Taste enhancer

Abstract

To provide a new method for improving the taste of food products. [Solution] To provide a food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof.

Description

【Technical Field】 【0001】 The present invention relates to a flavor improver in foods and the like. 【Background Art】 【0002】 Patent Document 1 and Patent Document 2 disclose methods for producing a protein-containing food and a protein-containing liquid food, respectively, which include treating a food raw material containing a protein with phospholipase D and have an improved unpleasant texture. Patent Document 3 also discloses a meat modifier containing phospholipase D and the like. 【0003】 None of these documents describe the use of phospholipase D for improving the flavor in foods. 【Prior Art Documents】 【Patent Documents】 【0004】 【Patent Document 1】 International Publication No. 2024 / 172143 【Patent Document 2】 International Publication No. 2024 / 172144 【Patent Document 3】 Japanese Patent Application Laid-Open No. 2024-105140 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0005】 An object of the present invention is to provide a new method for improving the flavor in foods. 【Means for Solving the Problems】 【0006】 As a result of intensive studies on the above problems, the present inventors have found that the flavor of a food is improved by adding phospholipase D and γ-glutamyl peptide in combination to the food, and based on such findings, further research has been carried out to complete the present invention. In other words, the present invention is as follows: 【0007】 [1] A food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof. [2] The taste-improving agent according to [1] above, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [3] The taste enhancer according to [1] or [2] above, wherein the amount of phospholipase D is in the range of 0.0001 U to 6,500 U per gram of the taste enhancer, and / or the amount of γ-glutamyl peptide or a salt thereof is in the range of 0.000001% to 90% by weight. [4] A taste enhancer according to any of [1] to [3] above, which is added to the ingredients of a food product such that the content of phospholipase D per 100g of food product is in the range of 0.0001U to 100,000U, and / or the content of γ-glutamyl peptide or a salt thereof in the food product is in the range of 0.0001 ppm by weight to 10,000 ppm by weight. [5] A taste-improving agent according to any of the above [1] to [4], wherein the food is a lipid-containing food. [6] A taste enhancer according to any of the above [1] to [5], wherein the food is a meat product, a meat substitute, a dairy product, a dairy substitute, confectionery, bread, noodles, or an egg processed food. [7] Foods with improved taste containing phospholipase D and γ-glutamyl peptide or salts thereof. [8] The food according to [7] above, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [9] The food according to [7] or [8] above, wherein the phospholipase D content is in the range of 0.0001 U to 100,000 U per 100 g of food, and / or the γ-glutamyl peptide or salt thereof content is in the range of 0.0001 ppm by weight to 10,000 ppm by weight.

[10] A food that is a lipid-containing food, as described in any of [7] to [9] above.

[11] Foods described in any of [7] to

[10] above, wherein the food is a meat product, a meat substitute, a dairy product, a dairy substitute, confectionery, bread, noodles, or an egg product.

[12] A method for producing a food product, comprising the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the ingredients of the food product.

[13] The method for producing the product according to

[12] above, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu.

[14] The method for producing food according to

[12] or

[13] above, wherein the amount of phospholipase D added is such that the phospholipase D content in the food is in the range of 0.0001 U to 100,000 U per 100 g of the food, and / or the amount of γ-glutamyl peptide or a salt thereof added is such that the γ-glutamyl peptide or salt thereof content in the food is in the range of 0.0001 ppm by weight to 10,000 ppm by weight.

[15] A manufacturing method according to any of

[12] to

[14] above, wherein the food is a lipid-containing food.

[16] A method of manufacturing according to any of

[12] to

[15] above, wherein the food is a meat product, a meat substitute, a dairy product, a dairy substitute, confectionery, bread, noodles, or an egg product.

[17] A method for improving the taste of a food, comprising the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the ingredients of the food.

[18] The method according to

[17] above, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu.

[19] The method according to

[17] or

[18] above, wherein the amount of phospholipase D added is such that the phospholipase D content in the food is in the range of 0.0001 U to 100,000 U per 100 g of the food, and / or the amount of γ-glutamyl peptide or a salt thereof added is such that the γ-glutamyl peptide or salt thereof content in the food is in the range of 0.0001 ppm by weight to 10,000 ppm by weight.

[20] The method according to any of the above

[17] to

[19] , wherein the food is a lipid-containing food.

