How to improve the flavor of herbs

Abstract

To provide a herb flavor improving method for a herb tea with the original aroma of the herb and high palatability, and a herb producing method.SOLUTION: A herb flavor improving method includes adding, to dry herb, hotrienol of 25-200 ppm. The dry herb is at least one selected from camomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for improving the flavor of dried herbs.

Background Art

[0002] Herbs are popular among a wide range of age groups, either because they do not contain caffeine or because of the expected physiological functionality of the herbs themselves, or for the purpose of quenching thirst or enjoying the flavor. In particular, herbal tea, which is made by brewing or extracting the leaves, flowers, fruits, etc. of plants, is not only consumed after meals or with desserts as the trend towards health and naturalness increases, but is also consumed in various situations such as during breaks at work or before bedtime, expecting relaxation and refreshment effects.

[0003] Since the herbs used in herbal tea are often widely distributed in dried form, the original freshness of the herbs is lost, and the goodness of the herbs cannot be fully enjoyed. In addition, due to the characteristic raw drug smell and astringent taste of herbs, there are not a few people who avoid herbal tea. As a method for improving the flavor of herbs, for example, a method for improving unpleasant tastes such as bitterness, astringency, and aftertaste by galactomannan (Patent Document 1), a method for suppressing the odor, astringency, and bitterness of herbs by sucralose in an herb-containing beverage (Patent Document 2), and a method for alleviating the specific taste and / or odor of herbs by blending nettle with herbs (Patent Document 3) have been disclosed.

[0004] By the way, it is described in Non-Patent Documents 1 to 3 that photrienol is contained in large amounts in black tea and high-grade oolong tea. Further, Patent Document 4 discloses a method for imparting a natural and natural aroma by adding 3,7-dimethyl-1,5(E),7-octatriene-3-ol (photrienol) as a flavor composition to a beverage, and Patent Document serves as a tea beverage in which photrienol is retained even after heating, and discloses a tea beverage containing photrienol and ascorbic acids and having a photrienol content of 10 ppb or more. Furthermore, the physiological effects of fotrienol include autonomic nervous system regulation (Patent Document 6) and sleep improvement (Patent Document 7). However, it has not been previously known that fotrienol has an effect on the flavor of herbs. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2002-218936 [Patent Document 2] Japanese Patent Publication No. 2002-306142 [Patent Document 3] Japanese Patent Publication No. 2004-008051 [Patent Document 4] Japanese Patent Publication No. 2000-192073 [Patent Document 5] Japanese Patent Publication No. 2009-089641 [Patent Document 6] Japanese Patent Publication No. 2019-163248 [Patent Document 7] International Publication No. 2020 / 059808 [Non-patent literature]

[0006] [Non-Patent Document 1] Kazuo Ina, et al. (eds.), "Chemical Components and Functions of Tea," Kogaku Publishing, January 30, 2002, p. 49. [Non-Patent Document 2] Ogura,M.,et al.,Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea “Oriental Beauty”,ACS Symposium Series Vol.988,2008 Food Flavor Capter 8,pp.87-97 [Non-Patent Document 3] Kawakami, M., and 3 others, Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma, J.Agric.Food Chem.1995,43,pp.200-207 [Overview of the project] [Problems that the invention aims to solve]

[0007] Several methods have been disclosed above to improve the flavor of herbs. However, these methods, which involve incorporating galactomannan, sucralose, or nettle, may impair the original flavor of the herbs and were not sufficient to resolve unpleasant tastes such as herbal odor, minerality, bitterness, astringency, or a bad aftertaste while preserving the herbs' natural freshness.

[0008] Therefore, the object of the present invention is to provide a method for improving the flavor of herbs used in highly palatable herbal teas that retain the original aroma and flavor of the herbs. Specifically, the object is to provide a method for imparting freshness, floral or fruity notes to the herbs, and reducing mineral notes or unpleasant tastes. [Means for solving the problem]

[0009] The inventors of the present invention discovered that when phytoenol was added to herbs used as raw materials (also called raw herbs), the mineral taste and unpleasant flavors (bitterness, astringency, and bad aftertaste) were suppressed, and fresh, floral, or fruity flavors were imparted, leading to the completion of the present invention.

