WO2014017485A1

WO2014017485A1 - Food or beverage containing fruit juice

Info

Publication number: WO2014017485A1
Application number: PCT/JP2013/069917
Authority: WO
Inventors: 一輝小野山; ひろみ高橋
Original assignee: 味の素株式会社
Priority date: 2012-07-25
Filing date: 2013-07-23
Publication date: 2014-01-30

Abstract

The present invention provides a food or beverage comprising at least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline and salts thereof and a fruit juice. The present invention also provides: an agent for increasing the taste of a fruit juice in a food or beverage, which contains the peptide or a salt thereof as an active ingredient; and a method for increasing the taste of a fruit juice in a food or beverage, which is characterized by adding the peptide or a salt thereof to the food or beverage.

Description

Fruit juice-containing food and drink

The present invention provides at least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof, or The present invention relates to a food or drink containing salt and fruit juice. The present invention also provides at least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof. Or it is related with the enhancer of the fruit juice feeling of food-drinks using the salt, and the enhancement method.

Fruit juice-containing foods and drinks are very popular with many people because of their unique refreshing flavor. From the viewpoint of enriching the flavor, it is generally preferred that the content of fruit juice in food and drink is high. However, when the amount of fruit juice increases, the sugar content and calories increase according to the amount of the juice, which may not be suitable for consumers who are highly conscious about health or diet. Moreover, depending on the kind of fruit juice, the unpleasant taste and smell which itself has may be felt together. For this reason, foods and drinks with a low content of fruit juice are often provided. In this case, a low-calorie high-intensity sweetener, a large amount of flavor, and the like are added to supplement the flavor.

However, the low fruit juice foods and drinks have the disadvantage that the taste is monotonous and the artificial flavor is felt compared to the high fruit juice foods and drinks. In order to solve this problem, several means have been disclosed so far for improving the unique flavor of fruit juice. For example, Visenin-2 (Patent Document 1) contained in fruit juices and peels, gentiooligosaccharides that improve the taste of high-intensity sweeteners (Patent Document 2), yeast extract extracted from Torula yeast (Patent Document 3) ), Clarified lactic acid bacteria / yeast fermented whey (Patent Document 4) and the like produced by a predetermined method have been reported. Further, as materials for reducing the bitterness, sourness, astringency, etc. peculiar to fruit juice, hesperidin glycoside or a mixture of this with hesperidin (Patent Document 5), specific α-linked galactooligosaccharide (Patent Document 6), etc. are reported. Has been. Although each of these materials has been shown to have an effect of improving the flavor of fruit juice, the effect is not necessarily high. Moreover, the taste is not high, such as an unpleasant smell or taste being felt according to various materials.

On the other hand, γ-glutamylvalylglycine is a known peptide in which glutamic acid, valine and glycine are bound, and is known to be an agonist of calcium receptor (CaSR) together with other structurally similar peptides (Patent Document 7). ). And it has been reported that γ-glutamyl valylglycine has an action of imparting a rich taste to consomme soup through activation of a calcium receptor (Patent Document 7). It has also been reported that γ-glutamylvalylglycine has an action of improving the body feeling of sweet substances and improving the bitterness peculiar to sweet substances (Patent Document 8). The above-mentioned sweet substances are mainly high-intensity sweeteners such as aspartame, sucralose and acesulfame K, and γ-glutamylvalylglycine is used to improve the quality of sweetness exhibited by the high-intensity sweeteners, particularly thickness and bitterness. Has been. None of the documents describes a mode in which γ-glutamylvalylglycine and fruit juice are combined. Moreover, it has not been reported so far that γ-glutamylvalylglycine acts directly or indirectly on fruit juice and has a unique and favorable flavor enhancing action provided by the fruit juice.

γ-Glutamyl-2-aminobutyric acid is a peptide in which glutamic acid and aminobutyric acid are bound, and has high CaSR agonist activity and extremely excellent body taste imparting effect. It is known that can be imparted. The seasoning containing the peptide has a taste pattern similar to the taste pattern of salt, so it can give a salty taste and a taste / punch to the taste of low-salt food. Even if the amount is decreased, the same salty taste as the original food can be maintained, and a health-oriented food can be obtained. Examples of such foods include various soups and various sauces (Patent Document 9). However, an embodiment in which γ-glutamyl-2-aminobutyric acid and fruit juice are combined is not described. In addition, it has not been reported so far that γ-glutamyl-2-aminobutyric acid acts directly or indirectly on fruit juice and has a unique and favorable flavor enhancing action provided by the fruit juice.

γ-Glutamyl-norvalyl-glycine is a peptide in which glutamic acid, norvaline and glycine are bound, has high CaSR agonist activity and extremely excellent body taste imparting effect, and particularly has a taste pattern with a medium aftertaste type. It is known that can be imparted. The richness imparting agent comprising the peptide can impart a fat-like richness and smoothness to the taste of a low-fat food, so even if the fat content in the fat-containing food is reduced, the richness similar to that of the original food Can maintain a feeling and can be a health-conscious food. Examples of such foods include meat-containing foods and dairy products (Patent Document 10). However, an embodiment in which γ-glutamyl-norvalyl-glycine and fruit juice are combined is not described. Moreover, it has not been reported so far that γ-glutamyl-norvalyl-glycine acts directly or indirectly on fruit juice and has a unique and favorable flavor enhancing action provided by the fruit juice.

