Composition for enhancing umami taste comprising tyrosine-amino acid peptide and use thereof

Abstract

The present invention relates to a composition for enhancing umami taste comprising a tyrosine-amino acid peptide as an effective ingredient, a processed food for enhancing umami taste comprising the above-mentioned composition, a method for preparing a processed food for enhancing umami taste by mixing a tyrosine-amino acid peptide in a food, and a processed food for enhancing umami taste prepared by the above-mentioned method.

Description

TECHNICAL FIELD

[0001] The present application relates to a composition for enhancing umami taste comprising a tyrosine-amino acid peptide as an effective ingredient and use thereof. BACKGROUND

[0002] Umami is the fifth taste that the tongue can perceive in addition to sweet, sour, salty, and bitter. The term "umami" is derived from the Japanese word meaning "savory taste." The theory of the fifth taste began in 1908 when Dr. Kikunae Ikeda of the Imperial University of Tokyo discovered the unique taste of kombu dashi, a seaweed soup made primarily from kombu seaweed. He isolated monosodium glutamate, the molecule responsible for the taste, and named the taste umami. Dr. Ikeda argued that umami was a fifth primary taste because it could not be created by mixing the four basic tastes of humans in any way. On the other hand, in 1997, Nirupa Chaudhari and Stephen D. Roper of the University of Miami discovered that certain taste buds on the tongues of animals reacted only to monosodium glutamate (MSG), which they called the fifth taste, umami. With the discovery of umami, MSG has been commonly used as a method to enhance the taste of food.

[0003] In recent years, as the market for health- and nature-focused seasoning materials has rapidly increased, the use of yeast extract and natural material extracts is expanding. However, seasoning materials based on natural extracts have weak umami taste compared to MSG and are expensive, making it difficult to apply them universally in the food industry.

[0004] Peptides are involved in various biological regulatory functions, such as the function of supplying various amino acids as the main body of umami, sweet, bitter, sour, and the sensory function of participating in taste, solubility, emulsification, etc., and are reported to have anticancer, blood pressure-lowering, serum cholesterol-lowering, immune-enhancing, calcium absorption-promoting functions, etc.

[0005] In the food industry, peptides are known to be the main body of the characteristics of sweet, salty, sour, bitter, and umami (Umami) taste, which are the basic tastes present in food. In addition to these tastes, "peptides" are attracting attention in Japan as the main body of the characteristics of kokumi, which is a taste that continues to maintain the taste of food, gives a sense of richness to the taste, and coordinates salty and sour tastes.

[0006] Korean Patent No. 1328091 discloses an amino acid seasoning composition including L-glutamic acid and L-lysine, and Korean Patent No. 1694810 discloses a method of reducing the unpleasant taste of an amino acid seasoning composition, but is different from the composition for enhancing umami taste including a tyrosine-amino acid peptide according to the present application. SUMMARY

[0007] TECHNICAL PROBLEM

[0008] The present application has been made in an effort to meet the above-mentioned requirements, and the present inventors have confirmed that a tyrosine-amino acid peptide having an oxidative stress-reducing effect enhances umami taste of food, thereby completing the present application.

[0009] SOLUTION TO PROBLEM

[0010] To solve the above-mentioned problems, the present application provides a composition for enhancing umami taste including a tyrosine-amino acid peptide as an effective ingredient.

[0011] Also, the present application provides a processed food for enhancing umami taste including the above-mentioned composition.

[0012] Also, the present application provides a method of preparing a processed food for enhancing umami taste, the above-mentioned method being characterized by preparing by mixing a tyrosine-amino acid peptide in food.

[0013] Also, the present application provides a processed food for enhancing umami taste prepared by the above-mentioned method.

[0014] Also, the present application provides a method of enhancing umami taste of a processed food, the above-mentioned method being characterized by mixing a tyrosine-amino acid peptide in food.

[0015] EFFECT OF THE INVENTION

[0016] Since existing food additives for generating umami taste are harmful to the human body, there is a problem in that they are not willing to use them. The peptide including tyrosine according to the present application has an oxidative stress-reducing effect, and also has two effects of being able to generate antioxidant efficacy and enhancing umami taste. Accordingly, instead of the risk of the existing umami taste-generating material, it is expected that the tyrosine-amino acid peptide having an oxidative stress-reducing effect can enhance umami taste of food.

