Flavor enhancer

Abstract

The present invention provides a flavor enhancer or the like for food products, which contains one or more selections from the group consisting of potassium glutamate, potassium gluconate, glutamic acid, and gamma-glutamyl peptides.

Description

Flavor enhancers

[0001] The present invention relates to flavor enhancers and the like.

[0002] Salt is widely used as a basic seasoning for food, but excessive salt intake is known to have adverse effects on cardiovascular diseases such as high blood pressure and heart disease, as well as kidney disease.

[0003] On the other hand, monosodium glutamate, a umami component of kelp, is widely used as a seasoning. However, since it contains sodium, when used in combination with salt, it is preferable to use a small total amount of monosodium glutamate and salt. Therefore, when using monosodium glutamate, considering salt reduction, the amount of salt used must be reduced. However, reducing the amount of salt used also reduces the flavor. Furthermore, when monosodium glutamate is added to food, it imparts umami to the food, making it difficult to use in sweets, etc.

[0004] Under the circumstances described above, there is a need for a new method to replace the use of monosodium glutamate in foods that allows for salt reduction without reducing the amount of salt used as much as possible.

[0005] Patent Document 1 discloses a method for producing a kelp-flavored seasoning, which includes adding potassium and glutamic acid in a molar ratio of 1 to 20:1.

[0006] Patent Document 2 discloses that a seasoning containing monosodium L-glutamate and lactose, etc., has improved umami, richness, etc., but at the same time, it also discloses that the seasoning does not improve the flavor of bonito.

[0007] JP-A No. 62-32854 JP-A No. 60-164454

[0008] Under the circumstances described above, the present invention aims to provide a new method for replacing monosodium glutamate in foods, which requires minimal reduction in the amount of salt used while still taking into consideration salt reduction.

[0009] As a result of extensive research into the above-mentioned problems, the present inventors have found that adding a combination of potassium glutamate with potassium gluconate, glutamic acid, and one or more selected from γ-glutamyl-2-aminobutyric acid and γ-Glu-Val-Gly to a food enhances the inherent flavor of the food, and have carried out further research based on this finding, thereby completing the present invention.

[0010] [1] A flavor enhancer for foods, comprising potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide. [2] The flavor enhancer according to [1] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate. [3] The flavor enhancer according to [1] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are glutamic acid. [4] The flavor enhancer according to [1] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are γ-glutamyl peptide. [5] The flavor enhancer according to [1] or [4] above, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

[0011] [6] The flavor enhancer according to any one of [1] to [5] above, wherein the content of potassium glutamate in the flavor enhancer is 0.001% to 50% by weight. [7] The flavor enhancer according to any one of [1] to [6] above, wherein the content of potassium gluconate in the flavor enhancer is 0.0001% to 30% by weight. [8] The flavor enhancer according to any one of [1] to [7] above, wherein the content of glutamic acid in the flavor enhancer is 0.0001% to 30% by weight. [9] The flavor enhancer according to any one of [1] to [8] above, wherein the content of γ-glutamyl peptide in the flavor enhancer is 0.000005% to 2% by weight.

[10] The flavor enhancer according to any one of [1] to [9] above, which is added to a food so that the concentration of potassium glutamate in the food is within the range of 0.002% to 22% by weight.

[11] The flavor enhancer according to any one of [1] to

[10] above, which is added to a food so that the concentration of potassium gluconate in the food is within the range of 0.00005% to 5% by weight.

[12] The flavor enhancer according to any one of [1] to

[11] above, which is added to a food so that the concentration of glutamic acid in the food is within the range of 0.00005% to 0.2% by weight.

[13] The flavor enhancer according to any one of [1] to

[12] above, which is added to a food so that the concentration of γ-glutamyl peptide in the food is within the range of 0.000003% to 0.3% by weight.

[14] The flavor enhancer according to any one of [1] and [5] to

[13] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

[15] The flavor enhancer according to any one of the above [1] to

[14] , wherein the flavor is the inherent flavor of the food to which the flavor enhancer is added.

[16] The flavor enhancer according to any one of the above-mentioned [1] to

[15] , wherein the flavor is the flavor of a flavor seasoning, a dried fish flavor in dried fish, a chicken flavor in chicken stock, a kelp flavor in kelp stock, a cheese flavor and / or a milk flavor in a dairy product, a chestnut flavor in a chestnut-containing product, a potato flavor in a potato-containing product, or a sweets flavor corresponding to each type of sweet.

[0012]

[17] A method for producing a food product, comprising the step of adding potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide.

[18] The method according to

[17] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is potassium gluconate.

[19] The method according to

[17] or

[18] above, wherein the amount of potassium glutamate added is an amount such that the concentration of potassium glutamate in the food product is within the range of 0.002% to 22% by weight.

[20] The method according to any of

[17] to

[19] above, wherein the amount of potassium gluconate added is an amount such that the concentration of potassium gluconate in the food product is within the range of 0.00005% to 5% by weight.

[21] The production method according to any one of the above

[17] to

[20] , wherein the ratio of the amount of potassium glutamate added to the amount of potassium gluconate added (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

[0013]

[22] The method of producing according to

[17] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are glutamic acid.

[23] The method of producing according to

[17] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are γ-glutamyl peptide.

[24] The method of producing according to any of

[17] ,

[19] , and

[23] above, wherein the amount of γ-glutamyl peptide added is an amount such that the concentration of γ-glutamyl peptide in the food falls within the range of 0.000003% to 0.3% by weight.

[25] The method according to any one of the above

[17] ,

[19] ,

[23] and

[24] , wherein when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, the γ-glutamyl-2-aminobutyric acid is added in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

[26] The method according to any one of the above

[17] ,

[19] to

[21] ,

[24] and

[25] , wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

[0014]

[27] A method for enhancing the flavor of a food product, comprising the step of adding potassium glutamate and one or more substances selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide to the food product.

[28] The method for enhancing the flavor of the food product according to

[27] above, wherein the one or more substances selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate.

[29] The method for enhancing the flavor of the food product according to

[27] or

[28] above, wherein the amount of potassium glutamate added is such that the concentration of potassium glutamate in the food product is within the range of 0.002% to 22% by weight.

[30] The method for enhancing the flavor of the food product according to any one of

[27] to

[29] above, wherein the amount of potassium gluconate added is such that the concentration of potassium gluconate in the food product is within the range of 0.00005% to 5% by weight.

[31] The flavor enhancing method according to any one of the above

[27] to

[30] , wherein the ratio of the amount of potassium glutamate added to the amount of potassium gluconate added (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

[0015]

[32] The method for enhancing flavor according to

[27] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are glutamic acid.

[33] The method for enhancing flavor according to

[27] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are γ-glutamyl peptide.

[34] The method for enhancing flavor according to any of

[27] ,

[29] , and

[33] above, wherein the amount of γ-glutamyl peptide added is an amount such that the concentration of γ-glutamyl peptide in the food falls within the range of 0.000003% by weight to 0.3% by weight.

