CN100343277C - Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith - Google Patents
Novel glycopeptide or peptide capable of imparting rich taste and method of imparting rich taste to food therewith Download PDFInfo
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- CN100343277C CN100343277C CNB2004800051402A CN200480005140A CN100343277C CN 100343277 C CN100343277 C CN 100343277C CN B2004800051402 A CNB2004800051402 A CN B2004800051402A CN 200480005140 A CN200480005140 A CN 200480005140A CN 100343277 C CN100343277 C CN 100343277C
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- 108010015899 Glycopeptides Proteins 0.000 title claims abstract description 85
- 102000002068 Glycopeptides Human genes 0.000 title claims abstract description 85
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 80
- DQJCDTNMLBYVAY-ZXXIYAEKSA-N (2S,5R,10R,13R)-16-{[(2R,3S,4R,5R)-3-{[(2S,3R,4R,5S,6R)-3-acetamido-4,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-5-(ethylamino)-6-hydroxy-2-(hydroxymethyl)oxan-4-yl]oxy}-5-(4-aminobutyl)-10-carbamoyl-2,13-dimethyl-4,7,12,15-tetraoxo-3,6,11,14-tetraazaheptadecan-1-oic acid Chemical compound NCCCC[C@H](C(=O)N[C@@H](C)C(O)=O)NC(=O)CC[C@H](C(N)=O)NC(=O)[C@@H](C)NC(=O)C(C)O[C@@H]1[C@@H](NCC)C(O)O[C@H](CO)[C@H]1O[C@H]1[C@H](NC(C)=O)[C@@H](O)[C@H](O)[C@@H](CO)O1 DQJCDTNMLBYVAY-ZXXIYAEKSA-N 0.000 title claims abstract description 69
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- 239000001257 hydrogen Substances 0.000 claims description 3
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
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- WITCOKQIPFWQQD-FSPLSTOPSA-N Val-Asn Chemical compound CC(C)[C@H](N)C(=O)N[C@H](C(O)=O)CC(N)=O WITCOKQIPFWQQD-FSPLSTOPSA-N 0.000 description 1
- XXDVDTMEVBYRPK-XPUUQOCRSA-N Val-Gln Chemical compound CC(C)[C@H](N)C(=O)N[C@H](C(O)=O)CCC(N)=O XXDVDTMEVBYRPK-XPUUQOCRSA-N 0.000 description 1
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Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A glycopeptide or peptide having taste improving activity, especially having rich taste imparting activity. In particular, such a glycopeptide or peptide per se; a method of imparting rich taste to food or seasonings with the use of the glycopeptide and/or peptide; a method of enhancing the rich taste of food with the use of a seasoning containing the glycopeptide and/or peptide; and a food or seasoning having rich taste imparted thereto by the rich taste enhancing method. Thus, there can be provided food materials which can be used for multiple purposes, exerting striking taste improving effect and which can realize imparting of rich taste, namely, intensification of fundamental taste and, accompanying the same, thickness, spread, retention, focusing, etc. of the taste.
Description
Technical field
The present invention relates to have glycopeptide and the peptide that taste improvement effect, particularly dense flavor are given effect.In more detail, the present invention relates to aforesaid glycopeptide and peptide itself, the food that has used this glycopeptide and/or peptide or condiment dense flavor adding method, used the food dense flavor improvement method of the condiment that contains this glycopeptide and/or peptide and utilized above-mentioned dense flavor improvement method to give the food or the condiment of dense flavor.
Background technology
So-called dense flavor is meant the flavor that can not represent with five kinds of basic flavors (sweet taste, become flavor, tart flavour, bitter taste and fragrance), flavor substantially only, even the peripheral flavor of basic flavor also strengthened, and dense, expansion, taste such as lasting, concentrated.Existing dense flavor adding method has been reported several, the known heating thing (spy opens flat 10-276709 communique) that interpolation gsh (speciallyying permit communique No. 1464928), gelatin and tropomyosin arranged, contains the method for sulfonic group compound (spy opens flat 8-289760 communique) etc.
In addition, as the dense flavor adding method beyond above-mentioned, attempted the method (food and exploitation, 31 volumes, No. 12,17-20 page or leaf, 1996) of adding dense flavor by the peptide proportion that increases in the condiment.These are to increase peptide shared amount in food is all, and all or added the trial that the food of these materials is given dense flavor to this food, still, it not only renders a service faint but also bitter peptides can be given bitter taste etc., can not obtain desirable effect.In addition, open as described in the 2002-335904 communique as the spy, also attempt providing a kind of and make not specific peptide and sugared bonding by Mei Lade (メ イ ラ one De) reaction, give the condiment of dense flavor, but its effect is not only so not strong, and when in food, adding, how can give the counter productive such as painted that causes by bitter taste and brown stain thing.
