Sweetener composition

Abstract

The present invention provides a sweetener composition having suppressed residuals of bitterness and / or sweetness of a sweet substance such as steviol glycosides and having improved taste. The present invention relates to a sweetener composition containing the following components (A) and (B): (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 and (B) a sweet substance.

Description

Sweetener Composition

[0001] The present invention relates to a sweetener composition, an agent and method for improving the taste quality of sweet substances such as steviol glycosides, and an oral substance with improved taste quality for sweet substances such as steviol glycosides and a method for producing the same.

[0002] In recent years, with an increasing trend toward health and dieting, there has been a strong tendency to reduce sugar intake. In addition, in order to reduce sugar intake among diabetic patients, there is a growing demand for sweeteners, particularly high-intensity sweeteners, that can replace sucrose when sweetening foods and beverages, medicines, quasi-drugs, etc.

[0003] Currently, various natural sweeteners and high-intensity sweeteners are used as sweeteners to replace sucrose. Among them, high-intensity sweeteners have a sweetness several hundred to 10,000 times stronger than that of sucrose, and adding a small amount can impart a strong sweetness. However, among the high-intensity sweeteners and other sweeteners to replace sucrose, some have a unique bitter or astringent taste, or have a lingering aftertaste, poor sweetness quality, and low palatability.

[0004] In particular, steviol glycosides are widely used as sweeteners, but they are known to leave a bitter and sweet aftertaste.

[0005] Therefore, there is a need for a technology to improve the taste quality of sweet substances such as steviol glycosides, by suppressing the bitterness of the sweet substances and suppressing the lingering sweetness.

[0006] For example, KCl / MgCl ２ / CaCl ２ It has been reported that a composition containing γ-glutamyl peptide reduces the unpleasant bitter taste of stevia sweeteners (Patent Document 1). It has also been reported that γ-glutamyl peptide can be used to improve the bitterness of sweet substances (Patent Document 2). It has also been reported that a combination of γ-glutamyl peptide with specific aroma components such as citranel and limonene can be used to suppress the unpleasant taste of oral substances (Patent Document 3).

[0007] JP 2022-550553 A, Patent No. 5195751 A, International Publication No. 2022 / 244696

[0008] An object of the present invention is to provide a sweetener composition, a taste improver, and a method for improving taste that can improve the taste of sweet substances such as steviol glycosides.

[0009] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the taste quality of sweet substances such as steviol glycosides is improved by combining γ-glutamyl peptide with a sweet substance such as steviol glycosides. The present inventors have also found that the taste quality of sweet substances such as steviol glycosides is further improved by adding at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid in addition to γ-glutamyl peptide, and have thus completed the present invention. Specifically, the present invention is as follows.

[0010] [1] A sweetener composition 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) a sweet substance. [2] The composition according to [1], wherein component (A) is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [2A] The composition according to [1], wherein component (A) is γ-Glu-Val-Gly or a salt thereof. [3] The composition according to [1], [2], or [2A], wherein the sweet substance is a steviol glycoside. [4] The composition according to [3], wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. [5] The composition according to any one of [1] to [4] and [2A], further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid. [6] The composition according to any one of [1] to [4] and [2A], further comprising tartaric acid and a basic amino acid. [7] The composition according to any one of [1] to [4] and [2A], further comprising tartaric acid, a basic amino acid, and γ-aminobutyric acid. [8] The composition according to any one of [5] to [7], wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine. [8A] The composition according to any one of [5] to [7], wherein the basic amino acid is histidine.

[0011] [9] An agent for improving the taste quality of a sweet substance, comprising 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).

[10] The agent according to [9], wherein the γ-glutamyl peptide or a salt thereof is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [10A] The agent according to [9], wherein the γ-glutamyl peptide or a salt thereof is γ-Glu-Val-Gly or a salt thereof.

[11] The agent according to [9],

[10] , or [10A], wherein the sweet substance is a steviol glycoside.

[12] The agent according to

[11] , wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

[13] The agent according to any one of [9] to

[12] and [10A], further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid.

[14] The agent according to any one of [9] to

[12] and [10A], further comprising tartaric acid and a basic amino acid.

[15] The agent according to any one of [9] to

[12] and [10A], further comprising tartaric acid, a basic amino acid, and γ-aminobutyric acid.

[16] The agent according to any one of

[13] to

[15] , wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine. [16A] The agent according to any one of

[13] to

[15] , wherein the basic amino acid is histidine.

[0012]

[17] A method for improving the taste quality of a sweet substance, comprising adding the following component (A) to an oral substance containing the sweet substance: (A) at least one γ-glutamyl peptide 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), or a salt thereof.

[18] The method according to

[17] , wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [18A] The method according to

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

[19] The method according to

[17] ,

[18] , or [18A], wherein the sweet substance is a steviol glycoside.

[20] The method according to

[19] , wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

[21] The method according to any one of

[17] to

[20] and [18A], further comprising adding at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid to the oral administration.

[22] The method according to any one of

[17] to

[20] and [18A], further comprising adding tartaric acid and a basic amino acid to the oral administration.

[23] The method according to any one of

[17] to

[20] and [18A], further comprising adding tartaric acid, a basic amino acid, and γ-aminobutyric acid to the oral administration.

[24] The method according to any one of

[21] to

[23] , wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine. [24A] The method according to any one of

[21] to

[23] , wherein the basic amino acid is histidine.

[0013]

[25] A method for producing an oral substance having an improved taste quality of a sweet substance, comprising adding the following component (A) to an oral substance containing a sweet substance: (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).

[26] The method according to

[25] , wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof. [26A] The method according to

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

[27] The method according to

[25] ,

[26] , or [26A], wherein the sweet substance is a steviol glycoside.

[28] The method according to

[27] , wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

[29] The method according to any one of

[25] to

[28] and [26A], further comprising adding at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid to the oral administration.

[30] The method according to any one of

[25] to

[28] and [26A], further comprising adding tartaric acid and a basic amino acid to the oral administration.

[31] The method according to any one of

[25] to

[28] and [26A], further comprising adding tartaric acid, a basic amino acid, and γ-aminobutyric acid to the oral administration material.

[32] The method according to any one of

[29] to

[31] , wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine. [32A] The method according to any one of

[29] to

[31] , wherein the basic amino acid is histidine.

[0014]

[33] An oral substance 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) a sweet substance.

[34] The oral substance according to

[33] , wherein component (A) is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [34A] The oral substance according to

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

[35] The oral substance according to

[33] ,

[34] , or [34A], wherein the sweet substance is a steviol glycoside.

[36] The oral substance according to

[35] , wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

[37] The oral substance according to any one of

[33] to

[36] and [34A], further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid.

