WO2022181712A1

WO2022181712A1 - Composition containing decomposed products of vegetable protein and method for producing same

Info

Publication number: WO2022181712A1
Application number: PCT/JP2022/007693
Authority: WO
Inventors: 岬夏目; 和幸上林; 健司佐藤
Original assignee: 株式会社Mizkan Holdings; 株式会社Mizkan
Priority date: 2021-02-25
Filing date: 2022-02-24
Publication date: 2022-09-01
Also published as: JP7016133B1; JP2022129806A

Abstract

Provided is a composition having a favorable natural flavor without any unpleasant or odd flavor, wherein the composition is adjusted to have an equally balanced initial taste, middle taste, and aftertaste by adjusting the degree of decomposition of a protein and the composition or proportion of the decomposed products thereof without adding an external functional ingredient.　This composition contains decomposed products of a vegetable protein, and contains one or more peptides selected from the following 23 peptides (A) (component (A)) and one or more free amino acids selected from the following 20 free amino acids (B) (component (B)). The ratio of the total mass of the component (B) to the total mass of the component (A) is 150 or more and less than 800. (A) Glu-Phe, Glu-Pro, Pro-Glu, Phe-Pro, Gly-Ile, Gly-Leu, Ile-Glu, Glu-Ile, Val-Glu, Ile-Pro, Leu-Pro, Pro-Pro, Tyr-Pro, Ala-Glu, Gly-Ser, Val-Gly, Pro-Thr, Pro-Ser, Ser-Pro, Val-Pro-Pro, Ile-Pro-Pro, Val-Pro, and Pro-Val. (B) Aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.

Description

Composition containing hydrolyzate of vegetable protein and method for producing the same

The present invention relates to a composition containing a hydrolyzate of vegetable protein and a method for producing the same.

According to the description of Non-Patent Document 1, the preferred taste of food is one in which the initial taste, middle taste, and aftertaste are adjusted to a balance with equivalent strength. It is important from the viewpoint of imparting richness, richness, and satisfaction to the taste of food to adjust the initial taste, middle taste, and aftertaste to a balance with the same intensity. However, as described in Non-Patent Document 2, etc., natural seasonings usually have a strong content, but often have a weak initial and aftertaste, and the enhancement of these initial and aftertastes has been a problem.

As means for solving such problems, Non-Patent Documents 2 and 3 describe the addition of (1) chemical seasonings (such as amino acids), (2) nucleic acids and succinic acid, or (3) peptides to natural seasonings. Thus, a method of compensating for the taste and aftertaste and further enhancing the content is disclosed. However, in such a method by adding an effect ingredient from the outside, the addition of the above component (1) results in only the initial taste, the addition of the above component (2) results in only the aftertaste, and the addition of the above component (3) results in only the aftertaste. Only a separate effect of improving the taste was obtained, namely, only the contents. If all of these ingredients are added in combination in order to exhibit these effects at the same time, the resulting natural seasoning will have an artificial taste, impairing the natural taste or adding ingredients other than the active ingredients derived from the additives. There is a problem that the addition of the flavor of the product results in a product with an unfavorable taste or a different flavor.

On the other hand, Non-Patent Document 4 discloses a technique for improving the overall taste of natural seasonings by incorporating pyroglutamyl peptide into the natural seasonings. However, the effect of improving the taste by this method is to raise the intensity pattern of the taste as it is, and it is not necessarily a method that can be adjusted so that the intensity balance of the beginning taste, the middle taste, and the aftertaste is the same. I didn't.

Furthermore, Patent Documents 1 and 2 disclose a technique for enhancing the umami of natural seasonings using a special dipeptide, and the contribution of various peptides to the umami of natural seasonings. However, even in these documents, there is no description or suggestion of a method for adjusting the balance of the taste of natural seasonings, such as the initial taste, the middle taste, and the aftertaste, with the same strength, and the effects obtained thereby. not

JP 2015-39299 A Japanese Patent Application Laid-Open No. 2020-74702

Under the above background, by adjusting the degree of decomposition of protein and the composition and ratio of its decomposition products, the initial taste, middle taste, and aftertaste are equivalent without depending on the addition of externally effective ingredients. There is a need for a composition that has a pleasant taste that is natural and free of off-flavours and extraneous flavors, adjusted to be balanced with the strength of .

The present inventors have made intensive studies in view of the above circumstances, and found that the ratio of the total content of specific peptides to the total content of specific free amino acids in a composition containing a decomposition product of vegetable protein was By adjusting the taste, it is possible to adjust the initial taste, the middle taste, and the aftertaste to a balance with the same strength, and found that the above problems can be easily solved, and have completed the present invention. rice field.

That is, the present invention provides, for example, aspects described in the following items.
[Claim 1] A composition containing a decomposition product of vegetable protein,
One or two or more peptides selected from the following 23 types of peptides (A) (hereinafter referred to as "component (A)"), and
One or two or more free amino acids selected from the following 20 free amino acids (B) (hereinafter referred to as "component (B)")
and
A composition, wherein the ratio of the total mass of the component (B) to the total mass of the component (A) is 150 or more and less than 800.
(A) Glu-Phe, Glu-Pro, Pro-Glu, Phe-Pro, Gly-Ile, Gly-Leu, Ile-Glu, Glu-Ile, Val-Glu, Ile-Pro, Leu-Pro, Pro-Pro , Tyr-Pro, Ala-Glu, Gly-Ser, Val-Gly, Pro-Thr, Pro-Ser, Ser-Pro, Val-Pro-Pro, Ile-Pro-Pro, Val-Pro, and Pro-Val.
(B) aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.
[Item 2] The composition according to Item 1, which contains all of the 23 types of peptides of (A) above.
[Item 3] The composition according to item 1, which contains all 17 types of free amino acids other than cysteine, asparagine, and glutamine among the 20 types of free amino acids in (B) above.
[Item 4] containing one or two or more peptides selected from the following six types of peptides (aa) (hereinafter referred to as "component (aa)"),
Item 4. The composition according to any one of Items 1 to 3, wherein the ratio of the total mass of the component (aa) to the total mass of the component (A) is 9% or more.
(aa) Phe-Pro, Ile-Glu, Val-Glu, Tyr-Pro, Val-Pro-Pro, and Ile-Pro-Pro.
[Item 5] The composition according to Item 4, which contains all of the above six types of peptides (aa).
[Claim 6] containing one or two or more pyroglutamyl peptides (hereinafter referred to as "component (C)") selected from the following seven types of pyroglutamyl peptides (C),
Item 6. The composition according to any one of items 1 to 5, wherein the total content of component (C) is 60 mg/100 g or more.
(C) pGlu-Ile, pGlu-Leu, pGlu-Gly, pGlu-Pro, pGlu-Glu, pGlu-Pro-Pro, and pGlu-Pro-Gly.
[Item 7] The composition according to Item 6, which contains all of the seven pyroglutamyl peptides of (C) above.
[Item 8] The composition according to any one of Items 1 to 7, which is a food or drink.
[Item 9] The composition according to Item 8, which is a fermented seasoning.
[Item 10] The composition according to Item 8 or 9, which is a liquid seasoning.
[Item 11] A method for producing the composition according to any one of items 1 to 10, wherein one or more first A ratio of the total mass of the component (B) to the total mass of the component (A) by combining the raw material and one or more second raw materials containing one or more components (B) is mixed so as to be 150 or more and less than 800.
[Claim 12] A method for adjusting the initial taste, middle taste, and aftertaste of a food or drink to a balance with an equivalent intensity, wherein the food or drink is the food according to any one of Items 8 to 10 A composition comprising one or more first raw materials containing one or more components (A) and one or more components containing (B) or A method comprising mixing two or more second raw materials such that the ratio of the total mass of component (B) to the total mass of component (A) is 150 or more and less than 800.

