JP7255142B2 - Taste enhancer - Google Patents

Description

TECHNICAL FIELD The present invention relates to a composition having a taste-enhancing function, a taste-enhancing method, and a food or drink with an enhanced taste.

Taste substances have long been used in the food industry. In particular, in addition to the five basic tastes represented by sweetness, saltiness, sourness, bitterness and umami, taste-exhibiting substances such as richness and substances that enhance these tastes are widely used as seasonings. For example, substances capable of imparting “kokumi” include γ-glutamyl tripeptides such as glutathione (γ-Glu-Cys-Gly) and γ-Glu-Val-Gly, and γ-Glu-Met and γ- γ-glutamyl dipeptides such as Glu-Thr are known (Patent Document 1).

Tastes such as these basic tastes and richness are further divided into ``starting taste'', which is the taste of the moment you put it in your mouth, ``middle taste,'' which is the taste of the tastant itself, and ``aftertaste,'' which is the taste that spreads after swallowing. However, no peptide is known that can enhance the taste of various tastes.

WO 2017/141986

An object of the present invention is to provide a composition capable of enhancing the taste of food and drink.

As a result of intensive research to solve the above problems, the present inventors have found that the taste of food and drink can be improved simply by adding fumaric acid and citric acid together with γ-glutamyl peptide to food and drink. The inventors have found that the taste is enhanced, and have completed the present invention.

That is, the present invention includes the following aspects.
[1] A taste-enhancing composition containing the following components (A) and (B):
(A) compounds represented by general formula (I) and salts thereof:
γ-Glu-X-Gly (I)
(Wherein, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by the following general formula (II) and a salt thereof:
γ-Glu-Y (II)
(Wherein, Y represents an amino acid residue or amino acid derivative residue)
at least one γ-glutamyl peptide selected from the group consisting of;
(B) fumaric acid or its salt, and citric acid or its salt.
[2] The composition according to [1], wherein the weight ratio of component (A):component (B) is 1:1 to 40 in terms of free form.
[3] The composition according to [1] or [2], wherein in the component (B), the weight ratio of fumaric acid or its salt: citric acid or its salt is 1:1 to 50 in terms of free form. Composition.
[4] Component (A) is at least one γ-glutamyl peptide selected from γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, or a salt thereof, [ The composition according to any one of 1] to [3].
[5] The composition according to any one of [1] to [4], wherein component (A) is γ-Glu-Val-Gly or a salt thereof.
[6] Food and drink containing the following components (A) and (B):
(A) compounds represented by general formula (I) and salts thereof:
γ-Glu-X-Gly (I)
(Wherein, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by the following general formula (II) and a salt thereof:
γ-Glu-Y (II)
(Wherein, Y represents an amino acid residue or amino acid derivative residue)
at least one γ-glutamyl peptide selected from the group consisting of;
(B) fumaric acid or its salt, and citric acid or its salt.
[7] The food or drink according to [6], wherein the ratio of the content of component (A) to the content of component (B) is 1:1 to 40 in terms of free form.
[8] In [6] or [7], wherein the content ratio of fumaric acid or its salt and citric acid or its salt in the component (B) is 1:1 to 50 in terms of free form. Food and drink as specified.
[9] Component (A) is at least one γ-glutamyl peptide selected from γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, or a salt thereof, [ 6] The food or drink according to any one of [8].
[10] The food or drink according to any one of [6] to [9], wherein component (A) is γ-Glu-Val-Gly or a salt thereof.
[11] The food or drink according to any one of [6] to [10], in which the component (A) is added so as to have a dietary concentration of 0.1 to 100 ppm by weight.
[12] The food or drink according to any one of [6] to [11], in which the component (B) is added so as to have a dietary concentration of 0.1 to 1000 ppm by weight.
[13] The food or drink according to any one of [6] to [12], wherein the food or drink has an enhanced taste.
[14] The food or drink according to any one of [6] to [12], wherein the food or drink is imparted with an aftertaste.
[15] A method for enhancing the taste of food and drink, comprising adding the following components (A) and (B) to food and drink or raw materials thereof:
(A) compounds represented by general formula (I) and salts thereof:
γ-Glu-X-Gly (I)
(Wherein, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by the following general formula (II) and a salt thereof:
γ-Glu-Y (II)
(Wherein, Y represents an amino acid residue or amino acid derivative residue)
at least one γ-glutamyl peptide selected from the group consisting of;
(B) fumaric acid or its salt, and citric acid or its salt.
[16] A method for imparting a savory taste to food and drink, comprising adding the following components (A) and (B) to food and drink or raw materials thereof:
(A) compounds represented by general formula (I) and salts thereof:
γ-Glu-X-Gly (I)
(Wherein, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by the following general formula (II) and a salt thereof:
γ-Glu-Y (II)
(Wherein, Y represents an amino acid residue or amino acid derivative residue)
at least one γ-glutamyl peptide selected from the group consisting of;
(B) fumaric acid or its salt, and citric acid or its salt.

