JP6981281B2 - Rich flavor-imparting composition - Google Patents
Rich flavor-imparting composition Download PDFInfo
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- JP6981281B2 JP6981281B2 JP2018013982A JP2018013982A JP6981281B2 JP 6981281 B2 JP6981281 B2 JP 6981281B2 JP 2018013982 A JP2018013982 A JP 2018013982A JP 2018013982 A JP2018013982 A JP 2018013982A JP 6981281 B2 JP6981281 B2 JP 6981281B2
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- Seasonings (AREA)
Description
本発明は、コク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与するために好適に用いられる組成物に関する。また、本発明は当該組成物等を利用した食品（好ましくは、乳含有食品）の製造方法に関する。さらに本発明は、当該組成物等を利用したコク味（好ましくは、乳脂様の厚み及び／又は持続性）の付与方法に関する。 The present invention relates to a composition preferably used to impart a rich taste (preferably butterfat-like thickness and / or persistence). The present invention also relates to a method for producing a food (preferably a milk-containing food) using the composition or the like. Further, the present invention relates to a method for imparting a rich taste (preferably butterfat-like thickness and / or persistence) using the composition or the like.
コク味付与剤として、従来、メイラード化合物（特許文献１等）やγ−グルタミルペプチド等が知られている。 Conventionally, Maillard compounds (Patent Document 1 and the like), γ-glutamyl peptide and the like are known as richness-imparting agents.
しかしメイラード化合物には、コク味だけでなく、焦げた風味や苦味も食品に付与する場合があるという問題があった。 However, the Maillard compound has a problem that not only the rich taste but also the burnt flavor and the bitterness may be imparted to the food.
γ−グルタミルペプチドは比較的高価であることから、その使用量を抑えつつ、十分なコク味を付与できるよう、γ−グルタミルペプチドの力価を向上させる方法が従来より検討されている。そのような方法としては、例えば、γ−グルタミルペプチドを、低ＤＥデキストラン、乳化剤等と組み合わせることによって、γ−グルタミルペプチドのコク味付与機能を増強する方法等が報告されている（特許文献２等）。 Since the γ-glutamyl peptide is relatively expensive, a method for improving the titer of the γ-glutamyl peptide so as to impart a sufficient richness while suppressing the amount used has been conventionally studied. As such a method, for example, a method of enhancing the richness-imparting function of the γ-glutamyl peptide by combining the γ-glutamyl peptide with a low DE dextran, an emulsifier or the like has been reported (Patent Document 2 etc.). ).
本発明は、効果的にコク味を食品に付与できる組成物の提供を目的とする。特に本発明は、効果的に乳脂様の厚み及び／又は持続性を、乳含有食品に付与できる組成物の提供を目的とする。
また本発明は、効果的にコク味が付与された食品の製造方法の提供を目的とする。特に本発明は、効果的に乳脂様の厚み及び／又は持続性が付与された乳含有食品の製造方法の提供を目的とする。
また本発明は、食品に効果的にコク味を付与できる方法の提供を目的とする。特に本発明は、乳含有食品に効果的に乳脂様の厚み及び／又は持続性を付与できる方法の提供を目的とする。
An object of the present invention is to provide a composition capable of effectively imparting a rich taste to foods. In particular, an object of the present invention is to provide a composition capable of effectively imparting a milk fat-like thickness and / or durability to a milk-containing food.
Another object of the present invention is to provide a method for producing a food product to which a rich taste is effectively imparted. In particular, an object of the present invention is to provide a method for producing a milk-containing food product that is effectively imparted with a milk fat-like thickness and / or durability.
Another object of the present invention is to provide a method capable of effectively imparting a rich taste to foods. In particular, an object of the present invention is to provide a method capable of effectively imparting a milk-fat-like thickness and / or sustainability to a milk-containing food.
本発明者らは、上述の課題を解決するべく種々検討した結果、γ−グルタミルペプチド又はその塩と特定の平均粒子径を有する水不溶性素材とを併せて食品（好ましくは、乳含有食品）に添加することにより、当該食品に効果的にコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることを見出し、さらに研究を重ねることによって、本発明を完成するに至った。
即ち、本発明は以下の通りである。
As a result of various studies to solve the above-mentioned problems, the present inventors have combined a γ-glutamyl peptide or a salt thereof with a water-insoluble material having a specific average particle size into a food (preferably a milk-containing food). It has been found that the addition can effectively impart a rich taste (preferably milky fat-like thickness and / or persistence) to the food, and further research has led to the completion of the present invention. ..
That is, the present invention is as follows.
［１］（Ａ）γ−グルタミルペプチド又はその塩、並びに
（Ｂ）平均粒子径が１〜１００μｍである水不溶性素材
を含有する組成物。
［２］γ−グルタミルペプチドが、下記一般式（Ｉ）で表される化合物及び下記一般式（ＩＩ）で表される化合物からなる群より選択される少なくとも一つである、［１］記載の組成物。
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す）
［３］γ−グルタミルペプチドが、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙである、［１］又は［２］記載の組成物。
［４］水不溶性素材が、加工デンプン及び食物繊維からなる群より選択される少なくとも一つである、［１］〜［３］のいずれか一つに記載の組成物。
［５］食品に添加される（Ａ）の量が、食品に対して０．０１〜１０００重量ｐｐｍとなるように食品に添加される、［１］〜［４］のいずれか一つに記載の組成物。
［６］食品に添加される（Ｂ）の量が、食品に対して０．３〜２５０重量ｐｐｍとなるように食品に添加される、［１］〜［５］のいずれか一つに記載の組成物。
［７］食品に添加される（Ａ）の量と（Ｂ）の量との重量比が１：０．０１〜１００となるように食品に添加される、［１］〜［６］のいずれか一つに記載の組成物。
［８］組成物が、コク味付与組成物である、［１］〜［７］のいずれか一つに記載の組成物。
［９］コク味付与組成物が、乳脂様の厚み及び／又は持続性の付与組成物である、［８］記載の組成物。
［１０］乳脂様の厚み及び／又は持続性の付与組成物が、乳含有食品用の乳脂様の厚み及び／又は持続性の付与組成物である、［９］記載の組成物。
［１１］［１］〜［１０］のいずれか一つに記載の組成物を含有する食品。
［１２］食品が、乳含有食品である、［１１］記載の食品。
［１３］（Ａ）γ−グルタミルペプチド又はその塩、並びに
（Ｂ）平均粒子径が１〜１００μｍである水不溶性素材
を添加することを含む、食品の製造方法。
［１４］γ−グルタミルペプチドが、下記一般式（Ｉ）で表される化合物及び下記一般式（ＩＩ）で表される化合物からなる群より選択される少なくとも一つである、［１３］記載の製造方法。
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す）
［１５］γ−グルタミルペプチドが、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙである、［１３］又は［１４］記載の製造方法。
［１６］水不溶性素材が、加工デンプン及び食物繊維からなる群より選択される少なくとも一つである、［１３］〜［１５］のいずれか一つに記載の製造方法。
［１７］食品に添加される（Ａ）の量が、食品に対して０．０１〜１０００重量ｐｐｍである、［１３］〜［１６］のいずれか一つに記載の製造方法。
［１８］食品に添加される（Ｂ）の量が、食品に対して０．３〜２５０重量ｐｐｍである、［１３］〜［１７］のいずれか一つに記載の製造方法。
［１９］食品に添加される（Ａ）の量と（Ｂ）の量との重量比が、１：０．０１〜１００である、［１３］〜［１８］のいずれか一つに記載の製造方法。
［２０］食品が、コク味が付与された食品である、［１３］〜［１９］のいずれか一つに記載の方法。
［２１］コク味が付与された食品が、乳脂様の厚み及び／又は持続性が付与された食品である、［２０］記載の方法。
［２２］食品が、乳含有食品である、［１３］〜［２１］のいずれか一つに記載の方法。
［２３］（Ａ）γ−グルタミルペプチド又はその塩、並びに
（Ｂ）平均粒子径が１〜１００μｍである水不溶性素材
を食品に添加することを含む、コク味の付与方法。
［２４］γ−グルタミルペプチドが、下記一般式（Ｉ）で表される化合物及び下記一般式（ＩＩ）で表される化合物からなる群より選択される少なくとも一つである、［２３］記載の方法。
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す）
［２５］γ−グルタミルペプチドが、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙである、［２３］又は［２４］記載の方法。
［２６］水不溶性素材が、加工デンプン及び食物繊維からなる群より選択される少なくとも一つである、［２３］〜［２５］のいずれか一つに記載の方法。
［２７］食品に添加される（Ａ）の量が、食品に対して０．０１〜１０００重量ｐｐｍである、［２３］〜［２６］のいずれか一つに記載の方法。
［２８］食品に添加される（Ｂ）の量が、食品に対して０．３〜２５０重量ｐｐｍである、［２３］〜［２７］のいずれか一つに記載の方法。
［２９］食品に添加される（Ａ）の量と（Ｂ）の量との重量比が、１：０．０１〜１００である、［２３］〜［２８］のいずれか一つに記載の方法。
［３０］コク味が、乳脂様の厚み及び／又は持続性である、［２３］〜［２９］のいずれか一つに記載の方法。
［３１］食品が、乳含有食品である、［２３］〜［３０］のいずれか一つに記載の方法。
[1] A composition containing (A) a γ-glutamyl peptide or a salt thereof, and (B) a water-insoluble material having an average particle size of 1 to 100 μm.
[2] The description of [1], wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II). Composition.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
[3] The composition according to [1] or [2], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[4] The composition according to any one of [1] to [3], wherein the water-insoluble material is at least one selected from the group consisting of modified starch and dietary fiber.
[5] Described in any one of [1] to [4], wherein the amount of (A) added to the food is 0.01 to 1000 wt ppm with respect to the food. Composition.
[6] Described in any one of [1] to [5], wherein the amount of (B) added to the food is added to the food so as to be 0.3 to 250 wt ppm with respect to the food. Composition.
[7] Any of [1] to [6] added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is 1: 0.01 to 100. The composition according to one.
[8] The composition according to any one of [1] to [7], wherein the composition is a rich taste-imparting composition.
[9] The composition according to [8], wherein the rich taste-imparting composition is a butterfat-like thickness and / or persistence-imparting composition.
[10] The composition according to [9], wherein the milk-fat-like thickness and / or persistence-imparting composition is a milk-fat-like thickness and / or persistence-imparting composition for milk-containing foods.
[11] A food containing the composition according to any one of [1] to [10].
[12] The food according to [11], wherein the food is a milk-containing food.
[13] A method for producing a food product, which comprises adding (A) a γ-glutamyl peptide or a salt thereof, and (B) a water-insoluble material having an average particle size of 1 to 100 μm.
[14] The description of [13], wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II). Production method.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
[15] The production method according to [13] or [14], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[16] The production method according to any one of [13] to [15], wherein the water-insoluble material is at least one selected from the group consisting of modified starch and dietary fiber.
[17] The production method according to any one of [13] to [16], wherein the amount of (A) added to the food is 0.01 to 1000 wt ppm with respect to the food.
[18] The production method according to any one of [13] to [17], wherein the amount of (B) added to the food is 0.3 to 250 wt ppm with respect to the food.
[19] The amount according to any one of [13] to [18], wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is 1: 0.01 to 100. Production method.
[20] The method according to any one of [13] to [19], wherein the food is a food to which a rich taste is imparted.
[21] The method according to [20], wherein the food product to which a rich taste is imparted is a food product to which a milk fat-like thickness and / or durability is imparted.
[22] The method according to any one of [13] to [21], wherein the food is a milk-containing food.
[23] A method for imparting a rich taste, which comprises adding (A) a γ-glutamyl peptide or a salt thereof, and (B) a water-insoluble material having an average particle size of 1 to 100 μm to a food.
[24] The description of [23], wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II). Method.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
[25] The method according to [23] or [24], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[26] The method according to any one of [23] to [25], wherein the water-insoluble material is at least one selected from the group consisting of modified starch and dietary fiber.
[27] The method according to any one of [23] to [26], wherein the amount of (A) added to the food is 0.01 to 1000 wt ppm with respect to the food.
[28] The method according to any one of [23] to [27], wherein the amount of (B) added to the food is 0.3 to 250 wt ppm with respect to the food.
[29] The amount according to any one of [23] to [28], wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is 1: 0.01 to 100. Method.
