Beverage, taste enhancer, and taste enhancing method

Abstract

To provide: a beverage that contains one or more amino acids selected from the group consisting of valine, leucine, and isoleucine but yet allows for taste improvement in these amino acids; an agent for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage; and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage.SOLUTION: A beverage contains (A) one or more compounds selected from the group consisting of 3-(4-hydroxy-3-methoxyphenyl) propionic acid and 3,4-dihydroxycinnamic acid of 1-50 mg / 100 mL in total and (B) one or more amino acids selected from the group consisting of valine, leucine, and isoleucine of 10-2,000 mg / 100 mL in total.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, a taste enhancer for one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage. [Background technology]

[0002] In recent years, due to increasing health consciousness among consumers, many health foods containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine have been commercially available. However, these health foods have the problem of being difficult to use as food or beverages due to the bitterness characteristic of valine, leucine, or isoleucine. Therefore, methods proposed to improve the bitterness characteristic of valine, leucine, or isoleucine include a technique using rose extract and cyclodextrin (see, for example, Patent Document 1), a technique using honey and a high-sensitivity sweetener (see, for example, Patent Document 2), and a technique using γ-glutamyl peptide (see, for example, Patent Document 3).

[0003] However, the above proposed techniques do not alleviate the bitterness specific to valine, leucine, or isoleucine to a sufficiently satisfactory level, and further improvements are required.

[0004] The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid. It is known that the compound represented by the following structural formula (1) can be detected when a certain type of lactic acid bacteria is cultured in a medium containing specific components (see, for example, Patent Document 4). [ka]

[0005] The compound represented by the structural formula (1) is an active ingredient of a dipeptidyl peptidase IV activity inhibitor, etc., and is a very useful ingredient known to be able to be incorporated into foods and beverages for inhibiting dipeptidyl peptidase IV activity (see, for example, Patent Document 5). However, it is not known that the compound represented by the structural formula (1) can alleviate the bitterness specific to valine, leucine, or isoleucine.

[0006] The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0007] The compound represented by the structural formula (2) is a compound contained in plants such as grapes, and is known to reduce IL-6 production in mice by downregulating DNMT1 expression and inhibiting DNA methylation of the IL-6 gene. However, it is not known that the compound represented by the structural formula (2) can alleviate the bitterness specific to valine, leucine, or isoleucine. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2020-115811 [Patent Document 2] Japanese Patent Application Publication No. 2019-205362 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-171761 [Patent Document 4] Japanese Patent Application Laid-Open No. 2014-003929 [Patent Document 5] Japanese Patent Publication No. 2020-055887 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention aims to solve the above-mentioned conventional problems and achieve the following objectives: Namely, the present invention aims to provide a beverage that contains one or more amino acids selected from the group consisting of valine, leucine, and isoleucine and can improve the taste of these amino acids, a taste improver for one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage. [Means for solving the problem]

[0010] As a result of extensive research conducted by the present inventors to solve the above problems, it was found that a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) have an excellent effect in improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in beverages. [ka] [ka]

[0011] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> (A) a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), (B) A beverage characterized by containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a total amount of 10 to 2,000 mg / 100 mL. [ka] [ka] <2> The sweetness level is 2 or less. <1> The beverage is as described in the above. <3> It is used in a beverage containing a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, (A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), The component (A) is a taste enhancer for one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, wherein the component (A) is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL. [ka] [ka] <4> A method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, comprising blending one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) at a total concentration of 1 to 50 mg / 100 mL into a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine at a total concentration of 10 to 2,000 mg / 100 mL: [ka] [ka] [Effects of the Invention]

[0012] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned objects can be achieved, and a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine and capable of improving the taste of these amino acids, a taste enhancer for one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, and a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0013] (beverage) The beverage of the present invention contains at least (A) one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2) (hereinafter, sometimes referred to as "component (A)"), and (B) one or more amino acids selected from the group consisting of valine, leucine, and isoleucine (hereinafter, sometimes referred to as "component (B)"), and may further contain other components as necessary.

