JP6425874B2 - Acidity reducing agent - Google Patents

Description

  The present invention relates to a method for reducing acidity in food and drink using yeast extract or amino acid.

  The taste is classified into five basic tastes of sweetness, umami taste, bitter taste, salty taste and sour taste, which are considered to be accepted by different taste cells. The sour taste (Sammi) has the function of promoting the taste by refreshing the mouth. The sour taste is also said to make the salty taste mild, and mixed seasonings such as soy sauce, sauce, and tomato ketchup originally contain an acid. In addition, sour foods are often acidic in liquidity, and sour tastes can be said to contribute to keeping the freshness of the foods and preventing rot.

  On the other hand, sour taste is a taste that is not easily disliked by infants and children whose taste is not developed, and when it is too strong, it is difficult to eat and the taste balance is often poor. Vinegar (acetic acid), which is well-known as a substance that imparts sourness, has a strong sour taste and has a pungent odor and a bad aftertaste, and these are referred to as vinegar kado, but it is possible to add vinegar kado by adding sugar and soup stock. It has been done.

  Yeast extract, on the other hand, is made from food-rich baker's yeast and brewer's yeast, etc., and is related to food problems such as protein hydrolysates, bovine spongiform encephalopathy (BSE) and allergies, and consumers' natural material orientation in recent years Its use has been expanded with the background of taste and so on. As for yeast extract, in addition to the component responsible for imparting taste and flavor to food, which is its inherent role (NPL 1 and 2), masking of bitter taste (PTL 1), salty taste Applications such as enhancement of taste (Patent Document 2) and suppression of excellent taste and / or metallic taste derived from potassium chloride (Patent Document 3) have been studied.

JP, 2009-278917, A WO2008 / 055739 (patent 4308316) JP, 2012-105597, A

Junko Tanizawa, Yoshiya Fushimi; Monthly Food Chemical, 2006, vol.22, No.9, p 86-90 Fushimi Yoshiya, Tanizawa Junko; Monthly Food Chemical, 2008, vol.24, No.8, p 70-74

  In addition to acetic acid, lactic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid and the like are known as components exhibiting an acidity, and in order to impart sourness to food or drink, or to enhance the preservation of food or drink Therefore, it is used as an acidulant or as a pH adjuster. However, when it is desired to reduce the acidity, no method is known to reduce it to a satisfactory level. Moreover, the method for taking vinegar kad known until now is to try masking with other tastes, and the taste balance other than sourness is given and the balance of taste is lost, or the intrinsic taste is It could be lost and there was also limited food available.

  Furthermore, some existing fermented foods and fermented beverages containing an organic acid salt as an active ingredient may have a strong sourness derived from organic acids as the storage period is extended. Also in such a case, an effective means for suppressing acidity and maintaining the balance of taste was needed.

  MEANS TO SOLVE THE PROBLEM As a result of earnestly research in order to solve the said subject, the present inventors discovered that the acidity in various food-drinks can be reduced with a specific yeast extract. In addition, the highly effective yeast extract was analyzed, and it was found that a specific amino acid combination was particularly effective in reducing acidity, and the present invention was completed.

The present invention provides the following:
[1] An agent for reducing acidity comprising, as an active ingredient, a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more.
[2] The agent for reducing acidity according to [1], wherein the yeast extract contains 3% or less of mononucleotides.
[3] The acidity reducing agent according to [1] or [2], wherein the ratio of leucine content to branched chain amino acid is 45% or more.
[4] An agent for reducing acidity comprising a branched chain amino acid consisting of leucine, isoleucine and valine as an active ingredient.
[5] The acidity reducing agent according to [4], wherein the ratio of the amount of leucine to the branched chain amino acid is 45% or more.
[6] A lactic acid-fermented food or drink comprising 0.001 to 0.1% of a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more.
[7] A food or drink containing 0.5 to 5% of an organic acid and 0.0001 to 0.011% of a branched chain amino acid consisting of leucine, isoleucine and valine.
[8] A method for reducing acidity in food and drink using a yeast extract wherein the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more.
[9] A method for reducing acidity in food and drink, which uses leucine, isoleucine and valine in combination.
[10] A method of seasoning food and drink,
Use a yeast extract in which the proportion of branched-chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more, or use leucine, isoleucine and valine in combination, thereby reducing acidity without imparting taste ,Method.

