Agent for improving milk-like characteristics of plant-based milk product

Abstract

The purpose of the present invention is to provide an agent or the like for improving the milk-like characteristics of a plant-based milk product.　The present invention pertains to an agent or the like for improving the milk-like characteristics of a plant-based milk product, said agent containing a specific γ-glutamyl peptide or a salt thereof.

Description

Agent for improving the milky feeling of plant-based dairy products

[0001] The present invention relates to an agent for improving the milky feeling of plant-based dairy products. The present invention also relates to a method for improving the milky feeling of plant-based dairy products. Furthermore, the present invention also relates to a plant-based dairy product having an improved milky feeling and a method for producing the same.

[0002] Plant-based dairy products such as plant-based milk have been attracting attention in recent years against the backdrop of the growing global interest in achieving a sustainable society and the increasing prevalence of dairy product allergies and lactose intolerance. However, plant-based milk has a tendency to be less thick and lack body compared to animal-derived milk such as cow's milk, and there has been a problem that dairy products (such as cream) produced using plant-based milk also lack richness.

[0003] On the other hand, various proposals have been made in the past to improve the quality of plant-based dairy products. For example, in order to enhance the milky feeling of plant-based milk, it has been proposed to add a coffee cherry pulp and peel liquid composition, and in order to improve the flavor persistence of plant-based milk and impart richness and thickness, it has been proposed to add a plant-derived protein-lipid complex (Patent Documents 1 and 2). Also, in order to impart a buttery richness to a plastic fat composition in which the continuous phase containing plant-based milk is an oil phase, a step of obtaining an emulsion in which the continuous phase containing plant-based milk and edible oil is an aqueous phase, and after passing through a step of obtaining an emulsion in which the continuous phase is an oil phase containing the emulsion in which the continuous phase is an aqueous phase and edible oil, it has been proposed to rapidly cool and knead the emulsion in which the continuous phase is an oil phase (Patent Document 3). However, none of them have been able to sufficiently improve the milky feeling (such as milky thickness and body) of plant-based dairy products.

[0004] JP-A-2023-98453 JP-A-2024-40710 JP-A-2024-49422

[0005] This invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a dairy additive (a dairy additive for improving the milky texture of plant-based dairy products) that can improve the milky texture of plant-based dairy products. Furthermore, as one embodiment of this invention, the problem is to provide a method for improving the milky texture of plant-based dairy products (a method for improving the milky texture of plant-based dairy products). Furthermore, as one embodiment of this invention, the problem is to provide a plant-based dairy beverage with improved milky texture and a method for producing the same.

[0006] The inventors, through diligent research to solve the above-mentioned problems, have found that the milky texture of plant-based dairy products can be improved by adding a specific γ-glutamyl peptide or a salt thereof. Furthermore, the inventors have found that the milky texture of plant-based dairy products can be more effectively improved by adding, in addition to the specific γ-glutamyl peptide or a salt thereof, at least one selected from the group consisting of tartaric acid or a salt thereof, and basic amino acids or salts thereof. Based on these findings, the inventors have completed the present invention through further research. That is, the present invention is as follows.

