Bitterness modifier

Abstract

To provide a bitterness modifier that enhances pleasant, full bitterness while suppressing astringent bitterness of bitter foods and beverages.SOLUTION: The bitterness modifier for bitter foods and beverages contains (A) γ-Gluc-Val-Gly or its salt, and (B) arginine or its salt and / or valine or its salt, as active ingredients.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a bitterness modifier for modifying the unpleasant bitterness of bitter-containing foods and beverages, improving the preferable bitterness, a method for modifying the bitterness, and a method for producing a bitter-containing food or beverage with modified bitterness.

Background Art

[0002] Taste is a sensation recognized according to the substance to be eaten, and the five tastes of sweetness, sourness, saltiness, bitterness, and umami are positioned as basic tastes. Among them, although bitterness tends to be shunned, there are many foods and beverages that are preferred for their bitterness. For example, coffee, cocoa, black tea and green tea, beer, crude drugs, wild vegetables, etc. are known for their deep and bitter taste. Although the components of bitterness are diverse, for example, branched-chain amino acids (valine, isoleucine, leucine) are known to exhibit bitterness. As a technique for suppressing the bitterness of branched-chain amino acids, the application of γ-Glu-Val-Gly is known (Patent Document 1). γ-glutamyl dipeptides such as γ-Glu-Val-Gly are also used to impart "richness" to foods and beverages (Patent Documents 2 and 3).

[0003] Also, there are preferable bitterness and unpleasant bitterness, and there is no known technique for adjusting the bitterness contained in bitter-containing foods to appropriate bitterness.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a bitterness modifier that can improve the preferable body feeling bitterness of a bitter-containing food or drink and suppress the astringent bitterness. [Means for Solving the Problems]

[0006] As a result of intensive studies to solve the above problems, the present inventors have found that in addition to γ-glutamyl peptide, an amount that does not exhibit the bitterness of arginine and valine, which are known as bitter amino acids, is added to a bitter-containing food or drink. Surprisingly, it has been found that the bitterness of the bitter-containing food or drink is modified to a preferable bitterness, and the present invention has been completed.

[0007] That is, the present invention includes the following aspects. [1] A bitterness modifier for a bitter-containing food or drink containing, as active ingredients, (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof. [2] The bitterness modifier according to [1], wherein the bitterness modification is an improvement in the body feeling bitterness. [3] The bitterness modifier according to [1] or [2], wherein the bitterness modification is suppression of the intensity or persistence of the astringent bitterness. [4] The bitterness modifier according to any one of [1] to [3], wherein the bitterness of the bitter-containing food or drink is bitterness derived from coffee, plant materials, or hops. [5] The bitterness modifier according to any one of [1] to [4], containing 0.0025 to 300,000 parts by weight of (B) arginine or a salt thereof and / or 0.0025 to 3,000,000 parts by weight of valine or a salt thereof with respect to 1 part by weight of (A) γ-Glu-Val-Gly or a salt thereof. [6] The bitterness modifier according to any one of [1] to [5], wherein the amount of (A) γ-Glu-Val-Gly or a salt thereof is added to the bitter-containing food or drink so as to be 0.005 to 200 ppm by weight with respect to the bitter-containing food or drink. [7] The bitterness modifier according to any one of [1] to [6], wherein the amount of (B) arginine or a salt thereof is added to the bitter-containing food or drink so as to be 0.5 to 1500 ppm by weight with respect to the bitter-containing food or drink. [8] The bitterness modifier according to any one of [1] to [7], wherein the amount of (B) valine or a salt thereof is added to the bitter-containing food or drink so as to be 0.5 to 15,000 ppm by weight with respect to the bitter-containing food or drink. [9] A method for modifying the bitterness of a bitter-containing food or drink, comprising the step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food or drink.

[10] A method for producing a bitter-containing food or drink with modified bitterness, comprising the step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food or drink.

[11] A bitter-containing food or drink with modified bitterness, containing (A) 0.005 to 200 ppm by weight of γ-Glu-Val-Gly or a salt thereof, and (B) 0.5 to 1,500 ppm by weight of arginine or a salt thereof and / or 0.5 to 15,000 ppm by weight of valine or a salt thereof with respect to the bitter-containing food or drink.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a food or drink with modified bitterness and easy to ingest, and it becomes possible to ingest the food or drink over a long period of time.