According to the present invention, by adjusting the degree of decomposition of protein and the composition and ratio of its decomposition products, the initial taste, middle taste, and aftertaste of the protein can be improved without depending on the addition of externally effective ingredients. Provided is a vegetable protein hydrolyzate-containing composition that is balanced with equal strength and has a natural, pleasant taste free of off-flavours and extraneous flavors.

The present invention will be described in detail below in accordance with specific embodiments. However, the present invention is not restricted to the following embodiments, and can be embodied in any form without departing from the gist of the present invention.

[Composition containing hydrolyzate of vegetable protein]
One aspect of the present invention is a composition containing a hydrolyzate of vegetable protein, comprising one or more specific peptides (component (A)) and one or more specific free peptides. A composition containing an amino acid (component (B)) and having a ratio of the total mass of the component (B) to the total mass of the component (A) within a predetermined range (this is sometimes referred to as the "vegetable protein of the present invention (referred to as "decomposition product-containing composition" or simply "the composition of the present invention").

[Vegetable protein and its degradation product, etc.]
The composition of the present invention contains a hydrolyzate of vegetable protein. In the present invention, the term "(a) decomposition product of vegetable protein" means a material containing vegetable protein (this is appropriately referred to as a "material containing vegetable protein"), and/or extracted from a material containing vegetable protein.・ Refers to a processed product containing free amino acids, peptides, etc. obtained by subjecting a purified vegetable protein (which is appropriately referred to as a “purified vegetable protein”) to a decomposition treatment of the vegetable protein.

The vegetable protein-containing material is not particularly limited as long as it contains protein, as long as the desired effects of the present invention are exhibited. Examples include general rice, wheat, and corn. , barley, soybeans and other cereals and beans can be used. As another example, it is also possible to use sake lees, defatted soybeans, etc., which are materials obtained by processing or the like. On the other hand, the purified vegetable protein is also not particularly limited as long as the desired effect of the present invention is exhibited, but as an example, it is obtained by separating and purifying from wheat gluten, isolated soy protein, etc. Refined protein etc. are mentioned. The types and combinations thereof are not particularly limited, and one or two or more vegetable protein-containing materials may be used, one or two or more purified vegetable proteins may be used, one or A combination of two or more vegetable protein-containing materials and one or more purified vegetable protein products may be used. When two or more vegetable protein-containing materials and/or purified vegetable proteins are used in combination, the combination is also arbitrary.

A vegetable protein hydrolyzate can be obtained by subjecting the one or more vegetable protein-containing materials and/or purified vegetable protein to a vegetable protein decomposition treatment. The decomposition treatment of vegetable protein is not particularly limited, but chemical decomposition treatment with acids, etc., biochemical or biological decomposition treatment with enzymes, microorganisms, etc., or fermentation decomposition treatment that is a combination of these. etc., but any of them may be used. In addition, by such decomposition treatment, all of the proteins derived from the plant protein-containing material and/or the purified vegetable protein may be decomposed and reduced in molecular weight, but some proteins are not decomposed and are not decomposed. of protein may remain.

The shape and properties of the vegetable protein-containing material and/or the vegetable protein hydrolyzate obtained by the decomposition treatment of the purified vegetable protein are also not particularly limited. The shape may be, for example, powdery, granular, crushed, etc. Any shape may be used, and a combination of two or more shapes may be used. The properties include a dry state, a wet state (raw state and a processed state such as steaming), and the like, and any of them may be used, or a combination of two or more types of properties may be used. These shapes and properties may be appropriately selected according to the production conditions of the composition of the present invention, the handling properties of the raw materials, and the like. When two or more vegetable protein hydrolysates having different shapes and/or properties are used in combination, the combination, compounding ratio, and the like are arbitrary. The types, combinations, and ratios of such vegetable protein hydrolyzates take into consideration the desired aspects (described later) of the composition of the present invention, and satisfy the predetermined parameters described later regarding peptides, free amino acids, pyroglutamyl peptides, and the like. can be selected as appropriate.

The composition of the present invention may contain undegraded vegetable protein in addition to the above-mentioned vegetable protein hydrolyzate. As such a protein, even if it is a vegetable protein that remains partially undegraded by the decomposition treatment of the vegetable protein-containing material and / or the purified vegetable protein in the preparation of the above-mentioned vegetable protein hydrolyzate. Often, one or more vegetable protein-containing materials and/or purified vegetable proteins added to the composition of the present invention independently of the above-described vegetable protein hydrolyzate are vegetable proteins derived from or a combination thereof. The presence/absence, type, combination, and ratio of the use of such undegraded vegetable protein-containing material and/or purified vegetable protein are determined according to the desired aspect (described later) of the composition of the present invention and the vegetable protein hydrolyzate to be used. is taken into account, and further selected as appropriate so as to satisfy predetermined parameters regarding peptides, free amino acids, pyroglutamyl peptides, etc. described later.

[Other ingredients]
The composition of the present invention may be a composition consisting only of the above vegetable protein hydrolyzate and (optionally contained) undegraded vegetable protein, but may contain other ingredients.

For example, the composition of the present invention may contain animal proteins and/or degradation products thereof. Such animal proteins and/or degradation products thereof include one or more animal proteins added to the composition of the present invention, as in the case of the above vegetable proteins and/or degradation products thereof. raw materials and/or purified animal proteins and/or decomposition products thereof. However, according to one aspect, it may be preferable not to use such animal protein-containing materials, purified animal proteins, and decomposition products thereof. The reason for this is that materials containing animal protein may contain a large amount of umami components other than free amino acids and peptides (for example, nucleic acids), and the characteristics of the flavor derived from the material tend to be too strong. Therefore, it is possible that the effect of adjusting the balance of the initial taste, the middle taste, and the aftertaste, which is desired in the present invention, to have the same intensity is inhibited. However, the composition of the present invention may contain animal proteins and/or degradation products thereof, as long as the desired effect of the present invention is not inhibited.

In addition, the composition of the present invention may contain one or more other optional raw materials depending on its use. Such other raw materials include seasonings such as salt, sugar, flavoring agents, thickeners, binders, salts, acids, bases, fragrances, and others listed in the List of Designated Additives (Japan Food Chemistry Research Promotion). Foundation)”, natural materials and their processed products (extracts, extracts, pulverized/crushed/shredded products, etc.) and processed products (seasoning/cooking processed products, decomposition/fermented processed products, etc.) etc. The presence/absence, type, combination, and ratio of the use of such other raw materials take into account the desired aspects (described later) of the composition of the present invention and the vegetable protein hydrolyzate used, and furthermore, the peptides, free amino acids, and It may be appropriately selected so as to satisfy predetermined parameters for pyroglutamyl peptides and the like.

