Honey flavor enhancer

Abstract

To provide compositions, etc., for "enhancing the honey flavor" in honey-containing foods. [Solution] In this application, as one embodiment of the invention, (1) Glutamylvalylglycine or a salt thereof (hereinafter also abbreviated as "material (A)"), (2) (i) Organic acids or salts thereof (hereinafter also abbreviated as "material (B)"), and / or (ii) Amino acids or salts thereof (hereinafter also abbreviated as "material (C)"), A composition for enhancing the honey flavor, which contains the following, to be added to honey-containing foods. It will be disclosed.

Description

Technical Field

[0001] The present invention provides, as one of its embodiments, a composition for enhancing the honey flavor of honey-containing foods, and is useful, for example, in the food field.

Background Art

[0002] Honey is one of the materials preferably used in foods from the viewpoints of the sweetness, flavor, etc. it brings. In order to enhance the "honey flavor" according to the preference of consumers, for example, increasing the "honey content" in honey-containing foods can be considered. However, on the other hand, in view of the increasing health consciousness in recent years, simply increasing the "honey content" does not necessarily meet the demands of consumers, and new technologies have been required to replace it. As one of the technologies for adjusting the taste of sweet foods, a method using glutamylvalylglycine has been reported (Patent Documents 1 and 2). However, there is no report on a method for enhancing the "honey flavor" of honey-containing foods.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide, as its embodiments, a composition for enhancing the "honey flavor" of honey-containing foods, etc.

Means for Solving the Problems

[0005] As a result of diligent research, the inventors of the present invention have found that the above problems can be solved by using "glutamylvalylglycine or a salt thereof" in combination with "organic acids or salts thereof" and "amino acids or salts thereof," and have completed the present invention. The present invention will be described below with reference to specific embodiments. However, the present invention is not limited to these embodiments.

[0006] [1](1) Glutamylvalylglycine or a salt thereof (hereinafter also abbreviated as "material (A)"), (2) (i) Organic acids or salts thereof (hereinafter also abbreviated as "material (B)"), and / or (ii) Amino acids or salts thereof (hereinafter also abbreviated as "material (C)"), A composition for enhancing the honey flavor, which is added to honey-containing foods and contains [the specified ingredient]. [2] (1) Glutamylvalylglycine or a salt thereof (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The composition described in [1] above, comprising the above. [3] The composition according to [1] or [2] above, wherein the organic acid is at least one selected from tartaric acid, citric acid, fumaric acid, or a salt thereof. [4] The composition according to any one of [1] to [3] above, wherein the amino acid is at least one selected from histidine, alanine, arginine, and glycine.

[0007] [5] The concentration of ingredient (A) in the food is 0.03 to 6 ppm, including honey content. A composition according to any one of the above [1] to [4], which is added to food. [6] A composition according to any of [1] to [5] above, which is added to a honey-containing food product such that the concentration of ingredient (B) in the food product is 0.17 to 10.2 ppm. [7] A composition according to any of [1] to [6] above, which is added to a honey-containing food product such that the concentration of ingredient (C) in the food product is 0.08 to 4.8 ppm.

[0008] [8] The composition according to any one of [1] to [7] above, wherein material (A) is contained in an amount ranging from 300 to 60,000 ppm based on the total weight of the composition. [9] The composition according to any one of [1] to [8] above, wherein the concentration of material (B) is contained in the composition at a weight in the range of 1700 to 102000 ppm relative to the total weight of the composition.

[10] The composition according to any one of [1] to [9] above, wherein the concentration of material (C) is contained in a weight range of 800 to 48000 ppm relative to the total weight of the composition.

[0009]

[11] A composition containing (1) material (A) and (2) material (B), wherein the weight ratio of the content of material (A) to the content of material (B) in the composition is 1:0.03 to 340, or The composition is a composition containing (1) material (A) and (2) material (C), wherein the weight ratio of the content of material (A) to the content of material (C) is 1:0.01 to 160. A composition according to any of the above [1], [3] to

[10] .

[12] A composition comprising (1) material (A), and (2) material (B) and material (C), The weight ratio of the content of material (A), material (B), and material (C) in the composition is 1:0.03 to 340:0.01 to 160. A composition according to any of the above [1] to

[10] .

[0010]

[13] A honey-containing food to which any of the compositions described in [1] to

[12] above has been added.

[14] The food described in

[13] above, wherein the honey-containing food is a honey-containing beverage.

[0011]

[15] (1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and (2) (i) Organic acids or salts thereof ("Material (B)"), and / or (ii) Amino acids or salts thereof ("Material (C)") A honey-containing food product that contains [the specified ingredient].

[16] 1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The food described above

[15] , which contains the following.

[17] The food according to

[15] or

[16] above, wherein the organic acid is at least one selected from tartaric acid, citric acid, fumaric acid, or a salt thereof.