[21] The method according to any one of the above

[17] to

[20] , wherein the food is a meat product, a meat substitute, a dairy product, a dairy substitute, confectionery, bread, noodles, or egg products. [Effects of the Invention] 【0008】 The present invention makes it possible to provide a food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof, and a food with improved flavor containing phospholipase D and γ-glutamyl peptide or a salt thereof. [Modes for carrying out the invention] 【0009】 1. Taste enhancer The present invention provides a food flavor enhancer (hereinafter also referred to as "the present invention's flavor enhancer") containing phospholipase D and γ-glutamyl peptide or a salt thereof. 【0010】 The phospholipase D (hereinafter also referred to as "PLD") used in the present invention is an enzyme that hydrolyzes phospholipids at the phosphate ester bond to produce phosphatidic acid and alcohol, and is not particularly limited as long as it can be added to food. Examples of PLD include plant-derived PLD, such as cabbage-derived PLD, and microbial-derived PLD, such as PLD produced by actinomycetes belonging to the genus Streptomyces. Genetically modified PLD can also be used. The PLD used in the present invention may be a commercially available product, and specific examples include Streptomyces-derived PLD sold by Nagase & Co., Ltd. under the trade name "Denateam PMD-P1", and Kitasatospora paracochleata (formerly Actinomadura sp.)-derived PLD sold by Meito Sangyo Co., Ltd. under the trade name "Phospholipase D". 【0011】 In this invention, the enzyme activity of PLD is measured and defined as follows: Phosphatidylcholine is used as a substrate, and choline is released by reacting PLD with it. The released choline is then reacted with choline oxidase to produce hydrogen peroxide. Peroxidase is then reacted with the hydrogen peroxide to quantitatively oxidize and condense N-ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxyaniline sodium (DAOS) and 4-aminoantipyrine. The absorbance at 600 nm is measured, and the amount of the oxidative condensate is determined from a calibration curve to calculate the enzyme activity. One unit (U) is defined as the amount of enzyme that releases 1 μmol of choline per minute at 37°C and pH 5.5. 【0012】 The PLD content in the taste-improving agent of the present invention is not particularly limited, but it is preferably in the range of 0.0001U to 5,000U per gram of the taste-improving agent of the present invention, more preferably in the range of 0.001U to 3,000U, and even more preferably in the range of 0.01U to 1,000U. 【0013】 The γ-glutamyl peptide used in the present invention refers to a peptide having a γ-glutamyl structure (e.g., a dipeptide, a tripeptide, etc.), and is not particularly limited as long as it can be added to foods. Examples thereof include a compound represented by the following general formula (I) (hereinafter, also referred to as "compound (I)"), a compound represented by the following general formula (II) (hereinafter, also referred to as "compound (II)"), and the like. ·γ-Glu-X-Gly (I) (In the formula, X represents an amino acid or an amino acid derivative) ·γ-Glu-Y (II) (In the formula, Y represents an amino acid or an amino acid derivative) Any one of these may be used alone, or two or more thereof may be used in combination. 【0014】 Compound (I) is a tripeptide having a γ-glutamyl structure composed of glutamic acid, X (an amino acid or an amino acid derivative), and glycine (that is, having a structure in which the carboxyl group at the γ-position of glutamic acid and the amino group of X are peptide-bonded). Compound (II) is a dipeptide having a γ-glutamyl structure composed of glutamic acid and Y (an amino acid or an amino acid derivative) (that is, having a structure in which the carboxyl group at the γ-position of glutamic acid and the amino group of Y are peptide-bonded). 【0015】 Examples of the "amino acids" represented by X in the general formula (I) and Y in the general formula (II) include neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cyclo-leucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids (except glycine) are preferably in the L-form. 【0016】 In this specification, some of the above-mentioned amino acids may be abbreviated as follows. (1) Glycine: Gly (2) Valine: Val (3) Cysteine: Cys (4) Glutamic acid: Glu (5) Norvaline: Nva (6) α-Aminobutyric acid: Abu 【0017】 Examples of the "amino acid derivatives" represented by X and Y include amino acids in which at least one of special amino acids, non-natural amino acids, amino alcohols, and functional groups (e.g., terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). Specific examples of amino acid derivatives include N-γ-nitroarginine, S-nitrosocysteine, S-methylcysteine, S-allylcysteine, valine amide, valinol (2-amino-3-methyl-1-butanol), methionine sulfoxide, S-methylcysteine sulfoxide, etc. These amino acid derivatives are preferably in the L-form. 【0018】 X is preferably an amino acid, more preferably Val, Cys, Abu, or Nva, even more preferably Val or Cys, and even more preferably Val. That is, compound (I) used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Cys-Gly (glutathione), γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly, more preferably γ-Glu-Val-Gly or γ-Glu-Cys-Gly, and even more preferably γ-Glu-Val-Gly. 【0019】 Y is preferably an amino acid, more preferably Abu or Nva, and even more preferably Abu. That is, compound (II) used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva, and more preferably γ-Glu-Abu. 【0020】 The salt of γ-glutamyl peptide used in the present invention is not particularly limited as long as it is an edible salt, but for example, with an acidic group such as a carboxyl group, it may be a salt with alkali metals such as sodium or potassium; a salt with alkaline earth metals such as calcium or magnesium; an ammonium salt; an aluminum salt; a zinc salt; a salt with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, or dicyclohexylamine; or a salt with basic amino acids such as arginine or lysine. Examples include salts, and for basic groups such as amino groups, 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, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. Any one type of salt of γ-glutamyl peptide may be used alone, or two or more types may be used in combination. 【0021】 When obtaining a salt of γ-glutamyl peptide, if the γ-glutamyl peptide is obtained in salt form, it can be purified directly. If it is obtained in free form, it can be dissolved or suspended in a suitable solvent, isolated and purified by adding an acid or base. 【0022】 The γ-glutamyl peptide or its salt may be a solvate such as a hydrate, for example, a 1-6 hydrate. 【0023】 The method for producing γ-glutamyl peptide or its salt is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, etc.) or similar methods may be used. Specifically, for example, it can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Publication No. 2012-213376, or Japanese Patent Publication No. 2016-168045, or similar methods. Commercially available γ-glutamyl peptide or its salt may be used, and the use of commercially available products is preferred due to its simplicity. 【0024】 The γ-glutamyl peptide or its salt used in the present invention may be a refined product, but it does not have to be a refined product. That is, in the present invention, a material containing a high amount of γ-glutamyl peptide or its salt can be used as a substitute for or in addition to the γ-glutamyl peptide or its salt itself. Here, a material "containing a high amount" of γ-glutamyl peptide or its salt means a material in which the content of γ-glutamyl peptide or its salt is 100 ppm by weight or more relative to the material. Examples of materials containing a high amount of γ-glutamyl peptide or its salt include fermentation products containing γ-glutamyl peptide or its salt (e.g., culture solution, bacterial cells, culture supernatant, etc. obtained by culturing microorganisms capable of producing γ-glutamyl peptide), agricultural, fishery, and livestock products containing γ-glutamyl peptide or its salt, and processed products thereof. Examples of such processed products include fermentation products containing γ-glutamyl peptide or a salt thereof, subjected to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Specifically, examples include yeast extracts containing γ-glutamyl peptide (e.g., γ-Glu-Abu, etc.) (e.g., yeast extracts described in Japanese Patent Publication No. 2012-213376, International Publication No. 2012 / 046731, etc.). When using a material with a high content of γ-glutamyl peptide or a salt thereof in the present invention, it is preferable to use a yeast extract containing γ-glutamyl peptide or a salt thereof (hereinafter also referred to as "γ-glutamyl peptide-containing yeast extract"). The material with a high content of γ-glutamyl peptide or a salt thereof may be purified to a desired degree, and a material with a purity of γ-glutamyl peptide or a salt thereof of preferably 50% by weight or more, more preferably 70% by weight or more, even more preferably 90% by weight or more, and particularly preferably 95% by weight or more may be used. 