JP6782044B1 - Flavor-enhancing composition, its manufacturing method, and foods and drinks containing the flavor-enhancing composition. - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for improving the original flavor of a food and a method for producing the same. SOLUTION: The composition contains a protein hydrolyzate derived from collagen fiber for improving the flavor of food and drink, and the amino acid composition in the protein hydrolyzate contained in the composition is weight. The ratio is 8 to 29% acidic amino acid, 55 to 82% neutral amino acid, 6 to 19% basic amino acid, does not have a peptide bond, and the organic acid contained in the composition is total nitrogen. The molar equivalent ratio to the total nitrogen is 0.01 to 2.0 mol, and the chloride ion to total nitrogen is 0.01 to 1.2 mol in terms of molar equivalent ratio. This composition prepares a degradation product having no peptide bond, which is obtained by hydrolyzing a tissue containing collagen fibers, desalting the degradation product to a predetermined chloride ion concentration, and then performing an organic acid. It can be produced by acidification treatment using or the like. [Selection diagram] None

Description

The present invention relates to a composition for improving the flavor of food and drink (flavor improving composition) and a method for producing the same. The present invention also relates to foods and drinks containing the above compositions.

Known flavor-enhancing materials include yeast-derived extracts, HVP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), and food-derived extracts. Among them, protein hydrolyzate has a long history. For example, in Patent Document 1 below, "animal or plant protein, acid or" alkali ", hydrolyzate, neutralize, seasoning, etc. It is described as "Narmo, already known as Laruru".
However, the decomposition products hydrolyzed with acid or alkali give off an offensive odor. As a solution to this problem, for example, Patent Document 2 below reports on a protein hydrolyzate that reduces non-polar amino acids by 20% to 50%. Non-polar amino acids are also a factor that constitutes the taste of foods. It is one, and there is a problem from the viewpoint of enhancing the overall flavor.
Furthermore, although problems have been solved by hydrolyzing with various proteases, it is not easy to completely decompose amino acids as in acid or alkaline hydrolysis. As the purpose of decomposition, we focus on "glutamic acid", which is an umami component, and there are some reports on the method of producing a hydrolyzate rich in glutamic acid. Focusing on free basic amino acids for other components as well, reports have been made on manufacturing methods aimed at enhancing not only umami but also saltiness and food flavor (see Patent Document 3). Further, in recent years, it has been reported that the peptide is not completely hydrolyzed and the effect of improving the richness, umami, milkiness and fatness of food is improved (see Patent Document 4).

As described above, although reports on specific tastes and textures have been made so far, there are no reports that additively or synergistically improve the flavor of foods as a whole.

Patent No. 99741 Japanese Unexamined Patent Publication No. 61-268139 Japanese Unexamined Patent Publication No. 7-289198 JP-A-2017-135991

In view of this situation, the inventor may additively or synergistically improve the flavor of a protein hydrolyzate, particularly a food, which can improve the original flavor of the food, which cannot be obtained by the conventional protein hydrolyzate. An object of the present invention is to provide a flavor-enhancing composition, which is a completely new protein hydrolyzate, and a method for producing the same.

In order to solve the above problems, the inventor has made extensive studies on the decomposition method for obtaining protein hydrolysates from various proteins and the decomposition products, and as a result, the collagen fiber protein (collagen) among the animal proteins has been selected. Focusing on this, by hydrolyzing the tissue containing collagen fibers and then desalting and acidifying it, it is possible to additively or synergistically improve the flavor of the added or blended food or drink, although it depends on the food or drink. This has led to the completion of the present invention.

The method of the present invention for producing a composition for improving the flavor of food and drink (flavor improving composition) prepares a degradation product having no peptide bond, which is obtained by hydrolyzing a tissue containing collagen fibers. The step of desalting the decomposition product until the molar equivalent ratio of the chloride ion concentration to the total nitrogen is 0.01 to 1.2 mol, and the step of desalting the decomposition product after the desalting treatment are organic. It is characterized by including a step of acidifying treatment within the range of pH 2.5 to 4.5 using one or more selected from the group consisting of acidic foods containing an acid or an acidic substance.