Modes for Carrying Out the Invention

[0009] The present invention relates to a bitterness modifier for a bitter-containing food or drink containing, as an active ingredient, (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof (also abbreviated as the bitterness modifier of the present invention).

[0010] (A) γ-Glu-Val-Gly or a salt thereof γ-Glu-Val-Gly, which is one of the active ingredients in the present invention, is a compound called a tripeptide in which three amino acids, glutamic acid (Glu), valine (Val), and glycine (Gly), are bonded, and is a substance also contained in scallops and fish sauce.

[0011] γ-Glu-Val-Gly can be used not only in the free form but also in the form of a salt. In the present invention, the salt of γ-Glu-Val-Gly is not particularly limited as long as it is orally ingestible. For example, as salts with acidic groups such as carboxyl groups, there are ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, as salts with basic groups such as amino groups, for example, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocluic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid can be mentioned. As the salt of γ-Glu-Val-Gly, one kind of salt may be used, or two or more kinds of salts may be used in combination. In this specification, even when simply referred to as γ-Glu-Val-Gly, it includes the salt form.

[0012] γ-Glu-Val-Gly may be a commercially available product or may be appropriately manufactured and obtained. Among the amino acids constituting γ-Glu-Val-Gly, glutamic acid and valine are in the L-form unless otherwise specified.

[0013] The production method of γ-Glu-Val-Gly is not particularly limited, and for example, known methods can be used. Examples of known methods include (1) a method of chemically synthesizing γ-Glu-Val-Gly and (2) a method of synthesizing γ-Glu-Val-Gly by an enzymatic reaction.

[0014] When chemically synthesizing γ-Glu-Val-Gly, the peptide can be synthesized or semi-synthesized using a peptide synthesizer. Examples of methods for chemically synthesizing peptides include, for example, the peptide solid-phase synthesis method. When synthesizing γ-Glu-Val-Gly by an enzymatic reaction, for example, the method described in WO2004 / 011653 can be used.

[0015] In addition, γ-Glu-Val-Gly can be produced, for example, by culturing a microorganism having the ability to produce the γ-Glu-Val-Gly and recovering the γ-Glu-Val-Gly from the culture broth or the cells. Specifically, for example, by the method described in JP-A-2012-213376, yeast containing a high concentration of γ-Glu-Val-Gly can be obtained. Further, γ-Glu-Val-Gly can be produced, for example, by recovering it from agricultural, forestry, fishery and livestock products containing the γ-Glu-Val-Gly.

[0016] γ-Glu-Val-Gly may or may not be a purified product. That is, as γ-Glu-Val-Gly, a material containing a high content of the peptide may be used. "Containing a high content of γ-Glu-Val-Gly" means that the content of γ-Glu-Val-Gly is 100 ppm by weight or more. That is, "formulating (adding) γ-Glu-Val-Gly" is not limited to formulating γ-Glu-Val-Gly itself, but also includes formulating a material containing a high content of γ-Glu-Val-Gly. Specific examples of the material containing a high content of γ-Glu-Val-Gly include fermentation products such as culture solutions, bacterial cells, and culture supernatants obtained by culturing microorganisms having the ability to produce the peptide, and processed products thereof. Examples of the processed products include those obtained by subjecting the above fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extracts containing γ-Glu-Val-Gly. In addition to yeast extracts, there may be foods (including food ingredients and seasonings) that naturally contain γ-Glu-Val-Gly, but such foods (including food ingredients and seasonings) other than yeast extracts themselves may be excluded from the "material containing a high content of γ-Glu-Val-Gly" in the method of the present invention.

