JP6169569B2 - Kokumi enhancer - Google Patents

Description

Reference to related applications

  This patent application is accompanied by a claim of priority based on Japanese Patent Application 2012-104648 filed on May 1, 2012 and Japanese Patent Application 2012-160912 filed on July 19, 2012. The entire disclosure of such earlier patent applications is hereby incorporated by reference.

  The present invention relates to a novel food / beverage product richness enhancer.

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

  In recent years, in the field of food and beverage production, production and development of various seasonings that can enhance kokumi has been studied. The kokumi refers to a long-lasting umami, and is generally known as a taste with a rich feeling. Specific methods for enhancing such “kokumi” include a method of adding pyrazine compounds (see Patent Document 1), a method of adding a reaction product of a peptide and a carbonyl compound (see Patent Document 2), thiamine A method of adding (see Patent Document 3) has been reported.

However, depending on the type of food or drink, it is not only umami that requires sustainability, but also a flavor peculiar to the food and drink.
Furthermore, as described above, “kokumi” is composed of a plurality of factors. Therefore, there are a plurality of types of effects required for “kokumi enhancement” due to the balance of these factors. For example, especially those where improvement in the sustainability of the flavor of food and drinks is required, especially those where enhancement of flavor strength, richness, etc. is required, improvement in flavor sustainability and strength, enhancement of richness, etc. Are also required to be strengthened. Thus, development of a new kokumi enhancer is required in order to cope with various situations where kokumi enhancement is required.

Japanese Patent No. 3929170 Japanese Patent No. 3623753 JP 2010-154804 A

When the present inventors recently added D-amino acid or a salt thereof to a food or drink, the rich taste of the food or drink is effectively enhanced, that is, D-amino acid or a salt thereof is added to the food or drink. At the same time, it was found to be a component capable of enhancing the body taste of the food and drink (hereinafter referred to as “body taste enhancing component”).
The inventors of the present invention also have a D-amino acid that not only exerts a kokumi enhancing effect, but also when added to a food or drink together with other kokumi enhancing components, the taste of the food or drink becomes mellow. As a result, it was found that the kokumi enhancing effect of other kokumi enhancing components can be enhanced.
The present invention is based on these findings.

  Therefore, an object of the present invention is to provide a novel food / beverage product richness enhancer.

According to the present invention, the following inventions are provided.
(1) A body taste enhancer containing D-amino acid or a salt thereof as a body taste enhancing component.
(2) The body taste enhancer according to (1), further comprising a body taste enhancing component other than D-amino acid or a salt thereof.
(3) The body taste enhancer according to (1) or (2), wherein the body taste enhancing component other than D-amino acid or a salt thereof is an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound. .
(4) The body taste enhancer according to any one of (1) to (3), wherein the D-amino acid excludes D-cysteine.
(5) A food or drink comprising the body taste enhancer according to any one of (1) to (4). (6) A method for producing a food or drink with enhanced body taste, comprising a step of incorporating a D-amino acid or a salt thereof into the food or drink.
(7) The manufacturing method of the food / beverage products with enhanced body taste as described in (6) including the process of making a food / beverage products contain body taste enhancing components other than D-amino acid or its salt.
(8) A method for enhancing the rich taste of food and drink, including the step of incorporating the D-amino acid or a salt thereof into the food or drink.
(9) The kokumi enhancing method according to (8), comprising a step of causing a food or drink to contain a kokumi enhancing ingredient other than D-amino acid or a salt thereof.
(10) Use of a D-amino acid or a salt thereof as a kokumi enhancer.

  ADVANTAGE OF THE INVENTION According to this invention, the kokumi enhancer which can enhance the body taste of food / beverage products effectively, or the method of enhancing the body taste of food / beverage products effectively can be provided.

Detailed description of the invention

Kokumi enhancer The kokumi enhancer of the present invention is characterized by containing at least a D-amino acid or a salt thereof as a kokumi enhancing ingredient corresponding to an active ingredient. The D-amino acid used in the present invention is not particularly limited as long as it is a D-amino acid that can be added to foods and drinks. For example, D-ornithine, D-methionine, D-phenylalanine, D-glutamine, D-histidine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-alanine, D-glutamic acid, D-arginine, D -Cysteine, D-isoleucine, D-serine, D-tyrosine are mentioned, Preferably D-proline, D-aspartic acid or D-glutamic acid is mentioned.
According to one embodiment, the D-amino acid used in the present invention is one excluding D-cysteine.

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

  Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate. Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, zinc salt and the like. Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.

  In the present invention, the D-amino acid or a salt thereof may be used alone, but two or more kinds may be used in combination. When using in combination of 2 or more types, you may combine each D-amino acid or its salt how.