[0014] <Component (A)> The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by structural formula (1) may be used alone, or the compound represented by structural formula (2) may be used alone, or these may be used in combination.

[0015] -Compound represented by structural formula (1)- The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid (hereinafter sometimes referred to as "HMPA"). [ka]

[0016] The compound represented by the structural formula (1) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0017] -Compound represented by structural formula (2)- The name of the compound represented by the following structural formula (2) is 3,4-dihydroxyhydrocinnamic acid. [ka]

[0018] The compound represented by the structural formula (2) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0019] The total content of the component (A) in the beverage is not particularly limited as long as it is 1 to 50 mg / 100 mL, and can be appropriately selected depending on the purpose. When two compounds are used as the component (A), the ratio of the amounts used (mass ratio) of the two compounds is not particularly limited and can be appropriately selected depending on the purpose.

[0020] The method for measuring the content of the compound represented by structural formula (1) in a beverage is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by high performance liquid chromatography (HPLC) under the following conditions. -HPLC conditions- Column: COSMOSIL 3PBr Packed Column (Nacalai Tesque, Inc.) Guard column: COSMOSIL 3PBr Guard Cartridge (Nacalai Tesque, Inc.) COSMOSIL Guard Cartridge Holder (manufactured by Nacalai Tesque, Inc.) COSMOSIL Column Connecting Tube (manufactured by Nacalai Tesques, Inc.) Mobile phase: A) Methanol:water:formic acid = 500:500:1 B) Methanol Standard solution analysis) 0-10min (100%A) When analyzing sample solution: 0-10 min (100% A), 10.01-24min (100%B), 24.01-38min(100%A) Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 1.0mL / min Detection conditions: UV280nm

[0021] Furthermore, the method for measuring the content of the compound represented by the structural formula (2) in a beverage is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by HPLC under the following conditions. -HPLC conditions- Column: Wakosil II 5C18HG (Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase: A) Water: Trifluoroacetic acid = 1000:1 B) Acetonitrile 0-12min (82%A), 12-20min (82%A → 75%A), 20-35min (75%A → 70%A), 35-40min (70%A), 40-50min (10%A), 50-65min(82%A) Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 0-40min(1.0mL / min), 40-55 min (1.4 mL / min), 55-65 min (1.0 mL / min) Detection conditions: UV280nm

[0022] <(B) component> The component (B) is one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. The component (B) may be one of the above amino acids used alone or two or more of them may be used in combination.

[0023] -Bam- The valine is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0024] -Leucine- The leucine is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0025] -Isoleucine- The isoleucine is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0026] The total content of the component (B) in the beverage is not particularly limited as long as it is 10 to 2,000 mg / 100 mL, and can be appropriately selected depending on the purpose. When two or more amino acids are used as the component (B), the ratio of the amounts of the amino acids used (mass ratio) is not particularly limited and can be appropriately selected depending on the purpose.

[0027] The method for measuring the content of component (B) in a beverage is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by an automatic amino acid analysis method under the following conditions. -Automatic amino acid analysis conditions- Column: Hitachi custom ion exchange resin (Hitachi High-Tech Science Corporation) Mobile phase: Buffer solution for biological fluid analysis PF KANTO (PF-1 to PF-RG) (Kanto Chemical Co., Ltd.) Reaction solution: Hitachi ninhydrin coloring solution kit (Fujifilm Wako Pure Chemical Industries, Ltd.) · Flow rate: Mobile phase) 0.35mL / min Reaction liquid) 0.30 mL / min Reactor temperature: 135℃ Detection conditions: 570nm

[0028] In the present specification, the amino acids may be used in free form or in the form of a salt, and may be in the L-form, D-form, or racemic form, with the L-form being preferred. The type of salt is not particularly limited as long as it is acceptable for consumption and can be appropriately selected depending on the purpose. In this specification, the amount of amino acids refers to the amount converted into free amino acids.

