Enhancer for retronasal aroma

Abstract

To provide a method for enhancing retronasal aroma.SOLUTION: The enhancing agent for retronasal aroma which is felt within two seconds since holding a food in a user's mouth contains γ-Glu-Abu or a salt thereof.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an enhancer for retronasal aroma that is felt within 2 seconds after putting food in the mouth. The present invention also relates to a method for enhancing retronasal aroma that is felt within 2 seconds after putting food in the mouth. Furthermore, the present invention relates to a food in which the retronasal aroma felt within 2 seconds after putting food in the mouth is enhanced and a method for producing the same.

Background Art

[0002] The aroma of food can be classified into what is felt only by the nose without putting the food in the mouth (orthonasal aroma) and what passes from the oral cavity to the nasal cavity when the food is put in the mouth (retronasal aroma). Among the retronasal aromas, in particular, what is felt within 2 seconds after putting the food in the mouth can be a factor that determines the first impression when the food is put in the mouth, and by improving the retronasal aroma felt within 2 seconds after putting this food in the mouth, it can be expected to enhance the product value of the food.

[0003] On the one hand, conventionally, γ-Glu-Abu (γ-glutamyl-2-aminobutyric acid) has been reported to be able to impart kokumi to foods (Patent Documents 1 and 2). In these Patent Documents 1 and 2, kokumi means a taste that cannot be represented by the five basic tastes represented by sweetness, saltiness, sourness, bitterness, and umami, and it refers to a taste that enhances not only the basic tastes but also the peripheral tastes such as thickness, spread, persistence, and coherence. This is different from the retronasal aroma (the aroma that escapes from the oral cavity to the nasal cavity) felt within 2 seconds after putting the food in the mouth. Also, it has been reported that γ-Glu-Abu can enhance the juiciness of foods (Patent Document 3). In this Patent Document 3, juiciness refers to the unique and favorable flavor provided by fruit juices, which cannot be expressed by taste sensations such as sweetness, sourness, and thickness alone, and it is defined as a flavor felt in a state where various tastes and scents presented by fruit juices are comprehensively integrated. This is also different from the retronasal aroma felt within 2 seconds after putting the food in the mouth. It has never been reported that γ-Glu-Abu or its salt can enhance the retronasal aroma felt within 2 seconds after putting the food in the mouth.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention has been made in view of the above circumstances, and the problem to be solved is to provide a method for enhancing the retronasal aroma felt within 2 seconds after putting the food in the mouth.

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the present inventors have found that by adding γ-Glu-Abu or a salt thereof to food, the retronasal aroma felt within 2 seconds after putting the food in the mouth can be effectively enhanced. Through further repeated studies, the present invention has been completed. That is, the present invention is as follows.

[0007] [1] An enhancer for retronasal aroma felt within 2 seconds after putting food in the mouth, comprising γ-Glu-Abu or a salt thereof. [2] The agent according to [1], which is at least one enhancer selected from the group consisting of a fresh feeling, an aged flavor, and an egg yolk feeling. [3] The agent according to [1] or [2], which contains yeast extract and the γ-Glu-Abu is contained in the yeast extract. [4] The agent according to any one of [1] to [3], wherein the amount of γ-Glu-Abu or a salt thereof added to food is 1 to 2000 ppm by weight based on the food. [5] A method for enhancing retronasal aroma felt within 2 seconds after putting food in the mouth, comprising adding γ-Glu-Abu or a salt thereof to food. [6] The method according to [5], which is at least one enhancing method selected from the group consisting of a fresh feeling, an aged flavor, and an egg yolk feeling. [7] The method according to [5] or [6], wherein the addition of γ-Glu-Abu to food is carried out by adding yeast extract containing γ-Glu-Abu to food. [8] The method according to any one of [5] to [7], wherein the amount of γ-Glu-Abu or a salt thereof added to food is 1 to 2000 ppm by weight based on the food. [9] A method for producing food having an enhanced retronasal aroma felt within 2 seconds after putting the food in the mouth, comprising adding γ-Glu-Abu or a salt thereof.

[10] The method according to [9], which is a method for producing food in which at least one selected from the group consisting of a fresh feeling, an aged flavor, and an egg yolk feeling is enhanced.

[11] The method according to [9] or

[10] , wherein the addition of γ-Glu-Abu is carried out by adding a yeast extract containing γ-Glu-Abu.

[12] The method according to any one of [9] to

[11] , wherein the amount of γ-Glu-Abu or its salt added is 1 to 2000 ppm by weight based on the food. [Advantages of the Invention]

[0008] According to the present invention, an enhancer for retronasal aroma that can be felt within 2 seconds after putting food in the mouth can be provided. For example, according to the present invention, at least one enhancer selected from the group consisting of a fresh feeling, an aged flavor, an egg yolk feeling, and a seafood feeling can be provided. Also according to the present invention, a method for enhancing retronasal aroma that can be felt within 2 seconds after putting food in the mouth can be provided. For example, according to the present invention, at least one enhancing method selected from the group consisting of a fresh feeling, an aged flavor, an egg yolk feeling, and a seafood feeling can be provided. Also according to the present invention, a food in which the retronasal aroma that can be felt within 2 seconds after putting food in the mouth is enhanced and a method for producing the same can be provided. For example, according to the present invention, a food in which at least one selected from the group consisting of a fresh feeling, an aged flavor, an egg yolk feeling, and a seafood feeling is enhanced and a method for producing the same can be provided.