  The D-amino acid or salt thereof contained in the body taste enhancer of the present invention is preferably one or more selected from the group consisting of D-proline, D-aspartic acid, D-glutamic acid and salts thereof. . Moreover, according to one aspect, it is preferable that a rich-taste enhancer contains all of D-proline, D-aspartic acid, D-glutamic acid, or its salt.

  The content of the D-amino acid or a salt thereof to be contained in the body taste enhancer of the present invention is not particularly limited as long as the effect of the present invention is exhibited, but the D-amino acid is, for example, 1 to 100% by mass. Yes, preferably 2.5 to 100% by mass, more preferably 5 to 100% by mass. Here, when using the salt of D-amino acid, content of D-amino acid or its salt in the kokumi enhancer of this invention is represented by the mass% which discounted the mass% of the salt.

  When a rich taste enhancer contains a plurality of D-amino acids or salts thereof, the content of the D-amino acids or salts thereof represents the total amount as each D-amino acid.

  The content of D-amino acid or a salt thereof in the kokumi enhancer of the present invention is determined by gas chromatography or the like (H. Frank, GJ Nicholson, E. Bayer: J. Chromatogr. Sci., 15, 174 (1977) Rapid gas chromatographic). separation of amino acid enantiomers with a novel chiral stationary phase.).

Kokumi enhancing ingredient other than D-amino acid or salt thereof The kokumi enhancer of the present invention may contain a kokumi enhancing ingredient other than D-amino acid or salt thereof as necessary (hereinafter referred to as D-amino acid or its salt). Including the salt, it is also referred to as “a body-enhancing ingredient in the present invention”).

  As a taste enhancing component other than D-amino acid or a salt thereof, pyrazine (Japanese Patent No. 3929170), a reaction product of a peptide and a carbonyl compound (Japanese Patent No. 3623753), Gly-Pro-4Hyp or Gly-Pro-Ala In addition to a peptide comprising the amino acid sequence represented by the formula (Japanese Patent No. 4476219), thiamine (Japanese Patent Laid-Open No. 2010-154804), and the like, any substance may be used as long as it is involved in enhancing the taste, but pyrazine, peptide and carbonyl compound And a peptide comprising an amino acid sequence represented by Gly-Pro-4Hyp or Gly-Pro-Ala (Japanese Patent No. 4476219) is preferably used.

  Examples of pyrazine include 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2,5-diethylpyrazine, 2,6-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and the like can be mentioned, and 2,5-dimethylpyrazine or 2,3,5-trimethylpyrazine is preferably used. , 5-trimethylpyrazine is more preferably used.

  As a reaction product of a peptide and a carbonyl compound, an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a monosaccharide, a reducing disaccharide or more polysaccharide, or a carbonyl compound such as an aldehyde compound is preferably used. It is done. Therefore, according to one embodiment of the present invention, the body taste enhancer comprises a D-amino acid or a salt thereof, and an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.

  Although the peptide having a molecular weight of 1000 to 5000 used for the production of the amino-carbonyl reactant can be obtained by peptide synthesis, the protein is usually hydrolyzed using acid or protein hydrolase as described in Japanese Patent No. 3623753. The decomposition product obtained by decomposition can be obtained by fractionating a fraction having a molecular weight of 1000 to 5000 by ultrafiltration membrane, gel filtration or the like.

  As the protein used for the production of the amino-carbonyl reaction product, any protein such as plant protein, animal protein, and yeast cell-derived protein can be used. Examples of plant proteins include seed proteins such as soybean protein, wheat protein, and corn protein. Moreover, as a suitable example of the protein used for manufacture of an amino-carbonyl reactant, soybean protein, wheat protein, whey protein, casein, plasma protein, egg white protein, gelatin or protein derived from yeast cells can be mentioned.

  Examples of the protein hydrolase used for degrading the protein include endopeptidases (also referred to as proteinases) and exopeptidases, and endopeptidases are preferably used.

  The protein hydrolysis treatment time varies depending on the type of protein hydrolase used, the amount used, temperature, pH conditions, etc., but it is usually preferably 1 to 100 hours, preferably 6 to 72 hours. More preferred.

  Any organic compound having a carbonyl group may be used as the carbonyl compound used in the production of the amino-carbonyl reactant, but a carbonyl compound produced by oxidation of a reducing sugar or lipid is preferred, and a reduction is more preferred. Sugar is used. Examples of reducing sugars include monosaccharides, polysaccharides having disaccharides having a reducing property, and the like.

