Taste improving agent

Abstract

The purpose of the present invention is to provide a taste improving agent of an orally taken product.　The present invention relates to a taste improving agent of an orally taken product, the agent containing (A) a γ-glutamyl peptide or a salt thereof and at least one compound selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having the fatty acid as a constituent fatty acid.

Description

Taste improver

[0001] The present invention relates to an agent for improving the taste of an oral substance. The present invention also relates to a method for producing an oral substance with improved taste, a method for improving the taste of an oral substance, etc.

[0002] BACKGROUND ART In recent years, consumer preferences for high quality foods and the like have tended to increase, and in order to meet these consumer needs, various technologies for improving the quality of foods and the like have been developed and proposed.

[0003] For example, the use of glucans having a specific branched structure has been proposed to improve the oily feel (Patent Document 1). However, this technology is intended for oily bakery foods such as croissants, butter, margarine, etc., and is not generally applicable to other foods. Furthermore, the use of oxidized oils and fats made from milk fat has been proposed to improve the oily feel (Patent Document 2), but this technology has a problem in terms of cost.

[0004] To improve body, it has been proposed to use a specific oligosaccharide extracted from beans in combination with a specific γ-glutamyl peptide extracted from beans (Patent Document 3).

[0005] To improve off-flavors in foods, etc., it has been proposed to add ethyl acetate, ethyl propionate, ethyl 2-methylpropionate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl tiglate, cis- and / or trans-4,5-epoxy-2E-decenal, wine lactone, methyl anthranilate, or phenylacetic acid to foods (Patent Document 4). However, when these compounds are added to foods, they can impart an odor or other characteristics inherent to the compounds, impairing the original flavor of the food. Furthermore, it has been proposed to use rose extract (e.g., rose extract powder) in combination with cyclodextrin to improve off-flavors derived from amino acids (Patent Document 5), but this technology also faces similar problems.

[0006] JP 2023-94407 A International Publication No. 2019 / 073811 JP 2022-179715 A JP 2018-161069 A JP 2020-115811 A

[0007] The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved is to provide new agents for improving the taste of oral substances (agents for imparting a body flavor to oral substances, agents for imparting an oily feel to oral substances, agents for suppressing an unpleasant taste in oral substances, etc.), oral substances with improved taste (e.g., oral substances imparted with a body flavor, oral substances imparted with an oily feel, oral substances with suppressed unpleasant taste, etc.) and methods for producing the same, methods for improving the taste of oral substances (methods for imparting a body flavor to oral substances, methods for imparting an oily feel to oral substances, methods for suppressing an unpleasant taste in oral substances, etc.). One aspect of the present invention is to provide new agents for imparting a body flavor to oral substances, oral substances imparted with a body flavor and methods for producing the same, methods for imparting a body flavor to oral substances, etc. One aspect of the present invention is to provide new agents for imparting an oily feel to oral substances, oral substances imparted with an oily feel and methods for producing the same, methods for imparting an oily feel to oral substances, etc. An object of one aspect of the present invention is to provide a novel agent for suppressing the off-taste of oral substances, an oral substance with suppressed off-taste and a method for producing the same, a method for suppressing the off-taste of oral substances, and the like.

[0008] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that a rich flavor can be effectively imparted by combining γ-glutamyl peptide or a salt thereof with at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and long-chain highly unsaturated fatty acids or compounds containing such fatty acids as constituent fatty acids. The present inventors have also found that an oily and greasy feel can be imparted by combining γ-glutamyl peptide or a salt thereof with at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and long-chain highly unsaturated fatty acids or compounds containing such fatty acids as constituent fatty acids. The present inventors have also found that an unpleasant taste can be suppressed by combining γ-glutamyl peptide or a salt thereof with at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and long-chain highly unsaturated fatty acids or compounds containing such fatty acids as constituent fatty acids. Based on these findings, the present inventors have conducted further research and have completed the present invention. Specifically, the present invention is as follows.

[0009] [1] An agent for improving the taste of an oral substance, comprising: (A) γ-glutamyl peptide or a salt thereof; and (B) at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid. [2] The agent according to [1], wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [3] The agent according to [1] or [2], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly. [4] The agent according to [1] or [2], wherein the γ-glutamyl peptide is γ-Glu-Abu. [5] The agent according to any one of [1] to [4], wherein the long-chain highly unsaturated fatty acid is arachidonic acid. [6] The agent according to any one of [1] to [5], wherein (B4) is a triglyceride having arachidonic acid as a constituent fatty acid. [7] The agent according to any one of [1] to [6], wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3), and (B4). [8] The agent according to any one of [1] to [7], wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3), and (B4). [9] The agent according to any one of [1] to [8], wherein (B) is (B1), (B2), (B3), and (B4).

[10] The agent according to any one of [1] to [9], wherein the taste improver for oral substances is an agent for imparting body flavor to oral substances, an agent for imparting an oily feel to oral substances, or an agent for suppressing an unpleasant taste of oral substances.

[11] The agent according to any one of [1] to

[10] , wherein the agent is added to an oral substance so that the amount of (A) added to the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested.

[12] The agent according to any one of [1] to

[10] , wherein the amount of (A) added to the oral substance is 10 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[13] The agent according to any one of [1] to

[10] , wherein the amount of (A) added to the oral substance is 30 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[14] The agent according to any one of [1] to

[10] , wherein the agent is added to an oral substance such that the amount of (A) added to the oral substance is 70 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[15] The agent according to any one of [1] to

[14] , wherein the agent contains (B1), and the agent is added to an oral substance such that the amount of (B1) added to the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[16] The agent according to any one of [1] to

[14] , wherein the agent contains (B1), and the agent is added to an oral substance such that the amount of (B1) added to the oral substance is 0.3 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[17] The agent according to any one of [1] to

[14] , wherein the agent contains (B1) and is added to the oral substance in an amount of 0.5 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[18] The agent according to any one of [1] to

[14] , wherein the agent contains (B1) and is added to the oral substance in an amount of 0.8 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[19] The agent according to any one of [1] to

[18] , wherein the agent contains (B2) and is added to the oral substance in an amount of 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[20] The agent according to any one of [1] to

[18] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 5 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[21] The agent according to any one of [1] to

[18] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 7 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[22] The agent according to any one of [1] to

[18] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 9 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[23] The agent according to any one of [1] to

[22] , wherein the agent contains (B3) and is added to the oral substance in an amount of 0.2 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[24] The agent according to any one of [1] to

[22] , wherein the agent contains (B3) and is added to the oral substance in an amount of 1 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[25] The agent according to any one of [1] to

[22] , wherein the agent contains (B3) and is added to the oral substance in an amount of 1.5 to 900 ppb by weight relative to the total weight of the oral substance when ingested.

[26] The agent according to any one of [1] to

[22] , wherein the agent contains (B3) and is added to the oral substance in an amount of 2 to 800 ppb by weight relative to the total weight of the oral substance when ingested.

[27] The agent according to any one of [1] to

[22] , wherein the agent contains (B3) and is added to the oral substance in an amount of 2.5 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[28] The agent according to any one of [1] to

[27] , wherein the agent contains (B4) and is added to the oral substance in an amount of 10 to 8000 ppb by weight relative to the total weight of the oral substance when ingested.

[29] The agent according to any one of [1] to

[27] , wherein the agent contains (B4), and the agent is added to the oral substance so that the amount of (B4) added to the oral substance is 11 to 7000 ppb by weight relative to the total weight of the oral substance when ingested.

[30] The agent according to any one of [1] to

[27] , wherein the agent contains (B4), and the agent is added to the oral substance so that the amount of (B4) added to the oral substance is 30 to 6000 ppb by weight relative to the total weight of the oral substance when ingested.

[31] The agent according to any one of [1] to

[27] , wherein the agent contains (B4), and the agent is added to the oral substance so that the amount of (B4) added to the oral substance is 75 to 4500 ppb by weight relative to the total weight of the oral substance when ingested.

[32] The agent is added to the oral substance so that the amount of (A) added to the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B1), the agent is added to the oral substance so that the amount of (B1) added to the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B2), the agent is added to the oral substance so that the amount of (B2) added to the oral substance is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B3), the agent is added to the oral substance so that the amount of (B3) added to the oral substance is 0.2 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; When the agent contains (B4), the agent is added to the oral substance so that the amount of (B4) added to the oral substance is 10 to 8000 ppb by weight relative to the total weight of the oral substance when ingested. The agent according to any one of [1] to

[31] .

[33] The agent is added to the oral substance so that the amount of (A) added to the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B1), the agent is added to the oral substance so that the amount of (B1) added to the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B2), the agent is added to the oral substance so that the amount of (B2) added to the oral substance is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the agent contains (B3), the agent is added to the oral substance so that the amount of (B3) added to the oral substance is 1 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested;

[34] The agent according to any one of [1] to

[33] , wherein when the agent contains (B4), the agent is added to the oral substance so that the amount of (B4) added to the oral substance is 10 to 8000 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[35] The agent according to any one of [1] to

[34] , wherein the taste improver for an oral substance is an agent for imparting an oily feel to an oral substance.

[36] The agent according to any one of [1] to

[35] , wherein the taste improver for an oral substance is an oily feel enhancer for an oral substance containing oils and fats.

[37] The agent according to

[36] , wherein the content of oils and fats in the oral substance is 0.01 to 100 wt% relative to the total weight of the oral substance when ingested.

[38] The agent according to

[36] , wherein the content of oils and fats in the oral substance is 0.03 to 30 wt% relative to the total weight of the oral substance when ingested.

[39] The agent according to

[36] , wherein the content of oils and fats in the oral substance is 0.05 to 20 wt% relative to the total weight of the oral substance when ingested.

[40] The agent according to

[36] , wherein the content of oils and fats in the oral substance is 0.1 to 10 wt% relative to the total weight of the oral substance when ingested.

[41] The agent according to any one of

[34] to

[40] , wherein the agent is added to the oral substance so that the amount of (A) added to the oral substance is 5 to 5,000 ppb by weight relative to the total weight of the oral substance when ingested.

[42] The agent according to any one of

[34] to

[40] , wherein the amount of (A) added to the oral substance is 10 to 4,500 ppb by weight relative to the total weight of the oral substance when ingested.

[43] The agent according to any one of

[34] to

[40] , wherein the amount of (A) added to the oral substance is 30 to 4,000 ppb by weight relative to the total weight of the oral substance when ingested.

[44] The agent according to any one of

[34] to

[40] , wherein the amount of (A) added to the oral substance is 70 to 3,800 ppb by weight relative to the total weight of the oral substance when ingested.

[45] The agent according to any one of

[34] to

[40] , wherein the agent is added to an oral substance so that the amount of (A) added to the oral substance is 5 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[46] The agent according to any one of

[34] to

[40] , wherein the agent is added to an oral substance so that the amount of (A) added to the oral substance is 5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[47] The agent according to any one of

[34] to

[40] , wherein the agent is added to an oral substance such that the amount of (A) added to the oral substance is 5 to 10,000 ppb by weight relative to the total weight of the oral substance when ingested.

[48] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to an oral substance such that the amount of (B1) added to the oral substance is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[49] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to an oral substance such that the amount of (B1) added to the oral substance is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[50] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[51] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[52] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[53] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[54] The agent according to any one of

[34] to

[47] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[55] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[56] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[57] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[58] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[59] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[60] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[61] The agent according to any one of

[34] to

[54] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[62] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance so that the amount of (B3) added to the oral substance is 1.5 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[63] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance so that the amount of (B3) added to the oral substance is 1.8 to 900 ppb by weight relative to the total weight of the oral substance when ingested.

[64] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 5 to 800 ppb by weight relative to the total weight of the oral substance when ingested.

[65] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 12 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[66] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 0.2 to 500 ppb by weight relative to the total weight of the oral substance when ingested.

[67] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 0.2 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[68] The agent according to any one of

[34] to

[61] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 0.3 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[69] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 10 to 8000 ppb by weight relative to the total weight of the oral substance when ingested.

[70] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 11 to 7000 ppb by weight relative to the total weight of the oral substance when ingested.

[71] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 30 to 6000 ppb by weight relative to the total weight of the oral substance when ingested.

[72] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 75 to 4500 ppb by weight relative to the total weight of the oral substance when ingested.

[73] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 1.2 to 3000 ppb by weight relative to the total weight of the oral substance when ingested.

[74] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 1.3 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[75] The agent according to any one of

[34] to

[68] , wherein the agent contains (B4), and the agent is added to the oral substance in an amount of 1.8 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[76] The agent according to any one of [1] to

[33] , wherein the taste improver for oral administration is an off-taste suppressor for oral administration.

[77] The agent according to any one of [1] to

[33] , wherein the taste improver for oral administration is an off-taste suppressor for oral administration containing an off-taste substance.

[78] The agent according to

[77] , wherein the content of the off-taste substance in the oral administration is 0.01 to 10% by weight, based on the total weight of the oral administration when ingested.

[79] The agent according to

[77] , wherein the content of the off-taste substance in the oral administration is 0.03 to 5% by weight, based on the total weight of the oral administration when ingested.

[80] The agent according to

[77] , wherein the content of the off-taste substance in the oral administration is 0.05 to 3% by weight, based on the total weight of the oral administration when ingested.

[81] The agent according to

[77] , wherein the content of the off-taste substance in the oral administration is 0.1 to 1% by weight, based on the total weight of the oral administration when ingested.

[82] The agent according to any one of

[77] to

[81] , wherein the off-taste substance comprises at least one substance selected from the group consisting of a salty taste substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a vegetable protein, an emulsifier, and a bacteriostatic agent.

[83] The agent according to any one of

[77] to

[81] , wherein the off-taste substance comprises at least one substance selected from the group consisting of potassium chloride, a branched-chain amino acid or a salt thereof, stevia, soy protein, a fatty acid monoglyceride, and sodium acetate.

[84] The agent according to any one of

[76] to

[83] , wherein the off-taste suppressor is an agent for suppressing at least one off-taste selected from the group consisting of bitterness, astringency, harshness, metallic taste, and astringent taste.

[85] The agent according to any one of

[76] to

[84] , wherein the agent is added to the oral substance so that the amount of (A) added to the oral substance is 1500 to 30000 ppb by weight relative to the total weight of the oral substance when ingested.

[86] The agent according to any one of

[76] to

[84] , wherein the agent is added to the oral substance so that the amount of (A) added to the oral substance is 2000 to 25000 ppb by weight relative to the total weight of the oral substance when ingested.

[87] The agent according to any one of

[76] to

[84] , wherein the agent is added to the oral substance so that the amount of (A) added to the oral substance is 2500 to 20000 ppb by weight relative to the total weight of the oral substance when ingested.

[88] The agent according to any one of

[76] to

[84] , wherein the amount of (A) added to the oral substance is 2800 to 15000 ppb by weight relative to the total weight of the oral substance when ingested.

[89] The agent according to any one of

[76] to

[84] , wherein the amount of (A) added to the oral substance is 200 to 1500 ppb by weight relative to the total weight of the oral substance when ingested.

[90] The agent according to any one of

[76] to

[84] , wherein the amount of (A) added to the oral substance is 500 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[91] The agent according to any one of

[76] to

[90] , wherein the agent contains (B1) and is added to the oral substance in an amount of 0.1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[92] The agent according to any one of

[76] to

[90] , wherein the agent contains (B1) and is added to the oral substance in an amount of 0.3 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[93] The agent according to any one of

[76] to

[90] , wherein the agent contains (B1) and is added to the oral substance in an amount of 0.5 to 15 ppb by weight relative to the total weight of the oral substance when ingested.

[94] The agent according to any one of

[76] to

[90] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 0.8 to 5 ppb by weight relative to the total weight of the oral substance when ingested.

[95] The agent according to any one of

[76] to

[90] , wherein the agent contains (B1), and the agent is added to the oral substance in an amount of 1.5 to 12 ppb by weight relative to the total weight of the oral substance when ingested.

[96] The agent according to any one of

[76] to

[95] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 3 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[97] The agent according to any one of

[76] to

[95] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 5 to 100 ppb by weight relative to the total weight of the oral substance when ingested.

[98] The agent according to any one of

[76] to

[95] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 7 to 70 ppb by weight relative to the total weight of the oral substance when ingested.

[99] The agent according to any one of

[76] to

[95] , wherein the agent contains (B2), and the agent is added to the oral substance in an amount of 9 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[100] The agent according to any one of

[76] to

[99] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[101] The agent according to any one of

[76] to

[99] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 1.5 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[102] The agent according to any one of

[76] to

[99] , wherein the agent contains (B3), and the agent is added to the oral substance in an amount of 2 to 20 ppb by weight relative to the total weight of the oral substance when ingested.

[103] The agent according to any one of

[76] to

[99] , wherein the agent contains (B3), and the agent is added to the oral substance so that the amount of (B3) added to the oral substance is 2.5 to 15 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[104] A method for improving the taste of an oral substance, comprising adding (A) γ-glutamyl peptide or a salt thereof, and (B) at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

[105] The method according to

[104] , wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

[106] The method according to

[104] or

[105] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[107] The method according to

[104] or

[105] , wherein the γ-glutamyl peptide is γ-Glu-Abu.

[108] The method according to any one of

[104] to

[107] , wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

[109] The method according to any one of

[104] to

[108] , wherein (B4) is a triglyceride containing arachidonic acid as a constituent fatty acid.

[110] The method according to any one of

[104] to

[109] , wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

[111] The method according to any one of

[104] to

[110] , wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3), and (B4).

[112] The method according to any one of

[104] to

[111] , wherein (B) is (B1), (B2), (B3), and (B4).

[113] The method according to any one of

[104] to

[112] , wherein the method for improving the taste of an oral substance is a method for imparting a kokumi (rich flavor) to an oral substance, a method for imparting an oily or greasy feel to an oral substance, or a method for suppressing an unpleasant taste in an oral substance.

[114] The method according to any one of

[104] to

[113] , wherein the amount of (A) added is 5 to 30,000 ppb by weight based on the total weight of the oral substance when ingested.

[115] The method according to any one of

[104] to

[113] , wherein the amount of (A) added is 10 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[116] The method according to any one of

[104] to

[113] , wherein the amount of (A) added is 30 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[117] The method according to any one of

[104] to

[113] , wherein the amount of (A) added is 70 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[118] The method according to any one of

[104] to

[117] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[119] The method according to any one of

[104] to

[117] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.3 to 45,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[120] The method according to any one of

[104] to

[117] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.5 to 40,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[121] The method according to any one of

[104] to

[117] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.8 to 35,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[122] The method according to any one of

[104] to

[121] , wherein the method comprises adding (B2), and the amount of (B2) added is 3 to 50,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[123] The method according to any one of

[104] to

[121] , wherein the method comprises adding (B2), and the amount of (B2) added is 5 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[124] The method according to any one of

[104] to

[121] , wherein the method comprises adding (B2), and the amount of (B2) added is 7 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[125] The method according to any one of

[104] to

[121] , wherein the method comprises adding (B2), and the amount of (B2) added is 9 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[126] The method according to any one of

[104] to

[125] , wherein the method comprises adding (B3), and the amount of (B3) added is 0.2 to 1000 ppb by weight, relative to the total weight of the oral substance when ingested.

[127] The method according to any one of

[104] to

[125] , wherein the method comprises adding (B3), and the amount of (B3) added is 1 to 1000 ppb by weight, relative to the total weight of the oral substance when ingested.

[128] The method according to any one of

[104] to

[125] , wherein the method comprises adding (B3), and the amount of (B3) added is 1.5 to 900 ppb by weight, relative to the total weight of the oral substance when ingested.

[129] The method according to any one of

[104] to

[125] , wherein the method comprises adding (B3), and the amount of (B3) added is 2 to 800 ppb by weight, relative to the total weight of the oral substance when ingested.

[130] The method according to any one of

[104] to

[125] , wherein the method comprises adding (B3), and the amount of (B3) added is 2.5 to 700 ppb by weight, relative to the total weight of the oral substance when ingested.

[131] The method according to any one of

[104] to

[130] , wherein the method comprises adding (B4), and the amount of (B4) added is 10 to 8,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[132] The method according to any one of

[104] to

[130] , wherein the method comprises adding (B4), and the amount of (B4) added is 11 to 7,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[133] The method according to any one of

[104] to

[130] , wherein the method comprises adding (B4), and the amount of (B4) added is 30 to 6,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[134] The method according to any one of

[104] to

[130] , wherein the method comprises adding (B4), and the amount of (B4) added is 75 to 4500 ppb by weight based on the total weight of the oral substance when ingested.

[135] The method according to any one of

[104] to

[134] , wherein the amount of (A) added is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B1), the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B2), the amount of (B2) added is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B3), the amount of (B3) added is 0.2 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; and when the method includes adding (B4), the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[136] The method according to any one of

[104] to

[135] , wherein the amount of (A) added is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B1), the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B2), the amount of (B2) added is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B3), the amount of (B3) added is 1 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; when the method includes adding (B4), the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[137] The method according to any one of

[104] to

[136] , wherein the method for improving the taste of an oral substance is a method for imparting kokumi (rich flavor) to an oral substance.

[138] The method according to any one of

[104] to

[137] , wherein the method for improving the taste of an oral substance is a method for imparting an oily or greasy feel to an oral substance.

[139] The method according to any one of

[104] to

[138] , wherein the method for improving the taste of an oral substance is a method for enhancing the oily or greasy feel of an oral substance containing oil or fat.

[140] The method according to

[139] , wherein the content of oil or fat in the oral substance is 0.01 to 100 wt % relative to the total weight of the oral substance when ingested.

[141] The method according to

[139] , wherein the content of oil or fat in the oral substance is 0.03 to 30 wt % relative to the total weight of the oral substance when ingested.

[142] The method of

[139] , wherein the content of oils and fats in the oral substance is 0.05 to 20% by weight, based on the total weight of the oral substance when ingested.

[143] The method of

[139] , wherein the content of oils and fats in the oral substance is 0.1 to 10% by weight, based on the total weight of the oral substance when ingested.

[144] The method of any one of

[137] to

[143] , wherein the amount of (A) added is 5 to 5,000 ppb by weight, based on the total weight of the oral substance when ingested.

[145] The method of any one of

[137] to

[143] , wherein the amount of (A) added is 10 to 4,500 ppb by weight, based on the total weight of the oral substance when ingested.

[146] The method of any one of

[137] to

[143] , wherein the amount of (A) added is 30 to 4,000 ppb by weight, based on the total weight of the oral substance when ingested.

[147] The method according to any one of

[137] to

[143] , wherein the amount of (A) added is 70 to 3,800 ppb by weight relative to the total weight of the oral substance when ingested.

[148] The method according to any one of

[137] to

[143] , wherein the amount of (A) added is 5 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[149] The method according to any one of

[137] to

[143] , wherein the amount of (A) added is 5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[150] The method according to any one of

[137] to

[143] , wherein the amount of (A) added is 5 to 10,000 ppb by weight relative to the total weight of the oral substance when ingested.

[151] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and wherein the amount of (B1) added is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[152] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[153] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[154] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[155] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 10.5 to 25,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[156] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 10.5 to 15,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[157] The method according to any one of

[137] to

[150] , wherein the method comprises adding (B1), and the amount of (B1) added is 15 to 15,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[158] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 70 to 50,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[159] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 90 to 45,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[160] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 300 to 40,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[161] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 600 to 35,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[162] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 10.5 to 25,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[163] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[164] The method according to any one of

[137] to

[157] , wherein the method comprises adding (B2), and the amount of (B2) added is 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[165] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 1.5 to 1000 ppb by weight, relative to the total weight of the oral substance when ingested.

[166] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 1.8 to 900 ppb by weight, relative to the total weight of the oral substance when ingested.

[167] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 5 to 800 ppb by weight, relative to the total weight of the oral substance when ingested.

[168] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 12 to 700 ppb by weight, relative to the total weight of the oral substance when ingested.

[169] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 0.2 to 500 ppb by weight, relative to the total weight of the oral substance when ingested.

[170] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 0.2 to 300 ppb by weight, relative to the total weight of the oral substance when ingested.