【0025】 "Yeast extract" means an extract of yeast, and the form of the yeast extract is not particularly limited. The yeast extract may be in any form, such as liquid, powder, or paste. The type of yeast is not particularly limited. For example, if the yeast extract contains γ-Glu-Abu, examples include Saccharomyces yeast such as Saccharomyces cerevisiae, Schizosaccharomyces yeast such as Schizosaccharomyces pombe, and Candida yeast such as Candida utilis, with Saccharomyces yeast and Candida yeast being preferred. Furthermore, if the yeast extract contains γ-Glu-Cys-Gly, examples include Saccharomyces yeast such as Saccharomyces cerevisiae, Schizosaccharomyces yeast such as Schizosaccharomyces pombe, and Candida yeast such as Candida utilis, with Saccharomyces yeast and Candida yeast being preferred. 【0026】 The content of gamma-glutamyl peptide or its salt in a gamma-glutamyl peptide-containing yeast extract is, for example, 1% or more by weight, 3% or more by weight, 5% or more by weight, 7% or more by weight, 10% or more by weight, 15% or more by weight, 20% or more by weight, 25% or more by weight, or 30% or more by weight, based on the dry weight of the yeast extract, and may also be 50% or less by weight, 45% or less by weight, 40% or less by weight, 30% or less by weight, 20% or less by weight, 15% or less by weight, 13% or less by weight, or 10% or less by weight, or a combination thereof. More specifically, the content of gamma-glutamyl peptide or its salt in a gamma-glutamyl peptide-containing yeast extract is, for example, 1 to 30% by weight, 3 to 20% by weight, 5 to 15% by weight, or 7 to 13% by weight, based on the dry weight of the yeast extract. Furthermore, if the γ-glutamyl peptide is in the form of a salt and / or a solvate such as a hydrate, the above content is expressed in terms of the amount converted to a free form without a solvent such as water. The yeast extract containing γ-glutamyl peptide or its salt may be used alone or in combination of two or more types. 【0027】 As the γ-glutamyl peptide-containing yeast extract, a commercially available product may be used, or one that is manufactured as appropriate may be used. The method for producing the γ-glutamyl peptide-containing yeast extract is not particularly limited, and it can be produced, for example, by known methods. More specifically, the γ-glutamyl peptide-containing extract can be produced, for example, by processing γ-glutamyl peptide-containing yeast into yeast extract. Processing of γ-glutamyl peptide-containing yeast into yeast extract can be carried out, for example, by autolysis, acid hydrolysis, enzymatic hydrolysis, or a combination thereof. If the yeast extract is a commercially available product, specific examples include, for example, the baker's yeast extract sold under the product name "GT-Pd" by Asahi Group Foods Co., Ltd., the baker's yeast extract sold under the product name "SG010" by Angel Inc., and the Torula yeast extract sold under the product name "Aromild UG-8" by Mitsubishi Corporation Life Sciences Co., Ltd. 【0028】 In the taste-improving agent of the present invention, the content of γ-glutamyl peptide or its salt is preferably 0.000001% to 90% by weight, more preferably 0.00003% to 50% by weight, even more preferably 0.00001% to 30% by weight, even more preferably 0.0003% to 10% by weight, and particularly preferably 0.001% to 1% by weight. When the γ-glutamyl peptide is in the form of a salt and / or a solvate such as a hydrate, the above content is expressed in terms of the amount converted to a free form without a solvent such as water (the same applies hereinafter, including "amount added"). Furthermore, when the γ-glutamyl peptide or its salt is a material that contains a high amount of γ-glutamyl peptide or its salt, the above content is expressed in terms of the content of the γ-glutamyl peptide or its salt itself in the material. 【0029】 In this specification, "food" is not particularly limited as long as it is intended for consumption, and includes, for example, meat products such as hamburgers, sausages, and ham; alternative meat products using substitute materials such as soy protein instead of at least a portion of the meat in said meat products; fish products such as kamaboko, chikuwa, and satsuma-age; alternative fish products using substitute materials such as soy protein instead of at least a portion of the fish in said fish products; dairy products such as fresh cream and whipped cream; alternative dairy products using substitute materials such as soy milk instead of at least a portion of the milk in said dairy products; other plant-based foods using soy protein, etc. Examples include baked goods such as kebabs, bread, noodles such as instant noodles (including both noodles eaten with soup and noodles eaten without soup), egg dishes such as egg drop soup, omelets, and steamed egg custard. Among these, meat products, meat substitutes (such as soy protein substitutes), dairy products, dairy substitutes (such as soy milk substitutes, oat milk substitutes, and almond milk substitutes), sweets, bread, noodles, and egg dishes are preferred, and hamburgers, hamburger substitutes, fresh cream, whipped cream, whipped cream substitutes, soy milk, cookies, bread, ramen, and egg drop soup are more preferred. Furthermore, the food is preferably a lipid-containing food, and more preferably a phospholipid-containing food. In addition, the food may be a health functional food (food for specified health uses, nutrient function foods, food with functional claims), dietary supplements, nutritional supplements, health supplements, medical foods, etc. 【0030】 In this specification, "taste" means one or more of the basic tastes provided by food, such as sweetness, saltiness, sourness, bitterness, and umami, as well as peripheral sensations such as richness, depth, and body. 【0031】 In this specification, "improved taste" (including similar expressions such as "improved taste") means an improvement in one or more of the basic tastes and the surrounding sensations described above. In this specification, "improvement" includes any enhancement, addition, or suppression of one or more of the basic tastes and the surrounding sensations described above, insofar as it is deemed desirable in the sensory evaluation of the food. 【0032】 More specifically, "improved taste" as used herein means, for example, the following: • If the food is a hamburger patty: Improvement of meat-like taste and flavor, oiliness, etc. • If the food product is a substitute hamburger made with alternative ingredients to meat: Improvement of meat-like taste and flavor, oiliness, etc.; and if the alternative ingredient is, for example, soy protein, improvement (suppression) of soy odor, etc. • If the food is a dairy product: Improvement of milky oiliness, milky taste, milky flavor, etc. • If the food is a dairy alternative product using a substitute ingredient for milk; improvement of milk-like oiliness, milk-like taste, milk-like flavor, etc.; and, for example, if the substitute ingredient is soy milk, improvement (suppression) of soy odor, etc. • If the food product is cookies: Improvement of buttery texture, buttery taste, buttery flavor, etc. • If the food is kamaboko (fish cake): Improvement of the taste and flavor of the fish meat, and improvement of the fishy smell (in the case of fishy smell, suppression). • If the food is bread: Improvement of butter-like flavor, butter-like taste, etc. • If the food is ramen: Improvement of oiliness, soy sauce taste and flavor, etc. • If the food is an egg-based product: Improvement of egginess, etc. 【0033】 Specific forms of the taste-improving agent of the present invention include solid form (tablets, granules, powders, etc.), paste form, liquid form, suspension form, emulsion form, etc., but a solid form is preferred. 【0034】 Furthermore, the taste-improving agent of the present invention may contain other components besides PLD and γ-glutamyl peptide or its salts, to the extent that they do not impair the effects of the present invention. These other components can be appropriately selected depending on the form of the taste-improving agent of the present invention described above, and include, for example, acids, amino acids, sugars, and various food additives such as seasonings, spices, colorants, color fixatives, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oils, solubilizers, isotonic agents, preservatives, and antioxidants. These other components may be included one or more times as needed. 【0035】 The content of the other components mentioned above in the taste improving agent of the present invention is not particularly limited, but the total amount is preferably 0.000001% to 90% by weight, more preferably 0.00001% to 80% by weight, even more preferably 0.00001% to 60% by weight, even more preferably 0.0001% to 40% by weight, particularly preferably 0.0001% to 30% by weight, and particularly more preferably 0.001% to 20% by weight. 【0036】 Next, a method for producing the taste-improving agent of the present invention will be described. 【0037】 The taste-improving agent of the present invention can be manufactured by mixing PLD and γ-glutamyl peptide or a salt thereof with the other components mentioned above as needed, or by other manufacturing methods common in the food industry. The order in which these components are added is not particularly limited and can be set as appropriate depending on the intended use. 【0038】 By adding the taste-improving agent of the present invention to the ingredients of the food described above, the taste of the food is improved. The taste can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the test examples described later. 【0039】 In this specification, "food ingredients" refers to food raw materials and intermediate compositions that are produced before the final food product. 