JPWO2012057084A1 - Flavor improver - Google Patents

Abstract

Provided are a flavor improving agent containing D-amino acid or a salt thereof as an active ingredient, a method for producing a food or drink with improved flavor without losing the balance of taste, and a flavor improving method.

Description

Reference to related applications

  This patent application is accompanied by a claim of priority based on Japanese Patent Application No. 2010-238783 filed on October 25, 2010 and Japanese Patent Application No. 2011-076243 filed on March 30, 2011. The entire disclosure of these Japanese applications is incorporated herein by reference.

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

  For the purpose of improving the taste quality of foods, seasonings such as umami seasonings, yeast extracts, protein hydrolysates, seafood extracts, livestock meat extracts, and brewed seasonings are used. By these, umami, sweetness, and richness can be imparted to food.

  In addition, there is a method for imparting a kokumi that shows a persistent umami and a unique richness. For example, a method of adding methionine methylsulfonium salt (for example, see Patent Document 1), a method of adding glutathione (for example, see Patent Document 2), a method of adding pyrazine compounds (for example, see Patent Document 3) , A method of adding fermented cereal meal (for example, see Patent Document 4), a method of adding a reaction product of a peptide and a carbonyl compound (for example, see Patent Document 5), a method of adding thiamine (for example, Patent Document 6) See).

  Moreover, the outstanding taste in food and drink, that is, taste cadence as one of the flavors can be one of the characteristics as food, but normally food and drink with taste caddy are assumed to have an unbalanced taste. It is often accepted and relaxation of taste cadence is required.

  For example, as a method of relieving sour cadence, there is a method of adding a sugar such as sugar, a high-intensity sweetener (see, for example, Patent Document 7), an umami substance, or the like. In addition, there are a method using a buffering action of mirin and peptides, and a processed vinegar for food in which acidity is reduced by mixing a material obtained by fermenting food raw materials such as grains or milk protein with vinegar (for example, Patent Document 8). reference). Since these methods add another taste component, there is a problem that the balance of the original taste is broken and a sufficient relaxation effect cannot be obtained.

  A method of processing fish eggs using fish soy (for example, see Patent Document 9) is also known for relaxing salt cadmium. However, since the fish sauce is used, coloring due to the fish sauce itself occurs, and in addition, there is a problem that the balance of taste is lost.

  There are other methods of mitigating taste cadence by undergoing processes such as fermentation and ripening, but there is a problem that a great deal of time and costs are spent to obtain a sufficient mitigation effect. It was.

  Since the balance of taste is important for foods and beverages, the method of imparting taste quality with the intention of improving the flavor to further improve the finished taste and flavor improvement to alleviate taste cadence, as described above, There is a possibility that the flavor of the original material may be lost. Therefore, there is a demand for compounds that have no significant taste in the compounds themselves, but have a taste-improving compound, and compounds that have an effect of improving the flavor by coexisting with food and drink.

  Some D-amino acids have been detected in fermented foods such as beer, wine, and cheese (see, for example, Non-Patent Documents 1 and 2), but the relationship between D-amino acids and the flavor improving effect of foods and drinks Was not known.

  In addition, in the D-amino acid-containing region contained in fermented foods and aged foods, the D-amino acids themselves are almost tasteless, so that it was completely unexpected that the D-amino acids have a flavor improving effect.

Japanese Patent Laid-Open No. 60-9464 Japanese Patent Publication No. 63-13661 Japanese Patent Laid-Open No. 11-313635 JP 2001-292724 A JP 2002-335904 A JP 2010-154804 A JP-A-10-215793 Japanese Patent Application Laid-Open No. 7-203942 Japanese Patent Laid-Open No. 11-155531

Chromatographia, 28, 487-492 (1989) Nutrition Research, 14, 445-463 (1994)

  The present inventors have found that by adding D-amino acid or a salt thereof to a food or drink, the flavor of the food or drink can be improved without destroying the balance of the original taste of the food or drink. The present invention is based on these findings.

  An object of this invention is to provide the flavor improving agent, the manufacturing method of the food / beverage products by which the flavor was improved, and the flavor improvement method of food / beverage products which do not destroy the balance of flavor and taste.

According to the present invention, the following inventions are provided.
(1) A flavor improving agent containing D-amino acid or a salt thereof as an active ingredient.
(2) The flavor improver according to (1), wherein the flavor improver is a taste cadence mitigator.
(3) The flavor improver according to (2), wherein the taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.
(4) The flavor improver according to any one of (1) to (3), further comprising a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance.
(5) The manufacturing method of the food / beverage products by which the flavor was improved including the process of adding D-amino acid or its salt to food / beverage products.
(6) The production method according to (5), wherein the flavor improvement is mild taste relaxation.
(7) A method for improving the flavor of a food or drink, comprising adding D-amino acid or a salt thereof to the food or drink.
(8) The method according to (7), wherein the flavor improving method is a taste cadence mitigation method.
(9) The taste caddy is one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent caddy, according to (6) or (8) Method.
(10) A food or drink comprising the flavor improver according to any one of (1) to (4).

