Bitter amino acid-containing composition

Abstract

To provide a protein hydrolyzate capable of improving the flavor of food and drink, and to provide a food or drink in which deterioration in flavor is suppressed even when the amount of raw materials such as livestock meat and marine products used is reduced.SOLUTION: The present inventors have found that a yeast composition having a high bitter amino acid content solves the above-mentioned problems, thereby completing the present invention. According to the present invention, the flavor of a food or drink can be enhanced by using a composition containing a large amount of a bitter amino acid and a predetermined amount or more of a branched-chain amino acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavor enhancing composition comprising a protein hydrolysate. [Background technology]

[0002] In addition to basic seasonings such as salt and sugar, a variety of seasonings are used to season food, including umami seasonings, livestock and marine extract seasonings, protein hydrolysates, and yeast extracts. In recent years, due to costs and the effects of climate change, it has become difficult to procure raw materials, which has led to the problem of having to reduce the amount of raw materials used. However, reducing the amount of raw materials used weakens the flavor inherent to the raw materials, leaving the food feeling unsatisfying, so there has been a demand for methods to enhance the flavor of the raw materials.

[0003] Various studies have been conducted to address these issues, and examples of such studies include a taste improver containing an amino acid and / or its edible salt and an organic acid (Patent Document 1) and a taste enhancer whose active ingredient is an emulsion containing starch, water, edible oils and fats, and an emulsifying material (Patent Document 2). A taste enhancer whose active ingredient is a pre-heated bean extract is also known (Patent Document 3). However, the taste improver described in Patent Document 1 is a taste improver for fruit-flavored foods and beverages with reduced sugars and carbohydrates, and is not suitable for enhancing salty tastes, etc. Furthermore, the taste enhancer described in Patent Document 2 involves a step of preparing an emulsion using a specific starch, which poses problems with the procurement of raw materials and the complexity of the process. The bean extract described in Patent Document 3 also requires a pre-heat treatment step, which makes the process complicated and cumbersome.

[0004] On the other hand, bitter amino acids, including branched-chain amino acids, are generally known to have an unpleasant taste. Methods for improving the taste of bitter amino acids include the use of sweet amino acids, nucleic acids, organic acids, etc. (Patent Document 4). However, no method for enhancing the flavor of foods and beverages using bitter amino acids has been known. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2023-077737 [Patent Document 2] Japanese Patent Publication No. 2023-084784 [Patent Document 3] WO2017 / 150482 Brochure [Patent Document 4] Japanese Patent Application Publication No. 1-285157 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to obtain a composition containing a bitter amino acid that can enhance the flavor of a food or drink by using the composition in the food or drink. [Means for solving the problem]

[0007] The present inventors have found that a bitter amino acid-containing composition, particularly a composition in which the amount of bitter amino acids in free amino acids is within a specified range, can solve the above problems, and have completed the present invention.

[0008] The present invention is as follows. First, a composition containing a protein hydrolysate, in terms of solid content, the composition contains 15 to 50% by weight of free amino acids, the amount of bitter amino acids in the free amino acids is 40% by weight or more, and the amount of branched-chain amino acids is 10 to 30% by weight. Second, the composition according to the first aspect of the present invention is one in which the protein hydrolysate is derived from a plant. Third, there is provided a composition according to either the first or second aspect, which is a flavor enhancing composition. Fourth, there is provided a method for enhancing the flavor of food using the composition according to either the first or second aspect. Fifth, a method for enhancing the flavor of food using the composition described in the third aspect. Sixth, there is provided a method for producing the composition described in either the first or second aspect, which includes a step of adding amino acids or a protein hydrolysate having an amino acid composition different from that of the protein hydrolysate to the protein hydrolysate. [Effects of the Invention]

[0009] According to the present invention, by controlling the amount of bitter amino acids in the free amino acids within a specific range and controlling the amount of branched-chain amino acids in the free amino acids within a specific range, it is possible to provide a composition that can enhance the richness of the flavor of a food or beverage and can thereby provide a food or beverage with an enhanced flavor, even when the amount of raw materials used is reduced. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, "bitter amino acids" refers to the group consisting of valine, leucine, isoleucine, cysteine, lysine, tyrosine, phenylalanine, arginine, methionine, histidine, and tryptophan. Furthermore, "branched-chain amino acids" refers to the group consisting of valine, leucine, and isoleucine. Furthermore, in the present invention, "amino acids" refers to "free amino acids" unless otherwise specified.