Summary of the invention
Invent problem to be solved
Under the background of the prior art that preceding paragraph is put down in writing, the objective of the invention is to: provide and to use, have stronger taste more widely to improve effect, dense flavor additional, promptly give dense, expansion that basic flavor strengthens and accompany with it, lasting, the foodstuffs material of taste such as concentrating.
Solve the means of problem
The present inventor in depth studies repeatedly in order to reach the purpose of preceding paragraph record, found that good novel glycopeptide and the peptide of effect of giving dense flavor in food (comprising condiment).
Be described in detail below.
In the present invention, having the taste of giving based on dense flavor in exploration and improve aspect the composition of effect, is from case be added on and will have very strong dense flavor the ingesta and give the material that separation has its function in the condiment of function.In addition, because separated material might be very micro-, therefore also use by sensory evaluation simultaneously and judge.
At first, when selecting starting material, the present inventor is when adding in ingesta, even the condiment material that has a small amount of interpolation and also have very strong dense flavor to give function is starting material, from wherein separation.This is because giving in the experiment that is separated into purpose of composition with existing dense flavor, become ambiguous along with fractionated carries out function, does not also produce classification up to separating substances.Therefore, as the starting material that are suitable for the object of the invention, the condiment material after the material breakdown of having selected to utilize aspergillus will contain wheat protein.Just can realize that dense flavor gives function because this condiment material adds 0.01% in ingesta, so be the only starting material of the object of the invention.
The present inventor in depth studies repeatedly, found that, the material that the dense flavor with above-mentioned materials is given function comprises molecular weight mostly in the fraction more than 1,000, and only before said peptide, even polyose also comprises a lot.
Therefore, the present inventor ins all sorts of ways and separates the fraction of molecular weight 1000 or more of above-mentioned materials, will have the separating substances that dense flavor gives function and obtain, for analyzing and sensory evaluation usefulness.Its result, as have dense flavor give the material of function can isolate can with following list type (I) or (II) expression glycopeptide.There are only report (J.Chromatogr., 434 of the sugar chain part of two glycopeptides; P.51-60,1988).But, the report that is function of odor is not partly arranged about sugar chain.In addition, two glycopeptide common peptides promptly use following list type (III), (IV), (V) or (VI) peptide of expression be new peptides, do not have bonding it on that the report with list type (I) or the glycopeptide (II) represented of sugar chain is arranged, these glycopeptides all are novel glycopeptides.
List type (III) list type (IV)
Val-Asn-His-Thr Val-Asn-His
Sequence formula V list type (VI)
Asn-His-Thr Asn-His
[in the formula, Val, Asn, His and Thr and aftermentioned general formula (b) are equivalent in meaning, and GlcNAc represents N-ethanoyl-glucosamine residue, and Fuc represents fucosyl residues, and Man represents mannose residue, and Xyl represents xylose residues.]
When being supplied with sensory evaluation, these glycopeptides and peptide find, though 6 all almost tasteless in the aqueous solution, when in food, adding,, minute quantity gives function even also bringing into play dense flavor in this food, and the present invention is based on that these discoveries finish.
That is, as previously mentioned, the present invention relates to a kind of glycopeptide and peptide that taste improvement effect, particularly dense flavor are given effect that have.In more detail, the present invention relates to: the dense flavor adding method of aforesaid glycopeptide and peptide itself, the food that has used this glycopeptide and/or peptide or condiment, used the dense flavor improvement method of the food of the condiment that contains this glycopeptide and/or peptide, and given the food or the condiment of dense flavor by so dense flavor improvement method.
At this, these glycopeptides and peptide are summarized with following general formula (a), in these glycopeptides and peptide, particularly use the material of general formula (b) expression to have good taste improvement effect.
General formula (a) general formula (b)
Embodiment
Below, describe the present invention in detail.
The present invention at first relates to glycopeptide and the peptide with following general formula (a) expression, and its concrete example is for above-mentioned list type (I), (II), (III), (IV), (V) or the material (VI) represented.As mentioned above, these glycopeptides and peptide are characterised in that its void value in the aqueous solution gets the taste of mentioning especially, but when adding in the food, even with respect to the concentration of food 1ppb, also have dense flavor and taste improvement effect such as give.
General formula (a)
[in the formula, Asn represents the asparagine residue, and His represents histidine residues, and X represents hydrogen or sugar chain, and A and B represent hydrogen or arbitrary amino acid residue respectively independently.]