[0007] [Claim 1] A milk texture improving agent for plant-based dairy products, comprising at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). [Claim 2] The agent according to claim 1, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof. [Claim 3] The agent according to claim 1 or 2, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 4] The agent according to claim 1 or 2, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 5] The agent according to any one of Clauses 1 to 4, wherein the amount of (A) added to the plant-based dairy product is 0.005 to 120 ppm by weight relative to the plant-based dairy product. [Clause 6] The agent according to any one of Clauses 1 to 5, wherein the amount of (A) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 7] The agent according to any one of Clauses 1 to 6, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 20 ppm by weight relative to the plant-based dairy product. [Clause 8] The agent according to any one of Clauses 1 to 7, wherein the amount of (A) added to the plant-based dairy product is 0.5 to 12 ppm by weight relative to the plant-based dairy product. [Clause 9] The agent according to any one of Clauses 1 to 8, wherein the amount of (A) added to the plant-based dairy product is 1.5 to 5 ppm by weight relative to the plant-based dairy product. [Clause 10] The agent according to any one of Clauses 1 to 9, wherein the amount of (A) added to the plant-based dairy product is 0.0005 to 10 ppm by weight relative to the plant-based dairy product. [Clause 11] The agent according to any one of Clauses 1 to 10, wherein the amount of (A) added to the plant-based dairy product is 0.001 to 5 ppm by weight relative to the plant-based dairy product.[Clause 12] The agent according to any one of Claims 1 to 11, wherein the amount of (A) added to the plant-based dairy product is 0.01 to 3 ppm by weight relative to the plant-based dairy product. [Clause 13] The agent according to any one of Claims 1 to 12, wherein the amount of (A) added to the plant-based dairy product is 0.05 to 1 ppm by weight relative to the plant-based dairy product. [Clause 14] The agent according to any one of Claims 1 to 13, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 0.5 ppm by weight relative to the plant-based dairy product. [Clause 15] The agent according to any one of Claims 1 to 14, further comprising (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. [Clause 16] The agent according to any one of Clauses 1 to 15, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. [Clause 17] The agent according to Clause 15 or 16, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 18] The agent according to any one of Clauses 15 to 17, wherein the amount of (B) added to the plant-based dairy product is 0.005 to 200 ppm by weight relative to the plant-based dairy product. [Clause 19] The agent according to any one of Clauses 15 to 18, wherein the amount of (B) added to the plant-based dairy product is 0.03 to 100 ppm by weight relative to the plant-based dairy product. [Clause 20] The agent according to any one of claims 15 to 19, wherein the amount of (B) added to the plant-based dairy product is 0.1 to 70 ppm by weight relative to the plant-based dairy product. [Clause 21] The agent according to any one of claims 15 to 20, wherein the amount of (B) added to the plant-based dairy product is 0.5 to 30 ppm by weight relative to the plant-based dairy product. [Clause 22] The agent according to any one of claims 15 to 21, wherein the amount of (B) added to the plant-based dairy product is 3 to 10 ppm by weight relative to the plant-based dairy product.[Clause 23] The agent according to any one of Clauses 15 to 22, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.1 to 10. [Clause 24] The agent according to any one of Clauses 15 to 23, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.5 to 5. [Clause 25] The agent according to any one of Clauses 15 to 24, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 4. [Clause 26] The agent according to any one of Clauses 15 to 25, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1.5 to 3.5. [Clause 27] The agent according to any one of Clauses 15 to 26, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:2 to 3. [Clause 28] The agent according to any one of Clauses 15 to 27, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 100. [Clause 29] The agent according to any one of Clauses 15 to 28, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:5 to 50. [Clause 30] The agent according to any one of Clauses 15 to 29, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:15 to 45. [Clause 31] The agent according to any one of Clauses 15 to 30, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:20 to 40. [Item 32] The agent according to any one of items 15 to 31, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:25 to 35.[Clause 33] The agent according to any one of Clauses 15 to 32, wherein the amount of (C) added to the plant-based dairy product is 0.005 to 100 ppm by weight relative to the plant-based dairy product. [Clause 34] The agent according to any one of Clauses 15 to 33, wherein the amount of (C) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 35] The agent according to any one of Clauses 15 to 34, wherein the amount of (C) added to the plant-based dairy product is 0.1 to 30 ppm by weight relative to the plant-based dairy product. [Clause 36] The agent according to any one of Clauses 15 to 35, wherein the amount of (C) added to the plant-based dairy product is 0.5 to 15 ppm by weight relative to the plant-based dairy product. [Clause 37] The agent according to any one of Clauses 15 to 36, wherein the amount of (C) added to the plant-based dairy product is 0.8 to 5 ppm by weight relative to the plant-based dairy product. [Clause 38] The agent according to any one of Clauses 15 to 37, wherein the amount of (A) added to the plant-based dairy product is A:C = 1:0.1 to 10. [Clause 39] The agent according to any one of Clauses 15 to 38, wherein the amount of (A) added to the plant-based dairy product is A:C = 1:0.1 to 10. [Clause 40] The agent according to any one of Clauses 15 to 39, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.1 to 5. [Clause 41] The agent according to any one of Clauses 15 to 40, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.2 to 3. [Clause 42] The agent according to any one of Clauses 15 to 41, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.3 to 2.[Clause 43] The agent according to any one of Clauses 15 to 42, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.4 to 1.5. [Clause 44] The agent according to any one of Clauses 15 to 43, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:1 to 100. [Clause 45] The agent according to any one of Clauses 15 to 44, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2 to 50. [Clause 46] The agent according to any one of Clauses 15 to 45, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2.5 to 30. [Clause 47] The agent according to any one of Clauses 15 to 46, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:3 to 20. [Clause 48] The agent according to any one of Clauses 15 to 47, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:5 to 15. [Clause 49] The agent according to any one of Clauses 15 to 48, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.01 to 5. [Clause 50] The agent according to any one of Clauses 15 to 49, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.03 to 2. [Clause 51] The agent according to any one of Clauses 15 to 50, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.05 to 1.5. [Clause 52] The agent according to any one of Clauses 15 to 51, which is to be added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.07 to 1.[Clause 53] The agent according to any one of Clauses 15 to 52, wherein the agent is added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.1 to 0.5. [Clause 54] The agent according to any one of Clauses 1 to 53, wherein the milky sensation is a milky thickness or a milky body sensation. [Clause 55] The agent according to any one of Clauses 1 to 54, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk. [Claim 56] A method for improving the texture of a plant-based dairy product, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). [Claim 57] The method according to claim 56, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof. [Claim 58] The method according to claim 56 or 57, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 59] The method according to claim 56 or 57, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 60] The method according to any one of claims 56 to 59, wherein the amount of (A) added to the plant-based dairy product is 0.005 to 120 ppm by weight relative to the plant-based dairy product. [Clause 61] The method according to any one of claims 56 to 60, wherein the amount of (A) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 62] The method according to any one of claims 56 to 61, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 20 ppm by weight relative to the plant-based dairy product. [Clause 63] The method according to any one of claims 56 to 62, wherein the amount of (A) added to the plant-based dairy product is 0.5 to 12 ppm by weight relative to the plant-based dairy product. [Clause 64] The method according to any one of claims 56 to 63, wherein the amount of (A) added to the plant-based dairy product is 1.5 to 5 ppm by weight relative to the plant-based dairy product.[Clause 65] The method according to any one of claims 56 to 64, wherein the amount of (A) added to the plant-based dairy product is 0.0005 to 10 ppm by weight relative to the plant-based dairy product. [Clause 66] The method according to any one of claims 56 to 65, wherein the amount of (A) added to the plant-based dairy product is 0.001 to 5 ppm by weight relative to the plant-based dairy product. [Clause 67] The method according to any one of claims 56 to 66, wherein the amount of (A) added to the plant-based dairy product is 0.01 to 3 ppm by weight relative to the plant-based dairy product. [Clause 68] The method according to any one of claims 56 to 67, wherein the amount of (A) added to the plant-based dairy product is 0.05 to 1 ppm by weight relative to the plant-based dairy product. [Clause 69] The method according to any one of claims 56 to 68, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 0.5 ppm by weight relative to the plant-based dairy product. [Claim 70] The method according to any one of claims 56 to 69, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof. [Claim 71] The method according to any one of claims 56 to 70, further comprising adding (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. [Claim 72] The method according to claim 70 or 71, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Claim 73] The method according to any one of claims 70 to 72, wherein the amount of (B) added to the plant-based dairy product is 0.005 to 200 ppm by weight relative to the plant-based dairy product. [Claim 74] The method according to any one of claims 70 to 73, wherein the amount of (B) added to the plant-based dairy product is 0.03 to 100 ppm by weight relative to the plant-based dairy product. [Clause 75] The method according to any one of claims 70 to 74, wherein the amount of (B) added to the plant-based dairy product is 0.1 to 70 ppm by weight relative to the plant-based dairy product. [Clause 76] The method according to any one of claims 70 to 75, wherein the amount of (B) added to the plant-based dairy product is 0.5 to 30 ppm by weight relative to the plant-based dairy product. [Clause 77] The method according to any one of claims 70 to 76, wherein the amount of (B) added to the plant-based dairy product is 3 to 10 ppm by weight relative to the plant-based dairy product.[Clause 78] The method according to any one of claims 70 to 77, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.1 to 10. [Clause 79] The method according to any one of claims 70 to 78, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.5 to 5. [Clause 80] The method according to any one of claims 70 to 79, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 4. [Clause 81] The method according to any one of claims 70 to 80, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1.5 to 3.5. [Clause 82] The method according to any one of claims 70 to 81, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:2 to 3. [Clause 83] The method according to any one of claims 70 to 82, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 100. [Clause 84] The method according to any one of claims 70 to 83, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:5 to 50. [Clause 85] The method according to any one of claims 70 to 84, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:15 to 45. [Clause 86] The method according to any one of claims 70 to 85, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:20 to 40. [Clause 87] The method according to any one of claims 70 to 86, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:25 to 35. [Clause 88] The method according to any one of claims 70 to 87, wherein the amount of (C) added to the plant-based dairy product is 0.005 to 100 ppm by weight relative to the plant-based dairy product. [Clause 89] The method according to any one of claims 70 to 88, wherein the amount of (C) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 90] The method according to any one of claims 70 to 89, wherein the amount of (C) added to the plant-based dairy product is 0.1 to 30 ppm by weight relative to the plant-based dairy product.[Clause 91] The method according to any one of claims 70 to 90, wherein the amount of (C) added to the plant-based dairy product is 0.5 to 15 ppm by weight relative to the plant-based dairy product. [Clause 92] The method according to any one of claims 70 to 91, wherein the amount of (C) added to the plant-based dairy product is 0.8 to 5 ppm by weight relative to the plant-based dairy product. [Clause 93] The method according to any one of claims 70 to 92, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.1 to 10. [Clause 94] The method according to any one of claims 70 to 93, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.1 to 5. [Clause 95] The method according to any one of claims 70 to 94, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.2 to 3. [Clause 96] The method according to any one of claims 70 to 95, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.3 to 2. [Clause 97] The method according to any one of claims 70 to 96, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.4 to 1.5. [Clause 98] The method according to any one of claims 70 to 97, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:1 to 100. [Clause 99] The method according to any one of claims 70 to 98, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2 to 50. [Clause 100] The method according to any one of claims 70 to 99, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2.5 to 30. [Clause 101] The method according to any one of claims 70 to 100, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:3 to 20. [Clause 102] The method according to any one of claims 70 to 101, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:5 to 15. [Clause 103] The method according to any one of claims 70 to 102, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.01 to 5.[Clause 104] The method according to any one of claims 70 to 103, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.03 to 2. [Clause 105] The method according to any one of claims 70 to 104, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.05 to 1.5. [Clause 106] The method according to any one of claims 70 to 105, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.07 to 1. [Clause 107] The method according to any one of claims 70 to 106, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.1 to 0.5. [Clause 108] The method according to any one of Clauses 56 to 107, wherein the milky texture is milky thickness or milky body texture. [Clause 109] The method according to any one of Clauses 56 to 108, wherein the plant-based dairy product is plant-based milk or a dairy product produced using plant-based milk. [Clause 110] A method for producing a plant-based dairy product, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). [Clause 111] The method according to Clause 110, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof. [Clause 112] The method for producing a product according to Claim 110 or 111, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 113] The method for producing a product according to Claim 110 or 111, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 114] The method for producing a product according to any one of Claims 110 to 113, wherein the amount of (A) added to the plant-based dairy product is 0.005 to 120 ppm by weight relative to the plant-based dairy product. [Clause 115] The method for producing a product according to any one of Claims 110 to 114, wherein the amount of (A) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product.