γ-Glutamyl-norvaline is a peptide in which glutamic acid and norvaline are combined, and has high CaSR agonist activity and an extremely excellent body taste imparting effect, and in particular, imparts the body taste that has a taste pattern. It is known that Since the taste pattern of the peptide is similar to the taste pattern of salt, the salt taste-like taste and taste / punch can be imparted to the taste of low-salt foods. Even if the amount is decreased, the same salty taste as the original food can be maintained, and a health-oriented food can be obtained. Examples of such foods include various soups and various sauces (Patent Document 11).

JP 2006-238829 A JP 2011-206030 A JP 2011-103795 A Japanese Patent No. 3343790 Japanese Patent No. 3208113 Japanese Patent No. 4328490 International Publication No. 2007/055393 International Publication No. 2008/139946 International Publication No. 2010/114022 International Publication No. 2011/088186 International Publication No. 2011/081185

This invention aims at providing the food / beverage products with high palatability and the fruit juice sensation which fruit juice exhibits is effectively strengthened. Moreover, an object of this invention is to provide the agent for enhancing the fruit juice feeling of food / beverage products effectively, and the enhancement method of the fruit juice feeling of food / beverage products.

As a result of intensive studies to solve the above problems, the present inventors have found that certain peptides, specifically, γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ -It has been found that by combining at least one peptide selected from the group consisting of glutamyl-norvaline and their salts, or a salt thereof with the fruit juice, the fruit juice sensation provided by the fruit juice is effectively enhanced. Furthermore, the present inventors have found that these peptides or their salts not only act to enhance the fruit juice feeling, but also enhance the thickness and sweetness of the fruit juice-containing food and drink. Based on this finding, the present inventors have completed the present invention through further research.

That is, the present invention relates to the following.
[1] At least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof, or a salt thereof A food or drink product containing fruit juice.
[2] The food or drink according to [1], wherein the content of the peptide or a salt thereof is 0.1 to 200 ppm by weight.
[3] The food or drink according to [1] or [2], wherein the content of fruit juice is 0.01 to 100%.
[4] The food or drink according to any one of [1] to [3], wherein the fruit juice is citrus juice or non-citrus juice.
[5] The food or drink according to [4], wherein the citrus fruit juice is lemon juice or orange juice.
[6] The food and drink according to [4], wherein the non-citrus juice is at least one selected from apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice, and peach juice.
[7] At least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof, or a salt thereof A fruit juice-enhancing agent for foods and drinks, comprising
[8] At least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof, or a salt thereof A method for enhancing the fruit juice sensation of food and drink, characterized by adding to the food and drink.

According to the present invention, at least one selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof. Through a combination of a peptide or a salt thereof and fruit juice, a food or drink with the fruit juice feeling, thickness and sweetness effectively provided by the fruit juice can be provided.

If it is a fruit juice containing food / beverage product of this invention, even if it is a thing with a low fruit juice content, the taste quality comparable as a food / beverage product with high content of fruit juice can be provided. This makes it possible to sufficiently reduce the amount of sugar and the calorie value contained in the food and drink, and to suppress the unpleasant taste and smell peculiar to fruit juice. Furthermore, since the peptides or salts thereof used in the present invention are tasteless and odorless per se, the preferred flavor peculiar to the enhanced fruit juice is not impaired at all, and a food and drink with extremely high palatability can be provided.

Moreover, when there is much content of fruit juice, the fiber contained in fruit juice precipitates in food / beverage products with passage of time, and the color tone and flavor of food / beverage products derived from fruit juice are often seen. However, if the technique of the present invention is used, these problems can be solved, and the quality stability of the fruit juice-containing food or drink is improved. Furthermore, since the increase in the content of fruit juice significantly affects the cost increase of the food and drink, the technology of the present invention can also contribute to the reduction of the manufacturing cost of the food and drink.

FIG. 1 shows the result of evaluating the “thickness” in a lemonade model beverage. The vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample. FIG. 2 shows the result of evaluating the “fruit juice feeling” in a lemonade model beverage. The vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample. FIG. 3 shows the result of evaluating “strength of post-sweetness” in a lemonade model beverage. The vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample. FIG. 4 shows the results of evaluating “sweetness intensity” in an orange model beverage. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamylvalylglycine. FIG. 5 shows the result of evaluating the “thickness” in the orange model beverage. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamylvalylglycine. FIG. 6 shows the result of evaluating the “fruit juice feeling” in an orange model beverage. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamylvalylglycine. FIG. 7 shows the results of evaluation of “sweetness intensity” in an orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice. FIG. 8 shows the result of evaluating the “thickness” in the orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice. FIG. 9 shows the results of evaluating the “fruit juice feeling” in an orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice. FIG. 10 shows the result of evaluating “preference” in an orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice. FIG. 11 shows the result of evaluating the “fruit juice feeling” in each fruit juice drink. The vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each fruit juice drink. FIG. 12 shows the results of evaluating the “intensity of sweetness”, “thickness”, and “feeling of fruit juice” in an orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the sample number to which each material is added. FIG. 13 shows a result of evaluating “preference” in an orange model beverage. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the sample number to which each material is added. FIG. 14 shows the results of evaluation of “intensity of sweetness”, “thickness”, “feeling of fruit juice”, and “preference” in orange jelly, orange sherbet, and mamalade. The vertical axis | shaft of a graph shows a score (point) and the horizontal axis of a graph shows each fruit juice containing food / beverage products. FIG. 15 shows the results of evaluating the “intensity of sweetness”, “thickness”, “feeling of fruit juice”, and “preference” in orange jelly containing fruit juice at a high concentration. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the fruit juice concentration. FIG. 16 shows the results of evaluation of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in an orange sherbet containing fruit juice at a high concentration. The vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the fruit juice concentration. FIG. 17 shows the results of evaluation of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in orange juice added with γ-glutamyl-2-aminobutyric acid. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamyl-2-aminobutyric acid. FIG. 18 shows the evaluation results of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in orange juice to which γ-glutamyl-norvalyl-glycine was added. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamyl-norvalyl-glycine. FIG. 19 shows the evaluation results of “intensity of sweetness”, “thickness”, “feel of fruit juice”, and “preference” in orange juice to which γ-glutamyl-norvaline was added. The vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of γ-glutamyl-norvaline.