The glycopeptide of being mentioned among the present invention is meant that more than one sugar is bonded in the material on the asparagine of one of amino acid of constituting peptide moiety, constitutes the restriction especially of kind of the sugar of sugar chain.With list type (III), (IV), (V) or (VI) peptide of expression, it is characterized in that among the present invention, promptly use itself also can obtain dense flavor and give and wait taste to improve effect, give the function reinforcement but become its dense flavor of glycopeptide by sugared bonding.
Of the present invention have glycopeptide and a peptide that dense flavor is given function, and minimum must have the dipeptides structure of Asn-His in its structure, and taste improves power going forward one by one and strengthen with tripeptides, tetrapeptide.
Glycopeptide of the present invention and peptide also can synthesize, but can obtain by containing the material of proteinic starting material after by enzymic hydrolysis usually.
As containing aforesaid proteinic material, if contain useful general formula (a) or (b) or the just restriction especially of the material of the glycopeptide of each expression of list type (I)～(VI) or peptide in its hydrolyzate, can be arbitrary protein matter and the starting material that contain it, for example can use: any protein such as protein of plant protein, animal protein, yeast origin.Plant protein for example has: seed proteins such as aleuronat, soy-protein, corn protein etc.Wherein, consider that aleuronat is particularly suitable for using from the occurrence of amino acid ratio.
According to the present invention, be used for the enzyme of proteinic hydrolysis if can will decompose the enzyme that obtains as the protein of raw material or the starting material fermentation that contains these materials, except using, also can use commercially available zymin by the enzyme with metabolic natural generations such as microorganisms.These enzymes can use a kind of or several are also used.
With arbitrary protein matter or pH value and temperature of reaction when containing these proteinic starting material enzymic hydrolysiss and handling, can suitably adopt the top condition of enzyme of use or the condition close with it.The pH value can be regulated by adding the acid or the alkali that allow in the food to add.
With protein or the treatment time when containing these proteinic starting material enzymic hydrolysiss and handling, because of the kind of the proteolytic enzyme that uses, consumption, temperature, pH value etc. different with the condition of minute decorrelation, but when above above necessary amount, can invalidly decompose and brown stain etc., product quality is brought detrimentally affect, therefore, be preferably 20～100 hours.Be used to obtain with the glycopeptide of each expression of list type (I)～(VI) and the preferred proteinic hydrolysis treatment condition of peptide,, can be at an easy rate the sampling analysis hydrolyzate be determined by during hydrolysis treatment the time for those skilled in the art.
Contain proteinic material, liquid portion is reclaimed, can obtain containing the condiment of glycopeptide of the present invention and/or peptide thus with general methods such as filtration, centrifugations by enzymic hydrolysis.Such condiment also can be by the processing of decolouring such as activated carbon and ultra-filtration membrane, membrane sepn by using various chromatographys and dialysis membrane etc. etc. carries out separates purification processes, the concentration of membrane concentration or concentrating under reduced pressure etc. also can be as the purification condiment of the processing of carrying out decolouring, purification, concentrating etc.In addition, contain the condiment of glycopeptide of the present invention and/or peptide,, then can produce and do not add salt etc. but the good powder condiment of storage stability if by method powdered such as spraying dryings, vacuum freezedrying.
In addition, under the situation of expecting glycopeptide of the present invention and/or peptide, can be by using ultra-filtration membrane, the contrary known separation purification processing methods such as film, dialysis membrane, positive HPLC, reversed-phase HPLC, ion exchange chromatography, gel filtration chromatography, affinity chromatography that soak into, from aforesaid protein hydrolystate or contain above-mentioned glycopeptide of the present invention and/or the peptide condiment it is separated and purify.
The condiment that contains glycopeptide of the present invention and/or peptide by it is added in the ingesta, is also given pleasant impression, ripe sense etc. except that giving to ingesta the dense flavor, even do not add flavor seasoning etc. especially the effect of improving the ingesta overall taste is not arranged yet.
Have the dense flavor that is brought by glycopeptide of the present invention and/or peptide and the food that taste improves effect such as give, it is multiple to relate to soup class and various processed foods etc., but can obtain unusual effect especially in fermentation condiment and leavened food.That is, the fermentation condiment and the leavened food of soy sauce, beans sauce, cheese etc. and the ingesta that has used these materials etc. there is more significant effect, in these food,, expansion dense, concentrate etc. the dense flavor except that giving, can also give taste at aspects such as improving the pleasant impression sense and improve effect.