According to the present invention, it is possible to provide food and drink that are crisp because of their outstanding taste.
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a whipped cream or the like that has an excellent milky taste and cuts off the oiliness of the aftertaste.
In addition, it is possible to provide a food or drink with an excellent fruit juice taste.

The present invention provides component (A) a compound represented by general formula (I) and a salt thereof:
γ-Glu-X-Gly (I)
(Wherein, X represents an amino acid residue or an amino acid derivative residue) and a compound represented by the following general formula (II) and a salt thereof:
γ-Glu-Y (II)
(Wherein, Y represents an amino acid residue or amino acid derivative residue)
at least one γ-glutamyl peptide selected from the group consisting of; and (B) fumaric acid or a salt thereof and citric acid or a salt thereof (hereinafter referred to as the composition of the present invention sometimes).

Component (A)
The γ-glutamyl peptide in the present invention includes γ-glutamyl tripeptide represented by the general formula (I) and γ-glutamyl dipeptide represented by the general formula (II). In the general formula above, "γ-" means that X or Y is bound via the carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one of the above γ-glutamyl peptides may be used, or two or more γ-glutamyl peptides may be used in combination.

X or Y in general formulas (I) and (II) represents an amino acid residue or an amino acid derivative residue, and amino acids include glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), Neutral amino acids such as isoleucine (Ile), serine (Ser), threonine (Thr), cysteine (Cys), methionine (Met), asparagine (Asn), glutamine (Gln), proline (Pro), hydroxyproline (Hyp) , aspartic acid (Asp), acidic amino acids such as glutamic acid (Glu), basic amino acids such as lysine (Lys), arginine (Arg), histidine (His), phenylalanine (Phe), tyrosine (Tyr), tryptophan (Trp) aromatic amino acids such as ornithine (Orn), sarcosine (Sar), citrulline (Cit), norvaline (Nva), norleucine (Nle), α-aminobutyric acid (Abu), taurine (Tau), tert-leucine (t- Leu), cycloleucine (Cle), α-aminoisobutyric acid (2-methylalanine) (Aib), penicillamine (Pen), homoserine (Hse), and other amino acids.

The amino acid derivative refers to various derivatives of the above amino acids. Amino acid derivatives include, for example, non-natural amino acids, amino alcohols, and amino acids in which one or more of functional groups such as terminal carbonyl groups, terminal amino groups, and cysteine thiol groups have been substituted with various substituents. Specific examples of substituents include alkyl groups, acyl groups, hydroxyl groups, amino groups, alkylamino groups, nitro groups, sulfonyl groups, and various protective groups.
Examples of amino acid derivatives include Arg(NO ₂ ): N-γ-nitroarginine, Cys(SNO): S-nitrocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S- Allylcysteine, Val-NH ₂ : Valinamide, Val-ol: Valinol (2-amino-3-methyl-1-butanol), Met(O): Methionine sulfoxide, and Cys(S-Me)(O): S- and methylcysteine sulfoxide.

Examples of γ-glutamyl peptides include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, with γ-Glu-Val-Gly being preferred. .

In the present invention, all amino acids and amino acid derivatives constituting γ-glutamyl peptides are L-configuration unless otherwise specified.