[0009] 1. An enhancer for enhancing retronasal aroma felt within 2 seconds after putting food in the mouth The enhancer for retronasal aroma that can be felt within 2 seconds after putting food in the mouth of the present invention (hereinafter sometimes simply referred to as "the agent of the present invention") is mainly characterized by containing γ-Glu-Abu or its salt as an active ingredient. In the present invention, "retronasal aroma" refers to the aroma that comes out from the oral cavity to the nasal cavity when food is put in the mouth, and is a concept distinct from the aroma (orthonasal aroma) that can be felt only by the nose without putting food in the mouth.

[0010] γ-Glu-Abu that can be used in the present invention is a dipeptide having a structure in which the carboxyl group at the γ-position of glutamic acid (Glu) and the amino group of 2-aminobutyric acid (Abu) are peptide-bonded, and is also referred to as γ-glutamyl-2-aminobutyric acid. The structural formula of γ-Glu-Abu is as follows. In the present invention, γ-Glu-Abu includes any optical isomers.

[0011]

Chemical Formula

[0012] The salt of γ-Glu-Abu that can be used in the present invention is not particularly limited as long as it is an edible salt. For example, for an acidic group (carboxyl group), 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; salts with basic amino acids such as arginine and lysine can be mentioned. For a basic group (amino group), 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, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid can be mentioned. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates.

[0013] The method for producing γ-Glu-Abu and its salts is not particularly limited, and those produced by known methods per se (for example, chemical synthesis methods, enzymatic methods, fermentation methods, etc.) or methods analogous thereto may be used. For example, it can be produced by the methods described in International Publication No. 2012 / 046731, International Publication No. 2015 / 111462, or methods analogous thereto. In the present invention, γ-Glu-Abu and its salts may be commercially available products, which are preferable because they are convenient.

[0014] γ-Glu-Abu or its salt may be used alone or in combination of two or more.

[0015] The γ-Glu-Abu or its salt that can be used in the present invention may be a purified product, but it does not have to be. That is, the present invention can use, in place of or in addition to the purified product of γ-Glu-Abu or its salt, a material containing γ-Glu-Abu or its salt. Examples of the material containing γ-Glu-Abu or its salt include, for example, a fermentation product containing γ-Glu-Abu (e.g., a culture solution, bacterial cells, culture supernatant, etc. obtained by culturing a microorganism having the ability to produce γ-Glu-Abu), an agricultural, livestock, or fishery product containing γ-Glu-Abu, and processed products thereof. Examples of the processed product include those obtained by subjecting a fermentation product containing γ-Glu-Abu to treatments such as concentration, dilution, drying, fractionation, extraction, purification, etc. Specifically, for example, yeast extract containing γ-Glu-Abu can be mentioned. The material containing γ-Glu-Abu or its salt may be purified to a desired degree, and those having a purity of preferably 50% by weight or more, more preferably 70% by weight or more, still more preferably 90% by weight or more, and particularly preferably 95% by weight or more may be used.

[0016] In one aspect, the agent of the present invention may contain yeast extract containing γ-Glu-Abu. That is, the agent of the present invention may contain yeast extract and γ-Glu-Abu may be contained in the yeast extract.

[0017] The amount of γ-Glu-Abu or its salt contained in the agent of the present invention is usually 0.00001% by weight or more, preferably 0.0001% by weight or more, and particularly preferably 0.001% by weight or more, based on the agent of the present invention. Also, the amount is usually 100% by weight or less, preferably 99% by weight or less, more preferably 90% by weight or less, still more preferably 20% by weight or less, even more preferably 2% by weight or less, and particularly preferably 0.2% by weight or less, based on the composition of the present invention. In the present invention, the amount of γ-Glu-Abu or its salt contained in the agent of the present invention means the sum of the amount of γ-Glu-Abu and the amount of the salt of γ-Glu-Abu contained in the agent of the present invention. Also, in this specification, the amount of the salt of γ-Glu-Abu is converted to the free form.

[0018] The form of the agent of the present invention is not particularly limited, and examples include solid forms (including powder, granule, etc.), liquid forms (including slurry, etc.), gel forms, paste forms, and the like.

[0019] The agent of the present invention may consist only of γ-Glu-Abu or its salt, but in addition to these, it may further contain a base commonly used in the food field. Examples of the base include starch, dextrin, cyclodextrin, saccharides (e.g., lactose, sucrose, glucose, etc.), proteins (e.g., animal and plant proteins, etc.), salts (sodium chloride, etc.), water, oils and fats, and the like.

[0020] The agent of the present invention may contain a peptide other than γ-Glu-Abu in addition to γ-Glu-Abu or a salt thereof. The peptide is not particularly limited as long as it does not impair the object of the present invention. For example, γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH2, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), etc. may be mentioned. These peptides may be in the form of salts. Further, these peptides may be purified products, but they do not have to be purified products, and a material containing the peptide (e.g., yeast extract, etc.) can also be used. Here, the amino acids represented as X and Y include, for example, neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, Hyp, etc.; acidic amino acids such as Asp, Glu, etc.; basic amino acids such as Lys, Arg, His, etc.; aromatic amino acids such as Phe, Tyr, Trp, etc.; homoserine, citrulline, ornithine, α-aminobutyric acid, norvaline, norleucine, taurine, and the like. Further, as amino acid derivatives, there are various derivatives of the above amino acids, for example, special amino acids, non-natural amino acids, amino alcohols, or those in which the amino acid side chains such as the terminal carbonyl group, amino group, and thiol group of cysteine are substituted by various substituents. Examples of such substituents include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protecting groups. Specific examples of such amino acid derivatives include Arg(NO2): N-γ-nitroarginine, Cys(SNO): S-nitrosocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH2: valine amide, Val-ol: valinol (2-amino-3-methyl-1-butanol), and the like.