The food or drink of the present invention is at least one selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof. Preferably from γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof. 1 type of peptide selected from the group which consists of, or its salt, and fruit juice, It is characterized by the above-mentioned.
Hereinafter, at least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine and γ-glutamyl-norvaline included in the present invention, or One peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline, and salts thereof, or a salt thereof, Sometimes referred to as an inventive peptide for convenience.
The fruit juice feeling can be remarkably enhanced by adding the peptide of the present invention or a salt thereof to the fruit juice-containing food or drink. In the present specification, “fruit juice feeling” is a preferable flavor unique to fruit juice provided by fruit juice, and cannot be expressed by taste alone such as sweetness, acidity, thickness, etc. The flavor is felt in a comprehensive state. The fruit juice feeling of food and drink can be confirmed mainly by sensory evaluation.

Γ-Glutamylvalylglycine (also referred to as γ-Glu-Val-Gly) used in the present invention is a known peptide in which three kinds of amino acids, glutamic acid, valine and glycine are bound. Specifically, it is a peptide in which the amino group of valine has a peptide bond to the carboxyl group at the γ-position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of valine, and is arranged in the order of glutamic acid, valine, and glycine. . Its structural formula is shown as follows. In the present invention, γ-glutamylvalylglycine includes any optical isomer.

γ-Glutamylvalylglycine is a known peptide as described above. For example, a known method such as (1) a method of chemical synthesis or (2) a method of synthesis by an enzymatic reaction is appropriately used. Can be manufactured by. Further, γ-glutamylvalylglycine in the present invention can also be produced according to the method described in WO2007 / 055393.

Γ-Glutamyl-2-aminobutyric acid (also referred to as γ-Glu-Abu) used in the present invention is a known peptide in which glutamic acid and 2-aminobutyric acid are bound. Specifically, it is a peptide in which the amino group of 2-aminobutyric acid is bonded to the carboxyl group at the γ-position of glutamic acid. Its structural formula is shown as follows. In the present invention, γ-glutamyl-2-aminobutyric acid includes any optical isomer.

γ-Glutamyl-2-aminobutyric acid is a known peptide, for example, by appropriately using a known method such as (1) a chemical synthesis method or (2) a synthesis method by enzymatic reaction. Can be manufactured.

Γ-Glutamyl-norvalyl-glycine (also referred to as γ-Glu-Nva-Gly) used in the present invention is a known peptide in which three kinds of amino acids, glutamic acid, norvaline and glycine are bound. Specifically, it is a peptide in which the amino group of norvaline has a peptide bond to the carboxyl group at the γ-position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of norvaline, and is arranged in the order of glutamic acid, norvaline, and glycine. . Its structural formula is shown as follows. In the present invention, γ-glutamyl-norvalyl-glycine includes any optical isomer.

γ-Glutamyl-norvalyl-glycine is a known peptide and is produced by appropriately using, for example, a known method such as (1) a method of chemical synthesis or (2) a method of synthesis by an enzymatic reaction. can do. In addition, γ-glutamyl-norvalyl-glycine in the present invention can also be produced according to the method described in WO2011 / 081186.

Γ-Glutamyl-norvaline (also referred to as γ-Glu-Nva) used in the present invention is a known peptide in which two types of amino acids, glutamic acid and norvaline, are bound. Specifically, it is a peptide in which the amino group of norvaline is bonded to the carboxyl group at the γ-position of glutamic acid. Its structural formula is shown as follows. In the present invention, γ-glutamyl-norvaline includes any optical isomer.

γ-Glutamyl-norvaline is a known peptide and can be produced by appropriately using, for example, a known method such as (1) a chemical synthesis method or (2) a synthesis method by enzymatic reaction. Can do. In addition, γ-glutamyl-norvaline in the present invention can also be produced according to the method described in WO2011 / 081185.

The peptide of the present invention may be in the form of a salt. The salt is not particularly limited as long as it is an edible salt or a pharmacologically acceptable salt. For example, for an acidic group such as a carboxyl group, a salt with an alkali metal such as sodium or potassium. Salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine; arginine, lysine, etc. And a salt with a basic amino acid. For basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid , Salts with organic carboxylic acids such as tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, deocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid; methanesulfonic acid, benzenesulfonic acid, Mention may be made of salts with organic sulfonic acids such as p-toluenesulfonic acid.