  ADVANTAGE OF THE INVENTION According to this invention, the point which can improve flavor, without destroying the balance of the original taste of food / beverage products is advantageous, a flavor improving agent, the manufacturing method of food / beverage products with improved flavor, and the method for improving the flavor of food / beverage products Can be provided.

FIG. 1 shows the evaluation results (n = 3) of sour cadmium. The vertical axis represents the score. FIG. 2 shows the evaluation results (n = 3) of salt cadmium. The vertical axis represents the score. FIG. 3 shows the evaluation results (n = 3) of bitter taste CAD. The vertical axis represents the score. FIG. 4 shows the evaluation result (n = 3) of alcohol cad. The vertical axis represents the score. FIG. 5 shows the evaluation results (n = 10) regarding the effect of adding the L-amino acid mixed solution and the D-amino acid mixed solution to the curry. The vertical axis represents the score. For each evaluation item, the L-amino acid mixed solution (L-Mix) and the D-amino acid mixed solution (D-Mix) were compared using a statistical method. For sustainability, there is a significant difference at a risk rate of less than 1% (p <0.01), and for taste mass, richness, and stew feeling, a significant difference is found at a risk rate of less than 5% (p <0.05). Had. FIG. 6 shows the evaluation results (n = 10) regarding the effect of adding the L-amino acid mixed solution and the D-amino acid mixed solution to the salad seasoning (mayonnaise type seasoning). The vertical axis represents the score. About each item, the L-amino acid mixed solution (L-Mix) and the D-amino acid mixed solution (D-Mix) were compared using the statistical method. For taste caddy, mass, richness, persistence, and egg feeling, there is a significant difference with a risk rate of less than 1% (p <0.01), and for oily feeling with a risk rate of less than 5% (p <0). .05) had a significant difference.

Detailed description of the invention

  According to this invention, the flavor improving agent which contains D-amino acid or its salt as an active ingredient is provided.

  The D-amino acid used in the present invention is not particularly limited as long as it is a D-amino acid that can be added to foods and drinks. For example, D-ornithine, D-methionine, D-phenylalanine, D-glutamine, D-histidine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-alanine, D-glutamic acid, D-arginine, D -Cysteine, D-isoleucine, D-serine, D-tyrosine, preferably D-phenylalanine, D-glutamine, D-histidine, D-methionine, D-ornithine, D-lysine, D-aspartic acid, D -Tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-a N- and D-glutamic acid, and more preferably D-phenylalanine, D-glutamine, D-histidine, D-ornithine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D -Valine, D-proline, D-leucine, D-alanine, D-glutamic acid are mentioned, More preferably, D-proline is mentioned.

  As the D-amino acid or salt thereof in the present invention, those synthesized by conventional methods may be used, or commercially available products may be used. They may also be isolated and purified from natural or synthetic sources by conventional methods.

  The salt of D-amino acid is not particularly limited as long as it can be added to food and drink, and examples thereof include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts.

  Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate.

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

  Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like.

  Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.

  In the present invention, the D-amino acid or a salt thereof may be used alone, but two or more kinds may be used in combination. When using combining 2 or more types, you may combine each D-amino acid how. For example, the following combinations of D-amino acids can be mentioned, and one or two or more of the amino acids contained in the following combinations may be replaced with a salt of the amino acid, or a salt of the amino acid may be added. .