[18] The food according to any one of

[15] to

[17] above, wherein the amino acid is at least one selected from histidine, alanine, arginine, and glycine.

[19] A food product as described in any of

[15] to

[18] above, wherein the concentration of ingredient (A) in the food product is 0.03 to 6 ppm.

[20] A food product as described in any of

[15] to

[19] above, wherein the concentration of ingredient (B) in the food product is 0.17 to 10.2 ppm.

[21] A food product as described in any of

[15] to

[20] above, wherein the concentration of ingredient (C) in the food product is 0.08 to 4.8 ppm.

[22] A food is a food containing (1) ingredient (A) and (2) ingredient (B), where the weight ratio of the content of ingredient (A) to the content of ingredient (B) in the food is 1:0.03 to 340, or A food product containing (1) ingredient (A) and (2) ingredient (C), wherein the weight ratio of the content of ingredient (A) to the content of ingredient (C) is 1:0.01 to 160. Foods listed in any of the above

[15] ,

[17] to

[21] .

[23] The food is a food containing (1) material (A), and (2) material (B) and material (C), and the weight ratio of the content of material (A), the content of material (B), and the content of material (C) in the food is 1: 0.03 to 340: 0.01 to 160. The food according to any one of

[15] to

[21] above.

[24] The honey-containing food is a honey-containing beverage, and the food according to any one of

[15] to

[23] above.

[0012]

[25] (1) Glutamylvalylglycine or its salt ("material (A)"), and (2) (i) organic acid or its salt ("material (B)"), and / or (ii) amino acid or its salt ("material (C)") A method for producing a honey-containing food, which includes adding the above to a honey-containing food.

[26] (1) Glutamylvalylglycine or its salt (material (A)), and (2) (i) organic acid or its salt (material (B)), and (ii) amino acid or its salt (material (C)) A production method according to

[25] above, which includes adding the above to a honey-containing food.

[27] A production method according to

[25] or

[26] above, which includes adding the composition according to [1] to

[12] above to a honey-containing food.

[0013]

[28] (1) Glutamylvalylglycine or its salt ("material (A)"), and (2) (i) organic acid or its salt ("material (B)"), and / or (ii) amino acid or its salt ("material (C)") A method for enhancing the honey flavor in a honey-containing food, which includes adding the above to a honey-containing food.

[29] (1) Glutamylvalylglycine or its salt (material (A)), and (2) (i) organic acid or its salt (material (B)), and (ii) amino acid or its salt (material (C)) An enhancement method according to

[28] above, which includes adding the above to a honey-containing food.

[30] The enhancement method according to

[28] or

[29] above, comprising adding the composition described in [1] to

[12] above to a honey-containing food.

[0014]

[31] A composition according to any one of [1] to

[12] above, a food according to any one of

[13] to

[24] above, a manufacturing method according to any one of

[25] to

[27] above, and a method for enhancing honey flavor according to any one of

[28] to

[30] above, wherein the enhancement of honey flavor is an enhancement of the "taste unique to honey," the "flavor unique to honey," and / or the "texture unique to honey." [Effects of the Invention]

[0015] The present invention provides, as an embodiment, a composition for enhancing the honey-like taste of honey-containing foods. Here, "enhancement of honey sensation" refers to the enhancement of the "unique taste of honey," "unique flavor of honey," and / or "unique texture of honey" that are brought to the consumer by the inclusion of honey in food. Furthermore, "enhancement of honey sensation" means that the honey sensation is perceived more strongly by the consumer compared to when nothing is added. Note that "unique flavor of honey" includes both the enhancement of either orthonasal aroma or retronasal aroma, and the enhancement of both aromas. Here, "enhancing" the honey flavor means as if the amount of honey contained in the oral substance had been increased. This refers to a situation where the honey flavor becomes more pronounced. The presence and degree of the honey flavor can be evaluated by a sensory evaluation conducted by a professional panel (for example, the sensory evaluation shown in the examples described later). [Brief explanation of the drawing]

[0016] [Figure 1]Figure 1 shows the evaluation results of the honey-flavor enhancement effect in the control group; the group with individual material additions (test sections #6, #12, #18, and #20); and the group with combination material additions (test sections #23, #27, #28, and #29) in the tests 1 and 2 described below. [Figure 2] Figure 2 shows the evaluation results of the honey flavor enhancement effect in the control / honey content adjustment groups (test groups #24, #25, #23, and #26) in Test 2 described below. [Modes for carrying out the invention]

[0017] The present invention will be described in detail below with reference to its embodiments, but the present invention is not limited to these. Those skilled in the art can modify the embodiments of the present invention in various ways without departing from the meaning of the present invention, and such modifications are also included within the scope of the present invention.