[0029] <Other ingredients> The other components in the beverage are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected from components that can be used in beverages depending on the purpose, and examples include amino acids other than the amino acids in component (B) (hereinafter sometimes referred to as "component (C)"), sweeteners, acidulants, flavorings, vitamins, minerals, colorants, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, dietary fiber, etc. These may be used alone or in combination of two or more. The content of other ingredients in the beverage is not particularly limited and can be selected appropriately depending on the purpose.

[0030] -(C) component- The amino acids other than the amino acids of component (B) are not particularly limited as long as they are compounds having an amino group and a carboxy group in the molecule, and can be appropriately selected depending on the purpose, and examples thereof include theanine, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, methionine, tyrosine, phenylalanine, lysine, histidine, proline, arginine, etc. These may be used alone or in combination of two or more. The amino acid of component (C) is a known compound, and a commercially available product may be used, or one produced by a known method may be used. The total content of the component (C) in the beverage is not particularly limited and can be appropriately selected depending on the purpose.

[0031] <Beverage> The type of beverage is not particularly limited and can be appropriately selected depending on the purpose. Examples include soft drinks, nutritional drinks, functional drinks, and flavored water (near water) drinks. The beverage may contain carbon dioxide or may not contain carbon dioxide. The beverage also includes jelly drinks. The beverage may be colorless or colored, and may be transparent or not transparent. Examples of the non-carbonated beverages include fruit juice drinks, coffee drinks, milk drinks, sports drinks, and tea drinks. Examples of the carbonated beverage include cola, diet cola, ginger ale, cider, and carbonated water with fruit juice flavor. Among these, sports drinks, amino acid-containing drinks, and amino acid-containing jelly drinks are preferred.

[0032] The beverage is easy to drink, with the bitterness of component (B) reduced. Therefore, from the standpoint of convenience for users, it is advantageous to make the beverage in a ready-to-drink (RTD) form that can be stored at room temperature for a long period of time and is suitable for continuous consumption in the hope of benefiting from the physiological effects of component (B).

[0033] The beverage may be a bottled beverage obtained through heat sterilization. The type of container is not particularly limited and can be appropriately selected depending on the purpose. Examples include plastic containers such as polyethylene terephthalate (PET) containers, polyethylene containers, and polypropylene containers; glass containers; metal containers; and paper containers. The capacity of the container is not particularly limited and can be appropriately selected depending on the purpose, and examples include 100 mL to 2 L.

[0034] According to the inventors' investigations, the bitterness of component (B) tends to be more pronounced in low-sweetness beverages, where the sweetness level is kept below a certain level, compared to beverages with higher sweetness levels. Therefore, from the viewpoint of being able to significantly exert the effects of the present invention, low-sweetness beverages are a preferred embodiment of the beverage of the present invention. Here, the sweetness of a "low sweetness" beverage is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 2 or less, more preferably 1.5 or less, even more preferably 1 or less, and particularly preferably 0.5 or less. The lower limit of the sweetness of the beverage is preferably 0 or more. The sweetness intensity is a measure of sweetness, and is a relative ratio where the sweetness of 1% by weight of sucrose (at 20°C) is set to 1. The sweetness intensity of a beverage can be determined by converting the amount (weight concentration) of each sweet component contained in the beverage into an equivalent amount of sucrose based on the relative ratio of the sweetness of that sweet component to the sweetness of sucrose of 1, and then totaling the sucrose-equivalent amounts of all sweet components contained in the beverage. The relative ratio of the sweetness of each sweet component to the sweetness of sucrose of 1 can be determined from the known sugar sweetness conversion table (McMurry Organic Chemistry (7th Edition), p. 988).

