Methods for suppressing off-flavors in foods

Abstract

To provide a technique for suppressing foreign flavor of food.SOLUTION: Foreign flavor of food is suppressed by formulation of the following components (A) and (B): (A) γ-glutamyl peptide; and (B) succinic acid and / or aspartic acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technique for suppressing off-flavors in foods. [Background technology]

[0002] Some foods exhibit off-flavors, such as off-flavors derived from ingredients such as fish and meat, or off-flavors derived from additives, and technologies have been developed to suppress off-flavors in foods.

[0003] For example, a technique for suppressing off-flavors in foods and the like using γ-Glu-Val-Gly has been reported (Patent Documents 1 and 2).

[0004] Furthermore, a technique for suppressing the bitterness of foods and the like using γ-glutamyl peptides such as γ-Glu-Val-Gly has been reported (Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2020-031564 [Patent Document 2] Patent Publication No. 2019-187325 [Patent Document 3] Patent Publication No. 2016-171761 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a technology for suppressing off-flavors in food. [Means for solving the problem]

[0007] The present inventors have discovered that the off-flavor of food can be suppressed by using a γ-glutamyl peptide such as γ-Glu-Val-Gly in combination with succinic acid and / or aspartic acid, and have completed the present invention.

[0008] That is, the present invention can be exemplified as follows. [1] A composition for suppressing off-flavors in food, comprising: A composition comprising the following components (A) and (B): (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid. [2] 1. A composition for use in the manufacture of a food product, comprising: A composition comprising the following components (A) and (B): (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid. [3] The composition as described above, wherein the food produced is a food with reduced off-flavors. [4] The composition, wherein the off-flavor is an unpleasant taste and / or odor. [5] The composition, wherein the off-flavor is selected from the group consisting of sourness, bitterness, astringency, harshness, animal odor, grass odor, bloody odor, fishy odor, visceral odor, green odor, milky odor, egg odor, oxidized deterioration odor of fats and oils, cooked odor, retort odor, deteriorated odor of instant noodles, and browning odor. [6] The composition, wherein the food is a food produced using ingredients selected from the group consisting of at least seafood, meat, milk, and beans. [7] The composition, wherein the component (A) is γ-Glu-Val-Gly. [8] The composition, wherein the component (B) is succinic acid and aspartic acid. [9] The composition has the following characteristics (a) and / or (b): (a) the content of succinic acid in the composition is 0.01 to 200 in weight ratio relative to the content of component (A) in the composition; (b) The content of aspartic acid in the composition is 0.077 to 1538 in weight ratio relative to the content of component (A) in the composition.

[10] A method for suppressing off-flavors in food, comprising: A method comprising the steps of adding the following ingredients (A) and (B) to a food ingredient: (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid.

[11] 1. A method of producing a food product, comprising: A method comprising the steps of adding the following ingredients (A) and (B) to a food ingredient: (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid.

[12] The method as described above, wherein the food produced is a food with reduced off-flavors.

[13] The method, wherein the off-flavor is an unpleasant taste and / or odor.

[14] The method as described above, wherein the off-flavor is selected from the group consisting of sourness, bitterness, astringency, harshness, animal odor, grass odor, bloody odor, fishy odor, visceral odor, grassy odor, milky odor, egg odor, oxidized deterioration odor of fats and oils, cooked odor, retort odor, deteriorated odor of instant noodles, and browning odor.

[15] The method as described above, wherein the food is produced using ingredients selected from the group consisting of at least seafood, meat, milk, and beans.

[16] The method described above, wherein the component (A) is γ-Glu-Val-Gly.

[17] The method, wherein the component (B) is succinic acid and aspartic acid.

[18] The method has the following characteristics (a) and / or (b): (a) the amount of succinic acid added is 0.01 to 200 by weight relative to the amount of component (A) added; (b) The amount of aspartic acid added is 0.077 to 1538 in terms of weight ratio relative to the amount of component (A) added.

[19] The method has one, two, or three characteristics selected from the group consisting of the following (a) to (c): (a) the component (A) is added so that the ingestible concentration of the component (A) is 0.000002 to 0.1% (w / w); (b) Succinic acid is added so that the intake concentration of succinic acid is 0.00005 to 0.1% (w / w). added to seaweed; (c) Aspartic acid is added so that the aspartic acid intake concentration is 0.000038 to 0.77% (w / w). [Effects of the Invention]

[0009] According to the present invention, it is possible to suppress off-flavors in foods. DETAILED DESCRIPTION OF THE INVENTION

[0010] <1> Active ingredient In the present invention, the following components (A) and (B) are used as active ingredients: (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid.

[0011] The above ingredients (A) and (B) are collectively referred to as the "active ingredients."

[0012] The use of an active ingredient can suppress off-flavors in food, i.e., can achieve the effect of suppressing off-flavors in food. This effect is also referred to as the "off-flavor suppression effect." Suppression of off-flavors in food is also simply referred to as "off-flavor suppression." Suppression of off-flavors is also referred to as "off-flavor reduction" or "off-flavor masking." In other words, the use of an active ingredient can suppress off-flavors in food compared to when the active ingredient is not used. "Without the use of an active ingredient" may mean that at least one component selected from components (A) and (B) is not used, and also includes the case where neither components (A) nor (B) are used. In other words, the use of components (A) and (B) may suppress off-flavors in food compared to when at least one component selected from components (A) and (B) is not used. For example, the use of both components (A) and (B) may suppress off-flavors in food compared to when only one of components (A) and (B) is used. Furthermore, by using both succinic acid and aspartic acid in combination with component (A), the off-flavor of food may be suppressed compared to when only one of succinic acid and aspartic acid is used in combination with component (A). Thus, the active ingredient may be used to suppress the off-flavor of food.

[0013] Furthermore, by using the active ingredient, it is possible to produce foods with reduced off-flavors, and therefore the active ingredient may be used in the production of foods (specifically, the production of foods with reduced off-flavors).

[0014] "Off-flavor" may refer to an off-taste and / or an off-odor. That is, the use of an active ingredient may reduce the off-taste and / or the off-odor. The use of an active ingredient may at least reduce the off-odor.

