Off-flavor suppressing composition

Abstract

The present invention pertains to a composition that contains components (A) and (B) and is capable of suppressing off-flavors of foods and beverages over a wide range. (A) At least one γ-glutamyl peptide selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (wherein Y represents an amino acid residue or an amino acid derivative residue) or a salt thereof. (B) At least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methylanthranilate and nootkatone.

Description

Composition for suppressing off-taste

[0001] The present invention relates to a composition for suppressing an off-taste in an oral substance, a method for suppressing the off-taste, an oral substance in which the off-taste is suppressed, and a method for producing the oral substance.

[0002] In recent years, there has been an increase in the development of foods for nutritional enhancement and health maintenance. However, soy protein, which is gaining popularity as a low-fat, high-protein food, and foods containing amino acids that are often lacking in the body, have off-flavors such as bitterness and astringency, which hinder their continued consumption. Furthermore, animal proteins such as whey used in beverages, as well as vitamins and amino acids, also have off-flavors, which cause a deterioration in flavor, and technology to suppress these off-flavors is needed.

[0003] For example, it has been reported that unpleasant tastes can be suppressed by γ-glutamyl peptides (Patent Documents 1 and 2). It has also been reported that yeast-derived peptides with a specific amino acid composition can reduce the bitterness of foods and beverages (Patent Document 3). On the other hand, it is not known that aroma components, which are generally used for imparting fragrance or masking odors, are effective in suppressing off-tastes.

[0004] JP 2019-187326 A JP 2020-031564 A JP 2009-278917 A

[0005] An object of the present invention is to provide a composition capable of suppressing a wide range of off-flavors in foods and the like.

[0006] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors have found that simply adding a specific aroma compound in addition to γ-glutamyl peptide to an oral substance can suppress the unpleasant taste of the oral substance, and this effect can be sustained, leading to the completion of the present invention.

[0007] [1] A composition for suppressing an off-taste, comprising the following components (A) and (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone. [2] The composition according to [1], wherein component (A) is γ-Glu-Val-Gly or a salt thereof. [3] The composition according to [1] or [2], wherein the off-taste is a bitter, astringent, harsh, or astringent taste derived from an off-taste substance. [4] The composition according to [3], wherein the off-tasting substance is at least one selected from the group consisting of vegetable protein, animal protein, amino acid, vitamin, and high-intensity sweetener. [5] The composition according to any one of [1] to [4], wherein the weight ratio of component (B) to component (A) is 1:0.00001 to 400, calculated as the weight of the free form. [6] The composition according to any one of [1] to [5], wherein component (A) is added to the oral substance in an amount of 0.01 to 200 ppm by weight, calculated as the weight of the free form, relative to the total weight of the oral substance. [7] The composition according to any one of [1] to [6], wherein component (B) is added to the oral substance in an amount of 0.0005 to 20 ppm by weight, calculated as the weight of the free form, relative to the total weight of the oral substance. [8] A method for suppressing an unpleasant taste in an oral substance, comprising adding the following components (A) and (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.[9] The method according to [8], wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[10] The method according to [8] or [9], wherein the off-taste is a bitter, astringent, harsh or astringent taste derived from an off-taste substance.

[11] The method according to

[10] , wherein the off-taste substance is at least one selected from the group consisting of vegetable protein, animal protein, amino acid, vitamin and high-intensity sweetener.

[12] The method according to any one of [8] to

[11] , wherein the weight ratio of the amount of component (B) added to the amount of component (A) added is 1:0.00001 to 400, calculated as the weight of the free form.

[13] The method according to any one of [8] to

[12] , wherein the amount of component (A) added relative to the total weight of the off-taste substances in the oral administration is 0.01 ppm by weight to 100% by weight, calculated as the weight of the free form.

[14] The method according to any one of [8] to

[13] , wherein the amount of component (B) added is 0.5 ppb by weight to 80% by weight, calculated as the weight of the free form, relative to the total weight of off-taste substances in the oral substance.

[15] A method for producing an oral substance with reduced off-taste, comprising adding the following components (A) and (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

[16] The method according to

[15] , wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

[17] The method according to

[15] or

[16] , wherein the off-taste is a bitter, astringent, harsh or astringent taste derived from an off-taste substance.

[18] The method according to

[17] , wherein the off-taste substance is at least one selected from the group consisting of vegetable protein, animal protein, amino acid, vitamin and high-intensity sweetener.

[19] The method according to any of

[15] to

[18] , wherein the weight ratio of the amount of component (B) added to the amount of component (A) added is 1:0.00001 to 400, calculated on the weight of the free form.

[20] The method according to any one of

[15] to

[19] , wherein the amount of component (A) added is 0.01 ppm by weight to 100% by weight, calculated as the weight of the free form, relative to the total weight of the off-taste substances in the oral substance.

[21] The method according to any one of

[15] to

[20] , wherein the amount of component (B) added is 0.5 ppb by weight to 80% by weight, calculated as the weight of the free form, relative to the total weight of the off-taste substances in the oral substance.

[22] An oral substance obtained by the method according to any one of

[15] to

[21] .

[0008] The present invention suppresses bitterness, astringency, and the like, and therefore can provide foods and the like that are easily ingested by a wide range of people, from children to the elderly. The present invention can provide foods and the like in which off-flavors are suppressed, making them easy to ingest over a long period of time. The present invention can easily suppress off-flavors without imparting a different flavor, making it possible to produce a variety of processed foods.

[0009] The present invention relates to an off-taste suppressing composition (sometimes referred to herein as the "composition of the present invention"), which contains: (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and compounds represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) at least one aroma compound selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

[0010] In the present invention, "off-taste" refers to an unpleasant taste or flavor that is not felt when ingesting or taking ordinary foods, oral medications, etc., and specific examples include bitterness, astringency, harshness, metallic taste, and astringent taste (a sensation of the tongue being squeezed). The presence or absence and degree of off-taste can be evaluated, for example, by sensory evaluation by a specialist panel. In the present invention, "suppression" of off-taste refers to partially or completely preventing the perception of the intensity of the off-taste of a substance that causes an off-taste (also called an off-taste substance). An off-taste substance refers to a substance that can produce an off-taste in the mouth.

[0011] Specific examples of off-taste substances include, but are not limited to, vegetable proteins, animal proteins, amino acids, vitamins, and high-intensity sweeteners.

[0012] In the present invention, "vegetable protein" refers to a protein-containing plant (e.g., grains, vegetables, etc.) that has been processed to increase the protein content. Examples of vegetable proteins that may become off-taste substances include soybean protein, pea protein, broad bean protein, chickpea protein, almond protein, and sunflower protein. The form of the vegetable protein is not particularly limited, and may be, for example, powder, granules, fiber, paste, or the like.

[0013] In particular, the composition of the present invention is preferably used to suppress off-flavors derived from soybean vegetable proteins, and specific types of off-flavors include bitterness, astringency, harshness, and astringency.

[0014] In the present invention, "animal protein" refers to a protein-containing animal-derived material (meat, seafood, eggs, dairy products) that has been processed to increase the protein content, or the protein itself. Examples of animal proteins that can become off-taste substances include whey, casein, and egg white. The form of the animal protein is not particularly limited, and may be, for example, powder, granules, fibers, paste, or the like.

[0015] In particular, the composition of the present invention is preferably used to suppress off-flavors derived from animal proteins in whey, and specific types of off-flavors include bitterness, astringency, harshness, and astringency.

[0016] In the present invention, examples of "amino acids" include branched-chain amino acids (valine, leucine, isoleucine), tryptophan, phenylalanine, arginine, cysteine, methionine, lysine, histidine, tyrosine, glycine, etc. These amino acids may be in the form of a salt. The salt of an amino acid is not particularly limited as long as it can exhibit an off-taste, and examples include salts with inorganic acids (e.g., hydrochloric acid, hydrobromic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., acetic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethyl sulfate, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). The salt of an amino acid may be a hydrate (hydrate salt), and examples of the hydrate include monohydrate to hexahydrate. In this specification, amino acids as off-taste substances also include amino acids, their salts and hydrates.