[Peptides, free amino acids, etc.]
The compositions of the present invention contain various peptides, free amino acids, and pyroglutamyl peptides detailed below, preferably in the predetermined contents and/or ratios described below. The origins of these peptides, free amino acids, and pyroglutamyl peptides are not limited, and they may be derived from the same raw material or from different raw materials. Specifically, these peptides, free amino acids, and pyroglutamyl peptides may each independently be derived from the above-described vegetable protein hydrolyzate, and may be derived from undegraded vegetable protein-containing materials and/or It may be derived from a purified vegetable protein, may be derived from other raw materials, or may be derived from a plurality of these raw materials. When derived from the above vegetable protein hydrolyzate, these peptides, free amino acids, and pyroglutamyl peptides may be those produced by decomposition treatment of the vegetable protein-containing material and/or purified vegetable protein. , it may have been originally contained in the vegetable protein-containing material and/or refined vegetable protein before decomposition treatment. Regardless of the origin of each component, the composition of the present invention finally prepared by mixing raw materials should satisfy the composition, content, ratio, etc., detailed below.

In the present disclosure, the amino acid sequences of peptides and pyroglutamyl peptides are described with the N-terminus on the left and the C-terminus on the right unless otherwise specified. In addition, each amino acid constituting a peptide and pyroglutamyl peptide is abbreviated in three-letter code unless otherwise specified. As for amino acids having optical isomers (that is, amino acids other than glycine), the types of optical isomers are not particularly limited unless otherwise specified. That is, each amino acid may be in the L-form, the D-form, or the DL-form containing the L-form and the D-form in any ratio.

- Component (A): 23 types of specific peptides The composition of the present invention contains one or more peptides selected from the following 23 types of peptides (dipeptides or tripeptides) in (A) (this is appropriately referred to as " Component (A)”). As is clear from the amino acid sequences of the peptides below, the amino acids constituting these peptides are all α-amino acids.

(A) Glu-Phe, Glu-Pro, Pro-Glu, Phe-Pro, Gly-Ile, Gly-Leu, Ile-Glu, Glu-Ile, Val-Glu, Ile-Pro, Leu-Pro, Pro-Pro , Tyr-Pro, Ala-Glu, Gly-Ser, Val-Gly, Pro-Thr, Pro-Ser, Ser-Pro, Val-Pro-Pro, Ile-Pro-Pro, Val-Pro, and Pro-Val.

The 23 types of peptides of component (A) were identified and quantified by the method described below for the composition of the present invention having the desired taste balance in Examples described later, and relatively large peaks were observed compared to other components. The surface area is indicated, and it was presumed that the influence on the taste is large due to the large amount of the content assumed from now on. Although not described in detail in the examples, each of the 23 peptides of component (A) was synthesized by the method described below and added to a 0.1% by mass sodium glutamate aqueous solution. It was confirmed that it affects the taste of the composition, and it was speculated that it has some effect on the taste of the composition.

The composition of the present invention may contain at least one or more of the 23 peptides of component (A). However, it is expected that an unknown additive and/or synergistic effect is expected from the combined use of a plurality of peptides, and that it is expected to exhibit a natural and favorable taste without any unpleasant taste or foreign flavor. The composition preferably contains all of the 23 peptides of component (A).

The 23 types of peptides of component (A) are identified, synthesized, and analyzed by the following methods. For details, see Ejima, A., Nakamura, M., Suzuki, A.Y., Sato, K. (2018) Identification of food-derived peptides in human blood after ingestion of corn and wheat gluten hydrolysates. J. Food Bioact. 2, 104-111.

(Method for identifying various peptides contained in the composition)
The 23 types of peptides of component (A) contained in the composition are analyzed in the product ion scan mode of LC-MS/MS and identified by structure estimation. Specifically, the composition sample was diluted 10-fold with distilled water and subjected to size exclusion chromatography (a column such as Superdex peptide 10/300 GL (for example, Superdex peptide 10/300 GL ( GE Healthcare) can be used.) to perform fractionation. Fractions are collected every minute from 30 to 50 minutes after the start of elution. Various peptides contained in the collected fractions are derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AccQ Tag) and analyzed by LC-MS/MS (measurement equipment such as "LCMS-8040" ( (manufactured by Shimadzu) and a column such as ODS-3 (2.1×250 mm, 5 μm, manufactured by GL Sciences) is used, and analysis is performed in the precursor ion scan mode. The mass-to-charge ratio (m/z) is determined from the spectrum of the main peak, and LC-MS/MS analysis is performed again in product ion scan mode. Based on the m/z values of precursor ions, product ions, and immonium ions obtained, various peptides are estimated and identified.

(Method for synthesizing and purifying various peptides)
The 23 peptides of component (A) are synthesized by the Fmoc solid-phase synthesis method using an automatic peptide synthesizer (for example, "PSSM-8" (manufactured by Shimadzu) can be used). The synthesized peptide is deresinized using TFA (trifluoroacetic acid, pure product) and dried under vacuum. The resulting mixture of various peptides was subjected to HPLC (column: Cosmosil 5C18-MS-II, 250×10 mm, 5 μm, Nacalai) in the presence of 0.1 mass % formic acid using water/acetonitrile eluent. (manufactured by Tesque) for separation and purification.

(Concentration measurement method for various peptide solutions)
The concentrations of various isolated and purified peptide solutions are determined by amino acid analysis after HCl (6M hydrochloric acid) hydrolysis. Specifically, the peptide synthesized above is subjected to gas-phase hydrolysis with 6M HCl (hydrochloric acid) at 150° C. to decompose into amino acids. The obtained amino acid is derivatized using a phenylisothiocyanate (PITC) reagent, and the amount of amino acid is determined by HPLC (for example, L-column 3 C18 (4.0×25 mm, 5 μm, manufactured by CERI) can be used as a column). to quantify. Amino acid mixture standard solution H type (manufactured by Wako) is used as a standard, and the concentration is determined by the one-point calibration curve method. Based on the obtained amino acid concentrations, the concentrations of various synthesized peptide solutions are calculated. In addition, in the addition test of each peptide described later, the solvent of each peptide solution prepared by this method was removed by vacuum drying, and the purified product was used.

(Content measurement of various peptides in the composition)
Based on the various peptide concentrations calculated above, various peptide mixture standard solutions were prepared so that the concentration of each standard peptide in 10 μL of the sample was 100 pmol. Standard solutions and compositions to be measured were prepared by derivatizing various peptides containing 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AccQ Tag), followed by LC-MS/MS (“LCMS-8040”, Shimadzu). column: ODS-3, 2.1 x 250 mm, 5 μm, GL Sciences), the peptide content was calculated from the concentration of the standard solution by the one-point calibration curve method. , perform a quantitative analysis of various peptides in the composition.

- Component (B): 20 types of specific free amino acids The composition of the present invention contains one or more free amino acids selected from the 20 types of free amino acids described in (B) below (this is appropriately referred to as "component (B)”). In the present disclosure, the term “free amino acid” refers to an amino acid present in a composition in a free state by itself, apart from amino acids that constitute proteins and peptides.

