Food with enhanced flavor and method for producing the same

Abstract

Providing food products with enhanced flavor and methods for producing them. [Solution] (A) A food to which a solid substance containing at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof has been added.

Description

Technical Field

[0001] The present invention relates to a food with enhanced flavor and a method for producing the same. The present invention also relates to a method for enhancing the flavor of food. Furthermore, the present invention also relates to a flavor enhancer for food.

Background Art

[0002] Among the factors that determine "the deliciousness of food", which is one of the most important factors for consumers in their diet, there are various factors, but they can be roughly divided into those due to the characteristics of food materials and those derived from humans. Among these, as factors due to the characteristics of food materials, flavor, aroma, texture, persistence, etc. are known. Regarding technologies for enhancing and improving the flavor, aroma, etc. of such foods, conventionally, it has been reported that sulfur compounds can enhance the smoked flavor and smoked aroma of smoked products (Patent Document 1), and sulfur-containing amino acids can improve the milk flavor of milk-based foods and beverages (Patent Document 2), etc. However, improving the deliciousness of food is a permanent issue, and the development of technologies that can more effectively enhance the flavor, aroma, etc. of foods has been demanded.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention has been made in view of the above circumstances, and the problem to be solved is to newly provide a food with enhanced flavor and a method for producing the same. In addition, as one aspect, the present invention aims to newly provide a method for enhancing the flavor of food. In addition, as one aspect, the present invention aims to newly provide a flavor enhancer for food. [Means for solving the problem]

[0005] As a result of diligent research to solve the above-mentioned problems, the inventors have found that the flavor of food can be effectively enhanced by adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof, to the food. The inventors have also found that the aroma, richness, and persistence of the food can be effectively enhanced by adding a solid containing the compound to the food. Furthermore, the inventors have found that the flavor, aroma, richness, and persistence of the food can be more effectively enhanced by combining a solid containing the compound with γ-glutamyl peptide or a salt thereof. Based on these findings, the inventors have conducted further research and completed the present invention. In other words, the present invention is as follows:

[0006] [Item 1] (A) A food to which a solid is added containing at least one compound selected from the group consisting of cysteine ​​and its analogues and salts thereof. [Item 2] The food according to item 1, wherein the related compound has a sulfhydryl group. [Item 3] The food according to item 1 or 2, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine ​​and salts thereof. [Clause 4] The food according to any one of Clauses 1 to 3, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione and salts thereof. [Item 5] The food according to any one of items 1 to 4, wherein (A) contains cysteine ​​hydrochloride. [Item 6] The food according to any one of items 1 to 5, wherein the solid is a powder or granular material. [Item 7] (B) A food product according to any one of items 1 to 6, further containing γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof. [Clause 8] The food according to Claim 7, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof. [Item 9] The food described in any one of items 1 to 8, wherein the food is miso, miso products, soy sauce, soy sauce products, coffee beverages, tea beverages, meat products, egg products, vegetable products, or spices. [Item 10] The food according to any one of items 1 to 9, wherein the food is miso, a miso product, a coffee beverage, or a tea beverage. [Item 11] The food according to any one of items 1 to 10, wherein the food is a reduced-sodium food. [Item 12] The food according to any one of items 1 to 11, wherein the amount of (A) added to the food is 0.008 to 1200 ppm relative to the weight of the food when consumed. [Item 13] The food according to any one of items 7 to 12, wherein the amount of (B) added to the food is 0.0008 to 1500 ppm relative to the weight of the food when consumed. [Item 14] The food according to any one of items 1 to 13, wherein the food is a soluble solid food that is prepared into a liquid state using an aqueous medium and consumed. [Item 15] The food according to item 14, wherein the temperature of the aqueous medium is 50 to 100°C. [Item 16] The amount of (A) added to the food is 2.6 to 70,000 ppm relative to the weight of the food, and The food according to any one of items 1 to 15, wherein the food is a food in powder or granular form. [Item 17] The food according to any one of items 1 to 16, wherein the food is a food with enhanced flavor. [Item 18] (A) A method for producing food, comprising adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its analogues and salts thereof. [Clause 19] The method for producing the product according to Clause 18, wherein the related compound has a sulfhydryl group. [Clause 20] The method for producing a product according to Clause 18 or 19, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine ​​and salts thereof. [Clause 21] The method of production according to any one of Clauses 18 to 20, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione and salts thereof. [Clause 22] The manufacturing method according to any one of Clauses 18 to 21, wherein (A) comprises cysteine ​​hydrochloride. [Item 23] The manufacturing method according to any one of items 18 to 22, wherein the solid is a powder or granular material. [Item 24] (B) A method for producing a product according to any one of items 18 to 23, further comprising adding a γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof. [Clause 25] The method for producing the product according to Clause 24, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof. [Item 26] The method of manufacturing according to any one of items 18 to 25, wherein the food is miso, miso products, soy sauce, soy sauce products, coffee beverages, tea beverages, meat products, egg products, vegetable products, or spices. [Item 27] ​​The manufacturing method according to any one of items 18 to 26, wherein the food is miso, a miso product, a coffee beverage, or a tea beverage. [Clause 28] The manufacturing method according to any one of Clauses 18 to 27, wherein the food is a reduced-sodium food. [Item 29] The manufacturing method according to any one of items 18 to 28, wherein the amount of (A) added is 0.008 to 1200 ppm relative to the weight of the food at the time of consumption. [Item 30] The manufacturing method according to any one of items 24 to 29, wherein the amount of (B) added is 0.0008 to 1500 ppm relative to the weight of the food at the time of consumption. [Item 31] The method for producing the food according to any one of items 18 to 30, wherein the food is a soluble solid food that is prepared into a liquid state using an aqueous medium and consumed. [Clause 32] The manufacturing method according to Clause 31, wherein the temperature of the aqueous medium is 50 to 100°C. [Item 33] The amount of (A) added is 2.6 to 70,000 ppm relative to the weight of the food, and The manufacturing method according to any one of items 18 to 32, wherein the food is a powdered or granular food. [Item 34] The manufacturing method according to any one of items 18 to 33, wherein the manufacturing method is a method for producing a food with enhanced flavor. [Item 35] (A) A method for enhancing the flavor of food, comprising adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its analogues and salts thereof. [Clause 36] The enhancement method according to Clause 35, wherein the related compound has a sulfhydryl group. [Clause 37] The enhancement method according to Clause 35 or 36, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine ​​and salts thereof. [Clause 38] The enhancement method according to any one of claims 35 to 37, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione and salts thereof. [Clause 39] The enhancement method according to any one of Clauses 35 to 38, wherein (A) comprises cysteine ​​hydrochloride. [Clause 40] The enhancement method according to any one of Clauses 35 to 39, wherein the solid is a powder or granular material. [Clause 41](B) The enhancement method according to any one of clauses 35 to 40, further comprising adding a γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof. [Clause 42] The enhancement method according to Clause 41, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof. [Item 43] The enhancement method according to any one of items 35 to 42, wherein the food is miso, miso products, soy sauce, soy sauce products, coffee beverages, tea beverages, meat products, egg products, vegetable products, or spices. [Item 44] The enhancement method according to any one of Items 35 to 43, wherein the food is miso, a processed miso product, a coffee beverage or a tea-based beverage. [Item 45] The enhancement method according to any one of Items 35 to 44, wherein the food is a low-salt food. [Item 46] The enhancement method according to any one of Items 35 to 45, wherein the addition amount of the (A) is 0.008 to 1200 ppm with respect to the weight of the food at the time of eating. [Item 47] The enhancement method according to any one of Items 41 to 46, wherein the addition amount of the (B) is 0.0008 to 1500 ppm with respect to the weight of the food at the time of eating. [Item 48] The enhancement method according to any one of Items 35 to 47, wherein the food is a soluble solid food, which is prepared in a liquid state using an aqueous medium and eaten. [Item 49] The enhancement method according to Item 48, wherein the temperature of the aqueous medium is 50 to 100 °C. [Item 50] The addition amount of the (A) is 2.6 to 70000 ppm with respect to the weight of the food, and The enhancement method according to any one of Items 35 to 49, wherein the food is a powdery or granular food. [Item 51] A flavor enhancer for food, containing at least one compound selected from the group consisting of (A) cysteine and its analog compounds, and salts thereof, which is solid when added to the food or its raw material. [Item 52] The agent according to Item 51, wherein the analog compound has a sulfhydryl group. [Item 53] The agent according to Item 51 or 52, wherein the (A) contains at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine and salts thereof. [Item 54] The agent according to any one of Items 51 to 53, wherein the (A) contains at least one compound selected from the group consisting of cysteine, reduced glutathione and salts thereof. [Item 55] The agent according to any one of Items 51 to 54, wherein the (A) contains cysteine hydrochloride. [Item 56] The agent according to any one of Items 51 to 55, wherein the agent is in the form of powder when added to the food or its raw material. [Item 57] The agent according to any one of Items 51 to 56, further containing (B) γ-glutamyl peptide (excluding those having cysteine as a constituent amino acid) or a salt thereof. [Item 58] The agent according to Item 57, wherein the (B) contains at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof. [Item 59] The agent according to any one of Items 51 to 58, wherein the agent is a flavor enhancer for miso, processed miso, soy sauce, processed soy sauce, coffee beverage, tea-based beverage, processed meat product, processed egg product, processed vegetable product, or spice. [Item 60] The agent according to any one of Items 51 to 59, wherein the agent is a flavor enhancer for miso, processed miso, coffee beverage, or tea-based beverage. [Item 61] The agent according to any one of Items 51 to 60, wherein the agent is a flavor enhancer for low-salt food. [Item 62] The agent according to any one of Items 51 to 61, wherein the agent is for adding the (A) to the food such that the amount of (A) added to the food is 0.008 to 1200 ppm with respect to the weight of the food at the time of eating. [Item 63] The agent according to any one of Items 57 to 62, wherein the agent is for adding the (B) to the food such that the amount of (B) added to the food is 0.0008 to 1500 ppm with respect to the weight of the food at the time of eating. [Item 64] The agent according to any one of Items 51 to 63, wherein the food is a soluble solid food, which is prepared in a liquid state using an aqueous medium and eaten. [Item 65] The agent according to Item 64, wherein the temperature of the aqueous medium is 50 to 100°C. [Item 66] The agent according to any one of Items 51 to 65, wherein the agent is for adding the (A) to the food such that the amount of (A) added to the food is 2.6 to 70000 ppm with respect to the weight of the food, and the food is a powdery food. [Advantages of the Invention]

[0007] According to the present invention, it is possible to provide a food product with enhanced flavor and a method for producing the same. The food product may have enhanced aroma. Furthermore, the food product may have enhanced thickness and / or persistence. Furthermore, the present invention provides a method for enhancing the flavor of food. This method can enhance the aroma of food. Moreover, this method can enhance the richness and / or persistence of food. Furthermore, the present invention can provide a food flavor enhancer. This agent can enhance the aroma of food. Moreover, this agent can enhance the richness and / or persistence of food. [Modes for carrying out the invention]

[0008] The food of the present invention is to which a solid substance containing (A) cysteine ​​and its related compounds, and salts thereof is added. In this specification, "at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof" may be simply referred to as "(A)" for convenience of explanation.

[0009] 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.

[0010] The cysteine ​​used in this invention may be in a free form. In this invention, "free 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 peptides, proteins, etc.

[0011] The salt of cysteine ​​is not particularly limited as long as it is food-acidifiable, 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.). Among these, from the viewpoint of more effectively enhancing the sensory properties of food (flavor, aroma, body, persistence, etc.), the salt of cysteine ​​is preferably a salt with an inorganic acid, and more preferably a salt with hydrochloric acid (i.e., cysteine ​​hydrochloride). Furthermore, the cysteine ​​salt may be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0012] In the present invention, cysteine ​​analogs (also referred to as "cysteine ​​analogs") refer to compounds in which some hydrogen atoms or groups of atoms of cysteine ​​are replaced by other atoms or groups of atoms to the extent that it does not impair the purpose of the present invention; peptides (e.g., dipeptides, tripeptides, etc.) that have cysteine ​​as one of their constituent amino acids; and compounds in which some hydrogen atoms or groups of atoms of peptides that have cysteine ​​as one of their constituent amino acids are replaced by other atoms or groups of atoms to the extent that it does not impair the purpose of the present invention. From the viewpoint of more effectively enhancing the functional properties of food, cysteine ​​analogs are preferably those that have one or more sulfhydryl groups (-SH groups) in one molecule. Specific examples of cysteine ​​analogs include γ-glutamylcysteine, cysteinylglycine, reduced glutathione, N-acetylcysteine, N-lactoylcysteine, N-succinylcysteine, etc., with γ-glutamylcysteine ​​and reduced glutathione being preferred, and reduced glutathione being more preferred.

[0013] The salts of cysteine-related compounds are not particularly limited as long as they are food-acceptable, and examples of such salts are the same as those of cysteine ​​salts described above. Furthermore, the salts of cysteine-related compounds may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0014] In this invention, as (A), any one of the above-mentioned cysteine ​​and its related compounds, and their salts, may be used alone or in combination of two or more.

[0015] The method for producing (A) used in the present invention (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) is not particularly limited and can be produced by methods known to the present or by methods similar thereto. (A) may be extracted from naturally occurring plants or animals, or obtained by chemical synthesis, fermentation, enzymatic methods, or genetic recombination. (A) may also be a commercially available product (commercially available product).

[0016] In the present invention, (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof) may be a purified product, but it does not have to be a purified product, and in one embodiment, the present invention may use a material containing (A). Examples of materials containing (A) include fermentation products containing (A) (e.g., culture solution obtained by culturing microorganisms, bacterial cells, culture supernatant, etc.), natural plants and animals containing (A), and processed products thereof. Specific examples of processed products of fermentation products containing (A) include yeast powder containing (A) and yeast extract powder containing (A). The amount of (A) in a material containing (A) can be measured by known methods (e.g., liquid chromatography-mass spectrometry, or a method combining derivatization of (A) and liquid chromatography) or similar methods. However, if (A) is L-cysteine ​​hydrochloride, for example, the amount can be measured by the method described in "2000 Analysis Methods for Food Additives in Food, 2nd Edition" (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] In the present invention, (A) may, in one embodiment, comprise at least one compound selected from the group consisting of cysteine, γ-glutamylcysteine, reduced glutathione, and salts thereof; in one embodiment, comprise at least one compound selected from the group consisting of cysteine, reduced glutathione, and salts thereof; in one embodiment, comprise at least one compound selected from the group consisting of free cysteine, a salt of cysteine, γ-glutamylcysteine, a salt of γ-glutamylcysteine, reduced glutathione, and a salt of reduced glutathione; in one embodiment, comprise at least one compound selected from the group consisting of free cysteine, a salt of cysteine ​​(e.g., cysteine ​​hydrochloride), γ-glutamylcysteine, and reduced glutathione; in one embodiment, comprise at least one compound selected from the group consisting of cysteine ​​hydrochloride and reduced glutathione; and in one embodiment, comprise cysteine ​​hydrochloride.

[0018] In the present invention, a solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) may, in one embodiment, consist only of (A). Alternatively, a solid containing (A) may also contain components other than (A) in addition to (A). In this case, the components other than (A) are not particularly limited as long as they do not impair the purpose of the present invention, but examples include excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars), acidulants, spices, colorants, etc.

[0019] The content of (A) in the solid added to the food of the present invention (i.e., the solid containing (A)) is usually 0.1% by weight or more, preferably 1% by weight or more, and more preferably 10% by weight or more, relative to the solid. Furthermore, the content of (A) in the solid added to the food of the present invention is usually 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, relative to the solid.

[0020] The form of the solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof) is not particularly limited as long as it is solid when added to food, but from the viewpoint of more effectively enhancing the functional properties of food, it is preferable that it be in powder or granular form when added to food. That is, the solid containing (A) may, in one embodiment, be in powder or granular form, and the food of the present invention may, in one embodiment, be a food to which a powder or granular substance containing (A) has been added. In the present invention, "powder or granular form" means an aggregate of particles and is a concept that includes powder (an aggregate of relatively small particles such as powder, fine granules, etc.), granule (an aggregate of relatively large particles such as granules), or a combination thereof. Furthermore, the form of the solid containing (A) may be solid when added to food (e.g., powder or granular form), but may be in a form other than solid after being added to food. For example, if a solid containing (A) is added to a liquid food, the solid may dissolve and become liquid after being added.

