JPWO2015137317A1 - Kokumi imparting agent - Google Patents

Abstract

A technology for effectively imparting a “brillant taste” to foods and drinks is provided. By using a γ-glutamyl peptide such as γ-Glu-Val-Gly and an ester or a mixture of alginic acid and propylene glycol, a “kokumi” taste is imparted to the food and drink.

Description

  The present invention relates to a “kokumi” imparting agent and use thereof.

  In the food field, taste substances have been used for a long time. In particular, substances that have five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, umami, and enhance these Substances are widely used as seasonings.

  “Kokumi” is a taste that cannot be expressed with the basic taste. “Kokumi” means the tastes around the basic tastes, such as thickness, growth (mouthfulness), continuity, harmony, etc. Taste with enhanced tastes and marginal flavor.

  Until now, the technique which provides a "brilliance" effectively with respect to food-drinks has been calculated | required. Examples of substances capable of imparting “kokumi” (“kokumi” imparting substances) include, for example, γ-glutamyltripeptides such as glutathione (γ-Glu-Cys-Gly) and γ-Glu-Val-Gly, In addition, γ-glutamyldipeptides such as γ-Glu-Met and γ-Glu-Thr are known (Patent Documents 1 and 2).

  Alginic acid is a polysaccharide contained in brown algae such as kombu and giant kelp. Alginic acid and its derivatives (various alginates such as sodium alginate and propylene glycol alginate, etc.) are used in the field of food and drink as thickeners. Moreover, the technique which enhances the function of a creamer by combining (gamma) -Glu-Val-Gly and a thickening polysaccharide and adding to a creamer is reported, and alginic acid is illustrated as a thickening polysaccharide (patent). Reference 3).

  However, it is not known that the “kokumi” is further enhanced by using a “kokumi” imparting substance such as γ-Glu-Val-Gly together with an ester or a mixture of alginic acid and propylene glycol.

Japanese Patent No. 1464928 International Publication No. 2007/055393 Pamphlet International Publication No. 2013/061972 Pamphlet

  This invention makes it a subject to provide the technique which provides "kokumi" effectively with respect to food-drinks.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a substance that imparts “kokumi” such as γ-Glu-Val-Gly and an ester or mixture of alginic acid and propylene glycol. Thus, the present inventors have found that the “kokumi” is further enhanced and completed the present invention.

That is, the present invention can be exemplified as follows.
[1]
A richness-imparting agent comprising the following components (A) and (B):
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as a component (B), the body taste imparting agent which contains at least a propylene glycol alginate ester or a combination of alginic acid and propylene glycol.
[2]
The ratio of the content of the component (B) to the content of the component (A) (content of the component (B) / content of the component (A)) is 0.25 to 5000, according to [1]. Kokumi imparting agent.
[3]
The ratio of the content of the component corresponding to propylene glycol to the content of the component corresponding to alginic acid in the kokumi imparting agent (content of the component corresponding to propylene glycol / content of the component corresponding to alginic acid) is 0. The richness imparting agent according to [1] or [2], which is 05 to 2.0.
[4]
[1] to [1], wherein the component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. 3] The richness imparting agent according to any one of the above.
[5]
The rich taste imparting agent according to any one of [1] to [4], wherein the component (B) is a propylene glycol alginate.
[6]
The manufacturing method of the food / beverage products provided with the rich taste including adding the rich taste imparting agent in any one of [1]-[5] to food / beverage products or its raw material.
[7]
A method for producing a food or drink with a rich taste, comprising adding the following components (A) and (B) to the food or drink or its raw materials:
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as the component (B), at least a propylene glycol alginate ester is added, or a combination of alginic acid and propylene glycol is added.
[8]
The ratio of the addition amount of the component (B) to the addition amount of the component (A) (addition amount of the component (B) / addition amount of the component (A)) is 0.25 to 5000, according to [7]. Method.
[9]
Ratio of addition amount of component corresponding to propylene glycol to addition amount of component corresponding to alginic acid (addition amount of component corresponding to propylene glycol / addition amount of component corresponding to alginic acid) is 0.05 to 2.0 The method according to [7] or [8].
[10]
The method according to any one of [7] to [9], wherein the component (A) is added so that the concentration of the component (A) during eating is 0.005 ppm to 100 ppm.
[11]
The method according to any one of [7] to [10], wherein the component (B) is added so that the concentration of the component (B) during eating is 1 ppm to 300 ppm.
[12]
[7] to [7], wherein the component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. [11] The method according to any one of [11].
[13]
The method according to any one of [7] to [12], wherein the component (B) is a propylene glycol alginate.
[14]
A method for imparting a rich taste to a food or drink, comprising adding the rich taste imparting agent according to any one of [1] to [5] to the food or drink or a raw material thereof.
[15]
A method for imparting a rich taste to a food or drink comprising adding the following components (A) and (B) to the food or drink or its raw material:
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as the component (B), at least a propylene glycol alginate ester is added, or a combination of alginic acid and propylene glycol is added.
[16]
The ratio of the addition amount of the component (B) to the addition amount of the component (A) (addition amount of the component (B) / addition amount of the component (A)) is 0.25 to 5000, according to [15]. Method.
[17]
Ratio of addition amount of component corresponding to propylene glycol to addition amount of component corresponding to alginic acid (addition amount of component corresponding to propylene glycol / addition amount of component corresponding to alginic acid) is 0.05 to 2.0 The method according to [15] or [16].
[18]
The method according to any one of [15] to [17], wherein the component (A) is added so that the concentration of the component (A) during eating is 0.005 ppm to 100 ppm.
[19]
The method according to any one of [15] to [18], wherein the component (B) is added so that the concentration of the component (B) at the time of eating is 1 ppm to 300 ppm.
[20]
[15] to [15] wherein the component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. [19].
[21]
The method according to any one of [15] to [20], wherein the component (B) is a propylene glycol alginate.

