein the yeast is Zygosaccharomyces rouxii.

[36] According to the composition described above (specifically, any one of

[29] to

[35] ), wherein the Solanaceae plant is tomato.

[37] According to the composition described above (specifically, the composition described in

[34] ), wherein the medium further contains phenylalanine.

[38] According to the composition described above (specifically, any one of

[29] to

[37] ), wherein the food is a food containing tomato.

[39] According to the composition described above (specifically, any one of

[29] to

[38] ), wherein the food is a food containing a spice.

[40] According to the composition described above (specifically as described in

[39] ), wherein the spice is one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, Lepidium sativum, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, Japanese pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

[41] According to the composition described above (specifically as described in any one of

[29] to

[40] ), wherein the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

[42] According to the composition described above (specifically as described in any one of

[29] to

[41] ), wherein the food is a food containing milk and / or dairy products.

[43] A method for improving the flavor of food, which includes the step of adding a yeast ferment of a Solanaceae plant to the raw materials of the food.

[44] According to the method described above (specifically as described in

[43] ), wherein the flavor improvement is one or more selected from an increase in the tomato flavor of the food, an increase in the spicy flavor, and an increase in the aged flavor.

[45] According to the method described above (specifically as described in

[43] or

[44] ), wherein the ferment contains the cells of the yeast.

[46] According to the method described above (specifically as described in

[43] or

[44] ), wherein the ferment contains 2-phenylethanol.

[47] According to the method described above (specifically as described in

[46] ), wherein the ferment further contains ethyl acetate and / or diacetyl.

[48] According to the method described above (specifically as described in any one of

[43] to

[47] ), wherein the ferment is a ferment produced by culturing yeast with a medium containing the plant.

[49] According to the method described above (specifically as described in any one of

[43] to

[48] ), wherein the yeast is Zygosaccharomyces rouxii.

[50] According to the method described above (specifically as described in any one of

[43] to

[49] ), wherein the Solanaceae plant is tomato.

[51] According to the method described above (specifically as described in

[48] ), wherein the medium further contains phenylalanine.

[52] According to the method described above (specifically, any one of

[43] to

[51] ), wherein the food is a food containing tomatoes.

[53] According to the method described above (specifically, any one of

[43] to

[52] ), wherein the food is a food containing spices.

[54] According to the method described above (specifically, the method described in

[53] ), wherein the spice is one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, shepherd's purse, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

[55] According to the method described above (specifically, any one of

[43] to

[54] ), wherein the food is a food containing milk and / or dairy products.

[56] According to the method described above (specifically, any one of

[43] to

[55] ), wherein the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

[57] According to the method described above (specifically, any one of

[43] to

[56] ), wherein the fermented product is added under the condition that the edible concentration converted to the original fermented product is 1×10 -14 to 10% (w / w).

[58] According to the method described above (specifically, the method described in

[46] ), wherein the fermented product is added under the condition that the edible concentration converted to 2-phenylethanol is 1×10 -13 to 100 ppm (w / w).

[59] Use of a yeast fermented product of a Solanaceae plant in improving the flavor of food.

[60] According to the use described above (specifically, the use described in

[59] ), wherein the flavor improvement is one or more selected from the improvement of the tomato flavor of the food, the improvement of the spicy flavor, and the improvement of the aged flavor.

[61] According to the use described above (specifically, the use described in

[59] or

[60] ), wherein the fermented product contains the cells of the yeast.

[62] According to the use described above (specifically, any one of

[59] to

[61] ), wherein the fermented product contains 2-phenylethanol.

[63] According to the use described above (specifically, the use described in

[62] ), wherein the fermented product further contains ethyl acetate and / or diacetyl.

[64] According to the use described above (specifically, any one of

[59] to

[63] ), wherein the fermented product is a fermented product produced by a process of culturing yeast using a culture medium containing the plant.

[65] According to the use described above (specifically, any one of

[59] to

[64] ), wherein the yeast is Zygosaccharomyces rouxii.

[66] According to the use described above (specifically, any one of

[59] to

[65] ), wherein the Solanaceae plant is tomato.

[67] According to the use described above (specifically, the use described in

[64] ), wherein the culture medium further contains phenylalanine.

[68] According to the use described above (specifically, any one of

[59] to

[67] ), wherein the food is a food containing tomato.

[69] According to the use described above (specifically, any one of

[59] to

[68] ), wherein the food is a food containing spices.

[70] According to the use described above (specifically, the use described in

[69] ), wherein the spice is one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, Lepidium sativum, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

[71] According to the use described above (specifically, any one of

[59] to

[70] ), wherein the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

[72] According to the use described above (specifically, any one of

[59] to

[71] ), wherein the food is a food containing milk and / or dairy products. Detailed Description of the Invention

[0014] Hereinafter, the present invention will be described in detail.

[0015] <1> Active Ingredient In the present invention, a yeast fermented product of a Solanaceae plant is used as an active ingredient. The yeast fermented product of a Solanaceae plant is also referred to as the "active ingredient".

[0016] By using the active ingredient, the flavor of the food can be improved, that is, the effect of improving the flavor of the food can be obtained. This effect is also referred to as the "flavor improvement effect". In other words, the active ingredient has the function of improving the flavor of the food. This function is also referred to as the "flavor improvement function". The improvement of the flavor of the food is also simply referred to as the "flavor improvement". In the form of heating and / or storing the food, the flavor improvement effect is preferably maintained after heating the food and / or after storing the food for a certain period of time. In addition, in retort food, the flavor improvement effect is preferably maintained after heating. In the form of heating the food, the flavor improvement effect is preferably maintained after heating at 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, 100°C or higher, or 110°C or higher.

[0017] As an example of flavor improvement, an increase in the tomato flavor of the food can be cited. That is, as an example of the flavor improvement effect, an effect of increasing the tomato flavor of the food can be cited. This effect is also referred to as the "tomato flavor increase effect". In addition, as an example of the flavor improvement function, a function of increasing the tomato flavor of the food can be cited. This function is also referred to as the "tomato flavor increase function". The increase in the tomato flavor of the food is also simply referred to as the "increase in tomato flavor". The "increase in tomato flavor" is also referred to as the "enhancement of tomato flavor" or the "imparting of tomato flavor". As the tomato flavor, the freshness of tomatoes, the ripeness of tomatoes, and a flavor similar to that of raw tomatoes can be cited. As the freshness of tomatoes, a pungent tomato flavor felt when the food is placed in the mouth can be cited. As the ripeness of tomatoes, a tomato flavor with a strong sweet aroma in the middle and aftertastes can be cited. As a flavor similar to that of raw tomatoes, a tomato flavor with a greenish taste like that of raw tomatoes can be cited.

[0018] In addition, as an improvement in flavor, an increase in the spicy aroma of food can be cited. That is, as a flavor improvement effect, an effect of increasing the spicy aroma of food can be cited. This effect is also referred to as the "effect of increasing spicy aroma". In addition, as a flavor improvement function, a function of increasing the spicy aroma of food can be cited. This function is also referred to as the "function of increasing spicy aroma". The increase in the spicy aroma of food is also simply referred to as the "increase in spicy aroma". The "increase in spicy aroma" is also referred to as the "enhancement of spicy aroma" or the "imparting of spicy aroma". As the spicy aroma, the fragrance, flavor, richness, spiciness, intensity of the stimulating series, and the unique coolness / luxury of spices can be cited. As the spicy aroma, in particular, the fragrance, flavor, richness, spiciness, intensity of the stimulating series, and the unique coolness / luxury of cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, shepherd's purse, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery can be cited. In particular, the spicy aroma can be the spicy aroma of the stimulating series such as pepper and chili pepper, or the spicy aroma with a coolness that is preferentially felt such as wasabi, cardamom, ginger, sansho pepper, and Chinese prickly ash. The spicy aroma is particularly preferably the spicy aroma with a coolness that is preferentially felt such as wasabi, cardamom, ginger, sansho pepper, and Chinese prickly ash.

[0019] In addition, as an improvement in flavor, an increase in the aged feeling of food can be cited. That is, as a flavor improvement effect, an effect of increasing the aged feeling of food can be cited. This effect is also referred to as the "effect of increasing aged feeling". In addition, as a flavor improvement function, a function of increasing the aged feeling of food can be cited. This function is also referred to as the "function of increasing aged feeling". The increase in the aged feeling of food is also simply referred to as the "increase in aged feeling". The "increase in aged feeling" is also referred to as the "enhancement of aged feeling" or the "imparting of aged feeling". As the aged feeling, the fragrance, flavor, and richness of the seasoning obtained by fermenting beans or wheat after aging can be cited. In addition, as the aged feeling, the fragrance, flavor, and richness of the seasoning containing koji or miso after aging can be cited. In addition, as the aged feeling, the fragrance, flavor, and richness of the seasoning containing koji or miso obtained by fermenting beans or wheat after aging can be cited. In addition, as the aged feeling, the fragrance, flavor, richness, and thickness of milk such as cow's milk, or dairy products such as cheese, yogurt, and butter after aging can be cited. In addition, as the aged feeling, the richness of vegetables or spices, and the thickness of curry after aging can be cited. As the aged feeling, in particular, the fragrance, flavor, and richness of fermented soybeans, sweet flour sauce, broad bean sauce, cheese, and curry after aging can be cited. The aged feeling can also be expressed as the "brewing feeling".

[0020] The improvement of flavor is the enhancement of one or more flavors selected from tomato flavor, spicy flavor, and aged flavor. In addition, the improvement of flavor can be the enhancement of a combination of any two or three flavors selected from tomato flavor, spicy flavor, and aged flavor in a food product. Specifically, the improvement of flavor can be the enhancement of tomato flavor and spicy flavor, the enhancement of tomato flavor and aged flavor, the enhancement of spicy flavor and aged flavor, or the enhancement of tomato flavor, spicy flavor, and aged flavor.

[0021] Flavor (e.g., tomato flavor, spicy flavor, or aged flavor) can be divided into, for example, an initial taste, a middle taste, and an aftertaste. In the case of a liquid (in the case of a liquid food product), the "initial taste", "middle taste", and "aftertaste" of the flavor refer to the flavors perceived from 0 seconds to 1 second, from 1 second to 3 seconds, and from 3 seconds to 5 seconds, respectively, after consumption (after holding the food product in the mouth). In addition, in the case of a solid (in the case of a solid food product), the "initial taste", "middle taste", and "aftertaste" of the flavor refer to the flavors perceived from 0 seconds to 4 seconds, from 4 seconds to 10 seconds, and from 10 seconds to 15 seconds, respectively, after consumption (after holding the food product in the mouth). In the present invention, "solid" refers to a form other than a liquid and also includes pastes, gels, etc. By using an active ingredient, for example, the flavor of the initial taste, the flavor of the middle taste, the flavor of the aftertaste, or a combination thereof can be improved. That is, by using an active ingredient, specifically, for example, the tomato flavor of the initial taste, the tomato flavor of the middle taste, the tomato flavor of the aftertaste, or a combination thereof can be enhanced. In addition, by using an active ingredient, specifically, for example, the spicy flavor of the initial taste, the spicy flavor of the middle taste, the spicy flavor of the aftertaste, or a combination thereof can be enhanced. In addition, by using an active ingredient, specifically, for example, the aged flavor of the initial taste, the aged flavor of the middle taste, the aged flavor of the aftertaste, or a combination thereof can be enhanced.

[0022] Specifically, by using the active ingredient, compared with the case of not using the active ingredient, the flavor of the food can be improved (for example, the tomato flavor, spicy flavor, and / or aging flavor of the food can be enhanced). Therefore, the flavor improvement effect (for example, the tomato flavor improvement effect, spicy flavor improvement effect, and / or aging flavor improvement effect) can be determined by measuring and comparing the flavors of the food when not using the active ingredient and when using the active ingredient (for example, the tomato flavor of the food). That is, when the flavor of the food when using the active ingredient is better than that when not using the active ingredient, it can be judged that the flavor improvement effect has been obtained. Specifically, for example, when the tomato flavor of the food when using the active ingredient is stronger than that when not using the active ingredient, it can be judged that the tomato flavor improvement effect has been obtained. In addition, specifically, for example, when the spicy flavor of the food when using the active ingredient is stronger than that when not using the active ingredient, it can be judged that the spicy flavor improvement effect has been obtained. In addition, specifically, for example, when the aging flavor of the food when using the active ingredient is stronger than that when not using the active ingredient, it can be judged that the aging flavor improvement effect has been obtained. The measurement and comparison of the flavor of the food (for example, the tomato flavor, spicy flavor, and / or aging flavor of the food) can be implemented, for example, through sensory evaluation by experts (professionals).

[0023] The "yeast fermentation product of solanaceous plants" refers to the product obtained by fermenting solanaceous plants with yeast. The "fermentation" mentioned here can refer to being used as a culture medium component for cultivation. That is, "fermenting solanaceous plants with yeast" can refer to culturing yeast with a culture medium containing solanaceous plants. That is, the "yeast fermentation product of solanaceous plants" can specifically refer to the product obtained by culturing yeast with a culture medium containing solanaceous plants.

[0024] The active ingredient can have a flavor improvement function by containing an ingredient having a flavor improvement function (for example, a function of enhancing tomato flavor, a function of enhancing spicy flavor, and / or a function of enhancing aged flavor). That is, the active ingredient can contain an ingredient having a flavor improvement function. As an ingredient having a flavor improvement function, an ingredient that accumulates in large amounts in a yeast ferment obtained by fermenting a solanaceous plant with yeast can be cited. As such an ingredient, for example, 2-phenylethanol (2-PE), ethyl acetate, and diacetyl can be cited. 2-Phenylethanol (2-PE), ethyl acetate, and diacetyl can all be ingredients having a function of enhancing tomato flavor. In addition, 2-phenylethanol (2-PE), ethyl acetate, and diacetyl can all be ingredients having a function of enhancing spicy flavor. In one mode, 2-PE may not have a function of enhancing spicy flavor alone, or may have a weak function of enhancing spicy flavor alone, and the function of enhancing spicy flavor is increased by combination with other ingredients (for example, ethyl acetate and / or diacetyl). In addition, 2-phenylethanol (2-PE), ethyl acetate, and diacetyl can all be ingredients having a function of enhancing aged flavor. As an ingredient having a flavor improvement function, 2-PE can be particularly cited. That is, the active ingredient can, for example, contain at least 2-PE. The active ingredient can, for example, contain 2-PE, and further can contain ethyl acetate and / or diacetyl. The active ingredient particularly can contain 2-PE, ethyl acetate, and diacetyl.

[0025] Hereinafter, a method for manufacturing the active ingredient will be described. That is, the active ingredient can be manufactured by this manufacturing method.

[0026] The active ingredient can be obtained by fermenting a solanaceous plant with yeast (specifically, by culturing yeast in a medium containing a solanaceous plant).

[0027] That is, first, yeast can be cultured in a medium containing a solanaceous plant. That is, the method for manufacturing the active ingredient can include a step of culturing yeast in a medium containing a solanaceous plant. This step is also referred to as the "culturing step". The culturing step can specifically be a step of culturing yeast in a medium containing a solanaceous plant to obtain a culture. This culture is also referred to as a "ferment".

[0028] As long as the active ingredient can be produced, the type of yeast is not particularly limited. The yeast can be budding yeast or fission yeast. The yeast can be haploid yeast, or diploid or polyploid yeast with a ploidy of diploid or higher. Examples of yeast include yeast belonging to the genus Zygosaccharomyces such as Zygosaccharomyces rouxii and Zygosaccharomyces sapae, yeast belonging to the genus Saccharomyces such as Saccharomyces cerevisiae, yeast belonging to the genus Pichia (also known as the genus Wickerhamomyces) such as Pichia farinosa, Pichia ciferrii, Pichia sydowiorum, and Pichia pastoris, yeast belonging to the genus Candida such as Candida versatilis, Candida etschelsii, and Candida utilis, yeast belonging to the genus Hansenula such as Hansenula polymorpha, and yeast belonging to the genus Schizosaccharomyces such as Schizosaccharomyces pombe. Particularly preferred examples of yeast include Zygosaccharomyces rouxii, Zygosaccharomyces sapae, Pichia farinosa, Candida versatilis, Candida etschelsii, Saccharomyces cerevisiae, and Schizosaccharomyces pombe. In addition, particularly preferred examples of yeast include yeast belonging to the genus Zygosaccharomyces. More particularly preferred examples of yeast include Zygosaccharomyces rouxii. As Zygosaccharomyces rouxii, Zygosaccharomyces rouxii NBRC 1130 strain (ATCC 56077) can be mentioned.Examples of Saccharomyces cerevisiae include Saccharomyces cerevisiae NBRC 10217 strain (ATCC 18824), BY4742 strain (ATCC 201389), BY4743 strain (ATCC 201390), and S288C strain (ATCC 26108). Examples of Schizosaccharomyces pombe include Schizosaccharomyces pombe NBRC 1628 strain. The yeast can be, for example, a salt-tolerant yeast. The "salt-tolerant yeast" can refer to, for example, a yeast that can be propagated in a medium containing 8% (w / w) sodium chloride. For example, Zygosaccharomyces rouxii, Zygosaccharomyces sapae, Pichia farinosa, Candida versatilis, and Candida etschelsii can all be an example of a salt-tolerant yeast. The salt-tolerant yeast can be, for example, a soy sauce yeast. The "soy sauce yeast" can refer to, for example, a yeast commonly used in the production of soy sauce. For example, Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Candida etschelsii, and Candida versatilis can all be an example of a soy sauce yeast.

[0029] These strains can be obtained, for example, from the American Type Culture Collection (ATCC, Address: 10801 University Boulevard Manassas, VA 20110, United States of America). That is, each strain has been assigned a corresponding registration number, and the sublicensing can be obtained using this registration number (refer to http: / / www.atcc.org / ). The registration numbers corresponding to each strain are recorded in the catalog of the American Type Culture Collection. In addition, these strains can be obtained, for example, from NBRC (NITE Biological Resource Center). In addition, these strains can be obtained, for example, from the depository institutions that deposit each strain.

[0030] As long as the active ingredient can be produced, the culture conditions are not particularly limited. For the culture, in addition to using a culture medium containing solanaceous plants, for example, the usual conditions used in the culture of yeast can be employed. The culture can be carried out, for example, by solid culture (i.e., using a solid culture medium) or by liquid culture (i.e., using a liquid culture medium). In particular, the culture can be carried out by liquid culture (i.e., using a liquid culture medium).

[0031] The culture medium for culture is not particularly limited as long as it contains solanaceous plants and can produce the active ingredient. As the culture medium, a medium can be used that contains, in addition to solanaceous plants, components selected, for example, from a carbon source, a nitrogen source, a phosphate source, a sulfur source, various other organic components, and inorganic components as needed. Solanaceous plants can be used, for example, as a nitrogen source for culture. In addition to solanaceous plants, the culture medium can contain other nitrogen sources or can be free of them. Solanaceous plants can be used, for example, as the main nitrogen source for culture. "Solanaceous plants are the main nitrogen source" can mean, for example, that the total nitrogen content from solanaceous plants is 50% (w / w) or more, 70% (w / w) or more, or 90% (w / w) or more relative to the total nitrogen content from all culture medium components other than phenylalanine. The types and concentrations of the culture medium components can be appropriately set by those skilled in the art. Regarding the specific culture medium composition, for example, reference can be made to the usual culture medium composition for the culture of yeast.

[0032] As long as the active ingredient can be produced, the species of solanaceous plants are not particularly limited. As solanaceous plants, plants of the genus Solanum and the genus Capsicum can be cited. As plants of the genus Solanum, tomato and eggplant can be cited. As plants of the genus Capsicum, bell pepper, red pepper, green pepper, and jalapeno can be cited. As bell pepper, green bell pepper and red bell pepper can be cited. As plants of the genus Solanum, tomato can be particularly cited. As solanaceous plants, one plant can be used, or two or more plants can be used in combination.

[0033] As long as the active ingredient can be produced, the form of utilization of Solanaceae plants is not particularly limited. As Solanaceae plants, for example, fresh products (specifically, fresh products of edible parts such as fruits) can be directly or appropriately processed and then used for cultivation. As processing methods, cutting, crushing, sieving, juicing, fractionation, dilution, concentration, drying, and heating can be mentioned. These processing methods can be carried out alone or in appropriate combinations. Through processing, for example, the skin and / or seeds can be removed. As processed products of Solanaceae plants, fruit juices, purees, and pastes of Solanaceae plants can be mentioned. That is, for example, as processed products of tomatoes, tomato juice, tomato puree, and tomato paste can be mentioned. Among the processed products of Solanaceae plants, pastes of Solanaceae plants such as tomato paste can be particularly mentioned. The "fruit juice" of Solanaceae plants such as tomato juice can refer to, for example, that obtained by crushing and juicing or sieving the edible parts such as fruits, and the salt-free soluble solid content is less than 8% (w / w) (for example, 4.5% (w / w) or more and less than 24% (w / w)). The "puree" of Solanaceae plants such as tomato puree can refer to, for example, a concentrate of the fruit juice of Solanaceae plants, and the salt-free soluble solid content is 8% (w / w) or more and less than 24% (w / w). The "paste" of Solanaceae plants such as tomato paste can refer to, for example, a concentrate of the fruit juice of Solanaceae plants, and the salt-free soluble solid content is 24% (w / w) or more. Additives such as sodium chloride can be added to the processed products of Solanaceae plants, or not added. The processed products of Solanaceae plants are obtained by concentrating and reducing under the conditions of the salt-free soluble solid content as exemplified above.