[0021] The method for producing a solid containing (A) (for example, a powder or granular material containing (A)) is not particularly limited, and the production of a solid containing (A) can be carried out by methods commonly used in the field of food additives.

[0022] In one embodiment, the food of the present invention may be a solid containing (A) to which (B) γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof may be added. In this specification, "γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or its salt" may be simply referred to as "(B)" for convenience of explanation.

[0023] In the present invention, "γ-glutamyl peptide" refers to a peptide having a γ-glutamyl structure (e.g., γ-glutamyl dipeptide, γ-glutamyl tripeptide, etc.). Examples of γ-glutamyl peptides that can be used in the present invention include compounds represented by the following general formula (I) (which may be referred to as "compound (I)" in this specification) and compounds represented by the following general formula (II) (which may be referred to as "compound (II)" in this specification). γ-Glu-X-Gly (I) (In the formula, X represents an amino acid other than cysteine ​​or an amino acid derivative.) γ-Glu-Y (II) (In the formula, Y represents an amino acid other than cysteine ​​or an amino acid derivative.)

[0024] Compound (I) is a tripeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of X are linked by a peptide bond) composed of glutamic acid (Glu), X (an amino acid other than cysteine ​​or an amino acid derivative), and glycine (Gly). Compound (II) is a dipeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of Y are linked by a peptide bond) composed of glutamic acid (Glu) and Y (an amino acid other than cysteine ​​or an amino acid derivative).

[0025] The "amino acids other than cysteine" represented by X in general formula (I) and Y in general formula (II) include, for example, neutral amino acids other than cysteine ​​such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably in their L-form. In this specification, each amino acid may be abbreviated as follows: (1) Glycine: Gly (2) Alanine: Ala (3) Valin: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) α-aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) tert-leucine: t-Leu (30) Cycloleucine: Cle (31) α-aminoisobutyric acid (2-methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0026] Examples of "amino acid derivatives" represented by X in general formula (I) and Y in general formula (II) include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one of a functional group (e.g., terminal carbonyl group, terminal amino group, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). Specific examples of amino acid derivatives include N-γ-nitroarginine (sometimes abbreviated as "Arg(NO2)" in this specification), valineamide (sometimes abbreviated as "Val-NH2" in this specification), valinol (2-amino-3-methyl-1-butanol) (sometimes abbreviated as "Val-ol" in this specification), and methionine sulfoxide (sometimes abbreviated as "Met(O)" in this specification). These amino acid derivatives are preferably L-isomers.

[0027] In general formula (I), X is preferably an amino acid other than cysteine, and more preferably Val, Abu, or Nva.

[0028] In general formula (II), Y is preferably an amino acid other than cysteine, and more preferably Abu or Nva.

[0029] Compound (I) that can be used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly.

[0030] Compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0031] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, even more preferably γ-Glu-Val-Gly and γ-Glu-Abu, and particularly preferably γ-Glu-Abu. γ-Glu-Val-Gly (CAS Registry No.: 38837-70-6) is also commonly referred to as "Glutamyl-Valyl-Glycine". γ-Glu-Abu (CAS Registry No.: 16869-42-4) is also commonly referred to as "γ-glutamyl-2-aminobutyric acid".

[0032] The salts of γ-glutamyl peptide that can be used in the present invention are not particularly limited as long as they are orally ingestible, but for example, as salts with acidic groups such as carboxyl groups, they include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; and basic amino acids such as arginine and lysine. Examples of salts with acids include salts with basic groups such as amino groups, which include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0033] In the present invention, (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) may be any one of the above types used alone, or any two or more types used in combination.

[0034] The method for producing (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) that can be used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. For example, (B) can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Publication No. 2012-213376, International Publication No. 2012 / 046731, or Japanese Patent Publication No. 2016-168045, or similar methods. (B) may be a commercially available product (commercially available product).

[0035] In the present invention, (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) may be a purified product or not. In other words, in one embodiment, the present invention may use a material containing (B). In the present invention, using (B) includes not only using (B) itself, but also using a material containing (B), or using (B) itself and a material containing (B) in combination. The content of (B) in a material containing (B) is preferably 100 ppm by weight or more relative to the material. Examples of materials containing (B) include fermentation products containing (B) (e.g., culture solution, bacterial cells, culture supernatant, etc. obtained by culturing microorganisms having the ability to produce γ-glutamyl peptide), agricultural, fishery, and livestock products containing (B), and processed products thereof. Examples of such processed products include fermentation products containing (B) that have been subjected to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples of the processed product include yeast containing (B), yeast extract containing (B) (e.g., yeast, yeast extract, etc. described in Japanese Patent Publication No. 2012-213376 or International Publication No. 2012 / 046731). The material containing (B) may be purified to a desired degree, and may be used with a purity of 3% by weight or more, 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more.

[0036] The types of food products of the present invention are not particularly limited as long as the enhancement of flavor is desired, but examples include miso, miso products, soy sauce (e.g., dark soy sauce, light soy sauce, double-brewed soy sauce, tamari soy sauce, white soy sauce, etc.), soy sauce products (e.g., noodle soup, noodle soup (including instant noodles), ponzu soy sauce, etc.), coffee beverages, tea beverages, meat products (e.g., meat soups such as chicken consommé soup, beef consommé soup, pork consommé soup, etc., chicken stock, pork stock, beef stock, etc.), egg products (e.g., egg soup, etc.), vegetable products (e.g., onion consommé soup, onion potage soup, vegetable soups such as pot-au-feu, etc.), spices (e.g., pepper, garlic, etc.). In the present invention, "food" is a broad concept that encompasses anything that can be ingested orally, and also includes beverages, seasonings, food ingredients, etc. The food product of the present invention is preferably miso, miso processed products, coffee beverages, or tea-based beverages.

[0037] Miso can be classified into rice miso, barley miso, soybean miso, and blended miso depending on its ingredients, but in this invention, "miso" is a concept that encompasses all of these. Furthermore, the taste of miso is not particularly limited, and in this invention, "miso" includes sweet miso, mildly sweet miso, spicy miso, etc. The color of miso is also not limited, and in this invention, "miso" includes red miso, light-colored miso, white miso, etc.

[0038] In this invention, "miso processed product" refers to a processed food that uses miso as one of its ingredients, and includes, but is not limited to, miso soup, miso stew, miso dengaku, miso pickles, miso ramen, miso ramen soup, miso stewed udon, miso stewed udon soup, etc. Confectionery that uses miso as one of its ingredients (e.g., miso crackers, miso cookies, etc.) and beverages that use miso as one of its ingredients are also included in "miso processed food" in this invention. Furthermore, "miso processed product" in this invention also includes seasoned miso (e.g., miso with dashi, etc.) which is made by adding seasonings (e.g., dashi, mirin, sugar, extracts, etc.) to miso.

[0039] In this invention, "coffee beverage" refers to a beverage that uses coffee bean-derived components as one of its raw materials. Here, coffee bean-derived components include liquid extracted from ground roasted coffee beans with water or hot water (coffee extract), dried coffee extract in powder form, concentrated coffee extract, etc. Furthermore, coffee beverages may use raw materials and food additives (e.g., sweeteners, etc.) that are commonly used in coffee, coffee beverages, coffee-containing soft drinks, etc., as long as they do not impair the purpose of this invention.

[0040] In this invention, "tea-based beverages" encompass not only unfermented teas (e.g., green tea, roasted green tea, etc.), semi-fermented teas (e.g., oolong tea, etc.), and fermented teas (e.g., black tea, etc.), but also beverages that use extracts from leaves, flowers, bark, roots, etc. as one of their raw materials (e.g., jasmine tea, various herbal teas, etc.). Furthermore, beverages obtained by blending two or more of these are also included in the definition of "tea-based beverages" in this invention. In addition, tea-based beverages may contain ingredients and food additives (e.g., sweeteners, etc.) that are commonly used in tea-based beverages, as long as they do not impair the purpose of this invention.

[0041] In one embodiment, the food of the present invention may be an instant food, such as a powdered food, a soluble solid food, a dried food, a retort food, a frozen food, a chilled food, etc. Here, "powdered food" refers to a food that is in powder form at room temperature (25°C) and can be prepared (e.g., dissolved, diluted, etc.) in a liquid state (solution, suspension, dispersion, etc., as well as slurry-like and paste-like substances) using an aqueous medium (e.g., water, milk, etc.) to become suitable for consumption. Specific examples include powdered miso soup, instant coffee, powdered tea-based beverages (e.g., powdered black tea, powdered oolong tea, powdered roasted green tea, etc.), and various powdered soups (e.g., freeze-dried soup, etc.). Furthermore, "soluble solid food" refers to food that is solid at room temperature (e.g., cube-shaped, sheet-shaped, block-shaped, etc.) and can be prepared in a liquid state (including solutions, suspensions, dispersions, as well as slurries and pastes) using an aqueous medium (e.g., water, milk, etc.) to become suitable for consumption. Specific examples include the aforementioned powdered foods, as well as cube-shaped consommé, cube-shaped hot pot seasonings, and powdered or granular foods.

[0042] In one embodiment, the food of the present invention may be a reduced-sodium food. According to the present invention, it is possible to improve the decline in sensory characteristics (for example, a decline in flavor, aroma, thickness, persistence, etc.), which is one of the problems of reduced-sodium foods. Here, "reduced-sodium food" means a food in which the sodium content derived from sodium chloride and / or other sodium salts is reduced compared to the standard content of the food (for example, a food in which the percentage of sodium content reduced compared to the standard sodium content of the food is 15% or more, 20% or more, or 25% or more), and typically refers to a food that can be labeled in accordance with the food labeling standards based on the Food Labeling Act, indicating that it allows for appropriate intake of sodium (e.g., "reduced sodium," "low salt," "50% less salt," etc.). Specific examples of low-sodium foods include, but are not limited to, low-sodium miso, low-sodium miso products, low-sodium soy sauce, low-sodium soy sauce products (e.g., low-sodium noodle soup, low-sodium soy sauce ramen soup, etc., low-sodium ponzu soy sauce, etc.), low-sodium meat products (e.g., low-sodium chicken consommé soup, low-sodium beef consommé soup, low-sodium pork consommé soup, etc., low-sodium meat soups, low-sodium chicken broth, low-sodium pork broth, low-sodium beef broth, etc.), low-sodium egg products (e.g., low-sodium egg soup, etc.), and low-sodium vegetable products (e.g., low-sodium onion consommé soup, low-sodium onion potage soup, low-sodium vegetable soups, etc., etc.).

[0043] The food of the present invention may be a combination of two or more of the above-mentioned foods.

[0044] In one embodiment, the food product of the present invention may be one selected from the group consisting of miso, miso processed products, coffee beverages, tea-based beverages, and powdered foods thereof (e.g., powdered miso soup, instant coffee, powdered roasted green tea, powdered oolong tea, powdered black tea, etc.).

[0045] In one embodiment, the food product of the present invention may be one selected from the group consisting of miso, miso processed products, meat processed products, vegetable processed products, and reduced-sodium versions thereof (e.g., reduced-sodium miso, reduced-sodium miso soup, reduced-sodium soup, etc.).

[0046] The amount of (A) added to the food of the present invention (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) is preferably within a specific range relative to the weight of the food of the present invention at the time of consumption, from the viewpoint of more effectively enhancing the functional properties. Specifically, the amount of (A) added to the food of the present invention is preferably 0.008 ppm or more, more preferably 0.08 ppm or more, even more preferably 0.3 ppm or more, even more preferably 1.5 ppm or more, even more preferably 3 ppm or more, particularly preferably 8 ppm or more, and especially preferably 15 ppm or more, relative to the weight of the food of the present invention at the time of consumption. Furthermore, the amount of (A) added to the food of the present invention is preferably 1200 ppm or less, more preferably 700 ppm or less, even more preferably 300 ppm or less, even more preferably 150 ppm or less, and especially preferably 100 ppm or less, relative to the weight of the food of the present invention at the time of consumption. Here, the amount of (A) added to the food of the present invention relative to the weight of the food of the present invention at the time of consumption is calculated from the ratio of the weight of (A) contained in the solid added to the food of the present invention (i.e., the solid containing (A)) to the weight of the food of the present invention at the time of consumption. Furthermore, the "weight at the time of consumption" of the food is the total weight of the food consumed. For example, in the case of powdered food that is prepared in liquid form (e.g., dissolved, diluted, etc.) using an aqueous medium (e.g., water, milk, etc.) and consumed, the "weight at the time of consumption" includes not only the weight of the powdered food itself but also the weight of the aqueous medium used to dissolve the powdered food.

[0047] The amount of (A) added to the food of the present invention (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) may be within a specific range relative to the weight of the food of the present invention, from the viewpoint of more effectively enhancing the functional properties. Specifically, the amount of (A) added to the food of the present invention is preferably 0.26 ppm or more, more preferably 2.6 ppm or more, even more preferably 10 ppm or more, even more preferably 45 ppm or more, still more preferably 90 ppm or more, especially preferably 240 ppm or more, and particularly preferably 450 ppm or more, relative to the weight of the food of the present invention. Alternatively, the amount of (A) added to the food of the present invention is preferably 120,000 ppm or less, more preferably 70,000 ppm or less, more preferably 30,000 ppm or less, still more preferably 15,000 ppm or less, and particularly preferably 10,000 ppm or less, relative to the weight of the food of the present invention. In one embodiment, the food of the present invention to which (A) has been added in these amounts may be made suitable for consumption by diluting it 30 to 100 times by weight in an aqueous medium (e.g., water). The amount of (A) added to the food of the present invention is calculated from the ratio of the weight of (A) contained in the solid added to the food of the present invention (i.e., the solid containing (A)) to the weight of the food of the present invention.

[0048] In one embodiment, the amount of (A) added to the food of the present invention is preferably 0.008 ppm or more, more preferably 0.08 ppm or more, even more preferably 0.3 ppm or more, even more preferably 1.5 ppm or more, even more preferably 3 ppm or more, especially preferably 8 ppm or more, and particularly preferably 15 ppm or more, relative to the weight of the food of the present invention.

[0049] In one embodiment, the food of the present invention is a solid containing (A) to which (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) is further added. From the viewpoint of more effectively enhancing the functional properties, the amount of (B) added to the food of the present invention is preferably within a specific range relative to the weight of the food of the present invention at the time of consumption. Specifically, the amount of (B) added to the food of the present invention is preferably 0.00005 ppm or more, more preferably 0.0005 ppm or more, even more preferably 0.005 ppm or more, even more preferably 0.05 ppm or more, and particularly preferably 0.5 ppm or more, relative to the weight of the food of the present invention at the time of consumption. Furthermore, the amount of (B) added to the food of the present invention is preferably 150 ppm or less, more preferably 100 ppm or less, even more preferably 30 ppm or less, and particularly preferably 15 ppm or less, relative to the weight of the food of the present invention at the time of consumption.

[0050] In one embodiment, the food of the present invention is a solid containing (A) to which (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) is further added. In such cases, the amount of (B) added to the food of the present invention may be within a specific range relative to the weight of the food of the present invention, from the viewpoint of more effectively enhancing the functional properties. Specifically, the amount of (B) added to the food of the present invention is preferably 0.0015 ppm or more, more preferably 0.015 ppm or more, even more preferably 0.15 ppm or more, even more preferably 1.5 ppm or more, and particularly preferably 15 ppm or more, relative to the weight of the food of the present invention. Alternatively, the amount of (B) added to the food of the present invention is preferably 15,000 ppm or less, more preferably 10,000 ppm or less, even more preferably 3,000 ppm or less, and particularly preferably 1,500 ppm or less, relative to the weight of the food of the present invention. In one embodiment, the food product of the present invention to which (B) has been added in these amounts may be made suitable for consumption by diluting it 30 to 100 times by weight in an aqueous medium (e.g., water).