[Clause 116] The manufacturing method according to any one of claims 110 to 115, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 20 ppm by weight relative to the plant-based dairy product. [Clause 117] The manufacturing method according to any one of claims 110 to 116, wherein the amount of (A) added to the plant-based dairy product is 0.5 to 12 ppm by weight relative to the plant-based dairy product. [Clause 118] The manufacturing method according to any one of claims 110 to 117, wherein the amount of (A) added to the plant-based dairy product is 1.5 to 5 ppm by weight relative to the plant-based dairy product. [Clause 119] The manufacturing method according to any one of claims 110 to 118, wherein the amount of (A) added to the plant-based dairy product is 0.0005 to 10 ppm by weight relative to the plant-based dairy product. [Clause 120] The manufacturing method according to any one of claims 110 to 119, wherein the amount of (A) added to the plant-based dairy product is 0.001 to 5 ppm by weight relative to the plant-based dairy product. [Clause 121] The manufacturing method according to any one of claims 110 to 120, wherein the amount of (A) added to the plant-based dairy product is 0.01 to 3 ppm by weight relative to the plant-based dairy product. [Clause 122] The manufacturing method according to any one of claims 110 to 121, wherein the amount of (A) added to the plant-based dairy product is 0.05 to 1 ppm by weight relative to the plant-based dairy product. [Clause 123] The manufacturing method according to any one of claims 110 to 122, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 0.5 ppm by weight relative to the plant-based dairy product. [Clause 124] The method of production according to any one of claims 110 to 123, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof. [Clause 125] The method of production according to any one of claims 110 to 124, further comprising adding (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. [Clause 126] The method of production according to claim 124 or 125, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 127] The method of production according to any one of claims 124 to 126, wherein the amount of (B) added to the plant-based dairy product is 0.005 to 200 ppm by weight relative to the plant-based dairy product.[Clause 128] The manufacturing method according to any one of Clauses 124 to 127, wherein the amount of (B) added to the plant-based dairy product is 0.03 to 100 ppm by weight relative to the plant-based dairy product. [Clause 129] The manufacturing method according to any one of Clauses 124 to 128, wherein the amount of (B) added to the plant-based dairy product is 0.1 to 70 ppm by weight relative to the plant-based dairy product. [Clause 130] The manufacturing method according to any one of Clauses 124 to 129, wherein the amount of (B) added to the plant-based dairy product is 0.5 to 30 ppm by weight relative to the plant-based dairy product. [Clause 131] The manufacturing method according to any one of Clauses 124 to 130, wherein the amount of (B) added to the plant-based dairy product is 3 to 10 ppm by weight relative to the plant-based dairy product. [Clause 132] The manufacturing method according to any one of Clauses 124 to 131, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.1 to 10. [Clause 133] The manufacturing method according to any one of Clauses 124 to 132, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:0.5 to 5. [Clause 134] The manufacturing method according to any one of Clauses 124 to 133, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 4. [Clause 135] The manufacturing method according to any one of Clauses 124 to 134, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1.5 to 3.5. [Clause 136] The manufacturing method according to any one of Clauses 124 to 135, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:2 to 3. [Clause 137] The manufacturing method according to any one of Clauses 124 to 136, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:1 to 100. [Clause 138] The manufacturing method according to any one of Clauses 124 to 137, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:5 to 50. [Clause 139] The manufacturing method according to any one of Clauses 124 to 138, wherein the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is A:B = 1:15 to 45.[Clause 140] The manufacturing method according to any one of Clauses 124 to 139, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:20 to 40. [Clause 141] The manufacturing method according to any one of Clauses 124 to 140, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:25 to 35. [Clause 142] The manufacturing method according to any one of Clauses 124 to 141, wherein the amount of (C) added to the plant-based dairy product is 0.005 to 100 ppm by weight relative to the plant-based dairy product. [Clause 143] The manufacturing method according to any one of Clauses 124 to 142, wherein the amount of (C) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 144] The manufacturing method according to any one of Clauses 124 to 143, wherein the amount of (C) added to the plant-based dairy product is 0.1 to 30 ppm by weight relative to the plant-based dairy product. [Clause 145] The manufacturing method according to any one of Clauses 124 to 144, wherein the amount of (C) added to the plant-based dairy product is 0.5 to 15 ppm by weight relative to the plant-based dairy product. [Clause 146] The manufacturing method according to any one of Clauses 124 to 145, wherein the amount of (C) added to the plant-based dairy product is 0.8 to 5 ppm by weight relative to the plant-based dairy product. [Clause 147] The manufacturing method according to any one of Clauses 124 to 146, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.1 to 10. [Clause 148] The manufacturing method according to any one of Clauses 124 to 147, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.1 to 5. [Clause 149] The manufacturing method according to any one of Clauses 124 to 148, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.2 to 3. [Clause 150] The manufacturing method according to any one of Clauses 124 to 149, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.3 to 2. [Clause 151] The manufacturing method according to any one of Clauses 124 to 150, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:0.4 to 1.5.[Clause 152] The manufacturing method according to any one of Clauses 124 to 151, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:1 to 100. [Clause 153] The manufacturing method according to any one of Clauses 124 to 152, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2 to 50. [Clause 154] The manufacturing method according to any one of Clauses 124 to 153, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:2.5 to 30. [Clause 155] The manufacturing method according to any one of Clauses 124 to 154, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:3 to 20. [Clause 156] The manufacturing method according to any one of Clauses 124 to 155, wherein the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is A:C = 1:5 to 15. [Clause 157] The manufacturing method according to any one of Clauses 124 to 156, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.01 to 5. [Clause 158] The manufacturing method according to any one of Clauses 124 to 157, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.03 to 2. [Clause 159] The manufacturing method according to any one of Clauses 124 to 158, wherein the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is B:C = 1:0.05 to 1.5. [Clause 160] The manufacturing method according to any one of Clauses 124 to 159, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.07 to 1. [Clause 161] The manufacturing method according to any one of Clauses 124 to 160, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.1 to 0.5. [Clause 162] The manufacturing method according to any one of Clauses 110 to 161, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk. [Clause 163] The manufacturing method according to any one of Clauses 110 to 162, wherein the plant-based dairy product has an improved milky texture. [Clause 164] The manufacturing method according to Clause 163, wherein the milky texture is a milky thickness or a milky body.[Claim 165] A plant-based dairy product to which at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue). [Claim 166] The plant-based dairy product according to claim 165, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof. [Claim 167] The plant-based dairy product according to claim 165 or 166, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 168] The plant-based dairy product according to Claim 165 or 166, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 169] The plant-based dairy product according to any one of Claims 165 to 168, wherein the amount of (A) added to the plant-based dairy product is 0.005 to 120 ppm by weight relative to the plant-based dairy product. [Clause 170] The plant-based dairy product according to any one of Claims 165 to 169, wherein the amount of (A) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 171] The plant-based dairy product according to any one of Claims 165 to 170, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 20 ppm by weight relative to the plant-based dairy product. [Clause 172] The plant-based dairy product according to any one of claims 165 to 171, wherein the amount of (A) added to the plant-based dairy product is 0.5 to 12 ppm by weight relative to the plant-based dairy product. [Clause 173] The plant-based dairy product according to any one of claims 165 to 172, wherein the amount of (A) added to the plant-based dairy product is 1.5 to 5 ppm by weight relative to the plant-based dairy product. [Clause 174] The plant-based dairy product according to any one of claims 165 to 173, wherein the amount of (A) added to the plant-based dairy product is 0.0005 to 10 ppm by weight relative to the plant-based dairy product. [Clause 175] The plant-based dairy product according to any one of claims 165 to 174, wherein the amount of (A) added to the plant-based dairy product is 0.001 to 5 ppm by weight relative to the plant-based dairy product.[Clause 176] The plant-based dairy product according to any one of claims 165 to 175, wherein the amount of (A) added to the plant-based dairy product is 0.01 to 3 ppm by weight relative to the plant-based dairy product. [Clause 177] The plant-based dairy product according to any one of claims 165 to 176, wherein the amount of (A) added to the plant-based dairy product is 0.05 to 1 ppm by weight relative to the plant-based dairy product. [Clause 178] The plant-based dairy product according to any one of claims 165 to 177, wherein the amount of (A) added to the plant-based dairy product is 0.1 to 0.5 ppm by weight relative to the plant-based dairy product. [Clause 179] The plant-based dairy product according to any one of claims 165 to 178, further comprising (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. [Clause 180] A plant-based dairy product according to any one of claims 165 to 179, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. [Clause 181] A plant-based dairy product according to claim 179 or 180, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 182] A plant-based dairy product according to any one of claims 179 to 181, wherein the amount of (B) added to the plant-based dairy product is 0.005 to 200 ppm by weight relative to the plant-based dairy product. [Clause 183] A plant-based dairy product according to any one of claims 179 to 182, wherein the amount of (B) added to the plant-based dairy product is 0.03 to 100 ppm by weight relative to the plant-based dairy product. [Clause 184] A plant-based dairy product according to any one of claims 179 to 183, wherein the amount of (B) added to the plant-based dairy product is 0.1 to 70 ppm by weight relative to the plant-based dairy product. [Clause 185] A plant-based dairy product according to any one of claims 179 to 184, wherein the amount of (B) added to the plant-based dairy product is 0.5 to 30 ppm by weight relative to the plant-based dairy product. [Clause 186] A plant-based dairy product according to any one of claims 179 to 185, wherein the amount of (B) added to the plant-based dairy product is 3 to 10 ppm by weight relative to the plant-based dairy product. [Clause 187] A plant-based dairy product according to any one of claims 179 to 186, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:0.1 to 10.[Clause 188] A plant-based dairy product according to any one of claims 179 to 187, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:0.5 to 5. [Clause 189] A plant-based dairy product according to any one of claims 179 to 188, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:1 to 4. [Clause 190] A plant-based dairy product according to any one of claims 179 to 189, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:1.5 to 3.5. [Clause 191] A plant-based dairy product according to any one of claims 179 to 190, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:2 to 3. [Clause 192] A plant-based dairy product according to any one of claims 179 to 191, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:1 to 100. [Clause 193] A plant-based dairy product according to any one of claims 179 to 192, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:5 to 50. [Clause 194] A plant-based dairy product according to any one of claims 179 to 193, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:15 to 45. [Clause 195] A plant-based dairy product according to any one of claims 179 to 194, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:20 to 40. [Clause 196] A plant-based dairy product according to any one of Clauses 179 to 195, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (B) is A:B = 1:25 to 35. [Clause 197] A plant-based dairy product according to any one of Clauses 179 to 196, wherein the amount of (C) added to the plant-based dairy product is 0.005 to 100 ppm by weight relative to the plant-based dairy product. [Clause 198] A plant-based dairy product according to any one of Clauses 179 to 197, wherein the amount of (C) added to the plant-based dairy product is 0.03 to 70 ppm by weight relative to the plant-based dairy product. [Clause 199] A plant-based dairy product according to any one of Clauses 179 to 198, wherein the amount of (C) added to the plant-based dairy product is 0.1 to 30 ppm by weight relative to the plant-based dairy product.[Clause 200] A plant-based dairy product according to any one of claims 179 to 199, wherein the amount of (C) added to the plant-based dairy product is 0.5 to 15 ppm by weight relative to the plant-based dairy product. [Clause 201] A plant-based dairy product according to any one of claims 179 to 200, wherein the amount of (C) added to the plant-based dairy product is 0.8 to 5 ppm by weight relative to the plant-based dairy product. [Clause 202] A plant-based dairy product according to any one of claims 179 to 201, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.1 to 10. [Clause 203] A plant-based dairy product according to any one of claims 179 to 202, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.1 to 5. [Clause 204] A plant-based dairy product according to any one of Clauses 179 to 203, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.2 to 3. [Clause 205] A plant-based dairy product according to any one of Clauses 179 to 204, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.3 to 2. [Clause 206] A plant-based dairy product according to any one of Clauses 179 to 205, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:0.4 to 1.5. [Clause 207] A plant-based dairy product according to any one of Clauses 179 to 206, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:1 to 100. [Clause 208] A plant-based dairy product according to any one of Clauses 179 to 207, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:2 to 50. [Clause 209] A plant-based dairy product according to any one of Clauses 179 to 208, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:2.5 to 30. [Clause 210] A plant-based dairy product according to any one of Clauses 179 to 209, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:3 to 20. [Clause 211] A plant-based dairy product according to any one of Clauses 179 to 210, wherein the weight ratio of the amount of (A) added to the plant-based dairy product to the amount of (C) is A:C = 1:5 to 15.[Clause 212] A plant-based dairy product according to any one of Clauses 179 to 211, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.01 to 5. [Clause 213] A plant-based dairy product according to any one of Clauses 179 to 212, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.03 to 2. [Clause 214] A plant-based dairy product according to any one of Clauses 179 to 213, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.05 to 1.5. [Clause 215] A plant-based dairy product according to any one of Clauses 179 to 214, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.07 to 1. [Clause 216] A plant-based dairy product according to any one of Clauses 179 to 215, wherein the weight ratio of the amount of (B) added to the plant-based dairy product to the amount of (C) is B:C = 1:0.1 to 0.5. [Clause 217] A plant-based dairy product according to any one of Clauses 165 to 216, wherein the plant-based dairy product is plant-based milk or a dairy product made using plant-based milk. [Clause 218] A plant-based dairy product according to any one of Clauses 165 to 217, wherein the plant-based dairy product has an improved milky texture. [Clause 219] A plant-based dairy product according to Clause 218, wherein the milky texture is a milky thickness or a milky body.

