Method for imparting smoothness to foodstuff

Abstract

Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and / or (B): (A) amino acid; and (B) γ-glutamyl peptide.

Description

Method for imparting smoothness to food

[0001] The present invention relates to a technique for imparting smoothness to food.

[0002] Foods containing proteins such as plant proteins and animal proteins often have a rough, powdery texture, which can lead to a decrease in palatability.

[0003] An object of the present invention is to provide a technology for imparting smoothness to food.

[0004] The present inventors have discovered that smoothness can be imparted to foods by incorporating γ-glutamyl peptides such as γ-Glu-Val-Gly, and have completed the present invention.

[0005] That is, the present invention can be exemplified as follows. [1] A composition for imparting smoothness to protein-containing foods, comprising the following components (A) and / or (B): (A) an amino acid; (B) γ-glutamyl peptide. [2] The composition (specifically described in [1]) wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid. [3] The composition (specifically described in [2]) wherein the serine is free serine, the glycine is free glycine, the alanine is free alanine, the proline is free proline, the glutamic acid is free glutamic acid or sodium glutamate, and / or the aspartic acid is sodium aspartate. [4] The composition (specifically described in any of [1] to [3]) wherein the component (A) is serine. [5] The composition (specifically described in any of [1] to [4]) wherein the component (B) is γ-Glu-Val-Gly. [6] The composition (specifically described in any of [1] to [5]) wherein the total content of the components (A) and / or (B) in the composition is 1 ppm (w / w) or more. [7] The composition (specifically described in any of [1] to [6]) wherein the total content of the components (A) and / or (B) in the composition is less than 100% (w / w). [8] The composition (specifically described in any of [1] to [7]) wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins. [9] The composition (specifically described in any of [1] to [8]) wherein the protein is one or more proteins selected from the group consisting of pulse proteins, cereal proteins, seed proteins, milk proteins, egg proteins, meat proteins, and gelatin.

[10] The composition (specifically according to any one of [1] to [9]) wherein the protein is soy protein and / or milk protein.

[11] A method for imparting smoothness to a protein-containing food, the method comprising the step of adding the following components (A) and / or (B) to raw materials for the protein-containing food: (A) an amino acid; (B) γ-glutamyl peptide.

[12] The method (specifically described in

[11] ) wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid.

[13] The method (specifically described in

[12] ) wherein the serine is free serine, the glycine is free glycine, the alanine is free alanine, the proline is free proline, the glutamic acid is free glutamic acid or sodium glutamate, and / or the aspartic acid is sodium aspartate.

[14] The method (specifically described in any of

[11] to

[13] ) wherein the component (A) is serine.

[15] The method (specifically described in any of

[11] to

[14] ) wherein the component (B) is γ-Glu-Val-Gly.

[16] The method (specifically described in any of

[11] to

[15] ) wherein the component (A) is added to a concentration of 0.5 to 15,000 ppm (w / w) in the ingestion stage.

[17] The method (specifically described in any of

[11] to

[16] ) wherein the component (B) is added to a concentration of 0.01 to 1,000 ppm (w / w) in the ingestion stage.

[18] The method (specifically described in any of

[11] to

[17] ) wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins.

[19] The method (specifically according to any one of

[11] to

[18] ) wherein the protein is one or more proteins selected from the group consisting of bean protein, cereal protein, seed protein, milk protein, egg protein, meat protein, and gelatin.

[20] The method (specifically according to any one of

[11] to

[19] ) wherein the protein is soy protein and / or milk protein.

[0006] <1> Active Ingredients In the present invention, the following ingredients (A) and / or (B) are used as active ingredients: (A) amino acids; (B) γ-glutamyl peptides.

[0007] The above-mentioned components (A) and / or (B) are also referred to as "active ingredients." As the active ingredient, component (A) may be used, component (B) may be used, or components (A) and (B) may be used. As the active ingredient, components (A) and (B) may preferably be used.

[0008] By utilizing the active ingredient, it is possible to impart smoothness to food, that is, the effect of imparting smoothness to food is obtained. This effect is also referred to as the "smoothness-imparting effect." Therefore, the active ingredient may be used to impart smoothness to food. Imparting smoothness to food may also be simply referred to as "imparting smoothness." "Smoothness" may mean smooth texture, or in other words, smooth texture. "Imparting smoothness to food" may be used interchangeably with "improving the smoothness of food" or "increasing the smoothness of food." Imparting smoothness may, for example, improve the palatability of food.

[0009] Specifically, the use of the active ingredient can improve the smoothness of the food compared to when the active ingredient is not used. That is, the use of component (A) and / or (B) may improve the smoothness of the food compared to when neither component (A) nor (B) is used. Furthermore, the use of components (A) and (B) may improve the smoothness of the food compared to when only one of components (A) and (B) is used.

[0010] Imparting smoothness to food may be perceived as, for example, reducing the roughness of the food. Therefore, "imparting smoothness to food" may be used interchangeably with "reducing the roughness of food" or "suppressing the roughness of food." "Roughness" may mean a rough texture, or in other words, a coarse texture.