[0015] "Off-taste" may refer to a taste that is different from normal or undesirable. Examples of off-tastes include unpleasant tastes. "Off-taste" may refer to a taste that may be perceived as unpleasant by the consumer. Off-tastes (e.g., unpleasant tastes) include sourness, bitterness, astringency, and harshness. Off-tastes (e.g., unpleasant tastes) also include off-tastes (e.g., unpleasant tastes) derived from amino acids, proteins, vitamins, minerals, dietary fiber, organic acids, lipids, high-intensity sweeteners, flavonoids, pH adjusters, bacteriostats, thickening polysaccharides, and various other additives. Proteins include plant proteins, animal proteins, and their hydrolyzed products. Specific examples of off-tastes derived from plant proteins or their hydrolyzed products include off-tastes derived from beans, grains, and lecithin. Specific examples of off-tastes derived from animal proteins or their hydrolyzed products include off-tastes derived from milk, whey, lecithin, gelatin, and collagen.

[0016] An "off-odor" may mean an odor that is different from normal or undesirable. Off-odors include unpleasant odors. An "unpleasant odor" may mean an odor that a consumer may find unpleasant. Note that "odor" here may mean an odor felt from the throat to the nasal cavity when eating food (i.e., retronasal aroma) and / or an odor smelled directly through the nose (i.e., orthonasal aroma). In particular, "odor" here may mean an odor felt from the throat to the nasal cavity when eating food (i.e., retronasal aroma). Examples of off-flavors (e.g., unpleasant odors) include animal odors, grass odors, bloody odors (e.g., bloody odors of meat), fishy odors (e.g., fishy odors of seafood), visceral odors (e.g., visceral odors of meat or seafood), grassy odors (e.g., grassy odors of plants), milky odors, egg odors (e.g., sulfur odors), oxidized and deteriorated odors of oils and fats, deteriorated odors of instant noodles (e.g., oxidized and deteriorated odors of oils and fats), cooked odors, retort odors, and browning odors. "Cooked odors" may refer to odors generated by heating. "Retort odors" may refer to odors generated by retort heating. Furthermore, off-flavors (e.g., unpleasant odors) include off-flavors derived from proteins (e.g., unpleasant odors). Examples of proteins include plant proteins, animal proteins, and decomposition products thereof. Specific examples of off-flavors derived from plant proteins or decomposition products thereof include off-flavors derived from beans, grains, and lecithin. Specific examples of off-flavors derived from animal proteins or their decomposition products include off-flavors derived from milk, whey, lecithin, gelatin, and collagen.

[0017] Measurement and comparison of off-flavors can be performed, for example, by sensory evaluation by an expert panel.

[0018] The active ingredient may be utilized in suppressing off-flavors or in the preparation of food products in the manner described below in the methods of the present invention.

[0019] Component (A) is a γ-glutamyl peptide.

[0020] The type of γ-glutamyl peptide is not particularly limited. γ-glutamyl peptides include γ-glutamyl tripeptides represented by the general formula: γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-glutamyl dipeptides represented by the general formula: γ-Glu-Y (Y represents an amino acid or an amino acid derivative). In the above general formula, "γ-" means that X or Y is bound via the carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one type of γ-glutamyl peptide may be used, or two or more types of γ-glutamyl peptides may be used in combination.

[0021] Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, and Hyp, acidic amino acids such as Asp and Glu, basic amino acids such as Lys, Arg, and His, aromatic amino acids such as Phe, Tyr, and Trp, and other amino acids such as Orn, Sar, Cit, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, and Hse.

[0022] In the present invention, the abbreviations for amino acid residues refer to the following amino acids. (1) Gly: Glycine (2) Ala: Alanine (3) Val: Valin (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) Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (27) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert-Leucine (30) Cle: Cycloleucine (31) Aib: α-aminoisobutyric acid (also known as 2-methylalanine) (32) Pen: Penicillamine (33) Hse: Homoserine

[0023] Amino acid derivatives refer to various derivatives of the amino acids described above. Examples of amino acid derivatives include non-standard amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups, such as terminal carbonyl groups, terminal amino groups, and cysteine ​​thiol groups, are substituted with various substituents. Specific examples of the substituents include alkyl groups, acyl groups, hydroxyl groups, amino groups, alkylamino groups, nitro groups, sulfonyl groups, and various protecting groups. Specific examples of amino acid derivatives include Arg(NO): N-γ-nitroarginine, Cys(SNO): S-nitrocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH: valinamide, Val-ol: valinol (also known as 2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me)(O): S-methylcysteine ​​sulfoxide.

[0024] Specific examples of γ-glutamyl peptides include γ-Glu-Val-Gly, γ-Glu-Cys-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. A particular example of γ-glutamyl peptide is γ-Glu-Val-Gly. The structural formula of γ-Glu-Val-Gly (CAS 38837-70-6; also known as Gluvalicine) is shown in formula (I) below.

[0025] [ka]

[0026] In the present invention, the amino acids and amino acid derivatives constituting the γ-glutamyl peptide are all in the L-form unless otherwise specified.

[0027] In the present invention, any γ-glutamyl peptide may be in the free form, in the form of a salt, or in the form of a mixture thereof. That is, unless otherwise specified, the term "γ-glutamyl peptide" refers to a γ-glutamyl peptide in the free form, a salt thereof, or a mixture thereof. Furthermore, unless otherwise specified, any of these γ-glutamyl peptides (e.g., free form or salt) may include both non-hydrated and hydrated forms.

[0028] The salt is not particularly limited as long as it is orally ingestible. For example, specific examples of salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Specific examples of salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. One type of salt may be used, or two or more types of salts may be used in combination.

[0029] As the γ-glutamyl peptide, a commercially available product may be used, or one obtained by appropriate production may be used.

[0030] The method for producing peptides is not particularly limited, and for example, known methods can be used. Known methods include, for example, (1) a method for chemically synthesizing peptides and (2) a method for synthesizing peptides by enzymatic reactions. For synthesizing relatively short peptides with 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

[0031] When chemically synthesizing peptides, peptides can be synthesized or semi-synthesized using a peptide synthesizer. Chemical peptide synthesis methods include, for example, solid-phase peptide synthesis. Synthesized peptides can be purified by conventional means, such as ion exchange chromatography, reverse-phase high-performance liquid chromatography, and affinity chromatography. Such solid-phase peptide synthesis methods and the subsequent peptide purification are well known in the art.