Examples of monosaccharides include triose, tetraose, pentose, hexose, heptose and the like, and pentose or hexose is preferably used.
Examples of pentose include L-arabinose, D-xylose, D-ribose, D-2-deoxyribose and the like, and D-xylose or D-ribose is preferably used.
Examples of hexose include D-glucose, D-fructose, D-galactose, D-mannose, and D-glucose or D-fructose is preferably used.

  Reducing disaccharides or higher polysaccharides are polysaccharides having a carbonyl group formed by combining two or more monosaccharides, and are alkaline and reduce ferring solutions. Maltose, lactose, Examples include maltose, maltotriose, and maltotetraose.

  Examples of the carbonyl compound produced by lipid oxidation include 2-dienal produced by decomposition of hydroperoxide produced by lipid oxidation, or an aldehyde compound produced by decomposition of hydroperoxide produced by lipid oxidation.

  Examples of aldehyde compounds include saturated aldehydes and unsaturated aldehydes. Examples of the saturated aldehyde include propanal, hexanal, octanal, nonanal and the like, and hexanal or nonanal is preferably used. Examples of the unsaturated aldehyde include 2-butenal (crotonaldehyde), 2-hexenal, 2-decenal, 2-undecenal, 2,4-heptadienal, 2,4 decadienal, etc., 2-butenal or 2-hexenal is preferable. Used for.

The amino-carbonyl reaction step is exemplified below.
1 to 60% (w / v) of a peptide having a molecular weight of 1000 to 5000 in an aqueous medium, preferably 20 to 40% (w / v), and 0.05 to 30% (w / v) of a carbonyl compound, It melt | dissolves so that it may become 0.1 to 10% (w / v) preferably, and mixed aqueous solution is prepared.

The aqueous medium refers to a solvent containing water or water as a main component and containing other components such as alcohol, amino acid, metal ion, organic acid, and sodium chloride.
By adjusting the mixed aqueous solution to pH 3-9, preferably pH 5-7, and reacting at 30-180 ° C., preferably 60-120 ° C. for 1 hour to several months, preferably 1 to 6 hours, a molecular weight of 1000 Amino-carbonyl reactants of ~ 5000 peptides and carbonyl compounds are prepared.

  The content of the kokumi enhancing component other than the D-amino acid or a salt thereof in the kokumi enhancer of the present invention is not particularly limited and can be appropriately set.

The rich taste enhancing component other than D-amino acid or a salt thereof may be prepared by the above-mentioned known methods, but commercially available products may be obtained and used.
Each kokumi enhancing ingredient including D-amino acid or a salt thereof may be used as it is, and further, if necessary, pressing treatment, drying treatment such as sun drying, air drying, freeze drying, pulverization treatment, extraction treatment, etc. A press-processed product, a dry-processed product, a pulverized product, an extraction-processed product, etc. obtained by performing the physical treatment or chemical treatment in singly or in combination may be used.
For example, as described later, as the D-amino acid or a salt thereof, a protein hydrolyzate containing the D-amino acid or a salt thereof may be used as it is, or a physical processed product or a chemical product of the protein hydrolyzate. A processed product may be used.

Other additive component / dosage form In the kokumi enhancer of the present invention, as long as it does not hinder the effects of the present invention, the D-amino acid contained as a kokumi enhancing component in the present invention, if necessary, D-amino acids other than the salts or salts thereof, inorganic salts such as sodium chloride, acids such as carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid and fatty acids, sodium L-glutamate, L-glycine, L-amino acids such as L-alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, soybean oil, rapeseed oil, palm oil, rice bran oil, sunflower oil, sesame oil, olive oil, etc. Animal fats and oils such as vegetable oil, beef fat, pork fat, fish oil, butter, soy sauce, miso, meat extract, poultry extract, seafood extract, yeast extract, protein hydrolysate Can be used for foods and drinks such as natural seasonings such as disintegrates, spices such as spices and herbs, excipients such as dextrin and various starches, food additives such as emulsifiers, thickeners and pH adjusters You may contain a foodstuff raw material, a seasoning, an additive, etc.

  The kokumi enhancer of the present invention may have any shape such as liquid, powder or granule. Moreover, the body taste enhancer of this invention is good also as a unit packaging form.

  The rich taste enhancer containing D-amino acid or a salt thereof as a rich taste enhancing component in the present invention is advantageous in effectively improving the sustainability of the flavor unique to foods and drinks or enhancing the richness. Therefore, according to one aspect, the kokumi enhancer of the present invention is used for improving the sustainability of flavor or enhancing the richness of food and drink. The example of the food / beverage products to which the kokumi enhancer of this invention is added is mentioned later. When a kokumi enhancer is added to such food or drink, the kokumi enhancer can be used as a seasoning, and the present invention includes such an embodiment.