[171] The method according to any one of

[137] to

[164] , wherein the method comprises adding (B3), and the amount of (B3) added is 0.3 to 300 ppb by weight, relative to the total weight of the oral substance when ingested.

[172] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 10 to 8,000 ppb by weight, relative to the total weight of the oral substance when ingested.

[173] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 11 to 7000 ppb by weight relative to the total weight of the oral substance when ingested.

[174] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 30 to 6000 ppb by weight relative to the total weight of the oral substance when ingested.

[175] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 75 to 4500 ppb by weight, relative to the total weight of the oral substance when ingested.

[176] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 1.2 to 3000 ppb by weight, relative to the total weight of the oral substance when ingested.

[177] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 1.3 to 2000 ppb by weight, relative to the total weight of the oral substance when ingested.

[178] The method according to any one of

[137] to

[171] , wherein the method comprises adding (B4), and the amount of (B4) added is 1.8 to 2000 ppb by weight, relative to the total weight of the oral substance when ingested.

[179] The method according to any one of

[104] to

[136] , wherein the method for improving the taste of an oral substance is a method for suppressing an off-taste in an oral substance.

[180] The method according to any one of

[104] to

[136] , wherein the method for improving the taste of an oral substance is a method for suppressing an off-taste in an oral substance containing an off-taste substance.

[181] The method according to

[180] , wherein the content of the off-taste substance in the oral substance is 0.01 to 10% by weight, based on the total weight of the oral substance when ingested.

[182] The method according to

[180] , wherein the content of the off-taste substance in the oral substance is 0.03 to 5% by weight, based on the total weight of the oral substance when ingested.

[183] ​​The method according to

[180] , wherein the content of the off-taste substance in the oral substance is 0.05 to 3% by weight, based on the total weight of the oral substance when ingested.

[184] The method according to

[180] , wherein the content of the off-taste substance in the oral substance is 0.1 to 1% by weight, based on the total weight of the oral substance when ingested.

[185] The method according to any one of

[180] to

[184] , wherein the off-taste substance comprises at least one substance selected from the group consisting of a salty taste substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a vegetable protein, an emulsifier, and a bacteriostat.

[186] The method according to any one of

[180] to

[184] , wherein the off-taste substance comprises at least one substance selected from the group consisting of potassium chloride, a branched-chain amino acid or a salt thereof, stevia, soy protein, a fatty acid monoglyceride, and sodium acetate.

[187] The method according to any one of

[179] to

[186] , wherein the suppression of an off-taste is suppression of at least one off-taste selected from the group consisting of bitterness, astringency, harshness, metallic taste, and astringency.

[188] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 1,500 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested.

[189] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 2,000 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[190] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 2,500 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[191] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 2,800 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[192] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 200 to 1,500 ppb by weight relative to the total weight of the oral substance when ingested.

[193] The method according to any one of

[179] to

[187] , wherein the amount of (A) added is 500 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested.

[194] The method according to any one of

[179] to

[193] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[195] The method according to any one of

[179] to

[193] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.3 to 50 ppb by weight, relative to the total weight of the oral substance when ingested.

[196] The method according to any one of

[179] to

[193] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.5 to 15 ppb by weight, relative to the total weight of the oral substance when ingested.

[197] The method according to any one of

[179] to

[193] , wherein the method comprises adding (B1), and the amount of (B1) added is 0.8 to 5 ppb by weight, relative to the total weight of the oral substance when ingested.

[198] The method according to any one of

[179] to

[193] , wherein the method comprises adding (B1), and the amount of (B1) added is 1.5 to 12 ppb by weight, relative to the total weight of the oral substance when ingested.

[199] The method according to any one of

[179] to

[198] , wherein the method comprises adding (B2), and the amount of (B2) added is 3 to 150 ppb by weight, relative to the total weight of the oral substance when ingested.

[200] The method according to any one of

[179] to

[198] , wherein the method comprises adding (B2), and the amount of (B2) added is 5 to 100 ppb by weight, relative to the total weight of the oral substance when ingested.

[201] The method according to any one of

[179] to

[198] , wherein the method comprises adding (B2), and the amount of (B2) added is 7 to 70 ppb by weight, relative to the total weight of the oral substance when ingested.

[202] The method according to any one of

[179] to

[198] , wherein the method comprises adding (B2), and the amount of (B2) added is 9 to 50 ppb by weight, relative to the total weight of the oral substance when ingested.

[203] The method according to any one of

[179] to

[202] , wherein the method comprises adding (B3), and the amount of (B3) added is 1 to 150 ppb by weight, relative to the total weight of the oral substance when ingested.

[204] The method according to any one of

[179] to

[202] , wherein the method comprises adding (B3), and the amount of (B3) added is 1.5 to 50 ppb by weight, relative to the total weight of the oral substance when ingested.

[205] The method according to any one of

[179] to

[202] , wherein the method comprises adding (B3), and the amount of (B3) added is 2 to 20 ppb by weight, relative to the total weight of the oral substance when ingested.

[206] The method according to any one of

[179] to

[202] , wherein the method comprises adding (B3), and the amount of (B3) added is 2.5 to 15 ppb by weight, relative to the total weight of the oral substance when ingested.

[207] A method for producing an oral substance, comprising adding (A) a γ-glutamyl peptide or a salt thereof, and (B) at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

[208] The method according to

[207] , wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

[209] The manufacturing method according to

[207] or

[208] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[210] The manufacturing method according to

[207] or

[208] , wherein the γ-glutamyl peptide is γ-Glu-Abu.

[211] The manufacturing method according to any one of

[207] to

[210] , wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

[212] The manufacturing method according to any one of

[207] to

[211] , wherein (B4) is a triglyceride having arachidonic acid as a constituent fatty acid.

[213] The manufacturing method according to any one of

[207] to

[212] , wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

[214] The manufacturing method according to any one of

[207] to

[213] , wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3), and (B4).

[215] The manufacturing method according to any one of

[207] to

[214] , wherein (B) is (B1), (B2), (B3), and (B4).

[216] The manufacturing method according to any one of

[207] to

[215] , wherein the oral substance has an improved taste.

[217] The manufacturing method according to

[216] , wherein the oral substance has an improved taste, wherein the oral substance has a rich flavor, an oily flavor, or an oral substance with a reduced unpleasant taste.

[218] The manufacturing method according to any one of

[207] to

[217] , wherein the amount of (A) added is 5 to 30,000 ppb by weight based on the total weight of the oral substance at the time of ingestion.

[219] The manufacturing method according to any one of

[207] to

[217] , wherein the amount of (A) added is 10 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[220] The manufacturing method according to any one of

[207] to

[217] , wherein the amount of (A) added is 30 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[221] The manufacturing method according to any one of

[207] to

[217] , wherein the amount of (A) added is 70 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[222] The manufacturing method according to any one of

[207] to

[221] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[223] The manufacturing method according to any one of

[207] to

[221] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.3 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[224] The manufacturing method according to any one of

[207] to

[221] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.5 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[225] The manufacturing method according to any one of

[207] to

[221] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.8 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[226] The manufacturing method according to any one of

[207] to

[225] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[227] The manufacturing method according to any one of

[207] to

[225] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 5 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[228] The manufacturing method according to any one of

[207] to

[225] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 7 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[229] The manufacturing method according to any one of

[207] to

[225] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 9 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[230] The manufacturing method according to any one of

[207] to

[229] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 0.2 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested.

[231] The manufacturing method according to any one of

[207] to

[229] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[232] The manufacturing method according to any one of

[207] to

[229] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1.5 to 900 ppb by weight relative to the total weight of the oral substance when ingested.

[233] The manufacturing method according to any one of

[207] to

[229] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 2 to 800 ppb by weight relative to the total weight of the oral substance when ingested.

[234] The manufacturing method according to any one of

[207] to

[229] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 2.5 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[235] The manufacturing method according to any one of

[207] to

[234] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[236] The manufacturing method according to any one of

[207] to

[234] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 11 to 7,000 ppb by weight relative to the total weight of the oral substance when ingested.

[237] The manufacturing method according to any one of

[207] to

[234] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 30 to 6000 ppb by weight relative to the total weight of the oral substance when ingested.

[238] The manufacturing method according to any one of

[207] to

[234] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 75 to 4500 ppb by weight relative to the total weight of the oral substance when ingested.

[239] The manufacturing method according to any one of

[207] to

[238] , wherein the amount of (A) added is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B1), the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B2), the amount of (B2) added is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B3), the amount of (B3) added is 0.2 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; and when the manufacturing method includes adding (B4), the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[240] The manufacturing method according to any one of

[207] to

[239] , wherein the amount of (A) added is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B1), the amount of (B1) added is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B2), the amount of (B2) added is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the manufacturing method includes adding (B3), the amount of (B3) added is 1 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; and when the manufacturing method includes adding (B4), the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[241] The manufacturing method according to any one of

[216] to

[240] , wherein the taste-improved oral substance is an oral substance imparted with a rich flavor.

[242] The manufacturing method according to any one of

[216] to

[241] , wherein the taste-improved oral substance is an oral substance imparted with an oily feel.

[243] The manufacturing method according to any one of

[216] to

[242] , wherein the taste-improved oral substance contains oil and fat and has an enhanced oily feel.

[244] The manufacturing method according to

[243] , wherein the content of oil and fat in the oral substance is 0.01 to 100 wt % relative to the total weight of the oral substance when ingested.

[245] The manufacturing method according to

[243] , wherein the content of oil and fat in the oral substance is 0.03 to 30 wt % relative to the total weight of the oral substance when ingested.

[246] The manufacturing method according to

[243] , wherein the content of oil and fat in the oral substance is 0.05 to 20 wt % relative to the total weight of the oral substance when ingested.

[247] The manufacturing method according to

[243] , wherein the content of oils and fats in the oral substance is 0.1 to 10% by weight based on the total weight of the oral substance when ingested.

[248] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 5 to 5,000 ppb by weight based on the total weight of the oral substance when ingested.

[249] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 10 to 4,500 ppb by weight based on the total weight of the oral substance when ingested.

[250] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 30 to 4,000 ppb by weight relative to the total weight of the oral substance when ingested.

[251] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 70 to 3,800 ppb by weight relative to the total weight of the oral substance when ingested.

[252] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 5 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[253] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[254] The manufacturing method according to any one of

[241] to

[247] , wherein the amount of (A) added is 5 to 10,000 ppb by weight relative to the total weight of the oral substance when ingested.

[255] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[256] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[257] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[258] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[259] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[260] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[261] The manufacturing method according to any one of

[241] to

[254] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[262] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[263] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[264] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[265] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[266] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[267] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[268] The manufacturing method according to any one of

[241] to

[261] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[269] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1.5 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested.

[270] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1.8 to 900 ppb by weight relative to the total weight of the oral substance when ingested.

[271] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 5 to 800 ppb by weight relative to the total weight of the oral substance when ingested.

[272] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 12 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[273] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 0.2 to 500 ppb by weight relative to the total weight of the oral substance when ingested.

[274] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 0.2 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[275] The manufacturing method according to any one of

[241] to

[268] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 0.3 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[276] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[277] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 11 to 7,000 ppb by weight relative to the total weight of the oral substance when ingested.

[278] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 30 to 6,000 ppb by weight relative to the total weight of the oral substance when ingested.

[279] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 75 to 4500 ppb by weight relative to the total weight of the oral substance when ingested.

[280] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 1.2 to 3000 ppb by weight relative to the total weight of the oral substance when ingested.

[281] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 1.2 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[282] The manufacturing method according to any one of

[241] to

[275] , wherein the manufacturing method includes adding (B4), and the amount of (B4) added is 1.8 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[283] The manufacturing method according to any one of

[216] to

[240] , wherein the taste-improved oral substance is an oral substance with a reduced off-taste.

[284] The manufacturing method according to any one of

[216] to

[240] , wherein the taste-improved oral substance contains an off-taste substance and the off-taste is reduced.

[285] The manufacturing method according to

[284] , wherein the content of the off-taste substance in the oral substance is 0.01 to 10% by weight relative to the total weight of the oral substance when ingested.

[286] The manufacturing method according to

[284] , wherein the content of the off-taste substance in the oral substance is 0.03 to 5% by weight, based on the total weight of the oral substance when ingested.

[287] The manufacturing method according to

[284] , wherein the content of the off-taste substance in the oral substance is 0.05 to 3% by weight, based on the total weight of the oral substance when ingested.

[288] The manufacturing method according to

[284] , wherein the content of the off-taste substance in the oral substance is 0.1 to 1% by weight, based on the total weight of the oral substance when ingested.

[289] The manufacturing method according to any one of

[284] to

[288] , wherein the off-taste substance comprises at least one substance selected from the group consisting of a salty taste substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a vegetable protein, an emulsifier, and a bacteriostatic agent.

[290] The manufacturing method according to any one of

[284] to

[288] , wherein the off-taste substance comprises at least one substance selected from the group consisting of potassium chloride, branched-chain amino acids or salts thereof, stevia, soy protein, fatty acid monoglycerides, and sodium acetate.

[291] The manufacturing method according to any one of

[283] to

[290] , wherein the off-taste is at least one selected from the group consisting of bitterness, astringency, harshness, metallic taste, and astringent taste.

[292] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 1,500 to 30,000 ppb by weight based on the total weight of the oral substance when ingested.

[293] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 2,000 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[294] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 2,500 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[295] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 2,800 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[296] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 200 to 1,500 ppb by weight relative to the total weight of the oral substance when ingested.

[297] The manufacturing method according to any one of

[283] to

[291] , wherein the amount of (A) added is 500 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested.

[298] The manufacturing method according to any one of

[283] to

[297] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[299] The manufacturing method according to any one of

[283] to

[297] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.3 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[300] The manufacturing method according to any one of

[283] to

[297] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.5 to 15 ppb by weight relative to the total weight of the oral substance when ingested.

[301] The manufacturing method according to any one of

[283] to

[297] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 0.8 to 5 ppb by weight relative to the total weight of the oral substance when ingested.

[302] The manufacturing method according to any one of

[283] to

[297] , wherein the manufacturing method includes adding (B1), and the amount of (B1) added is 1.5 to 12 ppb by weight relative to the total weight of the oral substance when ingested.

[303] The manufacturing method according to any one of

[283] to

[302] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 3 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[304] The manufacturing method according to any one of

[283] to

[302] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 5 to 100 ppb by weight relative to the total weight of the oral substance when ingested.

[305] The manufacturing method according to any one of

[283] to

[302] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 7 to 70 ppb by weight relative to the total weight of the oral substance when ingested.

[306] The manufacturing method according to any one of

[283] to

[302] , wherein the manufacturing method includes adding (B2), and the amount of (B2) added is 9 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[307] The manufacturing method according to any one of

[283] to

[306] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[308] The manufacturing method according to any one of

[283] to

[306] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 1.5 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[309] The manufacturing method according to any one of

[283] to

[306] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 2 to 20 ppb by weight relative to the total weight of the oral substance when ingested.

[310] The manufacturing method according to any one of

[283] to

[306] , wherein the manufacturing method includes adding (B3), and the amount of (B3) added is 2.5 to 15 ppb by weight relative to the total weight of the oral substance when ingested.

[311] An oral substance comprising: (A) a γ-glutamyl peptide or a salt thereof; and (B) at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

[312] The oral substance according to

[311] , wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

[313] The oral substance according to

[311] or

[312] , wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.

[314] The oral substance according to

[311] or

[312] , wherein the γ-glutamyl peptide is γ-Glu-Abu.

[315] The oral substance according to any one of

[311] to

[314] , wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

[316] The oral substance according to any one of

[311] to

[315] , wherein (B4) is a triglyceride having arachidonic acid as a constituent fatty acid.

[317] The oral substance according to any one of

[311] to

[316] , wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3), and (B4).

[318] The oral substance according to any one of

[311] to

[317] , wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3), and (B4).

[319] The oral substance according to any one of

[311] to

[318] , wherein (B) is (B1), (B2), (B3), and (B4).

[320] The oral substance according to any one of

[311] to

[319] , wherein the oral substance has an improved taste.

[321] The oral substance according to

[320] , wherein the taste-improved oral substance is an oral substance imparted with a rich flavor, an oral substance imparted with an oily feeling, or an oral substance with a reduced unpleasant taste.

[322] The oral substance according to any one of

[311] to

[321] , wherein the content of (A) in the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested.

[323] The oral substance according to any one of

[311] to

[321] , wherein the content of (A) in the oral substance is 10 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[324] The oral substance according to any one of

[311] to

[321] , wherein the content of (A) in the oral substance is 30 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[325] The oral substance according to any one of

[311] to

[321] , wherein the content of (A) in the oral substance is 70 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[326] The oral substance according to any one of

[311] to

[325] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[327] The oral substance according to any one of

[311] to

[325] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 0.3 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[328] The oral substance according to any one of

[311] to

[325] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 0.5 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[329] The oral substance according to any one of

[311] to

[325] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 0.8 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[330] The oral substance according to any one of

[311] to

[329] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[331] The oral substance according to any one of

[311] to

[329] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 5 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[332] The oral substance according to any one of

[311] to

[329] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 7 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[333] The oral substance according to any one of

[311] to

[329] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 9 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[334] The oral substance according to any one of

[311] to

[333] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 0.2 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[335] The oral substance according to any one of

[311] to

[333] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 1 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[336] The oral substance according to any one of

[311] to

[333] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 1.5 to 900 ppb by weight relative to the total weight of the oral substance when ingested.

[337] The oral substance according to any one of

[311] to

[333] , wherein the oral substance contains (B3) and the content of (B3) in the oral substance is 2 to 800 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[338] The oral substance according to any one of

[311] to

[333] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 2.5 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[339] The oral substance according to any one of

[311] to

[338] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 10 to 8000 ppb by weight relative to the total weight of the oral substance when ingested.

[340] The oral substance according to any one of

[311] to

[338] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 11 to 7000 ppb by weight relative to the total weight of the oral substance when ingested.

[341] The oral substance according to any one of

[311] to

[338] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 30 to 6000 ppb by weight relative to the total weight of the oral substance when ingested.

[342] The oral substance according to any one of

[311] to

[338] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 75 to 4500 ppb by weight relative to the total weight of the oral substance when ingested.

[343] The oral substance according to any one of

[311] to

[342] , wherein the content of (A) in the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B1), the content of (B1) in the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B2), the content of (B2) in the oral substance is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B3), the content of (B3) in the oral substance is 0.2 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; and when the oral substance contains (B4), the content of (B4) in the oral substance is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[344] The oral substance according to any one of

[311] to

[343] , wherein the content of (A) in the oral substance is 5 to 30,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B1), the content of (B1) in the oral substance is 0.1 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B2), the content of (B2) in the oral substance is 3 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested; when the oral substance contains (B3), the content of (B3) in the oral substance is 1 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested; and when the oral substance contains (B4), the content of (B4) in the oral substance is 10 to 8,000 ppb by weight relative to the total weight of the oral substance when ingested.

[345] The oral substance according to any one of

[320] to

[344] , wherein the taste-improved oral substance is an oral substance imparted with a full-bodied taste.

[346] The oral substance according to any one of

[320] to

[345] , wherein the taste-improved oral substance is an oral substance imparted with an oily feel.

[347] The manufacturing method according to any one of

[320] to

[346] , wherein the taste-improved oral substance contains oils and fats and has an enhanced oily feel.

[348] The oral substance according to

[347] , wherein the content of oils and fats in the oral substance is 0.01 to 100 wt % relative to the total weight of the oral substance when ingested.

[349] The oral substance according to

[347] , wherein the content of oils and fats in the oral substance is 0.03 to 30 wt % relative to the total weight of the oral substance when ingested.

[350] The oral substance according to

[347] , wherein the content of oils and fats in the oral substance is 0.05 to 20 wt % relative to the total weight of the oral substance when ingested.

[351] The oral substance according to

[347] , wherein the content of oils and fats in the oral substance is 0.1 to 10% by weight relative to the total weight of the oral substance when ingested.

[352] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 5 to 5,000 ppb by weight relative to the total weight of the oral substance when ingested.

[353] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 10 to 4,500 ppb by weight relative to the total weight of the oral substance when ingested.

[354] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 30 to 4,000 ppb by weight relative to the total weight of the oral substance when ingested.

[355] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 70 to 3,800 ppb by weight relative to the total weight of the oral substance when ingested.

[356] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 5 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[357] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[358] The oral substance according to any one of

[345] to

[351] , wherein the content of (A) in the oral substance is 5 to 10,000 ppb by weight relative to the total weight of the oral substance when ingested.

[359] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[360] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[361] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[362] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[363] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[364] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1) and the content of (B1) in the oral substance is 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[365] The oral substance according to any one of

[345] to

[358] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[366] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 70 to 50,000 ppb by weight relative to the total weight of the oral substance when ingested.

[367] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 90 to 45,000 ppb by weight relative to the total weight of the oral substance when ingested.

[368] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 300 to 40,000 ppb by weight relative to the total weight of the oral substance when ingested.

[369] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 600 to 35,000 ppb by weight relative to the total weight of the oral substance when ingested.

[370] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 10.5 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[371] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 10.5 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[372] The oral substance according to any one of

[345] to

[365] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 15 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[373] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 1.5 to 1,000 ppb by weight relative to the total weight of the oral substance when ingested.

[374] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3) and the content of (B3) in the oral substance is 1.8 to 900 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[375] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 5 to 800 ppb by weight relative to the total weight of the oral substance when ingested.

[376] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 12 to 700 ppb by weight relative to the total weight of the oral substance when ingested.

[377] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 0.2 to 500 ppb by weight relative to the total weight of the oral substance when ingested.

[378] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 0.2 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[379] The oral substance according to any one of

[345] to

[372] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 0.3 to 300 ppb by weight relative to the total weight of the oral substance when ingested.

[380] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 10 to 8000 ppb by weight relative to the total weight of the oral substance when ingested.

[381] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 11 to 7,000 ppb by weight relative to the total weight of the oral substance when ingested.

[382] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 30 to 6,000 ppb by weight relative to the total weight of the oral substance when ingested.

[383] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 75 to 4,500 ppb by weight relative to the total weight of the oral substance when ingested.

[384] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 1.2 to 3000 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[385] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 1.3 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[386] The oral substance according to any one of

[345] to

[379] , wherein the oral substance contains (B4), and the content of (B4) in the oral substance is 1.8 to 2000 ppb by weight relative to the total weight of the oral substance when ingested.

[387] The oral substance according to any one of

[320] to

[344] , wherein the taste-improved oral substance is an oral substance in which an off-taste is suppressed.

[388] The oral substance according to any one of

[320] to

[344] , wherein the taste-improved oral substance contains an off-taste substance and the off-taste is suppressed.

[389] The oral substance according to

[388] , wherein the content of the off-taste substance in the oral substance is 0.01 to 10% by weight, based on the total weight of the oral substance when ingested.

[390] The oral substance according to

[388] , wherein the content of the off-taste substance in the oral substance is 0.03 to 5% by weight, based on the total weight of the oral substance when ingested.

[391] The oral substance according to

[388] , wherein the content of the off-taste substance in the oral substance is 0.05 to 3% by weight, based on the total weight of the oral substance when ingested.

[392] The oral substance according to

[388] , wherein the content of the off-taste substance in the oral substance is 0.1 to 1% by weight, based on the total weight of the oral substance when ingested.

[393] The oral substance according to any one of

[388] to

[392] , wherein the off-taste substance comprises at least one substance selected from the group consisting of a salty taste substitute or enhancer, an amino acid or a salt thereof, a high-intensity sweetener, a vegetable protein, an emulsifier, and a bacteriostat.

[394] The oral substance according to any one of

[388] to

[392] , wherein the off-taste substance comprises at least one substance selected from the group consisting of potassium chloride, branched-chain amino acids or salts thereof, stevia, soy protein, fatty acid monoglycerides, and sodium acetate.

[395] The oral substance according to any one of

[387] to

[394] , wherein the off-taste is at least one selected from the group consisting of bitterness, astringency, harshness, metallic taste, and astringent taste.

[396] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 1,500 to 30,000 ppb by weight based on the total weight of the oral substance at the time of ingestion.

[397] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 2,000 to 25,000 ppb by weight relative to the total weight of the oral substance when ingested.

