JP6275638B2 - Flavor improver - Google Patents

Description

Reference to related applications

  This patent application is accompanied by a priority claim based on Japanese Patent Application No. 2012-104640 filed on May 1, 2012, and the entire disclosure in such earlier patent application is incorporated by reference. It is made a part of this specification.

  The present invention relates to a flavor improving agent and a flavor improving method for foods and drinks.

  Amino acids are contained in various foods and greatly contribute to the taste of food. Conventionally, it was thought that only the L-form was involved in the flavor, except for glycine without an enantiomer. For example, Non-Patent Document 1 describes that D-amino acid is generated by hydrolysis of soybean protein. However, there is no description about the involvement of D-amino acids in the flavor.

  Recent research has begun to show that some D-amino acids are also related to taste. For example, Patent Document 1 describes a method for producing sake that adds D-alanine to increase umami.

  Non-Patent Document 2 reports sake containing a high content of D-aspartic acid.

JP 2012-005425 A

Agricultural Chemical Society Journal, Vol. 36, No. 6, p. 469-473, 1962 2012 Agricultural Chemistry Society Abstract No. 2C20p13

  An object of this invention is to provide the protein hydrolyzate excellent in the flavor improvement effect, or a flavor improving agent.

According to the present invention, the following inventions are provided.
(1) A protein hydrolyzate containing D-proline or a salt thereof,
A protein hydrolyzate containing 0.5 parts by mass or more of D-proline with respect to 100 parts by mass of a solid content of the protein hydrolyzate excluding inorganic salts.
(2) The protein hydrolyzate according to (1), containing 1 part by mass or more of D-aspartic acid with respect to 100 parts by mass of the solid content of the protein hydrolyzate excluding inorganic salts.
(3) The protein hydrolyzate according to (1) or (2), containing 0.7 parts by mass or more of D-glutamic acid with respect to 100 parts by mass of the solid content of the protein hydrolyzate excluding inorganic salts.
(4) The protein hydrolyzate according to any one of (1) to (3), wherein the protein hydrolyzate is a protein obtained by hydrolyzing a protein in a solution having a hydrogen ion concentration of 5 mol / L or more. object.
(5) The protein hydrolyzate according to (4), wherein the hydrolysis is performed at 100 ° C. or higher and 180 ° C. or lower for 25 hours or longer.
(6) A flavor improving agent containing the protein hydrolyzate according to any one of (1) to (5).
(7) A food or drink comprising the protein hydrolyzate according to any one of (1) to (5) or the flavor improving agent according to (6).
(8) A food / beverage product with improved flavor, comprising the step of incorporating the protein hydrolyzate according to any one of (1) to (5) or the flavor improver according to (6) into a food / beverage product. Production method.
(9) A method for improving the flavor of a food or drink, comprising the step of incorporating the protein hydrolyzate according to any one of (1) to (5) or the flavor improving agent according to (6) into the food or drink.
(10) Use of the protein hydrolyzate according to any one of (1) to (5) as a flavor improver.
(11) Use as described in (10) which makes food-drinks contain the protein hydrolyzate as described in any one of (1)-(5).

  ADVANTAGE OF THE INVENTION According to this invention, there exists an outstanding flavor improvement effect in food-drinks.

Detailed description of the invention

  In the present specification, “D-amino acid” means a D-isomer among stereoisomers of amino acids. D-proline, D-aspartic acid or D-glutamic acid in the present invention is a D-form of each amino acid.

Protein hydrolyzate The protein hydrolyzate of the present invention is characterized by containing at least D-proline or a salt thereof. The content of D-proline per solid content (hereinafter also referred to as “non-inorganic salt solid content”) of the protein hydrolyzate excluding inorganic salts in the protein hydrolyzate of the present invention is on a dry mass basis, Preferably it is 0.5 mass part or more and 100 mass parts or less with respect to 100 mass parts of non-inorganic salt solid content, More preferably, it is 1 mass part or more and 95 mass parts or less, More preferably, it is 1.5 mass parts. It is 95 mass parts or less, More preferably, it is 2 mass parts or more and 95 mass parts or less, Especially preferably, they are 4 mass parts or more and 95 mass parts or less.