  Hereinafter, the present invention will be described in detail. In the present invention, amino acids and amino acid derivatives are both L-forms unless otherwise specified. In the present invention, the quantity ratio (concentration, etc.) is a ratio based on weight unless otherwise specified. That is, for example, “%” indicates “% (w / w)” unless otherwise specified, and “ppm” indicates “ppm (w / w)” unless otherwise specified. Moreover, in this invention, the "concentration at the time of eating" of a certain component means the density | concentration of the said component in the said food / beverage products at the time of eating the food / beverage products containing the said component.

<1> The “kokumi” imparting agent of the present invention The “kokumi” imparting agent of the present invention is a “kokumi” imparting agent containing the following components (A) and (B):
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) One or more components selected from propylene glycol alginate, alginic acid, and propylene glycol.

  Hereinafter, the component (A) and the component (B) are collectively referred to as “active ingredients”.

<1-1> Component (A)
Component (A) is a γ-glutamyl peptide. The γ-glutamyl peptide used in the present invention includes a γ-glutamyl tripeptide represented by the general formula: γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and a general formula: γ-Glu-Y ( Y represents an amino acid or an amino acid derivative). In the above general formula, “γ-” means that X or Y is bonded via a carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one γ-glutamyl peptide may be used, or two or more γ-glutamyl peptides may be used in combination.

  Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro and Hyp, acidic amino acids such as Asp and Glu, and Lys. , Basic amino acids such as Arg, His, aromatic amino acids such as Phe, Tyr, Trp, and others such as Orn, Sar, Cit, Nva, Nle, Abu, Tau, t-Leu, Cle, Aib, Pen, Hse, etc. Examples include amino acids.

In the present invention, abbreviations for amino group residues mean the following amino acids.
(1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9 ) Trp: Tryptophan (10) His: Histidine (11) Lys: Lysine (12) Arg: Arginine (13) Ser: Serine (14) Thr: Threonine (15) Asp: Aspartic acid (16) Glu: Glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (2 ) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert- leucine (30) Cle: cycloleucine (31) Aib: alpha-aminoisobutyric acid (2-methylalanine)
(32) Pen: penicillamine (33) Hse: homoserine

Amino acid derivatives refer to various derivatives of amino acids as described above. Examples of amino acid derivatives include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups such as terminal carbonyl group, terminal amino group, and cysteine thiol group are substituted with various substituents. Can be mentioned. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protective groups. Specific 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-allyl cysteine, Val-NH ₂ : Valinamide, Val-ol: Valinol (2-amino-3-methyl-1-butanol), Met (O): Methionine sulfoxide, and Cys (S-Me) ( O): S-methylcysteine sulfoxide is mentioned.

  Specific examples of the γ-glutamyl peptide include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. Among these, for example, γ-Glu-Val-Gly is preferable. The structural formula of γ-Glu-Val-Gly (CAS 38837-70-6; also called Gluvalicine) is shown in the following formula (I).

  In the present invention, the γ-glutamyl peptide is a free form, a salt thereof, or a mixture thereof unless otherwise specified. That is, the term “γ-glutamyl peptide” means a free γ-glutamyl peptide, a salt thereof, or a mixture thereof, unless otherwise specified.

  The salt is not particularly limited as long as it can be taken orally. For example, specific examples of 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, and zinc salts. , Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, Organics such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid Examples thereof include salts with carboxylic acids and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. In addition, as a salt, 1 type of salt may be used and 2 or more types of salts may be used in combination.

  As the γ-glutamyl peptide, a commercially available product may be used, or a product obtained and produced as appropriate.

  The method for producing the 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 enzymatic reaction. For the synthesis of a relatively short peptide having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

  When a peptide is chemically synthesized, the peptide can be synthesized or semi-synthesized using a peptide synthesizer. Examples of a method for chemically synthesizing a peptide include a peptide solid phase synthesis method. The synthesized peptide can be purified by conventional means, for example, ion exchange chromatography, reverse phase high performance liquid chromatography, or affinity chromatography. Such peptide solid-phase synthesis methods and subsequent peptide purification are well known in the art.

  When a peptide is synthesized by an enzymatic reaction, for example, the method described in International Publication Pamphlet WO 2004/011653 can be used. Specifically, for example, an amino acid or dipeptide in which a carboxyl group is esterified or amidated, and an amino acid in which the amino group is free (for example, an amino acid in which the carboxyl group is protected) are reacted in the presence of a peptide-forming enzyme. The dipeptide or tripeptide can be synthesized by reacting with. The synthesized dipeptide or tripeptide can be appropriately purified. Examples of the peptide-forming enzyme include a culture of a microorganism having the ability to produce a peptide, a culture supernatant separated from the culture, a cell separated from the culture, a treated product of the microorganism, and separated from them. Peptide-forming enzyme. As the peptide-generating enzyme, one appropriately purified as necessary can be used.

  In addition, for example, γ-glutamyl peptide can be produced by culturing a microorganism capable of producing the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture solution or the cells. Specifically, for example, a yeast containing a γ-glutamyl peptide such as γ-Glu-Abu at a high concentration can be obtained by the method described in JP 2012-213376.

  As the γ-glutamyl peptide, a purified product purified to a desired level may be used, or a material containing the γ-glutamyl peptide may be used. For example, as the γ-glutamyl peptide, one having a purity of 50% or more, 70% or more, 90% or more, or 95% or more may be used. Specifically, as a material containing γ-glutamyl peptide, for example, a fermentation product such as a culture solution obtained by culturing a microorganism having the ability to produce the γ-glutamyl peptide, bacterial cells, and culture supernatant, And processed products thereof. Examples of such processed products include yeast extract containing γ-glutamyl peptide (Japanese Patent Laid-Open No. 2012-213376).