【0040】 When adding the flavor-improving agent of the present invention to the food ingredients described above, it is preferable to add it so that the content of PLD and γ-glutamyl peptide or salt thereof in the food is within the following ranges, respectively. • PLD: 0.0001U to 100,000U per 100g of food, more preferably 0.001U to 10,000U, even more preferably 0.003U to 1,000U, even more preferably 0.01U to 300U, and especially preferably 0.03U to 150U • γ-glutamyl peptide or its salt: 0.0001 ppm by weight to 10,000 ppm by weight, more preferably 0.001 ppm by weight to 3,000 ppm by weight, even more preferably 0.01 ppm by weight to 1,000 ppm by weight, even more preferably 0.03 ppm by weight to 500 ppm by weight or 0.03 ppm by weight to 300 ppm by weight, particularly preferably 0.1 ppm by weight to 300 ppm by weight or 0.1 ppm by weight to 150 ppm by weight. 【0041】 2. Foods with improved taste The present invention also provides a food product with improved taste (hereinafter also referred to as "the food product of the present invention") that contains phospholipase D and γ-glutamyl peptide or a salt thereof. 【0042】 Regarding "phospholipase D," "γ-glutamyl peptide or its salt," "taste," "improved taste," and "food," the terms "food" and "taste improving agent" are as described above for the taste improving agent of the present invention. 【0043】 In the food of the present invention, the content of PLD and γ-glutamyl peptide or a salt thereof is not particularly limited, but it is preferable that each be in the following amounts. • PLD: An amount in the range of 0.0001U to 100,000U per 100g of food, more preferably in the range of 0.001U to 10,000U, even more preferably in the range of 0.003U to 1,000U, even more preferably in the range of 0.01U to 300U, and particularly preferably in the range of 0.03U to 150U. • γ-glutamyl peptide or its salt: 0.0001 ppm by weight to 10,000 ppm by weight, more preferably 0.001 ppm by weight to 3,000 ppm by weight, even more preferably 0.01 ppm by weight to 1,000 ppm by weight, even more preferably 0.03 ppm by weight to 500 ppm by weight or 0.03 ppm by weight to 300 ppm by weight, particularly preferably 0.1 ppm by weight to 300 ppm by weight or 0.1 ppm by weight to 150 ppm by weight. 【0044】 Furthermore, the food of the present invention may contain other components besides PLD and γ-glutamyl peptide or salts thereof, to the extent that they do not impair the effects of the present invention. Examples of other components include acids, amino acids, sugars, and various additives usable in food and beverages, such as seasonings, spices, colorants, color fixatives, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil, solubilizers, isotonic agents, preservatives, and antioxidants. These other components may be included one or more as needed. 【0045】 Next, the method for producing the food of the present invention will be described. 【0046】 It can be manufactured by adding PLD and γ-glutamyl peptide or its salt, as well as other components as needed, to a food base and mixing them as is, or by other manufacturing methods common in the food industry. There are no particular restrictions on the order in which these components are added, and they can be set as appropriate depending on the intended use. 【0047】 In the food product of the present invention, the taste is improved compared to the food product without the addition of PLD and γ-glutamyl peptide or its salt. The taste can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the test examples described later. 【0048】 3. Methods for manufacturing food products and methods for improving the taste of food products. The present invention also provides a method for producing a food product (hereinafter also referred to as "the method of the present invention"), which includes the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the food ingredients, and a method for improving the taste of the food product (hereinafter also referred to as "the method of the present invention"), which includes the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the food ingredients. 【0049】 Regarding "phospholipase D," "γ-glutamyl peptide or its salt," "food," "food ingredient," "taste," and "taste improvement," these are as described above for the taste improving agent of the present invention. 【0050】 There are no particular restrictions on the amount of PLD and γ-glutamyl peptide or its salt added to the food ingredients, but it is preferable to add them so that the content of PLD and γ-glutamyl peptide or its salt in the food is within the following ranges, respectively. • PLD: 0.0001U to 100,000U per 100g of food, more preferably 0.001U to 10,000U, even more preferably 0.003U to 1,000U, even more preferably 0.01U to 300U, and especially preferably 0.03U to 150U • γ-glutamyl peptide or its salt: 0.0001 ppm by weight to 10,000 ppm by weight, more preferably 0.001 ppm by weight to 3,000 ppm by weight, even more preferably 0.01 ppm by weight to 1,000 ppm by weight, even more preferably 0.03 ppm by weight to 500 ppm by weight or 0.03 ppm by weight to 300 ppm by weight, particularly preferably 0.1 ppm by weight to 300 ppm by weight or 0.1 ppm by weight to 150 ppm by weight. 【0051】 Furthermore, the manufacturing method and method of the present invention may further include a step of adding other components other than PLD and γ-glutamyl peptide or salts thereof to the food, to the extent that the effects of the present invention are not impaired. Examples of other components include acids, amino acids, sugars, and various additives that can be used in food and beverages, such as seasonings, spices, colorants, color fixatives, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oil, solubilizers, isotonic agents, preservatives, and antioxidants. One or more of these other components may be added as needed. 【0052】 The manufacturing method and the method of the present invention can be carried out in accordance with the "Method for Manufacturing the Food of the Present Invention" described above for the food of the present invention. 【0053】 The manufacturing method and method of the present invention improve the taste of food products to which PLD and γ-glutamyl peptide or salts thereof are added. The taste can be evaluated by sensory evaluation by a panel of experts skilled in evaluation, as shown in the test examples described later. 【0054】 Next, the present invention will be specifically described with reference to examples, but the present invention is not limited in any way by these examples. [Examples] 【0055】 In the examples, unless otherwise specified, the following raw materials were used. Furthermore, any raw materials not listed below are readily available or can be prepared according to methods commonly practiced in this art, or are commercially available. • PLD: "Denateam PMD-P1" (Nagase & Co., Ltd.) (61,000 U / g) • Phospholipase A2 (PLA2): "PLA2 Nagase 10P / R" (Nagase & Co., Ltd.) (105,000 U / g) (Note that the enzymatic activity of PLA2 is measured and defined as follows: 1 U is defined as the amount of enzyme that produces 1 μmol of free fatty acid per minute when PLA2 is added to a 1% phosphatidylcholine solution (pH 8.0, containing 5 mM CaCl2 in 50 mM Tris-HCl buffer) and reacted at 37°C.) ·γ-Glu-Val-Gly: Own product • γ-Glu-Abu-containing yeast extract (hereinafter referred to as "yeast extract 1"): "Savorboost KYE" (Asahi Group Foods Co., Ltd.) (powdered yeast extract containing 7% by weight of γ-Glu-Abu) • γ-Glu-Cys-Gly-containing yeast extract (hereinafter referred to as "Yeast Extract 2"): "Yeast Extract Aromild UG-8" (Mitsubishi Corporation Life Sciences Co., Ltd.) (Powdered yeast extract containing 6.0% by weight of γ-Glu-Cys-Gly) 【0056】 • Cake flour: "Nisshin Flower Cake Wheat Flour" (Nisshin Flour Milling Wellna Co., Ltd.) • Strong flour: "Nissin Super Camellia Strong Flour" (Nissin Flour Milling Co., Ltd. Wellna Co., Ltd.) • Shortening: "Shortening" (Darbon Organic Japan Co., Ltd.) • Soy milk whipped cream: "Soy milk whipped cream that does not use dairy products" (Sujata Meilaku Co., Ltd.) • Vegetable fat whipped cream: "Vegetable fat whipped cream" (V mark) • Fresh cream: "Special Selection Hokkaido Pure Fresh Cream 35" (Takanashi Dairy Co., Ltd.) • Soy milk: "Delicious Unsweetened Soy Milk" (Kikkoman Corporation) • Dried surimi powder: "All-purpose surimi powder" (Suzuhiro Kamaboko Co., Ltd.) • Granulated sugar: "Spoon brand" (DM Mitsui Sugar Co., Ltd.) • Skim milk: "Skim milk" (Morinaga Milk Industry Co., Ltd.) • Salt: "Nakuru M" (Naikai Salt Industry Co., Ltd.) • Dry yeast: "Super Camellia Dry Yeast" (Nisshin Flour Milling Co., Ltd. Wellna Co., Ltd.) • Butter: "Yukijirushi Hokkaido Butter" (Yukijirushi Megmilk Co., Ltd.) • Frozen whole eggs: "Kewpie Frozen Whole Eggs" (Kewpie Corporation) • Soy sauce: "Usukuchi soy sauce" (Kikkoman Corporation) • Bonito broth: "Dashi Jiman Rich Bonito Broth" (Ajinomoto Co., Inc.) • White sugar: "White sugar" (DM Mitsui Sugar Co., Ltd.) 【0057】 Furthermore, in each example, unless otherwise specified, "%" and "ppm" represent weight percent and weight ppm, respectively. 【0058】 Control Examples 1-2 (Preparation of Control Cookies) The powdered ingredients (cake flour, bread flour, sugar (granulated sugar), and salt) in the proportions (by weight) shown in Table 1 were placed in a food processor ("MK-K81-W" (Panasonic Corporation)) and mixed (high, 10 seconds x 2). The fats (unsalted butter and shortening) in the proportions (by weight) shown in Table 1 were added to the resulting mixture and mixed (high, 10 seconds x 4). Then, the eggs and water in the proportions (by weight) shown in Table 1 were added and mixed until uniform (high, 10 seconds x 2). The resulting mixture was placed in a resealable bag, rolled out to a thickness of about 5 mm with a rolling pin, and frozen (for 30 minutes or more). Next, the cookies were cut out using a mold and baked in an oven ("EMO-1000S" (Sanyo Electric Co., Ltd.)) at 180°C for 12 minutes. After cooling, control cookies (positive control (PC; butter content in fat: 24%; control example 1) and negative control (NC; butter content in fat: 12%; control example 2)) were prepared. Each of the obtained cookies was subjected to sensory evaluation (test example 1) described later. 