Taste-improving composition, taste-improving seasoning, and method for improving the taste of food and drink

Abstract

For example, to provide a new composition or seasoning that can improve the taste of food and drink, or to provide a new method for improving the taste of food and drink. The present invention uses a compound represented by the following general formula (1) or a food-safe salt thereof. TIFF0007727817000054.tif43170 (In general formula (1), R 1 , R 2 , R 3 , R 4 each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R 5 indicates a methyl group or a carboxy group.)

Description

[Technical Field]

[0001] The present disclosure relates to, for example, a taste-improving composition, a taste-improving seasoning, and a method for improving the taste of food and beverages. [Background technology]

[0002] When mammals, including humans, eat and drink, they can sense a complex range of tastes, including the five basic tastes (sweet, salty, sour, bitter, and umami) detected by the taste buds on the tongue, as well as spiciness, astringency, bitterness, richness, and various other flavors. It is known that various components are involved in the taste of food and drink, and all components involved in taste are sometimes referred to as taste components in a broad sense.

[0003] Various substances are used to improve, adjust, or change the taste of foods and beverages. For example, 2-aminoglutaric acid, in which an amino group is attached to the second carbon of glutaric acid, is known as glutamic acid, and its sodium salt is used as an umami seasoning. It is also known that some glutaric acid derivatives affect taste, such as ketoglutaric acid imparting a sour taste (Japanese Patent Publication No. 2024-502150), monomenthyl glutarate and dimenthyl glutarate contributing to a refreshing sensation (Japanese Patent Publication No. 2017-128579), and α-ketoglutaric acid imparting a good umami flavor and richness to soy sauce-like seasonings (Japanese Patent Publication No. 2017-085937). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2024-502150 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-128579 [Patent Document 3] Japanese Patent Application Publication No. 2017-085937 Summary of the Invention [Problem to be solved by the invention]

[0005] With the diversification of preferences for food and beverages, there is an increasing demand for methods that can improve the taste of food and beverages from various perspectives. The present disclosure relates to providing a new composition or seasoning that can improve the taste of food and beverages, and to providing a new method for improving the taste of food and beverages. [Means for solving the problem]

[0006] The present disclosure relates to a taste-improving composition containing a compound represented by the following general formula (1) or a food-grade acceptable salt thereof:

[0007] [ka]

[0008] (In general formula (1), R 1 , R 2 , R 3 , R 4 each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R 5 indicates a methyl group or a carboxy group.)

[0009] The present disclosure also relates to a taste-improving seasoning containing a heat-reaction product of a compound represented by general formula (1) or a food-relatedly acceptable salt thereof with a protein.

[0010] The present disclosure also relates to a method for producing a taste-improving seasoning, which comprises a step of heating a compound represented by general formula (1) or a food-based acceptable salt thereof in the presence of a protein.

[0011] The present disclosure also relates to a method for improving the taste of food or drink using a compound represented by general formula (1) or a food-relatedly acceptable salt thereof.

[0012] The present disclosure also relates to use of a compound represented by general formula (1) or a nutmologically acceptable salt thereof for improving the taste of food or drink. DETAILED DESCRIPTION OF THE INVENTION

[0013] It has now been discovered for the first time that a component obtained by heating a compound represented by the following general formula (1) or a food-based acceptable salt thereof in the presence of protein can improve the taste of foods and beverages from various perspectives. In particular, it has been discovered that, although at least some of the compounds represented by the following general formula (1) or their food-based acceptable salts themselves have no or little taste, a component obtained by heating them in the presence of protein can enhance the desirable taste of foods and beverages or reduce the undesirable taste. Furthermore, it has been discovered that the component thus obtained can even simultaneously affect a wide variety of tastes possessed by foods and beverages. All of the embodiments disclosed below are based on this novel finding.

[0014] [ka]

[0015] (In general formula (1), R 1 , R 2 , R 3 , R 4 each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R 5 indicates a methyl group or a carboxy group.)

[0016] When the compound represented by general formula (1) has optical isomers, either enantiomer may be used. In addition, a racemate may be used, or a mixture in which either enantiomer is present in excess may be used.

[0017] The compound represented by general formula (1) is R 1 , R 2 , R 3 , R 4 None of R may be a hydroxy group. 1 , R 2 , R 3 , R 4Only one of the groups may be a hydroxy group. 1 , R 2 , R 3 , R 4 None of R may be a methyl group. 1 , R 2 , R 3 , R 4 In the compound represented by general formula (1), only one or two of R 1 , R 2 , R 3 , R 4 At least one of R may be a methyl group or a hydroxy group. 1 and R 2 At least one of R may be a methyl group or a hydroxy group. 1 and R 2 One of them may be a methyl group and the other a hydroxy group.

[0018] The compound represented by general formula (1) may be at least one selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol (3-hydroxy-3-methylglutaric acid), 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

[0019] The food-safe salt of the compound represented by the following general formula (1) may be, for example, a sodium salt, a potassium salt, a calcium salt, a magnesium salt, or any other food-safe salt.

[0020] In one embodiment, the compound represented by general formula (1) or a nutrient-acceptable salt thereof is meglutol or a salt thereof. Meglutol is a compound having the following structure:

[0021] [ka]

[0022] Meglutol is known as a drug for treating dyslipidemia, but it was surprising to find that the component obtained by heating it in the presence of protein has a taste-improving effect.

[0023] In this disclosure, the term "taste" refers to a concept that includes tastes sensed by the taste buds of mammals, particularly humans, and flavors perceived in the mouth. In this disclosure, "taste improvement" refers to improving the taste of a food or beverage from various perspectives. For example, in one aspect, "taste improvement" refers to enhancing at least one selected from the group consisting of sweetness, umami, sourness, saltiness, spiciness, and richness. Here, "spiciness" may refer to either the spiciness of chili peppers or the spiciness of ginger. In another aspect, "taste improvement" refers to enhancing at least one selected from the group consisting of milky flavor, dashi flavor, egg flavor, fish roe flavor, soybean flavor, ginger flavor, fruit juice flavor, stewed feeling, and cool feeling. In another aspect, "taste improvement" refers to reducing at least one selected from the group consisting of astringency, harshness, and bitterness. In one aspect, "improving the taste" means reducing at least one selected from the group consisting of retort flavor, stale flavor, and grassy odor. "Improving the taste" may also include improving the persistence of sourness while maintaining its intensity. "Improving the taste" may also include improving the persistence of bitterness while reducing its intensity. "Improving the taste" may also include reducing the unpleasant taste derived from potassium chloride. "Improving the taste" may also include enhancing at least one selected from the group consisting of full-bodied flavor, complexity, and persistence. "Improving the taste" may also include reducing astringent saltiness or improving the persistence of aftertaste.

[0024] These taste-improving effects are thought to enhance or reduce the inherent taste of a food or beverage. Therefore, the taste-improving composition or taste-improving seasoning of the present disclosure does not need to have a taste itself. Furthermore, the strength of the taste-enhancing or taste-reducing effect achieved by the technology of the present disclosure may vary depending on the target food or beverage. For example, if the target food or beverage has both sour and sweet tastes, such as sweet and sour bean paste, the sweetness-enhancing effect may be stronger than the sourness-enhancing effect, resulting in the final food or beverage having a strong sweetness.