  According to the present invention, it is possible to reduce the sour taste without impairing the taste of food and drink containing a component exhibiting an sour taste.

BRIEF DESCRIPTION OF THE DRAWINGS It is the figure which showed branched chain amino acid composition, such as a yeast extract etc. which measured the acidity reduction ability in the Example. It is the figure which showed the mononucleotide ratio of the yeast extract etc. which measured the acidity reduction ability in the Example. * 1: Perfume formulation Y-1 (made by Fuji Food Industry Co., Ltd.) * 2: Perfume formulation Y-2 (made by Fuji Food Industry Co., Ltd.)

  In the present invention, "%" means "% by weight" unless otherwise stated. When the numerical range is represented by "m to n" in the present invention, it refers to a range including m and n at both ends, unless otherwise specified.

  In the present invention, the term "food and drink" includes not only solid ones but also liquid oral intakes such as beverages and soups. In addition, it includes food additives, seasoning compositions, beverage concentrates, as well as those in the form to be inoculated as it is (for example, various prepared foods, supplements, drinks). Furthermore, it includes those for non-human animals (pets, livestock, etc.) as well as humans. "Food and drink" also includes general functional foods (including so-called health foods) as well as health functional foods (including nutritional functional foods and health functional foods).

  In the present invention, the term "amino acid" means free amino acid unless otherwise specified. In addition, "amino acid" refers to L-form which is usually taken as a food unless otherwise specified. In the present invention, the term "branched amino acid" means any one selected from the group consisting of valine, leucine and isoleucine, unless otherwise specified. When referring to the amount of amino acid in the present invention, unless otherwise stated, it means an amount based on the value measured as an anhydride rather than a salt. Further, in the present invention, the term "all free amino acids" in relation to the components of the yeast extract means that the amino acids constituting the peptide or protein are not included. In addition, with respect to the content ratio of a certain amino acid in the yeast extract, when "relative to all free amino acids" is mentioned, the content ratio of that amino acid (which is free) in all free amino acids is unless otherwise stated. means.

  The present invention provides an acidity reducing agent comprising, as an active ingredient, a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is high. According to the study of the present inventors, among various yeasts, particularly the yeast having a high branched chain amino acid content effectively reduced the sourness of food and drink.

  The branched chain amino acid consisting of leucine, isoleucine and valine is preferably 20% or more, preferably 25% or more, based on the total free amino acids of the yeast extract, from the viewpoint of exerting a sufficient sourness reducing effect. More preferably, it is 30% or more. The upper limit depends on the method of producing the raw material yeast and the yeast extract to be used, but in any case, it can be 50% or less.

  It is preferable that the yeast extract used in the present invention is low in mononucleotides, that is, the tasteful nucleic acid. By using the food having a low content of the nucleic acid for taste, it is possible to prevent imparting of umami, kokumi and the like to the food and drink to be added and not to disturb the balance of the taste.

  In the present invention, the term "mononucleotide (s)" with respect to the components of the yeast extract means tasteful nucleic acids having umami, such as 5'-inosinic acid, 5'-guanylic acid, 5'- Included are adenylic acid, 5'-uradylate, 5'-cytidylic acid, their metal salts (e.g. disodium salt), and their solvates (e.g. heptahydrate of disodium salt).

  The amount of mononucleotide in the yeast extract is preferably 3% or less, preferably 2.5% or less, based on the yeast extract as a heptahydrate of a disodium salt, from the viewpoint of giving no taste. Is more preferable, and 2.4% or less is more preferable. The lower limit depends on the method of producing the raw material yeast used and the yeast extract, but in any case, it can be 0.4% or more.