The content of the peptide of the present invention or a salt thereof is usually 0.1 to 200 ppm by weight with respect to the total weight of the food and drink. When the content is within the above range, the fruit juice feeling of the food and drink can be effectively enhanced. Even if it exceeds 200 ppm by weight, the effect of enhancing the feeling of fruit juice is not necessarily obtained, but the peptide of the present invention or a salt thereof tends to break the balance of the taste of food and drink.
When two or more peptides are used in combination as the peptide of the present invention, the total amount is set to be within the above range, but the ratio is appropriately determined depending on the strength of the fruit juice enhancement effect of each peptide. .
When γ-glutamylvalylglycine or a salt thereof is used alone, the preferred range of the content is 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
When γ-glutamyl-2-aminobutyric acid or a salt thereof is used alone, the preferable range of the content is 10 to 60 ppm by weight, more preferably 30 to 40 ppm by weight.
When γ-glutamyl-norvalyl-glycine or a salt thereof is used alone, the preferable range of the content is 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
A preferable range of the content of γ-glutamyl-norvaline or a salt thereof is 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
When two or more kinds of peptides are used in combination, the content depends on the type of peptide constituting the content, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide. It can be determined with reference.
In addition, when using the salt of each peptide, this shall be converted into a free body and the content shall be computed.

The peptide of the present invention or a salt thereof can exert an effect when combined with fruit juice. In the present invention, the content of fruit juice is usually 0.01 to 100%. Here, the content of the fruit juice in the present invention is calculated by the concentration factor of the fruit juice raw material and the blending amount in the food or drink. Specifically, when the concentration factor of the fruit juice raw material is X times and the blending amount of the fruit juice raw material in the food and drink is Y wt% (w / w), the content of the fruit juice in the present invention (Z%) Is calculated by the following formula (I).

For example, when 3% by weight (w / w) of concentrated juice obtained by concentrating fruit juice 5 times is mixed with the total amount of food and drink, the content of the fruit juice is 15%, and the concentrated fruit juice (concentrated 5 times) is consumed as food and drink. When 20% by weight (w / w) is added to the total amount, the content of the fruit juice is 100%. In the present invention, the preferred range of the content of fruit juice is 1 to 100%, more preferably 13 to 50%. In the present specification, unless otherwise specified, both wt% and wt ppm are determined in w / w.

The content ratio of the peptide of the present invention or a salt thereof and fruit juice is usually (the peptide of the present invention or salt thereof) :( fruit juice) = 1: 5 × 10 ⁻¹ to ^1:10 ⁷ . The said content ratio is computed using content of the peptide of this invention, or its salt, and content of the fruit juice mentioned above. When both content ratio is in the said range, the fruit juice feeling of food-drinks is enhanced effectively. The content ratio is preferably 1: 2 × 10 ² to 1:10 ⁶ , more preferably 1: 4 × 10 ⁴ to 1:10 ⁵ .
When two or more peptides are used in combination as the peptide of the present invention, the total amount thereof is used as the content (the peptide of the present invention or a salt thereof), but depending on the strength of the fruit juice enhancement effect of each peptide, The content ratio can vary.

The fruit juice used in the present invention may be any juice as long as it contains juice obtained by pressing the fruit. The fruit juice may be concentrated fruit juice (or concentrated reduced fruit juice in which it has been diluted), or non-concentrated fruit juice (straight fruit juice). A fruit juice can be manufactured using a method well-known to those skilled in the art according to the kind of fruit and the aspect of fruit juice. In the present invention, a commercially available product is preferably used.

The fruit juice in the present invention is citrus fruit juice, non-citrus fruit juice, or a combination of both, preferably citrus fruit juice. Examples of citrus juice include lemon juice, orange juice, grapefruit juice, lime juice, and yuzu juice. Among these, lemon juice and orange juice are preferable in the present invention. Non-citrus juices include apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice, peach juice, cherry juice, none juice, blueberry juice, kiwifruit juice, cranberry juice, gooseberry juice Guava juice, banana juice, fig juice and the like. Among these, in the present invention apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice, peach juice, a combination of mango juice and apple juice, and white grape juice, strawberry juice and peach juice A combination is preferred. Each said fruit juice can be used individually or in combination of 2 or more types.

The food and drink of the present invention may further contain acids such as citric acid, ascorbic acid, adipic acid, gluconic acid, tartaric acid, acetic acid, lactic acid, fumaric acid, malic acid, phosphoric acid, itaconic acid, phytic acid and the like. it can. By containing an acid, a preferable sourness can be further imparted to the food or drink of the present invention. The acid content is usually 0.001 to 15% by weight, preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight, based on the total weight of the food and drink.

The food and drink of the present invention may further contain a fragrance (also referred to as “flavor”). Although the kind of fragrance | flavor is not specifically limited, It is preferable to match | combine with the kind of fruit juice used in the food / beverage products of this invention. For example, when citrus fruit juice is used, it is preferable to use a citrus flavor. Furthermore, when orange juice is used, it is preferable to use an orange flavor (also referred to as “orange flavor”). By doing so, the fruit juice sensation of food and drink becomes a more preferable state.

The fragrance may be composed of only a single compound, or may be a mixture of a plurality of compounds in an appropriate blending amount. In the present invention, a commercially available fragrance is preferably used. The content of the fragrance is usually 0.0001 to 1% by weight, preferably 0.001 to 0.5% by weight, more preferably 0.01 to 0.3% by weight, based on the total weight of the food and drink.

In addition to the above components, the food and drink of the present invention are added with excipients, binders, thickeners, stabilizers, emulsifiers, preservatives, sweeteners, pH adjusters and the like that are commonly used in the food and drink field. An agent can be appropriately contained depending on the form of the food or drink.