[0017] The addition amount (concentration) of (A) γ-Glu-Val-Gly in the bitterness modifier of the present invention to the bitter taste-containing food or drink is used so that the concentration at the time of eating or drinking falls within a desired range from the viewpoint of bitterness modification. For example, in terms of the weight of the free form of (A) γ-Glu-Val-Gly, the concentration at the time of eating or drinking is usually 0.005 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, still more preferably 0.08 ppm by weight or more, particularly preferably 0.1 ppm by weight or more, and the upper limit is usually 200 ppm by weight or less, preferably 100 ppm by weight or less, more preferably 20 ppm by weight or less, still more preferably 15 ppm by weight or less, particularly preferably 10 ppm by weight or less, with respect to the total weight of the bitter taste-containing food or drink. Specifically, the concentration is usually 0.005 to 200 ppm by weight, preferably 0.01 to 100 ppm by weight, more preferably 0.05 to 20 ppm by weight, still more preferably 0.08 to 15 ppm by weight, and particularly preferably 0.1 to 10 ppm by weight.

[0018] In this specification, the concentration at the time of eating means the concentration of (A) γ-Glu-Val-Gly at the time of ingestion of the bitter-taste-containing food or drink, and represents the concentration at the time of eating after cooking. For example, when the bitter-taste-containing food or drink is a concentrated beverage, it means the γ-Glu-Val-Gly concentration of the beverage when diluted and drunk, and when the bitter-taste-containing food or drink is a powdered beverage, it means the γ-Glu-Val-Gly concentration in the beverage when dissolved in drinking water or the like and drunk.

[0019] (B) Arginine and valine Arginine that can be contained as an active ingredient in the bitter taste modifier of the present invention can be any of L-form, D-form, and DL-form, but preferably L-form and DL-form, and more preferably L-form. In addition, arginine can be used not only in the free form but also in the form of a salt. Examples of the salt of arginine include salts with inorganic bases and organic bases, salts with inorganic acids and organic acids, etc. Examples of the salt with an inorganic base include salts with alkali metals such as sodium, potassium, and lithium, salts with alkaline earth metals such as calcium and magnesium, ammonium salts, etc.; examples of the salt with an organic base include organic bases such as ethylenediamine, propylenediamine, ethanolamine, monoalkyl ethanolamine, dialkyl ethanolamine, diethanolamine, and triethanolamine. Examples of the salt with an inorganic acid include salts with hydrohalic acids (hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, etc. Examples of the salt with an organic acid include salts with formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, maleic acid, fumaric acid, citric acid, etc. Note that even when simply referred to as arginine in this specification, it includes the salt form.

[0020] Valine, which is an amino acid contained as an active ingredient in the bitter taste modifier of the present invention, can be used in any of the L-form, D-form, and DL-form, but preferably the L-form and DL-form, and more preferably the L-form. In addition, valine can be used not only in the free form but also in the form of a salt. Examples of the salt form include acid addition salts and salts with bases, etc., and it is preferable to select a pharmaceutically acceptable salt. Examples of the acids that are added to valine to form pharmaceutically acceptable salts include inorganic acids such as hydrochloric acid, hydrobromic acid, sulfuric acid, and phosphoric acid; and organic acids such as acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, and monomethyl sulfuric acid. Examples of the pharmaceutically acceptable bases of valine include metal hydroxides or carbonates such as sodium, potassium, and calcium, or inorganic bases such as ammonia; and organic bases such as ethylenediamine, propylenediamine, ethanolamine, monoalkyl ethanolamine, dialkyl ethanolamine, diethanolamine, and triethanolamine. In this specification, even when simply referred to as valine, it includes the salt form.

[0021] In the present invention, (B) arginine and valine may be produced by any production method such as protein hydrolysis method, chemical synthesis method, enzymatic method, or fermentation method, or commercially available products can also be used. Further, (B) arginine and valine in the present invention can also be obtained by enzymatically hydrolyzing a natural protein having the amino acid sequence.

[0022] The addition amount (concentration) of arginine in the bitter taste modifier of the present invention to the bitter taste-containing food or drink is used so that the concentration at the time of eating or drinking is within a desired range from the viewpoint of bitter taste modification. For example, in terms of the weight of the free form of arginine, the concentration during eating is usually 0.5 ppm by weight or more, preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, still more preferably 8 ppm by weight or more, particularly preferably 10 ppm by weight or more, with the upper limit usually being 1500 ppm by weight or less, preferably 1000 ppm by weight or less, more preferably 120 ppm by weight or less, still more preferably 100 ppm by weight or less, and particularly preferably 80 ppm by weight or less, and it is used so as to be within these ranges. Specifically, the concentration is usually 0.5 to 1500 ppm by weight, preferably 1 to 1000 ppm by weight, more preferably 5 to 120 ppm by weight, still more preferably 8 to 100 ppm by weight, and particularly preferably 10 to 80 ppm by weight.