[0021] In the present invention, the abbreviations of amino acid residues mean the following amino acids. (1) Gly: Glycine (2) Ala: Alanine (3) Val: Valine (4) Leu: Leucine (5) Ile: Isoleucine (6) Met: Methionine (7) Phe: Phenylalanine (8) Tyr: Tyrosine (9) Trp: Tryptophan (10) His: Histidine (11) Lys: Lysine (12) Arg: Arginine (13) Ser: Serine (14) Thr: Threonine (15) Asp: Aspartic acid (16) Glu: Glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-Aminobutyric acid (2-aminobutyric acid) (27) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert-Leucine

[0022] Unless it impairs the object of the present invention, the agent of the present invention may further contain, in addition to γ-Glu-Abu or a salt thereof, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, emulsifiers, sweeteners (e.g., sugar, etc.), salt, organic salts, inorganic salts, nucleic acids, seasonings (e.g., umami seasonings such as sodium glutamate, etc.), acidulants, colorants, color developers, etc.

[0023] The agent of the present invention can be produced by a method known per se or a method analogous thereto.

[0024] The method and conditions for adding the agent of the present invention to food are not particularly limited, and can be carried out by a method known per se or a method analogous thereto according to the form of the agent of the present invention, the type of food to which the agent of the present invention is added, etc. The timing of adding the agent of the present invention to food is not particularly limited, and examples include during food production, after food production, etc. The agent of the present invention may be added to the raw materials before food production.

[0025] The agent of the present invention is preferably added to food such that the amount of γ-Glu-Abu or its salt added to the food is 1 weight ppm or more (more preferably 5 weight ppm or more, still more preferably 10 weight ppm or more, particularly preferably 30 weight ppm or more) with respect to the food. Further, the agent of the present invention is preferably added to food such that the amount of γ-Glu-Abu or its salt added to the food is 2,000 weight ppm or less (more preferably 1,000 weight ppm or less, still more preferably 100 weight ppm or less, particularly preferably 70 weight ppm or less) with respect to the food. In the present invention, the amount of γ-Glu-Abu or its salt added to the food means the sum of the amount of γ-Glu-Abu added to the food and the amount of the salt of γ-Glu-Abu.

[0026] The food to which the agent of the present invention can be added is not particularly limited as long as it can be desired that the retronasal aroma felt within 2 seconds after putting the food in the mouth is enhanced. For example, vegetables and processed foods thereof (e.g., raw vegetables such as tomatoes, eggplants, peppers, paprika, mushrooms, potatoes, etc.; aromatic vegetables such as basil, peppers, onions, leeks, garlic, ginger, celery, etc.; processed foods of vegetables such as tomato sauce, tomato juice, tomato ketchup, tomato paste, mushroom soup, onion consommé soup, basil sauce, chili sauce, Worcestershire sauce, barbecue sauce, garlic barbecue sauce, etc.), fruits and processed foods thereof (e.g., citrus fruits such as oranges, yuzu, lemons, limes, kabosu, etc., kiwis, bananas, strawberries, apples, grapes, peaches, pineapples, etc.; processed foods of fruits such as orange juice, orange jam, yuzu dressing, kiwi smoothie, banana smoothie, strawberry smoothie, strawberry jam, apple juice, grape juice, etc.), seafood and processed foods thereof (e.g., fish, clams, scallops, shrimps, squids, crabs, etc.; processed foods of seafood such as clam chowder, shrimp chips, fish sauce, surimi products, etc.), meat and processed foods thereof (e.g., chicken, pork, beef, etc.; meat-containing foods such as chicken soup, consommé soup, hamburgers, etc.), milk (e.g., raw milk, cow's milk, etc.), dairy products (e.g., raw cream, butter, ice creams, yogurt, etc.), tea-based beverages (e.g., green tea, black tea, etc.), fermented foods (e.g., cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, vanilla beans, etc.), stewed dishes (e.g., beef stew, pork stew, bouillabaisse, pot-au-feu, etc.), processed foods of egg yolks (e.g., pudding, mayonnaise, omelets, etc.), and the like can be mentioned. In the present invention, "food" is a concept that broadly includes anything that can be orally ingested, and includes beverages, seasonings, etc. in addition to so-called foods unless otherwise specified. In the present invention, the "processed vegetable food" refers to a food produced by processing raw materials containing at least vegetables (e.g., raw vegetables such as tomatoes, eggplants, bell peppers, paprika, mushrooms, potatoes, etc.; aromatic vegetables such as basil, peppers, onions, leeks, garlic, ginger, celery, etc.). Examples include sauces, juices, dressings, soups, spices (e.g., pepper, chili, etc.), various grilled dishes, various boiled dishes, various fried dishes, various steamed dishes, various stir-fried dishes, etc., but are not limited thereto. Here, the "raw vegetable" refers to a vegetable that can be eaten without the need for heating or the like and can be eaten as it is (i.e., raw) as harvested from nature, and the "aromatic vegetable" refers to a vegetable that can be used to impart aroma and flavor. In the present invention, the "processed fruit food" refers to a food produced by processing raw materials containing at least fruits (e.g., citrus fruits such as oranges, yuzu, lemons, limes, kabosu, etc.; kiwis, bananas, strawberries, apples, grapes, peaches, pineapples, etc.). Examples include sauces, juices, jams, dressings, etc., but are not limited thereto. In the present invention, the "processed seafood food" refers to a food produced by processing raw materials containing at least seafood (e.g., fish, clams, scallops, shrimps, squids, crabs, etc.). Examples include soups, snacks, various grilled dishes, various boiled dishes, various fried dishes, various steamed dishes, various stir-fried dishes, etc., but are not limited thereto. In the present invention, the "processed meat food" refers to a food produced by processing raw materials containing at least meat (e.g., chicken, pork, beef, etc.). Examples include hamburgers, grilled meats, steaks, soups, various grilled dishes, various boiled dishes, various fried dishes, various steamed dishes, various stir-fried dishes, etc., but are not limited thereto. In the present invention, the "processed egg yolk food" refers to a food produced by processing raw materials containing at least egg yolks. Examples include puddings, mayonnaise, omelets, etc., but are not limited thereto.