[0051] In one embodiment, the amount of (B) added to the food of the present invention is preferably 0.00005 ppm or more, more preferably 0.0005 ppm or more, even more preferably 0.005 ppm or more, even more preferably 0.05 ppm or more, and particularly preferably 0.5 ppm or more, relative to the weight of the food of the present invention.

[0052] The method for producing the food of the present invention is not particularly limited except that it includes adding a solid containing (A), and may include manufacturing processes, cooking processes, and other processing processes as appropriate, depending on the type of food, as long as it does not impair the purpose of the present invention. The timing of adding the solid containing (A) is not particularly limited as long as it is before the food of the present invention is consumed. In one embodiment, the food of the present invention is a powdered food that is prepared in liquid form using an aqueous medium (e.g., water, milk, etc.) and consumed, and the addition of the solid containing (A) may be done before preparing the powdered food in liquid form using an aqueous medium, or after preparing the powdered food in liquid form using an aqueous medium. Also, in one embodiment, the food of the present invention is a soluble solid food that is prepared in liquid form using an aqueous medium (e.g., water, milk, etc.) and consumed, and the addition of the solid containing (A) may be done before preparing the soluble solid food in liquid form using an aqueous medium, or after preparing the soluble solid food in liquid form using an aqueous medium. The addition of a solid containing (A) can usually be carried out at room temperature (1-30°C).

[0053] In one embodiment, the food of the present invention is a solid containing (A) to which (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) is further added, and the method for producing the food further includes adding (B) in addition to adding the solid containing (A). In this case, the timing of adding (B) is not particularly limited as long as it is before the food of the present invention is consumed. In one embodiment, the food of the present invention is a solid containing (A) to which (B) is further added, and is a powdered food that is prepared in liquid form using an aqueous medium (e.g., water, milk, etc.) and consumed, and the addition of (B) may be done before preparing the powdered food in liquid form using an aqueous medium, or it may be done after preparing the powdered food in liquid form using an aqueous medium. Furthermore, in one embodiment, the food of the present invention is a soluble solid food in which (B) is further added to a solid containing (A), and which is prepared into a liquid state using an aqueous medium (e.g., water, milk, etc.) before consumption, the addition of (B) may be performed before preparing the soluble solid food into a liquid state using an aqueous medium, or after preparing the soluble solid food into a liquid state using an aqueous medium. The addition of (B) can usually be performed at room temperature (1 to 30°C).

[0054] In one embodiment, when the food of the present invention is a powdered food or a soluble solid food, the temperature of the aqueous medium (e.g., water, milk, etc.) used to prepare the powdered food or soluble solid food into a liquid state is not particularly limited and can be set appropriately depending on the type of powdered food or soluble solid food, etc. However, from the viewpoint of more effectively enhancing the sensory properties, it is preferably 50 to 100°C, and more preferably 70 to 100°C.

[0055] In one embodiment, the food of the present invention is a powdered food or a soluble solid food. In this embodiment, it is preferable that the food of the present invention be consumed within 60 minutes (more preferably within 15 minutes) after the powdered food or soluble solid food is prepared into a liquid state using an aqueous medium (e.g., water, milk, etc.). In this case, it is preferable that the solid containing (A) is added within 30 minutes (more preferably within 5 minutes) after the powdered food or soluble solid food is prepared into a liquid state using an aqueous medium.

[0056] In one embodiment, the food of the present invention is a solid containing (A) to which (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) is further added, and is a powdered food or a soluble solid food, it is preferable that (B) be added within 30 minutes (more preferably within 5 minutes) after the powdered food or soluble solid food has been prepared into a liquid using an aqueous medium.

[0057] The flavor of the food of the present invention may be enhanced by adding a solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof). Therefore, in one embodiment, the food of the present invention may be a food with enhanced flavor. Examples of flavors that can be enhanced by adding a solid containing (A) include, but are not limited to, miso flavor, bonito flake flavor, onion flavor, roasted flavor (roasted onion flavor), chicken flavor, beef flavor, dashi flavor, egg flavor, coffee flavor, roasted flavor, black tea flavor, oolong tea flavor, hojicha flavor, soy sauce flavor, chicken broth flavor, pepper flavor, shellfish flavor, roasted meat flavor, chicken meat flavor, cooked meat flavor, etc. Here, "flavor" of food refers to the sensation that is felt when food is placed in the mouth, and is a combination of the aroma that escapes from the mouth to the nasal cavity (oral aroma: retronasal aroma) and taste. In this invention, the presence or absence and degree of flavor (degree of enhancement) of food can be evaluated by sensory evaluation by a panel of experts.

[0058] The flavor of the food of the present invention may be further enhanced by adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to the solid containing (A). The type of flavor that can be enhanced by the further addition of (B) may be the same as the type of flavor that can be enhanced by the addition of the solid containing (A).

[0059] The aroma of the food of the present invention may be enhanced by adding a solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof). Therefore, in one embodiment, the food of the present invention may be an aroma-enhanced food. Examples of aromas that can be enhanced by adding a solid containing (A) include, but are not limited to, the aroma of miso, dried bonito flakes, coffee, roasted aroma, black tea, oolong tea, hojicha, shellfish, roasted onion, roasted meat, chicken meat, and cooked meat. Here, "aroma" of food refers to olfactory stimuli that can be perceived only by the nose without placing the food in the mouth (orthonasal aroma). In the present invention, the presence or absence and degree (degree of enhancement) of the aroma of the food can be evaluated by sensory evaluation by a panel of experts.

[0060] The aroma of the food of the present invention may be further enhanced by adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to the solid containing (A). The type of aroma that can be enhanced by the further addition of (B) may be the same as the type of aroma that can be enhanced by the addition of the solid containing (A).

[0061] The food of the present invention may also have enhanced sensory properties other than flavor and aroma (e.g., thickness, persistence, etc.) by adding a solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof). Therefore, in one embodiment, the food of the present invention may be a food with enhanced thickness and / or persistence. Here, "thickness" of food refers to the complex sensations (taste sensation, aroma sensation, texture sensation) that spread throughout the mouth when food is placed in the mouth, and "persistence" of food refers to the sensation that the complex sensations of food placed in the mouth remain in the mouth for a long time. In the present invention, the presence or degree (degree of enhancement) of sensory properties other than flavor and aroma (e.g., thickness, persistence, etc.) can be evaluated by sensory evaluation by a panel of experts.

[0062] The food of the present invention may also have enhanced sensory properties other than flavor and aroma (e.g., richness, persistence, etc.) by further adding (B) (i.e., γ-glutamyl peptide (excluding those with cysteine ​​as a constituent amino acid) or a salt thereof) in addition to the solid containing (A).

[0063] In one embodiment, the food of the present invention may be a food in which at least one sensory characteristic selected from the group consisting of flavor, aroma, thickness, and persistence is enhanced.

[0064] The present invention also provides a method for producing food (which may be referred to herein simply as "the method for producing food") comprising adding a solid containing (A) at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof.

[0065] The solid containing (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof) used in the manufacturing method of the present invention may be the same as that used in the food of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Furthermore, the (A) contained in the solid may be the same as that used in the food of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0066] In one embodiment, the manufacturing method of the present invention may further include adding (B) γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof, in addition to adding a solid containing (A).

[0067] The (B) used in the manufacturing method of the present invention (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) may be the same as that used in the food of the present invention as described above, and the preferred embodiments and manufacturing methods are also the same.

[0068] The types of food products obtained by the manufacturing method of the present invention may be the same as the types of food products of the present invention described above, and the preferred embodiments are also the same.

[0069] In the manufacturing method of the present invention, the amount of (A) added (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) is preferably within a specific range relative to the serving weight of the food obtained by the manufacturing method of the present invention, from the viewpoint of effective flavor enhancement. Specifically, the amount of (A) added may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0070] In the manufacturing method of the present invention, the amount of (A) added (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) may be within a specific range relative to the weight of the food obtained by the manufacturing method of the present invention, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (A) added may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0071] In one embodiment, the manufacturing method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the amount of (B) added is preferably within a specific range relative to the serving weight of the food obtained by the manufacturing method of the present invention, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added may be within the same range as the amount of (B) added to the food of the present invention in the case where (B) is further added in addition to a solid containing (A), and the preferred range is also the same.

[0072] In one embodiment, the manufacturing method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the amount of (B) added may be within a specific range relative to the weight of the food obtained by the manufacturing method of the present invention, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added may be within the same range as the amount of (B) added to the food of the present invention in the case where the food of the present invention described above is obtained by adding (B) in addition to a solid containing (A), and the preferred range is also the same.

[0073] The manufacturing method of the present invention is not particularly limited except that it includes adding a solid containing (A), and may include manufacturing steps, cooking steps, and other processing steps as appropriate, depending on the type of food, as long as the objective of the present invention is not impaired. The timing of adding the solid containing (A) is not particularly limited as long as it is before the food of the present invention is consumed. In one embodiment, the manufacturing method of the present invention may include preparing a powdered food or soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), in which case the solid containing (A) may be added to the powdered food or soluble solid food before preparing the powdered food or soluble solid food into a liquid using an aqueous medium, or it may be added to the liquid food after preparing the powdered food or soluble solid food into a liquid using an aqueous medium.

[0074] If, in one embodiment, the manufacturing method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the timing of adding (B) is not particularly limited as long as it is before the food of the present invention is consumed. If, in one embodiment, the manufacturing method of the present invention further includes adding (B) in addition to adding a solid containing (A), and also includes preparing a powdered food or soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), then (B) may be added to the powdered food or soluble solid food before preparing it into a liquid using an aqueous medium, or it may be added to the liquid food after preparing the powdered food or soluble solid food into a liquid using an aqueous medium.

[0075] In one embodiment of the manufacturing method of the present invention, if it includes preparing a powdered food or soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), the temperature of the aqueous medium is not particularly limited and may be set appropriately depending on the type of powdered food or soluble solid food, but from the viewpoint of more effectively enhancing sensory properties, it is preferably 50 to 100°C, and more preferably 70 to 100°C.

[0076] In one embodiment of the manufacturing method of the present invention, if it includes preparing a powdered food or soluble solid food into a liquid state using an aqueous medium (e.g., water, milk, etc.), it is preferable that the food obtained by the manufacturing method of the present invention be consumed within 60 minutes (more preferably within 15 minutes) after the powdered food or soluble solid food is prepared into a liquid state using an aqueous medium. In this case, it is preferable that the solid containing (A) be added within 30 minutes (more preferably within 5 minutes) after the powdered food or soluble solid food is prepared into a liquid state using an aqueous medium.

[0077] In one embodiment of the present invention, the manufacturing method further includes adding (B) in addition to adding a solid containing (A), and also includes preparing a powdered food or soluble solid food into a liquid state using an aqueous medium (e.g., water, milk, etc.). In this case, it is preferable that (B) be added within 30 minutes (more preferably within 5 minutes) after the powdered food or soluble solid food has been prepared into a liquid state using an aqueous medium.

[0078] Food products with enhanced flavor can be obtained by the manufacturing method of the present invention. Therefore, the manufacturing method of the present invention may, in one embodiment, be a method for producing food products with enhanced flavor. The type of flavor (enhanced flavor) of the food product obtained by the manufacturing method of the present invention may be the same as the type of flavor enhanced by the addition of a solid containing (A) in the food product of the present invention described above.

[0079] The manufacturing method of the present invention may yield a food with enhanced flavor by further comprising adding (B) in addition to adding a solid containing (A). The type of flavor (enhanced flavor) of the food obtained by the manufacturing method of the present invention, which further comprises adding (B) in addition to adding a solid containing (A), may be the same as the type of flavor enhanced by adding a solid containing (A) in the food of the present invention described above.

[0080] Food products with enhanced aroma can be obtained by the manufacturing method of the present invention. Therefore, the manufacturing method of the present invention may, in one embodiment, be a method for producing food products with enhanced aroma. The type of aroma (enhanced aroma) of the food product obtained by the manufacturing method of the present invention may be the same as the type of aroma enhanced by the addition of a solid containing (A) in the food product of the present invention described above.

[0081] The manufacturing method of the present invention may yield a food with a more enhanced aroma by further comprising adding (B) in addition to adding a solid containing (A). The type of aroma (more enhanced aroma) of the food obtained by the manufacturing method of the present invention, which further comprises adding (B) in addition to adding a solid containing (A), may be the same as the type of aroma enhanced by adding a solid containing (A) in the food of the present invention described above.

[0082] The manufacturing method of the present invention can produce food products in which sensory characteristics other than flavor and aroma (e.g., thickness, persistence, etc.) are also enhanced. Therefore, in one embodiment, the manufacturing method of the present invention may be a method for producing food products in which thickness and / or persistence are enhanced.

[0083] The manufacturing method of the present invention, by further including the addition of (B) in addition to the addition of a solid containing (A), can yield a food product in which sensory characteristics other than flavor and aroma (e.g., thickness, persistence, etc.) are further enhanced.

[0084] In one embodiment, the manufacturing method of the present invention may be a method for producing food in which at least one sensory characteristic selected from the group consisting of flavor, aroma, thickness, and persistence is enhanced.

[0085] The present invention also provides a method for enhancing the flavor of food (which may be referred to herein simply as "the method of the present invention"), comprising adding a solid containing (A) at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof.

[0086] The solid containing (A) used in the method of the present invention (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) may be the same as that used in the food of the present invention described above, and the preferred embodiments and manufacturing methods are also the same. Furthermore, the (A) contained in the solid may be the same as that used in the food of the present invention described above, and the preferred embodiments and manufacturing methods are also the same.

[0087] In one embodiment, the method of the present invention may further include adding (B) γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof, in addition to adding a solid containing (A).

[0088] The (B) used in the method of the present invention (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) may be the same as that used in the food of the present invention as described above, and the preferred embodiments and manufacturing methods are also the same.

[0089] The types of food in which the method of the present invention is used may be the same as the types of food described above, and the preferred embodiments are also the same.

[0090] In the method of the present invention, the amount of (A) added (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) is preferably within a specific range relative to the weight of the food in which the method of the present invention is used at the time of consumption, from the viewpoint of effective flavor enhancement. Specifically, the amount of (A) added may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0091] In the method of the present invention, the amount of (A) added (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) may be within a specific range relative to the weight of the food in which the method of the present invention is used, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (A) added may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0092] In one embodiment, the method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the amount of (B) added is preferably within a specific range relative to the weight of the food in which the method of the present invention is used at the time of consumption, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added may be within the same range as the amount of (B) added to the food of the present invention in the case where the food of the present invention described above is further in which (B) is added in addition to a solid containing (A), and the preferred range is also the same.

[0093] In one embodiment, the method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the amount of (B) added may be within a specific range relative to the weight of the food in which the method of the present invention is used, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added may be within the same range as the amount of (B) added to the food of the present invention in the case where the food of the present invention described above is further enhanced by adding (B) in addition to a solid containing (A), and the preferred range is also the same.

[0094] The method of the present invention is not particularly limited except that it includes adding a solid containing (A), and may include processing steps, etc., depending on the type of food, as long as it does not impair the purpose of the present invention. The timing of adding the solid containing (A) is not particularly limited as long as it is before the food is consumed. The solid containing (A) may be added to the raw materials of the food before the food is manufactured. In one embodiment, the food using the method of the present invention may be obtained by preparing a powdered food or a soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), in which case the solid containing (A) may be added to the powdered food or soluble solid food before preparing the powdered food or soluble solid food into a liquid using an aqueous medium, or it may be added to the liquid food after preparing the powdered food or soluble solid food into a liquid using an aqueous medium.

[0095] If, in one embodiment, the method of the present invention further includes adding (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to adding a solid containing (A), the timing of adding (B) is not particularly limited as long as it is before the food is consumed. (B) may be added to the raw materials of the food before the food is manufactured. If, in one embodiment, the method of the present invention further includes adding (B) in addition to adding a solid containing (A), and the food in which the method of the present invention is used is, in one embodiment, obtained by preparing a powdered food or soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), then (B) may be added to the powdered food or soluble solid food before preparing the powdered food or soluble solid food into a liquid using an aqueous medium, or it may be added to the liquid food after preparing the powdered food or soluble solid food into a liquid using an aqueous medium.