[0034] As the carbon source, sugars can be mentioned. As sugars, specifically, glucose, fructose, galactose, xylose, arabinose, sucrose, lactose, cellobiose, molasses, starch hydrolysates, and biomass hydrolysates can be mentioned. As the carbon source, one kind of carbon source can be used, or two or more kinds of carbon sources can be used in combination.

[0035] As the nitrogen source, specifically, ammonium salts such as ammonium sulfate, ammonium chloride, and ammonium phosphate, organic nitrogen sources such as peptone, casein peptone, soy peptone, potato peptone, wheat peptone, casein amino acids, yeast extract, malt extract, meat extract, corn steep liquor, and soy protein decomposition products, ammonia, and urea can be mentioned. As the nitrogen source, one kind of nitrogen source can be used, or two or more kinds of nitrogen sources can be used in combination.

[0036] As the phosphorus source, specifically, phosphates such as potassium dihydrogen phosphate and dipotassium hydrogen phosphate, and phosphorus polymers such as pyrophosphoric acid can be mentioned. As the phosphorus source, one kind of phosphorus source can be used, or two or more kinds of phosphorus sources can be used in combination.

[0037] As the sulfur source, specifically, inorganic sulfur compounds such as sulfates, thiosulfates, and sulfites, and sulfur-containing amino acids such as cysteine, cystine, and glutathione can be mentioned. As the sulfur source, one kind of sulfur source can be used, or two or more kinds of sulfur sources can be used in combination.

[0038] As various other organic and inorganic components, for example, inorganic salts such as sodium chloride and potassium chloride, trace metals such as iron, manganese, magnesium, and calcium, vitamins such as vitamin B1, vitamin B2, vitamin B6, niacin, nicotinamide, and vitamin B12, amino acids such as phenylalanine, nucleic acids, and organic components such as peptone, casein amino acid, yeast extract, malt extract, meat extract, corn steep liquor, and soybean protein decomposition product containing these can be cited. As various other organic and inorganic components, one kind of component can be used, or two or more kinds of components can be used in combination.

[0039] The culture medium can contain, for example, at least phenylalanine. The culture medium can contain, for example, at least sodium chloride. In addition, the culture medium can contain, for example, at least glucose. That is, the culture medium contains solanaceous plants, and further can contain phenylalanine and / or sodium chloride. In addition, the culture medium contains solanaceous plants, and further can contain phenylalanine, sodium chloride, and / or glucose. The culture medium can particularly contain solanaceous plants, phenylalanine, and sodium chloride. In addition, the culture medium can particularly contain solanaceous plants, phenylalanine, sodium chloride, and glucose.

[0040] Phenylalanine can be effective for the production of, for example, a composition having a high flavor improvement function (for example, a high tomato flavor improvement function, a high spicy flavor improvement function, and / or a high ripening flavor improvement function). That is, by containing phenylalanine in the culture medium, an active ingredient having a high flavor improvement function (for example, a high tomato flavor improvement function, a high spicy flavor improvement function, and / or a high ripening flavor improvement function) can be obtained as compared with the case where the culture medium does not contain phenylalanine. In addition, phenylalanine can be effective for the production of, for example, a component having a flavor improvement function (particularly 2-PE) (Davide Ravasio et al., An indirect assay for volatile compound production in yeast strains, Sci Rep. 2014; 4: 3707.). That is, by containing phenylalanine in the culture medium, an active ingredient having a high content of a component having a flavor improvement function (particularly 2-PE) can be obtained as compared with the case where the culture medium does not contain phenylalanine. Unless otherwise specified, phenylalanine can be D-type, L-type, or a combination thereof. The ratio of D-type and L-type in the combination is not particularly limited. The ratio of D-type or L-type in the combination can be, for example, 20 to 80%, 30 to 70%, 40 to 60%, or 45 to 55% in terms of molar ratio. Phenylalanine can particularly be L-type. It should be noted that when D-type or L-type phenylalanine is selected, D-type or L-type phenylalanine can be used as a culture medium component, and it does not prevent the co-use of L-type or D-type phenylalanine.

[0041] As the phenylalanine, commercially available products can be used, or phenylalanine obtained by appropriate production can be used. The method for producing phenylalanine is not particularly limited. Phenylalanine can be produced, for example, by chemical synthesis, enzymatic reaction, fermentation method, extraction method, or a combination thereof. Specifically, phenylalanine can be produced by culturing a microorganism having the ability to produce phenylalanine and recovering phenylalanine from the culture broth or the cells. Phenylalanine can be purified to the required degree, or it can be not. That is, as the phenylalanine, purified products can be used, or materials containing phenylalanine can be used. As the materials containing phenylalanine, fermentation products such as culture broths, cells, and culture supernatants obtained by culturing a microorganism having the ability to produce phenylalanine, or processed products thereof can be mentioned. As the processed products, processed products obtained by subjecting materials such as the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification can be mentioned. As the phenylalanine, materials having a phenylalanine content of 1% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more can be used.

[0042] Similarly, for other culture medium components, purified products can be used, or materials containing the component can be used.

[0043] When the culture medium component can form a salt, the culture medium component can be used as a free form, as a salt, or as a combination thereof. That is, unless otherwise specified, the term "culture medium component" can refer to the free culture medium component, or its salt, or a combination thereof. "Free form" means a form that has not formed a salt. In addition, when the culture medium component can form a hydrate, the culture medium component can be used as a non-hydrate, as a hydrate, or as a combination thereof. That is, unless otherwise specified, the term "culture medium component" (for example, "free culture medium component" or "salt of culture medium component") can include non-hydrates and hydrates. The culture medium component can be in any form such as ions during use.

[0044] The salt is not particularly limited as long as the flavor improving effect is not lost (i.e., a flavor improving effect based on the active ingredient can be obtained). A salt that can be orally ingested can be particularly used. For example, as salts for acidic groups such as carboxyl groups, ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine can be specifically mentioned. In addition, for example, as salts for basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hippuric acid, pamoic acid, heptanoic acid, decanoic acid, theophylline acetic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid can be specifically mentioned. As the salt, one kind of salt can be used, or two or more kinds of salts can be used in combination.

[0045] It should be noted that in the case of using a material containing a culture medium component, unless otherwise specified, the amount of the culture medium component (e.g., content (concentration) or usage amount) is the amount calculated based on the amount of the culture medium component itself in the material. In addition, in the case where the culture medium component forms a salt or hydrate, unless otherwise specified, the amount of the culture medium component (e.g., content (concentration) or usage amount) is the amount calculated based on the value obtained by converting the mass of the salt or hydrate into the mass of the non-hydrate of the equimolar free form.

[0046] The cultivation can be carried out, for example, under aerobic conditions. In the case of aerobic conditions, the dissolved oxygen concentration of the culture medium can be controlled, for example, at 5 to 50%, preferably 10 to 20%, as a ratio when the saturated dissolved oxygen concentration is set to 100%. The cultivation under aerobic conditions can be specifically carried out, for example, by static cultivation, aeration cultivation, shaking cultivation, stirring cultivation, or a combination thereof. The cultivation temperature can be, for example, 25°C to 35°C, preferably 27°C to 33°C, more preferably 28°C to 32°C. The cultivation time can be, for example, 10 hours to 200 hours, preferably 15 hours to 120 hours. The pH of the culture medium can be, for example, pH 3 to 10, preferably pH 3 to 8. During the cultivation, the pH of the culture medium can be adjusted as needed. The adjustment of pH can use inorganic or organic acidic or alkaline substances, such as ammonia gas, etc. The cultivation can be carried out, for example, by batch culture, fed-batch culture, continuous culture, or a combination thereof. It should be noted that the culture medium at the start of cultivation is also called "initial culture medium". In addition, the culture medium supplied to the culture system (fermentation tank) during fed-batch culture or continuous culture is also called "fed medium". In addition, the supply of the fed medium to the culture system during fed-batch culture or continuous culture is also called "feeding". In addition, the cultivation can be carried out by dividing it into pre-cultivation and main cultivation. For example, pre-cultivation can be carried out on a solid culture medium such as an agar culture medium, and main cultivation can be carried out on a liquid culture medium. It should be noted that in the case where the cultivation is carried out by dividing it into pre-cultivation and main cultivation, "the culture medium contains a certain component" means that the culture medium contains the component at least during the main cultivation. That is, for example, solanaceous plants are contained in the culture medium at least during the main cultivation. The cultivation can continue until the components with flavor improvement functions are generated to the required extent.

[0047] As long as the active ingredient can be produced, the contents of the culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose in the culture medium are not particularly limited.

[0048] The content of Solanaceae plants in the culture medium can be, for example, 0.5% (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 3% (w / w) or more, 4% (w / w) or more, 5% (w / w) or more, 7% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) or more, 30% (w / w) or more, or 40% (w / w) or more, and can also be 50% (w / w) or less, 40% (w / w) or less, 30% (w / w) or less, 25% (w / w) or less, 20% (w / w) or less, 15% (w / w) or less, 10% (w / w) or less, 7% (w / w) or less, 5% (w / w) or less, 4% (w / w) or less, 3% (w / w) or less, 2% (w / w) or less, or 1% (w / w) or less, and can further be a non-contradictory combination thereof. Specifically, for example, the content of Solanaceae plants in the culture medium can be 0.5 - 1% (w / w), 1 - 2% (w / w), 2 - 3% (w / w), 3 - 4% (w / w), 4 - 5% (w / w), 5 - 7% (w / w), 7 - 10% (w / w), 10 - 15% (w / w), 15 - 20% (w / w), 20 - 25% (w / w), 25 - 30% (w / w), 30 - 40% (w / w), or 40 - 50% (w / w). Specifically, for example, the content of Solanaceae plants in the culture medium can be 0.5 - 50% (w / w), 1 - 30% (w / w), or 2 - 10% (w / w). In the case of a paste of Solanaceae plants such as tomato paste, specifically, for example, its content in the culture medium can be 0.5 - 15% (w / w), 1 - 10% (w / w), or 2 - 7% (w / w).

[0049] The content of solanaceous plants in the culture medium, for example, when converted to the content of salt-free soluble solid components, can be 0.1% (w / w) or more, 0.2% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 1.5% (w / w) or more, 2% (w / w) or more, 2.5% (w / w) or more, 3% (w / w) or more, 3.5% (w / w) or more, 4% (w / w) or more, 4.5% (w / w) or more, 5% (w / w) or more, 6% (w / w) or more, 7% (w / w) or more, 8% (w / w) or more, or 9% (w / w) or more, 10% (w / w) or less, 9% (w / w) or less, 8% (w / w) or less, 7% (w / w) or less, 6% (w / w) or less, 5% (w / w) or less, 4.5% (w / w) or less, 4% (w / w) or less, 3.5% (w / w) or less, 3% (w / w) or less, 2.5% (w / w) or less, 2% (w / w) or less, 1.5% (w / w) or less, 1% (w / w) or less, 0.5% (w / w) or less, or 0.2% (w / w) or less, and can also be a non-contradictory combination thereof. Specifically, for example, when converted to the content of salt-free soluble solid components, the content of solanaceous plants in the culture medium can be 0.1 to 0.2% (w / w), 0.2 to 0.5% (w / w), 0.5 to 1% (w / w), 1 to 1.5% (w / w), 1.5 to 2% (w / w), 2 to 2.5% (w / w), 2.5 to 3% (w / w), 3 to 3.5% (w / w), 3.5 to 4% (w / w), 4 to 4.5% (w / w), 4.5 to 5% (w / w), 5 to 6% (w / w), 6 to 7% (w / w), 7 to 8% (w / w), 8 to 9% (w / w), or 9 to 10% (w / w). Specifically, for example, when converted to the content of salt-free soluble solid components, the content of solanaceous plants in the culture medium can be 0.1 to 10% (w / w), 0.2 to 7% (w / w), or 0.5 to 5% (w / w).

[0050] The content of solanaceous plants in the culture medium, for example, when converted to the content of total nitrogen, can be 0.005% (w / w) or more, 0.01% (w / w) or more, 0.02% (w / w) or more, 0.05% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.4% (w / w) or more, or 0.7% (w / w) or more, and can also be 1% (w / w) or less, 0.7% (w / w) or less, 0.4% (w / w) or less, 0.2% (w / w) or less, 0.1% (w / w) or less, 0.05% (w / w) or less, 0.02% (w / w) or less, or 0.01% (w / w) or less, and can also be a non-contradictory combination thereof. Specifically, for example, when converted to the content of total nitrogen, the content of solanaceous plants in the culture medium can be 0.005 to 0.01% (w / w), 0.01 to 0.02% (w / w), 0.02 to 0.05% (w / w), 0.05 to 0.1% (w / w), 0.1 to 0.2% (w / w), 0.2 to 0.4% (w / w), 0.4 to 0.7% (w / w), or 0.7 to 1% (w / w). Specifically, for example, when converted to the content of total nitrogen, the content of solanaceous plants in the culture medium can be 0.005 to 1% (w / w), 0.005 to 0.4% (w / w), or 0.01 to 0.4% (w / w).

[0051] The content of phenylalanine in the culture medium can be, for example, 0.02% (w / w) or more, 0.04% (w / w) or more, 0.06% (w / w) or more, 0.08% (w / w) or more, 0.1% (w / w) or more, 0.12% (w / w) or more, 0.15% (w / w) or more, 0.2% (w / w) or more, 0.25% (w / w) or more, 0.3% (w / w) or more, 0.35% (w / w) or more, 0.4% (w / w) or more, 0.5% (w / w) or more, 0.6% (w / w) or more, 0.7% (w / w) or more, 0.8% (w / w) or more, 0.9% (w / w) or more, 1% (w / w) or more, 1.2% (w / w) or more, or 1.5% (w / w) or more, and can also be 2% (w / w) or less, 1.5% (w / w) or less, 1.2% (w / w) or less, 1% (w / w) or less, 0.9% (w / w) or less, 0.8% (w / w) or less, 0.7% (w / w) or less, 0.6% (w / w) or less, 0.5% (w / w) or less, 0.4% (w / w) or less, 0.35% (w / w) or less, 0.3% (w / w) or less, 0.25% (w / w) or less, 0.2% (w / w) or less, 0.15% (w / w) or less, 0.12% (w / w) or less, 0.1% (w / w) or less, 0.08% (w / w) or less, 0.06% (w / w) or less, or 0.04% (w / w) or less, and can also be a non-contradictory combination thereof. Specifically, for example, the content of phenylalanine in the culture medium can be 0.02 - 0.04% (w / w), 0.04 - 0.06% (w / w), 0.06 - 0.08% (w / w), 0.08 - 0.1% (w / w), 0.1 - 0.12% (w / w), 0.12 - 0.15% (w / w), 0.15 - 0.2% (w / w), 0.2 - 0.25% (w / w), 0.25 - 0.3% (w / w), 0.3 - 0.35% (w / w), 0.35 - 0.4% (w / w), 0.4 - 0.5% (w / w), 0.5 - 0.6% (w / w), 0.6 - 0.7% (w / w), 0.7 - 0.8% (w / w), 0.8 - 0.9% (w / w), 0.9 - 1% (w / w), 1 - 1.2% (w / w), 1.2 - 1.5% (w / w), or 1.5 - 2% (w / w). Specifically, for example, the content of phenylalanine in the culture medium can be 0.02 - 2% (w / w), 0.02 - 1.5% (w / w), 0.02 - 1% (w / w), 0.02 - 0.5% (w / w), 0.04 - 0.4% (w / w), or 0.06 - 0.3% (w / w).

[0052] The content of sodium chloride in the culture medium can, for example, be 0% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 3% (w / w) or more, 4% (w / w) or more, 5% (w / w) or more, 6% (w / w) or more, 7% (w / w) or more, 8% (w / w) or more, 9% (w / w) or more, 10% (w / w) or more, 12% (w / w) or more, or 15% (w / w) or more, and can also be 20% (w / w) or less, 15% (w / w) or less, 12% (w / w) or less, 10% (w / w) or less, 9% (w / w) or less, 8% (w / w) or less, 7% (w / w) or less, 6% (w / w) or less, 5% (w / w) or less, 4% (w / w) or less, 3% (w / w) or less, 2% (w / w) or less, 1% (w / w) or less, 0.5% (w / w) or less, 0.2% (w / w) or less, or 0.1% (w / w) or less, and can further be a non - contradictory combination of them. Specifically, for example, the content of sodium chloride in the culture medium can be 0 - 0.1% (w / w), 0.1 - 0.2% (w / w), 0.2 - 0.5% (w / w), 0.5 - 1% (w / w), 1 - 2% (w / w), 2 - 3% (w / w), 3 - 4% (w / w), 4 - 5% (w / w), 5 - 6% (w / w), 6 - 7% (w / w), 7 - 8% (w / w), 8 - 9% (w / w), 9 - 10% (w / w), 10 - 12% (w / w), 12 - 15% (w / w), or 15 - 20% (w / w). Specifically, for example, the content of sodium chloride in the culture medium can be 0 - 20% (w / w), 0.1 - 20% (w / w), 1 - 20% (w / w), 5 - 20% (w / w), 5 - 15% (w / w), or 5 - 12% (w / w). It should be noted that "0% (w / w) or more" regarding the content of sodium chloride in the culture medium includes the case where the culture medium does not contain sodium chloride (i.e., 0% (w / w)) and the case where the culture medium contains sodium chloride (i.e., more than 0% (w / w)). Thus, for example, "the content of sodium chloride in the culture medium is 0 - 20% (w / w)" means that the culture medium does not contain sodium chloride, or the culture medium contains sodium chloride at a content of 20% (w / w) or less (specifically, a content of more than 0% (w / w) and 20% (w / w) or less).

[0053] The content of carbon sources such as glucose in the culture medium can be, for example, 1% (w / w) or more, 3% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, or 20% (w / w) or more, and can also be 30% (w / w) or less, 20% (w / w) or less, 15% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, or 3% (w / w) or less, and can also be a non - contradictory combination thereof. Specifically, for example, the content of carbon sources such as glucose in the culture medium can be 1 - 3% (w / w), 3 - 5% (w / w), 5 - 10% (w / w), 10 - 15% (w / w), 15 - 20% (w / w), or 20 - 30% (w / w). Specifically, for example, the content of carbon sources such as glucose in the culture medium can be 1 - 30% (w / w), 3 - 20% (w / w), or 5 - 15% (w / w).

[0054] Culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can be contained in the culture medium throughout the entire cultivation period, or can be contained in the culture medium only during a part of the cultivation period. That is, "cultivation is carried out in a culture medium containing a certain component" as long as the component is contained in the culture medium during at least a part of the cultivation period, and it is not required that the component be contained in the culture medium throughout the entire cultivation period. Culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can, for example, be contained in the culture medium at the start of cultivation, or can be supplied to the culture medium after the start of cultivation. In addition, culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can, for example, be contained in the culture medium at the start of cultivation and further supplied to the culture medium after the start of cultivation (for example, after the component is consumed).

[0055] Culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can, for example, be contained in the culture medium at the above - mentioned example concentrations throughout the entire cultivation period, or can be contained in the culture medium at the above - mentioned example concentrations only during a part of the cultivation period. That is, "cultivation is carried out in a culture medium containing a certain component at a certain concentration" as long as the concentration of the component in the culture medium is within the range of that concentration during at least a part of the cultivation period, and it is not required that the concentration of the component in the culture medium be within the range of that concentration throughout the entire cultivation period. Culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can, for example, be contained in the culture medium at the above - mentioned example concentrations at the start of cultivation, or can be supplied to the culture medium under conditions to reach the above - mentioned example concentrations after the start of cultivation. In addition, culture medium components such as solanaceous plants, phenylalanine, sodium chloride, and glucose can, for example, be contained in the culture medium at the above - mentioned example concentrations at the start of cultivation and further supplied to the culture medium under conditions to reach the above - mentioned example concentrations after the start of cultivation (for example, after the component is consumed).

[0056] As long as the active ingredient can be produced, the length of the "partial culturing period" is not particularly limited. The length of the "partial culturing period" can be appropriately set according to various conditions such as the type of culture medium components, the type of yeast, the length of the culturing period, and the required production amount of the component having a flavor-improving function. The "partial period" can be, for example, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 97% or more, or 99% or more of the entire culturing period. In addition, the "partial period" can be, for example, 10 hours or more, 20 hours or more, 40 hours or more, 60 hours or more, 80 hours or more, 100 hours or more, 120 hours or more, or 150 hours or more. It should be noted that in the case where the culturing is carried out in two stages of pre-culturing and main culturing, the "entire culturing period" refers to the entire period of the main culturing.