Production Method The kokumi enhancer of the present invention may be produced from the kokumi enhancing component of the present invention and, if necessary, an additive that can be used in the above food and drink. Therefore, according to one aspect, there is provided a method for producing a kokumi enhancer comprising the step of containing a kokumi enhancing component in the present invention.
The body taste enhancing component used in the above production method is the same as the body taste enhancing component contained in the body taste enhancing agent of the present invention. Further, the content of the kokumi enhancing component used in the production method is the same as the content of the kokumi enhancing component contained in the kokumi enhancing agent in the present invention.
As a method for incorporating the kokumi enhancer in the present invention into the kokumi enhancer, the kokumi enhancer in the present invention may be added to the additive used in the kokumi enhancer. Additives may be added to the enhancement component, or both may be mixed.

Among the kokumi enhancing components added in the production process of the kokumi enhancer of the present invention, D-amino acid is described in the existing production method of D-amino acid, for example, JP-A-11-103887. According to the method, L-amino acid oxidase derived from Crotalus adamanteus is allowed to act on D, L-amino acids to decompose L-amino acids in the D, L-amino acids into oxo acids, and the remaining D-amino acids are separated. Although it may be prepared, a commercially available product may be used.

Examples of a method for adding a D-amino acid or a salt thereof as a kokumi enhancing component in the present invention to the kokumi enhancer include, in addition to the method of adding the D-amino acid or a salt thereof, the kokumi enhancer of the present invention. A method of adding a substance that converts to a D-amino acid during the production process is also mentioned.
For example, a method in which an amino acid racemase is allowed to act during or after the production of the kokumi enhancer so that the D-amino acid is contained in the kokumi enhancer.

  The D-amino acid added in the production process of the kokumi enhancer of the present invention may be added to the kokumi enhancer in the form of a protein hydrolyzate containing D-amino acid or a salt thereof.

The protein used as the raw material for the protein hydrolyzate is not particularly limited, and may be a protein synthesized from an amino acid or a peptide, or a biological one may be used.
The protein is preferably a biological protein, more preferably a plant-derived, animal-derived, or microorganism-derived (yeast or lactic acid bacterium), more preferably an animal-derived, and still more preferably gelatin or collagen. . The animal from which the protein such as gelatin or collagen is derived is not particularly limited, and examples thereof include cattle, pigs, sheep, goats, chickens, domestic duck, duck, whales, teleosts, cartilaginous fish (sharks, rays, etc.). Among them, cows, pigs or cartilaginous fish are preferable, and pigs are more preferable.

  The method of protein hydrolysis is not particularly limited, and examples thereof include alkali hydrolysis, acid hydrolysis, enzyme hydrolysis, and the like, and acid hydrolysis is preferred.

  The type of acid used at the time of hydrolysis with an acid is not particularly limited, and examples thereof include hydrochloric acid, sulfuric acid, acetic acid, and lactic acid. In consideration of easiness of protein hydrolysis, sulfuric acid or hydrochloric acid is preferable. Yes, more preferably hydrochloric acid.

The acid concentration during hydrolysis with an acid is not particularly limited, but is preferably 5 mol / L or more as the hydrogen ion concentration.
Examples of the medium used for the hydrolysis solution include aqueous media such as water.

  The reaction temperature during hydrolysis with an acid is not particularly limited, but is preferably 100 ° C. or higher, more preferably 100 ° C. or higher and 180 ° C. or lower, and further preferably 105 ° C. or higher and 160 ° C. or lower.

  The time for hydrolysis with an acid is not particularly limited, but is preferably 25 hours or more, more preferably 25 hours or more and 72 hours or less, and further preferably 30 hours or more and 72 hours or less.

  The above conditions are particularly preferred for providing a protein hydrolyzate containing high levels of D-proline, D-aspartic acid or D-glutamic acid or salts thereof.

  The protein hydrolyzate containing D-amino acid can be used by increasing the content of D-amino acid using an enzyme such as racemase, and the present invention includes such an embodiment.

Food / beverage products By containing the body taste enhancer of the present invention in food / beverage products for which a body taste enhancing effect is required, the body taste of the food / beverage products can be enhanced. Moreover, the kokumi enhancer of the present invention can be advantageously used to improve the sustainability of the flavor unique to foods and drinks or to enhance the richness thereof. Therefore, according to one aspect of the present invention, there is provided a food or drink product containing a rich taste enhancer. Moreover, according to another aspect, the food-drinks with enhanced body taste which contain D-amino acid or its salt are provided.