[0010] In other words, the present invention is [1] A method for improving the flavor of herbs, characterized by adding fotrienol to dried herbs. [2] The method for improving the flavor of herbs according to [1], wherein the improvement of the flavor of the herbs is at least one of the following methods: imparting freshness, floral or fruitiness to the herbs, and reducing minerality or unpleasantness. [3] A method for improving the flavor of herbs according to [1] or [2], characterized by adding 25 to 200 ppm of fotrienol to dried herbs. [4] A method for improving the flavor of herbs as described in any of [1] to [3], wherein the dried herb is selected from one or more of the following: chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos. [5] Dried herbs characterized by the addition of 25-200 ppm of photrienol. [6] The herb described in [5], characterized in that the dried herb is for use in herbal tea and contains one or more selected from chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos. [7] A method for producing herbs, characterized by adding 25 to 200 ppm of fotrienol to dried herbs. [8] A method for producing herbs according to [7], characterized in that the dried herbs are for use in herbal tea and include one or more selected from chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos. This provides... [Effects of the Invention]

[0011] According to the method of the present invention, it is possible to provide herbs that have a refreshing aroma and flavor, expressed as fresh, floral, or fruity, while suppressing the mineral taste (metallic taste) or unpleasant taste (bitterness, astringency, bad aftertaste) of dried herbs. [Modes for carrying out the invention]

[0012] The present invention will be described in detail below. In this invention, "%" refers to mass percent. Furthermore, unless otherwise specified, the numerical range of "lower limit ~ upper limit" means the numerical range of "greater than or equal to the lower limit and less than or equal to the upper limit."

[0013] The improvement of the aroma of the herbs in the present invention means that when extracted with an aqueous solvent, the aroma suppresses the mineral taste and unpleasant taste while imparting a fresh feeling like that of fresh herbs, a flowery or fruity feeling. The fresh feeling in the present invention means the freshness and refreshing aroma like that of fresh herbs. The flowery or fruity feeling in the present invention means a faint sweetness like that of fruits or flowers, or a mellow and natural sweetness like that of flower nectar. The mineral taste in the present invention means a metallic taste like that of baking soda (a metallic taste with a salty taste), a brassy smell, or a slimy taste. The unpleasant taste in the present invention means a pungent taste, a bitter taste, a bad aftertaste (also called aftertaste), an oxidized smell, a potato smell, a herb smell, or a withered grass smell. The aroma in the present invention means the taste and smell felt when the beverage (herb extract) is held in the mouth, swallowed, or after swallowing.

[0014] In the present invention, the herb before the addition of photolignol is referred to as the raw material herb, the herb after the addition of photolignol is referred to as the photolignol-added herb or the herb of the present invention, and the extract obtained from the herb of the present invention is referred to as the herb extract or herbal tea. The raw material herb used in the present invention refers to a material for herbal tea that is extracted with water or the like from flowers, leaves, fruits, etc. and is used for drinking. The raw material herb can be obtained by collecting the above plant raw materials and then undergoing a drying process and a cutting or slicing process, and can be used as the raw material herb either as a single dried herb or as an appropriately blended one. Specific herbs that can be selected include chamomile (German chamomile), peppermint, rosehip, hibiscus, lemon balm, rooibos, lemongrass, lavender, jasmine flower, elderflower, echinacea, osmanthus, orange peel, calendula (marigold), kuromoji, cornflower, safflower, ginger, cinnamon, dried tangerine peel, sweet tea, basil, honeybush, blackberry (leaf), mate tea, eucalyptus, lavender, linden, lemon verbena, lemon peel, lemon myrtle, rose, rosemary, and wild strawberry (leaf). Among these, chamomile (German chamomile), peppermint, rosehip, hibiscus, lemon balm, rooibos, lemongrass, lavender, jasmine flower, and elderflower are preferred, with chamomile (German chamomile), peppermint, rosehip, hibiscus, lemon balm, and rooibos being more preferred. These herbs are known to have effects such as relaxation, refreshment, sedation, fatigue recovery, antidepressant effects, and diaphoretic effects, and these effects are not diminished by adding the fotrienol of the present invention. Furthermore, because of the sleep-improving and autonomic nervous system regulating effects of fotrienol, it can be expected to be used as a functional ingredient.