[0008] The present invention can provide an agent for improving the milky texture of plant-based dairy products. This agent can improve the milky texture of plant-based dairy products. Furthermore, the present invention can provide a method for improving the milky texture of plant-based dairy products. This method can improve the milky texture of plant-based dairy products. Furthermore, the present invention can provide plant-based dairy products with improved milky texture and a method for producing the same.

[0009] The milk texture improving agent of the present invention (which may be referred to as "the agent of the present invention" in this specification) is characterized in that it contains (A) γ-glutamyl peptide or a salt thereof. In this specification, "γ-glutamyl peptide or a salt thereof" may be simply referred to as "(A)" for convenience of explanation.

[0010] (A) γ-Glutamyl peptide or salt thereof In the present invention, "γ-Glutamyl peptide" means a peptide having a γ-glutamyl structure (e.g., γ-glutamyl dipeptide, γ-glutamyl tripeptide, etc.). Examples of γ-glutamyl peptides that can be used in the present invention include compounds represented by the following general formula (I) (which may be referred to as "compound (I)" in this specification) and compounds represented by the following general formula (II) (which may be referred to as "compound (II)" in this specification). 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)

[0011] Compound (I) is a tripeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of X are linked by a peptide bond) composed of glutamic acid (Glu), X (an amino acid or amino acid derivative), and glycine (Gly). Compound (II) is a dipeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of Y are linked by a peptide bond) composed of glutamic acid (Glu) and Y (an amino acid or amino acid derivative).

[0012] Examples of "amino acids" 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, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably in their L-form. In this specification, each of the above-mentioned amino acids may be abbreviated as follows. (1) Glycine: Gly (2) Alanine: Ala (3) Valine: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: Thr (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) Alpha-aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) Tert-leucine: t-Leu (30) Cycloleucine: Cl (31) Alpha-aminoisobutyric acid (2-methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0013] Examples of "amino acid derivatives" represented by X in general formula (I) and Y in general formula (II) include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one of a 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.). A specific example of an amino acid derivative is N-γ-nitroarginine (hereinafter referred to as "Arg(NO)"). ２ (Sometimes abbreviated as "Cys(SNO)"), S-nitrocysteine ​​(sometimes abbreviated as "Cys(S-Me)"), S-methylcysteine ​​(sometimes abbreviated as "Cys(S-Me)"), S-allylcysteine ​​(sometimes abbreviated as "Cys(S-allyl)"), valineamide (sometimes abbreviated as "Val-NH"). ２ Examples include valinol (2-amino-3-methyl-1-butanol) (sometimes abbreviated as "Val-ol" in this specification), methionine sulfoxide (sometimes abbreviated as "Met(O)" in this specification), and S-methylcysteine ​​sulfoxide (sometimes abbreviated as "Cys(S-Me)(O)" in this specification). These amino acid derivatives are preferably in their L-form.

[0014] In general formula (I), X is preferably an amino acid, and more preferably Val, Abu, or Nva.

[0015] In general formula (II), Y is preferably an amino acid, and more preferably Abu or Nva.

[0016] Compound (I) that can be used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly.

[0017] Compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0018] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly and γ-Glu-Abu. γ-Glu-Val-Gly (CAS registration number: 38837-70-6) is also commonly referred to as "glutamylvalylglycine". Furthermore, γ-Glu-Abu (CAS registration number: 16869-42-4) is also commonly referred to as "γ-glutamyl-2-aminobutyric acid".

[0019] The salts of γ-glutamyl peptide that can be used in the present invention are not particularly limited as long as they are orally ingestible, but for example, as salts with acidic groups such as carboxyl groups, they include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; and basic amino acids such as arginine and lysine. Examples of salts with acids include salts with basic groups such as amino groups, which 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, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0020] In the present invention, γ-glutamyl peptide or a salt thereof may be used alone or in combination of two or more of the above.

[0021] The method for producing γ-glutamyl peptide or its salt that can be used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. For example, γ-glutamyl peptide or its salt can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Publication No. 2012-213376, International Publication No. 2012 / 046731, or Japanese Patent Publication No. 2016-168045, or similar methods. Commercially available products (commercially available products) may also be used as γ-glutamyl peptide or its salt.

[0022] The γ-glutamyl peptide or its salt that can be used in the present invention may be a purified product or not. That is, the present invention may use a material containing γ-glutamyl peptide or its salt. In the present invention, the use of γ-glutamyl peptide or its salt includes not only using γ-glutamyl peptide or its salt itself, but also using a material containing γ-glutamyl peptide or its salt, or using γ-glutamyl peptide or its salt itself in combination with a material containing γ-glutamyl peptide or its salt. The content of γ-glutamyl peptide or its salt in a material containing γ-glutamyl peptide or its salt is preferably 100 ppm by weight or more relative to the material. Examples of materials containing γ-glutamyl peptide or its salt include fermentation products containing γ-glutamyl peptide or its salt (e.g., culture solution, bacterial cells, culture supernatant, etc. obtained by culturing microorganisms capable of producing γ-glutamyl peptide), agricultural, fishery, and livestock products containing γ-glutamyl peptide or its salt, and processed products thereof. Examples of such processed products include fermentation products containing γ-glutamyl peptide or a salt thereof that have been subjected to processes such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (e.g., yeast and yeast extract described in Japanese Patent Publication No. 2012-213376 or International Publication No. 2012 / 046731). The material containing γ-glutamyl peptide or a salt thereof may be purified to a desired degree, and a purity of 3% or more by weight, 5% or more by weight, 10% or more by weight, 20% or more by weight, 30% or more by weight, 50% or more by weight, 70% or more by weight, 90% or more by weight, or 95% or more by weight may be used.

[0023] The agent of the present invention may further contain, in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof. In this specification, "tartaric acid or a salt thereof" and "basic amino acid or a salt thereof" may be simply referred to as "(B)" and "(C)" respectively for convenience of explanation.

[0024] (B) Tartaric acid or salt thereof The tartaric acid that can be used in the present invention may be L-isomer, D-isomer, DL-isomer, or meso-isomer, but is preferably L-isomer or DL-isomer, and more preferably L-isomer.

[0025] The tartaric acid used in the present invention may be in the form of a free form or a salt. Unless otherwise specified, the term "tartaric acid" in this specification includes both free tartaric acid and tartaric acid in the form of a salt.

[0026] The tartaric acid salts that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. These salts may each be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0027] In the present invention, tartaric acid and its salts may be used individually or in combination of two or more of the above.

[0028] The method for producing tartaric acid or its salts used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. Commercially available products (commercially available products) may also be used as tartaric acid or its salts.

[0029] In this invention, a material containing tartaric acid may be used in addition to or as a substitute for chemically synthesized tartaric acid. The material containing tartaric acid may be used as is, or it may be purified to a desired degree. The tartaric acid content in the material can be measured by gas chromatography-mass spectrometry (GC-MS) or the like.

[0030] (C) Basic amino acid or salt thereof The basic amino acid that can be used in the present invention may be the L-form, D-form, or DL-form, but is preferably the L-form or DL-form, and more preferably the L-form.

[0031] Examples of basic amino acids that can be used in the present invention include histidine, arginine, and lysine, with histidine and arginine being preferred.

[0032] The basic amino acids that can be used in the present invention (e.g., histidine, arginine, lysine, etc.) may be in free form or in salt form. Unless otherwise specified, the terms "basic amino acid," "histidine," "arginine," and "lysine" in this specification encompass both the free form and the salt form.

[0033] The basic amino acid salts that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include inorganic bases, organic bases, inorganic acids, and salts with organic acids.

[0034] 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 (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, etc. 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.

[0035] Specific examples of histidine salts that can be used in the present invention include histidine hydrochloride. Specific examples of arginine salts that can be used in the present invention include arginine hydrochloride.

[0036] The salts of the basic amino acids mentioned above may be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0037] In the present invention, any one of the basic amino acids and its salts may be used alone, or two or more may be used in combination.

[0038] The method for producing basic amino acids or salts thereof that can be used in the present invention is not particularly limited, and those produced by known methods (e.g., protein hydrolysis, chemical synthesis, enzymatic methods, fermentation, etc.) or similar methods may be used. Furthermore, basic amino acids that can be used in the present invention can also be obtained by enzymatically hydrolyzing natural proteins having an amino acid sequence containing basic amino acids. Commercially available products (commercially available products) may also be used as basic amino acids or salts thereof.

[0039] In one embodiment, the agent of the present invention may further contain either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively improving the milky texture of plant-based dairy products, it is more preferable to further contain both (B) and (C) in addition to (A). In other words, it is more preferable for the agent of the present invention to contain all of (A), (B), and (C).

[0040] In one embodiment, the agent of the present invention further contains (B) (i.e., tartaric acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, the agent of the present invention may, in one embodiment, contain at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and tartaric acid or a salt thereof, and is particularly preferably a salt containing at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and tartaric acid or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0041] In one embodiment, the agent of the present invention further contains (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) contained in the agent of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the agent of the present invention may, in one embodiment, contain at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof. It is particularly preferable that the agent contains at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine, or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The agent of the present invention may contain γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0042] In one embodiment, the agent of the present invention further contains (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) contained in the agent of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) contained in the agent of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the agent of the present invention may, in one embodiment, contain at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, and it is particularly preferable that it contains at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the agent of the present invention may contain γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The agent of the present invention may contain γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may contain γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0043] The content of (A) (i.e., γ-glutamyl peptide or its salt) in the agent of the present invention may be appropriately set according to the type of (A), the usage amount of the agent of the present invention, etc., and is not particularly limited. However, usually, it is 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, still more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, based on the agent of the present invention. Also, the content of (A) in the agent of the present invention is usually 100% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, based on the agent of the present invention.

[0044] When the agent of the present invention contains (B) (i.e., tartaric acid or its salt), the content of (B) in the agent of the present invention may be appropriately set according to the type of (B), the usage amount of the agent of the present invention, etc., and is not particularly limited. However, usually, it is 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, still more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, based on the agent of the present invention. Also, in this case, the content of (B) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, based on the agent of the present invention.

