WO2013133404A1 - Seasoning - Google Patents

Abstract

There is provided an umami seasoning for which a new technique for improving the taste quality of a high titer umami substance is developed to allow favorable usage in foodstuffs. The seasoning is produced by mixing a high titer umami substance with one or more ingredients selected from the group consisting of a rich-flavor peptide, a yeast extract, and a protein hydrolysate.

Description

seasoning

The present invention relates to a seasoning, specifically a seasoning that imparts umami to foods and drinks, and its use.

In the food field, taste substances have been used for a long time. In particular, substances having five basic tastes expressed by sweetness, salty taste, acidity, bitterness, and umami, and substances that enhance these are widely used as seasonings.

“Umami” is the fifth basic taste following the four basic tastes (sweet, salty, sour, bitter), for example, amino acid glutamic acid, nucleotides inosinic acid, guanylic acid, xanthylic acid, organic acid Produced by succinic acid, and salts thereof. The existence of “umami” has been questioned worldwide for a long time, but the existence of “umami” as a basic taste was discovered in 2000 when a glutamate receptor (mGluR4) was found in sensory cells in the taste buds of the tongue. Has come to be recognized.

In recent years, umami components having a high taste titer have been studied, and high-titer umami substances having a taste titer 50 times or more that of sodium glutamate (MSG) have been found (for example, Patent Document 1, Patent Document 2).

So far, there have been several reports on the combined use of high-titer umami substances and yeast extracts and / or protein hydrolysates (Patent Documents 3 to 7).

However, it is not known to use a high-potency umami substance in combination with a yeast extract and / or a protein hydrolyzate at a specific ratio and concentration. Moreover, it is not known about using together a high-titer umami substance and a rich taste peptide.

International Publication No. 2005/015158 US Patent Application Publication No. 2006-0057268 International Publication No. 2008/046895 US Patent Application Publication No. 2009-011079 International Publication No. 2007/124152 US Patent Application Publication No. 2009-0311401 US Patent Application Publication No. 2010-0080880

The present inventors have found that high-titer umami substances generally have a problem that the aftertaste type has a low initial taste and a strong aftertaste, and as such, it is difficult to use as it is in food. . This invention develops the novel technique which improves the taste quality of a high-potency umami substance, and makes it a subject to provide the umami seasoning which can be used suitably for food-drinks.

As a result of intensive studies to solve the above problems, the present inventors have added high-potency umami by adding kokumi peptide, yeast extract, and / or protein hydrolyzate to high-potency umami substances. It has been found that the umami taste of the substance and the strength of the umami taste are improved, and the present invention has been completed.

That is, the present invention is as follows.
[1]
A seasoning comprising a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate,
However, when the rich taste peptide is not included, the seasoning having the following characteristics (1) and (2):
(1) The yeast extract is contained in an amount of 0.03 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.009 to 120 ppm;
(2) The protein hydrolyzate is contained in an amount such that the protein hydrolyzate is 0.2 to 1000 times the amount of the high-titer umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 0.06 to 300 ppm.
[2]
A seasoning comprising a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate,
However, when the rich taste peptide is not included, the seasoning having the following characteristics (1) and / or (2):
(1) The yeast extract is contained in an amount of 0.5 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.15 to 120 ppm;
(2) The protein hydrolyzate is contained in an amount of 3.3 to 1000 times the high-titer umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 1 to 300 ppm.
[3]
The seasoning according to [1] or [2], comprising at least a body taste peptide.
[4]
The seasoning according to any one of [1] to [3], wherein the rich taste peptide is a γ-glutamyl peptide.
[5]
The kokumi peptide is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Ala, γ- Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH ₂ , γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Abu, γ-Glu-Nva, γ-Glu-t- Leu, Preliminary is γ-Glu-Cys (S-Me) 1 or more compounds selected from the group consisting of seasoning according to any one of [1] to [4].
[6]
The body taste peptide is γ-Glu-X-Gly, and X is Val, Nva, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu The seasoning according to any one of [1] to [5], which is an amino acid or an amino acid derivative selected from the group consisting of Abu, Abu, and Ser.
[7]
The body taste peptide is γ-Glu-Val-Y, and Y is Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, And the seasoning according to any one of [1] to [5], which is an amino acid selected from the group consisting of Gln.
[8]
The seasoning according to any one of [1] to [7], wherein the kokumi peptide is contained in an amount of 0.033 to 1000 times the high-titer umami substance by weight.
[9]
Improving the taste quality of the high-titer umami substance, comprising adding to the high-titer umami substance one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate Method.
[10]
[1] A method for producing a food or drink with an umami taste, which comprises adding the seasoning according to any one of [1] to [8] to the food or drink or a raw material thereof.
[11]
A method for producing a food or drink with umami,
Adding a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to a food or drink or a raw material thereof,
However, when the kokumi peptide is not added, the method has the following characteristics (1) and (2):
(1) The yeast extract is added in an amount of 0.03 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.009 to 120 ppm;
(2) The protein hydrolyzate is added such that the protein hydrolyzate is 0.2 to 1000 times the amount of the high-potency umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 0.06 to 300 ppm. .
[12]
A method for producing a food or drink with umami,
Adding a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to a food or drink or a raw material thereof,
However, when the kokumi peptide is not added, the method has the following characteristics (1) and / or (2):
(1) The yeast extract is added in an amount of 0.5 to 400 times the amount of high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.15 to 120 ppm;
(2) The protein hydrolyzate is added in an amount of 3.3 to 1000 times that of the high-potency umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 1 to 300 ppm.
[13]
The method according to [11] or [12], wherein at least a kokumi peptide is added.
[14]
The method according to any one of [11] to [13], wherein the rich taste peptide is a γ-glutamyl peptide.
[15]
The kokumi peptide is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Ala, γ- Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH ₂ , γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Abu, γ-Glu-Nva, γ-Glu-t- Leu, Preliminary is γ-Glu-Cys (S-Me) 1 or more compounds selected from the group consisting of A method according to any one of [11] to [14].
[16]
The body taste peptide is γ-Glu-X-Gly, and X is Val, Nva, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu The method according to any one of [11] to [15], which is an amino acid or an amino acid derivative selected from the group consisting of Abu, Abu, and Ser.
[17]
The body taste peptide is γ-Glu-Val-Y, and Y is Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, And the method according to any one of [11] to [15], which is an amino acid selected from the group consisting of Gln.
[18]
The method according to any of [11] to [17], wherein the kokumi peptide is added in an amount of 0.033 to 1000 times the high-titer umami substance by weight.
[19]
[10] A food or drink with umami taste, which can be produced by the method according to any one of [18] to [18].

Hereinafter, the present invention will be described in detail. In the present invention, amino acids and amino acid derivatives are both L-forms unless otherwise specified. In the present invention, the concentration is a concentration based on mass unless otherwise specified. That is, for example, “%” indicates “mass%” unless otherwise specified, and “ppm” indicates “mass ppm” unless otherwise specified. Moreover, in this invention, the "concentration at the time of eating" of a certain component means the density | concentration of the said component in the said food / beverage products at the time of eating food / beverage products containing the said component. That is, for example, the “concentration at the time of eating” of a certain component means that when eating a food or drink manufactured by adding the seasoning of the present invention containing the component or a food or drink manufactured by adding the component, The concentration of the component in the food or drink.

<1> Seasoning of the present invention The present invention is a seasoning comprising a high-potency umami substance and one or more components selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate ( Hereinafter, it is also referred to as “the seasoning of the present invention”. Hereinafter, “one or more components selected from the group consisting of a high-titer umami substance, kokumi peptide, yeast extract, and protein hydrolyzate” are also collectively referred to as “active ingredients”. In addition, hereinafter, an active ingredient other than the high-titer umami substance, that is, “one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate” is referred to as “kokumi peptide etc.” Also called.

<1-1> High Potency Umami Substance In the present invention, the “high potency umami substance” refers to a substance having a taste potency 50 times or more that of sodium glutamate (MSG). For example, in a human taste test, a substance having a minimum concentration (threshold value) at which umami can be recognized is 1/50 or less that of MSG is “a substance having a taste titer 50 times or more than MSG”. . Specifically, for example, a substance having a minimum concentration (threshold) of 0.00024% or less capable of recognizing umami in a human taste test is “a substance having a taste titer 50 times or more than MSG”. . In addition, for example, in a human taste test, a substance having a concentration of umami having a strength equal to that of an aqueous 0.5% sodium glutamate solution having a concentration of 0.01% (100 ppm) or less is expressed as “taste power 50 times or more that of MSG. A substance having a valence ".

Examples of the high-potency umami substance include compounds described in WO2005 / 015158A2, WO2005 / 041684A2, US2006-0045953A1, specifically amides; compounds described in WO2006 / 084184A2, specifically linked. Compounds having an organic moiety (compounds comprising linked organic moieties); compounds described in WO2006 / 084186A2, specifically compounds having a linked heteroaryl moiety (compounds comprising linked hetero aryl moieties); compounds described in US2009-0220662A1, specifically Specifically, isosorbide derivatives; compounds described in US2004-0202619A1, US2004-0202760A1, specifically alkyldienamides; compounds described in US2006-0057268A1, US2006-0068071A1, specifically Are saturated N-alkamides and unsaturated N-alkamides; compounds described in WO2011 / 095533A1, specifically Oxalamides; WO2011 / 020908A1, WO2011 / 004016A1, WO2010 / 094679A1, WO2007 / 027095A1, WO2008 / 046895A1, US2009-0110796A1, WO2007 / 124152A2, US2009-0311401A1, EP2168442A2, WO2006 / 009425, EP1989944A1 Can be mentioned. Among these compounds, those having a taste titer 50 times or more that of MSG can be appropriately selected and used.