[0032] When a peptide is synthesized by an enzymatic reaction, for example, the method described in WO2004 / 011653 can be used. Specifically, for example, an amino acid or dipeptide in which the carboxyl group is esterified or amidated can be reacted with an amino acid in which the amino group is free (e.g., an amino acid in which the carboxyl group is protected) in the presence of a peptide-synthesizing enzyme. A dipeptide or tripeptide can be synthesized by the above method. The synthesized dipeptide or tripeptide can be purified as appropriate. Examples of peptide-synthesizing enzymes include a culture of a microorganism capable of producing a peptide, a culture supernatant separated from the culture, bacterial cells separated from the culture, treated bacterial cells of the microorganism, and peptide-synthesizing enzymes separated therefrom. As the peptide-synthesizing enzyme, an appropriately purified one can be used as needed.

[0033] Furthermore, γ-glutamyl peptides can be produced, for example, by culturing a microorganism capable of producing the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture medium or bacterial cells. Yeast containing γ-glutamyl peptide at a high concentration can be obtained. Furthermore, γ-glutamyl peptide can be produced, for example, by recovering it from agricultural, aquatic, or livestock products containing the γ-glutamyl peptide.

[0034] The γ-glutamyl peptide may or may not be a purified product. That is, a material containing a high amount of the γ-glutamyl peptide may be used as the γ-glutamyl peptide. "Highly γ-glutamyl peptide" means that the γ-glutamyl peptide content is 100 ppm (w / w) or more. That is, "blending (adding) γ-glutamyl peptide" is not limited to blending (adding) the peptide itself, but also includes blending (adding) a material containing a high amount of the peptide. Specific examples of materials containing a high amount of γ-glutamyl peptide include fermentation products such as culture medium, bacterial cells, and culture supernatant obtained by culturing microorganisms capable of producing the peptide, agricultural and aquatic livestock products containing the peptide, and processed products thereof. Processed products include those obtained by subjecting the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast containing γ-glutamyl peptides and yeast extract containing γ-glutamyl peptides (JP 2012-213376 A). The γ-glutamyl peptide content in the material containing γ-glutamyl peptide may be, for example, 0.1% (v / w) or more, 0.5% (v / w) or more, 1% (v / w) or more, 3% (v / w) or more, 5% (v / w) or more, 10% (v / w) or more, 30% (v / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

[0035] Component (B) is succinic acid and / or aspartic acid. Either succinic acid or aspartic acid alone may be used as component (B), or both succinic acid and aspartic acid may be used.

[0036] Unless otherwise specified, aspartic acid may be in the D-form, the L-form, or a combination thereof. The ratio of the D-form to the L-form in the combination is not particularly limited. The molar ratio of the D-form or the L-form in the combination may be, for example, 20 to 80%, 30 to 70%, 40 to 60%, or 45 to 55%. Aspartic acid may particularly be in the L-form. When D- or L-aspartic acid is selected, it is sufficient to use the D- or L-aspartic acid as the active ingredient, and this does not preclude the use of L- or D-aspartic acid in combination. In this case, the L- or D-aspartic acid used in combination (i.e., the aspartic acid not selected as the active ingredient) is not considered an active ingredient (i.e., it is considered an ingredient other than the active ingredient).

[0037] As component (B), a commercially available product may be used, or a product obtained by appropriate production may be used. The method for producing component (B) is not particularly limited. Component (B) can be produced, for example, by a known method. Specifically, component (B) can be produced, for example, by chemical synthesis, enzyme reaction, fermentation, extraction, or a combination thereof. Component (B) is It may or may not be purified to a desired degree. That is, as component (B), a purified product may be used, or a material containing component (B) may be used. Specific examples of materials containing component (B) include fermentation products such as culture broth, bacterial cells, and culture supernatant obtained by culturing a microorganism capable of producing component (B), agricultural, marine, and livestock products containing component (B), and processed products thereof. Examples of processed products include materials such as the fermentation products described above that have been subjected to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. As component (B), for example, a material containing component (B) at a content of 1% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more may be used.

[0038] When an active ingredient can form a salt, the active ingredient may be used in its free form, as a salt, or as a combination thereof. That is, unless otherwise specified, the term "active ingredient" may refer to the active ingredient in its free form, its salt, or a combination thereof. Furthermore, when an active ingredient can form a hydrate, the active ingredient may be used in its non-hydrate form, its hydrate, or a combination thereof. That is, the term "active ingredient" (e.g., "active ingredient in its free form" or "salt of the active ingredient") may encompass both the non-hydrate and the hydrate unless otherwise specified. The active ingredient may be in any form, such as an ion, when used.

[0039] The salt is not particularly limited as long as it is orally ingestible. For example, specific examples of salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Furthermore, examples of salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. For example, examples of salts of aspartic acid include sodium aspartate. Examples of sodium aspartic acid salts include monosodium aspartate and disodium aspartate. Examples of sodium aspartic acid salts include monosodium aspartate. Note that one type of salt may be used, or two or more types of salts may be used in combination.

[0040] When a material containing an active ingredient is used, the amount of the active ingredient (e.g., content (concentration) or amount used) is calculated based on the amount of the active ingredient itself in the material. When the active ingredient forms a salt or hydrate, the amount of the active ingredient (e.g., content (concentration) or amount used) is calculated based on the mass of the salt or hydrate converted to the mass of an equimolar unhydrated free form.

[0041] <2> Compositions of the Invention The composition of the present invention is a composition containing an active ingredient.

[0042] That is, the composition of the present invention is a composition containing the following components (A) and (B): (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid.

[0043] By using the composition of the present invention, it is possible to suppress off-flavors in foods, i.e., an off-flavor suppressing effect can be obtained. Therefore, the composition of the present invention may be used to suppress off-flavors in foods. That is, the composition of the present invention may be, for example, a composition for suppressing off-flavors in foods.