When adding to glycopeptide of the present invention and/or peptide in the food, without limits to rerum naturas such as dried powder, paste, solution.In addition, if in food, add 1ppb～1 when edible, 000ppm, this glycopeptide of preferred 1ppb～100ppm scope and/or peptide can manifest its dense flavor and give function, therefore to the interpolation of food and condiment, no matter raw material before manufacturing, make in, finish the back, edible before, edible medium any time interpolation, can both obtain dense flavor and give effect.
Embodiment
Below, by embodiment the present invention is described in detail, but technical scope of the present invention is not subjected to the restriction of these embodiment.
＜embodiment 1: the separation of glycopeptide obtains and the synthetic and dense flavor of peptide is given function 〉
500g wheat gluten " SWP-5A " (ア ミ ラ system society system) is added in the 2L Urban water supply, after fully disperseing,, makes the wheat gluten dispersion liquid 120 ℃ of heat-sterilizations 20 minutes.On the other hand, with 30g soybean protein " エ ス サ Application プ ロ テ Application F " (aginomoto system oil society system) be added to disperse in the 2L Urban water supply after, 120 ℃ of heat-sterilizations 20 minutes, make the skimmed soy beans dispersion liquid, wherein add the aspergillus oryzae that carries out the cultivation in early stage in advance with substratum, make it contain 1% (v/v), 30 ℃ of cultivations of carrying out 36 hours in fermentor tank.In the aforementioned wheat gluten dispersion liquid of 2L, add the above-mentioned aspergillus oryzae culture of 0.6L, while in fermentor tank, carry out aeration-agitation at 36 ℃ of hydrolysis reaction that carry out 72 hours.This decomposed solution is adopted funnel and carried out solid-liquid separation with exerting, further in its filtrate, add the 60g activated carbon, decoloured in 10 minutes 60 ℃ of heating.The destainer that obtains is adopted funnel (ヌ Star チ エ) and removed activated carbon with exerting, make its filtrate drying, obtain Powdered wheat gluten enzyme and decompose condiment with freeze drier.
The Powdered wheat gluten enzyme that obtains is like this decomposed condiment be dissolved in the water, with aqueous solution ultra-filtration membrane " Prep/Scale-TFF PLAC 1K " (the MILLIPORE society system) classification that obtains.The fraction of molecular weight more than 1,000 that obtains further separated the fraction that absorbs with the visible 280nm of UV detector by gel-filtration " Superdex75pg26/60 " (Amersham Biosciences society system).This fraction is classified into 1～12 fraction with reversed-phase HPLC (" Capcellpack C-18UG " (Shiseido society system)).2 kinds of solvent orange 2 As and B in classification, have been used.Solvent orange 2 A is 0.05% trifluoroacetic acid aqueous solution, and solvent B is 0.05% trifluoroacetic acid 50% acetonitrile solution.Chromatographic column solvent orange 2 A balance.After injecting sample, the ratio straight line of solvent B is increased, reached 100% at 50 minutes.
Each fraction added with commercially available chicken clear soup (aginomoto society system) to being adjusted in the solution of 2g/100ml water, when supplying with sensory evaluation, exist taste to improve 2 strong especially fractions of effect.This 2 fraction is used reversed-phase HPLC (" Carbon-500 " (eastern ソ one society's system)) classification again.Use following condition, obtained two peaks at 44.8 minutes and 46.6 minutes.2 kinds of solvent orange 2 As and B have been used in the classification.Solvent orange 2 A is 0.05% trifluoroacetic acid aqueous solution, and solvent B is 0.05% trifluoroacetic acid 50% acetonitrile solution.Chromatographic column solvent orange 2 A balance.After injecting sample, the ratio straight line of solvent B is increased, reach 100% 167.Two peaks that separation is obtained are during with LC-MS/MS (liquid phase chromatography-series connection quality analysis apparatus) analysis, and previous peak fragment is confirmed as [M+H]
+=m/z 1640,1494,1478,1362,1332,1316,1200,1184,1038,876,819,673,470.In addition, a back peak fragment is confirmed as [M+H]
+=m/z1478,1346,1332,1316,1200,1184,1038,876,819,673,470.Further use known analytical procedures such as NMR, peptide sequencer, enzyme disaggregating treatment (high bridge gift is write " Biochemistry Experiment method 23: sugar-protein sugar chain organon " (1989 association publishing centre distribution)) to analyze, the former and the latter's peak is respectively by having with aforementioned list type (I) and (II) the glycopeptide generation of the structure of expression as can be known.