[0027] By adding the agent of the present invention to food, the retronasal aroma felt within 2 seconds after putting the food in the mouth can be enhanced. In the present invention, the presence or absence and the level of the retronasal aroma felt within 2 seconds after putting the food in the mouth can be evaluated by sensory evaluation by a specialist panel. The retronasal aroma felt within 2 seconds after putting the food in the mouth varies depending on the type of food, etc., and specific examples include a fresh feeling, a matured flavor, an egg yolk feeling, and a seafood feeling. The agent of the present invention can be provided as at least one enhancer selected from the group consisting of a fresh feeling, a matured flavor, an egg yolk feeling, and a seafood feeling, preferably as at least one enhancer selected from the group consisting of a fresh feeling, a matured flavor, and an egg yolk feeling.

[0028] In one embodiment, the agent of the present invention can be added to vegetables or processed foods thereof, fruits or processed foods thereof, tea beverages, milk, dairy products, etc., to effectively enhance the freshness of the foods. In the present invention, "freshness" refers to the aroma specific to fresh plant materials (e.g., vegetables, fruits, leaves, flowers, etc.) and milk, which is felt within 2 seconds of putting the food in the mouth. The freshness is felt most prominently in fresh plant materials and milk immediately after harvest (e.g., freshly picked, freshly torn, freshly squeezed, etc.), and can be reduced with time or by heat treatment, etc. More specifically, taking tomatoes as an example, the freshness refers to the refreshing green aroma that is felt most prominently in tomatoes immediately after harvest. In the present invention, the presence or absence and the degree of freshness can be evaluated by sensory evaluation by a specialist panel.

[0029] The agent of the present invention can be provided as an enhancer for enhancing the freshness of at least one food selected from the group consisting of vegetables and processed foods thereof (e.g., raw vegetables such as tomatoes, eggplants, peppers, paprika, mushrooms, potatoes, etc.; aromatic vegetables such as basil, chili peppers, onions, leeks, garlic, ginger, celery, etc.; processed vegetable foods such as tomato sauce, tomato juice, tomato ketchup, tomato paste, mushroom soup, onion consommé soup, basil sauce, chili sauce, Worcestershire sauce, barbecue sauce, garlic barbecue sauce, etc.), fruits and processed foods thereof (e.g., citrus fruits such as oranges, yuzu, lemons, limes, kabosu, etc., kiwis, bananas, strawberries, apples, grapes, peaches, pineapples, etc.; processed fruit foods such as orange juice, orange jam, yuzu dressing, kiwi smoothie, banana smoothie, strawberry smoothie, strawberry jam, apple juice, grape juice, etc.), tea-based beverages (e.g., green tea, black tea, etc.), milk (e.g., raw milk, cow's milk, etc.), and dairy products (e.g., fresh cream, butter, ice creams, yogurt, etc.). Preferably, it can be provided as an enhancer for enhancing the freshness of at least one food selected from the group consisting of vegetables and processed foods thereof. More preferably, it can be provided as an enhancer for enhancing the freshness of at least one food selected from the group consisting of raw vegetables and processed foods thereof. Particularly preferably, it can be provided as an enhancer for enhancing the freshness of at least one food selected from the group consisting of tomatoes and processed foods thereof (e.g., tomato sauce, tomato juice, tomato ketchup, tomato paste, etc.).

[0030] As one aspect, by adding the agent of the present invention to fermented foods, stewed dishes, etc., the aged flavor of the food can be effectively enhanced. In the present invention, the "aged flavor" refers to a mellow and deep aroma felt within 2 seconds after putting the food in the mouth. Specifically, taking Parmesan cheese, which is a kind of fermented food, as an example, it is hardly felt in freshly manufactured Parmesan cheese, but refers to the mellow aroma that can be produced by aging it for 24 months. In the present invention, the presence or degree of the aged flavor can be evaluated by sensory evaluation by a professional panel.