[0011] The composition of the present invention is a composition containing a protein hydrolysate, and contains 15 to 50 wt % of free amino acids, calculated as solid content, with bitter amino acids accounting for 40 wt % or more of the free amino acids. By adjusting the proportion of bitter amino acids in the total free amino acids in the composition to a specific range, a composition that enhances the flavor of foods and beverages can be provided. The method for measuring the amino acid content in the present invention is as described in the Examples.

[0012] Furthermore, the proportion of branched-chain amino acids among the free amino acids in the composition of the present invention is preferably within a specific range, for example, the proportion of branched-chain amino acids among the free amino acids, calculated as solid content, is preferably 10 to 30 wt %, more preferably 15 to 25 wt %.

[0013] The composition of the present invention may be prepared by hydrolyzing a protein material generally used in the production of foods and beverages, or by adding amino acids or other protein hydrolysates to a commonly available protein hydrolysate so that the amounts of free amino acids, bitter amino acids, and branched-chain amino acids fall within the predetermined ranges.

[0014] When the composition of the present invention is produced by hydrolysis of a protein material, the origin of the protein material is not particularly limited, and protein materials of plant, animal, or microbial origin can be used, with plant-derived protein materials being preferred. The plant from which the plant protein material is derived is not particularly limited as long as it is a plant that can generally be used for food, but examples include beans, grains, and nuts. Examples of beans include soybeans, adzuki beans, lentils, chickpeas, peas, broad beans, kidney beans, mung beans, and peanuts. Examples of grains include wheat, barley, oats, rice, corn, and buckwheat. Examples of nuts include almonds, cacao, cashew nuts, pistachios, and macadamia nuts. Of these plants, soybeans, peas, and wheat are preferred.

[0015] The hydrolysis method can be a method commonly used in the production of foods and beverages, such as acid hydrolysis, alkaline hydrolysis, and enzymatic hydrolysis. A combination of these hydrolysis methods may also be used. Hydrolysis conditions such as time and temperature can be arbitrarily set to achieve the target total free amino acid content or bitter amino acid content.

[0016] The hydrolysate thus obtained can be used as the composition of the present invention. The obtained hydrolysate can be added directly to food and beverage products, or it can be made into a paste-like form by adding a concentration step using a method commonly used in food production, or it can be made into a powder or other form by adding an appropriate excipient and drying it. In addition, other materials used in the production of food and beverage products can be mixed with the hydrolysate as long as they do not inhibit the effects of the composition of the present invention.

[0017] The composition of the present invention can be produced by the method described above. In addition, any commonly available amino acid or protein hydrolysate can be used as the composition of the present invention, provided that the total amount of free amino acids and the amount of bitter amino acids contained in the composition are in the specified ratio.

[0018] The composition of the present invention exerts its effect by adding it to various foods and beverages, and can enhance the flavor of the foods and beverages. Here, flavor in the present invention refers to the taste of the foods and beverages, particularly the strength and depth of the flavor felt halfway through eating, and the taste and aroma of seasonings and spices, and flavor enhancement refers to enhancing the strength and depth of the taste of the foods and beverages, and the taste and aroma of seasonings and spices. Adding the composition of the present invention to foods and beverages can enhance the strength and depth of the taste of the foods and beverages, and the taste and aroma of seasonings and spices, i.e., enhance the flavor of the foods and beverages. Furthermore, because the flavor of foods and beverages can be enhanced, even when the amount of raw materials used in the foods and beverages is reduced, the foods and beverages can have a flavor equivalent to that of foods and beverages using the same amount of raw materials. There are no particular restrictions on the foods to which the composition can be added. Specific examples include sauces, sauces such as yakiniku sauce, pasta sauces such as tomato sauce, soups such as mentsuyu (noodle soup), soba soup, and concentrated soup, ramen, consommé soup, stew, curry, and even meat and processed meat products such as hamburger steaks and ham sausages. [Example]