[0023] The addition amount (concentration) of valine in the bitterness modifier of the present invention to the bitterness-containing food or drink is used so that the concentration during eating is within a desired range from the viewpoint of bitterness modification. For example, in terms of the weight of the free form of valine, the concentration during eating is usually 0.5 ppm by weight or more, preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, still more preferably 8 ppm by weight or more, particularly preferably 10 ppm by weight or more, with the upper limit usually being 15000 ppm by weight or less, preferably 10000 ppm by weight or less, more preferably 1500 ppm by weight or less, still more preferably 1200 ppm by weight or less, and particularly preferably 1000 ppm by weight or less, and it is used so as to be within these ranges. Specifically, the concentration is usually 0.5 to 15000 ppm by weight, preferably 1 to 10000 ppm by weight, more preferably 5 to 1500 ppm by weight, still more preferably 8 to 1200 ppm by weight, and particularly preferably 10 to 1000 ppm by weight.

[0024] Examples of the active ingredient in the present invention include two combinations of (A) γ-Glu-Val-Gly and (B) arginine, (A) γ-Glu-Val-Gly and (B) valine, and three combinations of (A) γ-Glu-Val-Gly, (B) arginine, and valine. Among them, those containing three combinations are preferred.

[0025] In the bitterness modifier of the present invention, the content ratio is such that, with respect to 1 part by weight of (A) γ-Glu-Val-Gly, arginine is usually 0.0025 parts by weight or more, preferably 0.01 parts by weight or more, more preferably 0.25 parts by weight or more, still more preferably 0.5 parts by weight or more, particularly preferably 1 part by weight or more, and the upper limit is usually 300,000 parts by weight or less, preferably 100,000 parts by weight or less, more preferably 2,400 parts by weight or less, still more preferably 1,250 parts by weight or less, particularly preferably 800 parts by weight or less. Specifically, the concentration is usually 0.0025 to 300,000 parts by weight, preferably 0.01 to 100,000 parts by weight, more preferably 0.25 to 2,400 parts by weight, still more preferably 0.5 to 1,250 parts by weight, particularly preferably 1 to 800 parts by weight.

[0026] In the bitterness modifier of the present invention, the content ratio is such that, with respect to 1 part by weight of (A) γ-Glu-Val-Gly, valine is usually 0.0025 parts by weight or more, preferably 0.01 parts by weight or more, more preferably 0.25 parts by weight or more, still more preferably 0.5 parts by weight or more, particularly preferably 1 part by weight or more, and the upper limit is usually 3,000,000 parts by weight or less, preferably 1,000,000 parts by weight or less, more preferably 30,000 parts by weight or less, still more preferably 15,000 parts by weight or less, particularly preferably 10,000 parts by weight or less. Specifically, the concentration is usually 0.0025 to 3,000,000 parts by weight, preferably 0.01 to 1,000,000 parts by weight, more preferably 0.25 to 30,000 parts by weight, still more preferably 0.5 to 15,000 parts by weight, particularly preferably 1 to 10,000 parts by weight.