Examples of the form of the food and drink according to the present invention include liquid, gel, paste, powder, granule, and solid. Specific examples of the food and drink of the present invention include, but are not limited to, juice, fruit liquor, jelly, yogurt, ice cream, sorbet, jam, mamalade, chocolate, gummy and the like.

The method for producing a food or drink according to the present invention includes (1) a step of adding the peptide of the present invention or a salt thereof, and (2) a step of adding fruit juice. By adding the peptide of the present invention or a salt thereof and fruit juice to each food and drink, it is possible to produce a food and drink with an enhanced fruit juice feeling effectively.

The peptide of the present invention or a salt thereof and fruit juice are as described above, and the preferred embodiments are also the same as described above. Moreover, the form and kind (specific example), etc. of the food / beverage products made into object are the same as the above.

The addition amount of the peptide of the present invention or a salt thereof in the production method of the present invention is usually 0.1 to 200 ppm by weight.
When two or more peptides are used in combination as the peptide of the present invention, the total amount is set to be within the above range, but the ratio is appropriately determined depending on the strength of the fruit juice enhancement effect of each peptide. .
When γ-glutamylvalylglycine or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
When γ-glutamyl-2-aminobutyric acid or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 10 to 60 ppm by weight, more preferably 30 to 40 ppm by weight.
When γ-glutamyl-norvalyl-glycine or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
When γ-glutamyl-norvaline or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
When two or more types of peptides are used in combination, the amount of each added is the amount of addition when using the above alone depending on the type of peptide to be added and the effect of enhancing the fruit juice feeling of each peptide. It can be determined with reference to the preferred range.
Here, “addition amount” in the present specification is an amount added to food and drink, and is expressed as a ratio of the weight of the additive to the total weight of the food and drink unless otherwise specified. When the added amount of the peptide of the present invention or a salt thereof is within the above range, the fruit juice sensation of the food or drink can be effectively enhanced.

In addition, the amount of fruit juice added in the production method of the present invention is usually 0.01 to 100%, preferably 1 to 100%, more preferably 13 to 50%. Here, the addition amount of the fruit juice in this invention is computed with the concentration rate of a fruit raw material, and the compounding quantity in the food / beverage products. Specifically, when the concentration factor of the fruit juice raw material is P times and the blending amount of the fruit juice raw material in the food or drink is Q% by weight (w / w), the amount of fruit juice added in the present invention (R%) Is calculated by the following formula (II).

For example, when a concentrated fruit juice obtained by concentrating fruit juice five times is added so as to be mixed with 3% by weight (w / w) based on the total amount of food and drink, the amount of the fruit juice added is 15%.

The ratio of the addition amount of the peptide of the present invention or a salt thereof and the addition amount of fruit juice is usually (the peptide of the present invention or salt thereof) :( fruit juice) = 1: 5 × 10 ⁻¹ to ^1:10 ⁷ , preferably 1: 2 × 10 ² to 1:10 ⁶ , more preferably 1: 4 × 10 ⁴ to 1:10 ⁵ . When the ratio of both addition amounts is in the above range, the fruit juice sensation of the food and drink can be effectively enhanced.
When two or more peptides are used in combination as the peptide of the present invention, the total amount thereof is used as the added amount (the peptide of the present invention or a salt thereof), but depending on the strength of the fruit juice enhancement effect of each peptide, The ratio of the amount added to can vary.

The steps (1) and (2) may be performed simultaneously or separately. That is, the peptide of the present invention or a salt thereof may be added simultaneously with the fruit juice, or may be added with a time difference from the addition of the fruit juice. When both are added separately, the peptide of the present invention or a salt thereof may be added first, or may be added later. The time interval for adding both is appropriately set according to the form and type of the food and drink, and can be, for example, 1 second to 1 hour, but is not particularly limited thereto. When using 2 or more types as a peptide of this invention, addition of each peptide may be separate or simultaneous.

Processes other than the above (1) and (2) can be appropriately provided with contents known to those skilled in the art depending on the type of food and drink. Moreover, the specific operation | work in manufacture of food / beverage products can be suitably performed according to a publicly known method according to the kind etc. of food / beverage products.

The present invention also provides a fruit juice sensation enhancer comprising the peptide of the present invention or a salt thereof as an active ingredient (hereinafter referred to as “the agent of the present invention”). By using the agent of this invention, the fruit juice feeling can be effectively strengthened with respect to food-drinks. Therefore, this invention also provides the food / beverage products containing the agent of this invention. As above-mentioned, since the peptide of this invention or its salt has the effect | action which enhances a fruit juice feeling, it becomes a premise that the food / beverage products made into object in the agent of this invention contain fruit juice. Moreover, it is a premise that the food / beverage products containing the agent of this invention also contain fruit juice for the same reason. These foods and drinks are not particularly limited, and specific examples include those exemplified above.

Although the agent of the present invention is not particularly limited, it is preferably used for food and drink applications, and can be a carrier that can be usually used in the food and drink field as necessary for preparations, such as excipients, binders, thickeners, A buffer, an emulsifier, a stabilizer, a pH adjuster, an antiseptic, a fragrance, and the like can be appropriately blended. The type and content of the carrier can be appropriately set according to the purpose of use of the agent of the present invention. In addition, the agent of the present invention can be composed only of the peptide of the present invention or a salt thereof without using other components such as the carrier. The content of the peptide of the present invention or a salt thereof in the agent of the present invention is not particularly limited, but is, for example, 0.0001 to 100% by weight with respect to the total weight of the agent of the present invention.
When two or more peptides are used in combination as the peptide of the present invention, the total amount thereof is used as the content (the peptide of the present invention or a salt thereof), but the above content is included depending on the strength of the fruit juice enhancement effect of each peptide. The amount can vary.