[0057] The content of culture medium components such as phenylalanine in the culture medium can be measured, for example, by known methods for the detection or identification of compounds. Examples of such methods include HPLC, UPLC, LC / MS, GC / MS, and NMR. These methods can also be used for the confirmation of the production of the component having a flavor-improving function. These methods can be used alone or in appropriate combination.

[0058] By culturing yeast in this way, a culture (i.e., the active ingredient) can be obtained.

[0059] The content of 2-PE in the culture at the end of culturing can be, for example, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 300 ppm (w / w) or more, 400 ppm (w / w) or more, 500 ppm (w / w) or more, 600 ppm (w / w) or more, 700 ppm (w / w) or more, 800 ppm (w / w) or more, 900 ppm (w / w) or more, 1000 ppm (w / w) or more, 1200 ppm (w / w) or more, 1500 ppm (w / w) or more, or 2000 ppm (w / w) or more. The content of 2-PE in the culture at the end of culturing can be, for example, 8000 ppm (w / w) or less, 5000 ppm (w / w) or less, or 3000 ppm (w / w) or less.

[0060] The content of ethyl acetate in the culture at the end of cultivation can be, for example, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 3 ppm (w / w) or more, 4 ppm (w / w) or more, 5 ppm (w / w) or more, 6 ppm (w / w) or more, 7 ppm (w / w) or more, 8 ppm (w / w) or more, 9 ppm (w / w) or more, 10 ppm (w / w) or more, 12 ppm (w / w) or more, 15 ppm (w / w) or more, or 20 ppm (w / w) or more. The content of ethyl acetate in the culture at the end of cultivation can be, for example, 80 ppm (w / w) or less, 50 ppm (w / w) or less, or 30 ppm (w / w) or less.

[0061] The content of diacetyl in the culture at the end of cultivation can be, for example, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 3 ppm (w / w) or more, 4 ppm (w / w) or more, 5 ppm (w / w) or more, 6 ppm (w / w) or more, 7 ppm (w / w) or more, 8 ppm (w / w) or more, 9 ppm (w / w) or more, 10 ppm (w / w) or more, 12 ppm (w / w) or more, 15 ppm (w / w) or more, or 20 ppm (w / w) or more. The content of diacetyl in the culture at the end of cultivation can be, for example, 80 ppm (w / w) or less, 50 ppm (w / w) or less, or 30 ppm (w / w) or less.

[0062] The content of yeast cells in the culture at the end of cultivation can be, for example, 1×10 3 CFU / g or more, 1×10 4 CFU / g or more, 1×10 5 CFU / g or more, 1×10 6 CFU / g or more, or 1×10 7 CFU / g or more. The content of yeast cells in the culture at the end of cultivation can be, for example, 1×10 10 CFU / g or less, 1×10 9 CFU / g or less, 1×10 8 CFU / g or less, 1×10 7 CFU / g or less, 1×10 6 CFU / g or less.

[0063] The culture can be used directly or, after being appropriately processed, as an active ingredient. That is, the method for manufacturing the active ingredient may include a step of subjecting the culture to processing. For example, the culture can be used directly or, after being appropriately processed, as an active ingredient in the production of the composition of the present invention. Further, for example, the culture can be used directly or, after being appropriately processed, as an active ingredient in the method of the present invention. The processing is not particularly limited as long as the flavor improvement effect (i.e., the flavor improvement effect based on the active ingredient) is not lost. Examples of the processing include fractionation, dilution, concentration, drying, heating, and sterilization. For example, in the case of fractionation, it is only necessary to recover the component having the flavor improvement function. The component recovered by fractionation may specifically be a component containing the ingredient having the flavor improvement function. The shape of the active ingredient is not particularly limited. The active ingredient may be in any shape such as powder, fragment, paste, liquid, etc. That is, the culture can be processed into the desired shape. That is, the method for manufacturing the active ingredient may include a step of processing the active ingredient into the desired shape. For example, the culture can be dried and pulverized and then used as an active ingredient. The method for manufacturing the active ingredient may include, for example, a step of drying and pulverizing the active ingredient. Examples of the drying means include drying means known for food such as freeze drying, spray drying, drum drying, and vacuum drum drying. Additives such as excipients may be incorporated into the active ingredient. Examples of the excipient include starch or dextrin.

[0064] Preferably, the culture contains the cells of yeast, and more preferably, it contains both the cells of yeast and the components contained in the culture other than the cells of yeast (i.e., the culture supernatant). For example, it is preferably selected that: the product obtained by directly using the culture at the end of the culture or, after concentration, drying and pulverizing is used as the active ingredient; or the product obtained by disrupting the yeast cells in the culture or the culture concentrate by a known method and then drying and pulverizing is used as the active ingredient; or the product obtained by separating the culture into a supernatant and a precipitate by a centrifugation operation or the like, drying them separately, and mixing the dried supernatant and the dried precipitate is used as the active ingredient.

[0065] <2>The composition of the present invention The composition of the present invention is a composition containing an active ingredient (i.e., the yeast ferment of the Solanaceae plant).

[0066] The active ingredient may contain an ingredient having a flavor improving function (for example, a function of enhancing tomato flavor, a function of enhancing spicy flavor, and / or a function of enhancing aging flavor). Thus, the composition of the present invention may contain an ingredient having a flavor improving function. That is, the composition of the present invention may be, for example, a composition containing an ingredient having a flavor improving function. The composition of the present invention may, for example, contain at least 2-PE. The composition of the present invention may, for example, contain 2-PE, and may further contain ethyl acetate and / or diacetyl. The composition of the present invention particularly may contain 2-PE, ethyl acetate, and diacetyl.

[0067] By using the composition of the present invention, the flavor of food can be improved (for example, enhancing the tomato flavor, spicy flavor and / or aging flavor of food), that is, a flavor improving effect (for example, a tomato flavor enhancing effect, a spicy flavor enhancing effect and / or an aging flavor enhancing effect) can be obtained. In other words, the composition of the present invention has a flavor improving function (for example, a function of enhancing tomato flavor, a function of enhancing spicy flavor, and / or a function of enhancing aging flavor). Thus, the composition of the present invention can be used for improving the flavor of food (for example, enhancing the tomato flavor, spicy flavor and / or aging flavor of food). That is, the composition of the present invention may be, for example, a composition for improving the flavor of food (for example, a composition for enhancing the tomato flavor, spicy flavor and / or aging flavor of food).

[0068] In addition, by using the composition of the present invention, food with improved flavor (for example, food with enhanced tomato flavor, spicy flavor and / or aging flavor) can be manufactured. Thus, the composition of the present invention can be used for manufacturing food (specifically, manufacturing food with improved flavor such as food with enhanced tomato flavor, spicy flavor and / or aging flavor). That is, the composition of the present invention may be, for example, a composition for manufacturing food (specifically, manufacturing food with improved flavor such as food with enhanced tomato flavor, spicy flavor and / or aging flavor).

[0069] The composition of the present invention may be, for example, a seasoning. Specifically, the composition of the present invention may be a seasoning for improving the flavor of food (for example, a seasoning for enhancing the tomato flavor, spicy flavor and / or aging flavor of food), and may also be a seasoning for manufacturing food (specifically, manufacturing food with improved flavor such as food with enhanced tomato flavor, spicy flavor and / or aging flavor).

[0070] The resin composition of the present invention itself may have an improved flavor, or may not. For example, when the composition of the present invention contains a spice, the composition of the present invention itself may have an enhanced spicy flavor (specifically, an enhanced spicy flavor compared to the case where no active ingredient is contained).

[0071] The composition of the present invention can be used for improving the flavor of food or manufacturing food in the form described in the method of the present invention described below.

[0072] The composition of the present invention may consist of the active ingredient, or may contain ingredients other than the active ingredient. That is, the active ingredient can be used directly, or in combination with other ingredients, as the composition of the present invention.

[0073] As long as the flavor improvement effect is not lost (that is, the flavor improvement effect based on the active ingredient can be obtained), the ingredients other than the active ingredient are not particularly limited. The ingredients other than the active ingredient can be appropriately selected according to various conditions such as the type of food. As the ingredients other than the active ingredient, ingredients incorporated into foods or pharmaceuticals can be mentioned. Specifically, as the ingredients other than the active ingredient, the raw materials of the foods described later can be mentioned. Particularly, spices can be mentioned as the ingredients other than the active ingredient. That is, the composition of the present invention can be, for example, a composition containing the active ingredient and spices (for example, a seasoning).

[0074] "Spice" may refer to the leaves, stems, barks, roots, flowers, buds, seeds, fruits or pericarp of plants, and is used for the purpose of imparting a special flavor to food. Spices may also include spices known as so-called "herbs". As spices, examples include spices of the Lauraceae family (bay leaf, cinnamon bark, etc.), Piperaceae family (black pepper, white pepper, etc.), Lamiaceae family (thyme, sage, basil, oregano, marjoram, rosemary, mint, etc.), Apiaceae family (fennel, caraway, cumin, coriander, parsley, Italian parsley, celery, celery seed, dill, etc.), Solanaceae family (chili pepper, cayenne pepper, etc.), Myristicaceae family (nutmeg, mace, etc.), Alliaceae family (garlic powder, onion powder, etc.), Myrtaceae family (pimento, clove, etc.), Schisandraceae family (star anise (also known as Chinese star anise), etc.), Fabaceae family (fenugreek, etc.), Polygonaceae family (knotweed, etc.), Brassicaceae family (garden cress, wasabi, Japanese mustard, etc.), Zingiberaceae family (cardamom, turmeric, ginger, etc.), Rutaceae family (sansho pepper, Chinese prickly ash, etc.). As spices, in particular, examples include cardamom, bay leaf, coriander, clove, nutmeg, mace, pimento, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, garden cress, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onions, celery. It should be noted that in one aspect, in accordance with general practice, garlic and onions, which are provided in a raw state as fresh vegetables for cooking, may be excluded from spices. In the present invention, one kind of spice may be used, or two or more kinds of spices may be used in combination.

[0075] Spices may contain aroma components that contribute to the spicy sensation. As aroma components that contribute to the spicy sensation, examples include, for example, linalyl acetate, α-terpinyl acetate, linalool, eucalyptol, eugenol, limonene, α-terpineol, α-terpinene.

[0076] The composition of the present invention can be appropriately formulated, for example. When formulating, additives can be appropriately used. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavor and odor correctives, diluents, surfactants, and solvents. The additives can be appropriately selected according to various conditions such as the shape of the composition of the present invention.

[0077] The shape of the composition of the present invention is not particularly limited. The composition of the present invention can be in any shape such as powder, fragment, tablet, paste, liquid, etc. As long as the flavor improvement effect can be obtained, the content and content ratio of each component (i.e., the active ingredient and any other components optionally used) in the composition of the present invention are not particularly limited. The content and content ratio of each component in the composition of the present invention can be appropriately set according to various conditions such as the usage form of the composition of the present invention.

[0078] The content of the active ingredient (i.e., the yeast ferment of Solanaceae plants) in the composition of the present invention can be, for example, 1×10 -12 %(w / w) or more, 1×10 -11 %(w / w) or more, 1×10 -10 %(w / w) or more, 1×10 -9 %(w / w) or more, 1×10 -8 %(w / w) or more, 1×10 -7 %(w / w) or more, 1×10 -6 %(w / w) or more, 1×10 -5 %(w / w) or more, 1×10 -4 %(w / w) or more, 1×10 -3above %(w / w), above 0.01 %(w / w), above 0.1 %(w / w), above 0.2 %(w / w), above 0.5 %(w / w), above 1 %(w / w), above 2 %(w / w), above 5 %(w / w), above 10 %(w / w), above 20 %(w / w), above 50 %(w / w), above 100 %(w / w), above 200 %(w / w), above 500 %(w / w), above 1000 %(w / w), above 2000 %(w / w), or above 5000 %(w / w), and may also be below 10000 %(w / w), below 5000 %(w / w), below 2000 %(w / w), below 1000 %(w / w), below 500 %(w / w), below 200 %(w / w), below 100 %(w / w), below 50 %(w / w), below 20 %(w / w), below 10 %(w / w), below 5 %(w / w), below 2 %(w / w), below 1 %(w / w), below 0.5 %(w / w), below 0.2 %(w / w), below 0.1 %(w / w), below 0.01 %(w / w), 1×10 -3 %(w / w) or less, 1×10 -4 %(w / w) or less, 1×10 -5 %(w / w) or less, 1×10 -6 %(w / w) or less, 1×10 -7 %(w / w) or less, 1×10 -8 %(w / w) or less, 1×10 -9 %(w / w) or less, 1×10 -10 %(w / w) or less, or 1×10 -11 %(w / w) or less, and may also be their non - contradictory combinations. The content of the active ingredient in the composition of the present invention, specifically for example, when converted into the content of the original culture, may be 1×10 -12 ~1×10 -11 %(w / w), 1×10 -11 ~1×10 -10 %(w / w), 1×10 -10 ~1×10 -9 %(w / w), 1×10 -9 ~1×10 -8 %(w / w), 1×10 -8 ~1×10 -7 %(w / w), 1×10 -7 ~1×10 -6 %(w / w), 1×10 -6 ~1×10 -5 %(w / w), 1×10 -5 ~1×10-4 %(w / w), 1×10 -4 ~1×10 -3 %(w / w), 1×10 -3 ~0.01%(w / w), 0.01~0.1%(w / w), 0.1~0.2%(w / w), 0.2~0.5%(w / w), 0.5~1%(w / w), 1~2%(w / w), 2~5%(w / w), 5~10%(w / w), 10~20%(w / w), 20~50%(w / w), 50~100%(w / w), 100~200%(w / w), 200~500%(w / w), 500~1000%(w / w), 1000~2000%(w / w), 2000~5000%(w / w), or 5000~10000%(w / w). The content of the active ingredient in the composition of the present invention, specifically, when converted to the content of the original culture, may be 1×10 -12 ~10000%(w / w), 1×10 -11 ~5000%(w / w), or 1×10 -10 ~2000%(w / w). "Original culture" refers to the culture after cultivation without concentration or dilution or other concentration changes, and specifically may refer to the culture at the end of cultivation. The original culture is also referred to as "original fermented product". It should be noted that a content exceeding 100%(w / w) means that the culture is contained in the composition of the present invention after concentration. That is, for example, a content of 200%(w / w) means that the culture is contained in the composition of the present invention after being concentrated 2 times.

[0079] In particular, when the active ingredient in the composition of the present invention is a dry powder prepared by a manufacturing method including a step of drying and pulverizing, the content of the active ingredient in the composition of the present invention, for example, when converted to the content of the dry powder, may be 1×10 -12 %(w / w) or more, 1×10 -11 %(w / w) or more, 1×10 -10 %(w / w) or more, 1×10 -9 %(w / w) or more, 1×10 -8 %(w / w) or more, 1×10 -7 %(w / w) or more, 1×10 -6 %(w / w) or more, 1×10 -5 %(w / w) or more, 1×10 -4 %(w / w) or more, 1×10 -3above %(w / w), above 0.01 %(w / w), above 0.1 %(w / w), above 0.2 %(w / w), above 0.5 %(w / w), above 1 %(w / w), above 2 %(w / w), above 5 %(w / w), above 10 %(w / w), above 20 %(w / w), or above 50 %(w / w), and may also be below 100 %(w / w), below 50 %(w / w), below 20 %(w / w), below 10 %(w / w), below 5 %(w / w), below 2 %(w / w), below 1 %(w / w), below 0.5 %(w / w), below 0.2 %(w / w), below 0.1 %(w / w), below 0.01 %(w / w), 1×10 -3 %(w / w) or less, 1×10 -4 %(w / w) or less, 1×10 -5 %(w / w) or less, 1×10 -6 %(w / w) or less, 1×10 -7 %(w / w) or less, 1×10 -8 %(w / w) or less, 1×10 -9 %(w / w) or less, 1×10 -10 %(w / w) or less, 1×10 -11 %(w / w) or less, and may also be non - contradictory combinations thereof. The content of the active ingredient in the composition of the present invention, specifically for example when converted to the content of the dry powder, may be 1×10 -12 ~1×10 -11 %(w / w), 1×10 -11 ~1×10 -10 %(w / w), 1×10 -10 ~1×10 -9 %(w / w), 1×10 -9 ~1×10 -8 %(w / w), 1×10 -8 ~1×10 -7 %(w / w), 1×10 -7 ~1×10 -6 %(w / w), 1×10 -6 ~1×10 -5 %(w / w), 1×10 -5 ~1×10 -4 %(w / w), 1×10 -4 ~1×10 -3 %(w / w), 1×10 -3~0.01% (w / w), 0.01 - 0.1% (w / w), 0.1 - 0.2% (w / w), 0.2 - 0.5% (w / w), 0.5 - 1% (w / w), 1 - 2% (w / w), 2 - 5% (w / w), 5 - 10% (w / w), 10 - 20% (w / w), 20 - 50% (w / w), or 50 - 100% (w / w). The content of the active ingredient in the composition of the present invention, for example, when converted to the content of the dry powder, can be 1×10 -12 ~100% (w / w), 1×10 -11 ~50% (w / w), or 1×10 -10 ~20% (w / w).

[0080] The content of the active ingredient in the composition of the present invention, for example, when converted to the content of 2-PE, can be 1×10 -13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10 ppm (w / w) or more, 1×10 -9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10 -6 ppm (w / w) or more, 1×10 -5 ppm (w / w) or more, 1×10 -4 ppm (w / w) or more, 1×10 -3above ppm (w / w), above 0.01 ppm (w / w), above 0.1 ppm (w / w), above 1 ppm (w / w), above 2 ppm (w / w), above 5 ppm (w / w), above 10 ppm (w / w), above 20 ppm (w / w), above 50 ppm (w / w), above 100 ppm (w / w), above 200 ppm (w / w), above 500 ppm (w / w), above 1000 ppm (w / w), above 2000 ppm (w / w), above 5000 ppm (w / w), above 10000 ppm (w / w), above 20000 ppm (w / w), or above 50000 ppm (w / w), and may also be below 100000 ppm (w / w), below 50000 ppm (w / w), below 20000 ppm (w / w), below 10000 ppm (w / w), below 5000 ppm (w / w), below 2000 ppm (w / w), below 1000 ppm (w / w), below 500 ppm (w / w), below 200 ppm (w / w), below 100 ppm (w / w), below 50 ppm (w / w), below 20 ppm (w / w), below 10 ppm (w / w), below 5 ppm (w / w), below 2 ppm (w / w), below 1 ppm (w / w), below 0.1 ppm (w / w), below 0.01 ppm (w / w), 1×10 -3 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, or 1×10 -12 ppm (w / w) or less, and may also be any non - contradictory combination thereof. The content of the active ingredient in the composition of the present invention, specifically, when converted to the content of 2 - PE, may be 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10 -11 ~1×10 -10 ppm (w / w), 1×10 -10 ~1×10 -9ppm (w / w), 1×10 -9 ~1×10 -8 ppm (w / w), 1×10 -8 ~1×10 -7 ppm (w / w), 1×10 -7 ~1×10 - 6 ppm (w / w), 1×10 -6 ~1×10 -5 ppm (w / w), 1×10 -5 ~1×10 -4 ppm (w / w), 1×10 -4 ~1×10 -3 ppm (w / w), 1×10 -3 ~0.01 ppm (w / w), 0.01~0.1 ppm (w / w), 0.1~1 ppm (w / w), 1~2 ppm (w / w), 2~5 ppm (w / w), 5~10 ppm (w / w), 10~20 ppm (w / w), 20~50 ppm (w / w), 50~100 ppm (w / w), 100~200 ppm (w / w), 200~500 ppm (w / w), 500~1000 ppm (w / w), 1000~2000 ppm (w / w), 2000~5000 ppm (w / w), 5000~10000 ppm (w / w), 10000~20000 ppm (w / w), 20000~50000 ppm (w / w), or 50000~100000 ppm (w / w). The content of the active ingredient in the composition of the present invention, specifically for example when converted to the content of 2-PE, can be 1×10 -13 ~100000 ppm (w / w), 1×10 -12 ~50000 ppm (w / w), or 1×10 -11 ~20000 ppm (w / w).