<1-2> Component (B)
Component (B) is one or more components selected from propylene glycol alginate (also referred to as “A-PG”), alginic acid (also referred to as “AA”), and propylene glycol (also referred to as “PG”). is there. However, as the component (B), at least A-PG or a combination of AA and PG is selected. That is, the component (B) is any one of A-PG alone, a combination of AA and PG, a combination of A-PG and AA, a combination of A-PG and PG, and a combination of A-PG, AA and PG. .

  In the present invention, the combined use of the component (A) and the component (B) can enhance the “kokumi” of the food and drink. The effect of enhancing the “kokumi” of the food and drink by the combined use of the component (A) and the component (B) is also referred to as “the“ kokumi ”enhancing effect”. Examples of the “kokumi” here include thickness and spread.

  Alginic acid (AA) is a polysaccharide composed of β-D-mannuronic acid (M) and α-L-guluronic acid (G). Alginic acid can take various molecular structures with different parameters such as the molar ratio of M to G (M / G ratio), the arrangement pattern of M and G, and the molecular weight. In the present invention, the molecular structure of alginic acid is not particularly limited as long as an “enriched taste” enhancing effect is obtained. The M / G ratio of alginic acid may be, for example, 0.5 to 2.0, or 1.0 to 1.5. The molecular weight of alginic acid may be, for example, 10,000 to 600,000, or 15,000 to 200,000. As alginic acid, one kind of alginic acid may be used, or two or more kinds of alginic acid may be used in combination.

  In the present invention, alginic acid is a free form, a salt thereof, or a mixture thereof unless otherwise specified. That is, the term “alginic acid” means free alginic acid, a salt thereof, or a mixture thereof, unless otherwise specified. Regarding the salt of alginic acid, the description of the salt of γ-glutamyl peptide described above can be applied mutatis mutandis. Specific examples of the alginic acid salt include sodium alginate, potassium alginate, calcium alginate, and ammonium alginate. Preferable salts of alginic acid include water-soluble alginates such as sodium alginate, potassium alginate, ammonium alginate and the like. Water-soluble alginate can dissolve in water to give a viscous aqueous solution. The viscosity of the alginate is not particularly limited as long as an “enriched taste” enhancing effect is obtained. The viscosity (1% aqueous solution, 20 ° C.) of the alginate may be, for example, 5 mPa · s or more, 10 mPa · s or more, or 20 mPa · s or more, 1500 mPa · s or less, 1000 mPa · s or less, 500 mPa · s. Or 250 mPa · s or a combination thereof. The viscosity (1% aqueous solution, 20 ° C.) of the alginate may be, for example, 10 mPa · s to 1500 mPa · s.

  Alginate propylene glycol ester (A-PG) is a compound in which a propylene glycol group is ester-bonded to a carboxyl group of alginic acid. The molecular structure of alginic acid constituting A-PG is as described above. The degree of esterification of A-PG is not particularly limited as long as a “kokumi” enhancing effect is obtained. “Degree of esterification” refers to the ratio of the number of carboxyl groups ester-bonded with propylene glycol groups to the total number of carboxyl groups (including carboxyl groups ester-bonded with propylene glycol groups). The degree of esterification of A-PG may be, for example, 10% or more, 20% or more, 30% or more, 40% or more, or 50% or more, and is 100% or less, 90% or less, or 80% or less. There may be. The esterification degree of A-PG may be, for example, 10% to 100%, or 40% to 90%. A-PG can dissolve in water to give a viscous aqueous solution. The viscosity of A-PG is not particularly limited as long as a “kokumi” enhancing effect is obtained. The viscosity (1% aqueous solution, 20 ° C.) of A-PG may be, for example, 5 mPa · s or more, 10 mPa · s or more, or 20 mPa · s or more, 1500 mPa · s or less, 1000 mPa · s or less, 500 mPa · s or less. s or less, or 250 mPa · s or less, or a combination thereof. The viscosity (1% aqueous solution, 20 ° C.) of A-PG may be, for example, 10 mPa · s to 1500 mPa · s. As A-PG, one type of A-PG may be used, or two or more types of A-PG may be used in combination.

  As the component (B), any commercially available product may be used, or one obtained by appropriately producing it may be used.

  The production method of alginic acid is not particularly limited, and for example, a known method can be used. For example, alginic acid can be manufactured by recovering from agricultural, aquatic and livestock products containing alginic acid. Examples of agricultural, aquatic and livestock products containing alginic acid include brown algae such as kombu and giant kelp. The origin of alginic acid is not particularly limited. As alginic acid, a purified product purified to a desired degree may be used, or a material containing alginic acid may be used. For example, alginic acid having a purity of 50% or more, 70% or more, 90% or more, or 95% or more may be used. Specific examples of the material containing alginic acid include agricultural, aquatic and livestock products containing alginic acid and processed products thereof.

  The production method of propylene glycol alginate (A-PG) is not particularly limited, and for example, a known method can be used. For example, A-PG can be produced by esterifying the carboxyl group of alginic acid with propylene oxide.

  The production method of propylene glycol (PG) is not particularly limited, and for example, a known method can be used. For example, PG can be produced by hydrolyzing propylene oxide.