Further, according to the present invention, in the method for producing a flavor-enhancing composition having the above-mentioned characteristics, the acidic food containing the organic acid or the acidic substance is lactic acid, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid. It is characterized by being selected from the group consisting of acetic acid, formic acid, lactic acid and yogurt.

Further, according to the present invention, in the method for producing a flavor-enhancing composition having the above-mentioned characteristics, a hydroxide salt, a carbonate, an organic acid salt, and an ammonium salt exhibiting basicity in the acidified decomposition product treated product. It is also characterized in that an acidity reducing treatment for adjusting the pH to 5.0 to 7.0 is performed using one or more selected from the group consisting of phosphates.

Further, the flavor improving composition of the present invention is a composition for improving the flavor of foods and drinks, which contains a protein hydrolyzate derived from collagen fibers, and is a protein hydrolyzate contained in the composition. The amino acid composition in the composition is 8 to 29% acidic amino acid, 55 to 82% neutral amino acid, and 6 to 19% basic amino acid by weight, does not have a peptide bond, and is contained in the composition. The organic acid is 0.01 to 2.0 mol in terms of molar equivalent to total nitrogen, and the chloride ion to total nitrogen is 0.01 to 1.2 mol in molar equivalent ratio. It is a thing.

Further, in the flavor-enhancing composition having the above-mentioned characteristics, one or more selected from dextrin, starch, modified starch, and dietary fiber are blended as excipients, if necessary. It is characterized by that.

Further, the food or drink of the present invention is characterized in that the above-mentioned flavor improving composition is blended in an amount of 0.1% by weight to 10.0% by weight based on the food or drink.

The decomposition product produced when the tissue of an animal or fish having collagen fibers is hydrolyzed and neutralized with an acid or alkali has an offensive odor peculiar to the decomposition product as it is, but the desalting treatment according to the present invention and By performing the acidification treatment, it is possible to obtain a flavor-enhancing composition that does not have an offensive odor and improves the flavor of the food or drink additively or synergistically, and the flavor-improving composition is added or blended into the food or drink. As a result, food and drink with improved flavor can be provided.

First, the production method of the present invention for producing a composition for improving the flavor of food and drink will be described.
The first step in the production method of the present invention is a step of preparing a degradation product having no peptide bond, which is obtained by hydrolyzing a tissue containing collagen fibers, and the raw material used at this time is collagen fibers. It is not particularly limited as long as it contains a tissue, but animal collagen fiber is preferable, and fish and shellfish collagen fiber may be used. Specifically, those derived from animals containing collagen fibers such as pigs, chickens, cows, sheep, ostriches, and horses are preferable, and one or a combination of two or more of the animal species can be used. The seafood is not particularly limited as long as it is a seafood containing collagen fibers such as shark, carp, salmon, and trout, and one kind or a combination of two or more kinds can be used. Furthermore, animal collagen fibers and seafood collagen fibers can be used in combination. In the present invention, as the collagen fiber tissue to be decomposed, one type or a combination of two or more types containing collagen fibers such as epidermis, tendon, bone, muscle, organ, scale, and chicken crown may be used.

In the present invention, the method for hydrolyzing collagen fibers is not particularly limited, but acid hydrolysis or alkali hydrolysis is preferable, and protease hydrolysis and peptidase hydrolysis may be used alone or in combination. The acid used for acid hydrolysis is not limited as long as it is an acidic acid such as an inorganic acid or an organic acid, and two or more kinds may be used in combination. The alkali used for alkali hydrolysis is not limited as long as it is an alkaline substance such as a hydroxide salt, a carbonate, an organic acid salt, or a phosphate, and two or more kinds may be used in combination.
Further, in the present invention, the hydrolyzate obtained by the above hydrolysis may be neutralized, or the decomposed product may be powdered by spray drying, freeze drying or drum drying. The obtained degradation product is a degradation product that does not have a peptide bond. Specifically, the Biuret reaction does not show a discoloration to bluish purple in the undiluted solution and shows a negative reaction.

The amino acid composition in the protein hydrolyzate obtained by hydrolyzing the tissue containing collagen fibers is 8 to 29% acidic amino acid, 55 to 82% neutral amino acid, and 6 to 19% basic amino acid by weight. Yes, the ratio of each of these amino acids is substantially the same as the ratio of the final product (flavor improving composition) obtained by the acidification treatment in the final step.
The molar equivalent of chloride ions contained in the hydrolyzate with respect to total nitrogen is preferably 0.8 to 4.0 mol, more preferably 1.0 to 2.0 mol. It is more preferably 1.3 to 1.7 mol.