[0096] In one embodiment, when the food product using the method of the present invention is obtained by preparing a powdered food product or a soluble solid food product into a liquid state using an aqueous medium (e.g., water, milk, etc.), the temperature of the aqueous medium is not particularly limited and can be set appropriately depending on the type of powdered food product or soluble solid food product, etc. However, from the viewpoint of more effectively enhancing sensory properties, it is preferably 50 to 100°C, and more preferably 70 to 100°C.

[0097] In one embodiment, when the food product using the method of the present invention is obtained by preparing a powdered food product or a soluble solid food product into a liquid state using an aqueous medium (e.g., water, milk, etc.), it is preferable that the food product be consumed within 60 minutes (more preferably within 15 minutes) after the powdered food product or soluble solid food product has been prepared into a liquid state using an aqueous medium. In this case, it is also preferable that the solid product containing (A) be added within 30 minutes (more preferably within 5 minutes) after the powdered food product or soluble solid food product has been prepared into a liquid state using an aqueous medium.

[0098] In one embodiment, the method of the present invention further comprises adding (B) in addition to adding a solid containing (A), and in one embodiment, the food obtained by preparing a powdered food or soluble solid food into a liquid using an aqueous medium (e.g., water, milk, etc.), it is preferable that (B) be added within 30 minutes (more preferably within 5 minutes) after the powdered food or soluble solid food has been prepared into a liquid using an aqueous medium.

[0099] The flavor of food can be enhanced by the method of the present invention. The type of flavor enhanced by the method of the present invention may be the same as the type of flavor enhanced by adding a solid containing (A) in the food of the present invention described above.

[0100] The method of the present invention can further enhance the flavor of a food by further comprising adding (B) in addition to adding a solid containing (A). The type of flavor enhanced by the method of the present invention, which further comprises adding (B) in addition to adding a solid containing (A), may be the same as the type of flavor enhanced by adding a solid containing (A) in the food of the present invention described above.

[0101] The method of the present invention can enhance the aroma of food. Therefore, in one embodiment, the method of the present invention may be a method for enhancing the aroma of food. The type of aroma enhanced by the method of the present invention may be the same as the type of aroma enhanced by adding a solid containing (A) to the food of the present invention described above.

[0102] The method of the present invention can further enhance the aroma of food by further comprising adding (B) in addition to adding a solid containing (A). The type of aroma enhanced by the method of the present invention, which further comprises adding (B) in addition to adding a solid containing (A), may be the same as the type of aroma enhanced by adding a solid containing (A) in the food of the present invention described above.

[0103] The method of the present invention can also enhance sensory properties other than flavor and aroma of food (e.g., thickness, persistence, etc.). Therefore, in one embodiment, the method of the present invention may be a method for enhancing the thickness and / or persistence of food.

[0104] The method of the present invention, in addition to adding a solid containing (A), further includes adding (B), which can further enhance sensory characteristics other than flavor and aroma (e.g., thickness, persistence, etc.).

[0105] In one embodiment, the method of the present invention may be a method for enhancing at least one sensory characteristic selected from the group consisting of flavor, aroma, body, and persistence. In another embodiment, the method of the present invention may be a method for enhancing flavor, as well as at least one sensory characteristic selected from the group consisting of aroma, body, and persistence.

[0106] The present invention also provides a food flavor enhancer (which may be referred to herein simply as "the agent of the present invention") comprising (A) at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof.

[0107] The agent of the present invention contains (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof), which may be the same as that used in the food of the present invention as described above, and the preferred embodiments and manufacturing methods are also the same.

[0108] The agent of the present invention may consist solely of (A) in one embodiment. Alternatively, the agent of the present invention may contain components other than (A) in addition to (A). In this case, the components other than (A) are not particularly limited as long as they do not impair the purpose of the present invention, but examples include excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars, etc.), acidulants, spices, colorants, etc.

[0109] In one embodiment, the agent of the present invention may further contain (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A).

[0110] In one embodiment, the agent of the present invention further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A), in which case (B) may be the same as that used in the food of the present invention as described above, and the preferred embodiments and manufacturing methods are also the same.

[0111] In one embodiment, the agent of the present invention may consist only of (A) and (B). Alternatively, the agent of the present invention may contain components other than (A) and (B) in addition to (A) and (B). In this case, the components other than (A) and (B) are not particularly limited as long as they do not impair the purpose of the present invention, but examples include excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars, etc.), acidulants, spices, colorants, etc.

[0112] The content of (A) in the agent of the present invention is usually 0.1% by weight or more, preferably 1% by weight or more, and more preferably 10% by weight or more, relative to the agent of the present invention. Furthermore, the content of (A) in the agent of the present invention is usually 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, relative to the agent of the present invention.

[0113] In one embodiment, the agent of the present invention further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A), the content of (B) in the agent of the present invention is usually 0.1% by weight or more, preferably 1% by weight or more, and more preferably 10% by weight or more, relative to the agent of the present invention. In this case, the content of (B) in the agent of the present invention is usually 99.9% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, relative to the agent of the present invention.

[0114] The method for producing the agent of the present invention is not particularly limited, and the agent of the present invention can be produced by conventional methods in the field of food additives.

[0115] The timing of adding the agent of the present invention to food is not particularly limited, as long as it is before the food is consumed. The agent of the present invention may be added to the raw materials of the food before the food is manufactured. In one embodiment, the food in which the agent of the present invention is used may be obtained by preparing a powdered food or a soluble solid food into a liquid state using an aqueous medium (e.g., water, milk, etc.). In this case, the agent of the present invention may be added to the powdered food or soluble solid food before preparing it into a liquid state using an aqueous medium, or it may be added to the liquid food after preparing the powdered food or soluble solid food into a liquid state using an aqueous medium.

[0116] The agent of the present invention is preferably in solid form, and more preferably in powder or granular form, when added to food or its raw materials.

[0117] The types of food in which the agent of the present invention is used may be the same as the types of food of the present invention described above, and the preferred embodiments are also the same.

[0118] The agent of the present invention is preferably intended to be added to food such that the amount of (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) added to the food is within a specific range relative to the weight of the food to which the agent of the present invention is added at the time of consumption, from the viewpoint of effective flavor enhancement. Specifically, the amount of (A) added to the food may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0119] The agent of the present invention may be added to food such that the amount of (A) (i.e., at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof) added to the food is within a specific range relative to the weight of the food to which the agent of the present invention is added, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (A) added to the food may be within the same range as the amount of (A) added to the food of the present invention described above, and the preferred range is also the same.

[0120] In one embodiment, the agent of the present invention further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A), it is preferable that the agent of the present invention is added such that the amount of (B) added to the food is within a specific range relative to the weight of the food to which the agent of the present invention is added at the time of consumption, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added to the food may be within the same range as the amount of (B) added to the food of the present invention in the case where the food of the present invention described above is a solid containing (A) with (B) further added, and the preferred range is also the same.

[0121] In one embodiment, the agent of the present invention further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A), it is preferable that the agent of the present invention is added such that the amount of (B) added to the food is within a specific range relative to the weight of the food to which the agent of the present invention is added, from the viewpoint of more effective flavor enhancement. Specifically, the amount of (B) added to the food may be within the same range as the amount of (B) added to the food of the present invention in the case where the food of the present invention described above is a solid containing (A) with (B) further added, and the preferred range is also the same.

[0122] In one embodiment, when the food product using the agent of the present invention is obtained by preparing a powdered food product or a soluble solid food product into a liquid using an aqueous medium (e.g., water, milk, etc.), the temperature of the aqueous medium is not particularly limited and can be set appropriately depending on the type of powdered food product or soluble solid food product, etc. However, from the viewpoint of more effectively enhancing the sensory properties, it is preferably 50 to 100°C, and more preferably 70 to 100°C.

[0123] In one embodiment, when a food product using the agent of the present invention is obtained by preparing a powdered food product or a soluble solid food product into a liquid state using an aqueous medium (e.g., water, milk, etc.), it is preferable that the food product be consumed within 60 minutes (more preferably within 15 minutes) after the powdered food product or soluble solid food product has been prepared into a liquid state using an aqueous medium. In this case, it is also preferable that the agent of the present invention be added within 30 minutes (more preferably within 5 minutes) after the powdered food product or soluble solid food product has been prepared into a liquid state using an aqueous medium.

[0124] The agent of the present invention can enhance the flavor of food. The type of flavor enhanced by the agent of the present invention may be the same as the type of flavor enhanced by the addition of a solid containing (A) in the food of the present invention described above.

[0125] In one embodiment, the agent of the present invention may further enhance the flavor of food if, in addition to (A), it further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof). The type of flavor enhanced by the agent of the present invention further containing (B) in addition to (A) may be the same as the type of flavor enhanced by the addition of a solid containing (A) in the food of the present invention described above.

[0126] The agent of the present invention can enhance the aroma of food. Therefore, in one embodiment, the agent of the present invention may be an aroma enhancer for food. The type of aroma enhanced by the agent of the present invention may be the same as the type of aroma enhanced by the addition of a solid containing (A) in the food of the present invention described above.

[0127] In one embodiment, the agent of the present invention may further enhance the aroma of food if it contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A). The type of aroma enhanced by the agent of the present invention further containing (B) in addition to (A) may be the same as the type of aroma enhanced by the addition of a solid containing (A) in the food of the present invention described above.

[0128] The agent of the present invention can also enhance sensory properties other than flavor and aroma of food (e.g., thickness, persistence, etc.). Therefore, in one embodiment, the agent of the present invention may be an enhancer of the thickness and / or persistence of food.

[0129] In one embodiment, if the agent of the present invention further contains (B) (i.e., γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof) in addition to (A), then sensory properties other than flavor and aroma of food (e.g., thickness, persistence, etc.) may also be further enhanced.

[0130] In one embodiment, the agent of the present invention may be an enhancer of the sensory properties of at least one food selected from the group consisting of flavor, aroma, richness, and persistence. In another embodiment, the method of the present invention may be an enhancer of flavor, as well as an enhancer of the sensory properties of at least one food selected from the group consisting of aroma, richness, and persistence.

[0131] 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, "%" and "ppm" refer to "weight percent" and "weight ppm," respectively, unless otherwise specified. [Examples]

[0132] <Test Example 1> Evaluation of the effect of adding various sulfur-containing compound powders to instant miso soup (red miso type). To one packet of commercially available instant miso soup powder (red miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the documents enclosed with the product) was added, stirred, and then the ingredients were removed using a sieve. Immediately after preparing the miso soup, cysteine ​​hydrochloride powder (Ajinomoto Co., Inc.'s "Cysteine ​​Hydrochloride Monohydrate": all products from the same company were used in Test Examples 2-18, 22-28, and 32 below), reduced glutathione powder (manufactured by Mitsubishi Corporation Life Sciences, Inc.), cystine powder (manufactured by Ajinomoto Co., Inc.), methionine powder (manufactured by Ajinomoto Co., Inc.), taurine powder (obtained from Chori Co., Ltd.), or thiamine hydrochloride powder (manufactured by DSM Co., Ltd.) were added to obtain miso soup with these various sulfur-containing compound powders added. The miso soup in question (miso soup with added sulfur compound powder) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor) and aroma (bonito flake aroma, miso aroma) of the sample, using the unadditiveed product as a control. Here, "unadditiveed product" refers to miso soup prepared using the same procedure as the sample (miso soup with added sulfur compound powder), except that the sulfur compound powder was not added. The intensity of the flavor was scored using a 7-point scale from -3 to +3, with the intensity of the unadditiveed product set at 0 points. The scoring scale was as follows: "-3 points" for significantly weaker samples compared to the control (additive-free sample), "-2 points" for weaker samples compared to the control, "-1 point" for slightly weaker samples compared to the control, "0 points" for samples of similar strength to the control, "+1 point" for slightly stronger samples compared to the control, "+2 points" for stronger samples compared to the control, and "+3 points" for significantly stronger samples compared to the control. Based on this scale, the three panelists each scored the samples in increments of 0.1 points, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the strength of the aroma was scored on a scale where "+2 points" was given if the strength was similar to that of miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 86g and sulfur-containing compound powder was not added), "0 points" if the strength was the same as the additive-free product, and "-2 points" if the strength was similar to that of miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 344g and sulfur-containing compound powder was not added). Three panelists each scored the sample in increments of 0.1 points, and the final score for the sample was determined by consensus of the three panelists. For both flavor and aroma characteristics, samples with an evaluation score of 0.1 or less were judged to have "no additive effect" (the same applies to test examples 2-32 below). Sensory evaluation was conducted to be completed within 60 minutes of preparing the miso soup used to make the samples. Furthermore, in this test example 1, and in the following test examples 2-5, 10, 17, 20-22, 25, 26, 29 and 32, "bonito flake flavor" refers to the distinctive flavor consisting of the smoky flavor and sweet, meaty flavor of bonito flakes, and "miso flavor" refers to the distinctive flavor consisting of the brewed flavor and browned flavor of miso. Also, "bonito flake aroma" refers to the distinctive aroma consisting of the smoky aroma and sweet, meaty aroma of bonito flakes, and "miso aroma" refers to the distinctive aroma consisting of the brewed aroma and browned aroma of miso.

[0133] Table 1 shows the sensory evaluation results for Test Example 1. In the table, "Cys·HCl Additive Group" shows the evaluation results for samples with cysteine ​​hydrochloride powder added, "GSH Additive Group" shows the evaluation results for samples with reduced glutathione powder added, "Cystine Additive Group" shows the evaluation results for samples with cystine powder added, "Methionine Additive Group" shows the evaluation results for samples with methionine powder added, "Taurine Additive Group" shows the evaluation results for samples with taurine powder added, and "Thiamine Additive Group" shows the evaluation results for samples with thiamine hydrochloride powder added. The "Control Group" shows the score for the control sample without additives (the same applies to Tables 2-32 below).

[0134] [Table 1]

[0135] As shown in Table 1, the samples with cysteine ​​hydrochloride powder added (Cys·HCl added) and the samples with reduced glutathione powder added (GSH added) had stronger miso aroma and flavor, as well as stronger bonito aroma and flavor, compared to the unadded sample (control). This confirms that the addition of cysteine ​​hydrochloride powder or reduced glutathione powder enhances the miso aroma and flavor, as well as the bonito aroma and flavor. In particular, the addition of cysteine ​​hydrochloride powder was found to enhance the miso aroma and flavor, as well as the bonito aroma and flavor, even more strongly. On the other hand, the samples with cystine powder added (cystine-added group), methionine powder added (methionine-added group), taurine powder added (taurine-added group), and thiamine hydrochloride powder added (thiamine-added group) showed similar levels of aroma and flavor intensity for both miso and bonito flakes as the unadded sample (control group). These sulfur-containing compound powders (cystine powder, methionine powder, taurine powder, and thiamine hydrochloride powder) did not enhance the aroma and flavor of miso or bonito flakes.

[0136] <Test Example 2> Evaluation of the effect of adding cysteine ​​hydrochloride powder to instant miso soup (mixed miso type). To one packet of commercially available instant miso soup powder (mixed miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added, stirred, and then the ingredients were removed using a sieve. To the miso soup thus obtained, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) immediately after preparation to obtain miso soup with added cysteine ​​hydrochloride powder. This miso soup (miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The strength of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the intensity of the aroma was scored on a scale where "+2 points" was given if the aroma was as strong as miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 86g and cysteine ​​hydrochloride powder was not added), "0 points" if the aroma was as strong as the additive-free product, and "-2 points" if the aroma was as strong as miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 344g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the samples in increments of 0.1 points, and the scores were determined by consensus of the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the samples.

[0137] Table 2 shows the sensory evaluation results for Test Example 2.

[0138] [Table 2]

[0139] As shown in Table 2, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhances the miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence.