[35] The method for enhancing flavor according to any one of

[27] ,

[29] ,

[33] and

[34] above, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is added in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

[36] The method for enhancing flavor according to any one of

[27] ,

[29] to

[31] ,

[34] and

[35] above, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

[0016]

[37] A flavor-enhanced food product containing 0.002% to 22% by weight of potassium glutamate, and one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide.

[38] The food product according to

[37] above, wherein the one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide is 0.00005% to 5% by weight of potassium gluconate.

[39] The food product according to

[37] or

[38] above, wherein the ratio of the content of potassium glutamate to the content of potassium gluconate (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

[40] The food product according to

[37] above, wherein one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide is 0.00005% to 0.2% by weight of glutamic acid.

[41] The food according to

[37] above, wherein the one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide is 0.000003% to 0.3% by weight of γ-glutamyl peptide.

[42] The food according to

[37] or

[41] above, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

[43] The food according to any one of

[37] ,

[39] and

[42] above, wherein the one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid and 0.000003% to 0.3% by weight of γ-glutamyl peptide are 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

[0017] The present invention can provide a new method for substituting monosodium glutamate in foods, such as a flavor enhancer for foods, which contains potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide, while taking into consideration salt reduction and minimizing the reduction in the amount of salt used.

[0018] 1. Flavor Enhancer The present invention provides a flavor enhancer (hereinafter also referred to as "the flavor enhancer of the present invention") containing potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide.

[0019] The potassium glutamate (hereinafter also referred to as "MPG") used in the flavor enhancer of the present invention may exist in the form of an adduct with water or various solvents, but in the present invention, these adducts are also referred to as MPG. Furthermore, the MPG in the present invention is the L-form.

[0020] The MPG used in the flavor enhancer of the present invention may be synthesized by a method known per se, but a commercially available product can also be suitably used. Among them, a product manufactured for food use is preferred.

[0021] In the flavor enhancer of the present invention, the content of MPG is preferably 0.0001% by weight to 50% by weight, more preferably 0.0003% by weight to 40% by weight, even more preferably 0.001% by weight to 30% by weight, even more preferably 0.005% by weight to 20% by weight, and particularly preferably 0.01% by weight to 15% by weight. Note that when MPG is an adduct with water or various solvents, the above content is expressed as the amount converted into a form in which water or various solvents is not added (hereinafter, the same applies to "addition amount").

[0022] The potassium gluconate (hereinafter also referred to as "potassium gluconate") used in the flavor enhancer of the present invention may exist in the form of an adduct with water or various solvents, but in the present invention, these adducts are also referred to as potassium gluconate.

[0023] The potassium gluconate used in the flavor enhancer of the present invention may be synthesized by a method known per se, but commercially available products can also be suitably used. Among them, products manufactured for food use are preferred.

[0024] In the flavor enhancer of the present invention, the content of potassium gluconate is preferably 0.0001% by weight to 30% by weight, more preferably 0.0003% by weight to 20% by weight, even more preferably 0.001% by weight to 10% by weight, even more preferably 0.005% by weight to 5% by weight, and particularly preferably 0.01% by weight to 3% by weight. In addition, when potassium gluconate is an adduct with water or various solvents, the above content is expressed as the amount converted into a form in which water or various solvents is not added (hereinafter, the same applies to "addition amount").

[0025] In the flavor enhancer of the present invention, the ratio of the MPG content to the potassium gluconate content (MPG: potassium gluconate) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1.

[0026] It is also possible to use other potassium organic acids in place of potassium gluconate.

[0027] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is potassium gluconate.

[0028] The glutamic acid used in the flavor enhancer of 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 glutamic acid. Furthermore, the glutamic acid in the present invention is in the L-form.

[0029] The glutamic acid used in the flavor enhancer of the present invention may be synthesized by a method known per se, but commercially available products can also be suitably used. Among these, products manufactured for food use are preferred.

[0030] In the flavor enhancer of the present invention, the content of glutamic acid is preferably 0.0001% by weight to 30% by weight, more preferably 0.0003% by weight to 20% by weight, even more preferably 0.001% by weight to 10% by weight, even more preferably 0.005% by weight to 5% by weight, and particularly preferably 0.01% by weight to 3% by weight. Note that when glutamic acid is an adduct with water or various solvents, the above content is expressed as the amount converted into a form in which water or various solvents are not added (hereinafter, the same applies to "addition amount").

[0031] In the flavor enhancer of the present invention, the ratio of the MPG content to the glutamic acid content (MPG:glutamic acid) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1.

[0032] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and gamma-glutamyl peptide is glutamic acid.

[0033] The γ-glutamyl peptide used in the flavor enhancer of the present invention refers to a peptide having a γ-glutamyl structure (e.g., a dipeptide, a tripeptide, etc.), and is not particularly limited as long as it can be added to foods. Examples include a compound represented by the following general formula (I) (hereinafter also referred to as "compound (I)") and a compound represented by the following general formula (II) (hereinafter also referred to as "compound (II)"). Here, the γ-glutamyl structure is an L-configuration: γ-Glu-X-Gly(I) (wherein X represents an amino acid or an amino acid derivative) γ-Glu-Y(II) (wherein Y represents an amino acid or an amino acid derivative) Any one of these may be used alone, or two or more may be used in combination.

[0034] Compound (I) is a tripeptide composed of glutamic acid, X (amino acid or amino acid derivative), and glycine, and has a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ-position of glutamic acid is peptide-bonded to the amino group of X). Here, glutamic acid is in the L-form. Compound (II) is a dipeptide composed of glutamic acid and Y (amino acid or amino acid derivative), and has a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ-position of glutamic acid is peptide-bonded to the amino group of Y). Here, glutamic acid is in the L-form.

[0035] Examples of the "amino acid" represented by X in general formula (I) and Y in general formula (II) include neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, 2-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids (other than glycine) are in the L-form.

[0036] In this specification, some of the above amino acids may be abbreviated as follows: (1) Glycine: Gly (2) Valine: Val (3) Cysteine: Cys (4) Glutamic acid: Glu (5) Norvaline: Nva (6) α-aminobutyric acid: Abu

[0037] Examples of the "amino acid derivative" represented by X and Y include non-standard amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one functional group (e.g., terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). Specific examples of amino acid derivatives include N-γ-nitroarginine, S-nitrocysteine, S-methylcysteine, S-allylcysteine, valinamide, valinol (2-amino-3-methyl-1-butanol), methionine sulfoxide, S-methylcysteine ​​sulfoxide, etc. These amino acid derivatives are in the L-configuration.

[0038] X is preferably an amino acid, more preferably Val, Cys, Abu, or Nva, even more preferably Val or Cys, and even more preferably Val. That is, compound (I) used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Cys-Gly (glutathione), γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly, more preferably γ-Glu-Val-Gly or γ-Glu-Cys-Gly, and even more preferably γ-Glu-Val-Gly.