[0011] Imparting smoothness to food may be perceived as, for example, reducing the powdery texture of the food. Thus, "imparting smoothness to food" may be used interchangeably with "reducing the powdery texture of food" or "suppressing the powdery texture of food." "Powderiness" may refer to the powdery texture of food, or in other words, the powdery feeling.

[0012] Furthermore, by utilizing the active ingredient, it is possible to produce food products that have been imparted with smoothness, and therefore the active ingredient may be utilized in the production of food products (specifically, the production of food products that have been imparted with smoothness).

[0013] Measurement and comparison of food smoothness, food roughness, or food powderiness can be carried out, for example, by sensory evaluation by an expert panel.

[0014] The active ingredient may be utilized to provide lubrication or to prepare food products in the manner described in the methods of the present invention below.

[0015] Component (A) is an amino acid.

[0016] The type of amino acid is not particularly limited as long as it can provide a smoothness-imparting effect. Examples of amino acids include serine, glycine, alanine, proline, glutamic acid, and aspartic acid. Examples of amino acids include serine in particular. As the amino acid, one type of amino acid may be used, or two or more types of amino acids may be used in combination. The combination of amino acids is not particularly limited.

[0017] Unless otherwise specified, amino acids may be in the D-configuration, the L-configuration, or a combination thereof. The ratio of D-configuration to L-configuration in a combination is not particularly limited. The ratio of D-configuration or L-configuration in a combination may be, for example, 20 to 80%, 30 to 70%, 40 to 60%, or 45 to 55% by molar ratio. Amino acids may particularly be in the L-configuration. When an amino acid in the D-configuration or L-configuration is selected, it is sufficient to use the amino acid in the D-configuration or L-configuration as an active ingredient, and this does not preclude the use of the amino acid in the L-configuration or D-configuration in combination.

[0018] Amino acids may be commercially available or may be obtained by appropriate production. The method for producing amino acids is not particularly limited. Amino acids can be produced by known methods, for example. Specifically, amino acids can be produced by, for example, chemical synthesis, enzymatic reaction, fermentation, extraction, or a combination thereof. That is, amino acids can be produced, for example, by culturing microorganisms capable of producing the amino acids and recovering the amino acids from the culture medium or cells. Furthermore, amino acids can be produced, for example, by recovering them from agricultural, aquatic, or livestock products containing the amino acids. The amino acids may be purified to a desired degree or not. That is, purified products may be used as amino acids, or materials containing amino acids may be used. In other words, "blending (adding) amino acids" does not necessarily mean blending (adding) the amino acids themselves, but also includes blending (adding) materials containing amino acids. Specific examples of materials containing amino acids include fermentation products such as culture medium, cells, and culture supernatant obtained by culturing microorganisms capable of producing the amino acids, agricultural, aquatic, or livestock products containing the amino acids, and processed products thereof. Examples of processed products include those obtained by subjecting materials such as the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, purification, etc. The amino acid content in the amino acid-containing material may be, for example, 1% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

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

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

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

[0022] In the present invention, the abbreviations for amino acid residues refer to the following amino acids. (1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9) Trp: tryptophan (10) His: histidine (11) Lys: lysine (12) Arg: arginine (13) Ser: serine (14) Thr: threonine (15) Asp: aspartic acid (16) Glu: glutamic acid (17) Asn: asparagine (18) Gln: glutamine (19) Cys: cysteine ​​(20) Pro: proline (21) Orn: ornithine (22) Sar: sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (27) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: Tert-leucine (30) Cl: Cycloleucine (31) Aib: α-aminoisobutyric acid (also known as 2-methylalanine) (32) Pen: Penicillamine (33) Hse: Homoserine

[0023] The amino acid derivative refers to various derivatives of the amino acids described above. Examples of the amino acid derivative include special amino acids, 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. Specific examples of the amino acid derivative include Arg(NO ２ ): N-γ-nitroarginine, Cys(SNO): S-nitrocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH ２: valinamide, Val-ol: valinol (also known as 2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me)(O): S-methylcysteine ​​sulfoxide.

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

[0025]

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

[0027] As the γ-glutamyl peptide, a commercially available product may be used, or one obtained by appropriate production may be used.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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 cells. Specifically, for example, yeast containing a high concentration of γ-glutamyl peptide can be obtained by the method described in Japanese Patent Application Laid-Open No. 2012-213376. Furthermore, γ-glutamyl peptides can be produced, for example, by recovering them from agricultural, aquatic, and livestock products containing the γ-glutamyl peptide.