[30] The method according to any one of [23] to [29], wherein the rich taste is milk fat-like thickness and / or persistence.
[31] The method according to any one of [23] to [30], wherein the food is a milk-containing food.
本発明の組成物は、γ−グルタミルペプチド又はその塩を単独で用いる場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）を食品（好ましくは、乳含有食品）に付与できる。
また本発明の製造方法によれば、γ−グルタミルペプチド又はその塩を単独で添加する場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）が付与された食品（好ましくは、乳含有食品）を製造できる。
また本発明の付与方法によれば、γ−グルタミルペプチド又はその塩を単独で添加する場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）を食品（好ましくは、乳含有食品）に付与することができる。
The composition of the present invention has a stronger rich taste (preferably milky fat-like thickness and / or persistence) as compared with the case of using γ-glutamyl peptide or a salt thereof alone, and is a food (preferably a milk-containing food). ) Can be given.
Further, according to the production method of the present invention, a food product to which a stronger rich taste (preferably milk fat-like thickness and / or persistence) is imparted as compared with the case where γ-glutamyl peptide or a salt thereof is added alone. (Preferably, milk-containing food) can be produced.
Further, according to the imparting method of the present invention, a food (preferably milk fat-like thickness and / or persistence) has a stronger body taste (preferably milk fat-like thickness and / or persistence) as compared with the case where the γ-glutamyl peptide or a salt thereof is added alone. , Milk-containing foods).
（本発明の組成物）
本発明の組成物は、（Ａ）γ−グルタミルペプチド又はその塩（本明細書中、単に「（Ａ）」と称する場合がある）、並びに（Ｂ）平均粒子径が特定の範囲内である水不溶性素材（本明細書中、単に「（Ｂ）」と称する場合がある）を含有することを主たる特徴とする。
(Composition of the present invention)
The compositions of the present invention have (A) a γ-glutamyl peptide or a salt thereof (sometimes referred to simply as "(A)" in the present specification), and (B) an average particle size within a specific range. Its main feature is that it contains a water-insoluble material (sometimes referred to simply as "(B)" in the present specification).
［（Ａ）γ−グルタミルペプチド又はその塩］
本発明において用いられるγ−グルタミルペプチドとは、γグルタミル構造を有するペプチド（例、ジペプチド、トリペプチド等）をいい、コク味を付与できるものであれば特に制限されないが、例えば、下記一般式（Ｉ）で表される化合物（本明細書中、「化合物（Ｉ）」と称する場合がある）、下記一般式（ＩＩ）で表される化合物（本明細書中、「化合物（ＩＩ）」と称する場合がある）等が挙げられる。
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す）
[(A) γ-glutamyl peptide or salt thereof]
The γ-glutamyl peptide used in the present invention refers to a peptide having a γ-glutamyl structure (eg, dipeptide, tripeptide, etc.) and is not particularly limited as long as it can impart a rich taste, but for example, the following general formula ( A compound represented by I) (sometimes referred to as "Compound (I)" in the present specification) and a compound represented by the following general formula (II) (in the present specification, "Compound (II)". It may be referred to) and the like.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
本発明において化合物（Ｉ）は、グルタミン酸、Ｘ（アミノ酸又はアミノ酸誘導体）及びグリシンから構成される、γグルタミル構造を有する（すなわち、グルタミン酸のγ位のカルボキシル基と、Ｘのアミノ基とが、ペプチド結合した構造を有する）トリペプチドである。
化合物（ＩＩ）は、グルタミン酸及びＹ（アミノ酸又はアミノ酸誘導体）から構成される、γグルタミル構造を有する（すなわち、グルタミン酸のγ位のカルボキシル基と、Ｙのアミノ基とが、ペプチド結合した構造を有する）ジペプチドである。
In the present invention, compound (I) has a γ-glutamyl structure composed of glutamic acid, X (amino acid or amino acid derivative) and glycine (that is, the carboxyl group at the γ-position of glutamic acid and the amino group of X are peptides. It is a tripeptide (having a bound structure).
Compound (II) has a γ-glutamyl structure composed of glutamic acid and Y (amino acid or amino acid derivative) (that is, has a peptide-bonded structure of the γ-position carboxyl group of glutamic acid and the amino group of Y. ) It is a dipeptide.
一般式（Ｉ）におけるＸ及び一般式（ＩＩ）におけるＹにより示される「アミノ酸」としては、例えば、グリシン、アラニン、バリン、ロイシン、イソロイシン、セリン、トレオニン、システイン、メチオニン、アスパラギン、グルタミン、プロリン等の中性アミノ酸；アスパラギン酸、グルタミン酸等の酸性アミノ酸；リジン、アルギニン、ヒスチジン等の塩基性アミノ酸；フェニルアラニン、チロシン、トリプトファン等の芳香族アミノ酸；オルニチン、サルコシン、シトルリン、ノルバリン、ノルロイシン、α−アミノ酪酸、タウリン、ヒドロキシプロリン、ｔｅｒｔ−ロイシン、シクロロイシン、α−アミノイソ酪酸（２−メチルアラニン）、ペニシラミン、ホモセリン等の他のアミノ酸等が挙げられる。これらのアミノ酸は、好ましくはＬ−体である。
本明細書中、上述の各アミノ酸を以下の通り、略記する場合がある。
（１）グリシン：Ｇｌｙ
（２）アラニン：Ａｌａ
（３）バリン：Ｖａｌ
（４）ロイシン：Ｌｅｕ
（５）イソロイシン：Ｉｌｅ
（６）セリン：Ｓｅｒ
（７）トレオニン：Ｔｈｒ
（８）システイン：Ｃｙｓ
（９）メチオニン：Ｍｅｔ
（１０）アスパラギン：Ａｓｎ
（１１）グルタミン：Ｇｌｎ
（１２）プロリン：Ｐｒｏ
（１３）アスパラギン酸：Ａｓｐ
（１４）グルタミン酸：Ｇｌｕ
（１５）リジン：Ｌｙｓ
（１６）アルギニン：Ａｒｇ
（１７）ヒスチジン：Ｈｉｓ
（１８）フェニルアラニン：Ｐｈｅ
（１９）チロシン：Ｔｙｒ
（２０）トリプトファン：Ｔｒｐ
（２１）オルニチン：Ｏｒｎ
（２２）サルコシン：Ｓａｒ
（２３）シトルリン：Ｃｉｔ
（２４）ノルバリン：Ｎｖａ
（２５）ノルロイシン：Ｎｌｅ
（２６）α−アミノ酪酸：Ａｂｕ
（２７）タウリン：Ｔａｕ
（２８）ヒドロキシプロリン：Ｈｙｐ
（２９）ｔｅｒｔ−ロイシン：ｔ−Ｌｅｕ
（３０）シクロロイシン：Ｃｌｅ
（３１）α−アミノイソ酪酸（２−メチルアラニン）：Ａｉｂ
（３２）ペニシラミン：Ｐｅｎ
（３３）ホモセリン：Ｈｓｅ
Examples of the "amino acid" represented by X in the general formula (I) and Y in the general formula (II) include glycine, alanine, valine, leucine, isoleucine, serine, treonine, cysteine, methionine, asparagine, glutamine, proline and the like. Neutral amino acids; Acidic amino acids such as aspartic acid and glutamic acid; Basic amino acids such as lysine, arginine and histidine; Aromatic amino acids such as phenylalanine, tyrosine and tryptophan; , Taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, homoserine and other amino acids. These amino acids are preferably L-form.
In the present specification, each of the above amino acids may be abbreviated as follows.
(1) Glycine: Gly
(2) Alanine: Ala
(3) Valine: Val
(4) Leucine: Leu
(5) Isoleucine: Ile
(6) Serine: Ser
(7) Threonine: Thr
(8) Cysteine: Cys
(9) Methionine: Met
(10) Asparagine: Asn
(11) Glutamine: Gln
(12) Proline: Pro
(13) Aspartic acid: Aspart
(14) Glutamic acid: Glu
(15) Lysine: Lys
(16) Arginine: Arg
(17) Histidine: His
(18) Phenylalanine: Phe
(19) Tyrosine: Tyr
(20) Tryptophan: Trp
(21) Ornithine: Orn
(22) Sarcosine: Sar
(23) Citrulline: Cit
(24) Norvaline: Nva
(25) Norleucine: Nle
(26) α-Aminobutyric acid: Abu
(27) Taurine: Tau
(28) Hydroxyproline: Hyp
(29) tert-leucine: t-Leu
(30) Cycloleucine: Cl
(31) α-Aminoisobutyric acid (2-methylalanine): Aib
(32) Penicillamine: Pen
(33) Homoserine: Hse
Ｘ及びＹにより示される「アミノ酸誘導体」としては、例えば、特殊アミノ酸、非天然アミノ酸、アミノアルコール及び官能基（例、末端カルボニル基、末端アミノ基、システインのチオール基等）の少なくとも一つが置換基（例、アルキル基、アシル基、水酸基、アミノ基、アルキルアミノ基、ニトロ基、スルフォニル基、各種保護基等）により置換されたアミノ酸等が挙げられる。アミノ酸誘導体の具体例としては、Ｎ−γ−ニトロアルギニン（本明細書中、「Ａｒｇ（ＮＯ２）」と略記する場合がある）、Ｓ−ニトロシステイン（本明細書中、「Ｃｙｓ（ＳＮＯ）」と略記する場合がある）、Ｓ−メチルシステイン（本明細書中、「Ｃｙｓ（Ｓ−Ｍｅ）」と略記する場合がある）、Ｓ−アリルシステイン（本明細書中、「Ｃｙｓ（Ｓ−ａｌｌｙｌ）」と略記する場合がある）、バリンアミド（本明細書中、「Ｖａｌ−ＮＨ２」と略記する場合がある）、バリノール（２−アミノ−３−メチル−１−ブタノール）（本明細書中、「Ｖａｌ−ｏｌ」と略記する場合がある）、メチオニンスルホキシド（本明細書中、「Ｍｅｔ（Ｏ）」と略記する場合がある）、Ｓ−メチルシステインスルホキシド（本明細書中、「Ｃｙｓ（Ｓ−Ｍｅ）（Ｏ）」と略記する場合がある）等が挙げられる。これらのアミノ酸誘導体は、好ましくはＬ−体である。 As the "amino acid derivative" represented by X and Y, for example, at least one of a special amino acid, an unnatural amino acid, an amino alcohol and a functional group (eg, a terminal carbonyl group, a terminal amino group, a thiol group of cysteine, etc.) is a substituent. Examples thereof include amino acids substituted with (eg, alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protective groups, etc.). Specific examples of the amino acid derivative include N-γ-nitroarginine ( sometimes abbreviated as “Arg (NO 2 )” in the present specification) and S-nitrocysteine (in the present specification, “Cys (SNO)”). ”, S-methylcysteine (may be abbreviated as“ Cys (S-Me) ”in the present specification), S-allylcysteine (in the present specification,“ Cys (S-Me) ”. Allyl) ”), valineamide (sometimes abbreviated as“ Val-NH 2 ”in the present specification), valinol (2-amino-3-methyl-1-butanol) (the present specification). , "Val-ol" may be abbreviated), methionine sulfoxide (may be abbreviated as "Met (O)" in the present specification), S-methylcysteine sulfoxide (in the present specification, "Cys"). (S-Me) (O) "may be abbreviated) and the like. These amino acid derivatives are preferably L-form.
Ｘは、好ましくはアミノ酸であり、より好ましくはＶａｌ、Ａｂｕ、Ｎｖａである。 X is preferably an amino acid, more preferably Val, Abu, Nva.
Ｙは、好ましくはアミノ酸であり、より好ましくはＡｂｕ、Ｎｖａである。 Y is preferably an amino acid, more preferably Abu or Nva.
本発明において用いられる化合物（Ｉ）は、好ましくはγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ−Ｇｌｙ、γ−Ｇｌｕ−Ｎｖａ−Ｇｌｙである。 The compound (I) used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Nva-Gly.
本発明において用いられる化合物（ＩＩ）は、好ましくはγ−Ｇｌｕ−Ａｂｕ、γ−Ｇｌｕ−Ｎｖａである。 The compound (II) used in the present invention is preferably γ-Glu-Abu and γ-Glu-Nva.
