阅读说明：本技术 甘甜风味得到增强的干燥植物粉末和饮料食品 (Dried plant powder and food and drink having enhanced sweet flavor ) 是由 小西学 井原淳一郎 于 2020-01-10 设计创作，主要内容包括：提供在干燥植物粉末中容易地控制干燥臭、引出植物特有的甘甜风味的方法。干燥植物粉末,其满足下述(1)～(5),(1)食物纤维含量换算为干燥重量为5质量%以上；(2)二甲基亚砜含量为1ppb以上且40000ppb以下；(3)超声处理后的粒径的d50为1000μm以下；(4)二甲基硫醚含量为1ppb以上且2000ppb以下；(5)二甲基亚砜含量相对于二甲基硫醚含量的比例(DMSO浓度/DMS浓度)为0.001以上且180以下。(Provided is a method for easily controlling dry odor in a dry plant powder and inducing a sweet flavor unique to a plant. A dry plant powder satisfying the following (1) to (5), wherein (1) the dietary fiber content is 5 mass% or more in terms of dry weight; (2) a dimethyl sulfoxide content of 1ppb or more and 40000ppb or less; (3) d50 of the particle size after ultrasonic treatment is less than 1000 μm; (4) a dimethyl sulfide content of 1ppb or more and 2000ppb or less; (5) the ratio of the content of dimethyl sulfoxide to the content of dimethyl sulfide (DMSO concentration/DMS concentration) is 0.001-180 inclusive.)

1. A dried plant powder satisfying the following (1) to (5),

(1) the dietary fiber content is 5 wt% or more in terms of dry weight

(2) The dimethyl sulfoxide content is 1ppb or more and 40000ppb or less

(3) D50 of the particle diameter after ultrasonic treatment is less than 1000 mu m

(4) The dimethyl sulfide content is 1ppb or more and 2000ppb or less

(5) The ratio of the content of dimethyl sulfoxide to the content of dimethyl sulfide (DMSO concentration/DMS concentration) is 0.001-180 inclusive.

2. The dried plant powder according to claim 1, which further satisfies the following (6),

(6) a peak area ratio of confirmed ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of dimethyl sulfoxide and dimethyl sulfide extracted in a 5 mass% aqueous solution and volatilized in the whole amount is 0.1 or more and less than 10 by two-dimensional gas chromatography analysis using a pervaporation dynamic headspace gas chromatography mass spectrometry.

3. The dried plant powder according to claim 1 or 2, wherein the dried plant is 1 or more selected from the group consisting of grains, potatoes, beans, nuts, vegetables, fruits and mushrooms.

4. The dry plant powder according to any one of claims 1 to 3, wherein the dry plant is 1 or more kinds selected from the group consisting of grains, potatoes, beans, nuts and vegetables.

5. The dried plant powder according to any one of claims 1 to 4, wherein the dried plant is 1 or more selected from sweet pepper, beet, soybean, corn, carrot, pumpkin, pea, broad bean, sweet potato, broccoli, spinach, tomato, and kale.

6. A food or drink product comprising the dried plant powder according to any one of claims 1 to 5.

7. A method for producing the dried plant powder according to any one of claims 1 to 5, which comprises subjecting a dried plant having a moisture content of 20 mass% or less to a pulverization treatment.

8. A method for producing a dried plant powder having a d50 value of 1000 [ mu ] m or less after ultrasonic treatment, wherein a dried plant having a dietary fiber content of 5 mass% or more in terms of dry weight is pulverized so as to contain 1ppb or more and 40000ppb or less of dimethyl sulfoxide and 1ppb or more and 2000ppb or less of dimethyl sulfide, and the ratio of the dimethyl sulfoxide content to the dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less.

9. A method for enhancing the sweetness and flavor of dried plant powder having d50 of 1000 [ mu ] m or less after ultrasonic treatment, wherein the dried plant pulverized material having a dietary fiber content of 5 mass% or more in terms of dry weight contains 1ppb or more and 40000ppb or less of dimethyl sulfoxide and 1ppb or more and 2000ppb or less of dimethyl sulfide, and the ratio of the dimethyl sulfoxide content to the dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less.

10. The method according to claim 8 or 9, wherein the dried plant powder is adjusted so that a peak area ratio of confirmed ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of dimethyl sulfoxide and dimethyl sulfide extracted into a 5 mass% aqueous solution and volatilized in a total amount is 0.1 or more and less than 10 by two-dimensional gas chromatography analysis using pervaporation dynamic headspace gas chromatography mass spectrometry.

Technical Field

The present invention relates to a dried plant powder having an enhanced sweet flavor, a food or beverage and a method for producing the same, and a method for enhancing the sweet flavor of a dried plant powder.

Background

The dried vegetables are usually dried by a pulverizing step of cutting or chopping the vegetables or a drying step of spray drying or freeze drying. Therefore, there is a problem that the cell tissues of vegetables are destroyed, the components in the cells are in contact with the air, and the components in the vegetables are modified by a reaction and an oxidation reaction by an intrinsic enzyme, thereby generating a dry odor such as a fishy odor and an offensive odor such as a native smell, and the flavor is inferior to that of fresh vegetables and frozen vegetables.

As a method for suppressing deterioration of flavor in a vegetable drying step, a method is known in which vegetables are pulverized in the presence of an aqueous medium, then subjected to solid-liquid separation to obtain a precipitate, and the obtained precipitate is freeze-dried (patent document 1). Further, a method for producing dry ready-to-eat soups and sauces containing vegetables to which a sulfur-containing compound such as glutathione is added is known (patent document 2). Further, a soup is known which is suppressed in dry odor, has a good flavor, is easy to continuously ingest, and can be easily ingested by blending a mixture of monoglucosyl hesperidin and hesperidin in a specific ratio (patent document 3).

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. H07-298849

Patent document 2: japanese re-listing 99/56566

Patent document 3: japanese patent laid-open publication No. 2009-142244.

Disclosure of Invention

Problems to be solved by the invention

However, in the conventional methods for improving or suppressing the drying odor of dried vegetables, the vegetables are pulverized in the presence of an aqueous medium and then subjected to solid-liquid separation to obtain precipitates, and the precipitates are freeze-dried, which is complicated in steps, large in scale and costly in the case of processing a large amount of vegetables, and also, contact with air cannot be avoided, and as a result, the effect is not necessarily sufficient. In addition, in the method using a sulfur-containing compound such as glutathione, since the sulfur-containing compound has a characteristic sulfur odor, the flavor is easily affected. Further, in the method using monoglucosyl hesperidin and hesperidin in a specific ratio, these ingredients need to be dissolved in a soup, and it is not a technique that can be applied to dry plant powder.