  The yeast extract which can be used in the present invention is a yeast generally used in the field of food and drink production, for example, baker's yeast used in bread production, and Torula yeast used in production of food and feed etc. It is prepared using as a raw material brewer's yeast used in beer production. The raw material yeast is preferably baker's yeast or torula yeast, and is preferably a bacterium belonging to Saccharomyces or Candida, and more preferably a bacterium belonging to Candida, because the proliferative ability is good. It is particularly preferable that the yeast belongs to a fungus belonging to (Saccharomyces cerevisiae) and a Candida utilis.

  In the present invention, yeast extract is an extract of various components of yeast, and includes amino acids, peptides, nucleic acids, minerals and the like. In addition, the content ratio of various components can be adjusted according to the type of yeast, culture conditions, and extraction conditions. The yeast extract may be in the form of a concentrate, a crudely purified product, a liquid, a dried product, a powder, granules or the like.

  The method for extracting the yeast extract is not particularly limited, and any method may be used among methods commonly used to extract the extract from biological materials such as yeast. Examples of the extraction method include an autolysis method, an enzyme decomposition method and the like. Here, the autolysis method is a method of solubilizing and extracting yeast by the function of an enzyme inherently possessed by yeast, and a yeast extract having a high content of free amino acids can be obtained. On the other hand, the enzymatic decomposition method is a method of solubilizing and extracting yeast by adding a decomposing enzyme after inactivating an enzyme or the like possessed by yeast by heat treatment or the like. By adding an appropriate enzyme from the outside, the content of free amino acids and nucleic acids can be adjusted because the enzyme reaction can be easily controlled. The enzyme used in the enzymatic degradation method is not particularly limited as long as it is an enzyme that is usually used in degrading biological components, and any enzyme can be used. Examples of such enzymes include enzymes capable of degrading the cell wall of yeast, proteolytic enzymes, nucleic acid degrading enzymes and the like, and various components can be efficiently extracted from yeast by appropriately using these in combination.

  In the present invention, one type of yeast-derived yeast extract may be used as an active ingredient, or a plurality of yeast-derived yeast extracts may be used as an active ingredient. For example, a yeast extract obtained by extracting from a mixed bacterial body obtained by separately culturing yeasts belonging to Saccharomyces cerevisiae and a yeast belonging to Candida utilis and then collecting them may be used as an active ingredient. Alternatively, a yeast extract obtained by mixing yeast extracts obtained by separately extracting each cultured yeast may be used as an active ingredient.

  Further, in the present invention, a perfume preparation prepared using yeast extract as a main raw material can be used in place of ordinary yeast extract. That is, when the yeast extract in the present invention is referred to, it may be in the form of a perfume preparation, unless otherwise specified. Perfume formulations are one of those recognized as food additives used to impart aroma to food or drink or to enhance the aroma in food or drink. The perfume formulation is produced as a water-soluble perfume formulation, an oil-based perfume formulation, an emulsified perfume formulation, or a powder perfume formulation, according to the intended use, in which a perfume base prepared by blending natural perfumes and the like collected from natural products is used. The perfume preparation may contain, in addition to the yeast extract, other food ingredients acceptable as food and drink.

  The present invention also provides a lactic acid fermented food and drink comprising 0.001 to 0.1% of a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more. The amount of the yeast extract is preferably 0.001 to 0.05%, and more preferably 0.0015 to 0.02% from the viewpoint of effectively reducing only the sour taste without damaging the taste of the material.

Specifically, the "lactic acid fermented food / drink product" of the present invention includes fermented milk products (eg, yogurt, lactic acid bacteria drink), cheeses (eg, natural cheese, processed cheese, cheese spread, fermented butter), fermented plant products (Kimchi, oyster, braised pickles, pickle, sauerkraut) and sushi are included.
According to the present invention, the lactic acid-fermented food and drink to which a specific yeast extract is added can not only suppress the sourness immediately after addition, but also can maintain its effect.