[0081] The content of the active ingredient in the composition of the present invention, for example when converted to the content of ethyl acetate, can be 1×10 - 13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10 ppm (w / w) or more, 1×10 -9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10-6 ppm (w / w) or more, 1×10 -5 ppm (w / w) or more, 1×10 -4 ppm (w / w) or more, 1×10 -3 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.02 ppm (w / w) or more, 0.05 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, or 500 ppm (w / w) or more, and may also be 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.05 ppm (w / w) or less, 0.02 ppm (w / w) or less, 0.01 ppm (w / w) or less, 1×10 -3 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, or 1×10 -12 ppm (w / w) or less, and may also be a non - contradictory combination thereof. The content of the active ingredient in the composition of the present invention, specifically, for example, when converted to the content of ethyl acetate, may be 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10 -11 ~1×10 -10 ppm (w / w), 1×10-10 to 1×10 -9 ppm (w / w), 1×10 -9 to 1×10 -8 ppm (w / w), 1×10 -8 to 1×10 -7 ppm (w / w), 1×10 -7 to 1×10 -6 ppm (w / w), 1×10 -6 to 1×10 -5 ppm (w / w), 1×10 -5 to 1×10 -4 ppm (w / w), 1×10 -4 to 1×10 -3 ppm (w / w), 1×10 -3 to 0.01 ppm (w / w), 0.01 - 0.02 ppm (w / w), 0.02 - 0.05 ppm (w / w), 0.05 - 0.1 ppm (w / w), 0.1 - 0.2 ppm (w / w), 0.2 - 0.5 ppm (w / w), 0.5 - 1 ppm (w / w), 1 - 2 ppm (w / w), 2 - 5 ppm (w / w), 5 - 10 ppm (w / w), 10 - 20 ppm (w / w), 20 - 50 ppm (w / w), 50 - 100 ppm (w / w), 100 - 200 ppm (w / w), 200 - 500 ppm (w / w), or 500 - 1000 ppm (w / w). The content of the active ingredient in the composition of the present invention, specifically for example when converted to the content of ethyl acetate, can be 1×10 -13 to 1000 ppm (w / w), 1×10 -12 to 500 ppm (w / w), or 1×10 -11 to 200 ppm (w / w).

[0082] The content of the active ingredient in the composition of the present invention, for example when converted to the content of diacetyl, can be 1×10 -13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10 ppm (w / w) or more, 1×10 - 9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10 -6 ppm (w / w) or more, 1×10 -5ppm (w / w) or more, 1×10 -4 ppm (w / w) or more, 1×10 -3 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.02 ppm (w / w) or more, 0.05 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, or 500 ppm (w / w) or more, and may also be 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.05 ppm (w / w) or less, 0.02 ppm (w / w) or less, 0.01 ppm (w / w) or less, 1×10 -3 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, or 1×10 -12 ppm (w / w) or less, and may also be a non - contradictory combination thereof. The content of the active ingredient in the composition of the present invention, specifically for example, when converted to the content of diacetyl, may be 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10 -11 ~1×10 -10 ppm (w / w), 1×10 -10 ~1×10 -9 ppm (w / w), 1×10-9 to 1×10 -8 ppm (w / w), 1×10 -8 to 1×10 -7 ppm (w / w), 1×10 -7 to 1×10 -6 ppm (w / w), 1×10 -6 to 1×10 -5 ppm (w / w), 1×10 -5 to 1×10 -4 ppm (w / w), 1×10 -4 to 1×10 -3 ppm (w / w), 1×10 -3 to 0.01 ppm (w / w), 0.01 - 0.02 ppm (w / w), 0.02 - 0.05 ppm (w / w), 0.05 - 0.1 ppm (w / w), 0.1 - 0.2 ppm (w / w), 0.2 - 0.5 ppm (w / w), 0.5 - 1 ppm (w / w), 1 - 2 ppm (w / w), 2 - 5 ppm (w / w), 5 - 10 ppm (w / w), 10 - 20 ppm (w / w), 20 - 50 ppm (w / w), 50 - 100 ppm (w / w), 100 - 200 ppm (w / w), 200 - 500 ppm (w / w), or 500 - 1000 ppm (w / w). The content of the active ingredient in the composition of the present invention, specifically for example when converted to the content of diacetyl, can be 1×10 -13 to 1000 ppm (w / w), 1×10 -12 to 500 ppm (w / w), or 1×10 -11 to 200 ppm (w / w).

[0083] The content of the active ingredient in the composition of the present invention, for example when converted to the content of yeast cells, can be 1×10 - 6 CFU / g or more, 1×10 -5 CFU / g or more, 1×10 -4 CFU / g or more, 1×10 -3 CFU / g or more, 0.01 CFU / g or more, 0.1 CFU / g or more, 1 CFU / g or more, 10 CFU / g or more, 1×10 2 CFU / g or more, 1×10 3 CFU / g or more, 1×10 4 CFU / g or more, 1×10 5 CFU / g or more, 1×10 6 CFU / g or more, 1×10 7CFU / g or more, 1×10 8 CFU / g or more, 1×10 9 CFU / g or more, 1×10 10 CFU / g or more, 1×10 11 CFU / g or more, or 1×10 12 CFU / g or more, and may also be 1×10 13 CFU / g or less, 1×10 12 CFU / g or less, 1×10 11 CFU / g or less, 1×10 10 CFU / g or less, 1×10 9 CFU / g or less, 1×10 8 CFU / g or less, 1×10 7 CFU / g or less, 1×10 6 CFU / g or less, 1×10 5 CFU / g or less, 1×10 4 CFU / g or less, 1×10 3 CFU / g or less, 1×10 2 CFU / g or less, 10CFU / g or less, 1CFU / g or less, 0.1CFU / g or less, 0.01CFU / g or less, 1×10 -3 CFU / g or less, 1×10 -4 CFU / g or less, or 1×10 -5 CFU / g or less, and may also be a non - contradictory combination thereof. The content of the active ingredient in the composition of the present invention, specifically, when converted into the content of yeast cells, may be 1×10 -6 ~1×10 -5 CFU / g, 1×10 -5 ~1×10 -4 CFU / g, 1×10 -4 ~1×10 -3 CFU / g, 1×10 -3 ~0.01CFU / g, 0.01~0.1CFU / g, 0.1~1CFU / g, 1~10CFU / g, 10~1×10 2 CFU / g, 1×10 2 ~1×10 3 CFU / g, 1×10 3 ~1×10 4 CFU / g, 1×10 4 ~1×10 5 CFU / g, 1×10 5 ~1×10 6 CFU / g, 1×10 6 ~1×107 CFU / g, 1×10 7 ~1×10 8 CFU / g, 1×10 8 ~1×10 9 CFU / g, 1×10 9 ~1×10 10 CFU / g, 1×10 10 ~1×10 11 CFU / g, 1×10 11 ~1×10 12 CFU / g, or 1×10 12 ~1×10 13 CFU / g. The content of the active ingredient in the composition of the present invention, specifically for example when converted into the content of yeast cells, may be 1×10 -6 ~1×10 13 CFU / g, 1×10 -5 ~1×10 12 CFU / g, or 1×10 -4 ~1×10 11 CFU / g.

[0084] The content of each component (i.e., the active ingredient and any other components optionally used) in the composition of the present invention can be set, for example, according to the conditions for obtaining the addition amounts of the components in the method of the present invention described below.

[0085] Each component (i.e., the active ingredient and any other components optionally used) contained in the composition of the present invention can be contained in the composition of the present invention by being mixed with each other, or can be contained in the composition of the present invention separately or in any combination. For example, the composition of the present invention can be provided as a set of components individually packaged separately. In such a case, the components contained in the set can be appropriately used together during use.

[0086] Hereinafter, the manufacturing method of the composition of the present invention will be described. That is, the composition of the present invention can be manufactured by this manufacturing method.

[0087] The manufacturing method of the composition of the present invention may include a step of manufacturing the active ingredient. The active ingredient contained in the composition of the present invention can be manufactured by the above-described manufacturing method of the active ingredient. Therefore, the step of manufacturing the active ingredient in the manufacturing method of the composition of the present invention can be a step of manufacturing the active ingredient by the above-described manufacturing method of the active ingredient. Specifically, the step of manufacturing the active ingredient in the manufacturing method of the composition of the present invention can be a step of culturing yeast in a medium containing solanaceous plants to obtain a culture. This culture is also referred to as a "fermented product".

[0088] The method for producing the composition of the present invention may specifically be, for example, a method for producing a composition for improving the flavor of food (for example, a composition for enhancing the tomato flavor, spicy flavor, and / or aged flavor of food), which includes a step of culturing yeast in a medium containing a Solanaceae plant to obtain a fermented product, and the composition contains the fermented product.

[0089] The method for producing the composition of the present invention may specifically be, for example, a method for producing a composition containing 2-phenylethanol, which includes a step of culturing yeast in a medium containing a Solanaceae plant to obtain a fermented product containing 2-phenylethanol, and the composition contains the fermented product.

[0090] The active ingredient can be used directly or, by appropriately combining with other ingredients, as the composition of the present invention. That is, the composition of the present invention can be produced by appropriately combining the active ingredient and any other ingredients used. In addition, the method for producing the composition of the present invention may include a step of processing the active ingredient into a desired shape. For example, the active ingredient can be dried and pulverized and then used as the composition of the present invention. The method for producing the composition of the present invention may include, for example, a step of drying and pulverizing the active ingredient. As drying means, freeze-drying, spray-drying, drum-drying, vacuum drum-drying, etc., which are drying means known in the art for food drying, can be cited.

[0091] <3>The method of the present invention The method of the present invention is a method including a step of using the active ingredient (i.e., the yeast fermented product of Solanaceae plant).

[0092] By the method of the present invention, specifically by using the active ingredient, the flavor of food can be improved (for example, enhancing the tomato flavor, spicy flavor, and / or aged flavor of food), that is, a flavor improvement effect (for example, a tomato flavor enhancement effect, a spicy flavor enhancement effect, and / or an aged flavor enhancement effect) can be obtained. Therefore, the method of the present invention can be implemented for the improvement of the flavor of food (for example, enhancing the tomato flavor, spicy flavor, and / or aged flavor of food). That is, the method of the present invention can be, for example, a method for improving the flavor of food (for example, a method for enhancing the tomato flavor, spicy flavor, and / or aged flavor of food). This method is also referred to as "the flavor improvement method of the present invention".

[0093] In addition, by the method of the present invention, specifically by utilizing the active ingredient, foods with improved flavor (for example, foods with enhanced tomato flavor, spicy flavor, and / or aging flavor) can be produced. Therefore, the method of the present invention can be implemented for the production of foods (specifically, for the production of foods with improved flavor such as those with enhanced tomato flavor, spicy flavor, and / or aging flavor). That is, the method of the present invention can be, for example, a method for producing foods (specifically, for producing foods with improved flavor such as those with enhanced tomato flavor, spicy flavor, and / or aging flavor). This method is also referred to as "the food production method of the present invention".

[0094] The active ingredient can be added to the raw materials of foods during food production, thereby being used for flavor improvement or food production. That is, as the utilization of the active ingredient, adding the active ingredient to the raw materials of foods can be cited. That is, the method of the present invention can specifically be, for example, a method for improving the flavor of foods (such as a method for enhancing the tomato flavor, spicy flavor, and / or aging flavor of foods) that includes adding the active ingredient to the raw materials of foods. In addition, the method of the present invention can specifically be, for example, a method for producing foods (specifically, for producing foods with improved flavor such as those with enhanced tomato flavor, spicy flavor, and / or aging flavor) that includes adding the active ingredient to the raw materials of foods. "Adding" is also referred to as "incorporating".

[0095] The active ingredient can be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, "the utilization of the active ingredient" also includes the utilization of the composition of the present invention. For example, "the addition of the active ingredient" also includes the addition of the composition of the present invention.

[0096] The foods obtained by the method of the present invention are also referred to as "the foods of the present invention". The foods of the present invention are specifically foods with improved flavor (for example, foods with enhanced tomato flavor, spicy flavor, and / or aging flavor). In addition, in other words, the foods of the present invention are foods to which the active ingredient has been added. In addition, in other words, the foods of the present invention are foods containing the active ingredient.

[0097] For flavor improvement or food production, for example, in addition to utilizing the active ingredient, it can be implemented in the same way as the production of ordinary foods. That is, for flavor improvement or food production, for example, in addition to utilizing the active ingredient, the same raw materials as those of ordinary foods can be used and implemented under the same production conditions. In addition, both the raw materials and production conditions of foods can be appropriately modified and used for flavor improvement or food production.

[0098] As long as flavor improvement is desired, the foods are not particularly limited. Foods also include beverages. In addition, foods also include seasonings. Foods can be, for example, liquid or solid.

[0099] As food, foods containing tomatoes can be cited. As such foods, specifically, the following can be cited: beverages such as soft drinks, alcoholic beverages, and soups; rice dishes such as chicken rice, omurice, and paella; stewed dishes such as curry, beef stew, Hayashi Rice, hashed beef, pork beans, chili con carne, and Feijoada; roux such as curry roux; sauces such as tomato sauce and meat sauce; pizzas such as Pizza Margherita; pasta such as Vongole Rosso, Puttanesca, Amatriciana, Arrabiata, Pescatore, and Bolognese; seasonings such as tomato ketchup. "Soft drink" can refer to non-alcoholic beverages (beverages with an alcohol concentration of less than 1%) other than milk and dairy products. As soft drinks, specifically, soft drinks containing tomatoes such as tomato juice can be cited. As soups, specifically, soups containing tomatoes such as tomato potage soup and minestrone can be cited.

[0100] Moreover, as a food, the food containing a spice is mentioned. Specific examples of such foods include: soups such as dahl soup, Tom Yum Goong soup, potage soup, and instant noodle soup; sauces such as genova sauce, Worcestershire sauce, chili sauce, Tabasco sauce, and salsa; seasoning oils such as chili oil; clear soups such as solid consommé and liquid consommé; flavor seasonings such as bonito flavor, chicken flavor, pork flavor, and beef flavor; spicy seasonings such as seven-spice powder, bean paste, bitter pepper sauce, and wasabi paste; spice-flavored foods such as chili-flavored, hot pepper flavor, sansho flavor, Sichuan pepper flavor, wasabi flavor, and cardamom flavor; basic seasonings such as sesame oil, garlic sauce, and garlic paste; seasonings); seasonings for dishes (special seasonings for cooking dishes such as chutney); sauces such as stew sauce and curry sauce; stews such as curry, stew, spicy meat sauce, black bean stew, mapo tofu, mapo eggplant, spicy shrimp (エビチリ), Korean stew, etc.; rice dishes such as mapo rice (Korean stew); noodle dishes such as dandan noodles; snacks such as cinnamon cookies, potato snacks and corn snacks; beverages such as tea (chai), cinnamon tea, ginger ale, Dr Pepper, etc.; fried compositions such as fried meat powder (tangyange powder).

[0101] In addition, as food, there can be mentioned: seasonings obtained by fermenting beans or wheat, seasonings containing koji or miso, seasonings obtained by fermenting beans or wheat containing koji or miso, and foods containing these seasonings. Such seasonings specifically include: fermented black beans, sweet noodle sauce, bean paste, bitter pepper sauce, soy sauce, and miso. As foods containing such seasonings specifically include: mapo tofu, mapo rice, mapo eggplant, twice-cooked pork, dandan noodles, bangbang chicken, spicy shrimp, fried pork liver with leeks, and Peking duck.

[0102] In addition, foods include foods containing milk and / or dairy products, and specifically include ice cream, yogurt, lactic acid bacteria beverages, cheese sauce, clam chowder, cream stew, and potato potage.

[0103] The form of providing the food is not particularly limited. For example, the food can be provided in a form that can be directly eaten, or in a form that needs to be prepared before or during eating, such as a concentrate or a dried product. In addition, the food can be provided, for example, in a form filled in any container such as a retort pouch, a paper bag, a plastic bottle such as a PET bottle, a metal can such as a stainless steel can or an aluminum can, or a glass bottle. The food can be provided in the form of food to be heated. As the form of food to be heated, for example, retort pouch food can be cited. The food is not limited to general food, but also includes so-called health foods or medical foods such as nutritional supplements, functional foods, and foods for specified health use. That is, for example, the food in the above examples can be provided as general food, or as health food or medical food.

[0104] "The raw material of food" refers to the food raw materials used to manufacture food. As long as food can be manufactured, the raw material of food is not particularly limited. The raw material of food can be appropriately selected according to various conditions such as the type of food. As the raw material of food, the raw materials commonly used in the manufacture of the food in the above examples can be cited. Specifically, as the raw material of food, the following can be cited: tomatoes; grains such as rice and wheat flour; flavoring components such as sugar, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; dairy products such as milk, cheese, and butter; fruits; vegetables; meat; fish; eggs; spices (spicy seasonings); flavorings; oils and fats; alcohols; dietary fiber; pH buffers.

[0105] As long as a flavor improvement effect can be obtained, the active ingredient can be added to the raw material of food at any stage of the food manufacturing process. That is, the "raw material of food" to which the active ingredient is added can be the raw material at any stage of the food manufacturing process. For example, the "raw material of food" to which the active ingredient is added also includes the completed food before the active ingredient is added. The active ingredient can be added directly or appropriately prepared into a desired form such as a solution to the raw material of food. "The addition of the active ingredient" can be collectively referred to as an operation of making the active ingredient coexist with the raw material of food. Components other than the active ingredient (for example, tomatoes or spices) can also be appropriately added to the raw material of food. The description of the addition of the active ingredient can also be applied to the addition of components other than the active ingredient. Each component (that is, the active ingredient and any other components adopted) can be added to the raw material of food all at the same time, or can be added separately or in any combination separately to the raw material of food. The order of adding each component to the raw material of food is not particularly limited.

[0106] As long as a flavor improvement effect can be obtained, the addition amount and addition amount ratio of each component (that is, the active ingredient and any other components adopted) in the method of the present invention are not particularly limited. The addition amount and addition amount ratio of each component in the method of the present invention can be appropriately set according to various conditions such as the type of food raw material and the type of food.

[0107] The active ingredient can be added to the raw materials of food under conditions such that the edible concentration of the active ingredient reaches a desired range (for example, the range of the edible concentration of the active ingredient described below).

[0108] The edible concentration of the active ingredient, for example, when converted to the edible concentration of the original culture, can be 1×10 -14 %(w / w) or more, 1×10 -13 %(w / w) or more, 1×10 -12 %(w / w) or more, 1×10 -11 %(w / w) or more, 1×10 -10 %(w / w) or more, 1×10 -9 %(w / w) or more, 1×10 -8 %(w / w) or more, 1×10 -7 %(w / w) or more, 1×10 -6 %(w / w) or more, 1×10 -5 %(w / w) or more, 1×10 -4 %(w / w) or more, 1×10 -3 %(w / w) or more, 0.01%(w / w) or more, 0.02%(w / w) or more, 0.05%(w / w) or more, 0.1%(w / w) or more, 0.2%(w / w) or more, 0.5%(w / w) or more, 1%(w / w) or more, 2%(w / w) or more, or 5%(w / w) or more, and can also be 10%(w / w) or less, 5%(w / w) or less, 2%(w / w) or less, 1%(w / w) or less, 0.5%(w / w) or less, 0.2%(w / w) or less, 0.1%(w / w) or less, 0.05%(w / w) or less, 0.02%(w / w) or less, 0.01%(w / w) or less, 1×10 -3 %(w / w) or less, 1×10 -4 %(w / w) or less, 1×10 -5 %(w / w) or less, 1×10 -6 %(w / w) or less, 1×10 -7 %(w / w) or less, 1×10 -8 %(w / w) or less, 1×10 -9 %(w / w) or less, 1×10 -10 %(w / w) or less, 1×10 -11 %(w / w) or less, 1×10 -12 %(w / w) or less, or 1×10 -13 %(w / w) or less, and can also be a non - contradictory combination of them. Specifically, for example, when the edible concentration of the active ingredient is converted to the edible concentration of the original culture, it can be 1×10 -14 ~1×10-13 %(w / w), 1×10 -13 ~1×10 -12 %(w / w), 1×10 -12 ~1×10 -11 %(w / w), 1×10 -11 ~1×10 -10 %(w / w), 1×10 -10 ~1×10 -9 %(w / w), 1×10 -9 ~1×10 -8 %(w / w), 1×10 -8 ~1×10 -7 %(w / w), 1×10 -7 ~1×10 -6 %(w / w), 1×10 -6 ~1×10 -5 %(w / w), 1×10 -5 ~1×10 -4 %(w / w), 1×10 -4 ~1×10 -3 %(w / w), 1×10 -3 ~0.01%(w / w), 0.01~0.02%(w / w), 0.02~0.05%(w / w), 0.05~0.1%(w / w), 0.1~0.2%(w / w), 0.2~0.5%(w / w), 0.5~1%(w / w), 1~2%(w / w), 2~5%(w / w), or 5~10%(w / w). The edible concentration of the active ingredient, specifically when converted to the edible concentration of the original culture, may be 1×10 -14 ~10%(w / w), 1×10 -13 ~2%(w / w), or 1×10 -12 ~0.5%(w / w). "Original culture" refers to the culture that has not undergone concentration or dilution and other concentration changes after cultivation, specifically the culture at the end of cultivation. The original culture is also referred to as "original fermented product". For example, when a culture concentrated 2-fold is added under the condition that the edible concentration becomes 1%(w / w), the edible concentration of the active ingredient converted to the edible concentration of the original culture is 2%(w / w).