  In the step of adding the kokumi enhancer of the present invention to a food or drink, the kokumi enhancer may be added to the final product of the food or drink, or before or during the production process of the food or drink. The manufacturing process may include a heating process (for example, a stew process). Moreover, you may add the kokumi enhancer of this invention to food-drinks just before eating. Furthermore, you may add the kokumi enhancer of this invention to food-drinks in 2 steps or more.

  As a technique for adding a kokumi enhancer to a food or drink, the kokumi enhancer of the present invention may be added to the food or drink, a food or drink may be added to the kokumi enhancer of the present invention, or a food or drink. And the kokumi enhancer of the present invention may be used in combination. Adding food and drink to the kokumi enhancer of the present invention includes, for example, an aspect of adding the food and drink to a container or the like in which the kokumi enhancer of the present invention already exists.

  The content of the kokumi enhancing component in the present invention in the food or drink to which the kokumi enhancing agent of the present invention is added is not particularly limited as long as the effect of the present invention is exhibited, but it is included as a kokumi enhancing component. As for D-amino acid or a salt thereof, in which food and drink are 100% by mass, the D-amino acid may be 0.000001-0.5% by mass, preferably 0.00001-0. It is 3 mass%, More preferably, it is 0.0001-0.1 mass%, More preferably, it is 0.001-0.1 mass%. When the D-amino acid in the food or drink to which the kokumi enhancer of the present invention is added is contained in such a content, it is particularly advantageous in enhancing the kokumi, improving the sustainability of the flavor, or enhancing the richness in the food or drink. is there.

  In addition to D-amino acids or salts thereof, when an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound is contained in a food or drink, the content is particularly limited as long as the effects of the present invention are exhibited. It can be set as appropriate.

  The food or drink containing the rich taste enhancer of the present invention may be in any form of liquid, solid, or semi-solid. Moreover, although the kind of food / beverage products is not specifically limited, For example, a drink, mayonnaise, a sauce, pickles, sauce, an instant food, bread, soup, ramen, a vitamin preparation etc. are mentioned. In particular, taking into consideration the persistence of the flavor, preferred are curry, gratin, white stew, ramen soup and the like.

  According to another aspect of the present invention, there is provided a method for producing a food or drink with enhanced kokumi, including a step of incorporating the kokumi enhancing component in the present invention into the food or drink.

  According to another aspect of the present invention, there is provided a method for enhancing the body taste of food and drink, including the step of incorporating the body taste enhancing component in the present invention into the food and drink.

  According to the food / beverage products of the present invention, the production method thereof, and the kokumi enhancing method, the food / beverage products contain a D-amino acid or a salt thereof. The D-amino acid is preferably one excluding D-cysteine, more preferably one or more selected from the group consisting of D-proline, D-aspartic acid, D-glutamic acid and salts thereof. More preferably, a combination of D-proline, D-aspartic acid and D-glutamic acid. According to a preferred embodiment, the amount of D-amino acid added is preferably 0.000001 to 0.5 mass%, more preferably 0.00001 to 0.3 mass, when the food or drink is 100 mass%. It is mass%, More preferably, it is 0.0001-0.1 mass%, More preferably, it is 0.001-0.1 mass%. Moreover, according to the more preferable aspect of this invention, the foodstuffs are made to contain the kokumi enhancing component other than D-amino acid or its salt further. The rich taste enhancing component other than the D-amino acid or a salt thereof is preferably an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.

  The manufacturing method of the food / beverage products of this invention and the richness enhancing method of this invention can be implemented based on the said description regarding the richness enhancing agent of this invention. That is, the step of incorporating the kokumi enhancing component in the present invention in the method for producing a food or drink of the present invention and the kokumi enhancing method of the present invention into the food or drink is performed according to the use mode of the kokumi enhancer of the present invention. can do. That is, the time to add the kokumi enhancing component in the present invention, the method of adding it, and the amount to be added to the food or drink thereof may be the same as the kokumi enhancer of the present invention. In addition, among the rich taste enhancing components in the present invention, the D-amino acid or a salt thereof may be contained in a food or drink as it is in the form of the protein hydrolyzate as described above, and this aspect is also included in the present invention. The

In the case where the kokumi enhancer in the present invention and other additives usable for food and drink are included in the food and drink, other additives may be added to the food and drink simultaneously with the kokumi enhancing component in the present invention, It may be added separately. Furthermore, you may mix the kokumi enhancing component in this invention with the other additive which can be used for food / beverage products, and may add to food / beverage products.
In the case where the kokumi enhancing component in the present invention is added to a food or drink, when the D-amino acid or a salt thereof and the other kokumi enhancing component are contained in the food or drink, each component is contained in the food or drink. As long as they coexist with each other, they may be added simultaneously or separately.