  Examples of commercially available alginic acid (free body) include Kimika Acid G and Kimika Acid SA (both manufactured by Kimika). Examples of commercially available sodium alginate include Kimika Argin I (IL-2, IL-6, I-1, I-3, I-5, I-8, etc .; all manufactured by Kimika). Commercially available A-PG includes kelp acid (541, 542, etc .; all manufactured by Kimika), Kimiroid (LLV, MLS-K, LV, MV, HV, BF, etc .; all manufactured by Kimika), duckroid (PF- H, PF, EF, LF-M, etc .; all manufactured by Kikkoman Biochemifa). Kelp acid 541 has an esterification degree of about 50% and a viscosity (1% aqueous solution, 20 ° C.) of about 130 mPa · s. Kelp acid 542 has an esterification degree of about 50% and a viscosity (1% aqueous solution, 20 ° C.) of about 380 mPa · s. Kimiloid LLV has an esterification degree of about 80% and a viscosity (1% aqueous solution, 20 ° C.) of 10 mPa · s to 30 mPa · s. Kimiloid HV has an esterification degree of about 80% and a viscosity (1% aqueous solution, 20 ° C.) of 150 mPa · s to 250 mPa · s.

<1-3> “Kokumi” imparting agent of the present invention The “kokumi” imparting agent of the present invention contains the above-mentioned active ingredient.

  The “kokumi” imparting agent of the present invention may be composed of only the above-mentioned active ingredient, or may contain other ingredients.

  The “other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.

  Examples of the “other components” include compounds having “kokumi” imparting activity and compounds having calcium receptor stimulating activity other than the γ-glutamyl peptide. Specific examples of the compound having “kokumi” imparting activity include alliin. Specific examples of compounds having calcium receptor stimulating activity include, for example, cations such as calcium and cadolinium; basic peptides such as polyarginine and polylysine; polyamines such as putrescine, spermine and spermidine; proteins such as protamine; phenylalanine and the like Of cinacalcet. As for these compounds, those capable of forming a salt may be used in the form of a salt. Regarding the salt, the description of the salt of the γ-glutamyl peptide described above can be applied mutatis mutandis.

  Further, as the “other components”, specifically, for example, sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharide and the like; sugar alcohols such as xylitol and erythritol; natural or Artificial sweeteners; inorganic salts such as sodium chloride, sodium chloride and potassium chloride; organic acids such as acetic acid and citric acid and salts thereof; amino acids such as glutamic acid and glycine and salts thereof; nucleic acids such as inosinic acid, guanylic acid and xanthylic acid And salts thereof; dietary fiber, pH buffer, fragrance, edible oil, ethanol, water. Regarding the salt, the description of the salt of the above-mentioned γ-glutamyl peptide can be applied mutatis mutandis.

  As the “other components”, one type of component may be used, or two or more types of components may be used in combination.

  The form of the “kokumi” imparting agent of the present invention is not particularly limited. The “kokumi” imparting agent of the present invention may be in any form such as powder, granule, liquid, paste or cube.

  The concentration and the content ratio of each component (that is, the active ingredient and other components as necessary) in the “kokumi” imparting agent of the present invention are not particularly limited as long as the “kokumi” enhancing effect is obtained.

  The concentration and content ratio of the active ingredient in the “kokumi” imparting agent of the present invention are appropriately determined according to various conditions such as the type of active ingredient, the eating concentration of the active ingredient, and the amount of the “kokumi” imparting agent of the present invention used. Can be set.

  The total concentration of the active ingredients in the “kokumi” imparting agent of the present invention is not particularly limited, but may be, for example, 1 ppm or more, 10 ppm or more, 100 ppm or more, or 1000 ppm or more, 100% or less, 99.9%. Hereinafter, it may be 50% or less, 10% or less, or 1% or less, or a combination thereof. The “total concentration of active ingredients” means the sum of the concentration of component (A) and the concentration of component (B).

  In the “kokumi” imparting agent of the present invention, the ratio (weight ratio) of the content of component (B) to the content of component (A) (content of component (B) / content of component (A)) is: For example, it may be 0.2 or more, 0.25 or more, 0.33 or more, 0.5 or more, or 1.2 or more, 10,000 or less, 5000 or less, 2500 or less, 1000 or less, 500 or less, 200 Or may be 100 or less, or a combination thereof. The ratio of the content of component (B) to the content of component (A) (content of component (B) / content of component (A)) may be, for example, 0.25 to 5000, preferably It may be 0.33-100.

The composition (type, combination, content ratio) of the component (B) in the “kokumi” imparting agent of the present invention corresponds to, for example, PG relative to the content of the component corresponding to alginic acid in the “kokumi” imparting agent of the present invention. The ratio (weight ratio) of the content of the components to be obtained (content of the component corresponding to PG / content of the component corresponding to alginic acid; also referred to as “PG / AA ratio”) is set to a desired value. Can do. The PG / AA ratio may be, for example, 0.05 or more, 0.10 or more, or 0.15 or more, and is 2.0 or less, 1.5 or less, 1.0 or less, 0.8 or less, 0 .6 or less, or 0.4 or less, or a combination thereof. The PG / AA ratio may be, for example, 0.05 to 2.0, and preferably 0.15 to 0.4. “Content of component corresponding to alginic acid” means the sum of the content of alginic acid and the content of alginic acid constituting A-PG. “Content of component corresponding to PG” means the total of the content of PG and the content of PG constituting A-PG. The “content of alginic acid constituting A-PG” is obtained by multiplying the content of A-PG by the ratio of the alginic acid moiety in A-PG. “Content of PG constituting A-PG” is obtained by multiplying the content of A-PG by the ratio of the PG portion in A-PG. The “ratio of PG portion in A-PG (R _PG )” is calculated by R _PG = (76 × N) / (176 × 100 + 76 × N), where the esterification degree of A-PG is N (%). It shall be. The “ratio of alginic acid moiety in A-PG (R _A )” is calculated by R _A = 1−R _PG . For example, when the degree of esterification is 50%, R _PG ≈0.178 and R _A ≈0.822. For example, when the degree of esterification is 80%, R _PG ≈0.257 and R _A ≈0.743.