[0045] When the agent of the present invention contains (C) (i.e., a basic amino acid or a salt thereof), the content of (C) in the agent of the present invention may be appropriately set according to the type of (C), the amount of use of the agent of the present invention, etc., and is not particularly limited. Usually, it is 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, still more preferably 0.05% by weight or more, further preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, based on the agent of the present invention. Also, in this case, the content of (C) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, further preferably 50% by weight or less, and particularly preferably 30% by weight or less, based on the agent of the present invention.

[0046] The form of the agent of the present invention is not particularly limited, and examples include solid forms (including powder form, granular form, etc.), liquid forms (including slurry form, etc.), gel form, paste form, and the like. As one aspect, the agent of the present invention may be a combination of a plurality (two or more) of different forms of preparations.

[0047] [[ID=�]]As one aspect, the agent of the present invention may consist only of (A) (i.e., γ-glutamyl peptide or a salt thereof). Also, the agent of the present invention may consist only of at least one selected from the group consisting of (A), and (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof). As another aspect, the agent of the present invention may further contain a conventional base according to the form of the agent of the present invention, etc., in addition to (A). Also, the agent of the present invention may further contain a conventional base according to the form of the agent of the present invention, etc., in addition to at least one selected from the group consisting of (A), (B), and (C).

[0048] Examples of the base when the form of the agent of the present invention is liquid include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.

[0049] Examples of base materials when the preparation of the present invention is in solid form include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0050] The agent of the present invention may optionally contain, in addition to the active ingredients such as (A), excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, spices, colorants, etc., as long as the objective of the present invention is not impaired.

[0051] The agent of the present invention can be manufactured by conventional methods used in the field of food additives and the like. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., individually or in combination.

[0052] The agent of the present invention can be suitably used to improve the milky texture of plant-based dairy products. In the present invention, "plant-based dairy product" refers to a dairy product or pseudo-dairy product manufactured using plant-derived materials as the main raw material. Examples of plant-derived materials that can be used as raw materials for plant-based dairy products include, but are not limited to, legumes such as soybeans, peas, and chickpeas; nuts such as almonds, coconuts, cashews, macadamia nuts, walnuts, hazelnuts, pistachios, peanuts, hemp seeds, flax seeds, sunflower seeds, and quinoa; grains such as oats, barley, and rice; and tubers such as potatoes. Any one of these materials may be used alone, or two or more may be used in combination. The plant-based dairy product using the agent of the present invention is preferably manufactured using at least one selected from the group consisting of legumes, nuts and seeds and cereals (i.e., containing at least one selected from the group consisting of legumes, nuts and seeds and cereals as a raw material), and more preferably manufactured using at least one selected from the group consisting of soybeans, almonds, coconuts and barleys as a raw material (i.e., containing at least one selected from the group consisting of soybeans, almonds, coconuts and barleys as a raw material).

[0053] In one embodiment, a plant-based dairy product using the agent of the present invention may substantially contain no animal-derived materials in its raw materials. Here, "substantially contain no animal-derived materials" in the raw materials of a plant-based dairy product means either (1) the raw materials of the plant-based dairy product contain no animal-derived materials at all, or (2) the raw materials of the plant-based dairy product contain animal-derived materials in an extremely small amount that does not affect the quality of the plant-based dairy product (for example, the proportion of animal-derived materials in the total amount of raw materials of the plant-based dairy product is 1% by weight or less or 0.5% by weight or less). In one embodiment, a plant-based dairy product using the agent of the present invention may contain animal-derived materials in its raw materials, in which case the proportion of animal-derived materials in the total amount of raw materials of the plant-based dairy product may be 10% by weight or less or 5% by weight or less.

[0054] The types of plant-based dairy products in which the agent of the present invention can be used are not particularly limited, but examples of plant-based milks include soy milk, pea milk, chickpea milk, almond milk, coconut milk, cashew milk, macadamia nut milk, walnut milk, hazelnut milk, pistachio milk, peanut milk, hemp milk, flaxseed milk, sunflower seed milk, quinoa milk, oat milk, barley milk, rice milk, and potato milk. The agent of the present invention can also be used in dairy products manufactured using one or more of these plant-based milks. Here, "plant-based milk" refers to a substitute milk (imitation milk) manufactured using plant-derived materials as the main raw material, and is generally also called plant-based milk or plant milk. Specific examples of dairy products manufactured using plant-based milk include plant-based cheese (e.g., fresh types such as cream cheese and mozzarella; white mold types such as Camembert; hard types such as Cheddar, etc.), plant-based butter, plant-based cream (whipped cream, compound cream), plant-based yogurt, and plant-based ice cream. The plant-based dairy products using the agent of the present invention are preferably dairy products manufactured using soy milk, almond milk, coconut milk, oat milk, or one or more of these plant-based milks (plant-based cheese, plant-based butter, plant-based cream, plant-based yogurt, plant-based ice cream);More preferably, soy milk, almond milk, coconut milk, oat milk, soy milk cheese (i.e., cheese made using at least soy milk), almond milk cheese (i.e., cheese made using at least almond milk), coconut milk cheese (i.e., cheese made using at least coconut milk), oat milk cheese (i.e., cheese made using at least oat milk), soy milk butter (i.e., butter made using at least soy milk), almond milk butter (i.e., butter made using at least almond milk), coconut milk butter (i.e., butter made using at least coconut milk), oat milk butter (i.e., butter made using at least oat milk), soy milk cream (i.e., cream made using at least soy milk), almond milk cream (i.e., cream made using at least almond milk), coconut milk cream (i.e., cream made using at least coconut milk), o These include soy milk cream (i.e., cream made using at least oat milk), soy milk yogurt (i.e., yogurt made using at least soy milk), almond milk yogurt (i.e., yogurt made using at least almond milk), coconut milk yogurt (i.e., yogurt made using at least coconut milk), oat milk yogurt (i.e., yogurt made using at least oat milk), soy milk ice cream (i.e., ice cream made using at least soy milk), almond milk ice cream (i.e., ice cream made using at least almond milk), coconut milk ice cream (i.e., ice cream made using at least coconut milk), and oat milk ice cream (i.e., ice cream made using at least oat milk); particularly preferred are soy milk, almond milk, coconut milk, oat milk, soy milk cheese, soy milk butter, soy milk cream, soy milk yogurt, and soy milk ice cream.

[0055] The method for producing plant-based dairy products in which the agent of the present invention may be used is not particularly limited, and such products may be produced by methods known to the public or by methods equivalent thereto, depending on their type and other factors.

[0056] In one embodiment, the agent of the present invention may be for adding (A) (i.e., γ-glutamyl peptide or a salt thereof) to a plant-based dairy product in a specific proportion to the plant-based dairy product. Specifically, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product, the amount of (A) added to the plant-based dairy product is preferably 0.005 ppm by weight or more, more preferably 0.03 ppm by weight or more, even more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 1.5 ppm by weight or more, relative to the plant-based dairy product. Furthermore, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product, the amount of (A) added to the plant-based dairy product is preferably 120 ppm by weight or less, more preferably 70 ppm by weight or less, even more preferably 20 ppm by weight or less, even more preferably 12 ppm by weight or less, and particularly preferably 5 ppm by weight or less, relative to the plant-based dairy product.

[0057] In one embodiment, the amount of (A) added to the plant-based dairy product is preferably 0.0005 ppm by weight or more, more preferably 0.001 ppm by weight or more, even more preferably 0.01 ppm by weight or more, even more preferably 0.05 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more, relative to the plant-based dairy product, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product. Also, the amount of (A) added to the plant-based dairy product is preferably 10 ppm by weight or less, more preferably 5 ppm by weight or less, even more preferably 3 ppm by weight or less, even more preferably 1 ppm by weight or less, and particularly preferably 0.5 ppm by weight or less, relative to the plant-based dairy product, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0058] If the agent of the present invention contains at least (B) (i.e., tartaric acid or a salt thereof) in addition to (A), the agent of the present invention may, in one embodiment, be for adding to a plant-based dairy product such that the amount of (B) added to the plant-based dairy product is in a specific proportion to the plant-based dairy product. Specifically, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product, the amount of (B) added to the plant-based dairy product is preferably 0.005 ppm by weight or more, more preferably 0.03 ppm by weight or more, even more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the plant-based dairy product. Furthermore, the amount of (B) added to the plant-based dairy product is preferably 200 ppm by weight or less, more preferably 100 ppm by weight or less, even more preferably 70 ppm by weight or less, even more preferably 30 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the plant-based dairy product, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0059] If the agent of the present invention contains at least (B) in addition to (A), the agent of the present invention may, in one embodiment, be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product is a specific weight ratio. Specifically, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the plant-based dairy product is preferably A:B = 1:0.1 to 10, more preferably A:B = 1:0.5 to 5, even more preferably A:B = 1:1 to 4, even more preferably A:B = 1:1.5 to 3.5, and particularly preferably A:B = 1:2 to 3, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0060] In one embodiment, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the plant-based dairy product is preferably A:B = 1:1 to 100, more preferably A:B = 1:5 to 50, even more preferably A:B = 1:15 to 45, even more preferably A:B = 1:20 to 40, and particularly preferably A:B = 1:25 to 35, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0061] If the agent of the present invention contains at least (C) (i.e., a basic amino acid or a salt thereof) in addition to (A), the agent of the present invention may, in one embodiment, be for adding to a plant-based dairy product such that the amount of (C) added to the plant-based dairy product is in a specific proportion to the plant-based dairy product. Specifically, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product, the amount of (C) added to the plant-based dairy product is preferably 0.005 ppm by weight or more, more preferably 0.03 ppm by weight or more, even more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 0.8 ppm by weight or more, relative to the plant-based dairy product. Furthermore, the amount of (C) added to the plant-based dairy product is preferably 100 ppm by weight or less, more preferably 70 ppm by weight or less, even more preferably 30 ppm by weight or less, even more preferably 15 ppm by weight or less, and particularly preferably 5 ppm by weight or less, relative to the plant-based dairy product, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0062] If the agent of the present invention contains at least (C) in addition to (A), the agent of the present invention may, in one embodiment, be added to a plant-based dairy product such that the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product is a specific weight ratio. Specifically, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the plant-based dairy product is preferably A:C = 1:0.1 to 10, more preferably A:C = 1:0.1 to 5, even more preferably A:C = 1:0.2 to 3, even more preferably A:C = 1:0.3 to 2, and particularly preferably A:C = 1:0.4 to 1.5, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0063] In one embodiment, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the plant-based dairy product is preferably A:C = 1:1 to 100, more preferably A:C = 1:2 to 50, even more preferably A:C = 1:2.5 to 30, even more preferably A:C = 1:3 to 20, and particularly preferably A:C = 1:5 to 15, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0064] When the agent of the present invention contains (B) and (C) in addition to (A), the agent of the present invention may, in one embodiment, be added to a plant-based dairy product such that the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product is a specific weight ratio. Specifically, the weight ratio (B:C) of the amount of (B) to the amount of (C) added to the plant-based dairy product is preferably B:C = 1:0.01 to 5, more preferably B:C = 1:0.03 to 2, even more preferably B:C = 1:0.05 to 1.5, even more preferably B:C = 1:0.07 to 1, and particularly preferably B:C = 1:0.1 to 0.5, from the viewpoint of more effectively improving the milky texture of the plant-based dairy product.