【0059】 [Table 1] 【0060】 Examples 1-7 and Comparative Examples 1-7 (Preparation of Cookies) Each cookie was prepared in the same manner as in Control Example 2, except that water was used to which PLD or PLA2 and / or γ-glutamyl peptide (the "ppm" for each yeast extract refers to the "ppm" for the γ-glutamyl peptide in each yeast extract; the same applies to each of the following examples and comparative examples) were added in the amounts shown in Tables 2-1 to 2-2. Each of the resulting cookies was subjected to sensory evaluation (Test Example 1) described later. 【0061】 [Table 2-1] 【0062】 [Table 2-2] 【0063】 Test Example 1 (Sensory Evaluation) For each cookie prepared in Control Examples 1-2, Examples 1-7, and Comparative Examples 1-7, a panel of four experts experienced in evaluation consumed the cookies and consensually evaluated each of the following evaluation items on a scale of 0.1 points, with PC (Perfect Quality) being 3.0 points and NC (Non-Compliant Quality) being 0.0 points (scores exceeding 3.0 points were extrapolated). The results are shown in Tables 2-1 to 2-2. 【0064】 [Evaluation criteria] • Butter-like oily sensation: A juicy sensation, reminiscent of melted oil, that is particularly noticeable when an oral substance containing butter or butter itself is placed in the mouth. • Butter-like taste: A butter-like salty taste that spreads throughout the mouth as an initial taste when an oral substance containing butter or butter itself is placed in the mouth, and a fatty, sweet taste that is felt during and after consumption. • Butter-like flavor: A sweet, buttery, and milky flavor. 【0065】 As shown in Tables 2-1 to 2-2, the combined use of PLD and γ-glutamyl peptide significantly improved (enhanced) the buttery richness, taste, and flavor. 【0066】 Control Examples 3-4 (Preparation of Control Cookies) The powdered ingredients (cake flour, bread flour, sugar (granulated sugar), and salt) in the proportions (by weight) shown in Table 3 were placed in a food processor ("MK-K81-W" (Panasonic Corporation)) and mixed (high, 10 seconds x 2). The fats (unsalted butter and shortening) in the proportions (by weight) shown in Table 3 were added to the resulting mixture and mixed (high, 10 seconds x 4). Finally, the eggs and water in the proportions (by weight) shown in Table 3 were added and mixed until uniform (high, 10 seconds x 2). The resulting mixture was placed in a resealable bag, rolled out to a thickness of approximately 5 mm with a rolling pin, and frozen (for 30 minutes or more). Next, the cookies were cut out using a mold and baked in an oven ("EMO-1000S" (Sanyo Electric Co., Ltd.)) at 180°C for 12 minutes. After cooling, control cookies (positive control (PC; butter content in fat: 12%; control example 3) and negative control (NC; butter content in fat: 0%; control example 4)) were prepared. Each of the resulting cookies was subjected to sensory evaluation (test example 2), which will be described later. 【0067】 [Table 3] 【0068】 Examples 8-11 and Comparative Examples 8-10 (Preparation of Cookies) Each cookie was prepared in the same manner as in Control Example 4, except that water containing PLD and / or γ-glutamyl peptide in the amounts shown in Table 4 was used instead of water. Each of the resulting cookies was subjected to sensory evaluation (Test Example 2) described later. 【0069】 [Table 4] 【0070】 Test Example 2 (Sensory Evaluation) For each cookie prepared in Control Examples 3-4, Examples 8-11, and Comparative Examples 8-10, a panel of four experts experienced in evaluation consumed them and consensually evaluated each evaluation item described in Test Example 1, with PC (Perfect Quality) being 3.0 points and NC (Non-Compliant Quality) being 0.0 points, in increments of 0.1 points (scores exceeding 3.0 points were extrapolated). The results are shown in Table 4. 【0071】 As shown in Table 4, the combined use of PLD and γ-glutamyl peptide greatly enhanced the buttery texture, taste, and flavor. 【0072】 Control Example 5 (Preparation of Control Alternative Hamburger) Granular soy protein in the amounts (by weight) shown in Table 5 was rehydrated in hot water, then dehydrated, and 40% by weight of the seasoning liquid in the amounts (by weight) shown in Table 5 was added to obtain soy crumble. Meanwhile, the remaining seasoning liquid and powdered soy protein in the amounts (by weight) shown in Table 5 were mixed to form a binder. The prepared soy crumble, binder, and sautéed onions in the amounts (by weight) shown in Table 5 were mixed, and 65 g of the resulting mixture was molded into a patty with a diameter of 8.0 cm and a thickness of 1 cm. The resulting patty was incubated at 37°C for 1 hour, and then baked in a conveyor oven (impinger, Lincoln Food Service Products) at 216°C for 4 minutes and 15 seconds on each side. After complete cooling, it was vacuum sealed using a vacuum sealer (vacuum degree 5500 Pa, seal strength 1.8 s) and stored frozen. After thawing the frozen samples under running water, a control substitute hamburger patty was prepared by heating both sides for 1.5 minutes on a 160°C hot plate. The resulting substitute hamburger patty was subjected to sensory evaluation (Test Example 3), as described later. 【0073】 [Table 5] 【0074】 Examples 12-13 and Comparative Examples 11-12 (Preparation of Alternative Hamburgers) Each alternative hamburger was prepared in the same manner as in Control Example 5, except that water containing PLD and / or γ-Glu-Val-Gly in the amounts shown in Table 6 was used instead of water. Each of the resulting alternative hamburgers was subjected to sensory evaluation (Test Example 3) described later. 【0075】 [Table 6] 【0076】 Test Example 3 (Sensory Evaluation) Each of the alternative hamburgers prepared in Control Example 5, Examples 12-13, and Comparative Examples 11-12 was tasted by a panel of four well-trained experts. They evaluated the strength of the soy odor as "Strength of Soy Odor," the strength of the meat-like flavor as "Meat-like Flavor," and the fattiness and coating sensation as "Fattiness," using the following evaluation scales, with the control hamburger set to 0.0 points and scoring in 0.1-point increments. High scores for fattiness and meat-like flavor, and a low score for strength of soy odor, indicate a meat-like taste. The results are shown in Table 6. 【0077】 [Evaluation scale] • Meaty flavor, oily texture 0.0 points: None 1.0 points: Somewhat present 2.0 points: Yes 3.0 points: Slightly strong 4.0 points: Strong • Strong soybean smell 0.0 points: Has a soybean smell. -1.0 points: The soybean smell is slightly weak. -2.0 points: Weak soybean smell -3.0 points: Almost no soybean smell. -4.0 points: No soybean smell detected. 【0078】 As shown in Table 6, the combined use of PLD and γ-Glu-Val-Gly significantly improved (or "imparted") the soybean odor, meat-like flavor, and oily sensation. 【0079】 Control Example 6 (Preparation of control hamburger (positive control (PC; beef content: 50.00%))) All ingredients were mixed according to the proportions (by weight) shown in Table 7, and 65 g of the resulting mixture was molded into a patty with a diameter of 8.0 cm and a thickness of 1 cm. The resulting patty was incubated at 37°C for 1 hour, and then baked in a conveyor oven (impinger, Lincoln Food Service Products) at 216°C for 4 minutes and 15 seconds on each side. After complete cooling, it was vacuum sealed using a vacuum sealer (vacuum degree 5500 Pa, seal strength 1.8 s) and stored frozen. After thawing the frozen sample under running water, a control hamburger (PC) was prepared by heating both sides for 1.5 minutes on a hot plate at 160°C. The resulting hamburger was subjected to sensory evaluation (Test Example 4) described later. 【0080】 Control Example 7 (Preparation of control hamburger (negative control (NC; beef content: 10.00%))) Granular soy protein in the amounts (by weight) shown in Table 7 was rehydrated in hot water, then dehydrated, and 40% by weight of the seasoning liquid in the amounts (by weight) shown in Table 7 was added to obtain soy crumble. The remaining seasoning liquid and the remaining raw materials in the amounts (by weight) shown in Table 7 were mixed with this crumble, and 65g of the resulting mixture was molded into a patty with a diameter of 8.0cm and a thickness of 1cm. The resulting patty was incubated at 37°C for 1 hour, and then baked in a conveyor oven (impinger, Lincoln Food Service Products) at 216°C for 4 minutes and 15 seconds on each side. After complete cooling, it was vacuum sealed using a vacuum sealer (vacuum degree 5500 Pa, seal strength 1.8 s) and stored frozen. After thawing the frozen sample under running water, a control hamburger (NC) was prepared by heating both sides for 1.5 minutes on a hot plate at 160°C. The resulting hamburgers were subjected to sensory evaluation (Test Example 4), which will be described later. 【0081】 [Table 7] 【0082】 Example 14 and Comparative Example 13 (Preparation of Hamburgers) Each hamburger patty was prepared in the same manner as in Control Example 7, except that water containing PLD and / or γ-Glu-Val-Gly in the amounts shown in Table 8 was used instead of water. Each of the resulting hamburgers was subjected to sensory evaluation (Test Example 4) described later. 