  Therefore, for example, when only A-PG having a degree of esterification of 50% is used as the component (B), the PG / AA ratio≈0.178 / 0.822≈0.216. When only A-PG having an esterification degree of 80% is used as the component (B), the PG / AA ratio≈0.257 / 0.743≈0.345. Further, when 25 parts by weight of sodium alginate (about 22.2 parts by weight in terms of free form) and 5 parts by weight of PG are used as component (B), the PG / AA ratio≈5 / 22.2≈0. 225. Further, when 100 parts by weight of A-PG having an esterification degree of 80%, 50 parts by weight of alginic acid (free form), and 10 parts by weight of PG are used as the component (B), the PG / AA ratio≈ (100 × 0. 257 + 10) / (100 × 0.743 + 50) = 35.7 / 124.3≈0.287.

  In addition, when using the raw material containing an active ingredient, content (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material. In addition, when the active ingredient forms a salt, the content (concentration) of the active ingredient is calculated by converting the mass of the salt into the mass of an equimolar free body.

  The concentration of each active ingredient in the “kokumi” imparting agent of the present invention can be set so as to satisfy, for example, the total concentration and content ratio of the active ingredients exemplified above.

  Each component contained in the “kokumi” imparting agent of the present invention (that is, the active ingredient and, if necessary, other components) may be mixed with each other and contained in the “kokumi” imparting agent of the present invention. It may be contained separately or in any combination in the “kokumi” imparting agent of the present invention. If the active ingredient coexists in the food and drink produced by adding the “kokumi” imparting agent of the present invention, the effect of enhancing “kokumi” can be obtained.

<2> Method of the Present Invention In the present invention, a “kokumi” can be imparted to foods and drinks using active ingredients (that is, component (A) and component (B)). That is, the method of the present invention is a method for imparting a “kokumi” taste to foods and drinks, including adding an active ingredient to foods and drinks or raw materials thereof. Moreover, one aspect | mode of the method of this invention is a manufacturing method of the food / beverage products provided with the "boiled taste" including adding an active ingredient to food / beverage products or its raw material.

  In the present invention, specifically, the “kokumi” imparting agent of the present invention containing an active ingredient can be used to impart “kokumi” to food and drink. In other words, in other words, the method of the present invention may be a method of imparting “kokumi” to a food or drink, including adding the “kokumi” imparting agent of the present invention to the food or drink or its raw material. Moreover, one aspect | mode of the method of this invention may be the manufacturing method of the food / beverage products to which "kokumi" was provided including adding the "kokumi" provision agent of this invention to food / beverage products or its raw material. .

  By the method of the present invention, a food or drink with a “kokumi” taste is obtained. The food / beverage products provided with the “kokumi” obtained by the method of the present invention are also referred to as “the food / beverage products of the present invention”.

  In the present invention, the term “kokumi” means five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, and umami. ) Means sensations that cannot be expressed, and not only basic tastes, but also marginal tastes such as thickness, growth (mouthfulness), continuity, harmony, etc. Taste with enhanced flavor and marginal flavor. In the present invention, “giving a“ kokumi ”” includes enhancing the basic taste and adding or enhancing the surrounding taste of the basic taste such as thickness, spreading, sustainability, and unity.

  It does not restrict | limit especially as food / beverage products, All food / beverage products are included. Examples of foods and beverages include beverages such as water, fruit juice, milk, tea, alcoholic beverages, soups; processed meat products such as ham and sausage; processed fishery products such as kamaboko and chikuwa; milk such as butter, fermented milk, and powdered milk Products: bread, noodles, confectionery, sauce, etc. Specific examples of soup include chicken consomme soup.

  The food / beverage products of this invention can be manufactured by the same method using the raw material similar to normal food / beverage products except adding the "boiled taste" imparting agent or active ingredient of this invention. The “kokumi” imparting agent or the active ingredient of the present invention may be added at any stage of the production process of the food or drink. That is, the “kokumi” imparting agent or active ingredient of the present invention may be added to a raw material for food or drink, may be added to a food or drink in the middle of manufacture, or may be added to a finished food or drink. The “kokumi” imparting agent or active ingredient of the present invention may be added only once, or may be added in two or more times. In addition, when the “kokumi” imparting agent of the present invention is added, when the “kokumi” imparting agent of the present invention contains each active ingredient separately or separately in any combination, each active ingredient May be added to the food or drink or its raw material at the same time, or may be added to the food or drink or its raw material individually or in any combination. Moreover, when adding an active ingredient, each active ingredient may be simultaneously added to food / beverage products or its raw material, and may be added to food / beverage products or its raw material separately separately or in arbitrary combinations. Good.

  The method of the present invention may further include adding other components (components other than the active component). Regarding the “other components” here, the description of “other components” in the above-described “kokumi” imparting agent of the present invention can be applied mutatis mutandis. Further, the “kokumi” imparting agent of the present invention may be further used in combination with “other components”. When “other ingredients” are added, “other ingredients” can also be added in the same manner as the “kokumi” imparting agent or the active ingredient of the present invention. For example, the “other ingredients” and the “kokumi” imparting agent or active ingredient of the present invention may be added to the food or drink or the raw materials thereof at the same time, separately or separately in any combination, You may add to food-drinks or its raw material.

  The addition amount and addition ratio of each component in the method of the present invention (that is, the active component and, if necessary, other components) are not particularly limited as long as the “kokumi” enhancing effect is obtained.