Specific examples of high-potency umami substances include N- (heptan-4-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (2-methylheptan-4-yl). Benzo [d] [1,3] dioxol-5-carboxamide, N- (2-methylhexane-3-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (2,3-dimethyl Cyclohexyl) benzo [d] [1,3] dioxol-5-carboxamide, N- (5-methylhexane-3-yl) benzo [d] [1,3] dioxol-5-carboxamide, 2- (benzo [d ] [1,3] dioxole-6-carboxamide) -4-methylpentanoic acid (R) -methyl, N- (1,2,3,4-tetrahydronaphthalen-1-yl) benzo [d] 1,3] dioxol-5-carboxamide, (R) -N- (1-hydroxy-4-methylpentan-2-yl) benzo [d] [1,3] dioxol-5-carboxamide, (R) -N -(1-methoxy-4-methylpentan-2-yl) benzo [d] [1,3] dioxol-5-benzo [d] [1,3] dioxol-5-carboxylic acid, 2- (benzo [d ] [1,3] dioxole-6-carboxamide) -3-methylbenzoic acid (R) -methyl, 2- (benzo [d] [1,3] dioxole-6-carboxamide) -4-methylpentyl dihydrogen phosphate N- (Hexane-3-yl) -4-methoxy-3-methylbenzamide, (R) -N- (1- (dimethylamino) -4-methyl-1-oxopentan-2-yl) benzo [d [1,3] dioxol-5-carboxamide, 2- (benzo [d] [1,3] dioxole-6-carboxamide) pentyl acetate, (R) -N- (4-methyl-1-oxo-1- ( 2- (Pyridin-3-yl) ethylamino) pentan-2-yl) benzo [d] [1,3] dioxol-5-carboxamide, N-((R) -1- (2- (hydroxymethyl) Pyrrolidin-1-yl) -4-methyl-1-oxopentan-2-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (heptan-4-yl) -6-methylbenzo [d ] [1,3] dioxol-5-carboxamide, N- (heptan-4-yl) -2-methylbenzo [d] [1,3] dioxol-5-carboxamide, 2- (5- (heptan-4-yl) Carbamoyl) benzo [d] [1,3] dioxol-2-yl) ethyl acetate, N- (heptan-4-yl) -2,2-dimethylbenzo [d] [1,3] dioxol-5-carboxamide, N- (heptan-4-yl) -2-isopropylbenzo [d] [1,3] dioxol-5-carboxamide, 2,2-difluoro-N- (heptan-4-yl) benzo [d] [1, 3] Dioxol-5-carboxamide, 2,3-dihydro-benzo [1,4] dioxin-6-carboxylic acid (1-propyl-butyl) -amide, N- (heptan-4-yl) -3,4- Dihydro-2H-benzo [1,4] dioxepin-7-carboxamide, benzofuran-2-carboxylic acid (1-propylbutyl) amide, N- (heptan-4-yl) -5-methyl Nzofuran-2-carboxamide, 4-methyl-2- (5-methylbenzofuran-2-carboxamide) pentanoic acid (R) -methyl, N- (hexane-3-yl) -5-methylbenzofuran-2-carboxamide, N -(Hexane-3-yl) -5-methoxybenzofuran-2-carboxamide, 3-cyclohexyl-2- (5-methoxybenzofuran-2-carboxamide) propanoic acid (R) -methyl, 5-methoxy-N- (5 -Methylhexane-3-yl) benzofuran-2-carboxamide, 4-chloro-2- (5-methylbenzofuran-2-carboxamide) pentanoic acid (R) -methyl, 4-methyl-2- (3-methylbenzofuran- 2-carboxamido) pentanoic acid (R) -methyl, N- (heptan-4-yl) benzo [b] thio Fen-2-carboxamide, N- (heptan-4-yl) -1H-indole-2-carboxamide, 4-methyl-2- (5-methyl-1H-indole-2-carboxamide) pentanoic acid (R) -methyl N- (heptan-4-yl) -1-methyl-1H-indole-2-carboxamide, N- (heptan-4-yl) -1H-benzo [d] imidazole-5-carboxamide, benzoxazole-5 Carboxylic acid (1-propylbutyl) amide, 2-methyl-benzoxazole-5-carboxylic acid (1-propyl-butyl) -amide, 2-ethyl-benzoxazole-5-carboxylic acid (1-propyl-butyl)- Amido, 2-methoxy-benzoxazole-5-carboxylic acid (1-propyl-butyl) -amide, 2-ethoxy- Benzoxazole-5-carboxylic acid (1-propyl-butyl) -amide, N- (heptan-4-yl) -2- (methylthio) benzo [d] oxazole-5-carboxamide, chloromethylbenzoxazole-5-carboxyl Acid (1-propyl-butyl) amide, 2-methyl-benzoxazole-6-carboxylic acid (1-propyl-butyl) -amide, 2-chloromethyl-benzoxazole-6-carboxylic acid (1-propyl-butyl) -Amide, 4-methyl-3-methylsulfanyl-N- (1-propylbutyl) benzamide, 4-methyl-2- (4-methyl-3- (methylthio) benzamido) pentanoic acid (R) -methyl, 4- Methyl-2- (4- (methylthio) benzamido) pentanoic acid (R) -methyl, N- (heptane-4-yl) ) -3-Methyl-4- (methylthio) benzamide, 4-methoxy-3-methyl-N- (2-methylheptan-4-yl) benzamide, 4-methoxy-3-methyl-N- (5-methylhexane) -3-yl) benzamide, 4-methoxy-N- (1- (4-methoxyphenyl) butyl) -3-methylbenzamide, (R) -4-methoxy-3-methyl-N- (3-methyl-1 -(3-Methyl-1,2,4-oxadiazol-5-yl) butyl) benzamide, 4-ethoxy-N- (heptan-4-yl) -3-methylbenzamide, 4-ethoxy-N- ( 1-methoxypentan-2-yl) -3-methylbenzamide, 4-hydroxy-3-methyl-N- (1-propyl-butyl) -benzamide, N- (heptan-4-yl) -4- ( -Methoxyethoxy) -3-methylbenzamide, 2- (3-fluoro-4-methoxybenzamide) -4-methylpentanoic acid (R) -methyl, 3-chloro-4-methoxy-N- (pentan-3-yl ) Benzamide, 2- (3-chloro-4-methoxybenzamide) -4-methylpentanoic acid (R) -methyl, (R) -3-chloro-4-methoxy-N- (1-phenylethyl) benzamide, 4 -Chloro-3-methyl-N- (1-propyl-butyl) -benzamide, 3,4-dimethoxy-N- (1-propyl-butyl) -benzamide, 2- (4-fluoro-3-methylbenzamide)- 4-methylpentanoic acid (R) -methyl, 4-methoxy-3,5-dimethyl-N- (2-methylheptan-4-yl) benzamide, 3,4-dimethyl- N- (2-methylhexane-3-yl) benzamide, 3,4-dimethyl-N- (2-methylheptan-4-yl) benzamide, 3,4-dimethyl-N- (5-methylhexane-3- Yl) benzamide, (R) -N- (1-methoxy-4-methylpentan-2-yl) -3,4-dimethylbenzamide, (R) -N- (1- (methoxymethoxy) -4-methylpentane -2-yl) -3,4-dimethylbenzamide, N- (1-methoxymethyl-2-methyl-propyl) -3,4-dimethyl-benzamide, 2- (2-methoxy-4- (methylthio) benzamide) -4-methylpentanoic acid (R) -methyl, N- (2-methylheptan-4-yl) benzo [d] [1,3] dioxol-5-carboxamide, N- (1-ethyl-propioxy) ) -3- [4- (2-hydroxy-ethoxy) -phenyl] -acrylamide, (E) -N- (heptan-4-yl) -3- (thiophen-2-yl) acrylamide, 4-methyl-2 -Oct-2-enamidopentanoic acid (R, E) -methyl, 3- (4-methoxy-phenyl) -N- (3-methyl-1-propyl-butyl) -acrylamide, N- (1-methoxymethyl) -3-methyl-butyl) -3- (4-methoxy-phenyl) -acrylamide, N- (1-benzyl-2-hydroxy-ethyl) -3- (4-methoxy-phenyl) -acrylamide, 3- (4 -Ethoxy-phenyl) -N- (1-ethyl-propyl) -acrylamide.