[0015] The herbs of the present invention are dried herbs (so-called dried herbs), preferably with a moisture content of 5% or less. These herbs may be blended, or other herbs or dried fruits may be added. Examples of blends include chamomile and peppermint, peppermint and lemon balm, rosehip and hibiscus, and rooibos and lemon peel.

[0016] The herbs of the present invention can be suitably used as herbal tea. The method of brewing the herbal tea can be the generally accepted method; the leaves can be used as they are, or sealed in a tea bag and extracted with water or the like. The extraction temperature and time are not particularly limited, but it is preferable to extract at 90-95°C for 1.5 minutes. The shape of the herbs in this invention is not particularly limited, but any herbs that can be sealed in a regular tea bag are acceptable, and even finely granulated herbs can be used.

[0017] <Hotrienol> In this invention, the photorenol is of the chemical formula C 10 H 16 It is a monoterpene alcohol compound represented by O, with CAS registry number 20053-88-7. Fotrienol has a chiral carbon at position 3, and exists as two optically active forms: 3R-(-)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3R-(-) form) and 3S-(+)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3S-(+) form). The fotrienol used in this invention may be the 3R-(-) form, the 3S-(+) form, a mixture thereof, or a racemic mixture. The photorenol of the present invention may be extracted from natural products such as fermented tea, chemically synthesized, or semi-synthesized by chemically treating an extract from natural products such as fermented tea. In the case of an extract from a natural product, the extract containing photorenol can be used as is or after operations such as concentration. The extract can be separated and purified by operations such as distillation or column chromatography to isolate and purify the photorenol, or to use a fraction containing other components. Examples of chemical synthesis methods include those described in Japanese Patent Publication No. 2004-107207 and Japanese Patent Publication No. 2000-192073. The obtained fotrienol or fraction containing fotrienol can be formulated as appropriate for the purpose and used to improve flavor. The composition containing fotrienol may also contain organic solvents such as ethanol. Food-safe stabilizers may also be added. Furthermore, shelf life can be improved by lowering the oxygen concentration in the air by nitrogen purging or other means and then freezing the product. The form of fotrienol when added to raw herbs is not particularly limited; for example, it may be in powder, granule, liquid, or paste form, but liquid form is preferred from the viewpoint of ease of manufacture. Commercially available fotrienol-containing fragrances may also be used. For example, a product from Inoue Fragrance Manufacturing Co., Ltd. (product name: fotrienol, product code: 0001199) can be cited. While fotrienol has been reported to be present in honey, grapes, and tea leaves, it has not been reported that the raw herbs used in this invention contain fotrienol.

[0018] <Flavor improvement method> The present invention is characterized by adding a fragrance containing photorenol to the raw herb by spraying or dropping it. The detailed method will be described later.

[0019] The present invention relates to a method for producing herbs with improved flavor, which involves adding 25 to 200 ppm of photorenol to the raw herbs. A concentration of 30 to 180 ppm is preferred, and 50 to 150 ppm is more preferred, due to the significant improvement in flavor. Within these ranges, unpleasant flavors such as minerality and bitterness are suppressed, and a herbal tea with enhanced freshness, floral, or fruity notes can be enjoyed.

[0020] The method for adding photorenol to raw herbs according to the present invention can be any known manufacturing method commonly used for flavored teas flavored with fragrances. An example is adding the photorenol-containing solution by spraying or dropping it directly onto dried herb raw materials with a moisture content of 5% or less. Specifically, the raw herbs are placed in a sealed container, a predetermined amount of photorenol-containing fragrance is added by dropping, and the mixture is thoroughly mixed with the raw herbs to ensure even distribution. The mixture is then stored at room temperature to allow for homogenization. Storage is preferably for 12 hours or more, and more preferably for 1 day or more. For industrial production, approximately 100-300 kg of raw herbs are placed in a blender, the photorenol-containing solution is added dropwise, and the mixture is stirred for 20 to 40 minutes using a turn blender or the like. The mixture is then filled into a sealed container and stored. For small-scale production, the herbs are placed in a sealed container, photorenol is added dropwise as described above, stirred for 5-20 minutes, and then stored at room temperature. The aforementioned fotrienol-containing solution can be exemplified by a solution containing 10% or less fotrienol, and the solvent can be any solvent suitable for food use, such as water or ethanol solution.

