Pungency enhancer for foods containing pungent substances and method for enhancing the spiciness of such foods

Abstract

To provide a spiciness enhancer, etc., that can enhance the spiciness of foods containing spicy substances. [Solution] A spiciness enhancer for foods containing pungent substances, comprising (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form as active ingredients.

Description

Technical Field

[0001] The present invention relates to a pungency enhancer for pungent substance-containing foods. The present invention also relates to a method for enhancing the pungency of pungent substance-containing foods. Further, the present invention also relates to a seasoning composition for pungent substance-containing foods. Furthermore, the present invention also relates to a pungent substance-containing food having enhanced pungency and a method for producing the same.

Background Art

[0002] Foods containing pungent substances such as capsinoid compounds and piperine compounds are loved by many consumers around the world not only for the unique flavor derived from the pungent substances, but also for the strong stimulation (pungency) that combines the pain and heat in the oral cavity, which is particularly addictive. There are also不少 consumers who seek a strong pungency.

[0003] The pungency exhibited by pungent substance-containing foods can be enhanced, for example, by increasing the content of the pungent substance. However, it may be difficult to use a large amount of expensive pungent substances, and increasing the content of the pungent substance may also have an adverse effect on the stability of other components in the food, etc., and there is a concern that the quality of the whole food may deteriorate. Against such a background, various proposals have been made conventionally for a method of enhancing the pungency exhibited by pungent substance-containing foods without increasing the content of the pungent substance.

[0004] For example, adding a quinic acid derivative (Patent Document 1), adding somatine (Patent Document 2), etc. have been proposed. However, these active ingredients have problems such as difficulty in procuring at a low cost.

[0005] On the other hand, in order to impart or enhance the freshly made aroma to food or seasonings, one or more selected from the group consisting of specific α-amino acids, cystine and glutathione, and one or more selected from the group consisting of specific dicarbonyl compounds, specific mercaptocarbonyl compounds and 3-mercaptopropionic acid have been proposed to be added (Patent Document 3). Furthermore, it has been proposed to use foods containing a highly conjugated heterocycle that forms a complex with iron ions and one or more flavor precursors in order to adjust the flavor and / or aroma profile of the food (Patent Document 4). Furthermore, it has been proposed to add specific sulfur-containing compounds such as glutathione to enhance the inherent aroma of vegetables, mushrooms, spices, etc., in dried instant soups and sauces, and to maintain that aroma stably over a long period of time (Patent Document 5). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2009-72208 [Patent Document 2] Japanese Patent Publication No. 2005-124456 [Patent Document 3] Japanese Patent Publication No. 2021-106518 [Patent Document 4] Special Publication No. 2016-502867 [Patent Document 5] International Publication No. 99 / 56566 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] This invention was made in light of the circumstances described above and the current market trend of demanding authenticity even in processed foods. The problem it aims to solve is to provide a new spiciness enhancer that can enhance the spiciness of foods containing spicy substances. Furthermore, in one embodiment, the present invention aims to provide a new seasoning composition that can enhance the spiciness of foods containing spicy substances. Furthermore, in one embodiment, the present invention aims to provide a novel method for enhancing the spiciness of foods containing spicy substances. Furthermore, in one embodiment, the present invention aims to provide a novel food product containing a spicy substance with enhanced spiciness and a method for producing the same. [Means for solving the problem]

[0008] As a result of diligent research to solve the above-mentioned problems, the inventors discovered that the spiciness of pungent substances in foods can be enhanced by cysteine ​​in free or salt form, and cystine in free or salt form. Through further research, they completed the present invention. In other words, the present invention is as follows:

[0009] [Item 1] A pungent flavor enhancer for pungent substances in foods, comprising (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form as active ingredients. [Item 2] The agent according to Item 1, wherein (A) is cysteine ​​hydrochloride. [Item 3] The agent according to item 1 or 2, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds. [Item 4] The agent according to any one of items 1 to 3, wherein at least (A) is an active ingredient, and is added to the food such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight. [Item 5] The agent according to any one of items 1 to 4, wherein at least (A) is an active ingredient, and the amount of (A) added to the food is used in such a way that it is 0.3 to 1000 ppm by weight relative to the food at the time of consumption. [Item 6] The agent according to any one of items 1 to 5, wherein at least (B) is an active ingredient, and is added to the food such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight. [Clause 7] The agent according to any one of Clauses 1 to 6, wherein at least (B) is an active ingredient, and the amount of (B) added to the food is used in such a way that it is 0.3 to 1000 ppm by weight relative to the food at the time of consumption. [Item 8] The pungent substance contains capsaicinoid compounds, The agent according to any one of claims 1 to 7, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight. [Item 9] The pungent substance contains piperine compounds, The agent according to any one of claims 1 to 8, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight. [Item 10] (A) containing cysteine ​​in free or salt form, and / or (B) containing cystine in free or salt form, A seasoning composition for foods containing pungent substances. [Clause 11] The composition according to Clause 10, wherein (A) is cysteine ​​hydrochloride. [Item 12] The composition according to item 10 or 11, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds. [Item 13] A composition according to any one of items 10 to 12, comprising at least (A), and added to the food such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight. [Clause 14] A composition according to any one of Clauses 10 to 13, comprising at least (A), wherein the amount of (A) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption. [Item 15] A composition according to any one of items 10 to 14, comprising at least (B), and added to the food such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight. [Clause 16] A composition according to any one of Clauses 10 to 15, comprising at least (B), wherein the amount of (B) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption. [Item 17] The pungent substance contains capsaicinoid compounds, The composition according to any one of claims 10 to 16, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight. [Item 18] The pungent substance contains piperine compounds, The composition according to any one of items 10 to 17, wherein the concentration of the piperine compound in the food is 1 to 100 ppm by weight. [Item 19] A method for enhancing the pungency of a food, comprising adding (A) cysteine in free or salt form and / or (B) cystine in free or salt form to the pungent substance-containing food. [Item 20] The method according to item 19, wherein (A) is cysteine hydrochloride. [Item 21] The method according to item 19 or 20, wherein the food contains at least one selected from the group consisting of capsinoid compounds and piperine compounds. [Item 22] The method according to any one of items 19 to 21, comprising adding at least (A) to the food, and adding (A) such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight. [Item 23] The method according to any one of items 19 to 22, comprising adding at least (A) to the food, and the amount of (A) added to the food is 0.3 to 1000 ppm by weight based on the food at the time of eating. [Item 24] The method according to any one of items 19 to 23, comprising adding at least (B) to the food, and adding (B) such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight. [Item 25] The method according to any one of items 19 to 24, comprising adding at least (B) to the food, and the amount of (B) added to the food is 0.3 to 1000 ppm by weight based on the food at the time of eating. [Item 26] The pungent substance contains a capsinoid compound, and The method according to any one of items 19 to 25, wherein the concentration of the capsinoid compound in the food is 0.01 to 1500 ppm by weight. [Item 27] The pungent substance contains a piperine compound, and The method according to any one of items 19 to 26, wherein the concentration of the piperine compound in the food is 1 to 100 ppm by weight. [Item 28] A method for producing a spicy substance-containing food, comprising adding (A) cysteine in free or salt form, and / or (B) cystine in free or salt form. [Item 29] The production method according to Item 28, wherein (A) is cysteine hydrochloride. [Item 30] The production method according to Item 28 or 29, wherein the spicy substance contains at least one selected from the group consisting of capsinoid compounds and piperine compounds. [Item 31] The production method according to any one of Items 28 to 30, comprising adding at least (A), and adding (A) such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight. [Item 32] The production method according to any one of Items 28 to 31, comprising adding at least (A), and the addition amount of (A) being 0.3 to 1000 ppm by weight based on the food at the time of eating. [Item 33] The production method according to any one of Items 28 to 32, comprising adding at least (B), and adding (B) such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight. [Item 34] The production method according to any one of Items 28 to 33, comprising adding at least (B), and the addition amount of (B) being 0.3 to 1000 ppm by weight based on the food at the time of eating. [Item 35] The spicy substance contains a capsinoid compound, and The production method according to any one of Items 28 to 34, wherein the concentration of the capsinoid compound in the food is 0.01 to 1500 ppm by weight. [Item 36] The spicy substance contains a piperine compound, and The production method according to any one of Items 28 to 35, wherein the concentration of the piperine compound in the food is 1 to 100 ppm by weight. [Item 37] A food containing (A) cysteine in free or salt form, and / or (B) cystine in free or salt form, and a spicy substance. [Item 38] The food according to Item 37, wherein (A) is cysteine hydrochloride. [Item 39] The food according to item 37 or 38, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds. [Clause 40] The food according to any one of Clauses 37 to 39, wherein the food contains (A), and the concentration of (A) in the food is 0.3 to 1000 ppm by weight. [Clause 41] The food according to any one of Clauses 37 to 40, wherein the food contains (B), and the concentration of (B) in the food is 0.3 to 1000 ppm by weight. [Item 42] The pungent substance includes capsaicinoid compounds, The food according to any one of claims 37 to 41, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight. [Item 43] The pungent substance includes piperine compounds, The food according to any one of claims 37 to 42, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight. [Effects of the Invention]