In the present invention, the salt of γ-glutamyl peptide is not particularly limited as long as it can be orally ingested. For example, salts for acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, triethylamine, and ethanolamine. , morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine and the like, and salts with basic amino acids such as arginine and lysine. Examples of salts for basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, maleic acid, and fumaric acid. , tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, teocuric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, salts with organic carboxylic acids such as methylmalonic acid , methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. As the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.

As the γ-glutamyl peptide and its salt, commercially available products or appropriately produced products may be used.

A method for producing a peptide is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method of chemically synthesizing a peptide and (2) a method of synthesizing a peptide by an enzymatic reaction. For the synthesis of relatively short peptides having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

When chemically synthesizing a peptide, a peptide synthesizer can be used to synthesize or semi-synthesize the peptide. Methods for chemically synthesizing peptides include, for example, peptide solid-phase synthesis. Synthesized peptides can be purified by conventional means such as ion exchange chromatography, reverse phase high performance liquid chromatography, affinity chromatography. Such methods of solid phase peptide synthesis and subsequent peptide purification are well known in the art.

When synthesizing a peptide by an enzymatic reaction, for example, the method described in WO2004/011653 can be used. Specifically, for example, an amino acid or dipeptide whose carboxyl group is esterified or amidated and an amino acid whose amino group is in a free state (for example, an amino acid whose carboxyl group is protected) are treated in the presence of a peptide-synthesizing enzyme. Dipeptides or tripeptides can be synthesized by reacting with . The synthesized dipeptides or tripeptides can be purified as appropriate. Peptide-producing enzymes include, for example, cultures of microorganisms capable of producing peptides, culture supernatants isolated from the cultures, cells isolated from the cultures, processed cells of the microorganisms, and isolates from them. and peptide synthesizing enzymes. Appropriately purified peptide-forming enzymes can be used as necessary.

In addition, γ-glutamyl peptides can be produced, for example, by culturing microorganisms capable of producing the γ-glutamyl peptides and recovering the γ-glutamyl peptides from the culture solution or cells. Specifically, yeast containing a high concentration of γ-glutamyl peptides such as γ-Glu-Abu can be obtained, for example, by the method described in JP-A-2012-213376. In addition, γ-glutamyl peptides can be produced, for example, by recovering them from agricultural, aquatic and livestock products containing the γ-glutamyl peptides.

The γ-glutamyl peptide may or may not be purified. That is, as the γ-glutamyl peptide, a material containing a large amount of the peptide may be used. “Highly containing γ-glutamyl peptide” means that the content of γ-glutamyl peptide is 100 ppm (w/w) or more. That is, "adding (adding) a γ-glutamyl peptide" is not limited to adding the peptide itself, but also includes adding a material containing a high content of the peptide. Specific examples of materials that contain a large amount of γ-glutamyl peptide include, for example, fermentation products obtained by culturing microorganisms capable of producing the peptide, microbial cells, culture supernatants, and the like. processed products. Processed products include those obtained by subjecting the above fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extracts containing γ-glutamyl peptides such as γ-Glu-Abu (JP-A-2012-213376). In addition to the yeast extract, foods and drinks (including foodstuffs and seasonings) may naturally contain γ-glutamyl peptides. ) itself may be excluded from the "material containing a large amount of γ-glutamyl peptide" in the method of the present invention. The γ-glutamyl peptide may be purified to the desired degree. For example, the γ-glutamyl peptide has a purity of 50% (w/w) or higher, 70% (w/w) or higher, 90% (w/w) or higher, or 95% (w/w) or higher. may be used.