  As one embodiment of two combinations of D-amino acids, D-ornithine and D-methionine, D-ornithine and D-phenylalanine, D-ornithine and D-glutamine, D-ornithine and D-histidine, D-ornithine and D-lysine, D-ornithine and D-aspartic acid, D-ornithine and D-tryptophan, D-ornithine and D-asparagine, D-ornithine and D-threonine, D-ornithine and D-valine, D-ornithine and D Proline, D-ornithine and D-leucine, D-ornithine and D-alanine, D-ornithine and D-glutamic acid, D-ornithine and D-arginine, D-ornithine and D-cysteine, D-ornithine and D-isoleucine , D-ornithine and D-serine, D-ornithine and D-tyrosine Can.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-methionine and D-phenylalanine, D-methionine and D-glutamine, D-methionine and D-histidine, D-methionine and D-lysine, D- Methionine and D-aspartic acid, D-methionine and D-tryptophan, D-methionine and D-asparagine, D-methionine and D-threonine, D-methionine and D-valine, D-methionine and D-proline, D-methionine And D-leucine, D-methionine and D-alanine, D-methionine and D-glutamic acid, D-methionine and D-arginine, D-methionine and D-cysteine, D-methionine and D-isoleucine, D-methionine and D -Serine, D-methionine and D-tyrosine can be mentioned.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-phenylalanine and D-glutamine, D-phenylalanine and D-histidine, D-phenylalanine and D-lysine, D-phenylalanine and D-aspartic acid, D -Phenylalanine and D-tryptophan, D-phenylalanine and D-asparagine, D-phenylalanine and D-threonine, D-phenylalanine and D-valine, D-phenylalanine and D-proline, D-phenylalanine and D-leucine, D-phenylalanine And D-alanine, D-phenylalanine and D-glutamic acid, D-phenylalanine and D-arginine, D-phenylalanine and D-cysteine, D-phenylalanine and D-isoleucine, D-phenylalanine and D-serine, D-Fe It can be mentioned Ruaranin and D- tyrosine.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-glutamine and D-histidine, D-glutamine and D-lysine, D-glutamine and D-aspartic acid, D-glutamine and D-tryptophan, D -Glutamine and D-asparagine, D-glutamine and D-threonine, D-glutamine and D-valine, D-glutamine and D-proline, D-glutamine and D-leucine, D-glutamine and D-alanine, D-glutamine And D-glutamic acid, D-glutamine and D-arginine, D-glutamine and D-cysteine, D-glutamine and D-isoleucine, D-glutamine and D-serine, D-glutamine and D-tyrosine.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-histidine and D-lysine, D-histidine and D-aspartic acid, D-histidine and D-tryptophan, D-histidine and D-asparagine, D Histidine and D-threonine, D-histidine and D-valine, D-histidine and D-proline, D-histidine and D-leucine, D-histidine and D-alanine, D-histidine and D-glutamic acid, D-histidine And D-arginine, D-histidine and D-cysteine, D-histidine and D-isoleucine, D-histidine and D-serine, D-histidine and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-lysine and D-aspartic acid, D-lysine and D-tryptophan, D-lysine and D-asparagine, D-lysine and D-threonine, D -Lysine and D-valine, D-lysine and D-proline, D-lysine and D-leucine, D-lysine and D-alanine, D-lysine and D-glutamic acid, D-lysine and D-arginine, D-lysine And D-cysteine, D-lysine and D-isoleucine, D-lysine and D-serine, D-lysine and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-aspartic acid and D-tryptophan, D-aspartic acid and D-aspartic acid, D-aspartic acid and D-threonine, D-aspartic acid and D- Valine, D-aspartic acid and D-proline, D-aspartic acid and D-leucine, D-aspartic acid and D-alanine, D-aspartic acid and D-glutamic acid, D-aspartic acid and D-arginine, D-asparagine Examples include acids and D-cysteine, D-aspartic acid and D-isoleucine, D-aspartic acid and D-serine, and D-aspartic acid and D-tyrosine.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-tryptophan and D-asparagine, D-tryptophan and D-threonine, D-tryptophan and D-valine, D-tryptophan and D-proline, D- Tryptophan and D-leucine, D-tryptophan and D-alanine, D-tryptophan and D-glutamic acid, D-tryptophan and D-arginine, D-tryptophan and D-cysteine, D-tryptophan and D-isoleucine, D-tryptophan and Mention may be made of D-serine, D-tryptophan and D-tyrosine.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-asparagine and D-threonine, D-asparagine and D-valine, D-asparagine and D-proline, D-asparagine and D-leucine, D- Asparagine and D-alanine, D-asparagine and D-glutamic acid, D-asparagine and D-arginine, D-asparagine and D-cysteine, D-asparagine and D-isoleucine, D-asparagine and D-serine, D-asparagine Mention may be made of D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-threonine and D-valine, D-threonine and D-proline, D-threonine and D-leucine, D-threonine and D-alanine, D- Mention may be made of threonine and D-glutamic acid, D-threonine and D-arginine, D-threonine and D-cysteine, D-threonine and D-isoleucine, D-threonine and D-serine, D-threonine and D-tyrosine. .

  Further, as another embodiment of the two combinations of D-amino acids, D-valine and D-proline, D-valine and D-leucine, D-valine and D-alanine, D-valine and D-glutamic acid, D- Examples include valine and D-arginine, D-valine and D-cysteine, D-valine and D-isoleucine, D-valine and D-serine, and D-valine and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-valine and D-proline, D-valine and D-leucine, D-valine and D-alanine, D-valine and D-glutamic acid, D- Examples include valine and D-arginine, D-valine and D-cysteine, D-valine and D-isoleucine, D-valine and D-serine, and D-valine and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-proline and D-leucine, D-proline and D-alanine, D-proline and D-glutamic acid, D-proline and D-arginine, D- Examples include proline and D-cysteine, D-proline and D-isoleucine, D-proline and D-serine, and D-proline and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-leucine and D-alanine, D-leucine and D-glutamic acid, D-leucine and D-arginine, D-leucine and D-cysteine, D- Examples include leucine and D-isoleucine, D-leucine and D-serine, and D-leucine and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-alanine and D-glutamic acid, D-alanine and D-arginine, D-alanine and D-cysteine, D-alanine and D-isoleucine, D- Alanine and D-serine, D-alanine and D-tyrosine can be mentioned.

  Further, as another embodiment of the two kinds of combinations of D-amino acids, D-glutamic acid and D-arginine, D-glutamic acid and D-cysteine, D-glutamic acid and D-isoleucine, D-glutamic acid and D-serine, D- Mention may be made of glutamic acid and D-tyrosine.

  Further, as another embodiment of the two combinations of D-amino acids, D-arginine and D-cysteine, D-arginine and D-isoleucine, D-arginine and D-serine, D-arginine and D-tyrosine are mentioned. Can do.