(B) aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, glutamine

The 20 kinds of free amino acids of component (B) are contained in a variety of foods and are particularly major amino acids among amino acids. Moreover, it is generally known that each of these 20 types of free amino acids has various tastes.

The composition of the present invention should contain at least one or more of the 20 free amino acids of component (B). However, from the viewpoint that the desired taste of the present invention is expected to be natural and free of unpleasant tastes and foreign flavors, the composition of the present invention contains 20 kinds of free amino acids as the component (B). Of these, it preferably contains all 17 other free amino acids, excluding cysteine, asparagine, and glutamine.

The 20 free amino acids of component (B) are analyzed by the following method. That is, first, a composition sample to be analyzed is subjected to pretreatment depending on its properties. When the composition sample is liquid, the composition sample is diluted with a solution obtained by mixing half of distilled water and half of lithium citrate buffer (pH 2.2), filtered through a 0.2 μm filter to remove coarse materials. Except for , it is subjected to analysis. On the other hand, when the composition sample is solid or semi-solid, a certain amount of the composition sample is weighed, distilled water is appropriately added, and the mixture is suspended at room temperature with sufficient stirring. This suspension is no. 2 Filter with filter paper to obtain a filtrate. After that, it is processed in the same manner as in the liquid state.

Using the pretreated composition sample, the content of 20 free amino acids of component (B) is measured according to the amino acid analysis method described in the "Japanese Food Standard Composition Table 2015 Edition (7th Edition) Analysis Manual". do. Specifically, it may be measured using an amino acid automatic analyzer (for example, "JLC-500/V2 (manufactured by JEOL Ltd.)" can be used).

・Ratio of component (A) to component (B) This is appropriately referred to as the "(B)/(A) ratio".) is within a predetermined range. Specifically, the lower limit of such (B)/(A) ratio is usually 150 or more. Among them, it is preferably 170 or more, more preferably 200 or more. On the other hand, the upper limit of such (B)/(A) ratio is usually less than 800. Among them, less than 650 is preferable, and less than 520 is more preferable.

Although the action mechanism of the effect achieved by the composition of the present invention by adjusting the (B)/(A) ratio within a predetermined range is not clear, it is presumed as follows. That is, when the (B)/(A) ratio is less than the predetermined lower limit, it means that decomposition of the raw material vegetable protein has not progressed sufficiently. Therefore, the production of the desired effect ingredients of the present invention caused by reducing the molecular weight of the vegetable protein is small, and the initial taste, middle taste, and aftertaste are not adjusted to a balance with the same intensity. guessed. On the other hand, that the (B)/(A) ratio exceeds the predetermined upper limit means that decomposition of the raw material vegetable protein has progressed too much. For this reason, it is presumed that the desired effective ingredients of the present invention that are generated during the decomposition of the vegetable protein remain little, and that the initial taste, middle taste, and aftertaste of the taste are not adjusted to a balance with the same intensity. be done. Therefore, it is presumed that the desired effect of the present invention can be achieved by adjusting the (B)/(A) ratio within the predetermined range.

Component (aa): 6 types of peptides The composition of the present invention contains, among the 23 types of peptides of component (A), the following 6 types of specific peptides described in (aa) (which are appropriately referred to as "component (aa) ".") preferably includes one or more.

(aa) Phe-Pro, Ile-Glu, Val-Glu, Tyr-Pro, Val-Pro-Pro, and Ile-Pro-Pro.

Here, the 6 types of peptides of component (aa) are peptides that have been confirmed to have a particularly strong effect on the taste of the composition of the present invention among the 23 types of peptides of component (A). As described above, although not described in detail in the examples, 23 types of peptides of component (A) were each synthesized by the method described below and added to a 0.1% by mass sodium glutamate aqueous solution. It was confirmed that the quality and strength of the umami were affected, and among others, when the six peptides of component (aa) were added, the quality and strength of the umami of the composition were higher than when the other peptides were added. It was confirmed that it affects the taste of the composition, and it was speculated that it has some effect on the taste of the composition.

The composition of the present invention preferably contains at least one of the six types of component (aa) peptides. However, it is expected that an unknown additive and/or synergistic effect is expected from the combined use of a plurality of peptides, and that it is expected to exhibit a natural and favorable taste without any unpleasant taste or foreign flavor. More preferably, the composition of (a) contains two or more of the six peptides of component (aa), more preferably three or more, and particularly preferably all six.

In the composition of the present invention, the ratio of the total mass of the 6 types of peptides of component (aa) to the total mass of 23 types of peptides of component (A) is preferably within a predetermined range. Specifically, the lower limit of the proportion of component (aa) is usually 9% or more, preferably 11% or more, and more preferably 13% or more. If the proportion of the component (aa) is less than the above lower limit, the aftertaste, in particular, of the taste becomes weak and unbalanced, and the mouthfeel strength of the overall taste may be low.

- Component (C): 7 types of pyroglutamyl peptides The composition of the present invention includes at least one of the 7 types of pyroglutamyl peptides described in (C) below (which is appropriately referred to as "component (C)"). It preferably contains seeds. The amino acid sequence of the pyroglutamyl peptide below is represented as pGlu-X(-Y). Here pGlu represents a pyroglutamic acid residue and X and Y represent any amino acid residue. As is clear from these amino acid sequences, the amino acids constituting the seven types of pyroglutamyl peptides of component (C) are all α-amino acids.

(C) pGlu-Ile, pGlu-Leu, pGlu-Gly, pGlu-Pro, pGlu-Glu, pGlu-Pro-Pro, and pGlu-Pro-Gly.

In the composition of the present invention, the ratio of the total mass of 20 kinds of free amino acids of component (B) to the total mass of 23 kinds of peptides described in component (A) (the (B) / (A) ratio) is set within a certain range. By adjusting within, the taste of the composition is balanced with equal intensity of initial, medium and aftertaste. When one or more pyroglutamyl peptides of component (C) are contained in this, all of the initial taste, middle taste, and aftertaste are raised and enhanced without affecting the above-adjusted balance of taste. As a result, it is possible to further improve the richness and richness of the taste of the composition, satisfaction, and palatability associated therewith.

The composition of the present invention preferably contains at least one, more preferably two or more, and three or more of the seven pyroglutamyl peptides of component (C). More preferably, it is particularly preferable to contain all seven types.

The total mass of the seven types of pyroglutamyl peptides of component (C) in the composition of the present invention is not particularly limited, but is preferably as follows. That is, the lower limit of the total mass of component (C) is usually 60 mg/100 g or more, preferably 70 mg/100 g or more, and more preferably 80 mg/100 g or more. If the proportion of component (C) is less than the above lower limit, the strength of the mouthfeel of the overall taste may be lowered. On the other hand, the upper limit of the total mass of component (C) is usually 220 mg/100 g or less, preferably 200 mg/100 g or less. If the proportion of component (C) exceeds the above upper limit, the balance between the initial taste, the middle taste, and the aftertaste may be lost.