Further, as high-potency umami substances, specifically, for example, 4-methyl-2- (3-thiophen-2-yl-acryloylamino) -pentanoic acid methyl ester, 4-methyl-pent-2-enoic acid (1,2,3,4-tetrahydro-naphthalen-1-yl) -amide, 3- (2-fluoro-phenyl) -N- (1-propyl-butyl) -acrylamide, 3- (2-methoxy-phenyl) ) -N- (1-propyl-butyl) -acrylamide, 3- (3,4-dimethoxy-phenyl) -N- (1-propyl-butyl) -acrylamide, 3- (2-methoxy-phenyl) -N- (2-Methyl-cyclohexyl) -acrylamide, N- (heptane-4-yl) benzofuran-5-carboxamide, N- (heptane-4-yl) -5,6-dimethyl Picolinamide, 4- (diethylamino) -N- (heptan-4-yl) benzamide, 2- (2,6-dimethoxyisonicotinamide) -4-methylpentanoic acid (R) -methyl, N- (heptane-4 -Yl) -6-methoxynicotinamide, 5,6-dimethylpyrazine-2-carboxylic acid (1-propylbutyl) amide, 2-chloro-N- (heptan-4-yl) -6-methylnicotinamide, 2 -Cyano-N- (heptan-4-yl) -4-methoxybenzamide, 2- (2,3-dimethylfuran-5-carboxamide) -4-methylpentanoic acid (R) -methyl, N- (heptane-4 -Yl) -1,3-dimethyl-1H-pyrazole-5-carboxamide, N- (heptan-4-yl) -2-methylthiazole-4-carboxamide, N (Heptan-4-yl) quinoline-6-carboxamide, N- (heptan-4-yl) quinoline-3-carboxamide, N- (heptan-4-yl) isoquinoline-1-carboxamide, 4-methoxy-N- ( 1-methoxymethyl-3-methyl-butyl) -3-methyl-benzamide, N- (4- (trifluoromethoxy) benzyl) thiophene-2-carboxamide, N- (2- (furan-2-ylmethylthio) ethyl ) -4-methoxy-3-methylbenzamide, thiophene-3-carboxylic acid 4-trifluoromethoxy-benzylamide, 3-methyl-thiophene-2-carboxylic acid 2,4-dimethoxy-benzylamide, 5-pyridine-2 -Yl-thiophene-2-carboxylic acid 2,4-dimethoxy-benzylamide, 2-methyl-2H- Pyrazole-3-carboxylic acid 2,4-dimethoxy-benzylamide, 4-hydroxy-3-methyl-N- (1-methyl-3-phenyl-propyl) -benzamide, benzo [1,3] dioxol-5-carbon Acid [2- (4-ethyl-phenyl) -ethyl] -amide, 4-methoxy-3-methyl-N- (1-phenyl-butyl) -benzamide, 4-methoxy-3-methyl-N- (1- Pyridin-2-yl-butyl) -benzamide, benzo [1,3] dioxol-5-carboxylic acid [1- (4-methoxy-phenyl) -butyl] -amide, 4-ethoxy-N- [1- (4 -Methoxy-phenyl) -butyl] -3-methyl-benzamide, 4-methoxy-N- [1- (R)-(4-methoxy-phenyl) -ethyl] -3-methyl-benza Benzo [1,3] dioxol-5-carboxylic acid indan-1-ylamide, 4-methoxy-3-methyl-N- (pentan-3-yl) benzamide, 3-methyl-N- (p-tolylethyl) Furan-2-carboxamide, N- (2,4-dimethoxybenzyl) -2- (1H-pyrrol-1-yl) benzamide, N- (2-methoxy-benzyl) -N ′-(2-pyridine-2- Yl-ethyl) -oxalamide, N- (2,4-dimethoxy-benzyl) -N ′-(2-pyridin-2-yl-ethyl) -oxalamide, N- (3-methyl-thiophen-2-ylmethyl)- N ′-(2-pyridin-2-yl-ethyl) -oxalamide, N- (4-methyl-benzyl) -N ′-(2-pyridin-2-yl-ethyl) -oxalamide N- (2-methyl-4-methoxybenzyl) -N ′-(2-pyridin-2-yl-ethyl) -oxalamide, N- (2,4-dimethoxy-benzyl) -N ′-(3-pyridine- 2-yl-propyl) -oxalamide, N- (4-methoxybenzyl) -N ′-(2-pyridin-2-yl-ethyl) -oxalamide, N- (2,4-dimethoxybenzyl) -N ′-( 2- (3-methylpyridin-2-yl) ethyl) oxalamide, N- (2,5-dimethyl-furan-3-ylmethyl) -N ′-(2-pyridin-2-yl-ethyl) -oxalamide, N -(1,5-dimethyl-1H-pyrrol-2-ylmethyl) -N '-(2-pyridin-2-yl-ethyl) -oxalamide, N- (2-methoxy-4-methylbenzyl) -N'- (2 -(Pyridin-2-yl) ethyl) oxalamide, N- (2,4-dimethylbenzyl) -N '-(2- (pyridin-2-yl) ethyl) oxalamide, N- (4-ethoxy-2-methoxy) Benzyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (4-methoxy-3-methylbenzyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (2-chlorobenzyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N-((2,3-dihydrobenzo [b] [1,4] dioxin-5-yl) Methyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (benzo [d] [1,3] dioxol-5-ylmethyl) -N ′-(2- (pyridin-2- Yl) ethyl) Xaramide, N- (4-ethylbenzyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (benzofuran-5-ylmethyl) -N ′-(2- (pyridin-2-yl) ) Ethyl) oxalamide, N-((4-methoxycarbonylphenyl) methyl) -N '-(2- (pyridin-2-yl) ethyl) oxalamide, N-((2-carbamoylphenyl) methyl) -N'- (2- (Pyridin-2-yl) ethyl) oxalamide, N- (2,4-dimethoxybenzyl) -N ′-(1- (pyridin-2-yl) propan-2-yl) oxalamide, N- (2 , 4-Dimethoxybenzyl) -N ′-(2- (pyridin-2-yl) propyl) oxalamide, N- (2-methoxybenzyl) -N ′-(2- (pyridine-2 Yl) ethyl) oxalamide, N- (2,3-dimethoxybenzyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (2- (methylthio) benzyl) -N ′-(2 -(Pyridin-2-yl) ethyl) oxalamide, N- (2-hydroxybenzyl) -N '-(2- (pyridin-2-yl) ethyl) oxalamide, N- (benzo [d] [1,3] Dioxol-4-ylmethyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N- (benzo [b] thiophen-2-ylmethyl) -N ′-(2- (pyridin-2-yl) ) Ethyl) oxalamide, N- (benzo [b] thiazol-2-ylmethyl) -N ′-(2- (pyridin-2-yl) ethyl) oxalamide, N-((5-methylfuran-2) -Yl) methyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide, N-((2-methylfuran-3-yl) methyl) -N '-(2- (pyridin-2-yl) ) Ethyl) oxalamide, N- (2,4-dimethoxybenzyl) -N ′-(2- (4-methylpyridin-2-yl) ethyl) oxalamide, N- (2,4-dimethoxybenzyl) -N′- (2- (5-methylpyridin-2-yl) ethyl) oxalamide, N- (2,4-dimethoxybenzyl) -N ′-(2- (thiophen-2-yl) ethyl) oxalamide, N1- (2- Methoxy-4-methylbenzyl) -N2- (2- (5-methylpyridin-2-yl) ethyl) oxalamide, 1- (4-chlorophenyl) -3- (heptan-4-yl) urea, 1- (2 , -Dimethoxyphenyl) -3- (heptan-4-yl) urea, 1- (4-ethoxyphenyl) -3- (2- (pyridin-2-yl) ethyl) urea, 1- (4-isopropylphenyl)- 3- (2- (Pyridin-2-yl) ethyl) urea is mentioned.

Further, as a high-potency umami substance, specifically, for example, 3,7-dimethyl-2,6-octadien-1-yl-cyclopropyl-carboxamide, 2-butenamide, N-[(2E) -3, 7-dimethyl-2,6-octadienyl]-, (2E) -2-butenamide, N-[(2Z) -3,7-dimethyl-2,6-octadienyl]-, (2E) -2-butenamide, N -[(2E) -3,7-dimethyl-2,6-octadienyl] -3-methyl-2-butenamide, N-[(2Z) -3,7-dimethyl-2,6-octadienyl] -3-methyl -2-butenamide, N-[(2E) -3,7-dimethyl-2,6-octadienyl] -2-methyl- (2E) -2-butenamide, N-[(2Z) -3,7-dimethyl- 2,6-octadie L] -2-methyl- (2E) -cyclopropanecarboxamide, N-[(2Z, 6Z) -2,6-nonadienyl] -cyclopropanecarboxamide, N-[(2E, 6Z) -2,6-nonadienyl] -Cyclopropanecarboxamide, N-[(2E) -3- (3-cyclohexen-1-yl) -2-propenyl] -cyclopropanecarboxamide, N-[(2E, 6Z) -2,6-dodecadienyl] -cyclo Propanecarboxamide, N-[(2E) -3,7-dimethyl-2,6-octadienyl] -cyclopropanecarboxamide, N-[(2Z) -3,7-dimethyl-2,6-octadienyl] -propanamide, N-[(2E) -3,7-dimethyl-2,6-octadienyl] -2-methyl-propanamide, N-[(2Z) -3, -Dimethyl-2,6-octadienyl] -2-methyl-acetamide, N-[(2Z, 6Z) -2,6-nonadienyl] -acetamide, N-[(2E, 6Z) -2,6-nonadienyl]- Acetamide, N-[(2Z, 6Z) -2-methyl-2,6-nonadienyl] -acetamide, N-[(2Z, 6Z) -2-methyl-2,6-nonadienyl] -cyclopropanecarboxamide, N- [[2-Methyl-2- (4-methyl-3-pentenyl) cyclopropyl] methyl] -acetamide, N-[[2-Methyl-2- (4-methyl-3-pentenyl) cyclopropyl] methyl]- Cyclopropanecarboxamide, N-methyl-N-[(2E, 6Z) -2,6-nonadienyl] -cyclopropanecarboxamide, N-[(2E) -3,7-dimethyl -2,6-octadienyl] -N-methyl-cyclopropanecarboxamide, N-[(2E) -3,7-dimethyl-2,6-octadienyl] -N-ethyl-propanamide, N-gluconylethanolamine N-lactoylethanolamine, cyclopropanecarboxylic acid (2-isopropyl-5-methylcyclohexyl) -amide, and the like.

Also, as the high-potency umami substance, a newly found compound may be used. For example, new high-potency umami substances can be found by screening. The screening of a high-titer umami substance can be performed by, for example, a human taste test. In addition, the screening of a high-titer umami substance can be performed using, for example, the interaction between the T1R1 / T1R3 umami receptor formed by co-expressing T1R1 and T1R3 in an appropriate host cell and the test substance as an index. (WO2005 / 015158A2).