【0083】 [Table 8] 【0084】 Test Example 4 (Sensory Evaluation) For each hamburger prepared in Control Examples 6-7, Example 14, and Comparative Example 13, a panel of four well-trained experts tasted them and evaluated the intensity of the soybean odor as "Intensity of Soybean Odor" and the fatty taste and coating sensation as "Oily Sensitivity" using the evaluation scale shown in Test Example 3, with NC being 0.0 points and in 0.1-point increments, by consensus. A high score for oily sensation and a low score for intensity of soybean odor indicate a meat-like taste. The results are shown in Table 8. 【0085】 As shown in Table 8, the combined use of PLD and γ-Glu-Val-Gly significantly improved both the soybean odor and the oily taste. 【0086】 Control example 8 (Preparation of control soy milk whipped cream) Soy milk whipped cream was mixed using a hand mixer (Tescom Corporation) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. Water equivalent to 0.75% by weight of the final soy milk whipped cream was added to the resulting mixture and mixed for 30 seconds. The mixture was then left to stand in the refrigerator (5°C) for 2 days to prepare control soy milk whipped cream (NC). The obtained soy milk whipped cream was subjected to sensory evaluation (Test Example 5) described later. 【0087】 Examples 15-21 and Comparative Examples 14-20 (Preparation of Soy Milk Whipped Cream) Soy milk whipped cream was mixed using a hand mixer (Tescom Co., Ltd.) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. To the resulting mixture, water containing PLD or PLA2 and / or γ-glutamyl peptide, in amounts corresponding to the proportions shown in Tables 9-1 to 9-2 of the soy milk whipped cream, was added in an amount equivalent to 0.75% by weight of the final soy milk whipped cream to be prepared. The mixture was mixed for 30 seconds and then allowed to react under refrigeration (5°C) for 2 days to prepare each type of soy milk whipped cream. Each of the obtained soy milk whipped creams was subjected to sensory evaluation (Test Example 5) described later. 【0088】 [Table 9-1] 【0089】 [Table 9-2] 【0090】 Test Example 5 (Sensory Evaluation) Each soy milk whipped cream prepared in Control Example 8, Examples 15-21, and Comparative Examples 14-20 was tasted by a panel of four experts experienced in evaluation. They then collectively evaluated each of the following evaluation items using the evaluation scale shown below, with NC (No Consequences) set to 0.0 points and in 0.1-point increments. The results are shown in Tables 9-1 to 9-2. 【0091】 [Evaluation criteria] • Milky, oily sensation: A sensation that is particularly noticeable when holding a cream containing dairy ingredients in the mouth, where you feel the oil spreading on your tongue. • Milky taste: When a cream containing dairy ingredients is placed in the mouth, a fresh and sweet milky taste spreads throughout the mouth. • Milky flavor: A fresh, sweet, milky flavor that spreads throughout the mouth when cream containing dairy ingredients is placed in the mouth. [Evaluation scale] 0.0 points: Yes 1.0 points: Slightly strong 2.0 points: Strong 3.0 points: Even stronger 4.0 points: Very strong 【0092】 Furthermore, the beany odor derived from the soy milk raw materials was defined as "the intensity of the soy odor," and evaluated by consensus using the same evaluation scale as the one for the intensity of the soy odor shown in Test Example 3, with NC being 0.0 points and in increments of 0.1 points. The results are shown in Tables 9-1 to 9-2. 【0093】 As shown in Tables 9-1 to 9-2, the combined use of PLD and γ-glutamyl peptide significantly improved the milky oiliness, taste, flavor, and soy odor. 【0094】 Control example 9 (Preparation of control vegetable fat whipped cream) Vegetable fat whip was mixed using a hand mixer (Tescom Co., Ltd.) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. Water equivalent to 0.75% by weight of the final vegetable fat whip was added to the resulting mixture and mixed for 30 seconds. The mixture was then left to stand in the refrigerator (5°C) for 2 days to prepare the control vegetable fat whip. The resulting vegetable fat whip was subjected to sensory evaluation (Test Example 6) described later. 【0095】 Examples 22-28 and Comparative Examples 21-27 (Preparation of Vegetable Fat Whipped Cream) The vegetable fat whip was mixed using a hand mixer (Tescom Co., Ltd.) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. To the resulting mixture, water containing PLD or PLA2 and / or γ-glutamyl peptide, in amounts corresponding to the proportions in the vegetable fat whip shown in Tables 10-1 to 10-2, was added in an amount equivalent to 0.75% by weight of the final vegetable fat whip to be prepared. The mixture was mixed for 30 seconds and then allowed to react under refrigeration (5°C) for 2 days to prepare each vegetable fat whip. Each of the obtained vegetable fat whips was subjected to sensory evaluation (Test Example 6) described later. 【0096】 [Table 10-1] 【0097】 [Table 10-2] 【0098】 Test Example 6 (Sensory Evaluation) For each vegetable fat whipped cream prepared in Control Example 9, Examples 22-28, and Comparative Examples 21-27, the milky oiliness, taste, and flavor were evaluated in the same manner as in Test Example 5. The results are shown in Tables 10-1 to 10-2. 【0099】 As shown in Tables 10-1 to 10-2, the combined use of PLD and γ-glutamyl peptide significantly improved the milky oiliness, taste, and flavor. 【0100】 Control example 10 (Preparation of control cream) The heavy cream was mixed using a hand mixer (Tescom Corporation) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. Water equivalent to 0.75% by weight of the final heavy cream was added to the resulting mixture and mixed for 30 seconds. The mixture was then left to stand in the refrigerator (5°C) for 2 days to prepare the control heavy cream. The obtained heavy cream was subjected to sensory evaluation (Test Example 7) described later. 【0101】 Examples 29-35 and Comparative Examples 28-34 (Preparation of fresh cream) Fresh cream was mixed using a hand mixer (Tescom Co., Ltd.) at speed 1 for 2 minutes, and then at speed 2 for 3 minutes. To the resulting mixture, water containing PLD or PLA2 and / or γ-glutamyl peptide, in amounts corresponding to the proportions shown in Tables 11-1 to 11-2, was added in an amount equivalent to 0.75% by weight of the final fresh cream to be prepared. The mixture was then mixed for 30 seconds and allowed to react under refrigeration (5°C) for 2 days to prepare each type of fresh cream. Each of the obtained fresh creams was subjected to sensory evaluation (Test Example 7) described later. 【0102】 [Table 11-1] 【0103】 [Table 11-2] 【0104】 Test Example 7 (Sensory Evaluation) The fresh creams prepared in Control Example 10, Examples 29-35, and Comparative Examples 28-34 were evaluated for their milky fattiness, taste, and flavor in the same manner as in Test Example 5. The results are shown in Tables 11-1 to 11-2. 【0105】 As shown in Tables 11-1 to 11-2, the combined use of PLD and γ-glutamyl peptide significantly improved the milky oiliness, taste, and flavor. 【0106】 Control example 11 (Preparation of control soy milk) Water equivalent to 0.75% by weight of the final soy milk was added to the soy milk and mixed for 30 seconds. The mixture was then left to stand in the refrigerator (5°C) for 2 days to prepare the control soy milk. The obtained soy milk was subjected to sensory evaluation (Test Example 8) described later. 【0107】 Examples 36-42 and Comparative Examples 35-41 (Preparation of Soy Milk) To prepare each type of soy milk, PLD or PLA2 and / or γ-glutamyl peptide were added in the amounts shown in Tables 12-1 to 12-2. Water equivalent to 0.75% by weight of the final soy milk was then added and mixed for 30 seconds. The mixture was then allowed to react under refrigeration (5°C) for 2 days. Each of the resulting soy milks was subjected to sensory evaluation (Test Example 8) described later. 【0108】 [Table 12-1] 【0109】 [Table 12-2] 【0110】 Test Example 8 (Sensory Evaluation) For each soy milk prepared in Control Example 11, Examples 36-42, and Comparative Examples 35-41, a panel of four experts experienced in evaluation tasted the samples and evaluated the milky taste, milky flavor, and intensity of soy odor in the same manner as in Test Example 5. The results are shown in Tables 12-1 to 12-2. 【0111】 As shown in Tables 12-1 to 12-2, the combined use of PLD and γ-glutamyl peptide significantly improved both the milky taste and flavor, as well as the soy odor. 【0112】 Control example 12 (Preparation of control kamaboko) 20 g of dried surimi powder was mixed with 80 g of cold water and mixed with a spatula until uniform to prepare surimi. 0.20 g of water was added to the resulting surimi and mixed for 1 minute. The mixture was then filled into an impermeable vinylidene casing tube ("Kurehalon Film Seam DX470R" (Kureha Corporation)), heated at 40°C for 20 minutes to allow to set, and then heated at 85°C for 20 minutes to prepare control kamaboko (casing kamaboko) (NC). The resulting kamaboko was cooled in ice water, stored in a refrigerator for 1 day, cut into 1 cm thick slices, and subjected to the sensory evaluation described later (Test Example 9). 