The synthesis of the 7 types of pyroglutamyl peptides of component (C) and the measurement of the concentration of the peptide solution are performed in the same manner as for the 23 types of peptides of component (A). The details are based on the description of Ejima et al. (2018) mentioned above. Analysis (identification and quantification) of the seven types of pyroglutamyl peptides of component (C) is performed by the following procedure.

(Method for identifying various pyroglutamyl peptides contained in the composition)
The component (C) pyroglutamyl peptide contained in the composition can be used in a spin column (for example, Ultrafree MC (Merck-Millipor (manufactured by Co., Ltd.) can be used) and separated as a flow-through fraction. The resulting fraction is detected by LC-MS/MS as a precursor ion that produces an immonium ion of pyroglutamic acid (m/z 84), then analyzed in product ion scan mode to estimate the structure. Based on the m/z of the precursor ion, product ion, and immonium ion, each pyroglutamyl peptide is estimated and identified.

(Measurement of various pyroglutamyl peptide contents in compositions)
Based on the various pyroglutamyl peptide concentrations calculated above, a mixed standard solution of various pyroglutamyl peptides is prepared so that the concentration of each standard pyroglutamyl peptide in 10 μL of the sample is 100 pmol. The standard solution and the composition to be measured are LC-MS/MS (measurement device such as "LCMS-8040" (manufactured by Shimadzu), column such as ODS-3 (2.1 × 250 mm, 5 μm, manufactured by GL Sciences). can be used.) in Multiple Reaction Monitoring (MRM), the peptide content is calculated from the concentration of the standard solution by the one-point calibration curve method, and quantitative analysis of various peptide contents in the composition is performed.

[Total Nitrogen]
Total nitrogen (Total Nitrogen or TN) is all nitrogen contained in nitrogen-containing compounds (proteins, peptides, free amino acids, etc.) contained in the sample to be analyzed, or when this is solid-liquid separated, indicates all the nitrogen content contained in nitrogen-containing compounds (proteins, peptides, free amino acids, etc.) liberated in . Analysis of total nitrogen is an important measurement item for understanding the degree of decomposition of the vegetable protein hydrolyzate contained in the composition of the present invention.

Specifically, the total nitrogen (TN) of the composition of the present invention is not limited, but is usually 0.1 g/100 g or more, especially 0.2 g/100 g or more, further 0.3 g/100 g or more. It is preferably 3.00 g/100 g or less, more preferably 2.50 g/100 g or less, and more preferably 2.30 g/100 g or less. If the value of total nitrogen (TN) is less than the above lower limit, it may fall below the acceptance threshold of umami, among the basic five tastes, and the effects of the present invention may not be clearly confirmed. On the other hand, if the value of total nitrogen (TN) exceeds the above upper limit, it exceeds the acceptance threshold for umami, among the basic five tastes, and the effects of the present invention may not be clearly confirmed.

　The total nitrogen in the sample to be analyzed is measured according to the combustion method (improved Dumas method), one of the protein analysis methods described in the "Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual". Specifically, a total nitrogen measuring device Sumigraph "NCH-22A (manufactured by Sumika Chemical Analysis Service)" is used. In addition, the composition to be analyzed may be used for analysis as it is.

[Initial taste, middle taste, and aftertaste]
As described above, the composition of the present invention has a ratio of the total mass of the 20 free amino acids of component (B) to the total mass of the 23 peptides of component (A) ((B)/(A) ratio ) is adjusted within the above-mentioned certain range, the initial taste, middle taste, and aftertaste are balanced with equivalent intensity. As a result, the composition of the present invention is imparted with richness, richness, and satisfaction, and is highly palatable. In addition, it is expected that unknown additive and/or synergistic effects between the peptides will be effective, and that it is expected to have a natural and favorable taste without any unpleasant taste or foreign flavor. The composition of the invention preferably contains all of the 23 peptides of component (A), and of the 20 free amino acids of component (B), the 20 free amino acids of component (B) Of these, it preferably contains all 17 other free amino acids, excluding cysteine, asparagine, and glutamine.

The "initial taste", "middle taste" and "aftertaste" of the composition are defined as follows.
・Taste: The taste that you feel immediately after putting it in your mouth.
・ Contents: The taste when you put it in your mouth and start chewing or when you keep it in your mouth.
- Aftertaste: Taste of aftertaste immediately before and after putting in the mouth and swallowing.

In addition, the fact that the initial taste, the middle taste, and the aftertaste of the composition are "balanced with equal intensity" means that each taste is felt and their intensity is felt immediately after putting it in the mouth (first taste). Taste), feeling in the mouth (content), swallowing, and lingering aftertaste (aftertaste).

[Aspect of composition]
Embodiments of the composition of the present invention include solid, semi-solid, liquid, dried products thereof, powders obtained by pulverizing them, granules obtained by granulating them, and the like. There may be, and the aspect is not restricted at all. However, from the viewpoint of ease of production operation and decomposition efficiency of vegetable protein, it is preferable that these are semi-solid or liquid and undergo the decomposition process.

Specifically, the composition of the present invention includes liquid seasonings such as fermented seasonings such as vinegars, alcoholic beverages, mirin, miso, soy sauce, and other seasonings of the group called "fermented seasonings." and semi-solid fermented seasonings, and solid seasonings obtained by granulating or pulverizing these. However, compositions (food and drink) that do not fall into the classification of these predetermined seasonings are not limited at all as long as they exhibit the desired effects of the present invention.

The composition of the present invention is preferably a fermented seasoning prepared through fermentative decomposition by enzymes, microorganisms, or the like. This is because it is easy to control the degree of decomposition of the contained protein within a certain range under which the desired effects of the present invention are exhibited. However, even if it is acid decomposition, enzymatic decomposition, or koji decomposition, if the degree of protein decomposition can be controlled by adjusting the decomposition speed by controlling the acid concentration and temperature, this is not the case.

In addition, the composition of the present invention may be a single composition prepared within a certain range of conditions for achieving the desired effects of the present invention. By mixing the composition of (1) with food and drink, and adjusting the component composition so that the conditions for achieving the desired effects of the present invention are within a certain range, food and drink that exhibit the desired effects of the present invention can also be prepared. In this case, from the viewpoint of ease of preparation, the food and drink is preferably a seasoning, more preferably a liquid seasoning.

[Method for producing composition]
Another aspect of the present invention relates to a method for producing the composition of the present invention (hereinafter referred to as "production method of the present invention"). In the production method of the present invention, one or two or more raw materials containing one or two or more components (A) and/or one or two or more components (B) are added to the component (A) mixing so that the ratio of the total mass of component (B) to the total mass of component ((B)/(A) ratio) satisfies the predetermined range.

One or two or more raw materials used in the production method of the present invention are not limited, but at least one raw material includes one or two or more components (A) and/or one Alternatively, a raw material containing two or more components (B) may be used. Such raw materials include the aforementioned vegetable protein hydrolyzate. Only one such vegetable protein hydrolyzate may be used, or two or more may be used in any ratio and combination.

In addition, when using a raw material other than a vegetable protein hydrolyzate, the type is not limited, but as described above, an undecomposed vegetable protein-containing material and / or a purified vegetable protein, an animal protein Examples include protein-containing materials and/or purified animal proteins and/or decomposition products thereof, as well as various other raw materials. Raw materials other than these vegetable protein hydrolysates may be used alone, or two or more may be used in any ratio and combination.