As the high-potency umami substance, a commercially available product may be used, or a product obtained and manufactured as appropriate. The production of a high-titer umami substance can be carried out with reference to the techniques described in the literatures disclosing various kinds of high-titer umami substances.

As the high-titer umami substance, one compound may be used, or two or more compounds may be used in combination.

<1-2> Kokumi Peptide In the present invention, the “kokumi peptide” may be, for example, a peptide having a property of imparting a kokumi taste to foods and drinks. In the present invention, the term “kokumi” means five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, and umami. ) Means a sense that cannot be expressed, not only basic tastes, but also marginal tastes such as thickness, mouthful (growth (mouthfulness)), continuity (harmony), etc. A flavor with enhanced flavor. In the present invention, “providing rich taste” includes enhancing the basic taste and imparting a taste around the basic taste such as thickness, spreading, sustainability, and unity. That is, the “giving richness” may specifically be, for example, enhancement of sweetness, enhancement of salty taste, enhancement of acidity, enhancement of bitterness, and / or enhancement of umami.

The number of amino acid residues of the rich taste peptide is not particularly limited, but may be 2 to 10 residues, for example, and preferably 2 or 3 residues.

Examples of kokumi peptides include glutamyl peptides. “Glutamyl peptide” refers to a peptide in which the N-terminal amino acid residue is a glutamic acid residue.

The glutamyl peptide is not particularly limited, but may be, for example, a γ-glutamyl peptide. “Γ-glutamyl peptide” refers to a peptide in which the N-terminal amino acid residue is a glutamic acid residue and other amino acids are bonded via a carboxyl group at the γ-position of the glutamic acid. Examples of the γ-glutamyl peptide include a general formula: γ-Glu-X (X represents an amino acid or an amino acid derivative) and a general formula: γ-Glu-XY (X and Y are each independently an amino acid or A peptide represented by the amino acid derivative). In the description of the peptide in the present invention, “γ” of γ-Glu means that another amino acid is bonded via a carboxyl group at the γ position of glutamic acid.

Specific examples of the rich taste peptide include, for example, γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH ₂ , γ-Glu-Val- ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Abu, γ-Glu- Nva γ-Glu-t-Leu, and γ-Glu-Cys (S-Me), and the like.

Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro and Hyp, acidic amino acids such as Asp and Glu, and Lys. , Basic amino acids such as Arg and His, aromatic amino acids such as Phe, Tyr and Trp, homoserine, citrulline, ornithine, α-aminobutyric acid, norvaline, norleucine and taurine.

In the present invention, abbreviations for amino group residues mean the following amino acids.
(1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9 ) Trp: tryptophan (10) His: histidine (11) Lys: lysine (12) Arg: arginine (13) Ser: serine (14) Thr: threonine (15) Asp: aspartic acid (16) Glu: glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (2 ) Tau: taurine (28) Hyp: hydroxyproline (29) t-Leu: tert- leucine

Amino acid derivatives refer to various derivatives of amino acids as described above. Examples of amino acid derivatives include special amino acids, unnatural amino acids, amino alcohols, and amino acid side chains such as terminal carbonyl groups and terminal amino groups of amino acids and / or cysteine thiol groups substituted with various substituents. It is done. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protective groups. Specific examples of amino acid derivatives include Arg (NO ₂ ): N-γ-nitroarginine, Cys (SNO): S-nitrocysteine, Cys (S-Me): S-methylcysteine, Cys (S— allyl): S-allyl cysteine, Val-NH ₂ : Valinamide, Val-ol: Valinol (2-amino-3-methyl-1-butanol), Met (O): Methionine sulfoxide, and Cys (S-Me) ( O): S-methylcysteine sulfoxide and the like.

The X is specifically selected from, for example, Val, Nva, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu, Abu, and Ser. Amino acids or amino acid derivatives are preferred.

Specifically, Y is preferably an amino acid selected from, for example, Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, and Gln. .

Specific examples of the rich taste peptide include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, γ-Glu-Nva, and γ-Glu-Cys-Gly. Are preferred.

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

The peptide production method is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method of chemically synthesizing a peptide and (2) a method of synthesizing a peptide by enzymatic reaction. For the synthesis of a relatively short peptide having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

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

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

In the present invention, any of the rich peptides may be a free form or a salt thereof, or a mixture thereof.

Salt is not particularly limited as long as it can be taken orally. For example, specific examples of salts for acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, and zinc salts. , Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, With organic carboxylic acids such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid And salts with organic sulfonic acid such as methanesulfonic acid, benzenesulfonic acid and p-toluenesulfonic acid.

As the rich taste peptide, one kind of compound may be used, or two or more kinds of compounds may be used in combination.

In addition, as the kokumi peptide, a material containing 10% or more of the kokumi peptide as described above (excluding the yeast extract) may be used.

<1-3> Yeast Extract As the yeast extract, a commercially available product may be used, or a product obtained and obtained as appropriate. Specific examples of commercially available products include yeast extract UM, super yeast extract, yeast extract No. 1, yeast extract no. 2. Yeast extract no. 3. Yeast extract RK, yeast extract RK-M (manufactured by Ajinomoto Co., Inc.), alomild (manufactured by Kojin Co., Ltd.).

The method for producing the yeast extract is not particularly limited, and for example, a known method can be used. Specifically, for example, a yeast extract can be produced by the following procedure.

First, the yeast is cultured in a medium. The medium is not particularly limited as long as yeast can grow, and a medium usually used for yeast culture can be used. For example, yeast can be cultured in a medium containing a carbon source, a nitrogen source, a sulfur source, and inorganic ions. Moreover, you may add organic micronutrients, such as a vitamin and an amino acid, as needed. Examples of the carbon source that can be used include sugars such as glucose, fructose, sucrose, molasses and starch hydrolysates, organic acids such as fumaric acid, citric acid and succinic acid, and alcohols. As the nitrogen source, for example, inorganic ammonium salts such as ammonium sulfate, ammonium chloride, and ammonium phosphate, organic nitrogen such as soybean hydrolysate, ammonia gas, and aqueous ammonia can be used. As the sulfur source, for example, inorganic sulfur compounds such as sulfates, sulfites, hyposulfites, thiosulfates, and sulfides can be used. As inorganic ions, calcium ions, magnesium ions, phosphate ions, potassium ions, iron ions and the like are appropriately used as necessary.

Culture conditions can be the same as those used in the production of normal yeast extract, and can be appropriately changed according to the yeast used. Any method such as batch culture, fed-batch culture, or continuous culture can be used. In the case of Saccharomyces cerevisiae, it is preferable to cultivate aerobically by shaking culture or the like at 25 to 35 ° C, more preferably at 27 to 33 ° C, still more preferably at 28 to 32 ° C.

Preparation of the yeast extract from the obtained yeast may be performed in the same manner as normal yeast extract preparation. The yeast extract may be one obtained by treating a yeast cell extracted with hot water, or one obtained by digesting a yeast cell. Moreover, you may concentrate the yeast extract obtained as needed, and you may dry and make it into the form of a powder.

The yeast used as a raw material for the yeast extract is not particularly limited, and may be budding yeast or fission yeast. As the budding yeast, Saccharomyces cerevisiae (Saccharomyces cerevisiae) and other Saccharomyces genus, Candida utilis (Candida utilis) genus Pichia pastel (Pichia ト リ pastoris) Pichia genus, Hansenula polymorpha (Hansenula morph) Examples include yeast belonging to the genus Hansenula. Examples of the fission yeast include yeast belonging to the genus Schizosaccharomyces pombe, such as Schizosaccharomyces pombe. Of these, Saccharomyces cerevisiae and Candida utilis, which are often used for the production of yeast extract, are preferable. The yeast of the present invention may be haploid or may have diploidity or higher ploidy.

The yeast used as a raw material for the yeast extract may be a wild strain or a mutant strain. For example, the yeast may be a strain modified to increase the intracellular concentration of the rich taste peptide. Specific examples of such a modified strain include a strain having enhanced activity of γ-glutamylcysteine synthetase (GSH1) and / or glutathione synthetase (GSH2). Enhancing enzyme activity can be performed by, for example, a known technique.

As the yeast extract, one kind of yeast extract may be used, or two or more kinds of yeast extracts may be used in combination.

<1-4> Protein hydrolyzate In the present invention, the “protein hydrolyzate” is not particularly limited as long as it is obtained by hydrolyzing a protein raw material. The protein raw material is not particularly limited as long as it is a raw material containing protein, and may be vegetable or animal.

Examples of the raw material containing vegetable protein include grains such as soybean, wheat, barley, corn, and rice, and processed products thereof. Moreover, as a raw material containing animal protein, livestock meat, such as beef, pork, and chicken, fish meat, milk, an egg, and those processed goods are mentioned, for example. Examples of the processed product include gelatin and milk casein. In addition, extraction residues such as bonito and dried sardines can also be used.

The hydrolysis method is not particularly limited, and for example, a known method can be used.

For example, protein raw materials can be hydrolyzed using an inorganic acid such as hydrochloric acid. The reaction conditions can be appropriately set according to various conditions such as the type of protein raw material and the desired degradation rate. Specific examples of reaction conditions when hydrochloric acid is used include, for example, 100 ° C. for 1 to 2 days. In general, plant proteins and animal proteins hydrolyzed almost completely with inorganic acids are called HydrolyzedHVegetable Protein (HVP) and Hydrolyzed Animal Protein (HAP), respectively.