[0031] In one aspect, the agent of the present invention can be provided as an enhancer for enhancing the aging flavor of at least one food selected from the group consisting of fermented foods (e.g., cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, vanilla beans, etc.), and simmered dishes (e.g., beef stew, pork stew, bouillabaisse, pot-au-feu, etc.). Preferably, it can be provided as an enhancer for enhancing the aging flavor of fermented foods. More preferably, it can be provided as an enhancer for enhancing the aging flavor of at least one food selected from the group consisting of cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, and vanilla beans. Particularly preferably, it can be provided as an enhancer for enhancing the aging flavor of at least one food selected from the group consisting of cheese and cheese-containing foods (e.g., cheese sauce, etc.).

[0032] In one aspect, by adding the agent of the present invention to processed egg yolk foods or the like, the egg yolk flavor of the food can be effectively enhanced. In the present invention, "egg yolk flavor" refers to the unique aroma of egg yolk that is felt within 2 seconds after putting the food in the mouth, and can be enhanced, for example, by increasing the amount of egg yolk contained in the food. In the present invention, the presence or absence and degree of egg yolk flavor can be evaluated by sensory evaluation by a professional panel.

[0033] In one aspect, the agent of the present invention can be provided as an enhancer for enhancing the egg yolk flavor of processed egg yolk foods, and preferably, it can be provided as an enhancer for enhancing the egg yolk flavor of at least one food selected from the group consisting of pudding, mayonnaise, and omelette.

[0034] In one aspect, by adding the agent of the present invention to seafood or its processed foods or the like, the seafood flavor of the food can be effectively enhanced. In the present invention, the "seafood flavor" refers to the unique aroma of seafood that is felt within 2 seconds after putting food in the mouth. Specifically, taking clam chowder, which is a kind of processed seafood food, as an example, it is the flavor unique to clams that can be enhanced by increasing the amount of clams contained in the clam chowder. In the present invention, the presence or degree of the seafood flavor can be evaluated by sensory evaluation by a professional panel.

[0035] In one aspect, the agent of the present invention can be provided as an enhancer for the seafood flavor of at least one food selected from the group consisting of seafood and its processed foods (e.g., fish, clams, scallops, shrimp, squid, crabs, etc.; processed seafood foods such as clam chowder, shrimp chips, fish sauce, surimi products, etc.).

[0036] 2. A method for manufacturing food The present invention also provides a method for manufacturing food (which may be simply referred to as "the manufacturing method of the present invention" in this specification) including adding γ-Glu-Abu or a salt thereof. The γ-Glu-Abu or a salt thereof that can be used in the manufacturing method of the present invention is the same as the γ-Glu-Abu or a salt thereof described in the above "1. An enhancer for retronasal aroma that is felt within 2 seconds after putting food in the mouth", and the preferred embodiments are also the same.

[0037] In the manufacturing method of the present invention, in one aspect, the addition of γ-Glu-Abu to food can be carried out by adding a yeast extract containing γ-Glu-Abu to the food.

[0038] In the manufacturing method of the present invention, the addition of γ-Glu-Abu or a salt thereof can be carried out so that the amount of γ-Glu-Abu or a salt thereof added to the food is the same as the range (described above) of the amount of γ-Glu-Abu or a salt thereof added to the food when the agent of the present invention is added to the food.

[0039] The method and conditions for adding γ-Glu-Abu or a salt thereof to food are not particularly limited and can be appropriately set according to the type of food and the like. The timing of adding γ-Glu-Abu or a salt thereof to food is not particularly limited, and examples include during the production of food and after the completion of food. γ-Glu-Abu or a salt thereof may be added to the raw materials before manufacturing the food.

[0040] In addition to adding γ-Glu-Abu or a salt thereof to food, the production method of the present invention may appropriately include conventional processing steps and cooking steps in the production of food according to the type of food to be produced and the like.

[0041] Examples of the food produced by the production method of the present invention include those similar to those exemplified in the description (above) of the food to which the agent of the present invention can be added.

[0042] The production method of the present invention is preferably a production method of at least one food selected from the group consisting of vegetables and processed foods thereof, fruits and processed foods thereof, seafood and processed foods thereof, meat and processed foods thereof, milk, dairy products, tea-based beverages, fermented foods, stewed dishes, and processed egg yolk foods, and more preferably a production method of at least one food selected from the group consisting of vegetables and processed foods thereof, fermented foods, and processed egg yolk foods.

[0043] According to the production method of the present invention, a food with enhanced retronasal aroma felt within 2 seconds after putting the food in the mouth can be produced. According to the production method of the present invention, preferably, a food with at least one selected from the group consisting of freshness, aged flavor, egg yolk feeling, and seafood feeling enhanced can be produced, and more preferably, a food with at least one selected from the group consisting of freshness, aged flavor, and egg yolk feeling enhanced can be produced.