[0010] The present invention provides a spiciness enhancer that can enhance the spiciness of foods containing pungent substances. The active ingredients of this spiciness enhancer, cysteine ​​in free or salt form and cystine in free or salt form, are effective in relatively small amounts and are highly practically useful. Furthermore, according to the present invention, it is possible to provide a seasoning composition that can enhance the spiciness of foods containing spicy substances. Furthermore, according to the present invention, a method for enhancing the spiciness of foods containing spicy substances can be provided. Furthermore, according to the present invention, it is possible to provide a food product containing a spicy substance with enhanced spiciness and a method for producing the same. Furthermore, this invention can contribute to cost reduction by reducing the amount of ingredients containing pungent substances, as well as improving suitability for manufacturing in factories and other facilities. [Modes for carrying out the invention]

[0011] The pungent flavor enhancer of the present invention (which may be referred to as "the agent of the present invention" in this specification) is primarily characterized by containing (A) cysteine ​​in the form of free or salt, and / or (B) cystine in the form of free or salt, as active ingredients. In this specification, "cysteine ​​in free or salt form" and "(B) cystine in free or salt form" may be referred to simply as "(A)" and "(B)" respectively for convenience of explanation.

[0012] In the present invention, cysteine ​​(also known as 2-amino-3-sulfanylpropionic acid, structural formula: HSCH2CH(NH2)COOH) can be used in any of the D-, L-, or DL-forms, but preferably the L- or DL-form, and more preferably the L-form.

[0013] In the present invention, cysteine ​​is preferably in the form of free or salt. In the present invention, "free form" of cysteine ​​refers to cysteine ​​that exists in a free state (so-called free form) without binding to other amino acids (including binding to other cysteines) to form proteins, peptides, etc.

[0014] Cysteine ​​in salt form is not particularly limited as long as it is food-acceptable, but examples of such salts include salts with inorganic acids (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfate, etc.); salts with inorganic bases (e.g., sodium, potassium, lithium, calcium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). From the viewpoint of effectively enhancing spiciness, cysteine ​​in salt form is preferably cysteine ​​in the form of a salt with an inorganic acid (i.e., cysteine ​​inorganic salt), and more preferably cysteine ​​in the form of a salt with hydrochloric acid (i.e., cysteine ​​hydrochloride). Furthermore, cysteine ​​in salt form may also be in the form of a hydrate (hydrated salt), such as 1-6 hydrates.

[0015] The above-mentioned free or salt forms of cysteine ​​may be used individually or in combination of two or more.

[0016] The method for producing (A) (i.e., cysteine ​​in the form of free or salt) used in the present invention is not particularly limited and can be produced by methods known to the present or by methods similar thereto. (A) may be extracted and purified from naturally occurring plants or animals, or obtained by chemical synthesis, fermentation, enzymatic methods or genetic recombination methods. Commercially available products may also be used for (A). The amount of (A) in the present invention can be measured by methods known to the present or by methods similar thereto, but for example, when L-cysteine ​​hydrochloride is used as (A), the amount can be measured by the method described in "2nd Edition Food Additive Analysis Methods in Food 2000" (attached to the notification from the Director of the Food Chemistry Division, Ministry of Health and Welfare, dated March 30, 2000, No. 15) (Chapter 2, 10 L-cysteine ​​hydrochloride).

[0017] When the agent of the present invention contains at least (A) (i.e., cysteine ​​in the form of free or salt) as an active ingredient, the content of (A) in the agent of the present invention is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, even more preferably 1% by weight or more, and particularly preferably 10% by weight or more, relative to the agent of the present invention. In this case, there is no particular upper limit to the content of (A) in the agent of the present invention, and in one embodiment, the content may be 100% by weight or less relative to the agent of the present invention, but the content of (A) is preferably 99% by weight or less, more preferably 90% by weight or less, relative to the agent of the present invention.

[0018] In the present invention, cystine (also known as 3,3'-dithiobis(2-aminopropionic acid), structural formula: HOOCCH(NH2)CH2SSCH2CH(NH2)COOH) can be used in its D-, L-, or DL ​​form, but is preferably the L- or DL-form, and more preferably the L-form.

[0019] In the present invention, cystine is preferably in the form of a free or salt. In the present invention, "cystine in the free form" refers to cystine that exists in a free state (so-called free form) without being converted into other amino acids.

[0020] The salt form of cystine is not particularly limited as long as it is food-acceptable, but examples of such salts include salts with inorganic acids (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfate, etc.); salts with inorganic bases (e.g., sodium, potassium, lithium, calcium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt form of cystine may also be a hydrate (hydrated salt), and examples of such hydrates include 1-6 hydrates.

[0021] The above-mentioned free or salt-form cystine may be used individually or in combination of two or more types.

[0022] The method for producing (B) (i.e., cystine in free or salt form) used in the present invention is not particularly limited and can be produced by known methods or similar methods. (B) may be extracted and purified from naturally occurring plants or animals, or obtained by chemical synthesis, fermentation, enzymatic methods or genetic recombination methods. Commercially available products may also be used for (B). In the present invention, the amount of (B) can be measured by known methods or similar methods.

[0023] When the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, the content of (B) in the agent of the present invention is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, even more preferably 1% by weight or more, and particularly preferably 10% by weight or more, relative to the agent of the present invention. In this case, there is no particular upper limit to the content of (B) in the agent of the present invention, and in one embodiment, the content may be 100% by weight or less relative to the agent of the present invention, but the content of (B) is preferably 99% by weight or less, more preferably 90% by weight or less, relative to the agent of the present invention.

[0024] The form of the preparation of the present invention is not particularly limited and can be solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc. In one embodiment, the preparation of the present invention may be a combination of a plurality (two or more) different forms of preparation.