【0113】 Examples 43-45 and Comparative Examples 42-49 (Preparation of Kamaboko) 20 g of dried surimi powder was mixed with 80 g of cold water and mixed with a spatula until uniform to prepare surimi. To the obtained surimi, 0.20 g of water containing PLD or PLA2 and / or γ-glutamyl peptide, corresponding to the amount shown in Tables 13-1 to 13-2 in the kamaboko, was added and mixed for 1 minute. The mixture was then filled into an impermeable vinylidene casing tube ("Kurehalon Film Seam DX470R" (Kureha Corporation)), heated at 40°C for 20 minutes to allow to set, and then heated at 85°C for 20 minutes to prepare each casing kamaboko. The obtained kamaboko was cooled in ice water, stored in a refrigerator for 1 day, cut into 1 cm thick slices, and subjected to sensory evaluation (Test Example 9) described later. 【0114】 [Table 13-1] 【0115】 [Table 13-2] 【0116】 Test Example 9 (Sensory Evaluation) For each kamaboko prepared in Control Example 12, Examples 43-45, and Comparative Examples 42-49, a panel of five experts experienced in evaluation tasted them and consensually evaluated each of the following evaluation items using the evaluation scale shown below, with NC being 0.0 points and in 0.1-point increments. The results are shown in Tables 13-1 to 13-2. 【0117】 [Evaluation criteria] • Taste and flavor of fish: The fishy taste and flavor characteristic of processed fish products. • Fishy smell: A fishy smell characteristic of fish products. [Evaluation scale] • Taste and flavor of fish meat 0.0 points: Yes 1.0 points: Slightly strong 2.0 points: Strong 3.0 points: Even stronger 4.0 points: Very strong • Fishy smell 0.0 points: Has a fishy smell. -1.0 points: The fishy smell is slightly weak. -2.0 points: The fishy smell is weak. -3.0 points: Almost no fishy smell. -4.0 points: No fishy smell detected. 【0118】 As shown in Tables 13-1 to 13-2, the combined use of PLD and γ-glutamyl peptide synergistically improved the taste, flavor, and fishy odor of the fish meat. 【0119】 Control example 13 (Preparation of control bread) A control loaf (NC) was prepared by placing the ingredients in the amounts (by weight) shown in Table 14 into a home bread maker ("HBK-101P" (MK Seiko Co., Ltd.)) and baking it using menu number 1, white bread (normal browning) (final result: approximately 360g). After baking, the resulting loaf was stored at room temperature for one day, then sliced ​​into 2cm thick slices and subjected to the sensory evaluation described later (Test Example 10). 【0120】 [Table 14] 【0121】 Examples 46-48 and Comparative Examples 50-57 (Bread Preparation) Each loaf of bread was prepared in the same manner as in Control Example 13, except that instead of water, water to which PLD or PLA2 and / or γ-glutamyl peptide were added in the amounts shown in Tables 15-1 to 15-2 of the total amount of bread ingredients before baking was used. After baking, each loaf of bread was stored at room temperature for one day, then sliced ​​to a thickness of 2 cm and subjected to the sensory evaluation described later (Test Example 10). 【0122】 [Table 15-1] 【0123】 [Table 15-2] 【0124】 Test Example 10 (Sensory Evaluation) For each bread prepared in Control Example 12, Examples 46-48, and Comparative Examples 50-57, a panel of four experts experienced in evaluation tasted the bread and consensually evaluated each of the following evaluation items using the evaluation scale shown below, with NC being 0.0 points and in 0.1-point increments. The results are shown in Tables 15-1 to 15-2. 【0125】 [Evaluation criteria] • Butter-like flavor: A sweet, buttery, and milky flavor. • Butter-like taste: A butter-like salty taste that spreads throughout the mouth as an initial taste when an oral substance containing butter or butter itself is placed in the mouth, and a fatty, sweet taste that is felt during and after consumption. [Evaluation scale] 0.0 points: Yes 1.0 points: Slightly strong 2.0 points: Strong 3.0 points: Even stronger 4.0 points: Very strong 【0126】 As shown in Tables 15-1 to 15-2, the combined use of PLD and γ-glutamyl peptide significantly improved both the butter-like flavor and taste. 【0127】 Control Example 14 (Preparation of Control Ramen) 1.6 parts by weight of salt, 0.1 parts by weight of potassium carbonate (food additive grade), and 0.1 parts by weight of sodium carbonate (food additive grade) were dissolved in 35 parts by weight of water. 36.8 parts by weight of the resulting aqueous solution (hereinafter referred to as "kneading water") was added to 100 parts by weight of strong flour over a period of 30 seconds. While the kneading water was being added to the strong flour, the flour was stirred using a stand mixer ("KitchenAid" (model: KSM5WH) (FMI Co., Ltd.)) set to speed setting "1". After the kneading water had been added to the strong flour, the flour was stirred for 30 seconds using the stand mixer set to speed setting "1", and then for a further 5 minutes using the stand mixer set to speed setting "2". The resulting noodle dough was formed into a sheet (thickness: 1.3 ± 0.1 mm) using a pasta machine ("Electric Pasta Machine RM-220" (Imperia Co., Ltd.)), both ends were trimmed, and then it was cut into strips 1 mm wide and 30 cm long. The obtained noodles were frozen at -20°C, and the frozen noodles were steamed in a steamer with 98°C steam for 10 minutes. 100g of the steamed noodles were seasoned with 30g of 4% saline solution heated to around 50°C. 55g of the seasoned noodles were deep-fried in palm oil at 150°C for 3.5 minutes, and then cooled to room temperature to prepare instant noodles. The resulting instant noodles were boiled in 250g of water for 3.5 minutes, and then 12g of the liquid soup included with commercially available instant noodles ("Maruchan Seimen Shoyu" (Toyo Suisan Co., Ltd.)) was added to prepare a control ramen (NC) (finally approximately 250g). The resulting ramen was subjected to sensory evaluation (Test Example 11) described later. 【0128】 Examples 49-50 and Comparative Examples 58-60 (Preparation of Ramen Noodles) Each ramen was prepared in the same manner as in Control Example 14, except that strong flour was used instead of strong flour, with PLD and / or γ-glutamyl peptide added at the ratios shown in Table 16 relative to strong flour. Each of the resulting ramen was subjected to sensory evaluation (Test Example 11) described later. 【0129】 [Table 16] 【0130】 Test Example 11 (Sensory Evaluation) For each ramen prepared in Control Example 14, Examples 49-50, and Comparative Examples 58-60, a panel of three experts experienced in evaluation tasted the ramen and consensually evaluated each of the following evaluation items using the evaluation scale shown below, with NC (No Consequences) set to 0.0 points and in 0.1-point increments. The results are shown in Table 16. 【0131】 [Evaluation criteria] • Oily sensation: A rich, oily feeling (thickness) that spreads throughout the mouth, with an oily, sweet taste. • Soy sauce flavor: A taste and flavor that is characteristic of soy sauce with a brewed character. Furthermore, the oily texture and the taste / flavor of soy sauce are perceived based on the combined effects of what is released into the water when the instant noodles are boiled, and what is derived from the liquid soup. [Evaluation scale] 0.0 points: Yes 1.0 points: Slightly strong 2.0 points: Strong 3.0 points: Even stronger 4.0 points: Very strong 【0132】 As shown in Table 16, the combined use of PLD and γ-glutamyl peptide significantly improved both the oily texture and the taste and flavor of soy sauce. 【0133】 Control example 15 (Preparation of control egg dish) 65g of completely thawed frozen whole eggs were mixed with 35g of water for 1 minute using a whisk, and the resulting mixture was left to stand in the refrigerator (5°C) for 30 minutes to obtain the egg mixture. Meanwhile, 3g of bonito stock, 6g of soy sauce, and 6g of refined sugar were dissolved in 55g of hot water to prepare a seasoning liquid. The resulting seasoning liquid was placed in a heat-resistant container and heated in a steam convection oven ("Model FSCC WE 61G" (Fujimac Co., Ltd.)) at 180°C (100% steam) for 3 minutes. Next, the egg mixture was added to the heated seasoning liquid and heated in a steam convection oven ("Model FSCC WE 61G" (Fujimac Co., Ltd.)) at 180°C (100% steam) for 6 minutes to prepare the control egg dish (NC) (final amount approximately 120g). The resulting egg dish was subjected to sensory evaluation (Test Example 12) described later. 【0134】 Example 51 and Comparative Examples 61-62 (Preparation of Egg Drop Soup) Each egg dish was prepared in the same manner as in Control Example 15, except that water with PLD and / or γ-glutamyl peptide added at the egg-to-egg liquid addition ratios shown in Table 17 was used instead of water. Each of the resulting egg dishes was subjected to sensory evaluation (Test Example 12) described later. 【0135】 [Table 17] 【0136】 Test Example 12 (Sensory Evaluation) Each egg dish prepared in Control Example 12, Example 51, and Comparative Examples 61-62 was tasted by a panel of three experts experienced in evaluation. They then collectively evaluated each of the following evaluation items using the evaluation scale shown below, with NC (No Consequences) set to 0.0 points and in 0.1-point increments. The results are shown in Table 17. 【0137】 [Evaluation criteria] • Egginess: A sweet taste characteristic of eggs, along with richness and a sulfurous flavor. [Evaluation scale] 0.0 points: Yes 1.0 points: Slightly strong 2.0 points: Strong 3.0 points: Even stronger 4.0 points: Very strong 【0138】 As shown in Table 17, the combination of PLD and γ-glutamyl peptide significantly improved the egg-like texture. [Industrial applicability] 【0139】 The present invention makes it possible to provide a food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof, and a food with improved flavor containing phospholipase D and γ-glutamyl peptide or a salt thereof. Therefore, the present invention is useful in the food industry.