[0039] Y is preferably an amino acid, more preferably Abu or Nva, and even more preferably Abu. That is, compound (II) used in the present invention is preferably γ-Glu-Abu (γ-glutamyl-2-aminobutyric acid (2-(γ-glutamylamino)butyric acid)) or γ-Glu-Nva, and more preferably γ-Glu-Abu.

[0040] The γ-glutamyl peptide used in the flavor enhancer of 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-glutamyl peptide.

[0041] The γ-glutamyl peptide used in the flavor enhancer of the present invention may be produced by a method known per se, but commercially available products can also be used. Among these, products produced for food use are preferred. Examples of known methods include a method of chemically synthesizing peptides using a peptide synthesizer, a method of synthesizing peptides by enzymatic reactions such as the method described in WO 2004 / 011653, and a method of producing peptides by culturing microorganisms such as the method described in JP 2012-213376 A or WO 2012 / 046731 A.

[0042] The γ-glutamyl peptide used in the flavor enhancer of the present invention may be a purified product, but it does not have to be a purified product. That is, in the present invention, a material having a high content of γ-glutamyl peptide can be used instead of or in addition to γ-glutamyl peptide itself. Here, a material having a "high content" of γ-glutamyl peptide refers to a material having a γ-glutamyl peptide content of 100 ppm by weight or more relative to the material. Examples of materials having a high content of γ-glutamyl peptide include fermentation products containing γ-glutamyl peptide (e.g., culture medium, bacterial cells, culture supernatant, etc. obtained by culturing a microorganism capable of producing γ-glutamyl peptide), agricultural and aquatic livestock products containing γ-glutamyl peptide, and processed products thereof. Examples of such processed products include γ-glutamyl peptide-containing fermentation products that have been subjected to processes such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples include yeast extracts containing γ-glutamyl peptides (e.g., γ-Glu-Abu) (e.g., yeast extracts described in JP 2012-213376 A and WO 2012 / 046731 A). When using a material with a high γ-glutamyl peptide content in the present invention, it is preferable to use a yeast extract containing γ-glutamyl peptides (hereinafter also referred to as a "γ-glutamyl peptide-containing yeast extract"). The γ-glutamyl peptide-rich material may be purified to a desired degree, and the purity may be preferably 50% by weight or more, more preferably 70% by weight or more, even more preferably 90% by weight or more, and particularly preferably 95% by weight or more.

[0043] "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 liquid, powder, or paste. The type of yeast containing γ-glutamyl peptide (hereinafter also referred to as "γ-glutamyl peptide-containing yeast") is not particularly limited. For example, when the yeast extract contains γ-Glu-Abu, examples 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 Candida utilis, with yeasts of the genus Saccharomyces and Candida being preferred.

[0044] The content of γ-glutamyl peptide in the γ-glutamyl peptide-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, based on the dry weight of the yeast extract, 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. More specifically, the content of γ-glutamyl peptide in the γ-glutamyl peptide-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 yeast extract. As the γ-glutamyl peptide-containing yeast extract, one type may be used, or two or more types may be used in combination.

[0045] The γ-glutamyl peptide-containing yeast extract may be a commercially available product, or may be one obtained by appropriate production. The method for producing the γ-glutamyl peptide-containing yeast extract is not particularly limited, and the γ-glutamyl peptide-containing yeast extract may be produced, for example, by a known method. More specifically, the γ-glutamyl peptide-containing yeast extract may be produced, for example, by processing a γ-glutamyl peptide-containing yeast into a yeast extract. Processing the γ-glutamyl peptide-containing yeast into a yeast extract can be carried out, for example, by autolysis, acid hydrolysis, enzymatic hydrolysis, or a combination thereof.

[0046] In the flavor enhancer of the present invention, the content of γ-glutamyl peptide is preferably 0.000005% by weight to 2% by weight, more preferably 0.00001% by weight to 1.5% by weight, even more preferably 0.000025% by weight to 1% by weight, even more preferably 0.0001% by weight to 0.5% by weight, and particularly preferably 0.001% by weight to 0.1% by weight. Note that when γ-glutamyl peptide is an adduct with water or various solvents, the above content is expressed as the amount converted into a form in which water or various solvents are not added (hereinafter, the same applies to "addition amount").

[0047] In the flavor enhancer of the present invention, the ratio of the MPG content to the γ-glutamyl peptide content (MPG:γ-glutamyl peptide) is preferably 10,000:1 to 1:1 by weight, more preferably 3,000:1 to 3:1, and even more preferably 1,000:1 to 10:1.

[0048] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-glutamyl peptide.

[0049] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-Glu-Abu or γ-Glu-Val-Gly.

[0050] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-Glu-Abu, and the γ-Glu-Abu is in the form of a yeast extract containing γ-Glu-Abu.

[0051] In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-Glu-Abu or γ-Glu-Val-Gly.

[0052] In this specification, "flavor" refers to the flavor that a consumer senses when eating a food to which the flavor enhancer of the present invention is added. Among these, the flavor that the food originally has is preferred. More specifically, examples include the flavor in a flavor seasoning; the dried fish flavor in dried bonito flakes and the like; the chicken flavor in chicken stock; the kelp flavor in kelp stock; the cheese flavor and / or milk flavor in dairy products such as cheese; the chestnut flavor in chestnut-containing products; the potato flavor in potato-containing products such as potato chips, French fries, and potato salad; and the sweet flavors corresponding to each type of sweet. More preferred are the flavor in a flavor seasoning and the dried fish flavor in dried bonito flakes and the like.

[0053] In this specification, "food" is not particularly limited as long as it is edible, and examples thereof include flavor seasonings; dried fish stock such as bonito stock; chicken stock, kelp stock, and other stock; soups such as chicken stock; dairy products such as cheese; chestnut-containing products; potato-containing products such as potato chips, French fries, and potato salad; and sweets, with flavor seasonings and dried fish stock being preferred. Furthermore, from the perspective of reducing salt intake, foods containing salt are preferred, and "reduced-salt foods" are more preferred. Furthermore, foods may be health functional foods, foods for specified health uses, foods with nutrient function claims, dietary supplements, nutritional supplements, health supplements, medical foods, medical foods, and the like.

[0054] In this specification, "reduced-salt food" refers to a food in which the sodium content is reduced by 84 mg or more per 100 g of food (100 ml for liquid products) compared to a standard food, or a food in which the salt or sodium content is reduced by 20% or more. From the perspective of salt reduction, foods in which the sodium content is reduced by 120 mg or more per 100 g of food (100 ml for liquid products) compared to a standard food, or a food in which the salt or sodium content is reduced by 50% or more, are more preferred. Furthermore, the salt content of reduced-salt foods at the time of consumption is preferably 0.1% to 0.7%, and more preferably 0.2% to 0.5%.

[0055] Specific forms of the flavor enhancer of the present invention include solid forms (tablets, granules, powders, powders, etc.), pastes, liquids, suspensions, emulsions, etc., but solid forms are preferred.