[38] The oral substance according to any one of

[33] to

[36] and [34A], further comprising tartaric acid and a basic amino acid.

[39] The oral substance according to any one of

[33] to

[36] and [34A], further containing tartaric acid, a basic amino acid, and γ-aminobutyric acid.

[40] The oral substance according to any one of

[37] to

[39] , wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine. [40A] The oral substance according to any one of

[37] to

[39] , wherein the basic amino acid is histidine.

[0015] The present invention provides a sweetener composition having improved taste quality by suppressing the bitterness and / or lingering sweetness of a sweet substance such as steviol glycoside. The present invention also provides an agent and a method for improving the taste quality of a sweet substance such as steviol glycoside. Furthermore, the present invention also provides an oral substance (such as a food, pharmaceutical, or quasi-drug) having improved taste quality of a sweet substance such as steviol glycoside.

[0016] The present invention relates to a sweetener composition (sometimes referred to herein as the "composition of the present invention") containing: (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) a sweetener substance.

[0017] The present invention also relates to an agent for improving the taste quality of sweet substances, which contains at least one γ-glutamyl peptide 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), or a salt thereof (also referred to in this specification as the "taste quality improver of the present invention").

[0018] In the present invention, "improving the taste quality," "improving the taste quality," or "improving the taste quality" of a sweet substance such as steviol glycoside means suppressing the bitterness and / or lingering sweetness of the sweet substance such as steviol glycoside.

[0019] The taste quality improver for a sweet substance such as a steviol glycoside of the present invention has the effect of suppressing the bitterness and / or lingering sweetness of a sweet substance such as a steviol glycoside, and when used together with a sweet substance such as a steviol glycoside, it can impart a clean sweetness similar to that of sucrose to an oral substance while maintaining the flavor of the oral substance. The improvement in the taste quality of a sweet substance such as a steviol glycoside, i.e., the suppression of the bitterness and / or lingering sweetness, can be evaluated, for example, by sensory evaluation by a specialist panel (for example, the sensory evaluation shown in the Examples below).

[0020] (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.

[0021] 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 (A 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 (2-aminobutyric acid) (Abu), taurine (Tau), tert-leucine (t-Leu), cycloleucine (Cle), α-aminoisobutyric acid (2-methylalanine) (Aib), penicillamine (Pen), and homoserine (Hse).

[0022] 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.

[0023] Examples of γ-glutamyl peptides include γ-Glu-Val-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. Of these, γ-Glu-Val-Gly and γ-Glu-Abu are preferred, and γ-Glu-Val-Gly is more preferred.

[0024] In the present invention, the amino acids and amino acid derivatives constituting the γ-glutamyl peptide are in the L-configuration unless otherwise specified.

[0025] 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.

[0026] As the γ-glutamyl peptide and its salts, commercially available products may be used, or those obtained by appropriate production may also be used.

[0027] 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.

[0028] 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.

[0029] When synthesizing peptides by enzymatic reaction, for example, the method described in WO 2004 / 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.

[0030] 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, yeast containing a high concentration of γ-glutamyl peptides such as γ-Glu-Abu can be obtained, for example, by the methods described in JP 2012-213376 A and WO 2012 / 046731 A. Furthermore, γ-glutamyl peptides can be produced, for example, by recovering them from agricultural, aquatic, and livestock products containing the γ-glutamyl peptide.

[0031] 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 includes 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 broth, bacterial cells, and culture supernatant obtained by culturing a microorganism capable of producing the peptide, and processed products thereof. Processed products include those obtained by subjecting the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extracts containing γ-glutamyl peptides such as γ-Glu-Abu (JP 2012-213376 A, WO 2012 / 046731 A). In addition to yeast extracts, foods and beverages (including food ingredients and seasonings) may naturally contain γ-glutamyl peptides. However, such foods and beverages (including food ingredients and seasonings) other than yeast extracts may be excluded from the "materials rich in γ-glutamyl peptides" of the present invention. The γ-glutamyl peptides may be purified to a desired degree. For example, γ-glutamyl peptides with a purity of 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more may be used.

[0032] γ-Glu-Abu (also referred to as γ-glutamyl-2-aminobutyric acid) used in the present invention may exist in the form of an adduct with water or various solvents, and in the present invention, these adducts are also referred to as γ-Glu-Abu. Furthermore, the 2-aminobutyric acid constituting γ-Glu-Abu in the present invention is in the L-form.

[0033] The γ-Glu-Abu used in the present invention may be synthesized by a method known per se, but commercially available products can also be used. Among these, products manufactured for food use are preferred. Examples of known methods include chemical peptide synthesis using a peptide synthesizer, enzymatic peptide synthesis such as the method described in WO 2004 / 011653, and peptide production by culturing microorganisms such as the method described in JP 2012-213376 A or WO 2012 / 046731 A.

[0034] The γ-Glu-Abu is not particularly limited as long as it contains γ-Glu-Abu, and includes, for example, compositions containing γ-Glu-Abu. Examples of such compositions include fermentation products such as culture solutions, fungal cells, and culture supernatants obtained by culturing microorganisms capable of producing γ-Glu-Abu, and yeast extracts containing γ-Glu-Abu (hereinafter also referred to as "γ-Glu-Abu-containing yeast extracts") (JP 2012-213376 A, WO 2012 / 046731 A, etc.).

[0035] "Yeast extract" refers to an extract of yeast, and the form of the yeast extract is not particularly limited. The yeast extract may be in any form, such as a liquid, powder, or paste. The type of yeast containing γ-Glu-Abu (hereinafter also referred to as "γ-Glu-Abu-containing yeast") is not particularly limited. Examples of γ-Glu-Abu-containing yeast include yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae, yeasts of the genus Schizosaccharomyces, such as Schizosaccharomyces pombe, and yeasts of the genus Candida, such as Candidautilis. Of these, yeasts of the genus Saccharomyces and yeasts of the genus Candida are preferred.

[0036] The γ-Glu-Abu content in the γ-Glu-Abu-containing yeast extract is, for example, 1% by weight or more, 3% by weight or more, 5% by weight or more, 7% by weight or more, 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more, or 50% by weight or less, 45% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 15% by weight or less, 13% by weight or less, or 10% by weight or less, or a combination thereof, based on the dry weight of the γ-Glu-Abu-containing yeast extract. More specifically, the γ-Glu-Abu content in the γ-Glu-Abu-containing yeast extract is, for example, 1 to 30% by weight, 3 to 20% by weight, 5 to 15% by weight, or 7 to 13% by weight, based on the dry weight of the γ-Glu-Abu-containing yeast extract. The γ-Glu-Abu-containing yeast extract may be used alone or in combination of two or more.