The present invention addresses the problem of providing a method for easily controlling dry odor in dry plant powder and for imparting a sweet flavor unique to plants.

Means for solving the problems

The present inventors have conducted extensive studies in view of the above circumstances, and as a result, have found that the above problems can be simultaneously and easily solved by containing specific amounts of dietary fiber and a sulfur-containing compound and setting the particle diameter of dried plant powder to a certain value or less, and have completed the present invention.

Namely, the present invention provides the following [1] to [10 ].

[1] A dried plant powder satisfying the following (1) to (5),

(1) the dietary fiber content is 5 wt% or more in terms of dry weight

(2) The dimethyl sulfoxide content is 1ppb or more and 40000ppb or less

(3) D50 of the particle diameter after ultrasonic treatment is less than 1000 mu m

(4) The dimethyl sulfide content is 1ppb or more and 2000ppb or less

(5) The ratio of the content of dimethyl sulfoxide to the content of dimethyl sulfide (DMSO concentration/DMS concentration) is 0.001-180 inclusive.

[2] The dry plant powder according to [1], which further satisfies the following (6),

(6) a peak area ratio of confirmed ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of dimethyl sulfoxide and dimethyl sulfide extracted in a 5 mass% aqueous solution and volatilized in the whole amount is 0.1 or more and less than 10 by two-dimensional gas chromatography analysis using a pervaporation dynamic headspace gas chromatography mass spectrometry.

[3] The dry plant powder according to [1] or [2], wherein the dry plant is at least 1 selected from the group consisting of grains, potatoes, beans, nuts, vegetables, fruits and mushrooms.

[4] The dry plant powder according to any one of [1] to [3], wherein the dry plant is 1 or more kinds of grains, potatoes, beans, nuts and vegetables.

[5] The dried plant powder according to any one of [1] to [4], wherein the dried plant is 1 or more selected from sweet pepper, beet, soybean, corn, carrot, pumpkin, pea, broad bean, sweet potato, broccoli, spinach, tomato, and kale.

[6] A food or drink comprising the dried plant powder according to any one of [1] to [5 ].

[7] A method for producing the dried plant powder according to any one of [1] to [5], which comprises subjecting a dried plant having a moisture content of 20 mass% or less to a pulverization treatment.

[8] A method for producing a dried plant powder having a d50 value of 1000 [ mu ] m or less after ultrasonic treatment, wherein a dried plant having a dietary fiber content of 5 mass% or more in terms of dry weight is pulverized so as to contain 1ppb or more and 40000ppb or less of dimethyl sulfoxide and 1ppb or more and 2000ppb or less of dimethyl sulfide, and the ratio of the dimethyl sulfoxide content to the dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less.

[9] A method for enhancing the sweetness and flavor of dried plant powder having d50 of 1000 [ mu ] m or less after ultrasonic treatment, wherein the dried plant pulverized material having a dietary fiber content of 5 mass% or more in terms of dry weight contains 1ppb or more and 40000ppb or less of dimethyl sulfoxide and 1ppb or more and 2000ppb or less of dimethyl sulfide, and the ratio of the dimethyl sulfoxide content to the dimethyl sulfide content (DMSO concentration/DMS concentration) is 0.001 or more and 180 or less.

[10] The method according to [8] or [9], wherein the dried plant powder is adjusted so that a peak area ratio of confirmed ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of dimethyl sulfoxide and dimethyl sulfide extracted into a 5 mass% aqueous solution and volatilized in the entire amount is 0.1 or more and less than 10 by two-dimensional gas chromatography analysis using pervaporation dynamic headspace gas chromatography mass spectrometry.

Effects of the invention

According to the present invention, a method for easily controlling dry odor in a dry plant powder and inducing a sweet flavor unique to a plant can be provided.

Detailed Description

The present invention is not limited to these embodiments, and can be implemented by applying any modification without departing from the gist thereof.

The plant in the present invention means a plant for human diet, a ready-to-eat plant, containing an edible part and/or a non-edible part thereof. The plant of the present invention is not limited as long as it is supplied to human diet, and examples thereof include vegetables, potatoes, mushrooms, fruits, algae, cereals, nuts, beans, etc., and the present invention is more useful for vegetables, potatoes, mushrooms, fruits, algae, cereals, nuts, and beans, which inherently contain a sweet component, and is further useful for vegetables, potatoes, mushrooms, fruits, nuts, grains, and beans, and particularly useful for vegetables, potatoes, nuts, grains, and beans.

Specifically, it can be understood which food belongs to the edible plant by referring to, for example, grains, potatoes, beans, nuts, vegetables, fruits, mushrooms, algae, spices among the classifications described in "the japanese food standard ingredients table 2015 year edition (seven orders) to supplement 2018" (the food ingredients table specified by japan's university labour, in particular, refer to table 236 page table 1). These edible plants may be used in combination of 1 kind or 2 or more kinds. These edible plants may be used as they are, or may be subjected to various treatments (for example, drying, heating, removing astringency, peeling, removing seeds, after-ripening, salting, and processing of fruit peel). In addition, the food material can be classified in the state of the whole plant together with inedible parts.

Further, the powdery food of the present invention is preferably a powdery food containing a part where insoluble dietary fiber is locally present, because dimethyl sulfoxide and/or dimethyl sulfide is retained in dietary fiber during pulverization and drying and is less likely to be reduced, a dried plant powder having excellent preservability can be produced. The part where insoluble dietary fiber is locally present in the whole of the food including the edible part and the non-edible part in the present invention means a part where insoluble dietary fiber is locally present in the whole of the food, specifically, a part having a higher content of insoluble dietary fiber than the content of insoluble dietary fiber in the whole of the food, more preferably a part having a content of insoluble dietary fiber of 1.1 times or more, further preferably 1.2 times or more, further preferably 1.3 times or more, further preferably 1.4 times or more, further preferably 1.5 times or more, further preferably 1.6 times or more, further preferably 1.7 times or more, further preferably 1.8 times or more, further preferably 1.9 times or more, most preferably 2.0 times or more the content of insoluble dietary fiber in the whole of the food.

In addition, the portion where insoluble dietary fiber is locally present is preferably contained in an amount of more than 10% by mass, more preferably more than 11% by mass, even more preferably more than 12% by mass, even more preferably more than 13% by mass, even more preferably more than 14% by mass, even more preferably more than 15% by mass, even more preferably more than 16% by mass, even more preferably more than 17% by mass, even more preferably more than 18% by mass, even more preferably more than 19% by mass, and even more preferably more than 20% by mass, in terms of dry weight.

In the present invention, the part where the insoluble dietary fiber is locally present may be the "edible part" or the "inedible part" of the food material, and the part where the insoluble dietary fiber is locally present is preferably the "inedible part".