[0025] In one embodiment, the agent of the present invention may consist only of (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt), but the agent of the present invention may further contain, in addition to (A) and / or (B), a conventional base depending on the form of the agent of the present invention.

[0026] Examples of base materials when the preparation of the present invention is in solid form include starch, various sugars such as dextrin, cyclodextrin, sucrose and glucose, proteins, peptides, salt, solid fats, silicon dioxide and mixtures thereof, as well as yeast cells and various powdered extracts.

[0027] Examples of base materials when the agent of the present invention is in the form of a liquid, gel, or paste include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

[0028] The agent of the present invention may further contain, in addition to (A) (i.e., cysteine ​​in free or salt form) and / or (B) (i.e., cystine in free or salt form), for example, excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, colorants, etc., as long as the objective of the present invention is not impaired.

[0029] The agent of the present invention can be manufactured by conventional methods used in the field of food additives and the like. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., individually or in combination.

[0030] The agent of the present invention can be suitably used to enhance the spiciness of foods containing pungent substances.

[0031] The "spicy substance" contained in a food product using the agent of the present invention (i.e., a food product containing a spicy substance) refers to a substance that exhibits spiciness when an effective amount is placed in the mouth. Examples of spicy substances used in the present invention include, but are not limited to, capsaicinoid compounds, piperine compounds, isothiocyanate compounds, sulfide compounds, vanillyl ketone compounds, and sesquiterpene compounds. The spicy substances used in the present invention are preferably capsaicinoid compounds and piperine compounds.

[0032] Capsaicinoid compounds are not particularly limited as long as they can exhibit a pungent taste, but examples include capsaicin (CAS registry number: 404-86-4), dihydrocapsaicin (CAS registry number: 19408-84-5), nordihydrocapsaicin (CAS registry number: 28789-35-7), homocapsaicin (CAS registry number: 58493-48-4), homodihydrocapsaicin (CAS registry number: 20279-06-5), nonibamide (CAS registry number: 2444-46-4), etc., with capsaicin being preferred.

[0033] Piperine compounds are not particularly limited as long as they can exhibit a pungent taste, but examples include piperine (CAS registry number: 94-62-2), isopiperine (CAS registry number: 30511-76-3), chavicine (CAS registry number: 495-91-0), isochavicine (CAS registry number: 30511-77-4), piperanine (CAS registry number: 23512-46-1), etc., with piperine being preferred.

[0034] The method for producing pungent substances (e.g., capsaicinoid compounds, piperine compounds, etc.) is not particularly limited, and substances produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation, extraction, etc.) or similar methods may be used. Commercially available pungent substances may also be used.

[0035] The pungent substance contained in the food in which the agent of the present invention is used (i.e., food containing a pungent substance) may, in one embodiment, be a chemically synthesized product produced by a chemical synthesis method. Alternatively, the pungent substance may be an isolated product extracted and purified from a material containing a pungent substance.

[0036] Materials containing capsaicinoid compounds (e.g., capsaicin), which are a type of pungent substance, include, but are not limited to, various types of chili peppers (e.g., cayenne peppers, jalapeños, habaneros, etc.) and their processed products (e.g., chili powder, chili extract, etc.).

[0037] Materials containing piperine compounds (e.g., piperine), which are a type of pungent substance, include, but are not limited to, various types of pepper (e.g., black pepper, white pepper, green pepper, etc.), long pepper, and their processed products.

[0038] Foods using the agent of the present invention (i.e., foods containing pungent substances) may be manufactured using raw materials that include the aforementioned pungent substances. For example, foods containing pungent substances using the agent of the present invention may be foods manufactured using raw materials that include chili peppers or processed products thereof, foods manufactured using raw materials that include pepper or processed products thereof, etc. Furthermore, the raw materials that contain pungent substances may be purified to a desired degree before use. The amount of pungent substances in the raw materials containing pungent substances can be measured by gas chromatography-mass spectrometry (GC-MS) or the like.

[0039] In one embodiment, the agent of the present invention can be suitably used to enhance the spiciness of foods containing at least one selected from the group consisting of capsaicinoid compounds and piperine compounds (e.g., foods containing capsaicinoid compounds, foods containing piperine compounds, etc.).

[0040] In one embodiment, the agent of the present invention can be suitably used to enhance the spiciness of foods containing at least one selected from the group consisting of capsaicin and piperine (e.g., capsaicin-containing foods, piperine-containing foods, etc.).

[0041] The concentration of the pungent substance in the food in which the agent of the present invention is used is not particularly limited, but from the viewpoint of effective spiciness enhancement, it is preferably 0.01 to 1500 ppm by weight, more preferably 0.05 to 1000 ppm by weight, even more preferably 0.1 to 30 ppm by weight, and particularly preferably 0.15 to 3 ppm by weight, relative to the food at the time of consumption (in other words, the food immediately before consumption).

[0042] In one embodiment, when the pungent substance contained in the food in which the agent of the present invention is used contains a capsaicinoid compound (in other words, when the food in which the agent of the present invention is used is a food containing a capsaicinoid compound), the concentration of the capsaicinoid compound in the food in which the agent of the present invention is used is preferably 0.01 to 1500 ppm by weight, more preferably 0.05 to 1000 ppm by weight, even more preferably 0.1 to 30 ppm by weight, and particularly preferably 0.15 to 3 ppm by weight, relative to the food at the time of consumption, from the viewpoint of effectively enhancing spiciness.

[0043] In one embodiment, when the pungent substance contained in the food in which the agent of the present invention is used contains capsaicin (in other words, when the food in which the agent of the present invention is used is a capsaicin-containing food), the concentration of capsaicin in the food in which the agent of the present invention is used is preferably 0.01 to 1500 ppm by weight, more preferably 0.05 to 1000 ppm by weight, even more preferably 0.1 to 30 ppm by weight, and particularly preferably 0.15 to 3 ppm by weight, relative to the food at the time of consumption, from the viewpoint of effectively enhancing spiciness.

[0044] In one embodiment, when the pungent substance contained in the food in which the agent of the present invention is used contains a piperine compound (in other words, when the food in which the agent of the present invention is used is a food containing a piperine compound), the concentration of the piperine compound in the food in which the agent of the present invention is used is preferably 1 to 100 ppm by weight, more preferably 5 to 50 ppm by weight, even more preferably 10 to 30 ppm by weight, and particularly preferably 15 to 25 ppm by weight, relative to the food at the time of consumption, from the viewpoint of effective enhancement of spiciness.

[0045] In one embodiment, when the pungent substance contained in the food in which the agent of the present invention is used contains piperine (in other words, when the food in which the agent of the present invention is used is a piperine-containing food), the concentration of piperine in the food in which the agent of the present invention is used is preferably 1 to 100 ppm by weight, more preferably 5 to 50 ppm by weight, even more preferably 10 to 30 ppm by weight, and particularly preferably 15 to 25 ppm by weight, relative to the food at the time of consumption, from the viewpoint of effective enhancement of spiciness.

[0046] When the agent of the present invention contains at least (A) (i.e., cysteine ​​in the form of free or salt) as an active ingredient, it may be added to a food containing a pungent substance so that the concentration of (A) in the food reaches a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (A) in the food containing a pungent substance is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 5 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the concentration of (A) in the food containing a pungent substance is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food at the time of consumption. In the present invention, when cysteine ​​in the form of salt is used as (A), the concentration of (A) is the value converted to the concentration of cysteine ​​in the form of free.