[0044] Furthermore, by using the composition of the present invention, it is possible to produce foods with reduced off-flavors. Thus, the composition of the present invention may be used in the production of foods (specifically, the production of foods with reduced off-flavors). That is, the composition of the present invention may be, for example, a composition for use in the production of foods (specifically, the production of foods with reduced off-flavors).

[0045] The composition of the present invention may be used to suppress off-flavors or to prepare food products in the manner described in the method of the present invention below.

[0046] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient.

[0047] The ingredients other than the active ingredient are not particularly limited as long as they do not impair the off-flavor suppression effect. The ingredients other than the active ingredient can be appropriately selected depending on various conditions, such as the type of food. Examples of ingredients other than the active ingredient include ingredients that are blended into foods or pharmaceuticals.

[0048] Specific examples of ingredients other than the active ingredient include ingredients effective in food production, such as the food ingredients described below.

[0049] As the ingredient other than the active ingredient, one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.

[0050] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0051] The composition of the present invention may be formulated as appropriate, for example. When formulating, additives may be used as appropriate. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents, surfactants, and solvents. The additives can be selected as appropriate depending on various conditions, such as the shape of the composition of the present invention.

[0052] The form of the composition of the present invention is not particularly limited, and the composition of the present invention may be in any form, such as powder, flakes, tablets, paste, liquid, etc.

[0053] The content and content ratio of each component (i.e., the active ingredient and optionally other ingredients) in the composition of the present invention are not particularly limited as long as the effect of suppressing an off-flavor is obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set depending on various conditions such as the mode of use of the composition of the present invention.

[0054] The total content of the active ingredients in the composition of the present invention is greater than 0% (w / w) and less than 100% (w / w). The total content of the active ingredients in the composition of the present invention may be, for example, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, or 20% (w / w) or more, or 100% (w / w) or less, 99.9% (w / w) or less, 50% (w / w) or less, 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, or any compatible combination thereof.

[0055] The content of succinic acid in the composition of the present invention is determined by the content of component (A) in the composition of the present invention. The content of succinic acid in the composition of the present invention may be, for example, 0.002 or more, 0.005 or more, 0.01 or more, 0.02 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.5 or more, 1 or more, 2 or more, 5 or more, or 10 or more in weight ratio relative to the content of component (A) in the composition of the present invention, or 1000 or less, 500 or less, 200 or less, 100 or less, 50 or less, 20 or less, 10 or less, 5 or less, 2 or less, or 1 or less, or any compatible combination thereof. The content of succinic acid in the composition of the present invention may be, for example, 0.002 to 1000, 0.01 to 200, 0.1 to 100, or 1 to 50 in weight ratio relative to the content of component (A) in the composition of the present invention.

[0056] The content of aspartic acid in the composition of the present invention, relative to the content of component (A) in the composition, may be, for example, 0.015 or more, 0.038 or more, 0.077 or more, 0.15 or more, 0.38 or more, 0.77 or more, 1.5 or more, 3.8 or more, 7.7 or more, 15 or more, 38 or more, or 77 or more, or may be 7690 or less, 3845 or less, 1538 or less, 769 or less, 384 or less, 15 or less, 77 or less, 38 or less, 15 or less, 7.7 or less, 3.8 or less, 1.5 or less, or 0.77 or less, or any compatible combination thereof. The content of aspartic acid in the composition of the present invention, relative to the content of component (A) in the composition, may be, for example, 0.015 to 7690, 0.077 to 1538, 0.15 to 154, or 0.77 to 38, relative to the content of component (A) in the composition.

[0057] The content of each active ingredient in the composition of the present invention can be set, for example, so as to obtain the above-mentioned ratio of the total content of the active ingredients in the composition of the present invention to the content of the active ingredient.

[0058] The content of each component (i.e., the active ingredient and optionally other ingredients) in the composition of the present invention can be set, for example, so as to obtain the amount of each component added in the method of the present invention described below.

[0059] The components (i.e., the active ingredient and optionally other ingredients) contained in the composition of the present invention may be mixed together and contained in the composition of the present invention, or may be contained separately or in any combination. For example, the composition of the present invention may be provided as a set of active ingredients each packaged separately. In such a case, the components contained in the set can be used together as appropriate when used.

[0060] <3> Methods of the Invention The method of the present invention is a method comprising a step of utilizing an active ingredient.

[0061] That is, the method of the present invention is a method comprising the steps of utilizing the following components (A) and (B): (A) γ-glutamyl peptide; (B) succinic acid and / or aspartic acid.

[0062] The method of the present invention, specifically by utilizing the active ingredient, can suppress off-flavors in foods, i.e., an off-flavor suppression effect can be achieved. Thus, the method of the present invention may be carried out to suppress off-flavors in foods. That is, the method of the present invention may be, for example, a method for suppressing off-flavors in foods. This method is also referred to as the "off-flavor suppression method of the present invention."

[0063] Furthermore, the method of the present invention, specifically by utilizing the active ingredient, allows the production of foods with reduced off-flavors. Thus, the method of the present invention may be carried out for the production of foods (specifically, the production of foods with reduced off-flavors). That is, the method of the present invention For example, it may be a method for producing a food product (specifically, a method for producing a food product with reduced off-flavors). This method is also referred to as the "food product production method of the present invention."

[0064] The active ingredient can be added to food ingredients during food production to suppress off-flavors or be used in food production. That is, an example of using the active ingredient is adding the active ingredient to food ingredients. That is, the method of the present invention may specifically be, for example, a method for suppressing off-flavors in food, which comprises adding the active ingredient to food ingredients. Furthermore, the method of the present invention may specifically be, for example, a method for producing food (specifically, producing food with suppressed off-flavors), which comprises adding the active ingredient to food ingredients. "Addition" can also be referred to as "blending."

[0065] The active ingredient may be utilized in the method of the present invention, for example, in the form of a composition of the present invention. That is, "utilization of an active ingredient" also includes utilization of a composition of the present invention. For example, "addition of an active ingredient" also includes addition of a composition of the present invention.

[0066] The food obtained by the method of the present invention is also referred to as the "food of the present invention." Specifically, the food of the present invention is a food in which off-flavors are suppressed. In other words, the food of the present invention is a food to which an active ingredient has been added.