[0019] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0020] <Method for measuring amino acid content> For free amino acids, the sample was dissolved in an appropriate amount of ultrapure water, sonicated for 10 minutes, and extracted. The sample was then diluted with 2.5% trichloroacetic acid, left overnight at 6°C, and passed through a 0.45 μm cellulose acetate filter. The amino acid analysis was then performed using a Hitachi Chromaster high-performance liquid chromatograph.

[0021] (Production of Composition) Corn gluten hydrolysate containing branched-chain amino acids, obtained through acid hydrolysis followed by concentration, precipitation, desalting, and ultrafiltration, was added to commercially available soy protein hydrolysate "Proex MF-N" (manufactured by Banshu Seasoning Co., Ltd.) so that bitter amino acids accounted for 40% by weight or more of the free amino acids and branched-chain amino acids accounted for 10% by weight or more of the free amino acids, to prepare Sample 1, a composition of the present invention. The soy protein hydrolysate before the addition of the corn gluten hydrolysate was designated Sample 2. In addition, a bitter amino acid was added to a commercially available soy protein hydrolysate "WA-3" (manufactured by Mitsubishi Corporation Life Sciences) to the same extent as in Sample 1 to prepare Sample 3, a composition of the present invention. The soy protein hydrolysate before the addition of the bitter amino acid was designated Sample 4. The free amino acid compositions of Samples 1 to 4 are shown in Table 1 as the content (wt %) per solid content.

[0022] [Table 1]

[0023] (Food Addition Test 1) According to Table 2, samples 1 to 4 were added to a commercially available yakiniku sauce (Reference Example 1) to prepare model foods. A sensory evaluation was conducted for each of the prepared model foods. The sensory evaluation was conducted by a trained panel of five people, who evaluated the taste (particularly the flavor) and flavor using a 7-point rating method according to the following rating scale. In addition, a t-test (two-tailed, significance level 1%) was conducted on the obtained results. <Evaluation scale> 1 point: Very weak compared to Reference Example 1 2 points: slightly weaker than standard example 1 3 points: Slightly weaker than Reference Example 1 4 points: Equivalent to Reference Example 1 5 points: Slightly stronger than Reference Example 1 6 points: Slightly stronger than Reference Example 1 7 points: Very strong compared to Reference Example 1

[0024] [Table 2]

[0025] (Results of food additive test 1) The results of the sensory evaluation are shown in Table 3. The evaluation scores are shown as the mean value ± standard deviation. As a result, it was revealed that Examples 1 and 2 had a stronger flavor and enhanced taste. Both Examples 1 and 2 showed significantly higher values ​​than the reference example, demonstrating the effect of enhancing taste. In addition, in terms of flavor intensity, the flavors of garlic, ginger, and soy sauce in the yakiniku sauce were enhanced in Examples 1 and 2. Looking at the scores of the sensory evaluation, Examples 1 and 2 both showed significantly higher values ​​than the reference example. On the other hand, no significant difference was observed in Comparative Examples 1 and 2 compared to the reference example, and no effect of improving flavor was observed. From the above, it was demonstrated that the compositions of the present invention (Samples 1 and 3) can enhance the taste and further improve the flavor when added to food and beverages. Furthermore, because they can improve the flavor, even if the amount of raw materials used is reduced, the deterioration of flavor can be suppressed compared to before the reduction.