[0047] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a capsaicinoid compound (in other words, if the food in which the agent of the present invention is used is a capsaicinoid compound-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (A) in the capsaicinoid compound-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (A) in the capsaicinoid compound-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the concentration of (A) in foods containing capsaicinoid compounds is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0048] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains capsaicin as one embodiment (in other words, if the food in which the agent of the present invention is used is a capsaicin-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (A) in the capsaicin-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (A) in the capsaicin-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. The concentration of (A) in capsaicin-containing foods is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed, from the viewpoint of usage-to-effectiveness ratio.

[0049] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a piperine compound (in other words, if the food in which the agent of the present invention is used is a piperine compound-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (A) in the piperine compound-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (A) in the piperine compound-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the concentration of (A) in the piperine compound-containing food is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0050] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains piperine as one embodiment (in other words, if the food in which the agent of the present invention is used is a piperine-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (A) in the piperine-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (A) in the piperine-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the concentration of (A) in piperine-containing foods is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0051] When the agent of the present invention contains at least (A) (i.e., cysteine ​​in the form of free or salt) as an active ingredient, in one embodiment, the amount of (A) added to a food containing a pungent substance by the agent of the present invention may be used to achieve a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (A) added to a food containing a pungent substance by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 5 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the amount of (A) added to a food containing a pungent substance by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food at the time of consumption. In the present invention, when cysteine ​​in the form of salt is used as (A), the amount of (A) is the value converted to the amount of cysteine ​​in the form of free.

[0052] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a capsaicinoid compound (in other words, if the food in which the agent of the present invention is used is a capsaicinoid compound-containing food), then the agent of the present invention may be used such that the amount of (A) added to the capsaicinoid compound-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (A) added to the capsaicinoid compound-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (A) added to the capsaicinoid compound-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0053] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains capsaicin as one embodiment (in other words, if the food in which the agent of the present invention is used is a capsaicin-containing food), the agent of the present invention may be used in such a way that the amount of (A) added to the capsaicin-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (A) added to the capsaicin-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (A) added to capsaicin-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0054] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a piperine compound (in other words, if the food in which the agent of the present invention is used is a piperine compound-containing food), then the agent of the present invention may be used such that the amount of (A) added to the piperine compound-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (A) added to the piperine compound-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (A) added to the piperine compound-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0055] If the agent of the present invention contains at least (A) (i.e., cysteine ​​in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains piperine as one embodiment (in other words, if the food in which the agent of the present invention is used is a piperine-containing food), the agent of the present invention may be used in such a way that the amount of (A) added to the piperine-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (A) added to the piperine-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (A) added to piperine-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the food consumed.

[0056] When the agent of the present invention contains at least (B) (i.e., cystine in the form of free or salt) as an active ingredient, it may be added to a food containing a pungent substance so that the concentration of (B) in the food reaches a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (B) in the food containing a pungent substance is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the concentration of (B) in the food containing a pungent substance is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food at the time of consumption. In the present invention, when cystine in the form of salt is used as (B), the concentration of (B) is the value converted to the concentration of cystine in the form of free.

[0057] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a capsaicinoid compound (in other words, if the food in which the agent of the present invention is used is a capsaicinoid compound-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (B) in the capsaicinoid compound-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (B) in the capsaicinoid compound-containing food is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the concentration of (B) in foods containing capsaicinoid compounds is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food consumed.

[0058] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains capsaicin as one embodiment (in other words, if the food in which the agent of the present invention is used is a capsaicin-containing food), the agent of the present invention may be added to the food in such a way that the concentration of (B) in the capsaicin-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (B) in the capsaicin-containing food is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. The concentration of (B) in capsaicin-containing foods is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food consumed.

[0059] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a piperine compound (in other words, if the food in which the agent of the present invention is used is a piperine compound-containing food), then the agent of the present invention may be added to the food so that the concentration of (B) in the piperine compound-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (B) in the piperine compound-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the concentration of (B) in the piperine compound-containing food is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 100 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food at the time of consumption.

[0060] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains piperine as one embodiment (in other words, if the food in which the agent of the present invention is used is a piperine-containing food), then the agent of the present invention may be added to the food in such a way that the concentration of (B) in the piperine-containing food becomes a specific concentration. Specifically, from the viewpoint of effective spiciness enhancement, the concentration of (B) in the piperine-containing food is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the concentration of (B) in the piperine-containing food is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 100 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food at the time of consumption.

[0061] When the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, in one embodiment, the amount of (B) added to a food containing a pungent substance by the agent of the present invention may be used to achieve a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (B) added to a food containing a pungent substance by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the amount of (B) added to a food containing a pungent substance by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food at the time of consumption. In the present invention, when cystine in salt form is used as (B), the amount of (B) is the value converted to the amount of cystine in free form.

[0062] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a capsaicinoid compound (in other words, if the food in which the agent of the present invention is used is a capsaicinoid compound-containing food), then the agent of the present invention may be used such that the amount of (B) added to the capsaicinoid compound-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (B) added to the capsaicinoid compound-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (B) added to the capsaicinoid compound-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food consumed.

[0063] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains capsaicin as one embodiment (in other words, if the food in which the agent of the present invention is used is a capsaicin-containing food), the agent of the present invention may be used in such a way that the amount of (B) added to the capsaicin-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (B) added to the capsaicin-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 0.5 ppm by weight or more, even more preferably 5 ppm by weight or more, even more preferably 20 ppm by weight or more, and particularly preferably 40 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (B) added to capsaicin-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 800 ppm by weight or less, even more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, and particularly preferably 70 ppm by weight or less, relative to the food consumed.

[0064] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains, in one embodiment, a piperine compound (in other words, if the food in which the agent of the present invention is used is a piperine compound-containing food), the agent of the present invention may be used such that the amount of (B) added to the piperine compound-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (B) added to the piperine compound-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, the amount of (B) added to the piperine compound-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 100 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food consumed.

[0065] If the agent of the present invention contains at least (B) (i.e., cystine in free or salt form) as an active ingredient, and the pungent substance contained in the food in which the agent of the present invention is used contains piperine as one embodiment (in other words, if the food in which the agent of the present invention is used is a piperine-containing food), the agent of the present invention may be used in such a way that the amount of (B) added to the piperine-containing food by the agent of the present invention reaches a specific concentration relative to the food. Specifically, from the viewpoint of effective spiciness enhancement, the amount of (B) added to the piperine-containing food by the agent of the present invention is preferably 0.3 ppm by weight or more, more preferably 2 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food at the time of consumption. Furthermore, from the viewpoint of usage-to-effectiveness ratio, the amount of (B) added to the piperine-containing food by the agent of the present invention is preferably 1000 ppm by weight or less, more preferably 350 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 100 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food at the time of consumption.

[0066] The types of foods in which the agent of the present invention is used (i.e., foods containing pungent substances) are preferably those in which spiciness is desired. Specific examples include, but are not limited to, prepared foods such as mapo tofu, mapo eggplant, mapo vermicelli, dried shrimp, and dandan noodles; processed agricultural, livestock, and marine products such as kimchi, chorizo, and spicy cod roe; and seasonings such as Tabasco sauce, chili powder, doubanjiang, and chili oil. Here, "food" is a broad concept encompassing anything that can be ingested orally, including beverages, seasonings, and supplements. Furthermore, "food" in the present invention includes not only those provided to consumers (sold, transferred, etc.) in a state suitable for consumption, but also those provided in a state requiring predetermined processing (e.g., thawing, adding water to restore, etc.) to become suitable for consumption (e.g., frozen foods, instant foods, etc.).