[0025] In one aspect, application of the technology of the present disclosure makes it possible to provide food and beverages with improved taste. In another aspect, application of the technology of the present disclosure makes it possible to reduce the amount of salt or sugar used in food and beverages while maintaining the saltiness or sweetness of the food and beverages, thereby making it possible to provide healthier food and beverages.

[0026] [Taste improvement composition] This specification discloses a taste-improving composition (taste improver) containing a compound represented by general formula (1) or a food-based acceptable salt thereof. The compound represented by general formula (1) may be meglutol. The taste-improving composition is used to improve the taste of food or beverage. The taste-improving composition may be one that, when added to or mixed with a food or beverage and heated, reacts with a protein contained in the food or beverage, causing the compound represented by general formula (1) or a food-based acceptable salt thereof to exhibit a taste-improving effect. Alternatively, the taste-improving composition may be one that is prepared by previously heating the composition in the presence of a protein, and then adding or mixing the resulting taste-improving seasoning into the food or beverage.

[0027] The taste-improving composition can be obtained by mixing a compound represented by general formula (1) or a food-scientifically acceptable salt thereof with other ingredients. The compound represented by general formula (1) or a food-scientifically acceptable salt thereof may be commercially available or chemically synthesized. The compound represented by general formula (1) or a food-scientifically acceptable salt thereof may be obtained by extraction or concentration from natural materials such as plants. The compound represented by general formula (1) or a food-scientifically acceptable salt thereof may be produced by microbial culture.

[0028] The taste-improving composition may be in the form of a powder or granules, a paste, a liquid, or any other form.

[0029] The content of the compound represented by general formula (1) or its nutritively acceptable salt in the taste-improving composition is appropriately determined depending on the intended use form and is not particularly limited. For example, the content of the compound represented by general formula (1) or its nutritively acceptable salt in the taste-improving composition may be 50% by mass or less, 10% by mass or less, 1% by mass or less, or 0.1% by mass or less. Furthermore, the content of the compound represented by general formula (1) or its nutritively acceptable salt in the taste-improving composition may be 0.00000001% by mass or more, 0.0000001% by mass or more, 0.000001% by mass or more, or 0.00001% by mass or more. Typically, the compound represented by general formula (1) or its nutritively acceptable salt can exert a taste-improving effect even in a very small amount.

[0030] For example, the content of the compound represented by general formula (1) or a food-grade acceptable salt thereof in the taste-improving composition may be in the range of 0.00000001% by mass to 50% by mass, 0.0000001% by mass to 10% by mass, 0.000001% by mass to 1% by mass, or 0.00001% by mass to 0.1% by mass.

[0031] The taste-improving composition may contain, in addition to the compound represented by general formula (1) or a food-scientifically acceptable salt thereof, other ingredients such as water, dietary fiber, sugars, proteins, grain flour, fruit juice, vegetables, oils and fats, seasonings, spices, colorings, flavorings, and enzymes.

[0032] When the taste-improving composition contains glucose, fructose, or sucrose, the taste-improving composition contains 100×10 of the compound represented by general formula (1) or a food-acceptable salt thereof per 1 part by mass of the total of glucose, fructose, and sucrose. -6 It may contain more than 200 x 10 parts by mass -6 It may contain more than 400 x 10 parts by mass -6 It may contain more than 600 x 10 parts by mass -6 It may contain more than 800 x 10 parts by mass -6 It may contain more than 1,000 x 10 parts by mass. -6 It may contain more than 1,500 x 10 parts by mass. -6 It may contain more than 2,000 x 10 parts by mass. -6It may contain more than parts by mass. Note that all of the above conditions include the case where the taste-improving composition does not contain any glucose, fructose, or sucrose. When sugars are heated in the presence of protein, they may undergo a Maillard reaction, which may affect the color and taste of foods and beverages. Typically, the lower the content of glucose, fructose, and sucrose in the taste-improving composition, the more the effects of the Maillard reaction can be suppressed. Furthermore, the presence of sugars may inhibit the reaction between the taste-improving composition and protein. Typically, the lower the content of glucose, fructose, and sucrose in the taste-improving composition, the more easily the taste-improving effect can be exerted.

[0033] The taste-improving composition may be produced by obtaining the compound represented by general formula (1) or a food-safe salt thereof as a pure substance or a near-pure substance and mixing it with other ingredients. Alternatively, the taste-improving composition may be an extract or powder produced by subjecting a natural raw material containing the compound represented by general formula (1) or a food-safe salt thereof to extraction, purification, concentration, powdering, or other processing.

[0034] The taste-improving composition, particularly when produced from natural raw materials such as plants, may be produced by adjusting the content of the compound represented by general formula (1) or its edible salt, preferably by selectively adjusting the content of the compound represented by general formula (1) or its edible salt. The taste-improving composition may also be produced by increasing the ratio of the content of the compound represented by general formula (1) or its edible salt relative to other ingredients except water. The taste-improving composition may also be produced by increasing the ratio of the content of the compound represented by general formula (1) or its edible salt relative to glucose, fructose, or sucrose. Such a step may be a step of selectively removing glucose, fructose, or sucrose. Those skilled in the art can perform these steps using conventional separation or purification techniques known in the field of chemical processes. Separation or purification may be performed using, for example, filtration, distillation, fractional distillation, recrystallization, extraction, sublimation, chromatography, etc. Chromatography may include normal-phase chromatography, reverse-phase chromatography, adsorption chromatography, ion-exchange chromatography, size-exclusion chromatography, affinity chromatography, etc.

[0035] [Taste-improving seasoning] This specification also discloses a taste-improving seasoning containing a heat reaction product of a compound represented by general formula (1) or a food-based acceptable salt thereof with a protein. The compound represented by general formula (1) may be at least one selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol (3-hydroxy-3-methylglutaric acid), 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid. The compound represented by general formula (1) may be meglutol. Such a taste-improving seasoning may be produced by a process of heating the compound represented by general formula (1) or a food-based acceptable salt thereof in the presence of a protein. Alternatively, such a process may be carried out by adding or mixing a protein with the above-mentioned taste-improving composition and heating the resulting mixture. When the taste-improving composition used in the taste-improving seasoning contains glucose, fructose, or sucrose, the taste-improving composition contains 100×10 of the compound represented by general formula (1) or a food-acceptable salt thereof per 1 part by mass of the total of glucose, fructose, and sucrose. -6 It may contain more than 200 x 10 parts by mass -6 It may contain more than 400 x 10 parts by mass -6 It may contain more than 600 x 10 parts by mass -6 It may contain more than 800 x 10 parts by mass -6 It may contain more than 1,000 x 10 parts by mass. -6 It may contain more than 1,500 x 10 parts by mass. -6 It may contain more than 2,000 x 10 parts by mass. -6 The taste-improving seasoning may contain at least parts by mass of such a taste-improving composition and a protein, and after heating, sugars including glucose, fructose, or sucrose may be added to the taste-improving seasoning.

[0036] The protein used may be any protein that is scientifically acceptable, and may be derived from an animal source, a plant source, a fungus source, or a mixture of these.