The mixing ratio of each raw material, mixing timing, mixing method, presence/absence and type of pre-treatment/post-treatment, etc. can be appropriately selected and adjusted within a range that does not affect the conditions for achieving the desired effects of the present invention. can. In addition, at any stage before, during, or after the step of subjecting the vegetable protein-containing material and / or purified vegetable protein to decomposition treatment to produce a vegetable protein hydrolyzate, components other than the vegetable protein hydrolyzate may be added. In any case, it is sufficient that the finally obtained composition satisfies the various compositional requirements described above. Other details are as already described in detail.

[Method for adjusting taste of food and drink]
Yet another aspect of the present invention is a method of adjusting the initial taste, the middle taste, and the aftertaste of a food or drink to a balance with an equivalent intensity (hereinafter referred to as the "taste adjusting method of the present invention" as appropriate. ). As in the production method of the present invention, the method for adjusting taste of the present invention includes one or two ingredients containing one or more components (A) and/or one or more components (B). It includes mixing at least one kind of raw material so that the ratio of the total mass of component (B) to the total mass of component (A) ((B)/(A) ratio) satisfies the predetermined range. The composition of the present invention obtained in this way corresponds to a food or drink that has an equal strength and is balanced in terms of initial taste, middle taste, and aftertaste. Other details are as already detailed.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are merely examples for convenience of explanation, and the present invention is not limited to these examples in any sense. not something.

[Test 1: Preparation and analysis of various compositions, comparison of taste]
In this test, raw materials containing various vegetable proteins shown in Table 1 were used as raw materials, the mixing ratio was changed, water was added, and then decomposition treatment was performed by various decomposition methods shown in Table 1. Vegetable proteins A composition of each example and comparative example containing a decomposition product of was prepared.

Specifically, in the acid decomposition of Comparative Example 1, water was added to the raw material, concentrated hydrochloric acid was added in an amount of about 80% of the final volume (50 L), and the pH was adjusted to 1.0 or less. Acidolysis for 18 hours was performed. After cooling, concentrated sodium hydroxide solution was added to adjust the pH to 5.0 and finally water was added to a final volume of 50L. The concentrations and amounts of concentrated hydrochloric acid and concentrated sodium hydroxide added at this time were set so that the amount of salt produced was 20% of the final yield.

In the enzymatic decomposition of Comparative Example 2, after adjusting the yield to 50 L by adding water to the raw material, this was liquefied (90 ° C., 30 minutes) according to a conventional method using a commercially available liquefying enzyme and saccharifying enzyme, and then a commercially available protease. 0.5 mass % each of the formulation and the peptidase formulation were added, and enzymatic decomposition was carried out at 55° C. for 24 hours with gentle stirring according to a conventional method. Then, it was cooled, and 20% by mass of salt was added for antiseptic treatment.

In the koji decomposition of Comparative Example 3, after the raw materials were mixed, the mixture was steamed at 121°C for 20 minutes, cooled to about 40°C, and commercially available koji starter (yellow koji for brewing, Aspergillus japonicus) was added. oryzae) was evenly inoculated and koji-making was carried out at 30°C for 48 hours. Koji making was performed using a semi-automatic box-type koji making machine (manufactured by Fujiwara Techno Art). After that, water was added to all of the koji-made raw materials to make a yield of 50 L, and koji decomposition was performed at 55° C. for 24 hours with gentle stirring according to a conventional method. Then, it was cooled, and 20% by mass of salt was added for antiseptic treatment.

In Comparative Examples 4, 5, and 6 and Examples 1 and 2, in the same manner as in Comparative Example 3, all the raw materials were koji-made, and then koji was decomposed at 25° C., and commercially available salt-tolerant yeast and commercially available salt-tolerant lactic acid bacteria were added. (0.1% by mass each), fermentative decomposition was carried out for 6 months. The reason for adding salt is that if it is not added, alcohol-fermenting yeast and non-salt-tolerant lactic acid bacteria will proliferate, resulting in a composition containing a large amount of ethanol or lactic acid, which may interfere with other compositions. This is because the taste will be greatly different at 20°C, making it difficult to perform sensory tests involving comparison between the treated products. However, this does not mean that a composition containing a high concentration of ethanol cannot be prepared. Even if the product contains ethanol or lactic acid at a high concentration, there is no problem in its preparation.

After the composition was prepared according to the procedures of each of the above Examples and Comparative Examples, the compositions were subjected to pressure filtration and solid-liquid separation according to conventional methods to finally obtain the desired liquid compositions of each of Examples and Comparative Examples. Table 1 below shows the manufacturing recipe and manufacturing method of each example and comparative example.

Next, sensory tests were conducted on the liquid compositions of Examples and Comparative Examples prepared above. The sensory test is the desired action and effect of the present invention, and (1) whether or not the initial taste, middle taste, and aftertaste are in balance with equal intensity, and (2) whether it is natural, For the purpose of evaluating whether or not it has a favorable taste with no extraneous flavor, it was carried out based on the following evaluation criteria.

As a sensory inspector who conducts each sensory test, after conducting training in identifying the taste, texture, and appearance of food in advance, it is necessary to have particularly excellent results, experience in product development, and the taste, texture, and appearance of food. We selected inspectors who have a wealth of knowledge about quality, such as quality, and who are capable of performing absolute evaluations on each sensory inspection item. Next, 10 sensory inspectors who were selected and trained according to the above procedure performed a sensory test for evaluating the quality of the liquid composition of each example and comparative example based on the following evaluation criteria. Specifically, each was evaluated on a scale of 5 out of 5 according to the following criteria. For any of the above evaluation items, the standard samples were evaluated by all the inspectors in advance, and the terminology and scores used in the evaluation criteria were standardized. The evaluation items were evaluated by a method in which each inspector selected one of the numbers closest to his/her own evaluation from among five grades of evaluation. The sum of the evaluation results was calculated from the arithmetic mean of the scores of 10 people, and the numbers below the decimal point were rounded off.

<Evaluation Criteria 1: Intensity of each of initial taste, middle taste, and aftertaste>
5: Remarkably strong.
4: Strong.
3: Slightly strong.
2: Slightly weak.
1: Weak.

<Evaluation Criteria 2: Balance of Taste, Content, and Aftertaste>
5: Well balanced and particularly preferred.
4: Generally well-balanced and favorable.
3: Slightly well-balanced and somewhat preferable.
2: Slightly unbalanced, not very preferable.
1: Unfavorable due to imbalance.

<Evaluation Criteria 3: Mouthfeel Strength of Overall Taste>
5: Very strong and favorable.
4: Strong and favorable.
3: Slightly strong, somewhat preferable.
2: Slightly weak, not very preferable.
1: Weak and unfavorable.

<Evaluation Criteria 4: Comprehensive Evaluation ^* >
*Comprehensive evaluation was made by comprehensively considering each evaluation result of Evaluation Criteria 1 to 3, and also by considering whether the product was natural, free from unpleasant tastes and foreign flavors, and was preferable.
5: Very favorable.
4: Preferred.
3: Slightly preferable.
2: Not so preferred.
1: Unfavorable.