[0032] γ-Glutamyl peptide may or may not be purified to a desired degree. That is, as γ-glutamyl peptide, a purified product may be used, or a material containing γ-glutamyl peptide may be used. That is, "blending (adding) γ-glutamyl peptide" is not limited to blending (adding) γ-glutamyl peptide itself, but also includes blending (adding) a material containing γ-glutamyl peptide. "A material containing γ-glutamyl peptide" means a material with a γ-glutamyl peptide content of 0.01% (w / w) or more. Specific examples of materials containing 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. Examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (JP 2012-213376 A). The content of γ-glutamyl peptide in the material containing γ-glutamyl peptide may be, for example, 0.1% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 3% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

[0033] An active ingredient may be used in its free form, as a salt, or as a combination thereof. In other words, the term "active ingredient" may refer to an active ingredient in its free form, its salt, or a combination thereof, unless otherwise specified. For example, the term "amino acid" may refer to an amino acid in its free form, its salt, or a combination thereof, unless otherwise specified. For example, the term "γ-glutamyl peptide" may refer to γ-glutamyl peptide in its free form, its salt, or a combination thereof, unless otherwise specified. "Free form" refers to a form in which no salt is formed. Furthermore, if an active ingredient can form a hydrate, the active ingredient may be used as a non-hydrate, a hydrate, or a combination thereof. In other words, the term "active ingredient" (e.g., "active ingredient in its free form" or "salt of the active ingredient") may encompass both the non-hydrate and the hydrate, unless otherwise specified. The active ingredient may be in any form, such as an ion, when used.

[0034] The salt is not particularly limited as long as it is orally ingestible. For example, specific examples of salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Specific examples of salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. Examples of salts of glutamic acid include sodium glutamate (e.g., monosodium glutamate) and ammonium glutamate (e.g., monoammonium glutamate). Examples of salts of glutamic acid include sodium glutamate (e.g., monosodium glutamate). Furthermore, for example, an example of a salt of aspartic acid is sodium aspartate (particularly, monosodium aspartate). As the salt, one type of salt may be used, or two or more types of salts may be used in combination.

[0035] When a material containing an active ingredient is used, the amount of the active ingredient (e.g., content (concentration) or amount used) is calculated based on the amount of the active ingredient itself in the material. When the active ingredient forms a salt or hydrate, the amount of the active ingredient (e.g., content (concentration) or amount used) is calculated based on the mass of the salt or hydrate converted to the mass of an equimolar amount of the free, non-hydrate form.

[0036] <2> Composition of the Present Invention The composition of the present invention is a composition containing an active ingredient.

[0037] That is, the composition of the present invention is a composition containing the following components (A) and / or (B): (A) an amino acid; (B) a γ-glutamyl peptide. Furthermore, the composition of the present invention may preferably be a composition containing the above components (A) and (B).

[0038] By using the composition of the present invention, it is possible to impart smoothness to food, i.e., a smoothness-imparting effect can be obtained. Therefore, the composition of the present invention may be used to impart smoothness to food. That is, the composition of the present invention may be, for example, a composition for imparting smoothness to food.

[0039] Furthermore, by using the composition of the present invention, it is possible to produce foods to which smoothness has been imparted. Thus, the composition of the present invention may be used in the production of foods (specifically, the production of foods to which smoothness has been imparted). That is, the composition of the present invention may be, for example, a composition for use in the production of foods (specifically, the production of foods to which smoothness has been imparted).

[0040] The composition of the present invention may be used to provide lubrication or to prepare food products in the manner described in the method of the present invention below.

[0041] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient. That is, the composition of the present invention may contain ingredients other than the active ingredient. In other words, the composition of the present invention may exclude compositions consisting of an active ingredient.

[0042] The ingredients other than the active ingredient are not particularly limited as long as they do not impair the smoothness-imparting effect. The ingredients other than the active ingredient can be appropriately selected depending on various conditions, such as the type of food. Examples of ingredients other than the active ingredient include ingredients that are blended into foods or pharmaceuticals.

[0043] Specific examples of ingredients other than the active ingredient include ingredients effective in food production, such as the food ingredients described below.

[0044] As the component other than the active ingredient, one component may be used, or two or more components may be used in combination.

[0045] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0046] The composition of the present invention may be formulated as appropriate, for example. When formulating, additives may be used as appropriate. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents, surfactants, and solvents. The additives can be selected as appropriate depending on various conditions, such as the shape of the composition of the present invention.

[0047] The form of the composition of the present invention is not particularly limited, and the composition of the present invention may be in any form, such as powder, flakes, tablets, paste, liquid, etc.

[0048] The content and content ratio of each component (i.e., the active ingredient and optionally other ingredients) in the composition of the present invention are not particularly limited as long as a smoothness-imparting effect is obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set depending on various conditions such as the mode of use of the composition of the present invention.