[0037] The γ-Glu-Abu-containing yeast extract may be a commercially available product, or may be obtained by appropriate production. The method for producing the γ-Glu-Abu-containing yeast extract is not particularly limited, and the γ-Glu-Abu-containing yeast extract can be produced, for example, by a known method. More specifically, the γ-Glu-Abu-containing yeast extract can be produced, for example, by processing a γ-Glu-Abu-containing yeast into a yeast extract. Processing the γ-Glu-Abu-containing yeast into a yeast extract can be carried out, for example, by autolysis, acid hydrolysis, enzymatic hydrolysis, or a combination thereof.

[0038] 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.

[0039] 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 improving the taste of steviol glycosides. 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, more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and still more preferably 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, more preferably 50 ppm by weight or less, even more preferably 10 ppm by weight or less, and still more preferably 5 ppm by weight or less. Specifically, the concentration is usually 0.01 to 200 ppm by weight, preferably 0.01 to 50 ppm by weight, more preferably 0.05 to 10 ppm by weight, even more preferably 0.1 to 5 ppm by weight, and still more preferably 1 to 5 ppm by weight. When the taste quality improving agent of the present invention is used to improve the taste quality of steviol glycosides, the amount (concentration) of component (A) added to an oral substance is the same as above.

[0040] 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.

[0041] (B) Sweeteners As sweeteners, high-intensity sweeteners are preferred. High-intensity sweeteners may be either natural or synthetic sweeteners, and examples thereof include steviol glycosides, aspartame, sucralose, acesulfame potassium, neotame, advantame, saccharin, saccharin sodium, glycyrrhizin, monatin, sweet proteins (e.g., brazzein, thaumatin, monellin, etc.), mogroside V, Momordica Root extract, and licorice extract. As sweeteners, steviol glycosides and sucralose are more preferred, and steviol glycosides are even more preferred.

[0042] Steviol glycosides are glycosides in which sugar is bound to steviol, and are sweet substances.

[0043] The steviol glycoside is not particularly limited, and examples thereof include rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside. The steviol glycoside preferably comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside, more preferably at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside, and even more preferably at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, and stevioside.

[0044] The steviol glycoside may be one extracted from Stevia rebaudiana (a plant of the Asteraceae family) (stevia extract), one purified from the stevia extract, or one obtained by enzymatic or chemical treatment of the stevia extract or a compound purified from the stevia extract. Commercially available steviol glycosides may also be used.

[0045] The composition of the present invention may contain one type of steviol glycoside alone or two or more types in combination.

[0046] The amount (concentration) of the sweet substance such as steviol glycoside (B) 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 improving the taste quality of the sweet substance such as steviol glycoside. For example, the concentration of the sweet substance such as steviol glycoside (B) at the time of ingestion is usually 1 ppm by weight or more, preferably 10 ppm by weight or more, more preferably 30 ppm by weight or more, even more preferably 50 ppm by weight or more, and still more preferably 100 ppm by weight or more, relative to the total weight of the oral substance, with the upper limit being usually 2000 ppm by weight or less, preferably 1800 ppm by weight or less, more preferably 1500 ppm by weight or less, even more preferably 1000 ppm by weight or less, and still more preferably 800 ppm by weight or less. Specifically, the concentration is usually 1 to 2000 ppm by weight, preferably 10 to 1800 ppm by weight, more preferably 30 to 1500 ppm by weight, even more preferably 50 to 1000 ppm by weight, and still more preferably 100 to 800 ppm by weight. When the taste quality improving agent of the present invention is used to improve the taste quality of a sweet substance such as a steviol glycoside, the content (concentration) of the sweet substance such as a steviol glycoside in an oral administration is the same as described above.

[0047] In this specification, the "concentration at the time of consumption" refers to the concentration 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 ingestion. For example, if the oral substance is a concentrated beverage, it refers to the concentration of component (B) in the beverage when diluted and consumed, and if the oral substance is a powdered beverage, it refers to the concentration of component (B) in the beverage when dissolved in drinking water or the like and consumed.

[0048] (C) Tartaric Acid, Basic Amino Acid, and γ-Aminobutyric Acid (GABA) The composition and taste improver of the present invention may further contain at least one selected from the group consisting of tartaric acid, a basic amino acid, and GABA (hereinafter also referred to as component (C)). The composition and taste improver of the present invention may contain one selected from the group consisting of tartaric acid, a basic amino acid, and GABA, or may contain any combination of two or three of these. As component (C), tartaric acid, a basic amino acid, or GABA, a combination of tartaric acid and a basic amino acid, or a combination of tartaric acid, a basic amino acid, and GABA is preferred.

[0049] (C-1) Tartaric Acid Tartaric acid in the present invention can be used not only in the free form but also in the form of a salt, and the term "tartaric acid" in this specification is a concept that also encompasses salts. The form of the salt is not particularly limited as long as it is an orally ingestible salt. Examples include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium.

[0050] The above-mentioned salts may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0051] In the present invention, tartaric acid may be used alone in the form of a free form or one of the above salts, or two or more of them may be used in combination.

[0052] (C-2) Basic Amino Acid In the present invention, the basic amino acid may be at least one selected from the group consisting of histidine, arginine, and lysine. The basic amino acid is preferably at least one selected from the group consisting of histidine and arginine, and more preferably histidine.

[0053] In the present invention, the basic amino acid is not limited as long as it does not impair the effects of the present invention, but the L- or DL-form is preferred, and the L-form is more preferred.

[0054] The basic amino acid in the present invention may be one produced by any production method such as protein hydrolysis, chemical synthesis, enzymatic method or fermentation method, or a commercially available product may also be used.

[0055] The basic amino acids in the present invention can also be obtained by enzymatically hydrolyzing a natural protein having an amino acid sequence containing a basic amino acid.

[0056] The basic amino acids in the present invention can be used not only in the free form but also in the form of salts, and the terms basic amino acids, histidine, arginine, and lysine in this specification are concepts that encompass their respective salts. The form of the salt is not particularly limited as long as it is an orally ingestible salt, and examples thereof include acid addition salts and salts with bases. Specific examples include salts with inorganic bases, organic bases, inorganic acids, organic acids, and salts with amino acids.

[0057] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (hydrochloric acid, hydrobromic acid, hydroiodic acid, and the like), sulfuric acid, nitric acid, phosphoric acid, and the like. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutaric acid. Examples of salts with amino acids include salts with aliphatic amino acids such as glycine and alanine; salts with aromatic amino acids such as tyrosine; salts with basic amino acids such as arginine; salts with acidic amino acids such as aspartic acid and glutamic acid; and salts with amino acids that form lactams such as pyroglutamic acid. Examples of salts with histidine include histidine hydrochloride. Examples of salts with arginine include arginine hydrochloride. Examples of salts with lysine include lysine hydrochloride.