  The mass% of the non-inorganic salt solid content in the protein hydrolyzate of the present invention can be easily calculated by subtracting the inorganic salt content (mass%) from the total solid content (mass%) of the protein hydrolyzate. it can. Here, the total solid content (mass%) of the protein hydrolyzate can be quantified by, for example, a heat-drying moisture meter or the like.

  Further, the inorganic salt content (mass%) of the protein hydrolyzate can be quantified by, for example, an automatic potentiometric titrator when the inorganic salt is sodium chloride. Examples of inorganic salts include ammonium chloride, copper sulfate, sodium chloride, calcium chloride, sodium acetate, sodium carbonate, barium sulfate, calcium phosphate, sodium hydrogen sulfate, sodium dihydrogen phosphate, sodium hydrogen carbonate, disodium hydrogen phosphate, Examples thereof include calcium chloride hydroxide, magnesium chloride hydroxide, magnesium chloride, sodium sulfate, and the like.

  In addition, the content of D-amino acids including D-proline in the protein hydrolyzate of the present invention is, for example, gas chromatography and the like (for example, H. Frank, GJ Nicholson, E. Bayer: J. Chromatogr. Sci., 15, 174 (1977) Rapid gas chromatographic separation of amino acid enantiomers with a novel chiral stationary phase.

  In the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, D-proline is 0.05% by mass or more and 8.2% by mass or less, preferably 0.1% by mass or more and 8.2% by mass. Or less, more preferably 0.15% by mass or more and 8.2% by mass or less, further preferably 0.2% by mass or more and 6.25% by mass or less, and particularly preferably 0.25% by mass or more and 5.55% by mass or less. To do.

The protein hydrolyzate of the present invention preferably contains D-aspartic acid.
The content of D-aspartic acid itself per solid content of the protein hydrolyzate excluding the inorganic salt in the protein hydrolyzate of the present invention is 100% solid content of the protein hydrolyzate excluding the inorganic salt on a dry mass basis. Preferably, it is 1 part by mass or more and 95 parts by mass or less, more preferably 1.1 parts by mass or more and 95 parts by mass or less, and further preferably 1.3 parts by mass or more and 95 parts by mass or less, with respect to parts by mass. Particularly preferably, it is 1.5 parts by mass or more and 95 parts by mass or less.

  In the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, D-aspartic acid is preferably 0.07% by mass to 9.5% by mass, and more preferably 0.8%. 10 mass% or more and 9.5 mass% or less, More preferably, it is 0.11 mass% or more and 6.25 mass% or less, Most preferably, it contains 0.12 mass% or more and 5.55 mass% or less.

  The protein hydrolyzate of the present invention preferably contains D-glutamic acid. The content of D-glutamic acid per solid content of the protein hydrolyzate excluding the inorganic salt in the protein hydrolyzate of the present invention is 100 masses of the solid content of the protein hydrolyzate excluding the inorganic salt on a dry mass basis. Is preferably 0.7 parts by weight or more and 94 parts by weight or less, more preferably 1 part by weight or more and 94 parts by weight or less, still more preferably 1.5 parts by weight or more and 94 parts by weight or less. Preferably they are 2 to 94 mass parts.

  Further, the protein hydrolyzate of the present invention, when the total nitrogen is 1% by mass, is preferably D-glutamic acid, preferably 0.05% by mass to 10.5% by mass, more preferably 0.07% by mass. The content is 10.5% by mass or less, more preferably 0.1% by mass or more and 6.25% by mass or less, and particularly preferably 0.15% by mass or more and 5.55% by mass or less.

  The salt of D-amino acid (D-proline, D-aspartic acid and D-glutamic acid) in the protein hydrolyzate of the present invention is not particularly limited as long as it is a salt that can be added to foods and drinks. Examples include addition salts, metal salts, ammonium salts, organic amine addition salts, amino acid addition salts, and the like.

  Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutar Organic acid salts such as acid salts, gluconates or caprylates.

  Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt and zinc salt.

  Examples of ammonium salts include ammonium and tetramethylammonium salts. Examples of organic amine addition salts include salts such as morpholine and piperidine.

  Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid or glutamic acid.

The protein used as the raw material of the protein hydrolyzate of the present invention is not particularly limited, and may be a protein synthesized from an amino acid or a peptide, or a biological one may be used.
The protein is preferably a biological protein, more preferably a plant-derived, animal-derived, or microorganism-derived (yeast or lactic acid bacterium), more preferably an animal-derived, and still more preferably gelatin or collagen. . The animal from which the protein such as gelatin or collagen is derived is not particularly limited, and examples thereof include cattle, pigs, sheep, goats, chickens, domestic duck, duck, whales, teleosts, cartilaginous fish (sharks, rays, etc.). Among them, cows, pigs or cartilaginous fish are preferable, and pigs are more preferable.