本発明において用いられるγ−グルタミルペプチドは、好ましくはγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ−Ｇｌｙ、γ−Ｇｌｕ−Ｎｖａ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ、γ−Ｇｌｕ−Ｎｖａであり、より好ましくはγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕ−Ｇｌｙ、γ−Ｇｌｕ−Ａｂｕであり、特に好ましくはγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙである。γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙは、「グルタミルバリルグリシン」（英名：Ｇｌｕｔａｍｙｌ−Ｖａｌｙｌ−Ｇｌｙｃｉｎｅ、ＣＡＳ登録番号：３８８３７−７０−６）とも称される。 The γ-glutamyl peptide used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, γ-Glu-Nva. , More preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly. γ-Glu-Val-Gly is also referred to as "glutamylvalylglycine" (English name: Glutamily-Valyl-Glycine, CAS Registry Number: 38837-70-6).
本発明において用いられるγ−グルタミルペプチドの塩は、可食性の塩であれば特に限定されないが、例えば、カルボキシル基等の酸性基に対しては、ナトリウム、カリウム等のアルカリ金属との塩；カルシウム、マグネシウム等のアルカリ土類金属との塩；アンモニウム塩；アルミニウム塩；亜鉛塩；トリエチルアミン、エタノールアミン、モルホリン、ピロリジン、ピペリジン、ピペラジン、ジシクロヘキシルアミン等の有機アミンとの塩；アルギニン、リジン等の塩基性アミノ酸との塩が挙げられ、アミノ基等の塩基性基に対しては、塩酸、硫酸、リン酸、硝酸、臭化水素酸等の無機酸との塩；酢酸、クエン酸、安息香酸、マレイン酸、フマル酸、酒石酸、コハク酸、タンニン酸、酪酸、ヒベンズ酸、パモ酸、エナント酸、デカン酸、テオクル酸、サリチル酸、乳酸、シュウ酸、マンデル酸、リンゴ酸、メチルマロン酸、アジピン酸等の有機カルボン酸との塩；メタンスルホン酸、ベンゼンスルホン酸、ｐ−トルエンスルホン酸等の有機スルホン酸との塩が挙げられる。これらの塩は、水和物（含水塩）であってもよく、かかる水和物としては、例えば１〜６水和物等が挙げられる。これらの塩は、いずれか一種を単独で使用してよく、又は二種以上を組み合わせて使用してもよい。 The salt of the γ-glutamyl peptide used in the present invention is not particularly limited as long as it is an edible salt, but for example, for an acidic group such as a carboxyl group, a salt with an alkali metal such as sodium or potassium; calcium. Salts with alkaline earth metals such as magnesium; ammonium salts; aluminum salts; zinc salts; triethylamine, ethanolamine, morpholin, pyrrolidine, piperidine, piperazin, salts with organic amines such as dicyclohexylamine; bases such as arginine and lysine. Examples include salts with sex amino acids, and for basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitrate and hydrobromic acid; acetic acid, citric acid, benzoic acid, Maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enant acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid. Salts with organic carboxylic acids such as methanesulfonic acid, benzenesulfonic acid, salts with organic sulfonic acid such as p-toluenesulfonic acid and the like. These salts may be hydrates (hydrous salts), and examples of such hydrates include 1 to 6 hydrates. Any one of these salts may be used alone, or two or more thereof may be used in combination.
（Ａ）の形態は特に制限されないが、例えば、粉末状、微粒状、顆粒状、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 The form of (A) is not particularly limited, and examples thereof include powder, fine granules, granules, liquid (including slurry), gel, and paste.
（Ａ）の製造方法は特に制限されず、自体公知の方法（例えば、化学合成法、酵素法、発酵法等）又はこれに準ずる方法によって製造したものを用いてよい。具体的には、例えば、国際公開第２００４／０１１６５３号、特開２０１２−２１３３７６号公報又は特開２０１６−１６８０４５号公報に記載の方法、あるいはこれらに準ずる方法等によって製造できる。（Ａ）は市販品を用いてもよく、簡便であることから好ましい。 The production method of (A) is not particularly limited, and a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, etc.) or a method similar thereto may be used. Specifically, it can be produced, for example, by the method described in International Publication No. 2004/011653, Japanese Patent Application Laid-Open No. 2012-213376 or Japanese Patent Application Laid-Open No. 2016-168405, or a method similar thereto. (A) may be a commercially available product, and is preferable because it is simple.
本発明において用いられる（Ａ）は、精製品であってよいが、精製品でなくてもよい。すなわち本発明は、（Ａ）そのものに代替して又は（Ａ）そのものに加えて、（Ａ）を高含有する素材を用いることもできる。ここで（Ａ）を「高含有する」素材とは、（Ａ）の含有量が、素材に対して１００重量ｐｐｍ以上であるものをいう。（Ａ）を高含有する素材としては、例えば、（Ａ）を含有する発酵生産物（例、γ−グルタミルペプチド産生能を有する微生物を培養して得られた培養液、菌体、培養上清等）、（Ａ）を含有する農水畜産物、並びにそれらの加工品等が挙げられる。当該加工品としては、例えば、（Ａ）を含有する発酵生産物を、濃縮、希釈、乾燥、分画、抽出、精製等の処理に供したもの等が挙げられ、具体的には、例えば、γ−グルタミルペプチド（例、γ−Ｇｌｕ−Ａｂｕ等）を含有する酵母エキス（例、特開２０１２−２１３３７６号公報に記載の酵母エキス等）等が挙げられる。本発明において（Ａ）を高含有する素材を用いる場合、（Ａ）を含有する酵母エキスを用いることが好ましい。（Ａ）を高含有する素材は、所望の程度に精製されていてよく、純度が、好ましくは５０重量％以上、より好ましくは７０重量％以上、更に好ましくは９０重量％以上、特に好ましくは９５重量％以上であるものを用いてよい。 (A) used in the present invention may be a refined product, but may not be a refined product. That is, in the present invention, a material having a high content of (A) can be used in place of (A) itself or in addition to (A) itself. Here, the material having a "high content" of (A) means a material having a content of (A) of 100% by weight or more with respect to the material. Examples of the material having a high content of (A) include a culture solution, cells, and culture supernatant obtained by culturing a fermentation product containing (A) (eg, a microorganism capable of producing γ-glutamyl peptide). Etc.), agricultural, marine and livestock products containing (A), and processed products thereof and the like. Examples of the processed product include those obtained by subjecting a fermentation product containing (A) to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples thereof include, for example. Examples thereof include yeast extracts containing a γ-glutamyl peptide (eg, γ-Glu-Abu, etc.) (eg, yeast extract described in JP-A-2012-213376) and the like. When a material having a high content of (A) is used in the present invention, it is preferable to use a yeast extract containing (A). The material having a high content of (A) may be purified to a desired degree and has a purity of preferably 50% by weight or more, more preferably 70% by weight or more, still more preferably 90% by weight or more, and particularly preferably 95% by weight. Those having a weight% or more may be used.
［（Ｂ）水不溶性素材］
本発明において用いられる「水不溶性素材」とは、常温（例、２５℃）の水に実質的に溶解しない素材をいう。ここで常温の水に「実質的に」溶解しない素材とは、常温の水に全く溶解しないか、又は常温の水１００ｇへの溶解度が０．１ｇ以下である素材を意味する。
[(B) Water-insoluble material]
The "water-insoluble material" used in the present invention means a material that is substantially insoluble in water at room temperature (eg, 25 ° C.). Here, the material that is "substantially" insoluble in water at room temperature means a material that is completely insoluble in water at room temperature or has a solubility of 0.1 g or less in 100 g of water at room temperature.
本発明において用いられる水不溶性素材の種類は、常温の水に実質的に溶解せず、かつ可食性であれば特に限定されないが、異風味（食品に本来備わっていない異質な風味）を有しないものが好ましく、例えば、デンプン、増粘多糖類、加工デンプン、食物繊維、脂肪球等が挙げられ、好ましくは加工デンプン、食物繊維である。これらの水不溶性素材は、いずれか一種を単独で使用してよく、又は二種以上を組み合わせて使用してもよい。 The type of the water-insoluble material used in the present invention is not particularly limited as long as it is substantially insoluble in water at room temperature and is edible, but it does not have a strange flavor (a foreign flavor that is not originally contained in foods). Those are preferable, and examples thereof include starch, thickening polysaccharides, modified starch, dietary fiber, fat globules and the like, and modified starch and dietary fiber are preferable. Any one of these water-insoluble materials may be used alone, or two or more thereof may be used in combination.
本発明において「加工デンプン」とは、物理的処理、化学的処理及び酵素的処理からなる群より選択される少なくとも一つの処理を施されたデンプンをいう。本発明において用いられる加工デンプンは、常温の水に実質的に溶解せず、かつ可食性であれば特に制限されないが、化学的処理を施されたデンプンが好ましい。化学的処理を施されたデンプンとしては、例えば、リン酸架橋デンプン、酢酸デンプン、アセチル化リン酸化架橋デンプン、ヒドロキシプロピルリン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸化デンプン等が挙げられ、好ましくはリン酸架橋デンプン、酢酸デンプンである。これらのデンプンは、化学的処理に加え、更に物理的処理及び／又は酵素的処理を施されていてもよい。 In the present invention, "modified starch" refers to starch that has been subjected to at least one treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment. The modified starch used in the present invention is not particularly limited as long as it is substantially insoluble in water at room temperature and is edible, but chemically treated starch is preferable. Examples of the chemically treated starch include phosphoric acid cross-linked starch, acetate starch, acetylated phosphoric acid cross-linked starch, hydroxypropyl phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and acetylated adipic acid cross-linked starch. Examples thereof include starch, hydroxypropyl starch, phosphorylated starch and the like, preferably phosphoric acid cross-linked starch, acetate starch and the like. These starches may be further physically and / or enzymatically treated in addition to the chemical treatment.
加工デンプンの原料として用いられるデンプンの種類は特に制限されないが、例えば、タピオカデンプン、コーンデンプン、ワキシーコーンデンプン、ばれいしょデンプン、ワキシーばれいしょデンプン、かんしょデンプン、コメデンプン、モチゴメデンプン、サトイモデンプン、サゴデンプン等が挙げられる。本発明において用いられる加工デンプンは、かんしょデンプン、タピオカデンプン、コーンデンプン、ワキシーコーンデンプン、ばれいしょデンプン及びワキシーばれいしょデンプンからなる群より選択される少なくとも一つを原料とすることが好ましく、タピオカデンプン及びコーンデンプンからなる群より選択される少なくとも一つを原料とすることがより好ましい。 The type of starch used as a raw material for processed starch is not particularly limited, and examples thereof include tapioca starch, corn starch, waxy corn starch, potato starch, waxy potato starch, citrus starch, rice starch, mochigome starch, satoimo starch, and sago starch. Can be mentioned. The processed starch used in the present invention is preferably made from at least one selected from the group consisting of citrus starch, tapioca starch, corn starch, waxy corn starch, potato starch and waxy potato starch, and tapioca starch and corn. It is more preferable to use at least one selected from the group consisting of starch as a raw material.
本発明において「食物繊維」とは、ヒトの消化酵素によって消化されない又は消化され難い、食物中の難消化性成分の総体をいい、水溶性のものと水不溶性のものとに分類され得るが、本発明において水不溶性素材として用いられる食物繊維は、水不溶性のもの（本明細書中、「不溶性食物繊維」と称する場合がある）である。本発明において用いられる食物繊維（不溶性食物繊維）は、可食性であれば特に制限されないが、例えば、セルロース、結晶セルロース、ヘミセルロース、リグニン、キチン、キトサン等が挙げられ、好ましくはセルロース又は結晶セルロースであり、より好ましくは結晶セルロースである。 In the present invention, "dietary fiber" refers to a total of indigestible components in food that are not digested or are difficult to be digested by human digestive enzymes, and can be classified into water-soluble and water-insoluble. The dietary fiber used as the water-insoluble material in the present invention is water-insoluble (sometimes referred to as "insoluble dietary fiber" in the present specification). The dietary fiber (insoluble dietary fiber) used in the present invention is not particularly limited as long as it is edible, and examples thereof include cellulose, crystalline cellulose, hemicellulose, lignin, chitin, and chitosan, and cellulose or crystalline cellulose is preferable. Yes, more preferably crystalline cellulose.