[0017] Also, in the case of using tyrosine alone, the solubility of tyrosine is very low and is not suitable for use as a food additive material, but it is confirmed that the use of a tyrosine-amino acid peptide has high solubility, and thus it can be prepared as a solution and also can enhance umami taste.

[0018] Accordingly, the judgment can be used as a food additive market for increasing umami, a health functional food having an antioxidant effect, and an additive material for pharmaceuticals, and thus has a high marketability and commercialization prospect due to the trend of natural consumer. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 A bar graph for comparing umami intensities of tyrosine-glutamine peptide, tyrosine-tryptophan peptide, glutamine, tyrosine, and tryptophan.

[0020] Figure 2 An image for analyzing taste components according to glutamine, tyrosine-glutamine peptide, glutamine+tyrosine-glutamine peptide added to fermented milk of a Bulgaris product.

[0021] Figure 3 An image for analyzing taste components according to glutamine, tyrosine-glutamine peptide, glutamine+tyrosine-glutamine peptide added to fermented milk of a Maeil Bio product.

[0022] Figure 4 An image for analyzing taste components according to glutamine, tyrosine-glutamine peptide, glutamine+tyrosine-glutamine peptide added to fermented milk of an ACTIVIA product. DETAILED DESCRIPTION

[0023] To achieve the object of the present application, the present application provides a composition for enhancing umami comprising a tyrosine-amino acid peptide as an effective ingredient.

[0024] In the composition for enhancing umami of the present application, the above-described amino acid can be 20 kinds of amino acids present in nature, specifically, can be lysine, methionine, valine, serine, cysteine, arginine, asparagine, aspartic acid, alanine, isoleucine, leucine, threonine, tyrosine, glutamine, glutamic acid, glycine, histidine, phenylalanine, proline, or tryptophan, more specifically, can be glutamine or tryptophan, but is not limited thereto.

[0025] Also, in the composition for enhancing umami of the present application, glutamine can be further included as the effective ingredient, but is not limited thereto.

[0026] Also, in the composition for enhancing umami of the present application, the content of the tyrosine-amino acid peptide can be preferably 0.001 to 10% based on the total weight of the composition, more preferably 0.005 to 2%, and most preferably 0.01 to 1%.

[0027] The present application also provides a processed food for enhancing umami comprising the above composition.

[0028] The kind of the processed food is not particularly limited. Examples of the food to which the above composition can be added include fermented milk, milk, meat, sausage, soup, sauce, stew, hot pot, ramen, other noodles, side dish, cold dish, sauce, snack, cookie, pizza, crust, ice cream, thick soup, beverage, tea, drink, cheese, alcoholic beverage, etc., including all processed foods in the general sense.

[0029] The present application also provides a method of preparing a processed food for enhancing umami, the method being characterized by mixing a tyrosine-amino acid peptide in the food.

[0030] In the method of preparing a processed food of the present application, the mixing can be mixing 0.01 to 10% by weight of the tyrosine-amino acid peptide in the food, more preferably 0.05 to 2% by weight, and most preferably 1% by weight, but is not limited thereto.

[0031] Also, in the method of preparing a processed food of the present application, the amino acid can be 20 amino acids present in nature, specifically, lysine, methionine, valine, serine, cysteine, arginine, asparagine, aspartic acid, alanine, isoleucine, leucine, threonine, tyrosine, glutamine, glutamic acid, glycine, histidine, phenylalanine, proline, or tryptophan, more specifically, glutamine or tryptophan, but is not limited thereto.

[0032] Also, in the method of preparing the processed food of the present application, when the mixing is performed, glutamine can be further mixed, more specifically, 0.01 weight percent to 10 weight percent of glutamine can be further mixed in the food, even more specifically, 0.05 weight percent to 2 weight percent can be further mixed, most specifically, 1 weight percent can be further mixed.

[0033] The present application also provides a processed food with enhanced umami taste prepared by the above method.