[0109] Especially in the case of a dry powder manufactured by a manufacturing method including a step of drying and powdering the active ingredient, the edible concentration of the active ingredient, for example, when converted to the edible concentration of the dry powder, may be 1×10 -10 %(w / w) or more, 1×10 -9 %(w / w) or more, 1×10 -8 %(w / w) or more, 1×10-7 % (w / w) or more, 1×10 -6 % (w / w) or more, 1×10 -5 % (w / w) or more, 1×10 -4 % (w / w) or more, 1×10 -3 % (w / w) or more, 0.01% (w / w) or more, 0.02% (w / w) or more, 0.05% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, or 10% (w / w) or more, and may also be 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, 2% (w / w) or less, 1% (w / w) or less, 0.5% (w / w) or less, 0.2% (w / w) or less, 0.1% (w / w) or less, 0.05% (w / w) or less, 0.02% (w / w) or less, 0.01% (w / w) or less, 1×10 -3 % (w / w) or less, 1×10 -4 % (w / w) or less, 1×10 -5 % (w / w) or less, 1×10 -6 % (w / w) or less, 1×10 -7 % (w / w) or less, 1×10 -8 % (w / w) or less, or 1×10 -9 % (w / w) or less, and may also be a non - contradictory combination of them. The edible concentration of the active ingredient, specifically when converted to the edible concentration of the dry powder, can be 1×10 -10 ~1×10 -9 % (w / w), 1×10 -9 ~1×10 -8 % (w / w), 1×10 -8 ~1×10 -7 % (w / w), 1×10 -7 ~1×10 -6 % (w / w), 1×10 -6 ~1×10 -5 % (w / w), 1×10 -5 ~1×10 -4 % (w / w), 1×10 -4 ~1×10 -3 % (w / w), 1×10 -3~0.01% (w / w), 0.01 - 0.02% (w / w), 0.02 - 0.05% (w / w), 0.05 - 0.1% (w / w), 0.1 - 0.2% (w / w), 0.2 - 0.5% (w / w), 0.5 - 1% (w / w), 1 - 2% (w / w), 2 - 5% (w / w), 5 - 10% (w / w), 10 - 20% (w / w). The edible concentration of the active ingredient, for example, when converted to the edible concentration of the dry powder, can be 1×10 -10 ~20% (w / w), 1×10 -9 ~10% (w / w), or 1×10 -8 ~5% (w / w).

[0110] The addition amount of the active ingredient, for example, relative to the food to be improved in flavor, can be 1×10 -10 % (w / w) or more, 1×10 -9 % (w / w) or more, 1×10 -8 % (w / w) or more, 1×10 -7 % (w / w) or more, 1×10 -6 % (w / w) or more, 1×10 -5 % (w / w) or more, 1×10 -4 % (w / w) or more, 1×10 -3 % (w / w) or more, 0.01% (w / w) or more, 0.02% (w / w) or more, 0.05% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, or 20% (w / w) or more, and can also be 30% (w / w) or less, 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, 2% (w / w) or less, 1% (w / w) or less, 0.5% (w / w) or less, 0.2% (w / w) or less, 0.1% (w / w) or less, 0.05% (w / w) or less, 0.02% (w / w) or less, 0.01% (w / w) or less, 1×10 -3 % (w / w) or less, 1×10 -4 % (w / w) or less, 1×10 -5 % (w / w) or less, 1×10 -6 % (w / w) or less, 1×10 -7 % (w / w) or less, 1×10 -8 % (w / w) or less, or 1×10 -9% (w / w) or less, and may also be a non-contradictory combination thereof. The specific addition amount of the active ingredient, for example, may be 1×10 -10 ~1×10 -9 % (w / w), 1×10 -9 ~1×10 -8 % (w / w), 1×10 -8 ~1×10 -7 % (w / w), 1×10 -7 ~1×10 -6 % (w / w), 1×10 -6 ~1×10 -5 % (w / w), 1×10 -5 ~1×10 -4 % (w / w), 1×10 -4 ~1×10 -3 % (w / w), 1×10 -3 ~0.01% (w / w), 0.01~0.02% (w / w), 0.02~0.05% (w / w), 0.05~0.1% (w / w), 0.1~0.2% (w / w), 0.2~0.5% (w / w), 0.5~1% (w / w), 1~2% (w / w), 2~5% (w / w), 5~10% (w / w), 10~20% (w / w), or 20~30% (w / w). The specific addition amount of the active ingredient, for example, may be 1×10 -10 ~30% (w / w), 1×10 -9 ~20% (w / w), or 1×10 -8 ~10% (w / w).

[0111] Especially in the case of a dry powder produced by a manufacturing method including a step of drying and pulverizing the active ingredient, the addition amount of the active ingredient, for example, may be 1×10 -10 % (w / w) or more, 1×10 -9 % (w / w) or more, 1×10 -8 % (w / w) or more, 1×10 -7 % (w / w) or more, 1×10 -6 % (w / w) or more, 1×10 -5 % (w / w) or more, 1×10 -4 % (w / w) or more, 1×10 -3above %(w / w), above 0.01 %(w / w), above 0.02 %(w / w), above 0.05 %(w / w), above 0.1 %(w / w), above 0.2 %(w / w), above 0.5 %(w / w), above 1 %(w / w), above 2 %(w / w), above 5 %(w / w), or above 10 %(w / w), and may also be below 20 %(w / w), below 10 %(w / w), below 5 %(w / w), below 2 %(w / w), below 1 %(w / w), below 0.5 %(w / w), below 0.2 %(w / w), below 0.1 %(w / w), below 0.05 %(w / w), below 0.02 %(w / w), below 0.01 %(w / w), 1×10 -3 %(w / w) or less, 1×10 -4 %(w / w) or less, 1×10 -5 %(w / w) or less, 1×10 -6 %(w / w) or less, 1×10 -7 %(w / w) or less, 1×10 -8 %(w / w) or less, or 1×10 -9 %(w / w) or less, and may also be their non - contradictory combinations. The specific addition amount of the active ingredient, for example, may be 1×10 -10 ~1×10 -9 %(w / w), 1×10 -9 ~1×10 -8 %(w / w), 1×10 -8 ~1×10 -7 %(w / w), 1×10 -7 ~1×10 -6 %(w / w), 1×10 -6 ~1×10 -5 %(w / w), 1×10 -5 ~1×10 -4 %(w / w), 1×10 -4 ~1×10 -3 %(w / w), 1×10 -3 ~0.01 %(w / w), 0.01 - 0.02 %(w / w), 0.02 - 0.05 %(w / w), 0.05 - 0.1 %(w / w), 0.1 - 0.2 %(w / w), 0.2 - 0.5 %(w / w), 0.5 - 1 %(w / w), 1 - 2 %(w / w), 2 - 5 %(w / w), 5 - 10 %(w / w), 10 - 20 %(w / w). The specific addition amount of the active ingredient, for example, may be 1×10 -10 ~20 %(w / w), 1×10-9 ~10% (w / w), or 1×10 -8 ~5% (w / w).

[0112] The edible concentration of the active ingredient, for example, when converted to the edible concentration of 2-PE, can be 1×10 -13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10 ppm (w / w) or more, 1×10 -9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10 -6 ppm (w / w) or more, 1×10 -5 ppm (w / w) or more, 1×10 -4 ppm (w / w) or more, 1×10 -3 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, or 50 ppm (w / w) or more, and can also be 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.01 ppm (w / w) or less, 1×10 -3 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, or 1×10 -12ppm (w / w) or less, and may also be non-contradictory combinations thereof. The edible concentration of the active ingredient, specifically when converted to the edible concentration of 2-PE, may be 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10 -11 ~1×10 -10 ppm (w / w), 1×10 -10 ~1×10 -9 ppm (w / w), 1×10 -9 ~1×10 -8 ppm (w / w), 1×10 -8 ~1×10 -7 ppm (w / w), 1×10 -7 ~1×10 -6 ppm (w / w), 1×10 -6 ~1×10 -5 ppm (w / w), 1×10 -5 ~1×10 -4 ppm (w / w), 1×10 -4 ~1×10 -3 ppm (w / w), 1×10 -3 ~0.01 ppm (w / w), 0.01~0.1 ppm (w / w), 0.1~0.2 ppm (w / w), 0.2~0.5 ppm (w / w), 0.5~1 ppm (w / w), 1~2 ppm (w / w), 2~5 ppm (w / w), 5~10 ppm (w / w), 10~20 ppm (w / w), 20~50 ppm (w / w), or 50~100 ppm (w / w). The edible concentration of the active ingredient, specifically when converted to the edible concentration of 2-PE, may be 1×10 -13 ~100 ppm (w / w), 1×10 -12 ~20 ppm (w / w), or 1×10 -11 ~5 ppm (w / w).

[0113] The edible concentration of the active ingredient, for example when converted to the edible concentration of ethyl acetate, may be 1×10 -15 ppm (w / w) or more, 1×10 -14 ppm (w / w) or more, 1×10 -13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10ppm (w / w) or more, 1×10 -9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10 -6 ppm (w / w) or more, 1×10 -5 ppm (w / w) or more, 1×10 -4 ppm (w / w) or more, 0.001 ppm (w / w) or more, 0.002 ppm (w / w) or more, 0.005 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.02 ppm (w / w) or more, 0.05 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, or 0.5 ppm (w / w) or more, and may also be 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.05 ppm (w / w) or less, 0.02 ppm (w / w) or less, 0.01 ppm (w / w) or less, 0.005 ppm (w / w) or less, 0.002 ppm (w / w) or less, 0.001 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, 1×10 -12 ppm (w / w) or less, 1×10 -13 ppm (w / w) or less, or 1×10 -14 ppm (w / w) or less, and may also be a non - contradictory combination thereof. The edible concentration of the active ingredient, specifically for example, when converted to the edible concentration of ethyl acetate, may be 1×10 -15 ~1×10 -14 ppm (w / w), 1×10 -14 ~1×10 -13 ppm (w / w), 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10-11 to 1×10 -10 ppm (w / w), 1×10 -10 to 1×10 -9 ppm (w / w), 1×10 -9 to 1×10 -8 ppm (w / w), 1×10 -8 to 1×10 -7 ppm (w / w), 1×10 -7 to 1×10 -6 ppm (w / w), 1×10 -6 to 1×10 -5 ppm (w / w), 1×10 -5 to 1×10 -4 ppm (w / w), 1×10 -4 to 0.001 ppm (w / w), 0.001 - 0.002 ppm (w / w), 0.002 - 0.005 ppm (w / w), 0.005 - 0.01 ppm (w / w), 0.01 - 0.02 ppm (w / w), 0.02 - 0.05 ppm (w / w), 0.05 - 0.1 ppm (w / w), 0.1 - 0.2 ppm (w / w), 0.2 - 0.5 ppm (w / w), or 0.5 - 1 ppm (w / w). The edible concentration of the active ingredient, for example, when converted to the edible concentration of ethyl acetate, may be 1×10 -15 to 1 ppm (w / w), 1×10 -14 to 0.2 ppm (w / w), or 1×10 -13 to 0.05 ppm (w / w).

[0114] The edible concentration of the active ingredient, for example, when converted to the edible concentration of diacetyl, may be 1×10 -15 ppm (w / w) or more, 1×10 -14 ppm (w / w) or more, 1×10 -13 ppm (w / w) or more, 1×10 -12 ppm (w / w) or more, 1×10 -11 ppm (w / w) or more, 1×10 -10 ppm (w / w) or more, 1×10 -9 ppm (w / w) or more, 1×10 -8 ppm (w / w) or more, 1×10 -7 ppm (w / w) or more, 1×10 -6 ppm (w / w) or more, 1×10 -5 ppm (w / w) or more, 1×10 -4ppm (w / w) or more, 0.001 ppm (w / w) or more, 0.002 ppm (w / w) or more, 0.005 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.02 ppm (w / w) or more, 0.05 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, or 0.5 ppm (w / w) or more, and may also be 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.05 ppm (w / w) or less, 0.02 ppm (w / w) or less, 0.01 ppm (w / w) or less, 0.005 ppm (w / w) or less, 0.002 ppm (w / w) or less, 0.001 ppm (w / w) or less, 1×10 -4 ppm (w / w) or less, 1×10 -5 ppm (w / w) or less, 1×10 -6 ppm (w / w) or less, 1×10 -7 ppm (w / w) or less, 1×10 -8 ppm (w / w) or less, 1×10 -9 ppm (w / w) or less, 1×10 -10 ppm (w / w) or less, 1×10 -11 ppm (w / w) or less, 1×10 -12 ppm (w / w) or less, 1×10 -13 ppm (w / w) or less, or 1×10 -14 ppm (w / w) or less, and may also be a non - contradictory combination thereof. The edible concentration of the active ingredient, specifically for example when converted to the edible concentration of diacetyl, can be 1×10 -15 ~1×10 -14 ppm (w / w), 1×10 -14 ~1×10 -13 ppm (w / w), 1×10 -13 ~1×10 -12 ppm (w / w), 1×10 -12 ~1×10 -11 ppm (w / w), 1×10 -11 ~1×10 -10 ppm (w / w), 1×10 -10 ~1×10 -9 ppm (w / w), 1×10 -9 ~1×10 -8 ppm (w / w), 1×10 -8 ~1×10 -7 ppm (w / w), 1×10-7 to 1×10 -6 ppm (w / w), 1×10 -6 to 1×10 -5 ppm (w / w), 1×10 -5 to 1×10 -4 ppm (w / w), 1×10 -4 to 0.001 ppm (w / w), 0.001 - 0.002 ppm (w / w), 0.002 - 0.005 ppm (w / w), 0.005 - 0.01 ppm (w / w), 0.01 - 0.02 ppm (w / w), 0.02 - 0.05 ppm (w / w), 0.05 - 0.1 ppm (w / w), 0.1 - 0.2 ppm (w / w), 0.2 - 0.5 ppm (w / w), or 0.5 - 1 ppm (w / w). The edible concentration of the active ingredient, for example, when converted to the edible concentration of diacetyl, can be 1×10 -15 to 1 ppm (w / w), 1×10 -14 to 0.2 ppm (w / w), or 1×10 -13 to 0.05 ppm (w / w).

[0115] The edible concentration of the active ingredient, for example, when converted to the edible concentration of yeast cells, can be 1×10 -8 CFU / g or more, 1×10 -7 CFU / g or more, 1×10 -6 CFU / g or more, 1×10 -5 CFU / g or more, 1×10 -4 CFU / g or more, 1×10 -3 CFU / g or more, 0.01 CFU / g or more, 0.1 CFU / g or more, 1 CFU / g or more, 10 CFU / g or more, 1×10 2 CFU / g or more, 1×10 3 CFU / g or more, 1×10 4 CFU / g or more, 1×10 5 CFU / g or more, 1×10 6 CFU / g or more, 1×10 7 CFU / g or more, or 1×10 8 CFU / g or more, and can also be 1×10 9 CFU / g or less, 1×10 8 CFU / g or less, 1×10 7 CFU / g or less, 1×10 6 CFU / g or less, 1×10 5 CFU / g or less, 1×10 4CFU / g or less, 1×10 3 CFU / g or less, 1×10 2 CFU / g or less, 10 CFU / g or less, 1 CFU / g or less, 0.1 CFU / g or less, 0.01 CFU / g or less, 1×10 -3 CFU / g or less, 1×10 -4 CFU / g or less, 1×10 -5 CFU / g or less, 1×10 -6 CFU / g or less, or 1×10 -7 CFU / g or less, and may also be a non - conflicting combination of them. The edible concentration of the active ingredient, specifically when converted to the edible concentration of yeast cells, can be 1×10 -8 ~1×10 - 7 CFU / g, 1×10 -7 ~1×10 -6 CFU / g, 1×10 -6 ~1×10 -5 CFU / g, 1×10 -5 ~1×10 -4 CFU / g, 1×10 -4 ~1×10 -3 CFU / g, 1×10 -3 ~0.01 CFU / g, 0.01 - 0.1 CFU / g, 0.1 - 1 CFU / g, 1 - 10 CFU / g, 10~1×10 2 CFU / g, 1×10 2 ~1×10 3 CFU / g, 1×10 3 ~1×10 4 CFU / g, 1×10 4 ~10 5 CFU / g, 1×10 5 ~10 6 CFU / g, 1×10 6 ~10 7 CFU / g, 1×10 7 ~1×10 8 CFU / g, or 1×10 8 ~1×10 9 CFU / g. The edible concentration of the active ingredient, specifically when converted to the edible concentration of yeast cells, can be 1×10 -8 ~1×10 9 CFU / g, 1×10 -7 ~1×10 8 CFU / g, or, 1×10 -6 ~1×10 7CFU / g.

[0116] The description regarding the addition of the active ingredient can also be applied to the case of adding the composition of the present invention. For example, the composition of the present invention can be added under the conditions for obtaining the addition amount of the active ingredient in the above examples.

[0117] The food of the present invention may contain tomatoes. That is, the food of the present invention can be manufactured in a manner containing tomatoes. The food containing tomatoes can be manufactured, for example, by adding tomatoes. That is, the method of the present invention may further include adding tomatoes to the raw materials of the food. As tomatoes, fresh products can be directly used, or after being appropriately processed, they can be used for the manufacture of the food of the present invention. Regarding the processing of tomatoes, the description regarding the processing of solanaceous plants as a culture medium component can be applied. As processed products of tomatoes, tomato juice, tomato puree, and tomato paste can be cited. The addition of tomatoes can be carried out in the same manner as the addition of the active ingredient. In addition, the food containing tomatoes can be manufactured, for example, using the raw materials of the food containing tomatoes. That is, the raw materials of the food can contain tomatoes. For example, foods containing tomatoes such as tomato sauce or ketchup can be used as raw materials to manufacture other foods containing tomatoes.

[0118] The food of the present invention can be a food containing tomatoes with a reduced tomato content. The "food with a reduced tomato content" refers to a food with a tomato content lower than normal, that is, a food with a tomato content lower than that of normal tomatoes. The food containing the normal amount of tomatoes (that is, the food with the normal tomato content) is also referred to as the "normal tomato-containing food". That is, the "food with a reduced tomato content" can specifically refer to a food of the same type as the normal tomato-containing food with a tomato content lower than that of the normal tomato-containing food. The "food with a reduced tomato content" can more specifically refer to a food of the same type as the normal tomato-containing food with a tomato content of 0.9 times or less, 0.8 times or less, 0.7 times or less, 0.6 times or less, or 0.5 times or less of the normal tomato-containing food. As the food with a reduced tomato content, foods containing tomatoes such as the above examples manufactured in a manner with a lower tomato content than normal can be cited. As the normal tomato-containing food, foods containing tomatoes such as the above examples manufactured in a manner containing the normal amount of tomatoes can be cited. If the present invention is adopted, for example, the reduction in tomato flavor caused by the reduction in tomato content can be compensated. That is, the "improvement of tomato flavor" can also include the compensation for the reduction in tomato flavor caused by the reduction in tomato content.

[0119] The food of the present invention may contain spices. That is, the food of the present invention may be manufactured in a manner containing spices. The food containing spices can be manufactured, for example, by adding spices. That is, the method of the present invention may further include adding spices to the raw materials of the food. The spices can be directly or appropriately used for the manufacture of the food of the present invention after processing. The addition of spices can be carried out in the same manner as the addition of the active ingredient. In addition, the food containing spices can be manufactured, for example, using the raw materials of the food containing spices. That is, the raw materials of the food may contain spices. For example, a food containing spices such as curry paste can be used as a raw material to manufacture other foods containing spices. Regarding spices, as described above. As the spices that can be contained in the food of the present invention, particularly, cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, shepherd's purse, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, celery can be cited.

[0120] The food of the present invention may be a food containing spices with a reduced spice content. The "food with a reduced spice content" refers to a food with a spice content lower than normal, that is, a food with a spice content lower than the normal spice content. The food containing the normal amount of spices (that is, the food with the normal spice content) is also referred to as the "normal spice-containing food". That is, the "food with a reduced spice content" may specifically refer to a food of the same type as the normal spice-containing food with a spice content lower than the normal spice-containing food. More specifically, the "food with a reduced spice content" may refer to a food of the same type as the normal spice-containing food with a spice content of 0.9 times or less, 0.8 times or less, 0.7 times or less, 0.6 times or less, or 0.5 times or less of the normal spice-containing food. As the food with a reduced spice content, the above-mentioned examples of foods containing spices manufactured in a manner with a lower spice content than normal can be cited. As the normal spice-containing food, the above-mentioned examples of foods containing spices manufactured in a manner containing the normal amount of spices can be cited. If the present invention is adopted, for example, the reduction in the spicy aroma caused by the reduction in the spice content can be compensated. That is, the "improvement of the spicy aroma" may also include compensating for the reduction in the spicy aroma caused by the reduction in the spice content.