[0037] The animal ingredients may be meat, poultry, insects, seafood, milk or dairy products, eggs or processed egg products, or gelatin. The meat may be beef, pork, sheep, goat, or horse meat. The poultry may be chicken, turkey, duck, goose, or quail meat. The seafood may be fish, crustaceans, or mollusks (shellfish, octopus, squid). The animal ingredients may be meat, organs, bones, skin, eggs, or milk of meat, poultry, or seafood, or may be an extract or powder thereof. The animal ingredients may be an extract with added fat or emulsion, such as plain soup. The dairy product may be milk, cream, cheese, yogurt, or butter.

[0038] The plant raw material may be a pulse, a grain, a nut, or a vegetable. The pulse may be, for example, an edible pulse belonging to the genus Glycine, Pisum, Vicia, Chickpea, Vigna, Phaseolus, Lentil, or Arachis. The pulse may be, for example, soybean, pea, broad bean, adzuki bean, chickpea, kidney bean, or lentil. The plant raw material may be a processed pulse product. The processed pulse product may be a fermented food such as soy sauce, miso, moromi, or natto, or may be soy milk, okara, tofu, kinako, roasted beans, or the like. The grain may be wheat, barley, oats, rye, buckwheat, corn, or rice, or a processed product thereof. The nuts and seeds may be almonds, peanuts, pistachios, chestnuts, walnuts, coconuts, sunflower seeds, ginkgo nuts, hazelnuts, peanuts, sesame seeds, or chia seeds, or processed products thereof.The vegetables may be broccoli, asparagus, bracken, fern, garlic, arrowhead, Brussels sprouts, or mulukhiyah, or processed products thereof.

[0039] The fungi may be mushrooms such as shiitake mushrooms and mushrooms, or may be cultures of yeasts or filamentous fungi.

[0040] The protein used may have a molecular weight of, for example, 1,000 to 100,000, 2,000 to 80,000, or 3,000 to 50,000. However, the molecular weight of the protein is not limited to these. Alternatively, a mixture of multiple proteins with different molecular weights may be used.

[0041] In preparing the taste-improving seasoning, the mass ratio of the compound represented by general formula (1) or its food-scientifically acceptable salt to the protein is, for example, A:B=1:10,000 (1×10 4 ) ~ 1:1,000,000,000 (1 × 10 9 ), and A:B=1:100,000 (1×10 5 ) ~ 1:100,000,000 (1 × 10 8 ) may also be used.

[0042] The heat reaction of the compound represented by general formula (1) or a food-scientifically acceptable salt thereof with a protein may be carried out in the presence of a fat component. The fat component may be present in an emulsified state. Typically, the heat reaction is carried out in the presence of a fat component, preferably an emulsified fat component, which tends to enhance the effect of the resulting taste-improving seasoning.

[0043] The heating conditions for heating the compound represented by general formula (1) or a food-grade acceptable salt thereof in the presence of a protein are not particularly limited. The heating temperature may be, for example, within the range of 50°C to 100°C or within the range of 80°C to 100°C under normal pressure, or within the range of 100°C to 150°C under pressure. The heating time may be, for example, 10 minutes or more, 20 minutes or more, 30 minutes or more, or 50 minutes or more. The pH during the reaction may be, for example, within the range of 4 to 10.

[0044] The taste-improving seasoning may be produced by adjusting the content of a heat-reaction product of a compound represented by general formula (1) or a food-scientifically acceptable salt thereof with a protein, preferably by selectively adjusting the content of the heat-reaction product. The taste-improving seasoning may also be produced by increasing the ratio of the content of the heat-reaction product to other components excluding water. Those skilled in the art can perform these steps using conventional separation or purification techniques known in the field of chemical processes. Separation or purification may be performed using, for example, filtration, distillation, fractional distillation, recrystallization, extraction, sublimation, chromatography, etc. Chromatography may include normal-phase chromatography, reverse-phase chromatography, adsorption chromatography, ion-exchange chromatography, size-exclusion chromatography, affinity chromatography, etc.

[0045] [Methods for improving the taste of food and beverages] This specification also discloses a method for improving the taste of food and beverages using a compound represented by general formula (1) or a nutmologically acceptable salt thereof. This specification also discloses a method for using a compound represented by general formula (1) or a nutmologically acceptable salt thereof to improve the taste of food and beverages. The compound represented by general formula (1) may be at least one selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol (3-hydroxy-3-methylglutaric acid), 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid. The compound represented by general formula (1) may be meglutol.

[0046] This method or this method of use may be carried out by adding or mixing the compound represented by general formula (1) or a nutmologically acceptable salt thereof with a food or drink and then heating and reacting it with a protein contained in the food or drink, or by previously reacting the compound represented by general formula (1) or a nutmologically acceptable salt thereof with a protein, and then adding or mixing the resulting heat-reacted product with a food or drink. This method or this method of use may be carried out using the above-mentioned taste-improving composition or taste-improving seasoning.

[0047] Typically, the method or method of use enhances or reduces the inherent taste of a food or drink. The method or method of use may be for enhancing sweetness. The method or method of use may be for enhancing umami. The method or method of use may be for enhancing sourness. The method or method of use may be for enhancing saltiness. The method or method of use may be for enhancing pungency. The method or method of use may be for enhancing kokumi.

[0048] The present method or method of use may be for enhancing a dairy flavor. The present method or method of use may be for enhancing a dashi flavor. The present method or method of use may be for enhancing an egg flavor. The present method or method of use may be for enhancing a fish roe flavor. The present method or method of use may be for enhancing a soybean flavor. The present method or method of use may be for enhancing a ginger flavor. The present method or method of use may be for enhancing a fruit juice flavor. The present method or method of use may be for enhancing a stewed feeling. In this specification, the stewed feeling refers to a state in which multiple flavors are harmonious without the flavor of each ingredient being prominent. In stewed dishes, the harmonious feeling or mellowness caused by heating is sometimes expressed as a stewed feeling. The present method or method of use may be for enhancing a cool feeling.

[0049] The method or the method of use may be for reducing astringency. The method or the method of use may be for reducing bitterness. The method or the method of use may be for reducing retort flavor. The method or the method of use may be for reducing staling flavor. The method or the method of use may be for reducing grassy odor.

[0050] In one aspect, application of this method or this usage method can provide foods and beverages with improved taste. In another aspect, application of this method or this usage method can reduce the amount of salt or sugar used in foods and beverages while maintaining the saltiness or sweetness of the foods and beverages, thereby making it possible to provide foods and beverages that are health-conscious.

[0051] In this method or method of use, the compound represented by general formula (1) or its nutritively acceptable salt is heated with the protein either before or after addition or mixing with the target food or beverage to form a heat-reacted product. When the compound represented by general formula (1) or its nutritively acceptable salt is used alone, or when the compound represented by general formula (1) or its nutritively acceptable salt coexists with the protein in an unheated state, no or limited effect is observed, suggesting that the heat-reacted product contributes to improving the taste. During the heat-reacted reaction, the carboxyl group of the compound represented by general formula (1) may form a peptide bond with a specific amino group of the protein. However, the technology disclosed herein is not bound by any speculation or theory.