[0017] In particular, the composition of the present invention is suitably used to suppress off-flavors derived from amino acids such as branched-chain amino acids or salts thereof, and mixtures thereof, and specific types of off-flavors include, for example, bitterness and acridity.

[0018] In the present invention, "vitamins" refers to vitamin A, vitamin B １ , Vitamin B ２ , Vitamin B ６ , Vitamin B １２ , vitamin C, vitamin D, vitamin E, niacin, pantothenic acid, folic acid, biotin, vitamin P, and derivatives and salts thereof.

[0019] In particular, the composition of the present invention contains vitamin B １ , B ２ , pantothenic acid, niacin or their derivatives, especially thiamine (vitamin B １ ) and their salts, and specific types of off-flavors include bitterness, astringency, harshness, and astringency.

[0020] In the present invention, the term "high-intensity sweetener" refers to a general term for non-saccharide sweeteners that have a sweetness higher than that of sucrose (specifically, a sweetness 10 times or more that of sucrose). High-intensity sweeteners that may be off-taste substances may be either natural sweeteners or synthetic sweeteners, and examples thereof include stevia (rebaudioside, stevioside), acesulfame potassium, sucralose, aspartame, thaumatin, saccharin, saccharin sodium, licorice, neotame, and advantame.

[0021] In particular, the composition of the present invention is suitably used to suppress off-flavors derived from high-intensity sweeteners such as stevia, acesulfame potassium, aspartame, and advantame, and specific types of off-flavors include bitterness, astringency, metallic taste, etc.

[0022] (A) γ-Glutamyl Peptides The γ-glutamyl peptides of the present invention include γ-glutamyl tripeptides represented by the above general formula (I) and γ-glutamyl dipeptides represented by the above general formula (II). 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 of the above-mentioned γ-glutamyl peptides may be used, or two or more of the above-mentioned γ-glutamyl peptides may be used in combination.

[0023] X or Y in general formulas (I) and (II) represents an amino acid residue or an amino acid derivative residue, and examples of the amino acid include neutral amino acids such as glycine (Gly), alanine (Ala), valine (Val), leucine (Leu), isoleucine (Ile), serine (Ser), threonine (Thr), cysteine ​​(Cys), methionine (Met), asparagine (Asn), glutamine (Gln), proline (Pro), and hydroxyproline (Hyp); acidic amino acids such as aspartic acid (Asp) and glutamic acid (Glu); lysine (Lys); and arginine (Arg). Examples of amino acids include basic amino acids such as phenylalanine (Phe), tyrosine (Tyr), and tryptophan (Trp); aromatic amino acids such as ornithine (Orn), sarcosine (Sar), citrulline (Cit), norvaline (Nva), norleucine (Nle), α-aminobutyric acid (Abu), taurine (Tau), tert-leucine (t-Leu), cycloleucine (Cle), α-aminoisobutyric acid (2-methylalanine) (Aib), penicillamine (Pen), and homoserine (Hse).

[0024] The amino acid derivative refers to various derivatives of the above amino acids. Examples of the amino acid derivative include unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups such as a terminal carbonyl group, a terminal amino group, and a cysteine ​​thiol group are substituted with various substituents. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protecting groups. Examples of the amino acid derivative include Arg(NO ２ ): N-γ-nitroarginine, Cys(SNO): S-nitrosocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH ２ : valinamide, Val-ol: valinol (2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me)(O): S-methylcysteine ​​sulfoxide.

[0025] Examples of γ-glutamyl peptides include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, with γ-Glu-Val-Gly being preferred.

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

[0027] In the present invention, the salt of γ-glutamyl peptide is not particularly limited as long as it is orally ingestible. For example, 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. 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, and methylmalonic 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.

[0028] As the γ-glutamyl peptide and its salts, commercially available products may be used, or those obtained by appropriate production may also be used.

[0029] The method for producing a peptide is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method for chemically synthesizing a peptide and (2) a method for synthesizing a peptide by an enzymatic reaction. For synthesizing a relatively short peptide having two to three amino acid residues, it is particularly convenient to use a chemical synthesis method.

[0030] 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.

[0031] When synthesizing peptides by enzymatic reaction, for example, the method described in WO2004 / 011653 can be used. Specifically, for example, a dipeptide or tripeptide can be synthesized by reacting an amino acid or dipeptide whose carboxyl group has been esterified or amidated with an amino acid whose amino group is free (e.g., an amino acid whose carboxyl group has been protected) in the presence of a peptide-synthesizing enzyme. The synthesized dipeptide or tripeptide can be purified as appropriate. Examples of peptide-synthesizing enzymes include cultures of microorganisms capable of producing peptides, culture supernatants separated from the cultures, bacterial cells separated from the cultures, treated bacterial cells of the microorganisms, and peptide-synthesizing enzymes separated therefrom. As the peptide-synthesizing enzyme, an appropriately purified one can be used as needed.

[0032] 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. Specifically, for example, yeast containing a high concentration of γ-glutamyl peptides such as γ-Glu-Abu can be obtained by the method described in JP 2012-213376 A. Furthermore, γ-glutamyl peptides can be produced, for example, by recovering them from agricultural, aquatic, and livestock products containing the γ-glutamyl peptide.

[0033] 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 by weight or more. That is, "blending (adding) γ-glutamyl peptide" is not limited to blending the peptide itself, but also encompasses blending 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 a microorganism capable of producing the peptide, as well as 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. An example of such processed products is a yeast extract containing γ-glutamyl peptides such as γ-Glu-Abu (JP 2012-213376 A). In addition to yeast extract, some foods and beverages (including ingredients and seasonings) may naturally contain γ-glutamyl peptide. However, such foods and beverages (including ingredients and seasonings) other than yeast extract may be excluded from the "materials having a high γ-glutamyl peptide content" of the present invention. The γ-glutamyl peptide may be purified to a desired degree. For example, the γ-glutamyl peptide may have a purity of 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more.

[0034] The concentration and content ratio of γ-glutamyl peptide in the composition of the present invention can be appropriately determined depending on various conditions such as the type of γ-glutamyl peptide, the ingestible concentration of γ-glutamyl peptide, and the amount of the composition of the present invention used.

[0035] The amount (concentration) of component (A) γ-glutamyl peptide added to an oral substance in the composition of the present invention is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing off-taste. For example, the concentration at the time of ingestion, calculated as the weight of the free form of component (A) γ-glutamyl peptide, relative to the total weight of the oral substance, is usually 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, and more preferably 0.1 ppm by weight or more, with the upper limit being usually 200 ppm by weight or less, preferably 100 ppm by weight or less, and more preferably 50 ppm by weight or less. Specifically, the concentration is usually 0.01 to 200 ppm by weight, preferably 0.05 to 100 ppm by weight, and more preferably 0.1 to 50 ppm by weight.

[0036] In this specification, the "concentration at the time of consumption" refers to the concentration of component (A) γ-glutamyl peptide when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of taking it in the mouth. For example, when the oral substance is a concentrated beverage, it refers to the γ-glutamyl peptide concentration in the beverage when diluted and consumed, and when the oral substance is a powdered beverage, it refers to the γ-glutamyl peptide concentration in the beverage when dissolved in drinking water or the like and consumed.

[0037] (B) Fragrance Compound The composition of the present invention contains at least one fragrance compound selected from citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

[0038] In the present invention, the aroma compound refers to a compound used as a fragrance or the like, and is a low molecular weight compound having a molecular weight of about 80 to 220. Specific examples include the following six types: Citronellal (CAS Registry Number: 2385-77-5) Limonene ((R)-(+)-limonene) (CAS Registry Number: 5989-27-5) or ((R / S)-(+)-limonene) (CAS Registry Number: 138-86-3) Butanoic acid (CAS Registry Number: 107-92-6) 2-methylpyrazine (CAS Registry Number: 109-08-0) Methyl anthranilate (CAS Registry Number: 134-20-3) Nootkatone (CAS Registry Number: 4674-50-4)

[0039] The aroma compounds used in the present invention may be those produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or methods equivalent thereto, or may be isolated products extracted and purified from aroma compound-containing materials. Examples of aroma compound-containing materials include natural products such as agricultural, livestock, and fishery products; fermentation products such as culture solutions and bacterial cells obtained by culturing microorganisms; and processed products thereof. Commercially available aroma compounds may also be used. In the present invention, instead of or in addition to chemically synthesized or isolated aroma compounds, aroma compound-containing materials may be used as they are or after purification to the desired extent.