[0121] The food of the present invention may contain a flavoring obtained by fermenting beans or wheat. In addition, the food of the present invention may contain a flavoring containing koji or miso. In addition, the food of the present invention may contain a flavoring containing koji or miso obtained by fermenting beans or wheat. That is, the food of the present invention may be manufactured in such a manner as to contain such a flavoring. The food containing such a flavoring can be manufactured, for example, by adding such a flavoring. That is, the method of the present invention may further include adding such a flavoring to the raw material of the food.

[0122] The food of the present invention may contain milk and / or dairy products in the raw material of the food. Examples of milk include raw milk, cow's milk, special cow's milk, raw goat milk, sterilized goat milk, raw sheep milk, formulated milk, low-fat milk, non-fat milk, and processed milk; examples of dairy products include cream, butter, anhydrous butter, cheese, concentrated whey protein, condensed milk, skimmed condensed milk, sugar-free condensed milk, sugar-free skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, formulated milk powder, and fermented milk.

[0123] The food of the present invention can be a food containing "a seasoning obtained by fermenting beans or wheat", "a seasoning containing koji or miso", or "a seasoning containing koji or miso obtained by fermenting beans or wheat", and is a food in which the content of "a seasoning obtained by fermenting beans or wheat", "a seasoning containing koji or miso", or "a seasoning containing koji or miso obtained by fermenting beans or wheat" is reduced. "A food in which the content of a seasoning obtained by fermenting beans or wheat is reduced" means a food in which the content of a seasoning obtained by fermenting beans or wheat is lower than normal (i.e., a food in which the content of a seasoning obtained by fermenting beans or wheat is lower than the content of a seasoning obtained by fermenting beans or wheat in normal cases). A food containing a normal amount of a seasoning obtained by fermenting beans or wheat (i.e., a food having the content of a seasoning obtained by fermenting beans or wheat in normal cases) is also referred to as "a normal food containing a seasoning". That is, "a food in which the content of a seasoning obtained by fermenting beans or wheat is reduced" can specifically refer to a food of the same type as a normal food containing a seasoning, in which the content of a seasoning obtained by fermenting beans or wheat is lower than that of a normal food containing a seasoning. "A food in which the content of a seasoning obtained by fermenting beans or wheat is reduced" can more specifically refer to a food of the same type as a normal food containing a seasoning, in which the content of a seasoning obtained by fermenting beans or wheat is 0.9 times or less, 0.8 times or less, 0.7 times or less, 0.6 times or less, or 0.5 times or less of that of a normal food containing a seasoning. As a food in which the content of a seasoning obtained by fermenting beans or wheat is reduced, there can be mentioned foods containing a seasoning obtained by fermenting beans or wheat, such as the above-mentioned example foods manufactured in a manner such that the content of a seasoning obtained by fermenting beans or wheat is lower than normal. As a normal food containing a seasoning, there can be mentioned foods containing a seasoning obtained by fermenting beans or wheat, such as the above-mentioned example foods manufactured in a manner containing a normal amount of a seasoning obtained by fermenting beans or wheat. The same applies to "a food in which the content of a seasoning containing koji or miso is reduced" and "a food in which the content of a seasoning containing koji or miso obtained by fermenting beans or wheat is reduced". If the present invention is adopted, for example, it is possible to compensate for the reduction in the sense of aging caused by the reduction in the content of a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat. That is, "the improvement of the sense of aging" also includes compensating for the reduction in the sense of aging caused by the reduction in the content of a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

[0124] The food of the present invention can be a food containing milk and / or dairy products with a reduced content of milk and / or dairy products. The "food with a reduced content of milk and / or dairy products" refers to a food in which the content of milk and / or dairy products is lower than normal (i.e., a food in which the content of milk and / or dairy products is lower than that of normal milk and / or dairy products). A food containing normal amounts of milk and / or dairy products (i.e., a food with the content of normal milk and / or dairy products) is also referred to as a "normal milk- and / or dairy product-containing food". That is, the "food with a reduced content of milk and / or dairy products" can specifically refer to a food of the same type as the normal milk- and / or dairy product-containing food, but with a lower content of milk and / or dairy products than the normal milk- and / or dairy product-containing food. More specifically, the "food with a reduced content of milk and / or dairy products" can refer to a food of the same type as the normal milk- and / or dairy product-containing food, with a content of milk and / or dairy products that is 0.9 times or less, 0.8 times or less, 0.7 times or less, 0.6 times or less, or 0.5 times or less that of the normal milk- and / or dairy product-containing food. As the food with a reduced content of milk and / or dairy products, there can be mentioned foods containing milk and / or dairy products such as the above-described examples of foods manufactured in a manner such that the content of milk and / or dairy products is lower than normal. As the normal milk- and / or dairy product-containing food, there can be mentioned foods containing milk and / or dairy products such as the above-described examples of foods manufactured in a manner such that they contain normal amounts of milk and / or dairy products. By adopting the present invention, for example, it is possible to compensate for the reduction in the sense of aging caused by the reduction in the content of milk and / or dairy products. That is, the "improvement in the sense of aging" can also include compensating for the reduction in the sense of aging caused by the reduction in the content of milk and / or dairy products.

[0125] The method of the present invention can include a step of manufacturing an active ingredient before the step of using the active ingredient (for example, the step of adding the active ingredient to the raw material of the food). The active ingredient used in the method of the present invention can be manufactured by the above-described method for manufacturing the active ingredient. Therefore, the step of manufacturing the active ingredient in the method of the present invention can be a step of manufacturing the active ingredient by the above-described method for manufacturing the active ingredient. Specifically, the step of manufacturing the active ingredient in the method of the present invention can be a step of culturing yeast in a medium containing a solanaceous plant to obtain a culture. This culture is also referred to as a "fermentation product".

[0126] The method of the present invention can include a step of manufacturing the composition of the present invention before the step of using the active ingredient (for example, the step of adding the active ingredient to the raw material of the food).

[0127] <4>Use of the active ingredient In addition, the present invention discloses the use of the active ingredient in the above-described examples of uses. That is, the present invention discloses, for example, the use of the active ingredient for improving the flavor of food or for food production, and the use of the active ingredient in the production of a composition for improving the flavor of food or for food production.

[0128] In addition, the present invention discloses an active ingredient for use in the above examples. That is, the present invention discloses an active ingredient for improving the flavor of foods or for food production, and an active ingredient for producing a composition for improving the flavor of foods or for food production. Examples

[0129] Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.

[0130] Example 1 Evaluation of the effect of different nitrogen sources on the improvement of tomato flavor based on yeast fermentation broth As yeast, salt-tolerant yeast Zygosaccharomyces rouxii (NBRC 1130) was used. First, the yeast was inoculated from a glycerol stock into a growth plate (1% yeast extract, 1% peptone, 1% glucose, and 2% agar), and cultured at 30 °C for 48 hours while standing still, so that it grew on the plate. Yeast cells were scraped from the grown plate with an inoculation loop and suspended in physiological saline (0.85% salt) to prepare an inoculum for the main fermentation medium. Next, a medium was prepared according to the composition of Table 1, and 100 mL was added to each 500 mL Sakaguchi flask and sterilized at 80 °C for 30 minutes as the main fermentation medium. 0.6 mL of the inoculum was added to 100 mL of the main fermentation medium, and the main fermentation was carried out by reciprocal shaking culture at 30 °C and 120 rpm for 118 hours to obtain a yeast fermentation broth.

[0131] The results of the fermentation are shown in Table 2. When various nitrogen sources were used, the production of 2-phenylethanol (2-PE), ethyl acetate, and diacetyl, which are known as components of tomato flavor, was confirmed in the yeast fermentation broth.

[0132] 0.1% of the yeast fermentation broth was added to RAGU Traditional Pasta Sauce (Mizkan Co., Ltd.), and the effect of improving the tomato flavor based on the yeast fermentation broth was evaluated by sensory evaluation performed by 4 experts. As the tomato flavor, the freshness of tomatoes and the ripeness of tomatoes were evaluated. The evaluation criteria are as follows. The score was determined by consensus among 4 experts: ++: Having a strong effect of improving the freshness and ripeness of tomatoes (this is assumed to have an effect that can be clearly discriminated by general evaluators who are not sensory evaluation experts) +: It has the effect of enhancing the freshness and ripeness of tomatoes (this is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation, but difficult to discriminate by ordinary evaluators who are not experts in sensory evaluation).

[0133] The results of sensory evaluation are shown in Table 3. For ease of explanation, the sample using tomato as the nitrogen source is denoted as "positive control". In the case of using various nitrogen sources, it was confirmed that the freshness of tomatoes and the ripeness of tomatoes were enhanced by the addition of yeast fermentation broth. In particular, in the case of adding the yeast fermentation broth using tomato as the nitrogen source, the highest enhancement effect of tomato flavor was confirmed. Components such as 2-PE, ethyl acetate, and diacetyl generated by yeast fermentation of solanaceous plants such as tomatoes may contribute to the enhancement effect of tomato flavor.

[0134] [Table 1] Table 1 Medium composition

[0135] [Table 2] Table 2 Fermentation results Sample Tomato Red bell pepper Soy sauce OD(620nm) 0.893 0.859 0.727 Residual sugar (g / L) 0.78 0 0 2-PE (ppm) 985.0 1014.5 846.5 Ethyl acetate (ppm) 19.1 19.8 13.7 Diacetyl (ppm) 7.6 6.6 7.2

[0136] [Table 3] Table 3 Results of sensory evaluation Sample Evaluation Comment Tomato ++ Positive control Red bell pepper + Weaker than the positive control, but has a function Soy sauce + Weaker than the positive control, but has a function

[0137] Evaluation of the influence of different yeast species in Example 2 on the enhancement effect of tomato flavor based on yeast fermentation broth As yeasts, three strains were used: Saccharomyces cerevisiae (NBRC 10217), Schizosaccharomyces pombe (NBRC 1628), and the salt-tolerant yeast Zygosaccharomyces rouxii (NBRC 1130). First, the yeast was inoculated from the glycerol stock solution onto a growth plate (1% yeast extract, 1% peptone, 1% glucose, and 2% agar), and cultured at 30 °C for 48 hours while standing still to allow it to grow on the plate. The yeast cells were scraped from the grown plate with an inoculation loop and suspended in physiological saline (0.85% sodium chloride) to prepare an inoculation broth for the main fermentation medium. Next, the medium was prepared according to the composition in Table 4, and 100 mL was added to each 500 mL Sakaguchi flask, sterilized at 80 °C for 30 minutes, and used as the main fermentation medium. 0.6 mL of the inoculation broth was added to 100 mL of the main fermentation medium, and the main fermentation was carried out by culturing in a reciprocating shaker at 30 °C and 120 rpm for 66 hours.

[0138] The results of fermentation are shown in Table 5. When using various yeasts, the production of 2-phenylethanol (2-PE), ethyl acetate, and diacetyl, which are known as components of tomato flavor, was confirmed in the yeast fermentation broth.

[0139] 0.1% of the fermentation broth was added to RAGU traditional pasta sauce (Mizkan Co., Ltd.), and the effect of enhancing tomato flavor based on the yeast fermentation broth was evaluated by sensory evaluation conducted by 4 experts. Regarding tomato flavor, the freshness and maturity of tomatoes were evaluated. The sensory evaluation was conducted using a 5-point scale for the freshness and maturity of tomatoes respectively, and the evaluation criteria are as follows. The scores were determined by consensus among 4 experts: 5 points: It has a very strong effect of enhancing the freshness or maturity of tomatoes (this is assumed to have an extremely strong effect that can be clearly judged even by ordinary evaluators who are not experts in sensory evaluation). 3 points: It has an effect of enhancing the freshness or maturity of tomatoes (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation but is difficult to judge by ordinary evaluators who are not experts in sensory evaluation). 1 point: It has a very weak effect of enhancing the freshness or maturity of tomatoes (this is assumed to have an effect that is difficult to judge even by experts in sensory evaluation). 0 point: There is no effect of enhancing the freshness or maturity of tomatoes.

[0140] The results of the sensory evaluation are shown in Table 6. When using various yeasts, it was confirmed that the freshness of tomatoes was enhanced by the addition of the yeast fermentation broth. In addition, when using Zygosaccharomyces rouxii or Saccharomyces cerevisiae, it was confirmed that the maturity of tomatoes was enhanced by the addition of the yeast fermentation broth. Especially when adding the fermentation broth of Zygosaccharomyces rouxii, high enhancement effects were confirmed for both the freshness and maturity of tomatoes. Components such as 2-PE, ethyl acetate, and diacetyl generated by fermenting solanaceous plants such as tomatoes with yeast may contribute to the effect of enhancing tomato flavor.

[0141] [Table 4] Table 4 Medium composition

[0142] [Table 5] Table 5 Results of fermentation Yeast species Z.rouxii S.cerevisiae S.pombe OD(620nm) 0.402 0.269 0.346 Residual sugar (g / L) 0 0 0 2-PE (ppm) 1081.3 1003.5 347.2 Ethyl acetate (ppm) 5.7 3.5 4.0 Diacetyl (ppm) 4.0 4.2 3.4

[0143] [Table 6] Table 6 Results of sensory evaluation Yeast species Freshness of tomato Ripeness of tomato Z.rouxii 5 5 S.cerevisiae 1 3 S.pombe 1 0

[0144] Confirmation of the effect of adding L - phenylalanine (L - Phe) in Example 3 As the yeast, the halotolerant yeast Zygosaccharomyces rouxii (NBRC1130) was used. First, the yeast was inoculated from the glycerol stock solution onto a growth plate (1% yeast extract, 1% peptone, 1% glucose, 2% agar), and cultured at 30 °C for 48 hours while standing still, so that it grew on the plate. The yeast cells were scraped from the grown plate with an inoculation loop and suspended in physiological saline (0.85% sodium chloride) to prepare an inoculum for the main fermentation medium. Then, the medium was prepared according to the composition in Table 7, and 100 mL was added to each 500 mL Sakaguchi flask, and sterilized at 80 °C for 30 minutes as the main fermentation medium. As the main fermentation medium, four kinds of media with L - Phe addition amounts of 0% (not added), 0.05%, 0.1%, and 0.15% were prepared. 0.6 mL of the inoculum was added to 100 mL of the main fermentation medium, and the main fermentation was carried out by culturing in a reciprocating shaker at 30 °C and 120 rpm for 74 hours to obtain a yeast fermentation broth.

[0145] The results of fermentation are shown in Table 8. In the case of using various main fermentation media, the production of 2 - PE and ethyl acetate, which are known as components of tomato flavor, was confirmed. In addition, an increase in the production amounts of 2 - PE and ethyl acetate depending on the L - Phe addition amount during fermentation was confirmed.

[0146] 0.1% of the yeast fermentation broth or 0.1% of the main fermentation medium before fermentation (before inoculating the yeast) was added to RAGU traditional pasta sauce (Mizkan Co., Ltd.), and the effect of improving the tomato flavor based on the yeast fermentation broth was evaluated by sensory evaluation conducted by 4 experts. As the tomato flavor, the freshness of tomatoes and the ripeness of tomatoes were evaluated. The evaluation criteria are as follows. The score was determined by consensus among 4 experts: ++++: There is a very strong effect of improving the freshness and ripeness of tomatoes (this is assumed to have a particularly strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: There is a strong effect of improving the freshness and ripeness of tomatoes (this is assumed to have an effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation) +: There is an effect of improving the freshness and ripeness of tomatoes (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation but is difficult to judge by general evaluators who are not experts in sensory evaluation) -: There is no effect of improving the freshness and ripeness of tomatoes.

[0147] The results of sensory evaluation are shown in Tables 9 and 10. When using various main fermentation media, an improvement in tomato flavor (freshness and ripeness of tomatoes) was confirmed. In addition, an increase in the tomato flavor improvement effect depending on the L-Phe addition amount during fermentation was confirmed. In particular, a high tomato flavor improvement effect was obtained under the condition of fermenting with 0.1% or more of L-Phe added (Table 9). On the other hand, when adding the medium before fermentation (before inoculating yeast), no improvement effect on tomato flavor was found (Table 10). From this, it can be seen that fermenting solanaceous plants such as tomatoes with yeast is necessary for improving tomato flavor regardless of whether L-Phe is added during fermentation. Components such as 2-PE and ethyl acetate generated by fermenting solanaceous plants such as tomatoes with yeast may contribute to the tomato flavor improvement effect.

[0148] [Table 7] Table 7 Medium composition

[0149] [Table 8] Table 8 Results of fermentation No. 1 2 3 4 L-Phe addition concentration (%) 0 0.05 0.10 0.15 OD(620nm) 0.926 0.86 0.919 0.895 Residual sugar (g / L) 0 0 0 0 L-Phe (g / L) 0.04 0.04 0.04 0.16 2-PE (ppm) 9.5 364.3 711.8 967.4 Ethyl acetate (ppm) 5.4 8.4 12.3 10.4

[0150] [Table 9] Table 9 Results of sensory evaluation (after fermentation) No. 1 2 3 4 L-Phe addition concentration (%) 0 0.05 0.1 0.15 Evaluation + ++ ++++ ++++

[0151] [Table 10] Table 10 Results of sensory evaluation (before fermentation) No. 1 2 3 4 L-Phe addition concentration more (%) 0 0.05 0.1 0.15 Evaluation - Not implemented Not implemented -

[0152] Confirmation of the improvement effect of pungency in Example 4 (1) As the yeast, the halotolerant yeast Zygosaccharomyces rouxii was used. First, seed culture was performed on a frozen storage sample containing yeast cells. 0.5% of the obtained seed culture solution was added to the main fermentation medium using tomato paste as the nitrogen source described in Table 1 of Example 1, and main fermentation was carried out at 30 °C and 65 Hz for 64 hours to obtain a yeast fermentation broth. The generation of 2-PE and ethyl acetate, which are known as components of tomato essence, was confirmed as a result of fermentation. 5.1% of starch (Potato Starchride AH-5, Matsutani Chemical Industry Co., Ltd.) and 5.6% of dextrin (SANDEC #70, Sanwa Starch Industry Co., Ltd.) were added and dissolved relative to 89.3% of this yeast fermentation broth, and after drying by drum drying, it was pulverized to obtain a yeast fermentation broth powder. The content of the active ingredient (i.e., yeast fermentate of solanaceous plants) in the obtained yeast fermentation broth powder, when converted to the content of the original culture (i.e., yeast fermentation broth), was 500% (w / w).

[0153] Yeast fermentation broth powder, 2-PE, or yeast extract was added to the European-style beef curry in the amounts shown in Table 11, and the effect of enhancing the spicy aroma based on each material was evaluated by sensory evaluation by 6 experts. As the spicy aroma, the intensity of the spicy / stimulating system and the coolness / gorgeousness imparted by the spice were evaluated. The evaluation criteria are as follows. The score was determined by consensus among 6 experts: ++++: Has a very strong effect of enhancing the spicy aroma (this is assumed to have a particularly strong effect that can be clearly judged by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong effect of enhancing the spicy aroma (this is assumed to have an effect that can be clearly judged by general evaluators who are not experts in sensory evaluation) +: Has an effect of enhancing the spicy aroma (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation but is difficult to judge by general evaluators who are not experts in sensory evaluation) -: Has no effect of enhancing the spicy aroma.

[0154] The results of the sensory evaluation are shown in Table 11. When yeast fermentation broth powder was added, it was confirmed that the spicy aroma was significantly enhanced compared to the cases where 2-PE or yeast extract was added. By adding yeast fermentation broth powder, the spicy aroma appeared from the front taste, the spicy aroma was enhanced from the front taste to the middle taste, and the enhancement of the spicy aroma continued from the middle taste to the after taste. In addition, not only the spicy aroma of the spicy / stimulating system, but also the spicy aroma with a coolness / gorgeousness / fruity aroma was enhanced, and a mellow taste / thickness was also imparted.

[0155] [Table 11] Table 11 Material Addition concentration Evaluation of spicy aroma Yeast fermentation broth powder 0.15％ ++++ 2-PE 0.05％ +～++ Yeast extract (*1) 0.10％ ++ Yeast extract (*2) 0.10％ ++ Yeast extract (*3) 0.10％ ++ (*1) Yeastock GT-Pd (Asahi Group Foods Co., Ltd.) (*2) Yeast extract powder SG010 (Angel Yeast Co., Ltd.) (*3) AROMILD UG-8 (KOHJIN Life Sciences Co., Ltd.)

[0156] (2) Yeast fermentation broth powder was separately added to various commercially available curries with or without tomato raw materials and spices and different types of spices in the amounts shown in Table 12. The effect of enhancing the spicy aroma compared to the control without added yeast fermentation broth powder was evaluated through sensory evaluation by 3 experts. As the spicy aroma, the intensity of the spicy / stimulating system and the coolness / gorgeousness imparted by the spices were evaluated. The evaluation criteria were the same as in Example 4(1). The scores were determined through deliberation by 3 experts.