  In the present invention, the method for hydrolyzing the protein is not particularly limited, and examples thereof include alkali hydrolysis, acid hydrolysis, enzyme hydrolysis, and the like, and acid hydrolysis is preferable.

  The type of acid used at the time of hydrolysis with an acid is not particularly limited, and examples thereof include hydrochloric acid, sulfuric acid, acetic acid, and lactic acid. In consideration of easiness of protein hydrolysis, sulfuric acid or hydrochloric acid is preferable. Yes, more preferably hydrochloric acid.

The acid concentration during hydrolysis with an acid is not particularly limited, but is preferably 5 mol / L or more as the hydrogen ion concentration. More specifically, when hydrochloric acid is used as the acid, the concentration of hydrochloric acid is 5 mol / L or more.
Examples of the medium used for the hydrolysis solution include aqueous media such as water.

  The reaction temperature during hydrolysis with an acid is not particularly limited, but is preferably 100 ° C or higher, more preferably 100 ° C or higher and 180 ° C or lower, and further preferably 105 ° C or higher and 160 ° C or lower.

  The time for hydrolysis with an acid is not particularly limited, but is preferably 25 hours or more, more preferably 5 hours or more and 72 hours or less, and further preferably 30 hours or more and 72 hours or less.

  The above conditions are preferable for providing a protein hydrolyzate containing a high level of D-proline, D-aspartic acid or D-glutamic acid or a salt thereof.

  The protein hydrolyzate of the present invention can also be used by increasing the content of D-proline, D-aspartic acid or D-glutamic acid using an enzyme such as racemase, and the present invention includes such an embodiment. Is done.

  By adding the protein hydrolyzate of the present invention to a food or drink for which a flavor improving effect is required, the taste of the food or drink can be improved. Therefore, according to the preferable aspect of this invention, the flavor improving agent containing a protein hydrolyzate is provided. Moreover, according to another preferable aspect, use of the said protein hydrolyzate as a flavor improving agent is provided.

  The effect of improving the flavor in the present invention is not particularly limited. For example, the sweetness of food and drink is improved, the taste is improved, the richness is improved, the kokumi is improved, the sustainability is improved, the feeling of stew is improved, and the egg Improvement of feeling, improvement of oil and fat feeling, improvement of spice feeling, improvement of cheese feeling, and the like, preferably improvement of taste unity, improvement of richness, improvement of kokumi, improvement of sustainability, feeling of egg Improvement, improvement of spice feeling or improvement of cheese feeling, more preferably improvement of body taste, improvement of sustainability, improvement of spice feeling or improvement of cheese feeling. Therefore, according to one aspect, the flavor improving agent of the present invention is a kokumi improving agent, a sustaining improving agent, a spice improving agent, or a cheese feeling improving agent.

  Further, the flavor improving agent of the present invention may use the protein hydrolyzate of the present invention as it is as a flavor improving agent, but may further contain other food hygiene acceptable additives. For example, in consideration of effective improvement of the flavor of food and drink, D-amino acids or salts thereof may be further contained alone or in combination of two or more. And according to the preferable aspect of this invention, a flavor improving agent further comprises the amino acid selected from the group which consists of D-proline, D-aspartic acid, and D-glutamic acid.

  The content of D-proline, D-aspartic acid and D-glutamic acid itself, the total nitrogen content, and the D-amino acid content per 1% by mass of total nitrogen in the flavor improving agent of the present invention are the types of foods and beverages to be added. Alternatively, it may be appropriately determined depending on the properties, but is preferably the same as the protein hydrolyzate described above.

