Composition for enhancing flavor of food at low temperature

Abstract

The purpose of the present invention is to provide a composition or the like capable of enhancing the flavor of a food at a specific product temperature.　The present invention relates to a composition or the like for enhancing the flavor of a food at a product temperature of -20 to 10°C, the food containing 1.5 wt% or more in total of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohol, wherein the composition contains (A) a γ-glutamyl peptide or a salt thereof, (B) tartaric acid or a salt thereof, and (C) at least one selected from the group consisting of a basic amino acid or a salt thereof.

Description

Composition for enhancing the flavor of food at low temperature

[0001] The present invention relates to a composition for enhancing the flavor of food at a specific temperature. The present invention also relates to a method for enhancing the flavor of food at a specific temperature. Furthermore, the present invention also relates to food having enhanced flavor at a specific temperature and a method for producing the same.

[0002] The palatability (i.e., deliciousness) of food is composed of various factors such as flavor, texture, appearance, etc. Among them, flavor (taste, aroma, etc.) is one of the important factors that affect the palatability of food, and various substances have been conventionally used to enhance the flavor of food. For example, to enhance the citrus flavor, 4,5-epoxy-2E-decenal, which is a characteristic component of the aroma of yuzu, is added to food (Patent Document 1); to enhance the apple flavor, sinensal and / or nootkatone, which are known as aroma components of orange and grapefruit, are added to food (Patent Document 2); to enhance the fruity feeling, phenylmethanethiol having a sulfurous and burnt aroma tone is added to food (Patent Document 3), etc. have been proposed.

[0003] On the other hand, regarding γ-Glu-Val-Gly, it has been reported that it can impart umami taste to food (Patent Document 4), and can suppress the bitterness of branched-chain amino acids (Patent Document 5), etc.

[0004] Japanese Unexamined Patent Application Publication No. 2009-82048, Japanese Unexamined Patent Application Publication No. 2016-2008, Japanese Unexamined Patent Application Publication No. 2024-60695, International Publication No. 2007 / 055393, Japanese Unexamined Patent Application Publication No. 2016-171761

[0005] As in the above Patent Documents 1 to 3, spices have been conventionally used to enhance the flavor of food. However, since spices usually have reduced volatility at low temperatures (e.g., -20 to 10°C), they may not be able to exhibit a sufficient flavor-enhancing effect on food consumed at such low temperatures.

[0006] The present invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a composition that can enhance the flavor of food at a specific temperature (for example, -20 to 10°C). Furthermore, in one aspect of the present invention, the problem is to provide a method that can enhance the flavor of food at a specific temperature. Furthermore, in one aspect of the present invention, the problem is to provide food in which the flavor at a specific temperature has been enhanced and a method for producing the same.

[0007] As a result of diligent research to solve the above-mentioned problems, the present inventors have found that by adding γ-glutamyl peptide or a salt thereof, and at least one selected from the group consisting of tartaric acid or a salt thereof and basic amino acids or salts thereof, to a food containing a specific carbohydrate compound in a specific amount, the flavor of the food at a specific serving temperature can be effectively enhanced. Based on this finding, further research has led to the completion of the present invention. That is, the present invention is as follows.