  Moreover, D-cysteine and D-isoleucine, D-cysteine and D-serine, D-cysteine and D-tyrosine can be mentioned as another aspect of 2 types of combinations of D-amino acid.

  Moreover, D-isoleucine and D-serine, D-isoleucine and D-tyrosine can be mentioned as another aspect of 2 types of combinations of D-amino acid.

  Moreover, D-serine and D-tyrosine can be mentioned as another aspect of 2 types of combinations of D-amino acid.

  As an embodiment of the three combinations of D-amino acids, for example, D-alanine, D-aspartic acid and D-glutamic acid, D-alanine, D-aspartic acid and D-proline, D-alanine, D-glutamic acid and D -Proline, D-aspartic acid, D-glutamic acid and D-proline can be mentioned.

  Moreover, as one aspect of four types of combinations of D-amino acid, D-alanine, D-aspartic acid, D-glutamic acid, and D-proline can be mentioned, for example.

  According to a preferred embodiment of the combination of D-amino acids, D-glutamic acid and D-aspartic acid, D-glutamic acid and D-proline, D-glutamic acid and D-alanine, D-aspartic acid and D-proline, D- Aspartic acid and D-alanine, D-proline and D-alanine, D-aspartic acid and D-glutamic acid and D-proline, D-alanine, D-aspartic acid, D-glutamic acid and D-proline are preferable, and more preferable. D-glutamic acid and D-aspartic acid, D-glutamic acid and D-proline, D-aspartic acid and D-proline, D-aspartic acid and D-glutamic acid and D-proline, D-alanine and D-aspartic acid and A combination of D-glutamic acid and D-proline can be mentioned.

  According to a preferred embodiment of the present invention, the flavor improver is a taste cadence mitigator. Taste caddies involve sour caddies involving sour substances (eg acetic acid), salt caddies involving salty substances (eg sodium chloride), bitter substances (eg magnesium, potassium, catechin, chlorogenic acid, tannin). Preferably, the taste caddy is selected from the group consisting of bitter caddies, alcohol caddies involving alcohol (eg, ethanol), and pungent caddies involving pungent substances (eg, capsaicin), and more Preferably, it is one kind or two or more kinds of taste CAD selected from the group consisting of acidity, salt, bitterness, and alcohol.

  D-ornithine, D-methionine, D-phenylalanine, D-glutamine, D-histidine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine are preferable D-amino acids used as taste cadence mitigants. , D-proline, D-glutamic acid, D-arginine, D-cysteine, D-serine, and one or more selected from the group consisting of D-tyrosine.

  The sour caddy relaxation is selected from the group consisting of D-phenylalanine, D-glutamine, D-histidine, D-methionine, D-ornithine, D-lysine, D-aspartic acid, D-tryptophan, and D-asparagine. One or more D-amino acids are preferably used, and one or more D-amino acids selected from the group consisting of D-phenylalanine, D-glutamine, D-histidine, D-methionine, and D-ornithine are used. Amino acids are more preferably used. Moreover, according to the preferable aspect for relieving sour cadence, D-phenylalanine and D-glutamine, D-phenylalanine and D-histidine, or D-glutamine and D-histidine can be used in combination.

  In order to relieve salt cadmium, one or more D-amino acids selected from the group consisting of D-tryptophan, D-aspartic acid, D-asparagine, D-phenylalanine, and D-glutamic acid are preferably used. One or two D-amino acids selected from the group consisting of D-tryptophan and D-aspartic acid are more preferably used. Moreover, according to the preferable aspect for relieving salt cadmium, D-tryptophan and D-aspartic acid, D-tryptophan and D-asparagine, or D-aspartic acid and D-asparagine can be used in combination.

  In order to alleviate bitter taste, one or more D-amino acids selected from the group consisting of D-tryptophan, D-aspartic acid, D-phenylalanine, D-leucine, and D-glutamic acid are preferably used. One or two D-amino acids selected from the group consisting of D-tryptophan and D-aspartic acid are more preferably used. Moreover, according to the preferable aspect for relieving bitter taste cadmium, D-tryptophan and D-aspartic acid, D-tryptophan and D-phenylalanine, or D-aspartic acid and D-phenylalanine can be used in combination.

  In addition, for relaxation of alcohol caddy, one or more D-amino acids selected from the group consisting of D-glutamine, D-tryptophan, and D-glutamic acid are preferably used, and D-glutamic acid is more preferably used. . Moreover, according to the preferable aspect for relieving alcohol cadmium, D-glutamine and D-tryptophan, D-glutamine and D-glutamic acid, or D-tryptophan and D-glutamic acid can be used in combination.

  According to another more preferable aspect of the present invention, taste cadence can be improved by using a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-proline.