Owing to there is common peptide moiety (list type (III), (IV), (V) reach (VI)) in these two kinds of glycopeptides, therefore for confirming the taste improvement effect of this peptide, it is synthetic by " 433A PeptideSynthesizer " (Applied Biosystems society system), purify with reversed-phase HPLC (" Carbon-500 " (eastern ソ one society's system)).2 kinds of solvent orange 2 As and B have been used in the classification.Solvent orange 2 A is 0.05% trifluoroacetic acid aqueous solution, and solvent B is 0.05% trifluoroacetic acid 50% acetonitrile solution.Chromatographic column solvent orange 2 A balance.After injecting sample, the ratio straight line of solvent B is increased, reached 100% at 167 minutes.Through purifying like this, obtain reaching (VI) peptide of expression with list type (III), (IV), (V).
In order to confirm to give function and threshold value with the dense flavor of the glycopeptide of list type (I)～(III) expression and peptide (following will be called glycopeptide I, glycopeptide II, peptide III with glycopeptide and the peptide that list type (I)～(III) is represented sometimes), in chicken clear soup, add glycopeptide I, glycopeptide II, peptide III, so that its concentration when edible is: glycopeptide I and glycopeptide II are 0.1ppb～1.0ppm, and peptide III is 0.1ppb～100ppm.In contrast, preparing does not have the chicken clear soup that adds, and 3 kinds of glycopeptides and peptide are carried out sensory evaluation (selection has a side of denseer flavor) with 2 comparison tests by 16 people's sense of taste panels respectively.It the results are shown in following table 1.Find by above-mentioned sensory evaluation because glycopeptide I, glycopeptide II, and the additive effect of peptide III respectively when edible 1ppb begin that just there were significant differences, therefore 1ppb is set at the threshold value lower limit.
Table 1: the evaluation in the chicken clear soup (n=16)
| Addition | Relatively A is tested in sensory evaluation | Relatively B is tested in sensory evaluation | Relatively C is tested in sensory evaluation | |||
| Do not have and add | Glycopeptide I | Do not have and add | Glycopeptide II | Do not have and add | Peptide III | |
| 0.1ppb | 4 | 12 | 5 | 11 | 7 | 9 |
| 1.0ppb | 2 | 14 ** | 2 | 14 ** | 3 | 13 * |
| 10ppb | 0 | 16 *** | 0 | 16 *** | 2 | 14 ** |
| 1.0ppm | 0 | 16 *** | 0 | 16 *** | 0 | 16 *** |
| 100ppm | - | - | - | - | 0 | 16 *** |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 2: the taste improvement effect of glycopeptide and peptide 〉
In order to verify taste improvement effect to five basic flavor solution, operate equally with the sensory evaluation of embodiment 1, in 0.1% aqueous solution of 0.9% aqueous solution of 2.4% aqueous solution of 0.06% aqueous solution of 0.05% aqueous solution of 0.45% aqueous solution of Sodium Glutamate, Sodium Inosinate, d1-sodium tartrate, sucrose, sodium-chlor and trimethyl-xanthine, add 3 kinds of glycopeptides and the peptide of 100ppb respectively, there not to be each aqueous solution that adds is contrast, carries out sensory evaluation respectively.Its evaluation result is: 3 kinds of glycopeptides and peptide all tastes pleasantly sweet and tart flavour improve effect, and 2 kinds of glycopeptides have the bitter taste reinforced effects.
＜embodiment 3: to the taste improvement effect of noodle soup 〉
In order to verify taste improvement effect to noodle soup, operate equally with the sensory evaluation of embodiment 1, in the noodle soup of making by the listed prescription of following table 2, add 3 kinds of glycopeptides and the peptide of 1ppb respectively, there not to be the noodle soup that adds is contrast, carries out sensory evaluation with 2 comparison tests by 16 people's sense of taste panels respectively.It the results are shown in following table 3.
Table 2: the prescription of noodle soup
| Material | Proportioning (%) |
| Soy sauce granulated sugar head soup juice stripped tuna juice (aginomoto society system) salt Urban water supply | 15 6.0 4.0 1.5 73.5 |
| Add up to | 100.0 |
Behind the mixed dissolution, 85 ℃ of heating 1 hour
Table 3: the evaluation in noodle soup (n=16)
| Relatively A is tested in sensory evaluation | Relatively B is tested in sensory evaluation | Relatively C is tested in sensory evaluation | ||||
| Do not have and add | Glycopeptide I | Do not have and add | Glycopeptide II | Do not have and add | Peptide III | |
| Denseer flavor is strong | 1 | 15 *** | 1 | 15 *** | 3 | 13 * |
| Explanation | Do not have and concentrate | Middle flavor is dense | Do not have and concentrate | Middle flavor expansion | Do not have and concentrate | Middle flavor expansion |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 4: to the taste improvement effect of cheese sauce 〉
In order to verify taste improvement effect to the cheese sauce, operate equally with the sensory evaluation of embodiment 1, in the cheese sauce of making by the listed prescription of following table 4, add 3 kinds of glycopeptides and the peptide of 1ppb respectively, there not to be the cheese sauce that adds is contrast, carries out sensory evaluation with 2 comparison tests by 14 people's sense of taste panels respectively.It the results are shown in following table 5.