[398] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 2,500 to 20,000 ppb by weight relative to the total weight of the oral substance when ingested.

[399] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 2,800 to 15,000 ppb by weight relative to the total weight of the oral substance when ingested.

[400] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 200 to 1,500 ppb by weight relative to the total weight of the oral substance when ingested.

[401] The oral substance according to any one of

[387] to

[395] , wherein the content of (A) in the oral substance is 500 to 1000 ppb by weight relative to the total weight of the oral substance when ingested.

[402] The oral substance according to any one of

[387] to

[401] , wherein the content of (B1) in the oral substance is 0.1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[403] The oral substance according to any one of

[387] to

[401] , wherein the content of (B1) in the oral substance is 0.3 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[404] The oral substance according to any one of

[387] to

[401] , wherein the content of (B1) in the oral substance is 0.5 to 15 ppb by weight relative to the total weight of the oral substance when ingested.

[405] The oral substance according to any one of

[387] to

[401] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 0.8 to 5 ppb by weight relative to the total weight of the oral substance when ingested.

[406] The oral substance according to any one of

[387] to

[401] , wherein the oral substance contains (B1), and the content of (B1) in the oral substance is 1.5 to 12 ppb by weight relative to the total weight of the oral substance when ingested.

[407] The oral substance according to any one of

[387] to

[406] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 3 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[408] The oral substance according to any one of

[387] to

[406] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 5 to 100 ppb by weight relative to the total weight of the oral substance when ingested.

[409] The oral substance according to any one of

[387] to

[406] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 7 to 70 ppb by weight relative to the total weight of the oral substance when ingested.

[410] The oral substance according to any one of

[387] to

[406] , wherein the oral substance contains (B2), and the content of (B2) in the oral substance is 9 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[411] The oral substance according to any one of

[387] to

[410] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 1 to 150 ppb by weight relative to the total weight of the oral substance when ingested.

[412] The oral substance according to any one of

[387] to

[410] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 1.5 to 50 ppb by weight relative to the total weight of the oral substance when ingested.

[413] The oral substance according to any one of

[387] to

[410] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 2 to 20 ppb by weight relative to the total weight of the oral substance when ingested.

[414] The oral substance according to any one of

[387] to

[410] , wherein the oral substance contains (B3), and the content of (B3) in the oral substance is 2.5 to 15 ppb by weight relative to the total weight of the oral substance at the time of ingestion.

[415] The oral substance according to any one of

[311] to

[414] , wherein the oral substance is a food product.

[0010] The present invention provides an agent for improving the taste of oral substances. In one aspect, the present invention provides an agent for imparting a body flavor to oral substances. In one aspect, the present invention provides an agent for imparting an oily feel to oral substances. The agent of the present invention can impart an oily feel to oral substances and can enhance the oily feel of oral substances containing oils and fats. In one aspect, the present invention provides an agent for suppressing an unpleasant taste in oral substances. The agent of the present invention can suppress the unpleasant taste of oral substances (e.g., the unpleasant taste of oral substances containing an unpleasant taste substance), and preferably can suppress the unpleasant taste of the oral substance without imparting an odor to the oral substance. Furthermore, the present invention provides an oral substance with improved taste and a method for producing the same. In one aspect, the present invention provides an oral substance to which a body flavor has been imparted and a method for producing the same. In one aspect, the present invention provides an oral substance to which an oily feel has been imparted and a method for producing the same. The production method of the present invention can produce an oral substance to which an oily feel has been imparted, and can also produce an oral substance containing oils and fats and having an enhanced oily feel. In one aspect, the present invention provides an oral substance with suppressed unpleasant taste and a method for producing the same. The manufacturing method of the present invention can produce oral substances with reduced off-tastes (e.g., oral substances containing off-taste substances and with reduced off-tastes), and preferably can produce oral substances with reduced off-tastes without imparting an odor. The present invention also provides a method for improving the taste of oral substances. In one aspect, the present invention provides a method for imparting a kokumi flavor to oral substances. In one aspect, the present invention provides a method for imparting an oily feel to oral substances. The method of the present invention can impart an oily feel to oral substances, and can also enhance the oily feel of oral substances containing oils and fats. In one aspect, the present invention provides a method for suppressing the off-taste of oral substances. The method of the present invention can suppress the off-taste of oral substances (e.g., the off-taste of oral substances containing off-taste substances), and preferably can suppress the off-taste of the oral substance without imparting an odor to the oral substance.

[0011] (Agent of the Present Invention) One of the features of the taste improver of the present invention (sometimes simply referred to as "the agent of the present invention" in this specification) is that it contains, as active ingredients, (A) γ-glutamyl peptide or a salt thereof, and (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) at least one selected from the group consisting of long-chain highly unsaturated fatty acids or compounds having such fatty acids as their constituent fatty acids. In this specification, for convenience of explanation, "γ-glutamyl peptide or a salt thereof," "furfural," "β-caryophyllene oxide," "cyclotene," and "long-chain highly unsaturated fatty acids or compounds having such fatty acids as their constituent fatty acids" may sometimes be simply referred to as "(A)," "(B1)," "(B2)," "(B3)," and "(B4)," respectively. Furthermore, "at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) long-chain highly unsaturated fatty acids or compounds containing such fatty acids as constituent fatty acids" (i.e., "at least one selected from the group consisting of (B1), (B2), (B3), and (B4)") may be simply referred to as "(B)."

[0012] [(A) γ-Glutamyl Peptide or Salt Thereof] In the present invention, the term "γ-glutamyl peptide" refers to a peptide having a γ-glutamyl structure (eg, γ-glutamyl dipeptide, γ-glutamyl tripeptide, γ-glutamyl tetrapeptide, γ-glutamyl pentapeptide, etc.).

[0013] Examples of γ-glutamyl peptides that can be used in the present invention include a compound represented by the following general formula (I) (sometimes referred to herein as "compound (I)"), a compound represented by the following general formula (II) (sometimes referred to herein as "compound (II)"), etc. γ-Glu-X-Gly (I) (wherein X represents an amino acid or an amino acid derivative) γ-Glu-Y (II) (wherein Y represents an amino acid or an amino acid derivative)

[0014] In the present invention, compound (I) is a tripeptide composed of glutamic acid (Glu), X (amino acid or amino acid derivative), and glycine (Gly) and having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ-position of glutamic acid is peptide-bonded to the amino group of X). Compound (II) is a dipeptide composed of glutamic acid (Glu) and Y (amino acid or amino acid derivative) and having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ-position of glutamic acid is peptide-bonded to the amino group of Y).

[0015] Examples of the "amino acid" represented by X in general formula (I) and Y in general formula (II) include neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably in the L-form. In this specification, the above-mentioned amino acids may be abbreviated as follows: (1) Glycine: Gly (2) Alanine: Ala (3) Valine: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: Thr (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) α-aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) tert-leucine: t-Leu (30) Cycloleucine: Cle (31) α-aminoisobutyric acid (2-methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0016] Examples of the "amino acid derivative" represented by X in general formula (I) and Y in general formula (II) include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one functional group (e.g., terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). Specific examples of amino acid derivatives include N-γ-nitroarginine (referred to herein as "Arg(NO ２ "), S-nitrocysteine ​​(herein, may be abbreviated as "Cys(SNO)"), S-methylcysteine ​​(herein, may be abbreviated as "Cys(S-Me)"), S-allylcysteine ​​(herein, may be abbreviated as "Cys(S-allyl)"), valinamide (herein, may be abbreviated as "Val-NH ２ "), valinol (2-amino-3-methyl-1-butanol) (herein, may be abbreviated as "Val-ol"), methionine sulfoxide (herein, may be abbreviated as "Met(O)"), S-methylcysteine ​​sulfoxide (herein, may be abbreviated as "Cys(S-Me)(O)"). These amino acid derivatives are preferably in the L-configuration.

[0017] X in general formula (I) is preferably an amino acid, more preferably Val, Abu, or Nva.

[0018] Y in general formula (II) is preferably an amino acid, more preferably Abu or Nva.

[0019] The compound (I) that can be used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly.

[0020] The compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0021] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, even more preferably γ-Glu-Val-Gly and γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly. γ-Glu-Val-Gly (CAS Registry Number: 38837-70-6) is also commonly referred to as "glutamylvalylglycine" (English name: Glutamyl-Valyl-Glycine). γ-Glu-Abu (CAS registration number: 16869-42-4) is also commonly called "γ-glutamyl-2-aminobutyric acid."

[0022] The salts of γ-glutamyl peptides that can be used in the present invention are not particularly limited as long as they are edible salts (i.e., salts that can be orally ingested). For example, salts of acidic groups such as carboxyl groups include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; salts with arginine, lysine, etc. Examples of salts with basic amino acids include 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, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic 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. These salts may be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0023] In the present invention, the γ-glutamyl peptide or a salt thereof may be used alone or in combination of two or more kinds.

[0024] The method for producing (A) (i.e., γ-glutamyl peptide or a salt thereof) used in the present invention is not particularly limited, and a product produced by a method known per se (e.g., chemical synthesis, enzymatic method, fermentation method, etc.) or a method equivalent thereto may be used. Specifically, (A) can be produced by, for example, the methods described in WO 2004 / 011653, JP 2012-213376 A, WO 2012 / 046731 A, or JP 2016-168045 A, or a method equivalent thereto. A commercially available product may be used as (A).

[0025] (A) (i.e., γ-glutamyl peptide or a salt thereof) used in the present invention may or may not be a purified product. That is, the present invention may use a material containing (A). In the present invention, the use of (A) includes not only the use of (A) itself, but also the use of a material containing (A), or the combined use of (A) itself and a material containing (A). The content of (A) in the material containing (A) is preferably 100 ppm by weight or more relative to the material. Examples of materials containing (A) include fermentation products containing (A) (e.g., culture solutions, bacterial cells, culture supernatants, etc. obtained by culturing microorganisms capable of producing γ-glutamyl peptide), agricultural, aquatic, and livestock products containing (A), and processed products thereof. Examples of such processed products include fermentation products containing (A) that have been subjected to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples of such processed products include yeast containing γ-glutamyl peptide, yeast extract containing γ-glutamyl peptide (e.g., the yeast and yeast extract described in JP 2012-213376 A), etc. The material containing (A) may be purified to a desired degree, and one having a purity of 3% by weight or more, 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 50% by weight or more, 70% by weight or more, 90% by weight or more, 95% by weight or more, etc. may be used.

[0026] [(B1) Furfural] Furfural is a compound represented by the following formula, and its CAS registration number is 98-01-1.

[0027]

[0028] The method for producing (B1) (i.e., furfural) used in the present invention is not particularly limited, and (B1) may be produced by a method known per se (e.g., chemical synthesis, enzymatic method, fermentation method, extraction method, etc.) or a method equivalent thereto. (B1) may also be a commercially available product.

[0029] In one embodiment, (B1) (i.e., furfural) used in the present invention may be a chemically synthesized product produced by a chemical synthesis method, or an isolated product extracted and purified from a material containing (B1). Examples of materials containing (B1) include natural products such as agricultural, livestock, and fishery products (e.g., barley, oats, etc.); fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms; and processed products thereof.

[0030] (B1) (i.e., furfural) used in the present invention may or may not be a purified product. That is, the present invention may use a material containing (B1). In the present invention, the use of (B1) includes not only the use of (B1) itself (e.g., a chemically synthesized product, an isolated product, etc.), but also the use of a material containing (B1) or the combined use of (B1) itself and a material containing (B1). The material containing (B1) may be purified to a desired degree before use. The content of (B1) in the material containing (B1) can be measured by gas chromatography-mass spectrometry (GC-MS).

[0031] (B2) β-Caryophyllene Oxide β-Caryophyllene oxide is a compound represented by the following formula, and its CAS registration number is 1139-30-6.

[0032]

[0033] The method for producing (B2) (i.e., β-caryophyllene oxide) used in the present invention is not particularly limited, and (B2) may be produced by a method known per se (for example, a chemical synthesis method, an enzymatic method, a fermentation method, an extraction method, etc.) or a method equivalent thereto. (B2) may also be a commercially available product.

[0034] In one embodiment, (B2) (i.e., β-caryophyllene oxide) used in the present invention may be a chemically synthesized product produced by chemical synthesis, or an isolated product extracted and purified from a material containing (B2). Examples of materials containing (B2) include natural products such as agricultural, livestock, and fishery products (e.g., basil, hops, cloves, oregano, cinnamon, ylang-ylang, etc.); fermentation products such as culture solutions and fungal cells obtained by culturing microorganisms; and processed products thereof.

[0035] (B2) (i.e., β-caryophyllene oxide) used in the present invention may or may not be a purified product. That is, the present invention may use a material containing (B2). In the present invention, the use of (B2) includes not only the use of (B2) itself (e.g., a chemically synthesized product, an isolated product, etc.), but also the use of a material containing (B2) or the combined use of (B2) itself and a material containing (B2). The material containing (B2) may be purified to a desired degree before use. The content of (B2) in the material containing (B2) can be measured by gas chromatography-mass spectrometry (GC-MS).

[0036] [(B3) Cyclotene] Cyclotene (generally also called methylcyclopentenolone, 2-hydroxy-3-methyl-2-cyclopentenone, etc.) is a compound represented by the following formula, and its CAS registry number is 80-71-7.

[0037]

[0038] The method for producing (B3) (i.e., cyclotene) used in the present invention is not particularly limited, and (B3) may be produced by a method known per se (for example, a chemical synthesis method, an enzymatic method, a fermentation method, an extraction method, etc.) or a method equivalent thereto. (B3) may also be a commercially available product.

[0039] In one embodiment, (B3) (i.e., cyclotene) used in the present invention may be a chemically synthesized product produced by chemical synthesis, or an isolated product extracted and purified from a material containing (B3). Examples of materials containing (B3) include natural products such as agricultural, livestock, and fishery products (e.g., maple, walnuts, etc.); fermentation products such as culture solutions and fungal bodies obtained by culturing microorganisms; and processed products thereof (e.g., processed sugarcane products, brown sugar, wasanbon sugar, soft brown sugar, molasses, coffee beans, smoking agents, caramel sauce, wine, etc.).

[0040] The (B3) (i.e., cyclotene) used in the present invention may or may not be a purified product. That is, the present invention may use a material containing (B3). In the present invention, the use of (B3) includes not only the use of (B3) itself (e.g., a chemically synthesized product, an isolated product, etc.), but also the use of a material containing (B3) or the combined use of (B3) itself and a material containing (B3). The material containing (B3) may be purified to a desired degree before use. The content of (B3) in the material containing (B3) can be measured by gas chromatography-mass spectrometry (GC-MS).

[0041] [(B4) Long-chain highly unsaturated fatty acid or compound containing the fatty acid as a constituent fatty acid] In the present invention, the term "long-chain highly unsaturated fatty acid" refers to a fatty acid having 18 or more carbon atoms (preferably 18 to 26, more preferably 20 to 24) and 3 or more carbon-carbon double bonds (preferably 3 to 7, more preferably 4 to 6).

[0042] Examples of long-chain highly unsaturated fatty acids that can be used in the present invention include n-6 fatty acids (fatty acids having a double bond at the sixth carbon from the end on the methyl group side) such as arachidonic acid and docosatetraenoic acid; and n-3 fatty acids (fatty acids having a double bond at the third carbon from the end on the methyl group side) such as docosahexaenoic acid and eicosapentaenoic acid.

[0043] The long-chain highly unsaturated fatty acid that can be used in the present invention is preferably an n-6 fatty acid having 18 to 26 carbon atoms and 3 to 7 carbon-carbon double bonds, more preferably an n-6 fatty acid having 20 to 24 carbon atoms and 4 to 6 carbon-carbon double bonds, and particularly preferably arachidonic acid (CAS Registry Number: 506-32-1).

[0044] Examples of compounds containing long-chain highly unsaturated fatty acids as constituent fatty acids include salts of long-chain highly unsaturated fatty acids (e.g., calcium salts, sodium salts, etc.), esters of long-chain highly unsaturated fatty acids and monohydric alcohols (e.g., methanol, ethanol, etc.), esters of long-chain highly unsaturated fatty acids and polyhydric alcohols (e.g., glycerol, etc.), phospholipids containing long-chain highly unsaturated fatty acids as constituent fatty acids, and glycolipids containing long-chain highly unsaturated fatty acids as constituent fatty acids. Preferred are esters of long-chain highly unsaturated fatty acids and glycerol (triglycerides, diglycerides, monoglycerides), and more preferred are triglycerides containing long-chain highly unsaturated fatty acids as constituent fatty acids. Triglycerides containing long-chain highly unsaturated fatty acids as constituent fatty acids may contain fatty acids other than long-chain highly unsaturated fatty acids as constituent fatty acids. These compounds may be used alone or in combination of two or more.

[0045] In one embodiment, the compound having a long-chain highly unsaturated fatty acid as its constituent fatty acid may be a compound having arachidonic acid as its constituent fatty acid, and examples of such compounds include salts of arachidonic acid (e.g., calcium salts, sodium salts, etc.), esters of arachidonic acid with monohydric alcohols (e.g., methanol, ethanol, etc.), esters of arachidonic acid with polyhydric alcohols (e.g., glycerol, etc.), phospholipids having arachidonic acid as their constituent fatty acid, and glycolipids having arachidonic acid as their constituent fatty acid, among others. Esters of arachidonic acid with glycerol (triglycerides, diglycerides, monoglycerides) are preferred, and triglycerides having arachidonic acid as their constituent fatty acid are more preferred. Triglycerides having arachidonic acid as their constituent fatty acid (generally sometimes referred to as "arachidonic acid-containing fats and oils") may contain fatty acids other than arachidonic acid as their constituent fatty acid.

[0046] (B4) is preferably arachidonic acid or a compound having arachidonic acid as a constituent fatty acid (e.g., a salt of arachidonic acid, an ester of arachidonic acid with a monohydric alcohol, an ester of arachidonic acid with a polyhydric alcohol, a phospholipid having arachidonic acid as a constituent fatty acid, a glycolipid having arachidonic acid as a constituent fatty acid, etc.), more preferably arachidonic acid or an ester of arachidonic acid with a polyhydric alcohol, and particularly preferably arachidonic acid or a triglyceride having arachidonic acid as a constituent fatty acid.

[0047] The method for producing (B4) used in the present invention (i.e., the long-chain highly unsaturated fatty acid or a compound containing such a fatty acid as a constituent fatty acid) is not particularly limited, and (B4) may be produced by a method known per se (e.g., the methods described in WO 2003 / 004667, JP 10-70992 A, JP 10-191886 A, JP 2003-48831 A, JP 2006-83136 A, etc.) or a method equivalent thereto. (B4) may also be a commercially available product. For example, commercially available arachidonic acid-containing fats and oils (triglycerides containing arachidonic acid as a constituent fatty acid) include "Umatokutoku" seasoning oil and "Umatokutoku" frying oil manufactured by J-Oil Mills, Inc., SUNTGA (registered trademark) 40S and SUNTGA (registered trademark) 25 manufactured by Suntory Holdings Limited, and ARASCO manufactured by DSM.

[0048] The (B4) used in the present invention (i.e., the long-chain highly unsaturated fatty acid or the compound containing the fatty acid as a constituent fatty acid) may be subjected to an oxidation treatment. The method of the oxidation treatment is not particularly limited, and the oxidation treatment may be carried out, for example, by heating at 40 to 200°C (preferably 80 to 180°C) for 0.1 to 240 hours (preferably 0.5 to 72 hours).

[0049] The agent of the present invention may contain (A) and one selected from the group consisting of (B1), (B2), (B3) and (B4) (i.e., the agent of the present invention may contain (A) and (B1); (A) and (B2); (A) and (B3); or (A) and (B4)), but preferably contains (A) and two selected from the group consisting of (B1), (B2), (B3) and (B4) (i.e., the agent of the present invention preferably contains (A), (B1) and (B2); (A), (B1) and (B3); (A), (B1) and (B4); (A), (B2) and (B3); (A), (B2) and (B4); or (A), (B3) and (B4)). The agent of the present invention more preferably contains (A) and and three selected from the group consisting of (B1), (B2), (B3), and (B4) (i.e., the agent of the present invention more preferably contains (A), (B1), (B2), and (B3); (A), (B1), (B2) and (B4); (A), (B1), (B3) and (B4); or (A), (B2), (B3) and (B4)). In other words, the (B) contained in the agent of the present invention (i.e., at least one selected from the group consisting of (B1), (B2), (B3), and (B4)) is preferably at least two selected from the group consisting of (B1), (B2), (B3), and (B4), and more preferably at least three selected from the group consisting of (B1), (B2), (B3), and (B4). The agent of the present invention most preferably contains all of (A), (B1), (B2), (B3), and (B4).

[0050] The content of (A) (i.e., γ-glutamyl peptide or a salt thereof) in the agent of the present invention is typically 0.0005% by weight or more, preferably 0.001% by weight or more, more preferably 0.003% by weight or more, and particularly preferably 0.007% by weight or more, relative to the agent of the present invention. Furthermore, the content of (A) in the agent of the present invention is typically less than 100% by weight, preferably 99.9% by weight or less, more preferably 95% by weight or less, and particularly preferably 90% by weight or less, relative to the agent of the present invention. For example, the content of (A) in the agent of the present invention is typically 0.0005% by weight or more but less than 100% by weight, preferably 0.001 to 99.9% by weight, more preferably 0.003 to 95% by weight, and particularly preferably 0.007 to 90% by weight, relative to the agent of the present invention. Herein, the amount of γ-glutamyl peptide salt is expressed as a value converted into the amount of γ-glutamyl peptide.

[0051] When the agent of the present invention contains (B1) (i.e., furfural), the content of (B1) in the agent of the present invention is typically 0.007 wt% or more, preferably 0.009 wt% or more, more preferably 0.03 wt% or more, and particularly preferably 0.06 wt% or more, relative to the agent of the present invention. Furthermore, in this case, the content of (B1) in the agent of the present invention is typically 99.9 wt% or less, preferably 95 wt% or less, more preferably 90 wt% or less, and particularly preferably 85 wt% or less, relative to the agent of the present invention. For example, the content of (B1) in the agent of the present invention is typically 0.007 to 99.9 wt%, preferably 0.009 to 95 wt%, more preferably 0.03 to 90 wt%, and particularly preferably 0.06 to 85 wt%.

[0052] When the agent of the present invention contains (B2) (i.e., β-caryophyllene oxide), the content of (B2) in the agent of the present invention is typically 0.007 wt% or more, preferably 0.009 wt% or more, more preferably 0.03 wt% or more, and particularly preferably 0.06 wt% or more, relative to the agent of the present invention. Furthermore, in this case, the content of (B2) in the agent of the present invention is typically 99.9 wt% or less, preferably 95 wt% or less, more preferably 90 wt% or less, and particularly preferably 85 wt% or less, relative to the agent of the present invention. For example, the content of (B2) in the agent of the present invention is typically 0.007 to 99.9 wt%, preferably 0.009 to 95 wt%, more preferably 0.03 to 90 wt%, and particularly preferably 0.06 to 85 wt%.

[0053] When the agent of the present invention contains (B3) (i.e., cyclotene), the content of (B3) in the agent of the present invention is typically 0.00015% by weight or more, preferably 0.00018% by weight or more, more preferably 0.0005% by weight or more, and particularly preferably 0.0012% by weight or more, relative to the agent of the present invention. Furthermore, in this case, the content of (B3) in the agent of the present invention is typically 99.9% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, and particularly preferably 85% by weight or less, relative to the agent of the present invention. For example, the content of (B3) in the agent of the present invention is typically 0.00015 to 99.9% by weight, preferably 0.00018 to 95% by weight, more preferably 0.0005 to 90% by weight, and particularly preferably 0.0012 to 85% by weight, relative to the agent of the present invention.