It is needless to say that the part and ratio of the inedible part in the food material (dried plant) and/or other food material (containing no insoluble dietary fiber) used in the present invention can be understood by those skilled in the art as long as the food or processed food thereof is treated. For example, the "waste portion" and the "waste ratio" described in the japanese food standard ingredients table 2015 year edition (seven orders) may be referred to, and they are regarded as the portion and the ratio of the inedible portion, respectively. The position and ratio of the edible portion, and further the position constituting the whole food material, can be understood from the position and ratio of the non-edible portion in the food material.

Examples of vegetables include radish, carrot, turnip cabbage, parsnip, turnip, eleutherine rhizome, lotus root, beet (suitably beet (beet root): a variety improved to allow the beet root to be eaten), arrowhead, shallot, garlic, allium chinense, lily root, kale, onion, asparagus, pubescent angelica root, cabbage, lettuce, spinach, cabbage, rape, komatsuna, cabbages, leek, shallot, yeweed, coltsfoot, spinach (beet leaf beet, swiss chard), watercress, tomato, eggplant, pumpkin, green pepper, cucumber, mioga ginger, cauliflower, broccoli, edible chrysanthemum, balsam pear, okra, artichoke, squash, winter squash, cyperus, ginger, perilla, horseradish, capsicum, herbs, herbaceous plants (watercress, coriander, swamp celery, tarragon, caraway, sage, thyme, myrcia, sage, and beet, Examples of the ingredients include, but are not limited to, parsley, mustard (mustardsreen), komugwort, basil, oregano, rosemary, peppermint, lemon grass, dill, horseradish leaf, pricklyash leaf, stevia, bracken, osmunda, and bamboo shoot. Among them, preferred are carrot, pumpkin, tomato, sweet pepper, cabbage, beta vulgaris (suitably beet (beetroot)), onion, broccoli, asparagus, spinach, kale, and the like, and particularly preferred are carrot, pumpkin, sweet pepper, beta vulgaris (preferably suitably beet (beetroot)), broccoli, spinach, kale, tomato, and the like.

Examples of the potatoes include, but are not limited to, sweet potato, cassava, yacon, taro, konjac, arrowroot (konjac), potato, purple sweet potato, jerusalem artichoke, pig's bud, yam, dioscorea japonica, dioscorea opposita, and pueraria lobata. Among them, purple sweet potato, sweet potato and the like are particularly preferable.

Examples of mushrooms include, but are not limited to, shiitake mushroom, matsutake mushroom, agaric, shiitake mushroom, polypore, oyster mushroom, pleurotus eryngii, dried mushroom, agaricus blazei, armillaria mellea, agaricus bisporus, pholiota nameko, agaricus bisporus, lactarius rubra, lactarius succulentus, and the like.

Examples of fruits include papaya, pear (white pear, duckbilled pear), pear, quince, hawthorn, raspberry, jatropha, apple, american cherry (black cherry, cherry), apricot (apricot ), plum (plum), cherry (chery, sweet cherry), tart cherry, black plum, plum (plum, sour peach), peach, ginkgo (ginkgo nut), chestnut, ricepaperplant (Akebia quinata), fig (fig), persimmon, blackcurrant (black currant), raspberry (raspberry), kiwi fruit (kiwi fruit), elaeagnus punica fruit (elaeagnus pungens, elaeagnus punica, cornel), mulberry (mulberry ), Chinese date (cranberry), hui berry (blueberry, bergamot, cranberry, small apple), pomegranate (punica granatum), soft date (kiwi fruit, date fruit, kiwi fruit), sea buckthorn (sea buckthorn, wild berry), wild raspberry (gooseberry), gooseberry (gooseberry), raspberry (kiwi fruit, raspberry), raspberry (raspberry), raspberry) Juniper berry), ziziphus jujuba (jujujube), juniper berry (juniper berry, juneberry fruit), indigo honeysuckle (lonicera caerulea), mangosteen (mangosteen), currant (currant, rubus rubrum), grape (grape), blackberry, blueberry, papaw (fruit), schisandra fruit, raspberry, prunus tomentosa, tangerine, trifoliate orange, olea europa, loquat (loguat), bayberry (myrocarbra), luo han guo, tropical fruits (mango, mangosteen, papaya, myrtle, custaro apple, cushaw, banana, durian, carambola, guava, pineapple, acerola cherry, passion fruit, dragon fruit, lychee, mayonna fruit, etc.), strawberry, watermelon, tropical melon, avocado, miracle fruit, orange, lemon, prune, citrus junos, grape, lime, etc., but not limited to these.

Examples of the algae include macroalgae such as kelp, undaria, laver, enteromorpha, and porphyra, and microalgae such as chlorella, rhodophyta, cyanobacteria, dinoflagellate, and eyeball algae, but are not limited thereto. Specific examples include ulva, enteromorpha (sea lettuce), ulva pertusa, vitis amurensis (caulerpa lentillifera), cladophora, caulerpa longipedicularis, conidiobolus, codium minitans, dunaliella japonica (gelidium amansii), monostroma, enteromorpha, caulerpa pachytifolia, enteromorpha, codium, dictamnella, euglena, ecklonia cava, arundina, coerulea, terygium frondosa, coerulea, cisoma bicolor, cistanula, sargassum arborescens, cladosporium okamurense, porphyra triphyllum, pancreata, eckia cava (allelophora bicolor), hemerophycus, codium, rubia, madder, phaeocauliflower, dictyonia pachymenia, asophyta, codium undulatum, porphyra, laminaria stolonifera, hemerophytes, sargassum major, sargassum, fuciformidis, fucus, sargassum, etc., sea urchin, etc., mucosae, sargassum major, sargassum major sargassum, sargas, Kelp, chrysophytum, gelidium (hemerocallis), Verbena columniformis, Nemacystus decipiens (Clerodendron micranthum), Chondrus crassifolia, Undaria pinnatifida, Porphyra tenera, Chondrus crispus, Chondrus cuneata (Ginkgoata brevifolia), Chondrus crispus, Grateloupia filiformis, Gracilaria panniculatus, Chondrus litura, Gracilaria oblata, Cladosus litura, Gloiopetalum, Porphyra (Gloiopeltis), Porphyra (Porphyra phyra, Porphyra yezoensis), Gloiopetalum parviflora, Porphyra (Porphyra tenera) and Gymnocladia verticillata, Euglena lanciformis, Gymnoides, Gymnocladia verticillata indica, Euglena lanciformis, Euglena, Porphyra, Euglena lanciform, Asiatic Grateloupia filicina, Gelidium amansii, Cratoxylum indicum, Gelidium japonicum (Gelidium amansii), etc. Among these algae, since some microalgae such as microalgae have very hard cell walls, it is preferable to use the microalgae after pretreatment for cell wall destruction or to use algae other than the microalgae.