Table 4: the prescription of cheese sauce
| Material | Proportioning (%) |
| The Urban water supply of cheese yam starch wheat-flour | 50.0 2.0 0.5 47.5 |
| Add up to | 100.0 |
Heated and stirred is used to paste
Table 5: the evaluation in the cheese sauce (n=14)
| Relatively A is tested in sensory evaluation | Relatively B is tested in sensory evaluation | Relatively C is tested in sensory evaluation | ||||
| Do not have and add | Glycopeptide I | Do not have and add | Glycopeptide II | Do not have and add | Peptide III | |
| Denseer flavor is strong | 0 | 14 *** | 2 | 12 * | 2 | 12 * |
| Explanation | - | Pleasant impression prolongs | - | Middle flavor expands | - | Middle flavor expands |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 5: to the taste improvement effect of beef extract 〉
In order to verify taste improvement effect to beef extract, operate equally with the sensory evaluation of embodiment 1, in the beef extract solution that listed prescription proportioning is made by following table 6, add 3 kinds of glycopeptides and the peptide of 10ppb respectively, there not to be the beef extract solution that adds is contrast, carries out sensory evaluation with 2 comparison tests by 16 people's sense of taste panels respectively.It the results are shown in following table 7.
Table 6: the prescription of beef extract solution
| Material | Proportioning (%) |
| Beef extract salt hot water | 2.0 0.2 97.8 |
| Add up to | 100.0 |
Stirring, dissolve the back uses
Table 7: the evaluation in beef extract solution (n=16)
| Relatively A is tested in sensory evaluation | Relatively B is tested in sensory evaluation | Relatively C is tested in sensory evaluation | ||||
| Do not have and add | Glycopeptide I | Do not have and add | Glycopeptide II | Do not have and add | Peptide III | |
| Denseer flavor is strong | 1 | 15 *** | 3 | 13 * | 3 | 13 * |
| Explanation | Dense taste does not have | Pleasant impression is firmly additional | Dense taste does not have | Middle flavor expansion | Dense taste does not have | Middle flavor expansion |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 6: to the taste improvement effect of noodle soup 〉
In order to verify that wheat gluten enzyme decomposed solution as the condiment that contains 3 kinds of glycopeptides and peptide is to the taste improvement effect of noodle soup, operate equally with the sensory evaluation of embodiment 1, in the noodle soup of making by the listed prescription of aforementioned table 2, add 0.1% wheat gluten enzyme and decompose condiment (embodiment 1 remove destainer behind the activated carbon), there not to be the noodle soup that adds is contrast, carries out sensory evaluation with 2 comparison tests by 20 people's sense of taste panels.It the results are shown in following table 8.
Table 8: the evaluation in noodle soup (n=20)
| Relatively sensory evaluation test | ||
| Do not have and add | Add wheat gluten enzyme decomposed solution | |
| Denseer flavor is strong | 0 | 20 *** |
| Explanation | Do not have and concentrate | It is thick, concentrated to thicken |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 7: to the taste improvement effect of cheese sauce 〉
In order to verify that wheat gluten enzyme decomposed solution as the condiment that contains 3 kinds of glycopeptides and peptide is to the taste improvement effect of cheese sauce, operate equally with the sensory evaluation of embodiment 1, in the cheese sauce of making by the listed prescription of aforementioned table 4, add 0.05% wheat gluten enzyme and decompose condiment (with the destainer powdered gains behind the activated carbon removed of embodiment 1), there not to be the cheese sauce that adds is contrast, carries out sensory evaluation with 2 comparison tests by 20 people's sense of taste panels.It the results are shown in following table 9.