Examples of the form of the agent of the present invention include liquid, gel, paste, powder, granule, and solid. The agent of the present invention can be produced by a method known per se according to the form.

The agent of the present invention can be added to food and drink as it is or after being mixed with other additives. The addition method is not particularly limited, and can be performed by a method known per se. The agent of this invention may be added directly to the raw material before manufacture of food / beverage products, or may be added during manufacture of food / beverage products. When adding during manufacture, it can add simultaneously with the raw material of food-drinks, or separately from a raw material. Moreover, the agent of this invention may be added after manufacture of food / beverage products, and may be added at the time of eating / drinking food / beverage products.

The addition amount of the agent of the present invention in food and drink is not particularly limited, and can be appropriately set according to the amount of active ingredients. That is, the agent of the present invention is added to a food or drink so that the content of the peptide of the present invention or a salt thereof is usually 0.1 to 200 ppm by weight with respect to the total weight of the food or drink.
When γ-glutamylvalylglycine or a salt thereof is used alone as the peptide of the present invention, the content thereof is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight based on the total weight of the food and drink. It is added to food and drink.
When γ-glutamyl-2-aminobutyric acid or a salt thereof is used alone as the peptide of the present invention, its content is preferably 10 to 60 ppm by weight, more preferably 30 to 40 ppm, based on the total weight of the food and drink. It is added to foods and drinks so that it may become ppm by weight.
When γ-glutamyl-norvalyl-glycine or a salt thereof is used alone as the peptide of the present invention, the content thereof is preferably 0.5 to 10 ppm by weight, more preferably 1 to It is added to food and drink so as to be 5 ppm by weight.
When γ-glutamyl-norvaline or a salt thereof is used alone as the peptide of the present invention, the content thereof is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 wt. It is added to food and drink so that it becomes ppm.
When two or more kinds of peptides are used in combination, the content depends on the type of peptide constituting the content, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide. It can be determined with reference.
By adding the agent of this invention as the said range, the fruit juice feeling of food-drinks can be strengthened effectively.

As described above, the fruit juice sensation of food and drink can be effectively enhanced by using the agent of the present invention. Therefore, this invention provides the method of enhancing the fruit juice feeling of food-drinks characterized by adding the peptide of this invention, or its salt further to food-drinks. Since the peptide of this invention or its salt has the effect | action which enhances a fruit juice feeling, it becomes a premise that the food-drinks used as object in the method of this invention contain fruit juice. Such foods and drinks are not particularly limited, and specific examples include those exemplified above.

The matters relating to the addition of the peptide of the present invention or a salt thereof are as described above, and the addition amount is usually 0.1 to 200 ppm by weight as described above.
When two or more peptides are used in combination as the peptide of the present invention, the total addition amount is set within the above range, but the ratio is appropriately determined according to the strength of the fruit juice enhancement effect of each peptide. decide.
When γ-glutamylvalylglycine or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
When γ-glutamyl-2-aminobutyric acid or a salt thereof is used alone as the peptide of the present invention, the addition amount of γ-glutamyl-2-aminobutyric acid or a salt thereof is preferably 10 to 60 ppm by weight, more preferably Is 30 to 40 ppm by weight.
When γ-glutamyl-norvalyl-glycine or a salt thereof is used alone as the peptide of the present invention, the addition amount is preferably 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
When γ-glutamyl-norvaline or a salt thereof is used alone as the peptide of the present invention, the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
When two or more peptides are used in combination, the amount of each added depends on the type of peptide used, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide It can be determined with reference to.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

(1) Examination of γ-glutamyl valylglycine addition effect (Lemonade model beverage)
In order to confirm the effect of γ-glutamylvalylglycine on lemonade model beverage, various samples were prepared with the compositions shown in Table 1. Γ-Glutamylvalylglycine was produced according to the method described in WO2007 / 055393. The sample was expressed by the content of fruit juice and the presence or absence of γ-glutamylvalylglycine ((−) when γ-glutamylvalylglycine was not added, (+) when added). Moreover, content (%) of fruit juice was computed according to the said Formula (I), and it was the same also in the following tests.

The obtained samples were evaluated by 7 expert panelists, and the evaluation items of “thickness”, “fruit juice feeling” and “post-sweetness intensity” were −3 to +3 with 0.132% (−) as the control. Scoring was performed with points (in increments of 0.1). The results are shown in FIGS.

As a result, in “thickness”, 0.189% (+) of fruit juice was 0.943% (−) and 0.943% (+) of fruit juice was equal to or higher than 1.414% (−) of fruit juice. Was obtained (FIG. 1). In addition, in the “fruit juice feeling”, 0.132% (+) of fruit juice obtained a score equivalent to 0.189% (−) of fruit juice and 0.943% (+) of fruit juice of 1.414% (−) of fruit juice ( Figure 2). In addition, it was confirmed that the “intensity of post-sweetness” tends to be enhanced by the addition of γ-glutamylvalylglycine (FIG. 3).