Examples of nuts include, but are not limited to, almonds, cashews, pecans (pecans), macadamia nuts, pistachios, hazelnuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, castanea henryi, walnuts, chestnuts, ginkgo nuts, sesame seeds, brazil nuts, and the like. Among them, almond, cashew, macadamia nut, pistachio, hazelnut, coconut, etc. are preferable.

Examples of the beans include but are not limited to kidney beans (kidney beans), kidney beans, red kidney beans, white kidney beans, black beans, pinto beans, tiger beans, lima beans, flower beans, peas (for example, yellow peas, white peas, green peas, particularly, unripe seeds obtained by harvesting seeds together with bean pods in an unripe state and characterized by green appearance of the beans, i.e., green peas), pigeon peas, mung beans, cowpeas, red beans, broad beans, soybeans (particularly, green beans), chickpeas, lentils, peanuts, lupins, pinto beans, carob beans (locust beans), stinky beans, bulgaria beans, coffee beans, cocoa beans, and mexican bean beans. Note that, regarding the food material in which a part of the edible part (green beans, green peas, etc.) is regarded as vegetables, it is also possible to determine whether the edible part is a bean or not in a state (soybeans, peas, etc.) of the entire plant together with the non-edible part (pods, etc.). Among them, peas (in particular, green peas which are immature seeds harvested together with pods in an immature state and are characterized by green appearance of beans), soybeans (in particular, green beans which are immature seeds harvested together with pods in an immature state and are characterized by green appearance of beans), broad beans and the like are preferable.

Examples of the grains include, but are not limited to, corn (particularly preferably sweet corn), rice, wheat, barley, sorghum, oat, triticale, rye, buckwheat, fonio, quinoa, barnyard grass, millet, jumbo corn, sugarcane, amaranth, and the like. Among them, preferred are corn (particularly preferred is sweet corn), giant corn, and the like.

The dried plant of the present invention is prepared by drying the above-mentioned various edible plants. As the drying method, any method generally used for drying foods can be used. Examples thereof include sun drying, drying in the shade, freeze drying, air drying (for example, hot air drying, fluidized bed drying, spray drying, drum drying, low-temperature drying, etc.), pressure drying, reduced pressure drying, microwave drying, oil heat drying, and the like. Among them, from the viewpoint that the change degree of the color tone and flavor inherent in the plant is small and the odor (scorched flavor and the like) other than the food can be controlled, a method using air drying (for example, hot air drying, fluidized bed drying, spray drying, drum drying, low temperature drying and the like) or freeze drying is preferable.

In the present invention, the "dry" state means a state in which the moisture content is substantially 20 mass% or less and the moisture activity value is 0.85 or less. The moisture content is more preferably 15% by mass or less, more preferably 10% by mass or less, and still more preferably 5% by mass or less. The lower limit is not particularly limited, but is usually 0.1 mass% or more. Further, the water activity value is preferably 0.80 or less, and more preferably 0.75 or less.

As a method for quantifying water, a method of subjecting dried plant powder to a reduced-pressure heat drying method may be used. Specifically, an appropriate amount of sample was collected in a weighing container (W0) having a predetermined constant amount and weighed to 0.1mg (W1). The container is placed in a depressurized thermostated desiccator adjusted to a predetermined temperature (more specifically, 90 ℃) under normal pressure in a state where a lid of the weighing container is removed or an opening is opened. The vacuum pump was operated by closing the shutter, and the mixture was dried at a predetermined reduced pressure for a predetermined time. Stopping the vacuum pump, sending dry air to return to normal pressure, taking out the weighing container, covering the weighing container, placing in a dryer for cooling, and weighing the weight. Drying, standing for cooling and weighing of the mass to a constant amount (W2, weighing to 0.1mg) were repeated. The water content (mass%) was determined by the following calculation formula.

Moisture (g/100g) = (W1-W2)/(W1-W0) × 100

W0: to achieve a constant mass of the weighing container (g)

W1: weight (g) of weighing container in which sample is placed before drying

W2: the dried mass (g) of the weighing container in which the sample was placed.

The water activity value is a numerical value indicating the proportion of free water in a food, and is an index of the storage stability of the food, specifically, a value obtained by dividing the vapor pressure (p) at equilibrium of the headspace above a sample by the vapor pressure (p0) of water at the same temperature, in other words, a value obtained by dividing the Equilibrium Relative Humidity (ERH) of the headspace by 100. The water activity value can be measured using a general water activity measuring apparatus (for example, "LabMaster-aw NEO" manufactured by Novasina corporation using a resistance type (electrolyte type) humidity sensor).

In addition, the method of the pulverization treatment used for powdering the dried plant powder of the present invention is not particularly limited. The temperature during pulverization is not limited, and may be any of high-temperature pulverization, normal-temperature pulverization, and low-temperature pulverization. The pressure during the pulverization is not limited, and may be any of high-pressure pulverization, normal-pressure pulverization, and low-pressure pulverization. Examples of the apparatus used for the pulverization treatment include machines such as a blender, a mixer, a mill, a kneader, a pulverizer, a disintegrator, and an attritor, and any of them may be used. Examples of the apparatus include a media-stirring mill such as a dry bead mill and a ball mill (rotary, oscillating, etc.), a jet mill, a high-speed rotary impact mill (pin mill, etc.), a roll mill, and a hammer mill.

The dry plant powder of the present invention contains a certain amount of dietary fiber or more. As used herein, dietary fiber refers to the total amount of water-soluble dietary fiber and insoluble dietary fiber. Specifically, the dietary fiber content of the dried plant powder of the present invention may be usually 5% by mass or more in terms of dry weight, and among them, is preferably 6% by mass or more, more preferably 8% by mass or more, preferably 9% by mass or more, and particularly preferably 10% by mass or more. The upper limit of the dietary fiber content is preferably 90% by mass or less, more preferably 80% by mass or less, more preferably 70% by mass or less, more preferably 60% by mass or less, and further preferably 50% by mass or less.

Further, among dietary fibers, dry plant powder in which the ratio of insoluble dietary fibers is at least a predetermined value is preferable because dry odor, which is a problem of the present invention, is likely to occur, and therefore the present invention can be usefully utilized. Specifically, the ratio of insoluble dietary fiber in dietary fiber is preferably 50% by mass or more, more preferably 60% by mass or more, and most preferably 70% by mass or more. Further, if the insoluble dietary fiber content is 5% by mass or more in terms of dry weight, it is preferably 6% by mass or more, more preferably 8% by mass or more, preferably 9% by mass or more, and particularly preferably 10% by mass or more. Further, the upper limit of the insoluble dietary fiber content is preferably 90% by mass or less, more preferably 80% by mass or less, more preferably 70% by mass or less, more preferably 60% by mass or less, and further preferably 50% by mass or less. As a method for quantifying dietary fiber represented by insoluble dietary fiber, a general Prosky improvement method can be used.