[0056] Furthermore, the flavor enhancer of the present invention may contain other ingredients in addition to MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide, provided that the effects of the present invention are not impaired. The other ingredients can be appropriately selected depending on the form of the composition described above, and examples include acids, amino acids other than glutamic acid, sugars, and various additives that can be used in foods, such as seasonings, spices, coloring agents, color couplers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oils, solubilizers, isotonicity agents, preservatives, and antioxidants. One or more of the other ingredients can be contained as needed.

[0057] The content of the above-mentioned other components in the enhancer of the present invention is not particularly limited, but the total amount of the other components in the enhancer of the present invention is preferably 0.000001% by weight to 90% by weight, more preferably 0.00001% by weight to 80% by weight, even more preferably 0.00001% by weight to 60% by weight, even more preferably 0.0001% by weight to 40% by weight, particularly preferably 0.0001% by weight to 30% by weight, and particularly more preferably 0.001% by weight to 20% by weight.

[0058] Next, a method for producing the flavor enhancer of the present invention will be described.

[0059] The flavor enhancer of the present invention can be produced by adding the above-mentioned other components as needed to one or more selected from the group consisting of MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide, and mixing them as is, or by other production methods commonly used in the food industry. The order in which these components are added is not particularly limited and can be determined appropriately depending on the intended use.

[0060] By adding the flavor enhancer of the present invention to the above-mentioned food, the flavor of the food, particularly the inherent flavor of the food, is enhanced. The flavor can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the examples described below.

[0061] When the flavor enhancer of the present invention is added to the above-mentioned foods, it is preferable to add it so that the concentrations of MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide in the food are within the following ranges: MPG: 0.002% to 22% by weight, more preferably 0.003% to 11% by weight, even more preferably 0.004% to 5% by weight, still more preferably 0.02% to 2% by weight, and particularly preferably 0.04% to 1.1% by weight; and potassium gluconate (when present in the flavor enhancer of the present invention): 0.00005% to 5% by weight, more preferably 0.0001% to 2% by weight, even more preferably 0.0003% to 1.8% by weight, still more preferably 0.001% to 0.9% by weight, and particularly preferably 0.002% to 0.2% by weight. glutamic acid (when present in the flavour enhancer of the invention): 0.00005% to 0.2% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.0003% to 0.09% by weight, even more preferably 0.001% to 0.08% by weight, particularly preferably 0.002% to 0.07% by weight gamma-glutamyl peptide (when present in the flavour enhancer of the invention): 0.000003% to 0.3% by weight, more preferably 0.000008% to 0.08% by weight, even more preferably 0.000016% to 0.04% by weight, even more preferably 0.00008% to 0.008% by weight, particularly preferably 0.0001% to 0.003% by weight

[0062] 2. Flavor-Enhanced Food The present invention also provides a flavor-enhanced food (hereinafter also referred to as "food of the present invention") containing potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide.

[0063] The terms "potassium glutamate," "potassium gluconate," "glutamic acid," "γ-glutamyl peptide," "flavor," and "food" are as described above for the flavor enhancer of the present invention.

[0064] In the food of the present invention, there are no particular restrictions on the content of MPG and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide, as long as the flavor is enhanced compared to a food that does not contain these elements, but the concentrations of MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide in the food are preferably within the following ranges: MPG: 0.002% to 22% by weight, more preferably 0.003% to 11% by weight, even more preferably 0.004% to 5% by weight, still more preferably 0.02% to 2% by weight, and particularly preferably 0.04% to 1.1% by weight; potassium gluconate (when present in the food of the present invention): 0.00005% to 5% by weight, more preferably 0.0001% to 2% by weight, even more preferably 0.0003% to 1.8% by weight, still more preferably 0.001% to 0.9% by weight, and particularly preferably 0.002% to 0.2% by weight. glutamic acid (when present in the food product of the present invention): 0.00005% to 0.2% by weight, more preferably 0.0001% to 0.1% by weight, even more preferably 0.0003% to 0.09% by weight, even more preferably 0.001% to 0.08% by weight, particularly preferably 0.002% to 0.07% by weight gamma-glutamyl peptide (when present in the food product of the present invention): 0.000003% to 0.3% by weight, more preferably 0.000008% to 0.08% by weight, even more preferably 0.000016% to 0.04% by weight, even more preferably 0.00008% to 0.008% by weight, particularly preferably 0.0001% to 0.003% by weight

[0065] In one aspect, the present invention provides a flavor-enhanced food product containing 0.002% to 22% by weight of potassium glutamate, and one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide. Also, in another aspect, the one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide is 0.00005% to 5% by weight of potassium gluconate. In one embodiment, one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide are 0.00005% to 0.2% by weight of glutamic acid. In another embodiment, one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide are 0.000003% to 0.3% by weight of γ-glutamyl peptide. In one embodiment, the γ-glutamyl peptide is γ-Glu-Abu or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-Glu-Abu, the γ-Glu-Abu is in the form of a yeast extract containing γ-Glu-Abu. In one embodiment, the one or more selected from the group consisting of 0.002% to 22% by weight of potassium glutamate, 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of γ-glutamyl peptide are 0.002% to 22% by weight of potassium glutamate, 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.00003% to 0.3% by weight of γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

[0066] In the food products of the present invention, the ratio of the MPG content to the potassium gluconate content (MPG:K gluconate) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1. In addition, in the food products of the present invention, the ratio of the MPG content to the glutamic acid content (MPG:glutamic acid) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1. In addition, in the food products of the present invention, the ratio of the MPG content to the gamma-glutamyl peptide content (MPG:gamma-glutamyl peptide) is preferably 10,000:1 to 1:1 by weight, more preferably 3,000:1 to 3:1, and even more preferably 1,000:1 to 10:1.

[0067] Furthermore, the food product of the present invention may contain other ingredients in addition to MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide, provided that the effects of the present invention are not impaired. Examples of other ingredients include acids, amino acids other than glutamic acid, sugars, and the like, as well as various additives that can be used in foods and beverages, such as seasonings, spices, coloring agents, color couplers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oils, solubilizers, isotonicity agents, preservatives, and antioxidants. One or more of the other ingredients may be contained as needed.

[0068] Next, the method for producing the food of the present invention will be described.

[0069] The food product can be produced by adding MPG, one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide, and, if necessary, the other components described above, to a raw material for a food product or an intermediate composition prior to the final production of the food product, and mixing the mixture as is, or by other production methods commonly used in the food industry. The order in which these components are added is not particularly limited and can be determined appropriately depending on the intended use.

[0070] In the food of the present invention, the flavor of the food, particularly the inherent flavor of the food, is enhanced compared to a food to which MPG and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are not added. The flavor can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the Examples below.