(2) Examination of γ-glutamyl valylglycine addition effect (orange model beverage)
In order to confirm the action and effect of γ-glutamylvalylglycine on orange model beverages, a fruit juice concentration with a clear effect of addition of γ-glutamylvalylglycine was selected in the preliminary evaluation, and various samples with the composition shown in Table 2 were selected. Prepared. Samples were expressed by the content of fruit juice and the presence or absence of γ-glutamylvalylglycine as in (1) above.

∙ A three-point identification test was conducted with 10-18 professional panelists on the taste quality of the samples obtained. The results are shown in Table 3. As shown in the table below, by adding γ-glutamyl valylglycine to a beverage containing 7% of fruit juice, it was possible to reproduce a taste quality equivalent to that of a beverage containing 18% of fruit juice.

(3) Examination of Addition Amount of γ-Glutamylvalylglycine In order to examine the highly useful γ-glutamylvalylglycine concentration, various samples were prepared with the composition shown in Table 4 for an orange model beverage with 13% fruit juice. The sample was expressed by the content (concentration) of γ-glutamylvalylglycine. In Table 4, “ppm” means “weight ppm”.

The obtained samples were evaluated by 5 expert panelists, and γ-glutamyl valylglycine was added as a control, and the evaluation items of “sweetness strength”, “thickness” and “fruit juice feeling” were −3 to +3 Scoring was performed with points (in increments of 0.1). The results are shown in FIGS.

As a result, when the concentration of γ-glutamylvalylglycine exceeded 5 ppm by weight, the effect of “sweetness intensity” and “thickness” became a plateau (FIGS. 4 and 5). In addition, “fruit juice sensation” had the highest score when the concentration of γ-glutamylvalylglycine was 5 ppm by weight and 10 ppm by weight, and the score gradually decreased at higher concentrations (FIG. 6). In addition, the comment that “the sweetness becomes worse” and “the acidity can be suppressed” was obtained when the concentration of γ-glutamylvalylglycine was increased.

(4) Examination of fruit juice concentration (content of fruit juice) In order to investigate the suitable range of content of fruit juice, the sample of the orange model drink was prepared with the composition shown in Table 5 and Table 6. Samples were expressed in fruit juice content.

The obtained samples were evaluated by 6 expert panelists, and compared with the additive-free γ-glutamylvalylglycine at each juice concentration, “sweetness intensity”, “thickness”, “fruit juice feeling” and “preference” The evaluation items were scored from -3 to +3 points (in increments of 0.1 points). The results are shown in FIGS.

As a result, in all items of “intensity of sweetness”, “thickness”, “feeling of fruit juice” and “preference”, the effect of adding γ-glutamylvalylglycine was highest when the orange juice was 18%. In the high juice region (> 18%), the effect was attenuated compared to the case where the juice was 18%, but it was confirmed that the effect tends to be higher than that in the low juice region (<1%). In addition, in the high fruit juice region, the comments that “sour taste is rounded” and “taste like nectar” were obtained by the addition of γ-glutamylvalylglycine. In addition, in the case of no fruit juice (fruit juice 0%), it was revealed that the effect of addition by γ-glutamyl valylglycine was extremely low, and it was considered that there was not much enhancement effect on flavor.

(5) Examination of the effect of γ-glutamyl valylglycine addition to each juice To examine the effect of γ-glutamyl valyl glycine on citrus juice and non-citrus juice, the types of juice and the content of juice shown in Table 7 were used. Samples of each fruit juice drink were prepared. A sample of 13% of the fruit juice used in (4) above was used for the orange juice drink, and commercially available products were used for the other fruit juices. In each sample, γ-glutamylvalylglycine was added so as to have a concentration of 5 ppm by weight.

The obtained samples were evaluated by three expert panelists, and compared with the additive-free additive of γ-glutamyl valylglycine in each juice drink, the "fruit juice feeling" was rated at -3 to +3 points (in increments of 0.1) I did. The result is shown in FIG.

As a result, the effect of γ-glutamyl valylglycine tended to be the highest in orange juice drink. In other fruit juice drinks, the addition of γ-glutamylvalylglycine gave a stronger fruit juice feeling than the control.

(6) Comparison with other materials In order to confirm the superiority of γ-glutamylvalylglycine over flavors and other materials that have an alternative function to fruit juice, the materials shown in Table 8 were used. Samples of orange model beverage were prepared with different compositions.

The obtained samples were evaluated by 5 expert panelists, and the evaluation items of “Sweetness intensity”, “Thickness”, “Fruit juice” and “Preference” were evaluated using the additive-free materials as controls. The score was 3 to +3 points (in increments of 0.1). The results are shown in FIGS.

As a result, the samples to which γ-glutamylvalylglycine was added tended to have improved scores in comparison with the control in all evaluation items, and were evaluated to be the most preferable among the evaluated samples (at a risk rate of 5%). Statistically significant).

(7) Examination of the effect of γ-glutamylvalylglycine addition on the quality of fruit juice drinks Differences in the deterioration rate of drinks due to differences in fruit juice concentration (juice content), and the effect of γ-glutamylvalylglycine on fruit drink quality degradation In order to investigate, a sample of orange model beverage was prepared with the composition shown in Table 10. The sample was expressed by the content of fruit juice and the presence or absence of γ-glutamylvalylglycine ((+) when γ-glutamylvalylglycine was added).