[0049] The total content of the active ingredient in the composition of the present invention is more than 0% (w / w) and 100% (w / w) or less. The content of the active ingredient in the composition of the present invention may be, for example, 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, 1000 ppm (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, or 70% (w / w) or more, and may be 100% (w / w) or less. (w / w), 99.9% (w / w) or less, 90% (w / w) or less, 70% (w / w) or less, 50% (w / w) or less, 30% (w / w) or less, 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, 2% (w / w) or less, 1% (w / w) or less, 1000 ppm (w / w) or less, 100 ppm (w / w) or less, or 10 ppm (w / w) or less, or any consistent combination thereof. The total content of the active ingredients in the composition of the present invention may be, specifically, for example, 1 ppm (w / w) to 10 ppm (w / w), 10 ppm (w / w) to 100 ppm (w / w), 100 ppm (w / w) to 1000 ppm (w / w), 1000 ppm (w / w) to 1% (w / w), 1% (w / w) to 10% (w / w), 10% (w / w) to 20% (w / w), 20% (w / w) to 30% (w / w), 30% (w / w) to 50% (w / w), 50% (w / w) to 70% (w / w), or 70% (w / w) to 99.9% (w / w). The total content of the active ingredients in the composition of the present invention may be, specifically, for example, 1 ppm (w / w) to 99.9% (w / w), 1 ppm (w / w) to 50% (w / w), 10 ppm (w / w) to 20% (w / w), or 100 ppm (w / w) to 10% (w / w).

[0050] The content of each component (i.e., the active ingredient and optionally other ingredients) in the composition of the present invention can be set, for example, so as to obtain the amount of each component added in the method of the present invention described below.

[0051] The components (i.e., the active ingredient and optional other ingredients) contained in the composition of the present invention may be mixed together and contained in the composition of the present invention, or may be contained separately or in any combination. For example, the composition of the present invention may be provided as a set of components each packaged separately. In such a case, the components contained in the set can be used together as appropriate when used.

[0052] <3> Method of the Present Invention The method of the present invention is a method including a step of utilizing an active ingredient.

[0053] That is, the method of the present invention is a method comprising a step of utilizing the following components (A) and / or (B): (A) amino acids; (B) γ-glutamyl peptides. Preferably, the method of the present invention may be a method comprising a step of utilizing the above components (A) and (B).

[0054] The method of the present invention, specifically by utilizing the active ingredient, can impart smoothness to food, i.e., a smoothness-imparting effect can be obtained. Thus, the method of the present invention may be carried out to impart smoothness to food. That is, the method of the present invention may be, for example, a method for imparting smoothness to food. This method is also referred to as the "method of the present invention for imparting smoothness."

[0055] Furthermore, the method of the present invention, specifically by utilizing the active ingredient, can produce a food product to which smoothness has been imparted. Thus, the method of the present invention may be carried out for the production of a food product (specifically, the production of a food product to which smoothness has been imparted). That is, the method of the present invention may be, for example, a method for producing a food product (specifically, the production of a food product to which smoothness has been imparted). This method is also referred to as the "food product production method of the present invention."

[0056] The active ingredient can be added to food ingredients during food production to impart smoothness or be used in food production. That is, an example of using the active ingredient is adding the active ingredient to food ingredients. That is, the method of the present invention may specifically be, for example, a method of imparting smoothness to food, which includes adding the active ingredient to food ingredients. Furthermore, the method of the present invention may specifically be, for example, a method of producing food (specifically, producing food with smoothness imparted), which includes adding the active ingredient to food ingredients. "Addition" can also be referred to as "blending."

[0057] The active ingredient may be utilized in the method of the present invention, for example, in the form of a composition of the present invention. That is, "utilization of an active ingredient" also includes utilization of a composition of the present invention. For example, "addition of an active ingredient" also includes addition of a composition of the present invention.

[0058] The food obtained by the method of the present invention is also referred to as the "food of the present invention." Specifically, the food of the present invention is a food to which smoothness has been imparted. In other words, the food of the present invention is a food to which an active ingredient has been added, or a food containing an active ingredient.

[0059] The imparting of smoothness or the production of food may be carried out in the same manner as the production of ordinary foods, for example, except for the use of an active ingredient. That is, the imparting of smoothness or the production of food may be carried out using the same raw materials as ordinary foods under the same production conditions, for example, except for the use of an active ingredient. Furthermore, the raw materials and production conditions of the food may both be appropriately modified for the imparting of smoothness or the production of the food.

[0060] The food is a protein-containing food. The protein-containing food is not particularly limited as long as it is desired to impart smoothness. That is, examples of protein-containing foods include those that exhibit a rough or powdery texture when the active ingredient is not added.

[0061] The food is a protein-containing food. "Protein-containing food" means a food containing protein. The protein-containing food may contain one type of protein, or two or more types of proteins. The type of protein-containing food is not particularly limited as long as it is desired to impart smoothness. That is, protein-containing foods include protein-containing foods that are rough or powdery when no active ingredient is added. Protein-containing foods also include beverages.

[0062] Proteins include plant proteins and animal proteins.