[0140] <Test Example 3> Evaluation of the effect of adding cysteine ​​hydrochloride powder to instant miso soup (red miso type). To one packet of commercially available instant miso soup powder (red miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added, stirred, and then the ingredients were removed using a sieve. To the miso soup thus obtained, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) immediately after preparation to obtain miso soup with added cysteine ​​hydrochloride powder. This miso soup (miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The strength of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the intensity of the aroma was scored on a scale where "+2 points" was given if the aroma was as strong as miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 86g and cysteine ​​hydrochloride powder was not added), "0 points" if the aroma was as strong as the additive-free product, and "-2 points" if the aroma was as strong as miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 344g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the samples in increments of 0.1 points, and the scores were determined by consensus of the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the samples.

[0141] Table 3 shows the sensory evaluation results for Test Example 3.

[0142] [Table 3]

[0143] As shown in Table 3, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances the miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence.

[0144] <Test Example 4> Evaluation of the effect of adding cysteine ​​hydrochloride powder to instant miso soup (mixed miso type) To prepare miso soup, 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added to one packet of commercially available instant miso soup seasoning (mixed miso type, liquid paste form, manufactured by Marukome Co., Ltd.). Immediately after preparing the miso soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) to obtain miso soup with added cysteine ​​hydrochloride powder. This miso soup (miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, and other sensory characteristics (thickness, persistence). The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The strength of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the strength of the aroma was scored on a scale where "+2 points" was given if the strength was similar to that of miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup seasoning was changed from 172g to 86g and cysteine ​​hydrochloride powder was not added), "0 points" if the strength was similar to that of the additive-free product, and "-2 points" if the strength was similar to that of miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup seasoning was changed from 172g to 344g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in increments of 0.1 points, and the final score for the sample was determined by consensus of the three panelists. Sensory evaluation was conducted within 60 minutes of preparing the miso soup used to make the samples.

[0145] Table 4 shows the sensory evaluation results for Test Example 4.

[0146] [Table 4]

[0147] As shown in Table 4, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances the miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence.

[0148] <Test Example 5> Evaluation of the effect of adding cysteine ​​hydrochloride powder to instant miso soup (red miso type) To prepare miso soup, 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added to one packet of commercially available instant miso soup seasoning (red miso type, liquid paste, manufactured by Marukome Co., Ltd.). Immediately after preparing the miso soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) to obtain miso soup with added cysteine ​​hydrochloride powder. This miso soup (miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was performed by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The strength of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the strength of the aroma was scored on a scale where "+2 points" was given if the strength was similar to that of miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup seasoning was changed from 172g to 86g and cysteine ​​hydrochloride powder was not added), "0 points" if the strength was similar to that of the additive-free product, and "-2 points" if the strength was similar to that of miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup seasoning was changed from 172g to 344g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in increments of 0.1 points, and the final score for the sample was determined by consensus of the three panelists. Sensory evaluation was conducted within 60 minutes of preparing the miso soup used to make the samples.

[0149] Table 5 shows the sensory evaluation results for Test Example 5.

[0150] [Table 5]

[0151] As shown in Table 5, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances the miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence.

[0152] <Test Example 6> Evaluation of the effect of adding cysteine ​​hydrochloride powder to onion consommé soup To a commercially available onion consommé soup (manufactured by Ajinomoto Co., Inc.), 165g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added to the prepared soup. Immediately after preparation, cysteine ​​hydrochloride powder was added to a concentration of 25 ppm (0.0025%), and then the ingredients and croutons were removed using a sieve to obtain the cysteine ​​hydrochloride powder-added soup. This soup (cysteine ​​hydrochloride powder-added soup) was used as a sample, and a sensory evaluation of its flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (onion flavor, roast flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "unadded product" refers to soup prepared using the same procedure as the sample (cysteine ​​hydrochloride powder-added soup), except that cysteine ​​hydrochloride powder was not added. The strength of thickness and persistence was scored using a 7-point scale ranging from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the intensity of flavor was scored on a scale where "+2 points" was given if the flavor was as strong as a soup prepared to twice the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available onion consommé soup was changed from 165g to 82.5g and cysteine ​​hydrochloride powder was not added), "0 points" if the flavor was as strong as the additive-free product, and "-2 points" if the flavor was as strong as a soup prepared to half the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available onion consommé soup was changed from 165g to 330g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the samples. In this test example 6, and in the following test examples 7, 8, 11, 19, and 23, "onion flavor" refers to the sweet flavor characteristic of cooked onions, and "roasted flavor" refers to the flavor produced by the appropriate heating of onions, as seen in roasted onions. "Roasted flavor" may also be referred to as "roasted onion flavor" in this specification (test example 27, etc.).

[0153] Table 6 shows the sensory evaluation results for Test Example 6.

[0154] [Table 6]

[0155] As shown in Table 6, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) showed stronger onion flavor, roast flavor, richness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances onion flavor, roast flavor, richness, and persistence.

[0156] <Test Example 7> Evaluation of the effect of adding cysteine ​​hydrochloride powder to chicken consommé soup To prepare the soup, 165g of 95°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added to one packet of commercially available chicken consommé soup (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%). Then, the ingredients and croutons were removed using a sieve to obtain the soup with added cysteine ​​hydrochloride powder. This soup (soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its flavor characteristics was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (chicken flavor, roast flavor) of the sample, using the unadded product as a control. Here, "unadded product" refers to soup prepared using the same procedure as the sample (soup with added cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of flavor was scored on a scale where "+2 points" was given for a soup with twice the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available chicken consommé soup was changed from 165g to 82.5g and cysteine ​​hydrochloride powder was not added), "0 points" for a soup with the same intensity as the additive-free product, and "-2 points" for a soup with half the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available chicken consommé soup was changed from 165g to 330g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in 0.1-point increments, and the final score was determined by consensus of the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample. In this test example 7 and in the test example 11 below, "chicken flavor" refers to the flavor characteristic of boiled chicken.

[0157] Table 7 shows the sensory evaluation results for Test Example 7.

[0158] [Table 7]

[0159] As shown in Table 7, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger chicken and roast flavors compared to the unadded product (control group), confirming that the addition of cysteine ​​hydrochloride powder enhances chicken and roast flavors.

[0160] <Test Example 8> Evaluation of the effect of adding cysteine ​​hydrochloride powder to beef consommé soup To a commercially available beef consommé soup (manufactured by Ajinomoto Co., Inc.), 165g of 95°C boiling water (1.1 times the standard dose indicated on the product packaging or in the accompanying documents) was added. Immediately after preparing the soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%). Then, the ingredients and croutons were removed using a sieve to obtain the cysteine ​​hydrochloride powder-added soup. This soup (cysteine ​​hydrochloride powder-added soup) was used as a sample, and a sensory evaluation of its flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (beef flavor, roast flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "unadded product" refers to soup prepared using the same procedure as the sample (cysteine ​​hydrochloride powder-added soup), except that cysteine ​​hydrochloride powder was not added. The strength of thickness and persistence was scored using a 7-point scale ranging from -3 to +3, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample.Furthermore, the intensity of flavor was scored on a scale where "+2 points" was given if the flavor was as strong as a soup prepared to twice the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available beef consommé soup was changed from 165g to 82.5g and cysteine ​​hydrochloride powder was not added), "0 points" if the flavor was as strong as the additive-free product, and "-2 points" if the flavor was as strong as a soup prepared to half the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available beef consommé soup was changed from 165g to 330g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in increments of 0.1 points, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample. In this example 8, "beef flavor" refers to the distinctive flavor of stewed beef.

[0161] Table 8 shows the sensory evaluation results for Test Example 8.

[0162] [Table 8]

[0163] As shown in Table 8, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) showed stronger beef flavor, roast flavor, richness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances beef flavor, roast flavor, richness, and persistence.

[0164] <Test Example 9> Evaluation of the effect of adding cysteine ​​hydrochloride powder to egg soup To prepare the soup, 165g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added to one packet of commercially available egg soup (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%). The ingredients were then removed using a sieve to obtain the soup with added cysteine ​​hydrochloride powder. This soup (soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the strength of the flavor (egg flavor, dashi flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "unadded product" refers to soup prepared using the same procedure as the sample (soup with added cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of flavor, body, and persistence was scored using a 7-point scale ranging from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample. In this example 9, "egg flavor" refers to the sweet flavor characteristic of beaten eggs, and "dashi flavor" refers to the flavor characteristic of bonito and kelp broth.

[0165] Table 9 shows the sensory evaluation results for Test Example 9.

[0166] [Table 9]

[0167] As shown in Table 9, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) showed stronger egg flavor, dashi flavor, richness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhances egg flavor, dashi flavor, richness, and persistence.

[0168] <Test Example 10> Evaluation of the effect of adding cysteine ​​hydrochloride powder to instant miso soup (red miso type) at various concentrations. To one packet of commercially available instant miso soup powder (red miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added, stirred, and then the ingredients were removed using a sieve. To the miso soup thus obtained, cysteine ​​hydrochloride powder was added immediately after preparation to a concentration of 0.01 to 500 ppm (0.000001 to 0.05%) to obtain miso soup with added cysteine ​​hydrochloride powder. This miso soup (miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and palatability was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor) and aroma (bonito flake aroma, miso aroma) of the sample, as well as its palatability, using the unadded product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with cysteine ​​hydrochloride powder added), except that cysteine ​​hydrochloride powder was not added. The intensity of flavor was scored using a 7-point scale from -3 to +3, with the intensity of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the strength of the aroma was scored on a scale where "+2 points" was given if the strength was about the same as miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 86g and cysteine ​​hydrochloride powder was not added), "0 points" if the strength was the same as the additive-free product, and "-2 points" if the strength was about the same as miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 344g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in increments of 0.1 points, and the final score for the sample was determined by consensus of the three panelists. Desirability was scored using a 7-point scale ranging from -3 to +3, with the additive-free product receiving a score of 0. The scoring scale was as follows: "-3 points" for being very undesirable compared to the control (additive-free product), "-2 points" for being undesirable compared to the control, "-1 point" for being somewhat undesirable compared to the control, "0 points" for being as desirable as the control, "+1 point" for being somewhat desirable compared to the control, "+2 points" for being desirable compared to the control, and "+3 points" for being very desirable compared to the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the samples.

[0169] Table 10 shows the sensory evaluation results for Test Example 10.

[0170] [Table 10]

[0171] As shown in Table 10, samples to which cysteine ​​hydrochloride powder was added at concentrations of 0.1 to 500 ppm had stronger miso aroma and flavor, and stronger bonito flake aroma and flavor compared to samples without the additive. Furthermore, samples to which cysteine ​​hydrochloride powder was added at a concentration of 500 ppm had a strong off-odor, and the preference evaluation result was lower compared to the sample without the additive.

[0172] <Test Example 11> Evaluation of the effect of adding cysteine ​​hydrochloride powder to chicken consommé soup at various concentrations. To a commercially available chicken consommé soup (manufactured by Ajinomoto Co., Inc.), 165g of 95°C boiling water (1.1 times the standard dose indicated on the product packaging or in the accompanying documents) was added. Immediately after preparing the soup, cysteine ​​hydrochloride powder was added to achieve a concentration of 25-2000 ppm (0.0025-0.2%). After removing the ingredients and croutons using a sieve, soups with various concentrations of cysteine ​​hydrochloride powder were obtained. These soups (soups with added cysteine ​​hydrochloride powder) were used as samples for sensory evaluation by a panel of experts regarding flavor, other sensory characteristics (thickness), and palatability. The sensory evaluation was conducted by a panel of three trained panelists who scored the flavor (chicken flavor, roast flavor), intensity of thickness, and palatability of the samples, using the unadded product as a control. Here, "additive-free product" refers to soup prepared using the same procedure as the sample (soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The thickness was scored using a 7-point scale from -3 to +3, with the thickness of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the sample in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample.The intensity of flavor was scored using a scale where "+2 points" was given for a soup with twice the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available chicken consommé soup was changed from 165g to 82.5g and cysteine ​​hydrochloride powder was not added), "0 points" for a soup with the same intensity as the additive-free product, and "-2 points" for a soup with half the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available chicken consommé soup was changed from 165g to 330g and cysteine ​​hydrochloride powder was not added). Three panelists each scored the sample in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample. Desirability was scored using a 7-point scale from -3 to +3, with the additive-free product being rated as 0 points. The scoring scale was as follows: "-3 points" for being very undesirable compared to the control (additive-free product), "-2 points" for being undesirable compared to the control, "-1 point" for being somewhat undesirable compared to the control, "0 points" for being as desirable as the control, "+1 point" for being somewhat desirable compared to the control, "+2 points" for being desirable compared to the control, and "+3 points" for being very desirable compared to the control. Based on this scale, three panelists each scored the samples in increments of 0.1 points, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample.

[0173] Table 11 shows the sensory evaluation results for Test Example 11.

[0174] [Table 11]

[0175] As shown in Table 11, samples to which cysteine ​​hydrochloride powder was added at a concentration of 25-250 ppm had stronger chicken flavor, roast flavor, and body compared to samples without the additive. Furthermore, samples to which cysteine ​​hydrochloride powder was added at a concentration of 500-2000 ppm had a stronger off-odor, weaker roast and chicken flavors, and lower palatability ratings compared to samples without the additive.

[0176] <Test Example 12> Evaluation of the effect of adding cysteine ​​hydrochloride powder to coffee Commercially available instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.) was prepared by adding 93°C hot water according to the standard dosage indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder was added to the prepared coffee to a concentration of 25 ppm (0.0025%) to obtain cysteine ​​hydrochloride powder-added coffee. This coffee (cysteine ​​hydrochloride powder-added coffee) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (coffee flavor, roasted flavor) and aroma (coffee aroma, roasted aroma) of the sample, using the unadded product as a control. Here, "unadded product" refers to coffee prepared using the same procedure as the sample (cysteine ​​hydrochloride powder-added coffee), except that cysteine ​​hydrochloride powder was not added. Flavor and aroma were scored using a 7-point scale from -3 to +3, with the intensity of the unadded product set at 0 points. The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. The sensory evaluation was conducted to be completed within 30 minutes of the preparation of the coffee used to make the samples. Furthermore, in this Test Example 12, and in Test Examples 16 and 24 below, "coffee flavor" refers to the characteristic flavor consisting of the flavor of the coffee beans and the roasting flavor, and "roasting flavor" refers to the flavor resulting from the heat browning reaction unique to coffee beans roasted under appropriate conditions. Also, "coffee aroma" refers to the characteristic aroma consisting of the aroma of the coffee beans and the roasting aroma, etc., and "roasting aroma" refers to the aroma resulting from the heat browning reaction unique to coffee beans roasted under appropriate conditions.

[0177] Table 12 shows the sensory evaluation results for Test Example 12.

[0178] [Table 12]

[0179] As shown in Table 12, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger coffee aroma and flavor, roasted aroma, and roasted flavor compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhances coffee aroma and flavor, roasted aroma, and roasted flavor.

[0180] <Test Example 13> Evaluation of the effect of adding cysteine ​​hydrochloride powder to black tea Commercially available powdered black tea (manufactured by Ajinomoto AGF Co., Ltd.) was prepared by adding 97°C hot water according to the standard dosage indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder was added to the prepared tea to a concentration of 25 ppm (0.0025%) to obtain cysteine ​​hydrochloride powder-added black tea. This black tea (cysteine ​​hydrochloride powder-added black tea) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (black tea flavor) and aroma (black tea aroma) of the sample, using the unadded sample as a control. Here, "unadded sample" refers to black tea prepared using the same procedure as the sample (cysteine ​​hydrochloride powder-added black tea), except that cysteine ​​hydrochloride powder was not added. The flavor and aroma were scored using a 7-point scale from -3 to +3, with the intensity of the unadded sample being 0 points. The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the tea used to make the samples. In this example 13, "tea flavor" refers to the characteristic flavor of tea, consisting of sweet flavors, floral and fruity flavors, etc., and "tea aroma" refers to the characteristic aroma of tea, consisting of sweet aromas, floral and fruity aromas, etc.

[0181] Table 13 shows the sensory evaluation results for Test Example 13.

