| 摘要 |
In the present invention, adding a flavoring agent to a food/beverage makes it possible to impart a rich flavor appropriate to the material of the food/beverage, and to retain the flavor. The flavoring agent includes: a finely ground plant tissue product in which the cell walls are at least partially destroyed and which passes through a 140 mesh (140 mesh; USA); a flavor component obtained by heating preparation; a fragrance; and another flavor component. In particular, the finely ground plant tissue product is preferably present in a state where a sterol or sterol fatty acid ester represented by general formula (1), which is found inside plant cells, is exposed or drained to the exterior from the destroyed plant walls. (In formula (1), R1 represents a hydrogen atom or fatty acid residue, and R2 represents a hydrocarbon group that has no double bond.) |