[0040] The composition of the present invention may contain one of the above-mentioned fragrance compounds alone or two or more of them in combination.

[0041] The amount (concentration) of the flavor compound (B) in the composition of the present invention added to the oral substance is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing off-taste. For example, the concentration at the time of ingestion, calculated as the weight of the free form of the flavor compound (B) relative to the total weight of the oral substance, is usually 0.0005 ppm by weight or more, preferably 0.001 ppm by weight or more, and more preferably 0.005 ppm by weight or more, with the upper limit being usually 20 ppm by weight or less, preferably 10 ppm by weight or less, and more preferably 4 ppm by weight or less. Specifically, the concentration is usually 0.0005 to 20 ppm by weight, preferably 0.001 to 10 ppm by weight, and more preferably 0.005 to 4 ppm by weight.

[0042] More specifically, the amounts (concentrations) of component (B-1) citronellal, limonene, 2-methylpyrazine, butanoic acid, and methyl anthranilate added to the oral substance in the composition of the present invention are used so that the concentration upon ingestion is within a desired range from the viewpoint of suppressing off-tastes. For example, the concentration upon ingestion, calculated as the weight of the free form of the aroma compounds of component (B), relative to the total weight of the oral substance, is typically 0.0005 ppm by weight or more, preferably 0.001 ppm by weight or more, and more preferably 0.005 ppm by weight or more, with the upper limit being typically 5 ppm by weight or less, preferably 0.5 ppm by weight or less, and more preferably 0.1 ppm by weight or less. Specifically, the concentration is typically 0.0005 to 5 ppm by weight, preferably 0.001 to 0.5 ppm by weight, and more preferably 0.005 to 0.1 ppm by weight.

[0043] More specifically, the amount (concentration) of component (B-2) nootkatone added to the oral substance in the composition of the present invention is used so that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing off-tastes. For example, the concentration at the time of ingestion, calculated as the weight of the free form of the aroma compound of component (B), relative to the total weight of the oral substance, is typically 0.05 ppm by weight or more, preferably 0.1 ppm by weight or more, and more preferably 0.5 ppm by weight or more, with the upper limit being typically 20 ppm by weight or less, preferably 10 ppm by weight or less, and more preferably 4 ppm by weight or less. Specifically, the concentration is typically 0.05 to 20 ppm by weight, preferably 0.1 to 10 ppm by weight, and more preferably 0.5 to 4 ppm by weight.

[0044] In this specification, the "concentration at the time of consumption" refers to the concentration of the aroma compound of component (B) when the oral substance is ingested (when taken orally, when used in the oral cavity), and refers to the concentration at the time of consumption after cooking. Note that the "concentration at consumption" for quasi-drugs such as toothpaste and mouthwash refers to the concentration at the time of use, i.e., the concentration at the time of putting it in the mouth. For example, if the oral substance is a concentrated beverage, it refers to the concentration of the aroma compound in the beverage when diluted and consumed, and if the oral substance is a powdered beverage, it refers to the concentration of the aroma compound in the beverage when dissolved in drinking water or the like and consumed.

[0045] The total amount of components (A) and (B) contained in the composition of the present invention is, for example, typically 0.001% by weight or more, preferably 0.1% by weight or more, and more preferably 1% by weight or more, relative to the total weight of the composition of the present invention. Furthermore, this amount is typically 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less, relative to the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100% by weight, preferably 0.1 to 99% by weight, and more preferably 1 to 90% by weight.

[0046] The concentration and content ratio of component (A) in the composition of the present invention can be appropriately set depending on various conditions such as the type of γ-glutamyl peptide and the type of component (B), and the type of food in which the composition of the present invention is used.

[0047] In the composition of the present invention, the weight ratio of components (A) and (B) ((A):(B)) is generally 1:0.00001 to 400, preferably 1:0.00005 to 200, and more preferably 1:0.0001 to 40, calculated as the weight of the free form, from the viewpoint of suppressing unpleasant tastes.

[0048] Specifically, in the composition of the present invention, the weight ratio of components (A) and (B-1) citronellal, limonene, 2-methylpyrazine, butanoic acid, and methyl anthranilate ((A):(B-1)) is typically 1:0.00001 to 10, preferably 1:0.00005 to 5, and more preferably 1:0.0001 to 1, calculated on a free-form basis, from the viewpoint of suppressing unpleasant flavors.

[0049] In the composition of the present invention, the weight ratio of components (A) and (B-2) nootkatone ((A):(B-2)) is generally 1:0.001 to 400, preferably 1:0.005 to 200, and more preferably 1:0.01 to 40, calculated as the weight of the free form, from the viewpoint of suppressing unpleasant flavors.

[0050] The composition of the present invention can be produced by a method conventionally used in the field of food production, etc., using only components (A) and (B) or by adding "other components." The "other components" are not particularly limited as long as they do not impair the effects of the present invention, and examples thereof include amino acids such as γ-aminobutyric acid, serine, alanine, glutamic acid, glycine, and the like, and salts thereof; organic acids such as acetic acid and tartaric acid, and salts thereof; inorganic salts such as salt, sodium chloride, potassium chloride, and the like; dietary fiber such as indigestible dextrin; sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, and oligosaccharides; sugar alcohols such as xylitol and erythritol; high-intensity sweeteners; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid, and salts thereof; pH buffers, pH adjusters, excipients, bulking agents, flavorings, edible oils, antioxidants, thickening stabilizers, emulsifiers, salt, organic salts, inorganic salts, seasonings (e.g., umami seasonings such as monosodium glutamate), acidulants, colorants, color couplers, ethanol, and water. Among these, it is preferable to add amino acids such as γ-aminobutyric acid and serine, as these also suppress unpleasant odors. As the "other components", one component may be used, or two or more components may be used in combination.

[0051] The composition of the present invention may contain other components in an amount of 0 to 99.999% by weight, preferably 1 to 99.9% by weight, and more preferably 10 to 99% by weight, as long as the effects of the present invention are achieved.

[0052] The form of the composition of the present invention is not particularly limited, but may be in a form that is easy to add to foods and beverages, such as powder, granules, liquid, syrup, gel, paste, cubes, etc. Formulation can be carried out by conventional methods.

[0053] The composition of the present invention can be produced by a method known per se or a method similar thereto.

[0054] The composition of the present invention is used to suppress the off-taste of oral substances (e.g., foods, oral medications, etc.) to which off-taste substances have been added. In particular, the composition of the present invention is more suitably used to suppress off-tastes (e.g., bitterness, metallic taste, harshness, astringency, bitterness, etc.) derived from vegetable proteins, animal proteins, amino acids, vitamins, and high-intensity sweeteners in oral substances. The composition of the present invention can also be used as an off-taste suppressor.

[0055] The present invention also includes a method for suppressing the unpleasant taste of oral substances, which comprises adding components (A) and (B) (sometimes abbreviated as the method of the present invention).

[0056] The components (A) and (B) that can be used in the method of the present invention are as defined above.

[0057] In the method of the present invention, the type of off-taste substance in the oral substance is as described above.

[0058] In the present invention, "oral substances" means substances that can be taken orally, and specific examples include foods, seasonings, pharmaceuticals, quasi-drugs, cosmetics, etc. Furthermore, in the present invention, "foods" broadly encompasses substances that can be taken orally (excluding pharmaceuticals), and unless otherwise specified, includes not only so-called foods but also beverages, seasonings, supplements, etc. The concept of foods also encompasses food compositions.