[0035] The method for producing the beverage of the present invention is not particularly limited, and any known method for producing beverages can be appropriately selected, including, for example, a method in which component (A), component (B), and, if necessary, other components are blended during the beverage production process. The beverage of the present invention can also be produced by adding component (A), component (B), and, if necessary, other components to a beverage produced by a known method. The order in which the various components are blended is not particularly limited and can be appropriately selected depending on the purpose. Furthermore, the production of the beverage of the present invention may include a step of adjusting the contents of the various components. Furthermore, the beverage of the present invention can be made into a bottled beverage by undergoing a process such as sterilization, if necessary. For example, a sterilized bottled beverage can be produced by a method in which the beverage is filled into a container and then subjected to heat sterilization, or by a method in which the beverage is sterilized and then filled into a container in a sterile environment. The heat sterilization treatment can be carried out under sterilization conditions specified in the Food Sanitation Act. There are no particular limitations on the sterilizer and it can be selected appropriately depending on the purpose. For example, a tube-type sterilizer, a plate-type sterilizer, an FP (Flash Pastrization) plate-type sterilizer, a UHT (Ultra High Temperature) sterilizer, etc. can be used. There are no particular limitations on the heating temperature or treatment time and they can be selected appropriately depending on the type of beverage. Typically, heating is carried out at 60 to 150°C for 1 second to 30 minutes.

[0036] The beverage of the present invention contains one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, but the bitterness that is unique to these amino acids is mitigated (sometimes referred to as suppressed), making it easy to ingest.

[0037] (Taste enhancer) The taste enhancer of the present invention is used in a beverage containing a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and contains at least (A) one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2), and optionally further contains other ingredients. The taste improver of the present invention improves the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage. In this specification, improving taste refers to reducing the bitterness, which is a unique taste of valine, leucine, and isoleucine. For example, it can be said that the taste is improved when the bitterness is reduced compared to a beverage that does not contain the component (A).

[0038] <Component (A)> The component (A) is one or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2). As the component (A), the compound represented by structural formula (1) may be used alone, or the compound represented by structural formula (2) may be used alone, or these may be used in combination.

[0039] -Compound represented by structural formula (1)- The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the above section (Drinks).

[0040] The content of the compound represented by the structural formula (1) in the taste improver is not particularly limited and can be appropriately selected depending on the amount to be used.

[0041] -Compound represented by structural formula (2)- The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above section (Drinks).

[0042] The content of the compound represented by the structural formula (2) in the taste improver is not particularly limited and can be appropriately selected depending on the amount used and the like.

[0043] <Other ingredients> The other components in the taste improver are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose, and examples thereof include excipients, moisture-proofing agents, preservatives, strengthening agents, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, components used in foods and beverages, etc. These may be used alone or in combination of two or more. The content of other components in the taste improver is not particularly limited and can be appropriately selected depending on the purpose.

[0044] <Aspect> The taste enhancer may be in a form in which the (A) component and, if necessary, the other components are contained in the same packaging material, or in a form in which the components are contained in separate packaging materials and used together at the time of use. The form of the taste improver is not particularly limited and can be appropriately selected. Examples include solids such as powder and granules, and liquids dissolved in a solvent such as water.

[0045] <Use> The method of using the taste improver is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of adding it to a produced beverage, a method of adding it during the production process of a beverage, etc. These methods may be used alone or in combination.

[0046] The order in which the components of the taste enhancer are added to the beverage is not particularly limited and can be appropriately selected depending on the purpose. The components of the taste enhancer may be added all at once or in multiple batches.

[0047] The amount of the taste improver used is not particularly limited, and can be appropriately selected taking into consideration the amounts of the component (A) and the other components used as needed.

[0048] The amount of component (A) used is not particularly limited as long as it is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL, and can be appropriately selected depending on the type of beverage to be consumed. When two compounds are used as the component (A), the ratio of the amounts used (mass ratio) of the two compounds is not particularly limited and can be appropriately selected depending on the purpose.

[0049] The taste improver may be used alone or in combination with other taste improvers.

[0050] <Beverage> The beverage is not particularly limited as long as it contains a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and can be appropriately selected depending on the purpose. For example, the beverage may be the same as those described in the above section (Beverages).

[0051] (Method for improving taste) The taste improving method of the present invention includes at least a blending step, and may further include other steps as necessary. The taste improving method of the present invention is a method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage.

[0052] <Blending process> The blending step is a step of blending one or more compounds selected from the group consisting of the compound represented by structural formula (1) and the compound represented by structural formula (2) at a total concentration of 1 to 50 mg / 100 mL into a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine at a total concentration of 10 to 2,000 mg / 100 mL.