[0027] The bitterness modification in the present invention means changing the quality of bitterness to a bitterness suitable for food and drink products. More specifically, the bitterness modification means maintaining or improving the body-rich bitterness contained in food and drink products, and when the body-rich bitterness is insufficient, improving the bitterness to a normal level or higher is also included. In the present specification, the "body-rich bitterness" means "a bitter taste with richness, thickness, and flavor", which is necessary and preferably felt in foods where the quality and intensity of bitterness are factors affecting palatability. For example, the pleasant bitterness when sugar is heated or by the Maillard reaction, and the bitter taste with flavor derived from hops, Arabica coffee, and cocoa. The body-rich bitterness can be determined, for example, by sensory evaluation by a professional panel. On the other hand, in the present invention, when the bitterness contained in food and drink products is an unpleasant bitterness, for example, a bitter taste with astringency, the bitterness modification means suppressing the intensity or persistence of the bitterness. Here, suppressing the intensity of bitterness means reducing or suppressing the intensity of the cause (for example, astringency) that is felt as unpleasant, and suppressing the persistence of bitterness means shortening the time of feeling the bitter taste with astringency and making it a sharp bitter taste. The "bitter taste with astringency" means a bitter taste accompanied by a prickling or puckering sensation even after swallowing. For example, the bitterness derived from black ginger, and coffee beans of the Canephora or Liberica species. The intensity and persistence of the bitter taste with astringency can be determined, for example, by sensory evaluation by a professional panel. In the present invention, in particular, the bitterness modification effect can be obtained without imparting an off-flavor.

[0028] The bitterness in the present invention is not particularly limited, but examples of the components (bitter components) that cause bitterness include alkaloids such as caffeine, theobromine, and nicotine; flavonoids such as catechin; terpenes such as terpenoid; fumarone, limonin, cucurbitacin, naringin, bitter amino acids, bitter peptides, bile acids; and inorganic salts such as calcium salts and magnesium salts.

[0029] In addition, the bitter-taste-containing food and drink of the present invention is not particularly limited as long as it contains a component that causes bitterness. The food and drink also includes seasonings.

[0030] Examples of the food and drink include tea beverages such as coffee beverages, cocoa beverages, and black tea beverages; beverages such as soft drinks (including those containing fruit juice), carbonated beverages, fruit juice beverages, vegetable beverages, vegetable and fruit beverages, sports beverages, jelly beverages, and powdered beverages; beer beverages such as alcoholic beverages, non-alcoholic and low-alcohol beers; soups and their instant powder foods; desserts such as jelly, bavarois, and yogurt; retort foods such as curry, stew, beef bowls, and soups; processed meat foods such as hamburgers, hams, and sausages; processed fishery products such as kamaboko and chikuwa; dairy products such as cheese; dairy products such as butter, fermented milk, and powdered milk; frozen desserts such as ice cream, ice milk, lacto ice, sherbet, and ice confections; breads; noodles; confectionery such as gummies, candies, gums, tablet confections, and snacks; chocolate confectionery; and nutrition bars. Among them, from the viewpoint of foods and drinks in which the quality of bitterness has a great influence on palatability, the bitterness modifier of the present invention is preferably applied to coffee beverages, black tea beverages, cocoa beverages, beer beverages, and chocolate confectionery.

[0031] Examples of the seasonings include solid seasonings; liquid seasonings such as dressings, ketchup, mayonnaise, sauces, and tare; and semi-solid seasonings such as miso.

[0032] In addition, the food and drink is not limited to general foods, but also includes so-called health foods and medical foods such as dietary supplements, functional foods, and foods for specified health uses. For example, the foods exemplified above may be provided as general foods or as health foods or medical foods.

[0033] The bitterness modifier of the present invention can be produced by a method commonly used in the field of food production, etc., by adding only the above (A) and (B), or adding "other components". As "other components", there is no particular limitation as long as the effects of the present invention are not impaired. Examples include organic acids such as acetic acid, citric acid, and tartaric acid and their salts; inorganic salts such as sodium chloride and potassium chloride; dietary fibers such as indigestible dextrin; carbohydrates such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharides, and dextrin; sugar alcohols such as xylitol and erythritol; high-intensity sweeteners; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid and their salts; pH buffers, excipients, bulking agents, flavors, edible oils, ethanol, and water. As "other components", one kind of component may be used, or two or more kinds of components may be used in combination.

[0034] The contents of (A) and (B) in the bitterness modifier of the present invention can be appropriately set according to various conditions such as the usage amount of the bitterness modifier of the present invention. For example, when the bitterness modifier contains only (A) and (B), the contents of (A) and (B) relative to the total amount of the bitterness modifier of the present invention are 0.1 to 1% by weight and 99 to 99.9% by weight, respectively. When the bitterness modifier also contains "other components", the contents of (A) and (B) relative to the total amount of the bitterness modifier of the present invention are 0.1 to 0.5% by weight and 30 to 40% by weight, respectively.