[0059] The oral substance in the present invention is not particularly limited as long as it contains the above-mentioned off-taste substances and is required to suppress the off-taste, but it is preferable that it contains, for example, vegetable protein, animal protein, amino acids, vitamins, high-intensity sweeteners, etc.

[0060] Foods that contain off-taste substances (plant proteins, animal proteins, amino acids, vitamins, high-intensity sweeteners) are not particularly limited, but include the off-taste substances themselves, plant or animal materials that contain the off-taste substances, or processed foods that use such materials.

[0061] Specific foods include foods containing plant protein, including beans such as soybeans and processed foods thereof, foods containing animal protein such as dairy products, foods containing amino acids, foods containing vitamins, and foods containing high-intensity sweeteners.

[0062] Foods containing vegetable protein include soybeans or processed foods such as soy milk, soy milk beverages, and prepared soy milk; soy flour (kinako) prepared by grinding roasted beans; tofu, yuba, and fu prepared from soy milk; frozen tofu, namaage (deep-fried tofu), ganmodoki (tofu with tofu), fried tofu, and grilled tofu prepared from tofu; okara (soybean pulp); boiled and steamed beans; and miso and natto prepared from steamed beans. Also included are foods prepared using the above soybean processed foods as ingredients, optionally mixed with other ingredients. Examples of soybean-based foods include, but are not limited to, soy milk pudding, okara cake, soybean flour cake, okara cookies, soybean flour nutrition bars, soybean flour twists, and soybean flour candy; breads such as low-sugar bread containing soybean flour; meat-containing foods such as soy meat, soy protein hamburgers, meatballs, dumplings, shumai, menchi-katsu, soy protein fried chicken, and soy protein ham and sausages; nutritionally fortified foods such as protein powders and infant formula; soy protein noodles; soy protein batter for deep-fried foods; seafood-containing foods such as soy protein fish sausages, kamaboko (fish cakes), and chikuwa (fish cakes), soups (including dried soups); other processed foods; and frozen foods. Examples of foods with a plant-like, grassy odor include processed tomato foods and processed olive foods. Examples of processed tomato foods include tomato sauce, concentrated tomatoes, tomato puree, tomato paste, tomato juice, solid tomatoes, and tomato soup. Olive processed foods include olive oil and olive paste.

[0063] Examples of foods containing animal protein include beverages such as milk drinks, lactic acid bacteria drinks, soft drinks (including those containing fruit juice), carbonated drinks, fruit juice drinks, vegetable drinks, vegetable and fruit drinks, sports drinks, jelly drinks, and powdered drinks; alcoholic drinks; coffee drinks, black tea drinks, and other tea drinks; soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage soup, chicken stock, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, and miso soup, as well as instant powdered foods thereof; whipped cream, jam, fruit simmered in syrup, jelly, bavarois, and desserts such as yogurt; retort foods such as curry, stew, beef bowl, soup; processed meat foods such as hamburger steak, ham, sausage, dumplings, shumai, fried chicken, pork cutlet, etc.; processed seafood foods such as kamaboko and chikuwa; dairy products such as cheese; dairy products such as butter, fermented milk, milk powder, etc.; frozen desserts such as ice cream, ice milk, lacto ice cream, sorbet, and frozen desserts; confectioneries such as gummies, candy, gum, tablet candy, and snacks; bread; noodles such as udon, hiyamugi, somen, buckwheat, Chinese noodles, spaghetti, macaroni, rice vermicelli, and wonton (including instant noodles such as fried and non-fried noodles); nutrition bars, etc.

[0064] The form of amino acid-containing foods is not particularly limited as long as they contain amino acids, but examples include nutritional supplements containing high doses of amino acids, nutritional drinks, and foods described above that contain amino acids.

[0065] Vitamin-containing foods are not particularly limited in form as long as they contain vitamins, but examples include nutritional supplements containing high doses of vitamins, nutritional drinks, and foods that contain vitamins in addition to the above-mentioned foods.

[0066] The form of foods containing high-intensity sweeteners is not particularly limited as long as they contain high-intensity sweeteners, but examples include the above-mentioned desserts, confectioneries, beverages, nutritional supplements, and nutritional drinks that contain high-intensity sweeteners, as well as foods described above that contain high-intensity sweeteners.

[0067] Foods may be provided (sold or distributed) in a form that can be eaten as is, or may be provided in a form that requires a predetermined process or cooking to make it suitable for eating. For example, foods may be prepared in a form suitable for eating before or at the time of eating and then eaten. For example, in the case of beverages such as soft drinks, they may be provided as packaged beverages that can be eaten as is, or as concentrates such as powders that can be diluted and eaten.

[0068] Furthermore, the food is not limited to general foods, but also includes 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.

[0069] Examples of seasonings include natural seasonings, flavor seasonings, menu seasonings, mayonnaise; solid seasonings such as sugar and salt; liquid seasonings such as dressings, ketchup, mayonnaise, sauces, and sauces (e.g., demi-glace sauce, medium-thick sauce, white sauce, cheese sauce, etc.); and semi-solid seasonings such as miso paste. In this specification, "natural seasonings" refers to seasonings produced using natural products as raw materials by methods such as extraction, decomposition, heating, and fermentation, and specific examples thereof include various livestock meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various bone extracts such as chicken bone extract, beef bone extract, and pork bone extract; various seafood extracts such as bonito extract, mackerel extract, croaker extract, scallop extract, crab extract, shrimp extract, dried sardine extract, and dried scallop extract; and dried bonito extract. Examples of suitable seasonings include various dried fish extracts such as dried mackerel extract and dried bonito extract; various vegetable extracts such as onion extract, Chinese cabbage extract and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili pepper extract, pepper extract and cocoa extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, shrimp sauce and miso, as well as mixtures and processed products thereof (e.g., soy sauce processed products such as mentsuyu and ponzu soy sauce). "Flavor seasoning" refers to a seasoning used to impart the aroma, flavor and taste of a flavor ingredient to food, and can be produced, for example, by adding sugar, salt, etc. to a natural seasoning. Specific examples of flavor seasonings include various meat flavor seasonings such as chicken flavor seasoning, beef flavor seasoning, pork flavor seasoning, etc.; various seafood flavor seasonings such as bonito flavor seasoning, dried sardine flavor seasoning, dried scallop flavor seasoning, shellfish flavor seasoning, etc.; various spicy vegetable flavor seasonings; kelp flavor seasoning, etc. "Menu-specific seasoning" refers to a seasoning suitable for cooking a specific menu (e.g., Chinese menu), and specific examples include Chinese combined seasonings, combined seasonings, general-purpose paste seasonings, mixed rice mixes, fried rice mixes, spice mixes, etc.

[0070] The pharmaceuticals are not particularly limited as long as they contain the above-mentioned off-taste substances, and include all oral pharmaceuticals. Examples include vitamins, tonics, nutrients, supplements, and various pharmaceutical preparations. These may be in any form, such as powders, granules, pills, tablets, liquids, or syrups. Among these, orally disintegrating tablets, troches, chewable tablets, and the like, which dissolve in the mouth, are preferred.

[0071] Examples of quasi-drugs include toothpastes, mouth fresheners, breath fresheners, breath fresheners, mouthwashes, and gargles.

[0072] Examples of the cosmetic products include lipstick.

[0073] In the present invention, the off-taste substance to be contained in the oral substance is not particularly limited in its manufacturing method as long as it can be taken orally, and it may be manufactured by a method known per se or a method equivalent thereto. For example, it may be a chemically synthesized product manufactured by a chemical synthesis method, or an isolated product extracted and purified from a material containing the off-taste substance. Furthermore, the material containing the off-taste substance may be used as is or after being purified to the desired degree. The off-taste substance may also be a commercially available product.