（Ｂ）は、平均粒子径が特定の範囲内であることが好ましい。（Ｂ）の平均粒子径が特定の範囲内であることにより、γ−グルタミルペプチド又はその塩により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）が増強され得る。
具体的には、（Ｂ）の平均粒子径は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、好ましくは１μｍ以上であり、より好ましくは１．２μｍ以上であり、更に好ましくは１０μｍ以上であり、特に好ましくは１５μｍ以上である。また（Ｂ）の平均粒子径は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、好ましくは１００μｍ以下であり、より好ましくは７０μｍ以下であり、更に好ましくは５０μｍ以下であり、特に好ましくは４５μｍ以下である。
本発明において（Ｂ）の「平均粒子径」とは、レーザー回折・散乱法によって得られる体積基準累積粒度分布における５０％粒子径（メジアン径）をいい、レーザー回折・散乱式粒度分布測定装置（株式会社堀場製作所製、ＨＯＲＩＢＡ ＬＡ−９２０）を使用し、水を分散媒として測定される。
In (B), it is preferable that the average particle size is within a specific range. When the average particle size of (B) is within a specific range, the richness (preferably milky fat-like thickness and / or persistence) imparted by the γ-glutamyl peptide or a salt thereof can be enhanced.
Specifically, the average particle size of (B) is preferably 1 μm because it can effectively enhance the richness (preferably butterfat-like thickness and / or persistence) imparted by (A). The above is more preferably 1.2 μm or more, further preferably 10 μm or more, and particularly preferably 15 μm or more. Further, the average particle size of (B) is preferably 100 μm or less because it can effectively enhance the richness (preferably butterfat-like thickness and / or persistence) imparted by (A). It is more preferably 70 μm or less, further preferably 50 μm or less, and particularly preferably 45 μm or less.
In the present invention, the "average particle size" of (B) means a 50% particle size (median size) in the volume-based cumulative particle size distribution obtained by the laser diffraction / scattering method, and is a laser diffraction / scattering type particle size distribution measuring device ( HORIBA LA-920) manufactured by HORIBA, Ltd. is used, and water is used as a dispersion medium for measurement.
（Ｂ）の平均粒子径の調整方法は特に制限されず、自体公知の方法（例えば、水不溶性素材を乾式又は湿式のボールミル、ジェットミル、超音波等で粉砕すること等）又はこれに準ずる方法によって調整できる。 The method for adjusting the average particle size of (B) is not particularly limited, and is a method known per se (for example, pulverizing a water-insoluble material with a dry or wet ball mill, jet mill, ultrasonic wave, etc.) or a method similar thereto. Can be adjusted by.
（Ｂ）は、平均粒子径が上述の特定の範囲内であれば、粒子径の上限及び下限は特に制限されないが、（Ｂ）の粒子径は、好ましくは０．０１μｍ以上であり、より好ましくは０．０５μｍ以上であり、特に好ましくは０．１μｍ以上である。また（Ｂ）の粒子径は、好ましくは１５００μｍ以下であり、より好ましくは１０００μｍ以下であり、特に好ましくは５００μｍ以下である。 In (B), the upper limit and the lower limit of the particle size are not particularly limited as long as the average particle size is within the above-mentioned specific range, but the particle size of (B) is preferably 0.01 μm or more, more preferably. Is 0.05 μm or more, and particularly preferably 0.1 μm or more. The particle size of (B) is preferably 1500 μm or less, more preferably 1000 μm or less, and particularly preferably 500 μm or less.
（Ｂ）の形態は特に制限されないが、例えば、粉末状、微粒状、顆粒状等が挙げられる。 The form of (B) is not particularly limited, and examples thereof include powder, fine granules, and granules.
（Ｂ）の製造方法は特に制限されず、自体公知の方法又はこれに準ずる方法によって製造したものを用いてよい。（Ｂ）は市販品を用いてもよく、簡便であることから好ましい。 The production method of (B) is not particularly limited, and a method known per se or a method similar thereto may be used. In (B), a commercially available product may be used, which is preferable because it is simple.
本発明の組成物における（Ａ）の含有量は、本発明の組成物に対し、好ましくは０．０５重量％以上であり、より好ましくは０．１重量％以上であり、特に好ましくは０．５重量％以上である。また当該含有量は、本発明の組成物に対し、好ましくは９９．９重量％以下であり、より好ましくは９９重量％以下であり、特に好ましくは９５重量％以下である。
本明細書中、「（Ａ）の含有量」とは、例えば、本発明の組成物が（Ａ）を一種のみ含有する場合は、当該一種の含有量であり、本発明の組成物が（Ａ）を二種以上含有する場合は、それらの合計の含有量である。また（Ａ）が塩を含む場合、当該塩の重量は遊離体の重量に換算される。
The content of (A) in the composition of the present invention is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 0. 5% by weight or more. The content thereof is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 95% by weight or less, based on the composition of the present invention.
In the present specification, the "content of (A)" is, for example, when the composition of the present invention contains only one kind of (A), it is the content of the kind, and the composition of the present invention is ( When two or more kinds of A) are contained, it is the total content of them. When (A) contains a salt, the weight of the salt is converted into the weight of the free body.
本発明の組成物における（Ｂ）の含有量は、本発明の組成物に対し、好ましくは０．０５重量％以上であり、より好ましくは０．１重量％以上であり、特に好ましくは０．５重量％以上である。また当該含有量は、本発明の組成物に対し、好ましくは９９．９重量％以下であり、より好ましくは９９重量％以下であり、特に好ましくは９５重量％以下である。
本明細書中、「（Ｂ）の含有量」とは、例えば、本発明の組成物が（Ｂ）を一種のみ含有する場合は、当該一種の含有量であり、本発明の組成物が（Ｂ）を二種以上含有する場合は、それらの合計の含有量である。
The content of (B) in the composition of the present invention is preferably 0.05% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 0. 5% by weight or more. The content thereof is preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 95% by weight or less, based on the composition of the present invention.
In the present specification, the "content of (B)" is, for example, when the composition of the present invention contains only one kind of (B), it is the content of the kind, and the composition of the present invention is ( When two or more kinds of B) are contained, it is the total content of them.
本発明の組成物における（Ａ）の含有量と（Ｂ）の含有量の重量比（Ａ：Ｂ）は、好ましくは１：０．０１〜１００であり、より好ましくは１：０．０５〜５０であり、特に好ましくは１：０．１〜３０である。 The weight ratio (A: B) of the content of (A) to the content of (B) in the composition of the present invention is preferably 1: 0.01 to 100, and more preferably 1: 0.05 to. It is 50, and particularly preferably 1: 0.1 to 30.
本発明の組成物の形態は特に制限されず、例えば、粉末状、微粒状、顆粒状、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 The form of the composition of the present invention is not particularly limited, and examples thereof include powder, fine granules, granules, liquid (including slurry), gel, and paste.
本発明の組成物は、（Ａ）及び（Ｂ）のみからなるものであってよいが、（Ａ）及び（Ｂ）に加えて、食品添加物の分野において慣用の基剤をさらに含有するものであってもよい。 The composition of the present invention may consist only of (A) and (B), but in addition to (A) and (B), further contains a base commonly used in the field of food additives. May be.
本発明の組成物が含有し得る基剤としては、例えば、澱粉、デキストリン、シクロデキストリン、糖類（例、砂糖、スクロース、グルコース、異性化糖、オリゴ糖等）、糖アルコール（例、キシリトール、エリスリトール等）、蛋白質、ペプチド、無機塩類（例、食塩、塩化ナトリウム、塩化カリウム等）、有機酸類（例、酢酸、クエン酸等）及びその塩、固形脂、二酸化ケイ素、酵母菌体、各種の粉末エキス類、水、並びにそれらの混合物等が挙げられる。 Examples of the base that can be contained in the composition of the present invention include starch, dextrin, cyclodextrin, sugar (eg, sugar, sucrose, glucose, isomerized sugar, oligosaccharide, etc.), sugar alcohol (eg, xylitol, erythritol, etc.). Etc.), proteins, peptides, inorganic salts (eg, salt, sodium chloride, potassium chloride, etc.), organic acids (eg, acetic acid, citrate, etc.) and their salts, solid fats, silicon dioxide, yeast cells, various powders. Examples include extracts, water, and mixtures thereof.
本発明の組成物は、本発明の目的を損なわない限り、（Ａ）及び（Ｂ）に加えて、例えば、賦形剤、ｐＨ調整剤、酸化防止剤、増粘安定剤、甘味料（例、砂糖類等）、酸味料、香辛料、着色料等を更に含有してよい。 In addition to (A) and (B), the composition of the present invention may contain, for example, excipients, pH regulators, antioxidants, thickening stabilizers, sweeteners (eg,) as long as the object of the present invention is not impaired. , Sugars, etc.), acidulants, spices, coloring agents, etc. may be further contained.
本発明の組成物の製造は、食品添加物の分野で慣用の手法により行い得る。本発明の組成物は、例えば、濃縮処理、乾燥処理、脱色処理等を、単独で又は組み合わせて施されてもよい。 The composition of the present invention can be produced by a method conventionally used in the field of food additives. The composition of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., alone or in combination.
本発明の組成物は、コク味を付与するために食品に添加できる。したがって本発明の組成物は、好ましくはコク味付与組成物である。本発明において「食品」は、経口で摂取し得るものを広く包含する概念であり、飲料や調味料等も包含される。また「食品」は「食品組成物」も包含する概念である。本発明において「コク味付与組成物」は、「コク味付与剤」を包含する概念である。 The composition of the present invention can be added to foods to impart a rich taste. Therefore, the composition of the present invention is preferably a rich taste-imparting composition. In the present invention, "food" is a concept that broadly includes foods that can be ingested orally, and also includes beverages, seasonings, and the like. "Food" is also a concept that includes "food composition". In the present invention, the "rich taste-imparting composition" is a concept including the "rich taste-imparting agent".
本発明において「コク味」とは、５基本味（ｆｉｖｅ ｂａｓｉｃ ｔａｓｔｅ）（すなわち、甘味（ｓｗｅｅｔ ｔａｓｔｅ）、塩味（ｓａｌｔｙ ｔａｓｔｅ）、酸味（ｓｏｕｒ ｔａｓｔｅ）、苦味（ｂｉｔｔｅｒ ｔａｓｔｅ）及びうま味（ｕｍａｍｉ））だけでは表せない感覚であり、当該５基本味に加え、５基本味の周辺の味（ｍａｒｇｉｎａｌ ｔａｓｔｅｓ）、風味（ｍａｒｇｉｎａｌ ｆｌａｖｏｒ）（例えば、厚み（ｔｈｉｃｋｎｅｓｓ）、ひろがり（ｇｒｏｗｔｈ（ｍｏｕｔｈｆｕｌｎｅｓｓ））、持続性（ｃｏｎｔｉｎｕｉｔｙ）、まとまり（ｈａｒｍｏｎｙ）等）によって表される感覚をいう。したがって本発明における「コク味の付与」には、５基本味の少なくとも一つを付与することや、それに伴って５基本味の周辺の味、風味（例えば、厚み、ひろがり、持続性、まとまり等）を付与することも含まれる。また本発明においてコク味の「付与」とは、例えば、コク味を有しない食品に、コク味を新たに付与することだけでなく、コク味を有する食品に、コク味を更に付与すること、すなわちコク味を増強することも含む概念である。コク味の有無や程度は、専門パネルによる官能評価（例えば、後述の実施例に示される官能評価等）によって評価できる。 In the present invention, the "rich taste" refers to five basic tastes (that is, sweet taste, salty taste, sour taste, bitter taste, and umami). It is a sensation that cannot be expressed by itself. (Continuity), unity (harmony, etc.)). Therefore, in the "giving of rich taste" in the present invention, at least one of the five basic tastes is given, and the tastes and flavors around the five basic tastes (for example, thickness, spread, sustainability, cohesiveness, etc.) are added accordingly. ) Is also included. Further, in the present invention, "giving" the richness means, for example, not only adding a new richness to a food having a richness, but also further imparting a richness to a food having a richness. That is, it is a concept including enhancing the richness. The presence or absence and degree of richness can be evaluated by sensory evaluation by a specialized panel (for example, sensory evaluation shown in Examples described later).