[0052] The heating conditions for heating the compound represented by general formula (1) or a food-grade acceptable salt thereof in the presence of a protein are not particularly limited. The heating temperature may be, for example, within the range of 50°C to 100°C or within the range of 80°C to 100°C under normal pressure, or within the range of 100°C to 150°C under pressure. The heating time may be, for example, 10 minutes or more, 20 minutes or more, 30 minutes or more, or 50 minutes or more. The pH during the reaction may be, for example, within the range of 4 to 10.

[0053] In this method or this method of use, the mass of the compound represented by general formula (1) or its salt used relative to the mass of the final food or drink may be within the range of 0.1 ppb to 10,000 ppb, 0.5 ppb to 1,000 ppb, or 1 ppb to 100 ppb.

[0054] When the present method or method of use is carried out using a composition containing the compound represented by general formula (1) or its edible salt, such a composition may be produced by adjusting the content of the compound represented by general formula (1) or its edible salt in the composition, preferably by selectively adjusting the content of the compound represented by general formula (1) or its edible salt. Alternatively, the composition may be produced by increasing the ratio of the content of the compound represented by general formula (1) or its edible salt relative to other components except water. Alternatively, the composition may be produced by increasing the ratio of the content of the compound represented by general formula (1) or its edible salt relative to glucose, fructose, or sucrose. Such a step may be a step of selectively removing glucose, fructose, or sucrose. Those skilled in the art can perform these steps using conventional separation or purification techniques known in the field of chemical processing. Separation or purification may involve, for example, filtration, distillation, fractional distillation, recrystallization, extraction, sublimation, chromatography, etc. Chromatography that can be used includes normal phase chromatography, reverse phase chromatography, adsorption chromatography, ion exchange chromatography, size exclusion chromatography, and affinity chromatography.

[0055] [Food and beverages] This specification also discloses a food or beverage containing a heat reaction product of a compound represented by general formula (1) or a nutmologically acceptable salt thereof with a protein. The food or beverage may be of any type. Examples of the food or beverage include, but are not limited to, seasonings such as noodle soup and sauce; beverages such as coffee, tea, juice, and soy milk; desserts such as coffee jelly and yogurt; foods obtained by simmering such as stew, clam chowder, and soup; foods obtained by steaming such as chawanmushi; and room temperature foods, refrigerated foods, frozen foods, freeze-dried foods, and retort foods.

[0056] In this specification, each specific feature described in an embodiment relating to each aspect of the present disclosure may be combined in any manner to form a new embodiment, and it should be understood that such a new embodiment may also be included in each aspect of the present disclosure. [Example]

[0057] The technology of the present disclosure will be explained in more detail below using examples, etc., but the technology of the present disclosure is not limited in any way by these examples, etc. Note that, although the terms "example" and "comparative example" are used below for convenience, the term "comparative example" does not necessarily mean that the composition, etc. according to the comparative example does not belong to the technology of the present disclosure.

[0058] [Preparation] (Preparation of meglutol aqueous solution) Meglutol (3-hydroxy-3-methylglutaric acid, sold by Merck) was dissolved in pure water to prepare a 0.001% by mass aqueous solution and a 0.01% by mass aqueous solution.

[0059] (Preparation of milk sample 1) The raw materials shown in Table 1, excluding sodium glutamate (sold by Ajinomoto Co., Inc.) and nucleic acid seasoning (sold by Ajinomoto Co., Inc., product name: Double Plus), were mixed, placed in a sealed container, and heated in a water bath at 100°C for 90 minutes. After cooling to room temperature, sodium glutamate and nucleic acid seasoning were added according to Table 1, and the mixture was again placed in a sealed container and heated in a water bath at 100°C for 30 minutes to obtain milk sample 1-1 and milk sample 1-2.

[0060] [Table 1]

[0061] (Preparation of milk sample 2) The raw materials shown in Table 2 were mixed, placed in a sealed container, and heated in a water bath at 100°C for 90 minutes to obtain milk sample 2-1 and milk sample 2-2.

[0062] [Table 2]

[0063] (Gelatin sample preparation) Gelatin (manufacturer: Nitta Gelatin Co., Ltd., product name: APH-100) and pure water were mixed in the ratio shown in Table 3, heated in an 80°C water bath to dissolve the gelatin completely, then allowed to cool to room temperature, and an aqueous meglutol solution was added in the amount shown in Table 3. This mixture was divided into two, and one was placed in a sealed container and heated in a 100°C water bath for 90 minutes to obtain gelatin sample 2. The other was not heated and was used as gelatin sample 1.

[0064] [Table 3]

[0065] (Preparation of soy milk sample 1) The raw materials shown in Table 4 were mixed, placed in a sealed container, and heated in a water bath at 100°C for 90 minutes to obtain soy milk sample 1-1 and soy milk sample 1-2. Unadjusted soy milk (manufacturer: Kikkoman Corporation) was used as the soy milk.

[0066] [Table 4]

[0067] (Preparation of soy milk sample 2) The raw materials shown in Table 5 were mixed. Unadjusted soy milk (manufacturer: Kikkoman Corporation) was used as the soy milk. Soy milk sample 2-1 was not heated, while soy milk samples 2-2 and 2-3 were placed in sealed containers and heated in a 100°C water bath for 90 minutes.

[0068] [Table 5]

[0069] (Soy sauce sample preparation) The raw materials shown in Table 6 were mixed. Koikuchi soy sauce (manufacturer: Kikkoman Corporation) was used as the soy sauce. Soy sauce sample 1 was not heated. Soy sauce samples 2 and 3 were placed in a sealed container and heated in a water bath at 100°C for 60 minutes.

[0070] [Table 6]

[0071] (Chicken sample preparation) Ingredients, including chicken extract (manufacturer: Japan Ecology Thinking Co., Ltd., product name: CBC-45), were mixed in the proportions shown in Table 7. Chicken sample 1 was not heated. Chicken sample 2 was placed in a sealed container and heated in a 100°C water bath for 90 minutes.

[0072] [Table 7]

[0073] [Taste evaluation method] (Evaluation in stew) Using a commercially available stew base (manufacturer: House Foods Corporation, product name: House Stew Mix Cream), the raw materials were mixed in the proportions shown in Table 8. After heating in a 50°C water bath for 5 minutes to dissolve all the powder, the mixture was heated in a 100°C water bath for 10 minutes to obtain the stews of Comparative Example 1 and Example 1.

[0074] [Table 8]

[0075] After cooling to room temperature, a sensory evaluation was conducted by a panel of 12 experts. Comparative Example 1 was used as the standard product, and the strength of saltiness, sweetness, umami, and kokumi (breadth, complexity, and duration) of the stew of Example 1 compared to the standard product was evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0076] (Evaluation in soy milk) Soy milk sample 1-1 was designated Comparative Example 2, and soy milk sample 1-2 was designated Example 2. After allowing these to cool to room temperature, a sensory evaluation was conducted by a panel of 12 experts. Comparative Example 2 was used as the standard product, and the saltiness, sweetness, umami, richness (broadness, complexity, and persistence) and bitterness of the soy milk of Example 2 were compared to the standard product and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0077] (Clam chowder rating) Using a commercially available clam chowder mix (manufacturer: House Foods Corporation, product name: Hokkaido Chowder for Clam Chowder), the raw materials were mixed in the proportions shown in Table 9. The mixture was heated in a 55°C water bath for 5 minutes to dissolve all of the powder, and then heated at 100°C for 3 minutes to obtain the clam chowders of Comparative Example 3 and Example 3.