[0065] The timing of adding the agent of the present invention to plant-based dairy products is not particularly limited and can be added at any time, for example, during the production of plant-based dairy products or after the production of plant-based dairy products. The agent of the present invention may also be added to the raw materials used in the production of plant-based dairy products.

[0066] The agent of the present invention can be added to plant-based dairy products to improve their milkiness. In the present invention, "milkiness" of plant-based dairy products refers to the richness (richness), body, and flavor (milky flavor) characteristic of milk or dairy products made using milk (e.g., cheese, butter, cream, yogurt, ice cream, etc.) (in this specification, these may be referred to as "milky richness," "milky body," and "milky flavor," respectively). Furthermore, in the present invention, "improvement" of the milkiness of plant-based dairy products refers to enhancing the milkiness that the plant-based dairy product possesses or imparting a milkiness that the plant-based dairy product lacks. The presence and intensity of the milkiness of plant-based dairy products can be evaluated, for example, by sensory evaluation by a panel of experts.

[0067] The agent of the present invention may be labeled with indications regarding its use, function, etc. Preferably, the indications that may be attached to the agent of the present invention relate to improving the milky texture of plant-based dairy products. Products on which indications relating to improving the milky texture of plant-based dairy products are attached to the packaging, container, instructions, promotional materials (including advertisements, websites, etc.) may be included as plant-based dairy product milky texture improving agents.

[0068] The present invention also provides a method for improving the texture of plant-based dairy products (which may be referred to simply as "the method of the present invention" herein) comprising adding (A) (i.e., γ-glutamyl peptide or a salt thereof).

[0069] The (A) used in the method of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0070] The method of the present invention may further include, in addition to adding (A) (i.e., γ-glutamyl peptide or a salt thereof), adding at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

[0071] (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be used in the method of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0072] In one embodiment, the method of the present invention may further include the addition of either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of more effectively improving the milky texture of plant-based dairy products, it is more preferable to further include the addition of both (B) and (C) in addition to the addition of (A). In other words, it is particularly preferable that the method of the present invention includes the addition of all of (A), (B), and (C).

[0073] In one embodiment, the method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, the method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and tartaric acid or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and tartaric acid or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0074] In one embodiment, the method of the present invention further includes the addition of (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0075] In one embodiment, the method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0076] If the method of the present invention, in one embodiment, includes adding (A) and at least one selected from the group consisting of (B) and (C), the order and interval of adding (A) to (C) are not particularly limited. For example, when adding (A) and (B), they may be added in the order of (A) and (B), or in the reverse order, or (A) and (B) may be added simultaneously. Furthermore, the addition of (A) and at least one selected from the group consisting of (B) and (C) may, in one embodiment, be carried out by adding a composition containing (A) and at least one selected from the group consisting of (B) and (C) (for example, the agent of the present invention described above).

[0077] In the method of the present invention, the type of plant-based dairy product to which (A), etc., is added is the same as the type of plant-based dairy product to which the agent of the present invention can be used as described above, and the preferred embodiments are also the same.

[0078] In the method of the present invention, the amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the plant-based dairy product may be the same as the amount of (A) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (A) added to the plant-based dairy product may be the same as the specific ratio described above with respect to the agent of the present invention in relation to the plant-based dairy product.

[0079] If the method of the present invention includes adding at least (B) (i.e., tartaric acid or a salt thereof) in addition to adding (A), the amount of (B) added to the plant-based dairy product may be the same as the amount of (B) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (B) added to the plant-based dairy product may be the same as the specific ratio described above with respect to the agent of the present invention in relation to the plant-based dairy product. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product may be the same as the specific weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product described above with respect to the agent of the present invention.

[0080] If the method of the present invention includes adding at least (C) (i.e., a basic amino acid or a salt thereof) in addition to adding (A), the amount of (C) added to the plant-based dairy product may be the same as the amount of (C) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (C) added to the plant-based dairy product may be the same as the specific ratio described above with respect to the agent of the present invention in relation to the plant-based dairy product. Furthermore, the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product may be the same as the specific weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product described above with respect to the agent of the present invention.

[0081] If the method of the present invention includes adding (B) and (C) in addition to adding (A), the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product may be the same as the specific weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product as described above with respect to the agent of the present invention.

[0082] In the method of the present invention, the timing of adding (A), etc. to the plant-based dairy product is not particularly limited and may be added at any time, for example, during the production of the plant-based dairy product or after the completion of the plant-based dairy product. (A), etc. may also be added to the raw materials used in the production of the plant-based dairy product.

[0083] The method of the present invention may be carried out in combination with known methods for improving milk texture, as long as the objectives of the present invention are not impaired.

[0084] The method of the present invention can improve the milky texture (e.g., milky thickness, milky body, milky flavor, etc.) of plant-based dairy products.

[0085] The present invention also provides a method for producing a plant-based dairy product (which may be referred to herein simply as "the method of production of the present invention") that includes adding (A) (i.e., γ-glutamyl peptide or a salt thereof).

[0086] The (A) used in the production method of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiment is also the same.

[0087] The manufacturing method of the present invention may further include, in addition to adding (A) (i.e., γ-glutamyl peptide or a salt thereof), adding at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

[0088] (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be used in the production method of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0089] In one embodiment, the manufacturing method of the present invention may further include the addition of either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of obtaining a plant-based dairy product with improved milkiness, it is more preferable to further include the addition of both (B) and (C) in addition to the addition of (A). In other words, it is particularly preferable that the manufacturing method of the present invention includes the addition of all of (A), (B), and (C).

[0090] In one embodiment, the manufacturing method of the present invention further includes adding (B) (i.e., tartaric acid or a salt thereof) in addition to adding (A) (i.e., γ-glutamyl peptide or a salt thereof), where (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, the manufacturing method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, and tartaric acid or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and tartaric acid or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof.

[0091] In one embodiment, the manufacturing method of the present invention further includes the addition of (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the manufacturing method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the manufacturing method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine or a salt thereof, preferably including the addition of at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The manufacturing method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0092] In one embodiment, the manufacturing method of the present invention further includes the addition of (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) in addition to the addition of (A) (i.e., γ-glutamyl peptide or a salt thereof), in which case (A) used in the manufacturing method of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) used in the manufacturing method of the present invention may be at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine or a salt thereof. In other words, the manufacturing method of the present invention may, in one embodiment, include the addition of at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof. For example, the manufacturing method of the present invention may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The manufacturing method of the present invention may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may include the addition of γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0093] In the manufacturing method of the present invention, the addition of (A), etc., can be carried out in the same manner as the addition of (A), etc., in the method of the present invention described above, and the preferred embodiments are also the same.

[0094] The manufacturing method of the present invention may, in addition to adding (A) or adding (A) and at least one selected from the group consisting of (B) and (C), appropriately include other manufacturing steps depending on the type of plant-based dairy product and the type of raw materials, as long as the objective of the present invention is not impaired.

[0095] The types of plant-based dairy products that can be produced by the manufacturing method of the present invention are the same as the types of plant-based dairy products in which the agent of the present invention can be used as described above, and the preferred embodiments are also the same.

[0096] According to the manufacturing method of the present invention, a plant-based dairy product with improved milky texture (e.g., milky thickness, milky body, milky flavor, etc.) can be obtained. Therefore, according to the manufacturing method of the present invention, a plant-based dairy product having a suitable milky texture can be obtained.

[0097] The present invention also provides plant-based dairy products to which (A) γ-glutamyl peptide or a salt thereof has been added (which may be referred to simply as "the plant-based dairy products of the present invention" in this specification). In other words, the plant-based dairy products of the present invention can be described as plant-based dairy products containing the added (A).

[0098] The (A) added to the plant-based dairy product of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the agent of the present invention described above, and the preferred embodiments are also the same.

[0099] The plant-based dairy product of the present invention may further contain, in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), at least one selected from the group consisting of (B) tartaric acid or a salt thereof, and (C) basic amino acids or salts thereof. In other words, the plant-based dairy product of the present invention may further contain, in addition to the added (A), at least one selected from the group consisting of the added (B) and the added (C).

[0100] (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) that can be added to the plant-based dairy product of the present invention are the same as (B) and (C) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0101] In one embodiment, the plant-based dairy product of the present invention may have either (B) (i.e., tartaric acid or a salt thereof) or (C) (i.e., a basic amino acid or a salt thereof) further added in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof). However, from the viewpoint of obtaining a plant-based dairy product with improved milkiness, it is more preferable that both (B) and (C) are further added in addition to (A). In other words, it is particularly preferable that the plant-based dairy product of the present invention contains all of (A), (B), and (C).