[0044] In one aspect, the manufacturing method of the present invention can be a manufacturing method of at least one food selected from the group consisting of vegetables and processed foods thereof (e.g., raw vegetables such as tomatoes, eggplants, bell peppers, paprika, mushrooms, potatoes, etc.; aromatic vegetables such as basil, chili peppers, onions, leeks, garlic, ginger, celery, etc.; processed vegetable foods such as tomato sauce, tomato juice, tomato ketchup, tomato paste, mushroom soup, onion consommé soup, basil sauce, chili sauce, Worcestershire sauce, barbecue sauce, garlic barbecue sauce, etc.), fruits and processed foods thereof (e.g., citrus fruits such as oranges, yuzu, lemons, limes, kabosu, etc., kiwis, bananas, strawberries, apples, grapes, peaches, pineapples, etc.; processed fruit foods such as orange juice, orange jam, yuzu dressing, kiwi smoothie, banana smoothie, strawberry smoothie, strawberry jam, apple juice, grape juice, etc.), tea-based beverages (e.g., green tea, black tea, etc.), milk (e.g., raw milk, cow's milk, etc.), and dairy products (e.g., fresh cream, butter, ice creams, yogurt, etc.). Preferably, it is a manufacturing method of at least one food selected from the group consisting of vegetables and processed foods thereof with enhanced freshness. More preferably, it is a manufacturing method of at least one food selected from the group consisting of raw vegetables and processed foods thereof with enhanced freshness. Particularly preferably, it is a manufacturing method of at least one food selected from the group consisting of tomatoes and processed foods thereof (e.g., tomato sauce, tomato juice, tomato ketchup, tomato paste, etc.) with enhanced freshness.

[0045] As one aspect, the production method of the present invention may be a production method of at least one food selected from the group consisting of fermented foods (e.g., cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, vanilla beans, etc.) and simmered dishes (e.g., beef stew, pork hock, bouillabaisse, pot-au-feu, etc.) with enhanced aging flavor, preferably a production method of a fermented food with enhanced aging flavor, more preferably a production method of at least one food selected from the group consisting of cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, and vanilla beans with enhanced aging flavor, and particularly preferably a production method of at least one food selected from the group consisting of cheese and cheese-containing foods (e.g., cheese sauce, etc.) with enhanced aging flavor.

[0046] As one aspect, the production method of the present invention may be a production method of processed egg yolk foods with enhanced egg yolk feeling, preferably a production method of at least one food selected from the group consisting of pudding, mayonnaise, and egg omelette with enhanced egg yolk feeling.

[0047] As one aspect, the production method of the present invention may be a production method of at least one food selected from the group consisting of seafood and processed foods thereof (e.g., fish, clams, scallops, shrimps, squids, crabs, etc.; processed seafood foods such as clam chowder, shrimp chips, fish sauce, surimi products, etc.) with enhanced seafood feeling.

[0048] 3. A method for enhancing retronasal aroma felt within 2 seconds after putting food in the mouth The present invention also provides a method for enhancing retronasal aroma felt within 2 seconds after putting food in the mouth, which includes adding γ-Glu-Abu or a salt thereof to food (hereinafter sometimes simply referred to as "the enhancement method of the present invention"). γ-Glu-Abu or a salt thereof that can be used in the enhancement method of the present invention is the same as γ-Glu-Abu or a salt thereof described in the above "1. Enhancer of retronasal aroma felt within 2 seconds after putting food in the mouth", and the preferred embodiments are also the same. The enhancement method of the present invention can be carried out in the same manner as the production method of the present invention, and the preferred embodiments are also the same, unless otherwise specified.

[0049] As foods whose retronasal aroma felt within 2 seconds after putting the food in the mouth can be enhanced by the enhancement method of the present invention, for example, those similar to the examples exemplified in the description of the foods to which the agent of the present invention can be added (described above) can be mentioned.

[0050] The enhancement method of the present invention is preferably an enhancement method of the retronasal aroma felt within 2 seconds after putting the food in the mouth of at least one food selected from the group consisting of vegetables and processed foods thereof, fruits and processed foods thereof, seafood and processed foods thereof, meat and processed foods thereof, milk, dairy products, tea-based beverages, fermented foods, stewed dishes, and processed egg yolk foods, and more preferably, an enhancement method of the retronasal aroma felt within 2 seconds after putting the food in the mouth of at least one food selected from the group consisting of vegetables and processed foods thereof, fermented foods, and processed egg yolk foods.

[0051] According to the enhancement method of the present invention, preferably, at least one selected from the group consisting of a fresh feeling, an aged flavor, an egg yolk feeling, and a seafood feeling can be enhanced, and more preferably, at least one selected from the group consisting of a fresh feeling, an aged flavor, and an egg yolk feeling can be enhanced. Therefore, the enhancement method of the present invention is preferably an enhancement method of at least one selected from the group consisting of a fresh feeling, an aged flavor, an egg yolk feeling, and a seafood feeling, and more preferably, an enhancement method of at least one selected from the group consisting of a fresh feeling, an aged flavor, and an egg yolk feeling.