[0078] [Table 9]

[0079] After cooling to room temperature, a sensory evaluation was conducted by an 11-member panel of experts. The clam chowder of Example 3 was compared to Comparative Example 3 as a standard product, and the sweetness, umami, richness (breadth, complexity, and duration) and bitterness intensities of the clam chowder of Example 3 were evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0080] (Evaluation in yogurt) Using a commercially available yogurt starter culture (manufacturer: Fujicco Co., Ltd., product name: Caspian Sea Yogurt Homemade Starter Culture Set), the raw materials were mixed in the proportions shown in Table 10. Fermentation was carried out for 24 hours in an incubator at 30°C, and yogurts of Comparative Example 4 and Example 4 were obtained.

[0081] [Table 10]

[0082] A sensory evaluation was conducted by a panel of four experts. Comparative Example 4 was used as a standard product, and the sweetness and richness (breadth, complexity, and duration) of the yogurt of Example 4 were compared to the standard product and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0083] (Evaluation in curry soup) Using a commercially available soup curry base (manufacturer: Hokkai Yamato Co., Ltd., product name: Sapporo Soup Factory Soup Curry), the ingredients were mixed in the proportions shown in Table 11. The mixture was heated in a 40°C water bath for 5 minutes to dissolve all of the powder, and the curry soups of Comparative Example 5 and Example 5 were obtained.

[0084] [Table 11]

[0085] After cooling to room temperature, a sensory evaluation was conducted by an eight-member panel of experts. The curry soup of Example 5 was compared to Comparative Example 5 as a standard product, and the full-bodied taste (breadth, complexity, and duration) and spiciness of the curry soup of Example 5 were evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0086] (Evaluation of coffee jelly) Gelatin (manufacturer: Morinaga & Co., Ltd., product name: Morinaga Cook Gelatin) was swelled with water in the proportions shown in Table 12, and then the remaining ingredients, including commercially available instant coffee (manufacturer: UCC Ueshima Coffee Co., Ltd.), were mixed and heated in an 80°C water bath for 3 minutes until the gelatin dissolved to produce a coffee jelly liquid. The mixture was then mixed with a gelatin sample in the proportions shown in Table 13, and cooled and solidified in a refrigerator for 3 hours to obtain the coffee jellies of Comparative Example 6 and Example 6.

[0087] [Table 12]

[0088] [Table 13]

[0089] After cooling to room temperature, a sensory evaluation was conducted by a panel of 8 or 12 experts. Comparative Example 6 was used as a standard product, and the coffee jelly of Example 6 was compared to the standard product in terms of sweetness, sourness (intensity and duration), bitterness (intensity and duration), and richness (breadth, complexity, duration) on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0090] (Coffee evaluation) Commercially available instant coffee (manufacturer: UCC Ueshima Coffee Co., Ltd.) was mixed with the raw materials in the proportions shown in Table 14. The mixture was heated in a 40°C water bath for 3 minutes to dissolve all of the powder, and the coffees of Comparative Example 7 and Example 7 were obtained.

[0091] [Table 14]

[0092] After cooling to room temperature, a sensory evaluation was conducted by eight expert panelists. Comparative Example 7 was used as the standard, and the bitterness (intensity, duration) of the coffee of Example 7 was compared to the standard and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong). The results are described below.

[0093] (Evaluation in orange juice) Commercially available 100% orange juice (manufacturer: Tomoe Dairy Industry Co., Ltd.) was mixed with the raw materials in the proportions shown in Table 15 to obtain the orange juices of Comparative Examples 8 and 9 and Example 8.

[0094] [Table 15]

[0095] The evaluation samples were then cooled to room temperature and subjected to a sensory evaluation by a panel of five experts. The sweetness of the orange juices of Comparative Example 9 and Example 8 was compared to that of Comparative Example 8, which was used as the standard, and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong). The results are described below.

[0096] (Evaluation in noodle soup) Using Hon-Mirin (manufacturer: Kikkoman Corporation) and granulated soup stock (manufacturer: Ajinomoto Co., Inc., product name: Hon-Dashi Bonito and Kelp Dashi Mixture), the ingredients were mixed in the proportions shown in Table 16, and then heated in a 60°C water bath for 5 minutes to dissolve all of the powder, yielding the noodle soups of Comparative Examples 10 and 11 and Example 9.

[0097] [Table 16]

[0098] After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. The salty and umami intensities of the noodle soups of Comparative Example 11 and Example 9 were compared to Comparative Example 10 as a standard product and rated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0099] (Evaluation in chicken stock) Using commercially available granulated chicken stock (manufacturer: Ajinomoto Co., Inc., product name: Whole Chicken Stock), the raw materials were mixed in the proportions shown in Table 17, heated in a water bath at 60°C for 5 minutes, and completely dissolved to obtain the chicken stocks of Comparative Examples 12 and 13 and Example 10.

[0100] [Table 17]

[0101] After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. The chicken stocks of Comparative Example 12 were used as a standard product, and the chicken stocks of Comparative Example 13 and Example 10 were compared with the standard product to evaluate the strength of umami and unpleasant taste derived from potassium chloride on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0102] (Evaluation for Chawanmushi) Using granulated bonito stock (manufacturer: Riken Vitamin Co., Ltd., product name: Sozairi Dashi Hon Katsuo Dashi), the ingredients were mixed in the proportions shown in Table 18, and then heated in a 60°C water bath for 5 minutes until completely dissolved, to prepare soup stocks 1 to 3. The ingredients were mixed in the proportions shown in Table 19, and the resulting egg liquid was strained through a sieve, then poured into heat-resistant containers and heated in a steamer for 13 minutes to obtain the chawanmushi of Comparative Examples 14 and 15 and Example 11.

[0103] [Table 18]

[0104] [Table 19]

[0105] After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 14 as the standard product, the chawanmushi of Comparative Example 15 and Example 11 were compared with the standard product and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong) for umami, saltiness, and aftertaste lingering. The results are described below.

[0106] (Evaluation of ponzu sauce) Using commercially available ponzu sauce (manufacturer: Mitsukan Co., Ltd., product name: Ajipon), the raw materials were mixed in the proportions shown in Table 20 to obtain the ponzu sauces of Comparative Examples 16 and 17 and Example 12.

[0107] [Table 20]

[0108] The evaluation samples were then cooled to room temperature and subjected to a sensory evaluation by a panel of five experts. Using Comparative Example 16 as the standard, the ponzu sauces of Comparative Example 17 and Example 12 were compared to the standard and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong) for their sourness. The results are described below.

[0109] (Evaluation in mentaiko sauce) Using commercially available mentaiko sauce (manufacturer: Nissui Co., Ltd., product name: Raw Pickled Spicy Mentaiko Sauce), the raw materials were mixed in the proportions shown in Table 21 to obtain the mentaiko sauces of Comparative Examples 18 and 19 and Example 13.

[0110] [Table 21]

[0111] A sensory evaluation was performed on the evaluation samples at room temperature by a panel of five experts. Comparative Example 18 was used as the standard product, and the mentaiko sauces of Comparative Example 19 and Example 13, which were compared to the standard product, were evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong) for their spiciness (chili pepper spiciness). The results are described below.