  When adding an active ingredient, the addition amount and addition ratio of the active ingredient can be appropriately set according to various conditions such as the type of the active ingredient and the intake mode of the food and drink of the present invention.

  Ingredient (A) is in the food or drink or its raw material, for example, the concentration of ingredient (A) at the time of eating is 0.005 ppm or more, 0.01 ppm or more, 0.1 ppm or more, 1 ppm or more, or 3 ppm or more. It may be added to be 200 ppm or less, 100 ppm or less, 50 ppm or less, or 20 ppm or less, or may be added so as to be a combination thereof. A component (A) may be added to food / beverage products or its raw material, for example so that the density | concentration of the component (A) at the time of eating may be 0.005 ppm-100 ppm, Preferably it is 3 ppm-20 ppm.

  Ingredient (B) is a food or drink or its raw material, for example, the concentration of ingredient (B) during eating is 1 ppm or more, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 50 ppm or more, or 100 ppm or more It may be added so as to become 1000 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, or 150 ppm or less, or a combination thereof. A component (B) may be added to food-drinks or its raw material, for example so that the density | concentration of the component (B) at the time of eating may be 1 ppm-300 ppm, Preferably it is 25 ppm-300 ppm.

  In A-PG, for example, the concentration of A-PG at the time of eating is 1 ppm or more, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 50 ppm or more, or 100 ppm or more in a food or drink or a raw material thereof. Or may be added so as to be 1000 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, or 150 ppm or less, or a combination thereof. A-PG may be added to a food or drink or a raw material thereof so that, for example, the concentration of A-PG at the time of eating is 1 ppm to 300 ppm, preferably 25 ppm to 300 ppm, more preferably 100 ppm to 200 ppm.

  Alginic acid is added to food or drink or its raw material so that, for example, the concentration of alginic acid during eating is 1 ppm or more, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 50 ppm or more, or 100 ppm or more. It may be added so that it may become 1000 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, or 150 ppm or less, and may be added so that it may become those combinations. Alginic acid may be added to the food or drink or its raw material so that the concentration of alginic acid at the time of eating is preferably 20 ppm to 300 ppm, for example.

  PG is a food or drink or a raw material thereof, for example, the concentration of PG at the time of eating is 0.2 ppm or more, 1 ppm or more, 3 ppm or more, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 25 ppm or more, 50 ppm or more, or It may be added to be 100 ppm or more, and may be added to be 1000 ppm or less, 500 ppm or less, 300 ppm or less, 200 ppm or less, 150 ppm or less, 100 ppm or less, 50 ppm or less, 30 ppm or less, and a combination thereof. May be added as follows. PG may be added to a food or drink or a raw material thereof so that, for example, the concentration of PG during eating is preferably 3 ppm to 300 ppm.

  When producing a food or drink that is eaten without being concentrated or diluted (for example, eaten as it is), the eating concentration of each of the active ingredients exemplified above may be read as it is as the added amount of the active ingredient. Moreover, when manufacturing the food / beverage products which are eaten concentrated or diluted, the addition amount of the said active ingredient can be set from the eating density of each said active ingredient illustrated above, and the magnification of concentration or dilution. For example, when manufacturing food and drink to be eaten diluted 10 times, 10 times the eating concentration of each active ingredient illustrated above may be set as the addition amount of the active ingredient.

  The ratio (weight ratio) of the addition amount of component (B) to the addition amount of component (A) in the method of the present invention (addition amount of component (B) / addition amount of component (A)) is, for example, 0.2. May be 0.25 or more, 0.33 or more, 0.5 or more, or 1.2 or more, and may be 10,000 or less, 5000 or less, 2500 or less, 1000 or less, 500 or less, 200 or less, or 100 or less. It may be present or a combination thereof. The ratio of the addition amount of component (B) to the addition amount of component (A) (addition amount of component (B) / addition amount of component (A)) may be, for example, 0.25 to 5000, preferably It may be 0.33-100.

  The composition (type, combination, addition ratio) of the component (B) in the method of the present invention is, for example, the ratio (weight ratio) of the addition amount of the component corresponding to PG to the addition amount of the component corresponding to alginic acid in the method of the present invention. ) (Addition amount of component corresponding to PG / addition amount of component corresponding to alginic acid; also referred to as “PG / AA ratio”) can be set to a desired value. The PG / AA ratio may be, for example, 0.05 or more, 0.10 or more, or 0.15 or more, and is 2.0 or less, 1.5 or less, 1.0 or less, 0.8 or less, 0 .6 or less, or 0.4 or less, or a combination thereof. The PG / AA ratio may be, for example, 0.05 to 2.0, and preferably 0.15 to 0.4. The “addition amount of the component corresponding to alginic acid” means the sum of the addition amount of alginic acid and the addition amount of alginic acid constituting A-PG. The “addition amount of the component corresponding to PG” means the sum of the addition amount of PG and the addition amount of PG constituting A-PG. The “addition amount of alginic acid constituting A-PG” is obtained by multiplying the addition amount of A-PG by the ratio of the alginic acid moiety in A-PG. “Addition amount of PG constituting A-PG” is obtained by multiplying the addition amount of A-PG by the ratio of the PG portion in A-PG.

  In addition, when using the raw material containing an active ingredient, the addition amount (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material. In addition, when the active ingredient forms a salt, the addition amount (concentration) of the active ingredient is calculated by converting the mass of the salt into the mass of an equimolar free form.