[0058] The above-mentioned salts may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrate to hexahydrate.

[0059] In the present invention, the basic amino acid may be used singly in the form of a free form or the above-mentioned salt, or two or more types may be used in combination.

[0060] (C-3) GABA GABA is an amino acid that functions primarily as an inhibitory neurotransmitter. GABA in the present invention can be used not only in its free form but also in the form of a salt, and the terms γ-aminobutyric acid and GABA in this specification are concepts that encompass salts. The salt form is not particularly limited as long as it is an orally ingestible salt, and examples thereof include acid addition salts and salts with bases. Specifically, the salts listed above for basic amino acids can be used.

[0061] In the present invention, GABA may be used alone in the form of a free form or one of the above salts, or in combination of two or more types.

[0062] The GABA contained in the composition of the present invention may be GABA itself or a GABA-containing food material that can be used in foods and beverages. For example, germinated brown rice or raw tea leaves processed to increase the GABA content, red koji or yeast extract that are rich in GABA, or a material prepared from these raw materials can be used. Alternatively, a GABA-containing food material prepared by acting glutamic acid or a raw material containing glutamic acid with glutamic acid decarboxylase, or a GABA-containing food material prepared from a fermented product obtained by fermentation using a microorganism (such as lactic acid bacteria, yeast, or koji) having glutamic acid decarboxylase activity can also be used.

[0063] The amount (concentration) of component (C) in the composition of the present invention added to an oral substance is used so that the concentration of component (C) at the time of ingestion is within a desired range from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides. For example, the concentration at the time of ingestion, calculated as the free form by weight, relative to the total weight of the oral substance, is usually 0.005 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and still more preferably 0.3 ppm by weight or more, with the upper limit being usually 100 ppm by weight or less, preferably 50 ppm by weight or less, more preferably 20 ppm by weight or less, even more preferably 15 ppm by weight or less, and still more preferably 10 ppm by weight or less. Specifically, the concentration is usually 0.005 to 100 ppm by weight, preferably 0.005 to 50 ppm by weight, more preferably 0.01 to 20 ppm by weight, even more preferably 0.05 to 15 ppm by weight, and still more preferably 0.1 to 10 ppm by weight.

[0064] In this specification, the "concentration at the time of consumption" refers to the concentration of component (C) 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 ingestion. For example, when the oral substance is a concentrated beverage, it refers to the concentration of component (C) in the beverage when diluted and consumed, and when the oral substance is a powdered beverage, it refers to the concentration of component (C) in the beverage when dissolved in drinking water or the like and consumed.

[0065] Specifically, the amount (concentration) of tartaric acid 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 improving the taste quality of sweet substances such as steviol glycosides. For example, the concentration at the time of ingestion, calculated as the weight of the free form of tartaric acid, 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, more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and still more preferably 1 ppm by weight or more, with the upper limit being usually 100 ppm by weight or less, preferably 50 ppm by weight or less, more preferably 20 ppm by weight or less, even more preferably 15 ppm by weight or less, and still more preferably 10 ppm by weight or less. Specifically, the concentration is usually 0.01 to 100 ppm by weight, preferably 0.01 to 50 ppm by weight, more preferably 0.1 to 20 ppm by weight, even more preferably 0.5 to 15 ppm by weight, and still more preferably 1 to 10 ppm by weight.

[0066] The tartaric acid content in the oral preparation can be measured by analysis using a general high performance liquid chromatography (HPLC) method.

[0067] Specifically, the amount (concentration) of the basic amino acid 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 improving the taste quality of sweet substances such as steviol glycosides. For example, the concentration at the time of ingestion, calculated as the weight of the free form of the basic amino acid, 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, more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and still more preferably 1 ppm by weight or more, with the upper limit being usually 100 ppm by weight or less, preferably 50 ppm by weight or less, more preferably 20 ppm by weight or less, even more preferably 10 ppm by weight or less, and still more preferably 5 ppm by weight or less. Specifically, the concentration is usually 0.01 to 100 ppm by weight, preferably 0.01 to 50 ppm by weight, more preferably 0.05 to 10 ppm by weight, even more preferably 0.1 to 5 ppm by weight, and still more preferably 1 to 5 ppm by weight.

[0068] The content of basic amino acids in an oral preparation can be measured by general amino acid analysis or high performance liquid chromatography (HPLC).

[0069] Specifically, the amount (concentration) of GABA 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 improving the taste quality of sweet substances such as steviol glycosides. For example, the concentration at the time of ingestion, calculated as the weight of the free form of GABA, relative to the total weight of the oral substance, is usually 0.005 ppm by weight or more, preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, and still more preferably 0.3 ppm by weight or more, with the upper limit being usually 20 ppm by weight or less, preferably 10 ppm by weight or less, more preferably 5 ppm by weight or less, even more preferably 3 ppm by weight or less, and still more preferably 1 ppm by weight or less. Specifically, the concentration is usually 0.005 to 20 ppm by weight, preferably 0.005 to 10 ppm by weight, more preferably 0.01 to 5 ppm by weight, even more preferably 0.1 to 5 ppm by weight, and still more preferably 0.1 to 3 ppm by weight.

[0070] The GABA content in the oral dosage form can be measured by extracting the substance with a solvent such as chloroform, followed by analysis using a general amino acid analysis method or high performance liquid chromatography (HPLC).

[0071] When the taste quality improver of the present invention is used to improve the taste quality of sweet substances such as steviol glycosides, the amount (concentration) of component (C) added to an oral substance is the same as above.

[0072] The total amount of components (A) and (B) contained in the composition of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, relative to the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, relative to the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0073] 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.

[0074] In the composition of the present invention, the weight ratio of components (A) and (B) ((A):(B)) is generally 1:4 to 75,000, preferably 1:20 to 15,000, and more preferably 1:40 to 7,500, calculated as the weight of the free form, from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides.

[0075] When the composition of the present invention further contains component (C), the total amount of components (A), (B), and (C) contained in the composition of the present invention is, for example, typically 0.001 wt% or more, preferably 0.1 wt% or more, and more preferably 1 wt% or more, relative to the total weight of the composition of the present invention. Furthermore, this amount is typically 100 wt% or less, preferably 99.9 wt% or less, more preferably 99 wt% or less, even more preferably 95 wt% or less, and even more preferably 90 wt% or less, relative to the total weight of the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt%, preferably 0.1 to 100 wt%, more preferably 1 to 100 wt%, even more preferably 1 to 99.9 wt%, and even more preferably 1 to 99 wt%.