[0071] 3. Method for Producing Food and Method for Enhancing Flavor in Food The present invention also provides a method for producing a food, which comprises the step of adding potassium glutamate, and one selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide (hereinafter also referred to as "the production method of the present invention"), and a method for enhancing the flavor of a food, which comprises the step of adding potassium glutamate, and one selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide to a food (hereinafter collectively referred to as "the method of the present invention").

[0072] The terms "potassium glutamate," "potassium gluconate," "glutamic acid," "γ-glutamyl peptide," "food," and "flavor" are as described above for the flavor enhancer of the present invention.

[0073] There are no particular restrictions on the amounts of MPG and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide added to a food product, as long as the flavor of the food product is enhanced, but it is preferable to add them so that the concentrations of MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide in the food product are within the following ranges: MPG: 0.002% to 22% by weight, more preferably 0.003% to 11% by weight, even more preferably 0.004% to 5% by weight, still more preferably 0.02% to 2% by weight, and particularly preferably 0.04% to 1.1% by weight; potassium gluconate (when added): 0.00005% to 5% by weight, more preferably 0.0001% to 2% by weight, even more preferably 0.0003% to 1.8% by weight, still more preferably 0.001% to 0.9% by weight, and particularly preferably 0.002% to 0.2% by weight. Glutamic acid (when added): 0.00005% by weight to 0.2% by weight, more preferably 0.0001% by weight to 0.1% by weight, even more preferably 0.0003% by weight to 0.09% by weight, even more preferably 0.001% by weight to 0.08% by weight, particularly preferably 0.002% by weight to 0.07% by weight γ-glutamyl peptide (when added): 0.000003% by weight to 0.3% by weight, more preferably 0.000008% by weight to 0.08% by weight, even more preferably 0.000016% by weight to 0.04% by weight, even more preferably 0.00008% by weight to 0.008% by weight, particularly preferably 0.0001% by weight to 0.003% by weight

[0074] In the production method and method of the present invention, the ratio of the amount of MPG added to the amount of potassium gluconate added (MPG:K gluconate) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1. Furthermore, in the production method and method of the present invention, the ratio of the amount of MPG added to the amount of glutamic acid added (MPG:glutamic acid) is preferably 1,000:1 to 1:10 by weight, more preferably 300:1 to 1:3, and even more preferably 100:1 to 1:1. Furthermore, in the production method and the method of the present invention, the ratio of the amount of MPG added to the amount of γ-glutamyl peptide added (MPG:γ-glutamyl peptide) is preferably 10,000:1 to 1:1 by weight, more preferably 3,000:1 to 3:1, and even more preferably 1,000:1 to 10:1.

[0075] In one aspect, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate. Also, in one aspect, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are glutamic acid. Also, in one aspect, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are γ-glutamyl peptide. Also, in one aspect, the γ-glutamyl peptide is γ-Glu-Abu or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-Glu-Abu, the γ-Glu-Abu is added in the form of a yeast extract containing γ-Glu-Abu. In one embodiment, the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-Glu-Abu or γ-Glu-Val-Gly.

[0076] Furthermore, the production method and method of the present invention may further include a step of adding other ingredients to the food product in addition to MPG, potassium gluconate, glutamic acid, and γ-glutamyl peptide, provided that the effects of the present invention are not impaired. Examples of other ingredients include acids, amino acids other than glutamic acid, sugars, and the like, as well as various additives that can be used in foods and beverages, such as seasonings, spices, coloring agents, color couplers, emulsifiers, oils and fats, diluents, excipients, disintegrants, lubricants, binders, surfactants, water, physiological saline, vegetable oils, solubilizers, isotonicity agents, preservatives, and antioxidants. One or more other ingredients can be added as needed.

[0077] The production method and method of the present invention can be carried out in accordance with the "Production method of the food of the present invention" explained above for the food of the present invention.

[0078] The production method and method of the present invention enhance the flavor of a food to which MPG and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide have been added, particularly the inherent flavor of the food. The flavor can be evaluated by sensory evaluation by panelists skilled in evaluation, as shown in the Examples below.

[0079] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0080] In the examples, the following raw materials were used unless otherwise specified in the examples. Dried bonito powder: "A-dried bonito powder" (manufactured by Ajinomoto Co., Inc.) MPG: "L-potassium glutamate" (manufactured by Ajinomoto Foods Europe S.A.) Potassium gluconate: "Healthy K" (manufactured by Fuso Chemical Co., Ltd.) Glutamic acid: "L-glutamic acid" (manufactured by Ajinomoto Co., Inc.) γ-Glu-Abu-containing yeast extract (hereinafter referred to as "yeast extract GA"): powdered yeast extract containing 8% by weight of γ-Glu-Abu based on the dry weight, produced in-house according to the method described in WO 2012 / 046731 γ-Glu-Val-Gly: in-house product MSG (sodium L-glutamate): in-house product

[0081] ・Alfredo cheese sauce: "Pasta Sauce Creamy Alfredo" (manufactured by BERTOLLI) ・Chestnut paste: (Whip de Chestnut) (manufactured by Scarfed Industries Co., Ltd.) ・Whole chicken bone soup: "Whole chicken bone soup" (manufactured by Ajinomoto Co., Inc.) ・Hon Dashi kelp stock: "Hon Dashi kelp stock" (manufactured by Ajinomoto Co., Inc.) ・Potato chips: "Non-salt potato chips" (manufactured by Soken Co., Ltd.) ・Salt: "Nakuru M" (manufactured by Naikai Salt Industry Co., Ltd.)

[0082] Reference Example 1 (Effect of MPG) (Preparation of Suspension for Evaluation) The components were mixed in the compounding ratio (parts by weight) shown in Table 1 to prepare a suspension for evaluation (in Table 1, the multiples represent the dilution rate of MPG based on 0.22 parts by weight of MPG).

[0083]

[0084] (Evaluation of Flavor and Off-flavor) Each of the suspensions obtained above was tasted by three expert panelists who were skilled in evaluation, and rated on the following rating scale in increments of 0.1 points. The obtained scores of the three expert panelists were averaged to evaluate flavor and off-flavor. The results are shown in Table 1.

[0085] [Evaluation scale] - Intensity of bonito flavor 6.0 points: Very strong (same as the flavor of a suspension of 0.6 parts by weight of bonito powder suspended in hot water) 5.0 points: Strong (same as the flavor of a suspension of 0.5 parts by weight of bonito powder suspended in hot water) 4.0 points: Somewhat strong (same as the flavor of a suspension of 0.4 parts by weight of bonito powder suspended in hot water) 3.0 points: Normal (same as the flavor of a suspension of 0.3 parts by weight of bonito powder suspended in hot water) 2.0 points: Somewhat weak (same as the flavor of a suspension of 0.2 parts by weight of bonito powder suspended in hot water) 1.0 point: Weak (same as the flavor of a suspension of 0.1 parts by weight of bonito powder suspended in hot water) 0.0 point: None (same as the flavor in hot water)

[0086] - Strength of strange taste / off-flavor 4.0 points: Quite present (unacceptable) 3.0 points: Present (unacceptable) 2.0 points: Somewhat present 1.0 points: Slightly present 0.0 points: None

[0087] As shown in Table 1, MPG showed an effect of enhancing the flavor of dried bonito flakes when added in an amount of 0.0044 parts by weight or more, and when added in an amount of 2.2 parts by weight or less, there was little or no off-taste or off-flavor.