本発明の組成物により食品に付与されるコク味は、好ましくは乳脂様の厚み及び／又は持続性である。したがって本発明の組成物は、より好ましくは乳脂様の厚み及び／又は持続性の付与組成物である。本発明において「乳脂様の厚み」とは、乳脂によって口内に引き起こされる、油脂の濃厚な感覚をいい、「乳脂様の持続性」とは、食品の摂取後に口腔内が空になった後もなお乳脂の持つ風味が口腔内で１０秒以上持続する感覚をいう。 The rich taste imparted to foods by the composition of the present invention is preferably butterfat-like thickness and / or persistence. Therefore, the composition of the present invention is more preferably a composition that imparts milky fat-like thickness and / or durability. In the present invention, "milk fat-like thickness" refers to a rich sensation of fat and oil caused by milk fat in the mouth, and "milk fat-like persistence" means even after the oral cavity is emptied after ingestion of food. It refers to the sensation that the flavor of milk fat lasts for 10 seconds or longer in the oral cavity.
本発明の組成物を添加し得る食品は、コク味が付与されることを所望されるものであれば特に制限されないが、乳脂様の厚み及び／又は持続性を好適に付与し得ることから、乳を含有する食品（本明細書中、「乳含有食品」と称する場合がある）が好ましい。したがって、本発明の組成物は、好ましくは乳含有食品用組成物、より好ましくは乳含有食品用の乳脂様の厚み及び／又は持続性の付与組成物である。 The food to which the composition of the present invention can be added is not particularly limited as long as it is desired to impart a rich taste, but it can preferably impart a milky fat-like thickness and / or durability. Foods containing milk (sometimes referred to as "milk-containing foods" herein) are preferred. Therefore, the composition of the present invention is preferably a composition for milk-containing foods, more preferably a composition for imparting milky fat-like thickness and / or durability for milk-containing foods.
本発明において、乳含有食品に含有される乳の種類は特に制限されないが、例えば、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳及び加工乳等が挙げられる。乳含有食品は、これらの乳に加えて又は代替して、乳製品（乳を原料の一つとする製品）を含有するものであってよく、乳含有食品に含有される乳製品としては、例えば、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、たんぱく質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料及び乳飲料等が挙げられるが、これらに制限されない。 In the present invention, the type of milk contained in the milk-containing food is not particularly limited, and for example, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, and none. Examples include fat milk and processed milk. The milk-containing food may contain a dairy product (a product using milk as one of the raw materials) in addition to or in place of these milks, and the dairy product contained in the milk-containing food may be, for example. , Cream, butter, butter oil, cheese, concentrated whey, ice creams, concentrated milk, defatted condensed milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole milk powder, defatted milk powder, cream powder, whey Examples thereof include, but are not limited to, powders, protein-concentrated whey powders, butter milk powders, sweetened milk powders, condensed milk powders, condensed milks, lactic acid bacteria beverages and milk beverages.
乳含有食品は、乳、乳製品（本明細書中、これらをまとめて「乳等」と称する場合がある）のみからなるものであってよい（すなわち、乳含有食品は、上述の乳又は乳製品そのものであってよい）が、乳等に加えて、乳等以外の成分を含有してもよい。乳等以外の成分としては、本発明の目的を損なうものでなければ特に制限されないが、例えば、乳含有食品の製造に通常用いられる原料（例、肉類、魚介類、野菜類、水、油脂等）、乳含有食品の製造に通常用いられる食品添加物（甘味料、酸味料、調味料、香料、着色料、乳化剤、保存料、ｐＨ調整剤等）等が挙げられる。 The milk-containing food may consist only of milk and dairy products (in the present specification, these may be collectively referred to as "milk, etc.") (that is, the milk-containing food is the above-mentioned milk or milk). It may be the product itself), but may contain ingredients other than milk and the like in addition to milk and the like. The components other than milk are not particularly limited as long as they do not impair the object of the present invention, but for example, raw materials usually used for producing milk-containing foods (eg, meat, seafood, vegetables, water, fats and oils, etc.). ), Food additives usually used in the production of milk-containing foods (sweeteners, acidulants, seasonings, flavors, colorants, emulsifiers, preservatives, pH adjusters, etc.) and the like.
乳含有食品における乳等の含有量は、乳含有食品に対して、好ましくは１〜１００重量％であり、より好ましくは１０〜９９重量％であり、特に好ましくは２０〜９０重量％である。 The content of milk or the like in the milk-containing food is preferably 1 to 100% by weight, more preferably 10 to 99% by weight, and particularly preferably 20 to 90% by weight with respect to the milk-containing food.
乳含有食品の形態は特に制限されず、例えば、固体状（粉末状、顆粒状等を含む）、液体状（スラリー状等を含む）、ゲル状、ペースト状、クリーム状等が挙げられるが、好ましくは液体状、クリーム状である。 The form of the milk-containing food is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, cream, and the like. It is preferably liquid or creamy.
乳含有食品の具体例としては、クリーマー、ホイップクリーム、乳又は乳製品入り飲料（例、ココア、紅茶、コーヒー等）、スープ等が挙げられる。 Specific examples of milk-containing foods include creamers, whipped cream, beverages containing milk or dairy products (eg, cocoa, tea, coffee, etc.), soups, and the like.
本発明の組成物を添加し得る食品は、喫食に適した態様で提供（販売、流通）されるものであってよく、又は喫食に適した態様になるための所定の処理や調理を必要とする態様で提供されるものであってもよい。例えば、本発明の組成物を添加し得る食品は、喫食に適した態様となるために水等で希釈することを必要とする濃縮物等として提供されてよい。 The food to which the composition of the present invention can be added may be provided (sold, distributed) in a mode suitable for eating, or may require predetermined treatment or cooking to be in a mode suitable for eating. It may be provided in such an embodiment. For example, the food to which the composition of the present invention can be added may be provided as a concentrate or the like that needs to be diluted with water or the like in order to obtain an embodiment suitable for eating.
本発明の組成物を添加し得る食品は、例えば、保健機能食品、特定保健用食品、栄養機能食品、ダイエタリーサプリメント、栄養補助食品、健康補助食品、医療用食品、メディカルフード等として提供されるものであってよい。 Foods to which the composition of the present invention can be added are provided as, for example, health functional foods, specified health foods, nutritional functional foods, dietary supplements, dietary supplements, health supplements, medical foods, medical foods and the like. It may be a thing.
本発明の組成物を食品に添加する方法及び条件は特に限定されず、本発明の組成物の形態や食品の種類等に応じて適宜設定できる。本発明の組成物を食品に添加する時期は特に限定されず、いかなる時点で添加してもよいが、例えば、食品の製造中、食品の完成後（例、食品の喫食直前、食品の喫食中等）等が挙げられる。食品を製造する前の食品原料に本発明の組成物を添加してもよい。 The method and conditions for adding the composition of the present invention to the food are not particularly limited, and can be appropriately set according to the form of the composition of the present invention, the type of food, and the like. The time when the composition of the present invention is added to the food is not particularly limited and may be added at any time. For example, during the production of the food, after the completion of the food (eg, immediately before eating the food, during eating the food, etc.). ) Etc. can be mentioned. The composition of the present invention may be added to the food raw material before producing the food.
本発明の組成物は、好適なコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、食品に添加される（Ａ）の量が、食品に対して、好ましくは０．０１重量ｐｐｍ以上、より好ましくは０．１重量ｐｐｍ以上、特に好ましくは１重量ｐｐｍ以上となるように、食品に添加される。また本発明の組成物は、好適なコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、食品に添加される（Ａ）の量が、好ましくは１０００重量ｐｐｍ以下、より好ましくは１００重量ｐｐｍ以下、特に好ましくは１０重量ｐｐｍ以下となるように、食品に添加される。
本発明において、食品に添加される（Ａ）の量が「食品に対して、Ｍである」とは、食品に添加される（Ａ）の重量の、（Ａ）が添加された食品の喫食時の総重量に対する割合が、Ｍであることを意味する。本発明の組成物が添加される食品が、例えば、喫食に適した態様となるために水等で希釈することを必要とする濃縮物等である場合、食品に添加される（Ａ）の量は希釈倍率等に応じて適宜調整してよい。（Ａ）が塩を含む場合、当該塩の重量は遊離体の重量に換算される。
Since the composition of the present invention can impart a suitable rich taste (preferably milk fat-like thickness and / or persistence), the amount of (A) added to the food is preferable with respect to the food. Is added to food so as to be 0.01 wt ppm or more, more preferably 0.1 wt ppm or more, and particularly preferably 1 wt ppm or more. Further, since the composition of the present invention can impart a suitable rich taste (preferably milk fat-like thickness and / or persistence), the amount of (A) added to the food is preferably 1000% by weight ppm. Hereinafter, the food is added so as to be more preferably 100% by weight or less, and particularly preferably 10% by weight or less.
In the present invention, the amount of (A) added to food is "M with respect to food" means that the weight of (A) added to food is eaten by the food to which (A) is added. It means that the ratio to the total weight of time is M. When the food to which the composition of the present invention is added is, for example, a concentrate that needs to be diluted with water or the like in order to be suitable for eating, the amount of (A) added to the food. May be appropriately adjusted according to the dilution ratio and the like. When (A) contains a salt, the weight of the salt is converted to the weight of the free body.
本発明の組成物は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、食品に添加される（Ｂ）の量が、好ましくは０．３重量ｐｐｍ以上、より好ましくは１重量ｐｐｍ以上、更に好ましくは５重量ｐｐｍ以上、特に好ましくは１０重量ｐｐｍ以上となるように、食品に添加される。また本発明の組成物は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、食品における（Ｂ）の濃度が、好ましくは２５０重量ｐｐｍ以下、より好ましくは１５０重量ｐｐｍ以下、特に好ましくは１００重量ｐｐｍ以下となるように、食品に添加される。
本発明において、食品に添加される（Ｂ）の量が「食品に対して、Ｎである」とは、食品に添加される（Ｂ）の重量の、（Ｂ）が添加された食品の喫食時の総重量に対する割合が、Ｎであることを意味する。本発明の組成物が添加される食品が、例えば、喫食に適した態様となるために水等で希釈することを必要とする濃縮物等である場合、食品に添加される（Ｂ）の量は希釈倍率等に応じて適宜調整してよい。
Since the composition of the present invention can effectively enhance the richness (preferably milk fat-like thickness and / or persistence) imparted by (A), the amount of (B) added to the food. However, it is added to foods so as to be preferably 0.3% by weight or more, more preferably 1% by weight or more, still more preferably 5% by weight or more, and particularly preferably 10% by weight or more. Further, since the composition of the present invention can effectively enhance the richness (preferably milk fat-like thickness and / or persistence) imparted by (A), the concentration of (B) in the food can be increased. It is added to foods so as to be preferably 250% by weight or less, more preferably 150% by weight or less, and particularly preferably 100% by weight or less.
In the present invention, the amount of (B) added to food is "N with respect to food" means that the weight of (B) added to food is eaten by the food to which (B) is added. It means that the ratio to the total weight of time is N. When the food to which the composition of the present invention is added is, for example, a concentrate that needs to be diluted with water or the like in order to be suitable for eating, the amount of (B) added to the food. May be appropriately adjusted according to the dilution ratio and the like.
本発明の組成物は、効果的にコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、食品に添加される（Ａ）の量と（Ｂ）の量との重量比（Ａ：Ｂ）が、好ましくは１：０．０１〜１００、より好ましくは１：０．０５〜５０、特に好ましくは１：０．１〜３０となるように食品に添加される。 Since the composition of the present invention can effectively impart a rich taste (preferably milky fat-like thickness and / or persistence), the amount of (A) and (B) added to the food Is added to the food so that the weight ratio (A: B) of is preferably 1: 0.01 to 100, more preferably 1: 0.05 to 50, and particularly preferably 1: 0.1 to 30. ..
本発明によれば、本発明の組成物を含有する食品（本明細書中、「本発明の食品」と称する場合がある）も提供される。 According to the present invention, a food containing the composition of the present invention (sometimes referred to as "food of the present invention" in the present specification) is also provided.
本発明の食品における本発明の組成物の含有量は、本発明の組成物を含有することによって添加される（Ａ）及び（Ｂ）の量が、それぞれ上述の範囲と同様となるように適宜調整すればよく、特に制限されない。 The content of the composition of the present invention in the food of the present invention is appropriately adjusted so that the amounts of (A) and (B) added by containing the composition of the present invention are in the same range as described above. It may be adjusted, and there is no particular limitation.