[0076] When the taste improver of the present invention further contains component (C), the total amount of components (A) and (C) contained in the taste improver of the present invention is, for example, typically 0.001 wt % or more, preferably 0.1 wt % or more, and more preferably 1 wt % or more, based on the total weight of the taste improver of the present invention. Furthermore, this amount is typically 100 wt % or less, preferably 99.9 wt % or less, more preferably 99 wt % or less, even more preferably 95 wt % or less, and even more preferably 90 wt % or less, based on the composition of the present invention. Specifically, this amount is typically 0.001 to 100 wt %, preferably 0.1 to 100 wt %, more preferably 1 to 100 wt %, even more preferably 1 to 99.9 wt %, and even more preferably 1 to 99 wt %.

[0077] 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, the types of components (B) and (C), and the type of food in which the composition of the present invention is used.

[0078] When the composition of the present invention further contains component (C), the weight ratio of components (A) to (C) in the composition of the present invention ((A):(C)) is generally 1:0.001 to 700, preferably 1:0.01 to 50, and more preferably 1:0.1 to 20, calculated on a free-form basis, from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides.

[0079] Specifically, the weight ratio of component (A) to component (C-1) tartaric acid ((A):(C-1)) in the composition of the present invention is generally 1:0.01-400, preferably 1:0.1-10, and more preferably 1:1-5, calculated as the weight of the free form, from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides.

[0080] In the composition of the present invention, the weight ratio of component (A) to component (C-2) basic amino acid ((A):(C-2)) is generally 1:0.005 to 200, preferably 1:0.1 to 10, and more preferably 1:0.5 to 5, calculated as the weight of the free form, from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides.

[0081] In the composition of the present invention, the weight ratio of component (A) to component (C-3) GABA ((A):(C-3)) is generally 1:0.001 to 100, preferably 1:0.01 to 1, and more preferably 1:0.1 to 0.5, calculated as the weight of the free form, from the viewpoint of improving the taste quality of sweet substances such as steviol glycosides.

[0082] When the taste improver of the present invention further contains component (C), the weight ratio of components (A) and (C) ((A):(C)) in the taste improver of the present invention is the same as above.

[0083] 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 ingredients" 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 serine, alanine, glutamic acid, and glycine and their salts; organic acids such as acetic acid and their salts; inorganic salts such as salt, sodium chloride, and potassium chloride; 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; nucleic acids such as inosinic acid, guanylic acid, and xanthylic acid and their salts; 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. The "other ingredients" may be a single ingredient or a combination of two or more ingredients.

[0084] 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.

[0085] 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.

[0086] The composition of the present invention can be produced by a method known per se or a method similar thereto.

[0087] The composition of the present invention is used to improve the taste of sweet substances such as steviol glycosides. In particular, the composition of the present invention is used to suppress the bitterness and / or lingering sweetness of sweet substances such as steviol glycosides. Furthermore, the taste quality improver for sweet substances such as steviol glycosides of the present invention is used to improve the taste of oral substances (e.g., foods, oral medicines, etc.) containing sweet substances such as steviol glycosides.

[0088] In a preferred embodiment of the sweetener composition of the present invention, the amount added to an oral substance, calculated as the weight of the free form, relative to the total weight of the oral substance, is within the following ranges.

[0089] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside); preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside); more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 30 to 1500 ppm by weight of a sweet substance (preferably steviol glycoside); even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 50 to 1000 ppm by weight of a sweet substance (preferably steviol glycoside); still more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 50 to 1000 ppm by weight of a sweet substance (preferably steviol glycoside). 100-800 ppm by weight.

[0090] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.01 to 100 ppm by weight of tartaric acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.01 to 50 ppm by weight of tartaric acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 30 to 1500 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.1 to 20 ppm by weight of tartaric acid; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and a sweet substance (preferably steviol glycoside). 50 to 1000 ppm by weight, and tartaric acid 0.5 to 15 ppm by weight; even more preferably, γ-glutamyl peptide or a salt thereof 1 to 5 ppm by weight, sweet substance (preferably steviol glycoside) 100 to 800 ppm by weight, and tartaric acid 1 to 10 ppm by weight.

[0091] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.01 to 100 ppm by weight of a basic amino acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.01 to 50 ppm by weight of a basic amino acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 30 to 1500 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.05 to 10 ppm by weight of a basic amino acid; and even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and a sweet substance (preferably steviol glycoside). 50 to 1000 ppm by weight, and 0.1 to 5 ppm by weight of a basic amino acid; even more preferably, 1 to 5 ppm by weight of a γ-glutamyl peptide or a salt thereof, 100 to 800 ppm by weight of a sweet substance (preferably a steviol glycoside), and 1 to 5 ppm by weight of a basic amino acid.

[0092] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.005 to 20 ppm by weight of GABA; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.005 to 10 ppm by weight of GABA; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 30 to 1500 ppm by weight of a sweet substance (preferably steviol glycoside), and 0.01 to 5 ppm by weight of GABA; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, a sweet substance (preferably steviol glycoside) at 50 to 1000 ppm by weight, and GABA at 0.1 to 5 ppm by weight; and even more preferably, a gamma-glutamyl peptide or a salt thereof at 1 to 5 ppm by weight, a sweet substance (preferably steviol glycoside) at 100 to 800 ppm by weight, and GABA at 0.1 to 3 ppm by weight.

[0093] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside), 0.01 to 100 ppm by weight of tartaric acid, and 0.01 to 100 ppm by weight of a basic amino acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside), 0.01 to 50 ppm by weight of tartaric acid, and 0.01 to 50 ppm by weight of a basic amino acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 30 to 1500 ppm by weight of a sweet substance (preferably steviol glycoside), 0.1 to 20 ppm by weight of tartaric acid, and a basic amino acid. 0.05 to 10 ppm by weight; more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 50 to 1000 ppm by weight of a sweet substance (preferably steviol glycoside), 0.5 to 15 ppm by weight of tartaric acid, and 0.1 to 5 ppm by weight of a basic amino acid; even more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 100 to 800 ppm by weight of a sweet substance (preferably steviol glycoside), 1 to 10 ppm by weight of tartaric acid, and 1 to 5 ppm by weight of a basic amino acid.