[0021] The phytoenol content in the herbal extract can be quantified by gas chromatography-mass spectrometry. Furthermore, the surrogate method or standard addition method is preferable for higher analytical accuracy. Detailed conditions are described in the Examples section of this specification.

[0022] The herbs obtained by the method of the present invention may be given food flavorings other than photorenols, to the extent that they do not affect the effect of the invention. Examples include fruit flavors such as lemon, apple, and peach, and floral flavors such as rose. Fruit peels such as lemon, and flower petals (e.g., rose, cherry blossom) can also be added. The amount of these added can be appropriately adjusted according to the desired flavor, and approximately 0.1 to 5% relative to the herbs is a typical example.

[0023] The herbs obtained in this invention can be used for a variety of purposes. Examples of using the herbs themselves include packaging them in various containers to make loose leaf products, using them in the form of tea bags, and using them as ingredients for instant powdered beverages and bottled beverages.

[0024] The herbs of the present invention are preferably used in tea bags. The size, material, shape, and presence or absence of tags of the tea bags can be appropriately determined using known methods. For example, materials used for tea bags include natural materials such as pulp and synthetic fibers such as nylon and polyester. The size and shape of the tea bags can also be appropriately determined using known methods. For example, a tetrahedron-shaped tea bag for one cup could have sides of 40-60 mm, and a flat tea bag could have sides of 50-60 mm x 40-50 mm. For brewing using a single-cup tea bag, use approximately 150-200 mL of water (or hot water), adjusting the water temperature as needed depending on the type of herb. For example, boiling water or water at 85-90°C are suitable. When using hot water, a brewing time of 1-2 minutes is preferable. When using sterilized herbs and brewing at a lower temperature (cold brew), the tea bag can be steeped in the liquid for a longer period. Using tea bags makes it easier to enjoy herbal tea with improved aroma and flavor.

[0025] The herbs of the present invention can be used as herb extract ingredients for instant powdered beverages and bottled beverages. These can be manufactured by known methods and processed into RTD beverages, concentrated beverages, and powdered extracts. The herbs themselves can also be crushed and used as toppings for beverages and confectionery. However, the uses or applications of the herbs obtained by the manufacturing method of the present invention are not limited to these.

[0026] As described above, the herbal tea with improved flavor by photolignol becomes easier to drink, but the addition of photolignol does not impair the basic flavor of the herb itself or the relaxation effect or refreshment effect. The same applies when blending multiple herbs. By blending photolignol into the blended herbs, a more flavorful herbal tea with a fresh, floral or fruity feel added to the complex flavor can be obtained while making use of the characteristics of each herb. In addition, by drinking the herbal tea of the present invention, sleep improvement, autonomic nerve regulation effect, relaxation effect and refreshment effect by photolignol can also be expected.

Examples

[0027] The present invention will be described more specifically by way of examples below, but the present invention is not limited to the examples.

[0028] 《Analysis method of photolignol》, The extract of the herb obtained in the present invention was appropriately diluted, 10 mL of the diluted solution and 3 g of sodium chloride were placed in a 20 mL vial, and cycloheptanol (manufactured by Tokyo Chemical Industry Co., Ltd.) was added as an internal standard substance to a final concentration of 50 ppb. This sample solution was subjected to GC / MS analysis using the solid-phase microextraction method (Solid Phase Micro Extraction: SPME) under the following conditions. The evaluation was determined by the ratio of the peak area of photolignol to the peak area of the internal standard substance. <SPME-GC / MS conditions> ·GC:TRACE GC ULTRA (manufactured by Thermo Fisher Scientific) ·MS:TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific) ·SPME fiber: 50 / 30μm Divinylbenzene / Carboxen / Polydimethylsiloxane Stableflex ·Extraction: 60°C, 30 minutes • Column: SUPELCO WAX10 (0.25mm I.D. × 60m × 0.25μm, manufactured by Sigma-Aldrich) Oven program: After holding at 40°C for 2 minutes, the temperature was increased at 3°C / min to 100°C, 5°C / min to 200°C, 8°C / min to 240°C, and held at 240°C for 8 minutes. • Carrier gas: Helium (100kPa, constant pressure) • Injector: Split (split flow 10 mL / min), 240°C Ionization: Electronic ionization Ionization voltage: 70eV • Measurement mode: Scan • Monitoring ion: photrienol; m / z=71