[0088] Example 1 (Effects of MPG + K gluconate and MPG + glutamic acid) (Preparation of suspension for evaluation) The components were mixed in the compounding ratios (parts by weight) shown in Tables 2 and 3 to prepare suspensions (in Tables 2 and 3, the multiples represent the dilution ratio of K gluconate based on 0.018 parts by weight of K gluconate and the dilution ratio of glutamic acid based on 0.018 parts by weight of glutamic acid, respectively).

[0089]

[0090]

[0091] (Evaluation of Flavor and Off-Taste / Off-Flavor) Each of the suspensions obtained above was evaluated for flavor, off-taste, and off-flavor in the same manner as in Reference Example 1. The results are shown in Tables 2 and 3.

[0092] As shown in Table 2, potassium gluconate, when combined with 0.22 parts by weight of MPG, exhibited a further bonito flavor enhancing effect with little or no off-flavor at all tested addition amounts. Also, as shown in Table 3, glutamic acid, when combined with 0.22 parts by weight of MPG at addition amounts of 0.00018 parts by weight or more and 0.088 parts by weight or less, exhibited a further bonito flavor enhancing effect, and when combined with 0.22 parts by weight of MPG at addition amounts of 0.18 parts by weight or less, exhibited little or no off-flavor or off-flavor.

[0093] Example 2 (Effects of MPG + Gluconate Potassium + Yeast Extract GA and MPG + Glutamic Acid + Yeast Extract GA) (Preparation of Suspension for Evaluation) The components were mixed in the compounding ratios (parts by weight) shown in Tables 4 and 5 to prepare suspensions for evaluation (in Tables 4 and 5, the multiples represent the dilution ratio of yeast extract GA based on 0.01 parts by weight of yeast extract GA).

[0094]

[0095]

[0096] (Evaluation of Flavor and Off-Taste / Off-Flavor) Each of the suspensions obtained above was evaluated for flavor and off-taste / off-flavor in the same manner as in Reference Example 1. The results are shown in Tables 4 and 5.

[0097] As shown in Table 4, yeast extract GA exhibited a further bonito flavor enhancement effect when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of potassium gluconate in an amount of 0.0002 parts by weight or more and 0.05 parts by weight or less (an amount of 0.000016 parts by weight or more and 0.004 parts by weight or less, calculated as γ-Glu-Abu), and when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of potassium gluconate in an amount of 0.1 part by weight or less (an amount of 0.08 parts by weight or less, calculated as γ-Glu-Abu), little or no off-flavor or off-flavor was observed. Furthermore, as shown in Table 5, when yeast extract GA was combined with 0.22 parts by weight of MPG and 0.018 parts by weight of glutamic acid in an amount of 0.0001 part by weight or more and 0.1 part by weight or less (an amount of 0.000008 parts by weight or more and 0.008 part by weight or less, calculated as γ-Glu-Abu), it exhibited a further enhancing effect on the flavor of dried bonito flakes, and when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of glutamic acid in an amount of 0.5 part by weight or less (an amount of 0.04 parts by weight or less, calculated as γ-Glu-Abu), there was little or no off-flavor or off-flavor.

[0098] Example 3 (Effects of MPG + K Gluconate + γ-Glu-Val-Gly and MPG + Glutamic Acid + γ-Glu-Val-Gly) (Preparation of Suspension for Evaluation) The components were mixed in the compounding ratios (parts by weight) shown in Tables 6 and 7 to prepare suspensions for evaluation (in Tables 6 and 7, the multiples represent the dilution rates of γ-Glu-Val-Gly based on 0.0008 parts by weight of γ-Glu-Val-Gly).

[0099]

[0100]

[0101] (Evaluation of Flavor and Off-Taste / Off-Flavor) Each of the suspensions obtained above was evaluated for flavor and off-taste / off-flavor in the same manner as in Reference Example 1, except that two expert panels were used instead of three. The results are shown in Tables 6 and 7.

[0102] As shown in Table 6, γ-Glu-Val-Gly, when added in an amount of 0.000008 parts by weight or more and 0.04 parts by weight or less, exhibited a further bonito flavor enhancement effect when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of potassium gluconate. At all tested addition amounts, when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of potassium gluconate, there was little or no off-flavor or off-flavor. Furthermore, as shown in Table 7, γ-Glu-Val-Gly, when added in an amount of 0.000008 parts by weight or more and 0.008 parts by weight or less, exhibited a further bonito flavor enhancement effect when combined with 0.22 parts by weight of MPG and 0.018 parts by weight of glutamic acid. At an addition amount of 0.04 parts by weight or less, there was little or no off-flavor or off-flavor.

[0103] Example 4 (Effects of MPG and Combinations of MPG with Other Components) (Preparation of Suspension for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 8 to prepare a suspension for evaluation (in Table 8, the 4th to 10th columns from the left are reprints of the examples in Tables 1 to 7).

[0104]

[0105] (Taste Evaluation) Each of the suspensions obtained above was evaluated for flavor in the same manner as in Reference Example 1 (however, when γ-Glu-Val-Gly was combined, the flavor evaluation was performed by two expert panels instead of three expert panels). The results are shown in Table 8 (the fourth to tenth columns from the left in Table 8 are the same as the results in Tables 1 to 7).

[0106] As shown in Table 8, in all cases where MPG was combined with one or more selected from potassium gluconate, glutamic acid, and yeast extract GA or γ-Glu-Val-Gly, a further bonito flavor enhancing effect was observed, and the strongest bonito flavor enhancing effect was observed when MPG, glutamic acid, potassium gluconate, and yeast extract GA were combined.

[0107] Reference Example 2 (Comparison between MPG and KCl) (Preparation of Suspension for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 9 to prepare a suspension for evaluation.

[0108]

[0109] (Taste Evaluation) The taste of each of the suspensions obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 9 (in Table 9, the rightmost column reproduces the results in Table 1).

[0110] As shown in Table 9, MPG exhibited an effect of enhancing the flavor of dried bonito flakes, whereas KCl did not exhibit an effect of enhancing the flavor of dried bonito flakes.

[0111] Reference Example 3 (Effects of glutamic acid, potassium gluconate, monosodium glutamate (hereinafter also referred to as "MSG"), and combinations thereof) (Preparation of suspension for evaluation) Each component was mixed in the blending ratio (parts by weight) shown in Table 10 to prepare a suspension for evaluation.

[0112]

[0113] (Taste Evaluation) The taste of each of the suspensions obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 10.