  The present invention also provides a food and drink comprising 0.001 to 0.1% of a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more. The amount of the yeast extract is more preferably 0.003 to 0.075% from the viewpoint of effectively reducing only the sour taste without damaging the taste of the material.

  Specifically, the “food and drink” of the present invention includes seasoning compositions, vegetables and fruit products, sushi, prepared vegetables, acidulants and pH adjusters. Examples of seasoning compositions are salad dressing (sometimes simply referred to as "dressing"), mayonnaise, worcester sauce, tonkatsu sauce, vinegar, sushi vinegar, soy sauce, soy sauce processed goods, soup, soy sauce, concentrated soy sauce, soy sauce (for example, cold Chinese food You can mention the sauce, the sauce of grilled meat). Examples of vegetable and fruit products include tomato soup, tomato juice, tomato puree, tomato ketchup, vegetable juice, juice, juice squeezed juice, concentrated juice, reduced juice, orange juice, orange juice orange juice, grapefruit juice Lemon juice, apple juice, pineapple juice, peach juice, grape juice, fruit mix juice, fruit juice with fruit, mixed fruit-vegetable juice, juice with fruit juice, puree can be mentioned.

  Examples of organic acids contained in food and drink include L-malic acid, D-malic acid, L-lactic acid, D-lactic acid / L-lactic acid, acetic acid, formic acid, citric acid, succinic acid, D-gluconic acid, glucono Although lactone, L-ascorbic acid and D-isocitric acid can be mentioned, the present invention can effectively reduce the sourness to any organic acid. In addition, it is possible to effectively reduce the sourness even if it is a single organic acid or a mixture of organic acids. The amount of yeast extract effective for reducing acidity can be appropriately designed by those skilled in the art for each acid, for example, a dressing containing 20% of cereal vinegar (calculated as about 0.8% as acetic acid). For example, yeast extract can be used at a concentration of, for example, 0.01 to 0.1%, preferably 0.03 to 0.075%. Moreover, in the lactic-acid-bacteria drink in which lactic acid fermentation was carried out to the extent suitable as food-drinks, it can use at the density | concentration of 0.001 to 0.1%, Preferably 0.001 to 0.05%, More preferably, 0.0015 to 0.02%. Moreover, in the citrus juice containing 6.3 to 17 g / L of citric acid, it can be used at a concentration of 0.003 to 0.05%, preferably 0.005 to 0.02%.

  Whether the acidity has been reduced or not can be appropriately evaluated by those skilled in the art using a sensory evaluation method for food and drink. In the evaluation, the sensory evaluation criteria can be set based on the presence or absence and degree of suppression of sourness, and the presence or absence of umami taste due to the addition of the yeast extract and the degree thereof. In addition, the section of the embodiment of the present invention can be referred to as a method and reference for more specific evaluation.

  The present invention also provides an acid taste reducing agent comprising a branched chain amino acid consisting of leucine, isoleucine and valine as an active ingredient. According to the study of the present inventors, among the yeast extract, branched chain amino acids consisting of leucine, isoleucine and valine in particular have a high contribution to the reduction of acidity, and among branched chain amino acids, leucine, isoleucine and valine In order, it was suggested that the sour taste reducing effect is high. Therefore, by using a branched-chain amino acid consisting of leucine, isoleucine and valine, which have a high contribution rate, the sourness reducing effect can be exhibited more than when using a yeast extract. As described herein, when a yeast extract is effective in reducing acidity, an acidity reducing agent comprising a branched chain amino acid consisting of leucine, isoleucine and valine as an active ingredient instead of the yeast extract It can be used. The present invention includes such an aspect as the scope of the present invention.