本発明の食品の種類は、コク味が付与されることを所望されるものであれば特に制限されないが、乳脂様の厚み及び／又は持続性が好適に付与され得ることから、好ましくは乳含有食品である。乳含有食品としては、例えば、本発明の組成物を添加し得る乳含有食品として例示したものと同様のものが挙げられる。 The type of the food product of the present invention is not particularly limited as long as it is desired to impart a rich taste, but it is preferably milk-containing because it can preferably impart a milk fat-like thickness and / or durability. It is food. Examples of the milk-containing food include the same as those exemplified as the milk-containing food to which the composition of the present invention can be added.
（本発明の製造方法）
本発明は、（Ａ）及び（Ｂ）を添加することを含む、食品の製造方法（本明細書中、単に「本発明の製造方法」と称する場合がある）も提供する。
(Manufacturing method of the present invention)
The present invention also provides a method for producing a food product (which may be simply referred to as "the production method of the present invention" in the present specification), which comprises adding (A) and (B).
本発明の製造方法において用いられる（Ａ）及び（Ｂ）は、それぞれ本発明の組成物に含有される（Ａ）及び（Ｂ）と同様であり、それらの好ましい態様も同様である。
本発明における（Ａ）の添加には、（Ａ）そのものを添加することに加え、（Ａ）を高含有する素材を添加することも包含される。
(A) and (B) used in the production method of the present invention are the same as (A) and (B) contained in the composition of the present invention, respectively, and their preferred embodiments are also the same.
The addition of (A) in the present invention includes not only the addition of (A) itself but also the addition of a material having a high content of (A).
本発明の製造方法において、食品に添加される（Ａ）の量は、好適なコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、食品に対して、好ましくは０．０１重量ｐｐｍ以上であり、より好ましくは０．１重量ｐｐｍ以上であり、特に好ましくは１重量ｐｐｍ以上である。また食品に添加される（Ａ）の量は、好適なコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、食品に対して、好ましくは１０００重量ｐｐｍ以下であり、より好ましくは１００重量ｐｐｍ以下であり、特に好ましくは１０重量ｐｐｍ以下である。 In the production method of the present invention, the amount of (A) added to the food is preferable for the food because it can impart a suitable rich taste (preferably milk fat-like thickness and / or persistence). Is 0.01 wt ppm or more, more preferably 0.1 wt ppm or more, and particularly preferably 1 wt ppm or more. Further, the amount of (A) added to the food is preferably 1000% by weight or less with respect to the food because it can impart a suitable rich taste (preferably milk fat-like thickness and / or persistence). Yes, more preferably 100 wt ppm or less, and particularly preferably 10 wt ppm or less.
本発明の製造方法において、食品に添加される（Ｂ）の量は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、食品に対して、好ましくは０．３重量ｐｐｍ以上であり、より好ましくは１重量ｐｐｍ以上であり、更に好ましくは５重量ｐｐｍ以上であり、特に好ましくは１０重量ｐｐｍ以上である。また食品に添加される（Ｂ）の量は、（Ａ）により付与されるコク味（好ましくは、乳脂様の厚み及び／又は持続性）を効果的に増強し得ることから、食品に対して、好ましくは２５０重量ｐｐｍ以下であり、より好ましくは１５０重量ｐｐｍ以下であり、特に好ましくは１００重量ｐｐｍ以下である。 In the production method of the present invention, the amount of (B) added to the food can effectively enhance the richness (preferably milky fat-like thickness and / or persistence) imparted by (A). Therefore, it is preferably 0.3% by weight or more, more preferably 1% by weight or more, still more preferably 5% by weight or more, and particularly preferably 10% by weight or more with respect to the food. Further, the amount of (B) added to the food can effectively enhance the richness (preferably milk fat-like thickness and / or persistence) imparted by (A), and therefore, the amount of (B) added to the food is higher than that of the food. It is preferably 250% by weight or less, more preferably 150% by weight or less, and particularly preferably 100% by weight or less.
本発明の製造方法において、食品に添加される（Ａ）の量と（Ｂ）の量との重量比（Ａ：Ｂ）は、効果的にコク味（好ましくは、乳脂様の厚み及び／又は持続性）を付与し得ることから、好ましくは１：０．０１〜１００であり、より好ましくは１：０．０５〜５０であり、特に好ましくは１：０．１〜３０である。 In the production method of the present invention, the weight ratio (A: B) of the amount of (A) to the amount of (B) added to the food is effectively rich (preferably milky fat-like thickness and / or). Persistence) can be imparted, preferably 1: 0.01 to 100, more preferably 1: 0.05 to 50, and particularly preferably 1: 0.1 to 30.
本発明の製造方法は、（Ａ）及び（Ｂ）を個別に添加してよいが、（Ａ）及び（Ｂ）を添加前に予め混合し、得られた混合物を添加してもよい。あるいは、（Ａ）及び（Ｂ）の添加は、本発明の組成物を使用して行われてもよい。（Ａ）及び（Ｂ）を個別に添加する場合、添加の順序及び間隔は特に制限されず、例えば（Ａ）、（Ｂ）の順序、あるいはその逆の順序で添加してよい。また（Ａ）及び（Ｂ）を同時に添加してもよい。 In the production method of the present invention, (A) and (B) may be added individually, but (A) and (B) may be mixed in advance before addition, and the obtained mixture may be added. Alternatively, the addition of (A) and (B) may be carried out using the composition of the present invention. When (A) and (B) are added individually, the order and intervals of addition are not particularly limited, and for example, they may be added in the order of (A), (B), or vice versa. Further, (A) and (B) may be added at the same time.
本発明の製造方法は、上述の（Ａ）及び（Ｂ）の添加に加えて、食品の製造において慣用の処理工程、調理工程を、製造する食品の種類等に応じて適宜含んでよい。また本発明の製造方法は、食品の製造に通常使用され得る原料を、本発明の目的を損なわない範囲で適宜使用してよい。 In addition to the above-mentioned additions (A) and (B), the production method of the present invention may appropriately include a treatment step and a cooking step that are customary in the production of foods, depending on the type of food to be produced and the like. Further, in the production method of the present invention, raw materials that can be usually used for producing food may be appropriately used as long as the object of the present invention is not impaired.
本発明の製造方法によって製造される食品の種類は、コク味が付与されることを所望されるものであれば特に制限されないが、乳脂様の厚み及び／又は持続性が好適に付与され得ることから、好ましくは乳含有食品である。乳含有食品としては、例えば、本発明の組成物を添加し得る乳含有食品として例示したものと同様のものが挙げられる。 The type of food produced by the production method of the present invention is not particularly limited as long as it is desired to impart a rich taste, but milk fat-like thickness and / or durability can be suitably imparted. Therefore, it is preferably a milk-containing food. Examples of the milk-containing food include the same as those exemplified as the milk-containing food to which the composition of the present invention can be added.
本発明の製造方法によれば、効果的にコク味（好ましくは、乳脂様の厚み及び／又は持続性）が付与された食品（好ましくは、乳含有食品）を製造できる。 According to the production method of the present invention, a food product (preferably a milk-containing food product) to which a rich taste (preferably milk fat-like thickness and / or persistence) is effectively produced can be produced.
（本発明の付与方法）
本発明は、（Ａ）及び（Ｂ）を添加することを含む、コク味（好ましくは、乳脂様の厚み及び／又は持続性）の付与方法（本明細書中、単に「本発明の付与方法」と称する場合がある）も提供する。
本発明の付与方法は、特に断りのない限り、本発明の製造方法と同様に実施し得、好ましい態様も同様である。
(Method of granting the present invention)
The present invention comprises adding (A) and (B) to a method for imparting a rich taste (preferably butterfat-like thickness and / or persistence) (in the present specification, simply "method for imparting the present invention". May be referred to as).
Unless otherwise specified, the method for imparting the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.
本発明の付与方法において、（Ａ）及び（Ｂ）を添加する方法及び条件は特に限定されず、（Ａ）及び（Ｂ）を添加する食品の種類等に応じて適宜設定できる。（Ａ）及び（Ｂ）を食品に添加する時期は特に限定されず、いかなる時点で添加してもよいが、例えば、食品の製造中及び食品の完成後（例、食品の喫食直前、食品の喫食中等）等が挙げられる。食品を製造する前の食品原料に（Ａ）及び（Ｂ）を添加してもよい。 In the granting method of the present invention, the method and conditions for adding (A) and (B) are not particularly limited, and can be appropriately set according to the type of food to which (A) and (B) are added. The timing of adding (A) and (B) to the food is not particularly limited and may be added at any time. For example, during the production of the food and after the completion of the food (eg, immediately before eating the food, of the food During eating, etc.), etc. (A) and (B) may be added to the food material before producing the food.
本発明の付与方法によれば、効果的にコク味（好ましくは、乳脂様の厚み及び／又は持続性）を食品に付与することができる。 According to the imparting method of the present invention, a rich taste (preferably butterfat-like thickness and / or persistence) can be effectively imparted to foods.
本発明の付与方法によってコク味が付与され得る食品の種類は、コク味が付与されることを所望されるものであれば特に制限されないが、乳脂様の厚み及び／又は持続性を好適に付与し得ることから、好ましくは乳含有食品である。乳含有食品としては、例えば、本発明の組成物を添加し得る乳含有食品として例示したものと同様のものが挙げられる。 The type of food to which the richness can be imparted by the imparting method of the present invention is not particularly limited as long as it is desired to impart the richness, but milk fat-like thickness and / or durability is suitably imparted. Therefore, it is preferably a milk-containing food. Examples of the milk-containing food include the same as those exemplified as the milk-containing food to which the composition of the present invention can be added.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。尚、本明細書において「％」、「ｐｐｍ」と記載されている場合は、特に断りのない限り「重量％」、「重量ｐｐｍ」を意味する。 The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In addition, when it is described as "%" and "ppm" in this specification, it means "weight%" and "weight ppm" unless otherwise specified.
以下の試験例１〜５において、水不溶性素材の平均粒子径は、レーザー回折・散乱式粒度分布測定装置（株式会社堀場製作所製、ＨＯＲＩＢＡ ＬＡ−９２０）を使用して測定した。具体的には、下記の（１）〜（３）の手順により測定した。
［水不溶性素材の平均粒子径の測定方法］
（１）水不溶性素材の１重量％水溶液を調製する。
（２）レーザー回折・散乱式粒度分布測定装置に水を分散媒として入れ、循環を開始する（循環速度：３）。
（３）上記（１）で調製した水溶液を透過率が７０〜９５％の範囲となるように滴下した後、１分後に粒度分布の測定を行い、得られた体積基準累積粒度分布から５０％粒子径を算出する。
In the following Test Examples 1 to 5, the average particle size of the water-insoluble material was measured using a laser diffraction / scattering type particle size distribution measuring device (HORIBA LA-920, manufactured by HORIBA, Ltd.). Specifically, the measurement was carried out according to the following procedures (1) to (3).
[Measuring method of average particle size of water-insoluble material]
(1) Prepare a 1% by weight aqueous solution of a water-insoluble material.
(2) Water is put into a laser diffraction / scattering type particle size distribution measuring device as a dispersion medium, and circulation is started (circulation speed: 3).
(3) After dropping the aqueous solution prepared in (1) above so that the transmittance is in the range of 70 to 95%, the particle size distribution is measured 1 minute later, and 50% from the obtained volume-based cumulative particle size distribution. Calculate the particle size.
以下の試験例１〜５において、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙは、国際公開第２００４／０１１６５３号に記載の方法に準じて製造したものを使用した。 In the following Test Examples 1 to 5, γ-Glu-Val-Gly used was manufactured according to the method described in International Publication No. 2004/011653.
（試験例１）
＜評価サンプルの調製＞
γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び下表１に示す水不溶性素材を、市販のクリーマー（味の素ＡＧＦ株式会社製、商品名：マリーム（登録商標）Ｖｓｔａｎｄａｒｄ）の３．７５％水溶液（クリーマー水溶液）に添加し、これを評価サンプルとした（実施例１〜４及び比較例１〜４）。クリーマー水溶液へのγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙの添加量は、いずれの評価サンプルにおいてもクリーマー水溶液に対して５ｐｐｍとし、水不溶性素材の添加量は、いずれの評価サンプルにおいてもクリーマー水溶液に対して１００ｐｐｍとした。実施例１、比較例１及び比較例２で使用した水不溶性素材の粉砕は、ボールミル又は超音波にて行った。
(Test Example 1)
<Preparation of evaluation sample>
γ-Glu-Val-Gly and the water-insoluble material shown in Table 1 below are added to a 3.75% aqueous solution (creamer aqueous solution) of a commercially available creamer (manufactured by Ajinomoto AGF Co., Ltd., trade name: Marime (registered trademark) Vstandard). Then, this was used as an evaluation sample (Examples 1 to 4 and Comparative Examples 1 to 4). The amount of γ-Glu-Val-Gly added to the creamer aqueous solution was 5 ppm with respect to the creamer aqueous solution in all the evaluation samples, and the addition amount of the water-insoluble material was 100 ppm with respect to the creamer aqueous solution in all the evaluation samples. And said. The water-insoluble material used in Example 1, Comparative Example 1 and Comparative Example 2 was pulverized by a ball mill or ultrasonic waves.