Component (B)
Fumaric acid in the component (B) may be used alone in the free form or in the form of the following salts, or may be used in combination of two or more.
Similarly, citric acid in the component (B) may be used alone in the free form or in the form of the following salts, or in combination of two or more.
Salts of fumaric acid and citric acid include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, triethylamine, ethanolamine, morpholine, Examples include salts with organic amines such as pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Among them, alkali metal salts and alkaline earth metal salts are preferred, and alkali metal salts are more preferred.
Each of the above salts may be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

Alkali metal salts of citric acid include normal citric acid salts (tri-alkali metal salts), monohydrogen dialkali metal salts and dihydrogen alkali metal salts, and the alkali metal salts are preferably sodium salts and potassium salts. , the sodium salt is more preferred. Specifically, citric acid trisodium salt and the like are preferable from the viewpoint of the effect of enhancing the taste.
Examples of the alkali metal salt of fumaric acid include alkali metal salts of fumaric acid. As the alkali metal salt, sodium salt and potassium salt are preferable, and sodium salt is more preferable. Specifically, fumaric acid monosodium salt and the like are preferable from the viewpoint of the effect of enhancing the taste.

As fumaric acid, citric acid, and salts thereof, commercial products may be used, or those obtained by appropriately producing may be used.

Methods for producing fumaric acid, citric acid, and salts thereof are not particularly limited, and known methods can be used, for example.

Fumaric acid and citric acid may or may not be purified. That is, as fumaric acid and citric acid, a material containing a large amount of the acid may be used. The term "highly containing fumaric acid or citric acid" is not particularly limited as long as the effect of enhancing the "first taste" is obtained. It may be 1.5% (w/w) or more, 5% (w/w) or more, or 10% (w/w) or more. That is, "blending (adding) fumaric acid and citric acid" is not limited to blending fumaric acid and citric acid themselves, but also includes blending a material containing a high amount of fumaric acid and citric acid. be. Materials containing a high amount of fumaric acid or citric acid specifically include, for example, fermentation production of culture solutions, cells, culture supernatants, etc. obtained by culturing microorganisms capable of producing fumaric acid or citric acid. products, and processed products thereof. Processed products include those obtained by subjecting the above fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Food and drink (including ingredients and seasonings) may naturally contain fumaric acid and/or citric acid. It may be excluded from the "material containing a large amount of fumaric acid and citric acid" in the invention. Fumaric acid and citric acid may be purified to the desired degree. For example, fumaric acid and citric acid have a purity of 50% (w/w) or higher, 70% (w/w) or higher, 90% (w/w) or higher, or 95% (w/w) or higher. may be used.

In addition, in the composition of the present invention, any form is included in the present invention as long as it contains both the component (A) and the component (B). For example, when fumarate or citrate of γ-glutamyl peptide is contained, it corresponds to a composition containing both component (A) and component (B) and is included in the composition of the present invention.

In the composition of the present invention, the weight ratio of the component (A) and the component (B) (converted to the free form) is, from the viewpoint that the taste of the food and drink is improved and the balance of the taste is excellent, The ratio is usually 1:1-40, preferably 1:3-30, more preferably 1:4-25, still more preferably 1:5-25.

In the component (B), the content of fumaric acid or its salt and the weight ratio of citric acid or its salt (converted to the free form) improve the taste of the food and drink and provide an excellent balance of taste. From this point of view, it is usually 1:1 to 50, preferably 1:2 to 30, more preferably 1:3 to 25.

The compositions of the present invention have a "first taste" enhancing function. The "first taste" enhancement function refers to a function that enhances the first taste of the taste of an object such as food or drink. Therefore, the composition of the present invention can be used to enhance the taste of food and drink. That is, one aspect of the composition of the present invention is a taste enhancer. In the present invention, the "first taste" includes not only the basic taste represented by sweetness, saltiness, sourness, bitterness, and umami, but also full-bodied taste, fruit juice, milky flavor, milky taste, oiliness, spicy flavor, and nutty flavor. It means the sense of taste at the moment you put in your mouth a taste or flavor around the basic taste such as, and it means the sensation when a tastant substance touches the taste buds existing in the tongue or oral cavity. Measurement and comparison of the "first taste" can be carried out, for example, by sensory evaluation by an expert panel.