[0067] The suppression of off-flavors or the production of foods may be carried out in the same manner as the production of ordinary foods, except for the use of an active ingredient. That is, the suppression of off-flavors or the production of foods may be carried out using the same raw materials and under the same production conditions as ordinary foods, except for the use of an active ingredient. Furthermore, the raw materials and production conditions of the food may both be appropriately modified for use in the suppression of off-flavors or the production of foods.

[0068] The type of food is not particularly limited as long as it is desired to suppress the off-flavor. That is, the food may be a food that exhibits an off-flavor. The food also includes beverages. Specific examples of the food include processed seafood foods such as grilled fish, boiled fish, dried fish, salted fish, mentaiko, fish sausage, fish meatballs, fish flakes, kamaboko, chikuwa, fried seafood, and seafood tempura; processed livestock products such as hamburger steak, sausage, ham, steak, liver pate, cutlet, and fried chicken; processed agricultural products such as kimchi, pickles, and soybean hamburger steak; dairy products such as butter, cheese, fermented milk, and milk powder; noodles such as udon, soba, somen, ramen, champon, and pasta; noodle soups such as udon soup, soba soup, somen soup, ramen soup, champon soup, and pasta sauce; soups with eggs, soups with wakame seaweed, and soups with shark fin. Soups such as Chinese-style soup, consomme soup, curry-flavored soup, potage soup, clear soup, miso soup, etc.; stewed dishes such as curry, stew, clam chowder, etc.; rice dishes such as rice balls, pilaf, fried rice, mixed rice, rice porridge, and ochazuke, etc.; other prepared foods such as spring rolls, shumai, and dumplings; condiments such as soy sauce, fish sauce, Chinese sauce, oyster sauce, dressing, miso, mayonnaise, and tomato ketchup; and beverages such as coffee drinks, black tea drinks, green tea drinks, milk drinks, lactic acid bacteria drinks, soft drinks, carbonated drinks, fruit juice drinks, vegetable drinks, sports drinks, jelly drinks, powdered drinks, and alcoholic drinks.

[0069] The manner in which the food is provided is not particularly limited. For example, the food may be provided in a form that can be eaten as is, or in a form that requires preparation before or at the time of consumption, such as a concentrated product or a dried product. The food may also be provided in any container, such as a retort pouch, a paper pack, a plastic bottle such as a PET bottle, a metal can such as a steel can or an aluminum can, or a glass bottle. Foods are not limited to general foods, but also include so-called health foods and medical foods, such as nutritional supplements (supplements), nutritionally functional foods, and foods for specified health uses. For example, the foods exemplified above may be provided as general foods, or as health foods or medical foods.

[0070] "Food ingredients" refers to food materials used to produce food. There are no particular limitations on the food ingredients, as long as they can be used to produce food. Food ingredients can be appropriately selected depending on various conditions, such as the type of food. Examples of food ingredients include ingredients that are commonly used in food production, such as those exemplified above. Specific examples of food ingredients include ingredients such as beans, grains, vegetables, meat, seafood, and eggs; milk such as milk; seasoning ingredients such as sugars, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; spices; flavorings; oils and fats; and alcohol. Food ingredients may be appropriately processed in advance. In particular, food ingredients may be selected from at least seafood, meat, milk, and beans. Examples of meat include animal meat and poultry meat. Examples of animals include livestock such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowl, quails, and ostriches. Examples of seafood include fish such as mackerel, horse mackerel, tuna, bonito, salmon, cod, pufferfish, whiting, conger eel, hoki, and hake, as well as crustaceans such as shrimp and crab, shellfish such as clams, mussels, hard clams, turban shells, scallops, and oysters, and other marine products such as squid and octopus. Examples of beans include soybeans.

[0071] The active ingredient may be added to food ingredients at any stage of the food manufacturing process, as long as it is effective in suppressing off-flavors. In other words, the "food ingredients" to which the active ingredient is added may be those at any stage of the food manufacturing process. For example, the "food ingredients" to which the active ingredient is added may include finished foods before the active ingredient is added. The active ingredient may be added to the food ingredients either as is or after being prepared into a desired form, such as a solution. "Addition of an active ingredient" may refer collectively to the process of coexisting the active ingredient with the food ingredients. Unless otherwise specified, descriptions regarding the addition of an active ingredient apply independently to each active ingredient. When two or more active ingredients are used, the active ingredients may be added to the food ingredients all at the same time, separately, or in any combination. When two or more active ingredients are used, the order in which the active ingredients are added to the food ingredients is not particularly limited.

[0072] The amount and ratio of each component (i.e., the active ingredient and optionally other ingredients) added in the method of the present invention are not particularly limited as long as the effect of suppressing off-flavors is obtained. The amount and ratio of each component added in the method of the present invention can be appropriately set depending on various conditions such as the type of raw material of the food and the type of food.

[0073] The active ingredient may be added to the raw materials of the food, for example, so that the ingestible concentration of the active ingredient falls within a desired range.

[0074] In one embodiment, the ingested concentration of component (A) is, for example, 0.000002% (w / w) or more, 0.000005% (w / w) or more, 0.00001% (w / w) or more, 0.00002% (w / w) or more, 0.00005% (w / w) or more, 0.0001% (w / w) or more, 0.0002% (w / w) or more, 0.0005% (w / w) or more, 0.001% (w / w) or more, 0.002% (w / w) or 0.005% (w / w) or more, or 0.1% (w / w) or less, 0.07% (w / w) or less, 0.05% (w / w) or less, 0.04% (w / w) or less, 0.03% (w / w) or less, 0.02% (w / w) or less, 0.01% (w / w) or less, 0.005% (w / w) or less, or 0.002% (w / w) or less, or any compatible combination thereof. The ingestible concentration of component (A) may be, for example, 0.000002 to 0.1% (w / w), 0.000005 to 0.04% (w / w), 0.00001 to 0.04% (w / w), 0.00001 to 0.03% (w / w), 0.00001 to 0.02% (w / w), or 0.00005 to 0.02% (w / w). The ingestible concentration of component (A) may be, for example, 0.000002 to 0.1% (w / w), 0.000005 to 0.04% (w / w), 0.00001 to 0.03% (w / w), 0.00001 to 0.02% (w / w), or 0.00005 to 0.02% (w / w). When component (B) consists of succinic acid or when component (B) is a combination of succinic acid and aspartic acid, the content of the copolymer may be within the above range.