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

Example 1: Meat sauce A commercially available meat sauce was heated in hot water for about 5 minutes in a pouch bag, then opened, and the ingredients were removed with a colander. To meat sauce excluding ingredients, D-aspartic acid (hereinafter also referred to as “D-Asp”), D-glutamic acid (hereinafter also referred to as “D-Glu”) or D-proline (hereinafter referred to as “D-Pro”). (Also referred to as “meat sauce”) was added so as to be 100 ppm (0.01% by mass), respectively, to obtain a meat sauce containing D-amino acid.

  With respect to the kokumi of each meat sauce and the sustainability of the flavor and the thickness (thickness) of the kokumi, the following evaluation criteria were used by three panelists with a meat sauce to which no D-amino acid was added as a control.

[Evaluation criteria]
7: Clearly improved compared to control 6: Improved compared to control 5: Slightly improved compared to control 4: Equivalent to control 3: Slightly decreased compared to control 2: Reduced compared to control 1: Clearly decreased compared to control

The evaluation results are shown in Table 1. Each numerical value in the table is an average value of scores of three panelists.

As shown in Table 1, the meat sauces in the test sections (test sections 1 to 3) to which D-proline, D-aspartic acid or D-glutamic acid was added were all improved in richness and sustainability compared to the control. It had a strong taste.
Each meat sauce containing these D-amino acids had a milder taste than the control.

Example 2: Clam chowder 150 ml of hot water was poured into 15.4 g of commercially available dried soup (clam chowder) and stirred. D-aspartic acid, D-glutamic acid or D-proline is added to the clam chowder from which the ingredients have been removed in a colander so as to be 100 ppm (0.01% by mass), respectively. did.

  Description of Example 1 with respect to the body taste of each clam chowder, and the sustainability of the flavor and the thickness of the taste (thickness) constituting the body of the clam chowder, with 3 panelists using the clam chowder to which no D-amino acid was added as a control Evaluation was performed according to the evaluation method and criteria.

The evaluation results are shown in Table 2. Each numerical value in the table is an average value of scores of three panelists.

  As shown in Table 2, the clam chowder in the test group (test groups 1 to 3) to which D-aspartic acid, D-glutamic acid, or D-proline was added improved in richness and sustainability compared to the control. It had a strong body.

Example 3: Calorie off mayonnaise D-Asp, D-Glu or D-Pro is added to commercially available mayonnaise (calorie off type) so as to be 100 ppm (0.01% by mass), respectively, and contains a D-amino acid. Mayonnaise. The evaluation method described in Example 1 was carried out by three panelists using the mayonnaise to which no D-amino acid was added as a control for the persistence of the flavor and the thickness (thickness) of each mayonnaise And evaluated according to criteria.

The evaluation results are shown in Table 3. Each numerical value in the table is an average value of scores of three panelists.

As shown in Table 3, the mayonnaise in the test sections (test sections 1 to 3) to which D-aspartic acid, D-glutamic acid or D-proline was added had improved richness and sustainability compared to the control. It had a strong taste.
In addition, all of these mayonnaises containing D-amino acids had a milder taste than the control.

Example 4
A test solution was prepared by mixing 60 ml of 10 mol / L hydrochloric acid and 28 g of gelatin (loss on drying: 87.5%) in a medium bottle. The mixture was stirred and heated at 125 ° C. for 72 hours using a pressure vessel. After cooling, the pH was adjusted to 4 using an aqueous sodium hydroxide solution. After adjusting the pH, it was dried with hot air so that the water content was 5% by mass or less to obtain a gelatin hydrolyzate powder. Table 4 shows the results of analysis of the obtained powder.
In addition, all content of each D-amino acid is content per non-salt solid content. The total nitrogen was measured using the Kjeldahl method. Total nitrogen is expressed as mass% per total mass. Moreover, the salt content in the total solid content was measured using a potentiometric titration method.

  As shown in Table 4, the gelatine hydrolyzate contained D-aspartic acid, D-glutamic acid, and D-proline.

Example 5: Curry sauce 100 g of commercially available curry roux was mixed with 700 mL of warm water to obtain a curry sauce. 100 g of the curry sauce was dispensed into a pouch bag, and 0.2 g of the powder obtained in Example 4 was added and mixed.
Moreover, what did not add this powder was set as control. The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath. After heating, the pouch bag was opened, and the sensory evaluation of the richness of curry sauce and the sustainability of the flavor of the curry sauce constituting the rich taste was conducted by five panelists according to the evaluation method and criteria described in Example 1. .
The evaluation results are shown in Table 5. Each numerical value in the table is an average value of the scores of five panelists.