[0067] The ingredients other than the pungent substance contained in the food in which the agent of the present invention is used (i.e., food containing a pungent substance) are not particularly limited as long as the objective of the present invention is not impaired, and ingredients depending on the type of food may be included.

[0068] The method for producing food in which the agent of the present invention is used (i.e., food containing a pungent substance) is not particularly limited, and the food can be produced by a method known to the public or a similar method depending on the type of food, etc.

[0069] The timing of adding the agent of the present invention to a food containing a pungent substance is not particularly limited and can be added at any time, for example, during the manufacturing of the food, after the food is completed (immediately before eating the food, during eating the food, etc.). The agent of the present invention may also be added to food ingredients (e.g., pungent substances, materials containing pungent substances, other food ingredients, etc.) before manufacturing the food containing a pungent substance.

[0070] As described above, the spiciness of a food can be enhanced by adding the agent of the present invention to a food containing a pungent substance. In the present invention, "enhancing" spiciness means making the food exhibit a stronger spiciness, as if the concentration of the pungent substance in the food (the amount of pungent substance in the food) had been increased. In the present invention, the presence or absence and degree of spiciness (degree of enhancement) can be evaluated by sensory evaluation by a panel of experts.

[0071] The agent of the present invention may be labeled with indications regarding its use, function, etc. Preferably, the indications that can be attached to the agent of the present invention relate to enhancing the spiciness of foods containing pungent substances, and include, but are not limited to, "enhances the spiciness of foods containing pungent substances," "enhances the spiciness of foods containing capsaicinoid compounds," "enhances the spiciness of foods containing piperine compounds," "enhances the spiciness of foods containing capsaicin," "enhances the spiciness of foods containing piperine," "enhances the spiciness of foods containing chili peppers," "enhances the spiciness of foods containing black pepper," "enhances the spiciness of capsaicin," "enhances the spiciness of piperine," "enhances the spiciness of chili peppers," "enhances the spiciness of black pepper," "improves the spiciness intensity of foods containing pungent substances," and "makes foods containing pungent substances spicier." Products bearing these labels on their packaging, containers, instructions, promotional materials (including advertisements, websites, etc.) may be classified as spiciness enhancers for foods containing spicy substances.

[0072] The present invention also provides a seasoning composition (which may be referred to herein simply as "the composition of the present invention") containing (A) cysteine ​​in the form of free or salt, and / or (B) cystine in the form of free or salt. In the present invention, "seasoning composition" refers to a composition used in food for the purpose of seasoning (adjusting taste, changing taste, imparting taste, enhancing taste, etc.).

[0073] The cysteine ​​contained in the composition of the present invention, whether in free or salt form, may be the same as that contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Similarly, the cystine contained in the composition of the present invention, whether in free or salt form, may be the same as that contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0074] If the composition of the present invention contains at least (A) (i.e., cysteine ​​in the form of free or salt), the content of (A) in the composition of the present invention may be the same as the content of (A) in the agent of the present invention described above, and the preferred upper and lower limits are also the same.

[0075] If the composition of the present invention contains at least (B) (i.e., cystine in the form of free or salt), the content of (B) in the composition of the present invention may be the same as the content of (B) in the above-described agent of the present invention, and the preferred upper and lower limits are also the same.

[0076] The form of the composition of the present invention is not particularly limited and may be similar to that of the agent of the present invention described above.

[0077] In one embodiment, the composition of the present invention may consist only of (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt). In another embodiment, the composition of the present invention may further contain, in addition to (A) and / or (B), a conventional base depending on the form of the composition of the present invention. The base when the form of the composition of the present invention is liquid and the base when the form of the composition of the present invention is solid are the same as the base when the form of the agent of the present invention is liquid and the base when the form of the agent of the present invention is solid, respectively.

[0078] The compositions of the present invention may further contain, in addition to (A) and / or (B), excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, spices, colorants, etc., as long as they do not impair the purpose of the present invention.

[0079] In one embodiment, the composition of the present invention may be a menu seasoning composition. Here, "menu seasoning" (also referred to as menu seasoning) refers to a seasoning suitable for seasoning or cooking a specific dish or prepared food (e.g., mapo tofu, mapo eggplant, mapo vermicelli, dried shrimp, dandan noodles, etc.).

[0080] The composition of the present invention can be manufactured by conventional methods used in the field of seasonings and the like. The composition of the present invention may be subjected to, for example, concentration, drying, decolorization, etc., individually or in combination.

[0081] The composition of the present invention is suitably used for seasoning foods containing pungent substances. In other words, the composition of the present invention is preferably a seasoning composition for foods containing pungent substances.

[0082] The food in which the composition of the present invention is used (i.e., the food containing a pungent substance) may be the same as the food containing a pungent substance in which the agent of the present invention is used as described above, and the preferred embodiments and manufacturing methods may also be the same. Furthermore, the pungent substance contained in the food may also be the same, and the preferred embodiments and manufacturing methods may also be the same.

[0083] The concentration of the pungent substance in the food in which the composition of the present invention is used (i.e., food containing a pungent substance) is not particularly limited, but it may be the same as the concentration of the pungent substance in the food containing a pungent substance in which the agent of the present invention is used as described above, and the preferred range is also the same.

[0084] The composition of the present invention may be used in a food containing a pungent substance such that the concentration of (A) in the food becomes a specific concentration, provided that it contains at least (A). Specifically, the concentration of (A) in the food containing a pungent substance may be the same as the concentration of (A) when the agent of the present invention described above is added to the food containing a pungent substance, and the preferred concentration is also the same.

[0085] In one embodiment, when the composition of the present invention contains at least (A), the amount of (A) added to a food containing a pungent substance by the composition of the present invention may be used in such a way that it reaches a specific concentration relative to the food. Specifically, the amount of (A) added to a food containing a pungent substance by the composition of the present invention may be the same as the amount of (A) added to a food containing a pungent substance by the agent of the present invention described above, and the preferred amount is also the same.

[0086] The composition of the present invention may be used in a food containing a pungent substance such that the concentration of (B) in the food becomes a specific concentration, provided that it contains at least (B). Specifically, the concentration of (B) in the food containing a pungent substance may be the same as the concentration of (B) when the agent of the present invention described above is added to the food containing a pungent substance, and the preferred concentration is also the same.

[0087] In one embodiment, when the composition of the present invention contains at least (B), the amount of (B) added to a food containing a pungent substance by the composition of the present invention may be used in such a way that it reaches a specific concentration relative to the food. Specifically, the amount of (B) added to a food containing a pungent substance by the composition of the present invention may be the same as the amount of (B) added to a food containing a pungent substance by the agent of the present invention described above, and the preferred amount is also the same.

[0088] The timing of using the composition of the present invention for seasoning foods containing pungent substances is not particularly limited and can be used at any time. For example, the composition of the present invention can be used during the manufacturing of food, but it can also be used in food after it has been completed. The composition of the present invention may also be added to food ingredients (e.g., pungent substances, materials containing pungent substances, other food ingredients, etc.) before manufacturing foods containing pungent substances.

[0089] By using the composition of the present invention to season a food containing a spicy substance, the food may have its spiciness enhanced. Therefore, in one embodiment, the composition of the present invention may be a seasoning composition for a spicy substance-containing food with enhanced spiciness.