[0035] The form of the bitterness modifier of the present invention is not particularly limited, but it is a form that is easy to add to bitter-containing foods and beverages, and examples include powder, granule, liquid, syrup, and jelly forms. Formulation can be carried out by conventional methods.

[0036] As another aspect of the present invention, there is provided a bitterness modifier for a bitter-containing pharmaceutical containing, as an active ingredient, (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof. As bitter-containing pharmaceuticals, there are no particular restrictions as long as they contain components that cause bitterness, and all oral pharmaceuticals are included. For example, crude drugs, vitamin agents, tonics, nutritional agents, supplements, and various pharmaceutical preparations can be mentioned. None of these are limited by form and can be in any form such as powders, granules, pills, tablets, liquids, syrups, etc. Among them, bitterness modifiers for bitter-containing pharmaceuticals are preferably used in orally disintegrating tablets, troches, chewable tablets, etc. that dissolve and are taken orally. Note that the eating concentration in the bitter-containing food or drink shall be read as the concentration at the time of using (oral administration) the bitter-containing pharmaceutical, that is, the intake or administration concentration at the time of containing in the mouth (intraoral use). Bitter-containing pharmaceuticals also include quasi-drugs. Examples of quasi-drugs include dentifrices, oral fresheners, halitosis preventives, halitosis removers, mouthwashes, gargles, etc. Note that the eating concentration in the bitter-containing food or drink shall be read as the concentration at the time of using (oral administration) quasi-drugs such as dentifrices and mouthwashes, that is, the administration concentration at the time of containing in the mouth (intraoral use). The components, definitions, and preferred ranges of the bitterness modifiers for bitter-containing pharmaceuticals conform to the bitterness modifiers of the present invention.

[0037] As another aspect of the present invention, a method for modifying the bitterness of a bitter-containing food or drink (also referred to as the modification method of the present invention) is included, which includes a step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food or drink.

[0038] The addition amounts of (A) and (B) in the bitterness modifier of the present invention to the bitter-containing food or drink are used so as to be in a desired range from the viewpoint of bitterness modification. For example, the addition amount of γ-Glu-Val-Gly in (A), in terms of the weight of the free form, is usually 0.005 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, still more preferably 0.08 ppm by weight or more, particularly preferably 0.1 ppm by weight or more, and the upper limit is usually 200 ppm by weight or less, preferably 100 ppm by weight or less, more preferably 20 ppm by weight or less, still more preferably 15 ppm by weight or less, particularly preferably 10 ppm by weight or less, and it is used in such a manner. Specifically, the addition amount is usually 0.005 to 200 ppm by weight, preferably 0.01 to 100 ppm by weight, more preferably 0.05 to 20 ppm by weight, still more preferably 0.08 to 15 ppm by weight, particularly preferably 0.1 to 10 ppm by weight.

[0039] For example, the addition amount of arginine, in terms of the weight of the free form, is usually 0.5 ppm by weight or more, preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, still more preferably 8 ppm by weight or more, particularly preferably 10 ppm by weight or more, and the upper limit is usually 1500 ppm by weight or less, preferably 1000 ppm by weight or less, more preferably 120 ppm by weight or less, still more preferably 100 ppm by weight or less, particularly preferably 80 ppm by weight or less, and it is used in such a manner. Specifically, the addition amount is usually 0.5 to 1500 ppm by weight, preferably 1 to 1000 ppm by weight, more preferably 5 to 120 ppm by weight, still more preferably 8 to 100 ppm by weight, particularly preferably 10 to 80 ppm by weight.

[0040] For example, the addition amount of valine, in terms of the weight of the free form, is usually 0.5 ppm by weight or more, preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, still more preferably 8 ppm by weight or more, particularly preferably 10 ppm by weight or more, and the upper limit is usually 15000 ppm by weight or less, preferably 10000 ppm by weight or less, more preferably 1500 ppm by weight or less, still more preferably 1200 ppm by weight or less, particularly preferably 1000 ppm by weight or less, and it is used in such a manner. Specifically, the addition amount is usually 0.5 to 15,000 weight ppm, preferably 1 to 10,000 weight ppm, more preferably 5 to 1,500 weight ppm, still more preferably 8 to 1,200 weight ppm, and particularly preferably 10 to 1,000 weight ppm.