  According to another preferred embodiment of the present invention, the flavor improvement may be a flavor improvement, and an improvement in sweetness, an improvement in taste mass, an improvement in concentration, an improvement in sustainability, an improvement in stew feeling, an egg It is one or more flavor improvements selected from the group consisting of an improvement in feeling and an improvement in oily feeling, and according to a more preferred embodiment, the flavor improvement is improved in taste unity, richness, sustained It is 1 type, or 2 or more types of flavor improvement selected from the group which consists of the improvement of sex, the improvement of an egg feeling, and the improvement of a stew feeling. Among these, the improvement of the mass of taste, the improvement of richness, the improvement of sustainability, and the improvement of egg feeling are preferable, and the improvement of sustainability is most preferable. “Sustainability” means that a taste is felt in the mouth even after a while. For the flavor improvement (improvement), one or more D-amino acids selected from the group consisting of D-phenylalanine, D-leucine, D-aspartic acid, D-glutamic acid, and D-proline are preferable. Alternatively, a salt thereof is preferably used, and more preferably D-proline or a salt thereof is used. Moreover, according to another preferable aspect of this invention, a flavor is improved by using D-alanine, D-aspartic acid, D-glutamic acid, and D-proline as a flavor improving agent. Improvement). Moreover, according to the preferable aspect of this invention, a flavor improving agent may be sufficient.

  The flavor improver of the present invention contains a D-amino acid or a salt thereof, and if necessary, an inorganic salt such as sodium chloride, a carboxyl such as ascorbic acid, fumaric acid, malic acid, acetic acid, tartaric acid, citric acid, and fatty acid. Acids such as acids, L-amino acids such as sodium L-glutamate, L-glycine and L-alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, dextrin, various starches, etc. Excipients, thickeners (xanthan gum, guar gum, carrageenan, etc.), pH adjusters, sweeteners (sucralose, thaumatin, acesulfame potassium, aspartame, xylitol, licorice extract, saccharin and its salts, stevia, sorbitol, etc.), oxidation Inhibitor (erythorbic acid, catechin, tocopherol, etc.), coloring agent Anato dye, turmeric dye, β-carotene, etc.), fragrance (synthetic fragrance such as ethyl acetoacetate, acetophenone, anisaldehyde, or natural fragrance), preservative (sodium benzoate, shirako protein extract, potassium sorbate, Calcium propionate, polylysine, etc.), nutrient enhancers (vitamins such as vitamin A and vitamin C, minerals such as calcium chloride), additives that can be used for food and drink such as water, soy sauce, miso, and meat extract, Natural seasonings such as poultry extract, seafood extract, yeast extract, protein hydrolyzate, spices such as spices and herbs, dextrins, excipients such as various starches, and the like may be contained. The flavor improving agent of this invention may be used as a seasoning, and is good also as food-drinks.

  The flavor improving agent of the present invention can be used in combination with a substance that causes taste cadence. For example, when the flavor improver of the present invention is used in combination with a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance, the taste cadence derived from each substance combined with the flavor improver is Alleviated sour caddy mild flavor improver, salt cad mild flavor improver, bitter cad mild flavor improver, alcohol cad mild flavor improver, and pungent cadmium relaxed It is preferably used as a flavor improver.

  According to a preferred embodiment of the present invention, there is provided a flavor improver (preferably a taste cadence mitigating agent) further comprising one or more selected from the group consisting of a sour substance, a salty substance, a bitter substance, an alcohol, and a pungent substance. According to a more preferred embodiment provided, there is provided a flavor improver (preferably a taste cadence mitigating agent) further containing a sour substance, a salty substance, a bitter substance, an alcohol, or a pungent substance.

  The flavor improving agent of the present invention may have any shape such as liquid, powder or granule. Or it can also be made into emulsion by adding fats and oils, an emulsifier, and a thickening stabilizer as needed, and emulsifying.

  The content of D-amino acid or a salt thereof in the flavor improving agent of the present invention is not particularly specified, but the content of D-amino acid or a salt thereof is usually 1 to 100% by mass, preferably 5 to 100% by mass. More preferably, it is 10 to 100% by mass.

  By adding the flavor improving agent of the present invention to a food or drink for which a flavor improving effect is required, the flavor of the food or drink can be improved.

  The flavor improver of the present invention may be added to the final product or may be added before and during the production process of the food and drink, and the production process of the food and drink includes a heating step (for example, a stew process). You may go out. Further, the flavor improving agent of the present invention may be added immediately before eating. Furthermore, you may add the flavor improving agent of this invention to food-drinks in 2 steps or more.

  The food and drink to which the flavor improving agent of the present invention is added may be in any form of liquid, solid, or semi-solid, for example, beverage (for example, coffee), vinegar, miso, soy sauce, meat extract , Natural seasonings such as poultry extract, seafood extract, yeast extract, protein hydrolyzate, spices such as spices and herbs, sauce, dashi, dressing, mayonnaise, tomato ketchup, seasonings such as sauce, soup, consommé soup , Egg soup, seaweed soup, shark fin soup, potage, miso soup and other soups, noodles (soba, udon, ramen, pasta, etc.) soup, sauces, rice porridge, miso soup, pickled rice, ham, Processed livestock products such as sausages and cheese, processed fish products such as kamaboko, dried fish, salted and delicacies, processed vegetable products such as pickles, potato chips, rice crackers, food -Snack confectionery, cooked foods such as boiled food, fried food, grilled food, curry, fruit juice, vegetable juice drinks, soy milk, milk, processed milk products, carbonated drinks, sports drinks, nutritional supplement drinks, coffee, tea, Japanese tea, Various tea beverages such as barley tea, cereals tea, alcohol such as shochu, sake, beer, etc., supplements such as vitamins, etc. are mentioned, but particularly foods and drinks that require a mellow richness, such as retort curry and retort Instant foods such as stews, corn soup and consomme soup, stewed dishes such as curry and stew, snacks such as potato chips, fast food such as hamburgers, french fries and fried chicken, instant noodles such as instant ramen and instant spaghetti Japanese food (Udon, boiled fish, etc.), Chinese food (fried rice, marvo) Tofu, etc.) are preferred, curry, white stew, food such as ramen soup more preferable. When the food / beverage products to which the flavor improving agent of this invention is added are seasonings, the seasoning to which the flavor improving agent of this invention was added may be added to other food / beverage products.