  In the sourness reducing agent containing the branched chain amino acid of the present invention as an active ingredient, the proportion of leucine in which the sourness reducing effect is high can be increased, and the amount of leucine is more preferably 45% or more, 46% or more It is more preferable that the content be 47% or more.

  The ratio of branched chain amino acids is not particularly limited as long as the ratio of leucine content is high and the target effect can be sufficiently exhibited, but valine: leucine: isoleucine = 1: 1.3 to 2.3: 0.5 to 1.5 It is preferable that it is 1: 1.5-2.1: 0.7-1.3, and it is further more preferable that it is 1: 1.7-1.9: 0.9-1.1.

  The present invention can be a food or drink for a subject that is not good in acidity (including infants). Such foods and drinks include dietary and nutritional guidance by persons other than physicians who are in need of treatment for a disease or condition, who need dietary restrictions, or who are willing to have a healthy diet. Also includes non-pharmaceutical diet diets, ingredient-adjusted diets, low salt diets, care diets or emergency diets for such persons.

  EXAMPLES The present invention will next be described in more detail by way of examples, which should not be construed as limiting the invention thereto.

[Test 1: Evaluation of sour taste reduction in various foods and beverages]
1. Additive effect to dressing Various yeast extract is added in the amount shown in Table 2 to the dressing manufactured by the conventional method in the compounding amount described in Table 1, and sensory evaluation of the sour taste reducing effect by five expert panelists Carried out.

Sensory evaluation criteria (common in the following sensory evaluations unless otherwise stated)
:: The acidity was sufficiently suppressed, and the addition of the yeast extract did not feel the taste or did not impair the balance of the original taste even when felt 感 じ: The acidity was suppressed to some extent, And the taste due to the addition of the yeast extract is hardly felt, or even if it is felt, the balance of the original taste is not impaired. Δ: The suppression of sour taste is slightly suppressed, or the taste of the yeast extract is felt.
X: Acidity is not suppressed at all, or taste different from the original taste is strongly felt.

2. Confirmation of the effect of adding chilled Chinese cabbage to the sauce Add the yeast extract and each perfume preparation as shown in Table 4 to the chilled Chinese sauce prepared by the conventional method in the compounding amounts described in Table 3, and have five expert panelists The sensory evaluation of the acidity reduction effect was performed.

3. Additive effect to tomato soup Each yeast extract and each flavor preparation are added as shown in Table 6 to tomato soup manufactured by a conventional method in the compounding amount described in Table 5, and the sour taste by five expert panelists A sensory evaluation of the reduction effect was performed.

4. Addition to pH adjuster As shown in Table 7, each yeast extract and each flavor preparation are shown in a 0.5% solution of pH adjustor Topkeep Deli 10 (manufactured by Okuno Pharmaceutical Co., Ltd.) mainly composed of sodium acetate. It added and the sensory evaluation of the sourness reduction effect by five expert panelists was performed.

5. Effects of Addition to Yogurt Each yeast extract and each flavor preparation were added to Bulgarian Yogurt (Meiji Co., Ltd.) as shown in Table 8, and sensory evaluation of the sourness reducing effect was carried out by five expert panelists. .

6. Effects of Addition to Fruit Juice Each yeast extract and each flavor preparation were added to 100% grapefruit juice as shown in Table 9, and sensory evaluation of the sourness reducing effect was conducted by five expert panelists.

7. Additive effect to lactic acid bacteria drink-1
Lactic acid bacteria drink Each yeast extract and flavor preparation was added to Joa (Yakult Co., Ltd.) as shown in Table 10, stored at 10 ° C for 1 week, and sensory evaluation of sourness reducing effect was performed by five expert panelists. In addition, with regard to YP-21 CM that had a high sourness reducing effect, the appropriate range (o mark) and the optimum range (o mark) were determined, and the results are shown in Table 11 (the significance of o etc. is in the case of sensory evaluation Same as.).