[0074] The method and conditions for adding components (A) and (B) of the present invention to an oral substance (e.g., food, oral medicine, etc.) are not particularly limited, and can be performed by a method known per se or a method equivalent thereto depending on the type and form of components (A) and (B) of the present invention, the type of oral substance to which components (A) and (B) are added, etc. The timing for adding components (A) and (B) to an oral substance is not particularly limited, and examples include during the production of the oral substance and after the production of the oral substance. Components (A) and (B) may also be added to raw materials before the oral substance is produced. Components (A) and (B) may be added simultaneously or at different times, and the order of addition is also not particularly limited.

[0075] In the present invention, the amounts of components (A) and (B) added to an oral substance can be determined based on the amount of off-taste substance added to the oral substance. For example, if an "oral substance that contains an off-taste substance but does not exhibit an unacceptable off-taste" is caused to exhibit an unacceptable off-taste by additionally adding an off-taste substance (i.e., by increasing the amount of the off-taste substance contained in the oral substance), the amounts of components (A) and (B) added to the oral substance can be determined based on the amount of the additional off-taste substance (increase), and the amount of the off-taste substance originally contained in the oral substance before the additional off-taste substance was added (the oral substance that does not exhibit an unacceptable off-taste) does not need to be taken into consideration. Furthermore, if an oral substance produced by adding an off-taste substance as one of its ingredients exhibits an off-taste, the amounts of components (A) and (B) added to the oral substance can be determined based on the amount of the off-taste substance used as an ingredient. Furthermore, when an additional off-taste substance is added to an oral substance that has an off-taste and was produced by adding an off-taste substance as one of the ingredients, the amount of components (A) and (B) added to the oral substance can be set according to the total amount of the off-taste substance used as an ingredient and the additional off-taste substance added.

[0076] In the method of the present invention, the amounts of components (A) and (B) added to the oral substance (the amounts of components (A) and (B) added to the oral substance) are as follows.

[0077] In the method of the present invention, the amount (concentration) of component (A) γ-glutamyl peptide added to an oral substance is such that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing off-taste. For example, the concentration at the time of ingestion, calculated as the weight of the free form of component (A) γ-glutamyl peptide, relative to the total weight of the oral substance, is typically 0.01 ppm by weight or more, preferably 0.05 ppm by weight or more, and more preferably 0.1 ppm by weight or more, with the upper limit being typically 200 ppm by weight or less, preferably 100 ppm by weight or less, and more preferably 50 ppm by weight or less. Specifically, the concentration is typically 0.01 to 200 ppm by weight, preferably 0.05 to 100 ppm by weight, and more preferably 0.1 to 50 ppm by weight.

[0078] In the method of the present invention, component (B) is added to the oral substance in an amount (concentration) such that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing off-taste. For example, the concentration at the time of ingestion, calculated as the weight of the free form of component (B), relative to the total weight of the oral substance, is usually 0.0005 ppm by weight or more, preferably 0.001 ppm by weight or more, and more preferably 0.005 ppm by weight or more, with the upper limit being usually 20 ppm by weight or less, preferably 10 ppm by weight or less, and more preferably 4 ppm by weight or less. Specifically, the concentration is usually 0.0005 to 20 ppm by weight, preferably 0.001 to 10 ppm by weight, and more preferably 0.005 to 4 ppm by weight.

[0079] More specifically, in the method of the present invention, the amounts (concentrations) of component (B-1) citronellal, limonene, 2-methylpyrazine, butanoic acid, and methyl anthranilate added to the oral substance are added so that the concentration of component (B-1) at the time of ingestion is within a desired range from the viewpoint of suppressing off-tastes. For example, the concentration of component (B-1) at the time of ingestion, calculated as the weight of the free form of component (B-1), relative to the total weight of the oral substance, is typically 0.0005 ppm by weight or more, preferably 0.001 ppm by weight or more, and more preferably 0.005 ppm by weight or more, with the upper limit being typically 5 ppm by weight or less, preferably 0.5 ppm by weight or less, and more preferably 0.1 ppm by weight or less. Specifically, the concentration is typically 0.0005 to 5 ppm by weight, preferably 0.001 to 0.5 ppm by weight, and more preferably 0.005 to 0.1 ppm by weight.

[0080] In the method of the present invention, the amount (concentration) of component (B-2) nootkatone added to the oral substance is such that the concentration at the time of ingestion is within a desired range from the viewpoint of suppressing an unpleasant taste. For example, the concentration at the time of ingestion, calculated as the weight of the free form of component (B-2), relative to the total weight of the oral substance, is typically 0.05 ppm by weight or more, preferably 0.1 ppm by weight or more, and more preferably 0.5 ppm by weight or more, with the upper limit being typically 20 ppm by weight or less, preferably 10 ppm by weight or less, and more preferably 4 ppm by weight or less. Specifically, the concentration is typically 0.05 to 20 ppm by weight, preferably 0.1 to 10 ppm by weight, and more preferably 0.5 to 4 ppm by weight.

[0081] In the method of the present invention, the amounts of the components (A) and (B) to be added can be determined depending on the type of food containing the off-taste substance and its content.

[0082] The content of off-taste substances in oral substances varies depending on the type of substance and the form of the oral substance. For example, an off-taste is perceived at 1% by weight or more in an aqueous solution of soybean powder, 1% by weight or more in an aqueous solution of whey, 0.05% by weight or more in an aqueous solution of an amino acid mixture, 0.1% by weight or more in an aqueous solution of vitamins, and 0.01% by weight or more in an aqueous solution of a high-intensity sweetener. In the present invention, components (A) and (B) can be added to the off-taste substance in the following proportions: Component (A): usually 0.01 ppm by weight or more, preferably 0.02 ppm by weight or more, more preferably 0.2 ppm by weight or more, and usually 100% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less, specifically usually 0.01 ppm by weight to 100% by weight, preferably 0.02 ppm by weight to 10% by weight, more preferably 0.2 ppm by weight to 5% by weight; or in another embodiment, usually 0.01 ppm by weight or more, preferably 0.02 ppm by weight or more, more preferably 0.1 ppm by weight or more, and usually 100% by weight or less, preferably 50% by weight or less, more preferably 30% by weight or less, specifically usually 0.01 ppm by weight to 100% by weight, preferably 0.02 ppm by weight to 50% by weight, more preferably 0.1 ppm by weight to 30% by weight, Component (B): Usually 0.5 ppb by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, and usually 8% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight or less, specifically usually 0.5 ppb by weight to 8% by weight, preferably 0.01 ppm by weight to 1% by weight, more preferably 0.1 ppm by weight to 0.5% by weight; or in another embodiment, usually 0.5 ppb by weight or more, preferably 1 ppb by weight or more, more preferably 5 ppb by weight or more, and usually 80% by weight or less, preferably 40% by weight or less, more preferably 8% by weight or less, specifically usually 0.5 ppb by weight to 80% by weight, preferably 1 ppb by weight to 40% by weight, more preferably 5 ppb by weight to 8% by weight, in terms of the weight of the free form, relative to the total weight of the off-taste substances.

[0083] More specifically, it can be added in the following proportions: When component (B-1) is contained: usually 0.5 ppb by weight or more, preferably 0.001 ppm by weight or more, more preferably 0.01 ppm by weight or more, usually 2000 ppm by weight or less, preferably 1000 ppm by weight or less, more preferably 200 ppm by weight or less, specifically usually 0.5 ppb by weight to 2000 ppm by weight, preferably 0.001 to 1000 ppm by weight, more preferably 0.01 to 200 ppm by weight; or in another embodiment, usually 0.5 ppb by weight or more, preferably 1 ppb by weight or more, more preferably 5 ppb by weight or more, usually 2% by weight or less, preferably 1% by weight or less, more preferably 2000 ppm by weight or less, specifically usually 0.5 ppb by weight to 2% by weight, preferably 1 ppb by weight to 1% by weight, more preferably 5 ppb by weight to 2000 ppm by weight, When component (B-2) is contained: usually 0.05 ppm by weight or more, preferably 0.1 ppm by weight or more, more preferably 1 ppm by weight or more, and usually 8% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight or less, specifically usually 0.05 ppm by weight to 8% by weight, preferably 0.1 ppm by weight to 1% by weight, more preferably 1 ppm by weight to 0.5% by weight; or in another embodiment, usually 0.05 ppm by weight or more, preferably 0.1 ppm by weight or more, more preferably 0.5 ppm by weight or more, and usually 80% by weight or less, preferably 40% by weight or less, more preferably 8% by weight or less, specifically usually 0.05 ppm by weight to 80% by weight, preferably 0.1 ppm by weight to 40% by weight, more preferably 0.5 ppm by weight to 8% by weight, based on the total weight of the off-taste substances.