[0054] When the agent of the present invention contains (B4) (i.e., a long-chain highly unsaturated fatty acid or a compound containing such a fatty acid as a constituent fatty acid), the content of (B4) in the agent of the present invention is typically 0.001 wt% or more, preferably 0.0011 wt% or more, more preferably 0.003 wt% or more, and particularly preferably 0.0075 wt% or more, relative to the agent of the present invention. Furthermore, in this case, the content of (B4) in the agent of the present invention is typically 99.9 wt% or less, preferably 95 wt% or less, more preferably 90 wt% or less, and particularly preferably 85 wt% or less, relative to the agent of the present invention. For example, the content of (B4) in the agent of the present invention is typically 0.001 to 99.9 wt%, preferably 0.0011 to 95 wt%, more preferably 0.003 to 90 wt%, and particularly preferably 0.0075 to 85 wt%. In this specification, the amount of a compound having a long-chain highly unsaturated fatty acid as a constituent fatty acid is expressed as a value converted into the amount of long-chain highly unsaturated fatty acid.

[0055] The form of the agent of the present invention is not particularly limited, and examples thereof include solid forms (including powder, granules, etc.), liquid forms (including slurry, etc.), gel forms, paste forms, and the like.

[0056] The agent of the present invention may consist only of (A) and (B), but may further contain, in addition to (A) and (B), a conventional base depending on the form of the agent of the present invention.

[0057] When the agent of the present invention is in a liquid form, examples of the base include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, etc. When the agent of the present invention is in a solid form, examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, protein hydrolysates, peptides, salt, solid fats, powdered oils and fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0058] The agent of the present invention may further contain, in addition to (A) and (B), for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, a sweetener (e.g., sugars, etc.), an acidulant, a spice, a coloring agent, a flavoring, etc., as long as the object of the present invention is not impaired.

[0059] The agent of the present invention can be produced by a conventional method used in the fields of food additives and pharmaceutical additives. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., either alone or in combination.

[0060] The agent of the present invention is preferably used for improving the taste of oral substances. In the present invention, "improving the taste" of an oral substance is a concept that encompasses imparting a preferable taste to an oral substance and enhancing the preferable taste of the oral substance. In addition, "improving the taste" of an oral substance also encompasses suppressing an unfavorable taste of the oral substance. Furthermore, "improving the taste" of an oral substance also encompasses improving the properties of the oral substance (e.g., aroma, texture, etc.) that can affect the taste, and includes, for example, imparting a preferable property that can affect the taste to the oral substance, enhancing a preferable property that can affect the taste, and suppressing an unfavorable property that can affect the taste. In the present invention, "taste improver" is a concept that encompasses a taste-improving composition.

[0061] Improving the taste of oral substances includes imparting a body taste to oral substances, imparting an oily feel to oral substances, suppressing the unpleasant taste of oral substances, etc. That is, the agent of the present invention can be suitably used for at least one selected from the group consisting of imparting a body taste to oral substances, imparting an oily feel to oral substances, and suppressing the unpleasant taste of oral substances. In other words, the agent of the present invention may be an agent for imparting a body taste to oral substances, an agent for imparting an oily feel to oral substances, or an agent for suppressing the unpleasant taste of oral substances. Here, the agent for imparting a body taste to oral substances may be any agent used at least for imparting a body taste to oral substances, and may be used to impart an oily feel to oral substances and / or suppress the unpleasant taste of oral substances in addition to imparting a body taste to oral substances. That is, in the present invention, the agent for imparting a body taste to oral substances includes an agent for imparting a body taste and an oily feel to oral substances; an agent for imparting a body taste to oral substances and suppressing the unpleasant taste of the oral substances; and an agent for imparting a body taste and an oily feel to oral substances and suppressing the unpleasant taste of the oral substances. Furthermore, the agent for imparting an oily feel to an oral substance may be any agent that is used at least for imparting an oily feel to an oral substance, and may be used to impart a full-bodied taste and / or suppress an unpleasant taste to the oral substance in addition to imparting an oily feel to the oral substance. That is, in the present invention, the agent for imparting an oily feel and full-bodied taste to an oral substance includes agents for imparting an oily feel and full-bodied taste to an oral substance; agents for imparting an oily feel to an oral substance and suppressing the unpleasant taste of the oral substance; and agents for imparting an oily feel and full-bodied taste to an oral substance and suppressing the unpleasant taste of the oral substance. Furthermore, the agent for suppressing the unpleasant taste of an oral substance may be any agent that is used at least for suppressing the unpleasant taste of the oral substance, and may be used to impart a full-bodied taste and / or impart an oily feel to the oral substance in addition to suppressing the unpleasant taste of the oral substance. That is, in the present invention, the offensive taste suppressant for oral substances includes agents for suppressing the offensive taste of oral substances and imparting a full-bodied taste to said oral substances; agents for suppressing the offensive taste of oral substances and imparting an oily feel to said oral substances; and agents for suppressing the offensive taste of oral substances and imparting an oily feel and full-bodied taste to said oral substances.

[0062] In the present invention, "kokumi" refers to a sensation that cannot be expressed by the five basic tastes (i.e., sweetness (sweet taste), saltiness (salty taste), sourness (sour taste), bitterness (bitter taste), and umami) alone, and includes not only the five basic tastes but also marginal tastes and flavors surrounding the five basic tastes. The term "kokumi" refers to a sensation expressed by a variety of tastes, such as thickness, growth (mouthfulness), continuity, and well-balanced (harmony). Therefore, "imparting kokumi" in the present invention also includes imparting at least one of the five basic tastes, and imparting a taste or flavor (such as thickness, growth, continuity, and unity) related to the five basic tastes. Furthermore, "imparting" kokumi in the present invention is a concept that includes not only imparting kokumi to an oral substance that does not already have kokumi, but also imparting further kokumi to an oral substance that already has kokumi, i.e., enhancing the kokumi. The presence or absence and degree of kokumi can be evaluated by sensory evaluation by a specialist panel (for example, the sensory evaluation shown in the Examples below), etc.

[0063] In the present invention, the term "oily feeling" refers to a favorable sensation (e.g., texture, taste, flavor, etc.) felt when an oral substance containing oil or fat, or the oil itself, is taken into the oral cavity, and includes, for example, a mouth-coating feeling, a rich feeling, etc. The term "mouth-coating feeling" refers to a feeling that the oral cavity is coated with a thin oily or oil-like film, which is felt prominently when an oral substance containing oil or fat, or the oil itself, is taken into the oral cavity, as well as a smooth feeling, which is felt prominently when an oral substance containing oil or fat, or the oil itself, is taken into the oral cavity. Furthermore, in the present invention, "imparting" an oily feeling is a concept that includes not only imparting an oily feeling to an oral substance that does not have an oily feeling, but also further imparting an oily feeling to an oral substance that already has an oily feeling (e.g., an oral substance containing oil or fat), i.e., enhancing the oily feeling. Here, "enhancement" of oily feeling means that the oily feeling (e.g., mouth-coating feeling, rich feeling, etc.) becomes stronger, as if the amount of oil contained in the oral substance had been increased. The presence or absence and degree of oily feeling can be evaluated by sensory evaluation by a specialist panel (e.g., sensory evaluation shown in the Examples below), etc.

[0064] In the present invention, "off-taste" refers to tastes and flavors that can cause unpleasant sensations (for example, unpleasant tastes and flavors that are not felt when ingesting normal foods, oral medications, etc.), and specific examples include bitterness, astringency, harshness, metallic taste, and astringent taste (a sensation of the tongue being squeezed). Furthermore, in the present invention, "suppression" of an off-taste refers to partially or completely preventing the off-taste from being perceived. The presence or absence and degree of an off-taste can be evaluated, for example, by sensory evaluation by a specialist panel (for example, the sensory evaluation shown in the Examples below).

[0065] In the present invention, "oral substances" refers to substances that can be taken orally, and specific examples include foods, oral medicines, etc. Here, "ingestion" is a concept that encompasses all of ingestion, eating, drinking, and administration. Furthermore, in the present invention, "food" broadly encompasses substances that can be taken orally (excluding medicines), and unless otherwise specified, includes not only so-called foods but also beverages, seasonings, supplements, etc. The concept of food also encompasses food compositions.

[0066] Foods in which the agent of the present invention can be used are not particularly limited, and examples thereof include soups (including dried soups) such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, soup with egg, soup with wakame seaweed, soup with shark fin, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, and miso soup; processed meat foods such as ham, sausage, dumplings, shumai, hamburger steak, meatballs, fried chicken, and pork cutlet; meat substitutes (e.g., soy meat, etc.) and processed foods thereof; processed seafood foods such as kamaboko and chikuwa; dairy products such as butter and fresh cream; and fried rice. processed rice foods; condiments such as natural seasonings, flavor seasonings, menu-specific seasonings, mayonnaise, dressings, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, carbonara sauce, etc.); other processed foods such as noodles (including instant noodles), breads, gratin, croquettes, and pickles; frozen foods (frozen versions of the above-mentioned foods (e.g., gyoza, shumai, fried rice, hamburger steak, fried chicken, gratin, pork cutlet, croquettes, etc.)); and beverages such as soft drinks, carbonated drinks, powdered drinks (e.g., coffee drinks, black tea drinks), and alcoholic beverages. In this specification, the term "natural seasoning" refers to a seasoning produced by extracting, decomposing, heating, fermenting, or the like using natural products as raw materials, and specific examples thereof include various meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various seafood extracts such as bonito extract, mackerel extract, croaker extract, scallop extract, crab extract, shrimp extract, dried sardine extract, and dried scallop extract; and dried bonito extract. Examples of suitable seasonings include various dried fish extracts such as dried mackerel extract and dried bonito extract; various vegetable extracts such as onion extract, Chinese cabbage extract and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili pepper extract, pepper extract and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce and miso, as well as mixtures and processed products thereof (e.g., soy sauce processed products such as mentsuyu and ponzu soy sauce). "Flavor seasoning" refers to a seasoning used to impart the aroma, flavor and taste of a flavor ingredient to food, and can be produced, for example, by adding sugar, salt, etc. to a natural seasoning.Specific examples of flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, pork flavor seasoning, etc.; various seafood flavor seasonings such as bonito flavor seasoning, dried sardine flavor seasoning, dried scallop flavor seasoning, shellfish flavor seasoning, etc.; various spicy vegetable flavor seasonings; kelp flavor seasoning, etc. "Menu-specific seasoning" refers to a seasoning suitable for cooking a specific menu (e.g., Chinese menu), and specific examples include Chinese combined seasonings, combined seasonings, general-purpose paste seasonings, hot pot seasonings, mixed rice mixes, fried rice mixes, spice mixes, etc.

[0067] Foods in which the agent of the present invention can be used may be provided (sold, distributed) in a form suitable for ingestion, or may be provided in a form that requires a predetermined treatment or cooking to become suitable for ingestion. For example, foods in which the agent of the present invention can be used may be provided (sold, distributed) as a concentrate or the like that requires dilution with water or the like to become suitable for ingestion.

[0068] Foods in which the agent of the present invention can be used may be provided as, for example, health functional foods, foods for specified health uses, nutritional functional foods, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, etc.

[0069] The form of oral pharmaceutical in which the agent of the present invention can be used is not particularly limited, and specific examples include tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, drinks, emulsions, suspensions, etc.

[0070] In one embodiment, the oral substance in which the agent of the present invention can be used may contain oils and fats. In the present invention, "oils and fats" refers to a substance whose main component is an ester of glycerol and a fatty acid (e.g., triglyceride, diglyceride, monoglyceride, etc.), and although substances that are fluid at room temperature are generally called "oils" and substances that are not fluid are sometimes called "fats," the concept encompasses both of them.

[0071] Specific examples of fats and oils include vegetable fats and oils such as corn oil, soybean oil, sesame oil, rapeseed oil, rice bran oil, rice bran oil, safflower oil, coconut oil, palm oil, sunflower oil, perilla oil, linseed oil, and olive oil; animal fats and oils such as lard (lard), beef tallow, chicken oil, mutton tallow, horse fat, fish oil, and whale oil; and hardened oils thereof. These fats and oils may be used alone or in combination of two or more. Animal fats and oils may be used in the form contained in meat.

[0072] In the present invention, the method for producing the oil or fat is not particularly limited, and the oil or fat may be produced by a method known per se or a method equivalent thereto. The oil or fat may be a commercially available product.

[0073] When the oral substance for which the agent of the present invention can be used contains fats and oils, the fats and oils content in the oral substance is usually 0.01% by weight or more relative to the total weight of the oral substance when ingested, and since the fat and oil feeling can be effectively enhanced, it is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.1% by weight or more.In this case, the fats and oils content in the oral substance may be 100% by weight or less (or less than 100% by weight) relative to the total weight of the oral substance when ingested (that is, the oral substance for which the agent of the present invention can be used may be fats and oils themselves), but is preferably 30% by weight or less, more preferably 20% by weight or less, and particularly preferably 10% by weight or less.

[0074] In one embodiment, the agent of the present invention can be suitably used for enhancing at least the oily sensation of an oral substance containing fats and oils. That is, in one embodiment, the agent of the present invention may be an agent for enhancing the oily sensation of an oral substance containing fats and oils.

[0075] In one embodiment, the oral substance in which the agent of the present invention can be used may contain an off-tasting substance. In the present invention, the term "off-tasting substance" refers to a substance that can produce an off-taste in the mouth.

[0076] Specific examples of off-taste substances include salty taste substitutes or enhancers such as potassium chloride, calcium chloride, magnesium chloride, ammonium chloride, lysine hydrochloride, and arginine hydrochloride; amino acids or salts thereof such as branched-chain amino acids (valine, leucine, isoleucine), tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, and glycine; stevia (rebaudioside, stevioside), acesulfame potassium, sucralose, and aspartame. Examples of suitable salty taste substitutes include high-intensity sweeteners such as cereals, thaumatin, and saccharin; vegetable proteins such as soy protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein; emulsifiers such as fatty acid monoglycerides, polyglycerol fatty acid esters, organic acid monoglycerides, sugar esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and enzymatically hydrolyzed lecithin; and bacteriostatic agents such as acetic acid or a salt thereof (e.g., sodium acetate) and glycine. Among these, potassium chloride, branched-chain amino acids, stevia, soy protein, emulsifiers, and sodium acetate are preferred because the agent of the present invention can effectively suppress off-flavors. In the present invention, the term "salty taste substitute or enhancer" refers collectively to salty taste substitutes (substances capable of exhibiting a taste similar to saltiness) and salty taste enhancers (substances capable of enhancing saltiness). In other words, the term "salty taste substitute or enhancer" refers to a salty taste substitute or a salty taste enhancer.

[0077] In the present invention, the off-taste substance is not particularly limited in its production method as long as it can be orally ingested, and off-taste substances produced by known methods or methods equivalent thereto may be used. The off-taste substance may also be a commercially available product.

[0078] In one embodiment, the off-taste substance of the present invention may be a chemically synthesized product produced by chemical synthesis, or an isolated product extracted and purified from a material containing the off-taste substance. Furthermore, the material containing the off-taste substance may be used as is or after being purified to a desired degree.

[0079] In one embodiment, when the oral substance for which the agent of the present invention can be used contains an off-taste substance, the content of the off-taste substance in the oral substance varies depending on the type of off-taste substance, etc., and is not particularly limited, but is usually 0.01% by weight or more relative to the total weight of the oral substance when ingested, and since the off-taste can be effectively suppressed, it is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.1% by weight or more. In this case, the content of the off-taste substance in the oral substance is preferably 10% by weight or less, more preferably 5% by weight or less, even more preferably 3% by weight or less, and particularly preferably 1% by weight or less relative to the total weight of the oral substance when ingested.

[0080] In one embodiment, the agent of the present invention can be suitably used for at least suppressing an off-taste in an oral substance containing an off-taste substance. That is, in one embodiment, the agent of the present invention may be an off-taste suppressor for an oral substance containing an off-taste substance.

[0081] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be derived from a salty taste substitute or enhancer (e.g., potassium chloride, etc.), and specific types thereof may include, for example, bitterness, metallic taste, astringency, astringency, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness, metallic taste, astringency, and astringency) of an oral substance containing a salty taste substitute or enhancer (e.g., potassium chloride, etc.).

[0082] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be that derived from a high-intensity sweetener (e.g., stevia, etc.), and specific types thereof may include, for example, bitterness, astringency, metallic taste, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and metallic taste) of an oral substance containing a high-intensity sweetener (e.g., stevia, etc.).

[0083] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be derived from an amino acid or a salt thereof (e.g., branched-chain amino acid, etc.), and specific types thereof include, for example, bitterness, astringency, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness and astringency) of an oral substance containing an amino acid or a salt thereof (e.g., branched-chain amino acid, etc.).

[0084] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be derived from vegetable protein (e.g., soy protein, etc.), and specific types thereof may include, for example, bitterness, astringency, astringency, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and astringency) of an oral substance containing vegetable protein (e.g., soy protein, etc.).

[0085] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be derived from an emulsifier (e.g., fatty acid monoglyceride, etc.), and specific types thereof may include, for example, bitterness, astringency, astringency, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and astringency) of an oral substance containing an emulsifier (e.g., fatty acid monoglyceride, etc.).

[0086] In one embodiment, the off-taste that can be suppressed by the agent of the present invention may be derived from a bacteriostatic agent (e.g., sodium acetate, etc.), and specific types thereof may include, for example, bitterness, astringency, astringency, etc. That is, in one embodiment, the agent of the present invention may be an agent for suppressing the off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and astringency) of an oral substance containing a bacteriostatic agent (e.g., sodium acetate, etc.).

[0087] The method and conditions for adding the agent of the present invention to an oral substance are not particularly limited, and can be appropriately set depending on the form and purpose of use of the agent of the present invention, the type of oral substance, etc. The timing for adding the agent of the present invention to an oral substance is not particularly limited, and it can be added at any time, for example, during the production of the oral substance, after the oral substance is completed (e.g., immediately before ingestion of the oral substance, during ingestion of the oral substance, etc.). The agent of the present invention may also be added to raw materials before the oral substance is produced.

[0088] The agent of the present invention is preferably added to an oral substance so that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the oral substance is within a specific range relative to the total weight of the oral substance when ingested. Specifically, from the viewpoint of effectively improving the taste of the oral substance, the amount of (A) added to the oral substance is preferably 5 ppb by weight or more, more preferably 10 ppb by weight or more, even more preferably 30 ppb by weight or more, and particularly preferably 70 ppb by weight or more, relative to the total weight of the oral substance when ingested. Furthermore, from the viewpoint of effectively improving the taste of the oral substance, the amount of (A) added to the oral substance is preferably 30,000 ppb by weight or less, more preferably 25,000 ppb by weight or less, even more preferably 20,000 ppb by weight or less, and particularly preferably 15,000 ppb by weight or less, relative to the total weight of the oral substance when ingested.

[0089] In one embodiment, when the agent of the present invention is used to impart at least a kokumi taste to an oral substance (e.g., an agent for imparting kokumi taste to an oral substance, etc.), or when it is used to impart at least an oily feel to an oral substance (including enhancing the oily feel of an oral substance containing oils and fats) (e.g., an agent for imparting an oily feel to an oral substance, an agent for enhancing the oily feel of an oral substance containing oils and fats, etc.), the agent of the present invention is preferably added to an oral substance so that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the oral substance is within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively imparting a kokumi taste or an oily feel to the oral substance, the amount of (A) added to the oral substance is preferably 5 ppb by weight or more, more preferably 10 ppb by weight or more, even more preferably 30 ppb by weight or more, and particularly preferably 70 ppb by weight or more, relative to the total weight of the oral substance when ingested. In this case, the amount of (A) added to the oral substance is, from the viewpoint of effectively imparting body or oily feeling to the oral substance, preferably 20,000 ppb by weight or less, more preferably 15,000 ppb by weight or less, even more preferably 10,000 ppb by weight or less, still more preferably 5,000 ppb by weight or less, even more preferably 4,500 ppb by weight or less, still more preferably 4,000 ppb by weight or less, and particularly preferably 3,800 ppb by weight or less, relative to the total weight of the oral substance at the time of ingestion.

[0090] In one embodiment, when the agent of the present invention is used to at least suppress the off-taste of an oral substance (including suppressing the off-taste of an oral substance containing an off-taste substance) (e.g., an off-taste suppressant for an oral substance, an off-taste suppressant for an oral substance containing an off-taste substance, etc.), the agent of the present invention is preferably added to the oral substance so that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the oral substance is within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively suppressing the off-taste of the oral substance, the amount of (A) added to the oral substance is preferably 200 ppb by weight or more, more preferably 500 ppb by weight or more, even more preferably 1500 ppb by weight or more, even more preferably 2000 ppb by weight or more, still more preferably 2500 ppb by weight or more, and particularly preferably 2800 ppb by weight or more, relative to the total weight of the oral substance when ingested. In this case, the amount of (A) added to the oral substance is not limited to an upper limit as long as the odor derived from (A) is not imparted to the oral substance, but from the viewpoint of greater significance of the synergistic off-taste suppressing effect, the amount is preferably 30,000 ppb by weight or less, more preferably 25,000 ppb by weight or less, even more preferably 20,000 ppb by weight or less, and particularly preferably 15,000 ppb by weight or less, relative to the total weight of the oral substance when ingested. The amount of (A) added to the oral substance may be 1,500 ppb by weight or less, or 1,000 ppb by weight or less, relative to the total weight of the oral substance when ingested.

[0091] When the agent of the present invention contains (B1) (i.e., furfural), it is preferable that the amount of (B1) added to the oral substance is within a specific range relative to the total weight of the oral substance when ingested.Specifically, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B1) added to the oral substance is preferably 0.1 weight ppb or more, more preferably 0.3 weight ppb or more, even more preferably 0.5 weight ppb or more, and particularly preferably 0.8 weight ppb or more relative to the total weight of the oral substance when ingested.In addition, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B1) added to the oral substance is preferably 50,000 weight ppb or less, more preferably 45,000 weight ppb or less, even more preferably 40,000 weight ppb or less, and particularly preferably 35,000 weight ppb or less relative to the total weight of the oral substance when ingested.

[0092] In one embodiment, when the agent of the present invention contains (B1) (i.e., furfural) and is used to impart at least a body taste to an oral substance (e.g., an agent for imparting body taste to an oral substance, etc.), or when the agent contains (B1) and is used to impart at least an oily feel to an oral substance (including enhancing the oily feel of an oral substance containing oils and fats) (e.g., an agent for imparting an oily feel to an oral substance, an agent for enhancing the oily feel of an oral substance containing oils and fats, etc.), the agent of the present invention is preferably added to the oral substance so that the amount of (B1) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, the amount of (B1) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 10.5 weight ppb or more, more preferably 15 weight ppb or more, even more preferably 70 weight ppb or more, even more preferably 90 weight ppb or more, still more preferably 300 weight ppb or more, and particularly preferably 600 weight ppb or more. Also, in this case, the amount of (B1) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 50,000 weight ppb or less, more preferably 45,000 weight ppb or less, even more preferably 40,000 weight ppb or less, even more preferably 35,000 weight ppb or less, still more preferably 25,000 weight ppb or less, and particularly preferably 15,000 weight ppb or less, based on the total weight of the oral substance when ingested.

[0093] In one embodiment, when the agent of the present invention contains (B1) (i.e., furfural) and is used at least for suppressing the off-taste of an oral substance (including suppressing the off-taste of an oral substance containing an off-taste substance) (e.g., an off-taste suppressant for an oral substance, an off-taste suppressant for an oral substance containing an off-taste substance, etc.), the agent of the present invention is preferably added to the oral substance so that the amount of (B1) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively suppressing the off-taste of the oral substance, the amount of (B1) added to the oral substance is preferably 0.1 ppb by weight or more, more preferably 0.3 ppb by weight or more, even more preferably 0.5 ppb by weight or more, even more preferably 0.8 ppb by weight or more, and particularly preferably 1.5 ppb by weight or more, relative to the total weight of the oral substance when ingested. In this case, the amount of (B1) added to the oral substance is not limited to an upper limit as long as the oral substance does not impart an odor derived from (B1). However, from the viewpoint that the significance of the synergistic off-taste suppression effect is greater, the amount is preferably 150 ppb by weight or less, more preferably 50 ppb by weight or less, even more preferably 15 ppb by weight or less, even more preferably 12 ppb by weight or less, and particularly preferably 5 ppb by weight or less, relative to the total weight of the oral substance at the time of ingestion.