8. Additive effect to beverages with sour taste, 1
After 0.01% of YP-21 CM was added to the sour taste simulation solution (adjusted to about pH 3.70) adjusted with the compounding amount described in Table 12, the branched chain amino acids contained in YP-21 CM (free, leucine, isoleucine, Valine was further added in an amount corresponding to 0.05% of YP-21 CM in the combinations shown in Table 13, respectively, and the sourness reducing effect by five expert panelists was evaluated.

As a result, in all of (1)-(5), it is confirmed that there is no provision of the sour taste reduction effect and another taste, The effect is (1)>(2)>(4)>(3)> It was high in the order of (5). When the sourness reducing effect of (5) is 1 point, the effects of (1) to (4) are scored at 1 to 5 points, and the panel average value is also shown in Table 13.
1 point: equivalent, 2 points: almost the same, 3 points: slightly different, 4 points: different, 5 points: considerably different

  It was confirmed that the addition of the branched chain amino acid can further enhance the addition effect of the yeast extract alone by increasing the weight ratio of branched chain amino acid / total free amino acid. In addition, it was shown that the kind of branched chain amino acid has different sourness suppressing effects. Among the branched chain amino acids, the sour taste reducing effect was predicted to be Leu> Ile> Val.

9. Additive effect to beverages with sour taste, 2
To the sour taste simulation solution (adjusted to about pH 3.70) adjusted with the compounding amount described in Table 12, a branched chain amino acid mixture containing free amino acids at the ratio shown in Table 14 was added at the concentration described in Table 15 And each sourness reduction effect was verified. The results are shown in Table 15. The effective range was marked (o) and the optimum range (o).

[Test 2: Analysis of free amino acids in yeast extract etc.]
The free amino acids in each yeast extract and each perfume preparation were analyzed. The amounts of free valine, leucine and isoleucine are shown in the following table and FIG. 1 when the total free amino acid weight is 100.

In addition, mononucleotides in each yeast extract and each flavor preparation were analyzed. Mononucleotides (7-hydrate of each disodium salt of 5'-inosinic acid, 5'-guanylate, 5'-cytidylic acid, 5'-uracilic acid and 5'-adenylate) in 100 parts by weight of yeast extract The total amount of substances) is shown in the following table and FIG.

  The present invention can be used in industries such as food and drink manufacturing industry, food service industry, oral medicine manufacturing industry, food for infants, therapeutic food, manufacturing industry of nursing care food, nutrition / diet guidance, and medical etc.

Claims (15)