Usually, the taste pattern can be divided into initial taste, middle taste, and aftertaste. In the present invention, for example, the initial taste, middle taste, and aftertaste of various tastes are, in the case of liquids (liquid food and drink), 0 seconds after eating (after taking the food and drink in the mouth). It means the taste perceived up to ~1 second, 1-3 seconds, and 3-5 seconds. In addition, in the present invention, the initial taste, middle taste, and aftertaste with respect to taste are, in the case of solid food (in the case of solid food and drink), respectively, from 0 seconds after eating (after including food and drink in the mouth). It means the taste perceived up to 4 seconds, 4 seconds to 10 seconds, and 10 seconds to 15 seconds. In the present invention, the term "solid" refers to forms other than liquid, including pastes, gels, and the like. In the present invention, by using the component (A) and the component (B) in combination, compared to the case where the component (A) is used alone, the taste of the food and drink (0 Seconds to 1s (for liquids) or 0s to 4s (for solids) can be further enhanced. That is, in the present invention, by using the component (A) and the component (B) in combination, the taste of the food and drink has a sharper taste than when the component (A) is used alone. The effect of further enhancing the taste from 0 to 1 second (in the case of liquid) or from 0 to 4 seconds (in the case of solid) after eating is obtained. Therefore, the composition of the present invention can be used, for example, to enhance the taste of food and drink. That is, one aspect of the composition of the present invention may be, for example, a taste-first taste imparting agent (a "first-taste" imparting agent capable of imparting a taste-first taste to food and drink).

There is no particular limitation on the taste of the food or drink that is subject to the taste enhancement in the present invention.

In the present invention, the food or drink is a composition to be orally ingested or a composition to be used in the oral cavity, and is not particularly limited as long as it contains the above-mentioned taste. , cosmetics are included.

Foods include, for example, milk drinks, lactic acid drinks, soft drinks (including fruit juices), carbonated drinks, fruit juice drinks, vegetable drinks, vegetable/fruit drinks, sports drinks, jelly drinks, powdered drinks, and other beverages; alcoholic beverages Tea beverages such as coffee beverages and black tea beverages; Soups such as consommé soup and potage soup, and instant powdered foods thereof; Retort foods such as , beef bowls, soups; Processed meat foods such as hamburgers, hams, sausages; Processed marine products such as kamaboko and chikuwa; Dairy products such as cheese; Dairy products such as butter, fermented milk, powdered milk; , ice milk, lacto ice, sherbet, frozen desserts; bread; noodles such as udon, cold barley, somen, buckwheat, Chinese noodles, spaghetti, macaroni, rice vermicelli, and wonton (instant noodles such as fried noodles and non-fried noodles confectionery such as gummies, candies, gums, tablets, and snacks; nutrition bars and the like. The food and drink may or may not be provided in a ready-to-eat form. Food and drink may be prepared and eaten in a manner suitable for eating, for example, before eating or at the time of eating. For example, in the case of a beverage such as a coffee beverage, it may be provided as a packaged beverage (such as canned coffee) that can be eaten as it is, or as a concentrate such as powder (such as stick coffee) that is diluted and eaten.

Foods are not limited to general foods, but also include so-called health foods and medical foods such as dietary supplements, foods with nutrient function claims, and foods for specified health uses. For example, foods such as those exemplified above may be provided as general foods, or may be provided as health foods or medical foods.

Seasonings include solid seasonings such as sugar and salt; liquid seasonings such as dressings, ketchup, mayonnaise, sauces and sauces; and semi-solid seasonings such as miso.

Pharmaceuticals are not particularly limited as long as they contain the above taste components, and include all oral pharmaceuticals. Examples include vitamins, nutritional tonics, nutrients, supplements, and various pharmaceutical preparations. Any of these may be in any form, such as powders, granules, pills, tablets, liquids, syrups, and the like. Among others, the composition of the present invention is preferably used for orally disintegrating tablets, troches, chewable tablets, etc., which are dissolved in the mouth and taken.

Quasi-drugs include toothpastes, mouth fresheners, bad breath preventives, bad breath removers, mouth washes, gargles, and the like.

Lipstick etc. are mentioned as cosmetics.