Table 2 below shows the sensory test results and total nitrogen (TN in the table) analysis results of the compositions of each example and comparative example prepared in Test 1. The reason for analyzing total nitrogen is to compare the degree of protein degradation. In addition, the analysis method of total nitrogen depended on the above-mentioned method.

As a result, the compositions obtained by the fermentation decomposition method of Examples 1 and 2 showed excellent results for each of the above evaluation items. In addition, the compositions produced by the acid decomposition method of Comparative Example 1 and the koji decomposition method of Comparative Example 3 were inferior in balance between the taste, content, and aftertaste, but had a high mouthfeel strength over the entire taste, and the overall evaluation was good. , medium and aftertaste balance scores were found to be high.

However, according to the comparison between the above sensory evaluation results and total nitrogen (TN in the table), no clear correlation was observed between them. Therefore, in order to investigate what brings about these effects, more detailed component analysis was performed on the compositions of Examples and Comparative Examples. The results are shown in Table 3 (peptides), Table 4 (free amino acids), and Table 5 (comprehensive analysis values) below. The reason for selecting these analysis items is that they are presumed to have a particularly strong effect on the taste according to common technical knowledge. In addition, the analysis method of each analysis item depended on the above-mentioned method.

As a result of the analysis of various peptides shown in Table 3, the compositions produced by the fermentation decomposition method of Examples 1 and 2, which showed excellent results for each of the above evaluation items, are among the compositions prepared by the fermentation decomposition method. It was found that 6 specific peptides (component (aa)) out of 23 peptides (component (A)) had a high ratio. However, in Comparative Example 2, a contradiction was observed in that the evaluation results were not good despite the fact that this value was high. On the other hand, the compositions produced by the fermentative decomposition method of Examples 1 and 2, the acid decomposition method of Comparative Example 1, and the koji decomposition method of Comparative Example 3 were evaluated to have a high mouthfeel strength over the entire taste, but 7 types. It was found that the total amount of pyroglutamyl peptides (component (C)) of .

No clear correlation was observed between the results of the analysis of various free amino acids shown in Table 4 and the compositions obtained by the fermentation decomposition method of Examples 1 and 2, which showed excellent results for each of the above evaluation items. rice field. Therefore, it was decided to comprehensively analyze the analysis results of the above total nitrogen, various peptides, and various free amino acids. The results are shown in Table 5 below.

As a result, the compositions obtained by the fermentative decomposition method of Examples 1 and 2, which showed overall excellent results with respect to the desired effect of the present invention, yielded 20 kinds of free peptides with respect to the total mass of 23 kinds of peptides (component (A)). It was found that the ratio of the total masses of the amino acids (component (B)) ((B)/(A) ratio) is close and characteristically different from the values of the other compositions. That is, it was hypothesized that the effects of the present invention would be achieved when the degree of decomposition of the protein in the composition into free amino acids and peptides is within a certain range. In addition, according to the results of this test, it was considered preferable from the viewpoint of achieving the effect of the present invention that wheat-derived refined gluten be contained as the vegetable protein-containing material prepared by the fermentation decomposition method.

[Test 2: Verification of the relationship between the expression of the desired effect of the present invention and the degree of protein degradation]
Based on the above examination results, in this test, the ratio of the total mass of 20 free amino acids (component (B)) to the total mass of 23 peptides (component (A)) ((B) / (A) It was verified whether or not the desired effect was exhibited when the ratio) was within a certain range.

According to Examples 1 and 2 of Test 1, compositions of Examples and Comparative Examples were prepared with different fermentation periods as shown in Table 6 below, and sensory tests and component analyzes were conducted in the same manner as Test 1. Results are shown in Tables 7, 8, and 9 below.

As a result, in order to achieve the desired effect of the present invention, the ratio of the total mass of 20 free amino acids (component (B)) to the total mass of 23 peptides (component (A)) ((B)/( It has been found that the lower limit of A) ratio) is preferably 150 or more, more preferably 170 or more, particularly 200 or more. On the other hand, it was found that the upper limit should be less than 800, more preferably less than 650, particularly less than 520.

In addition, in the range of the (B)/(A) ratio where the effect of the present invention is exhibited, the ratio of the total amount of 6 specific peptides (component (aa)) to the total amount of 23 peptides (component (A)) is , the lower limit is preferably 9% or more, and more preferably 11% or more. Although the upper limit is not particularly limited, it was found to be preferably less than 20%, and more preferably less than 15%.

Furthermore, in the range of the (B) / (A) ratio that exhibits the effects of the present invention, the total content of pyroglutamyl peptide (component (C)) in the composition is, as a lower limit, 60 mg / 100 g or more. It was found that it is preferable, and more preferably 70 mg/100 g or more, and more preferably 80 mg/100 g or more. The upper limit is not particularly limited from the viewpoint of the effect of the pyroglutamyl peptide on taste (above), but is preferably 220 mg/100 g or less, more preferably 200 mg/100 g or less. Do you get it.

From the above, the factors that produce the desired effect of the present invention include: (1) the ratio of the total mass of 20 free amino acids (component (B)) to the total mass of 23 peptides (component (A)) (( B) / (A) ratio) is adjusted to a certain range, (2) the ratio of the total amount of 6 specific peptides (component (aa)) in the total amount of 23 peptides (component (A)) It was found that it is more preferable if the total content of (3) the seven pyroglutamyl peptides (component (C)) is adjusted to a certain value or more and a certain value or more.

[Test 3: Verification of dominant factor of the desired effect of the present invention]
As a result of Test 2, the above three factors (factors (1), (2), and (3)) were listed as factors for the desired effect of the present invention. Therefore, in this test, it was decided to verify which of these factors is the most dominant factor for achieving the desired effects of the present invention.

The analysis results of Comparative Examples 1, 3, and 4 in Test 1, and the analysis results of Comparative Examples 8 and 9 and Examples 7 and 8, which will be described later, are shown in Table 10 below.

As a result, in each composition by acid decomposition in Comparative Example 1 and koji decomposition in Comparative Example 3, the total content of factor (3): 7 pyroglutamyl peptides (component (C)) was adjusted to a certain value or more. However, it was found that the main effects of the present invention, the initial taste, the middle taste, and the aftertaste, were not adjusted to a balance with equal intensity.

On the other hand, in the fermentation decomposition of Comparative Example 4, factor (1): the (B) / (A) ratio was not adjusted within a certain range, factor (2): 23 kinds of peptides (component (A)) The ratio of the total amount of the 6 specific peptides (component (aa)) in the total amount is not more than a certain value, and factor (3): the total content of the 7 pyroglutamyl peptides (component (C)) is constant It was found that the main effect of the present invention, the initial taste, the middle taste, and the aftertaste, were not adjusted to a balance with the same strength, and the mouthfeel strength of the overall taste was low.

For these, each pyroglutamyl peptide (component (C)) synthesized by the above method was added to the composition of Comparative Example 4 as in Comparative Example 8, and factor (3): 7 pyroglutamyl peptides When only the total content of (component (C)) is adjusted to a certain value or more, the main effect of the present invention, the initial taste, the middle taste, and the aftertaste, are not adjusted to a balance with equivalent intensity. rice field. However, it was confirmed that the addition of each pyroglutamyl peptide (component (C)) increased the mouthfeel intensity of the overall taste.