[0094] When the agent of the present invention contains (B2) (i.e., β-caryophyllene oxide), it is preferable that the amount of (B2) added to the oral substance be within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B2) added to the oral substance is preferably 3 ppb by weight or more, more preferably 5 ppb by weight or more, even more preferably 7 ppb by weight or more, and particularly preferably 9 ppb by weight or more, relative to the total weight of the oral substance when ingested. Furthermore, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B2) added to the oral substance is preferably 50,000 ppb by weight or less, more preferably 45,000 ppb by weight or less, even more preferably 40,000 ppb by weight or less, and particularly preferably 35,000 ppb by weight or less, relative to the total weight of the oral substance when ingested.

[0095] In one embodiment, when the agent of the present invention contains (B2) (i.e., β-caryophyllene oxide) and is used to impart at least a body taste to an oral substance (e.g., an agent for imparting body taste to an oral substance, etc.), or when the agent contains (B2) and is used to impart at least an oily feel to an oral substance (including enhancing the oily feel of an oral substance containing oils and fats) (e.g., an agent for imparting an oily feel to an oral substance, an agent for enhancing the oily feel of an oral substance containing oils and fats, etc.), the agent of the present invention is preferably added to the oral substance so that the amount of (B2) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, the amount of (B2) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 10.5 ppb by weight or more, more preferably 15 ppb by weight or more, even more preferably 70 ppb by weight or more, even more preferably 90 ppb by weight or more, still more preferably 300 ppb by weight or more, and particularly preferably 600 ppb by weight or more. Also, in this case, the amount of (B2) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 50,000 ppb by weight or less, more preferably 45,000 ppb by weight or less, even more preferably 40,000 ppb by weight or less, even more preferably 35,000 ppb by weight or less, still more preferably 25,000 ppb by weight or less, and particularly preferably 15,000 ppb by weight or less, based on the total weight of the oral substance when ingested.

[0096] In one embodiment, when the agent of the present invention contains (B2) (i.e., β-caryophyllene oxide) and is used at least for suppressing the off-taste of an oral substance (including suppressing the off-taste of an oral substance containing an off-taste substance) (e.g., an off-taste suppressant for an oral substance, an off-taste suppressant for an oral substance containing an off-taste substance, etc.), the agent of the present invention is preferably added to the oral substance so that the amount of (B2) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively suppressing the off-taste of the oral substance, the amount of (B2) added to the oral substance is preferably 3 ppb by weight or more, more preferably 5 ppb by weight or more, even more preferably 7 ppb by weight or more, and particularly preferably 9 ppb by weight or more, relative to the total weight of the oral substance when ingested. In this case, the amount of (B2) added to the oral substance is not limited to an upper limit as long as an odor derived from (B2) is not imparted to the oral substance. However, from the viewpoint of greater significance of the synergistic off-taste suppression effect, the amount is preferably 150 ppb by weight or less, more preferably 100 ppb by weight or less, even more preferably 70 ppb by weight or less, and particularly preferably 50 ppb by weight or less, relative to the total weight of the oral substance at the time of ingestion.

[0097] When the agent of the present invention contains (B3) (i.e., cyclotene), it is preferable that the amount of (B3) added to the oral substance be within a specific range relative to the total weight of the oral substance when ingested.Specifically, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B3) added to the oral substance is preferably 0.2 weight ppb or more, more preferably 1 weight ppb or more, even more preferably 1.5 weight ppb or more, even more preferably 2 weight ppb or more, and particularly preferably 2.5 weight ppb or more, relative to the total weight of the oral substance when ingested.In addition, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B3) added to the oral substance is preferably 1000 weight ppb or less, more preferably 900 weight ppb or less, even more preferably 800 weight ppb or less, and particularly preferably 700 weight ppb or less, relative to the total weight of the oral substance when ingested.

[0098] In one embodiment, when the agent of the present invention contains (B3) (i.e., cyclotene) and is used to impart at least a body taste to an oral substance (e.g., an agent for imparting body taste to an oral substance, etc.), or when the agent contains (B3) and is used to impart at least an oily feel to an oral substance (including enhancing the oily feel of an oral substance containing oils and fats) (e.g., an agent for imparting an oily feel to an oral substance, an agent for enhancing the oily feel of an oral substance containing oils and fats, etc.), the agent of the present invention is preferably added to an oral substance so that the amount of (B3) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, the amount of (B3) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 0.2 ppb by weight or more, more preferably 0.3 ppb by weight or more, even more preferably 1.5 ppb by weight or more, even more preferably 1.8 ppb by weight or more, still more preferably 5 ppb by weight or more, and particularly preferably 12 ppb by weight or more, relative to the total weight of the oral substance when ingested. Also, in this case, the amount of (B3) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 1000 ppb by weight or less, more preferably 900 ppb by weight or less, even more preferably 800 ppb by weight or less, particularly preferably 700 ppb by weight or less, even more preferably 500 ppb by weight or less, and particularly preferably 300 ppb by weight or less, relative to the total weight of the oral substance when ingested.

[0099] In one embodiment, when the agent of the present invention contains (B3) (i.e., cyclotene) and is used at least for suppressing the off-taste of an oral substance (including suppressing the off-taste of an oral substance containing an off-taste substance) (e.g., an off-taste suppressant for an oral substance, an off-taste suppressant for an oral substance containing an off-taste substance, etc.), the agent of the present invention is preferably added to an oral substance so that the amount of (B3) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, from the viewpoint of effectively suppressing the off-taste of the oral substance, the amount of (B3) added to the oral substance is preferably 1 ppb by weight or more, more preferably 1.5 ppb by weight or more, even more preferably 2 ppb by weight or more, and particularly preferably 2.5 ppb by weight or more, relative to the total weight of the oral substance when ingested. In this case, the amount of (B3) added to the oral substance is not limited to an upper limit as long as an odor derived from (B3) is not imparted to the oral substance. However, from the viewpoint of greater significance of the synergistic off-taste suppression effect, the amount is preferably 150 ppb by weight or less, more preferably 50 ppb by weight or less, even more preferably 20 ppb by weight or less, and particularly preferably 15 ppb by weight or less, relative to the total weight of the oral substance at the time of ingestion.

[0100] When the agent of the present invention contains (B4) (i.e., a long-chain highly unsaturated fatty acid or a compound containing the fatty acid as a constituent fatty acid), it is preferable that the amount of (B4) added to the oral substance is added to the oral substance so that it is within a specific range relative to the total weight of the oral substance when ingested.Specifically, in this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B4) added to the oral substance is preferably 1.2 weight ppb or more, more preferably 1.3 weight ppb or more, even more preferably 1.8 weight ppb or more, even more preferably 10 weight ppb or more, even more preferably 11 weight ppb or more, still more preferably 30 weight ppb or more, and particularly preferably 75 weight ppb or more, relative to the total weight of the oral substance when ingested. In this case, from the viewpoint of effectively improving the taste of the oral substance, the amount of (B4) added to the oral substance is preferably 8,000 ppb by weight or less, more preferably 7,000 ppb by weight or less, even more preferably 6,000 ppb by weight or less, even more preferably 4,500 ppb by weight or less, still more preferably 3,000 ppb by weight or less, and particularly preferably 2,000 ppb by weight or less, relative to the total weight of the oral substance at the time of ingestion.

[0101] In one embodiment, when the agent of the present invention contains (B4) (i.e., a long-chain highly unsaturated fatty acid or a compound having said fatty acid as a constituent fatty acid) and is used to impart at least a body taste to an oral substance (e.g., an agent for imparting body taste to an oral substance, etc.), or when the agent contains (B4) and is used to impart at least an oily feel to an oral substance (including enhancing the oily feel of an oral substance containing oils and fats) (e.g., an agent for imparting an oily feel to an oral substance, an agent for enhancing the oily feel of an oral substance containing oils and fats, etc.), the agent of the present invention is preferably added to an oral substance so that the amount of (B4) added to the oral substance falls within a specific range relative to the total weight of the oral substance when ingested. Specifically, in this case, the amount of (B4) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 1.2 ppb by weight or more, more preferably 1.8 ppb by weight or more, even more preferably 10 ppb by weight or more, even more preferably 11 ppb by weight or more, still more preferably 30 ppb by weight or more, and particularly preferably 75 ppb by weight or more, based on the total weight of the oral substance when ingested. Also, in this case, the amount of (B4) added to the oral substance is, from the viewpoint of effectively imparting body taste or oily feeling to the oral substance, preferably 8000 ppb by weight or less, more preferably 7000 ppb by weight or less, even more preferably 6000 ppb by weight or less, even more preferably 4500 ppb by weight or less, still more preferably 3000 ppb by weight or less, and particularly preferably 2000 ppb by weight or less, based on the total weight of the oral substance when ingested.

[0102] (Production method of the present invention) The present invention also provides a production method for an oral substance (sometimes referred to herein simply as the "production method of the present invention"), which comprises adding: (A) γ-glutamyl peptide or a salt thereof; and (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) at least one selected from the group consisting of long-chain highly unsaturated fatty acids or compounds containing such fatty acids as a constituent fatty acid.

[0103] The components (A), (B1), (B2), (B3), and (B4) used in the manufacturing method of the present invention are all the same as those contained in the agent of the present invention described above, and preferred embodiments are also the same.

[0104] The production method of the present invention may comprise adding (A) and one selected from the group consisting of (B1), (B2), (B3) and (B4) (i.e., the production method of the present invention may comprise adding (A) and (B1); (A) and (B2); (A) and (B3); or (A) and (B4)), but preferably comprises adding (A) and two selected from the group consisting of (B1), (B2), (B3) and (B4) (i.e., the production method of the present invention preferably comprises adding (A), (B1) and (B2); (A), (B1) and (B3); (A), (B1) and (B4); (A), (B2) and (B3); (A), (B2) and (B4); or (A), (B3) and (B4)). The production method of the present invention more preferably comprises adding (A) and and three selected from the group consisting of (B1), (B2), (B3), and (B4) (i.e., the production method of the present invention more preferably includes adding (A), (B1), (B2), and (B3); (A), (B1), (B2), and (B4); (A), (B1), (B3), and (B4); or (A), (B2), (B3), and (B4)). In other words, (B) (i.e., at least one selected from the group consisting of (B1), (B2), (B3), and (B4)) used in the production method of the present invention is preferably at least two selected from the group consisting of (B1), (B2), (B3), and (B4), more preferably at least three selected from the group consisting of (B1), (B2), (B3), and (B4). The production method of the present invention most preferably includes adding all of (A), (B1), (B2), (B3), and (B4).

[0105] The manufacturing method of the present invention is preferably a method for manufacturing an oral substance with improved taste. In one embodiment, the manufacturing method of the present invention may be a method for manufacturing an oral substance imparted with a full-bodied taste, a method for manufacturing an oral substance imparted with an oily feel, a method for manufacturing an oral substance with a suppressed off-taste, or the like. Here, the manufacturing method of an oral substance imparted with a full-bodied taste may be a method for producing an oral substance imparted with at least a full-bodied taste, and may be a method for producing an oral substance imparted with an oily feel and / or a suppressed off-taste in addition to the full-bodied taste. That is, in the present invention, the manufacturing method of an oral substance imparted with a full-bodied taste includes a method for producing an oral substance imparted with a full-bodied taste and an oily feel; a method for producing an oral substance imparted with a full-bodied taste and a suppressed off-taste; and a method for producing an oral substance imparted with a full-bodied taste and an oily feel and a suppressed off-taste. Furthermore, the manufacturing method of an oral substance imparted with an oily feel may be a method for producing an oral substance imparted with at least an oily feel, and may be a method for producing an oral substance imparted with an oily feel and a suppressed off-taste in addition to the full-bodied taste. That is, in the present invention, the method for producing an oral substance imparted with an oily feel includes a method for producing an oral substance imparted with an oily feel and a rich taste; a method for producing an oral substance imparted with an oily feel and a reduced off-taste; and a method for producing an oral substance imparted with an oily feel and a rich taste and a reduced off-taste. Furthermore, the method for producing an oral substance with a reduced off-taste is sufficient as long as it produces an oral substance with at least a reduced off-taste, and may produce an oral substance that has a reduced off-taste and / or a rich taste imparted in addition to the reduced off-taste. That is, in the present invention, the method for producing an oral substance with a reduced off-taste includes a method for producing an oral substance with a reduced off-taste and a rich taste; a method for producing an oral substance with a reduced off-taste and an oily feel; and a method for producing an oral substance with a reduced off-taste and a rich taste and an oily feel.

[0106] The oral substance obtained by the production method of the present invention may contain oils and fats; in other words, one embodiment of the production method of the present invention may be a method for producing an oral substance containing oils and fats (preferably, a method for producing an oral substance containing oils and fats and having an enhanced oily feel). The content of oils and fats in the oral substance is not particularly limited, but may be set similarly to the content of oils and fats in oral substances for which the above-mentioned agent of the present invention can be used, and the preferred range is also the same. Furthermore, the oral substance obtained by the production method of the present invention may contain an off-tasting substance; in other words, one embodiment of the production method of the present invention may be a method for producing an oral substance containing an off-tasting substance (preferably, a method for producing an oral substance containing an off-tasting substance and having a suppressed off-taste). The content of off-tasting substances in the oral substance is not particularly limited, but may be set similarly to the content of off-tasting substances in oral substances for which the above-mentioned agent of the present invention can be used, and the preferred range is also the same.

[0107] One embodiment of the production method of the present invention may be a production method for an oral substance (preferably an oral substance in which an off-taste is suppressed) containing a salty taste substitute or enhancer (e.g., potassium chloride, etc.). Also, one embodiment of the production method of the present invention may be a production method for an oral substance containing a salty taste substitute or enhancer (e.g., potassium chloride, etc.) in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, metallic taste, acridness, and astringent taste) resulting from the salty taste substitute or enhancer is suppressed.

[0108] The production method of the present invention may, as one embodiment, be a method for producing an oral substance (preferably an oral substance in which an off-taste is suppressed) containing a high-intensity sweetener (e.g., stevia, etc.). Also, the production method of the present invention may, as one embodiment, be a method for producing an oral substance containing a high-intensity sweetener (e.g., stevia, etc.) in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and metallic taste) derived from the high-intensity sweetener is suppressed.

[0109] The production method of the present invention may, as one embodiment, be a production method for an oral substance (preferably an oral substance with reduced off-taste) containing an amino acid or a salt thereof (e.g., a branched-chain amino acid, etc.). Furthermore, the production method of the present invention may, as one embodiment, be a production method for an oral substance containing an amino acid or a salt thereof (e.g., a branched-chain amino acid, etc.) and with reduced off-taste (preferably at least one off-taste selected from the group consisting of bitterness and astringency) derived from the amino acid or the salt thereof.

[0110] The production method of the present invention may, as one embodiment, be a production method for an oral substance (preferably an oral substance with reduced off-taste) containing a vegetable protein (e.g., soy protein, etc.). Also, the production method of the present invention may, as one embodiment, be a production method for an oral substance containing a vegetable protein (e.g., soy protein, etc.) and with reduced off-taste (preferably at least one off-taste selected from the group consisting of bitterness, acridness, and astringency) derived from the vegetable protein.

[0111] The production method of the present invention may, as one embodiment, be a method for producing an oral substance (preferably an oral substance with reduced off-taste) containing an emulsifier (e.g., fatty acid monoglyceride, etc.). Also, the production method of the present invention may, as one embodiment, be a method for producing an oral substance containing an emulsifier (e.g., fatty acid monoglyceride, etc.) and with reduced off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and astringency) derived from the emulsifier.

[0112] The production method of the present invention may, as one embodiment, be a production method for an oral substance (preferably an oral substance in which an off-taste is suppressed) containing a bacteriostatic agent (e.g., sodium acetate, etc.). Also, the production method of the present invention may, as one embodiment, be a production method for an oral substance containing a bacteriostatic agent (e.g., sodium acetate, etc.) in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, acridness, and astringency) derived from the bacteriostatic agent is suppressed.

[0113] In the manufacturing method of the present invention, the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to an oral substance in which the agent of the present invention can be used, and the preferred ranges are also the same. When the manufacturing method of the present invention, as one embodiment, is a manufacturing method for an oral substance imparted with a full-bodied taste, or a manufacturing method for an oral substance imparted with an oily feel (including an oral substance containing oils and fats and having an enhanced oily feel), the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to an oral substance when the agent of the present invention is used at least to impart a full-bodied taste to an oral substance, or when the agent is used at least to impart an oily feel to an oral substance, and the preferred ranges are also the same. When the manufacturing method of the present invention, as one embodiment, is a manufacturing method for an oral substance in which an off-taste is suppressed (including an oral substance containing an off-taste substance and in which an off-taste is suppressed), the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to an oral substance when the agent of the present invention is used at least to suppress the off-taste of an oral substance, and the preferred ranges are also the same.

[0114] In the production method of the present invention, (A) and (B) may be added using the agent of the present invention described above.

[0115] In addition to the addition of (A) and (B), the production method of the present invention may include appropriate production steps and treatment steps conventionally used in the production of oral substances, depending on the type of oral substance to be produced.

[0116] The type of oral substance obtained by the production method of the present invention is not particularly limited, and examples thereof include the same substances as those exemplified as oral substances for which the agent of the present invention can be used.

[0117] According to the production method of the present invention, an oral substance (sometimes simply referred to in this specification as "the oral substance of the present invention") can be produced, which contains: (A) γ-glutamyl peptide or a salt thereof; and (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) at least one selected from the group consisting of long-chain highly unsaturated fatty acids or esters thereof. In one embodiment, the oral substance of the present invention may contain an oil or fat in addition to (A) and (B), and preferably, in addition to (A) and (B), an oil or fat having an enhanced oily sensation. In another embodiment, the oral substance of the present invention may contain an off-taste substance in addition to (A) and (B), and preferably, in addition to (A) and (B), an off-taste substance having a reduced off-taste (off-taste resulting from the off-taste substance).

[0118] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) that contains a salty taste substitute or enhancer (e.g., potassium chloride, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance that contains a salty taste substitute or enhancer (e.g., potassium chloride, etc.) in addition to (A) and (B) and in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, metallic taste, acridness, and astringent taste) resulting from the salty taste substitute or enhancer is suppressed.

[0119] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) that contains a high-intensity sweetener (e.g., stevia, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance that contains a high-intensity sweetener (e.g., stevia, etc.) in addition to (A) and (B) and in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and metallic taste) derived from the high-intensity sweetener is suppressed.

[0120] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) containing an amino acid or a salt thereof (e.g., a branched-chain amino acid, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance that contains an amino acid or a salt thereof (e.g., a branched-chain amino acid, etc.) in addition to (A) and (B) and in which an off-taste (preferably at least one off-taste selected from the group consisting of bitterness and astringency) derived from the amino acid or the salt thereof is suppressed.

[0121] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) that contains a vegetable protein (e.g., soy protein, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance that contains a vegetable protein (e.g., soy protein, etc.) in addition to (A) and (B) and in which an off-taste derived from the vegetable protein (preferably at least one off-taste selected from the group consisting of bitterness, acridness, and astringency) is suppressed.

[0122] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) that contains an emulsifier (e.g., fatty acid monoglyceride, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance that contains an emulsifier (e.g., fatty acid monoglyceride, etc.) in addition to (A) and (B) and in which an off-taste derived from the emulsifier (preferably at least one off-taste selected from the group consisting of bitterness, acridness, and astringency) is suppressed.

[0123] In one embodiment, the oral substance of the present invention may be an oral substance (preferably an oral substance in which an off-taste is suppressed) containing a bacteriostatic agent (e.g., sodium acetate, etc.) in addition to (A) and (B). In another embodiment, the oral substance of the present invention may be an oral substance in which a bacteriostatic agent (e.g., sodium acetate, etc.) in addition to (A) and (B) is contained and an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, acridness, and astringency) derived from the bacteriostatic agent is suppressed.

[0124] The contents of (A) and (B) in the oral substance of the present invention may be in the same range as the amounts of (A) and (B) added to the oral substance in which the agent of the present invention can be used, and the preferred ranges are also the same. When the oral substance of the present invention is, as an embodiment, an oral substance imparted with a rich taste, or an oral substance imparted with an oily feel (including oral substances containing oils and fats and having an enhanced oily feel), the contents of (A) and (B) may be in the same range as the amounts of (A) and (B) added to the oral substance when the agent of the present invention is used at least to impart a rich taste to the oral substance, or when the agent is used at least to impart an oily feel to the oral substance, and the preferred ranges are also the same. When the oral substance of the present invention is, as an embodiment, an oral substance in which an unpleasant taste is suppressed (including oral substances containing an unpleasant taste substance and having a suppressed unpleasant taste), the contents of (A) and (B) may be in the same range as the amounts of (A) and (B) added to the oral substance when the agent of the present invention is used at least to suppress the unpleasant taste of the oral substance, and the preferred ranges are also the same.

[0125] The content of fats and oils in the oral substance of the present invention is not particularly limited, but can be set in the same manner as the content of fats and oils in the oral substance in which the agent of the present invention can be used, and the preferred range is also the same.

[0126] The content of the off-tasting substance in the oral substance of the present invention is not particularly limited, but can be set in the same manner as the content of the off-tasting substance in the oral substance in which the agent of the present invention can be used, and the preferred range is also the same.

[0127] The oral substance of the present invention may contain components other than (A), (B), oils and fats, and off-taste substances. The types of components other than (A), (B), oils and fats, and off-taste substances are not particularly limited as long as they do not impair the object of the present invention, and may be selected appropriately depending on the type of oral substance of the present invention, etc. Furthermore, the content of components other than (A), (B), oils and fats, and off-taste substances is also not particularly limited as long as they do not impair the object of the present invention, and may be set appropriately depending on the type of oral substance of the present invention, etc.

[0128] (Method of the Present Invention) The present invention also provides a method for improving the taste of an oral substance (sometimes simply referred to as the "method of the present invention" in this specification), which comprises adding to the oral substance: (A) γ-glutamyl peptide or a salt thereof; and (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) at least one selected from the group consisting of a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

[0129] The components (A), (B1), (B2), (B3), and (B4) used in the method of the present invention are all the same as those contained in the agent of the present invention described above, and preferred embodiments are also the same.

[0130] The method of the present invention may comprise adding (A) and one selected from the group consisting of (B1), (B2), (B3) and (B4) to an oral substance (i.e., the method of the present invention may comprise adding (A) and (B1); (A) and (B2); (A) and (B3); or (A) and (B4) to an oral substance), but preferably the method of the present invention comprises adding (A) and two selected from the group consisting of (B1), (B2), (B3) and (B4) to an oral substance (i.e., the method of the present invention preferably comprises adding (A), (B1) and (B2); (A), (B1) and (B3); (A), (B1) and (B4); (A), (B2) and (B3); (A), (B2) and (B4); or (A), (B3) and (B4) to an oral substance), and more preferably the method of the present invention comprises: The method of the present invention comprises adding (A) and three selected from the group consisting of (B1), (B2), (B3) and (B4) to an oral substance (i.e., the method of the present invention more preferably comprises adding (A), (B1), (B2) and (B3); (A), (B1), (B2) and (B4); (A), (B1), (B3) and (B4); or (A), (B2), (B3) and (B4) to an oral substance). In other words, (B) used in the method of the present invention (i.e., at least one selected from the group consisting of (B1), (B2), (B3) and (B4)) is preferably at least two selected from the group consisting of (B1), (B2), (B3) and (B4), and more preferably at least three selected from the group consisting of (B1), (B2), (B3) and (B4). The method of the present invention most preferably comprises adding all of (A), (B1), (B2), (B3) and (B4) to the oral product.