Since the above-mentioned decomposition product exhibits an off-flavor and off-flavor peculiar to the decomposition product and the desired flavor improving effect cannot be obtained, the next step in the present invention is to remove excess salts generated by the above-mentioned hydrolysis. Desalination is carried out. The method for removing excess salts is not particularly limited as long as it can remove salts such as membrane treatment, dialysis, and electrodialysis, but the molar equivalent ratio of chloride ion concentration to total nitrogen is 0.01 to 1. The degradation products are desalted to 2 mol, preferably 0.05 to 1.0 mol, more preferably 0.1 to 0.8 mol.

Further, in the present invention, after the above desalting treatment, an acidic raw material that can be used in foods, for example, an acidic substance such as an organic acid and an acidic substance, is used for the purpose of removing an offensive odor other than the salty taste peculiar to the hydrolyzate. The acidification treatment is carried out using one or more kinds of acidic foods containing the same, and at this time, it is preferable to carry out the acidification treatment in the range of pH 2.5 to 4.5. As the acid that can be used in this acidification treatment, an organic acid is preferable, and an acidic food is more preferable. As the acidic food, vinegar is more preferable.

The organic acid used for the above acidification treatment is not limited to any organic acid such as lactic acid, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, acetic acid, and formic acid, and the acidic food is vinegar. , Fermented foods such as yogurt, and foods exhibiting acidity such as extracts such as fruit juice are not particularly limited.

The decomposed product treated product after the above acidification treatment may exhibit a strong sourness as it is, and when the sourness is strong, it is not suitable for improving the flavor. Therefore, in the present invention, a sourness reducing step using a basic substance is carried out as needed. At this time, the basic substance that can be used may be any basic substance that can reduce the acidity, and one or more selected from hydroxide salts, carbonates, organic acid salts, ammonium salts, and phosphates is used. can do.

The organic acid salt is not particularly limited as long as it is a salt of an organic acid such as lactic acid, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, acetic acid and formic acid, and the salt is also sodium, potassium, magnesium and calcium. The salt is not particularly limited as long as it is a salt of alkali metals or alkaline earth metals. Further, the hydroxide salt, carbonate and ammonium salt are not particularly limited as long as they are salts of alkali metals such as sodium, potassium, magnesium and calcium or alkaline earth metals. Further, in the case of phosphate, the salt thereof is not limited as long as it is a salt of an alkali metal such as sodium, potassium, magnesium or calcium or an alkaline earth metal, and the degree of polymerization is also basic. The degree of polymerization is not particularly limited as long as it has a basic degree of polymerization such as normal phosphate, pyrophosphate, and tripolyphosphate. Further, foods such as eggshell powder and seaweed powder, which are basic foods, may be used.

The flavor-enhancing composition produced by the production method of the present invention is a liquid and may be used as it is, but in order to stabilize the quality, it is pulverized by spray drying, freeze drying or drum drying. It is also possible to do. At that time, the treatment liquid may be concentrated under reduced pressure at any stage of the manufacturing process, and one or two kinds selected from dextrin, starch, modified starch, and dietary fiber are used as excipients. You may.

Next, the flavor improving composition of the present invention for improving the flavor of foods and drinks will be described.
The flavor-enhancing composition of the present invention contains a protein hydrolyzate derived from collagen fibers, and the amino acid composition in this protein hydrolyzate is 8 to 29%, preferably 8 to 29%, acidic amino acids by weight. 12-25%, more preferably 16-21%, neutral amino acids 55-82%, preferably 60-77%, more preferably 65-72%, basic amino acids 6-19%, preferably 8- It is 17%, more preferably 10 to 15% and has no peptide bond.