[0112] (Evaluation in ginger Chinese soup) Using commercially available granulated chicken stock (manufacturer: Ajinomoto Co., Inc., product name: Whole Chicken Stock) and grated ginger (manufacturer: S&B Foods Co., Ltd., product name: Flavor Recommended Grated Fresh Ginger), the ingredients were mixed in the proportions shown in Table 22, and then heated in a 60°C water bath for 5 minutes until completely dissolved, to obtain the ginger Chinese soups of Comparative Examples 20 and 21 and Example 14.

[0113] [Table 22]

[0114] After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 20 as the standard, the soups of Comparative Example 21 and Example 14 were compared to the standard and the intensity of spiciness (ginger spiciness) was evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong). The results are described below.

[0115] (Chicken soup rating) The raw materials were mixed in the proportions shown in Table 23, and then heated in a water bath at 60°C for 5 minutes until completely dissolved, thereby obtaining the chicken soups of Comparative Examples 22 and 23 and Examples 15 and 16.

[0116] [Table 23]

[0117] After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. The soups of Comparative Example 22 were used as a standard product, and the soups of Comparative Example 23 and Examples 15 and 16 were compared with the standard product to evaluate the strength of their kokumi (breadth, complexity, and persistence) on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong).

[0118] [Sensory evaluation results] The results of the above sensory evaluation are shown in Tables 24 to 30.

[0119] [Table 24]

[0120] [Table 25]

[0121] [Table 26]

[0122] [Table 27]

[0123] [Table 28]

[0124] [Table 29]

[0125] [Table 30]

[0126] [Other methods for evaluating taste, flavor, etc.] (Rating A in stew) The raw materials were mixed in the proportions shown in Table 31. After heating in a 50°C water bath for 5 minutes to dissolve all the powder, Comparative Example 24 was heated in a 100°C water bath for 30 minutes, and Comparative Example 25 and Example 17 were heated in a 100°C water bath for 10 minutes to obtain evaluation samples.

[0127] [Table 31]

[0128] After cooling to room temperature, a sensory evaluation was conducted by a panel of 12 experts. Comparative Example 24 was used as the standard product, and the stews of Comparative Example 25 and Example 17 compared with the standard product were evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong) for the intensity of the stewed texture (a state in which the flavor of each ingredient is not prominent and a harmonious and mellow taste resulting from heating is felt). The results are described below.

[0129] (Rating B in stew) The raw materials were mixed in the proportions shown in Table 32. After heating in a 50°C water bath for 5 minutes to dissolve all the powder, the mixture was heated in a 100°C water bath for 10 minutes to obtain the stews of Comparative Examples 26 and 27 and Example 18.

[0130] [Table 32]

[0131] After cooling to room temperature, a sensory evaluation was conducted by a panel of 12 experts. Comparative Example 26 was used as the standard product, and the stews of Comparative Example 27 and Example 18 were compared with the standard product to evaluate the intensity of the desirable milk flavor (the fresh flavor of raw milk) and the heat-degraded flavor of milk (the undesirable flavor that occurs when milk is heated) on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0132] (Evaluation in soy milk) Soy milk sample 2-1 was designated as Comparative Example 28, soy milk sample 2-2 as Comparative Example 29, and soy milk sample 2-3 as Example 19.

[0133] After cooling to room temperature, a sensory evaluation was conducted by a panel of 12 experts. The soy milks of Comparative Example 29 and Example 19, which were compared with Comparative Example 28 as the standard product, were evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong) for the intensity of the desirable soy flavor (the desirable bean flavor and richness inherent in soybeans) and the grassy smell of soybeans (the undesirable grassy smell that occurs when soybeans are heated). The results are described below.

[0134] (Clam chowder rating) The same evaluation samples as those used in Comparative Example 3 and Example 3 were used. After cooling to room temperature, a sensory evaluation was conducted by a panel of 11 experts. The clam chowder of Comparative Example 3 was used as a standard product, and the strength of the shellfish broth flavor of the clam chowder of Example 3 was evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0135] (Evaluation in orange juice) The same evaluation samples as those used in Comparative Example 9 and Example 8 were used. After the evaluation samples were allowed to cool to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 8 as the standard, the orange juices of Comparative Example 9 and Example 8 were compared and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong) for the intensity of the orange juice flavor. The results are described below.

[0136] (Evaluation in noodle soup) The same evaluation samples as those used in Comparative Examples 10 and 11 and Example 9 were used. After cooling to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 10 as the standard, the strength of the Japanese-style soup stock flavor of the noodle soups of Comparative Example 11 and Example 9 was compared and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong). The results are described below.

[0137] (Evaluation for Chawanmushi) The same evaluation samples as those used in Comparative Examples 14 and 15 and Example 11 were used. After cooling to room temperature, a sensory evaluation was performed by a panel of five experts. Using Comparative Example 14 as the standard product, the chawanmushi of Comparative Example 15 and Example 11 were compared and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong) for the intensities of bonito broth flavor and egg flavor. The results are described below.

[0138] (Evaluation in mentaiko sauce) The same evaluation samples as those used in Comparative Examples 18 and 19 and Example 13 were used. After the evaluation samples were allowed to cool to room temperature, a sensory evaluation was carried out by a panel of five experts. Using Comparative Example 18 as the standard, the mentaiko sauces of Comparative Example 19 and Example 13 were compared and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong) for the intensity of the fish roe flavor. The results are described below.

[0139] (Evaluation in ginger Chinese soup) The same evaluation samples as those used in Comparative Examples 20 and 21 and Example 14 were used. After the evaluation samples were allowed to cool to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 20 as the standard, the soups of Comparative Example 21 and Example 14 were compared and evaluated for ginger flavor intensity on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong). The results are described below.

[0140] (Evaluation in vegetable juice) Using commercially available vegetable juice (manufacturer: Zennoh Hi-Pack Co., Ltd., product name: One Day's Worth of Condensed Vegetables), the raw materials were mixed in the proportions shown in Table 33 to obtain the vegetable juices of Comparative Examples 30, 31 and Example 20.

[0141] [Table 33]

[0142] After the evaluation samples were cooled to room temperature, a sensory evaluation was conducted by a panel of five experts. Comparative Example 30 was used as the standard product, and the vegetable juices of Comparative Example 31 and Example 20 were compared with the standard product and the intensity of the vegetable grassy smell was evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0143] (Evaluation in mint tea) Mint tea was extracted using commercially available mint tea leaves (sold by Kataoka Bussan Co., Ltd., product name: TWININGS Pure Herb Tea Peppermint) according to the manufacturer's recommended procedure. The raw materials were mixed in the proportions shown in Table 34 to obtain the mint teas of Comparative Examples 32 and 33 and Example 21.