[0063] Plant proteins include pulse proteins, grain proteins, and seed proteins. Pulses include soybeans, peas, fava beans, mung beans, chickpeas, lupin beans, and peanuts. Grains include wheat, barley, rye, buckwheat, rice, and corn. Seeds include sunflower seeds, pumpkin seeds, rapeseed, sesame seeds, quinoa, chia seeds, hemp seeds, and almonds. Plant proteins particularly include pulse proteins. Plant proteins, more particularly, include soy protein.

[0064] Animal proteins include milk proteins, egg proteins, meat proteins, and gelatin. Milk includes mammalian milk such as cow's milk, goat's milk, sheep's milk, buffalo milk, reindeer milk, donkey milk, and camel milk. Eggs include chicken eggs and other bird eggs. Meat includes animal meat, poultry meat, and seafood. Animals include livestock such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Birds include chickens, turkeys, ducks, geese, guinea fowl, quail, and ostriches. Seafood includes fish such as horse mackerel, salmon, cod, pufferfish, whiting, conger eel, hoki, and hake; crustaceans such as shrimp and crab; shellfish such as scallops and oysters; and other marine products such as squid and octopus. Gelatin includes gelatin obtained from the skin or bones of animals such as cows and pigs. Animal proteins particularly include milk proteins.

[0065] Protein-containing foods can be produced using protein-containing raw materials. Examples of protein-containing raw materials include agricultural, aquatic, and livestock products from which proteins are derived (e.g., beans, grains, seeds, milk, eggs, and meat), as well as proteins isolated therefrom. Protein-containing raw materials may be used, for example, as is or after appropriate processing, to produce protein-containing foods. Examples of processing include heating, concentration, drying, fractionation, shaping, and seasoning. Specific examples of plant protein-containing raw materials include bean powder, grain powder, soy milk, and veggie meat. "Vegetarian meat" may refer to food ingredients processed from plant protein-containing raw materials to resemble meat. Veggie meat particularly includes those produced using raw materials containing soy protein (also known as "soy meat"). Examples of soy meat include granular soy protein (i.e., minced soy meat). The plant protein content of veggie meat such as soy meat may be, for example, 40% (w / w) or more, 45% (w / w) or more, or 50% (w / w) or more, based on the dry weight of the veggie meat. Specific examples of ingredients containing animal protein include dairy ingredients such as whole milk, skim milk, partially skim milk, whey, buttermilk, processed products thereof, and ingredient-adjusted products thereof. Note that "food" and "food ingredients" are relative concepts; a food ingredient may itself be a food, or a food itself may be an ingredient for another food. Specific examples of protein-containing foods include processed legume products such as tofu, yuba, fried tofu, and soy milk; processed grain products such as noodles, bread, and cake; processed plant products such as veggie meat; processed dairy products such as skim milk powder, cheese, yogurt, and ice cream; processed egg products such as tamagoyaki (rolled omelet), chawanmushi (steamed egg custard), and egg tofu; processed meat or veggie meat products such as hamburger steak, sausage, bacon, nuggets, minced meat cutlet, meatballs, fried chicken, gyoza, shumai, meat sauce, and kamaboko; processed gelatin products such as jelly and gummy candy; and foods made using these as ingredients.

[0066] The manner in which the food is provided is not particularly limited. For example, the food may be provided in a form that can be consumed as is, or in a form that requires preparation before or at the time of consumption, such as a concentrated product or a dried product. The food may also be provided in any container, such as a retort pouch, a paper pack, a plastic bottle such as a PET bottle, a metal can such as a steel can or an aluminum can, or a glass bottle. Foods are not limited to general foods, but also include so-called health foods or medical foods such as nutritional supplements (supplements), nutritionally functional foods, and foods for specified health uses. That is, for example, the foods exemplified above may be provided as general foods, health foods, or medical foods.

[0067] The protein content in the protein-containing food is not particularly limited, as long as the protein-containing food exhibits a rough or powdery texture when no active ingredient is added. The protein content in the protein-containing food may be, for example, in terms of consumption concentration, 0.007% (w / w) or more, 0.01% (w / w) or more, 0.015% (w / w) or more, 0.02% (w / w) or more, 0.05% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) or more, 0.5% (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 3% (w / w) or more, 4% (w / w) or more, or 5% (w / w) or more, or 70% (w / w) or less, 50% (w / w) or less, 30% (w / w) or less, 20% (w / w) or less, or 10% (w / w) or less, or a combination thereof. For example, the content of plant protein such as soy protein in the protein-containing food may be at least 0.007% (w / w) or more, or even 0.01% (w / w) or more, in terms of ingested concentration. For example, the content of animal protein such as milk protein in the protein-containing food may be at least 0.015% (w / w) or more, or even 0.02% (w / w) or more, in terms of ingested concentration.

[0068] "Food ingredients" refers to food materials used to produce food. There are no particular limitations on food ingredients, as long as they can be used to produce food. Food ingredients can be selected appropriately depending on various conditions, such as the type of food. Food ingredients include ingredients that can be commonly used in the production of foods, such as those exemplified above. Specific examples of food ingredients include protein-containing ingredients, such as those exemplified above; seasoning ingredients such as sugars, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; spices; flavorings; oils and fats; and alcohol. As food ingredients, ingredients that contain at least protein are used.