[0075] In another embodiment, the ingested concentration of component (A) may be, for example, 0.00002% (w / w) or more, 0.00005% (w / w) or more, 0.0001% (w / w) or more, 0.0002% (w / w) or more, 0.0005% (w / w) or more, 0.001% (w / w) or more, 0.002% (w / w) or more, or 0.005% (w / w) or more. For example, the concentration may be 0.1% (w / w) or less, 0.07% (w / w) or less, 0.05% (w / w) or less, 0.04% (w / w) or less, 0.03% (w / w) or less, 0.02% (w / w) or less, 0.01% (w / w) or less, 0.005% (w / w) or less, or 0.002% (w / w) or less, or any compatible combination thereof. The ingestible concentration of component (A) may be, for example, 0.00002 to 0.1% (w / w), 0.00005 to 0.04% (w / w), 0.0001 to 0.04% (w / w), 0.0001 to 0.03% (w / w), 0.0001 to 0.02% (w / w), or 0.0005 to 0.02% (w / w). The ingestible concentration of component (A) may be within the above range, for example, when component (B) is composed of succinic acid.

[0076] The ingested concentration of succinic acid may be, for example, 0.00005% (w / w) or more, 0.0001% (w / w) or more, 0.0002% (w / w) or more, 0.0005% (w / w) or more, 0.001% (w / w) or more, 0.002% (w / w) or more, 0.005% (w / w) or more, or 0.01% (w / w) or more, or 0.1% (w / w) or less, 0.07% (w / w) or less, 0.05% (w / w) or less, 0.04% (w / w) or less, 0.03% (w / w) or less, 0.02% (w / w) or less, 0.01% (w / w) or less, or 0.005% (w / w) or less, or any compatible combination thereof. The ingested concentration of succinic acid may be, for example, 0.00005 to 0.1% (w / w), 0.0001 to 0.04% (w / w), 0.0001 to 0.03% (w / w), 0.0001 to 0.02% (w / w), or 0.0002 to 0.02% (w / w). Note that the ingested concentration of succinic acid may be greater than 0.0002% (w / w) (e.g., 0.0005% (w / w) or more), or the ingested concentration of component (A) may be greater than 0.0001% (w / w) (e.g., 0.0002% (w / w) or more). For example, when component (B) consists of succinic acid, the ingested concentration of succinic acid may be at least greater than 0.0002% (w / w) (e.g., 0.0005% (w / w) or more), or the ingested concentration of component (A) may be greater than 0.0001% (w / w) (e.g., 0.0002% (w / w) or more).

[0077] The ingested concentration of aspartic acid is, for example, 0.000038% (w / w) or more, 0.000077% (w / w) or more, 0.00015% (w / w) or more, 0.00038% (w / w) or more, 0.00077% (w / w) or more, 0.0015% (w / w) or more, 0.0038% (w / w) or more, 0.0077% (w / w) or more, or 0.015% (w / w) or more. The aspartic acid intake concentration may be 0.000038-0.77% (w / w), 0.000077-0.31% (w / w), 0.000077-0.23% (w / w), 0.000077-0.15% (w / w), or 0.00015-0.15% (w / w).

[0078] The ingestible concentration of aspartic acid, converted into the ingestible concentration of the monosodium salt, is, for example, 0.00005% (w / w) or more, 0.0001% (w / w) or more, 0.0002% (w / w) or more, 0.0005% (w / w) or more, 0.001% (w / w) or more, 0.002% (w / w) or more. / w) or more, 0.005% (w / w) or more, 0.01% (w / w) or more, or 0.02% (w / w) or more, or 1% (w / w) or less, 0.7% (w / w) or less, 0.5% (w / w) or less, 0.4% (w / w) or less, 0.3% (w / w) or less, 0.2% (w / w) or less, 0.1% (w / w) or less, or 0.05% (w / w) or less, or any compatible combination thereof. The ingestible concentration of aspartic acid, converted into the ingestible concentration of the monosodium salt, may be, for example, 0.00005 to 1% (w / w), 0.0001 to 0.4% (w / w), 0.0001 to 0.3% (w / w), 0.0001 to 0.2% (w / w), or 0.0002 to 0.2% (w / w).

[0079] The amount of succinic acid added in the method of the present invention, in terms of weight ratio relative to the amount of component (A) added in the method of the present invention, may be, for example, 0.002 or more, 0.005 or more, 0.01 or more, 0.02 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.5 or more, 1 or more, 2 or more, 5 or more, or 10 or more, or may be 1000 or less, 500 or less, 200 or less, 100 or less, 50 or less, 20 or less, 10 or less, 5 or less, 2 or less, or 1 or less, or any compatible combination thereof. The amount of succinic acid added in the method of the present invention, in terms of weight ratio relative to the amount of component (A) added in the method of the present invention, may specifically be, for example, 0.002 to 1000, 0.01 to 200, 0.1 to 100, or 1 to 50. The description regarding the ratio of the amount of succinic acid added to the amount of component (A) added can also be applied mutatis mutandis to the ratio of the ingestible concentration of succinic acid to the ingestible concentration of component (A).

[0080] The amount of aspartic acid added in the method of the present invention, relative to the amount of component (A) added in the method of the present invention, may be, for example, 0.015 or more, 0.038 or more, 0.077 or more, 0.15 or more, 0.38 or more, 0.77 or more, 1.5 or more, 3.8 or more, 7.7 or more, 15 or more, 38 or more, or 77 or more, or may be 7690 or less, 3845 or less, 1538 or less, 769 or less, 384 or less, 15 or less, 77 or less, 38 or less, 15 or less, 7.7 or less, 3.8 or less, 1.5 or less, or 0.77 or less, or any compatible combination thereof. The amount of aspartic acid added in the method of the present invention, relative to the amount of component (A) added in the method of the present invention, may be, for example, 0.015 to 7690, 0.077 to 1538, 0.15 to 154, or 0.77 to 38, by weight. The description regarding the ratio of the amount of aspartic acid added to the amount of component (A) added can also be applied mutatis mutandis to the ratio of the ingestible concentration of aspartic acid to the ingestible concentration of component (A).