Table 9: in the evaluation (n=20) of cheese sauce
| Relatively sensory evaluation test | ||
| Do not have and add | Add wheat gluten enzyme decomposed solution | |
| Denseer flavor is strong | 0 | 20 *** |
| Explanation | - | Middle flavor expands, renders a service enhancing |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 8: to the taste improvement effect of beef extract 〉
In order to verify that wheat gluten enzyme decomposed solution as the condiment that contains 3 kinds of glycopeptides and peptide is to the taste improvement effect of commercially available beef extract, operate equally with the sensory evaluation of embodiment 1, in the beef extract solution of making by the proportioning of the listed prescription of aforementioned table 6, add 0.01% wheat gluten enzyme and decompose condiment (with the material after the destainer powdered behind the activated carbon removed of embodiment 1), there not to be the beef extract solution that adds is contrast, carries out sensory evaluation with 2 comparison tests by 16 people's sense of taste panels.It the results are shown in following table 10.
Table 10: the evaluation in beef extract solution (n=16)
| Relatively sensory evaluation test | ||
| Do not have and add | Add wheat gluten enzyme decomposed solution | |
| Denseer flavor is strong | 2 | 14 ** |
| Explanation | Dense taste does not have | Middle flavor expansion |
| Persistence is arranged | ||
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 9: the taste improvement effect of tomato soup 〉
In order to verify that wheat gluten enzyme decomposed solution as the condiment that contains 3 kinds of glycopeptides and peptide is to the taste improvement effect of tomato soup, operate equally with the sensory evaluation of embodiment 1, in the tomato soup of making by the proportioning of the listed prescription of following table 11, add 0.05% wheat gluten enzyme and decompose condiment (with the material after the destainer powdered behind the activated carbon removed of embodiment 1), there not to be the tomato soup that adds is contrast, carries out sensory evaluation with 2 comparison tests by 16 people's sense of taste panels.It the results are shown in following table 12.
Table 11: the prescription of tomato soup
| Material | Proportioning (%) |
| The granulated sugar skimmed milk power farina salt MSG of Tomato juice yeast extract onion powder garlic capsicum powder carrot meal end urban water supply water | 60.00 1.80 1.70 1.60 0.60 0.30 0.20 0.17 0.01 0.01 0.01 33.6 |
| Add up to | 100.00 |
Use after dissolving, the heated and stirred
Table 12: the evaluation in the tomato soup (n=16)
| Relatively sensory evaluation test | ||
| Do not have and add | Add wheat gluten enzyme decomposed solution | |
| Denseer flavor is strong | 1 | 15 *** |
| Explanation | - | Concentrated, dense sense strengthens |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 10: the taste improvement effect in the beans sauce 〉
In order to verify that the wheat gluten enzyme as the condiment that contains 3 kinds of glycopeptides and peptide decomposes the taste improvement effect of condiment to beans sauce, operate equally with the sensory evaluation of embodiment 1, in the beans sauce noodle soup of making by the proportioning of the listed prescription of following table 13, add 0.05% wheat gluten enzyme and decompose condiment (with the material after the destainer powdered behind the activated carbon removed of embodiment 1), there not to be the beans sauce noodle soup of adding is contrast, carries out sensory evaluation with 2 comparison tests by 13 people's sense of taste panels.It the results are shown in following table 14.
Table 13: the prescription of beans sauce hydrothermal solution
| Material | Proportioning (%) |
| Beans sauce soy sauce granulated sugar salt MSG nucleic acid (IN) chicken extract pork extract garlic is stuck with paste ginger and is stuck with paste white pepper chilli powder lard vegetable oil (sesame) hot water | 20.00 1.50 3.00 0.80 2.20 0.04 0.90 1.30 0.89 0.20 0.05 0.05 4.40 1.30 63.36 |
| Add up to | 100.0 |
Use after the stirring and dissolving
Table 14: the evaluation (n=13) in the beans sauce hydrothermal solution
| Relatively sensory evaluation test | ||
| Do not have and add | Add wheat gluten enzyme decomposed solution | |
| Denseer flavor is strong | 0 | 13 *** |
| Explanation | - | Toughness, ripe sense |
(
* *: risk 0.1%,
*: risk 1%,
*: risk 5%)
＜embodiment 11: to the taste improvement effect of beef extract 〉
In order to verify taste improvement effect to commercially available beef extract (Bordon society system), operate equally with the sensory evaluation of embodiment 1, in the beef extract solution that listed prescription proportioning is made by aforementioned table 6, glycopeptide shown in the following table 15 and peptide are added 10ppb, 1ppm, 100ppm respectively, there not to be the beef extract solution that adds is contrast, carries out sensory evaluation in 20 people's sense of taste panels.It the results are shown in table 15.
Need to prove, represent that the implication of the mark in the table shown in the result of following table 15 is as described below.