[0069] The active ingredient may be added to food ingredients at any stage of the food manufacturing process, as long as it provides a smoothing effect. In other words, the "food ingredients" to which the active ingredient is added may be those at any stage of the food manufacturing process. For example, the "food ingredients" to which the active ingredient is added may include finished foods before the active ingredient is added. The active ingredient may be added to the food ingredients either as is or after being prepared into a desired form, such as a solution. "Addition of an active ingredient" may refer collectively to the process of coexisting the active ingredient with the food ingredients. When two or more active ingredients are used, the description of the addition of the active ingredient applies independently to each active ingredient, unless otherwise specified. When two or more active ingredients are used, the active ingredients may be added to the food ingredients all at the same time, separately, or in any combination. When two or more active ingredients are used, the active ingredients may be added to the food ingredients in any order.

[0070] The amounts and ratios of the components (i.e., the active ingredient and optional other ingredients) added in the method of the present invention are not particularly limited as long as the smoothing effect is obtained. The amounts and ratios of the components added in the method of the present invention can be appropriately set depending on various conditions such as the type of raw material of the food and the type of food.

[0071] The active ingredient may be added to the raw materials of the food product so that the ingestible concentration of the active ingredient falls within a desired range (for example, the range of ingestible concentration of the active ingredient described below).

[0072] The ingested concentration of component (A) may be, for example, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, 1000 ppm (w / w) or more, 2000 ppm (w / w) or more, 5000 ppm (w / w) or more, 10000 ppm (w / w) or more, 15000 ppm (w / w) or more, 20000 ppm (w / w) or more, or 25000 ppm (w / w) or more, and may be 30000 ppm (w / w) or less, 25000 ppm (w / w) or less, 20000 ppm (w / w) or more, or 25000 ppm (w / w) or more. ppm (w / w) or less, 15000 ppm (w / w) or less, 10000 ppm (w / w) or less, 5000 ppm (w / w) or less, 2000 ppm (w / w) or less, 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, or 1 ppm (w / w) or less, or any compatible combination thereof. Specific examples of the ingested concentration of component (A) include 0.5 to 1 ppm (w / w), 1 to 2 ppm (w / w), 2 to 5 ppm (w / w), 5 to 10 ppm (w / w), 10 to 20 ppm (w / w), 20 to 50 ppm (w / w), 50 to 100 ppm (w / w), 100 to 200 ppm (w / w), 200 to 500 ppm (w / w), 500 to 1000 ppm (w / w), 1000 to 2000 ppm (w / w), 2000 to 5000 ppm (w / w), 5000 to 10000 ppm (w / w), 10000 to 15000 ppm (w / w), 15000 to 20000 ppm (w / w), and 20000 to 25000 ppm (w / w). ppm (w / w), or 25,000 to 30,000 ppm (w / w).In one embodiment, the ingestible concentration of component (A) may be, for example, 0.5 to 15,000 ppm (w / w), 1 to 15,000 ppm (w / w), 2 to 15,000 ppm (w / w), 5 to 15,000 ppm (w / w), 5 to 1,000 ppm (w / w), or 5 to 100 ppm (w / w). The ingestible concentrations of component (A) exemplified above may apply to any component (A). When two or more amino acids are used as component (A), the "ingestible concentration of component (A)" refers to the sum of the ingestible concentrations of those amino acids unless otherwise specified. However, even when two or more amino acids are used as component (A), the ingestible concentrations of those amino acids may each be independently set within the ingestible concentration range of component (A) exemplified above. For example, the ingestible concentration of serine may be set within the ingestible concentration range of component (A) exemplified above.