[0052] As one aspect, the method for enhancing freshness of the present invention may be a method for enhancing the freshness of at least one food selected from the group consisting of vegetables and processed foods thereof (e.g., raw vegetables such as tomatoes, eggplants, bell peppers, paprika, mushrooms, potatoes, etc.; aromatic vegetables such as basil, chili peppers, onions, leeks, garlic, ginger, celery, etc.; processed vegetable foods such as tomato sauce, tomato juice, tomato ketchup, tomato paste, mushroom soup, onion consommé soup, basil sauce, chili sauce, Worcestershire sauce, barbecue sauce, garlic barbecue sauce, etc.), fruits and processed foods thereof (e.g., citrus fruits such as oranges, yuzu, lemons, limes, kabosu, etc., kiwis, bananas, strawberries, apples, grapes, peaches, pineapples, etc.; processed fruit foods such as orange juice, orange jam, yuzu dressing, kiwi smoothie, banana smoothie, strawberry smoothie, strawberry jam, apple juice, grape juice, etc.), tea-based beverages (e.g., green tea, black tea, etc.), milk (e.g., raw milk, cow's milk, etc.), and dairy products (e.g., fresh cream, butter, ice creams, yogurt, etc.). Preferably, it is a method for enhancing the freshness of at least one food selected from the group consisting of vegetables and processed foods thereof. More preferably, it is a method for enhancing the freshness of at least one food selected from the group consisting of raw vegetables and processed foods thereof. Particularly preferably, it is a method for enhancing the freshness of at least one food selected from the group consisting of tomatoes and processed foods thereof (e.g., tomato sauce, tomato juice, tomato ketchup, tomato paste, etc.).

[0053] As one aspect, the enhancement method of the present invention may be a method for enhancing the aged flavor of at least one food selected from the group consisting of fermented foods (e.g., cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, vanilla beans, etc.), stewed dishes (e.g., beef stew, pork hock, bouillabaisse, potato stew, etc.), preferably, a method for enhancing the aged flavor of fermented foods, more preferably, a method for enhancing the aged flavor of at least one food selected from the group consisting of cheese, cheese-containing foods, soy sauce, fish sauce, noodle soup, wine, whiskey, sake, natto, and vanilla beans, and particularly preferably, a method for enhancing the aged flavor of at least one food selected from the group consisting of cheese and cheese-containing foods (e.g., cheese sauce, etc.).

[0054] As one aspect, the enhancement method of the present invention may be a method for enhancing the egg yolk feeling of processed egg yolk foods, preferably, a method for enhancing the egg yolk feeling of at least one food selected from the group consisting of pudding, mayonnaise, and omelette.

[0055] As one aspect, the enhancement method of the present invention may be a method for enhancing the seafood feeling of at least one food selected from the group consisting of seafood and processed foods thereof (e.g., fish, clams, scallops, shrimps, squids, crabs, etc.; processed seafood foods such as clam chowder, shrimp chips, fish sauce, surimi products, etc.).

[0056] The present invention will be described more specifically in the following examples, but the present invention is not limited by these examples at all.

Examples

[0057] In the following Test Examples 1 to 3, the "yeast extract containing γ-Glu-Abu" used was prepared according to the method described in International Publication No. WO2012 / 046731. For "γ-Glu-Abu" and "γ-Glu-Val-Gly" (glutamylvalylglycine), commercially available synthetic products (manufactured by Ajinomoto Co., Inc.) were used respectively. For the "yeast extract containing glutathione", a commercially available product (manufactured by Angel Yeast Co., Ltd.) was used.

[0058] <Test Example 1: Confirmation of the effect of enhancing freshness> [Preparation of Evaluation Samples 1 to 4] To commercially available tomato sauce (manufactured by Mizkan Co., Ltd., product name "RAGU / OLD WORLD STYLE TRADITIONAL SAUCE"), γ-Glu-Abu, yeast extract containing γ-Glu-Abu, γ-Glu-Val-Gly, and yeast extract containing glutathione were added in the amounts shown in Table 1 below, respectively, to prepare Evaluation Samples 1 to 4.

[0059] [Control] The above commercially available tomato sauce (manufactured by Mizkan Co., Ltd., product name "RAGU / OLD WORLD STYLE TRADITIONAL SAUCE") was used as it was as a control.

[0060] [Sensory Test] In the sensory test, three professional panelists ate each of the tomato sauces of Evaluation Samples 1 to 4 and the control, and compared with the control, the freshness (the retronasal aroma unique to fresh tomatoes felt within 2 seconds after putting the tomato sauce in the mouth) in Evaluation Samples 1 to 4 was scored based on the following criteria. (Evaluation Criteria) -: No effect of improving freshness (the same freshness as the control). +: The freshness was slightly improved compared to the control. ++: The freshness was improved compared to the control. +++: The freshness was very improved compared to the control.

[0061] The results are shown in Table 1 below.

[0062]

Table 1

[0063] As is clear from the results shown in Table 1, Evaluation Samples 1 and 2 of the present invention to which γ-Glu-Abu was added had a strong fresh feeling as compared with the control, Evaluation Sample 3 to which γ-Glu-Val-Gly was added, and Evaluation Sample 4 to which glutathione was added. From the results, it was confirmed that according to the present invention, it is possible to enhance the retronasal aroma (fresh feeling) felt within 2 seconds after putting the food in the mouth.

[0064] <Test Example 2: Confirmation of Enhancement Effect of Aged Flavor> [Preparation of Evaluation Samples 5 to 8] To commercially available cheese sauce (manufactured by Kewpie Corporation, product name "Caesar Salad Dressing"), γ-Glu-Abu, yeast extract containing γ-Glu-Abu, γ-Glu-Val-Gly, and yeast extract containing glutathione were added in the amounts shown in Table 2 below, respectively, to prepare Evaluation Samples 5 to 8.

[0065] [Control] The above commercially available cheese sauce (manufactured by Kewpie Corporation, product name "Caesar Salad Dressing") was used as it is as a control.