[0182] [Table 13]

[0183] As shown in Table 13, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had a stronger tea aroma and tea flavor compared to the unadded product (control group), confirming that the addition of cysteine ​​hydrochloride powder enhances the tea aroma and tea flavor.

[0184] <Test Example 14> Evaluation of the effect of adding cysteine ​​hydrochloride powder to oolong tea To prepare oolong tea, commercially available powdered oolong tea (manufactured by Ajinomoto AGF Co., Ltd.) was mixed with 93°C hot water according to the standard dosage indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder was added to the oolong tea to a concentration of 25 ppm (0.0025%) to obtain oolong tea with added cysteine ​​hydrochloride powder. This oolong tea (oolong tea with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma and flavor characteristics was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (oolong tea flavor) and aroma (oolong tea aroma) of the sample, using the unadded sample as a control. Here, "unadded sample" refers to oolong tea prepared using the same procedure as the sample (oolong tea with added cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. Flavor and aroma were scored using a 7-point scale ranging from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the oolong tea used to make the samples. In this example 14, "oolong tea flavor" refers to the unique flavor of oolong tea, consisting of sweet flavor, floral / fruity flavor, and roasted flavor, and "oolong tea aroma" refers to the unique aroma of oolong tea, consisting of sweet aroma, floral / fruity aroma, and roasted aroma.

[0185] Table 14 shows the sensory evaluation results for Test Example 14.

[0186] [Table 14]

[0187] As shown in Table 14, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had a stronger oolong tea aroma and flavor compared to the unadded product (control group), confirming that the addition of cysteine ​​hydrochloride powder enhances the oolong tea aroma and flavor.

[0188] <Test Example 15> Evaluation of the effect of adding cysteine ​​hydrochloride powder to roasted green tea Commercially available powdered hojicha (manufactured by Ajinomoto AGF Co., Ltd.) was prepared by adding 95°C hot water to the standard amount indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder was added to the prepared hojicha to a concentration of 25 ppm (0.0025%) to obtain hojicha with added cysteine ​​hydrochloride powder. This hojicha (hojicha with added cysteine ​​hydrochloride powder) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (hojicha flavor, roasted flavor) and aroma (hojicha aroma, roasted aroma) of the sample, using the unadded sample as a control. Here, "unadded sample" refers to hojicha prepared using the same procedure as the sample (hojicha with added cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. Flavor and aroma were scored using a 7-point scale ranging from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the roasted green tea used to make the samples. In this example 15, "roasted tea flavor" refers to the unique flavor of hojicha, consisting of roasted flavor, green and floral flavors derived from tea leaves, etc., and "roasted flavor" refers to the flavor resulting from the heat-induced browning reaction unique to roasted (fired) tea leaves. Furthermore, "roasted tea aroma" refers to the unique aroma of hojicha, consisting of roasted aroma, green and floral aromas derived from tea leaves, etc., and "roasted aroma" refers to the aroma resulting from the heat-induced browning reaction unique to roasted (fired) tea leaves.

[0189] Table 15 shows the sensory evaluation results for Test Example 15.

[0190] [Table 15]

[0191] As shown in Table 15, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger roasted aroma and flavor, roasted aroma, and roasted flavor compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhances the aroma and flavor, roasted aroma, and roasted flavor of roasted tea.

[0192] <Test Example 16> Evaluation of the effect of adding cysteine ​​hydrochloride powder to coffee at various concentrations. Commercial instant coffee powder (manufactured by Ajinomoto AGF Co., Ltd.) was prepared by adding 98°C hot water according to the standard dosage indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder was added to the prepared coffee to concentrations ranging from 0.001 to 500 ppm (0.0000001 to 0.05%), yielding coffee with various concentrations of cysteine ​​hydrochloride powder added. These coffees (coffee with cysteine ​​hydrochloride powder added) were used as samples for sensory evaluation by a panel of experts regarding their aroma, flavor characteristics, and palatability. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (coffee flavor, roasted flavor) and aroma (coffee aroma, roasted aroma) of the samples, as well as their palatability, using an additive-free sample as a control. Here, "additive-free sample" refers to coffee prepared using the same procedure as the samples (coffee with cysteine ​​hydrochloride powder added), except that cysteine ​​hydrochloride powder was not added. Flavor and aroma were scored using a 7-point scale from -3 to +3, with the additive-free product being scored as 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. Desirability was scored using a 7-point scale from -3 to +3, with the additive-free product being scored as 0 points. The scoring scale was as follows: "-3 points" for being very undesirable compared to the control (additive-free product), "-2 points" for being undesirable compared to the control, "-1 point" for being somewhat undesirable compared to the control, "0 points" for being as desirable as the control, "+1 point" for being somewhat desirable compared to the control, "+2 points" for being desirable compared to the control, and "+3 points" for being very desirable compared to the control. Based on this scale, the three panelists each scored the samples in increments of 0.1 points, and the final scores for the samples were determined by consensus among the three panelists.Sensory evaluation was conducted within 60 minutes of preparing the coffee used to make the samples.

[0193] Table 16 shows the sensory evaluation results for Test Example 16.

[0194] [Table 16]

[0195] As shown in Table 16, samples to which cysteine ​​hydrochloride powder was added at concentrations of 0.1 to 200 ppm had stronger coffee aroma and flavor, as well as stronger roasted aroma and flavor, compared to samples without the additive. Furthermore, samples to which cysteine ​​hydrochloride powder was added at concentrations of 200 to 500 ppm had a strong off-odor, resulting in lower preference ratings compared to samples without the additive.

[0196] <Test Example 17> Evaluation of the effect of adding cysteine ​​hydrochloride powder to noodle soup base To a commercially available noodle soup base (manufactured by Yamaki Co., Ltd.), 98°C hot water was added in a 1:3 weight ratio. Immediately after preparation, cysteine ​​hydrochloride powder was added to the prepared noodle soup base to a concentration of 25 ppm (0.0025%) to obtain cysteine ​​hydrochloride powder-added noodle soup base. This noodle soup base (cysteine ​​hydrochloride powder-added noodle soup base) was used as a sample, and a sensory evaluation of its flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (soy sauce flavor, bonito flake flavor), thickness, and persistence of the sample, using an additive-free sample as a control. Here, "additive-free sample" refers to noodle soup base prepared using the same procedure as the sample (cysteine ​​hydrochloride powder-added noodle soup base), except that cysteine ​​hydrochloride powder was not added. The intensity of flavor, thickness, and persistence was scored using a 7-point scale ranging from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the noodle soup used to make the samples. In this test example 17 and in the test example 18 below, "soy sauce flavor" refers to the unique flavor of soy sauce, consisting of sweet flavor, browning flavor, soybean-derived flavor, etc.

[0197] Table 17 shows the sensory evaluation results for Test Example 17.

[0198] [Table 17]

[0199] As shown in Table 17, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) showed stronger bonito flake flavor, soy sauce flavor, richness, and persistence compared to the unadded product (control group). This confirms that the addition of cysteine ​​hydrochloride powder enhances bonito flake flavor, soy sauce flavor, richness, and persistence.

[0200] <Test Example 18> Evaluation of the effect of adding cysteine ​​hydrochloride powder to soy sauce ramen soup To prepare a soy sauce ramen soup by adding 500 mL of 99°C boiling water to one packet of powdered soup included with commercially available instant soy sauce ramen (manufactured by Sanyo Foods Co., Ltd.), cysteine ​​hydrochloride powder was added to the soup immediately after preparation to a concentration of 25 ppm (0.0025%) to obtain soy sauce ramen soup with added cysteine ​​hydrochloride powder. This soy sauce ramen soup (soy sauce ramen soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts consisting of three trained panelists. The sensory evaluation was conducted by scoring the strength of the flavor (soy sauce flavor, chicken broth flavor, pepper flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "unadded product" refers to soy sauce ramen soup prepared using the same procedure as the sample (soy sauce ramen soup with added cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of flavor, richness, and persistence was scored using a 7-point scale ranging from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soy sauce ramen soup used to make the samples. In this test example 18, "chicken broth flavor" refers to the unique flavor of chicken broth, consisting of the sweet flavor, meaty flavor, and chicken fat flavor produced when chicken is simmered, and "pepper flavor" refers to the unique flavor of pepper, consisting of the floral and fruity flavors and spiciness present in black pepper.

[0201] Table 18 shows the sensory evaluation results for Test Example 18.

[0202] [Table 18]

[0203] As shown in Table 18, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl added group) had stronger soy sauce flavor, chicken broth flavor, pepper flavor, richness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhances soy sauce flavor, chicken broth flavor, pepper flavor, richness, and persistence.

[0204] <Test Example 19> Evaluation of the effect of adding reduced glutathione-containing yeast extract powder to onion consommé soup To prepare the soup, 165g of 95°C boiling water (1.1 times the standard dose indicated on the product packaging or in the accompanying documents) was added to one packet of commercially available onion consommé soup (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the soup, 500ppm (0.05%) of yeast extract powder containing 8% reduced glutathione (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was added to achieve a concentration of 40ppm (0.004%) of reduced glutathione. After removing the ingredients and croutons using a sieve, the soup with reduced glutathione-containing yeast extract powder was obtained. This soup (soup with reduced glutathione-containing yeast extract powder added) was used as a sample, and a sensory evaluation of its flavor was conducted by a panel of experts. The sensory evaluation was performed by a panel of three trained panelists who scored the intensity of the flavor (onion flavor, roast flavor) of the sample, using the unadded product as a control. Here, "additive-free product" refers to a soup prepared using the same procedure as the sample (soup with reduced glutathione-containing yeast extract powder), except that it does not contain yeast extract powder containing 8% reduced glutathione. The intensity of the flavor was scored on a scale where "+2 points" was given if the flavor was as strong as a soup prepared to twice the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available onion consommé soup was changed from 165g to 82.5g and yeast extract powder containing 8% reduced glutathione was not added), "0 points" if the flavor was as strong as the additive-free product, and "-2 points" if the flavor was as strong as a soup prepared to half the concentration of the additive-free product (i.e., a soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available onion consommé soup was changed from 165g to 330g and yeast extract powder containing 8% reduced glutathione was not added). Three panelists each scored the sample in increments of 0.1 points, and the final score was determined by consensus among the three panelists. Sensory evaluation was conducted within 60 minutes of preparing the soup used to make the samples.

[0205] Table 19 shows the sensory evaluation results for Test Example 19.

[0206] [Table 19]

[0207] As shown in Table 19, the samples to which reduced glutathione-containing yeast extract powder was added (GSH-added group) had stronger onion and roast flavors compared to the unadded product (control group), confirming that the addition of reduced glutathione-containing yeast extract powder enhances the onion and roast flavors.

[0208] <Test Example 20> Evaluation of the effect of adding reduced glutathione-containing yeast extract powder to instant miso soup (red miso type). To one packet of commercially available instant miso soup powder (red miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the documents enclosed with the product) was added, stirred, and then the ingredients were removed using a sieve. Immediately after preparing the miso soup, 500ppm (0.05%) of yeast extract powder containing 8% reduced glutathione (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was added to obtain miso soup with reduced glutathione-containing yeast extract powder. This miso soup (miso soup with reduced glutathione-containing yeast extract powder) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. Sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor) and aroma (bonito flake aroma, miso aroma) of the samples, using the additive-free product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with reduced glutathione-containing yeast extract powder), except that the yeast extract powder containing 8% reduced glutathione was not added. The intensity of the flavor was scored using a 7-point scale from -3 to +3, with the intensity of the additive-free product set at 0 points. The scoring scale was as follows: "-3 points" for significantly weaker samples compared to the control (additive-free sample), "-2 points" for weaker samples compared to the control, "-1 point" for slightly weaker samples compared to the control, "0 points" for samples of similar strength to the control, "+1 point" for slightly stronger samples compared to the control, "+2 points" for stronger samples compared to the control, and "+3 points" for significantly stronger samples compared to the control. Based on this scale, the three panelists each scored the samples in increments of 0.1 points, and the final scores for the samples were determined by consensus among the three panelists.Furthermore, the strength of the aroma was scored based on a scale in 0.1-point increments, where "+2 points" was given for an aroma strength comparable to miso soup prepared to twice the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 86g and yeast extract powder containing 8% reduced glutathione was not added), "0 points" for an aroma strength comparable to the additive-free product, and "-2 points" for an aroma strength comparable to miso soup prepared to half the concentration of the additive-free product (i.e., miso soup prepared using the same procedure as the sample, except that the amount of hot water added to one packet of commercially available instant miso soup powder was changed from 172g to 344g and yeast extract powder containing 8% reduced glutathione was not added). The final score for each sample was determined by consensus of the three panelists. Sensory evaluation was conducted within 60 minutes of preparing the miso soup used to make the samples.

[0209] Table 20 shows the sensory evaluation results for Test Example 20.

[0210] [Table 20]

[0211] As shown in Table 20, the samples to which reduced glutathione-containing yeast extract powder was added (GSH-added group) had stronger miso aroma and flavor, as well as stronger bonito flake aroma and flavor, compared to the unadded product (control group). This confirms that the addition of reduced glutathione-containing yeast extract powder enhances the miso aroma and flavor, as well as the bonito flake aroma and flavor.

[0212] <Test Example 21> Evaluation of the effect of adding reduced glutathione-containing yeast extract powder to instant miso soup (mixed miso type). To one packet of commercially available instant miso soup powder (mixed miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the documents enclosed with the product) was added, stirred, and then the ingredients were removed using a sieve. Immediately after preparing the miso soup, 500ppm (0.05%) of yeast extract powder containing 8% reduced glutathione (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was added to obtain miso soup with reduced glutathione-containing yeast extract powder added. This miso soup (miso soup with reduced glutathione-containing yeast extract powder added) was used as a sample, and its aroma and flavor characteristics were evaluated by a panel of experts. Sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor) and aroma (bonito flake aroma, miso aroma) of the samples, using the additive-free product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the sample (miso soup with reduced glutathione-containing yeast extract powder), except that the yeast extract powder containing 8% reduced glutathione was not added. The intensity of the flavor was scored using a 7-point scale from -3 to +3, with the intensity of the additive-free product set at 0 points. The scoring scale was as follows: "-3 points" for significantly weaker samples compared to the control (additive-free sample), "-2 points" for weaker samples compared to the control, "-1 point" for slightly weaker samples compared to the control, "0 points" for samples of similar strength to the control, "+1 point" for slightly stronger samples compared to the control, "+2 points" for stronger samples compared to the control, and "+3 points" for significantly stronger samples compared to the control. Based on this scale, the three panelists each scored the samples in increments of 0.1 points, and the final scores for the samples were determined by consensus among the three panelists.In addition, for the scoring of the intensity of the aroma, when it is at the same level as the miso soup prepared so that the concentration is twice that compared to the non-added product (i.e., the miso soup prepared in the same procedure as the sample except that the amount of hot water added to one packet of commercially available instant powdered miso soup was changed from 172 g to 86 g and the yeast extract powder containing 8% reduced glutathione was not added), it is rated as "+2 points"; when it is at the same level as the non-added product, it is rated as "0 points"; when it is at the same level as the miso soup prepared so that the concentration is half that compared to the non-added product (i.e., the miso soup prepared in the same procedure as the sample except that the amount of hot water added to one packet of commercially available instant powdered miso soup was changed from 172 g to 344 g and the yeast extract powder containing 8% reduced glutathione was not added), it is rated as "-2 points". Based on this scale, three panelists each scored the sample in 0.1-point increments, and the score of the sample was determined by the consensus of the three. The sensory evaluation was carried out so as to be completed within 60 minutes from the preparation of the miso soup used for the preparation of the sample.

[0213] The sensory evaluation results of Test Example 21 are shown in Table 21.

[0214]

Table 21

[0215] As shown in Table 21, for the sample (GSH-added group) to which the reduced glutathione-containing yeast extract powder was added, the intensity of the aroma and flavor of the miso, as well as the aroma and flavor of the bonito flakes, were stronger than those of the non-added product (control group). It was confirmed that the addition of the reduced glutathione-containing yeast extract powder enhanced the aroma and flavor of the miso, as well as the aroma and flavor of the bonito flakes.