[0029] <Example> Checking the aroma of herbs Regarding the flavor of the herbs, a panel evaluation was conducted before the implementation of the examples to identify any issues with the herb flavor. A sensory evaluation was conducted using commercially available dried herbs (chamomile (German chamomile), peppermint, lemon balm, hibiscus, rosehip, and rooibos) as raw materials, following the method described below. 1.5 g of the aforementioned herb was placed in 150 mL of hot water at 90-95°C and steeped for 90 seconds. The herb husks were removed using a tea strainer to prepare the extract. The resulting herb extract was then evaluated for flavor by a panel of five trained experts. The following are the results of our comments evaluating the freshness, floral or fruity notes (subtle sweetness, mellow natural sweetness), mineral notes (metallic taste), and unpleasant tastes (astringency, bitterness, lingering aftertaste, oxidized smell, potato smell, herbal or dried grass smell, etc.). Chamomile: Has a mineral taste, a slightly bitter flavor, and a lingering aftertaste. Peppermint: Has a mineral taste, a slightly astringent flavor, and a lingering aftertaste. Lemon balm: Has a mineral taste, a slightly bitter flavor, and a lingering aftertaste. • Hibiscus: Oxidized smell, sharp acidity, lingering aftertaste. • Rosehip: Has a heated smell, a steamed potato smell, a heavy sourness, and a dusty taste. Rooibos: Has a mineral, herbal, and dried grassy smell. The results above confirm that the herbal flavor profile has several challenges, including freshness, minerality, bitterness, lingering aftertaste, medicinal herb odor, dried grass odor, and the smell of cooked or steamed potatoes.

[0030] <Example 1> Confirmation of the effect of adding fotrienol on improving flavor The same herbs as in Reference Example 1 were used. Herbs were placed in a resealable aluminum-metallized film bag, and 200 μL of a 5% fotrienol-containing ethanol solution (fotrienol concentration of 100 ppm relative to the weight of the herbs) was added to each bag. After stirring, the bag was stored at room temperature for one day to prepare herbs with added fotrienol. Extracts were obtained in the same manner as in the reference example, and sensory evaluation was performed. The results are shown in Table 1. The sensory evaluation was conducted by a panel of five trained professionals, and the evaluation criteria included freshness, floral or fruity notes, minerality, unpleasantness, and an overall score, which were scored as follows. Sensory Evaluation Method: Sensory evaluation was conducted in comparison with the control according to the evaluation criteria below. Freshness, floral or fruity sensations were evaluated as "+" if strong and "-" if weak. Minerality and unpleasantness were evaluated as "+" if weak and "-" if strong, and the scores were assigned, with the average value of 5 panelists being used. In addition to the above four items, any unpleasantness caused by the addition of photorenol was evaluated, and an overall evaluation was made from all items. Detailed evaluation methods are shown below. <Freshness / Flowery or Fruity> +3: Feels much stronger compared to control +2: Feels stronger compared to control +1: Feels slightly stronger compared to control. 0: Equivalent to control -1: Feels slightly weaker compared to the control version. -2: Feels weaker compared to control -3: I barely feel anything compared to the control group. <Mineral taste / offensiveness> +3: I don't feel any difference compared to the control group. +2: Feels slightly weaker compared to control decks. +1: Feels weaker compared to control 0: Equivalent to control -1: Feels slightly stronger compared to control. -2: Feels stronger compared to control -3: Feels much stronger in control A score of 1.5 or higher was marked with ◎, a score greater than 0 but less than 1.5 was marked with ○, a score between -0.5 and 0 was marked with △, and a score less than -0.5 was marked with ×. <Discomfort caused by the addition of photrienol> A sensory evaluation was conducted to assess the overall flavor and aroma of the beverage due to the addition of phytoenol, based on the following criteria, and the most frequent evaluation was adopted. ◎: No sense of incongruity at all ○: There is a slight feeling of unease. △: Something feels off. ×: I feel a strong sense of unease. <comprehensive evaluation> A comprehensive evaluation was conducted using the methods described below, including freshness, floral or fruity notes, minerality, or unpleasantness, as well as any overall flavor discrepancies caused by the addition of fotrienols. • Freshness, floral or fruity notes, minerality, or any unpleasantness are all excellent (◎) or good (〇), and the overall flavor of the beverage due to fotrienols is excellent (◎). • Freshness, floral or fruity notes, mineral notes, or any unpleasantness are all rated as ◎ or 〇, and the unpleasantness caused by fotrienols is rated as 〇. • Freshness, floral or fruity notes, minerality, or unpleasantness are all excellent (◎) or good (〇), but the unpleasantness caused by fotrienols is △ (△ appropriate) (it does have a flavor-improving effect). • Products that lack freshness, floral or fruity notes, mineral notes, or any unpleasantness (△ or ×), or those that cause discomfort due to fotrienols (×), are unsuitable.