[0034] The present application also provides a method of enhancing umami taste of a processed food, the method being characterized by mixing tyrosine-amino acid peptide in the food.

[0035] In the method of enhancing umami taste of a processed food of the present application, the amino acid is the amino acid as described above.

[0036] Hereinafter, the present application will be explained in detail through examples. However, the following examples are only for exemplifying the present application, and the content of the present application is not limited to the following examples.

[0037] 1. Materials

[0038] The tyrosin (Y)-glutamin (Q) peptide used was prepared by being synthesized in a purity of 95% or more by a peptide synthesis company by order.

[0039] Table 1

[0040] Analysis of YQ peptide

[0041]

[0042] The tyrosin (Y)-tryptophan (W) peptide was also prepared by being synthesized in a purity of 95% or more by a peptide synthesis company by order.

[0043] Table 2

[0044] Analysis of YW peptide

[0045]

[0046]

[0047] 2. Experimental method

[0048] 2.1. Exploration of taste components of fermented milk samples using an electronic tongue

[0049] The fermented milk samples were analyzed for taste components using Bulgaris (Y1), Maeil Bio (Y2), ACTIVIA (Y3) according to the addition of 1% glutamine (Gln), 1% tyrosine-glutamine peptide (Tyr-Gln), 1% glutamine + 1% tyrosine - 1% glutamine peptide (Gln_1%_Tyr-Gln_1%) in each fermented milk.

[0050] Table 3

[0051] Fermented milk samples added comparison

[0052] #1 [Y1] [Y1_Gln_1%] [Y1_Tyr-Gln_1%] [Y1_Gln_1%_Tyr-Gln_1%] #2 [Y2] [Y2_Gln_1%] [Y2_Tyr-Gln_1%] [Y2_Gln_1%_Tyr-Gln_1%] #3 [Y3] [Y3_Gln_1%] [Y3_Tyr-Gln_1%] [Y3_Gln_1%_Tyr-Gln_1%]

[0053] The taste components possessed by the fermented milk samples were patterned using an electronic sensor. This was performed by an electronic tongue system (Electronic tongue, ASTREE, Alpha MOS, Toulouse, France) attached with five (sourness (SRS), saltiness (STS), umami (UMS), sweetness (SWS), and bitterness (BRS)) basic taste components perceived by humans. GPS and SPS sensors used as additional indicators were used as a value for correction. After dissolving 10 mL of a sample with 90 mL of purified water in a vial for electronic tongue analysis, the taste components of the aqueous solution were analyzed. The sample solution was loaded into a sampler of an electronic tongue device, and then the sensor was contacted by immersion into the sample solution for 2 minutes to measure the intensity of the taste components received by the sensor, and in order to reduce errors due to contamination between samples, each sensor was washed with purified water at each analysis. Each result value was confirmed by a taste pattern, and the taste component pattern between samples was confirmed by principal component analysis (PCA).

[0054] 2.2. Exploration of the taste components of purified water samples using an electronic tongue

[0055] Each sample of 10 mg was dissolved in 100 mL of purified water and then injected into a vial for analysis by the electronic tongue. Also, the sample in liquid form was pretreated by filtration to remove solid components and fine particles that would interfere with the analysis. The sample liquid was loaded into the sampler of the electronic tongue device, and then the sensors were contacted by immersion in the sample liquid for 2 minutes to measure the intensity of the taste components received by the sensors. To reduce errors due to contamination between samples, each sensor was thoroughly washed with purified water before each analysis, and then the sample analysis was performed. Each sample was analyzed 5 times in duplicate.

[0056] Also, experiments were performed in the pH ranges of acidic, neutral, and basic to confirm the umami change of the tyrosine peptide with changes in pH. The pH used was 4.0, 7.0, and 10.0, and citric acid buffer solution was used.

[0057] Example 1. Comparison with amino acids

[0058] The results of the relative comparison of the tyrosine (Y)-glutamine (Q) peptide, the tyrosine (Y)-tryptophan (W) peptide, and glutamine (Gln), tyrosine (Tyr), and tryptophan (Trp), which are amino acids related to umami, using the electronic tongue are shown in Table 1. Figure 1 As can be confirmed, the umami intensity of YQ and YW was almost twice that of the umami intensity exhibited by the individual amino acids Gln, Tyr, and Trp at the same concentration.