Further, the dried plant powder of the present invention contains a certain amount or more of Dimethyl sulfoxide (cas.no.67-68-5, also referred to as DMSO) from the viewpoint of suppressing dry odor and enhancing sweet flavor. Specifically, the lower limit may be 1ppb or more, but from the viewpoint of more strongly exerting the effect of the present invention, among them, 3ppb or more is preferable, 5ppb or more is more preferable, and 10ppb or more is particularly preferable. On the other hand, the upper limit may be 40000ppb or less, but from the viewpoint of concerns about the occurrence of off-flavor, 30000ppb or less is preferable, and among these, 20000ppb or less is more preferable, 10000ppb or less is even more preferable, 5000ppb or less is even more preferable, and 2000ppb or less is particularly preferable. It should be noted that dimethyl sulfoxide, if too concentrated, is not preferable because it is likely to cause off-flavor.

Further, the dried plant powder of the present invention preferably contains a certain amount or more of dimethyl sulfide (cas.no.75-18-3, also referred to as DMS) from the viewpoint of suppressing dry odor and enhancing sweet flavor. Specifically, the lower limit may be 1ppb or more, but from the viewpoint of more strongly exerting the effect of the present invention, among them, 3ppb or more is preferable, 5ppb or more is more preferable, and 10ppb or more is particularly preferable. On the other hand, the upper limit may be 2000ppb or less, but from the viewpoint of concern of occurrence of off-flavor, 1500ppb or less is preferable, and among these, 1000ppb or less is preferable, 800ppb or less is more preferable, 700ppb or less is even more preferable, 600ppb or less is even more preferable, 500ppb or less is even more preferable, 400ppb or less is even more preferable, and 300ppb or less is particularly preferable. It should be noted that if dimethyl sulfide is too concentrated, the odor of the component becomes too noticeable, which is not preferable.

Further, the dried plant powder of the present invention is preferable because a rich fragrance and a rich flavor derived from a plant can be easily perceived by adjusting a predetermined ratio of dimethyl sulfoxide and dimethyl sulfide to a predetermined ratio or more from the viewpoints of suppressing dry odor and enhancing sweet flavor. Specifically, the ratio of the content of dimethyl sulfoxide to the content of dimethyl sulfide (DMSO concentration/DMS concentration) is usually adjusted to 180 or less, and among them, preferably 150 or less, further 130 or less, further 110 or less, further 90 or less, further 70 or less, further 50 or less, further 30 or less, and further 15 or less. The lower limit is not particularly limited, and is usually adjusted to 0.001 or more, preferably 0.005 or more, further 0.01 or more, further 0.10 or more, further 0.15 or more, further 0.20 or more, further 0.25 or more, further 0.30 or more among them.

In the present invention, it is preferable to adjust the peak area ratio (DMSO/DMS) of the confirmation ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of each component extracted and volatilized in a 5 mass% aqueous solution (1 part by mass of powder: 19 parts by mass of water) by two-dimensional gas chromatography analysis using pervaporation dynamic headspace gas chromatography mass spectrometry (FE-DHS-GCMS method) to a predetermined ratio, thereby obtaining the effect of dimethyl sulfoxide to eliminate the odor of dimethyl sulfide. Specifically, the peak area ratio (DMSO/DMS) is adjusted to usually 0.1 or more, particularly preferably 0.3 or more, and usually less than 10, particularly preferably less than 8. In particular, when the content of dimethyl sulfide is 3ppb or more, which is a threshold value, the odor of dimethyl sulfide is more preferable because it is appropriately noticeable.

Dimethyl sulfoxide (DMSO) is known to be contained in about several ppm in beers and whisky at home and abroad. However, it is considered that dimethyl sulfoxide itself is odorless and hardly affects the flavor of the plant powder, and therefore, the effects of suppressing dry odor of the plant powder and enhancing sweet flavor are not known at all. Further, it is not known at all that the effect of suppressing the dry odor of the plant powder and enhancing the sweet flavor is further improved by containing a predetermined amount of dimethyl sulfide (DMS) which is known to be generated in the beer brewing process together with dimethyl sulfoxide.

In the present invention, when the content of dimethyl sulfoxide is measured, for example, the content can be measured by a combination of the following GC/MS analysis method and a pulsed flame photometric detector in accordance with a conventional method.

As a method for extracting dimethylsulfoxide and the like from a sample, a solvent extraction method, an SBSE method and the like, which are generally used as a method for extracting an aroma component, can be used, and particularly, since dimethylsulfoxide has a very high affinity for water, it is preferable to perform measurement by a pervaporation dynamic headspace gas chromatography mass spectrometry (hereinafter referred to as "FE-DHS-GCMS") method in which a very small amount of a sample is completely volatilized and water-soluble components that cannot be measured in a normal analysis are forcibly volatilized and measured. The dimethyl sulfide can also be analyzed by the same method. For example, the sample may be sufficiently homogenized in an appropriate amount (preferably 20 times) of water to extract components, a very small amount (preferably 0.03g) of the residue obtained by removing solid components by filtration or the like is weighed into a 10mL flat-bottomed vial, the vial is sealed, the sample forcibly volatilized by purging with an excessive amount of nitrogen gas is adsorbed by an adsorption resin (preferably Tenax column) corresponding to the properties of the analysis components, and the sample is treated with a heat desorption system to be introduced into a two-dimensional gas chromatography apparatus for analysis. In order to measure the concentration of a component in a sample, a sample to which a standard substance having an arbitrary concentration is added to the sample and a sample to which the standard substance has not been added may be analyzed, and the peak area increased by the addition of the standard substance having an arbitrary concentration is grasped from the difference in the analysis values obtained from the two samples, and the concentration of the component in the sample before the addition of the standard substance is measured.

After the above analysis, a mass spectrum of a part of the sample was obtained by using a mass spectrometer, and the mass spectrum was confirmed by ions related to each component (dimethyl sulfoxide: 45, 63, 78, dimethyl sulfide: 35, 47, 62).