[0081] The description of the addition of an active ingredient also applies mutatis mutandis to the addition of the composition of the present invention. For example, the composition of the present invention can be added so as to obtain the amount of the active ingredient exemplified above.

[0082] <4> Use of active ingredients The present invention also discloses the use of the active ingredient in the above-exemplified applications, i.e., the use of the active ingredient for suppressing off-flavors or producing foods, and the use of the active ingredient in producing a composition for suppressing off-flavors or producing foods.

[0083] The present invention also discloses active ingredients for use in the above-exemplified applications, i.e., active ingredients for use in suppressing off-flavors or in producing foods, and active ingredients for use in producing compositions for suppressing off-flavors or in producing foods.

[0084] The present invention also discloses the use of each active ingredient for combination with other active ingredients. Each active ingredient may be used in combination with other active ingredients for the uses exemplified above. [Example]

[0085] The present invention will now be described in more detail with reference to the following non-limiting examples.

[0086] Example 1 Place the boneless salted mackerel in a frying pan with oil, cover and cook on medium heat for 3 minutes on each side. The cooled mackerel and water mixture was mixed in a ratio of 1:2 by weight and crushed in a mixer HI for a total of 60 seconds to obtain a grilled mackerel suspension (control; C). Hereafter, the grilled mackerel suspension will be referred to as " It is written as "grilled mackerel."

[0087] The ingredients shown in Table 1 were added to grilled mackerel (control) to prepare samples. In the table, "L-Asp-Na" refers to the monosodium salt of L-aspartic acid (the same applies to the following examples). A specialist panel conducted a sensory evaluation to rate the intensity of off-flavors and off-tastes of the samples on a scale of 0 to 5, thereby evaluating the off-flavor suppression effect of each ingredient.

[0088] The off-odors were evaluated as fishy odors and oxidized odors of fats and oils, and the evaluation criteria were as follows: The smaller the value, the greater the effect of suppressing off-odors. 0: No strange odor at all 1: No strange odor 2: There is a slight odor 3: There is a slight strange odor 4: There is an odd smell 5: Very unpleasant odor (no difference from control)

[0089] The off-tastes were evaluated as bitterness and harshness, and the evaluation criteria were as follows: the smaller the value, the greater the effect of suppressing off-tastes. 0: No strange taste at all 1: No strange taste 2: Slightly off-flavor 3: Slightly strange taste 4: There is an odd taste 5: Very strange taste (no difference from control)

[0090] The results are shown in Table 1. When γ-Glu-Val-Gly, succinic acid, or aspartic acid was added alone, no significant off-flavor suppression effect was obtained (Samples Nos. 0 to 2). On the other hand, when γ-Glu-Val-Gly was used in combination with succinic acid and / or aspartic acid, a significant off-flavor suppression effect was obtained (Samples Nos. 3 to 5). In particular, when γ-Glu-Val-Gly, succinic acid, and aspartic acid were all used in combination, a high off-flavor suppression effect was obtained (Sample No. 5).

[0091] [Table 1]

[0092] Example 2 The ingredients shown in Table 2 were added to grilled mackerel (control) obtained in the same manner as in Example 1, and the Each sample was evaluated for its off-flavor suppression effect using the same evaluation criteria as in Example 1.

[0093] The results are shown in Table 2. Samples No. 0 and 3 are a re-list of the data from Example 1. Except for Samples No. 6 and 7, the use of γ-Glu-Val-Gly and succinic acid in combination at various concentration ratios resulted in a significant off-flavor suppression effect (Samples Nos. 3, 8 to 10).

[0094] [Table 2]

[0095] Example 3 Samples were prepared by adding the ingredients shown in Table 3 to grilled mackerel (control) obtained in the same manner as in Example 1. Each sample was evaluated for its off-flavor suppression effect using the same evaluation criteria as in Example 1.

[0096] The results are shown in Table 3. Samples No. 0 and 4 are a re-list of the data from Example 1. By using γ-Glu-Val-Gly and aspartic acid in combination at various concentration ratios, a significant off-flavor suppression effect was obtained (Samples Nos. 4, 11 to 15).

[0097] [Table 3]

[0098] Example 4 Samples were prepared by adding the ingredients shown in Table 4 to grilled mackerel (control) obtained in the same manner as in Example 1. Each sample was evaluated for its off-flavor suppression effect using the same evaluation criteria as in Example 1.

[0099] The results are shown in Table 4. Sample No. 5 is a re-list of the data from Example 1. The combined use of γ-Glu-Val-Gly, succinic acid, and aspartic acid resulted in a significant off-flavor suppression effect (Samples Nos. 5, 16 to 20).

[0100] [Table 4]

[0101] Example 5 γ-Glu-Val-Gly, succinic acid, and L-Asp-Na were added to the foods shown in Table 5 to final concentrations of 0.001% (w / w), 0.002% (w / w), and 0.002% (w / w) to prepare samples. For each food, the samples before the addition of γ-Glu-Val-Gly, succinic acid, and L-Asp-Na were used as a control (C The off-flavor suppression effect of each sample was evaluated using the same evaluation criteria as in Example 1.

[0102] For beef hamburger steak, the off-flavors were evaluated as bloody smell, animal smell, oxidized deterioration smell of fat and oil, and glassy smell, and the off-taste was evaluated as bitterness.

[0103] For the liver, bloody and visceral odors were evaluated as off-flavors, and bitterness and acridity as off-tastes.

[0104] For the clams, fishy smell and visceral smell were evaluated as off-flavors, and bitterness and acridity were evaluated as off-tastes.

[0105] For the 5% aqueous solution of whole milk powder, milky odor and cooked odor were evaluated as off-flavors, and bitterness was evaluated as off-taste.

[0106] The 5% aqueous soybean powder solution was evaluated for its grassy smell as an off-flavor and its bitterness as an off-taste.