[0084] In the composition of the present invention, the specific amounts of the components (A) and (B) added to the oral dosage form (converted to free form) are as follows.

[0085] For example, when the off-taste substance is soy protein, which is a vegetable protein, the proportion is as follows, but is not limited to these: Component (A): based on the total weight of soy protein, usually 0.02 ppm by weight or more, preferably 0.2 ppm by weight or more, more preferably 0.5 ppm by weight or more, even more preferably 2.5 ppm by weight or more, usually 10% by weight or less, preferably 1% by weight or less, more preferably 6250 ppm by weight or less, even more preferably 1250 ppm by weight or less, specifically usually 0.02 ppm by weight to 10% by weight, preferably 0.2 ppm by weight to 1% by weight, more preferably 0.5 to 6250 ppm by weight, even more preferably 2.5 to 1250 ppm by weight; When component (B-1) is contained: usually 0.001 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.025 ppm by weight or more, even more preferably 0.125 ppm by weight or more, and usually 200 ppm by weight or less, preferably 20 ppm by weight or less, more preferably 12.5 ppm by weight or less, even more preferably 2.5 ppm by weight or less, specifically usually 0.001 to 200 ppm by weight, preferably 0.01 to 20 ppm by weight, more preferably 0.025 to 12.5 ppm by weight, even more preferably 0.125 to 2.5 ppm by weight, based on the total weight of soy protein; When component (B-2) is contained: usually 0.1 ppm by weight or more, preferably 1 ppm by weight or more, more preferably 2.5 ppm by weight or more, even more preferably 12.5 ppm by weight or more, and usually 1% by weight or less, preferably 0.1% by weight or less, more preferably 500 ppm by weight or less, even more preferably 100 ppm by weight or less, specifically usually 0.1 ppm by weight to 1% by weight, preferably 1 ppm by weight to 0.1% by weight, more preferably 2.5 to 500 ppm by weight, even more preferably 12.5 to 100 ppm by weight, based on the total weight of soy protein.

[0086] When the off-taste substance is whey, which is an animal protein, the proportion is as follows, but is not limited to these: Component (A): based on the total weight of whey, usually 0.01 ppm by weight or more, preferably 0.1 ppm by weight or more, more preferably 0.25 ppm by weight or more, even more preferably 1.25 ppm by weight or more, usually 5% by weight or less, preferably 5000 ppm by weight or less, more preferably 3125 ppm by weight or less, even more preferably 625 ppm by weight or less, specifically usually 0.01 ppm by weight to 5% by weight, preferably 0.1 to 5000 ppm by weight, more preferably 0.25 to 3125 ppm by weight, even more preferably 1.25 to 625 ppm by weight; When component (B-1) is contained: usually 0.5 ppb by weight or more, preferably 5 ppb by weight or more, more preferably 30 ppb by weight or more, even more preferably 62.5 ppb by weight or more, and usually 100 ppm by weight or less, preferably 10 ppm by weight or less, more preferably 6.25 ppm by weight or less, even more preferably 1.25 ppm by weight or less, specifically usually 0.5 ppb to 100 ppm by weight, preferably 5 ppb to 10 ppm by weight, more preferably 30 ppb to 6.25 ppm by weight, even more preferably 62.5 ppb to 1.25 ppm by weight, based on the total weight of whey; When component (B-2) is contained: usually 0.05 ppm by weight or more, preferably 0.5 ppm by weight or more, more preferably 1.25 ppm by weight or more, even more preferably 6.25 ppm by weight or more, and usually 5000 ppm by weight or less, preferably 500 ppm by weight or less, more preferably 250 ppm by weight or less, even more preferably 50 ppm by weight, specifically usually 0.05 to 5000 ppm by weight, preferably 0.5 to 500 ppm by weight, more preferably 1.25 to 250 ppm by weight or more, even more preferably 6.25 to 50 ppm by weight, relative to the total weight of whey.

[0087] When the off-taste substance is an amino acid, the proportion is as follows, but is not limited to these: Component (A): based on the total weight of amino acids, usually 0.2 ppm by weight or more, preferably 2 ppm by weight or more, more preferably 4 ppm by weight or more, even more preferably 20 ppm by weight or more, usually 100% by weight or less, preferably 10% by weight or less, more preferably 5% by weight or less, even more preferably 1% by weight or less, specifically usually 0.2 ppm by weight to 100% by weight, preferably 2 ppm by weight to 10% by weight, more preferably 4 ppm by weight to 5% by weight, even more preferably 20 ppm by weight to 1% by weight; When component (B-1) is contained: usually 0.001 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.02 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and usually 2000 ppm by weight or less, preferably 200 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 20 ppm by weight or less, specifically usually 0.001 to 2000 ppm by weight, preferably 0.01 to 200 ppm by weight, more preferably 0.02 to 100 ppm by weight, even more preferably 0.1 to 20 ppm by weight, based on the total weight of amino acids; When component (B-2) is contained: usually 1 ppm by weight or more, preferably 10 ppm by weight or more, more preferably 20 ppm by weight or more, even more preferably 100 ppm by weight or more, and usually 8% by weight or less, preferably 0.8% by weight or less, more preferably 0.4% by weight or less, even more preferably 800 ppm by weight or less, specifically usually 1 ppm by weight to 8% by weight, preferably 10 ppm by weight to 0.8% by weight, more preferably 20 ppm by weight to 0.4% by weight, even more preferably 100 to 800 ppm by weight, based on the total weight of amino acids.

[0088] When the off-taste substance is a high-intensity sweetener, the proportion is as follows, but is not limited to these: Component (A): usually 2 ppm by weight or more, preferably 20 ppm by weight or more, more preferably 40 ppm by weight or more, even more preferably 200 ppm by weight or more, and usually 100% by weight or less, preferably 50% by weight or less, more preferably 30% by weight or less, even more preferably 10% by weight or less, specifically usually 2 ppm by weight to 100% by weight, preferably 20 ppm by weight to 50% by weight, more preferably 40 ppm by weight to 30% by weight, even more preferably 200 ppm by weight to 10% by weight, based on the total weight of the high-intensity sweetener; When component (B-1) is contained: usually 0.01 ppm by weight or more, preferably 0.1 ppm by weight or more, more preferably 0.2 ppm by weight or more, even more preferably 1 ppm by weight or more, and usually 2% by weight or less, preferably 2000 ppm by weight or less, more preferably 1000 ppm by weight or less, even more preferably 200 ppm by weight or less, specifically usually 0.01 ppm by weight to 2% by weight, preferably 0.1 to 2000 ppm by weight, more preferably 0.2 to 1000 ppm by weight, even more preferably 1 to 200 ppm by weight, based on the total weight of the high-intensity sweetener; When component (B-2) is contained: usually 10 ppm by weight or more, preferably 100 ppm by weight or more, more preferably 200 ppm by weight or more, even more preferably 1000 ppm by weight or more, relative to the total weight of the high-intensity sweetener, and usually 80% by weight or less, preferably 8% by weight or less, more preferably 4% by weight or less, even more preferably 0.8% by weight or less; specifically, usually 10 ppm by weight to 80% by weight, preferably 100 ppm by weight to 8% by weight, more preferably 200 ppm by weight to 4% by weight, even more preferably 1000 ppm by weight to 0.8% by weight.