[0131] In one embodiment, the method of the present invention may be a method for imparting a body taste to an oral substance, a method for imparting an oily feel to an oral substance, a method for suppressing an unpleasant taste in an oral substance, etc. Here, the method for imparting a body taste to an oral substance is sufficient to be able to impart at least a body taste to the oral substance, and may impart an oily feel and / or suppress an unpleasant taste in addition to imparting a body taste. That is, in the present invention, the method for imparting a body taste to an oral substance includes a method for imparting a body taste and an oily feel to an oral substance; a method for imparting a body taste to an oral substance and suppressing an unpleasant taste in an oral substance; and a method for imparting a body taste and an oily feel to an oral substance and suppressing an unpleasant taste in an oral substance. Furthermore, the method for imparting an oily feel to an oral substance is sufficient to be able to impart at least an oily feel to the oral substance, and may impart a body taste and / or suppress an unpleasant taste in addition to imparting an oily feel. That is, in the present invention, the method for imparting an oily or fatty taste to an oral substance includes a method for imparting an oily or fatty taste and a full-bodied taste to an oral substance; a method for imparting an oily or fatty taste to an oral substance and suppressing the off-taste of the oral substance; and a method for imparting an oily or fatty taste and a full-bodied taste to an oral substance and suppressing the off-taste of the oral substance. Furthermore, the method for suppressing the off-taste of an oral substance is sufficient as long as it can at least suppress the off-taste of the oral substance, and may impart a full-bodied taste and / or an oily or fatty taste in addition to suppressing the off-taste. That is, in the present invention, the method for suppressing the off-taste of an oral substance includes a method for suppressing the off-taste of an oral substance and imparting a full-bodied taste to the oral substance; a method for suppressing the off-taste of an oral substance and imparting an oily or fatty taste to the oral substance; and a method for suppressing the off-taste of an oral substance and imparting a full-bodied taste and an oily or fatty taste to the oral substance.

[0132] The oral substance for which the method of the present invention can be used may contain oils and fats; that is, one embodiment of the method of the present invention may be a method for enhancing the oily sensation of an oral substance containing oils and fats. The content of oils and fats in the oral substance is not particularly limited, but may be set similarly to the content of oils and fats in the oral substance for which the agent of the present invention can be used, and the preferred range is also similar. Furthermore, the oral substance for which the method of the present invention can be used may contain an off-taste substance; that is, one embodiment of the method of the present invention may be a method for suppressing the off-taste of an oral substance containing an off-taste substance. The content of off-taste substances in the oral substance is not particularly limited, but may be set similarly to the content of off-taste substances in the oral substance for which the agent of the present invention can be used, and the preferred range is also similar.

[0133] In one embodiment, the method of the present invention may be a method for suppressing an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, metallic taste, acridness, and astringency) in an oral substance containing a salty taste substitute or enhancer (e.g., potassium chloride, etc.).

[0134] In one embodiment, the method of the present invention may be a method for suppressing an off-taste (preferably at least one off-taste selected from the group consisting of bitterness, astringency, and metallic taste) in an oral substance containing a high-intensity sweetener (e.g., stevia, etc.).

[0135] In one embodiment, the method of the present invention may be a method for suppressing an off-taste (preferably at least one off-taste selected from the group consisting of bitterness and acridness) in an oral substance containing an amino acid or a salt thereof (e.g., a branched-chain amino acid, etc.).

[0136] In one embodiment, the method of the present invention may be a method for suppressing an unpleasant taste (preferably at least one unpleasant taste selected from the group consisting of bitterness, acridness, and astringency) in an oral substance containing vegetable protein (e.g., soy protein, etc.).

[0137] In one embodiment, the method of the present invention may be a method for suppressing an unpleasant taste (preferably at least one unpleasant taste selected from the group consisting of bitterness, acridness, and astringency) in an oral substance containing an emulsifier (e.g., fatty acid monoglyceride, etc.).

[0138] In one embodiment, the method of the present invention may be a method for suppressing an unpleasant taste (preferably at least one unpleasant taste selected from the group consisting of bitterness, acridness, and astringency) in an oral substance containing a bacteriostatic agent (e.g., sodium acetate, etc.).

[0139] In the method of the present invention, the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to the oral substance in which the agent of the present invention can be used, and the preferred ranges are also the same. When the method of the present invention is, as one embodiment, a method for imparting a kokumi taste to an oral substance, or a method for imparting an oily feel to an oral substance (including a method for enhancing the oily feel of an oral substance containing oils and fats), the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to the oral substance when the agent of the present invention is used at least to impart a kokumi taste to an oral substance, or when it is used at least to impart an oily feel to an oral substance, and the preferred ranges are also the same. When the method of the present invention is, as one embodiment, a method for suppressing an unpleasant taste in an oral substance (including a method for suppressing an unpleasant taste in an oral substance containing an unpleasant taste), the amounts of (A) and (B) added may be in the same range as the amounts of (A) and (B) added to the oral substance when the agent of the present invention is used at least to suppress an unpleasant taste in an oral substance, and the preferred ranges are also the same.

[0140] In the method of the present invention, the addition of (A) and (B) may be carried out using the agent of the present invention described above.

[0141] In the method of the present invention, the type of oral substance to which (A) and (B) are added is not particularly limited, and examples thereof include the same substances as those exemplified as oral substances in which the agent of the present invention can be used.

[0142] In the method of the present invention, the method and conditions for adding (A) and (B) to an oral substance are not particularly limited and can be appropriately set depending on the type of oral substance, etc. The timing for adding (A) and (B) to an oral substance is not particularly limited and they may be added at any time, for example, during the production of the oral substance, after the oral substance is completed (e.g., immediately before ingestion of the oral substance, during ingestion of the oral substance, etc.), etc. (A) and (B) may also be added to raw materials before the oral substance is produced.

[0143] The present invention will be described in more detail in the following examples, but is not limited to these examples. In this specification, the terms "%", "ppm", and "ppb" mean "% by weight", "ppm by weight", and "ppb by weight" unless otherwise specified. Furthermore, all raw materials used in the following examples are commercially available for food use unless otherwise specified. The γ-Glu-Val-Gly, γ-Glu-Abu, leucine, valine, and isoleucine used in the following examples are all manufactured by Ajinomoto Co., Inc. In the following examples, a product manufactured by DSM (oxidized product, product name: ARASCO) was used as the arachidonic acid-containing fat / oil. The γ-Glu-Abu-containing yeast extract used was a product manufactured by Asahi Group Foods Co., Ltd. (product name: Savorboost KYE). The furfural and cyclotene used in the following examples are both manufactured by Sigma-Aldrich, and β-caryophyllene oxide is manufactured by Nippon Terpene Chemical Co., Ltd.

[0144] <Test 1> (Preparation of Control 1-PC Soup (Positive Control)) Soup was prepared by adding lard to miso ramen soup obtained by mixing the ingredients shown in Table 1 below (hereinafter also referred to as "Control 1-PC soup"). The amount of lard added to the miso ramen soup (the percentage calculated assuming the amount of miso ramen soup before addition is 100%) is shown in Table 2 below.

[0145]

[0146] (Preparation of Control 1-NC Soup (Negative Control)) Soup was prepared in the same manner as Control 1-PC, except that instead of adding lard to the miso ramen soup, palm oil was added in the amounts shown in Table 2 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter also referred to as "Control 1-NC soup").

[0147] (Preparation of soups in comparative groups 1-1 to 1-5) Soups were prepared in the same manner as in control group 1-PC, except that instead of adding lard to the miso ramen soup, palm oil and fats and oils containing γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, or arachidonic acid were added in the amounts shown in Table 2 below (percentages calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter, these soups are also referred to as "soup in comparative group 1-1" to "soup in comparative group 1-5," respectively). In this test 1 and tests 2 to 16 and 20 to 28 described below, the amount of arachidonic acid-containing fats and oils (triglycerides having arachidonic acid as a constituent fatty acid) is a value converted to the amount of arachidonic acid.

[0148] (Preparation of soups for test plots 1-1 to 1-13) Soups were prepared in the same manner as in control plot 1-PC, except that instead of adding lard to the miso ramen soup, palm oil, γ-Glu-Val-Gly, and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 3 or 4 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter, these soups are also referred to as "soup for test plot 1-1" to "soup for test plot 1-13," respectively).

[0149]

[0150]

[0151]

[0152] (Sensory Evaluation) Sensory evaluation was performed on the "mouth-coating feel" and "thickness and sweetness" of the soups of Test Groups 1-1 to 1-13 and Comparison Groups 1-1 to 1-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained panelists scored the soups in 0.1-point increments according to a rating scale in which the soup of Control Group 1-PC (positive control) was given a score of "10.0" and the soup of Control Group 1-NC (negative control) was given a score of "0.0." In this Test 1 and Tests 2 to 16 described below, the "mouth-coating feel" refers to the sensation of the mouth being covered with a thin film of oil or a thin oil-like film, or a smooth sensation, which is felt prominently when an oral substance containing oil or fat, or the oil itself, is taken into the mouth. Furthermore, "thickness and sweetness" refers to the thick sensation (such as a thick oily sensation) and sweet taste (such as a sweet oily taste) that spread throughout the oral cavity when the oral substance is placed in the oral cavity.

[0153] The evaluation results are shown in Tables 5 to 7 below.

[0154]

[0155]

[0156]

[0157] As shown in Tables 5 to 7, the soups of Test Plots 1-1 to 1-13 (the present invention), to which γ-Glu-Val-Gly and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 1-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 1-NC. Furthermore, the soups of Test Plots 1-1 to 1-13 also received higher scores for "thickness and sweetness" than the soup of Control Plot 1-NC, i.e., had a stronger body than the soup of Control Plot 1-NC. Therefore, it was confirmed that the taste of the soups of Test Plots 1-1 to 1-13 was improved by the addition of γ-Glu-Val-Gly and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils.

[0158] <Test 2> (Preparation of Control 2-PC Miso Soup (Positive Control)) Miso soup (model pork soup) was prepared by adding lard to miso soup obtained by mixing the ingredients shown in Table 8 below (hereinafter also referred to as "Control 2-PC Miso Soup"). The amount of lard added to the miso soup (the percentage calculated assuming the amount of miso soup before addition is 100%) is shown in Table 9 below.

[0159]

[0160] (Preparation of Control 2-NC Miso Soup (Negative Control)) Miso soup was prepared in the same manner as Control 2-PC, except that instead of adding lard to the miso soup, palm oil was added in the amounts shown in Table 9 below (proportions calculated assuming the amount of miso soup before addition is 100%) (hereinafter, also referred to as "Control 2-NC miso soup").

[0161] (Preparation of miso soup for test plots 2-1 to 2-6) Miso soups were prepared in the same manner as in control plot 2-PC, except that instead of adding lard to the miso soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 9 below (percentages calculated assuming the amount of miso soup before addition is 100%) (hereinafter, these miso soups will also be referred to as "miso soup for test plot 2-1" to "miso soup for test plot 2-6," respectively).

[0162]

[0163] (Sensory Evaluation) A sensory evaluation was carried out on the "mouth-coating feel" and "thickness and sweetness" of the miso soups of test plots 2-1 to 2-6. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was carried out by a scoring method, specifically, a panel of three trained expert panelists who agreed to score the miso soups in increments of 0.1 points according to a rating scale in which the miso soup of control plot 2-PC as the positive control was given a score of "10.0 points" and the miso soup of control plot 2-NC as the negative control was given a score of "0.0 points."

[0164] The evaluation results are shown in Table 10 below.

[0165]

[0166] As shown in Table 10, the miso soups of Test Groups 2-1 to 2-6 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added, received higher scores for "mouth-coating feeling" than the miso soup of Control Group 2-NC (negative control), i.e., had a stronger oily feeling than the miso soup of Control Group 2-NC. Furthermore, the miso soups of Test Groups 2-1 to 2-6 also received higher scores for "thickness and sweetness" than the miso soup of Control Group 2-NC, i.e., had a stronger richness than the miso soup of Control Group 2-NC. Therefore, it was confirmed that the taste of all the miso soups of Test Groups 2-1 to 2-6 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil.

[0167] <Test 3> (Preparation of Control Group 3-PC Miso Soup (Positive Control)) Miso soup (model pork soup) was prepared by adding lard to miso soup obtained by mixing the ingredients shown in Table 11 below (hereinafter also referred to as "Control Group 3-PC Miso Soup"). The amount of lard added to the miso soup (the percentage calculated assuming the amount of miso soup before addition is 100%) is shown in Table 12 below.

[0168]

[0169] (Preparation of Control 3-NC Miso Soup (Negative Control)) Miso soup was prepared in the same manner as Control 3-PC, except that instead of adding lard to the miso soup, palm oil was added in the amounts shown in Table 12 below (proportions calculated assuming the amount of miso soup before addition is 100%) (hereinafter, also referred to as "Control 3-NC miso soup").

[0170] (Preparation of miso soup for test plots 3-1 to 3-7) Miso soups were prepared in the same manner as in control plot 3-PC, except that instead of adding lard to the miso soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 12 below (proportions calculated assuming the amount of miso soup before addition is 100%) (hereinafter, these miso soups will also be referred to as "miso soup for test plot 3-1" to "miso soup for test plot 3-7", respectively).

[0171]

[0172] (Sensory Evaluation) A sensory evaluation was carried out on the "mouth-coating feel" and "thickness and sweetness" of the miso soups of test plots 3-1 to 3-7. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was carried out by a scoring method. Specifically, a panel of three trained experts gave scores in increments of 0.1 points in accordance with a rating scale in which the miso soup of the positive control plot 3-PC was given a score of "10.0 points" and the miso soup of the negative control plot 3-NC was given a score of "0.0 points."

[0173] The evaluation results are shown in Table 13 below.

[0174]

[0175] As shown in Table 13, the miso soups of Test Groups 3-1 to 3-7 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added, received higher scores for "mouth-coating feeling" than the miso soup of Control Group 3-NC (negative control), i.e., had a stronger oily feeling than the miso soup of Control Group 3-NC. Furthermore, the miso soups of Test Groups 3-1 to 3-7 also received higher scores for "thickness and sweetness" than the miso soup of Control Group 3-NC, i.e., had a stronger richness than the miso soup of Control Group 3-NC. Therefore, it was confirmed that the taste of all the miso soups of Test Groups 3-1 to 3-7 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil.

[0176] <Test 4> (Preparation of Control 4-PC Soup (Positive Control)) Soup was prepared by adding lard to miso ramen soup obtained by mixing the ingredients shown in Table 14 below (hereinafter also referred to as "Control 4-PC soup"). The amount of lard added to the miso ramen soup (the percentage calculated assuming the amount of miso ramen soup before addition is 100%) is shown in Table 15 below.

[0177]

[0178] (Preparation of Control 4-NC Soup (Negative Control)) Soup was prepared in the same manner as Control 4-PC, except that instead of adding lard to the miso ramen soup, palm oil was added in the amounts shown in Table 15 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter also referred to as "Control 4-NC soup").

[0179] (Preparation of soups for test plots 4-1 to 4-6) Soups were prepared in the same manner as in control plot 4-PC, except that instead of adding lard to the miso ramen soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 15 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter, these soups will also be referred to as "soup for test plot 4-1" to "soup for test plot 4-6," respectively).

[0180] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 4-1 to 4-6. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method. Specifically, a panel of three trained expert panelists jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 4-PC, the positive control, was given a score of "10.0 points" and the soup of control plot 4-NC, the negative control, was given a score of "0.0 points."

[0181] The evaluation results are shown in Table 15 below.

[0182]

[0183] As shown in Table 15, the soups of Test Groups 4-1 to 4-6 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Group 4-NC (negative control), i.e., had a stronger oily feel than the soup of Control Group 4-NC. Furthermore, the soups of Test Groups 4-1 to 4-6 also received higher scores for "thickness and sweetness" than the soup of Control Group 4-NC, i.e., had a stronger richness than the soup of Control Group 4-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Groups 4-1 to 4-6.

[0184] <Test 5> (Preparation of Control 5-PC Soup (Positive Control)) Soup was prepared by adding lard to a tonkotsu ramen soup obtained by mixing the ingredients shown in Table 16 below (hereinafter also referred to as "Control 5-PC soup"). The amount of lard added to the tonkotsu ramen soup (the percentage calculated assuming the amount of tonkotsu ramen soup before addition is 100%) is shown in Table 17 below.

[0185]

[0186] (Preparation of Control 5-NC Soup (Negative Control)) Soup was prepared in the same manner as Control 5-PC, except that instead of adding lard to the pork bone ramen soup, palm oil was added in the amounts shown in Table 17 below (proportions calculated assuming the amount of pork bone ramen soup before addition is 100%) (hereinafter also referred to as "Control 5-NC soup").

[0187] (Preparation of Soups for Test Plots 5-1 to 5-6) Soups were prepared in the same manner as in Control Plot 5-PC, except that instead of adding lard to the pork bone ramen soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 17 below (proportions calculated assuming the amount of pork bone ramen soup before addition is 100%) (hereinafter, these soups will also be referred to as "soup for Test Plot 5-1" to "soup for Test Plot 5-6," respectively).

[0188] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 5-1 to 5-6. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method, specifically, a panel of three trained expert panelists who consensus-based scoring in increments of 0.1 points according to a rating scale in which the soup of the positive control plot 5-PC was given a score of "10.0 points" and the soup of the negative control plot 5-NC was given a score of "0.0 points."

[0189] The evaluation results are shown in Table 17 below.

[0190]

[0191] As shown in Table 17, the soups of Test Groups 5-1 to 5-6 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Group 5-NC (negative control), i.e., had a stronger oily feel than the soup of Control Group 5-NC. Furthermore, the soups of Test Groups 5-1 to 5-6 also received higher scores for "thickness and sweetness" than the soup of Control Group 5-NC, i.e., had a stronger richness than the soup of Control Group 5-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Groups 5-1 to 5-6.

[0192] <Test 6> (Preparation of Control 6-PC Soup (Positive Control)) Soup was prepared by adding lard to a soy sauce ramen soup obtained by mixing the ingredients shown in Table 18 below (hereinafter also referred to as "Control 6-PC soup"). The amount of lard added to the soy sauce ramen soup (the percentage calculated assuming the amount of soy sauce ramen soup before addition is 100%) is shown in Table 18 below.

[0193]

[0194] (Preparation of Control 6-NC Soup (Negative Control)) Soup was prepared in the same manner as Control 6-PC, except that instead of adding lard to the soy sauce ramen soup, palm oil was added in the amounts shown in Table 19 below (proportions calculated assuming the amount of soy sauce ramen soup before addition is 100%) (hereinafter also referred to as "Control 6-NC soup").

[0195] (Preparation of soups for test plots 6-1 to 6-6) Soups were prepared in the same manner as in control plot 6-PC, except that instead of adding lard to the soy sauce ramen soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 19 below (proportions calculated assuming the amount of soy sauce ramen soup before addition is 100%) (hereinafter, these soups will also be referred to as "soup for test plot 6-1" to "soup for test plot 6-6," respectively).

[0196] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 6-1 to 6-6. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts gave scores in increments of 0.1 points in accordance with a rating scale in which the soup of control plot 6-PC, the positive control, was given a score of "10.0 points" and the soup of control plot 6-NC, the negative control, was given a score of "0.0 points."

[0197] The evaluation results are shown in Table 19 below.

[0198]

[0199] As shown in Table 19, the soups of Test Plots 6-1 to 6-6 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feel" than the soup of Control Plot 6-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 6-NC. Furthermore, the soups of Test Plots 6-1 to 6-6 also received higher scores for "thickness and sweetness" than the soup of Control Plot 6-NC, i.e., had a stronger richness than the soup of Control Plot 6-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 6-1 to 6-6.

[0200] <Test 7> (Preparation of hot pot soup for control group 7-PC (positive control)) Hot pot soup was prepared by adding lard to the pork bone soy sauce hot pot soup obtained by mixing the ingredients shown in Table 20 below (hereinafter also referred to as "hot pot soup for control group 7-PC"). The amount of lard added to the pork bone soy sauce hot pot soup (the percentage calculated assuming the amount of pork bone soy sauce hot pot soup before addition is 100%) is shown in Table 21 below.

[0201]

[0202] (Preparation of hot pot soup for control group 7-NC (negative control)) Hot pot soup was prepared in the same manner as for control group 7-PC, except that instead of adding lard to the pork bone soy sauce hot pot soup, palm oil was added in the amount shown in Table 21 below (the proportion calculated assuming the amount of pork bone soy sauce hot pot soup before addition is 100%) (hereinafter also referred to as "hot pot soup for control group 7-NC").

[0203] (Preparation of hot pot soup for test plots 7-1 to 7-5) Hot pot soup was prepared in the same manner as control plot 7-PC, except that instead of adding lard to the pork bone soy sauce hot pot soup, palm oil, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Table 21 below (proportions calculated assuming the amount of pork bone soy sauce hot pot soup before addition is 100%) (hereinafter, these will also be referred to as "hot pot soup for test plot 7-1" to "hot pot soup for test plot 7-5", respectively).

[0204] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the hot pot soups of test plots 7-1 to 7-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted using a scoring method. Specifically, a panel of three trained experts collaborating on a rating scale in 0.1-point increments gave the hot pot soup of the positive control plot 7-PC a score of "10.0 points" and the hot pot soup of the negative control plot 7-NC a score of "0.0 points."

[0205] The evaluation results are shown in Table 21 below.

[0206]

[0207] As shown in Table 21, the hot pot soups of Test Plots 7-1 to 7-5 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the hot pot soup of Control Plot 7-NC (negative control), i.e., had a stronger oily feel than the hot pot soup of Control Plot 7-NC. Furthermore, the hot pot soups of Test Plots 7-1 to 7-5 also received higher scores for "thickness and sweetness" than the hot pot soup of Control Plot 7-NC, i.e., had a stronger richness than the hot pot soup of Control Plot 7-NC. Therefore, it was confirmed that the taste of the hot pot soups of Test Plots 7-1 to 7-5 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats.

[0208] <Test 8> (Preparation of Control 8-PC Fried Rice (Positive Control)) Lard and palm oil were added as frying oil and heated over high heat for 30 seconds, followed by frying the egg mixture for 30 seconds, adding cooked rice and frying for 1 minute, adding finely chopped green onions, salt, monosodium glutamate, and white pepper as seasonings, and frying for 30 seconds to prepare fried rice (hereinafter also referred to as "Control 8-PC Fried Rice"). The amounts of ingredients used to prepare the fried rice are shown in Table 22 below.

[0209] (Preparation of Control 8-NC Fried Rice (Negative Control)) Palm oil was added as frying oil and heated over high heat for 30 seconds, followed by frying the egg mixture for 30 seconds, adding cooked rice and frying for 1 minute, adding finely chopped green onions, salt, monosodium glutamate, and white pepper as seasonings, and frying for 30 seconds to prepare fried rice (hereinafter also referred to as "Control 8-NC fried rice"). The amounts of ingredients used to prepare the fried rice are shown in Table 22 below.

[0210]

[0211] (Preparation of fried rice in test plots 8-1 to 8-3) Fried rice was prepared in the same manner as in control plot 8-NC, except that γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added in the amounts shown in Table 23 below (percentages calculated assuming the total amount of the raw materials before addition (raw materials shown in Table 22) is 100%) during the cooking process (hereinafter also referred to as "fried rice in test plot 8-1" to "fried rice in test plot 8-3", respectively).

[0212] (Sensory Evaluation) A sensory evaluation was performed on the fried rice of test plots 8-1 to 8-3 regarding the "mouth-coated feel" and "thickness and sweetness." The sensory evaluation of the "mouth-coated feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts gave scores in increments of 0.1 points in accordance with a rating scale in which the fried rice of test plot 8-PC, the positive control, was given a score of "10.0 points" and the fried rice of test plot 8-NC, the negative control, was given a score of "0.0 points."

[0213] The evaluation results are shown in Table 23 below.

[0214]

[0215] As shown in Table 23, the fried rice of Test Plots 8-1 to 8-3 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added, received higher scores for "mouth-coating feel" than the fried rice of Control Plot 8-NC (negative control), i.e., had a stronger oily feel than the fried rice of Control Plot 8-NC. Furthermore, the fried rice of Test Plots 8-1 to 8-3 also received higher scores for "thickness and sweetness" than the fried rice of Control Plot 8-NC, i.e., had a stronger richness than the fried rice of Control Plot 8-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil improved the taste of all the fried rice of Test Plots 8-1 to 8-3.