[0018] [Composition for enhancing honey-like flavor] One embodiment of the present invention is a "composition for enhancing the honey flavor" of honey-containing foods having the following composition. "[A] (1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and (2) (i) Organic acids or salts thereof ("Material (B)"), and / or (ii) Amino acids or salts thereof ("Material (C)"), A composition for enhancing the honey flavor, to be added to honey-containing foods, containing [the specified ingredient]. (Embodiment A). More specifically, [A-1] (1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), or (ii) an amino acid or a salt thereof ("material (C)") A composition for enhancing the honey flavor, which contains the following, to be added to honey-containing foods; and [A-2] (1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and (ii) an amino acid or a salt thereof ("material (C)") A composition for enhancing the honey flavor, containing the following, to be added to honey-containing foods; That is the case. Both embodiments [A-1] and [A-2] described above exhibit excellent honey-like flavor enhancement effects on honey-containing foods, but embodiment [A-2] is considered a more preferred embodiment. The above embodiment A will be described in detail below.

[0019] (Glutamylvalylglycine or its salt (Ingredient (A))) In Embodiment A, the essential material is "Glutamylvalylglycine" (English name: Glu Tamyl-Valyl-Glycine is a tripeptide with a γ-glutamyl structure, composed of glutamic acid, valine, and glycine (CAS registry number: 38837-70-6). Its structure is shown below.

[0020] [ka]

[0021] The above-mentioned salts of glutamylvalylglycine are not particularly limited as long as they are edible, but examples include salts with alkali metals such as sodium and potassium for acidic groups such as carboxyl groups; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; 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. For basic groups such as amino groups, examples include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; acetic acid, citric acid, benzoic acid, Examples include salts with organic carboxylic acids such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, and malic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1-6 hydrates. These salts may be used individually or in combination of two or more.

[0022] The method for producing glutamylvalylglycine or its salts is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, etc.) may be used. Specifically, for example, it can be produced by the method described in International Publication No. 2007 / 055393 or a similar method. If glutamylvalylglycine or its salts are commercially available, commercially available products may be used.

[0023] (Organic acids or their salts (Material (B))) In Embodiment A, suitable examples of the "organic acid" material used include tartaric acid, citric acid, fumaric acid, or their salts. Among these, tartaric acid is preferred from the viewpoint of providing an excellent honey-like flavor enhancement effect.

[0024] The above-mentioned salts of organic acids are not particularly limited as long as they are edible salts, but examples include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; 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. These salts may also be hydrates (hydrated salts), and examples of such hydrates include 1-6 hydrates. These salts may be used individually or in combination of two or more.

[0025] The method for producing organic acids or their salts is not particularly limited, and those produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, protein hydrolysis, etc.) may be used. If commercially available organic acids or their salts exist, commercially available products may be used.

[0026] (Amino acids or their salts (material (C))) The "amino acid" material used in Embodiment A is specifically histionic Suitable examples include gin, alanine, arginine, and glycine. Among these, histidine is preferred from the viewpoint of exhibiting an excellent honey-like flavor enhancement effect. These amino acids may be L-, D-, or DL-forms, but the L-form is preferred.

[0027] The above-mentioned amino acid salts are not particularly limited as long as they are edible, but examples include salts with alkali metals such as sodium and potassium for acidic groups such as carboxyl groups; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; 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. For basic groups such as amino groups, examples include 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, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, and malic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1-6 hydrates. These salts may be used individually or in combination of two or more.

[0028] The method for producing amino acids or their salts is not particularly limited, and those produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, protein hydrolysis, etc.) may be used. If commercially available amino acids or their salts exist, commercially available products may be used.

[0029] (Form of composition) In Embodiment A, each of materials (A), (B), and (C) can be used to enhance the honey flavor of honey-containing foods in the form of a composition prepared according to the combinations specified in Embodiment A (hereinafter also referred to as "the composition").