Claims

[Claim 1] A food flavor enhancer containing phospholipase D and γ-glutamyl peptide or a salt thereof. [Claim 2] The taste-improving agent according to claim 1, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [Claim 3] The taste-improving agent according to claim 1, wherein the amount of phospholipase D is in the range of 0.0001 U to 6,500 U per gram of the taste-improving agent, and / or the amount of γ-glutamyl peptide or a salt thereof is in the range of 0.000001% to 90% by weight. [Claim 4] The taste-improving agent according to claim 1, which is added to the ingredients of a food product such that the content of phospholipase D per 100g of food product is in the range of 0.0001U to 100,000U, and / or the content of γ-glutamyl peptide or a salt thereof in the food product is in the range of 0.0001 ppm by weight to 10,000 ppm by weight. [Claim 5] A taste-improving agent according to any one of claims 1 to 4, wherein the food is a lipid-containing food. [Claim 6] A taste enhancer according to any one of claims 1 to 4, wherein the food is a meat product, a meat substitute product, a dairy product, a dairy substitute product, confectionery, bread, noodles, or an egg processed food. [Claim 7] A food product with improved taste, containing phospholipase D and γ-glutamyl peptide or a salt thereof. [Claim 8] The food according to claim 7, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [Claim 9] The food according to claim 7, wherein the amount of phospholipase D is in the range of 0.0001 U to 100,000 U per 100 g of food, and / or the amount of γ-glutamyl peptide or a salt thereof is in the range of 0.0001 ppm by weight to 10,000 ppm by weight. [Claim 10] The food according to any one of claims 7 to 9, wherein the food is a lipid-containing food. [Claim 11] The food according to any one of claims 7 to 9, wherein the food is a meat product, a meat substitute product, a dairy product, a dairy substitute product, confectionery, bread, noodles, or an egg processed food. [Claim 12] A method for producing a food product, comprising the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the ingredients of the food product. [Claim 13] The method for producing the product according to claim 12, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [Claim 14] The manufacturing method according to claim 12, wherein the amount of phospholipase D added is such that the phospholipase D content in the food is in the range of 0.0001 U to 100,000 U per 100 g of the food, and / or the amount of γ-glutamyl peptide or a salt thereof added is such that the γ-glutamyl peptide or salt thereof content in the food is in the range of 0.0001 ppm by weight to 10,000 ppm by weight. [Claim 15] The manufacturing method according to any one of claims 12 to 14, wherein the food is a lipid-containing food. [Claim 16] The manufacturing method according to any one of claims 12 to 14, wherein the food is a meat product, a meat substitute product, a dairy product, a dairy substitute product, confectionery, bread, noodles, or an egg processed food. [Claim 17] A method for improving the taste of a food product, comprising the step of adding phospholipase D and γ-glutamyl peptide or a salt thereof to the food ingredients. [Claim 18] The method according to claim 17, wherein the γ-glutamyl peptide is one or more selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Cys-Gly, and γ-Glu-Abu. [Claim 19] The method according to claim 17, wherein the amount of phospholipase D added is such that the phospholipase D content in the food is in the range of 0.0001 U to 100,000 U per 100 g of the food, and / or the amount of γ-glutamyl peptide or a salt thereof added is such that the γ-glutamyl peptide or salt thereof content in the food is in the range of 0.0001 ppm by weight to 10,000 ppm by weight. [Claim 20] The method according to any one of claims 17 to 19, wherein the food is a lipid-containing food. [Claim 21] The method according to any one of claims 17 to 19, wherein the food is a meat product, a meat substitute product, a dairy product, a dairy substitute product, confectionery, bread, noodles, or an egg processed food.