  In addition, the other food hygiene acceptable additive is not particularly limited, for example, inorganic salts such as sodium chloride, ascorbic acid, fumaric acid, malic acid, acetic acid, tartaric acid, citric acid, fatty acid, etc. Acids such as carboxylic acids, L-amino acids such as sodium L-glutamate, L-glycine and L-alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, dextrin, various starches, etc. Excipients, thickeners (xanthan gum, guar gum, carrageenan, etc.), pH adjusters, sweeteners (sucralose, thaumatin, acesulfame potassium, aspartame, xylitol, licorice extract, saccharin and its salts, stevia, sorbitol, etc.), Antioxidants (erythorbic acid, catechin, tocopherol, etc.), wearing (Anato dye, turmeric dye, β-carotene, etc.), fragrance (synthetic fragrance such as ethyl acetoacetate, acetophenone, anisaldehyde, or natural fragrance), preservative (sodium benzoate, shirako protein extract, sorbic acid) Potassium, calcium propionate, polylysine, etc.), nutrient enhancers (vitamins such as vitamin A and vitamin C, minerals such as calcium chloride), additives that can be used for food and drink such as water, soy sauce, miso, livestock meat Extracts, poultry extracts, seafood extracts, yeast extracts, natural seasonings such as protein hydrolysates, spices such as spices and herbs, dextrins, excipients such as various starches, and the like may also be included. Moreover, you may use the flavor improving agent of this invention as a seasoning.

  Moreover, the flavor improving agent of this invention may have any shapes, such as liquid form, a powder form, and a granular form. Or it can also be made into emulsion by adding fats and oils, an emulsifier, and a thickening stabilizer as needed, and emulsifying.

  The content of the protein hydrolyzate in the flavor improving agent of the present invention is not particularly defined, but can be, for example, 0.5 to 100% by mass.

Food / beverage products By including the flavor improving agent of the present invention in a food / beverage product for which a flavor improvement effect is required, the flavor of the food / beverage products can be improved. Therefore, according to one aspect of the present invention, there is provided a food or drink product containing a flavor improver.

  In the step of adding the flavor improver of the present invention to the food or drink, the flavor improver may be added to the final product of the food or drink, or may be added before and during the manufacturing process of the food or drink. May include a heating step (for example, a stew step). Moreover, you may add the flavor improving agent of this invention to food-drinks just before eating. Furthermore, you may add the flavor improving agent of this invention to food-drinks in 2 steps or more.

  Moreover, as a method of including a flavor improver in a food or drink, the flavor improver of the present invention may be added to the food or drink, the food or drink may be added to the flavor improver of the present invention, or The flavor improving agent of the present invention may be used as a mixture. Adding food and drink to the flavor improver of the present invention includes, for example, a mode in which the food and drink is added to a container in which the flavor improver of the present invention already exists.

  The food / beverage products to which the flavor improving agent of the present invention is added are not particularly limited, and may be in any form of liquid, solid, or semi-solid, and other food ingredient seasonings or flavor improvers. It may be a food or drink containing an agent or the like. Specific examples of the food and drink include beverages, mayonnaise, sauces, pickles, sauce, instant food, bread, soup, ramen, vitamins, etc., but suitable examples include curry, white stew, gratin, Food and drink such as ramen soup.

  The addition amount of the flavor improving agent of the present invention to foods and drinks is not particularly limited, and can be appropriately determined by those skilled in the art depending on the addition target, the type of protein to be hydrolyzed, the nature, etc. It is 0.01-99 mass parts as a protein hydrolyzate (on the basis of dry mass) with respect to 100 mass parts of goods, Preferably it is 0.1-50 mass parts.

  More specifically, for example, in the case of curry sauce, if the improvement in flavor improvement is taken into account, the amount of the flavor improver added to the food or drink is preferably 0 as the protein hydrolyzate per 100 parts by weight of curry sauce. .1 part by mass or more, and more preferably 0.2 part by mass or more.

  Moreover, according to one aspect of this invention, the manufacturing method of the food / beverage products with improved flavor including the process which contains the protein hydrolyzate of this invention in food / beverage products is provided.

  Moreover, according to another aspect of this invention, the flavor improvement method of food-drinks including the process of making the food-drinks contain the protein hydrolyzate of this invention is provided.

  The manufacturing method of the food / beverage products of this invention and the flavor improvement method of this invention can be implemented based on the said description regarding the flavor improvement agent of this invention. That is, the step of incorporating the protein hydrolyzate into the food or drink in the method for producing the food or drink of the present invention and the flavor improving method of the present invention can be carried out according to the use mode of the flavor improver of the present invention. That is, the timing of adding the protein hydrolyzate, the method of adding the protein hydrolyzate, and the amount of the protein hydrolyzate may be the same as the flavor improving agent of the present invention.