[0030] The content of each of material (A), material (B), and material (C) in the composition must be such that a desirable concentration in the food is achieved, i.e., a desirable concentration at the time of consumption. Here, "concentration at the time of consumption" refers to the concentration at the time the food is consumed. If the food to which this composition can be added is, for example, a concentrate that needs to be diluted with water or the like to become suitable for consumption, the concentration of each material in the food may be appropriately adjusted according to the dilution ratio, etc. In this composition, in order to obtain an excellent honey-like flavor enhancement effect, it is preferable to adjust the content of each ingredient in the composition so that its concentration falls within the following ranges at the time of consumption, and then add it to honey-containing foods. The concentration of each ingredient in the food can be determined by methods commonly used in this art. (1) The preferred concentration of material (A) in food is in the range of 0.03 to 6 ppm, a more preferred concentration is in the range of 0.1 to 5.5 ppm, an even more preferred concentration is in the range of 0.5 to 5 ppm, an even more preferred concentration is in the range of 0.7 to 4.5 ppm, and the most preferred concentration is in the range of 1 to 4 ppm. (2) The preferred concentration of material (B) in food is in the range of 0.17 to 10.2 ppm, a more preferred concentration is in the range of 0.3 to 9.5 ppm, an even more preferred concentration is in the range of 0.5 to 9 ppm, an even more preferred concentration is in the range of 1.5 to 8.0 ppm, and the most preferred concentration is in the range of 3 to 6.8 ppm. (3) The preferred concentration of material (C) in food is in the range of 0.08 to 4.8 ppm, a more preferred concentration is in the range of 0.3 to 4.3 ppm, an even more preferred concentration is in the range of 0.5 to 3.8 ppm, an even more preferred concentration is in the range of 0.7 to 3.5 ppm, and the most preferred concentration is in the range of 1 to 3.2 ppm.

[0031] A person skilled in the art can appropriately determine the specific content of each ingredient in this composition, taking into consideration the concentration at the time of consumption of the above-mentioned food and the expected manner of addition to the honey-containing food in question. While not limited to these, specific examples are as follows: (1) Material (A) may be included in the total weight of the composition in one embodiment, in an amount ranging from 0.03 to 6000 ppm. In other embodiments, this range may be 0.3 to 60 ppm, 1.5 to 300 ppm, 3 to 600 ppm, 30 to 6000 ppm, 150 to 30000 ppm, or 300 to 60000 ppm. (2) Material (B) may be included in the total weight of the composition in one embodiment in an amount ranging from 0.17 to 10200 ppm. In other embodiments, this range may be 1.7 to 102 ppm, 8.5 to 510 ppm, 17 to 1020 ppm, 170 to 10200 ppm, 850 to 51000 ppm, or 1700 to 102000 ppm. (3) Material (C) may be included in the total weight of the composition in one embodiment, in a weight range of 0.08 to 4800 ppm. In other embodiments, this range may be 0.8 to 48 ppm, 4 to 240 ppm, 8 to 480 ppm, 80 to 4800 ppm, 400 to 24000 ppm, or 800 to 48000 ppm.

[0032] The preferred weight ratios of the content of each material (A), material (B), and material (C) in the composition are as follows: (1) Embodiment A-1 In the case of a combination of material (A) and material (B): The weight ratio of the content of material (A) to the content of material (B) is 1:0.03 to 340, more preferably 1:0.04 to 320, even more preferably 1:0.08 to 300, even more preferably 1:0.3 to 250, and most preferably 1:0.5 to 227. In the case of a combination of material (A) and material (C): The weight ratio of the content of material (A) to the content of material (C) is 1:0.01 to 160, more preferably 1:0.04 to 140, even more preferably 1:0.08 to 127, even more preferably 1:0.1 to 115, and most preferably 1:0.17 to 107. (2) Embodiment A-2 The weight ratio of the content of material (A), material (B), and material (C) is 1:0.03 to 340:0.01 to 160, more preferably 1:0.05 to 320:0.05 to 140, even more preferably 1:0.08 to 300:0.08 to 127, even more preferably 1:0.2 to 260:0.13 to 115, and most preferably 1:0.5 to 227:0.17 to 107.

[0033] The form of the composition of Embodiment A is not particularly limited and can be, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc. The above composition may consist only of material (A), material (B), and material (C), but it may also further contain a base commonly used in the field of food flavorings in addition to each of the materials. Examples of bases when the above composition is in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils. Examples of base materials when the above composition is in solid form include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts. The above composition may, in addition to each material, contain, for example, an excipient, p, as long as it does not impair the purpose of the present invention. It may further contain H adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars), acidulants, spices, colorings, etc.

[0034] (Method of manufacturing the composition) The above composition may be manufactured by methods conventional in the art. The composition may be subjected to, for example, concentration, drying, decolorization, etc., either alone or in combination.

[0035] (Honey-containing foods) In Embodiment A, the "honey-containing food" is not particularly limited as long as it contains honey, and examples include honey-containing beverages (e.g., soft drinks, dairy beverages), honey-containing confectionery (e.g., cakes, sponge cakes, etc.), honey-containing jams, honey-containing pastes, honey-containing syrups, and other honey-containing foods. The honey content is not particularly limited, but for example, it is preferable that the honey content is 0.1% by weight or more of the total weight of the food. More specifically, it is preferable that the honey content is 0.1 to 6% of the total weight of the food, more preferably 0.3 to 5.5%, even more preferably 0.5 to 5%, even more preferably 0.8 to 4%, and most preferably 1 to 3%.