Also, for example, a protein raw material can be hydrolyzed using a protease such as protease or peptidase. Examples of the proteolytic enzyme include a culture of a microorganism producing a proteolytic enzyme, a culture supernatant separated from the culture, a cell separated from the culture, a treated product of the microorganism, and separated from them Examples include proteolytic enzymes. As the proteolytic enzyme, one appropriately purified as necessary can be used. Examples of microorganisms that produce proteolytic enzymes include Aspergillus fungi and Bacillus bacteria. The reaction conditions can be appropriately set according to various conditions such as the type of protein raw material and the type of enzyme. The reaction conditions include, for example, a method for producing an egg white decomposition product (Japanese Patent Laid-Open No. 48-68773), a method for producing a seasoning liquid obtained from defatted soybean (Japanese Patent Laid-Open No. 51-70852), and cheese whey as a raw material. A seasoning production method (Japanese Patent Laid-Open No. Sho 62-151155) and a corn gluten meal hydrolyzate production method (Japanese Patent Publication Nos. 2-295437 and 4-16139) can be referred to.

As the protein hydrolyzate, a commercially available product may be used, or a product obtained by appropriately producing it may be used. Specific examples of commercially available products include A-1000 (manufactured by Ajinomoto Co., Inc.).

As the protein hydrolyzate, one kind of protein hydrolyzate may be used, or two or more kinds of protein hydrolysates may be used in combination.

<1-5> Seasoning of the present invention The seasoning of the present invention contains the above active ingredient. The seasoning of this invention may consist only of the said active ingredient, and may contain another component.

“Other components” are not particularly limited as long as they can be taken orally, and for example, those used by blending with seasonings and foods and drinks can be used. That is, for example, the seasoning of the present invention can be produced by the same method using the same raw materials as those of a normal seasoning except that the active ingredient is contained.

Specific examples of the “other components” include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharide and the like; sugar alcohols such as xylitol and erythritol; natural or artificial sweetness Inorganic salts such as salt, sodium chloride and potassium chloride; Organic acids such as acetic acid, citric acid and succinic acid and salts thereof; Amino acids such as glutamic acid and glycine and salts thereof; Inosinic acid, guanylic acid and xanthylic acid Nucleic acids and salts thereof; dietary fiber, pH buffer, fragrance, edible oil, ethanol, water. Regarding the salt, the description of the salt of the above-described rich taste peptide can be applied mutatis mutandis. These components may be used alone or in any combination.

The concentration of the active ingredient in the seasoning of the present invention is not particularly limited as long as umami can be imparted to the food and drink using the seasoning of the present invention, and the type of the active ingredient and the addition of the seasoning of the present invention to the food and drink It can set suitably according to various conditions, such as quantity. The total concentration of the active ingredients in the seasoning of the present invention is not particularly limited, and may be, for example, 0.01 ppm or more, 0.1 ppm or more, 1 ppm or more, or 10 ppm or more. Moreover, the total concentration of the active ingredients in the seasoning of the present invention is not particularly limited, but may be, for example, 100% or less, 10% or less, or 1% or less.

The concentration of the high-titer umami substance in the seasoning of the present invention is not particularly limited as long as umami can be imparted to the food and drink using the seasoning of the present invention, and the type of active ingredient and the food and drink of the seasoning of the present invention are not limited. It can set suitably according to various conditions, such as the addition amount to. The concentration of the high-titer umami substance may be set, for example, to a range that satisfies the above-described concentration range of the active ingredient and the ratio of the concentration of the high-titer umami substance and the concentration of other active ingredients described below. The concentration of the high-titer umami substance may be, for example, a concentration such that the concentration of the high-titer umami substance at the time of eating is 0.001 ppm to 10,000 ppm, preferably 0.01 ppm to 1000 ppm. The concentration may be 0.01 ppm to 100 ppm, more preferably. The concentration of the high-titer umami substance is, for example, a concentration at which the high-titer umami substance concentration at the time of eating exhibits an umami having a strength equal to 0.012% to 3% sodium glutamate (MGS). The concentration may be such that the concentration of umami is as strong as 0.03% to 1% sodium glutamate (MGS). Specifically, for example, N1- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl) ethyl) oxalamide having a umami titer that is 6000 to 10,000 times that of MGS as a high-titer umami substance , The concentration of the high-titer umami substance may be such that the concentration at the time of eating is 6000 to 10,000 times lower than the MGS concentration.

The concentration of the high-titer umami substance in the seasoning of the present invention and the concentration of kokumi peptide or the like (that is, one or more components selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate) The ratio can be appropriately set according to various conditions such as the type of active ingredient and the desired effect of improving taste quality.

When the seasoning of the present invention contains a kokumi peptide, the kokumi peptide is, by weight, for example, preferably 0.033 to 1000 times, more preferably 0.1 to 333 times the amount of the high-titer umami substance, Particularly preferably, it may be contained in an amount of 0.33 to 333 times. The concentration of the kokumi peptide is, for example, such that the concentration of the kokumi peptide at the time of eating is preferably 0.01 to 300 ppm, more preferably 0.03 to 100 ppm, and particularly preferably 0.1 to 100 ppm. It may be. In addition, the concentration of the kokumi peptide may be, for example, a concentration such that the concentration of the kokumi peptide at the time of eating is not more than twice the identification threshold (the lowest concentration that can be identified) of the kokumi peptide alone, The concentration may be lower than the discrimination threshold for the kokumi peptide alone, or may be a concentration lower than the discrimination threshold for the kokumi peptide alone. For example, the discrimination threshold of γ-Glu-Val-Gly, which is a rich taste peptide, is 300 ppm.

When the seasoning of the present invention contains a yeast extract, the yeast extract is preferably 0.5 to 400 times, more preferably 1.5 to 400 times the amount of the high-titer umami substance by weight, Particularly preferably, it may be contained in an amount of 5 to 150 times. The concentration of the yeast extract is, for example, such that the concentration of the yeast extract at the time of eating is preferably 0.15 to 120 ppm, more preferably 0.45 to 120 ppm, and particularly preferably 1.5 to 45 ppm. Good. The concentration of the yeast extract may be, for example, a concentration such that the concentration of the yeast extract at the time of eating is not more than twice the identification threshold value (minimum distinguishable concentration) of the yeast extract alone. The concentration may be lower than or equal to the identification threshold value in or the concentration may be less than the identification threshold value for the yeast extract alone. For example, the identification threshold value of the yeast extract “yeast extract UM” is 120 ppm.

Also, for example, when the seasoning of the present invention contains a protein hydrolyzate, the protein hydrolyzate is preferably 3.3 to 1000 times, more preferably 10 to 10 times, by weight, for example, a high-titer umami substance. It may be contained in an amount of 1000 times, particularly preferably 33 to 333 times. The concentration of the protein hydrolyzate may be, for example, such that the concentration of the protein hydrolyzate during eating is preferably 1 to 300 ppm, more preferably 3 to 300 ppm, and particularly preferably 10 to 100 ppm. The concentration of the protein hydrolyzate is such that, for example, the concentration of the protein hydrolyzate at the time of eating is not more than twice the identification threshold value (minimum distinguishable concentration) of the protein hydrolyzate alone. Alternatively, the concentration may be equal to or lower than the identification threshold value for the protein hydrolyzate alone, or may be a concentration that is less than the identification threshold value for the protein hydrolyzate alone. For example, the identification threshold value of the vegetable protein hydrolyzate “A-1000” is 300 ppm.

When the seasoning of the present invention contains a yeast extract and / or a protein hydrolyzate and does not contain a kokumi peptide, the yeast extract is preferably 0.5 to 400 times the weight of a high-titer umami substance, for example. More preferably, it may be contained in an amount of 1.5 to 400 times, particularly preferably 5 to 150 times. When the seasoning of the present invention contains a yeast extract and / or a protein hydrolyzate and does not contain a rich taste peptide, the concentration of the yeast extract is, for example, the concentration of the yeast extract at the time of eating, preferably 0.15 to 120 ppm. The concentration may be 0.45 to 120 ppm, more preferably 1.5 to 45 ppm. When the seasoning of the present invention contains a yeast extract and / or a protein hydrolyzate and no kokumi peptide, the protein hydrolyzate is preferably, for example, 3.3 to 1000 of a high-titer umami substance by weight. It may be contained in a double amount, more preferably 10 to 1000 times, particularly preferably 33 to 333 times. When the seasoning of the present invention contains a yeast extract and / or a protein hydrolyzate and does not contain a rich taste peptide, the concentration of the protein hydrolyzate is, for example, preferably 1 when eating. The concentration may be ˜300 ppm, more preferably 3 to 300 ppm, particularly preferably 10 to 100 ppm.

In addition, when two or more components selected from kokumi peptide, yeast extract, and protein hydrolyzate are used in combination, the concentration of each component is the same as the concentration when each component is used alone. It does not have to be the same. For example, when two or more components selected from kokumi peptide, yeast extract, and protein hydrolyzate are used in combination, the concentration of each component is lower than the concentration at the time of eating when each component is used alone You may set so that it may become the density at the time of eating.

For example, when the seasoning of the present invention contains a yeast extract and a protein hydrolyzate, and does not contain a kokumi peptide, the yeast extract is preferably 0.03 to 400 times the amount of a high-titer umami substance, for example, by weight. More preferably 0.05 to 150 times the amount, particularly preferably 0.15 to 150 times the amount, and the protein hydrolyzate is preferably 0.2% by weight of the high-titer umami substance. It may be contained in an amount of up to 1000 times, more preferably 0.33 to 1000 times, particularly preferably 1 to 1000 times. In addition, when the seasoning of the present invention contains a yeast extract and a protein hydrolyzate and does not contain a rich taste peptide, the concentration of the yeast extract is, for example, the concentration of the yeast extract at the time of eating, preferably 0.009 to 120 ppm. More preferably, the concentration may be 0.015 to 45 ppm, particularly preferably 0.045 to 45 ppm. The concentration of the protein hydrolyzate is, for example, preferably the concentration of the protein hydrolyzate at the time of eating. The concentration may be 0.06 to 300 ppm, more preferably 0.1 to 300 ppm, and particularly preferably 0.3 to 300 ppm.