[0102] In one embodiment, the plant-based dairy product of the present invention is further enhanced by adding (B) (i.e., tartaric acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this case, (A) added to the plant-based dairy product of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In other words, the plant-based dairy product of the present invention may, in one embodiment, be a product to which at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and tartaric acid or a salt thereof have been added, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and tartaric acid or a salt thereof have been added. For example, the plant-based dairy product of the present invention may be a product to which at least γ-Glu-Val-Gly or a salt thereof, and tartaric acid or a salt thereof have been added, or it may be a product to which at least γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof have been added.

[0103] In one embodiment, the plant-based dairy product of the present invention is further enhanced by adding (C) (i.e., a basic amino acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this case, (A) added to the plant-based dairy product of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) added to the plant-based dairy product of the present invention may be at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine, or a salt thereof. In other words, the plant-based dairy product of the present invention may, in one embodiment, be to which at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, and at least one selected from the group consisting of histidine, arginine, and lysine or a salt thereof, may be added. Preferably, at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), and at least one selected from the group consisting of histidine and arginine or a salt thereof, may be added. For example, the plant-based dairy product of the present invention may be to which at least γ-Glu-Val-Gly or a salt thereof, and histidine or a salt thereof, may be added, or at least γ-Glu-Val-Gly or a salt thereof, and arginine or a salt thereof. The plant-based dairy product of the present invention may be supplemented with at least γ-Glu-Abu or a salt thereof, and histidine or a salt thereof, or it may be supplemented with at least γ-Glu-Abu or a salt thereof, and arginine or a salt thereof.

[0104] In one embodiment, the plant-based dairy product of the present invention is further enriched by adding (B) (i.e., tartaric acid or a salt thereof) and (C) (i.e., a basic amino acid or a salt thereof) to (A) (i.e., γ-glutamyl peptide or a salt thereof). In this case, (A) added to the plant-based dairy product of the present invention may be at least one selected from the group consisting of compound (I) and compound (II), or a salt thereof, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof). In this case, (C) added to the plant-based dairy product of the present invention may be at least one selected from the group consisting of histidine, arginine, and lysine, or a salt thereof, preferably at least one selected from the group consisting of histidine and arginine, or a salt thereof. In other words, the plant-based dairy product of the present invention may, in one embodiment, be to which at least one selected from the group consisting of compound (I) and compound (II) or a salt thereof, tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine, arginine and lysine or a salt thereof are added, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof (γ-Glu-Val-Gly or a salt thereof, γ-Glu-Abu or a salt thereof), tartaric acid or a salt thereof, and at least one selected from the group consisting of histidine and arginine or a salt thereof are added. For example, the plant-based dairy product of the present invention may be supplemented with at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may be supplemented with at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof. The plant-based dairy product of the present invention may be supplemented with at least γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof, or it may be supplemented with at least γ-Glu-Abu or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof.

[0105] The amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the plant-based dairy product of the present invention may be the same as the amount of (A) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (A) added to the plant-based dairy product of the present invention may be the same as the specific proportion described above with respect to the agent of the present invention in relation to the plant-based dairy product.

[0106] If the plant-based dairy product of the present invention has at least (B) (i.e., tartaric acid or a salt thereof) added in addition to (A), the amount of (B) added to the plant-based dairy product of the present invention may be the same as the amount of (B) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (B) added to the plant-based dairy product of the present invention may be the same as the specific ratio described above with respect to the agent of the present invention in relation to the plant-based dairy product. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product of the present invention may be the same as the specific weight ratio of the amount of (A) to the amount of (B) added to the plant-based dairy product described above with respect to the agent of the present invention.

[0107] If the plant-based dairy product of the present invention has at least (C) (i.e., a basic amino acid or a salt thereof) added in addition to (A), the amount of (C) added to the plant-based dairy product of the present invention may be the same as the amount of (C) added to the plant-based dairy product using the agent of the present invention described above. Specifically, the amount of (C) added to the plant-based dairy product of the present invention may be the same as the specific ratio described above with respect to the agent of the present invention in relation to the plant-based dairy product. Furthermore, the weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product of the present invention may be the same as the specific weight ratio of the amount of (A) to the amount of (C) added to the plant-based dairy product described above with respect to the agent of the present invention.

[0108] If the plant-based dairy product of the present invention is a product to which (B) and (C) have been added in addition to (A), the weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product of the present invention may be the same as the specific weight ratio of the amount of (B) to the amount of (C) added to the plant-based dairy product as described above with respect to the agent of the present invention.

[0109] The method for producing the plant-based dairy product of the present invention is not particularly limited, and the plant-based dairy product of the present invention may be produced by methods known in the present invention or by similar methods. For example, the plant-based dairy product of the present invention may be produced by the method of production of the present invention described above.

[0110] The plant-based dairy product of the present invention may have an improved and preferred milky texture (e.g., milky thickness, milky body, milky flavor, etc.).

[0111] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, when "%" and "ppm" are mentioned, they mean "weight percent" and "weight ppm," respectively, unless otherwise specified.

[0112] The γ-Glu-Val-Gly, L-histidine, and L-arginine used in this embodiment are all manufactured by Ajinomoto Co., Inc. For the γ-Glu-Abu-containing yeast extract (containing 8% γ-Glu-Abu), a product manufactured by Asahi Group Foods Ltd. (product name: Savorboost KYE) was used. Unless otherwise specified, other food or beverage ingredients, materials, reagents, etc., are readily available or can be prepared according to methods commonly practiced in this art, or are commercially available.

[0113] <Test Example 1> Samples were prepared by adding the amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine shown in Tables 1 to 4 below to commercially available plant-based milk (oat milk, manufactured by Danone Japan Co., Ltd., product name "Alpro High-Fiber Oat Milk Sugar-Free"). The amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine shown in Tables 1 to 4 below represent the ratio of the amount of γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine added to the oat milk to the oat milk (i.e., oat milk to which γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine has been added). Next, each prepared sample was consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation was conducted on the intensity of the milkiness (milky thickness and body) of each sample. The sensory evaluation of the intensity of the milkiness (milky thickness and body) was performed using a scoring method. Specifically, the professional panel scored the milkiness intensity of each sample in 0.1-point increments according to the following evaluation scale, in which oat milk without any added γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine (commercially available oat milk as is) was assigned a score of "3 points". In this specification, plant-based dairy products (such as oat milk) without any added γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine may be referred to as "additive-free products". The three panelists (Panelist A to Panelist C) constituting the expert panel shared an understanding of the milky texture (milky thickness and body) of plant-based dairy products, and were pre-trained to ensure that they had a common understanding among themselves regarding how much the intensity of the milky texture should change for a score to change by 0.1 points on the evaluation scale below. In this invention, milky thickness specifically refers to the rich, creamy feeling characteristic of milk that persists from immediately after putting milk in the mouth until after swallowing, and this milky thickness can be particularly noticeable in milk with increased milk fat. Furthermore, milky body specifically refers to the solid feeling characteristic of milk that is felt immediately after putting milk in the mouth, as if the milk were sitting on the tongue.[Evaluation scale for milkiness intensity] 5 points: Much stronger milkiness intensity than additive-free products 4 points: Slightly stronger milkiness intensity than additive-free products 3 points: Equivalent milkiness intensity to additive-free products 2 points: Slightly weaker milkiness intensity than additive-free products 1 point: Much weaker milkiness intensity than additive-free products.

[0114] The evaluation results are shown in Tables 1 to 4 below.

[0115]

[0116]

[0117]

[0118]

[0119] As shown in Table 1, the samples to which γ-Glu-Val-Gly was added showed improved milkiness. Furthermore, as shown in Tables 2-4, the samples to which tartaric acid, L-histidine, or L-arginine was added also showed improved milkiness.

[0120] <Test Example 2> (Preparation of sample for Example 2-1) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly and 5 ppm by weight of tartaric acid to commercially available plant-based milk (oat milk, Danone Japan Co., Ltd., product name "Alpro High-Fiber Oat Milk Sugar-Free") relative to the oat milk.

[0121] (Preparation of sample in Example 2-2) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly and 2 ppm by weight of L-histidine to commercially available plant-based milk (oat milk) as in Example 2-1.

[0122] (Preparation of Samples in Example 2-3) Samples were prepared by adding 2 ppm by weight of γ-Glu-Val-Gly and 1 ppm by weight of L-arginine to commercially available plant-based milk (oat milk) similar to that in Example 2-1.

[0123] (Preparation of sample for Example 2-4) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to commercially available plant-based milk (oat milk) as in Example 2-1.

[0124] (Preparation of Samples in Example 2-5) Samples were prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to commercially available plant-based milk (oat milk) similar to that in Example 2-1.

[0125] (Evaluation of the milky sensation intensity of the samples) Samples from Examples 2-1 to 2-5 were consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation was conducted on the intensity of the milky sensation (milky thickness and body) of each sample. The sensory evaluation of the intensity of the milky sensation (milky thickness and body) was performed using the same scoring method as in Test Example 1. The evaluation results are shown in Tables 5 and 6 below.

[0126]

[0127]

[0128] As shown in Tables 5 and 6, the samples of Examples 2-1 to 2-5, to which γ-Glu-Val-Gly and at least one selected from the group consisting of tartaric acid, L-histidine, and L-arginine were added, all showed improved milkiness.

[0129] <Test Example 3> (Preparation of sample for Example 3-1) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to commercially available plant-based milk (soy milk, manufactured by Kikkoman Soy Foods Co., Ltd., product name "Delicious Unadjusted Soy Milk") relative to the soy milk.

[0130] (Preparation of Sample of Example 3-2) To a commercially available plant-based milk (soy milk) similar to that of Example 3-1, 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine were added to the soy milk to prepare a sample.