The Mass Spectrometer (MS) is not limited as long as it has general performance of mass spectrometry, and specifically, a quadrupole type, an ion trap type, a time-of-flight type, or a cascade type can be used as the mass spectrometer. Suitably, for example, 5973 Mass Selective Detector (manufactured by Agilent corporation) may be used. The ionization method and ionization voltage may be general methods and voltage conditions, and are preferably Electron Ionization (EI), electrospray ionization (ESI), Matrix Assisted Laser Desorption Ionization (MALDI), Chemical Ionization (CI), electrolytic desorption (FD), or the like, and are suitably used in, for example, ionization methods: EI +, ionization voltage: the measurement was carried out under a condition of 70eV, and the results were read in a scanning mode, and the ions (dimethyl sulfoxide: 45, 63, 78, dimethyl sulfide: 35, 47, 62) characteristic to each component were used as the ions of interest to carry out the identification, whereby mass spectrometry was carried out, and the retention time of all the ions of interest in the standard was determined, whereby the retention time of dimethyl sulfoxide and dimethyl sulfide was determined.

Specifically, FE-DHS-GC-MS analysis can be carried out under the following conditions.

[ GC-MS conditions (pervaporation dynamic headspace (FE-DHS) injection method) ]

An apparatus: 7890B (GC) and 5977B (MS) available from Agilent, MultiPurpose Sampler available from Gester

Adsorption resin: TENAX

Temperature of incubation: 80 deg.C

Nitrogen purge amount: 3L

Nitrogen purge flow rate: 100mL/min

·TDU：[30℃]-[210℃/min]-[240℃(3 min)]

CIS: [10 ℃ C. ] - [120 ℃/sec ] - [240 ℃ C. ] (Lining filler: TENAX)

Column: DB-WAX manufactured by GESTEL corporation (30 m.times.250. mu.m.times.0.25 μm)

Column temperature: [40 ℃ (3min) ] - [5 ℃/min ] - [240 ℃ (7 min) ]

Carrier gas: he (He)

The transfer line: 250 deg.C

Ion source temperature: 230 deg.C

Scan parameters: m/z =28.7~300

Splitting: none.

Further, a part of the sample is analyzed for sulfur compounds in the sample using a pulsed flame photometric detector, whereby sulfur compounds (dimethyl sulfoxide and the like) in the sample can be detected at an extremely low concentration. The pulse type Flame Photometric Detector may be any one that can be generally used as a pulse type Flame Photometric Detector, and for example, an OI Analytical 5380 Pulsed Flame Photometric Detector (manufactured by OI Analytical corporation) may be used. The analysis of the sample can be performed in S mode (conditions optimized for sulfur).

Under the above conditions, a standard sample of dimethyl sulfoxide or dimethyl sulfide (fuji フイルム and wako pure chemical industries, ltd.) with a known concentration was diluted with water to an appropriate concentration, and added to the sample for analysis. The pulse type flame photometric detector can selectively detect only sulfur compounds by burning a substance in a reducing hydrogen flame and detecting light having a specific wavelength of 394nm generated at that time, and can also detect an extremely small amount of sulfur components. In addition, the high selectivity can be utilized for detecting the trace sulfur compounds. In addition, it is possible to distinguish almost odorless dimethyl sulfoxide from dimethyl sulfide having strong odor by combination of an odor analysis at the time of detection. By combining the high-sensitivity sulfur component detection ability by the pulse type flame photometric detector, the qualitative analysis by the mass spectrum pattern of the mass spectrometer, and the discrimination by the aroma characteristics by the smell analysis, the peak in the vicinity of the retention time of 22 minutes was determined as dimethyl sulfoxide and dimethyl sulfide, and the components in the sample were quantified by comparing the amounts of the confirmation ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) in the standard sample non-addition region and the standard sample addition region, and the peak area ratio (DMSO/DMS) of the confirmation ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) extracted and volatilized in the 5 mass% aqueous solution was measured by FE-DHS-GCMS analysis performed under the above-described suitable conditions.

Further, it is particularly preferable to perform center-cut in the vicinity of the retention time of a peak considered to be a target component and perform two-dimensional gas chromatography using columns of different properties, because the concentration of the component can be quantified more finely and the peak area ratio (DMSO/DMS) of the confirmation ions (dimethyl sulfoxide: 78, dimethyl sulfide: 62) of each component extracted and volatilized in a 5 mass% aqueous solution can be measured.

Specifically, the two-dimensional gas chromatography analysis can be performed under the following conditions.

[ two-dimensional GC-MS conditions ]

·CTS：[-150℃]-[20℃/sec]-[250℃]

Column: DB-5 manufactured by GESTEL corporation (10 m.times.180. mu.m.times.0.4 μm)

Column temperature: [40 ℃ (0 min) ] - [40 ℃/min ] - [240 ℃ (15 min) ]

Carrier gas: and (e) He.

In the present invention, the dimethyl sulfoxide may be a pure product of the dried plant or a composition containing the pure product, and when the dried plant powder of the present invention is fed to a diet, the ingredients such as dimethyl sulfoxide are preferably derived from a food or drink, and more preferably from a plant. The same applies to dimethyl sulfide.

In the present invention, d50, which is the particle size of the dried plant powder after the ultrasonic treatment, is preferably equal to or less than a predetermined value from the viewpoint of suppressing dry odor and enhancing sweet flavor. Specifically, d50 of the particle diameter may be 1000 μm or less. Among them, the particle diameter is preferably 600 μm or less, and more preferably 200 μm or less.

D50, which is the particle diameter of the dried plant powder, is defined as a particle diameter at which, when the particle diameter distribution of the dried plant powder is divided into two from a certain particle diameter, the ratio of the cumulative value of the frequency% of particles on the larger side to the cumulative value of the frequency% of particles on the smaller side reaches 50: 50. The d50 of the particle diameter of the dried plant powder can be measured, for example, by using the following laser diffraction particle size distribution measuring apparatus. The "particle diameter" referred to herein means all values measured on a volume basis unless otherwise specified.

The measurement conditions of d50 of the particle size of the dried plant powder after ultrasonic treatment of the present invention are not limited, and the following conditions can be used. First, any solvent may be used as long as it hardly affects the structure of the dried plant powder in the measurement. By way of example, ethanol is preferably used. The laser diffraction particle size distribution measuring apparatus used for the measurement is not limited, and for example, a Microtrac MT3300 EXII system available from Microtrac bel corporation can be used. The measurement application software is not limited, and for example, DMS2(Data Management System version2, MicrotracBEL co., ltd.) can be used. In the case of using the measurement device and software, the setchero button of the software is pressed to zero after the wash button of the software is pressed at the time of measurement, and the sample is directly put into the sample loading until the concentration of the sample falls within an appropriate range. In the case of measuring a disturbed sample, that is, a sample subjected to ultrasonic treatment in advance may be put in, or the sample may be subjected to ultrasonic treatment using the measuring apparatus after the sample is put in, and then the measurement may be performed. In the latter case, a sample that has not been subjected to sonication is put in, and after the concentration is adjusted to a suitable range during sample loading, sonication is performed by pressing the sonication button of the software. After 3 times of defoaming treatment, sample loading treatment was performed again, and it was confirmed that the concentration was still within the appropriate range, laser diffraction was performed rapidly at a flow rate of 60% for a measurement time of 10 seconds, and the result was used as a measurement value. In the present invention, the "ultrasonic treatment" means a treatment in which ultrasonic waves having a frequency of 40kHz for 3 minutes are applied to a measurement sample at an output of 40W unless otherwise specified. As parameters for measurement, for example, a distribution expression can be given: volume, particle refractive index: 1.60, solvent refractive index: 1.36, upper measurement limit (μm) =2000.00 μm, and lower measurement limit (μm) =0.021 μm.