The composition of the present invention can be produced by using only components (A) and (B) or by adding "other components" by a method commonly used in the field of food production and the like.
The "other component" is not particularly limited as long as it does not impair the effects of the present invention, but for example, amino acids such as alanine, glutamic acid and glycine and salts thereof; organic acids such as acetic acid and tartaric acid and salts thereof; Inorganic salts such as common salt, sodium chloride and potassium chloride; Dietary fibers such as indigestible dextrin; Sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar and oligosaccharide; alcohols; high-intensity sweeteners; nucleic acids such as inosinic acid, guanylic acid, xanthylic acid and salts thereof; pH buffers, excipients, bulking agents, flavors, edible oils, ethanol and water.
As the "other component", one component may be used, or two or more components may be used in combination.

The form of the composition of the present invention is not particularly limited, but it is a form that is easy to add to food and drink, and examples thereof include powder, granule, liquid, syrup, jelly, paste, and cube. Formulation can be performed by a conventional method.

The concentration and content ratio of components (A) and (B) in the composition of the present invention are the types of components (A) and (B), the eating concentrations of components (A) and (B), and the composition of the present invention. It can be appropriately set according to various conditions such as the amount used.

The total concentration of components (A) and (B) in the composition of the present invention is not particularly limited, but is usually 1 to 20% by weight, preferably 2 to 15% by weight, more preferably 3 to 10% by weight.

In addition, the content (concentration) of components (A) and (B) is, in the case of using a material containing components (A) and (B), the components (A) and (B) in the material It shall be calculated on the basis of the quantity of itself. In the case where the components (A) and (B) form a salt, the content (concentration) of the components (A) and (B) is the mass of the free form equivalent to the mass of the salt. shall be calculated based on the value converted to

The concentrations of the components (A) and (B) in the composition of the present invention can be set, for example, so as to satisfy the total concentrations and content ratios of the components (A) and (B) exemplified above.

The content (concentration) of the component (A) in the composition of the present invention is such that, for example, when the composition of the present invention is used to produce a food or drink, the concentration of the component (A) is within the desired range. The concentration may be such as The dietary concentration of component (A) is usually 0.1 to 100 ppm, preferably 0.5 to 50 ppm, more preferably 1 to 10 ppm (w/w).

The content (concentration) of the component (B) in the composition of the present invention, for example, when the composition of the present invention is used to produce a food or drink, the concentration of the component (B) in food is within the desired range. The concentration may be such as The dietary concentration of component (B) is usually 0.1 to 1000 ppm, preferably 0.5 to 500 ppm, more preferably 1 to 100 ppm (w/w). The eating concentration of the component (B) may or may not be within a concentration range that does not affect the taste or flavor when the component (B) is added alone to the food or drink.

Each component contained in the composition of the present invention (i.e. components (A) and (B) and optionally other components) may be included in the composition of the present invention in admixture with each other, or may be included in the composition of the present invention separately. , or may be included in the compositions of the present invention separately in any combination. If the components (A) and (B) coexist in the food or drink produced by adding the composition of the present invention, the effect of enhancing the taste can be obtained.

The present invention also includes food and drink containing components (A) and (B). The present invention also includes a method for enhancing the taste of food and a method for imparting a taste to food and drink, comprising adding components (A) and (B) to food and drink or raw materials thereof. .

In addition, when using or adding a component corresponding to both component (A) and component (B), for example, γ-glutamyl peptide citrate or fumarate in the food, drink and method of the present invention, component (A) and component (B) are used or added. That is, in the food and drink and method of the present invention, the component (A) and the component (B) may be finally included in the food and drink.

Specifically, the food or drink of the present invention is a food or drink with enhanced taste. More specifically, the food or drink of the present invention may be a food or drink to which a taste has been imparted. Moreover, the food/beverage products of this invention are food/beverage products to which the component (A) and the component (B) were added in other words. Note that "addition" is also referred to as "blending". The above-mentioned thing is mentioned as food and drink.