The obtained samples were stored at 24 ° C. and evaluated after 2 weeks and 4 weeks. The evaluation of the samples was carried out by three specialized panelists regarding appearance and flavor. As the evaluation method, the paired comparison method was used for all, and the sample before storage (0 day) was used as a control, and the rating was performed with 0 to 5 points (in increments of 0.1 points). The appearance was evaluated so that the score was lowered when it was determined that the color changed with respect to the control, with the control scored 5.0. Moreover, about the flavor, the control was rated as 5.0, and the evaluation was made so that the score was lowered when a different flavor not found in the control was felt. The results are shown in Tables 11 and 12.

As a result, the deterioration rate of both the appearance and flavor of the orange model beverage with 18% fruit juice was faster than that with 13% fruit juice. However, the orange model beverage to which γ-glutamyl valyl glyci is added at 13% fruit juice has a taste similar to that of a beverage containing 18% fruit juice, as shown in Table 3, but more than the beverage containing 18% fruit juice. Preservability was good.

(8) Examination of γ-glutamyl valylglycine addition effect on fruit juice-containing food (fruit juice 50%) Table 13 (Orange jelly), Table to examine the effect of γ-glutamyl valyl glycine on orange jelly, orange sherbet, and orange malamade Samples of each fruit juice-containing food were prepared as shown in Table 14 (Orange Sorbet) and Table 15 (Orange Marmalade).

The obtained samples were evaluated by 6 expert panelists and evaluated for “sweetness intensity”, “thickness”, “fruit juice” and “preference” using γ-glutamylvalylglycine additive as a control. Items were scored from -3 to +3 points (in increments of 0.1). The result is shown in FIG.

As a result, the samples added with γ-glutamylvalylglycine tended to improve the scores in all juice-containing foods and evaluation items compared to the case of no addition (items other than orange sherbet “thickness” were dangerous). There is a statistically significant difference at a rate of 5%, a risk rate of 1%, or a risk rate of 0.1%).

(9) Examination of γ-glutamyl valylglycine addition effect on food with high fruit juice content (fruit juice 50-90%) To examine the effect of γ-glutamyl valylglycine on orange jelly and orange sherbet containing fruit juice at high concentration, Table 16 And 17 (orange jelly), and samples of each fruit juice-containing food were prepared as shown in Tables 18 and 19 (orange sherbet).

The obtained samples were evaluated by 6 expert panelists and evaluated for “sweetness intensity”, “thickness”, “fruit juice” and “preference” using γ-glutamylvalylglycine additive as a control. Items were scored from -3 to +3 points (in increments of 0.1). The results are shown in FIG. 15 (orange jelly) and FIG. 16 (orange sherbet).

As a result, the samples with the addition of γ-glutamylvalylglycine tended to improve the scores in all fruit-containing foods and evaluation items as compared to the control (risk rate 5%, risk rate in approximately half items) 1%, or 0.1% risk, statistically significant)

(10) Examination of addition effect of γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, or γ-glutamyl-norvaline (13% orange juice model beverage)
In order to confirm the effect of γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, or γ-glutamyl-norvaline on orange juice model beverages, various samples were prepared with the compositions shown in Tables 20-22. . Γ-glutamyl-2-aminobutyric acid was manufactured by Bachem Feinchemikalien AG, γ-glutamyl-norvalyl-glycine was prepared according to the method described in WO2011 / 081186, and γ-glutamyl-norvaline was prepared in WO2011 / 081185. Prepared according to the methods described.

The obtained samples were evaluated by three expert panelists, and the control was performed with no additive of γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, or γ-glutamyl-norvaline. ”,“ Thickness ”,“ Fruit Juice ”and“ Preferences ”were scored from -3 to +3 points (in 0.1 point increments). The results are shown in FIG. 17 (γ-glutamyl-2-aminobutyric acid), FIG. 18 (γ-glutamyl-norvalyl-glycine), and FIG. 19 (γ-glutamyl-norvaline).

As a result, in all the evaluation items other than “preferability” when 30 wt ppm of γ-glutamyl-2-aminobutyric acid was added, a tendency to improve the score as compared with the control was recognized.

According to the present invention, it is possible to provide a food or drink that exhibits a sufficiently preferable fruit juice feeling even if the content of the fruit juice is small. In addition, the fruit juice enhancing effect of the peptide of the present invention or a salt thereof found by the present invention is useful not only in the field of food and drink but also in the field of medicine and cosmetics.

This application is based on Japanese Patent Application No. 2012-165029 filed in Japan (filing date: July 25, 2012), the contents of which are incorporated in full herein.

Claims

at least one peptide selected from the group consisting of γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline and salts thereof, and a fruit juice thereof A food or drink comprising
The food or drink according to claim 1, wherein the content of the peptide or a salt thereof is 0.1 to 200 ppm by weight.
The food or drink according to claim 1 or 2, wherein the fruit juice content is 0.01 to 100%.
The food or drink according to any one of claims 1 to 3, wherein the fruit juice is citrus fruit juice or non-citrus fruit juice.
The food or drink according to claim 4, wherein the citrus juice is lemon juice or orange juice.
The food or drink according to claim 4, wherein the non-citrus juice is at least one selected from apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice and peach juice.
γ-glutamylvalyl glycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline and salts thereof selected from the group consisting of salts thereof and active salts A fruit juice sensation enhancer for foods and drinks.
γ-glutamylvalylglycine, γ-glutamyl-2-aminobutyric acid, γ-glutamyl-norvalyl-glycine, γ-glutamyl-norvaline and salts thereof selected from at least one peptide or salt thereof A method for enhancing the fruit juice sensation of a food or drink, characterized by being added to the above.