In addition, when d50 representing the particle size of the dried plant powder in the present invention is obtained, it is preferable to measure the particle size distribution of each Channel (CH) and then obtain the particle size distribution of each channel using the particle size of each measurement channel described in table 1 below as a standard. Specifically, the frequency of particles having a particle diameter not more than the particle diameter specified by each channel in table 1 and larger than the particle diameter specified by the channel with the numerical value larger than 1 (the measurement lower limit particle diameter in the maximum channel of the measurement range) is measured for each channel in table 1, and the particle frequency% of each channel (this is also referred to as "∘" particle frequency% of the channel ") is determined by using the total frequency of all channels in the measurement range as a denominator. For example, the% frequency of particles of 1 channel means the% frequency of particles having a particle size of 2000.00 μm or less and 1826.00 μm or more.

The dried plant powder of the present invention can be produced by pulverizing a dried plant having a dietary fiber content of a predetermined amount or more so that the particle diameter d50 after ultrasonic treatment is equal to or less than a predetermined value, thereby containing a predetermined amount of dimethyl sulfoxide and/or dimethyl sulfide. The details are as described above. The pure product of dimethyl sulfoxide and/or dimethyl sulfide or a composition containing the pure product may be added to or mixed with the plant powder before drying by a method such as addition or mixing, or may be contained in the dried plant after drying and before pulverization and pulverized, or may be contained in the dried plant powder. As described above, in the aspect of the invention in which the dried plant powder is supplied to a diet, the above-mentioned composition containing dimethyl sulfoxide is preferably a food material (edible plant) containing dimethyl sulfoxide and/or dimethyl sulfide, and is particularly preferably derived from a plant, and preferably contains a part (e.g., an inedible part) of a part derived from a plant body in which the component is locally present. The same applies to dimethyl sulfide as dimethyl sulfoxide.

Further, the present invention also includes a method for improving the sweetness and flavor of a dried plant powder by adding a predetermined amount of dimethyl sulfoxide and/or dimethyl sulfide to a ground product of a dried plant having a dietary fiber content of not less than a predetermined amount and a particle size d50 after ultrasonic treatment of not more than a predetermined value. The details are as described above. As described above, by including dimethyl sulfoxide and/or dimethyl sulfide in a predetermined range of the content of the dried plant in which the dietary fiber content is not less than a predetermined amount and the particle size d50 after the ultrasonic treatment is not more than a predetermined value, the dry odor is reduced, and the sweet flavor inherent in the plant is enhanced.

In addition, the present invention also includes a food or drink containing the dried plant powder of the present invention. That is, the effect of the dried plant powder of the present invention can suppress the dry odor of a food or beverage containing the dried plant powder, and can impart a preferable flavor of an edible plant in which the sweet flavor unique to a plant is enhanced to the food or beverage to which the dried plant powder is added, thereby improving the flavor of the food or beverage. The amount of the dry plant powder of the present invention added to the added food or beverage is not particularly limited, and may be appropriately adjusted so as to impart the flavor of the edible plant serving as the raw material of the dry plant powder to the food or beverage, and the ratio of the edible plant to the total amount of the food or beverage is preferably 10 mass% or more, more preferably 20 mass% or more, more preferably 30 mass% or more, and particularly preferably 40 mass% or more in terms of the dry weight ratio. The upper limit is preferably 100 mass% or less.

The dried plant powder of the present invention may contain other food materials as long as the action and effect of the present invention are not impaired. Specifically, the term "food or material" means a food or material having a particle size of more than 2000 μm (2mm) which does not become a measurement target in the laser diffraction particle size distribution measurement. Examples of the other food materials include puffed grains, dried nuts, dried fruits, and the like, and any of them can be used. These food materials may be used in 1 kind, or 2 or more kinds may be used in combination at will.

In this case, when 50% of the cumulative diameter is measured in a state where the ultrasonic treatment is performed, the upper limit of the measurement of the material is 2000.00 μm or more, and the measurement is performed after removing the material.

The food and drink of the present invention is not limited at all, and examples thereof include liquid foods such as drinks (e.g., soup and fruit and vegetable shakes), liquid, semi-solid or solid foods such as seasonings (e.g., mayonnaise, ketchup, butter, margarine), semi-solid or solid foods such as desserts (e.g., oatmeal, cookie bar, cracker, caramel, soft candy, fried foods), and powdered foods such as dried seasonings.

Accordingly, the present invention also includes a method for producing a food or beverage containing food-plant-derived fine particles having a particle diameter d50 of 1000 μm or less after ultrasonic treatment, wherein food plants having a dietary fiber content of 5 mass% or more in terms of dry weight are pulverized so as to contain 1ppb or more and 40000ppb or less of dimethyl sulfoxide. Further, the present invention also includes a method for producing a food or beverage containing fine particles derived from edible plants, the fine particles having a dimethyl sulfide content of 1ppb or more and 2000ppb or less in addition to dimethyl sulfoxide. In the above production method, dimethyl sulfoxide and/or dimethyl sulfide may be contained at any point in the production process of a food or beverage. The details are as described above. The present invention has an effect of controlling the dry odor of a plant and inducing a sweet flavor peculiar to the plant, and therefore can be used for inducing a sweet flavor of an edible plant-derived fine particle which is not dried but has no dry odor.

Further, the present invention also includes a method for controlling the dry odor of a food or beverage containing food or beverage particles having a d50 of 1000 μm or less after ultrasonic treatment and/or a method for enhancing the sweet flavor peculiar to a plant, wherein the food or beverage is pulverized so as to contain 1ppb or more and 40000ppb or less of dimethyl sulfoxide. Further, a method for controlling dry odor of a food and drink containing food and drink-derived fine particles having a dimethyl sulfide content of 1ppb or more and 2000ppb or less in addition to dimethyl sulfoxide, and/or a method for enhancing sweet flavor peculiar to plants are also included. In the foregoing method, dimethyl sulfoxide and/or dimethyl sulfide may be contained in the food or drink at any time. The details are as described above. The present invention has an effect of controlling the dry odor of a plant and inducing a sweet flavor peculiar to the plant, and therefore, can be used for inducing a sweet flavor of fine particles derived from an edible plant which has not been dried and does not require the control of the dry odor, but can be more suitably used for a food or drink containing fine particles derived from a dry edible plant.