[0090] The compositions of the present invention may be marked with indications relating to their uses, functions, etc. One possible indication for the compositions of the present invention may relate to enhancing the spiciness of foods containing pungent substances. Examples of possible indications for the compositions of the present invention include, but are not limited to, "Can be used to cook foods containing pungent substances with enhanced spiciness," "Can be used to cook foods containing capsaicinoid compounds with enhanced spiciness," "Can be used to cook foods containing piperine compounds with enhanced spiciness," "Can be used to cook foods containing capsaicin with enhanced spiciness," "Can be used to cook foods containing piperine with enhanced spiciness," "Can be used to cook foods containing chili peppers with enhanced spiciness," and "Can be used to cook foods containing black pepper with enhanced spiciness." Products bearing these indications on packaging, containers, instructions, promotional materials (including advertisements, websites, etc.) may be included in the category of seasoning compositions for foods containing pungent substances with enhanced spiciness.

[0091] The present invention also provides a method for enhancing the spiciness of a food containing a pungent substance (which may be referred to herein simply as "the method of the present invention"), comprising adding (A) cysteine ​​in the form of free or salt, and / or (B) cystine in the form of free or salt, to the food.

[0092] The free or salt-form cysteine ​​used in the method of the present invention may be the same as the free or salt-form cysteine ​​contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Similarly, the free or salt-form cystine used in the method of the present invention may be the same as the free or salt-form cystine contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0093] In the method of the present invention, the food to which (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt) is added (i.e., the food containing a pungent substance) may be the same as the food containing a pungent substance to which the agent of the present invention is used as described above, and the preferred embodiments and manufacturing methods may also be the same. Furthermore, the pungent substance contained in the food may also be the same, and the preferred embodiments and manufacturing methods may also be the same.

[0094] In the method of the present invention, the concentration of the pungent substance in the food to which (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt) is added (i.e., food containing a pungent substance) is not particularly limited, but is the same as the concentration of the pungent substance in the food containing a pungent substance to which the agent of the present invention is used as described above, and the preferred range is also the same.

[0095] If the method of the present invention includes adding at least (A) (i.e., cysteine ​​in the form of free or salt) to a food containing a pungent substance, the addition of (A) in the method of the present invention may be carried out so that the concentration of (A) in the food containing the pungent substance becomes a specific concentration. Specifically, the concentration of (A) in the food containing the pungent substance may be the same as the concentration of (A) when the agent of the present invention described above is added to the food containing the pungent substance, and the preferred concentration is also the same.

[0096] If the method of the present invention includes adding at least (A) (i.e., cysteine ​​in the form of free or salt) to a food containing a pungent substance, in one embodiment, the addition of (A) in the method of the present invention may be carried out such that the amount of (A) added to the food containing the pungent substance reaches a specific concentration relative to the food. Specifically, the amount of (A) added to the food containing the pungent substance may be the same as the amount of (A) added to the food containing the pungent substance by the agent of the present invention described above, and the preferred amount is also the same.

[0097] If the method of the present invention includes adding at least (B) (i.e., cystine in the form of free or salt) to a food containing a pungent substance, the addition of (B) in the method of the present invention may be carried out so that the concentration of (B) in the food containing the pungent substance becomes a specific concentration. Specifically, the concentration of (B) in the food containing the pungent substance may be the same as the concentration of (B) when the agent of the present invention described above is added to the food containing the pungent substance, and the preferred concentration is also the same.

[0098] If the method of the present invention includes adding at least (B) (i.e., cystine in the form of free or salt) to a food containing a pungent substance, in one embodiment, the addition of (B) in the method of the present invention may be carried out such that the amount of (B) added to the food containing the pungent substance reaches a specific concentration relative to the food. Specifically, the amount of (B) added to the food containing the pungent substance may be the same as the amount of (B) added to the food containing the pungent substance by the agent of the present invention described above, and the preferred amount is also the same.

[0099] In the method of the present invention, the timing of adding (A) (i.e., cysteine ​​in free or salt form) and / or (B) (i.e., cystine in free or salt form) to the food containing the pungent substance is not particularly limited and may be added at any time, for example, during the production of the food, after the food is completed (immediately before eating the food, during eating the food, etc.). (A) may also be added to the food raw materials (e.g., pungent substances, materials containing pungent substances, other food raw materials, etc.) before producing the food containing the pungent substance.

[0100] The method of the present invention may be carried out in combination with known methods for enhancing spiciness, as long as it does not impair the objectives of the present invention.

[0101] According to the method of the present invention, the spiciness of foods containing pungent substances can be enhanced.

[0102] The present invention also provides a method for producing a food containing a pungent substance (which may be referred to herein simply as "the production method of the present invention") comprising adding (A) cysteine ​​in the form of free or salt, and / or (B) cystine in the form of free or salt.

[0103] The free or salt-form cysteine ​​used in the manufacturing method of the present invention may be the same as the free or salt-form cysteine ​​contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Furthermore, the free or salt-form cystine used in the manufacturing method of the present invention may be the same as the free or salt-form cystine contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0104] In the manufacturing method of the present invention, the addition of (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt) may be carried out in the same manner as the addition of (A) and / or (B) in the method of the present invention described above, and the preferred embodiments are also the same.

[0105] The manufacturing method of the present invention may, in addition to adding (A) (i.e., cysteine ​​in free or salt form) and / or (B) (i.e., cystine in free or salt form), appropriately include other manufacturing steps depending on the type of food or raw materials, as long as the objective of the present invention is not impaired.

[0106] The food obtained by the manufacturing method of the present invention (i.e., the food containing a pungent substance) may be the same as the food containing a pungent substance in which the agent of the present invention is used as described above, and the preferred embodiments and manufacturing methods may also be the same. Furthermore, the pungent substance contained in the food may also be the same, and the preferred embodiments and manufacturing methods may also be the same.

[0107] The concentration of the pungent substance in the food produced by the manufacturing method of the present invention (i.e., food containing a pungent substance) is not particularly limited, but it may be the same as the concentration of the pungent substance in the food containing a pungent substance in which the agent of the present invention is used, and the preferred range is also the same.

[0108] According to the manufacturing method of the present invention, a food product containing a spicy substance with enhanced spiciness can be obtained.

[0109] The present invention also provides a food product (which may be referred to herein simply as "the food product of the present invention") containing (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form, and a pungent substance.

[0110] The free or salt-form cysteine ​​contained in the food of the present invention may be the same as that contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Similarly, the free or salt-form cystine contained in the food of the present invention may be the same as that contained in the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0111] When the food of the present invention contains (A) (i.e., cysteine ​​in the form of free or salt), the concentration of (A) in the food of the present invention may be the same as the concentration of (A) when the agent of the present invention described above is added to a food containing a pungent substance, and the preferred concentration is also the same.

[0112] When the food of the present invention contains (B) (i.e., cystine in the form of free or salt), the concentration of (B) in the food of the present invention may be the same as the concentration of (B) when the agent of the present invention described above is added to a food containing a pungent substance, and the preferred concentration is also the same.

[0113] The pungent substance contained in the food of the present invention may be the same as the pungent substance contained in the pungent substance-containing food using the agent of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0114] The concentration of the pungent substance in the food of the present invention is not particularly limited, but it may be the same as the concentration of the pungent substance in the pungent substance-containing food in which the agent of the present invention is used, and the preferred range is also the same.

[0115] The food of the present invention may contain, in addition to (A) (i.e., cysteine ​​in free or salt form) and / or (B) (i.e., cystine in free or salt form), as well as pungent substances, other food ingredients as appropriate, depending on the type of food, etc., as long as the purpose of the present invention is not impaired.