[0053] -One or more compounds selected from the group consisting of compounds represented by structural formula (1) and compounds represented by structural formula (2)- As for the one or more compounds selected from the group consisting of the compounds represented by the structural formula (1) and the compounds represented by the structural formula (2), the compound represented by the structural formula (1) may be used alone, or the compound represented by the structural formula (2) may be used alone, or these may be used in combination.

[0054] The compound represented by the structural formula (1) is the same as the compound represented by the structural formula (1) described in the above section (Drinks).

[0055] The compound represented by the structural formula (2) is the same as the compound represented by the structural formula (2) described in the above section (Drinks).

[0056] The method for blending one or more compounds selected from the group consisting of the compounds represented by structural formula (1) and the compounds represented by structural formula (2) into the beverage is not particularly limited and can be selected appropriately. For example, the blending can be carried out in the same manner as described in the above section on "Use" of the taste enhancer of the present invention, and the amounts used can also be similar.

[0057] <Beverage> The beverage is not particularly limited as long as it contains a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine, and can be appropriately selected depending on the purpose. For example, the beverage may be the same as those described in the above section (Beverages).

[0058] The taste enhancer and taste improving method of the present invention can improve the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage containing a total of 10 to 2,000 mg / 100 mL of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine. [Example]

[0059] Test examples will be described below, but the present invention is not limited to these test examples.

[0060] (Test Example 1: Improvement of the taste of valine by the compound represented by structural formula (1)) L-valine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 1-1 to 1-6 below to prepare a beverage (sweetness level: 0).

[0061] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated primarily from the perspective of the bitterness characteristic of valine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of valine is greatly reduced. 4 points: The bitterness characteristic of valine is reduced. 3 points: The bitterness characteristic of valine is slightly reduced. 2 points: Has the bitterness characteristic of valine that lingers in the aftertaste. 1 point: The bitterness characteristic of valine is strong and lingers in the aftertaste.

[0062] The results are shown in Tables 1-1 to 1-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0063] [Table 1-1]

[0064] [Table 1-2]

[0065] [Table 1-3]

[0066] [Table 1-4]

[0067] [Table 1-5]

[0068] [Table 1-6]

[0069] As shown in Tables 1-1 to 1-6, it was found that the bitterness unique to valine was suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage having a valine concentration of 10 to 2,000 mg / 100 mL.

[0070] (Test Example 2: Improvement of the taste of leucine by the compound represented by structural formula (1)) L-leucine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 2-1 to 2-6 below to prepare a beverage (sweetness level: 0).

[0071] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to leucine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following evaluation criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of leucine is greatly reduced. 4 points: The bitterness characteristic of leucine is reduced. 3 points: The bitterness characteristic of leucine is slightly reduced. 2 points: Leucine has a bitter taste that lingers in the aftertaste. 1 point: The bitterness characteristic of leucine is strong and lingers in the aftertaste.

[0072] The results are shown in Tables 2-1 to 2-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0073] [Table 2-1]

[0074] [Table 2-2]

[0075] [Table 2-3]

[0076] [Table 2-4]

[0077] [Table 2-5]

[0078] [Table 2-6]

[0079] As shown in Tables 2-1 to 2-6, it was found that the bitterness unique to leucine can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage having a leucine concentration of 10 to 2,000 mg / 100 mL.

[0080] (Test Example 3: Improvement of the taste of isoleucine by the compound represented by structural formula (1)) L(+)-isoleucine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 3-1 to 3-6 below to prepare a beverage (sweetness level: 0).

[0081] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to isoleucine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of isoleucine is greatly reduced. 4 points: The bitterness characteristic of isoleucine is reduced. 3 points: The bitterness characteristic of isoleucine is slightly reduced. 2 points: Has the bitter taste characteristic of isoleucine, which lingers in the aftertaste. 1 point: The bitterness characteristic of isoleucine is strong and lingers in the aftertaste.