＜官能評価＞
実施例１〜４及び比較例１〜４の各評価サンプルにおけるコク味付与効果の評価は、官能評価によって行った。
官能評価は、２名の専門パネルが、実施例１〜４及び比較例１〜４の各評価サンプルを喫食し、コク味（具体的には、乳脂様の厚み及び／又は持続性）の強さについて、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び水不溶性素材を添加していないクリーマー水溶液（コントロールサンプル）、並びに、クリーマー水溶液にγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙを濃度が５ｐｐｍとなるよう添加し、水不溶性素材は添加しなかったもの（γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品）と比較し、下記の基準に基づいて評価することにより行った。
［コク味（乳脂様の厚み及び／又は持続性）の強さの評価基準］
− ：コントロールサンプルと同等のコク味の強さ。
＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品と同等のコク味の強さ。
＋＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の２倍のコク味の強さ。
＋＋＋：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の３倍のコク味の強さ。
<Sensory evaluation>
The evaluation of the richness-imparting effect in each of the evaluation samples of Examples 1 to 4 and Comparative Examples 1 to 4 was performed by sensory evaluation.
In the sensory evaluation, two specialized panels ate each evaluation sample of Examples 1 to 4 and Comparative Examples 1 to 4, and the richness (specifically, milk fat-like thickness and / or persistence) was strong. Regarding this, γ-Glu-Val-Gly and a creamer aqueous solution (control sample) to which no water-insoluble material was added, and γ-Glu-Val-Gly were added to the creamer aqueous solution so as to have a concentration of 5 ppm, and water-insoluble. The material was compared with the one without addition (γ-Glu-Val-Gly alone added product) and evaluated based on the following criteria.
[Evaluation criteria for the strength of rich taste (milk fat-like thickness and / or persistence)]
-: The strength of richness equivalent to that of the control sample.
+: Strength of richness equivalent to that of γ-Glu-Val-Gly alone additive.
++: Twice as strong as the γ-Glu-Val-Gly single additive.
+++: γ-Glu-Val-Gly 3 times stronger than the single additive.
結果を下表１に示す。 The results are shown in Table 1 below.
表１に示される結果から明らかなように、γ−グルタミルペプチド及び特定の平均粒子径を有する水不溶性素材を併せてクリーマー水溶液に添加することによって、γ−グルタミルペプチドを単独で添加した場合に比べて、より強いコク味（乳脂様の厚み及び／又は持続性）がクリーマー水溶液に付与された。 As is clear from the results shown in Table 1, by adding the γ-glutamyl peptide and the water-insoluble material having a specific average particle size to the creamer aqueous solution together, compared with the case where the γ-glutamyl peptide was added alone. Therefore, a stronger rich taste (milky-fat-like thickness and / or persistence) was imparted to the creamer aqueous solution.
（試験例２）
＜評価サンプルの調製＞
γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び下表２に示す水不溶性素材を、市販のクリーマー（味の素ＡＧＦ株式会社製、商品名：マリーム（登録商標）Ｖｓｔａｎｄａｒｄ）の３．７５％水溶液（クリーマー水溶液）に添加し、これを評価サンプルとした（実施例５〜９及び比較例５）。クリーマー水溶液へのγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙの添加量は、いずれの評価サンプルにおいてもクリーマー水溶液に対して５ｐｐｍとし、水不溶性素材の添加量は、いずれの評価サンプルにおいてもクリーマー水溶液に対して１００ｐｐｍとした。実施例６で使用した水不溶性素材の粉砕は、超音波にて行った。
(Test Example 2)
<Preparation of evaluation sample>
γ-Glu-Val-Gly and the water-insoluble material shown in Table 2 below are added to a 3.75% aqueous solution (creamer aqueous solution) of a commercially available creamer (manufactured by Ajinomoto AGF Co., Ltd., trade name: Marime (registered trademark) Vstandard). Then, this was used as an evaluation sample (Examples 5 to 9 and Comparative Example 5). The amount of γ-Glu-Val-Gly added to the creamer aqueous solution was 5 ppm with respect to the creamer aqueous solution in all the evaluation samples, and the addition amount of the water-insoluble material was 100 ppm with respect to the creamer aqueous solution in all the evaluation samples. And said. The water-insoluble material used in Example 6 was pulverized by ultrasonic waves.
＜官能評価＞
実施例５〜９及び比較例５の各評価サンプルにおけるコク味付与効果の評価は、官能評価によって行った。
官能評価は、２名の専門パネルが、実施例５〜９及び比較例５の各評価サンプルを喫食し、コク味（具体的には、乳脂様の厚み及び／又は持続性）の強さについて、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び水不溶性素材を添加していないクリーマー水溶液（コントロールサンプル）、並びに、クリーマー水溶液にγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙを濃度が５ｐｐｍとなるよう添加し、水不溶性素材は添加しなかったもの（γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品）と比較し、下記の基準に基づいて評価することにより行った。
［コク味（乳脂様の厚み及び／又は持続性）の強さの評価基準］
− ：コントロールサンプルと同等のコク味の強さ。
＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品と同等のコク味の強さ。
＋＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の２倍のコク味の強さ。
＋＋＋：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の３倍のコク味の強さ。
<Sensory evaluation>
The evaluation of the richness-imparting effect in each of the evaluation samples of Examples 5 to 9 and Comparative Example 5 was performed by sensory evaluation.
In the sensory evaluation, two specialized panels ate each evaluation sample of Examples 5 to 9 and Comparative Example 5, and the strength of the rich taste (specifically, milk fat-like thickness and / or persistence) was measured. , Γ-Glu-Val-Gly and a creamer aqueous solution (control sample) to which no water-insoluble material was added, and γ-Glu-Val-Gly was added to the creamer aqueous solution so as to have a concentration of 5 ppm, and the water-insoluble material was used. This was done by comparing with the non-added product (γ-Glu-Val-Gly single-added product) and evaluating based on the following criteria.
[Evaluation criteria for the strength of rich taste (milk fat-like thickness and / or persistence)]
-: The strength of richness equivalent to that of the control sample.
+: Strength of richness equivalent to that of γ-Glu-Val-Gly alone additive.
++: Twice as strong as the γ-Glu-Val-Gly single additive.
+++: γ-Glu-Val-Gly 3 times stronger than the single additive.
結果を下表２に示す。 The results are shown in Table 2 below.
表２に示される結果から明らかなように、γ−グルタミルペプチド及び特定の平均粒子径を有する水不溶性素材を併せてクリーマー水溶液に添加することによって、γ−グルタミルペプチドを単独で添加した場合に比べて、より強いコク味（乳脂様の厚み及び／又は持続性）がクリーマー水溶液に付与された。 As is clear from the results shown in Table 2, by adding the γ-glutamyl peptide and the water-insoluble material having a specific average particle size to the creamer aqueous solution together, compared with the case where the γ-glutamyl peptide was added alone. Therefore, a stronger rich taste (milky-fat-like thickness and / or persistence) was imparted to the creamer aqueous solution.
（試験例３）
＜評価サンプルの調製＞
γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び下表３に示す水不溶性素材を、市販のクリーマー（味の素ＡＧＦ株式会社製、商品名：マリーム（登録商標）Ｖｓｔａｎｄａｒｄ）の３．７５％水溶液（クリーマー水溶液）に添加し、これを評価サンプルとした（実施例１０）。クリーマー水溶液へのγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙの添加量は、クリーマー水溶液に対して５ｐｐｍとし、水不溶性素材の添加量は、クリーマー水溶液に対して１００ｐｐｍとした。
(Test Example 3)
<Preparation of evaluation sample>
γ-Glu-Val-Gly and the water-insoluble material shown in Table 3 below are added to a 3.75% aqueous solution (creamer aqueous solution) of a commercially available creamer (manufactured by Ajinomoto AGF Co., Ltd., trade name: Marime (registered trademark) Vstandard). This was used as an evaluation sample (Example 10). The amount of γ-Glu-Val-Gly added to the creamer aqueous solution was 5 ppm with respect to the creamer aqueous solution, and the amount of the water-insoluble material added was 100 ppm with respect to the creamer aqueous solution.
＜官能評価＞
実施例１０の評価サンプルにおけるコク味付与効果の評価は、官能評価によって行った。
官能評価は、２名の専門パネルが、実施例１０の評価サンプルを喫食し、コク味（具体的には、乳脂様の厚み及び／又は持続性）の強さについて、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び水不溶性素材を添加していないクリーマー水溶液（コントロールサンプル）、並びに、クリーマー水溶液にγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙを濃度が５ｐｐｍとなるよう添加し、水不溶性素材は添加しなかったもの（γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品）と比較し、下記の基準に基づいて評価することにより行った。
［コク味（乳脂様の厚み及び／又は持続性）の強さの評価基準］
− ：コントロールサンプルと同等のコク味の強さ。
＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品と同等のコク味の強さ。
＋＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の２倍のコク味の強さ。
＋＋＋：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の３倍のコク味の強さ。
<Sensory evaluation>
The evaluation of the richness-imparting effect in the evaluation sample of Example 10 was performed by sensory evaluation.
In the sensory evaluation, two specialized panels ate the evaluation sample of Example 10 and γ-Glu-Val- regarding the strength of the rich taste (specifically, milk fat-like thickness and / or persistence). A creamer aqueous solution (control sample) to which Gly and a water-insoluble material were not added, and a creamer aqueous solution to which γ-Glu-Val-Gly was added so as to have a concentration of 5 ppm, and no water-insoluble material was added (γ). -Glu-Val-Gly alone added product), and evaluated based on the following criteria.
[Evaluation criteria for the strength of rich taste (milk fat-like thickness and / or persistence)]
-: The strength of richness equivalent to that of the control sample.
+: Strength of richness equivalent to that of γ-Glu-Val-Gly alone additive.
++: Twice as strong as the γ-Glu-Val-Gly single additive.
+++: γ-Glu-Val-Gly 3 times stronger than the single additive.
結果を下表３に示す。 The results are shown in Table 3 below.
表３に示される結果から明らかなように、γ−グルタミルペプチド及び特定の平均粒子径を有する水不溶性素材を併せてクリーマー水溶液に添加することによって、γ−グルタミルペプチドを単独で添加した場合に比べて、より強いコク味（乳脂様の厚み及び／又は持続性）がクリーマー水溶液に付与された。 As is clear from the results shown in Table 3, by adding the γ-glutamyl peptide and the water-insoluble material having a specific average particle size to the creamer aqueous solution together, compared with the case where the γ-glutamyl peptide was added alone. Therefore, a stronger rich taste (milky-fat-like thickness and / or persistence) was imparted to the creamer aqueous solution.
（試験例４）
＜評価サンプルの調製＞
γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び平均粒子径が２０μｍである不溶性食物繊維（旭化成株式会社製、商品名：セオラス ＦＤ−Ｆ２０）を、市販のクリーマー（味の素ＡＧＦ株式会社製、商品名：マリーム（登録商標）Ｖｓｔａｎｄａｒｄ）の３．７５％水溶液（クリーマー水溶液）に添加し、これを評価サンプルとした（実施例１１〜１５）。クリーマー水溶液へのγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙの添加量は、いずれの評価サンプルにおいてもクリーマー水溶液に対して５ｐｐｍとし、水不溶性素材の添加量は、下表４に示す通り、クリーマー水溶液に対して１〜１００ｐｐｍとした。
(Test Example 4)
<Preparation of evaluation sample>
Insoluble dietary fiber (manufactured by Asahi Kasei Corporation, trade name: Theoras FD-F20) having γ-Glu-Val-Gly and an average particle size of 20 μm is used as a commercially available creamer (manufactured by Ajinomoto AGF Co., Ltd., trade name: Marime (registered). It was added to a 3.75% aqueous solution (creamer aqueous solution) of Vstandard), and this was used as an evaluation sample (Examples 11 to 15). The amount of γ-Glu-Val-Gly added to the creamer aqueous solution was 5 ppm with respect to the creamer aqueous solution in all the evaluation samples, and the amount of the water-insoluble material added to the creamer aqueous solution was as shown in Table 4 below. It was set to 1 to 100 ppm.