△: and control group is equal or below, zero: stronger than the dense flavor of control group,
◎: stronger than the dense significantly flavor of control group
Table 15: the evaluation in beef extract
| The sample name | 10ppb | 1ppm | 100ppm |
| Glycopeptide I | ◎ | ◎ | ◎ |
| Peptide III (Val-Asn-His-Thr) | ◎ | ◎ | ◎ |
| Val-Asn-His | ○ | ◎ | ◎ |
| Asn-His-Thr | ○ | ◎ | ◎ |
| Val-Asn | △ | △ | △ |
| Asn-His | ○ | ○ | ◎ |
| Val-Gln | △ | △ | △ |
| His-Ser | △ | △ | △ |
The possibility of commercial Application
According to the present invention, glycopeptide and/or peptide can be provided, it has taste improvement effect to the food that contains them. In addition, according to the present invention, can also provide the dense flavor of food to give effect etc., contain the flavoursome condiment that improves the strong glycopeptide of effect and/or peptide. In addition, according to the present invention, by glycopeptide and/or peptide directly or as the condiment that contains glycopeptide and/or peptide are added in the food, can give the food imparting body taste, improve the taste of food.
Sequence table
＜110〉Ajincomoto Co., Inc (Ajinomoto Co., Inc.)
＜120〉having dense flavor gives the novel glycopeptide and the peptide of function, reaches the dense flavor adding method of food (Novel Glycopeptide and Peptide Having a Kokumi TasteImparting Function, and Method for Imparting the Kokumi Taste toFoods) that uses them
<130>SCT052863-25
<140>PCT/JP2004/005589
<141>2004-04-20
<150>JP 2003-122569
<151>2003-04-25
<150>JP 2003-137713
<151>2003-05-15
<160>1
<170>PatentIn Version 3.1
<210>1
<211>4
<212>PRT
＜213〉wheat (Wheat)
<400>1
Val Asn His Thr
1
Claims (5)
1. glycopeptide or peptide is characterized in that, have the structure with following general formula (b) expression,
General formula (b)
In the formula, Val represents the Xie Ansuan residue, and Asn represents the asparagine residue, and His represents histidine residues, and Thr represents threonine residues, and X represents hydrogen or sugar chain.
2. as the glycopeptide or the peptide of claim 1 record, it is characterized in that having with following list type (I), (II) or the structure (III) represented,
List type (III)
Val-Asn-His-Thr
In the formula, Val, Asn, His and Thr respectively with aforementioned formula (b) in equivalent in meaning, and GlcNAc represents N-ethanoyl-glucosamine residue, Fuc represents fucosyl residues, Man represents mannose residue, and Xyl represents xylose residues.
3. the dense flavor adding method of food or condiment is characterized in that, adds the glycopeptide and/or the peptide of claim 1 or 2 records, makes it contain 1ppb～1,000ppm with respect to food or condiment.
4. the dense flavor adding method of food is characterized in that, adds the condiment of having given dense flavor by the dense flavor adding method of claim 3 record, makes it contain 0.01～10% with respect to food.
5. food or condiment, its methods by claim 3 or 4 records have been given dense flavor.
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| JP2003122569 | 2003-04-25 | ||
| JP122569/2003 | 2003-04-25 | ||
| JP137713/2003 | 2003-05-15 |
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| CN1753908A CN1753908A (en) | 2006-03-29 |
| CN100343277C true CN100343277C (en) | 2007-10-17 |
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| BR122015008513B1 (en) * | 2005-11-09 | 2017-01-31 | Ajinomoto Kk | use of one or more substance types, food composition, method for producing food or drink conferred with kokumi, and, food or drink conferred with kokumi |
| US8524302B2 (en) * | 2009-11-02 | 2013-09-03 | Pepsico | Natural flavour enhancers and methods for making same |
| ES2831307T3 (en) * | 2012-02-06 | 2021-06-08 | Ajinomoto Kk | Composition to confer intense flavor to food and beverages |
| CN104605306A (en) * | 2014-07-18 | 2015-05-13 | 上海高更食品科技有限公司 | Solid composite condiment containing kokumi taste small peptide and preparation method thereof |
| JP6630279B2 (en) * | 2014-09-22 | 2020-01-15 | 日清フーズ株式会社 | Fried taste enhancer |
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2004
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Non-Patent Citations (2)
| Title |
|---|
| Class I-restricted cytotoxic T cell recognition of splitpeptideligands GELLANDERS W.E. et al,International Immunology,Vol.9 No.1 1997 * |
| structural aspects of antibody-antigen interaction revealedthrough small random peptide libraries Jerry W.Slootstra et al,Molecular Diversity,Vol.1 No.2 1996 * |
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