[0036] The "honey-containing food" described above may be provided (sold, distributed) in a form suitable for consumption, or it may be provided in a form that requires a predetermined process or cooking to become suitable for consumption. For example, the food may be provided as a concentrate that requires dilution with water or the like to become suitable for consumption.

[0037] The method and conditions for adding this composition to honey-containing foods are not particularly limited and can be appropriately set depending on the form of the composition and the type of food. The timing of adding this composition to the food is not particularly limited and can be added at any time, for example, during food manufacturing, after food is completed (for example, immediately before or during consumption). This composition may also be added to food ingredients before food manufacturing.

[0038] [Honey-containing food with an enhanced honey flavor] Another embodiment of the present invention is a "honey-containing food with enhanced honey flavor" having the following composition. "[B] (1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and (2) (i) Organic acids or salts thereof ("Material (B)"), and / or (ii) Amino acids or salts thereof ("Material (C)"), A honey-containing food product containing [the specified ingredient]. (Embodiment B). More specifically, [B-1] (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), or (ii) an amino acid or a salt thereof ("material (C)") Honey-containing foods containing the following; and, [B-2] (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and (ii) an amino acid or a salt thereof ("material (C)") Honey-containing foods that contain [the specified ingredient]; That is the case. Both embodiments [B-1] and [B-2] described above are excellent honey-containing foods with enhanced honey flavor, but embodiment [B-2] is cited as a more preferred embodiment. It can be done. The above embodiment B will be described in detail below.

[0039] (Regarding materials (A), (B), and (C)) Each of the materials, glutamylvalylglycine or its salt (material (A)), organic acid or its salt (material (B)), and amino acid or its salt (material (C)), is the same as that in Embodiment A, and preferred embodiments of each can be found by referring to the embodiments detailed for each in Embodiment A.

[0040] (Form of food) In Embodiment B, each of material (A), material (B), and material (C) is provided in the form of a food (hereinafter also referred to as "the food") added to a honey-containing food according to the combinations specified in Embodiment B.

[0041] In this food product, in order to impart an excellent honey-like flavor-enhancing effect to honey-containing foods, it is preferable that each of the ingredients (A), (B), and (C) be added to the food product within the following concentration ranges. (1) The preferred concentration of material (A) in food is in the range of 0.03 to 6 ppm, a more preferred concentration is in the range of 0.1 to 5.5 ppm, an even more preferred concentration is in the range of 0.5 to 5 ppm, an even more preferred concentration is in the range of 0.7 to 4.5 ppm, and the most preferred concentration is in the range of 1 to 4 ppm. (2) The preferred concentration of material (B) in food is in the range of 0.17 to 10.2 ppm, a more preferred concentration is in the range of 0.3 to 9.5 ppm, an even more preferred concentration is in the range of 0.5 to 9 ppm, an even more preferred concentration is in the range of 1.5 to 8.0 ppm, and the most preferred concentration is in the range of 3 to 6.8 ppm. (3) The preferred concentration of material (C) in food is in the range of 0.08 to 4.8 ppm, a more preferred concentration is in the range of 0.3 to 4.3 ppm, an even more preferred concentration is in the range of 0.5 to 3.8 ppm, an even more preferred concentration is in the range of 0.7 to 3.5 ppm, and the most preferred concentration is in the range of 1 to 3.2 ppm.

[0042] The preferred weight ratios of each of material (A), material (B), and material (C) in this food can be referenced from the preferred weight ratios of each material in the composition detailed in Embodiment A.

[0043] The term "honey-containing food" in this food product can also refer to the "honey-containing food" described in detail in Embodiment A.

[0044] The method for producing this food is not particularly limited and can be carried out by adding each ingredient to a honey-containing food in accordance with methods commonly used in the art. For example, in the production method of the present invention, each ingredient (A), ingredient (B), and ingredient (C) may be added individually to the honey-containing food, or each ingredient may be mixed beforehand and the resulting mixture may be added. Alternatively, the addition of each ingredient may be carried out using a composition prepared in advance according to Embodiment A. When adding each ingredient individually, there are no particular restrictions on the order or interval of addition, and each ingredient may be added simultaneously.

[0045] In addition to the addition of each ingredient, the manufacturing method of this food product may also include conventional processing and cooking steps used in food manufacturing, depending on the type of food product being manufactured.

[0046] [Method for producing honey-containing foods] Another embodiment of the present invention is the following method for producing honey-containing food. "[C](1) Glutamylvalylglycine or a salt thereof ("Material (A)"), and (2)(i) Organic acids or salts thereof ("Material (B)"), and / or (ii) Amino acids or salts thereof ("Material (C)"), A method for producing a honey-containing food, comprising adding to a honey-containing food. (Embodiment C). More specifically, [C-1] (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), A method for producing honey-containing food, comprising adding to honey-containing food; That is the case. Both embodiments [C-1] and [C-2] described above are excellent methods for producing honey-containing food products with enhanced honey flavor, but embodiment [C-2] is considered a more preferred embodiment. The above embodiment C will be described in detail below.