The food and drink of the present invention can be produced using the same raw materials as those of ordinary food and drink by the same method, except that the composition or components (A) and (B) of the present invention are added. Addition of the composition or components (A) and (B) of the present invention may be performed at any stage of the production process of the food or drink. That is, the composition or components (A) and (B) of the present invention may be added to raw materials of food and drink, may be added to food and drink during production, and may be added to finished food and drink. good. The composition or components (A) and (B) of the present invention may be added once or in two or more portions. Further, when adding the composition of the present invention, when the composition of the present invention contains components (A) and (B) separately, or in any combination, components (A) and ( B) may be added to the food or its raw material at the same time, or may be added to the food or its raw material separately or in any combination. Further, when adding the components (A) and (B), the components (A) and (B) may be added to the food or drink or its raw material at the same time, or may be added separately or in any combination. , may be added to food and drink or raw materials thereof.

In the present invention, for example, the composition of the present invention can be used to give a taste of food and drink. That is, by adding the composition of the present invention, the components (A) and (B) can be added, thereby imparting an initial taste to the food and drink. That is, the method of the present invention may be, for example, a method of imparting an initial taste to a food or drink, including adding the composition of the present invention to the food or food or its raw material.

The method of the present invention may further comprise adding other components (components other than components (A) and (B)). As for the "other ingredients" as used herein, the description of the "other ingredients" in the composition of the present invention described above can be applied mutatis mutandis. In addition, the composition of the present invention may be further used in combination with "other ingredients". When "other ingredients" are added, the addition of "other ingredients" can be performed in the same manner as the addition of the composition or components (A) and (B) of the present invention. For example, the "other ingredients" and the composition or ingredients (A) and (B) of the present invention may be added to the food or drink or raw materials thereof at the same time, or may be added separately or in any combination. In addition, it may be added to food and drink or raw materials thereof.

Component (A) may be added to a food or drink or raw material thereof, for example, so that the concentration of component (A) in food is within a desired range. The dietary concentration of component (A) is usually 0.1 to 100 ppm, preferably 0.5 to 50 ppm, more preferably 1 to 10 ppm (w/w).

The component (B) may be added to the food or drink or raw material thereof, for example, so that the concentration of the component (B) in consumption falls within the desired range. The dietary concentration of component (B) is usually 0.1 to 1000 ppm, preferably 0.5 to 500 ppm, more preferably 1 to 100 ppm (w/w). The eating concentration of the component (B) may or may not be within a concentration range that does not affect the taste or flavor when the component (B) is added alone to the food or drink.

The eating concentrations of the components (A) and (B) exemplified above can be used as they are or by appropriately modifying the amounts of the components (A) and (B) to be added, depending on how the food or drink is eaten. . That is, when producing a food or drink that is eaten without being concentrated or diluted (e.g., eaten as it is), the eating concentrations of the components (A) and (B) exemplified above are as they are, the components (A) and ( You may read it as the addition amount of B). In addition, when producing a food or drink that is to be eaten after being concentrated or diluted, from the eating concentration of the components (A) and (B) exemplified above and the magnification of concentration or dilution, the components (A) and (B) can be set. For example, when producing a food or drink to be eaten by diluting it 10 times, 10 times the eating concentration of the above-exemplified components (A) and (B) is set as the addition amount of the components (A) and (B). You can

The ratio (weight ratio) of the content of component (B) to the content of component (A) in the food or drink of the present invention (content of component (A): content of component (B)) is converted to the free form , the ratio is usually 1:1 to 40, preferably 1:3 to 30, more preferably 1:4 to 25, still more preferably 1:5 to 25.

In the component (B) in the food or drink of the present invention, the weight ratio of the content of fumaric acid or its salt to the content of citric acid or its salt (content of fumaric acid or its salt: content of citric acid or its salt ) is generally 1:1 to 50, preferably 1:2 to 30, more preferably 1:3-25.

In addition, the content (concentration) of components (A) and (B) is, in the case of using a material containing components (A) and (B), the components (A) and (B) in the material It shall be calculated on the basis of the quantity of itself. In the case where the components (A) and (B) form a salt, the content (concentration) of the components (A) and (B) is the mass of the free form equivalent to the mass of the salt. shall be calculated based on the value converted to Also in the method of the present invention, the weight ratio of the amount to be added and the like are the same as described above.

When the composition of the present invention is added, the amount to be added depends on the types of components (A) and (B), the concentrations of components (A) and (B) in the composition of the present invention, and the intake mode of food and drink. It can be appropriately set according to various conditions according to the above description.