[0082] The results are shown in Tables 3-1 to 3-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0083] [Table 3-1]

[0084] [Table 3-2]

[0085] [Table 3-3]

[0086] [Table 3-4]

[0087] [Table 3-5]

[0088] [Table 3-6]

[0089] As shown in Tables 3-1 to 3-6, it was found that the bitterness unique to isoleucine can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (1) to a beverage having an isoleucine concentration of 10 to 2,000 mg / 100 mL.

[0090] (Test Example 4: Taste Improvement by Compound Represented by Structural Formula (1) in Case of Containing Two or More Amino Acids Selected from Valine, Leucine, and Isoleucine) An amino acid selected from L-valine (Protein Chemical Co., Ltd.), L-leucine (Protein Chemical Co., Ltd.), and L(+)-isoleucine (Protein Chemical Co., Ltd.) and the compound represented by the structural formula (1) (Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 4-1 to 4-3 below to prepare a beverage (sweetness level: 0).

[0091] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated primarily from the perspective of the bitterness characteristic of the amino acids selected from valine, leucine, and isoleucine contained in the beverage. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following evaluation criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of the amino acids contained in the beverage is greatly reduced. 4 points: The bitterness characteristic of the amino acids contained in the beverage is reduced. 3 points: The bitterness characteristic of the amino acids contained in the beverage is slightly reduced. 2 points: The beverage has a bitter taste characteristic of the amino acids blended into it, which lingers in the aftertaste. 1 point: The bitterness characteristic of the amino acids blended into the drink is strong and lingers in the aftertaste.

[0092] The results are shown in Tables 4-1 to 4-3 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0093] [Table 4-1]

[0094] [Table 4-2]

[0095] [Table 4-3]

[0096] As shown in Tables 4-1 to 4-3, even when two or more amino acids selected from valine, leucine, and isoleucine are contained, it was found that the bitterness unique to the added amino acids can be suppressed by adding a compound represented by structural formula (1).

[0097] (Test Example 5: Improvement of the taste of valine by the compound represented by structural formula (2)) L-valine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 5-1 to 5-6 below to prepare a beverage (sweetness level: 0).

[0098] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated primarily from the perspective of the bitterness characteristic of valine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of valine is greatly reduced. 4 points: The bitterness characteristic of valine is reduced. 3 points: The bitterness characteristic of valine is slightly reduced. 2 points: Has the bitterness characteristic of valine that lingers in the aftertaste. 1 point: The bitterness characteristic of valine is strong and lingers in the aftertaste.

[0099] The results are shown in Tables 5-1 to 5-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0100] [Table 5-1]

[0101] [Table 5-2]

[0102] [Table 5-3]

[0103] [Table 5-4]

[0104] [Table 5-5]

[0105] [Table 5-6]

[0106] As shown in Tables 5-1 to 5-6, it was found that the bitterness unique to valine can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage with a valine concentration of 10 to 2,000 mg / 100 mL.

[0107] Test Example 6: Improvement of the taste of leucine by the compound represented by structural formula (2) L-leucine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 6-1 to 6-6 below to prepare a beverage (sweetness level: 0).

[0108] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to leucine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following evaluation criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of leucine is greatly reduced. 4 points: The bitterness characteristic of leucine is reduced. 3 points: The bitterness characteristic of leucine is slightly reduced. 2 points: Leucine has a bitter taste that lingers in the aftertaste. 1 point: The bitterness characteristic of leucine is strong and lingers in the aftertaste.

[0109] The results are shown in Tables 6-1 to 6-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0110] [Table 6-1]

[0111] [Table 6-2]

[0112] [Table 6-3]

[0113] [Table 6-4]

[0114] [Table 6-5]

[0115] [Table 6-6]

[0116] As shown in Tables 6-1 to 6-6, it was found that the bitterness unique to leucine can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage with a leucine concentration of 10 to 2,000 mg / 100 mL.