[0026] [Table 3]

[0027] (Food Addition Test 2) According to Table 4, either Sample 3 or 4 was added to commercially available pork bone ramen soup (Reference Example 2) to prepare model foods (Example 3, Comparative Example 3). A sensory evaluation was conducted for each of the prepared model foods. The sensory evaluation was conducted by a trained panel of five people, who evaluated the taste (particularly the flavor) and flavor using a 7-point rating method according to the following rating scale. In addition, a t-test (two-tailed, significance level 1%) was conducted on the obtained results. <Evaluation scale> 1 point: Very weak compared to Reference Example 2 2 points: slightly weaker than standard example 2 3 points: Slightly weaker than Reference Example 2 4 points: Equivalent to standard example 2 5 points: Slightly stronger than Reference Example 2 6 points: Slightly stronger than standard example 2 7 points: Very strong compared to Reference Example 2

[0028] [Table 4]

[0029] (Results of food additive test 2) When the scores of the sensory evaluation were expressed as the average value ± standard deviation, Example 3 was 6.2 ± 0.45, and the taste (particularly the inner taste) and flavor were perceived as significantly stronger compared to Reference Example 2. On the other hand, Comparative Example 3 was 4.8 ± 0.45, and no significant difference was observed compared to Reference Example 2. In addition, the model food of Example 3 had a stronger flavor and a stronger meaty feel, as if it had used more raw materials, and the difference in meaty feel was easier to see compared to Reference Example 2 and Comparative Example 3. From the above, it was demonstrated that the composition of the present invention (sample 3) can enhance the taste and has the effect of improving the texture of livestock meat when added to food and drink.

[0030] (Food Addition Test 3) According to Table 5, either Sample 3 or 4 was added to a commercially available salt ramen soup (Reference Example 3) made with shellfish as an ingredient to prepare model foods (Example 4, Comparative Example 4). A sensory evaluation was conducted for each of the prepared model foods. The sensory evaluation was conducted by a trained panel of five people, who evaluated the taste (particularly the flavor) and flavor using a 7-point rating method according to the following rating scale. In addition, a t-test (two-tailed, significance level 1%) was conducted on the obtained results. <Evaluation scale> 1 point: Very weak compared to standard example 3 2 points: slightly weaker than standard example 3 3 points: Slightly weaker than standard example 3 4 points: Equivalent to standard example 3 5 points: Slightly stronger than Reference Example 3 6 points: Slightly stronger than standard example 3 7 points: Very strong compared to Reference Example 3

[0031] [Table 5]

[0032] (Results of food additive test 3) When the scores of the sensory evaluation were expressed as the average value ± standard deviation, Example 4 was 5.8 ± 0.45, and the taste (particularly the inner taste) and flavor were perceived as significantly stronger compared to Reference Example 3. On the other hand, Comparative Example 4 was 4.8 ± 0.45, and no significant difference was observed compared to Reference Example 2. In addition, the model food of Example 4 had a stronger flavor and a stronger seafood feel, with the umami of shellfish being enhanced, and the difference in seafood feel was easily noticeable compared to Reference Example 3 and Comparative Example 4. From the above, it was shown that the composition of the present invention (sample 3) can enhance the shellfish-derived umami and flavor of food and beverages when added to the food and beverages, and has the effect of improving the seafood flavor.

[0033] From the above results, it was shown that the composition of the present invention can improve the flavor of food and drink by adding it to the food and drink. It was also shown that the taste, particularly the depth of the flavor, can be enhanced. From the above, it was shown that the composition of the present invention can improve the flavor and taste of food and drink, and can provide food and drink with enhanced flavor.

Claims

1. A composition containing a protein hydrolysate, wherein the composition contains 15 to 50% by weight of free amino acids, the amount of bitter amino acids in the free amino acids is 40% by weight or more, and the amount of branched-chain amino acids is 10 to 30% by weight, calculated as solid content.

2. The composition of claim 1 , wherein the protein hydrolysate is a plant-derived protein hydrolysate.

3. The composition according to claim 1 or 2, which is a flavor enhancing composition.

4. A method for enhancing the flavor of food using the composition according to claim 1 or 2.

5. A method for enhancing the flavor of food using the composition of claim 3.

6. 3. A method for producing the composition according to claim 1, comprising the step of adding to a protein hydrolysate amino acids or a protein hydrolysate having an amino acid composition different from that of the protein hydrolysate.

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