In addition, for example, when the seasoning of the present invention contains kokumi peptide, yeast extract, and protein hydrolyzate, kokumi peptide is preferably 0.00022 to 1000 times by weight of, for example, a high-titer umami substance. The yeast extract may be contained in an amount, more preferably 0.001 to 333 times, particularly preferably 0.0033 to 333 times, and the yeast extract is preferably by weight, for example, 0.001 to The protein hydrolyzate may be contained in an amount of 400 times, more preferably 0.005 to 150 times, particularly preferably 0.015 to 150 times. It may be contained in an amount of 0.0067 to 1000 times, more preferably 0.033 to 1000 times, particularly preferably 0.1 to 1000 times. In addition, when the seasoning of the present invention contains kokumi peptide, yeast extract, and protein hydrolyzate, the concentration of kokumi peptide is, for example, the concentration of kokumi peptide at the time of eating, preferably 0.000065 to 300 ppm. More preferably, the concentration may be 0.0003 to 100 ppm, particularly preferably 0.001 to 100 ppm. The concentration of the yeast extract is, for example, the concentration of the yeast extract at the time of eating, preferably 0.0003. The concentration of the protein hydrolyzate may be, for example, the concentration of the protein hydrolyzate at the time of eating, for example, a concentration of 0.0015 to 45 ppm, more preferably 0.0015 to 45 ppm. , Preferably 0.002 to 300 ppm, more preferably 0.01 to 300 ppm, particularly preferred May be a concentration such that the 0.03 ~ 300ppm.

The form of the seasoning of the present invention is not particularly limited, and may be any form such as powder, granule, liquid, paste, or cube.

In addition, each component contained in the seasoning of the present invention (that is, the active ingredient and other components as necessary) may be mixed with each other and contained in the seasoning of the present invention, either separately or arbitrarily. These may be included separately in the seasoning of the present invention. For example, the seasoning of the present invention separately contains a high-titer umami substance and one or more components selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate. There may be. If the active ingredient coexists in the food and drink produced by adding the seasoning of the present invention, the combined effect of the active ingredient can be obtained at the time of eating.

<2> Improving the taste quality of a high-titer umami substance In the present invention, an effect of improving the taste quality of a high-titer umami substance can be obtained by using a high-titer umami substance in combination with a kokumi peptide or the like.

The high-titer umami substance is usually of the aftertaste type. In the present invention, the “aftertaste type” means that an umami peak appears slowly. In the present invention, the “aftertaste type” specifically means that, for example, the peak of umami appears later than sodium glutamate (MSG), and the peak of umami appears after 7 seconds from the mouth. It may appear.

“Taste quality improving effect” means, for example, a combination of a high-potency umami substance and a kokumi peptide or the like (hereinafter also referred to as “when used together”) It may be that the strength of the umami taste is improved compared to the case of not using it together (hereinafter also referred to as “when not used together”), and the strength of the umami aftertaste is improved. It may be that the time from when the mouth is swallowed until the peak of umami appears, or a combination thereof. In the present invention, “improvement of the taste of the taste” means, for example, the strength of umami at any point in time from when the mouth is swallowed until the peak of umami appears, compared to when not used together. Specifically, it may be that the umami strength felt at any time from 0 to 10 seconds after being put in the mouth is improved. In the present invention, “the strength of post-cutting is improved” means, for example, the strength of umami at any time after the peak of umami appears at the time of combined use, as compared to when not used at the same time. Specifically, it may be that the strength of umami felt at any time from 15 to 25 seconds after being put in the mouth is reduced.

The present invention also relates to a method for improving the taste quality of a high-potency umami substance (hereinafter also referred to as “the taste-quality improving method of the present invention”), which comprises adding kokumi peptide or the like to the high-titer umami substance. I will provide a. In the method for improving the taste quality of the present invention, “adding a kokumi peptide or the like to a high potency umami substance” is not particularly limited as long as it is an operation for allowing a high potency umami substance and a kokumi peptide or the like to coexist. For example, “adding a kokumi peptide or the like to a high potency umami substance” includes adding a high potency umami substance to a kokumi peptide or the like. Moreover, in the taste quality improving method of the present invention, components other than these active ingredients may coexist. Such a component is not particularly limited as long as it can be taken orally, and for example, the description of “other components” in the seasoning of the present invention described above can be applied mutatis mutandis. That is, one aspect of the taste quality improving method of the present invention may be, for example, a method for improving the taste quality of a seasoning including adding a kokumi peptide or the like to a seasoning containing a high-potency umami substance. . Moreover, even if the one aspect | mode of the taste quality improvement method of this invention is a method of improving the taste quality of food / beverage products including adding kokumi peptide etc. to the food / beverage products containing a high titer umami substance, for example. Good.

<3> Method for producing food and drink according to the present invention As described above, in the present invention, the effect of improving the quality of the high-titer umami substance can be obtained by using a high-titer umami substance and a rich peptide in combination. . Therefore, the seasoning of the present invention containing a high-titer umami substance, a rich taste peptide, and the like can be suitably used for imparting umami to foods and drinks. That is, this invention provides the manufacturing method of the food / beverage products to which umami was provided including adding the seasoning of this invention to food / beverage products or its raw material.

Moreover, you may manufacture the food / beverage products provided with the umami by adding an active ingredient to food / beverage products or its raw material. That is, the present invention adds a high-titer umami substance and one or more components selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to food and drink or raw materials thereof. The manufacturing method of the food-drinks to which umami was provided including this is provided.

Hereinafter, the food and drink with umami taste produced in this manner is also referred to as “the food and drink of the present invention”.

The food and drink is not particularly limited, and includes all kinds of food and drink. Examples of foods and beverages include beverages such as water, fruit juice, milk, tea, alcoholic beverages, soups; processed meat products such as ham and sausage; processed fishery products such as kamaboko and chikuwa; milk such as butter, fermented milk, and powdered milk Products; bread, noodles, confectionery, etc.

The food and drink of the present invention can be produced by the same method using the same raw materials as those of ordinary food and drink, except that the seasoning or active ingredient of the present invention is added. Addition of the seasoning or the active ingredient of the present invention may be performed at any stage of the production process of the food or drink. That is, the seasoning or active ingredient of the present invention may be added to a raw material for food or drink, may be added to a food or drink in the middle of manufacture, or may be added to a finished food or drink. The seasoning or active ingredient of the present invention may be added once, or may be added in two or more times. In addition, when the seasoning of the present invention is added, when the seasoning of the present invention contains each active ingredient separately or separately in any combination, each active ingredient is simultaneously added to the food or drink or its raw material. You may add to food-drinks or its raw material each separately, or separately by arbitrary combinations. Moreover, when adding an active ingredient, each active ingredient may be simultaneously added to food / beverage products or its raw material, and may be added to food / beverage products or its raw material separately separately or in arbitrary combinations. Good.

When adding the seasoning of the present invention, the amount added is not particularly limited as long as umami can be imparted to the food or drink, the type of active ingredient, the concentration of the active ingredient in the seasoning of the present invention, the intake mode of the food or drink, etc. It can set suitably according to these conditions. For example, the seasoning of the present invention may be added in an amount of 0.01 ppm to 50% or 0.1 ppm to 10% to the food or drink or the raw material thereof. The addition amount of the seasoning of the present invention may be set with reference to the concentration of each active ingredient at the time of eating as exemplified above.

When adding an active ingredient, the amount of each active ingredient and the ratio of the amount of each active ingredient added, the concentration of each active ingredient contained in the seasoning of the present invention and the seasoning of the present invention described above. The description about the ratio can be applied mutatis mutandis. The amount of each active ingredient added may be set with reference to the concentration of each active ingredient at the time of eating as exemplified above. Moreover, the ratio of the addition amount of each active ingredient may be set with reference to the ratio of the concentration of each active ingredient exemplified above, for example.

The present invention will be described more specifically with reference to the following examples, which should not be construed as limiting the present invention in any way.

Example 1: Effect of improving taste quality of high-potency umami substance by kokumi peptide In this example, kokumi peptide was added at various concentrations to high-titer umami substance, and the effect of improving taste quality was evaluated. .

(1) Synthesis of high-potency umami substances (1-1) Synthesis of “umami substance 1” N1- (2,4-dimethoxybenzyl) -N2- (2- (pyridin-2-yl), a high-potency umami substance ) ethyl) oxalamide (Formula 1 below) was synthesized according to the method described in WO2007 / 124152 to obtain “Umami Substance 1”.

(1-2) Synthesis of “Umami Substance 2” N- (heptan-4-yl) benzo [d] [1,3] dioxole-5-carboxamide (formula 2 below), which is a high-potency umami substance, is disclosed in WO2007. Was synthesized in accordance with the method described in / 124152 to obtain “Umami Substance 2”.

(1-3) Synthesis of “Umami Substance 3” 3,7-dimethyl-2,6-octadien-1-yl-cyclopropyl-carboxamide (Formula 3 below), which is a high-potency umami substance, is described in US2006 / 0057268A1 According to the above method, it was synthesized as “Umami substance 3”.