  In addition, as foods and beverages to which the taste cadence mitigating agent is added, for example, foods such as noodle soup containing soy sauce with strong salt cadmium and shochu with strong alcohol cadmium are particularly preferable.

  A person skilled in the art can appropriately determine the amount of the flavor improver of the present invention to be added to a food or drink, depending on the addition target and the type and nature of the supply source. The amount of the salt is 0.000001 to 1.5% by mass, preferably 0.000001 to 0.5% by mass, and more preferably 0.00001 to 0.3% by mass. The amount is more preferably 0.0001 to 0.1% by mass, and still more preferably 0.001 to 0.1% by mass.

  The amount of the flavor improver of the present invention for mitigating sour cadence added to food or drink is preferably 0.0001 to 1.5% by mass in the food, more preferably 0.00. It is the quantity used as 0001-0.1 mass%.

  The addition amount of the flavor improving agent of the present invention for mitigating salt cadmium to foods and drinks is preferably 0.0001 to 1.5% by mass in the food, more preferably 0.00. It is the quantity used as 0001-0.1 mass%.

  The amount of the flavor improver of the present invention for alleviating bitter cadence added to a food or drink is preferably 0.01 to 1.5% by mass in the food, more preferably 0.00. The amount is from 01 to 0.1% by mass.

  The addition amount of the flavor improver of the present invention for alleviating alcohol cadence to foods and drinks is preferably an amount of 0.0001 to 1.5% by mass in the food, more preferably 0.00. The amount is from 0001 to 0.1% by mass, more preferably from 0.01 to 1.5% by mass, and even more preferably from 0.01 to 0.1% by mass.

  The amount of the flavor improver of the present invention for improving the sweetness, taste mass, richness, sustainability, simmering feeling, egg feeling, and oily feeling to the food and drink is preferably 0.0001-1. The amount is 5% by mass, more preferably 0.0001 to 0.1% by mass, still more preferably 0.0025 to 1.5% by mass, and still more preferably 0%. .0025 to 0.01% by mass.

  According to one aspect of the present invention, there is provided a method for producing a food or drink having an improved flavor comprising a step of adding D-amino acid or a salt thereof to the food or drink. Moreover, according to one preferable aspect of this invention, the manufacturing method of the food / beverage products with which the taste cadence was eased including the process of adding D-amino acid or its salt to food / beverage products is provided.

  Moreover, according to another aspect of this invention, the flavor improvement method of the food / beverage products which adds D-amino acid or its salt to food / beverage products is provided. Moreover, according to one preferable aspect of this invention, the taste cadence mitigation method of the food / beverage products which adds D-amino acid or its salt to food / beverage products is provided. The taste cadence to be alleviated includes the above-mentioned taste cadence, and preferably one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadence, and alcohol cadence. .

  The production method of the present invention and the flavor improving method of the present invention can be carried out based on the above description regarding the flavor improving agent of the present invention. That is, the addition of D-amino acid or a salt thereof to a food or drink in the production method of the present invention and the flavor improvement method of the present invention can be carried out according to the use mode of the flavor improver of the present invention. The addition of other additives that can be used in the food or drink may be simultaneous with the addition of the D-amino acid or a salt thereof, or may be separate. Furthermore, you may mix D-amino acid or its salt with the other additive which can be used for food / beverage products, and may add to food / beverage products. The addition of a D-amino acid or a salt thereof to a food or drink includes an aspect in which the food or drink is added to a D-amino acid or a salt thereof.

  According to another aspect of the present invention, a food or drink obtained by adding the flavor improver of the present invention can be mentioned. Moreover, according to one preferable aspect of this invention, the food-drinks formed by adding the taste cadence mitigation agent of this invention can also be mentioned. Moreover, you may add food / beverage products to the flavor improving agent or taste cadence relaxation agent of this invention, or you may mix and use food / beverage products and the flavor improvement agent or taste cadence relaxation agent of this invention. The food and drink to which the flavor improving agent of the present invention is added, the addition method, and the like are the same as described above.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. Hereinafter, “%” means mass%.

  The sensory evaluation in the examples was carried out by a 7-point scoring method unless otherwise specified. In Examples 1 to 4 below, the strength of each taste caddy when D-amino acid was added when no addition (control) was 4 points was measured. Means that.