[0059] Example 2. Umami change according to pH

[0060] The results of the comparison of the tyrosine (Y)-glutamine (Q) peptide and the tyrosine (Y)-tryptophan (W) peptide in the acidic, neutral, and basic regions using the electronic tongue to confirm the umami stability of the peptides in the pH regions are shown in Table 4. As a result, the umami intensity did not significantly change in each pH region. Thus, it can be judged that the umami components possessed by the two samples have stability with respect to changes in pH.

[0061] Table 4

[0062] Umami change based on pH

[0063]

[0064] Example 3. Taste components of fermented milk samples using an electronic tongue

[0065] First, the results of analyzing the taste components of the Bulgaris product are shown in Table 5 below. The bitterness was the strongest in the Bulgaris product without any addition (Yl). The bitterness was reduced but the saltiness was the strongest in the sample in which only glutamine was added to the Bulgaris product (1% of Yl Gln). The umami taste was the strongest in the sample in which the tyrosine-glutamine peptide was added to the Bulgaris product (1% of Yl Tyr-Gln). Also, the bitterness was reduced and the umami taste and sour taste were increased in the sample in which both glutamine and the tyrosine-glutamine peptide were added to the Bulgaris product (1% of Yl Gln and 1% of Tyr-Gln) Figure 2

[0066] Table 5

[0067] Taste components of fermented milk (Bulgaris) samples using an electronic tongue

[0068]

[0069] The results of analyzing the taste components of the Maeil Bio product are shown in Table 6 below. The saltiness was strong in the Maeil Bio product without any addition (Y2), and similarly, the saltiness was strong in the sample in which glutamine was added (1% of Y2 Gln). The umami taste was the strongest in the sample in which the tyrosine-glutamine peptide was added to the Maeil Bio product (1% of Y2 Tyr-Gln). Also, the bitterness, umami taste and sour taste were increased in the sample in which both glutamine and the tyrosine-glutamine peptide were added to the Maeil Bio product (1% of Y2 Gln and 1% of Tyr-Gln) Figure 3

[0070] Table 6

[0071] Taste components of fermented milk (Maeil Bio) samples using an electronic tongue

[0072]

[0073] The results of analyzing the taste components of the ACTIVIA product are shown in Table 7 below. The saltiness was strong in the ACTIVIA product without any addition (Y3), and similarly, the saltiness was strong in the sample in which glutamine was added (1% of Y3 Gln). The umami taste and bitterness were strong in the sample in which the tyrosine-glutamine peptide was added to the ACTIVIA product (1% of Y3 Tyr-Gln). Also, the umami taste and sour taste were increased in the sample in which both glutamine and the tyrosine-glutamine peptide were added to the ACTIVIA product (1% of Y3 Gln and 1% of Tyr-Gln) Figure 4

[0074] Table 7 ​​​

[0075] Taste profile of a fermented milk (ACTIVIA) sample with an electronic tongue

[0076]

[0077]

Claims

1. A composition for enhancing umami taste, characterized by comprising: A composition comprising a tyrosine-amino acid peptide as an effective ingredient, wherein the content of the tyrosine-amino acid peptide is 0.01 to 10% based on the total weight of the composition, wherein the amino acid is glutamine or tryptophan.

2. A processed food for enhancing umami taste, characterized by comprising A food product comprising the composition of claim 1.

3. A method for preparing a processed food with enhanced umami taste, characterized by, Prepared by mixing a tyrosine-amino acid peptide in a food product, the mixing is mixing 0.01 to 10% by weight of the tyrosine-amino acid peptide relative to the food product in the food product, wherein the amino acid is glutamine or tryptophan.

4. A processed food with enhanced umami taste, characterized by, Prepared by the method of claim 3.

5. A method of enhancing the umami taste of a processed food, characterized by, Mixing a tyrosine-amino acid peptide in a food product, the mixing is mixing 0.01 to 10% by weight of the tyrosine-amino acid peptide relative to the food product in the food product, wherein the amino acid is glutamine or tryptophan.

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