[0041] (A) and (B) can be added at any stage. That is, (A) and (B) may be added to the raw materials of the bitter-containing food or drink, may be added to the bitter-containing food or drink during production, or may be added to the completed bitter-containing food or drink. (A) and (B) may be added only once, or may be added in two or more divided times. Various definitions shall conform to those described above.

[0042] As another aspect of the present invention, there is also included a method for producing a bitter-containing food or drink with modified bitterness, which includes a step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food or drink (also referred to as the production method of the present invention). (A) and (B) can be added at any stage of the production process of the bitter-containing food or drink. That is, (A) and (B) may be added to the raw materials of the bitter-containing food or drink, may be added to the bitter-containing food or drink during production, or may be added to the completed bitter-containing food or drink. (A) and (B) may be added only once, or may be added in two or more divided times. The production method of the present invention may include processes usually included in the production process of bitter-containing food or drink, such as a process of mixing and dissolving food additives as necessary, a process of filling containers, and a process of sterilization treatment. The various definitions and preferred ranges of the addition amounts shall conform to those described above.

[0043] As another aspect of the present invention, there is also provided a bitter taste-containing food or drink in which bitterness is modified, which contains (A) γ-Glu-Val-Gly or a salt thereof at 0.005 to 200 ppm by weight, and (B) arginine or a salt thereof at 0.5 to 1500 ppm by weight and / or valine or a salt thereof at 0.5 to 15000 ppm by weight (also referred to as the bitter taste-containing food or drink of the present invention). The bitter taste-containing food or drink of the present invention has its bitterness modified by containing specific amounts of (A) and (B). Examples of specific bitter taste-containing foods or drinks, various definitions, and preferred ranges of contents are as described above.

Examples

[0044] The present invention will be described in more detail below with reference to examples. In the following, unless otherwise specified, "ppm" means "ppm by weight".

[0045] (Example 1) Coffee beverage 1. Preparation of samples As the coffee beverage, a coffee beverage made entirely from Robusta coffee beans was used. As a negative control, coffee without any additives (not containing the active ingredients (A) and (B)) (OFF) was used. γ-Glu-Val-Gly (KF001) and bitter amino acids were added to the coffee beverage in the amounts shown in Table 1, and the mixture was stirred well to prepare sample beverages.

[0046] 2. Evaluation Three professional panelists drank 10 to 15 mL of each of the obtained beverages and conducted a sensory evaluation. The sensory evaluation was carried out in 0.5-point increments with the non-additive (OFF) being set as 3 points, When the characteristic was strong: points were added, or when the characteristic was weak; points were deducted. With a maximum value of 5 and a minimum value of 1, after individual evaluations by the three panelists, the evaluation points were determined through discussion. Note that the bitter taste with a body refers to a bitter taste accompanied by richness, thickness, and flavor, and it is judged that the greater the evaluation point, the more effective it is. The bitter taste with astringency / intensity refers to the intensity of the bitter taste accompanied by a prickling sensation or astringency even after swallowing, and it is judged that the smaller the evaluation score, the more effective it is. The bitter taste with astringency / duration refers to the length of time during which the bitter taste accompanied by a prickling sensation or astringency is felt even after swallowing, and it is judged that the smaller the evaluation score, the more effective it is. The results are shown in Table 1.

[0047]

Table 1

[0048] (Example 2) Coffee beverage 1. Preparation of samples Using the same coffee beverage as in Example 1, γ-Glu-Val-Gly (KF001), arginine (Arg), and valine (Val) were added in the amounts shown in Table 2 and stirred well to prepare a sample beverage.

[0049] 2. Evaluation Three professional panelists drank 10 - 15 mL of each of the obtained beverages and conducted a sensory evaluation in the same manner as in Example 1. The results are shown in Table 2.