In the examples, the “umami substance 1”, “umami substance 2”, and “umami substance 3”, and “umami substance 4” and “umami substance 5” described later are collectively referred to as “umami substance”. There is.

(2) Evaluation Method To each of the “umami substances” synthesized above, 0.3 kokumi peptide “kokumi peptide 1” was added to the concentrations shown in Tables 1 to 3 to prepare samples. All samples were prepared by dissolving each component in distilled water. In addition, “kokumi peptide 1” used in this example is γ-Glu-Val-Gly. “Kokumi peptide 1” was synthesized according to the method described in WO2007 / 005593.

Sensual evaluation was conducted by two specialist panels on the strength of the umami taste and the strength of the umami taste. “Taste strength of umami” is the strength of umami 5 seconds after the sample is placed in the mouth, and “Strength of umami taste” is the strength of umami 20 seconds after the sample is placed in the mouth Based on the above, the evaluation was made in five stages: “−: weak”, “±: slightly strong”, “+: slightly strong”, “++: strong”, “++++: very strong”. The evaluation criteria are “Umami substance strength” and “Umami aftertaste strength” for each “Umami substance” 0.3 ppm alone, “-: Weak”, and each “Umami substance” 0.3 ppm. “Umami taste strength” and “Umami taste strength” were set to “++: Strong”, respectively.

(3) Results The results are as follows (Tables 1 to 3). In the table, “concentration ratio (times)” means the concentration of “kokumi peptide 1” / the concentration of each “umami substance”.

By adding “Kokumi Peptide 1” to each “Umami Substance”, compared to the case of each “Umami Substance” alone, “Strength of umami taste” and “Strength of umami taste” It became clear that it strengthened (Tables 1-3). The addition of “kokumi peptide 1” was particularly effective when the concentration ratio of both components (the concentration of “kokumi peptide 1” / the concentration of each “umami substance”) was in the range of 0.033 to 1000. The addition of “kokumi peptide 1” was particularly effective when the concentration of “kokumi peptide 1” was in the range of 0.01 ppm to 300 ppm. In addition, the discrimination threshold (minimum discriminable concentration) of “Kokumi peptide 1” alone was 300 ppm. That is, the addition of “kokumi peptide 1” was particularly effective in the concentration range below the discrimination threshold for “kokumi peptide 1” alone.

Example 2: Effect of improving taste quality of high-titer umami substance by yeast extract In this example, yeast extract was added to high-potency umami substance at various concentrations, and the effect of improving taste quality was evaluated.

(1) Evaluation Method To 0.3 ppm of each “umami substance” synthesized in Example 1, a yeast extract “Yeast Extract UM” (manufactured by Ajinomoto Co., Inc.) was added so as to have a concentration shown in Tables 4 to 6, and a sample was prepared. Prepared. All samples were prepared by dissolving each component in distilled water. Sensory evaluation was carried out on the same criteria as in Example 1 by two specialist panels for “strength of umami taste” and “strength of umami taste” for each sample.

(2) Results The results are as follows (Tables 4 to 6). In the table, “concentration ratio (times)” means the concentration of “yeast extract UM” / the concentration of each “umami substance”. In the table, “YE flavor” means the flavor of yeast extract.

By adding the yeast extract "Yeast Extract UM" to each "umami substance", compared to the case of each "umami substance" alone, "strength of umami taste" and "strength of umami taste" Became clear (Tables 4 to 6). The addition of “yeast extract UM” was particularly effective when the concentration ratio of both components (the concentration of “yeast extract UM” / the concentration of each “umami substance”) was in the range of 0.5 to 400. The addition of “yeast extract UM” was particularly effective when the concentration of “yeast extract UM” was in the range of 0.15 ppm to 120 ppm. In addition, the identification threshold value (minimum density | concentration which can be identified) by "yeast extract UM" alone was 150 ppm. That is, the addition of “yeast extract UM” was particularly effective in a concentration range below the identification threshold for “yeast extract UM” alone.

Example 3: Effect of improving the quality of high-titer umami substance by protein hydrolyzate In this example, protein hydrolyzate was added to the high-potency umami substance at various concentrations to improve the taste quality. evaluated.

(1) Evaluation method To each “umami substance” synthesized in Example 1 0.3 ppm, plant protein hydrolyzate “A-1000” (manufactured by Ajinomoto Co., Inc.) was added to the concentrations shown in Tables 7-9. Samples were prepared. All samples were prepared by dissolving each component in distilled water. Sensory evaluation was carried out on the same criteria as in Example 1 by two specialist panels for “strength of umami taste” and “strength of umami taste” for each sample.

(2) Results The results are as follows (Tables 7 to 9). In the table, “concentration ratio (times)” means the concentration of “A-1000” / the concentration of each “umami substance”. In the table, “HP flavor” means the flavor of the protein hydrolyzate.

By adding the protein hydrolyzate “A-1000” to each “umami substance”, compared to the case of each “umami substance” alone, the “strength of the taste of umami” and the strength of umami aftertaste It became clear that “Sa” was strengthened (Tables 7 to 9). The addition of “A-1000” was particularly effective when the concentration ratio of both components (the concentration of “A-1000” / the concentration of each “umami substance”) was in the range of 3.3 to 1000. The addition of “A-1000” was particularly effective when the concentration of “A-1000” was in the range of 1 ppm to 300 ppm. The identification threshold value (minimum discriminable concentration) for “A-1000” alone was 300 ppm. That is, the addition of “A-1000” was particularly effective in the concentration range below the discrimination threshold for “A-1000” alone.

Example 4: Effect of improving taste of high-titer umami substance by yeast extract and protein hydrolyzate In this example, yeast extract and protein hydrolyzate were added to high-titer umami substance at various concentrations, The effect of improving taste quality was evaluated.

(1) Evaluation method 0.3 ppm of each “umami substance” synthesized in Example 1, yeast extract “yeast extract UM” and vegetable protein hydrolyzate “A-1000” have concentrations shown in Tables 10-12. Samples were prepared. All samples were prepared by dissolving each component in distilled water. Sensory evaluation was carried out on the same criteria as in Example 1 by two specialist panels for “strength of umami taste” and “strength of umami taste” for each sample.

(2) Results The results are as follows (Tables 10 to 12). In the table, “yeast extract concentration ratio (times)” means the concentration of “yeast extract UM” / the concentration of each “umami substance”. In the table, “protein hydrolyzate concentration ratio (times)” means “A-1000” concentration / concentration of each “umami substance”. Moreover, in the table | surface, "flavor of YE and HP" means the flavor of a yeast extract and a protein hydrolyzate.

By adding the yeast extract “Yeast Extract UM” and the protein hydrolyzate “A-1000” to each “Umami Substance”, compared to the case of each “Umami Substance” alone, It was also revealed that the “strengthening strength of umami” increased (Tables 10 to 12). The addition of “yeast extract UM” and “A-1000” is such that the concentration ratio of yeast extract to each “umami substance” (concentration of “yeast extract UM” / concentration of each “umami substance”) is 0.03 to 400, The concentration ratio of the protein hydrolyzate to each “umami substance” (the concentration of “A-1000” / the concentration of each “umami substance”) was particularly effective in the range of 0.2 to 1000. The addition of “yeast extract UM” and “A-1000” is particularly effective when the concentration of “yeast extract UM” is 0.009 to 120 ppm and the concentration of “A-1000” is 0.06 to 300 ppm. there were.

Example 5: Effect of improving taste quality of high-potency umami substance by yeast extract in food and drink In this example, the effect of improving taste quality of high-titer umami substance by yeast extract was evaluated in curry soup.

(1) Evaluation Method Curry soup sample S2 containing 0.08 ppm of “umami substance 1” synthesized in Example 1 and 1.2 ppm of yeast extract “Yeast Extract UM” (manufactured by Ajinomoto Co., Inc.) was prepared. Moreover, the curry soup sample S1 which does not contain "yeast extract UM" was prepared as a control sample. Table 13 shows the composition of each sample. Sensory evaluation was carried out by 11 specialist panels on the “strength of umami taste” and “strength of umami taste” for each sample.

(2) Results As a result, S2 containing “yeast extract UM” compared to S1 containing no “yeast extract UM”, “Umami taste strength” and “Umami taste strength” It became clear that palatability improved and palatability increased. That is, it was shown that the effect of improving the taste quality of the high-potency umami substance by the yeast extract can be obtained in food and drink.

Example 6: Effect of improving taste quality of high-titer umami substance by kokumi peptide, yeast extract, and protein hydrolyzate In this example, kokumi peptide, yeast extract, and protein hydrolyzate were added to high-titer umami substance. The degradation products were added at various concentrations, and the taste improving effect was evaluated.

(1) Evaluation method Each “umami substance” synthesized in Example 1, 0.3 ppm, “kokumi peptide 1”, yeast extract “yeast extract UM” (manufactured by Ajinomoto Co., Inc.), and vegetable protein hydrolyzate “ A-1000 "was added to the concentrations shown in Tables 14 to 16 to prepare samples. All samples were prepared by dissolving each component in distilled water. Sensory evaluation was carried out on the same criteria as in Example 1 by two specialist panels for “strength of umami taste” and “strength of umami taste” for each sample.

(2) Results The results are as follows (Tables 14 to 16). In the table, “Body taste peptide concentration ratio (times)” means the concentration of “Body taste peptide 1” / the concentration of each “umami substance”. In the table, “yeast extract concentration ratio (times)” means the concentration of “yeast extract UM” / the concentration of each “umami substance”. In the table, “protein hydrolyzate concentration ratio (times)” means “A-1000” concentration / concentration of each “umami substance”. Moreover, in the table | surface, "flavor of YE and HP" means the flavor of a yeast extract and a protein hydrolyzate.