[0117] Test Example 7: Improvement of the taste of isoleucine by the compound represented by structural formula (2) L(+)-isoleucine (manufactured by Protein Chemical Co., Ltd.) and the compound represented by the structural formula (2) (manufactured by Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 7-1 to 7-6 below to prepare a beverage (sweetness level: 0).

[0118] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated mainly from the perspective of the bitterness specific to isoleucine. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of isoleucine is greatly reduced. 4 points: The bitterness characteristic of isoleucine is reduced. 3 points: The bitterness characteristic of isoleucine is slightly reduced. 2 points: Has the bitter taste characteristic of isoleucine, which lingers in the aftertaste. 1 point: The bitterness characteristic of isoleucine is strong and lingers in the aftertaste.

[0119] The results are shown in Tables 7-1 to 7-6 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0120] [Table 7-1]

[0121] [Table 7-2]

[0122] [Table 7-3]

[0123] [Table 7-4]

[0124] [Table 7-5]

[0125] [Table 7-6]

[0126] As shown in Tables 7-1 to 7-6, it was found that the bitterness unique to isoleucine can be suppressed by adding 1 to 50 mg / 100 mL of the compound represented by structural formula (2) to a beverage having an isoleucine concentration of 10 to 2,000 mg / 100 mL.

[0127] (Test Example 8: Taste Improvement by Compound Represented by Structural Formula (2) in Case of Containing Two or More Amino Acids Selected from Valine, Leucine, and Isoleucine) An amino acid selected from L-valine (Protein Chemical Co., Ltd.), L-leucine (Protein Chemical Co., Ltd.), and L(+)-isoleucine (Protein Chemical Co., Ltd.) and the compound represented by structural formula (2) (Tokyo Chemical Industry Co., Ltd.) were dissolved in water in the amounts shown in Tables 8-1 to 8-3 below to prepare a beverage (sweetness level: 0).

[0128] <Evaluation> The prepared beverages were subjected to a sensory evaluation of flavor. The flavor was evaluated primarily from the perspective of the bitterness characteristic of the amino acids selected from valine, leucine, and isoleucine contained in the beverage. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following evaluation criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of the amino acids contained in the beverage is greatly reduced. 4 points: The bitterness characteristic of the amino acids contained in the beverage is reduced. 3 points: The bitterness characteristic of the amino acids contained in the beverage is slightly reduced. 2 points: The beverage has a bitter taste characteristic of the amino acids blended into it, which lingers in the aftertaste. 1 point: The bitterness characteristic of the amino acids blended into the drink is strong and lingers in the aftertaste.

[0129] The results are shown in Tables 8-1 to 8-3 below. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0130] [Table 8-1]

[0131] [Table 8-2]

[0132] [Table 8-3]

[0133] As shown in Tables 8-1 to 8-3, even when two or more amino acids selected from valine, leucine, and isoleucine are contained, it was found that the bitterness unique to the added amino acids can be suppressed by adding a compound represented by structural formula (2).

Claims

1. (A) a total of 1 to 50 mg / 100 mL of one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), (B) a beverage comprising one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a total amount of 10 to 2,000 mg / 100 mL. 【Chemistry 1】 【Chemistry 2】

2. 2. The beverage according to claim 1, having a sweetness level of 2 or less.

3. It is used in a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine at a total concentration of 10 to 2,000 mg / 100 mL, (A) containing one or more compounds selected from the group consisting of compounds represented by the following structural formula (1) and compounds represented by the following structural formula (2), A taste enhancer for one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, wherein the component (A) is blended into the beverage at a total concentration of 1 to 50 mg / 100 mL. 【Transformation 3】 【Chemistry 4】

4. A method for improving the taste of one or more amino acids selected from the group consisting of valine, leucine, and isoleucine in a beverage, the method comprising blending one or more compounds selected from the group consisting of a compound represented by the following structural formula (1) and a compound represented by the following structural formula (2) at a total concentration of 1 to 50 mg / 100 mL with a beverage containing one or more amino acids selected from the group consisting of valine, leucine, and isoleucine at a total concentration of 10 to 2,000 mg / 100 mL: 【Transformation 5】 【Transformation 6】

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