[0089] When the off-taste substance is a vitamin, the proportion is as follows, but is not limited to these: Component (A): based on the total weight of the vitamin, usually 1 ppm by weight or more, preferably 10 ppm by weight or more, more preferably 20 ppm by weight or more, even more preferably 100 ppm by weight or more, usually 100% by weight or less, preferably 50% by weight or less, more preferably 25% by weight or less, even more preferably 5% by weight or less, specifically usually 1 ppm by weight to 100% by weight, preferably 10 ppm by weight to 50% by weight, more preferably 20 ppm by weight to 25% by weight, even more preferably 100 ppm by weight to 5% by weight; When component (B-1) is contained: usually 0.05 ppm by weight or more, preferably 0.5 ppm by weight or more, more preferably 1 ppm by weight or more, even more preferably 5 ppm by weight or more, and usually 1% by weight or less, preferably 1000 ppm by weight or less, more preferably 500 ppm by weight or less, even more preferably 100 ppm by weight or less, specifically usually 0.05 ppm by weight to 1% by weight, preferably 0.5 to 1000 ppm by weight, more preferably 1 to 500 ppm by weight, even more preferably 5 to 100 ppm by weight, based on the total weight of the vitamin; When component (B-2) is contained: usually 5 ppm by weight or more, preferably 50 ppm by weight or more, more preferably 100 ppm by weight or more, even more preferably 500 ppm by weight or more, and usually 40% by weight or less, preferably 4% by weight or less, more preferably 2% by weight or less, even more preferably 0.4% by weight or less, specifically usually 5 ppm by weight to 40% by weight, preferably 50 ppm by weight to 4% by weight, more preferably 100 ppm by weight to 2% by weight, even more preferably 500 ppm by weight to 0.4% by weight, based on the total weight of the vitamin.

[0090] In the method of the present invention, the weight ratio of the amounts of components (A) and (B) added ((A):(B)) is usually 1:0.00001 to 400, preferably 1:0.00005 to 200, and more preferably 1:0.0001 to 40, calculated as the weight of the free form, from the viewpoint of suppressing unpleasant flavors.

[0091] In the method of the present invention, the weight ratio of the amounts of components (A) and (B-1) added ((A):(B-1)) is usually 1:0.00001 to 10, preferably 1:0.00005 to 5, and more preferably 1:0.0001 to 1, calculated on a free form basis, from the viewpoint of suppressing off-taste.

[0092] In the method of the present invention, the weight ratio of the amounts of components (A) and (B-2) added ((A):(B-2)) is usually 1:0.001 to 400, preferably 1:0.005 to 200, and more preferably 1:0.01 to 40, calculated as the weight of the free form, from the viewpoint of suppressing unpleasant flavors.

[0093] The method of the present invention may include treatments and steps that are typically included in the manufacturing process of oral products.

[0094] In the method of the present invention, the components (A) and (B) can be added to the oral substance by direct addition to the oral substance or by dilution with water, a solvent, or the like, and there are no particular limitations on the form of addition. The components (A) and (B) can be added to the oral substance at any time, such as by addition to the raw materials before the oral substance is manufactured, during the manufacturing process, after completion, immediately before eating, or during eating. The components (A) and (B) can be added simultaneously or at different times. The various definitions and preferred ranges are as described above.

[0095] The present invention also includes a method for producing an oral substance with reduced unpleasant taste, which comprises adding components (A) and (B) to the oral substance (sometimes abbreviated as the production method of the present invention).

[0096] The components (A) and (B) and oral substances that can be used in the production method of the present invention are defined as above.

[0097] In the production method of the present invention, the amounts of components (A) and (B) added to the oral substance (the amounts of components (A) and (B) added to the oral substance) and the preferred ranges thereof are as described above.

[0098] In the manufacturing method of the present invention, the content of components having an unpleasant taste in the oral substance is as described above.

[0099] The ratio of components (A) and (B) added in the production method of the present invention can be appropriately set depending on various conditions such as the types of components (A) and (B) and the concentration of the off-taste substance.

[0100] The concentrations of the components (A) and (B) added to the oral substance in the production method of the present invention are not particularly limited, but are appropriately set according to the type and content of the off-taste substance applied to the method of the present invention. That is, in the present invention, by adding the components (A) and (B) to an oral substance containing an off-taste substance, an oral substance in which the off-taste is suppressed overall can be obtained compared to a case in which the components (A) and (B) are not included.

[0101] The addition concentrations of the above components (A) and (B) can be used as is or appropriately modified to determine the consumption amount (consumption concentration) of the components (A) and (B) depending on the consumption manner of the oral product. That is, when producing a food or beverage that is consumed without being concentrated or diluted (e.g., consumed as is), the addition concentrations of the above-exemplified components (A) and (B) can be read as the consumption amount of the components (A) and (B). Furthermore, when producing a food or beverage that is consumed after being concentrated or diluted, the consumption amount of the components (A) and (B) can be determined based on the addition concentrations of the above-exemplified components (A) and (B) and the concentration or dilution ratio. For example, when producing a food or beverage that is consumed after being diluted 10 times, the consumption amount of the components (A) and (B) can be set to 10 times the addition concentration of the above-exemplified components (A) and (B).

[0102] The production method of the present invention may further include a step of adding other components (components other than components (A) and (B)). The "other components" referred to here are as described above. In addition, the production method may include treatments and steps typically included in the production of foods and beverages, such as a dissolving step, a filling step into a container, and a sterilization step.

[0103] Specifically, the oral substance obtained by the production method of the present invention is an oral substance with reduced unpleasant taste.

[0104] In the manufacturing method of the present invention, the oral substance can be manufactured using the same raw materials and methods as those used for ordinary oral substances, except for the addition of components (A) and (B). Components (A) and (B) may be added at any stage in the manufacturing process of the oral substance. That is, components (A) and (B) may be added to the raw materials for the oral substance, to the oral substance during its manufacture, or to the finished food or beverage. Components (A) and (B) may be added only once, or in two or more divided doses. When components (A) and (B) are added, they may be added simultaneously to the oral substance or its raw materials, or separately, or in any combination, to the oral substance or its raw materials. That is, the off-taste suppressing effect can be achieved when components (A) and (B) coexist in the oral substance.

[0105] The present invention also includes oral substances containing components (A) and (B) obtained by the production method of the present invention, particularly oral substances with reduced off-tastes (also referred to as the oral substance of the present invention). The oral substance of the present invention refers to an oral substance that contains an off-tasting substance but does not produce off-tastes such as bitterness or astringency due to the inclusion of components (A) and (B) together. The oral substance of the present invention may contain "other components" as needed, and various definitions and preferred ranges are as described above.

[0106] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, when "%", "ppm", and "ppb" are used, they mean "% by weight", "ppm by weight", and "ppb by weight", respectively, unless otherwise specified.

[0107] Example 1 Effect on Vegetable Protein 1 1. Sample Preparation Soybean powder (SUPRO661, DuPont Specialty Products Co., Ltd.) was added to water to a concentration of 4% (w / w), stirred, and then left to stand at 5°C for one day. The supernatant was then used, or the supernatant was obtained after centrifugation (3000 rpm, 10 min, 15°C). γ-Glu-Val-Gly (Component A) was a commercially available product or prepared according to the chemical synthesis method disclosed in JP 2010-154862 A. Citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone were prepared by adding water to the concentrations listed in Table 3.

[0108] 2. Test Method Using the solutions A1 to A3 in Table 1 below and Table 2 (evaluation scale guidelines) as the standards, approximately 10 mL of the sample was swallowed, and five evaluators each assigned a score, with the average score calculated (displayed).

[0109]

[0110]

[0111] 3. Evaluation The average scores of the sensory evaluation by five people are shown in Table 3.

[0112]

[0113] (Example 2) Effect on vegetable protein 2 1. Sample preparation A 4% soybean powder solution was prepared in the same manner as in Example 1. γ-Glu-Val-Gly (component A), nootkatone, and methyl anthranilate were each prepared by adding water to the concentrations shown in Table 4 or 5.

[0114] 2. Test Method Approximately 10 mL of the samples shown in Tables 4 and 5 below was swallowed, and two evaluators each gave a score, and the average score was calculated (displayed).