[0066] [Sensory Test] In the sensory test, three professional panelists ate each of the cheese sauces of Evaluation Samples 5 to 8 and the control, and compared with the control, the aged flavor (a mellow and deep retronasal aroma like Parmesan cheese aged for 24 months, felt within 2 seconds after putting the cheese sauce in the mouth) in Evaluation Samples 5 to 8 was scored based on the following criteria. (Evaluation Criteria) -: No improvement effect on aged flavor (the same aged flavor as the control). +: The aged flavor was slightly improved as compared with the control. ++: The aged flavor was improved as compared with the control. +++: The aged flavor was very improved as compared with the control.

[0067] The results are shown in Table 2 below.

[0068] [Table 2]

[0069] As is apparent from the results shown in Table 2, Evaluation Samples 5 and 6 of the present invention to which γ-Glu-Abu was added had a strong aging flavor as compared with the control, Evaluation Samples 7 to which γ-Glu-Val-Gly was added, and Evaluation Sample 8 to which glutathione was added. From the results, it was confirmed that according to the present invention, it is possible to enhance the retronasal aroma (aging flavor) felt within 2 seconds after putting the food in the mouth.

[0070] [Test Example 3: Confirmation of the effect of enhancing the egg yolk feeling] [Preparation of Evaluation Samples 9 to 12] To commercially available pudding (manufactured by Seven & I Holdings Co., Ltd., product name "Seven Premium Smooth Pudding"), γ-Glu-Abu, yeast extract containing γ-Glu-Abu, γ-Glu-Val-Gly, and yeast extract containing glutathione were added in the amounts shown in Table 3 below, respectively, to prepare Evaluation Samples 9 to 12.

[0071] [Control] The above-mentioned commercially available pudding (manufactured by Seven & I Holdings Co., Ltd., product name "Seven Premium Smooth Pudding") was used as it was as a control.

[0072] [Sensory test] In the sensory test, three professional panelists ate each of the puddings of Evaluation Samples 9 to 12 and the control, and compared with the control, the egg yolk feeling (the retronasal aroma peculiar to egg yolk felt within 2 seconds after putting the pudding in the mouth) in Evaluation Samples 9 to 12 was scored based on the following criteria. (Evaluation criteria) -: No effect of improving the egg yolk feeling (the same egg yolk feeling as the control). +: Compared with the control, the yolkiness was slightly improved. ++: Compared with the control, the yolkiness was improved. +++: Compared with the control, the yolkiness was very much improved.

[0073] The results are shown in Table 3 below.

[0074]

Table 3

[0075] As is clear from the results shown in Table 3, Evaluation Samples 9 and 10 of the present invention to which γ-Glu-Abu was added had a strong yolkiness compared with the control, Evaluation Samples 11 to which γ-Glu-Val-Gly was added, and Evaluation Sample 12 to which glutathione was added. From the results, it was confirmed that according to the present invention, it is possible to enhance the retronasal aroma (yolkiness) felt within 2 seconds after putting the food in the mouth.

Industrial Applicability

[0076] According to the present invention, it is possible to provide an enhancer for retronasal aroma felt within 2 seconds after putting the food in the mouth. For example, according to the present invention, it is possible to provide at least one enhancer selected from the group consisting of freshness, aged flavor, yolkiness, and seafood flavor. Also according to the present invention, it is possible to provide a method for enhancing retronasal aroma felt within 2 seconds after putting the food in the mouth. For example, according to the present invention, it is possible to provide at least one enhancing method selected from the group consisting of freshness, aged flavor, yolkiness, and seafood flavor. Also according to the present invention, it is possible to provide a food in which the retronasal aroma felt within 2 seconds after putting the food in the mouth is enhanced and a method for producing the same. For example, according to the present invention, it is possible to provide a food in which at least one selected from the group consisting of freshness, aged flavor, yolkiness, and seafood flavor is enhanced and a method for producing the same.

Claims

1. At least one enhancer selected from the group consisting of an aged flavor and an egg yolk feeling, comprising γ-Glu-Abu or a salt thereof, wherein the aged flavor is an aged flavor of at least one food selected from the group consisting of cheese and cheese-containing foods, and the egg yolk feeling is an egg yolk feeling of processed egg yolk foods. An agent.

2. The agent according to claim 1, comprising yeast extract and containing the γ-Glu-Abu in the yeast extract.

3. The agent according to claim 1 or 2, wherein the amount of γ-Glu-Abu or a salt thereof added to the food is 1 to 2000 ppm by weight based on the food.

4. A method for enhancing the aged flavor of at least one food selected from the group consisting of cheese and cheese-containing foods, comprising adding γ-Glu-Abu or a salt thereof to the food.

5. A method for enhancing the egg yolk feeling of processed egg yolk foods, comprising adding γ-Glu-Abu or a salt thereof to the food.

6. The method according to claim 4 or 5, wherein the addition of γ-Glu-Abu to the food is carried out by adding yeast extract containing γ-Glu-Abu to the food.

7. The method according to any one of claims 4 to 6, wherein the amount of γ-Glu-Abu or a salt thereof added to the food is 1 to 2000 ppm by weight based on the food.

8. A method for producing at least one food selected from the group consisting of cheese and cheese-containing foods with enhanced aged flavor, comprising adding γ-Glu-Abu or a salt thereof.

9. A method for producing processed egg yolk foods with enhanced egg yolk feeling, comprising adding γ-Glu-Abu or a salt thereof.

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