[0107] For the retort Chinese sauce, the off-flavors were evaluated as retort odor, cooked odor, and browning odor, and the off-flavor was evaluated as bitterness.

[0108] The results are shown in Table 5. In all foods, the combined use of γ-Glu-Val-Gly, succinic acid, and aspartic acid resulted in a significant off-flavor suppression effect.

[0109] [Table 5]

Claims

1. A composition for suppressing off-flavors in food, comprising: Contains the following components (A) and (B): (A) γ-Glu-Val-Gly; (B) succinic acid and / or aspartic acid, A composition having the following characteristics (1) to (4): (1) The component (A) is used so that the ingested concentration is 0.00001% (w / w) or more; (2) When the component (B) contains succinic acid, it is used so that the concentration of succinic acid in the diet is 0.0001% (w / w) or more; (3) When the component (B) contains aspartic acid, the component (B) is used so that the concentration of aspartic acid consumed is 0.00015% (w / w) or more; (4) However, when the component (B) is composed of succinic acid, the component (A) is used so that the ingested concentration is 0.0001% (w / w) or more, and the ingested concentration of the succinic acid is 0.0005% (w / w) or more.

2. 1. A composition for use in the manufacture of a food product, comprising: The food product produced is a food product in which off-flavors are suppressed, Contains the following components (A) and (B): (A) γ-Glu-Val-Gly; (B) succinic acid and / or aspartic acid, A composition having the following characteristics (1) to (4): (1) The component (A) is used so that the ingested concentration is 0.00001% (w / w) or more; (2) When the component (B) contains succinic acid, it is used so that the concentration of succinic acid in the diet is 0.0001% (w / w) or more; (3) When the component (B) contains aspartic acid, the component (B) is used so that the concentration of aspartic acid consumed is 0.00015% (w / w) or more; (4) However, when the component (B) is composed of succinic acid, the component (A) is used so that the ingested concentration is 0.0001% (w / w) or more, and the ingested concentration of the succinic acid is 0.0005% (w / w) or more.

3. 3. The composition of claim 1, wherein the off-flavor is an unpleasant taste and / or odor.

4. The composition according to any one of claims 1 to 3, wherein the off-flavor is selected from the group consisting of sourness, bitterness, astringency, harshness, animal odor, grassy odor, bloody odor, fishy odor, visceral odor, grassy odor, milky odor, egg odor, oxidized deterioration odor of fats and oils, cooked odor, retort odor, deteriorated odor of instant noodles, and browning odor.

5. The composition according to any one of claims 1 to 4, wherein the food is produced using ingredients selected from the group consisting of at least seafood, meat, milk, and beans.

6. The composition according to any one of claims 1 to 5, wherein the component (B) is succinic acid and aspartic acid.

7. The composition according to any one of claims 1 to 6, characterized in that: (a) the content of succinic acid in the composition is 0.01 to 200 by weight relative to the content of component (A) in the composition; (b) The content of aspartic acid in the composition is 0.077 to 1538 in weight ratio relative to the content of component (A) in the composition.

8. A method for suppressing off-flavors in food, comprising: The method comprises adding the following ingredients (A) and (B) to a food ingredient: (A) γ-Glu-Val-Gly; (B) succinic acid and / or aspartic acid, A method having the following characteristics (1) to (4): (1) The component (A) is added so that the ingestible concentration is 0.00001% (w / w) or more; (2) When the component (B) contains succinic acid, it is added so that the succinic acid concentration in the diet is 0.0001% (w / w) or more; (3) When the component (B) contains aspartic acid, it is added so that the concentration of aspartic acid in the diet is 0.00015% (w / w) or more; (4) However, when the component (B) consists of succinic acid, it is added so that the ingested concentration of the component (A) is 0.0001% (w / w) or more and the ingested concentration of the succinic acid is 0.0005% (w / w) or more.

9. 1. A method of producing a food product, comprising: The food product produced is a food product in which off-flavors are suppressed, The method comprises adding the following ingredients (A) and (B) to a food ingredient: (A) γ-Glu-Val-Gly; (B) succinic acid and / or aspartic acid, A method having the following characteristics (1) to (4): (1) The component (A) is added so that the ingestible concentration is 0.00001% (w / w) or more; (2) When the component (B) contains succinic acid, it is added so that the succinic acid concentration in the diet is 0.0001% (w / w) or more; (3) When the component (B) contains aspartic acid, it is added so that the concentration of aspartic acid in the diet is 0.00015% (w / w) or more; (4) However, when the component (B) is composed of succinic acid, the ingested concentration of the component (A) is 0.0001% (w / w) or more, and the ingested concentration of the succinic acid is 0.0005% (w / w) or more. % (w / w) or more.

10. 10. The method of claim 8 or 9, wherein the off-flavor is an unpleasant taste and / or odor.

11. The method according to any one of claims 8 to 10, wherein the off-flavor is selected from the group consisting of sourness, bitterness, astringency, harshness, animal odor, grassy odor, bloody odor, fishy odor, visceral odor, grassy odor, milky odor, egg odor, oxidized deterioration odor of fats and oils, cooked odor, retort odor, deteriorated odor of instant noodles, and browning odor.

12. The method according to any one of claims 8 to 11, wherein the food is produced using ingredients selected from the group consisting of at least seafood, meat, milk, and beans.

13. The method according to any one of claims 8 to 12, wherein the component (B) is succinic acid and aspartic acid.

14. The method according to any one of claims 8 to 13, characterized in that: (a) The amount of succinic acid added is 0.01 to 200 in weight ratio relative to the amount of component (A) added; (b) The amount of aspartic acid added is 0.077 to 1538 by weight relative to the amount of component (A) added.

15. The method according to any one of claims 8 to 14, having one, two, or three characteristics selected from the group consisting of (a) to (c) below: (a) the component (A) is added so that the concentration of the component (A) in consumption is 0.00001 to 0.1% (w / w); (b) succinic acid is added so that the succinic acid intake concentration is 0.0001 to 0.1% (w / w); (c) Aspartic acid is added so that the aspartic acid concentration for consumption is 0.00015 to 0.77% (w / w).

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