Example 1: Acidic mild mild edible vinegar (rice vinegar, grain vinegar: commercially available product) was diluted 10 times with water, and each D-amino acid listed below was added to 0.05%. About the sour cadmium of each solution, sensory evaluation was implemented by three expert panelists according to the said 7-point scoring method. The evaluation results are shown in FIG.

[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-histidine (His)
D-methionine (Met)
D-ornithine (Orn)
D-Lysine (Lys)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-threonine (Thr)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.

  As shown in FIG. 1, D-phenylalanine, D-glutamine, D-histidine, D-methionine, D-ornithine, D-lysine, D-aspartic acid, D-tryptophan, and D-asparagine have a high sour cadmium mitigating effect. Indicated. D-phenylalanine, D-glutamine, D-histidine, D-methionine, and D-ornithine were particularly effective.

  On the other hand, when a test similar to the above was performed using L-glutamic acid, the taste balance was greatly lost in the solution to which L-glutamic acid was added, compared to the solution to which D-glutamic acid was added.

Example 2: Salt and salt relaxed koikuchi soy sauce (special grade brewing: commercial product) Stock solution was diluted 5 times with water, and each D-amino acid listed below was added to 0.05%. The sensory evaluation was carried out by three specialized panelists according to the above-mentioned 7-point scoring method for the salt cadmium in each solution. The evaluation results are shown in FIG.

[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.

  As shown in FIG. 2, D-tryptophan, D-aspartic acid, D-asparagine, D-phenylalanine, and D-glutamic acid showed a high salt caddy relaxation effect. D-tryptophan and D-aspartic acid were particularly effective.

Example 3 Each of the D-amino acids listed below was added to 0.05% bitter cadence relaxed coffee (sugar-free coffee: commercially available product). For each coffee bitter taste caddy, sensory evaluation was carried out by three specialized panelists according to the 7-point scoring method described above. The evaluation results are shown in FIG.

[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.

  As shown in FIG. 3, D-tryptophan, D-aspartic acid, D-phenylalanine, D-leucine, and D-glutamic acid showed a high bitter taste alleviating effect. D-tryptophan and D-aspartic acid were particularly effective.

Example 4: Alcohol-cad-relaxed shochu (shochu 20 degrees: commercial product) Each D-amino acid listed below was added to 0.05% so as to be 0.05%. The alcohol cad of each shochu was subjected to sensory evaluation by three professional panelists according to the above-mentioned 7-point scoring method. The evaluation results are shown in FIG.

[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-glutamine (Gln)
D-histidine (His)
D-aspartic acid (Asp)
D-tryptophan (Trp)
D-Asparagine (Asn)
D-Valine (Val)
D-proline (Pro)
D-leucine (Leu)
D-alanine (Ala)
D-glutamic acid (Glu)
A 3% solution of each D-amino acid was prepared and adjusted to pH 6.0.

  As shown in FIG. 4, D-glutamine, D-tryptophan, and D-glutamic acid showed a high alcohol cadence mitigating effect. D-glutamic acid was particularly effective.

Example 5: Confirmation of effect of addition due to difference in addition concentration to each food and drink To each food and drink shown in Table 1 below, D-glutamic acid (D-Glu) and D-aspartic acid (D-Asp) were added, respectively. .
Table 1 shows the evaluation results of each item described in Table 1 evaluated by three specialized panelists based on the following criteria.
[Evaluation criteria]
◎: There was a very strong relaxation effect ○: There was a strong relaxation effect △: There was a relaxation effect ×: No relaxation effect was observed

  As shown in Table 1, in each food / beverage product to which D-glutamic acid or D-aspartic acid was added, the alleviating effect of taste cadence was recognized.

Example 6: Evaluation in curry (1)
D-alanine, D-aspartic acid, D-glutamic acid, and D-proline are each dissolved in water to 1% and adjusted to pH 6.0 to obtain a D-amino acid mixed solution (hereinafter referred to as D-Mix). ) Was prepared.
In addition, L-alanine, L-aspartic acid, L-glutamic acid, and L-proline were each dissolved in water so as to be 1%, adjusted to pH 6.0, and mixed with L-amino acid (hereinafter referred to as L-amino acid). (Mix) was prepared.
On the other hand, a test solution was prepared by adding 350 ml of hot water to 50 g of commercially available curry roux composed of the raw materials listed in Table 2 and dissolving them well.
100 ml of the test solution was taken and heated with stirring with an IH heater for 3 minutes, and D-Mix and L-Mix were added to each test solution so that each amino acid had a concentration of 25 ppm (total 100 ppm). .
The taste of the test solution to which the amino acid was added (sweetness, taste caddy, taste mass, richness, persistence, simmering feeling, and oily feeling) was controlled by 10 panelists who used the test solution without the amino acid as a control. Evaluation was performed.

The evaluation was performed by a 7-point scoring method with 4 points of no addition (control). If the score is high, the flavor relating to each evaluation item is strong, and if the score is low, it means that the flavor is weak.
The results are shown in FIG. The vertical axis represents the score.