[0094] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 2000 ppm by weight of a sweet substance (preferably steviol glycoside), 0.01 to 100 ppm by weight of tartaric acid, 0.01 to 100 ppm by weight of a basic amino acid, and 0.005 to 20 ppm by weight of GABA; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 10 to 1800 ppm by weight of a sweet substance (preferably steviol glycoside), 0.01 to 50 ppm by weight of tartaric acid, 0.01 to 50 ppm by weight of a basic amino acid, and 0.005 to 10 ppm by weight of GABA; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, sweet substance (preferably steviol glycoside) 30 to 1500 ppm by weight, tartaric acid 0.1 to 20 ppm by weight, basic amino acid 0.05 to 10 ppm by weight, and GABA 0.01 to 5 ppm by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.1 to 5 ppm by weight, sweet substance (preferably steviol glycoside) 50 to 1000 ppm by weight, tartaric acid 0.5 to 15 ppm by weight, basic amino acid 0.1 to 5 ppm by weight, and GABA 0.1 to 5 ppm by weight; even more preferably, γ-glutamyl peptide or a salt thereof 1 to 5 ppm by weight, sweet substance (preferably steviol glycoside) 100 to 800 ppm by weight, tartaric acid 1 to 10 ppm by weight, basic amino acid 1 to 5 ppm by weight, and GABA 0.1 to 3 ppm by weight.

[0095] In a preferred embodiment of the taste improving agent of the present invention, the amount added to an oral substance, calculated as the weight of the free form, relative to the total weight of the oral substance, is within the following ranges.

[0096] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof; and even more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof.

[0097] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 100 ppm by weight of tartaric acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 50 ppm by weight of tartaric acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 20 ppm by weight of tartaric acid; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.5 to 15 ppm by weight of tartaric acid; and even more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 1 to 10 ppm by weight of tartaric acid.

[0098] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 100 ppm by weight of a basic amino acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 50 ppm by weight of a basic amino acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.05 to 10 ppm by weight of a basic amino acid; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 5 ppm by weight of a basic amino acid; and even more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 1 to 5 ppm by weight of a basic amino acid.

[0099] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.005 to 20 ppm by weight of GABA; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.005 to 10 ppm by weight of GABA; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.01 to 5 ppm by weight of GABA; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 5 ppm by weight of GABA; and even more preferably, 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, and 0.1 to 3 ppm by weight of GABA.

[0100] 0.01 to 200 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 100 ppm by weight of tartaric acid, and 0.01 to 100 ppm by weight of a basic amino acid; preferably, 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.01 to 50 ppm by weight of tartaric acid, and 0.01 to 50 ppm by weight of a basic amino acid; more preferably, 0.05 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.1 to 20 ppm by weight of tartaric acid, and 0.05 to 10 ppm by weight of a basic amino acid; even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.5 to 15 ppm by weight of tartaric acid, and 0.1 to 5 ppm by weight of a basic amino acid; still more preferably, γ-glutamyl peptide or a salt thereof 1 to 5 ppm by weight, tartaric acid 1 to 10 ppm by weight, and basic amino acid 1 to 5 ppm by weight.

[0101] γ-glutamyl peptide or a salt thereof 0.01 to 200 ppm by weight, tartaric acid 0.01 to 100 ppm by weight, basic amino acid 0.01 to 100 ppm by weight, and GABA 0.005 to 20 ppm by weight; preferably, γ-glutamyl peptide or a salt thereof 0.01 to 50 ppm by weight, tartaric acid 0.01 to 50 ppm by weight, basic amino acid 0.01 to 50 ppm by weight, and GABA 0.005 to 10 ppm by weight; more preferably, γ-glutamyl peptide or a salt thereof 0.05 to 10 ppm by weight, tartaric acid 0.1 to 20 ppm by weight, basic amino acid 0.05 to 10 ppm by weight, and GABA 0.01 to 5 ppm by weight; and even more preferably, 0.1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 0.5 to 15 ppm by weight of tartaric acid, 0.1 to 5 ppm by weight of a basic amino acid, and 0.1 to 5 ppm by weight of GABA; even more preferably 1 to 5 ppm by weight of γ-glutamyl peptide or a salt thereof, 1 to 10 ppm by weight of tartaric acid, 1 to 5 ppm by weight of a basic amino acid, and 0.1 to 3 ppm by weight of GABA.

[0102] The present invention also includes a method for improving the taste of a sweet substance, which comprises adding component (A) to an oral substance containing the sweet substance (sometimes referred to herein as the "method of the present invention"). The method of the present invention may further comprise adding component (C) to the oral substance.

[0103] The definitions of the component (A), sweet substance, and component (C) that can be used in the method of the present invention are as described above.

[0104] 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.

[0105] The oral substance of the present invention is not particularly limited as long as it contains a sweet substance such as a steviol glycoside and is an oral substance for which improvement in the taste quality of a sweet substance such as a steviol glycoside is desired.

[0106] In the present invention, "food" refers to "food" as defined in Article 4 of the Food Sanitation Act, i.e., food and drink, and is preferably a solid food, semi-solid food, or liquid food or drink.

[0107] Solid foods are not particularly limited, but specific examples include chewing gum; candies and other confectioneries; chocolate; tabletop sweeteners; powdered instant drinks such as powdered juice, powdered cocoa, powdered cola, and instant coffee; frozen desserts such as ice cream and popsicles; tablet-like mouth-refreshing sweets such as ramune; baked sweets such as cakes and cookies; steamed sweets such as buns; snacks; dried fruits; and solid supplements.

[0108] Semi-solid foods include, but are not limited to, yogurt, cream, jelly, jam, and the like.

[0109] Liquid foods include, but are not limited to, soups, fruit and vegetable sauces, etc.

[0110] Examples of beverages include carbonated drinks, fruit juice drinks, flavored drinks, sports drinks, energy drinks, nutritional supplements, coffee, cocoa, black tea, Japanese tea, Chinese tea, dairy drinks, lactic acid bacteria drinks, mineral water, and liquid supplements.

[0111] The food of the present invention also includes health functional foods such as foods for specified health uses and foods with nutrient functions; special purpose foods such as foods for the sick and foods for the elderly; and health supplements.

[0112] Furthermore, the pharmaceutical or quasi-drug product of the present invention is one that is taken orally or applied to the oral cavity and contains a sweet substance such as steviol glycoside.

[0113] Examples of pharmaceuticals containing sweeteners such as steviol glycosides as flavoring agents include cold medicines, stomach medicines, headache medicines, etc. Examples of quasi-drugs include throat fresheners, stomachic fresheners, oropharyngeal medicines, gargles, mouthwashes, toothpastes, mouth fresheners, etc.

[0114] Examples of the cosmetic products include lipstick.

[0115] 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.

[0116] 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.

[0117] The method and conditions for adding components (A) and (C) 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 (C) of the present invention, the type of oral substance to which components (A) and (C) are added, etc. The timing for adding components (A) and (C) 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 (C) may also be added to raw materials before the oral substance is produced. Components (A) and (C) may be added simultaneously or at different times, and the order of addition is also not particularly limited.