  As shown in Table 5, the curry sauce obtained by adding a hydrolyzate of gelatin containing D-aspartic acid, D-glutamic acid and D-proline has improved flavor sustainability compared to the control. The body was strong.

Example 6: 43.7 g of gratin sauce flour was fried so as not to burn with 4.4 g of unsalted butter, and then 874 g of component-unadjusted milk warmed until just before boiling was added in small portions. Further, 3.1 g of sodium chloride, 0.7 g of white pepper and 34.9 g of gouda cheese were added and mixed, and then boiled until the mass became 850 g to obtain a gratin sauce. 100 g of the obtained gratin sauce was dispensed into a pouch bag, and 0.2 g of the powder obtained in Example 4 was added. Moreover, what added this powder was prepared as control.
The prepared pouch bag was sealed with a sealer and heated for 10 minutes with the bag sealed in a boiling bath.
After heating, the pouch bag was opened, and the sensory evaluation of the richness of the gratin sauce and the sustainability of the flavor of the gratin sauce constituting the rich taste was performed by three panelists according to the evaluation method and criteria described in Example 1. .
The evaluation results are shown in Table 6. Each numerical value in the table is an average value of the scores of five panelists.

  As shown in Table 6, the gratin sauce obtained by adding a hydrolyzate of gelatin containing D-aspartic acid, D-glutamic acid and D-proline has improved flavor sustainability compared to the control. The body was strong.

Example 7: Combined use with curry sauce / 2,3,5-trimethylpyrazine 100 g of curry sauce is put in a pouch bag by a conventional method using raw materials such as curry powder, water and other seasonings, and heated at 120 ° C. for 25 minutes. A retort curry was prepared.
Next, the prepared retort curry, 2,3,5-trimethylpyrazine (hereinafter also referred to as “TMP”) and D-amino acids selected from D-glutamic acid, D-aspartic acid and D-proline are shown in Tables 7 to 9. Each was added so as to have the concentration shown.
After the addition of each substance, sensory evaluation was performed according to the evaluation criteria described in Example 1 by seven panelists on the richness and mellowness of the obtained retort curry.
The results are shown in Tables 7-9.
The alphabets attached to the numbers indicate that there was a significant difference between the different signs with a risk rate of 5% or less.

  As shown in Tables 7 to 9, retort curry obtained by adding 2,3,5-trimethylpyrazine (test group 1), retort curry obtained by adding each D-amino acid (test group 2-1) , Test Group 2-2 and Test Group 2-3) were enhanced in richness and mellowness compared to those in which no addition was made. The retort curry obtained by adding 2,3,5-trimethylpyrazine and each D-amino acid (Test Section 3-1, Test Section 3-2, Test Section 3-3) Even when it was used, it was even stronger.

Example 8
Test groups 1, 2 and 3 were obtained in the same manner as in Example 7, except that the powder (gelatin hydrolyzate) obtained in Example 4 was used and the substance was added according to the formulation shown in Table 10. Sensory evaluation was carried out in the same manner as in Example 7 with the control being the additive-free group being 4 points.
The results are shown in Table 10. The alphabets attached to the numbers indicate that there was a significant difference between the different signs with a risk rate of 5% or less.

  As shown in Table 10, retort curry obtained by adding 2,3,5-trimethylpyrazine (test group 1), retort curry obtained by adding gelatin hydrolyzate powder (test group 2) All were enhanced in richness and mellowness compared to the additive-free one. The retort curry (test group 3) obtained by adding 2,3,5-trimethylpyrazine and a powder which was a gelatin hydrolyzate had a stronger taste.

Example 9: Soba soup / combination of peptide and carbonyl compound reactant According to the description in Example 1 of Japanese Patent No. 3623753, a peptide and carbonyl compound reactant (hereinafter referred to as amino-carbonyl reactant) Was prepared by the following method.
50 g of the separated soy protein was dispersed in 450 ml of water, and 1 ml of alcalase was added to react at 50 ° C. for 30 minutes without adjusting the pH. After completion of the reaction, the pH was adjusted to 8 with 6 mol / L sodium hydroxide, and the reaction was carried out at 50 ° C. for 20 hours while maintaining the pH of 8. After completion of the reaction, the pH was adjusted to 6.0 with 6 mol / L hydrochloric acid, the enzyme was inactivated by heating at 85 to 90 ° C. for 20 minutes, and then centrifuged. The obtained supernatant was filtered to obtain a transparent decomposition solution. The decomposition solution was separated using an ultrafiltration membrane having a molecular weight of 1000 to 5000 to obtain a fraction having a molecular weight of 1000 to 5000. The obtained fraction was freeze-dried to obtain a powder.