[0116] The type of food product of the present invention is not particularly limited as long as it exhibits a spicy taste, but it may be the same as the food product in which the agent of the present invention described above is used.

[0117] The method for producing the food of the present invention is not particularly limited, and the food of the present invention can be produced by methods that are already known or similar methods. For example, the food of the present invention can be produced by the method for producing the present invention described above.

[0118] The food of the present invention can be produced by adding (A) (i.e., cysteine ​​in the form of free or salt) and / or (B) (i.e., cystine in the form of free or salt) to a food containing a pungent substance. That is, in one embodiment, the food of the present invention may be a food containing a pungent substance to which (A) and / or (B) have been added. If the food of the present invention is a food containing a pungent substance to which at least (A) has been added, the amount of (A) added to the food containing the pungent substance may be a specific concentration relative to the food. Specifically, the amount of (A) added to the food containing the pungent substance may be the same as the amount of (A) added to the food containing the pungent substance by the agent of the present invention described above, and the preferred amount is also the same. Furthermore, if the food of the present invention is a food containing a pungent substance to which at least (B) has been added, the amount of (B) added to the food containing the pungent substance may also be a specific concentration relative to the food. Specifically, the amount of (B) added to the food containing the spicy substance may be the same as the amount of (B) added to the food containing the spicy substance by the agent of the present invention described above, and the preferred amount is also the same.

[0119] The food of the present invention may be a food with enhanced spiciness. In that case, the food of the present invention may be labeled with a statement regarding the enhanced spiciness. Specific examples of such labeling include, but are not limited to, "The spiciness of the pungent substance has been enhanced," "The spiciness of the capsaicinoid compound has been enhanced," "The spiciness of the piperine compound has been enhanced," "The spiciness of the capsaicin has been enhanced," "The spiciness of the piperine has been enhanced," "The spiciness of the chili pepper has been enhanced," and "The spiciness of the pepper has been enhanced." Products on which such labeling is attached to packaging, containers, instructions, promotional materials (including advertisements, websites, etc.) may be included as foods with enhanced spiciness.

[0120] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, "ppm" refers to "ppm by weight" unless otherwise specified. [Examples]

[0121] The L-cysteine ​​hydrochloride monohydrate used in this example is manufactured by Nippon Protein Co., Ltd. Capsaicin and piperine are both manufactured by Universal Oleoresins, Inc., with a purity of >95%. L-cystine is manufactured by Yamawa Engineering Co., Ltd.

[0122] <Test Example 1> Capsaicin and L-cysteine ​​hydrochloride monohydrate were dissolved in purified water to the concentrations shown in Tables 1-1 to 1-3 below, and the resulting aqueous solutions were used as samples for sensory evaluation of the intensity of spiciness. The sensory evaluation of the spiciness intensity was conducted using a scoring method. Specifically, a specialist panel consisting of three trained panelists tasted each sample (an aqueous solution of capsaicin, and an aqueous solution of capsaicin and L-cysteine ​​hydrochloride monohydrate) and collectively scored its spiciness intensity. The spiciness intensity evaluation scale was set as follows, as shown in Tables 1-1 to 1-3 below: the spiciness intensity of aqueous solutions with capsaicin concentrations of 2 ppm by weight, 1 ppm by weight, and 0.2 ppm by weight (without L-cysteine ​​hydrochloride monohydrate) was assigned "10 points," "5 points," and "1 point," respectively. The specialist panel scored each sample in 1-point increments based on this scale. The evaluation results are shown in Tables 1-1 to 1-3 below. Furthermore, the "values ​​converted to free cysteine ​​concentration" shown in Tables 1-1 to 1-3 are the values ​​obtained by converting the L-cysteine ​​hydrochloride monohydrate concentration to the free cysteine ​​concentration (the same applies to Tables 2 to 4).

[0123] [Table 1-1]

[0124] [Table 1-2]

[0125] [Table 1-3]

[0126] As is clear from the results shown in Tables 1-1 to 1-3, the spiciness of an aqueous solution containing capsaicin could be enhanced by L-cysteine ​​hydrochloride monohydrate. Furthermore, the aqueous solution containing L-cysteine ​​hydrochloride monohydrate at a concentration of 5000 ppm by weight did not allow for the determination of spiciness, which is due to the strong sulfurous odor derived from L-cysteine ​​hydrochloride monohydrate.

[0127] <Test Example 2> Aqueous solutions containing capsaicin at a concentration of 1000 ppm by weight, and aqueous solutions containing capsaicin at a concentration of 1000 ppm by weight, and L-cysteine ​​hydrochloride monohydrate at concentrations of 1 ppm by weight, 5 ppm by weight, 10 ppm by weight, 100 ppm by weight, and 1000 ppm by weight were prepared. These aqueous solutions were then diluted with purified water at the ratios shown in Table 2 (1 / 1000 to 1 / 1000000), and a professional panel consisting of three trained panelists tasted them to determine if they could perceive spiciness. The evaluation results are shown in Table 2. In Table 2, "+" indicates that spiciness was perceived, and "-" indicates that spiciness was not perceived.

[0128] [Table 2]

[0129] As shown in Table 2, when an aqueous solution containing capsaicin at a concentration of 1000 ppm by weight was diluted 1 / 10000, the spiciness was no longer noticeable when it did not contain L-cysteine ​​hydrochloride monohydrate. However, when L-cysteine ​​hydrochloride monohydrate was included, the spiciness was still noticeable even when diluted 1 / 100000. As is clear from these results, the spiciness of an aqueous solution containing capsaicin at a concentration of 1000 ppm by weight could be enhanced by L-cysteine ​​hydrochloride monohydrate.

[0130] <Test Example 3> A mild mapo tofu dish without pungent substances was prepared using a conventional method, and capsaicin and L-cysteine ​​hydrochloride monohydrate were added to the mapo tofu at the concentrations shown in Table 3 below. The intensity of spiciness was then evaluated using the mapo tofu as a sample. The sensory evaluation of the spiciness intensity was conducted using a scoring method. Specifically, a specialist panel consisting of three trained panelists consumed each sample (mapo tofu with added capsaicin, and mapo tofu with added capsaicin and L-cysteine ​​hydrochloride monohydrate) and collectively scored the spiciness intensity. The scoring of spiciness intensity was done in 1-point increments based on the same scale as in Test Example 1. The evaluation results are shown in Table 3 below.

[0131] [Table 3]

[0132] As is clear from the results shown in Table 3, the spiciness of mapo tofu containing capsaicin could be enhanced by L-cysteine ​​hydrochloride monohydrate.

[0133] <Test Example 4> Piperine and L-cysteine ​​hydrochloride monohydrate were dissolved in purified water to the concentrations shown in Table 4 below, and the resulting aqueous solutions were used as samples for sensory evaluation of the spiciness level. The sensory evaluation of the spiciness intensity was conducted using a scoring method. Specifically, a specialist panel consisting of three trained panelists tasted each sample (an aqueous solution of piperine, and an aqueous solution of piperine and L-cysteine ​​hydrochloride monohydrate) and collectively scored the spiciness intensity. As shown in Table 4 below, the spiciness intensity of aqueous solutions with piperine concentrations of 40 ppm by weight and 20 ppm by weight (without L-cysteine ​​hydrochloride monohydrate) were assigned "10 points" and "1 point," respectively, and the specialist panel scored each sample in 1-point increments based on this scale. The evaluation results are shown in Table 4 below.