[0118] In the present invention, the amounts of components (A) and (C) added to the oral substance can be set depending on the amount of sweet substance such as steviol glycoside added to the oral substance.

[0119] In the method of the present invention, the amounts of components (A) and (C) added to the oral substance (the amounts of components (A) and (C) added to the oral substance) and the preferred ranges thereof are as described above.

[0120] In addition, in the method of the present invention, the content of a sweet substance such as steviol glycoside in an oral substance (the amount of a sweet substance such as steviol glycoside added to an oral substance) and the preferred range thereof are as described above.

[0121] The method of the present invention may include treatments and steps that are typically included in the manufacturing process of oral products.

[0122] In the method of the present invention, the components (A) and (C) 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 (C) may 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 (C) may be added simultaneously or at different times. The various definitions and preferred ranges are as described above.

[0123] The present invention also includes a method for producing an oral substance having an improved taste quality of a sweet substance, which comprises adding component (A) to an oral substance containing a sweet substance (sometimes referred to herein as the "production method of the present invention"). The production method of the present invention may further comprise adding component (C) to the oral substance.

[0124] The definitions of the component (A), sweet substance, component (C), oral substance, etc. that can be used in the production method of the present invention are as described above.

[0125] In the production method of the present invention, the amounts of components (A) and (C) added to the oral substance (the amounts of components (A) and (C) added to the oral substance) and the preferred ranges thereof are as described above.

[0126] In addition, in the production method of the present invention, the content of a sweet substance such as steviol glycoside in an oral substance (the amount of a sweet substance such as steviol glycoside added to an oral substance) and the preferred range thereof are as described above.

[0127] The production method of the present invention may further include a step of adding other components (components other than components (A) and (C)). 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.

[0128] The oral substance obtained by the production method of the present invention is specifically an oral substance in which the taste quality of sweet substances such as steviol glycosides is improved.

[0129] In the manufacturing method of the present invention, the oral substance can be manufactured using the same raw materials and methods as ordinary oral substances, except for the addition of components (A) and (C). Components (A) and (C) may be added at any stage in the manufacturing process of the oral substance. That is, components (A) and (C) may be added to the raw materials of the oral substance, to the oral substance during its manufacturing, or to the finished food or beverage. Furthermore, components (A) and (C) may be added only once, or may be added in two or more installments. Furthermore, when components (A) and (C) are added, components (A) and (C) may be added simultaneously to the oral substance or its raw materials, or may be added separately or in any combination to the oral substance or its raw materials.

[0130] The present invention also includes an oral substance containing components (A) and (B) (also referred to herein as the "oral substance of the present invention"). The oral substance of the present invention may further contain component (C).

[0131] The components (A), (B), and (C) in the oral substance of the present invention, as well as the oral substance and the like, are defined as described above.

[0132] In the oral substance of the present invention, the contents of components (A), (B), and (C) in the oral substance (the amounts of components (A), (B), and (C) added to the oral substance) and the preferred ranges thereof are as described above.

[0133] 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, "%" and "ppm" mean "% by weight" and "ppm by weight", respectively, unless otherwise specified.

[0134] (Example 1) γ-Glu-Val-Gly, tartaric acid, L-histidine (L-His), or γ-aminobutyric acid (GABA) was added to apple near water having the composition shown in Table 1 at the concentrations shown in Tables 2-1 to 2-4 to prepare samples. γ-Glu-Val-Gly (Component A) was a commercially available product or one prepared in accordance with JP 2019-146519 A. Three expert panelists evaluated unpleasant tastes (bitterness and lingering sweetness) in increments of 0.1 points using the following evaluation criteria, and the average score was calculated. Evaluation criteria 5 Very strong 4 Somewhat strong 3 Strength of additive-free product 2 Somewhat weak 1 Very weak 0 None

[0135]

[0136]

[0137]

[0138]

[0139]

[0140] Example 2 Samples were prepared and evaluated in the same manner as in Example 1, except that the additives were changed to those (combinations and concentrations) shown in Tables 3-1 to 3-5.

[0141]

[0142]

[0143]

[0144]

[0145]

[0146] The results of Examples 1 and 2 are shown in Table 4.

[0147]

[0148] It was confirmed that the unpleasant taste of steviol glycoside was suppressed by combining γ-glutamyl peptide with steviol glycoside. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste of steviol glycoside was significantly enhanced by combining with an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0149] Example 3 Samples were prepared and evaluated in the same manner as in Example 1, except that rebaudioside A listed in Table 1 was replaced with rebaudioside D (Morita Chemical Industry Co., Ltd.), rebaudioside M (PureCircle), or stevioside (Morita Chemical Industry Co., Ltd.), and the additives were replaced with the additives listed in Tables 5-1 to 5-3.

[0150] (1) Rebaudioside D

[0151]

[0152] (2) Rebaudioside M

[0153]

[0154] (3) Stevioside

[0155]

[0156] The results of Example 3 are summarized in Table 6.

[0157]

[0158] It was confirmed that the unpleasant taste of steviol glycoside was suppressed by combining γ-glutamyl peptide with steviol glycoside even when rebaudioside D, rebaudioside M, or stevioside was used instead of rebaudioside A. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste of steviol glycoside was significantly enhanced by combining an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0159] (Example 4) (1) Fruit juice-containing beverage Samples were prepared in the same manner as in Example 1, except that the apple near water was replaced with a fruit juice-containing beverage having the composition shown in Table 7 and the additives were replaced with the additives shown in Table 8, and the samples were evaluated in the same manner as in Example 1.

[0160]

[0161]

[0162] (2) Carbonated Beverage Samples were prepared in the same manner as in Example 1, except that the apple near water was replaced with a carbonated beverage having the composition shown in Table 9 and the additives were replaced with the additives shown in Table 10, and the samples were evaluated in the same manner as in Example 1.

[0163]

[0164]

[0165] The results of Example 4 are summarized in Table 11.

[0166]

[0167] Even when apple near water was replaced with a fruit juice-containing beverage or a carbonated beverage, it was confirmed that the unpleasant taste of steviol glycoside was suppressed by combining γ-glutamyl peptide with steviol glycoside. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste of steviol glycoside was significantly enhanced by combining an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0168] (Example 5) Samples were prepared in the same manner as in Example 1, except that the concentration of steviol glycoside was changed to the concentration shown in Table 12 and the additives were changed to the additives shown in Table 13, and then evaluated in the same manner as in Example 1.

[0169]

[0170]

[0171] The results of Example 5 are summarized in Table 14.