In the flavor-enhancing composition of the present invention, the organic acid contained in the composition is 0.01 to 2.0 mol, preferably 0.1 to 1.5 mol, in terms of molar equivalent ratio to total nitrogen. It is more preferably 0.2 to 0.8 mol, and the chloride ion with respect to total nitrogen is 0.01 to 1.2 mol, preferably 0.05 to 1.0 mol, more preferably 0 in molar equivalent ratio. .1 to 0.8 mol, such a low chloride ion concentration is achieved by the desalting step.
Examples of the organic acid contained in the flavor improving composition of the present invention include lactic acid, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, acetic acid, formic acid and the like, and examples of the organic acid salt include the above. Examples thereof include sodium salt, potassium salt, magnesium salt and calcium salt of organic acids.

Examples of the acidic, neutral or basic amino acids in the protein hydrolyzate contained in the flavor improving composition of the present invention include arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, methionine, valine, alanine and glycine. , Proline, glutamate, serine, leucine, aspartic acid, tryptophan, cystine.

The pH of the flavor-enhancing composition of the present invention containing a protein hydrolyzate derived from collagen fiber as measured by the glass electrode method according to JIS Z8802 is in the range of 5.0 to 7.0. In the present invention, for the purpose of stabilizing the powder form of the above composition, one or more selected from dextrin, starch, modified starch and dietary fiber may be blended as an excipient. The amount of organic acids in the flavor-enhancing composition of the present invention is 0.01 to 2.0 mol, preferably 0.1 to 1.5 mol, in terms of molar equivalent ratio to total nitrogen by high performance liquid chromatography. More preferably, it is 0.2 to 0.8 mol.

The flavor-enhancing composition of the present invention in the form of a liquid or powder can be added or blended with various foods and drinks. For example, in the case of foods, it can be used for all side dishes, and further, meat products, fish products, soups, sauces, seasonings, dairy products, confectionery, powdered seasonings, nursing foods, liquid foods, health foods, etc. For the purpose of improving the flavor of the product without limiting the material and food, 0.1% to 10.0% can be added or blended with the food. In addition, this flavor-enhancing composition can also be used for beverages, and the beverages are not particularly limited as long as they are drinkable such as soft drinks, carbonated beverages, milk beverages, alcoholic beverages, vegetable juices, jelly beverages, and powdered beverages. , 0.1% to 10.0% can be added or blended with beverages.

By adding or blending the flavor improving composition of the present invention to the above various foods and drinks in the above ratio, not only the flavor improving effect but also the yield improving effect, the physical property improving effect, and the shelf life improving effect by suppressing the growth of microorganisms , The food and drink of the present invention to which effects such as fading prevention effect and nutritional supplement effect are imparted can be produced.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.

[Example 1]
The collagen fibers obtained from pig skin and bone were acid-hydrolyzed with an aqueous hydrochloric acid solution, and then the pH was adjusted to 5.2 with an aqueous sodium hydroxide solution. Further, the filtrate obtained by filtering insoluble impurities was used as a raw material for the flavor improving composition. The Biuret reaction of the decomposition product used as a raw material showed a negative reaction without discoloration to bluish purple in the undiluted solution, and the molar equivalent of chloride ions contained in the hydrolyzate to total nitrogen was 1.6 mol. As a result of amino acid analysis, it was confirmed that the composition of all amino acids was 20% for acidic amino acids, 66% for neutral amino acids, and 14% for basic amino acids.

Next, the decomposition product obtained above was desalted using an electrodialysis machine. After desalting, the molar equivalent ratio of chloride ion concentration to total nitrogen was 0.3 mol and the pH was 5.4.
Then, it was concentrated three times using a vacuum concentrator, and further added vinegar to adjust the pH to 3.7, and after acidification treatment, the pH was adjusted to 5.5 using an aqueous sodium hydroxide solution. Dextrin was further added to the obtained flavor-enhancing composition for the purpose of stabilizing the powder, and the powder was pulverized using a spray dryer.

The composition obtained by powdering has a pH of 5.6, and the amino acid composition in the protein hydrolyzate contained in the composition is 20% acidic amino acid, 68% neutral amino acid, and base by weight. It is 12% of sex amino acids, has no peptide bond, the organic acid contained in the composition is 0.5 molar equivalent to total nitrogen, and the chloride ion to total nitrogen is molar equivalent. The ratio was 0.3 mol. The composition thus obtained was used as a flavor-enhancing composition in Examples 2 to 4 below.

The various sensory evaluation tests of Examples 2 to 4 were carried out by four panelists trained in taste sensory evaluation.