[0216] <Test 9> (Preparation of Control 9-PC dumplings (positive control) and Control 9-NC dumplings (negative control)) The ingredients shown in Table 24 below were mixed in the proportions shown in the table to obtain a mixture. The cabbage, onion, and chives used were finely chopped in advance. 10 g of the mixture was wrapped in dumpling wrappers, and the dumplings were baked for 5 minutes with the lid on a hot plate ("KZ-HP1100" manufactured by Panasonic Corporation) preheated to 250°C to prepare dumplings (hereinafter also referred to as "Control 9-PC dumplings" and "Control 9-NC dumplings", respectively).

[0217]

[0218] (Preparation of dumplings in test plots 9-1 to 9-4) Dumplings were prepared in the same manner as in control plot 9-NC, except that γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added in the amounts shown in Table 25 below (percentages calculated assuming the amount of the mixture before addition is 100%) to the mixture of raw materials shown in Table 24 before wrapping them in dumpling skins (hereinafter also referred to as "dumplings in test plot 9-1" to "dumplings in test plot 9-4", respectively).

[0219] (Sensory Evaluation) A sensory evaluation was performed on the "mouth-coated feel" and "thickness and sweetness" of the dumplings from test plots 9-1 to 9-4. The sensory evaluation of the "mouth-coated feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the dumplings in 0.1-point increments according to a rating scale in which the dumplings from test plot 9-PC (positive control) were given a score of "10.0 points" and the dumplings from test plot 9-NC (negative control) were given a score of "0.0 points."

[0220] The evaluation results are shown in Table 25 below.

[0221]

[0222] As shown in Table 25, the dumplings in Test Groups 9-1 to 9-4 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added, received higher scores for "mouse-coating feel" than the dumplings in Control Group 9-NC (negative control), i.e., had a stronger oily feel than the dumplings in Control Group 9-NC. Furthermore, the dumplings in Test Groups 9-1 to 9-4 also received higher scores for "thickness and sweetness" than the dumplings in Control Group 9-NC, i.e., had a stronger richness than the dumplings in Control Group 9-NC. Therefore, it was confirmed that the taste of the dumplings in all Test Groups 9-1 to 9-4 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil.

[0223] <Test 10> (Preparation of soup for control group 10-NC (negative control)) A commercially available lard-containing concentrate (manufactured by Ajinomoto Co., Inc., product name: "Hisho (registered trademark)" Honshikomiso ramen soup) was diluted 10 times by weight with hot water to prepare soup (hereinafter also referred to as "soup for control group 10-NC").

[0224] (Preparation of soup (positive control) for control group 10-PC) Soup was prepared by adding lard in the amount shown in Table 26 below (the proportion calculated assuming the amount of soup before addition as 100%) to soup prepared in the same manner as for control group 10-NC (hereinafter also referred to as "soup for control group 10-PC").

[0225] (Preparation of soups for test plots 10-1 to 10-7) Soups were prepared by adding γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils in the amounts shown in Table 26 below (proportions calculated assuming the amount of soup before addition is 100%) to soups prepared using the same procedure as for control plot 10-NC (hereinafter also referred to as "soup for test plot 10-1" to "soup for test plot 10-7," respectively).

[0226] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 10-1 to 10-7. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method. Specifically, a panel of three trained experts gave scores in increments of 0.1 points in accordance with a rating scale in which the soup of test plot 10-PC, the positive control, was given a score of "10.0 points" and the soup of test plot 10-NC, the negative control, was given a score of "0.0 points."

[0227] The evaluation results are shown in Table 26 below.

[0228]

[0229] As shown in Table 26, the soups of Test Plots 10-1 to 10-7 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 10-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 10-NC. Furthermore, the soups of Test Plots 10-1 to 10-7 also received higher scores for "thickness and sweetness" than the soup of Control Plot 10-NC, i.e., had a stronger richness than the soup of Control Plot 10-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 10-1 to 10-7.

[0230] <Test 11> (Preparation of soup for control group 11-NC (negative control)) A commercially available lard-containing concentrate (manufactured by Ajinomoto Co., Inc., product name: "Hisho (registered trademark)" Kyushu Tonkotsu Ramen Soup) was diluted 11 times by weight with hot water to prepare soup (hereinafter also referred to as "soup for control group 11-NC").

[0231] (Preparation of soup (positive control) for control group 11-PC) Soup was prepared by adding lard in the amount shown in Table 27 below (the proportion calculated assuming the amount of soup before addition as 100%) to soup prepared in the same manner as for control group 11-NC (hereinafter also referred to as "soup for control group 11-PC").

[0232] (Preparation of soups for test plots 11-1 to 11-3) Soups were prepared by adding γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils in the amounts shown in Table 27 below (proportions calculated assuming the amount of soup before addition is 100%) to soups prepared using the same procedure as for control plot 11-NC (hereinafter also referred to as "soup for test plot 11-1" to "soup for test plot 11-3," respectively).

[0233] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 11-1 to 11-3. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method. Specifically, a panel of three trained expert panelists jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 11-PC, the positive control, was given a score of "10.0 points" and the soup of control plot 11-NC, the negative control, was given a score of "0.0 points."

[0234] The evaluation results are shown in Table 27 below.

[0235]

[0236] As shown in Table 27, the soups of Test Plots 11-1 to 11-3 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 11-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 11-NC. Furthermore, the soups of Test Plots 11-1 to 11-3 also received higher scores for "thickness and sweetness" than the soup of Control Plot 11-NC, i.e., had a stronger body than the soup of Control Plot 11-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 11-1 to 11-3.

[0237] <Test 12> (Preparation of soup for control group 12-NC (negative control)) A commercially available lard-containing concentrate (manufactured by Ajinomoto Co., Inc., product name: "Hisho (registered trademark)" Honshikomi Soy Sauce Ramen Soup) was diluted 11 times by weight with hot water to prepare soup (hereinafter also referred to as "soup for control group 12-NC").

[0238] (Preparation of soup (positive control) for control group 12-PC) Soup was prepared by adding lard in the amount shown in Table 28 below (the proportion calculated assuming the amount of soup before addition as 100%) to soup prepared in the same manner as for control group 12-NC (hereinafter also referred to as "soup for control group 12-PC").

[0239] (Preparation of soups for test plots 12-1 to 12-7) Soups were prepared by adding γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils in the amounts shown in Table 28 below (proportions calculated assuming the amount of soup before addition is 100%) to soups prepared using the same procedure as for control plot 12-NC (hereinafter also referred to as "soup for test plot 12-1" to "soup for test plot 12-7," respectively).

[0240] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 12-1 to 12-7. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method. Specifically, a panel of three trained experts jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of test plot 12-PC (positive control) was given a score of "10.0 points" and the soup of test plot 12-NC (negative control) was given a score of "0.0 points."

[0241] The evaluation results are shown in Table 28 below.

[0242]

[0243] As shown in Table 28, the soups of Test Plots 12-1 to 12-7 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 12-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 12-NC. Furthermore, the soups of Test Plots 12-1 to 12-7 also received higher scores for "thickness and sweetness" than the soup of Control Plot 12-NC, i.e., had a stronger richness than the soup of Control Plot 12-NC. Therefore, it was confirmed that the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 12-1 to 12-7.

[0244] <Test 13> (Preparation of Control 13-NC Sauce (Negative Control)) A commercially available lard-containing sauce (manufactured by Heinz Japan Co., Ltd., product name: Demi-glace sauce) was diluted 1.8 times by weight with hot water to prepare a sauce (hereinafter also referred to as "Control 13-NC sauce").

[0245] (Preparation of Sauce for Control Group 13-PC (Positive Control)) A sauce was prepared by adding lard in the amount shown in Table 29 below (the proportion calculated assuming the amount of sauce before addition as 100%) to a sauce prepared in the same manner as for Control Group 13-NC (hereinafter also referred to as "Sauce for Control Group 13-PC").

[0246] (Preparation of Sauces for Test Plots 13-1 to 13-5) Sauces were prepared using the same procedure as in Control Plot 13-NC, and γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Table 29 below (proportions calculated assuming the amount of sauce before addition is 100%) to prepare sauces (hereinafter also referred to as "Sauce for Test Plot 13-1" to "Sauce for Test Plot 13-5," respectively).

[0247] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the sauces of test plots 13-1 to 13-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts gave scores in increments of 0.1 points in accordance with a rating scale in which the sauce of control plot 13-PC (positive control) was given a score of "10.0 points" and the sauce of control plot 13-NC (negative control) was given a score of "0.0 points."

[0248] The evaluation results are shown in Table 29 below.

[0249]

[0250] As shown in Table 29, the sauces of Test Plots 13-1 to 13-5 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil were added, received higher scores for "mouth-coating feel" than the sauce of Control Plot 13-NC (negative control), i.e., had a stronger oily feel than the sauce of Control Plot 13-NC. Furthermore, the sauces of Test Plots 13-1 to 13-5 also received higher scores for "thickness and sweetness" than the sauce of Control Plot 13-NC, i.e., had a stronger richness than the sauce of Control Plot 13-NC. Therefore, it was confirmed that the taste of each of the sauces of Test Plots 13-1 to 13-5 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil.

[0251] <Test 14> (Preparation of Control Group 14-NC Pork Cutlets (Negative Control)) A batter was prepared by mixing wheat flour, water, and egg liquid in the proportions shown in Table 30 below. Wheat flour, batter, and breadcrumbs were applied to pork tenderloin in that order in the proportions shown in Table 31 below, and then the pork cutlets were deep-fried in palm oil at 170°C for 4 minutes to prepare pork cutlets (hereinafter also referred to as "Control Group 14-NC Pork Cutlets").

[0252]

[0253]

[0254] (Preparation of pork cutlet in control group 14-PC (positive control)) Pork cutlets were prepared using the same procedure as in control group 14-NC, except that a mixture of lard and palm oil (lard: palm oil = 50%:50%) was used as the frying oil instead of palm oil (hereinafter also referred to as "pork cutlet in control group 14-PC").

[0255] (Preparation of pork cutlets in test plots 14-1 and 14-2) Pork cutlets were prepared in the same manner as in control plot 14-NC, except that γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added to the batter in the amounts shown in Table 32 below (proportions calculated assuming the amount of batter before addition is 100%) (hereinafter also referred to as "pork cutlets in test plot 14-1" and "pork cutlets in test plot 14-2", respectively).

[0256] (Sensory Evaluation) A sensory evaluation was carried out on the "mouth-coated feel" and "thickness and sweetness" of the pork cutlets from test plots 14-1 and 14-2. The sensory evaluation of the "mouth-coated feel" and "thickness and sweetness" was carried out by a scoring method, specifically, a panel of three trained panelists who jointly scored the pork cutlets in 0.1-point increments according to a rating scale in which the pork cutlet from test plot 14-PC (positive control) was given a score of "10.0 points" and the pork cutlet from test plot 14-NC (negative control) was given a score of "0.0 points."

[0257] The evaluation results are shown in Table 32 below.

[0258]

[0259] As shown in Table 32, the pork cutlets from Test Groups 14-1 and 14-2 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feel" than the pork cutlet from Control Group 14-NC (negative control), i.e., had a stronger oily feel than the pork cutlet from Control Group 14-NC. Furthermore, the pork cutlets from Test Groups 14-1 and 14-2 also received higher scores for "thickness and sweetness" than the pork cutlet from Control Group 14-NC, i.e., had a stronger richness than the pork cutlet from Control Group 14-NC. Therefore, it was confirmed that the taste of both the pork cutlets from Test Groups 14-1 and 14-2 was improved by the addition of γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats.

[0260] <Test 15> (Preparation of instant noodles (positive control) of control group 15-PC) 1.6 parts by weight of salt, 0.1 parts by weight of potassium carbonate (food additive grade), and 0.1 parts by weight of sodium carbonate (food additive grade) were dissolved in 35 parts by weight of water, and 36.8 parts by weight of the resulting aqueous solution (hereinafter referred to as "kneading water") was added to 100 parts by weight of wheat flour (hard wheat flour) over 30 seconds. While the kneading water was being added to the wheat flour, the wheat flour was stirred in a stand mixer (KitchenAid, manufactured by FMI Co., Ltd., model KSM5WH) with the speed dial set to "1." After the kneading water had been added to the wheat flour, the noodles were kneaded for 30 seconds with the stand mixer set to "1," and then the stand mixer's speed dial was set to "2" and kneaded for 5 minutes. The obtained noodle dough was formed into a sheet (thickness: 1.3±0.1 mm) using an Imperia electric pasta machine (RM-220), both ends were trimmed, and then cut into a width of 1 mm and a length of 30 cm. The obtained noodle strands (noodles) were frozen at -20°C, and the frozen noodles were steamed in a steamer with steam at 98°C for 10 minutes. 30 g of 4% saline solution heated to approximately 50°C was added to 100 g of the steamed noodles to perform flavoring. 55 g of the flavored noodles were deep-fried in lard at 150°C for 3.5 minutes, and then cooled to room temperature to obtain instant noodles (hereinafter also referred to as "instant noodles of Test Plot 15-PC").

[0261] (Preparation of Control Group 15-NC Instant Noodles (Negative Control)) Instant noodles were prepared using the same procedure as Control Group 15-PC, except that a mixture of lard and palm oil (lard:palm oil=50%:50%) was used instead of lard as the frying oil when frying the seasoned noodles (hereinafter also referred to as "Control Group 15-NC Instant Noodles").

[0262] (Preparation of instant noodles of test group 15-1) Instant noodles were prepared in the same manner as in control group 15-PC, except that instead of lard, a mixture of lard and palm oil (lard:palm oil=50%:50%) to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat-and-oil were added in the amounts shown in Table 33 below (proportions calculated assuming the amount of the mixture before addition is 100%) (hereinafter, also referred to as "instant noodles of test group 15-1").

[0263] (Sensory Evaluation) The instant noodles of Control Group 15-PC, Control Group 15-NC, and Test Group 15-1 were each boiled in 250 g of hot water for 3.5 minutes, and then 4.2 g of the powdered soup included with commercially available instant noodles (manufactured by Toyo Suisan Co., Ltd., product name "Gekimen Wontonmen") was added to prepare ramen. A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the ramen prepared using the instant noodles of Test Group 15-1. The sensory evaluation of "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of four trained panelists jointly scored the ramen in 0.1-point increments according to a rating scale in which the ramen prepared using the instant noodles of Control Group 15-PC (positive control) was given a score of "10.0" and the ramen prepared using the instant noodles of Control Group 15-NC (negative control) was given a score of "0.0."

[0264] The evaluation results are shown in Table 33 below.

[0265]

[0266] As shown in Table 33, the ramen made using the instant noodles of Test Group 15-1 (the present invention), to which γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing oil had been added, received a higher score for "mouth-coating feel" than the ramen made using the instant noodles of Control Group 15-NC (negative control), meaning that it had a stronger oily feel than the ramen made using the instant noodles of Control Group 15-NC. Furthermore, the ramen made using the instant noodles of Test Group 15-1 also received a higher score for "thickness and sweetness" than the ramen made using the instant noodles of Control Group 15-NC, meaning that it also had a stronger richness than the ramen made using the instant noodles of Control Group 15-NC. Therefore, it was confirmed that the taste of the instant noodles of Test Plot 15-1 was improved by adding γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, and an oil containing arachidonic acid.

[0267] <Test 16> (Preparation of Control 16-PC Soup (Positive Control)) Soup was prepared by adding lard to miso ramen soup obtained by mixing the ingredients shown in Table 34 below (hereinafter also referred to as "Control 16-PC soup"). The amount of lard added to the miso ramen soup (the percentage calculated assuming the amount of miso ramen soup before addition is 100%) is shown in Table 35 below.

[0268]

[0269] (Preparation of Control 16-NC Soup (Negative Control)) Soup was prepared in the same manner as Control 16-PC, except that lard was not added to the miso ramen soup (hereinafter also referred to as "Control 16-NC soup").

[0270] (Preparation of soups for comparison groups 16-1 to 16-5) Soups were prepared in the same manner as in control group 16-PC, except that instead of adding lard to the miso ramen soup, γ-Glu-Val-Gly, furfural, β-caryophyllene oxide, cyclotene, or arachidonic acid-containing fats and oils were added in the amounts shown in Table 35 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter, these soups will also be referred to as "soup for comparison group 16-1" to "soup for comparison group 16-5," respectively).

[0271] (Preparation of soups for test plots 16-1 to 16-13) Soups were prepared in the same manner as in control plot 16-PC, except that instead of adding lard to the miso ramen soup, γ-Glu-Val-Gly and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 36 or 37 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter also referred to as "soup for test plot 16-1" to "soup for test plot 16-13," respectively).

[0272]

[0273]

[0274]

[0275] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 16-1 to 16-13 and comparison plots 16-1 to 16-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 16-PC (positive control) was given a score of "10.0 points" and the soup of control plot 16-NC (negative control) was given a score of "0.0 points."

[0276] The evaluation results are shown in Tables 38 to 40 below.

[0277]

[0278]

[0279]

[0280] As shown in Tables 38 to 40, the soups of Test Plots 16-1 to 16-13 (the present invention), to which γ-Glu-Val-Gly and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 16-NC (negative control), i.e., had a stronger oily feeling than the soup of Control Plot 16-NC. Furthermore, the soups of Test Plots 16-1 to 16-13 also received higher scores for "thickness and sweetness" than the soup of Control Plot 16-NC, i.e., had a stronger body than the soup of Control Plot 16-NC. Therefore, it was confirmed that the taste of the soups in all test plots 16-1 to 16-13 was improved by adding γ-Glu-Val-Gly and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils.

[0281] <Test 17> (1) Preparation of branched-chain amino acid solutions Leucine, valine, and isoleucine were dissolved in water to the concentrations shown in Table 41 below to prepare branched-chain amino acid solutions (negative control (NC) solution, reference sample 1, and reference sample 2).

[0282]

[0283] (2) Preparation of Evaluation Samples γ-Glu-Val-Gly and / or β-caryophyllene oxide were added to the NC solution to give the concentrations shown in Table 42 below to prepare evaluation samples (Evaluation Samples 17-1 to 17-10).

[0284]

[0285] (Sensory Evaluation) A sensory evaluation was performed on the bitterness intensity of Evaluation Samples 17-1 to 17-10. The sensory evaluation of bitterness intensity was performed by a specialist panel consisting of four trained panelists using a scoring method. Specifically, each of the four panelists held an evaluation sample in their mouths and scored the bitterness intensity of each evaluation sample in 0.01-point increments according to a rating scale in which the NC solution was given a score of "1.00," Reference Sample 1 was given a score of "0.90," and Reference Sample 2 was given a score of "0.80." The panel then calculated the average score of the four panelists. The specialist panel was trained in advance to ensure that the panelists could agree on the extent to which the bitterness intensity should fluctuate to result in a score change of 0.01 points. Evaluation samples with a bitterness intensity score of 0.93 points or less were determined to have suppressed bitterness. It was also confirmed whether each evaluation sample had an odor not present in the NC solution.

[0286] The results are shown in Table 43 below. The bitterness suppression score in the table was calculated by subtracting the bitterness intensity score of each evaluation sample from the bitterness intensity score of the NC solution (1.00 points).

[0287]

[0288] As shown in Table 43, the bitterness derived from branched-chain amino acids was suppressed in both Evaluation Samples 17-9 and 17-10 (the present invention), to which both γ-Glu-Val-Gly and β-caryophyllene oxide were added. Therefore, it was confirmed that the taste of both Evaluation Samples 17-9 and 17-10 was improved by the addition of γ-Glu-Val-Gly and β-caryophyllene oxide. Furthermore, the bitterness suppression score of Evaluation Sample 17-9 (0.18 points) was higher than the sum (theoretical additive suppression score, 0.13 points) of the bitterness suppression scores of Evaluation Samples 17-3 and 17-7, to which either γ-Glu-Val-Gly or β-caryophyllene oxide was added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 17-9 was recognized as a synergistic effect. Similarly, the bitterness suppression score of Evaluation Sample 17-10 (0.18 points) was higher than the sum of the bitterness suppression scores (theoretical additive suppression score, 0.16 points) of Evaluation Samples 17-4 and 17-7 to which γ-Glu-Val-Gly and β-caryophyllene oxide were added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 17-10 was also recognized as a synergistic effect. Furthermore, no odor not present in the NC solution was imparted to any of the Evaluation Samples.

[0289] <Test 18> (1) Preparation of branched-chain amino acid solutions Branched-chain amino acid solutions (negative control (NC) solution, reference sample 1, and reference sample 2) were prepared in the same manner as in Test 17.

[0290] (2) Preparation of Evaluation Samples γ-Glu-Val-Gly and / or cyclotene were added to the NC solution to give the concentrations shown in Table 44 below to prepare evaluation samples (evaluation samples 18-1 to 18-10).

[0291]

[0292] (Sensory Evaluation) A sensory evaluation was performed on the bitterness intensity of Evaluation Samples 18-1 to 18-10. The sensory evaluation of bitterness intensity was performed by a specialist panel consisting of four trained panelists using a scoring method. Specifically, each of the four panelists held an evaluation sample in their mouths and scored the bitterness intensity of each evaluation sample in 0.01-point increments according to a rating scale in which the NC solution was given a score of "1.00," Reference Sample 1 was given a score of "0.90," and Reference Sample 2 was given a score of "0.80." The panel then calculated the average score of the four panelists. The specialist panel was trained in advance to ensure that the panelists could agree on the extent to which the bitterness intensity should fluctuate to result in a score change of 0.01 points. Evaluation samples with a bitterness intensity score of 0.93 points or less were determined to have suppressed bitterness. It was also confirmed whether each evaluation sample had an odor not present in the NC solution.

[0293] The results are shown in Table 45 below. The bitterness suppression score in the table was calculated by subtracting the bitterness intensity score of each evaluation sample from the bitterness intensity score of the NC solution (1.00 points).

[0294]

[0295] As shown in Table 45, the bitterness derived from branched-chain amino acids was suppressed in both Evaluation Samples 18-9 and 18-10 (invention), to which both γ-Glu-Val-Gly and cyclotene were added. Therefore, it was confirmed that the taste of both Evaluation Samples 18-9 and 18-10 was improved by the addition of γ-Glu-Val-Gly and cyclotene. Furthermore, the bitterness suppression score of Evaluation Sample 18-9 (0.14 points) was higher than the sum of the bitterness suppression scores (theoretical additive suppression score, 0.12 points) of Evaluation Samples 18-2 and 18-7, to which either γ-Glu-Val-Gly or cyclotene was added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 18-9 was recognized as a synergistic effect. Similarly, the bitterness suppression point of Evaluation Sample 18-10 (0.16 points) was higher than the sum of the bitterness suppression points (theoretical additive suppression point, 0.15 points) of Evaluation Samples 18-3 and 18-7 to which γ-Glu-Val-Gly and cyclotene were added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 18-10 was also recognized as a synergistic effect. Furthermore, none of the evaluation samples imparted any odor not present in the NC solution.

[0296] <Test 19> (1) Preparation of branched-chain amino acid solutions Branched-chain amino acid solutions (negative control (NC) solution, reference sample 1, and reference sample 2) were prepared in the same manner as in Test 17.

[0297] (2) Preparation of Evaluation Samples γ-Glu-Val-Gly and / or furfural were added to the NC solution to give the concentrations shown in Table 46 below to prepare evaluation samples (Evaluation Samples 19-1 to 19-11).

[0298]

[0299] (Sensory Evaluation) A sensory evaluation was performed on the bitterness intensity of Evaluation Samples 19-1 to 19-11. The sensory evaluation of bitterness intensity was performed by a specialist panel consisting of four trained panelists using a scoring method. Specifically, each of the four panelists held an evaluation sample in their mouths and scored the bitterness intensity of each evaluation sample in 0.01-point increments according to a rating scale in which the NC solution was given a score of "1.00," Reference Sample 1 was given a score of "0.90," and Reference Sample 2 was given a score of "0.80." The average score of the four panelists was then calculated. The specialist panel was trained in advance to ensure that the panelists could agree on the extent to which the bitterness intensity should fluctuate to result in a score change of 0.01 points. Evaluation samples with a bitterness intensity score of 0.93 points or less were determined to have suppressed bitterness. It was also confirmed whether each evaluation sample had any odor not present in the NC solution.