[0157] The results of the sensory evaluation are shown in Table 12. In various curries, when yeast fermentation broth powder was added, it was confirmed that the spicy aroma was significantly improved compared to the control without added yeast fermentation broth powder. By adding the yeast fermentation broth powder, an enhancement of the spicy aroma with a cool feeling, and an enhancement of the fruity flavor of tomatoes and spices were confirmed.

[0158] [Table 12] Table 12 No.1. “Fragrant Beef Curry with Spices Supervised by TOMATO in Ogikubo” (Musashino Co., Ltd.) No.2. “European-style Beef Curry with the Taste of Beef and Broth” (House Foods Corporation) *Steaming bag No.3. “Soybean Minced Meat Curry” (S&B Foods Inc.)

[0159] (3) 0.2% yeast fermentation broth powder was separately added to Sichuan-style Mapo Tofu. The effect of enhancing the spicy aroma compared to the control without added yeast fermentation broth powder was evaluated through sensory evaluation by 8 experts. As the spicy aroma, the intensity of the spicy / stimulating system and the coolness / gorgeousness imparted by the spices were evaluated. As a result of the evaluation, when yeast fermentation broth powder was added, a significant improvement in the spicy aroma was confirmed compared to the control without added yeast fermentation broth powder. By adding the yeast fermentation broth powder, especially the flavor of Chinese prickly ash was enhanced.

[0160] Confirmation of the effect of improving the aged feeling in Example 5 Yeast fermentation broth powder was obtained by the same method as in Example 4. 0.05%, 0.1%, 0.2%, or 0.3% yeast fermentation broth powder was added to Sichuan-style Mapo Donburi. The effect of improving the aged feeling compared to the control without added yeast fermentation broth powder was evaluated through sensory evaluation by 4 experts. As the aged feeling, the aroma, flavor, and richness after aging of fermented soybeans, sweet flour sauce, and broad bean paste were evaluated.

[0161] When yeast fermentation broth powder was added to Sichuan Feng Mapo rice with various concentrations, a significant improvement effect on the aging feeling was confirmed compared to the control without yeast fermentation broth powder. By adding the yeast fermentation broth powder, especially the flavor of fermented soybeans was enhanced.

[0162] Example 6 Evaluation of Heat Tolerance of the Improvement Effect of Tomato Flavor (1) Yeast fermentation broth was obtained by the same method as in Example 4. To 100 g of RAGU Tomato Sauce, yeast fermentation broth or a commercially available tomato flavor seasoning was added in the amounts shown in Table 13, filled into a retort pouch, and heated at 121 °C for 10 minutes. Then, after storing in a sealed container for 10 days, the improvement effect of tomato flavor on the control that had been subjected to the same retort pouch heating treatment without adding yeast fermentation broth and the commercially available tomato flavor seasoning was evaluated by sensory evaluation conducted by 3 experts. The score was determined by consensus among the 3 experts. ++++: Has a very strong improvement effect on tomato flavor (This is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)). ++: Has a relatively strong improvement effect on tomato flavor (This is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation). +: Has an improvement effect on tomato flavor (This is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation but is difficult to discriminate by general evaluators who are not experts in sensory evaluation). -: Has no improvement effect on tomato flavor.

[0163] The results of the sensory evaluation are shown in Table 13. When the yeast fermentation broth was added, it was confirmed that the tomato flavor was significantly improved compared to the case of adding the commercially available tomato flavor seasoning. Specifically, when the yeast fermentation broth was added, it was confirmed that compared to the case of adding other tomato flavor seasonings, the fresh tomato-like feeling was enhanced, and the characteristics of the flavor with sourness and tomato flavor started from the front taste. From this result, it was shown that the yeast fermented product of solanaceous plants such as tomatoes also exhibits a significant improvement effect on tomato flavor after heat treatment and storage. In addition, the fermented product of tomatoes using Zygosaccharomyces rouxii strains other than NBRC 1130 also exhibited an improvement effect on tomato flavor, suggesting that the fermented product of solanaceous plants such as tomatoes using Zygosaccharomyces rouxii exhibits a flavor improvement effect such as an improvement effect on tomato flavor regardless of the strain type.

[0164] [Table 13] Table 13 No. Added material Addition amount Evaluation of tomato flavor 1 Yeast fermentation broth powder 0.15％ ++ 2 Tomato essence (Hasegawa Flavors) 0.015％ + 3 Tomato extract powder (Niken Foods) 0.15％ +

[0165] Evaluation of heat tolerance of the enhancing effect on tomato flavor in Example 7 (2) Yeast fermentation broth powder was obtained in the same manner as in Example 4. 0.05% of the yeast fermentation broth powder was added to tomato sauce or Hayashi-style sauce, filled into a retort pouch, and heated at 121°C for 10 minutes. After cooling, the enhancing effect on tomato flavor relative to a control that had been subjected to the same retort pouch heat treatment without adding the yeast fermentation broth powder was evaluated by sensory evaluation performed by two experts. As a result of the evaluation, for both tomato sauce and Hayashi-style sauce, it was confirmed that the tomato flavor was enhanced by adding the yeast fermentation broth powder. In both tomato sauce and Hayashi-style sauce, when the yeast fermentation broth powder was added, even after retort pouch heat treatment, a concentrated tomato flavor was confirmed compared to the control without adding the yeast fermentation broth powder, and the overall sense of tomato ripeness was enhanced.

[0166] Evaluation of the effects of the culture supernatant and yeast cells on the enhancement of tomato flavor, spicy flavor, and aging flavor (1) As the yeast, the halotolerant yeast Zygosaccharomyces rouxii (NBRC1130) was used, and otherwise, a yeast fermentation broth was obtained in the same manner as in Example 4. A part of the obtained yeast fermentation broth was separated into a supernatant and a precipitate by centrifugation. The obtained precipitate was resuspended in the main fermentation medium in an amount equal to the main fermentation medium used for fermentation to obtain a yeast cell dispersion. In addition, starch and dextrin were added and dissolved in the main fermentation medium using the tomato paste described in Table 1 of Example 1 as a nitrogen source, the obtained supernatant, the yeast cell dispersion, or the yeast fermentation broth in the same manner as in Example 4, and after drying, they were pulverized to obtain respective powders. Note that the obtained powders are also referred to as "main fermentation medium powder", "supernatant powder", "yeast cell dispersion powder", and "yeast fermentation broth powder 1", respectively. Separately, a yeast fermentation broth powder (also referred to as "yeast fermentation broth powder 2") was obtained in the same manner as in Example 4.

[0167] The main fermentation medium powder, supernatant powder, yeast cell dispersion powder, yeast fermentation broth powder 1, or yeast fermentation broth powder 2 was added to tomato soup in the amounts shown in Table 14, and the enhancing effect on tomato flavor based on each material was evaluated by sensory evaluation performed by five experts. As the tomato flavor, the freshness and ripeness of tomatoes were evaluated separately. For the evaluation, the tomato flavor of tomato soup without adding the material was set to 1.0 point, and it was carried out according to the following evaluation criteria in 1.0 - 5.0 points at 0.5-point intervals. The final score was the average of the evaluation results given by five experts. 5.0 points: Very strong enhancing effect with a tomato-like sense (This is assumed to be a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.5 points)) 4.5 points: Very strong enhancing effect with a tomato-like sense (This is assumed to be a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.0 points)) 4.0 points: Very strong enhancing effect with a tomato-like sense (This is assumed to be a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.5 points)) 3.5 points: Relatively strong enhancing effect with a tomato-like sense (This is assumed to be a relatively strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.0 points)) 3.0 points: Relatively strong enhancing effect with a tomato-like sense (This is assumed to be an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) 2.5 points: Having an enhancing effect (This is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation and is stronger than 2.0 points, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate) 2.0 points: Enhancing effect with a tomato-like sense (This is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate) 1.5 points: Slight enhancing effect with a tomato-like sense (This is assumed to be an effect that can be discriminated by experts in sensory evaluation, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate) 1.0 point: No enhancing effect.

[0168] The results of the sensory evaluation are shown in Table 14. An improvement in the tomato-like sense (freshness and ripeness of tomatoes) was confirmed for all materials. However, when yeast fermentation broth powder 1 or yeast fermentation broth powder 2 was added, a significant improvement in the tomato-like sense was confirmed compared to the case of adding other materials. This shows that not only the culture supernatant part, which is considered to contain a large amount of fermentation products, but also when yeast cells are added, a more significant improvement in the tomato-like sense can be obtained.

[0169] [Table 14] Table 14 No. 1 2 3 4 5 6 Added material Main fermentation medium powder Supernatant powder Yeast cell dispersion powder Yeast fermentation broth powder 1 Yeast fermentation broth powder 2 Presence or absence of fermentation - - 〇 - 〇 〇 Presence or absence of yeast cells - - - 〇 〇 〇 Addition amount - 0.01％ 0.01％ 0.01％ 0.01％ 0.01％ Freshness of tomato 1.0 1.5 2.5 1.2 4.2 4.5 Ripeness of tomato 1.0 1.9 1.4 2.2 3.5 3.7

[0170] (2) Separately add the main fermentation medium powder, supernatant powder, yeast cell dispersion powder, yeast fermentation broth powder 1 or yeast fermentation broth powder 2 to Sichuan Feng Mapo Tofu in the amounts shown in Table 15, and evaluate the improvement effects on the spicy aroma and aging sense based on each material through sensory evaluation by 4 experts. As for the spicy aroma, the intensity of the spicy / stimulating system and the coolness / gorgeousness imparted by the spice were evaluated. As for the aging sense, the aroma, flavor, and richness after aging of fermented soybeans, sweet flour sauce, and broad bean paste were evaluated. For the evaluation, the spicy aroma and aging sense of Sichuan Feng Mapo Tofu without added materials were set as 1.0 point respectively, and the evaluation was carried out according to the following evaluation criteria with scores ranging from 1.0 to 5.0 at 0.5-point intervals. The final score was the average of the evaluation results given by 4 experts. 5.0 points: Has a very strong improvement effect (this is assumed to have a particularly strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.5 points)). 4.5 points: Has a very strong improvement effect (this is assumed to have a particularly strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.0 points)). 4.0 points: Has a very strong improvement effect (this is assumed to have a particularly strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.5 points)). 3.5 points: Has a relatively strong improvement effect (this is assumed to have a relatively strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.0 points)). 3.0 points: Has a relatively strong improvement effect (this is assumed to have an effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation). 2.5 points: Has an improvement effect (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation and is stronger than 2.0 points, but is difficult to judge by general evaluators who are not experts in sensory evaluation). 2.0 points: Has an improvement effect (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation, but is difficult to judge by general evaluators who are not experts in sensory evaluation). 1.5 points: Has a weak improvement effect (this is assumed to have an effect that can be judged by experts in sensory evaluation, but is difficult to judge by general evaluators who are not experts in sensory evaluation). 1.0 point: Has no improvement effect.

[0171] The results of the sensory evaluation are shown in Table 15. For various materials, an increase in the spiciness and aging sensation was confirmed. However, when yeast fermentation broth powder 1 or yeast fermentation broth powder 2 was added, a significant increase in the spiciness and aging sensation was confirmed compared to the case of adding other materials. This shows that not only the culture supernatant part, which is considered to contain a large amount of fermentation products, but also when yeast cells are added, a more significant improvement effect of the spiciness and aging sensation can be obtained.

[0172] [Table 15] Table 15 No. 1 2 3 4 5 5 Added material - Main fermentation medium powder Supernatant powder Yeast cell dispersion powder Yeast fermentation broth powder 1 Yeast fermentation broth powder 2 Presence or absence of fermentation - - 〇 - 〇 〇 Presence or absence of yeast cells - - - 〇 〇 〇 Addition amount - 0.01％ 0.01％ 0.01％ 0.01％ 0.01％ Spicy aroma 1.0 1.4 2.5 2.3 4.5 4.6 Aged flavor 1.0 1.4 2.5 2.3 4.3 4.6

[0173] Evaluation of the influence of the presence or absence of fermentation of Solanaceae plants using yeast in Example 9 on the improvement effects of tomato flavor, spiciness, and aging sensation (1) Yeast fermentation broth powder was obtained by the same method as in Example 4. Yeast fermentation broth powder and a commercially available powder seasoning containing yeast cells were added to tomato soup in the amounts shown in Table 16, and the improvement effect of tomato flavor based on each material was evaluated by sensory evaluation by 5 experts. As the tomato flavor, the freshness and maturity of tomatoes were evaluated separately. For the evaluation, the tomato flavor (freshness or maturity) of the tomato soup without added materials was set to 1.0 point, and it was carried out according to the following evaluation criteria with scores of 1.0 - 5.0 points at 0.5 - point intervals. The final score was the average of the evaluation results given by 5 experts. 5.0 points: There is a very strong improvement effect on tomato flavor (this is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.5 points)) 4.5 points: There is a very strong improvement effect on tomato flavor (this is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.0 points)) 4.0 points: There is a very strong improvement effect on tomato flavor (this is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.5 points)) 3.5 points: There is a relatively strong improvement effect on tomato flavor (this is assumed to have a relatively strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 3.0 points)) 3.0 points: There is a relatively strong improvement effect on tomato flavor (this is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) 2.5 points: It has an improved effect on the tomato flavor (This is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation and is stronger than 2.0 points, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate.) 2.0 points: It has an improved effect on the tomato flavor (This is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate.) 1.5 points: It has a weak improved effect on the tomato flavor (This is assumed to be an effect that can be discriminated by experts in sensory evaluation, but is difficult for general evaluators who are not experts in sensory evaluation to discriminate.) 1.0 point: There is no improved effect on the tomato flavor.

[0174] The results of the sensory evaluation are shown in Table 16. The tomato flavor was improved for all kinds of materials. However, in the case of the yeast fermentation broth powder added with salt-tolerant yeast, it was confirmed that the tomato flavor was significantly improved compared with the case of adding the commercial powder seasoning containing yeast cells. Thus, it is suggested that the fermented product of Solanaceae plants such as tomatoes using yeast exhibits flavor improvement effects such as an improved tomato flavor effect.

[0175] [Table 16] Table 16 No. 1 2 3 4 Added material No addition Yeast fermentation broth powder Yeast powder (*1) Yeast powder (*2) Yeast species - Halotolerant yeast Bread yeast Torula yeast Addition rate - 0.01％ 0.01％ 0.01％ Freshness of tomato 1.0 4.2 1.8 1.4 Ripeness of tomato 1.0 3.5 1.2 2.3 *1Hyper Yeast HG-DY (Asahi Group Foods Co., Ltd.) *2 (Registered trademark) (Mitsubishi Corporation Life Sciences Co., Ltd.)

[0176] (2) Separately, the yeast fermentation broth powder and the commercial powder seasoning containing yeast cells were added to Sichuan-style Mapo Tofu in the amounts shown in Table 17, and the improved effects on the spicy flavor and the aged flavor based on each material were evaluated through sensory evaluation by 4 experts. As for the spicy flavor, the intensity of the spicy / stimulating series and the coolness / gorgeousness imparted by the spice were evaluated. As for the aged flavor, the flavors, aromas, and richness after aging of fermented soybeans, sweet flour sauce, and broad bean paste were evaluated. For the evaluation, the spicy flavor and the aged flavor of Sichuan-style Mapo Tofu without added materials were set as 1.0 point respectively, and the evaluation was carried out according to the following evaluation criteria with scores from 1.0 to 5.0 at 0.5-point intervals. The final score was the average of the evaluation results given by 4 experts. 5.0 points: It has a very strong improved effect (This is assumed to be a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than 4.5 points)) 4.5 points: Has a very strong enhancing effect (This is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than that of 4.0 points)) 4.0 points: Has a very strong enhancing effect (This is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than that of 3.5 points)) 3.5 points: Has a relatively strong enhancing effect (This is assumed to have a relatively strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than that of 3.0 points)) 3.0 points: Has a relatively strong enhancing effect (This is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) 2.5 points: Has an enhancing effect (This is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation and is stronger than that of 2.0 points, but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) 2.0 points: Has an enhancing effect (This is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation, but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) 1.5 points: Has a weak enhancing effect (This is assumed to have an effect that can be discriminated by experts in sensory evaluation, but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) 1.0 point: Has no enhancing effect.

[0177] The results of the sensory evaluation are shown in Table 17. For various materials, an improvement in the spiciness and aging feeling was confirmed. However, when the yeast fermentation broth powder was added, a significant improvement in the spiciness and aging feeling compared to the case of adding other materials was confirmed. This suggests that a significant improvement in the spiciness and aging feeling can be achieved by fermenting solanaceous plants such as tomatoes using yeast.

[0178] [Table 17] Table 17 No. 1 2 3 4 Added material No addition Yeast fermentation broth powder Yeast powder (*1) Yeast powder (*2) Yeast species - Halotolerant yeast Bread yeast Torula yeast Addition amount - 0.01％ 0.01％ 0.01％ Spicy aroma 1.0 4.5 2.6 2.6 Aged flavor 1.0 4.3 2.8 2.8 *1 Hyper Yeast HG-DY (Asahi Group Foods Co., Ltd.) 2 (Registered trademark) (Mitsubishi Corporation Life Sciences Co., Ltd.)

[0179] Evaluation of the influence of the addition amount of yeast fermentation broth powder to food on the enhancing effect of tomato flavor, spiciness and aging feeling (1) The yeast fermentation broth powder was obtained in the same manner as in Example 4. The yeast fermentation broth powder was added to commercially available potato snacks containing cheese raw materials and spices in the amounts shown in Table 18, and the improvement effects on the aged flavor and the spicy flavor compared to the control without the addition of the yeast fermentation broth powder were evaluated by sensory evaluation conducted by 5 experts. As the aged flavor, the richness / thickness of dairy products was evaluated. As the spicy flavor, the intensity of the spicy / stimulating taste and the coolness / gorgeousness imparted by the spices were evaluated. The evaluation criteria are as follows. The scores were determined by consensus among 5 experts. ++++: Has a very strong improvement effect (This is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong improvement effect (This is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) +: Has an improvement effect (This is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) -: Has no improvement effect.

[0180] The results of the sensory evaluation are shown in Table 18. The improvement in the aged flavor was confirmed at an addition rate of 0.00001% of the yeast fermentation broth powder in various potato snacks, and was more significantly confirmed at an addition rate of 0.0001% or more. In addition, the improvement in the spicy flavor was confirmed at an addition rate of 0.00001% of the yeast fermentation broth powder, and an improvement effect of the spicy flavor depending on the addition rate of the yeast fermentation broth powder was confirmed. This suggests that by adding 0.00001% or more of the yeast fermentation broth powder to potato snacks, the aged flavor with cheesy sweet, rich, and thick tastes, and the spicy flavor with strong spiciness like chili peppers and black pepper can be enhanced.

[0181] [Table 18] Table 18 *1 “Pizza Potato” (Calbee Co., Ltd.) *2 “Hot Pizza Potato” (Calbee Co., Ltd.)

[0182] (2) Separately, the yeast fermentation broth powder was added to commercially available corn snacks containing tomato raw materials and spices in the amounts shown in Table 19, and the improvement effect on the tomato flavor compared to the control without the addition of the yeast fermentation broth powder was evaluated by sensory evaluation conducted by 5 experts. As the tomato flavor, the freshness of tomatoes and the ripeness of tomatoes were evaluated. The evaluation criteria are as follows. The scores were determined by consensus among 5 experts. ++++: Has a very strong enhancing effect (this is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong enhancing effect (this is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) +: Has an enhancing effect (this is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) -: Has no enhancing effect.

[0183] The results of the sensory evaluation are shown in Table 19. The improvement in tomato flavor can be confirmed at an addition rate of 0.00001% of the yeast fermentation broth powder, a clear effect can be confirmed at 0.0001%, and a more significant effect can be confirmed at addition rates of 0.001% and above. This suggests that by adding 0.00001% or more of the yeast fermentation broth powder to corn snacks, the freshness of tomatoes with a sour taste and the ripeness of tomatoes with a sweet and umami taste can be enhanced.

[0184] [Table 19] Table 19 * "DONTACOS Spicy Tomato" (Lake Biwa Co., Ltd.)

[0185] (3) Separately, the yeast fermentation broth powder was added to commercially available potato snacks containing wasabi ingredients in the amounts shown in Table 20, and the effect of enhancing the pungency compared to the control without the addition of the yeast fermentation broth powder was evaluated through sensory evaluation by 5 experts. As the pungency, the intensity of the wasabi-like spicy / stimulating system and the coolness / gorgeousness were evaluated. The evaluation criteria are as follows. The score was determined through a consensus among 5 experts. ++++: Has a very strong enhancing effect (this is assumed to have a particularly strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong enhancing effect (this is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) +: Has an enhancing effect (this is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation but is difficult to discriminate by general evaluators who are not experts in sensory evaluation) -: Has no enhancing effect.