[Example 2]
Sensory evaluation by the following evaluation method using the 5.8% aqueous solution of the raw material (hydrolyzed product solution before desalting treatment) described in Example 1 and the 4.0% aqueous solution of the flavor improving composition described in Example 1. Was done. The difference in solution concentration was set to a concentration at which the total nitrogen values were equal to each other, based on the total nitrogen concentration of the flavor improving composition.

For the aqueous solution containing the decomposition product, 2 samples of the test solution with different arbitrary 3-digit numbers and for the aqueous solution containing the above-mentioned flavor improving composition, give an arbitrary 3-digit number different from the previous 2 samples of the decomposition product aqueous solution. A total of 3 samples, 1 sample of the test solution, were prepared.
The presence or absence of a difference in flavor was determined by a method in which a different sample was selected from the above three samples. In addition, the reason for determination was selected from five tastes (salty, sour, bitter, sweet, and umami), the increase or decrease was evaluated in the following five stages, and other flavors were evaluated freely.

1: Weak 2: Slightly weak 3: No change 4: Slightly strong 5: Strong

The results of sensory evaluation by four panelists are shown in Table 1. As shown in Table 1, all panelists recognized the difference between the degradation products and the flavor-enhancing composition. In addition, all panelists felt that the flavor-enhancing composition had more sweetness and umami than the decomposition products, and that the salty taste was weaker. A weak tendency was observed for sourness. Regarding other flavors, expressions such as "refreshing" and "refreshing" gave the results that miscellaneous flavors were reduced.

[Example 3]
The above-mentioned decomposition product and the flavor-enhancing composition described in Example 1 were added to each other to produce a hamburger having the compounding composition shown in Table 2 below, and a sensory evaluation was carried out. Both the decomposition product and the flavor-enhancing composition were blended so that the total nitrogen content was 0.09% during blending, and the solid content and water content were adjusted with powdered starch syrup and water.

[Manufacturing of sensory evaluation sample (hamburger)]
According to the compounding composition shown in Table 2 above, a decomposition product or flavor-enhancing composition, a hamburger seasoning MIX, water and sautéed onion were added to the minced minced meat and kneaded well until it became sticky. After kneading, dried white bread crumbs were added and dispersed until uniform throughout. The hamburger steak was produced by mixing at a constant speed for a certain period of time using a mixer so that there was no difference in the hamburger steak before molding in each test section. The manufactured hamburger steak is uniformly molded using an oval hamburger molding machine so that each piece weighs 55 g, baked in a convection oven set at 250 ° C for 6 minutes, and then steamed at 85 ° C. The hamburger was heated to a core temperature of 75 ° C. for 10 minutes. After heating, it was completely frozen at −20 ° C. to prepare a sensory evaluation sample.

In the sensory evaluation, the sample was heated to a center temperature of 80 ° C. in a microwave oven immediately before the test, and evaluated by the following evaluation method.

The decomposition product group hamburger and the flavor-enhancing composition group hamburger were given arbitrary 3-digit numbers, and the comparison with the additive-free group was evaluated by the following evaluation items.

・ Preferred sample for hamburger steak (including no additives)
・ Choose the preferred reason from the following (multiple answers allowed)
(Salty, sour, bitter, sweet, umami, texture, aroma,)

Table 3 below shows the sensory evaluation results by four panelists. As shown in Table 3, a hamburger steak containing a flavor-enhancing composition was selected as a preferred test group for all panelists as a hamburger steak. All panelists answered as the reason for evaluating the hamburger steak regarding umami. Furthermore, although there are variations in the selection items, all panelists answered multiple times, and they did not evaluate it as hamburger steak for only one reason, and the flavor improving composition improves the flavor of hamburger steak in a complex manner. I came to the result that it is doing.

[Example 4]
The decomposition product and the flavor-improving composition described in Example 1 were prepared, and roast pork was produced using the seasoning liquid having the seasoning liquid-blended composition shown in Table 4, and sensory evaluation was carried out. The decomposition product and the flavor-enhancing composition were blended so that the total nitrogen content was 0.09% during blending, and the solid content and water content were adjusted with powdered starch syrup and water.