[0300] The results are shown in Table 47 below. The bitterness suppression score in the table was calculated by subtracting the bitterness intensity score of each evaluation sample from the bitterness intensity score of the NC solution (1.00 points).

[0301]

[0302] As shown in Table 47, the bitterness derived from branched-chain amino acids was suppressed in all of Evaluation Samples 19-9 to 19-11 (invention), to which both γ-Glu-Val-Gly and furfural were added. Therefore, it was confirmed that the taste of all of Evaluation Samples 19-9 to 19-11 was improved by the addition of γ-Glu-Val-Gly and furfural. Furthermore, the bitterness suppression score (0.13 points) of Evaluation Sample 19-9 was higher than the sum (theoretical additive suppression score, 0.10 points) of the bitterness suppression scores of Evaluation Samples 19-2 and 19-6, to which either γ-Glu-Val-Gly or furfural was added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 19-9 was recognized as a synergistic effect. Similarly, the bitterness suppression point of Evaluation Sample 19-10 (0.12 points) was higher than the sum of the bitterness suppression points (theoretical additive suppression point, 0.11 points) of Evaluation Samples 19-1 and 19-7 to which γ-Glu-Val-Gly and cyclotene were added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 19-10 was also recognized as a synergistic effect. The bitterness suppression point of Evaluation Sample 19-11 (0.15 points) was higher than the sum of the bitterness suppression points (theoretical additive suppression point, 0.13 points) of Evaluation Samples 19-2 and 19-7 to which γ-Glu-Val-Gly and cyclotene were added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 19-11 was also recognized as a synergistic effect. Furthermore, none of the evaluation samples imparted any odor not present in the NC solution.

[0303] <Test 20> (Preparation of soup for control group 20-PC (positive control) and soup for control group 20-NC (negative control)) Soups were prepared by adding lard in the amounts shown in Table 49 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to miso ramen soup obtained by mixing the ingredients shown in Table 48 below (hereinafter also referred to as "soup for control group 20-PC" and "soup for control group 20-NC", respectively).

[0304]

[0305] (Preparation of soups for comparative groups 20-1 to 20-5) To miso ramen soup obtained by mixing the ingredients shown in Table 48, lard, γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene or arachidonic acid-containing fats and oils were added in the amounts shown in Table 49 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for comparative group 20-1" to "soup for comparative group 20-5," respectively). In this Test 20 and Tests 21 to 25 and 29 to 31 described below, the amount of γ-Glu-Abu-containing yeast extract is a value converted to the amount of γ-Glu-Abu.

[0306] (Preparation of soups for test plots 20-1 to 20-14) To miso ramen soup obtained by mixing the ingredients shown in Table 48, lard and at least one selected from the group consisting of γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 50 or 51 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 20-1" to "soup for test plot 20-14", respectively).

[0307]

[0308]

[0309]

[0310] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 20-1 to 20-14 and comparison plots 20-1 to 20-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained panelists jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 20-PC (positive control) was given a score of "10.0 points" and the soup of control plot 20-NC (negative control) was given a score of "0.0 points."

[0311] The evaluation results are shown in Tables 52 to 54 below.

[0312]

[0313]

[0314]

[0315] As shown in Tables 52 to 54, the soups of Test Plots 20-1 to 20-14 (the present invention), to which γ-Glu-Abu-containing yeast extract and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 20-NC (negative control), i.e., had a stronger oily feeling than the soup of Control Plot 20-NC. Furthermore, the soups of Test Plots 20-1 to 20-14 also received higher scores for "thickness and sweetness" than the soup of Control Plot 20-NC, i.e., had a stronger body than the soup of Control Plot 20-NC. Therefore, it was confirmed that the taste of the soups in all of test plots 20-1 to 20-14 was improved by adding the γ-Glu-Abu-containing yeast extract and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils.

[0316] <Test 21> (Preparation of Control 21-NC Soup (Negative Control)) The ingredients shown in Table 48 were mixed to prepare a soup (hereinafter also referred to as "Control 21-NC soup").

[0317] (Preparation of Control Group 21-PC Soup (Positive Control)) A soup was prepared by adding lard in the amount shown in Table 55 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control Group 21-PC Soup").

[0318] (Preparation of soups for comparative groups 21-1 to 21-5) To miso ramen soup obtained by mixing the ingredients shown in Table 48, γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene or arachidonic acid-containing fats and oils were added in the amounts shown in Table 55 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for comparative group 21-1" to "soup for comparative group 21-5", respectively).

[0319] (Preparation of soups for test plots 21-1 to 21-14) Soups were prepared by adding at least one selected from the group consisting of γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils to miso ramen soups obtained by mixing the ingredients shown in Table 48 in the amounts shown in Tables 56 and 57 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) (hereinafter also referred to as "soup for test plot 21-1" to "soup for test plot 21-14", respectively).

[0320]

[0321]

[0322]

[0323] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 21-1 to 21-14 and comparison plots 21-1 to 21-5. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 21-PC (positive control) was given a score of "10.0 points" and the soup of control plot 21-NC (negative control) was given a score of "0.0 points."

[0324] The evaluation results are shown in Tables 58 to 60 below.

[0325]

[0326]

[0327]

[0328] As shown in Tables 58 to 60, the soups of Test Plots 21-1 to 21-14 (the present invention), to which γ-Glu-Abu-containing yeast extract and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 21-NC (negative control), i.e., had a stronger oily feeling than the soup of Control Plot 21-NC. Furthermore, the soups of Test Plots 21-1 to 21-14 also received higher scores for "thickness and sweetness" than the soup of Control Plot 21-NC, i.e., had a stronger body than the soup of Control Plot 21-NC. Therefore, it was confirmed that the taste of the soups in all of the test plots 21-1 to 21-14 was improved by adding the γ-Glu-Abu-containing yeast extract and at least one selected from the group consisting of furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils.

[0329] <Test 22> (Preparation of soup for control group 22-PC (positive control) and soup for control group 22-NC (negative control)) Soups were prepared by adding lard in the amounts shown in Table 61 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "soup for control group 22-PC" and "soup for control group 22-NC", respectively).

[0330] (Preparation of soup for comparison group 22-1) A miso ramen soup was prepared by mixing the ingredients shown in Table 48, and lard and the γ-Glu-Abu-containing yeast extract were added in the amounts shown in Table 61 below (proportions calculated assuming the amount of miso ramen soup before addition as 100%) to prepare a soup (hereinafter also referred to as "soup for comparison group 22-1").

[0331] (Preparation of soup for comparative group 22-2) A miso ramen soup was prepared by mixing the ingredients shown in Table 48, and lard and γ-Glu-Abu were added in the amounts shown in Table 61 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare a soup (hereinafter also referred to as "soup for comparative group 22-2").

[0332] (Preparation of Soup for Test Plot 22-1) A miso ramen soup was prepared by mixing the ingredients shown in Table 48, and lard, γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Table 61 below (proportions calculated assuming the amount of miso ramen soup before addition as 100%) to prepare a soup (hereinafter also referred to as "soup for test plot 22-1").

[0333] (Preparation of soup for test plot 22-2) A miso ramen soup obtained by mixing the ingredients shown in Table 48 was added with lard, γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil in the amounts shown in Table 61 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare a soup (hereinafter also referred to as "soup for test plot 22-2").

[0334]

[0335] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 22-1 and 22-2 and comparison plots 22-1 and 22-2. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 22-PC (positive control) was given a score of "10.0 points" and the soup of control plot 22-NC (negative control) was given a score of "0.0 points."

[0336] The evaluation results are shown in Table 62 below.

[0337]

[0338] As shown in Table 62, the soup of Test Group 22-1 (the present invention), to which γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received a higher score for "mouth-coating feeling" than the soup of Control Group 22-NC (negative control), i.e., had a stronger oily feeling than the soup of Control Group 22-NC. Furthermore, the soup of Test Group 22-1 also received a higher score for "thickness and sweetness" than the soup of Control Group 22-NC, i.e., had a stronger richness than the soup of Control Group 22-NC. The soup of Test Group 22-2 (the present invention), to which γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received a higher score for "mouth-coating feeling" than the soup of Control Group 22-NC (negative control), i.e., had a stronger oily feeling than the soup of Control Group 22-NC. The soup of Test Plot 22-2 also received higher scores for "thickness and sweetness" than the soup of Control Plot 22-NC, i.e., it had a stronger body than the soup of Control Plot 22-NC. Therefore, it was confirmed that the taste of the soup of Test Plot 22-1 was improved by the addition of the γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oil. It was also confirmed that the taste of the soup of Test Plot 22-2 was improved by the addition of the γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oil, similar to that of Test Plot 22-1.

[0339] <Test 23> (Preparation of soup for control group 23-PC (positive control) and soup for control group 23-NC (negative control)) Soups were prepared by adding lard in the amounts shown in Table 63 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "soup for control group 23-PC" and "soup for control group 23-NC", respectively).

[0340] (Preparation of soups for test plots 23-1 to 23-10) To a miso ramen soup obtained by mixing the ingredients shown in Table 48, lard, a γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and an arachidonic acid-containing fat and oil were added in the amounts shown in Tables 63 or 64 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 23-1" to "soup for test plot 23-10", respectively).

[0341]

[0342]

[0343] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 23-1 to 23-10. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method. Specifically, a panel of three trained experts jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 23-PC (positive control) was given a score of "10.0 points" and the soup of control plot 23-NC (negative control) was given a score of "0.0 points."

[0344] The evaluation results are shown in Table 65 or 66 below.

[0345]

[0346]

[0347] As shown in Tables 65 and 66, the soups of Test Plots 23-1 to 23-10 (the present invention), to which γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 23-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 23-NC. Furthermore, the soups of Test Plots 23-1 to 23-10 also received higher scores for "thickness and sweetness" than the soup of Control Plot 23-NC, i.e., had a stronger body than the soup of Control Plot 23-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 23-1 to 23-10.

[0348] <Test 24> (Preparation of Control 24-PC Soup (Positive Control)) A soup was prepared by adding lard in the amount shown in Table 67 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 24-PC soup").

[0349] (Preparation of Control 24-NC Soup (Negative Control)) A soup was prepared by adding safflower oil in the amount shown in Table 67 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 24-NC soup").

[0350] (Preparation of soups for test plots 24-1 to 24-12) To miso ramen soup obtained by mixing the ingredients shown in Table 48, safflower oil, γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 67 or 68 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 24-1" to "soup for test plot 24-12," respectively).

[0351]

[0352]

[0353] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 24-1 to 24-12. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the soups in 0.1-point increments according to a rating scale in which the soup of the positive control plot 24-PC was given a score of "10.0 points" and the soup of the negative control plot 24-NC was given a score of "0.0 points."

[0354] The evaluation results are shown in Tables 69 and 70 below.

[0355]

[0356]

[0357] As shown in Tables 69 and 70, the soups of Test Plots 24-1 to 24-12 (invention), to which γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 24-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 24-NC. Furthermore, the soups of Test Plots 24-1 to 24-12 also received higher scores for "thickness and sweetness" than the soup of Control Plot 24-NC, i.e., had a stronger body than the soup of Control Plot 24-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 24-1 to 24-12.

[0358] <Test 25> (Preparation of Control 25-PC Soup (Positive Control)) A soup was prepared by adding lard in the amount shown in Table 71 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 25-PC soup").

[0359] (Preparation of Control 25-NC Soup (Negative Control)) The ingredients shown in Table 48 were mixed to prepare a soup (hereinafter also referred to as "Control 25-NC soup").

[0360] (Preparation of soups for test plots 25-1 to 25-10) To miso ramen soup obtained by mixing the ingredients shown in Table 48, γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 71 or 72 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 25-1" to "soup for test plot 25-10," respectively).

[0361]

[0362]

[0363] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 25-1 to 25-10. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained expert panelists jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of test plot 25-PC (positive control) was given a score of "10.0 points" and the soup of test plot 25-NC (negative control) was given a score of "0.0 points."

[0364] The evaluation results are shown in Table 73 or 74 below.

[0365]

[0366]

[0367] As shown in Tables 73 and 74, the soups of Test Plots 25-1 to 25-10 (the present invention), to which γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 25-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 25-NC. Furthermore, the soups of Test Plots 25-1 to 25-10 also received higher scores for "thickness and sweetness" than the soup of Control Plot 25-NC, i.e., had a stronger body than the soup of Control Plot 25-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu-containing yeast extract, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 25-1 to 25-10.

[0368] <Test 26> (Preparation of soup for control group 26-PC (positive control) and soup for control group 26-NC (negative control)) Soups were prepared by adding lard in the amounts shown in Table 75 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "soup for control group 26-PC" and "soup for control group 26-NC", respectively).

[0369] (Preparation of soups for test plots 26-1 to 26-8) To miso ramen soup obtained by mixing the ingredients shown in Table 48, lard, and γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 75 and 76 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 26-1" to "soup for test plot 26-8," respectively).

[0370]

[0371]

[0372] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 26-1 to 26-8. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained expert panelists jointly scored the soups in 0.1-point increments according to a rating scale in which the soup of control plot 26-PC, the positive control, was given a score of "10.0 points" and the soup of control plot 26-NC, the negative control, was given a score of "0.0 points."

[0373] The evaluation results are shown in Table 77 or 78 below.

[0374]

[0375]

[0376] As shown in Tables 77 and 78, the soups of Test Plots 26-1 to 26-8 (the present invention), to which γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 26-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 26-NC. Furthermore, the soups of Test Plots 26-1 to 26-8 also received higher scores for "thickness and sweetness" than the soup of Control Plot 26-NC, i.e., had a stronger richness than the soup of Control Plot 26-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 26-1 to 26-8.

[0377] <Test 27> (Preparation of Control 27-PC Soup (Positive Control)) A soup was prepared by adding lard in the amount shown in Table 79 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 27-PC soup").

[0378] (Preparation of Control 27-NC Soup (Negative Control)) A soup was prepared by adding safflower oil in the amount shown in Table 79 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 27-NC soup").

[0379] (Preparation of soups for test plots 27-1 to 27-8) To miso ramen soup obtained by mixing the ingredients shown in Table 48, safflower oil, and oils and fats containing γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid were added in the amounts shown in Tables 79 or 80 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 27-1" to "soup for test plot 27-8," respectively).

[0380]

[0381]

[0382] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 27-1 to 27-8. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was performed using a scoring method. Specifically, a panel of three trained experts collaboratively scored the soups in 0.1-point increments according to a rating scale in which the soup of test plot 27-PC (positive control) was given a score of "10.0 points" and the soup of test plot 27-NC (negative control) was given a score of "0.0 points."

[0383] The evaluation results are shown in Table 81 or 82 below.

[0384]

[0385]

[0386] As shown in Tables 81 and 82, the soups of Test Plots 27-1 to 27-8 (the present invention), to which γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 27-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 27-NC. Furthermore, the soups of Test Plots 27-1 to 27-8 also received higher scores for "thickness and sweetness" than the soup of Control Plot 27-NC, i.e., had a stronger body than the soup of Control Plot 27-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 27-1 to 27-8.

[0387] <Test 28> (Preparation of Control 28-PC Soup (Positive Control)) A soup was prepared by adding lard in the amount shown in Table 83 below (the proportion calculated assuming the amount of miso ramen soup before addition as 100%) to a miso ramen soup obtained by mixing the ingredients shown in Table 48 (hereinafter also referred to as "Control 28-PC soup").

[0388] (Preparation of Control 28-NC Soup (Negative Control)) The ingredients shown in Table 48 were mixed to prepare a soup (hereinafter also referred to as "Control 28-NC soup").

[0389] (Preparation of soups for test plots 28-1 to 28-8) To miso ramen soup obtained by mixing the ingredients shown in Table 48, γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing fats and oils were added in the amounts shown in Tables 83 and 84 below (proportions calculated assuming the amount of miso ramen soup before addition is 100%) to prepare soups (hereinafter also referred to as "soup for test plot 28-1" to "soup for test plot 28-8," respectively).

[0390]

[0391]

[0392] (Sensory Evaluation) A sensory evaluation was conducted on the "mouth-coating feel" and "thickness and sweetness" of the soups of test plots 28-1 to 28-8. The sensory evaluation of the "mouth-coating feel" and "thickness and sweetness" was conducted by a scoring method, specifically, a panel of three trained expert panelists who consensus-based scoring in increments of 0.1 points according to a rating scale in which the soup of the positive control plot 28-PC was given a score of "10.0 points" and the soup of the negative control plot 28-NC was given a score of "0.0 points."

[0393] The evaluation results are shown in Table 85 or 86 below.

[0394]

[0395]

[0396] As shown in Tables 85 and 86, the soups of Test Plots 28-1 to 28-8 (invention), to which γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats were added, received higher scores for "mouth-coating feeling" than the soup of Control Plot 28-NC (negative control), i.e., had a stronger oily feel than the soup of Control Plot 28-NC. Furthermore, the soups of Test Plots 28-1 to 28-8 also received higher scores for "thickness and sweetness" than the soup of Control Plot 28-NC, i.e., had a stronger richness than the soup of Control Plot 28-NC. Therefore, it was confirmed that the addition of γ-Glu-Abu, furfural, β-caryophyllene oxide, cyclotene, and arachidonic acid-containing oils and fats improved the taste of all the soups of Test Plots 28-1 to 28-8.

[0397] <Test 29> (1) Preparation of branched-chain amino acid solutions Branched-chain amino acid solutions (negative control (NC) solution, reference sample 1, and reference sample 2) were prepared in the same manner as in Test 17.

[0398] (2) Preparation of Evaluation Samples γ-Glu-Abu was added to the NC solution to the concentration shown in Table 87 below to prepare evaluation samples (Evaluation Samples 29-1 to 29-3). Furthermore, a γ-Glu-Abu-containing yeast extract was added to the NC solution to the concentration shown in Table 87 below to prepare evaluation samples (Evaluation Samples 29-4 and 29-5). β-Caryophyllene oxide was added to the NC solution to the concentration shown in Table 87 below to prepare evaluation samples (Evaluation Samples 29-6 and 29-7). γ-Glu-Abu and β-caryophyllene oxide were added to the NC solution to the concentrations shown in Table 87 below to prepare evaluation samples (Evaluation Samples 29-8 and 29-9). Furthermore, the γ-Glu-Abu-containing yeast extract and β-caryophyllene oxide were added to the NC solution to the concentrations shown in Table 87 below to prepare evaluation samples (Evaluation Samples 29-10 and 29-11).

[0399]

[0400] (Sensory Evaluation) A sensory evaluation was performed on the bitterness intensity of Evaluation Samples 29-1 to 29-11. The sensory evaluation of bitterness intensity was performed by a specialist panel consisting of four trained panelists using a scoring method. Specifically, each of the four panelists held an evaluation sample in their mouths and scored the bitterness intensity of each evaluation sample in 0.01-point increments according to a rating scale in which the NC solution was given a score of "1.00," Reference Sample 1 was given a score of "0.90," and Reference Sample 2 was given a score of "0.80." The average score of the four panelists was then calculated. The specialist panel was trained in advance to ensure that the panelists could agree on the extent to which the bitterness intensity should fluctuate to result in a score change of 0.01 points. Evaluation samples with a bitterness intensity score of 0.93 points or less were determined to have suppressed bitterness. It was also confirmed whether each evaluation sample had an odor not present in the NC solution.

[0401] The results are shown in the following Table 88. The bitterness suppression score in the table was calculated by subtracting the bitterness intensity score of each evaluation sample from the bitterness intensity score of the NC solution (1.00 points).

[0402]

[0403] As shown in Table 88, the bitterness derived from branched-chain amino acids was suppressed in both Evaluation Samples 29-8 and 29-9 (invention), to which both γ-Glu-Abu and β-caryophyllene oxide were added. Therefore, it was confirmed that the taste of both Evaluation Samples 29-8 and 29-9 was improved by the addition of γ-Glu-Abu and β-caryophyllene oxide. Similarly, the bitterness derived from branched-chain amino acids was suppressed in both Evaluation Samples 29-10 and 29-11 (invention), to which both γ-Glu-Abu-containing yeast extract and β-caryophyllene oxide were added. Therefore, it was confirmed that the taste of both Evaluation Samples 29-10 and 29-11 was improved by the addition of γ-Glu-Abu-containing yeast extract and β-caryophyllene oxide. Furthermore, the bitterness suppression score (0.15 points) of Evaluation Sample 29-8 was higher than the sum of the bitterness suppression scores (theoretical additive suppression score, 0.13 points) of Evaluation Samples 29-2 and 29-6 to which γ-Glu-Abu and β-caryophyllene oxide were added alone. Therefore, the bitterness suppression effect obtained in Evaluation Sample 29-8 was recognized as a synergistic effect. Similarly, the bitterness suppression score (0.16 points) of Evaluation Sample 29-9 was higher than the s...

Claims

1. An agent for improving the taste of oral substances, comprising: (A) gamma-glutamyl peptide or a salt thereof; and (B) at least one selected from the group consisting of (B1) furfural, (B2) beta-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

2. The agent according to claim 1, wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

3. The agent according to claim 1, wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

4. The agent according to claim 1, wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

5. The agent according to claim 1, wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3) and (B4).

6. The agent according to claim 1, wherein (B) is (B1), (B2), (B3) or (B4).

7. The agent according to claim 1, wherein the taste-improving agent for oral substances is an agent for imparting a full-bodied taste to oral substances, an agent for imparting an oily feel to oral substances, or an agent for suppressing an unpleasant taste in oral substances.

8. A method for improving the taste of an oral substance, comprising adding (A) γ-glutamyl peptide or a salt thereof, and (B) at least one selected from the group consisting of (B1) furfural, (B2) β-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

9. The method according to claim 8, wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

10. The method according to claim 8, wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

11. The method of claim 8, wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

12. The method of claim 8, wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3) and (B4).

13. The method of claim 8, wherein (B) is (B1), (B2), (B3) or (B4).

14. The method according to claim 8, wherein the method for improving the taste of an oral substance is a method for imparting a full-bodied taste to an oral substance, a method for imparting an oily feel to an oral substance, or a method for suppressing an unpleasant taste in an oral substance.

15. A method for producing an oral substance, comprising adding (A) gamma-glutamyl peptide or a salt thereof, and (B) at least one selected from the group consisting of (B1) furfural, (B2) beta-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

16. The method according to claim 15, wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

17. The method according to claim 15, wherein the long-chain highly unsaturated fatty acid is arachidonic acid.

18. The method according to claim 15, wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

19. The method according to claim 15, wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3) and (B4).

20. The method of claim 15, wherein (B) is (B1), (B2), (B3) or (B4).

21. The method according to claim 15, wherein the oral substance is an oral substance with improved taste.

22. The method according to claim 15, wherein the taste-improved oral substance is an oral substance imparted with a full-bodied taste, an oral substance imparted with an oily taste, or an oral substance in which an unpleasant taste is suppressed.

23. An oral substance comprising: (A) gamma-glutamyl peptide or a salt thereof; and (B) at least one selected from the group consisting of (B1) furfural, (B2) beta-caryophyllene oxide, (B3) cyclotene, and (B4) a long-chain highly unsaturated fatty acid or a compound having such a fatty acid as a constituent fatty acid.

24. The oral product according to claim 23, wherein the γ-glutamyl peptide is at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

25. The oral product according to claim 23, wherein the long-chain polyunsaturated fatty acid is arachidonic acid.

26. The oral substance according to claim 23, wherein (B) is at least two selected from the group consisting of (B1), (B2), (B3) and (B4).

27. The oral substance according to claim 23, wherein (B) is at least three selected from the group consisting of (B1), (B2), (B3) and (B4).

28. The oral substance according to claim 23, wherein (B) is (B1), (B2), (B3) or (B4).

29. The oral substance according to claim 23, which is a taste-improved oral substance.

30. The oral substance according to claim 29, wherein the taste-improved oral substance is an oral substance imparted with a full-bodied taste, an oral substance imparted with an oily taste, or an oral substance in which an unpleasant taste is suppressed.

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