[0144] [Table 34]

[0145] After the evaluation samples were cooled to room temperature, a sensory evaluation was conducted by a panel of five experts. The mint teas of Comparative Example 33 and Example 21 were compared with Comparative Example 32 as a standard product, and the strength of the cooling sensation of the mint was evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0146] (Egg soup evaluation) Using commercially available granulated chicken stock (manufacturer: Ajinomoto Co., Inc., product name: Whole Chicken Stock), the raw materials were mixed in the proportions shown in Table 35. The mixture was sealed in a heat-resistant and pressure-resistant pouch, and Comparative Example 34 was heated in a water bath at 100°C for 10 minutes, while Comparative Examples 35 and 36 and Examples 22 and 23 were subjected to pressure-heat sterilization at 121°C for 15 minutes using a retort sterilizer.

[0147] [Table 35]

[0148] After the evaluation samples were cooled to room temperature, a sensory evaluation was conducted by a panel of five experts. Comparative Example 34 was used as the standard product, and the soups of Comparative Examples 35 and 36 and Examples 22 and 23 were compared with the standard product to evaluate the intensity of retort flavor (an unpleasant flavor that is characteristic of retort foods and is caused by overheating) on ​​a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard product, +1: strong, +2: clearly strong). The results are described below.

[0149] (Evaluation in chicken and onion soup) The ingredients were mixed in the proportions shown in Table 36, fried in a frying pan, and then allowed to cool. The stir-fried chicken breast and onion, which had been reduced to 88% of its pre-heating weight, and commercially available granulated chicken stock (manufacturer: Ajinomoto Co., Inc., product name: Whole Chicken Stock), were mixed in the proportions shown in Table 37. The mixture was sealed in a heat- and pressure-resistant pouch, and for Comparative Example 37, it was heated in a water bath at 100°C for 10 minutes. For Comparative Examples 38 and 39 and Examples 24 and 25, it was subjected to pressure-heat sterilization at 121°C for 15 minutes using a retort sterilizer.

[0150] [Table 36]

[0151] [Table 37]

[0152] After the evaluation samples were cooled to room temperature, a sensory evaluation was conducted by a panel of five experts. Using Comparative Example 37 as the standard, the soups of Comparative Examples 38 and 39 and Examples 24 and 25 were compared with the standard and evaluated on a 5-point scale (-2: clearly weak, -1: weak, 0: similar to the standard, +1: strong, +2: clearly strong) for the intensity of retort flavor (an unpleasant flavor that is characteristic of retort foods and occurs due to overheating).

[0153] [Other sensory evaluation results for taste, flavor, etc.] The results of the above sensory evaluation are shown in Tables 38 to 41.

[0154] [Table 38]

[0155] [Table 39]

[0156] [Table 40]

[0157] [Table 41]

[0158] [Evaluation of each compound] (Preparation of reaction solution samples) A 0.01% by mass aqueous solution was prepared for each of the compounds (or salts) represented by general formula (1): glutaric acid (sold by Fujifilm Wako Pure Chemical Industries, Ltd.), 2-hydroxyglutaric acid disodium salt (sold by Fujifilm Wako Pure Chemical Industries, Ltd.), 3-hydroxyglutaric acid (sold by Fujifilm Wako Pure Chemical Industries, Ltd.), meglutol (3-hydroxy-3-methylglutaric acid) (sold by Sigma-Aldrich Corporation), 2-methylglutaric acid (sold by Sigma-Aldrich Corporation), 3-methylglutaric acid (sold by Sigma-Aldrich Corporation), 3,3-dimethylglutaric acid (sold by Sigma-Aldrich Corporation), 2,2-dimethylglutaric acid (sold by Sigma-Aldrich Corporation), and 3-hydroxy-3-methylpentanoic acid (sold by Sigma-Aldrich Corporation). The sodium salt was prepared so that the concentration of the sodium salt was 0.01% by mass. Gelatin (manufacturer: Nitta Gelatin Co., Ltd., product name: APH-100) and pure water were mixed in the proportions shown in Table 42, heated in an 80°C water bath for 5 minutes, and after completely dissolving the gelatin, the mixture was returned to room temperature, and a 0.01% by mass aqueous solution of the compound represented by general formula (1) was added in the proportions shown in Table 42. These were heated at 100°C for 90 minutes to prepare reaction liquid samples.

[0159] [Table 42]

[0160] (sensory evaluation) Each reaction liquid sample, salt, and pure water were mixed in the proportions shown in Table 43 to prepare aqueous solutions for sensory evaluation.

[0161] [Table 43]

[0162] Using each aqueous solution for sensory evaluation returned to room temperature, 12 expert panelists who had been thoroughly trained in distinguishing the strength of kokumi evaluated the strength of kokumi on a 5-point scale (0: no kokumi sensed, 1: slight kokumi sensed, 2: kokumi sensed, 3: strong kokumi sensed, 4: very strong kokumi sensed). The results are shown in Table 44.

[0163] [Table 44]

[0164] [Study using meglutol-containing extracts derived from natural ingredients] We produced an extract by selectively concentrating meglutol using vegetables as raw materials. The produced extract was prepared by concentrating 100 x 10 meglutol per 1 part by mass of glucose, fructose, and sucrose. -6 When such an extract was used to prepare a heat-reacted product with a protein, similar effects to those observed when the samples in the above-mentioned Examples were used, such as enhanced sweetness, umami, sourness, saltiness, spiciness, and richness; enhanced milk flavor, dashi flavor, egg flavor, simmered feel, and cool feeling; reduced acridness and bitterness; and reduced retort odor, soybean odor, deteriorated odor, and grassy odor.

[0165] Exemplary embodiments of the present disclosure are set forth below. [1] A taste-improving composition containing a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof: [ka] (In general formula (1), R 1 , R 2 , R 3 , R 4 each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R 5 indicates a methyl group or a carboxy group.) [2] The taste-improving composition of [1], which enhances at least one selected from the group consisting of sweetness, umami, sourness, saltiness, spiciness, and richness. [3] The taste-improving composition of [1] or [2], which enhances at least one selected from the group consisting of milk flavor, dashi flavor, egg flavor, fish roe flavor, soybean flavor, ginger flavor, fruit juice flavor, stewed feeling, and cool feeling. [4] A taste-improving composition according to any one of [1] to [3], which reduces astringency or bitterness. [5] A taste-improving composition according to any one of [1] to [4], which reduces at least one selected from the group consisting of retort flavor, staling flavor, and grassy odor. [6] The taste-improving composition according to any one of [1] to [5], wherein the compound represented by general formula (1) is meglutol.

[0166] [7] For 1 part by mass of the total of glucose, fructose, and sucrose, 100 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass. [8] For 1 part by mass of glucose, fructose, and sucrose in total, 200 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass. [9] For 1 part by mass of glucose, fructose, and sucrose in total, 400 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[10] For 1 part by mass of glucose, fructose, and sucrose in total, 600 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[11] For 1 part by mass of the total of glucose, fructose, and sucrose, 800 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[12] For 1 part by mass of glucose, fructose, and sucrose in total, 1,000 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[13] For 1 part by mass of glucose, fructose, and sucrose in total, 1,500 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[14] For 1 part by mass of glucose, fructose, and sucrose in total, 2,000 × 10 -6 The taste-improving composition according to any one of [1] to [6], comprising at least parts by mass.

[0167]

[15] A method for producing a taste-improving composition according to any one of [1] to

[14] , which comprises a step of adjusting the content of the compound represented by general formula (1) or a food-grade acceptable salt thereof.