  In addition to protein hydrolyzate, when other additives usable for food and drink are included in the food and drink, other additives may be added to the food and drink simultaneously with the protein hydrolyzate. May be added. Furthermore, you may mix a protein hydrolyzate with the other additive which can be used for food / beverage products, and may add to food / beverage products.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. Hereinafter, “%” means mass% unless otherwise specified. Moreover, in a present Example, non-inorganic salt solid content is shown by non-salt solid content.
The salt content was measured by potentiometric measurement. D-Pro represents D-proline, D-Asp represents D-aspartic acid, and D-Glu represents D-glutamic acid.

Example 1
60 mL of 10 mol / L hydrochloric acid and 28 g of gelatin (loss on drying 87.5%) were mixed in a medium bottle to prepare a test solution. Next, using a pressurized container, stirring heat treatment was performed at 125 ° C. for 18 hours (test solution 1) and 72 hours (test solution 2). The test solution was cooled and then adjusted to pH 4 using an aqueous sodium hydroxide solution. Test solutions 1 and 2 with adjusted pH were dried with hot air so that the water content was 5% by mass or less to obtain powders 1 and 2, respectively. Table 2 shows the results of analysis of the obtained powder. The amount of D-proline per non-inorganic salt (salt) solid content is D- measured using GC (detector is FID) out of the total solid content excluding the mass converted to inorganic salt (salt). It quantified using the mass ratio of the amount of proline. Total nitrogen is expressed as mass% per total mass (by Kjeldahl method). The amount of inorganic salt (salt) was quantified using a potentiometric automatic titrator.

Example 2: Curry sauce (1)
100 g of commercially available curry roux was mixed with 700 mL of warm water to obtain a curry sauce.
100 g of the above curry sauce was dispensed into pouch bags, and curry sauces in test sections 1 and 2 were prepared using the powders 1 and 2 obtained in Example 1 with the composition shown in Table 2.

Each prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of the pouch bag compared to the control. Each item of the sensory test was performed according to the following evaluation criteria.

[Evaluation criteria]
7: Clearly improved compared to control 6: Improved compared to control 5: Slightly improved compared to control 4: Equivalent to control 3: Slightly decreased compared to control 2: Reduced compared to control 1: Clearly decreased compared to control

The average value of the results is shown in Table 3.

  As shown in Table 3, the curry sauce of test section 1 to which powder 2 was added and the curry sauce of test section 2 to which D-proline and powder 1 were added were persistent and involved in sustainability compared to the control. The kokumi (hereinafter the same) and spices were improved. In Comparative Zone 1, such a tendency was hardly seen as compared with the control.

Example 3: Curry sauce (2)
100 g of commercially available curry roux was mixed with 700 mL of warm water to obtain a curry sauce.
100 g of the curry sauce was dispensed into pouch bags, and each test section was prepared using the powders 1 and 2 obtained in Example 1 with the composition shown in Table 4.

The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of each pouch bag compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2. The average value of the results is shown in Table 5.

  As shown in Table 5, the curry sauce of test group 3 to which powder 2 was added and the curry sauce of test group 4 to which D-proline, D-aspartic acid, D-glutamic acid and powder 1 were added were compared with the control. Sustainability, richness and spice feeling were improved. In Comparative Group 2, such a tendency was hardly seen as compared with the control.

Example 4: Gratin sauce (1)
After fried 43.7 g of the flour at 437 g of unsalted butter to avoid scorching, 874 g of component-unadjusted milk warmed until just before boiling was added in small portions. 3.1 g of salt, 0.7 g of white pepper, and 34.9 g of Gouda cheese were put in a bag, mixed, and added to the above-described flour, unsalted butter, and milk. After the addition, the gratin sauce was prepared by boiling until the total mass reached 850 g. 100 g of the prepared gratin sauce was dispensed into a pouch bag, and using the powders 1 and 2 obtained in Example 1, the gratin sauce of each test section was prepared with the composition shown in Table 6.