The method for producing the composition and food or drink of the present invention includes, if necessary, the steps of mixing and dissolving food additives, the step of filling a container, and the step of sterilizing. may include any process or step that

The present invention will be described in more detail below with reference to examples. In addition, hereinafter, "%" means "% by weight" unless otherwise specified.

(Example 1) Effect on tangerine ice cream and tangerine pulp 1. Preparation of Sample According to the materials and amounts shown in Table 1, they were weighed into a heat-resistant container and thoroughly stirred to obtain a sample.

2. Preparation of foods and beverages (1) Mandarin orange ice cream: 0.1% of each sample was added to a solution mainly composed of mandarin orange juice (35% mandarin orange juice), dissolved and then frozen.
(2) Mandarin orange pulp: Syrup and 0.1% of each sample were added to mandarin orange pulp, boiled, cooled and then frozen.

3. Evaluation The obtained various mandarin orange ice creams and mandarin orange pulp were subjected to sensory evaluation by three expert panelists according to the following evaluation criteria. Table 1 shows the results.

Evaluation criteria
◎: The taste of fruit juice is improved and the balance is good. 〇: The taste of fruit juice is slightly improved ×: No effect

Similar results were obtained with the mandarin orange pulp as with the mandarin ice cream.

(Example 2) Effect on whipped cream 1. Preparation of whipped cream (1) Add 2 types of cream (vegetable cream and animal cream), granulated sugar, and 0.05% of sample 9 obtained in Example 1 in the ratio shown in Table 2 in a bowl, Stir with a whipper.
(2) Whip with a kitchen aid. When the cream started to thicken at 8th gear for about 4 minutes, the gear was lowered to 6th gear, and when it became possible to confirm the cornering, stirring was stopped and a sample of the cream was obtained.
(3) The specific gravity was measured using a plastic cup for specific gravity measurement (the specific gravity of each cream is 0.47±0.02).
Vegetable cream: Whipped cream (Fuji Oil Co., Ltd. "Muware")
Animal cream: fresh cream (Yotsuba Milk Products Co., Ltd. "Northern Hearts 35")

2. Evaluation The obtained whipped cream was sensory evaluated by three expert panelists. Table 2 shows the results.

ADVANTAGE OF THE INVENTION By this invention, the food-drinks with which the taste improved can be provided.

Claims (11)

A taste-enhancing composition containing the following components (A) and (B):
(A) γ-Glu-Val-Gly or a salt thereof ;
( B) fumaric acid or its salts, and citric acid or its salts. 2. The composition according to claim 1, wherein the weight ratio of component (A):component (B) is 1:1 to 40 in terms of free form. 3. The composition according to claim 1, wherein the weight ratio of fumaric acid or its salt to citric acid or its salt in component (B) is 1:1 to 50 in terms of free form. Food and drink containing the following components (A) and (B):
(A) γ-Glu-Val-Gly or a salt thereof ;
( B) fumaric acid or its salts, and citric acid or its salts. 5. The food or drink according to claim 4 , wherein the ratio of the content of component (A) to the content of component (B) is 1:1 to 40 in terms of the free form. 6. The food or drink according to claim 4 or 5 , wherein in component (B), the content ratio of fumaric acid or its salt and citric acid or its salt is 1:1 to 50 in terms of free form. . 7. The food or drink according to any one of claims 4 to 6 , wherein the component (A) is added so as to have a dietary concentration of 0.1 to 100 ppm by weight. 8. The food or drink according to any one of claims 4 to 7 , wherein the component (B) is added so as to have a dietary concentration of 0.1 to 1000 ppm by weight. The food or drink according to any one of claims 4 to 8 , wherein the food or drink has an enhanced taste. The food or drink according to any one of claims 4 to 8 , wherein the food or drink is a food or drink to which an aftertaste is imparted. A method for enhancing the taste of food and drink, comprising adding the following components (A) and (B) to food and drink or raw materials thereof:
(A) γ-Glu-Val-Gly or a salt thereof ;
( B) fumaric acid or its salts, and citric acid or its salts.