[0050]

Table 2

[0051] (Example 3) Health food 1. Preparation of samples A jelly-like health food containing materials with a strong and persistent bitter taste (such as black ginger, ginseng, etc.) was warmed in a water bath and stirred. After breaking the gel, γ-Glu-Val-Gly (KF001), arginine (Arg), and valine (Val) in the amounts shown in Table 3 were added and stirred well. Then it was allowed to cool to room temperature to prepare the sample.

[0052] 2. Evaluation Three professional panelists each consumed 3 - 5 g of each of the obtained samples, and sensory evaluation was conducted in the same manner as in Example 1. The results of the evaluation scores are shown in Table 3.

[0053]

Table 3

[0054] (Example 4) Beer - flavored beverage (non - alcoholic beer) 1. Preparation of samples Using non - alcoholic beer (commercially available product), γ - Glu - Val - Gly (KF001), arginine (Arg), and valine (Val) were added in the amounts shown in Table 4 and stirred well to prepare sample beverages.

[0055] 2. Evaluation Three professional panelists each drank 10 - 15 mL of each of the obtained beverages, and sensory evaluation was conducted. The sensory evaluation was carried out in the same manner as in Example 1. The results are shown in Table 4.

[0056]

Table 4

[0057] (Example 5) Coffee beverage 1. Preparation of samples Using the same coffee beverage as in Example 1, γ - Glu - Val - Gly (KF001), arginine (Arg), and valine (Val) were added in the amounts shown in Table 5 and stirred well to prepare sample beverages.

[0058] 2. Evaluation Three professional panelists each drank 15 mL of each of the obtained beverages, and sensory evaluation was conducted in the same manner as in Example 1. The results are shown in Table 5.

[0059]

Table 5

Industrial applicability

[0060] According to the present invention, it is possible to provide a palatable bitter-taste-containing food or drink product that modifies the unpleasant bitter taste of a bitter-taste-containing food and enhances a preferable bitter taste.

Claims

1. A bitter taste modifier for bitter-containing food and drink products, containing, as an active ingredient, (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof.

2. The bitter taste modifier according to Claim 1, wherein the modification of the bitter taste is an improvement in the bitter taste with a body feel.

3. The bitter taste modifier according to Claim 1, wherein the modification of the bitter taste is an inhibition of the intensity or persistence of the astringent bitter taste.

4. The bitter taste modifier according to Claim 1, wherein the bitter taste of the bitter-containing food and drink product is a bitter taste derived from coffee, plant materials, or hops.

5. The bitter taste modifier according to Claim 1, containing 0.0025 to 300,000 parts by weight of (B) arginine or a salt thereof and / or 0.0025 to 3,000,000 parts by weight of valine or a salt thereof with respect to 1 part by weight of (A) γ-Glu-Val-Gly or a salt thereof.

6. The bitter taste modifier according to Claim 1, wherein the amount of (A) γ-Glu-Val-Gly or a salt thereof is added to the bitter-containing food and drink product so as to be 0.005 to 200 ppm with respect to the bitter-containing food and drink product.

7. The bitter taste modifier according to Claim 1, wherein the amount of (B) arginine or a salt thereof is added to the bitter-containing food and drink product so as to be 0.5 to 1500 ppm with respect to the bitter-containing food and drink product.

8. The bitter taste modifier according to Claim 1, wherein the amount of (B) valine or a salt thereof is added to the bitter-containing food and drink product so as to be 0.5 to 15,000 ppm with respect to the bitter-containing food and drink product.

9. A method for modifying the bitter taste of a bitter-containing food and drink product, including a step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food and drink product.

10. A method for producing a bitter-containing food and drink product with modified bitter taste, including a step of adding (A) γ-Glu-Val-Gly or a salt thereof, and (B) arginine or a salt thereof and / or valine or a salt thereof to the bitter-containing food and drink product.

11. A bitter-containing food and drink product with modified bitter taste, containing 0.005 to 200 ppm of (A) γ-Glu-Val-Gly or a salt thereof, and 0.5 to 1500 ppm of (B) arginine or a salt thereof and / or 0.5 to 15,000 ppm of valine or a salt thereof with respect to the bitter-containing food and drink product.