[0073] The ingested concentration of component (B) may be, for example, 0.01 ppm (w / w) or more, 0.02 ppm (w / w) or more, 0.05 ppm (w / w) or more, 0.1 ppm (w / w) or more, 0.2 ppm (w / w) or more, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, or 1000 ppm (w / w) or more, and may be 2000 ppm (w / w) or less, 1000 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 500 ppm (w / w) or less, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, 20 ppm (w / w) or less, 10 ppm (w / w) or less, 5 ppm (w / w) or less, 2 ppm (w / w) or less, 1 ppm (w / w) or less, 0.5 ppm (w / w) or less, 0.2 ppm (w / w) or less, 0.1 ppm (w / w) or less, 0.05 ppm (w / w) or less, or 0.02 ppm (w / w) or less, or any compatible combination thereof. The ingested concentration of component (B) may be, for example, 0.01 to 0.02 ppm (w / w), 0.02 to 0.05 ppm (w / w), 0.05 to 0.1 ppm (w / w), 0.1 to 0.2 ppm (w / w), 0.2 to 0.5 ppm (w / w), 0.5 to 1 ppm (w / w), 1 to 2 ppm (w / w), 2 to 5 ppm (w / w), 5 to 10 ppm (w / w), 10 to 20 ppm (w / w), 20 to 50 ppm (w / w), 50 to 100 ppm (w / w), 100 to 200 ppm (w / w), 200 to 500 ppm (w / w), 500 to 1000 ppm (w / w), or 1000 to 2000 ppm (w / w). In one embodiment, the concentration of component (B) added to the diet may be, for example, 0.01 to 1000 ppm (w / w), 0.05 to 1000 ppm (w / w), 0.1 to 1000 ppm (w / w), 0.1 to 100 ppm (w / w), or 0.1 to 20 ppm (w / w). The above-exemplified concentrations of component (B) to be added to the diet may be applied to any of the components (B).When two or more types of γ-glutamyl peptides are used as component (B), the "ingestion concentration of component (B)" means the sum of the ingestion concentrations of those γ-glutamyl peptides, unless otherwise specified. However, even when two or more types of γ-glutamyl peptides are used as component (B), the ingestion concentrations of those γ-glutamyl peptides may be independently set within the range of the ingestion concentration of component (B) exemplified above. For example, the ingestion concentration of γ-Glu-Val-Gly may be set within the range of the ingestion concentration of component (B) exemplified above.

[0074] When components (A) and (B) are used, the ratio of the ingestible concentrations of components (A) and (B) is not particularly limited. Specifically, the ratio of the ingestible concentrations of components (A) and (B), i.e., the ingestible concentration of component (A): the ingestible concentration of component (B), may be, for example, within the range of 3,000,000:1 to 1:4,000, 30,000:1 to 1:400, 3,000:1 to 1:400, or 300:1 to 1:40, preferably within the range of 50:1 to 1:1, more preferably within the range of 20:1 to 5:1, and even more preferably 15:1.

[0075] The description of the addition of an active ingredient can also be applied mutatis mutandis to the addition of the composition of the present invention. For example, the composition of the present invention can be added so as to obtain the amount of the active ingredient exemplified above. When the composition of the present invention is added, the food of the present invention is, in other words, a food to which the composition of the present invention has been added, or a food containing the composition of the present invention.

[0076] <4> Use of Active Ingredient The present invention also discloses the use of the active ingredient in the applications exemplified above. That is, the present invention discloses, for example, the use of the active ingredient for imparting smoothness or for producing a food product, and the use of the active ingredient in producing a composition for imparting smoothness or for producing a food product.

[0077] The present invention also discloses active ingredients for use in the above-exemplified applications, i.e., active ingredients for imparting smoothness or for use in producing foods, and active ingredients for use in producing compositions for imparting smoothness or for producing foods.

[0078] The present invention also discloses the use of each active ingredient for combination with other active ingredients. Each active ingredient may be used in combination with other active ingredients for the uses exemplified above.

[0079] The present invention will now be described in more detail with reference to the following non-limiting examples.

[0080] The amino acids and γ-Glu-Val-Gly used in the examples are all in their free forms unless otherwise specified.

[0081] Example 1: Evaluation of the smoothness-imparting effect of serine or γ-Glu-Val-Gly A soybean powder aqueous solution (2%) or a skim milk (non-fat powdered milk) aqueous solution (3%) was used as a control. Serine or γ-Glu-Val-Gly was added to the control product at the concentrations shown in Table 1 to prepare evaluation samples. The roughness intensity of each evaluation sample was evaluated by a sensory panel using a scale of 0 to 10.

[0082] The evaluation criteria for roughness intensity were as follows: 0 points: no roughness felt 5 points: slight roughness felt 7 points: some roughness felt 10 points: roughness felt (roughness intensity is the same as that of the control product)

[0083] The results are shown in Table 1. It was revealed that the addition of serine or γ-Glu-Val-Gly reduced the roughness of the food (i.e., improved the smoothness of the food).

[0084]

[0085] Example 2: Evaluation of the smoothness-imparting effect of serine A soybean powder aqueous solution or a skim milk (non-fat powdered milk) aqueous solution with the concentrations shown in Tables 2 and 3 were used as control products. To the control products, serine (addition concentration: 15 ppm), γ-Glu-Val-Gly (addition concentration: 1 ppm), or a combination of serine and γ-Glu-Val-Gly (addition concentration: 15 ppm serine and 1 ppm γ-Glu-Val-Gly) were added to prepare evaluation samples. The roughness intensity of each evaluation sample was evaluated by a sensory panel using a scale of 0 to 10.

[0086] The evaluation criteria for roughness intensity were as follows: 0 points: no roughness felt 5 points: slight roughness felt 7 points: some roughness felt 10 points: roughness felt (the roughness intensity was equivalent to that of the control product (here, soybean powder aqueous solution (2%) or skim milk aqueous solution (3%)))

[0087] The results are shown in Tables 2 and 3. In all of the evaluation systems for the concentrations, it was found that the addition of serine or γ-Glu-Val-Gly reduced the roughness of the food (i.e., improved the smoothness of the food). It was also found that the addition of serine and γ-Glu-Val-Gly in combination further reduced the roughness of the food (i.e., improved the smoothness of the food) compared to the addition of serine or γ-Glu-Val-Gly alone.