[0131] (Preparation of Sample of Example 3-3) To a commercially available plant-based milk (almond milk, manufactured by Sapporo Food & Beverage Co., Ltd., trade name "Almond Breeze without Added Sugar"), 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine were added to the almond milk to prepare a sample.

[0132] (Preparation of Sample of Example 3-4) To a commercially available plant-based milk (almond milk) similar to that of Example 3-3, 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine were added to the almond milk to prepare a sample.

[0133] (Preparation of Sample of Example 3-5) To a commercially available plant-based milk (coconut milk, manufactured by Zhejiang FreeNow Food Co., Ltd. (China), trade name "BARISTA COCONUT" (thick coconut milk)), 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine were added to the coconut milk to prepare a sample.

[0134] (Preparation of Sample of Example 3-6) To a commercially available plant-based milk (coconut milk) similar to that of Example 3-5, 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine were added to the coconut milk to prepare a sample.

[0135] (Preparation of samples for Example 3-7) Samples were prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to a commercially available plant-based dairy product (soy milk yogurt, manufactured by Marusanai Co., Ltd., product name "Soy Milk Yogurt Made with Domestic Soybeans").

[0136] (Preparation of the sample for Example 3-8) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to a commercially available plant-based dairy product (soy milk yogurt) similar to that used in Example 3-7.

[0137] (Preparation of samples for Example 3-9) Samples were prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to a commercially available plant-based dairy product (soy milk ice cream, manufactured by Häagen-Dazs Japan Co., Ltd., product name "GREEN CRAFT Soy Milk Vanilla") relative to the soy milk ice cream.

[0138] (Preparation of sample for Example 3-10) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to a commercially available plant-based dairy product (soy milk ice cream) similar to that used in Example 3-9.

[0139] (Preparation of the sample for Example 3-11) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to a commercially available plant-based dairy product (soy milk whipped cream, manufactured by Sujata Meilaku Co., Ltd., product name "Soy Milk Whipped Cream without Dairy Products") relative to the soy milk whipped cream.

[0140] (Preparation of sample for Example 3-12) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to a commercially available plant-based dairy product (soy milk whipped cream) similar to that used in Example 3-11.

[0141] (Preparation of the sample for Example 3-13) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to a commercially available plant-based dairy product (soy milk cream cheese, manufactured by Fuji Oil Co., Ltd., product name "Daizu Maiju mou") relative to the soy milk cream cheese.

[0142] (Preparation of sample for Example 3-14) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to a commercially available plant-based dairy product (soy cream cheese) similar to that used in Example 3-13.

[0143] (Preparation of Samples for Example 3-15) Samples were prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to a commercially available plant-based dairy product (soy milk butter, manufactured by Fuji Oil Co., Ltd., product name "Soy Le Bour").

[0144] (Preparation of sample for Example 3-16) A sample was prepared by adding 2 ppm by weight of γ-Glu-Val-Gly, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to a commercially available plant-based dairy product (soy milk butter) similar to that used in Example 3-15.

[0145] (Evaluation of Milkiness Intensity of Samples) Samples from Examples 3-1 to 3-16 were consumed or drunk by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation was conducted on the intensity of the milkiness (milky thickness and body) of each sample. For the samples from Examples 3-15 and 3-16, 3g of the sample was placed on sliced ​​bread (six slices of bread cut into six pieces) and consumed. The sensory evaluation of the intensity of the milkiness (milky thickness and body) was performed using a scoring method. Specifically, the professional panel scored the milkiness intensity of each sample in 0.1-point increments according to the same evaluation scale as in Test Example 1, with a score of "3 points" assigned to a plant-based dairy product (a commercially available plant-based dairy product as is) that did not contain any of the added γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine. The evaluation results are shown in Tables 7 to 14 below.

[0146]

[0147]

[0148]

[0149]

[0150]

[0151]

[0152]

[0153]

[0154] As shown in Tables 7-14, the samples from Examples 3-1 to 3-16, to which γ-Glu-Val-Gly, tartaric acid, and L-histidine or L-arginine were added, all showed improved milkiness. The sample from Example 3-1 was given a milky thickness (richness) and body. The sample from Example 3-4 showed improved milky thickness (richness). The sample from Example 3-8 had an improved mouthfeel, becoming closer to yogurt made with milk. The sample from Example 3-9 had reduced beany odor and improved milkiness. The sample from Example 3-11 was given body in both the taste and aftertaste. The sample from Example 3-12 had a heavy mouthfeel. The sample from Example 3-15 had a stronger, more persistent buttery flavor. The sample from Example 3-16 had a stronger impact and felt like butter made with milk.

[0155] <Test Example 4> Samples were prepared by adding the amount of γ-Glu-Abu-containing yeast extract shown in Table 15 to commercially available plant-based milk (oat milk, manufactured by Danone Japan Co., Ltd., product name "Alpro High-Fiber Oat Milk Sugar-Free"). The amount of γ-Glu-Abu-containing yeast extract added shown in Table 15 is the ratio of the amount of γ-Glu-Abu-containing yeast extract added to the oat milk to the oat milk (i.e., oat milk to which γ-Glu-Abu-containing yeast extract has been added). Next, each prepared sample was consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation was conducted on the intensity of the milkiness (milky thickness and body) of each sample. The sensory evaluation of the intensity of milkiness (milky thickness and body) was conducted using a scoring method. Specifically, a specialist panel scored the milkiness intensity of each sample in 0.1-point increments, following the same evaluation scale as in Test Example 1, with oat milk without added γ-Glu-Abu yeast extract (commercially available oat milk as is) assigned a score of "3 points". The evaluation results are shown in Table 15 below.

[0156]

[0157] As shown in Table 15, the samples to which γ-Glu-Abu-containing yeast extract was added showed improved milkiness.

[0158] <Test Example 5> (Preparation of sample for Example 5-1) A sample was prepared by adding 2 ppm by weight of γ-Glu-Abu-containing yeast extract to commercially available plant-based milk (oat milk, Danone Japan Co., Ltd., product name "Alpro High-Fiber Oat Milk Sugar-Free") relative to the oat milk.

[0159] (Preparation of sample for Example 5-2) A sample was prepared by adding 2 ppm by weight of γ-Glu-Abu-containing yeast extract, 5 ppm by weight of tartaric acid, and 2 ppm by weight of L-histidine to commercially available plant-based milk (oat milk) as in Example 5-1.

[0160] (Preparation of sample for Example 5-3) A sample was prepared by adding 2 ppm by weight of γ-Glu-Abu-containing yeast extract, 5 ppm by weight of tartaric acid, and 1 ppm by weight of L-arginine to commercially available plant-based milk (oat milk) as in Example 5-1.

[0161] (Evaluation of the milky sensation intensity of the samples) Samples from Examples 5-1 to 5-3 were consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C), and a sensory evaluation was conducted on the intensity of the milky sensation (milky thickness and body) of each sample. The sensory evaluation of the intensity of the milky sensation (milky thickness and body) was performed using the same scoring method as in Test Example 1. The evaluation results are shown in Table 16 below.

[0162]

[0163] As shown in Table 16, the sample of Example 5-1 to which γ-Glu-Abu-containing yeast extract was added, and the samples of Examples 5-2 and 5-3 to which γ-Glu-Abu-containing yeast extract and at least one selected from the group consisting of tartaric acid, L-histidine, and L-arginine were added, all showed improved milkiness intensity.

[0164] The results from Test Examples 1-5 suggest that adding (A) (i.e., γ-glutamyl peptide or its salt) can improve the milky texture of plant-based dairy products. Furthermore, it was suggested that adding at least one selected from the group consisting of (B) (i.e., tartaric acid or its salt) and (C) (i.e., basic amino acids or their salts) in addition to (A) can more effectively improve the milky texture of plant-based dairy products.

[0165] The present invention can provide an agent for improving the milky texture of plant-based dairy products. This agent can improve the milky texture of plant-based dairy products. Furthermore, the present invention can provide a method for improving the milky texture of plant-based dairy products. This method can improve the milky texture of plant-based dairy products. Furthermore, the present invention can provide plant-based dairy products with improved milky texture and a method for producing the same.

[0166] This application is based on Japanese Patent Application No. 2024-171822 (filing date: September 30, 2024), the contents of which are fully incorporated herein.

Claims

1. A milk texture improving agent for plant-based dairy products, comprising at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue).

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

3. The agent according to claim 1, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

4. The agent according to claim 1, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

5. The agent according to claim 3 or 4, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

6. The agent according to claim 1, wherein the milky sensation is a milky thickness or a milky body sensation.

7. The agent according to claim 1, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk.

8. A method for improving the texture of a plant-based dairy product, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue).

9. The method according to claim 8, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

10. The method according to claim 8, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof.

11. The method according to claim 8, further comprising adding (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

12. The method according to claim 10 or 11, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

13. The method according to claim 8, wherein the milky sensation is a milky thickness or a milky body sensation.

14. The method according to claim 8, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk.

15. A method for producing a plant-based dairy product, comprising adding at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue).

16. The manufacturing method according to claim 15, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

17. The method for producing according to claim 15, further comprising adding (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof.

18. The method for producing according to claim 15, further comprising adding (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

19. The method for producing a product according to claim 17 or 18, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

20. The manufacturing method according to claim 15, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk.

21. A plant-based dairy product to which at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of (A) a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) is added.

22. The plant-based dairy product according to claim 21, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

23. The plant-based dairy product according to claim 21, further comprising (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of basic amino acids or salts thereof.

24. The plant-based dairy product according to claim 21, further comprising (B) tartaric acid or a salt thereof, and (C) a basic amino acid or a salt thereof.

25. The plant-based dairy product according to claim 23 or 24, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

26. The plant-based dairy product according to claim 21, wherein the plant-based dairy product is plant-based milk or a dairy product manufactured using plant-based milk.

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