[0186] The results of the sensory evaluation are shown in Table 20. The improvement in pungency was confirmed at a yeast fermentation broth powder addition rate of 0.00001%, a definite effect was confirmed at 0.0001%, and a more significant effect was confirmed at an addition rate of 0.001% or more. This suggests that by adding 0.00001% or more of the yeast fermentation broth powder to potato snacks, the pungency with a sharp cool feeling and the pungency with a lingering irritation on the tongue can be enhanced.

[0187] [Table 20] Table 20 *“Wasabeef”(Yamahata Confectionery Co., Ltd.)

[0188] (4) Separately, 6 times the amount (in terms of mass) of hot water was added to and mixed with Hokkaido mashed potatoes, plain (Calbee, Inc.) to make mashed potatoes. 10% of tube-shaped wasabi was added to the made mashed potatoes and mixed well. Furthermore, an aqueous solution of yeast fermentation broth powder was added thereto in the amounts shown in Table 21, and the effect of improving pungency relative to the control without adding the yeast fermentation broth powder was evaluated by sensory evaluation performed by 5 experts. As the pungency, the taste with wasabi-like spiciness and irritation, and the wasabi-like sharp cool feeling and gorgeous flavor were evaluated. The evaluation criteria are as follows. The score was determined by consensus among 5 experts. ++++: Has a very strong improvement effect (this is assumed to have a particularly strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a strong improvement effect (this is assumed to have an effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation) +: Has an improvement effect (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation but is difficult to judge by general evaluators who are not experts in sensory evaluation) -: Has no improvement effect.

[0189] The results of the sensory evaluation are shown in Table 21. The improvement in pungency in the taste part was significantly confirmed at a yeast fermentation broth powder addition rate of 0.001 ppb. In addition, the improvement in pungency in the flavor part was confirmed at a yeast fermentation broth powder addition rate of 0.001 ppb, clearly confirmed at 0.01 ppb, and more clearly confirmed at 0.1 ppb or more. This suggests that by adding 0.001 ppb or more of the yeast fermentation broth powder to wasabi paste, the pungency with a lingering irritation on the tongue like wasabi and the flavor with a sharp cool feeling can be enhanced.

[0190] [Table 21] Table 21 *“Special Selection Authentic Aroma Fresh Wasabi” (Hosokawa Foods Co., Ltd.)

[0191] (5) An aqueous solution of yeast fermentation broth powder was separately added to Sichuan-style Mapo Tofu under the conditions of the amounts shown in Table 22, and the effects of improving the aging feeling and the spicy aroma feeling relative to the control without adding yeast fermentation broth powder were evaluated by sensory evaluation performed by 5 experts. As the aging feeling, the aroma, flavor, and richness after aging of fermented soybeans, sweet bean sauce, and broad bean paste were evaluated. As the spicy aroma feeling, the intensity of the spicy / stimulating type and the coolness / gorgeousness imparted by the spice were evaluated. The evaluation criteria are as follows. The score was determined by consensus among 5 experts. ++++: Has a very strong improving effect (this is assumed to have an extremely strong effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong improving effect (this is assumed to have an effect that can be clearly judged even by general evaluators who are not experts in sensory evaluation) +: Has an improving effect (this is assumed to have an effect that can be clearly judged by experts in sensory evaluation but is difficult for general evaluators who are not experts in sensory evaluation to judge) -: Has no improving effect.

[0192] The results of the sensory evaluation are shown in Table 22. The improvement of the spicy aroma feeling can be confirmed at a yeast fermentation broth powder addition rate of 0.001 ppb, and can be more significantly confirmed at an addition rate of 0.01 ppb or more. This suggests that by adding 0.001 ppb or more of yeast fermentation broth powder to Sichuan-style Mapo Tofu, the spicy aroma feeling with a pungent coolness and the spicy aroma feeling with a stimulation remaining on the tongue can be enhanced. The improvement of the aging feeling can be significantly confirmed at a yeast fermentation broth powder addition rate of 0.001 ppb or more. This suggests that by adding 0.001 ppb or more of yeast fermentation broth powder to Sichuan-style Mapo Tofu, the aging feeling with the aroma, flavor, and richness after aging of fermented soybeans, sweet bean sauce, and broad bean paste can be improved.

[0193] [Table 22] Table 22

[0194] (6) An aqueous solution of yeast fermentation broth powder was separately added to the tomato soup containing tomato raw materials under the conditions of the amounts shown in Table 23, and the effect of enhancing the tomato flavor relative to the control without added yeast fermentation broth powder was evaluated by sensory evaluation conducted by 5 experts. As the tomato flavor, the freshness and ripeness of tomatoes were evaluated. The evaluation criteria are as follows. The scores were determined by consensus among 5 experts. ++++: Has a very strong enhancing effect (This is assumed to have an extremely strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong enhancing effect (This is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) +: Has an enhancing effect (This is assumed to have an effect that can be clearly discriminated by experts in sensory evaluation but is difficult for general evaluators who are not experts in sensory evaluation to discriminate) -: Has no enhancing effect.

[0195] The results of the sensory evaluation are shown in Table 23. The enhancement of the tomato flavor could be confirmed at a yeast fermentation broth powder addition rate of 0.001 ppb, and could be more significantly confirmed at an addition rate of 0.01 ppb or higher. This suggests that by adding 0.001 ppb or more of yeast fermentation broth powder to tomato soup, the tomato flavor can be enhanced.

[0196] [Table 23] Table 23

[0197] In Example 11, yeast fermentation broth powder was obtained by the same method as in Example 4 for the screening and evaluation of spices. 6 times the amount (in terms of mass conversion) of hot water was added to Hokkaido mashed potatoes in their original flavor (Calbee, Inc.) and mixed to make mashed potatoes. Spices were added to the prepared mashed potatoes at the addition rates shown in Table 24 and thoroughly mixed, and 0.01% yeast fermentation broth powder was added thereto. The effect of enhancing the spicy flavor relative to the control without added yeast fermentation broth powder was evaluated by sensory evaluation conducted by 4 experts. As the spicy flavor, the intensity of the spicy / stimulating system unique to the target spice and the coolness / gorgeousness were evaluated. The evaluation criteria are as follows. The scores were determined by consensus among 4 experts. ++++: Has a very strong enhancing effect (This is assumed to have an extremely strong effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation (an effect stronger than ++)) ++: Has a relatively strong enhancing effect (This is assumed to have an effect that can be clearly discriminated even by general evaluators who are not experts in sensory evaluation) +: Having an enhancing effect (this is assumed to be an effect that can be clearly discriminated by experts in sensory evaluation, but difficult to discriminate by general evaluators who are not experts in sensory evaluation). -: Having no enhancing effect.

[0198] The results of sensory evaluation are shown in Table 24. For each type of spice, the enhancing effect on spicy aroma was confirmed by the addition of yeast fermentation broth powder. This suggests that by adding yeast fermentation broth powder, the spicy and pungent aromas represented by sansho pepper, Chinese prickly ash, white pepper, black pepper, chili pepper, and ginger, as well as the spicy aroma of wasabi, and the sweet, refreshing, and magnificent aromas represented by star anise, anise, fennel, clove, cumin, nutmeg, cardamom, cinnamon bark, basil, oregano, and parsley, and the icy aroma represented by peppermint were enhanced.

[0199] [Table 24] Table 24

[0200] Evaluation of the heat tolerance of the enhancing effect on spicy aroma and the enhancing effect on aged flavor in Example 12 (1) Yeast fermentation broth powder was obtained by the same method as in Example 4. Chinese prickly ash, chili pepper, fermented soybean, sweet flour paste, yeast fermentation broth powder, 2-PE, or a commercially available yeast extract were added to Sichuan-style Mapo Tofu at the concentrations shown in Table 25, filled into a retort pouch, and heated at 126°C for 20 minutes. After cooling, the enhancing effects on spicy aroma and aged flavor before and after the heat treatment of the retort pouch were evaluated by sensory evaluation performed by 7 experts. As for the spicy aroma, the intensity of the chili-like spicy / pungent system and the refreshing / magnificent feeling of Chinese prickly ash were evaluated respectively. As for the aged flavor, the unique fermented flavor accompanied by umami and bitterness of fermented soybean and the mild aged flavor accompanied by sweetness and umami of sweet flour paste were evaluated respectively. For the evaluation criteria, the spicy aroma and aged flavor of Sichuan-style Mapo Tofu before heating without addition were set as 3.0 points, and the spicy aroma and aged flavor of Sichuan-style Mapo Tofu after the heat treatment without addition were set as 1.0 point. In addition, the intensity of the spiciness and the intensity of the refreshing feeling of Sichuan-style Mapo Tofu before heating with the addition of chili pepper and Chinese prickly ash were set as 5.0 points respectively, and the fermented flavor and the mild aged flavor of Sichuan-style Mapo Tofu before heating with the addition of fermented soybean and sweet flour paste were set as 5.0 points respectively. The scoring used a scale of 1.0 - 5.0 points at 0.5-point intervals, and a difference of 0.5 points was an effect that could be clearly discriminated by experts in sensory evaluation, and a difference of 1.0 point was assumed to be an effect that could be clearly discriminated by general evaluators who are not experts in sensory evaluation. The final score was the average of the evaluation results given by 7 experts.

[0201] The results of the sensory evaluation are shown in Table 25. In the case of adding the yeast fermentation broth powder, it was confirmed that the spicy and aged sensations were significantly improved compared with the cases of adding 2-PE or commercially available yeast extract. Furthermore, after the retort pouch treatment, in the case of adding the yeast fermentation broth powder, the spicy and brewed sensations equivalent to those of Sichuan-style Mapo Tofu with raw materials such as chili peppers, Chinese prickly ash, fermented soybeans, and sweet bean sauce were maintained. Thus, it was shown that even after the heat treatment, the yeast fermentation broth powder also exhibited the effect of improving the spicy and aged sensations.

[0202] [Table 25] Table 25 *1Yeastock GT-Pd (Asahi Group Foods Co., Ltd.) *2Yeast extract powder SG010 (Angel Yeast Co., Ltd.) *3 (Registered trademark) UG-8 (KOHJIN Life Sciences Co., Ltd.)

[0203] (2) Separately, add the yeast fermentation broth powder, commercially available tomato flavor seasoning powder, or commercially available yeast extract to the retort pouch curry (medium-spicy retort pouch Javanese curry (Hosokawa Foods Co., Ltd.)) at the concentrations shown in Table 26, fill it into the retort pouch, and heat it at 126°C for 20 minutes. After cooling, the effects of improving the spicy and aged sensations before and after the heat treatment of the retort pouch were evaluated by a sensory evaluation conducted by 5 experts. As for the spicy sensation, the intensity of the spicy / stimulating system like chili peppers and black pepper, and the coolness / gorgeousness imparted by spices such as cardamom, coriander, and clove were evaluated separately. As for the aged sensation, the richness of vegetables and spices, and the thickness of the curry after aging were evaluated. For the evaluation criteria, the spicy and aged sensations of the retort pouch curry before heating without addition were set as 3.0 points respectively, and the spicy and aged sensations of the retort pouch curry after the heat treatment without addition were set as 1.0 point respectively. The scoring used 1.0 - 5.0 points at 0.5-point intervals, and a difference of 0.5 points was considered an effect that could be clearly discriminated by experts in sensory evaluation, and a difference of 1.0 point was assumed to have an effect that could be clearly discriminated by general evaluators who are not experts in sensory evaluation. The final score was the average of the evaluation results given by 5 experts.

[0204] The results of the sensory evaluation are shown in Table 26. When the yeast fermentation broth powder was added, it was confirmed that the spicy and aged sensations were significantly improved compared to the cases where 2-PE or a commercially available yeast extract was added. Furthermore, after heat treatment in a retort pouch, when the yeast fermentation broth powder was added, the intensity of the spicy / stimulating series and the richness of the vegetables and spices with a cool and magnificent sensation or the aged sensation like the thickness of aged curry were also improved. Thus, it was shown that after heat treatment, the yeast fermentation broth powder also exhibited the function of improving the spicy and aged sensations.

[0205] [Table 26] Table 26 *1Yeastock GT-Pd (Asahi Group Foods Co., Ltd.) *2Yeast extract powder SG010 (Angel Yeast Co., Ltd.) *3 (Registered trademark) UG-8 (KOHJIN Life Sciences Co., Ltd.)

[0206] (3) Yeast fermentation broth powder or a commercially available tomato flavor seasoning was added to RAGU traditional pasta sauce (Mizkan Co., Ltd.) at the concentrations shown in Table 27, filled into a retort pouch, and heated at 126°C for 20 minutes. After cooling, the effect of improving the tomato flavor before and after heat treatment in the retort pouch was evaluated by sensory evaluation conducted by 6 experts. As the tomato flavor, the freshness, maturity, and flavor similar to raw tomatoes of tomatoes were evaluated. For the evaluation criteria, the tomato flavor of the tomato sauce before heating without addition was set as 3.0 points, and the tomato flavor of the tomato sauce after heat treatment without addition was set as 1.0 point. The scoring was in 1.0 - 5.0 points at 0.5-point intervals, and a difference of 0.5 points was considered an effect that could be clearly discriminated by sensory evaluation experts, and a difference of 1.0 point was assumed to have an effect that could be clearly discriminated by general evaluators who are not sensory evaluation experts. The final score was the average of the evaluation results given by 6 experts.

[0207] The results of the sensory evaluation are shown in Table 27. When the yeast fermentation broth powder was added, it was confirmed that the tomato flavor was significantly improved compared to the case where the tomato flavor seasoning was added. Furthermore, after heat treatment in a retort pouch, when the yeast fermentation broth powder was added, the characteristics of the flavor with sourness and tomato flavor from the front taste were also confirmed. Thus, it was shown that after heat treatment, the yeast fermentation broth powder also exhibited the function of improving the tomato flavor.

[0208] [Table 27] Table 27

[0209] Industrial applicability According to the present invention, the flavor of food can be improved.

Claims

1. A method for producing a composition for improving the flavor of a food, wherein, it includes a step of culturing yeast in a medium containing a Solanaceae plant to obtain a fermented product, and the composition contains the fermented product.

2. The method according to claim 1, wherein, the fermented product contains 2-phenylethanol.

3. The method according to claim 1, wherein, the fermented product contains the cells of the yeast.

4. A method for producing a composition containing 2-phenylethanol, wherein, it includes a step of culturing yeast in a medium containing a Solanaceae plant to obtain a fermented product containing 2-phenylethanol, and the composition contains the fermented product.

5. The method according to claim 4, wherein, the composition is a composition for improving the flavor of a food.

6. The method according to any one of claims 1, 2, 3, and 5, wherein, the flavor improvement is one or more selected from the group consisting of an increase in the tomato flavor, an increase in the spicy flavor, and an increase in the aged flavor of the food.

7. The method according to claim 6, wherein, the tomato flavor is one or more selected from the group consisting of the freshness of tomatoes, the ripeness of tomatoes, and the flavor similar to raw tomatoes.

8. The method according to any one of claims 2 to 5, wherein, the fermented product further contains ethyl acetate and / or diacetyl.

9. The method according to any one of claims 1 to 5, wherein, the yeast is a salt-tolerant yeast.

10. The method according to any one of claims 1 to 5, wherein, the yeast is a yeast belonging to the genus Zygosaccharomyces, Saccharomyces, Pichia, Candida, Hansenula, or Schizosaccharomyces.

11. The method according to any one of claims 1 to 5, wherein, the yeast is Zygosaccharomyces rouxii, Zygosaccharomyces sapae, Pichia farinosa, Candida versatilis, Candida etschelsii, Saccharomyces cerevisiae, or Schizosaccharomyces pombe.

12. The method according to any one of claims 1 to 5, wherein, the yeast is Zygosaccharomyces rouxii.

13. The method according to any one of claims 1 to 5, wherein, the Solanaceae plant is a plant belonging to the genus Solanum or Capsicum.

14. The method according to any one of claims 1 to 5, wherein, the Solanaceae plant is tomato, eggplant, bell pepper, red pepper, green pepper, or jalapeno pepper.

15. The method according to any one of claims 1 to 5, wherein, the Solanaceae plant is tomato.

16. The method according to any one of claims 1 to 5, wherein, the content of the Solanaceae plant in the medium, when converted to the content of salt-free soluble solid components, is 0.1 to 10% (w / w).

17. The method according to any one of claims 1 to 5, wherein, the medium further contains phenylalanine.

18. The method according to claim 17, wherein, the content of phenylalanine in the medium is 0.02 to 2% (w / w).

19. The method according to any one of claims 1 to 5, wherein, the medium further contains sodium chloride.

20. The method according to any one of claims 1 to 5, wherein, the content of sodium chloride in the medium is 0 to 20% (w / w).

21. The method according to any one of claims 1 to 5, wherein, the composition is a seasoning.

22. The method according to any one of claims 1 to 5, wherein, it further includes a step of drying and pulverizing the fermented product.

23. The method according to any one of claims 1 to 5, wherein, the food is a food containing tomato.

24. The method according to any one of claims 1 to 5, wherein, the food is a food containing spices.

25. The method according to claim 24, wherein, the spices are one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, cress, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

26. The method according to any one of claims 1 to 5, wherein, the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

27. The method according to any one of claims 1 to 5, wherein, the food is a food containing milk and / or dairy products.

28. A composition produced by the method according to any one of claims 1 to 5.

29. A composition for improving the flavor of a food, wherein, it contains a yeast ferment of a Solanaceae plant.

30. The composition according to claim 29, wherein, the flavor improvement is one or more selected from an increase in the tomato flavor of the food, an increase in the spicy flavor, and an increase in the aged flavor.

31. The composition according to claim 29 or 30, wherein, the ferment contains the cells of the yeast.

32. The composition according to claim 29 or 30, wherein, The fermented product contains 2-phenylethanol.

33. The composition according to claim 32, wherein, the fermented product further contains ethyl acetate and / or diacetyl.

34. The composition according to claim 29 or 30, wherein, the fermented product is a fermented product produced by a process of culturing yeast in a medium containing the plant.

35. The composition according to claim 29 or 30, wherein, the yeast is Zygosaccharomyces rouxii.

36. The composition according to claim 29 or 30, wherein, the Solanaceae plant is tomato.

37. The composition according to claim 34, wherein, the medium further contains phenylalanine.

38. The composition according to claim 29 or 30, wherein, the food is a food containing tomato.

39. The composition according to claim 29 or 30, wherein, the food is a food containing spices.

40. The composition according to claim 39, wherein, the spices are one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, Lepidium sativum, dill, marjoram, knotweed, turmeric, lemongrass, chili pepper, sansho pepper, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi, and celery.

41. The composition according to claim 29 or 30, wherein, the food is a food containing a seasoning obtained by fermenting beans or wheat, a seasoning containing koji or miso, or a seasoning containing koji or miso obtained by fermenting beans or wheat.

42. The composition according to claim 29 or 30, wherein, the food is a food containing milk and / or dairy products.

43. A method for improving the flavor of a food, wherein, it includes a step of adding a yeast fermented product of a Solanaceae plant to the raw material of the food.

44. The method according to claim 43, wherein, the flavor improvement is one or more selected from an increase in the tomato flavor of the food, an increase in the spicy flavor, and an increase in the aged flavor.

45. The method according to claim 43 or 44, wherein, the fermented product contains the cells of the yeast.

46. The method according to claim 43 or 44, wherein, the fermented product contains 2-phenylethanol.

47. The method according to claim 46, wherein, the fermented product further contains ethyl acetate and / or diacetyl.

48. The method according to claim 43 or 44, wherein, the fermented product is a fermented product produced by a process of culturing yeast in a medium containing the plant.

49. The method according to claim 43 or 44, wherein, the yeast is Zygosaccharomyces rouxii.

50. The method according to claim 43 or 44, wherein, The solanaceous plant is tomato.

51. The method according to claim 48, wherein, the culture medium further contains phenylalanine.

52. The method according to claim 43 or 44, wherein, the food is a food containing tomato.

53. The method according to claim 43 or 44, wherein, the food is a food containing spice.

54. The method according to claim 53, wherein, the spice is one or more spices selected from cardamom, bay leaf, coriander, clove, nutmeg, mace, allspice, cinnamon bark, fennel, cumin, ginger, pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, Lepidium sativum, dill, marjoram, knotweed, turmeric, lemongrass, chili, sansho, garlic, scallions, onion, peppermint, Chinese prickly ash, star anise, wasabi and celery.

55. The method according to claim 43 or 44, wherein, the food is a food containing milk and / or dairy products.

56. The method according to claim 43 or 44, wherein, the food is a food containing a flavoring obtained by fermenting beans or wheat, a flavoring containing koji or miso, or a flavoring containing koji or miso obtained by fermenting beans or wheat.

57. The method according to claim 43 or 44, wherein, The fermented product is added under the condition that the edible concentration converted into the original fermented product is 1×10 -14 ~10% (w / w).

58. The method according to claim 46, wherein, The fermented product is added under the condition that the edible concentration converted to 2-phenylethanol is 1×10 -13 ~100 ppm (w / w).

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