[0216] <Test Example 22> Addition effects of cysteine powder and cysteine hydrochloride powder on instant powdered miso soup (red soup miso type) To one packet of commercially available instant miso soup powder (red miso type, manufactured by Ajinomoto Co., Inc.), 172g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the enclosed documents) was added, stirred, and then the ingredients were removed using a sieve. Immediately after preparing the miso soup, 50 ppm of cysteine ​​hydrochloride powder (cysteine ​​hydrochloride monohydrate powder) (35 ppm as free cysteine) or 35 ppm of cysteine ​​powder (manufactured by Ajinomoto Co., Inc.) was added to obtain miso soup with cysteine ​​hydrochloride powder and miso soup with cysteine ​​powder, respectively. These miso soups were used as samples, and a sensory evaluation of their aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. Sensory evaluation was conducted by a professional panel consisting of three trained panelists who scored the intensity of flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the samples, using an additive-free product as a control. Here, "additive-free product" refers to miso soup prepared using the same procedure as the samples, except that cysteine ​​hydrochloride powder or cysteine ​​powder was not added. The intensity of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the intensity of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for very weak compared to the control (additive-free product), "-2 points" for weak compared to the control, "-1 point" for slightly weaker compared to the control, "0 points" for the same strength as the control, "+1 point" for slightly stronger compared to the control, "+2 points" for stronger compared to the control, and "+3 points" for very strong compared to the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. Similarly, for aroma intensity, the three panelists each scored the samples in 0.1-point increments based on a scale where "+2 points" indicated an intensity equivalent to miso soup prepared to twice the concentration of the additive-free product, "0 points" indicated an intensity equivalent to the additive-free product, and "-2 points" indicated an intensity equivalent to miso soup prepared to half the concentration of the additive-free product. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to create the samples.

[0217] The sensory evaluation results of Test Example 22 are shown in Table 22. In the table, the "control group" indicates the score of the additive-free product as a control. The "Cys addition group" indicates the evaluation results of the sample to which cysteine powder was added (the same applies to Tables 23 and 24 below).

[0218]

Table 22

[0219] As shown in Table 22, it was shown that the aroma and flavor of bonito, the aroma and flavor of miso, richness, and persistence were enhanced when powders of either cysteine hydrochloride or cysteine compounds were added. Also, it was confirmed that the sample added in the form of cysteine hydrochloride showed higher scores in the items of bonito flavor, miso flavor, richness, and persistence than the sample added in the form of free cysteine.

[0220] <Test Example 23> Addition effect of cysteine powder and cysteine hydrochloride powder on onion consommé soup To one packet of commercially available powdered onion consommé soup (manufactured by Ajinomoto Co., Inc.), 165g of 98°C boiling water (1.1 times the standard dose indicated on the product packaging or in the accompanying documents) was added and stirred. After stirring, the ingredients and croutons were removed using a sieve. Immediately after preparing the soup, 50ppm of cysteine ​​hydrochloride powder (powdered cysteine ​​hydrochloride monohydrate, equivalent to 35ppm of free cysteine) or 35ppm of cysteine ​​powder (manufactured by Ajinomoto Co., Inc.) was added to obtain cysteine ​​hydrochloride powder-added soup and cysteine ​​powder-added soup, respectively. These soups were used as samples, and a sensory evaluation of their flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was performed by a panel of three trained panelists who scored the intensity of the flavor (onion flavor, roasted flavor), thickness, and persistence of the samples, using the unadded product as a control. Here, "additive-free product" refers to onion consommé soup prepared using the same procedure as the sample, except that cysteine ​​hydrochloride powder or cysteine ​​powder was not added. The intensity of flavor, thickness, and persistence was scored using a 7-point scale from -3 to +3, with the intensity of the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the sample in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample.

[0221] Table 23 shows the sensory evaluation results for Test Example 23. In the table, "Control Group" indicates the score of the control product (no additives).

[0222] [Table 23]

[0223] As shown in Table 23, the addition of either cysteine ​​hydrochloride or cysteine ​​powder enhanced the roasted flavor, onion flavor, richness, and persistence. Furthermore, samples with cysteine ​​hydrochloride added showed higher scores in all of the above categories compared to samples with free cysteine ​​added.

[0224] <Test Example 24> Effect of adding cysteine ​​powder and cysteine ​​hydrochloride powder to coffee Commercial instant powdered coffee (manufactured by Ajinomoto AGF Co., Ltd.) was prepared by adding 98°C hot water to the standard amount indicated on the product packaging or in the accompanying documents. Immediately after preparation, cysteine ​​hydrochloride powder (cysteine ​​hydrochloride monohydrate powder) was added to a concentration of 50 ppm (35 ppm as free cysteine), or cysteine ​​powder (manufactured by Ajinomoto Co., Ltd.) was added to a concentration of 35 ppm to obtain cysteine ​​hydrochloride powder-added coffee and cysteine ​​powder-added coffee, respectively. These coffees were used as samples, and a sensory evaluation of their aroma, flavor, and other sensory characteristics (body) was conducted by a panel of experts. The sensory evaluation was performed by a panel of three trained panelists who scored the intensity of the flavor (coffee flavor, roasted flavor), aroma (coffee aroma, roasted aroma), and body of the samples, using the unadded product as a control. Here, "additive-free product" refers to coffee prepared using the same procedure as the sample, except that cysteine ​​hydrochloride powder or cysteine ​​powder was not added. Flavor, aroma, and body were scored using a 7-point scale from -3 to +3, with the additive-free product being 0 points. The scoring scale was as follows: "-3 points" for being very weak compared to the control (additive-free product), "-2 points" for being weaker than the control, "-1 point" for being slightly weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being slightly stronger than the control, "+2 points" for being stronger than the control, and "+3 points" for being very strong compared to the control. Based on this scale, three panelists each scored the sample in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the coffee used to make the sample.

[0225] Table 24 shows the sensory evaluation results for Test Example 24.

[0226] [Table 24]

[0227] As shown in Table 24, the addition of cysteine ​​hydrochloride powder improved the thickness, coffee aroma and flavor, roasted aroma, and roasted flavor. When cysteine ​​powder was added, the effects on coffee aroma and flavor, roasted aroma, and roasted flavor were comparable to those when cysteine ​​hydrochloride powder was added, but the thickness was rated lower compared to when cysteine ​​hydrochloride powder was added.

[0228] <Test Example 25> Evaluation of the effect of adding cysteine ​​hydrochloride powder to low-sodium instant miso soup (mixed miso type) To prepare a reduced-sodium miso soup (sodium content [sodium equivalent] 0.81%), 160g of 98°C boiling water (standard dose as stated on the product packaging or in the enclosed documents) was added to one packet of commercially available reduced-sodium instant miso soup seasoning (mixed miso type, liquid paste form, manufactured by Hanamaruki Co., Ltd.). Immediately after preparing the reduced-sodium miso soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) to obtain reduced-sodium miso soup with added cysteine ​​hydrochloride powder. This miso soup (reduced-sodium miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, and other sensory characteristics (thickness, persistence). The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to a reduced-sodium miso soup prepared using the same procedure as the sample (reduced-sodium miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of aroma, flavor, thickness, and persistence was scored using a 5-point scale from -2 to +2, with the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being significantly weaker than the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being significantly stronger than the control. Based on this scale, the three panelists each scored the sample in 0.1-point increments, and the final scores were determined by consensus among the three panelists. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the sample.

[0229] The sensory evaluation results of Test Example 25 are shown in Table 25. In the table, the "Cys·HCl (50 ppm) addition group" shows the evaluation results of the sample to which cysteine hydrochloride powder was added at a concentration of 50 ppm.

[0230]

Table 25

[0231] As shown in Table 25, the sample to which cysteine hydrochloride powder was added (Cys·HCl (50 ppm) addition group) had a stronger aroma and flavor of miso, aroma and flavor of dried bonito, umami, and persistence than the non-added product (control group). It was confirmed that the addition of cysteine hydrochloride powder enhanced the aroma and flavor of miso, aroma and flavor of dried bonito, umami, and persistence. From this result, it was suggested that the decrease in flavor and the like, which is one of the problems of the low-salt miso soup, could be solved by the present invention.

[0232] <Test Example 26> Evaluation of the effect of adding cysteine hydrochloride powder to low-salt instant miso soup (mixed miso type, clam soup) To prepare a reduced-sodium miso soup (salt content [sodium chloride equivalent] 0.88%), 160g of 98°C boiling water (standard dose as stated on the product packaging or in the enclosed documents) was added to one packet of commercially available reduced-sodium instant miso soup seasoning (mixed miso type, for clam soup, liquid paste form, manufactured by Hanamaruki Co., Ltd.). Immediately after preparing the reduced-sodium miso soup, cysteine ​​hydrochloride powder was added to a concentration of 50 ppm (0.005%) to obtain reduced-sodium miso soup with added cysteine ​​hydrochloride powder. This miso soup (reduced-sodium miso soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. Sensory evaluation was conducted using an additive-free product as a control, with a professional panel of three trained panelists scoring the intensity of the flavor (bonito flake flavor, miso flavor, shellfish flavor), aroma (bonito flake aroma, miso aroma, shellfish aroma), thickness, and persistence of the samples. Here, "additive-free product" refers to a reduced-sodium miso soup prepared using the same procedure as the sample (reduced-sodium miso soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of aroma, flavor, thickness, and persistence was scored using a 5-point scale from -2 to +2, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being very weak compared to the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the samples. In this example 26, "shellfish aroma" refers to the distinctive aroma produced when shellfish (e.g., clams, freshwater clams, etc.) are boiled, and "shellfish flavor" refers to the distinctive flavor produced when shellfish (e.g., clams, freshwater clams, etc.) are boiled.

[0233] Table 26 shows the sensory evaluation results for Test Example 26. In the table, "Cys·HCl (50 ppm) added group" shows the evaluation results for samples to which cysteine ​​hydrochloride powder was added at a concentration of 50 ppm.

[0234] [Table 26]

[0235] As shown in Table 26, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl (50 ppm) added group) had stronger aroma and flavor of miso, bonito flakes, shellfish, richness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhanced these sensory characteristics.

[0236] <Test Example 27> Evaluation of the effect of adding cysteine ​​hydrochloride powder to reduced-sodium consommé soup A reduced-sodium soup (sodium equivalent 0.44%) was prepared by adding 300g of 98°C boiling water (standard dose as indicated on the product packaging or in the enclosed documents) to one cube (5.3g) of commercially available reduced-sodium consommé base (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the reduced-sodium soup, cysteine ​​hydrochloride powder was added to a concentration of 25 ppm (0.0025%) or 50 ppm (0.005%) to obtain reduced-sodium soup with added cysteine ​​hydrochloride powder. This soup (reduced-sodium soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, and other sensory characteristics (thickness, persistence). The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (roasted onion flavor, roasted meat flavor), aroma (roasted onion aroma, roasted meat aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to a reduced-sodium soup prepared using the same procedure as the sample (reduced-sodium soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of each sensory characteristic (aroma, flavor, thickness, and persistence) was scored using a 5-point scale from -2 to +2, with the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being significantly weaker than the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the evaluation results of the samples were determined by consensus. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the samples. In this example 27, "roasted meat flavor" refers to the flavor produced when meat (e.g., chicken, pork, beef, etc.) is roasted. Also, "roasted onion aroma" refers to the distinctive aroma produced when onions are roasted, and "roasted meat aroma" refers to the aroma produced when meat (e.g., chicken, pork, beef, etc.) is roasted.

[0237] Table 27 shows the sensory evaluation results for Test Example 27. In the table, "Cys·HCl (25 ppm) added group" shows the evaluation results for samples to which cysteine ​​hydrochloride powder was added at a concentration of 25 ppm, and "Cys·HCl (50 ppm) added group" shows the evaluation results for samples to which cysteine ​​hydrochloride powder was added at a concentration of 50 ppm.

[0238] [Table 27]

[0239] As shown in Table 27, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl (25 ppm) group and Cys·HCl (50 ppm) group) all exhibited stronger roasted onion aroma and flavor, roasted meat aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhanced these sensory characteristics. This result suggests that the present invention can solve one of the problems associated with reduced-sodium soups, namely the decline in flavor and other characteristics.

[0240] <Test Example 28> Evaluation of the effect of adding cysteine ​​hydrochloride powder to reduced-sodium whole chicken stock. A reduced-sodium soup (sodium equivalent 0.45%) was prepared by adding 300g of 98°C boiling water (standard dose as stated on the product packaging or in the documents enclosed with the product) to 5.0g of commercially available reduced-sodium whole chicken stock powder (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the reduced-sodium soup, cysteine ​​hydrochloride powder was added to a concentration of 25ppm (0.0025%) or 50ppm (0.005%) to obtain reduced-sodium soup with added cysteine ​​hydrochloride powder. This soup (reduced-sodium soup with added cysteine ​​hydrochloride powder) was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, and other sensory characteristics (thickness, persistence). The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the aroma (chicken meat aroma), flavor (chicken meat flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to a reduced-sodium soup prepared using the same procedure as the sample (reduced-sodium soup with cysteine ​​hydrochloride powder), except that cysteine ​​hydrochloride powder was not added. The intensity of aroma, flavor, thickness, and persistence was scored using a 5-point scale from -2 to +2, with the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being significantly weaker than the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the evaluation results were determined by consensus. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the samples. In addition, in Test Examples 28 and 30, "chicken meat flavor" refers to the characteristic flavor produced when lean chicken meat is cooked (e.g., boiling, stewing, roasting, etc.), and "chicken meat aroma" refers to the characteristic aroma produced when lean chicken meat is cooked (e.g., boiling, stewing, roasting, etc.).

[0241] Table 28 shows the sensory evaluation results for Test Example 28. In the table, "Cys·HCl (25 ppm) added group" shows the evaluation results for samples to which cysteine ​​hydrochloride powder was added at a concentration of 25 ppm, and "Cys·HCl (50 ppm) added group" shows the evaluation results for samples to which cysteine ​​hydrochloride powder was added at a concentration of 50 ppm.

[0242] [Table 28]

[0243] As shown in Table 28, the samples to which cysteine ​​hydrochloride powder was added (Cys·HCl (25 ppm) group and Cys·HCl (50 ppm) group) all exhibited stronger chicken meat aroma, chicken meat flavor, thickness, and persistence compared to the unadded product (control group). This confirmed that the addition of cysteine ​​hydrochloride powder enhanced these sensory characteristics. This result suggests that the present invention can solve one of the problems associated with reduced-sodium soups, namely the decline in flavor and other characteristics.

[0244] <Test Example 29> Evaluation of the effect of adding reduced glutathione powder to low-sodium instant miso soup (mixed miso type) To prepare a reduced-sodium miso soup (sodium chloride [sodium content equivalent] 0.81%), 160g of 98°C boiling water (standard dose as stated on the product packaging or in the documents enclosed with the product) was added to one packet of commercially available reduced-sodium instant miso soup seasoning (mixed miso type, liquid paste form, manufactured by Hanamaruki Co., Ltd.). Immediately after preparing the reduced-sodium miso soup, reduced glutathione powder was added to a concentration of 50 ppm (0.005%) to obtain reduced-sodium miso soup with reduced glutathione powder. This miso soup (reduced-sodium miso soup with reduced glutathione powder) was used as a sample, and a sensory evaluation of its aroma, flavor, and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. Sensory evaluation was conducted by a professional panel consisting of three trained panelists who scored the intensity of flavor (bonito flake flavor, miso flavor), aroma (bonito flake aroma, miso aroma), thickness, and persistence of the samples, using the additive-free product as a control. Here, "additive-free product" refers to a reduced-sodium miso soup prepared using the same procedure as the sample (reduced-sodium miso soup with reduced glutathione powder), except that reduced glutathione powder was not added. Scoring of the intensity of aroma, flavor, thickness, and persistence was done using a 5-point scale from -2 to +2, with the strength of the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being very weak compared to the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being very strong compared to the control. Based on this scale, the three panelists each scored the samples in 0.1-point increments, and the final scores were determined by consensus among the three. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the miso soup used to make the samples.