[0047] (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A manner in which it is added to honey-containing food products, and (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The manner in which the ingredients are added to the honey-containing food (for example, each of ingredient (A), ingredient (B), and ingredient (C); the weight ratio of each ingredient, etc.) is the same as in Embodiment B, and preferred embodiments of these can also be found by referring to the embodiments detailed for each in Embodiment B.

[0048] (Honey-containing foods) The "honey-containing food" produced in Embodiment C is the same as that in Embodiment A, and preferred embodiments thereof can also be found by referring to the embodiments detailed in Embodiment A.

[0049] The manufacturing method of Embodiment C is not particularly limited and can be carried out by adding each material to a honey-containing food product as appropriate using methods commonly practiced in the art. For example, in the manufacturing method of the present invention, each of material (A), material (B), and material (C) may be added individually to a honey-containing food product, or each material may be mixed beforehand and the resulting mixture may be added. Alternatively, the addition of each material may be carried out by adding a composition prepared in advance according to Embodiment A (see Embodiments [1] to

[12] specified in the [Means for Solving the Problems] section) to the "honey-containing food."

[0050] In addition to the addition of each material, the manufacturing method of Embodiment C may also include, as appropriate, conventional processing and cooking steps used in food manufacturing, depending on the type of food being manufactured.

[0051] [Methods for enhancing the honey flavor in honey-containing foods] Another embodiment of the present invention is the following method for enhancing the honey flavor in honey-containing foods. "[D](1) Glutamylvalylglycine or a salt thereof ("Material A"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A method for enhancing the honey-like taste in honey-containing foods, comprising adding [the specified substance] to honey-containing foods. (Embodiment D). More specifically, [D-1] (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), A method for enhancing the honey-like taste in honey-containing foods, comprising adding [a certain substance] to honey-containing foods; That is the case. Both embodiments [D-1] and [D-2] described above are excellent methods for enhancing the honey flavor in honey-containing foods, but embodiment [D-2] is cited as a more preferred embodiment. The above embodiment D will be described in detail below.

[0052] (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A manner in which it is added to honey-containing food products, and (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The manner in which the ingredients are added to the honey-containing food (for example, each of ingredient (A), ingredient (B), and ingredient (C); the weight ratio of each ingredient, etc.) is the same as in Embodiment B, and preferred embodiments of these can also be found by referring to the embodiments detailed for each in Embodiment B.

[0053] (Honey-containing foods) The "honey-containing food" targeted for enhancing the honey flavor in Embodiment D is the same as that in Embodiment A, and preferred embodiments of these can also be found by referring to the embodiments detailed in Embodiment A.

[0054] The enhancement method of Embodiment D is not particularly limited and can be carried out by adding each material to the honey-containing food in accordance with methods commonly used in the art. For example, in the manufacturing method of the invention, each material (A), material (B), and material (C) may be added individually to the honey-containing food, or each material may be mixed beforehand and the resulting mixture may be added. Alternatively, the addition of each material may be carried out by adding a composition prepared in advance according to Embodiment A (see Embodiments [1] to

[12] specified in the [Means for Solving the Problems] section) to the "honey-containing food." [Examples]

[0055] The embodiments of the present invention will be described below in detail based on examples, but the embodiments are not limited to these. Those skilled in the art can modify the embodiments of the present invention in various ways without departing from the meaning of the present invention, and such modifications are also included within the scope of the embodiments of the present invention.

[0056] Example: Evaluation of the effect of enhancing the honey-like taste. [material and method] (1) Evaluation materials The honey-like flavor-enhancing effects of each material, either individually or in combination, were evaluated using three different materials: Material (A): Glutamylvalylglycine or its salt, "Glutamylvalylglycine" (also written as "γGlu-Val-Gly"); Material (B): Tartaric acid as an organic acid or its salt; and Material (C): L-histidine (also written as "L-His") as an amino acid or its salt. (2) Evaluation method Beverages were prepared by adding the three ingredients listed above, either individually ("Ingredients Only") or in combination ("Ingredient Combinations"), at predetermined concentrations to a "honey-containing beverage" (base recipe) consisting of the composition shown in Table 1 below (formulations are expressed in weight %) (Test Groups #1-19, #21-29). In each test group, the type and amount of ingredients, ingredient combinations, honey concentration, etc., were adjusted. In Test Group #20, "sugar" was added instead of the above ingredients.