  When the “kokumi” imparting agent of the present invention is added, the amount added is not particularly limited as long as the “kokumi” enhancing effect is obtained. The addition amount of the “kokumi” imparting agent of the present invention should be appropriately set according to various conditions such as the type of active ingredient, the concentration of the active ingredient in the “kokumi” imparting agent of the present invention, and the intake mode of food and drink. Can do. For example, the “kokumi” imparting agent of the present invention may be added in an amount of 1 ppm to 50% or 10 ppm to 10% with respect to the food or drink or the raw material thereof. In addition, the “kokumi” imparting agent of the present invention may be added to a food or drink or its raw material so that the eating concentration of each active ingredient is within the eating concentration range of each active ingredient exemplified above. .

  The invention is further illustrated by the following examples, which should not be construed as limiting the invention in any way.

In the present embodiment, the following abbreviations are used.
A-PG: propylene glycol alginate ester A-Na: sodium alginate PG: propylene glycol

Example 1: Combined effect of γ-Glu-Val-Gly and A-PG or A-Na / PG mixture In this experimental example, γ-Glu-Val-Gly (CAS 38837-70-6; also referred to as Gluvalicine) A-PG or A-Na / PG mixture was used in combination, and the “kokumi” imparting effect was verified. γ-Glu-Val-Gly was synthesized according to the method described in WO2007 / 055393 (the same applies to the following examples). As A-PG, “Konbu acid 542” (trade name; manufactured by Kimika Co., Ltd.) was used (the same applies to the following examples unless otherwise specified). As A-Na, “Kimika Argin I-3” (trade name; manufactured by Kimika Co., Ltd.) was used.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). To the control sample, γ-Glu-Val-Gly, A-PG, A-Na, and PG were added at predetermined concentrations to prepare an evaluation sample. Table 1 shows the concentration of each component at the time of eating.

  Sensory evaluation by three evaluators was performed on the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample. Sensory evaluation was scored in the range of 1 to 5 (higher numerical value) based on profile evaluation and discussion, with the strength of “thickness”, “expansion” and “sustainability” of the control sample as “3” respectively. It was carried out by doing. Here, “thickness” is a sense that the whole taste is strengthened in a harmonious state, “Hirogari” is a sense that the taste spreads in the mouth, and “sustainability” is a taste that is contained in the mouth after 5 seconds. It means strength.

(2) Results Table 1 shows the results. The combined use of γ-Glu-Val-Gly and A-PG or A-Na / PG mixture synergistically improved the strength of “thickness” and “expansion” compared to the case where each was used alone. . That is, it was revealed that the “kokumi” is further enhanced by using γ-Glu-Val-Gly in combination with A-PG or A-Na / PG mixture.

Example 2: Examination of A-PG Concentration In this experimental example, A-PG was used in combination with γ-Glu-Val-Gly at various concentrations, and the “kokumi” imparting effect was verified.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). To the control sample, γ-Glu-Val-Gly and A-PG were added at predetermined concentrations to prepare an evaluation sample. The concentration at the time of eating of each component is as shown in Table 2. Sensory evaluation by two evaluators was performed in the same procedure as in Experimental Example 1 for the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample.

(2) Results Table 2 shows the results. By using A-PG at 1 ppm to 300 ppm in combination with 3 ppm γ-Glu-Val-Gly, the strength of “thickness” and “expansion” is synergistically improved compared to when each is used alone. did. That is, it was confirmed again that the “kokumi” is further enhanced by using γ-Glu-Val-Gly and A-PG together.

Example 3 Examination of γ-Glu-Val-Gly Concentration In this experimental example, γ-Glu-Val-Gly was used in combination with A-PG at various concentrations, and the “kokumi” imparting effect was verified.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). To the control sample, γ-Glu-Val-Gly and A-PG were added at predetermined concentrations to prepare an evaluation sample. The concentration at the time of eating of each component is as shown in Table 3. Sensory evaluation by three evaluators was performed in the same procedure as in Experimental Example 1 for the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample.

(2) Results Table 3 shows the results. Compared to 0.005 ppm to 100 ppm of γ-Glu-Val-Gly, by combining A-PG at 3 ppm, the strength of “thickness” and “expansion” is synergistically greater than when each is used alone. Improved. That is, it was confirmed again that the “kokumi” is further enhanced by using γ-Glu-Val-Gly and A-PG together.

Example 4: Combined effect of γ-Glu-Val-Gly and various A-PGs In this experimental example, γ-Glu-Val-Gly and various A-PGs were used in combination, and the “kokumi” imparting effect was verified. As A-PG, four types of A-PG (all manufactured by Kimika Co., Ltd.) having different degrees of esterification and alginate molecular chain length were used. The properties of these A-PGs are shown in Table 4.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). An evaluation sample was prepared by adding γ-Glu-Val-Gly and various A-PGs to the control sample at predetermined concentrations. The concentration at the time of eating of each component is as shown in Table 5. Sensory evaluation was performed by five evaluators in the same procedure as in Experimental Example 1 for the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample.

(2) Results Table 5 shows the results. When γ-Glu-Val-Gly and any A-PG were used in combination, the strength of “thickness” and “expansion” was synergistically improved compared to the case where each was used alone. That is, it is not restricted to A-PG (kombu acid 542) used in Examples 1 to 3, but “Kokumi” is further enhanced by using various A-PGs together with γ-Glu-Val-Gly. It became clear.

Example 5: Comparison between A-PG and other polysaccharides In this experimental example, the effect of imparting "kokumi" when used in combination with γ-Glu-Val-Gly is compared between A-PG and other polysaccharides. did. The polysaccharides used are shown in Table 6.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). An evaluation sample was prepared by adding γ-glutamyl peptide, A-PG, and other polysaccharides to a control sample at a predetermined concentration. The concentration at the time of eating of each component is as shown in Table 7. It was separately confirmed that A-PG and other polysaccharides did not affect “thickness”, “expansion”, and “sustainability” when used alone at the concentration at the time of eating. Sensory evaluation by three evaluators was performed in the same procedure as in Experimental Example 1 for the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample.

