METHOD FOR IMPROVING FLAVOR OF VEGETABLE OIL/FAT-CONTAINING FOOD AND DRINK PRODUCT, METHOD FOR PREPARING VEGETABLE OIL/FAT-CONTAINING FOOD AND DRINK PRODUCT, FAVORITE DRINK, AND COMPOSITION FOR INSTANT FAVORITE DRINK
PROBLEM TO BE SOLVED: To provide a method for improving flavors of a vegetable oil/fat-containing food and drink product, in which method the oily flavor or peculiar taste, that is generated when the vegetable oil and fat is used, is reduced to improve the whole flavor of the vegetable oil/fat-containing food and drink product, and to provide a method for preparing the vegetable oil/fat-containing food and drink product while using the method for improving flavors of the vegetable oil/fat-containing food and drink product.SOLUTION: The method for improving flavors of the vegetable oil/fat-containing food and drink product comprises a step of incorporating terpenes in the vegetable oil/fat-containing food and drink product. The terpenes of 0.0001-0.05 pts.mass are incorporated in 100 pts.mass of the vegetable oil/fat-containing food and drink product. The mass concentration of the terpenes in the vegetable oil/fat-containing food and drink product is set to be 0.01-15 ppm. The method for preparing the vegetable oil/fat-containing food and drink product comprises a step of incorporating 0.0001-0.05 pts.mass of the terpenes in 100 pts.mass of the vegetable oil/fat-containing food and drink product.【課題】植物油脂を用いた時に生じる、植物油脂の持つ油っぽさやクセを低減し、それを含む飲食品における全体的な風味を改善する方法、及び当該方法により植物油脂含有飲食品を製造する方法の提供。【解決手段】植物油脂を含有する飲食品に、テルペン類を含有させることを特徴とする、植物油脂含有飲食品の風味改善方法；前記植物油脂１００質量部に対して０．０００１～０．０５質量部のテルペン類を含有させる、前記記載の植物油脂含有飲食品の風味改善方法；前記飲食品におけるテルペン類の質量濃度を０．０１～１５ｐｐｍとする、前記いずれかに記載の植物油脂含有飲食品の風味改善方法、並びに、；前記植物油脂１００質量部に対して０．０００１～０．０５質量部のテルペン類を含有させることを特徴とする、植物油脂含有飲食品の製造方法。【選択図】なし