[0172]

[0173] Even when the steviol glycoside concentration was changed to 200 ppm, it was confirmed that the unpleasant taste of steviol glycoside was suppressed by combining γ-glutamyl peptide with steviol glycoside. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste of steviol glycoside was significantly enhanced by combining an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0174] Example 6 Samples were prepared and evaluated in the same manner as in Example 1, except that the additives were replaced with those listed in Table 15. The γ-Glu-Abu-containing yeast extract used in this example was a powdered yeast extract containing 8% (w / w) of γ-Glu-Abu based on the dry weight, and was produced in accordance with the method described in WO 2012 / 046731. The concentration of the γ-Glu-Abu-containing yeast extract added in the table indicates the concentration of the γ-Glu-Abu-containing yeast extract itself.

[0175]

[0176] Except for replacing the additives with those (combinations and concentrations) shown in Tables 16-2 and 16-3, samples were prepared and evaluated in the same manner as in Example 1. The results for the γ-Glu-Abu-containing yeast extract (2 ppm) in Table 15 are shown in Table 16-1.

[0177]

[0178]

[0179]

[0180] The results of Example 6 are summarized in Table 17.

[0181]

[0182] Even when a γ-Glu-Abu-containing yeast extract was used as the γ-glutamyl peptide, it was confirmed that the unpleasant taste of steviol glycoside was suppressed by combining the γ-glutamyl peptide with steviol glycoside. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste of steviol glycoside was significantly enhanced by combining the γ-glutamyl peptide with an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0183] Example 7 Samples were prepared in the same manner as in Example 1, except that the additive was changed to L-arginine (L-Arg) shown in Table 18, and evaluated in the same manner as in Example 1.

[0184]

[0185] Except for replacing the additives with those (combinations and concentrations) shown in Tables 19-2 and 19-3, samples were prepared in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results for γ-Glu-Val-Gly (2 ppm) in Table 2-1 are shown in Table 19-1.

[0186]

[0187]

[0188]

[0189] The results of Example 7 are summarized in Table 20.

[0190]

[0191] Even when L-Arg was used as the basic amino acid, it was confirmed that the effect of steviol glycoside in suppressing the unpleasant taste was significantly enhanced by a combination of steviol glycoside, γ-glutamyl peptide, tartaric acid, and a basic amino acid, or a combination of steviol glycoside, γ-glutamyl peptide, tartaric acid, a basic amino acid, and GABA.

[0192] (Example 8) Samples were prepared in the same manner as in Example 1, except that the composition of the apple near water was changed to the composition shown in Table 21 and the additives were changed to the additives shown in Table 22, and evaluated in the same manner as in Example 1.

[0193]

[0194]

[0195] The results of Example 8 are summarized in Table 23.

[0196]

[0197] When sucralose was used as the sweetener, it was confirmed that the unpleasant taste (lingering sweetness) of sucralose was suppressed by combining γ-glutamyl peptide with sucralose. Furthermore, it was confirmed that the effect of suppressing the unpleasant taste (lingering sweetness) of sucralose was significantly enhanced by combining it with an additive selected from the group consisting of tartaric acid, basic amino acids, and GABA.

[0198] The present invention can provide a sweetener composition and an oral substance (food, pharmaceutical, quasi-drug, etc.) in which the taste quality of a sweet substance such as steviol glycoside is improved.

[0199] This application is based on patent application No. 2023-134088 filed in Japan (filing date: August 21, 2023), the contents of which are incorporated herein by reference in their entirety.

Claims

1. A sweetener composition 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 the 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 the general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue), and (B) a sweetener.

2. The composition according to claim 1, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

3. The composition according to claim 1, wherein the sweetening substance is a steviol glycoside.

4. The composition of claim 3, wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

5. The composition according to claim 1, further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid.

6. The composition of claim 1, further comprising tartaric acid and a basic amino acid.

7. The composition of claim 1, further comprising tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

8. The composition according to any one of claims 5 to 7, wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine.

9. An agent for improving the taste quality of a sweet substance, comprising at least one γ-glutamyl peptide 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), or a salt thereof.

10. The agent according to claim 9, wherein the γ-glutamyl peptide or a salt thereof is at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu.

11. The agent according to claim 9, wherein the sweet substance is a steviol glycoside.

12. The agent described in claim 11, wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

13. The agent according to claim 9, further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid.

14. The agent according to claim 9, further comprising tartaric acid and a basic amino acid.

15. The agent according to claim 9, further comprising tartaric acid, a basic amino acid, and γ-aminobutyric acid.

16. The agent according to any one of claims 13 to 15, wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine.

17. A method for improving the taste quality of a sweet substance, comprising adding the following component (A) to an oral substance containing the sweet substance: (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).

18. The method according to claim 17, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

19. The method of claim 17, wherein the sweet substance is a steviol glycoside.

20. The method of claim 19, wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

21. The method according to claim 17, further comprising adding to the oral preparation at least one selected from the group consisting of tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

22. The method of claim 17 further comprising adding tartaric acid and a basic amino acid to the oral product.

23. The method of claim 17 further comprising adding to the oral product tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

24. The method according to any one of claims 21 to 23, wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine.

25. A method for producing an oral substance having an improved taste quality of a sweet substance, comprising adding the following component (A) to the oral substance containing a sweet substance: (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).

26. The method according to claim 25, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

27. The method of claim 25, wherein the sweetener is a steviol glycoside.

28. The method of claim 27, wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

29. The method of claim 25, further comprising adding to the oral preparation at least one selected from the group consisting of tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

30. The method of claim 25 further comprising adding tartaric acid and a basic amino acid to the oral product.

31. The method of claim 25 further comprising adding to the oral product tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

32. The method according to any one of claims 29 to 31, wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine.

33. An oral substance containing 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) a sweet substance.

34. The oral product according to claim 33, wherein component (A) is at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

35. The oral product according to claim 33, wherein the sweetening substance is a steviol glycoside.

36. The oral product of claim 35, wherein the steviol glycoside comprises at least one selected from the group consisting of rebaudioside A, rebaudioside D, rebaudioside M, stevioside, rebaudioside E, rebaudioside C, rebaudioside B, rebaudioside F, dulcoside A, rubusoside, and steviolbioside.

37. The oral product according to claim 33, further comprising at least one selected from the group consisting of tartaric acid, a basic amino acid, and γ-aminobutyric acid.

38. The oral product of claim 33, further comprising tartaric acid and a basic amino acid.

39. The oral product of claim 33, further comprising tartaric acid, a basic amino acid, and gamma-aminobutyric acid.

40. The oral substance according to any one of claims 37 to 39, wherein the basic amino acid is at least one selected from the group consisting of histidine and arginine.

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