(2) Results Table 7 shows the results. By using γ-Glu-Val-Gly and A-PG together, the strength of “thickness” and “expansion” was improved as compared with the case of using γ-Glu-Val-Gly and other polysaccharides together. That is, it has been clarified that A-PG exhibits a stronger “kokumi” enhancing action than other polysaccharides when used in combination with γ-Glu-Val-Gly.

Example 6: Combined effect of various γ-glutamyl peptides and A-PG In this experimental example, various γ-glutamyl peptides and A-PG were used in combination, and the “kokumi” imparting effect was verified. As γ-glutamyl peptide, γ-Glu-Nva and γ-Glu-Nva-Gly were used in addition to γ-Glu-Val-Gly. γ-Glu-Nva was synthesized according to the method described in WO2011 / 081185. γ-Glu-Nva-Gly was synthesized according to the method described in WO2011 / 081186.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared with 1.2 times the normal amount of hot water and used as a control sample (no addition). Various γ-glutamyl peptides and A-PG were added to the control sample at a predetermined concentration to prepare an evaluation sample. Table 8 shows the concentration of each component during eating. Sensory evaluation by three evaluators was performed in the same procedure as in Experimental Example 1 for the strength of “thickness”, “expansion”, and “sustainability” of the evaluation sample.

(2) Results Table 8 shows the results. When any γ-glutamyl peptide and A-PG were used in combination, the strength of “thickness” and “expansion” was synergistically improved compared to the case where each was used alone. That is, it became clear that not only γ-Glu-Val-Gly but also various γ-glutamyl peptides are used in combination with A-PG to further enhance the “kokumi”.

  The present invention can provide a “kokumi” imparting agent that can effectively impart “kokumi” to foods and drinks. Moreover, the food / beverage products to which "kokumi" was provided can be manufactured using the "kokumi" imparting agent provided by this invention.

Claims (21)

A richness-imparting agent comprising the following components (A) and (B):
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as a component (B), the body taste imparting agent which contains at least a propylene glycol alginate ester or a combination of alginic acid and propylene glycol.   The ratio of the content of the component (B) to the content of the component (A) (content of the component (B) / content of the component (A)) is 0.25 to 5000. Kokumi imparting agent.   The ratio of the content of the component corresponding to propylene glycol to the content of the component corresponding to alginic acid in the kokumi imparting agent (content of the component corresponding to propylene glycol / content of the component corresponding to alginic acid) is 0. The richness imparting agent of Claim 1 or 2 which is 05-2.0.   The component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. The richness imparting agent of any one of these.   The rich taste imparting agent according to any one of claims 1 to 4, wherein the component (B) is a propylene glycol alginate.   The manufacturing method of the food / beverage products provided with the rich taste including adding the rich taste imparting agent of any one of Claims 1-5 to food / beverage products or its raw material. A method for producing a food or drink with a rich taste, comprising adding the following components (A) and (B) to the food or drink or its raw materials:
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as the component (B), at least a propylene glycol alginate ester is added, or a combination of alginic acid and propylene glycol is added.   The ratio of the addition amount of the component (B) to the addition amount of the component (A) (addition amount of the component (B) / addition amount of the component (A)) is 0.25 to 5000. Method.   Ratio of addition amount of component corresponding to propylene glycol to addition amount of component corresponding to alginic acid (addition amount of component corresponding to propylene glycol / addition amount of component corresponding to alginic acid) is 0.05 to 2.0 9. The method according to claim 7 or 8, wherein:   The method of any one of Claims 7-9 that the said component (A) is added so that the density | concentration of the component (A) at the time of eating may be 0.005 ppm-100 ppm.   The method according to any one of claims 7 to 10, wherein the component (B) is added so that the concentration of the component (B) during eating is 1 ppm to 300 ppm.   The component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. The method of any one of these.   The method according to any one of claims 7 to 12, wherein the component (B) is a propylene glycol alginate.   The method to provide richness to food / beverage products including adding the rich taste imparting agent of any one of Claims 1-5 to food / beverage products or its raw material. A method for imparting a rich taste to a food or drink comprising adding the following components (A) and (B) to the food or drink or its raw material:
(A) one or more γ-glutamyl peptides selected from γ-Glu-X-Gly (X represents an amino acid or amino acid derivative) and γ-Glu-Y (Y represents an amino acid or amino acid derivative);
(B) one or more components selected from propylene glycol alginate, alginic acid, and propylene glycol;
However, as the component (B), at least a propylene glycol alginate ester is added, or a combination of alginic acid and propylene glycol is added.   The ratio of the addition amount of the component (B) to the addition amount of the component (A) (addition amount of the component (B) / addition amount of the component (A)) is 0.25 to 5000. Method.   Ratio of addition amount of component corresponding to propylene glycol to addition amount of component corresponding to alginic acid (addition amount of component corresponding to propylene glycol / addition amount of component corresponding to alginic acid) is 0.05 to 2.0 The method according to claim 15 or 16, wherein:   The method according to any one of claims 15 to 17, wherein the component (A) is added so that the concentration of the component (A) during eating is 0.005 ppm to 100 ppm.   The method of any one of Claims 15-18 in which the said component (B) is added so that the density | concentration of the component (B) at the time of eating may be 1 ppm-300 ppm.   The component (A) is one or more γ-glutamyl peptides selected from γ-Glu-Val-Gly, γ-Glu-Nva-Gly, and γ-Glu-Nva. The method of any one of these.   The method according to any one of claims 15 to 20, wherein the component (B) is a propylene glycol alginate.