By adding “kokumi peptide 1”, yeast extract “yeast extract UM”, and protein hydrolyzate “A-1000” to each “umami substance”, each “umami substance” alone can be compared with “ It was revealed that “the strength of the umami taste” and “the strength of the umami taste” (Tables 14 to 16). The addition of these components is such that the concentration ratio of kokumi peptide to each “umami substance” (the concentration of “kokumi peptide 1” / the concentration of each “umami substance”) is 0.00022 to 1000, and each “umami substance”. Concentration ratio of yeast extract (concentration of “yeast extract UM / concentration of each“ umami substance ”) is 0.001 to 400, concentration ratio of protein hydrolyzate to each“ umami substance ”(concentration of“ A-1000 ”) / Concentration of each “umami substance”) was particularly effective in the range of 0.0067 to 1000. In addition, these components are added in such a manner that the concentration of “kokumi peptide 1” is 0.000065 to 300 ppm, the concentration of “yeast extract UM” is 0.0003 to 120 ppm, and the concentration of “A-1000” is 0.002 to It was particularly effective in the range of 300 ppm.

Example 7: Effect of improving taste of high-titer umami substance by kokumi peptide, yeast extract or protein hydrolyzate In this example, kokumi peptide, yeast extract or Protein hydrolyzate was added and the taste improving effect was evaluated.

(1) Synthesis of other high-potency umami substances (1-1) Synthesis of “umami substance 4” N-Gluconyl ethanolamine (formula 4 below), which is a high-potency umami substance, is applied to the method described in WO2006 / 009425. According to the synthesis, “Umami Substance 4” was obtained.

(1-2) Synthesis of “Umami Substance 5” Cyclopropane carboxylic acid (2-isopropyl-5-methylcyclohexyl) -amide (formula 5 below), which is a high-potency umami substance, was synthesized according to the method described in EP1989944A1. "Umami substance 5".

(2) Evaluation method Each of “Umami substance 4” 5.0 ppm and “Umami substance 5” 3.0 ppm contains “kokumi peptide 1”, yeast extract “yeast extract UM”, or vegetable protein hydrolyzate “A”. Samples were prepared by adding −1000 ”to the concentrations shown in Tables 17 and 18. All samples were prepared by dissolving each component in distilled water.

Sensual evaluation was conducted by two specialist panels on the strength of the umami taste and the strength of the umami taste. “Taste strength of umami” is the strength of umami 5 seconds after the sample is placed in the mouth, and “Strength of umami taste” is the strength of umami 20 seconds after the sample is placed in the mouth Based on the above, the evaluation was made in five stages: “−: weak”, “±: slightly strong”, “+: slightly strong”, “++: strong”, “++++: very strong”. The evaluation criteria for “umami substance 4” are “umami substance 4” of 5.0 ppm alone with “Umami taste strength” and “Umami aftertaste strength” set to “-: Weak” respectively. “Umami taste strength” and “Umami aftertaste strength” of a mixture of “Umami substance 4” 5.0 ppm and sodium glutamate (MSG) 0.025% were set to “++: strong”, respectively. In addition, the evaluation criteria for “umami substance 5” are “umami substance 5” of 3.0 ppm alone “umami taste strength” and “umami taste strength” “-: weak”, respectively. “Umami taste strength” and “Umami taste strength” of a mixture of “Umami substance 5” 3.0 ppm and sodium glutamate (MSG) 0.025% are “++: Strong”, respectively. did.

(3) Results The results are as follows (Tables 17 and 18). In the table, “concentration ratio (times)” means the concentration of “kokumi peptide”, “yeast extract UM”, or “A-1000” / the concentration of each “umami substance”.

By adding “kokumi peptide 1”, yeast extract “yeast extract UM”, or protein hydrolyzate “A-1000” to each “umami substance”, each “umami substance” alone can be compared with “ It was revealed that the “strength of umami taste” and “strength of umami taste” increased (Tables 17 and 18).

As described in Examples 1 to 7, the taste quality of the high-titer umami substance is improved by adding kokumi peptide, yeast extract, and / or protein hydrolyzate to the high-titer umami substance. Became clear.

In addition, the peak time of the umami titers of the above “umami substance 1”, “umami substance 2”, “umami substance 3”, “umami substance 4”, and “umami substance 5” The time to appear is 23 seconds, 15 seconds, 10 seconds, 9 seconds, and 8 seconds, respectively. In Examples 1 to 7, five types of high-titer umami substances having completely different peak times of chemical structure and umami titer were used to determine the taste quality of the combination of kokumi peptide, yeast extract, and / or protein hydrolyzate. Since the improvement effect was recognized, it is considered that the present invention can be widely applied to various high-potency umami substances.

According to the present invention, it is possible to improve the taste quality of a high-potency umami substance and provide an umami seasoning that can be suitably used for food and drink. Moreover, umami | taste can be provided to food-drinks using the umami seasoning provided by this invention.

Claims (19)

1. A seasoning comprising a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate,
   However, when the rich taste peptide is not included, the seasoning having the following characteristics (1) and (2):
   (1) The yeast extract is contained in an amount of 0.03 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.009 to 120 ppm;
   (2) The protein hydrolyzate is contained in an amount such that the protein hydrolyzate is 0.2 to 1000 times the amount of the high-titer umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 0.06 to 300 ppm.
2. A seasoning comprising a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate,
   However, when the rich taste peptide is not included, the seasoning having the following characteristics (1) and / or (2):
   (1) The yeast extract is contained in an amount of 0.5 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.15 to 120 ppm;
   (2) The protein hydrolyzate is contained in an amount of 3.3 to 1000 times the high-titer umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 1 to 300 ppm.
3. The seasoning according to claim 1 or 2, which contains at least a body taste peptide.
4. The seasoning according to any one of claims 1 to 3, wherein the kokumi peptide is a γ-glutamyl peptide.
5. The kokumi peptide is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Ala, γ- Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH ₂ , γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Abu, γ-Glu-Nva, γ-Glu-t- Leu, Preliminary is γ-Glu-Cys (S-Me) 1 or more compounds selected from the group consisting of seasoning according to any one of claims 1-4.
6. The body taste peptide is γ-Glu-X-Gly, and X is Val, Nva, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu. The seasoning according to any one of claims 1 to 5, which is an amino acid or an amino acid derivative selected from the group consisting of Abu, Abu, and Ser.
7. The body taste peptide is γ-Glu-Val-Y, and Y is Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, And the seasoning according to any one of claims 1 to 5, wherein the seasoning is an amino acid selected from the group consisting of Gln.
8. The seasoning according to any one of claims 1 to 7, wherein the kokumi peptide is contained in an amount of 0.033 to 1000 times the amount of a high-titer umami substance by weight.
9. Improving the taste quality of the high-titer umami substance, comprising adding to the high-titer umami substance one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate Method.
10. A method for producing a food or drink with umami taste, comprising adding the seasoning according to any one of claims 1 to 8 to the food or drink or a raw material thereof.
11. A method for producing a food or drink with umami,
    Adding a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to a food or drink or a raw material thereof,
    However, when the kokumi peptide is not added, the method has the following characteristics (1) and (2):
    (1) The yeast extract is added in an amount of 0.03 to 400 times the high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.009 to 120 ppm;
    (2) The protein hydrolyzate is added such that the protein hydrolyzate is 0.2 to 1000 times the amount of the high-potency umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 0.06 to 300 ppm. .
12. A method for producing a food or drink with umami,
    Adding a high-titer umami substance and one or more ingredients selected from the group consisting of kokumi peptide, yeast extract, and protein hydrolyzate to a food or drink or a raw material thereof,
    However, when the kokumi peptide is not added, the method has the following characteristics (1) and / or (2):
    (1) The yeast extract is added in an amount of 0.5 to 400 times the amount of high-titer umami substance by weight, and the yeast extract concentration at the time of eating is 0.15 to 120 ppm;
    (2) The protein hydrolyzate is added in an amount of 3.3 to 1000 times that of the high-potency umami substance by weight, and the protein hydrolyzate concentration at the time of eating is 1 to 300 ppm.
13. The method according to claim 11 or 12, wherein at least a body taste peptide is added.
14. The method according to any one of claims 11 to 13, wherein the body taste peptide is a γ-glutamyl peptide.
15. The kokumi peptide is γ-Glu-X-Gly (X represents an amino acid or amino acid derivative), γ-Glu-Val-Y (Y represents an amino acid or amino acid derivative), γ-Glu-Ala, γ- Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, γ-Glu-Met (O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH ₂ , γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys (S-Me) (O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Abu, γ-Glu-Nva, γ-Glu-t- Leu, Preliminary is γ-Glu-Cys (S-Me) 1 or more compounds selected from the group consisting of A method according to any one of claims 11 to 14.
16. The body taste peptide is γ-Glu-X-Gly, and X is Val, Nva, Cys, Cys (SNO), Cys (S-allyl), Gly, Cys (S-Me), t-Leu. The method according to any one of claims 11 to 15, which is an amino acid or an amino acid derivative selected from the group consisting of Abu, Abu, and Ser.
17. The body taste peptide is γ-Glu-Val-Y, and Y is Gly, Val, Glu, Lys, Phe, Ser, Pro, Arg, Asp, Met, Thr, His, Orn, Asn, Cys, And the method according to any one of claims 11 to 15, wherein the amino acid is an amino acid selected from the group consisting of Gln.
18. The method according to any one of claims 11 to 17, wherein the kokumi peptide is added in an amount of 0.033 to 1000 times the high-potency umami substance by weight.
19. A food or drink with umami taste, which can be produced by the method according to any one of claims 10 to 18.