  2 g of the obtained powder was dissolved in 50 ml of an aqueous solution containing 0.04 g of xylose and reacted at 90 ° C. for 4 hours. After completion of the reaction, the reaction solution was dialyzed using a dialysis membrane having a molecular weight cut off of 1000 to obtain about 2 g of a fraction having a molecular weight of 1000 or more. By repeating this operation 6 times, about 10 g of a fraction having a molecular weight of 1000 or more was obtained. The above fraction was used as an amino-carbonyl reactant in the following test.

  Each raw material was prepared according to the composition of Table 11. Next, concentrated soy sauce was heated to 80 ° C., and white sucrose and mirin were added and dissolved and mixed to prepare a solution. The obtained solution was heated to 85 ° C. and then cooled to prepare “kaeshi”. Next, mirin, bonito sushi extract (manufactured by Kirin Kyowa Foods) and water were added to “Kaeshi” after cooling to prepare a soba soup base.

Next, amino-carbonyl reactants and D-amino acids selected from D-glutamic acid, D-aspartic acid and D-proline were added to the soba soup base so as to have concentrations shown in Tables 12-14, respectively.
After each substance was added, sensory evaluation was performed according to the evaluation criteria described in Example 1 by 8 panelists on the soba soup with a rich taste and mellowness.
The results are shown in Tables 12-14.
The alphabets attached to the numbers indicate that there was a significant difference between the different signs with a risk rate of 5% or less.

  As shown in Tables 12-14, soba soup obtained by adding the amino-carbonyl reactant (test group 1), soba soup obtained by adding each D-amino acid (test group 2-1, test group 2- 2 and test section 2-3) all had enhanced richness and mellowness as compared to the additive-free one. The soba soup obtained by adding the amino-carbonyl reactant and each D-amino acid (Test Section 3-1, Test Section 3-2, Test Section 3-3) is the case where any D-amino acid was used. Even if it was, it was even stronger.

Example 10
Test groups 1, 2 and 3 were obtained in the same manner as in Example 9 except that the powder (gelatin hydrolyzate) obtained in Example 4 was used and the substance was added according to the formulation shown in Table 15. Sensory evaluation was carried out in the same manner as in Example 9, with 4 control points in the non-added section.
The results are shown in Table 15. The alphabets attached to the numbers indicate that there was a significant difference between the different signs with a risk rate of 5% or less.

  As shown in Table 15, the soba soup obtained by adding the amino-carbonyl reactant (test group 1) and the soba soup obtained by adding the gelatin hydrolyzate (test group 2) were both unadded. In comparison, the richness and mellowness were enhanced. The buckwheat soup (test group 3) obtained by adding the amino-carbonyl reactant and the gelatin hydrolyzate had a stronger taste.

Claims (7)

A kokumi enhancer comprising a D-amino acid or a salt thereof and a kokumi enhancing ingredient other than the D-amino acid or a salt thereof,
The D-amino acid is one or more selected from the group consisting of D-glutamic acid, D-aspartic acid, and D-proline;
A body taste enhancer, wherein the body taste enhancing component other than the D-amino acid or a salt thereof is an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.   The body taste enhancer according to claim 1, which further enhances mellowness.   A food or drink comprising the body taste enhancer according to claim 1 or 2. A method for producing a food / beverage product with enhanced body taste, comprising a step of causing a food / beverage product to contain D-amino acid or a salt thereof and a body taste enhancing component other than D-amino acid or a salt thereof,
The D-amino acid is one or more selected from the group consisting of D-glutamic acid, D-aspartic acid, and D-proline;
A method for producing a food or drink, wherein the body taste enhancing component other than the D-amino acid or a salt thereof is an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound.   The manufacturing method of Claim 4 whose food / beverage products with which the said rich taste were enhanced are food / beverage products with which the mellowness was further strengthened. A method for enhancing the taste of food and drink, comprising the step of causing the food and drink to contain D-amino acid or a salt thereof and a taste enhancing ingredient other than D-amino acid or a salt thereof,
The D-amino acid is one or more selected from the group consisting of D-glutamic acid, D-aspartic acid, and D-proline;
A method for enhancing the body taste of foods and drinks, wherein the body taste enhancing component other than the D-amino acid or a salt thereof is an amino-carbonyl reaction product of a peptide having a molecular weight of 1000 to 5000 and a carbonyl compound. Rich taste enhancing method of the food or drink is a method to further enhance the mildness of the food products, body taste enhancing method according to claim 6.