[0057] [Table 1]

[0058] The degree of enhancement of the "honey flavor" in the beverages prepared in each test group was evaluated based on the evaluation criteria shown in Table 2 below, taking into account the "unique taste of honey," "unique flavor of honey," and "unique texture of honey." This includes cases where more than one sense was enhanced. The evaluation was conducted by a sensory evaluation panel of three skilled experts, using the above-mentioned "honey-containing beverage (base recipe)" with 5% honey added and no added ingredients as the "control." The evaluation result of the "control" was set at 3 points, and the evaluation results of each test group were quantified as scores (in increments of 0.1 points) based on this standard.

[0059] [Table 2]

[0060] [Test 1: Evaluation of the effect of adding a single ingredient on enhancing the honey-like taste] The following shows the evaluation results regarding the effect of each ingredient on enhancing the honey flavor when added individually to the base recipe. In this evaluation, the amount of UF-treated honey in the base recipe was set at 5%. The notations such as #1 in the table indicate the test group number.

[0061] (1) Addition of glutamylvalylglycine alone The evaluation results are shown in Table 3 below.

[0062] [Table 3]

[0063] From the above evaluation, it was found that the "honey-like taste enhancement effect" improved with increasing amounts of glutamylvalylglycine added, and that a "strong" honey-like taste enhancement effect was achieved when 2.00 ppm or more was added (see test groups #5 to #7).

[0064] (2) Addition of tartaric acid alone The evaluation results are shown in Table 4 below.

[0065] [Table 4]

[0066] From the above evaluation, it became clear that the "honey-like flavor enhancement effect" improved with increasing amounts of tartaric acid, and that adding 6.80 ppm or more (see test groups #12 and #13) resulted in a honey-like flavor enhancement effect that significantly surpassed the control.

[0067] (3) Addition of L-histidine alone The evaluation results are shown in Table 5 below.

[0068] [Table 5]

[0069] From the above evaluation, it was found that the "honey-like taste enhancement effect" improved with increasing amounts of L-histidine, and that when 3.20 ppm or more was added (see test groups #18 and #19), a honey-like taste enhancement effect significantly exceeding that of the control group was achieved.

[0070] (4) Addition of sugar alone (example) To evaluate the effect of simply adding sweeteners other than those mentioned above on enhancing the honey-like taste, a test group was established in which sugar was added alone. The evaluation results are shown in Table 6 below.

[0071] [Table 6]

[0072] From the above evaluation, it became clear that simply adding sugar to provide sweetness does not enhance the honey flavor.

[0073] [Test 2: Evaluation of the effect of adding ingredient combinations on enhancing the honey-like taste] The following shows the evaluation results regarding the effect of enhancing the honey flavor when each ingredient is combined and added to the base recipe. In this evaluation, the amount of UF-treated honey in the base recipe was, in principle, 5%, the same as in the case of adding each ingredient individually in Test 1. However, in test groups #24, #25, and #26, the amounts were set to 0%, 0.1%, and 6%, respectively, in order to evaluate the effect of the amount of UF-treated honey in the base recipe. The evaluation results are shown in Table 7 below.

[0074] [Table 7]

[0075] To get an overview of the above evaluation results, Figure 1 shows the evaluation results for the control group; the group with single material additions (test sections #6, #12, #18, and #20); and the group with combinations of materials additions (test sections #23, #27, #28, and #29). Furthermore, the evaluation results for the control groups (test plots #24, #25, #23, and #26) with adjusted honey content are shown in Figure 2. The order of the test plot numbers follows the order from left to right in the graph in the figure.

[0076] Based on the evaluation results shown in Tables 3-5, Table 7, and Figure 1 above, it was shown that, compared to the addition of each material alone, 1) the group adding glutamylvalylglycine and a combination of two materials (tartaric acid or L-histidine) showed a significant improvement in enhancing the honey-like taste, and 2) the group adding a combination of three materials (glutamylvalylglycine, tartaric acid, and L-histidine) showed an even greater improvement in enhancing the honey-like taste. The evaluation results shown in Table 7 and Figure 2 above indicate that, in order for the honey flavor to be imparted and enhanced by the addition of each combination of ingredients, the beverage itself must contain honey. However, a small amount of honey is sufficient; for example, even with a honey content of only 0.1%, the addition of each combination of ingredients produces an excellent honey flavor enhancement effect. Furthermore, the enhancement effect of the addition of each combination of ingredients improves with increasing honey content, and a very significant enhancement effect can be obtained with a honey content of around 5%. [Industrial applicability]

[0077] The present invention provides, as one embodiment thereof, a composition for enhancing the honey-like taste of honey-containing foods, which is useful, for example, in the food industry.

Claims

1. (1) Glutamylvalylglycine or a salt thereof (hereinafter also abbreviated as "material (A)"), (2) (i) an organic acid or a salt thereof (hereinafter also abbreviated as "material (B)"), and / or (ii) an amino acid or a salt thereof (hereinafter also abbreviated as "material (C)"), A composition for enhancing the honey flavor, which is added to honey-containing foods and contains [the specified ingredient].