In addition, to the composition of Comparative Example 4, six specific peptides (component (aa)) synthesized by the above method were added as in Comparative Example 9 to obtain factor (2): 23 peptides (component ( A)) When only the ratio of the total amount of six specific peptides (ingredient (aa)) in the total amount is adjusted to a certain value or more, the main effect of the present invention is the initial taste, middle taste, and aftertaste. were not balanced with equal strength. However, it was found that the addition of six specific peptides (ingredient (aa)) increased the strength of the content and aftertaste.

Furthermore, to the composition of Comparative Example 4, 23 types of peptides (component (A)) synthesized by the above method were added as in Example 7, and factor (1): the above (B)/(A) It was found that when only the ratio was adjusted within a certain range, the main effect of the present invention, that is, the initial taste, the middle taste, and the aftertaste, were adjusted to be balanced with the same intensity.

In addition, the composition of Comparative Example 4 was added with 7 pyroglutamyl peptides synthesized by the above method (component (C)) and 6 specific peptides (component (aa)) in Example 8. and adjusted to a certain value or more, and 23 kinds of peptides (component (A)) were added as in Example 8 to adjust the factor (1): the (B)/(A) ratio. When adjusted within a certain range, in addition to the main effect of the present invention, which is the main effect of the present invention, the taste is adjusted to a balance with the same strength, and the mouthfeel strength of the overall taste is increased. found to rise.

From the above, the main effect of the present invention, which is the effect of adjusting the balance of the initial taste, the middle taste, and the aftertaste with the same intensity, is due to the factor (1): the above (B)/(A) It has been found that the ratio is adjusted within a certain range. Factor (2): The effect of adjusting the ratio of the total amount of specific 6 types of peptides (component (aa)) in the total amount of 23 types of peptides (component (A)) to a certain value or more is the enhancement of the content and aftertaste. Factor (3): The effect of adjusting the total content of pyroglutamyl peptide (component (C)) to a certain value or more is to increase the strength of the overall taste, and It was confirmed that it has the effect of more remarkably expressing the effect (the main effect due to factor (1)) of adjusting the balance with the same intensity of the middle taste and the aftertaste.

[Test 4: Verification of imparting desired effect by application of the present invention]
From the above tests, it was found that the composition of the present invention has a favorable taste that is balanced with the same intensity of the initial taste, the middle taste, and the aftertaste, and that is natural and has no unpleasant taste or extraneous flavor. To that end, the degree of degradation of the protein contained in the composition is the ratio of the total mass of 20 free amino acids (component (B)) to the total mass of 23 peptides (component (A)) (( It was found that it can be prepared by controlling the B)/(A) ratio to be within a certain range.

In Test 3, it was shown that the composition having the desired effect of the present invention can be prepared by adding various synthetic peptides. Sometimes not. Therefore, in this test, it was demonstrated that a food or drink exhibiting the desired effects of the present invention can be prepared using a vegetable protein hydrolyzate-containing composition.

As shown in Table 12, the commercially available vinegar without the desired effect of the present invention (Comparative Example 10) and the vegetable protein hydrolyzate-containing composition prepared in Test 2 (Example 5 and Comparative Example 7) were compared in the following table. 11 were mixed to prepare a mixed vinegar for vinegared dishes as a typical example of the seasoning. This was subjected to a sensory test and component analysis in the same manner as Test 1. The results are shown in Table 12 below.

As a result, not only the vegetable protein hydrolyzate-containing composition having the desired effect of the present invention, but also the vegetable protein hydrolyzate-containing composition that does not have the desired effect of the present invention can be mixed with other food and drink. Therefore, it is demonstrated that if factor (1): the (B)/(A) ratio can be adjusted within the predetermined range, the food and drink prepared by blending can exhibit the desired effects of the present invention. was done. In addition, the main factor for the manifestation of the desired effect of the present invention is to adjust the factor (1): the (B) / (A) ratio within a predetermined range (that is, the factor that governs the success of the desired effect is a ratio rather than an absolute value), it was confirmed that the composition and food/beverage products of the present invention have dilution tolerance and concentration tolerance in manifesting their effects.

Claims

A composition containing a decomposition product of vegetable protein,
One or two or more peptides selected from the following 23 types of peptides (A) (hereinafter referred to as "component (A)"), and
One or two or more free amino acids selected from the following 20 free amino acids (B) (hereinafter referred to as "component (B)")
and
A composition, wherein the ratio of the total mass of the component (B) to the total mass of the component (A) is 150 or more and less than 800.
(A) Glu-Phe, Glu-Pro, Pro-Glu, Phe-Pro, Gly-Ile, Gly-Leu, Ile-Glu, Glu-Ile, Val-Glu, Ile-Pro, Leu-Pro, Pro-Pro , Tyr-Pro, Ala-Glu, Gly-Ser, Val-Gly, Pro-Thr, Pro-Ser, Ser-Pro, Val-Pro-Pro, Ile-Pro-Pro, Val-Pro, and Pro-Val.
(B) aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, tryptophan, arginine, asparagine, and glutamine.
The composition according to claim 1, which contains all 23 types of peptides of (A) above.
The composition according to claim 1, which contains all 17 types of free amino acids other than cysteine, asparagine, and glutamine among the 20 types of free amino acids in (B) above.
containing one or two or more peptides selected from the following six types of peptides (aa) (hereinafter referred to as "component (aa)"),
The composition according to any one of claims 1 to 3, wherein the ratio of the total mass of components (aa) to the total mass of components (A) is 9% or more.
(aa) Phe-Pro, Ile-Glu, Val-Glu, Tyr-Pro, Val-Pro-Pro, and Ile-Pro-Pro.
The composition according to claim 4, which contains all of the above six types of peptides (aa).
containing one or two or more pyroglutamyl peptides (hereinafter referred to as "component (C)") selected from the following seven types of pyroglutamyl peptides (C),
The composition according to any one of claims 1 to 5, wherein the total content of component (C) is 60 mg/100 g or more.
(C) pGlu-Ile, pGlu-Leu, pGlu-Gly, pGlu-Pro, pGlu-Glu, pGlu-Pro-Pro, and pGlu-Pro-Gly.
The composition according to claim 6, which contains all of the seven pyroglutamyl peptides of (C) above.
The composition according to any one of claims 1 to 7, which is a food or drink.
The composition according to claim 8, which is a fermented seasoning.
The composition according to claim 8 or 9, which is a liquid seasoning.
A method for producing a composition according to any one of claims 1 to 10, comprising one or more components (A) and/or one or more components (B) and mixing one or more raw materials such that the ratio of the total mass of component (B) to the total mass of component (A) is 150 or more and less than 800.
A method for adjusting the initial taste, middle taste, and aftertaste of a food or drink to a balance with an equivalent intensity, wherein the food or drink is the composition according to any one of claims 8 to 10. In addition, one or two or more raw materials containing one or more components (A) and / or one or more components (B) are added to the total mass of the component (A) A method comprising mixing so that the total mass ratio of the component (B) to the above is 150 or more and less than 800.