[0245] Table 29 shows the sensory evaluation results for Test Example 29. In the table, "GSH (50 ppm) added group" shows the evaluation results for samples to which reduced glutathione powder was added at a concentration of 50 ppm.

[0246] [Table 29]

[0247] As shown in Table 29, the sample to which reduced glutathione powder was added (GSH (50 ppm) added group) had stronger miso aroma and flavor, bonito flake aroma and flavor, thickness, and persistence compared to the unadded product (control group). This confirmed that the addition of reduced glutathione powder enhanced these sensory characteristics.

[0248] <Test Example 30> Evaluation of the effect of adding reduced glutathione powder to reduced-sodium whole chicken stock. A reduced-sodium soup (sodium equivalent 0.45%) was prepared by adding 300g of 98°C boiling water (standard dose as stated on the product packaging or in the documents enclosed with the product) to 5.0g of commercially available reduced-sodium whole chicken stock powder (manufactured by Ajinomoto Co., Inc.). Immediately after preparing the reduced-sodium soup, reduced glutathione powder was added to a concentration of 50ppm (0.005%) to obtain reduced-sodium soup with reduced glutathione powder. This soup (reduced-sodium soup with reduced glutathione powder) was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, and other sensory characteristics (thickness, persistence). The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the aroma (chicken meat aroma), flavor (chicken meat flavor), thickness, and persistence of the sample, using the unadded product as a control. Here, "additive-free product" refers to a reduced-sodium soup prepared using the same procedure as the sample (reduced-sodium soup with reduced glutathione powder), except that reduced glutathione powder was not added. The intensity of aroma, flavor, thickness, and persistence was scored using a 5-point scale from -2 to +2, with the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for being significantly weaker than the control (additive-free product), "-1 point" for being weaker than the control, "0 points" for being about the same strength as the control, "+1 point" for being stronger than the control, and "+2 points" for being significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the evaluation results were determined by consensus. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the samples.

[0249] Table 30 shows the sensory evaluation results for Test Example 30. In the table, "GSH (50 ppm) added group" shows the evaluation results for samples to which reduced glutathione powder was added at a concentration of 50 ppm.

[0250] [Table 30]

[0251] As shown in Table 30, the samples to which reduced glutathione powder was added (GSH (50 ppm) added group) showed stronger chicken meat aroma, chicken meat flavor, thickness, and persistence compared to the unadded product (control group), confirming that the addition of reduced glutathione powder enhances these sensory characteristics.

[0252] <Test Example 31> Evaluation of the effect of adding γ-glutamylcysteine ​​powder to consommé soup A soup was prepared by adding 98°C hot water to commercially available consommé granules (manufactured by Ajinomoto Co., Inc.) to a concentration of 2.0%. Immediately after preparing the soup, γ-glutamylcysteine ​​powder (manufactured by Kojin Life Science Co., Ltd.) was added to a concentration of 100 ppm (0.01%) to obtain γ-glutamylcysteine ​​powder-added soup. This soup was used as a sample, and a sensory evaluation was conducted by a panel of experts regarding its aroma, flavor, thickness, and persistence. The sensory evaluation was conducted by a panel of three trained panelists who scored the intensity of the flavor (cooked meat flavor), aroma (cooked meat aroma), thickness, and persistence of the sample, using the unadded product as a control. Here, "unadded product" refers to a soup prepared using the same procedure as the sample (γ-glutamylcysteine ​​powder-added soup), except that γ-glutamylcysteine ​​powder was not added. The intensity of each sensory characteristic was scored using a 5-point scale ranging from -2 to +2, with the additive-free product being 0 points. The scoring scale was as follows: "-2 points" for significantly weaker characteristics compared to the control (additive-free product), "-1 point" for weaker characteristics compared to the control, "0 points" for similar strength to the control, "+1 point" for stronger characteristics compared to the control, and "+2 points" for significantly stronger characteristics compared to the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the evaluation results were determined by consensus. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the samples. In this example 31, "cooked meat flavor" refers to the flavor produced when meat (e.g., chicken, pork, beef, etc.) is subjected to cooking (e.g., boiling, stewing, etc.), and "cooked meat aroma" refers to the aroma produced when meat (e.g., chicken, pork, beef, etc.) is subjected to cooking (e.g., boiling, stewing, etc.).

[0253] Table 31 shows the sensory evaluation results for Test Example 31. In the table, "γ-Glu-Cys Additive Group" indicates the evaluation results for samples to which γ-glutamylcysteine ​​powder was added.

[0254] [Table 31]

[0255] As shown in Table 31, the samples to which γ-glutamylcysteine ​​powder was added (γ-Glu-Cys-added group) showed stronger cooked meat flavor, cooked meat aroma, thickness, and persistence compared to the unadded product (control group), confirming that the addition of γ-glutamylcysteine ​​powder enhances the above-mentioned sensory characteristics.

[0256] <Test Example 32> Evaluation of the effects of adding cysteine ​​hydrochloride powder, γ-Glu-Abu-containing yeast extract, and γ-Glu-Val-Gly to instant noodle soup. Commercially available instant noodles (Nissin Foods Co., Ltd., "Nissin Donbei") To an instant noodle soup (hereinafter simply referred to as "soup") obtained by adding 407 mL of 99°C boiling water to one packet of powdered soup (soup base) included with "Kitsune Udon"), cysteine ​​hydrochloride powder (manufactured by Ajinomoto Co., Inc.), γ-Glu-Abu high-content yeast extract (yeast extract containing 8% γ-Glu-Abu, manufactured by Ajinomoto Co., Inc., "KYE"), yeast extract (manufactured by Angel, Inc., "KA12"), and γ-Glu-Val-Gly (manufactured by Ajinomoto Co., Inc.) were added immediately after the soup was prepared, at concentrations shown in Tables 32 to 34 below, to obtain soup with cysteine ​​hydrochloride powder, soup with γ-Glu-Abu high-content yeast extract, soup with yeast extract, soup with γ-Glu-Val-Gly, soup with cysteine ​​hydrochloride powder and γ-Glu-Abu high-content yeast extract, soup with cysteine ​​hydrochloride powder and yeast extract, and soup with cysteine ​​hydrochloride powder and γ-Glu-Val-Gly. These soups were used as samples, and a sensory evaluation of their flavor and other sensory characteristics (thickness, persistence) was conducted by a panel of experts. The sensory evaluation was performed by a panel of three trained panelists who scored the intensity of the flavor (bonito flavor), thickness, and persistence of the samples, using the additive-free product as a control. Here, "additive-free product" refers to a soup prepared using the same procedure as the samples (soup with cysteine ​​hydrochloride powder, soup with high-gamma The strength of flavor, body, and persistence was scored using a 7-point scale ranging from -3 to +3, with additive-free products receiving 0 points.The scoring scale was as follows: "-3 points" for significantly weaker than the control (additive-free product), "-2 points" for weaker than the control, "-1 point" for slightly weaker than the control, "0 points" for similar strength to the control, "+1 point" for slightly stronger than the control, "+2 points" for stronger than the control, and "+3 points" for significantly stronger than the control. Based on this scale, three panelists each scored the samples in 0.1-point increments, and the average of the scores given by the three panelists was used as the evaluation result for the sample. The sensory evaluation was conducted to be completed within 60 minutes of the preparation of the soup used to make the sample.

[0257] The sensory evaluation results for Test Example 32 are shown in Tables 32-34.

[0258] [Table 32]

[0259] [Table 33]

[0260] [Table 34]

[0261] As shown in Tables 32-34, the samples to which at least cysteine ​​hydrochloride powder was added (Examples 1-16) had a stronger bonito flavor, richness, and persistence compared to the unadded sample (control group), confirming that the addition of cysteine ​​hydrochloride powder enhances the bonito flavor, richness, and persistence. Furthermore, the samples to which γ-Glu-Abu high-content yeast extract or γ-Glu-Val-Gly was further added in addition to cysteine ​​hydrochloride powder (Examples 2 and 4-16) had a stronger bonito flavor, richness, and persistence compared to the sample in Example 1, confirming that the addition of γ-Glu-Abu high-content yeast extract or γ-Glu-Val-Gly further enhances the bonito flavor, richness, and persistence. A slight sourness was detected in the sample in Example 16.

[0262] The results of Test Examples 1-32 suggest that adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its analogues, and their salts, to food can effectively enhance the flavor of the food. Furthermore, it was suggested that adding a solid containing the compound to food can effectively enhance the aroma, richness, and persistence of the food. Additionally, it was suggested that combining a solid containing the compound with γ-glutamyl peptide or its salt can more effectively enhance the flavor, aroma, richness, and persistence of the food. [Industrial applicability]

[0263] According to the present invention, it is possible to provide a food product with enhanced flavor and a method for producing the same. The food product may have enhanced aroma. Furthermore, the food product may have enhanced thickness and / or persistence. Furthermore, the present invention provides a method for enhancing the flavor of food. This method can enhance the aroma of food. Moreover, this method can enhance the richness and / or persistence of food. Furthermore, the present invention can provide a food flavor enhancer. This agent can enhance the aroma of food. Moreover, this agent can enhance the richness and / or persistence of food.

Claims

1. (A) A food product to which a solid substance is added, which contains at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof.

2. The food according to claim 1, wherein the related compound has a sulfhydryl group.

3. The food according to claim 1, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine, and salts thereof.

4. The food according to claim 1, wherein (A) contains cysteine ​​hydrochloride.

5. The food according to claim 1, wherein the solid is a powder or granular material.

6. (B) The food according to claim 1, further comprising the addition of γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof.

7. The food according to claim 6, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof.

8. The food according to claim 1, wherein the food is miso, miso processed products, soy sauce, soy sauce processed products, coffee beverages, tea beverages, meat processed products, egg processed products, vegetable processed products, or spices.

9. The food according to claim 1, wherein the food is miso, a miso product, a coffee beverage, or a tea beverage.

10. The food according to claim 1, wherein the food is a reduced-sodium food.

11. The food according to claim 1, wherein the amount of (A) added to the food is 0.008 to 1200 ppm relative to the weight of the food at the time of consumption.

12. The food according to claim 6, wherein the amount of (B) added to the food is 0.0008 to 1500 ppm relative to the weight of the food at the time of consumption.

13. The food according to claim 1, wherein the food is a soluble solid food that is prepared in a liquid state using an aqueous medium and consumed.

14. The food according to claim 13, wherein the temperature of the aqueous medium is 50 to 100°C.

15. The amount of (A) added to the food is 2.6 to 70,000 ppm relative to the weight of the food, and The food according to claim 1, wherein the food is a food in powder or granular form.

16. The food according to claim 1, wherein the food is a food with enhanced flavor.

17. (A) A method for producing food, comprising adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its analogues, and salts thereof.

18. The manufacturing method according to claim 17, wherein the related compound has a sulfhydryl group.

19. The method for producing a product according to claim 17, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine, and salts thereof.

20. The method for producing the product according to claim 17, wherein (A) comprises cysteine ​​hydrochloride.

21. The manufacturing method according to claim 17, wherein the solid is a powder or granular material.

22. (B) The method for producing according to claim 17, further comprising adding a γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof.

23. The manufacturing method according to claim 22, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof.

24. The manufacturing method according to claim 17, wherein the food is miso, miso processed products, soy sauce, soy sauce processed products, coffee beverages, tea beverages, meat processed products, egg processed products, vegetable processed products, or spices.

25. The manufacturing method according to claim 17, wherein the food is miso, a miso product, a coffee beverage, or a tea beverage.

26. The manufacturing method according to claim 17, wherein the food is a reduced-sodium food.

27. The manufacturing method according to claim 17, wherein the amount of (A) added is 0.008 to 1200 ppm relative to the weight of the food at the time of consumption.

28. The manufacturing method according to claim 22, wherein the amount of (B) added is 0.0008 to 1500 ppm relative to the weight of the food at the time of consumption.

29. The manufacturing method according to claim 17, wherein the food is a soluble solid food that is prepared into a liquid state using an aqueous medium and consumed.

30. The manufacturing method according to claim 29, wherein the temperature of the aqueous medium is 50 to 100°C.

31. The amount of (A) added is 2.6 to 70,000 ppm relative to the weight of the food, and The manufacturing method according to claim 17, wherein the food is a powdered or granular food.

32. The manufacturing method according to claim 17, wherein the manufacturing method is a method for producing food with enhanced flavor.

33. (A) A method for enhancing the flavor of food, comprising adding a solid containing at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof.

34. The enhancement method according to claim 33, wherein the related compound has a sulfhydryl group.

35. The enhancement method according to claim 33, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine, and salts thereof.

36. The enhancement method according to claim 33, wherein (A) comprises cysteine ​​hydrochloride.

37. The enhancement method according to claim 33, wherein the solid material is a powder or granular material.

38. (B) The enhancement method according to claim 33, further comprising adding a γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof.

39. The enhancement method according to claim 38, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof.

40. The enhancement method according to claim 33, wherein the food is miso, miso processed products, soy sauce, soy sauce processed products, coffee beverages, tea beverages, meat processed products, egg processed products, vegetable processed products, or spices.

41. The enhancement method according to claim 33, wherein the food is miso, a miso product, a coffee beverage, or a tea beverage.

42. The enhancement method according to claim 33, wherein the food is a reduced-sodium food.

43. The enhancement method according to claim 33, wherein the amount of (A) added is 0.008 to 1200 ppm relative to the weight of the food at the time of consumption.

44. The enhancement method according to claim 38, wherein the amount of (B) added is 0.0008 to 1500 ppm relative to the weight of the food at the time of consumption.

45. The enhancement method according to claim 33, wherein the food is a soluble solid food that is prepared into a liquid state using an aqueous medium and consumed.

46. The enhancement method according to claim 45, wherein the temperature of the aqueous medium is 50 to 100°C.

47. The amount of (A) added is 2.6 to 70,000 ppm relative to the weight of the food, and The enhancement method according to claim 33, wherein the food is a powdered or granular food.

48. (A) A food flavor enhancer comprising at least one compound selected from the group consisting of cysteine ​​and its related compounds, and salts thereof, which is solid when added to the food or its raw materials.

49. The agent according to claim 48, wherein the related compound has a sulfhydryl group.

50. The agent according to claim 48, wherein (A) comprises at least one compound selected from the group consisting of cysteine, reduced glutathione, γ-glutamylcysteine, and salts thereof.

51. The agent according to claim 48, wherein (A) comprises cysteine ​​hydrochloride.

52. The agent according to claim 48, wherein the agent is in powder or granular form when added to the food or its raw materials.

53. (B) The agent according to claim 48, further comprising γ-glutamyl peptide (excluding those having cysteine ​​as a constituent amino acid) or a salt thereof.

54. The agent according to claim 53, wherein (B) comprises at least one selected from the group consisting of γ-Glu-Val-Gly, γ-Glu-Abu, and salts thereof.

55. The agent according to claim 48, wherein the agent is a flavor enhancer for miso, miso products, soy sauce, soy sauce products, coffee beverages, tea beverages, meat products, egg products, vegetable products, or spices.

56. The agent according to claim 48, wherein the agent is a flavor enhancer for miso, miso products, coffee beverages, or tea-based beverages.

57. The agent according to claim 48, wherein the agent is a flavor enhancer for low-sodium foods.

58. The agent according to claim 48, wherein the agent is for adding the amount of (A) added to the food so that it is 0.008 to 1200 ppm relative to the weight of the food at the time of consumption.

59. The agent according to claim 53, wherein the agent is for adding the amount of (B) added to the food so that it is 0.0008 to 1500 ppm relative to the weight of the food at the time of consumption.

60. The agent according to claim 48, wherein the food is a soluble solid food that is prepared in a liquid state using an aqueous medium and consumed.

61. The agent according to claim 60, wherein the temperature of the aqueous medium is 50 to 100°C.

62. The agent is intended to be added to the food in such a way that the amount of (A) added to the food is 2.6 to 70,000 ppm relative to the weight of the food, and The agent according to claim 48, wherein the food is a powdered or granular food.

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