[0114] Example 5 (Effects of Yeast Extract GA and Combinations of Yeast Extract GA with Other Components) (Preparation of Suspension for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 11 to prepare a suspension for evaluation.

[0115]

[0116] (Taste Evaluation) The taste of each of the suspensions obtained above was evaluated in the same manner as in Example 1. The results are shown in Table 11.

[0117] Example 6 (Effects of γ-Glu-Val-Gly and Combinations of γ-Glu-Val-Gly with Other Components) (Preparation of Suspension for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 12 to prepare suspensions for evaluation.

[0118]

[0119] (Flavor evaluation) For each of the suspensions obtained above, flavor evaluation was performed in the same manner as in Example 1, except that two expert panels were used instead of three. The results are shown in Table 12.

[0120] Example 7 (Effect in Cheese Sauce) (Preparation of Cheese for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 13 to prepare cheese sauces for evaluation.

[0121]

[0122] (Flavor evaluation) Each of the cheese sauces obtained above was tasted by three expert panelists who were skilled in evaluation and rated on the following rating scale in increments of 0.1 points, and the scores obtained by the three expert panelists were averaged to evaluate the flavor. The results are shown in Table 13.

[0123] [Evaluation scale] Strength of cheese flavor 6.0 points: very strong 5.0 points: strong 4.0 points: somewhat strong 3.0 points: normal 2.0 points: somewhat weak 1.0 points: weak (same as control) 0.0 points: none

[0124] As shown in Table 13, the combination of MPG with potassium gluconate or glutamic acid, and further with yeast extract GA, showed a further enhancement of cheese flavor.

[0125] Example 8 (Effects in Chestnut Paste) (Preparation of Chestnut Paste for Evaluation) The components were mixed in the compounding ratios (parts by weight) shown in Table 14 to prepare chestnut paste for evaluation.

[0126]

[0127] (Flavor evaluation) Each of the chestnut pastes obtained above was tasted by three expert panelists who were skilled in evaluation and rated on the following rating scale in increments of 0.1 points, and the scores obtained by the three expert panelists were averaged to evaluate the chestnut flavor. The results are shown in Table 14.

[0128] [Evaluation scale] Strength of chestnut flavor 6.0 points: Very strong 5.0 points: Strong 4.0 points: Slightly strong 3.0 points: Normal 2.0 points: Slightly weak 1.0 points: Weak (same as the control) 0.0 points: None

[0129] As shown in Table 14, combining MPG with potassium gluconate or glutamic acid, and further with yeast extract GA, showed a further enhancement of chestnut flavor.

[0130] Example 9 (Effects in Whole Chicken Bone Soup) (Preparation of Whole Chicken Bone Soup for Evaluation) Each component was mixed in the blending ratio (parts by weight) shown in Table 15 to prepare a whole chicken bone soup for evaluation.

[0131]

[0132] (Flavor evaluation) Three expert panelists skilled in evaluation tasted each of the whole chicken bone soups obtained above, and scored them on the following rating scale in increments of 0.1 points, and the obtained scores of the three expert panelists were averaged to evaluate the chicken flavor. The results are shown in Table 15.

[0133] [Evaluation scale] - Intensity of chicken flavor 6.0 points: Very strong (same as the flavor of a suspension made by suspending 3.4 parts by weight of whole chicken bone soup in hot water) 5.0 points: Strong (same as the flavor of a suspension made by suspending 2.7 parts by weight of whole chicken bone soup in hot water) 4.0 points: Somewhat strong (same as the flavor of a suspension made by suspending 2.3 parts by weight of whole chicken bone soup in hot water) 3.0 points: Normal (same as the flavor of a suspension made by suspending 2.0 parts by weight of whole chicken bone soup in hot water) 2.0 points: Somewhat weak (same as the flavor of a suspension made by suspending 1.8 parts by weight of whole chicken bone soup in hot water) 1.0 point: Weak (same as the flavor of a suspension made by suspending 1.7 parts by weight of whole chicken bone soup in hot water) 0.0 point: None (same as the flavor in hot water)

[0134] As shown in Table 15, combining MPG with potassium gluconate or glutamic acid, and further combining these with yeast extract GA, showed a further enhancement of chicken flavor.

[0135] Example 10 (Effects in Hondashi kelp stock) (Preparation of Hondashi kelp for evaluation) Each component was mixed in the blending ratio (parts by weight) shown in Table 16 to prepare a Hondashi kelp stock for evaluation.

[0136]

[0137] (Flavor evaluation) Each of the Hondashi kelp stocks obtained above was tasted by three expert panelists who were skilled in evaluation and rated on the following rating scale in increments of 0.1 points, and the scores obtained by the three expert panelists were averaged to evaluate the kelp flavor. The results are shown in Table 16.

[0138] [Evaluation scale] Intensity of kelp flavor 6.0 points: Very strong (same as the flavor of a suspension made by suspending 2.5 parts by weight of Hon-Dashi kelp stock in hot water) 5.0 points: Strong (same as the flavor of a suspension made by suspending 1.7 parts by weight of Hon-Dashi kelp stock in hot water) 4.0 points: Somewhat strong (same as the flavor of a suspension made by suspending 1.2 parts by weight of Hon-Dashi kelp stock in hot water) 3.0 points: Normal (same as the flavor of a suspension made by suspending 0.9 parts by weight of Hon-Dashi kelp stock in hot water) 2.0 points: Somewhat weak (same as the flavor of a suspension made by suspending 0.8 parts by weight of Hon-Dashi kelp stock in hot water) 1.0 point: Weak (same as the flavor of a suspension made by suspending 0.7 parts by weight of Hon-Dashi kelp stock in hot water) 0.0 point: None (same as the flavor in hot water)

[0139] As shown in Table 16, combining MPG with potassium gluconate or glutamic acid further enhanced the kelp flavor.

[0140] Example 11 (Effect in Potato Chips) (Preparation of Potato Chips for Evaluation) The components were mixed in the blending ratios (parts by weight) shown in Table 17 to prepare potato chips for evaluation.

[0141]

[0142] (Evaluation of Saltiness and Flavor) Each of the potato chips for evaluation obtained above was tasted by two expert panelists skilled in evaluation and evaluated by consensus on the rating scale shown below in increments of 0.1 points to evaluate saltiness and potato flavor. The results are shown in Table 17.

[0143] [Evaluation scale] - Intensity of saltiness 6.0 points: Very strong (same as the saltiness of the evaluation potato chips to which 0.4 parts by weight of salt was added) 5.0 points: Strong (same as the saltiness of the evaluation potato chips to which 0.35 parts by weight of salt was added) 4.0 points: Somewhat strong (same as the saltiness of the evaluation potato chips to which 0.3 parts by weight of salt was added) 3.0 points: Normal (same as the saltiness of the evaluation potato chips to which 0.25 parts by weight of salt was added) 2.0 points: Somewhat weak (same as the saltiness of the evaluation potato chips to which 0.2 parts by weight of salt was added) 1.0 point: Weak (same as the saltiness of the evaluation potato chips to which 0.15 parts by weight of salt was added) 0.0 point: None (same as the saltiness of the evaluation potato chips to which no salt was added)

[0144] - Strength of potato flavor 6.0 points: Very strong 5.0 points: Strong 4.0 points: Slightly strong 3.0 points: Normal 2.0 points: Slightly weak 1.0 points: Weak 0.0 points: None

[0145] As shown in Table 17, the combination of MPG with potassium gluconate or glutamic acid, and further with yeast extract GA or γ-Glu-Val-Gly, showed a further enhancing effect on salty taste and potato flavor.