[0031] [Table 1]

[0032] As shown in the results in Table 1, the commercially available herbs used in Test Examples 1-1 to 1-6 showed improved freshness, floral or fruity notes, and reduced minerality and unpleasant flavors when photorenol was added.

[0033] <Example 2> Amount of photrienol added The effect of the concentration of fotrienol added on the flavor-improving effect of herbs was investigated. Commercially available dried herbs were placed in resealable aluminum-coated film bags. Fotrienol (a 5% ethanol solution containing fotrienol) was added to each herb (chamomile and rooibos) at concentrations ranging from 0 to 300 ppm. After stirring, the herbs were stored at room temperature for one day to prepare fotrienol-added herbs. The resulting herbs were extracted as follows, and their flavor was evaluated. Evaluation method: 1.5 g of the obtained herb was extracted in 150 mL of 95°C hot water for 2 minutes. Sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 2.

[0034] [Table 2]

[0035] The results in Table 2 show that adding phytoenol in the range of 25-200 ppm to herbs enhances freshness, floral or fruity notes, suppresses mineral notes and unpleasant flavors, and results in a good aroma and taste for herbal tea. While the addition of 300 ppm of phytoenol enhanced the freshness, floral or fruity notes, and suppressed minerality and unpleasant flavors, the phytoenol itself was noticeable, resulting in a low overall evaluation as a herbal tea. Based on the above, the effect of fotrienol on improving the flavor of herbs was confirmed.

[0036] <Example 3> Example of a blend The effect of adding photorenol to blended herbs on improving their flavor was investigated. Commercially available herbs were mixed according to the formulations shown in Table 3, and then photorenol was added in the same manner as in Example 1 to prepare herbs with added photorenol. 1.5 g of the obtained herbs was sealed in a nonwoven fabric tea bag to prepare a tea bag. Sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 3. Furthermore, the phytoenol content of the herbal extract was confirmed to be 500 ppb based on the results of the phytoenol analysis method described above.

[0037] [Table 3]

[0038] The results in Table 3 show that the flavor-improving effect of fotrienol was confirmed in blended herbs, just as it was in single herbs.

[0039] <Example 4> A questionnaire survey was conducted regarding the mood (relaxation and refreshment) after consuming the herbal teas obtained in Example 1 and Example 3. After consumption, participants were evaluated on a scale of "+" if they felt more relaxed (a feeling of being soothed) and refreshed (a feeling of being refreshed) compared to the control group, and "-" if they felt less relaxed (within a range of -3 to +3). The results are shown in Table 4. The results in Table 4 confirm that the inclusion of fotrienol leads to a greater feeling of relaxation and refreshment.

[0040] Table 4

Claims

1. A method for improving the flavor of herbs, characterized by adding 25 to 200 ppm of phytoenol to dried herbs.

2. The method for improving the flavor of herbs according to claim 1, wherein the improvement of the herb's flavor is at least one of the following methods: imparting freshness, floral or fruity notes to the herb, and reducing minerality or unpleasantness.

3. A method for improving the flavor of herbs according to claim 1 or 2, wherein the dried herb is one or more selected from chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos.

4. Dried herbs characterized by the addition of 25 to 200 ppm of phytoenol.

5. The herb according to claim 4, characterized in that the dried herb is for use in herbal tea and contains one or more selected from chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos.

6. A method for producing herbs, characterized by adding 25 to 200 ppm of phytoenol to dried herbs.

7. The method for producing herbs according to claim 6, characterized in that the dried herbs are for use in herbal tea and include one or more selected from chamomile, peppermint, rosehip, hibiscus, lemon balm, and rooibos.

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