An acid taste reducing agent comprising, as an active ingredient, a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more. The sour taste reducing agent according to claim 1, wherein the yeast extract has a ratio of mononucleotides of 3% or less. The acidity reducing agent according to claim 1 or 2, wherein the ratio of leucine to branched chain amino acid is 45% or more. The sourness reducing agent which uses as a active ingredient the branched-chain amino acid which consists of leucine, isoleucine, and valine, and the weight ratio of valine: leucine: isoleucine is 1: 1.3-2.3: 0.5-1.5 . Leucine, isoleucine, and branched-chain amino acids consisting of valine as an active ingredient, the ratio of leucine for branched chain amino acid is 45% or more, acid taste reducing agent. A lactic acid-fermented food and drink comprising 0.001 to 0.1% of a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more. The organic acids containing 0.5% to 5%, and leucine, isoleucine, and branched chain amino acids from 0.0001 to 0.0075 percent saw containing comprising valine, valine: Leucine: weight ratio of isoleucine is 1: 1.3-2.3: or 0.5 to 1.5 Or a food or drink (excluding soymilk lactic acid fermented material) in which the ratio of leucine to branched chain amino acid is 45% or more ;
0.5 to 5% of organic acid, and
Containing 0.0001 to 0.011% of branched-chain amino acids consisting of leucine, isoleucine and valine, and the weight ratio of valine: leucine: isoleucine is 1: 1.3-2.3: 0.5-1.5, or the ratio of leucine to branched-chain amino acids is 45 Food and drink (excluding soy milk lactic fermented material, salad dressing, dressing, vinegar, and sushi vinegar) which are% or more; or
0.5 to 5% of organic acid, and
Food and drink (excluding soymilk lactate fermented material) containing 0.0001 to 0.011% of branched-chain amino acids consisting of leucine, isoleucine and valine, and the weight ratio of valine: leucine: isoleucine being 1: 1.7 to 1.9: 0.9 to 1.1. . The organic acids containing 0.5% to 5%, and leucine, isoleucine, and branched chain amino acids 0.003 to 0.0075% saw containing comprising valine, valine: Leucine: weight ratio of isoleucine is 1: 1.3-2.3: or 0.5 to 1.5 Food or drink wherein the ratio of leucine to branched chain amino acids is 45% or more ;
0.5 to 5% of organic acid, and
0.003 to 0.011% of branched-chain amino acids consisting of leucine, isoleucine and valine, and the weight ratio of valine: leucine: isoleucine is 1: 1.3-2.3: 0.5-1.5, or the ratio of leucine to branched-chain amino acids is 45 Food and drink (excluding salad dressing, dressing, vinegar, and sushi vinegar) which are% or more; or
0.5 to 5% of organic acid, and
Food / beverage products which contain 0.003 to 0.011% of branched-chain amino acids consisting of leucine, isoleucine and valine, and the weight ratio of valine: leucine: isoleucine is 1: 1.7 to 1.9: 0.9 to 1.1 . 0.5 to 5% of an organic acid and 0.0001 to 0.011% of branched-chain amino acids consisting of leucine, isoleucine and valine, and the weight ratio of valine: leucine: isoleucine (valine: leucine: isoleucine) is 1: 1.3-2.3: Food-drinks which are 0.5-1.5. A method for reducing acidity in food and drink using a yeast extract in which the ratio of branched chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more. A combination of leucine, isoleucine and valine such that the weight ratio of valine: leucine: isoleucine is 1: 1.3-2.3: 0.5-1.5, or the ratio of leucine to branched-chain amino acids is 45% or more, Method of reducing the sour taste in products. It is the seasoning method in food and drink,
Use a yeast extract in which the ratio of branched-chain amino acids consisting of leucine, isoleucine and valine to total free amino acids is 20% or more, or use leucine, isoleucine and valine at a valence: leucine: isoleucine weight ratio of 1: 1.3-2.3. : A method of reducing acidity without adding taste, thereby using so that the ratio of leucine to branched chain amino acids is 45% or more, or 0.5 to 1.5 . The food or drink according to any one of claims 7 to 9, wherein the food or drink is selected from the group consisting of a seasoning composition, a vegetable / fruit product, sushi, a prepared dish, an acidulant, and a pH adjuster. . Food and drink, Ma Yonezu, Worcestershire sauce, pork cutlet source, soy sauce, soy sauce processed products, soup, concentrated soup, sauce, sauce of cold noodle, grilled meat sauce, tomato soup, tomato juice, tomato puree, tomato ketchup, vegetable juice, fruit juice Beverage, Juice Juice, Concentrated Juice, Reduced Juice, Orange Juice, Orange Juice, Grape Juice, Grapefruit Juice, Lemon Juice, Lemon Juice, Apple Juice, Pineapple Juice, Thigh Juice, Grape Juice, Fruit Mix Juice, Fruit Juice with Granules The food / beverage product according to any one of claims 7 to 9 and 13, which is selected from the group consisting of fruit and vegetable mixed juice, a juice containing juice, and a puree. Organic acids such as L-malic acid, D-malic acid, L-lactic acid, D-lactic acid / L-lactic acid, acetic acid, formic acid, citric acid, succinic acid, D-gluconic acid, gluconolactone, L-ascorbic acid, The food or drink according to any one of claims 7 to 9, 13 and 14, which is selected from the group consisting of and D-isocitric acid, and any mixture thereof.