食塩添加量は、粉末１および２の無機塩（食塩）含有量から計算して、各区の無機塩（食塩）濃度が同等となるよう調整した。
粉末（g／１００ｇ）は、グラタンソース１００ｇに対する添加量を示す。
ｐｐｍ＝質量／質量（グラタンソース１００ｇに対してのＤ−プロリン添加量）

The salt addition amount was calculated from the inorganic salt (salt) content of powders 1 and 2, and adjusted so that the inorganic salt (salt) concentration in each section was equivalent.
Powder (g / 100g) shows the addition amount with respect to 100g of gratin sauces.
ppm = mass / mass (addition amount of D-proline to 100 g of gratin sauce)

The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by three panelists on the flavor of each gratin sauce compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2.
The average value of the results is shown in Table 7.

  As shown in Table 7, the gratin sauce in test group 5 to which powder 2 was added and the gratin sauce in test group 6 to which D-proline and powder 1 were added had durability, richness and cheese feeling as compared to the control. Had improved. In Comparative Zone 3, such a tendency was hardly seen as compared with the control.

Example 5: Gratin sauce (2)
After fried 43.7 g of the flour at 437 g of unsalted butter to avoid scorching, 874 g of component-unadjusted milk warmed until just before boiling was added in small portions. 3.1 g of salt, 0.7 g of white pepper, and 34.9 g of Gouda cheese were put in a bag, mixed, and added to the above-described flour, unsalted butter, and milk. After the addition, the gratin sauce was prepared by boiling until the total mass reached 850 g. 100 g of the prepared gratin sauce was dispensed into a pouch bag, and using the powders 1 and 2 obtained in Example 1, the gratin sauce of each test section was prepared with the composition shown in Table 8.

食塩添加量は、粉末１および２の食塩含有量から計算して、各区の食塩濃度が同等となるよう調整した。
粉末（g／１００ｇ）は、グラタンソース１００ｇに対する添加量を示す。
ｐｐｍ＝質量／質量（グラタンソース１００ｇに対してのＤ−アミノ酸それぞれの添加量）

The salt addition amount was calculated from the salt content of powders 1 and 2, and adjusted so that the salt concentration in each section was equal.
Powder (g / 100g) shows the addition amount with respect to 100g of gratin sauces.
ppm = mass / mass (addition amount of each D-amino acid to 100 g of gratin sauce)

The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the sensory test was performed by five panelists on the flavor of the contents of each pouch bag compared to the control. Each item of the sensory test was performed according to the same evaluation criteria as in Example 2.
The average value of the results is shown in Table 9.

  As shown in Table 9, the gratin sauce of test group 7 to which powder 2 was added and the gratin sauce of test group 8 to which D-proline, D-aspartic acid, D-glutamic acid and powder 1 were added were compared with the control. Sustainability, rich taste, and cheese feeling were improved. In Comparative Group 4, such a tendency was hardly seen as compared with the control.

Claims (8)

A D- proline or gelatin hydrolyzate containing a salt thereof, gelatin hydrolyzate containing D- proline least 0.5 parts by mass with respect to 100 parts by mass of the solid content of the gelatine hydrolyzate excluding inorganic salt A flavor improver containing a degradation product. The gelatin hydrolyzate, contains more than 1 part by mass of D- aspartic acid relative to 100 parts by weight of the solid content of the gelatine hydrolyzate excluding inorganic salt, flavor improving agent according to claim 1. The gelatin hydrolyzate, contains more than 0.7 parts by mass of D- glutamic against 100 parts by weight of the solid content of the gelatine hydrolyzate excluding inorganic salt, flavor improving agent according to claim 1 or 2 . The solid content 100 parts by weight of the gelatine hydrolyzate excluding inorganic salt, a D- proline containing more than 0.5 part by weight, and containing D- aspartate 1 part by mass or more, gelatine hydrolyzate a is, gelatin obtained by hydrolyzing a hydrogen ion concentration 5 mol / L or more in the solution and contain gelatin hydrolyzate, flavor improving agents. The flavor improving agent containing the gelatin hydrolyzate of Claim 4 which contains 0.7 mass part or more of D-glutamic acid with respect to 100 mass parts of solid content of the said gelatin hydrolyzate except the inorganic salt. The flavor improving agent containing the gelatin hydrolyzate of Claim 4 or 5 with which the said hydrolysis is performed at 100 degreeC or more and 180 degrees C or less for 25 hours or more. 請 Motomeko 1 comprising the step of incorporating the flavor improving agent according to any one of 6 to food or drink, the flavor improved process for the preparation of food and drink. 請 Motomeko 1 the flavor improving agent according to any one of 6, including a step to be contained in food or drink, a food and beverage flavor improvement methods.