[ examples ]

The present invention will be described in further detail with reference to examples, but these examples are merely illustrative and not intended to limit the scope of the present invention in any way.

As shown in tables 2 and 3, as edible plants, green peas, which are immature seeds of peas, dried powders of green beans, green beets, corn, sweet pepper, pumpkin and macadamia nut, which are immature seeds of soybean, were selected, and a pure product of dimethyl sulfoxide and/or dimethyl sulfide (manufactured by Fuji フイルム and Wako pure chemical industries, Ltd.) was diluted with water to an appropriate concentration, and mixed to obtain a predetermined content (1 mL of water (control) or a diluted solution of dimethyl sulfide with an appropriate concentration was added to 10g of dried plant powder, followed by thorough mixing, and the concentration of dimethyl sulfoxide and/or dimethyl sulfide was adjusted to the content of dried plant powder).

In addition, as shown in table 4, a food and drink product containing edible plant powder was prepared. The paste of test example 59 was obtained by mixing 50 mass% of a dried plant powder of soybean (green soybean) as an edible plant in canola oil and then micronizing the mixture using a "RMB Easy Nano" product name of AIMEX corporation. The micronizing conditions were that 380g of 2mm diameter zirconia beads were used for 120mL of the mixture of the powdery beet beverage and food and canola oil, and micronization was carried out at a mill rotation speed of 2000 rpm and a cooling water temperature of 5 ℃ for 30 minutes. The concentrations of dimethyl sulfoxide and/or dimethyl sulfide in the dried plant powder of green soy beans were adjusted in advance to the values shown in table 4 by the above-described method.

Further, with respect to the fruit and vegetable shake of test example 60, a dry powder of soybean (green soy bean) was mixed in water at 10 mass%, 150mL of the mixture was filled in a glass bottle having a capacity of 180mL, the bottle was sterilized by hot water bath (temperature reached 60 ℃), and the bottle was cooled and then stoppered. The concentrations of dimethyl sulfoxide and/or dimethyl sulfide in the dried plant powder of green soy beans were adjusted in advance to the values shown in table 4 by the above-described method.

D50, dietary fiber content, dimethyl sulfoxide, dimethyl sulfide content, peak area ratio (DMSO/DMS) after sonication were determined by the aforementioned suitable conditions. Then, sensory tests were conducted on the dry powder and the food and drink for the effect of reducing dry odor, the effect of enhancing sweet flavor, and comprehensive evaluation.

The evaluation criteria are as follows.

< evaluation criterion 1: dry stink smell >

5: no dry odor was observed at all, and the obtained composition was excellent.

4: the dried odor was hardly perceived, and the effect was slightly excellent.

3: the dry odor was moderate, but within the acceptable range.

2: the odor was slightly strong and slightly bad.

1: the smell of dryness was strongly felt, poor.

Here, the dry odor was evaluated as an unpleasant offensive odor such as a fishy odor and a native odor which are not originally possessed by a fresh edible plant.

< evaluation criterion 2: sweet flavor >

5: the product had a strong sweet taste and was excellent.

4: the sweet flavor was slightly strongly perceived, and was slightly superior.

3: sweet flavor is moderate, but within acceptable limits.

2: sweet flavor was hardly perceived, and was slightly inferior.

1: the sweet flavor was not perceived, and was poor.

Here, the sweet flavor is evaluated as a pleasant sweet taste which a fresh edible plant originally has or which is remarkably generated upon heat conditioning, or a sweet smell which is reminiscent of.

< evaluation criterion 3: rich flavor >

5: the resulting product had a rich and smooth flavor and was excellent.

4: the taste was slightly strong and rich, and was slightly excellent.

3: the full flavor was moderate, but within the acceptable range.

2: the rich and sweet flavor is not sensed, and the taste is poor.

Here, the rich and moist flavor is developed as a rich and moist taste and smell which are originally possessed by a fresh edible plant and easily lost by drying treatment.

< evaluation criterion 4: comprehensive evaluation

5: no dry odor, strong sweet flavor and excellent quality.

4: almost no dry odor, slightly strong sweet flavor, and slightly excellent flavor.

3: the dry odor and sweet flavor are both moderate, but are within the allowable range.

2: the odor is slightly strong, almost no sweet flavor, and slightly poor.

1: strong dry odor, no sweet flavor, poor taste.

The sensory examiner selected from the group of examiners who have good results after performing the recognition training of the following items a) to C), have experience in developing products, have a rich knowledge about the quality such as taste and texture of foods, and can perform absolute evaluation on each sensory examination item.

A) Taste quality identification test, regarding five tastes (sweet: taste of granulated sugar, sour taste: taste of tartaric acid, umami: taste of sodium glutamate, salty taste: taste of sodium chloride, bitter taste: caffeine taste) of each component, 2 distilled water was added thereto to obtain 7 samples in total, and from the obtained samples, the taste of each component was correctly recognized.

B) The concentration difference discrimination test correctly discriminated the concentration difference between 5 kinds of saline solutions and acetic acid solutions having slightly different concentrations.

C) The 3-point discrimination test correctly discriminated soy sauce of company B from 3 total samples of 2 soy sauces of company A and 1 soy sauce of company B.

In any of the above evaluation items, all the examiners evaluated the standard samples in advance, and after the scores of the evaluation criteria were normalized, 10 persons performed objective sensory tests. The evaluation of each evaluation item is performed such that each inspector selects one number closest to his/her own evaluation from among the 5-level scores of each item. A summary of the evaluation results was calculated from the arithmetic mean of the 10-person scores.

The results are shown in tables 2 to 4.

As a result, it was found that the dry odor can be suppressed and the sweet flavor can be enhanced by adjusting the content of dimethyl sulfoxide, the content of dimethyl sulfide, and d50, which is the particle diameter after ultrasonic treatment, to predetermined ranges in various dry plant powders containing dietary fiber at a predetermined ratio or more. Further, it is found that the effect of DMSO in eliminating DMS odor is exerted by adjusting the peak area ratio (DMSO/DMS) of the validation ions (DMSO: 78, DMS: 62) by FE-DHS-two-dimensional GCMS method to a predetermined ratio, and thus a strong odor and a rich and moist flavor of a plant are enhanced, and more preferable.