＜官能評価＞
実施例１１〜１５の各評価サンプルにおけるコク味付与効果の評価は、官能評価によって行った。
官能評価は、２名の専門パネルが、実施例１１〜１５の各評価サンプルを喫食し、コク味（具体的には、乳脂様の厚み及び／又は持続性）の強さについて、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び水不溶性素材を添加していないクリーマー水溶液（コントロールサンプル）、並びに、クリーマー水溶液にγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙを濃度が５ｐｐｍとなるよう添加し、水不溶性素材は添加しなかったもの（γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品）と比較し、下記の基準に基づいて評価することにより行った。
［コク味（乳脂様の厚み及び／又は持続性）の強さの評価基準］
− ：コントロールサンプルと同等のコク味の強さ。
＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品と同等のコク味の強さ。
＋＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の２倍のコク味の強さ。
＋＋＋：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の３倍のコク味の強さ。
<Sensory evaluation>
The evaluation of the richness-imparting effect in each evaluation sample of Examples 11 to 15 was performed by sensory evaluation.
In the sensory evaluation, two specialized panels ate each of the evaluation samples of Examples 11 to 15, and the strength of the rich taste (specifically, milk fat-like thickness and / or persistence) was γ-Glu. -Val-Gly and a water-insoluble material were not added to the creamer aqueous solution (control sample), and γ-Glu-Val-Gly was added to the creamer aqueous solution so that the concentration was 5 ppm, and the water-insoluble material was not added. This was done by comparing with the product (γ-Glu-Val-Gly single additive) and evaluating based on the following criteria.
[Evaluation criteria for the strength of rich taste (milk fat-like thickness and / or persistence)]
-: The strength of richness equivalent to that of the control sample.
+: Strength of richness equivalent to that of γ-Glu-Val-Gly alone additive.
++: Twice as strong as the γ-Glu-Val-Gly single additive.
+++: γ-Glu-Val-Gly 3 times stronger than the single additive.
結果を下表４に示す。 The results are shown in Table 4 below.
表４に示される結果から明らかなように、γ−グルタミルペプチド及び特定の平均粒子径を有する水不溶性素材を併せてクリーマー水溶液に添加することによって、水不溶性素材のいずれの添加量についても、γ−グルタミルペプチドを単独で添加した場合に比べて、より強いコク味（乳脂様の厚み及び／又は持続性）がクリーマー水溶液に付与された。 As is clear from the results shown in Table 4, by adding the γ-glutamyl peptide and the water-insoluble material having a specific average particle size together to the creamer aqueous solution, γ was added to any of the water-insoluble materials. -A stronger body taste (milky fat-like thickness and / or persistence) was imparted to the creamer aqueous solution as compared with the case where the glutamyl peptide was added alone.
（試験例５）
＜評価サンプルの調製＞
γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び平均粒子径が２０μｍである不溶性食物繊維（旭化成株式会社製、商品名：セオラス ＦＤ−Ｆ２０）を、下表５に示す各乳含有食品に添加し、これを評価サンプルとした（実施例１６〜１９）。乳含有食品へのγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙの添加量は、いずれの評価サンプルにおいても乳含有食品に対して５ｐｐｍとし、水不溶性素材の添加量は、実施１６及び１７の評価サンプルにおいては、乳含有食品液に対して１００ｐｐｍとし、実施１８及び１９の評価サンプルにおいては、乳含有食品液に対して５０ｐｐｍとした。
下表５に示す各乳含有食品のうち、低脂肪ホイップクリーム及び低脂肪ミルクココアは、それぞれ下記の通りに調製した。
［低脂肪ホイップクリーム］
市販のホイップクリーム（雪印メグミルク株式会社製「ホイップ 低脂肪 植物性脂肪」）４００ｇにグラニュー糖３２ｇを添加し、その温度を５℃以下に調整した後、キッチンエイドミキサーで１分間泡立てて、低脂肪ホイップクリームを調製した。尚、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び不溶性食物繊維は、泡立て後に添加した。
［低脂肪ミルクココア］
グラニュー糖６ｇ及び市販のココアパウダー（森永製菓社製「ミルクココア」）２ｇに、熱湯１０ｇを加えてダマのないようによく溶かした後、９０℃に加熱した牛乳（よつ葉乳業株式会社製「北海道十勝 低脂肪牛乳」）８８ｇを加え、低脂肪ミルクココアを調製した。
(Test Example 5)
<Preparation of evaluation sample>
γ-Glu-Val-Gly and insoluble dietary fiber having an average particle size of 20 μm (manufactured by Asahi Kasei Corporation, trade name: Theoras FD-F20) were added to each milk-containing food shown in Table 5 below and evaluated. Samples were used (Examples 16 to 19). The amount of γ-Glu-Val-Gly added to the milk-containing food was 5 ppm with respect to the milk-containing food in all the evaluation samples, and the amount of the water-insoluble material added was set to 5 in the evaluation samples of Implementations 16 and 17. It was 100 ppm with respect to the milk-containing food liquid, and 50 ppm with respect to the milk-containing food liquid in the evaluation samples of Examples 18 and 19.
Among the milk-containing foods shown in Table 5 below, low-fat whipped cream and low-fat milk cocoa were prepared as follows.
[Low fat whipped cream]
Add 32 g of granulated sugar to 400 g of commercially available whipped cream ("Whipped low-fat vegetable fat" manufactured by Megmilk Snow Brand Co., Ltd.), adjust the temperature to 5 ° C or lower, and whisk with a kitchen aid mixer for 1 minute to reduce fat. Whipped cream was prepared. In addition, γ-Glu-Val-Gly and insoluble dietary fiber were added after whipping.
[Low fat milk cocoa]
Add 10 g of boiling water to 6 g of granulated sugar and 2 g of commercially available cocoa powder ("milk cocoa" manufactured by Morinaga Seika Co., Ltd.), dissolve well so as not to cause lumps, and then heat the milk to 90 ° C ("Hokkaido" manufactured by Yotsuba Dairy Co., Ltd.). Tokachi low-fat milk ") 88 g was added to prepare low-fat milk cocoa.
＜官能評価＞
実施例１６〜１９の各評価サンプルにおけるコク味付与効果の評価は、官能評価によって行った。
官能評価は、３名の専門パネルが、実施例１５〜１８の各評価サンプルを喫食し、コク味（具体的には、乳脂様の厚み及び／又は持続性）の強さについて、γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ及び水不溶性素材を添加していない各乳含有食品（コントロールサンプル）、並びに、各乳含有食品にγ−Ｇｌｕ−Ｖａｌ−Ｇｌｙを濃度が５ｐｐｍとなるよう添加し、水不溶性素材は添加しなかったもの（γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品）と比較し、下記の基準に基づいて評価することにより行った。
［コク味（乳脂様の厚み及び／又は持続性）の強さの評価基準］
− ：コントロールサンプルと同等のコク味の強さ。
＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品と同等のコク味の強さ。
＋＋ ：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の２倍のコク味の強さ。
＋＋＋：γ−Ｇｌｕ−Ｖａｌ−Ｇｌｙ単独添加品の３倍のコク味の強さ。
<Sensory evaluation>
The evaluation of the richness-imparting effect in each of the evaluation samples of Examples 16 to 19 was performed by sensory evaluation.
In the sensory evaluation, three specialized panels ate each evaluation sample of Examples 15 to 18 and γ-Glu regarding the strength of the rich taste (specifically, milk fat-like thickness and / or persistence). -Val-Gly and each milk-containing food (control sample) to which no water-insoluble material was added, and γ-Glu-Val-Gly was added to each milk-containing food so as to have a concentration of 5 ppm, and the water-insoluble material was used. This was done by comparing with the non-added product (γ-Glu-Val-Gly single-added product) and evaluating based on the following criteria.
[Evaluation criteria for the strength of rich taste (milk fat-like thickness and / or persistence)]
-: The strength of richness equivalent to that of the control sample.
+: Strength of richness equivalent to that of γ-Glu-Val-Gly alone additive.
++: Twice as strong as the γ-Glu-Val-Gly single additive.
+++: γ-Glu-Val-Gly 3 times stronger than the single additive.
結果を下表５に示す。 The results are shown in Table 5 below.
表５に示される結果から明らかなように、γ−グルタミルペプチド及び特定の平均粒子径を有する水不溶性素材を併せて添加することによって、いずれの乳含有食品においても、γ−グルタミルペプチドを単独で添加した場合に比べて、より強いコク味（乳脂様の厚み及び／又は持続性）が付与された。また実施例１８の評価サンプルでは、乳風味の増強も確認された。 As is clear from the results shown in Table 5, by adding the γ-glutamyl peptide and the water-insoluble material having a specific average particle size together, the γ-glutamyl peptide alone is added to any milk-containing food. A stronger richness (milky-fat-like thickness and / or persistence) was imparted as compared with the case of addition. Further, in the evaluation sample of Example 18, enhancement of milk flavor was also confirmed.
本発明の組成物は、γ−グルタミルペプチド又はその塩を単独で用いる場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）を食品（好ましくは、乳含有食品）に付与できる。
また本発明の製造方法によれば、γ−グルタミルペプチド又はその塩を単独で添加する場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）が付与された食品（好ましくは、乳含有食品）を製造できる。
また本発明の付与方法によれば、γ−グルタミルペプチド又はその塩を単独で添加する場合に比べて、より強いコク味（好ましくは、乳脂様の厚み及び／又は持続性）を食品（好ましくは、乳含有食品）に付与することができる。
The composition of the present invention has a stronger rich taste (preferably milky fat-like thickness and / or persistence) as compared with the case of using γ-glutamyl peptide or a salt thereof alone, and is a food (preferably a milk-containing food). ) Can be given.
Further, according to the production method of the present invention, a food product to which a stronger rich taste (preferably milk fat-like thickness and / or persistence) is imparted as compared with the case where γ-glutamyl peptide or a salt thereof is added alone. (Preferably, milk-containing food) can be produced.
Further, according to the imparting method of the present invention, a food (preferably milk fat-like thickness and / or persistence) has a stronger body taste (preferably milk fat-like thickness and / or persistence) as compared with the case where the γ-glutamyl peptide or a salt thereof is added alone. , Milk-containing foods).
Claims (28)
（Ｂ）平均粒子径が１〜１００μｍである、加工デンプン及び食物繊維からなる群より選択される少なくとも一つの水不溶性素材
を含有する組成物。 A composition containing (A) a γ-glutamyl peptide or a salt thereof, and (B) at least one water-insoluble material selected from the group consisting of modified starch and dietary fiber having an average particle size of 1 to 100 μm.
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す） The composition according to claim 1, wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II).
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
（Ｂ）平均粒子径が１〜１００μｍである、加工デンプン及び食物繊維からなる群より選択される少なくとも一つの水不溶性素材
を添加することを含む、食品の製造方法。 The present invention comprises adding (A) a γ-glutamyl peptide or a salt thereof, and (B) at least one water-insoluble material selected from the group consisting of modified starch and dietary fiber having an average particle size of 1 to 100 μm. How to make food.
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す） The production method according to claim 12 , wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II).
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
（Ｂ）平均粒子径が１〜１００μｍである、加工デンプン及び食物繊維からなる群より選択される少なくとも一つの水不溶性素材
を食品に添加することを含む、コク味の付与方法。 Addition of (A) a γ-glutamyl peptide or a salt thereof, and (B) at least one water-insoluble material selected from the group consisting of modified starch and dietary fiber having an average particle size of 1 to 100 μm is added to the food. Including, how to add richness.
γ−Ｇｌｕ−Ｘ−Ｇｌｙ （Ｉ）
（式中、Ｘは、アミノ酸又はアミノ酸誘導体を示す）
γ−Ｇｌｕ−Ｙ （ＩＩ）
（式中、Ｙは、アミノ酸又はアミノ酸誘導体を示す） 21. The method of claim 21, wherein the γ-glutamyl peptide is at least one selected from the group consisting of a compound represented by the following general formula (I) and a compound represented by the following general formula (II).
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
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