While preparing the pork loin, prepare the seasoning liquid having the seasoning liquid blending ratio shown in Table 4, add 30% of this seasoning liquid to the weight of the pork loin, and tumbl for 1 hour under vacuum. , It was allowed to stand in a refrigerator set at 7 ° C. for 15 hours. Then, after drying at 70 ° C. for 30 minutes, steaming was performed at 80 ° C. until the center temperature was 72 ° C., calcined at 130 ° C. for 20 minutes, and completely cooled in a refrigerator overnight to prepare a sensory evaluation sample.

The sensory evaluation was carried out by the following evaluation method for roast pork sliced to a thickness of 2.0 mm.

The roast pork in the decomposition product group and the flavor-enhancing composition group was given an arbitrary three-digit number, and the comparison with the additive-free group was evaluated by the following evaluation items.

・ Preferred sample for roast pork (including no additives)
・ Choose the preferred reason from the following (multiple answers allowed)
(Salty, sour, bitter, sweet, umami, texture, aroma,)

Table 5 below shows the sensory evaluation results by four panelists. As shown in Table 5, all panelists selected the flavor-enhancing composition group roast pork as the preferred test group for roast pork. In addition, all panelists responded as a reason for evaluating the sweetness of roast pork. Furthermore, although there are variations in the reasons for selection, all panelists answered multiple times, and they did not evaluate it as pork-like for only one reason, and the flavor-enhancing composition combined the flavor of roast pork. The result was that it was improving.

The flavor-enhancing composition described in Example 1 was evaluated to be more suitable than the additive-free group and the decomposition product group in the evaluation of Example 3 "hamburger" and Example 4 "roast pork", respectively. .. It should be noted that the food has a flavor suitable for each food, and the flavor as a food is not uniformly expressed only by the umami, and as shown in the results of Examples 3 and 4, the main reasons for selection are different. It was. In addition, since all the panelists answered a plurality of answers, it seems that the flavor-enhancing composition described in Example 1 not only improved the characteristic taste of each food, but also improved the flavor in a complex manner.

A flavor-enhancing composition can be produced by desalting and acidifying a decomposition product obtained by hydrolyzing a collagen fiber structure, and the flavor-enhancing composition of the present invention adds to the flavor of food. Alternatively, since it has the effect of synergistically improving, various foods and drinks having improved flavor can be provided by adding or blending a predetermined amount to the food or drink.

Claims (6)

A method for producing a composition for improving the flavor of food and drink, which is a method.
A step of preparing a decomposition product having no peptide bond, which is obtained by hydrolyzing a tissue containing collagen fibers. The decomposition product has a molar equivalent ratio of chloride ion concentration to total nitrogen of 0.01 to 1.2 mol. The step of desalting until the substance becomes, and the decomposition product after the desalting treatment is pH 2.5 to 2 or more selected from the group consisting of acidic foods containing organic acids or acidic substances. A method for producing a flavor-enhancing composition, which comprises a step of acidifying treatment within the range of 4.5. The acidic food containing the organic acid or acidic substance is characterized by being selected from the group consisting of lactic acid, citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, acetic acid, formic acid, vinegar and yogurt. The method for producing a flavor-enhancing composition according to claim 1. The acidified decomposition product was subjected to pH 5. Using one or more selected from the group consisting of hydroxide salts, carbonates, organic acid salts, ammonium salts and phosphates exhibiting basicity. The method for producing a flavor-enhancing composition according to claim 1 or 2, wherein the acidity-reducing treatment adjusted to 0 to 7.0 is performed. A composition for improving the flavor of foods and drinks, which contains a protein hydrolyzate derived from collagen fibers, and the amino acid composition in the protein hydrolyzate contained in the composition is acidic in weight ratio. Amino acids 8 to 29%, neutral amino acids 55 to 82%, basic amino acids 6 to 19%, no peptide bond, and the organic acid contained in the composition is the molar equivalent ratio to total nitrogen. The flavor-enhancing composition is 0.01 to 2.0 mol, and the chloride ion with respect to total nitrogen is 0.01 to 1.2 mol in molar equivalent ratio. The flavor-enhancing composition according to claim 4, wherein one or more selected from dextrin, starch, modified starch, and dietary fiber are blended as an excipient. A food or drink containing 0.1% by weight to 10.0% by weight of the flavor-enhancing composition according to claim 4 or 5.