  As shown in FIG. 5, the test solution to which the D-amino acid mixed solution (D-Mix) was added was sweeter, the taste was concentrated, the concentration, the persistence, the feeling of stew, compared to the test solution to which no D-amino acid was added (control). And the oil and fat feeling was improved, and taste cadence was alleviated. In particular, in the test solution to which the D-amino acid mixed solution (D-Mix) was added, compared with the test solution to which the L-amino acid mixed solution (L-Mix) was added, the taste lumps, concentration, persistence, and The feeling of stew was significantly improved, and among these, sustainability was more significantly improved.

Example 7: Evaluation in curry (2)
Each amino acid shown below was dissolved in water to 1% and adjusted to pH 6.0 to prepare a 1% solution of each amino acid.

[Evaluated D-amino acid (notation of the three letters)]
D-Phenylalanine (Phe)
D-histidine (His)
D-tryptophan (Trp)
D-leucine (Leu)
D-Valine (Val)
D-threonine (Thr)
D-alanine (Ala)
D-aspartic acid (Asp)
D-glutamic acid (Glu)
D-proline (Pro)

  Instead of the amino acid mixed solution, the flavor improving effect was evaluated by three professional panelists in the same manner as in Example 6 except that each amino acid 1% solution was added so that each amino acid had a concentration of 25 ppm. The evaluation results are shown in Table 3 below.

As a result of evaluation based on the following evaluation criteria, the effect of adding D-amino acids as shown in Table 3 below was confirmed.
[Evaluation criteria]
◎: There was a very strong flavor improving effect ○: There was a strong flavor improving effect △: There was a flavor improving effect ×: No flavor improving effect was observed

Example 8: Confirmation of effect of addition due to difference in addition concentration to curry Example for D-proline, except that the addition amount was changed to 0.25 ppm, 2.5 ppm, 25 ppm, 50 ppm, 100 ppm, 250 ppm, and 500 ppm In the same manner as in Example 7, sensory evaluation was performed. The results are shown in Table 4 below. The evaluation criteria are the same as in Example 7.

Example 9: Evaluation in food systems other than curry Cream stew, seasoning for salad (mayonnaise type seasoning), salt ramen, miso ramen, noodle soup, D- which had a strong effect of addition in the above curry test Proline (D-Pro), D-amino acid mixed solution (D-Mix), and L-amino acid mixed solution (L-Mix) were mixed at the same concentration as in curry, 25 ppm amino acid (D-Mix, L When -Mix was added in total (100 ppm) and sensory evaluation (n = 3) was performed, the results shown in Table 5 were obtained. The addition effect of D-amino acid was also confirmed in foods other than curry. The evaluation criteria are the same as in Example 7.

Example 10: Evaluation with a seasoning for salad (mayonnaise type seasoning) The amino acid solution described in Example 6 was used as a seasoning for salad (mayonnaise type seasoning: raw materials are listed in Table 6) as in Example 6. Each amino acid was added at a concentration of 25 ppm (100 ppm in total), and by 10 specialist panelists, L-amino acid mixed solution (L-Mix), D-amino acid mixed solution, with the non-added section as a control The thing which added (D-Mix) evaluated the flavor improvement effect, respectively. The evaluation was carried out by a 7-point scoring method with the above control as 4 points. Evaluation items are as follows: sweetness, taste cadence, taste set, richness, persistence, egg feeling (flavor rich in eggs), and oily feeling. The results are shown in FIG. The vertical axis in FIG. 6 shows the score. A high score means a strong taste, and a low score means a weak taste.

  As shown in FIG. 6, when the D-amino acid mixed solution (D-Mix) is added to the seasoning for salad, sweetness, taste ensemble, concentration, persistence, egg, compared to the additive-free control It was possible to confirm the effect of improving the taste and the feeling of oil and fat, and the taste-adjusting effect was alleviated. In particular, when the D-amino acid mixed solution (D-Mix) is added to the salad seasoning, the taste of the taste is lower than when the L-amino acid mixed solution (L-Mix) is added to the salad seasoning. The unity, richness, persistence, egg feeling, and oily feeling improved significantly, and among these, the taste set, thickness, persistence, and egg feeling improved more significantly.

Claims (10)

  A flavor improver comprising D-amino acid or a salt thereof as an active ingredient.   The flavor improving agent of Claim 1 whose flavor improving agent is a taste cadence mitigating agent.   The flavor improver according to claim 2, wherein the taste caddies are one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.   The flavor improving agent as described in any one of Claims 1-3 which further contains a sour substance, a salty substance, a bitter substance, alcohol, or a pungent substance.   The manufacturing method of the food / beverage products by which the flavor was improved including the process of adding D-amino acid or its salt to food / beverage products.   The production method according to claim 5, wherein the flavor improvement is relaxation of taste cadence.   The flavor improvement method of food-drinks which adds D-amino acid or its salt to food-drinks.   The method according to claim 7, wherein the flavor improving method is a taste cadence mitigation method.   The method according to claim 6 or 8, wherein the taste caddies are one or more taste caddies selected from the group consisting of sour cadmium, salt cadmium, bitter cadmium, alcohol cadmium, and pungent cadmium.   Food-drinks which add the flavor improving agent as described in any one of Claims 1-4.

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