[0115] 3. Evaluation The average scores of the sensory evaluation by two experts are shown in Tables 4 and 5.

[0116]

[0117]

[0118] (Example 3) Effect on Animal Protein (Milk) 1 1. Sample Preparation Whey (WPC80, Lacto Japan Warrnambool Whey Protein Concentrate) was added to water to a concentration of 8% (w / w) and stirred, and the resulting solution was used. The same γ-Glu-Val-Gly, citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone were used as in Example 1, and water was added to the concentrations listed in Table 7.

[0119] 2. Test Method Using the solutions B1 to B3 in Table 6 below and Table 2 (evaluation scale guidelines) as the standards, approximately 10 mL of the sample was swallowed, and five evaluators each assigned a score, with the average score calculated (displayed).

[0120]

[0121] 3. Evaluation The average scores of the sensory evaluation by five people are shown in Table 7.

[0122]

[0123] (Example 4) Effect on Animal Protein 2 1. Sample Preparation An 8% whey solution was prepared in the same manner as in Example 3. γ-Glu-Val-Gly (component A) and nootkatone were each prepared by adding water to the concentrations shown in Table 8.

[0124] 2. Test Method Approximately 10 mL of the sample shown in Table 8 below was swallowed, and two evaluators each gave a score, and the average score was calculated (displayed).

[0125] 3. Evaluation The average scores of the sensory evaluation by two people are shown in Table 8.

[0126]

[0127] (Example 5) Effect on Amino Acids 1 1. Sample Preparation An amino acid mix powder (leucine, valine, isoleucine, lysine, methionine, phenylalanine, tryptophan, threonine, histidine: MP9 (Ajinomoto Co., Inc.)) was added to water to a concentration of 0.5% (w / w) and stirred, and the resulting solution containing dissolved amino acids was used. The same γ-Glu-Val-Gly, citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone were used as in Example 1, and water was added to the concentrations listed in Table 10.

[0128] 2. Test Method Using solutions C1 to C3 in Table 9 below and Table 2 (evaluation scale guidelines) as the standard, approximately 10 mL of the sample was swallowed, and five evaluators each assigned a score, with the average score calculated (displayed).

[0129]

[0130] 3. Evaluation The average scores of the sensory evaluation by five people are shown in Table 10.

[0131]

[0132] (Example 6) Effect on Amino Acids 2 1. Sample Preparation A 0.5% amino acid solution was prepared in the same manner as in Example 5. γ-Glu-Val-Gly (component A) and nootkatone were each prepared by adding water to the concentrations shown in Table 11.

[0133] 2. Test Method Approximately 10 mL of the sample shown in Table 11 below was swallowed, and two evaluators each gave a score, and the average score was calculated (displayed).

[0134] 3. Evaluation The average scores of the sensory evaluation by two people are shown in Table 11.

[0135]

[0136] (Example 7) Effect on Vitamins 1. Sample Preparation Thiamine nitrate (Taisho Technos Co., Ltd.) was added to water to a concentration of 0.1% (w / w) and stirred, and the resulting solution containing dissolved thiamine was used. The same γ-Glu-Val-Gly, citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone were used as in Example 1, and water was added to the solutions to the concentrations listed in Table 13.

[0137] 2. Test Method Using solutions D1 to D3 in Table 12 below and Table 2 (evaluation scale guidelines) as the standards, approximately 10 mL of the sample was swallowed, and five evaluators each assigned a score, with the average score calculated (displayed).

[0138]

[0139] 3. Evaluation The average scores of the sensory evaluation by five people are shown in Table 13.

[0140]

[0141] (Example 8) Effect on sweeteners 1. Sample preparation Stevia (Rebaudioside A, PureCircle) was added to water to a concentration of 0.05% (w / w) and stirred, and the resulting solution was used (sucrose equivalent: approximately 5-7.5%). The same γ-Glu-Val-Gly, citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone as in Example 1 were used, and water was added to obtain the concentrations shown in Table 15.

[0142] 2. Test Method Using solutions E1 to E3 in Table 14 below and Table 2 (evaluation scale guidelines) as the standard, approximately 10 mL of the sample was swallowed, and five evaluators each assigned a score, with the average score calculated (displayed).

[0143]

[0144] 3. Evaluation The average scores of the sensory evaluation by five people are shown in Table 15.

[0145]

[0146] It was found that the combination of component A with citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate and nootkatone exhibited a synergistic effect of suppressing off-flavors in foods.

[0147] According to the present invention, it is possible to provide delicious food and drink products with reduced off-flavors.

[0148] This application is based on patent application No. 2021-083396 filed in Japan, the contents of which are incorporated in full herein.

Claims

1. A composition for suppressing an unpleasant taste, comprising the following components (A) and (B): (A) A compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and Compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of: (B) At least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

2. The composition according to claim 1, wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

3. 2. The composition of claim 1, wherein the off-taste is a bitter, astringent, harsh or astringent taste derived from an off-tasting substance.

4. 4. The composition of claim 3, wherein the off-tasting substance is at least one selected from the group consisting of vegetable proteins, animal proteins, amino acids, vitamins and high-intensity sweeteners.

5. 2. The composition according to claim 1, wherein the weight ratio of component (B) to component (A) is 1:0.00001 to 1:400, calculated as the weight of the free form.

6. The composition according to claim 1, wherein the amount of component (A) added to the oral substance is 0.01 to 200 ppm by weight, calculated as the weight of the free form, based on the total weight of the oral substance.

7. The composition according to claim 1, wherein the amount of component (B) added to the oral substance is 0.0005 to 20 ppm by weight, calculated as the weight of the free form, based on the total weight of the oral substance.

8. A method for suppressing an unpleasant taste in an oral substance, comprising adding the following components (A) and (B): (A) A compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and Compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of: (B) At least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

9. The method according to claim 8, wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

10. 9. The method of claim 8, wherein the off-taste is a bitter, astringent, harsh or astringent taste derived from an off-tasting substance.

11. 11. The method of claim 10, wherein the off-tasting substance is at least one selected from the group consisting of vegetable proteins, animal proteins, amino acids, vitamins, and high-intensity sweeteners.

12. The method according to claim 8, wherein the weight ratio of the amount of component (B) added to the amount of component (A) added is 1:0.00001 to 1:400, calculated as the weight of the free form.

13. 9. The method according to claim 8, wherein the amount of component (A) added is 0.01 ppm by weight to 100% by weight, calculated as the weight of the free form, based on the total weight of the off-tasting substances in the oral administration.

14. 9. The method according to claim 8, wherein the amount of component (B) added is 0.5 ppb to 80% by weight, calculated as the weight of the free form, based on the total weight of the off-tasting substances in the oral preparation.

15. A method for producing an oral preparation having a suppressed unpleasant taste, comprising adding the following components (A) and (B): (A) A compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue), and Compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of: (B) At least one selected from the group consisting of citronellal, limonene, 2-methylpyrazine, butanoic acid, methyl anthranilate, and nootkatone.

16. The method according to claim 15, wherein component (A) is γ-Glu-Val-Gly or a salt thereof.

17. 16. The method of claim 15, wherein the off-taste is a bitter, astringent, harsh or astringent taste from an off-tasting substance.

18. 20. The method of claim 17, wherein the off-tasting substance is at least one selected from the group consisting of vegetable proteins, animal proteins, amino acids, vitamins, and high-intensity sweeteners.

19. The method according to claim 15, wherein the weight ratio of the amount of component (B) added to the amount of component (A) added is 1:0.00001 to 1:400 in terms of the weight of the free form.

20. 16. The method according to claim 15, wherein the amount of component (A) added is 0.01 ppm by weight to 100% by weight, calculated as the weight of the free form, based on the total weight of the off-tasting substances in the oral administration.

21. The method according to claim 15, wherein the amount of component (B) added is 0.5 ppb to 80% by weight, calculated as the weight of the free form, based on the total weight of the off-tasting substances in the oral preparation.

22. An oral product obtainable by the method according to any one of claims 15 to 21.