[0088]

[0089]

[0090] Example 3: Evaluation of the smoothness-imparting effect of serine or γ-Glu-Val-Gly A 3% aqueous solution of skim milk (non-fat powdered milk) was used as a control. Serine or γ-Glu-Val-Gly was added to the control product at the concentrations shown in Tables 4 and 5 to prepare evaluation samples. The roughness intensity of each evaluation sample was evaluated by a sensory panel using a scale of 0 to 10.

[0091] The evaluation criteria for roughness intensity were as follows: 0 points: no roughness felt 5 points: slight roughness felt 7 points: some roughness felt 10 points: roughness felt (roughness intensity is the same as the control product)

[0092] The results are shown in Tables 4 and 5. It was found that the addition of serine or γ-Glu-Val-Gly at various concentrations reduced the roughness of foods (i.e., improved the smoothness of foods). In particular, the effect was observed when serine was added at a concentration of 1.5 ppm or more or γ-Glu-Val-Gly was added at a concentration of 0.1 ppm or more.

[0093]

[0094]

[0095] Example 4: Evaluation of the smoothness-imparting effect of other amino acids A skim milk (non-fat powdered milk) aqueous solution (3%) was used as a control. Each amino acid was added to the control at the concentration shown in Table 6 to prepare an evaluation sample. In the table, amino acids without a salt notation are free amino acids. A specialist panel conducted a sensory evaluation and rated the roughness intensity of each evaluation sample on a scale of 0 to 10 (n=2).

[0096] The evaluation criteria for roughness intensity were as follows: 0 points: no roughness felt 5 points: slight roughness felt 7 points: some roughness felt 10 points: roughness felt (roughness intensity is the same as the control product)

[0097] The results are shown in Table 6. It was found that the addition of various amino acids, not just serine, reduced the roughness of food (i.e., improved the smoothness of food). In particular, glycine, alanine, proline, glutamic acid, monosodium glutamate, and monosodium aspartate were effective.

[0098]

[0099] According to the present invention, smoothness can be imparted to food.

Claims

1. A composition for imparting smoothness to protein-containing foods, A composition containing the following components (A) and / or (B): (A) Amino acids; (B) γ-glutamyl peptide.

2. The composition according to claim 1, wherein component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid.

3. The serine is free serine, The glycine is free glycine, The alanine in question is free alanine. The aforementioned proline is free proline, The glutamic acid is free glutamic acid or sodium glutamate, and / or The composition according to claim 2, wherein the aspartic acid is sodium aspartate.

4. The composition according to any one of claims 1 to 3, wherein the component (A) is serine.

5. The composition according to any one of claims 1 to 3, wherein the component (B) is γ-Glu-Val-Gly.

6. The composition according to any one of claims 1 to 3, wherein the total content of component (A) and / or (B) in the composition is 1 ppm (w / w) or more.

7. The total content of component (A) and / or (B) in the composition is 100% (w / w) A composition according to any one of claims 1 to 3, which is full.

8. The composition according to any one of claims 1 to 3, wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins.

9. The composition according to any one of claims 1 to 3, wherein the protein is one or more proteins selected from the group consisting of legume proteins, cereal proteins, seed proteins, milk proteins, egg proteins, meat proteins, and gelatin.

10. The composition according to any one of claims 1 to 3, wherein the protein is soy protein and / or milk protein.

11. A method for imparting smoothness to protein-containing foods, A method comprising the step of adding the following ingredients (A) and / or (B) to the raw materials of a protein-containing food: (A) Amino acids; (B) γ-glutamyl peptide.

12. The method according to claim 11, wherein component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid.

13. The serine is free serine, The glycine is free glycine, The alanine in question is free alanine. The aforementioned proline is free proline, The glutamic acid is free glutamic acid or sodium glutamate, and / or The method according to claim 12, wherein the aspartic acid is sodium aspartate.

14. The method according to any one of claims 11 to 13, wherein the component (A) is serine.

15. The method according to any one of claims 11 to 13, wherein the component (B) is γ-Glu-Val-Gly.

16. The above component (A) is added so that its ingestible concentration is 0.5 to 15000 ppm (w / w). The method described in any one of the requests 11 to 13.

17. The aforementioned component (B) is added so that its ingestible concentration is 0.01 to 1000 ppm (w / w). The method described in any one of the requests 11 to 13.

18. The method according to any one of claims 11 to 13, wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins.

19. The method according to any one of claims 11 to 13, wherein the protein is one or more proteins selected from the group consisting of legume proteins, cereal proteins, seed proteins, milk proteins, egg proteins, meat proteins, and gelatin.

20. The method according to any one of claims 11 to 13, wherein the protein is soy protein and / or milk protein.