[16] The method for producing

[15] , which comprises a step of increasing the ratio of the content of the compound represented by general formula (1) or its nutritively acceptable salt to the content of other ingredients excluding water.

[17] A method for producing

[15] or

[16] , which comprises a step of increasing the ratio of the content of the compound represented by general formula (1) or its nutrient-acceptable salt relative to glucose, fructose, or sucrose.

[0168]

[18] A taste-improving seasoning containing a heat-reaction product of a compound represented by general formula (1) or a food-scientifically acceptable salt thereof with a protein.

[19] A method for producing a taste-improving seasoning, comprising a step of heating a compound represented by general formula (1) or a food-scientifically acceptable salt thereof in the presence of a protein.

[20] In the heating step, the composition to be heated contains 100×10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6The manufacturing method of

[19] , which contains at least parts by mass.

[21] In the heating step, the composition to be heated contains 200 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of the total of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[22] In the heating step, the composition to be heated contains 400 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of the total of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[23] In the heating step, the composition to be heated contains 600 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[24] In the heating step, the composition to be heated contains 800 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[25] In the heating step, the composition to be heated contains 1,000 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[26] In the heating step, the composition to be heated contains 1,500 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6 The manufacturing method of

[19] , which contains at least parts by mass.

[27] In the heating step, the composition to be heated contains 2,000 × 10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of glucose, fructose, and sucrose. -6The manufacturing method of

[19] , which contains at least parts by mass.

[0169]

[28] A method for improving the taste of food or drink, using a compound represented by general formula (1) or a food-scientifically acceptable salt thereof.

[29] The method for improving the taste of a food or drink according to

[28] , comprising the step of heating a compound represented by general formula (1) or a food-based acceptable salt thereof in the presence of a protein.

[30] Use of a compound represented by general formula (1) or a food-scientifically acceptable salt thereof for improving the taste of food or drink.

Claims

1. A taste-improving composition comprising a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof: 【Chemical 1】 (In general formula (1), R １ , R ２ , R ３ , R ４ each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R ５ represents a methyl group or a carboxy group, provided that the compound represented by general formula (1) satisfies at least one of the following (A) to (C): (A) In the general formula (1), R 5 is a carboxy group. (B) In the general formula (1), any one of R 1 , R 2 , R 3 and R 4 is a hydroxy group. (C) The compound represented by general formula (1) is selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol, 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

2. 2. The taste-improving composition according to claim 1, which enhances at least one taste selected from the group consisting of sweetness, umami, sourness, saltiness, pungency, and richness.

3. The taste-improving composition according to claim 1, which enhances at least one selected from the group consisting of milk flavor, dashi flavor, egg flavor, fish roe flavor, soybean flavor, ginger flavor, fruit juice flavor, stewed feeling, and cool feeling.

4. The taste-improving composition according to claim 1, which reduces astringency or bitterness.

5. 2. The taste-improving composition according to claim 1, which reduces at least one selected from the group consisting of retort flavor, staling flavor, and grassy odor.

6. 2. The taste-improving composition according to claim 1, wherein the compound represented by general formula (1) is meglutol.

7. The compound represented by the general formula (1) or a food-acceptable salt thereof is added in an amount of 100×10 per 1 part by mass of the total of glucose, fructose, and sucrose. －６ The taste-improving composition according to claim 1 , comprising at least parts by mass of the composition.

8. 7. A method for producing the taste-improving composition according to claim 1, comprising a step of adjusting the content of the compound represented by general formula (1) or a food-scientifically acceptable salt thereof.

9. 9. The method according to claim 8, further comprising increasing the content ratio of the compound represented by formula (1) or its nutritively acceptable salt relative to other ingredients excluding water.

10. The method according to claim 8, further comprising increasing the ratio of the content of the compound represented by general formula (1) or a food-grade acceptable salt thereof to glucose, fructose, or sucrose.

11. A taste-improving seasoning containing a heat-reaction product of a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof with a protein: 【Chemistry 2】 (In general formula (1), R １ , R ２ , R ３ , R ４ each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R ５ represents a methyl group or a carboxy group, provided that the compound represented by general formula (1) satisfies at least one of the following (A) to (C): (A) In the general formula (1), R 5 is a carboxy group. (B) In the general formula (1), any one of R 1 , R 2 , R 3 and R 4 is a hydroxy group. (C) The compound represented by general formula (1) is selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol, 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

12. 12. The taste-improving seasoning according to claim 11, wherein the compound represented by general formula (1) is meglutol.

13. A method for producing a taste-improving seasoning, comprising a step of heating a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof in the presence of a protein: 【Chemistry 3】 (In general formula (1), R １ , R ２ , R ３ , R ４ each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R ５ represents a methyl group or a carboxy group, provided that the compound represented by general formula (1) satisfies at least one of the following (A) to (C): (A) In the general formula (1), R 5 is a carboxy group. (B) In the general formula (1), any one of R 1 , R 2 , R 3 and R 4 is a hydroxy group. (C) The compound represented by general formula (1) is selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol, 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

14. The method according to claim 13, wherein the compound represented by general formula (1) is meglutol.

15. In the heating step, the composition to be heated contains 100×10 parts by mass of the compound represented by general formula (1) or a food-grade acceptable salt thereof per 1 part by mass of the total of glucose, fructose, and sucrose. －６ The method according to claim 13 or 14, wherein the content is 100 parts by mass or more.

16. A method for improving the taste of food or drink, comprising using a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof: 【Chemistry 4】 (In general formula (1), R １ , R ２ , R ３ , R ４ each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R ５ represents a methyl group or a carboxy group, provided that the compound represented by general formula (1) satisfies at least one of the following (A) to (C): (A) In the general formula (1), R 5 is a carboxy group. (B) In the general formula (1), any one of R 1 , R 2 , R 3 and R 4 is a hydroxy group. (C) The compound represented by general formula (1) is selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol, 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

17. 17. The method for improving the taste of a food or beverage according to claim 16, wherein the compound represented by general formula (1) is meglutol.

18. 18. The method for improving the taste of a food or drink according to claim 16 or 17, comprising a step of heating a compound represented by general formula (1) or a food-based acceptable salt thereof in the presence of a protein.

19. 1. Use of a compound represented by the following general formula (1) or a food-scientifically acceptable salt thereof for improving the taste of food or drink: 【Chemistry 5】 (In general formula (1), R １ , R ２ , R ３ , R ４ each independently represents a hydrogen atom, a methyl group, or a hydroxy group; R ５ represents a methyl group or a carboxy group, provided that the compound represented by general formula (1) satisfies at least one of the following (A) to (C): (A) In the general formula (1), R 5 is a carboxy group. (B) In the general formula (1), any one of R 1 , R 2 , R 3 and R 4 is a hydroxy group. (C) The compound represented by general formula (1) is selected from the group consisting of glutaric acid, 2-hydroxyglutaric acid, 3-hydroxyglutaric acid, meglutol, 2-methylglutaric acid, 3-methylglutaric acid, 3,3-dimethylglutaric acid, 2,2-dimethylglutaric acid, and 3-hydroxy-3-methylpentanoic acid.

20. The use according to claim 19, wherein the compound represented by general formula (1) is meglutol.

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