2. (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The composition according to claim 1, comprising:

3. The composition according to claim 1 or 2, wherein the organic acid is at least one selected from tartaric acid, citric acid, fumaric acid, or a salt thereof.

4. The composition according to claim 1 or 2, wherein the amino acid is at least one selected from histidine, alanine, arginine, and glycine.

5. The composition according to claim 1 or 2, which is added to a honey-containing food product so that the concentration of ingredient (A) in the food product is 0.03 to 6 ppm.

6. The composition according to claim 1 or 2, which is added to a honey-containing food product such that the concentration of ingredient (B) in the food product is 0.17 to 10.2 ppm.

7. The composition according to claim 1 or 2, which is added to a honey-containing food product such that the concentration of ingredient (C) in the food product is 0.08 to 4.8 ppm.

8. The composition according to claim 1 or 2, wherein material (A) is contained in an amount ranging from 300 to 60,000 ppm relative to the total weight of the composition.

9. The composition according to claim 1 or 2, wherein the concentration of material (B) is contained in the composition at a weight in the range of 1,700 to 102,000 ppm relative to the total weight of the composition.

10. The composition according to claim 1 or 2, wherein the concentration of material (C) is contained in an amount in the range of 800 to 48,000 ppm relative to the total weight of the composition.

11. The composition is a composition containing (1) material (A) and (2) material (B), wherein the weight ratio of the content of material (A) to the content of material (B) in the composition is 1:0.03 to 340, or The composition is a composition containing (1) material (A) and (2) material (C), wherein the weight ratio of the content of material (A) to the content of material (C) is 1:0.01 to 160. The composition according to claim 1 or 2.

12. The composition is a composition containing (1) material (A), and (2) material (B) and material (C), The weight ratio of the content of material (A), material (B), and material (C) in the composition is 1:0.03 to 340:0.01 to 160. The composition according to claim 1 or 2.

13. A honey-containing food to which the composition according to claim 1 or 2 is added.

14. The food according to claim 13, wherein the honey-containing food is a honey-containing beverage.

15. (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A honey-containing food product that contains [the specified ingredient].

16. 1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The food according to claim 15, which contains the following:

17. The food according to claim 15 or 16, wherein the organic acid is at least one selected from tartaric acid, citric acid, fumaric acid, or a salt thereof.

18. The food according to claim 15 or 16, wherein the amino acid is at least one selected from histidine, alanine, arginine, and glycine.

19. The food according to claim 15 or 16, wherein the concentration of ingredient (A) in the food is 0.03 to 6 ppm.

20. The food according to claim 15 or 16, wherein the concentration of ingredient (B) in the food is 0.17 to 10.2 ppm.

21. The food according to claim 15 or 16, wherein the concentration of ingredient (C) in the food is 0.08 to 4.8 ppm.

22. A food is a food containing (1) ingredient (A) and (2) ingredient (B), where the weight ratio of the content of ingredient (A) to the content of ingredient (B) in the food is 1:0.03 to 340, or A food product containing (1) ingredient (A) and (2) ingredient (C), wherein the weight ratio of the content of ingredient (A) to the content of ingredient (C) is 1:0.01 to 160. The food according to claim 15 or 16.

23. A food product containing (1) ingredient (A), and (2) ingredients (B) and ingredient (C), wherein the weight ratio of the content of ingredient (A), ingredient (B), and ingredient (C) in the food product is 1:0.03 to 340:0.01 to 160. The food according to claim 15 or 16.

24. The food according to claim 15 or 16, wherein the honey-containing food is a honey-containing beverage.

25. (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A method for producing honey-containing food, comprising adding to honey-containing food.

26. (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) Organic acids or salts thereof (material (B)), and (ii) Amino acids or That salt (Ingredient (C)), + The manufacturing method according to claim 25, comprising adding to a honey-containing food product.

27. The method for producing the product according to claim 25, comprising adding the composition according to any one of claim 1 or 2 to a honey-containing food product.

28. (1) Glutamylvalylglycine or its salt ("Material (A)"), and, (2) (i) an organic acid or a salt thereof ("material (B)"), and / or (ii) an amino acid or a salt thereof ("material (C)"), A method for enhancing the honey-like taste in honey-containing foods, comprising adding to honey-containing foods.

29. (1) Glutamylvalylglycine or its salt (material (A)), and, (2) (i) an organic acid or a salt thereof (material (B)), and (ii) an amino acid or a salt thereof (material (C)), The enhancement method according to claim 28, comprising adding to a honey-containing food product.

30. The enhancement method according to claim 28, comprising adding the composition according to any one of claim 1 or 2 to a honey-containing food product.

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