[0146] The present invention provides a new method for replacing monosodium glutamate in foods, which allows for the reduction of salt intake without significantly reducing the amount of salt used, and is therefore useful in the food industry.

[0147] This application is based on patent application No. 2024-037014 filed in Japan (filing date: March 11, 2024), the contents of which are incorporated in their entirety herein.

Claims

1. A flavor enhancer for food, comprising potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid and γ-glutamyl peptide.

2. The flavor enhancer according to claim 1, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is potassium gluconate.

3. The flavor enhancer according to claim 1, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-glutamyl peptide.

4. The flavor enhancer according to claim 3, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

5. The flavor enhancer according to claim 1, wherein the content of potassium glutamate in the flavor enhancer is 0.001% to 50% by weight, and / or the content of potassium gluconate is 0.0001% to 30% by weight, and / or the content of glutamic acid is 0.0001% to 30% by weight, and / or the content of γ-glutamyl peptide is 0.000005% to 2% by weight.

6. The flavor enhancer according to claim 1, which is added to a food product so that the concentration of potassium glutamate in the food product is within the range of 0.002% to 22% by weight.

7. The flavor enhancer according to claim 1, which is added to a food product so that the concentration of potassium gluconate in the food product is within the range of 0.00005% to 5% by weight.

8. The flavor enhancer according to claim 1, which is added to a food product so that the concentration of glutamic acid in the food product is within the range of 0.00005% to 0.2% by weight.

9. The flavor enhancer according to claim 1, which is added to a food product so that the concentration of γ-glutamyl peptide in the food product is within the range of 0.000003% to 0.3% by weight.

10. The flavor enhancer of claim 1, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

11. A flavor enhancer according to any one of claims 1 to 10, wherein the flavor is the inherent flavor of the food to which the flavor enhancer is added.

12. The flavor enhancer according to any one of claims 1 to 10, wherein the flavor is the flavor of a flavor seasoning, a dried fish flavor in dried fish, a chicken flavor in chicken stock, a kelp flavor in kelp stock, a cheese flavor and / or a milk flavor in a dairy product, a chestnut flavor in a chestnut-containing product, a potato flavor in a potato-containing product, or a sweets flavor corresponding to each type of sweet.

13. A method for producing a food product, comprising the step of adding potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide.

14. The method of claim 13, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is potassium gluconate.

15. The method of claim 10, wherein the amount of potassium glutamate added is such that the concentration of potassium glutamate in the food falls within the range of 0.002% to 22% by weight.

16. The method of claim 13, wherein the amount of potassium gluconate added is such that the concentration of potassium gluconate in the food falls within the range of 0.00005% to 5% by weight.

17. The method of any one of claims 13 to 16, wherein the ratio of the amount of potassium glutamate added to the amount of potassium gluconate added (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

18. The method of claim 13, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-glutamyl peptide.

19. The method of claim 13, wherein the amount of γ-glutamyl peptide added is such that the concentration of γ-glutamyl peptide in the food falls within the range of 0.000003% to 0.3% by weight.

20. A method according to any one of claims 13, 15, 18 and 19, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is added in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

21. The method of claim 13, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

22. A method for enhancing flavor in a food product, comprising the step of adding potassium glutamate and one or more selected from the group consisting of potassium gluconate, glutamic acid and γ-glutamyl peptide to the food product.

23. The flavor enhancement method of claim 22, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and gamma-glutamyl peptide is potassium gluconate.

24. The flavor enhancing method according to claim 22, wherein the amount of potassium glutamate added is such that the concentration of potassium glutamate in the food falls within the range of 0.002% to 22% by weight.

25. The flavor enhancing method according to claim 22, wherein the amount of potassium gluconate added is such that the concentration of potassium gluconate in the food is within the range of 0.00005% to 5% by weight.

26. A flavor enhancing method according to any one of claims 22 to 25, wherein the ratio of the amount of potassium glutamate added to the amount of potassium gluconate added (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

27. The flavor enhancement method of claim 22, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide is γ-glutamyl peptide.

28. The flavor enhancing method according to claim 22, wherein the amount of γ-glutamyl peptide added is such that the concentration of γ-glutamyl peptide in the food falls within the range of 0.000003% to 0.3% by weight.

29. The flavor enhancing method according to any one of claims 22, 24, 27, and 28, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is added in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

30. The flavor enhancement method of claim 22, wherein the one or more selected from the group consisting of potassium gluconate, glutamic acid, and γ-glutamyl peptide are potassium gluconate, glutamic acid, and γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

31. A flavor-enhanced food product containing 0.002% to 22% by weight of potassium glutamate, and one or more selected from the group consisting of 0.00005% to 5% by weight of potassium gluconate, 0.00005% to 0.2% by weight of glutamic acid, and 0.000003% to 0.3% by weight of gamma-glutamyl peptide.

32. The food product of claim 31, wherein one or more selected from the group consisting of 0.00005% to 5% by weight potassium gluconate, 0.00005% to 0.2% by weight glutamic acid, and 0.000003% to 0.3% by weight gamma-glutamyl peptide is 0.00005% to 5% by weight potassium gluconate.

33. The food product according to claim 31 or 32, wherein the ratio of the potassium glutamate content to the potassium gluconate content (potassium glutamate:potassium gluconate) is 1,000:1 to 1:10 by weight.

34. The food product of claim 31, wherein one or more selected from the group consisting of 0.00005% to 5% by weight potassium gluconate, 0.00005% to 0.2% by weight glutamic acid, and 0.000003% to 0.3% by weight gamma-glutamyl peptide is 0.000003% to 0.3% by weight gamma-glutamyl peptide.

35. The food product of claim 34, wherein the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly, and when the γ-glutamyl peptide is γ-glutamyl-2-aminobutyric acid, the γ-glutamyl-2-aminobutyric acid is in the form of a yeast extract containing γ-glutamyl-2-aminobutyric acid.

36. The food product of claim 31, wherein one or more selected from the group consisting of 0.00005% to 5% by weight potassium gluconate, 0.00005% to 0.2% by weight glutamic acid, and 0.000003% to 0.3% by weight γ-glutamyl peptide are 0.00005% to 5% by weight potassium gluconate, 0.00005% to 0.2% by weight glutamic acid, and 0.000003% to 0.3% by weight γ-glutamyl-2-aminobutyric acid or γ-Glu-Val-Gly.

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