[0134] [Table 4]

[0135] As is clear from the results shown in Table 4, the pungent taste of aqueous solutions containing piperine could be enhanced by L-cysteine ​​hydrochloride monohydrate. Furthermore, the aqueous solution containing L-cysteine ​​hydrochloride monohydrate at a concentration of 5000 ppm by weight did not allow for the determination of spiciness, which is due to the strong sulfurous odor derived from L-cysteine ​​hydrochloride monohydrate.

[0136] <Test Example 5> Capsaicin and L-cystine were dissolved in purified water to the concentrations shown in Table 5 below, and the resulting aqueous solutions were used as samples for sensory evaluation of their spiciness. The sensory evaluation of the spiciness intensity was conducted using the same scoring method as in Test Example 1. The evaluation results are shown in Table 5 below.

[0137] [Table 5]

[0138] As is clear from the results shown in Table 5, the spiciness of an aqueous solution containing capsaicin could be enhanced by L-cystine. Furthermore, cystine has a structure in which two cysteine ​​molecules are bonded together, and the L-cystine concentrations of "68.4 ppm" and "0.68 ppm" are converted to cysteine ​​concentrations of "69.0 ppm" and "0.69 ppm," respectively.

[0139] <Test Example 6> Piperine and L-cystine were dissolved in purified water to the concentrations shown in Table 6 below, and the resulting aqueous solutions were used as samples for sensory evaluation of the spiciness level. The sensory evaluation of the spiciness intensity was conducted using the same scoring method as in Test Example 4. The evaluation results are shown in Table 6 below.

[0140] [Table 6]

[0141] As is clear from the results shown in Table 6, the pungent taste of an aqueous solution containing piperine could be enhanced by L-cystine. Furthermore, the L-cystine concentrations of "3.42 ppm" and "6.84 ppm" are converted to cysteine ​​concentrations of "3.45 ppm" and "6.90 ppm," respectively.

[0142] The results from Test Examples 1-6 suggest that free or salt-form cysteine ​​and free or salt-form cystine can enhance the spiciness of foods containing pungent substances. [Industrial applicability]

[0143] The present invention provides a spiciness enhancer that can enhance the spiciness of foods containing pungent substances. The active ingredients of this spiciness enhancer, cysteine ​​in free or salt form and cystine in free or salt form, are effective in relatively small amounts and are highly practically useful. Furthermore, according to the present invention, it is possible to provide a seasoning composition that can enhance the spiciness of foods containing spicy substances. Furthermore, according to the present invention, a method for enhancing the spiciness of foods containing spicy substances can be provided. Furthermore, according to the present invention, it is possible to provide a food product containing a spicy substance with enhanced spiciness and a method for producing the same. Furthermore, this invention can contribute to cost reduction by reducing the amount of ingredients containing pungent substances, as well as improving suitability for manufacturing in factories and other facilities.

Claims

1. A pungent flavor enhancer for pungent substances in foods, comprising (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form as active ingredients.

2. The agent according to claim 1, wherein (A) is cysteine ​​hydrochloride.

3. The agent according to claim 1, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds.

4. The agent according to claim 1, wherein at least (A) is an active ingredient, and is added to the food so that the concentration of (A) in the food is 0.3 to 1000 ppm by weight.

5. The agent according to claim 1, wherein at least (A) is an active ingredient, and the amount of (A) added to the food is used in such a way that it is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

6. The agent according to claim 1, wherein at least (B) is an active ingredient, and is added to the food so that the concentration of (B) in the food is 0.3 to 1000 ppm by weight.

7. The agent according to claim 1, wherein at least (B) is an active ingredient, and the amount of (B) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

8. The pungent substance includes capsaicinoid compounds, The agent according to claim 1, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight.

9. The aforementioned pungent substance includes piperine compounds, The agent according to claim 1, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight.

10. (A) containing cysteine ​​in free or salt form, and / or (B) containing cystine in free or salt form, A seasoning composition for foods containing pungent substances.

11. The composition according to claim 10, wherein (A) is cysteine ​​hydrochloride.

12. The composition according to claim 10, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds.

13. The composition according to claim 10, comprising at least (A), and added to the food such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight.

14. The composition according to claim 10, comprising at least (A), wherein the amount of (A) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

15. The composition according to claim 10, comprising at least (B), and added to the food such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight.

16. The composition according to claim 10, comprising at least (B), wherein the amount of (B) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

17. The pungent substance includes capsaicinoid compounds, The composition according to claim 10, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight.

18. The aforementioned pungent substance includes piperine compounds, The composition according to claim 10, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight.

19. A method for enhancing the spiciness of a food containing a pungent substance, comprising adding (A) cysteine ​​in the form of a free substance or a salt, and / or (B) cystine in the form of a free substance or a salt to the food.

20. The method according to claim 19, wherein (A) is cysteine ​​hydrochloride.

21. The method according to claim 19, wherein the food contains at least one selected from the group consisting of capsaicinoid compounds and piperine compounds.

22. The method according to claim 19, comprising adding at least (A) to the food, wherein the addition of (A) is carried out such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight.

23. The method according to claim 19, comprising adding at least (A) to the food, wherein the amount of (A) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

24. The method according to claim 19, comprising adding at least (B) to the food, wherein the addition of (B) is carried out such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight.

25. The method according to claim 19, comprising adding at least (B) to the food, wherein the amount of (B) added to the food is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

26. The pungent substance includes capsaicinoid compounds, The method according to claim 19, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight.

27. The aforementioned pungent substance includes piperine compounds, The method according to claim 19, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight.

28. A method for producing a food containing a pungent substance, comprising adding (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form.

29. The manufacturing method according to claim 28, wherein (A) is cysteine ​​hydrochloride.

30. The manufacturing method according to claim 28, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds.

31. The manufacturing method according to claim 28, comprising adding at least (A), wherein the addition of (A) is carried out such that the concentration of (A) in the food is 0.3 to 1000 ppm by weight.

32. The manufacturing method according to claim 28, comprising adding at least (A), wherein the amount of (A) added is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

33. The manufacturing method according to claim 28, comprising adding at least (B), wherein the addition of (B) is carried out such that the concentration of (B) in the food is 0.3 to 1000 ppm by weight.

34. The manufacturing method according to claim 28, comprising adding at least (B), wherein the amount of (B) added is 0.3 to 1000 ppm by weight relative to the food at the time of consumption.

35. The pungent substance includes capsaicinoid compounds, The manufacturing method according to claim 28, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight.

36. The aforementioned pungent substance includes piperine compounds, The manufacturing method according to claim 28, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight.

37. A food containing (A) cysteine ​​in free or salt form, and / or (B) cystine in free or salt form, and a pungent substance.

38. The food according to claim 37, wherein (A) is cysteine ​​hydrochloride.

39. The food according to claim 37, wherein the pungent substance comprises at least one selected from the group consisting of capsaicinoid compounds and piperine compounds.

40. The food according to claim 37, wherein the food contains (A), and the concentration of (A) in the food is 0.3 to 1000 ppm by weight.

41. The food according to claim 37, wherein the food contains (B), and the concentration of (B) in the food is 0.3 to 1000 ppm by weight.

42. The pungent substance includes capsaicinoid compounds, The food according to claim 37, wherein the concentration of capsaicinoid compounds in the food is 0.01 to 1500 ppm by weight.

43. The aforementioned pungent substance includes piperine compounds, The food according to claim 37, wherein the concentration of piperine compounds in the food is 1 to 100 ppm by weight.

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