[0008] [Item 1] A composition for enhancing the flavor of a food product at a temperature of -20 to 10°C, wherein the food product contains a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, wherein the composition contains at least one selected from the group consisting of (A) below, and (B) below and (C) below. (A) 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) (B) Tartaric acid or a salt thereof (C) A basic amino acid or a salt thereof [Claim 2] The composition 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 composition according to claim 1 or 2, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 4] The composition according to claim 1 or 2, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 5] The composition according to any one of Claims 1 to 4, wherein the composition contains (A), (B), and (C). [Clause 6] The composition according to any one of Claims 1 to 5, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 7] The composition according to any one of Claims 1 to 6, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 8] The composition according to any one of Claims 1 to 7, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 9] The composition according to any one of Claims 1 to 8, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food.[Clause 10] The composition according to any one of Clauses 1 to 9, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 11] The composition according to any one of Clauses 1 to 10, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 12] The composition according to any one of Clauses 1 to 11, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food. [Clause 13] The composition according to any one of Clauses 1 to 12, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 14] The composition according to any one of Clauses 1 to 13, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 15] The composition according to any one of Clauses 1 to 14, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 16] The composition according to any one of Clauses 1 to 15, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 17] The composition according to any one of Clauses 1 to 16, wherein the amount of (B) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 18] The composition according to any one of Clauses 1 to 17, wherein the amount of (B) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 19] The composition according to any one of Clauses 1 to 18, wherein the amount of (B) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 20] The composition according to any one of Clauses 1 to 19, wherein the amount of (B) added to the food is 0.08 to 15 ppm by weight relative to the food.[Clause 21] The composition according to any one of Clauses 1 to 20, wherein the amount of (B) added to the food is to be added to the food in an amount of 3 to 10 ppm by weight relative to the food. [Clause 22] The composition according to any one of Clauses 1 to 21, wherein the amount of (C) added to the food is to be added to the food in an amount of 0.005 to 80 ppm by weight relative to the food. [Clause 23] The composition according to any one of Clauses 1 to 22, wherein the amount of (C) added to the food is to be added to the food in an amount of 0.008 to 30 ppm by weight relative to the food. [Clause 24] The composition according to any one of Clauses 1 to 23, wherein the amount of (C) added to the food is to be added to the food in an amount of 0.03 to 25 ppm by weight relative to the food. [Clause 25] The composition according to any one of Clauses 1 to 24, wherein the amount of (C) added to the food is 0.08 to 15 ppm by weight relative to the food. [Clause 26] The composition according to any one of Clauses 1 to 25, wherein the amount of (C) added to the food is 0.8 to 5 ppm by weight relative to the food. [Clause 27] The composition according to any one of Clauses 1 to 26, wherein the weight ratio of the amount of (A) added to the food is A:B = 1:0.1 to 10. [Clause 28] The composition according to any one of Clauses 1 to 27, wherein the composition is added to the food is A:B = 1:0.5 to 5. [Clause 29] The composition according to any one of Clauses 1 to 28, which is to be added to the food such that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1 to 4. [Clause 30] The composition according to any one of Clauses 1 to 29, which is to be added to the food such that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1.5 to 3.5.[Clause 31] The composition according to any one of Clauses 1 to 30, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:2 to 3. [Clause 32] The composition according to any one of Clauses 1 to 31, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1 to 100. [Clause 33] The composition according to any one of Clauses 1 to 32, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:5 to 50. [Clause 34] The composition according to any one of Clauses 1 to 33, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:15 to 45. [Clause 35] The composition according to any one of Clauses 1 to 34, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:20 to 40. [Clause 36] The composition according to any one of Clauses 1 to 35, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:25 to 35. [Clause 37] The composition according to any one of Clauses 1 to 36, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 10. [Clause 38] The composition according to any one of Clauses 1 to 37, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 5. [Clause 39] The composition according to any one of Clauses 1 to 38, which is to be added to the food such that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.2 to 3. [Clause 40] The composition according to any one of Clauses 1 to 39, which is to be added to the food such that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.3 to 2.[Clause 41] A composition according to any one of Clauses 1 to 40, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.4 to 1.5. [Clause 42] A composition according to any one of Clauses 1 to 41, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 100. [Clause 43] A composition according to any one of Clauses 1 to 42, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 50. [Clause 44] A composition according to any one of Clauses 1 to 43, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:2 to 30. [Clause 45] A composition according to any one of Clauses 1 to 44, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:3 to 20. [Clause 46] A composition according to any one of Clauses 1 to 45, which is to be added to the food so that the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:4 to 15. [Clause 47] A composition according to any one of Clauses 1 to 46, which is to be added to the food so that the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.01 to 5. [Clause 48] A composition according to any one of Clauses 1 to 47, which is to be added to the food so that the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.03 to 2. [Clause 49] The composition according to any one of Clauses 1 to 48, which is to be added to the food such that the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.05 to 1.5. [Clause 50] The composition according to any one of Clauses 1 to 49, which is to be added to the food such that the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.07 to 1.[Clause 51] The composition according to any one of Clauses 1 to 50, wherein the composition is added to the food such that the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.1 to 0.5. [Clause 52] The composition according to any one of Clauses 1 to 51, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 53] The composition according to any one of Clauses 1 to 52, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 54] The composition according to any one of Clauses 1 to 53, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 55] The composition according to any one of Clauses 1 to 54, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 56] The composition according to any one of Claims 1 to 55, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 57] The composition according to any one of Claims 1 to 56, wherein the content of (A) in the composition is 0.001 to 99% by weight relative to the composition. [Clause 58] The composition according to any one of Claims 1 to 57, wherein the content of (A) in the composition is 0.01 to 95% by weight relative to the composition. [Clause 59] The composition according to any one of Claims 1 to 58, wherein the content of (A) in the composition is 0.03 to 90% by weight relative to the composition. [Clause 60] The composition according to any one of Claims 1 to 59, wherein the content of (A) in the composition is 0.05 to 50% by weight relative to the composition. [Clause 61] The composition according to any one of Claims 1 to 60, wherein the content of (A) in the composition is 0.1 to 50% by weight relative to the composition. [Clause 62] The composition according to any one of claims 1 to 61, wherein the content of (A) in the composition is 0.2 to 30% by weight relative to the composition. [Clause 63] The composition according to any one of claims 1 to 62, wherein the content of (A) in the composition is 0.3 to 30% by weight relative to the composition. [Clause 64] The composition according to any one of claims 1 to 63, wherein the content of (B) in the composition is 0.001 to 99% by weight relative to the composition.[Clause 65] The composition according to any one of claims 1 to 64, wherein the content of (B) in the composition is 0.01 to 95% by weight relative to the composition. [Clause 66] The composition according to any one of claims 1 to 65, wherein the content of (B) in the composition is 0.03 to 90% by weight relative to the composition. [Clause 67] The composition according to any one of claims 1 to 66, wherein the content of (B) in the composition is 0.05 to 50% by weight relative to the composition. [Clause 68] The composition according to any one of claims 1 to 67, wherein the content of (B) in the composition is 0.1 to 50% by weight relative to the composition. [Clause 69] The composition according to any one of claims 1 to 68, wherein the content of (B) in the composition is 0.3 to 30% by weight relative to the composition. [Clause 70] The composition according to any one of claims 1 to 69, wherein the content of (C) in the composition is 0.001 to 99% by weight relative to the composition. [Clause 71] The composition according to any one of Claims 1 to 70, wherein the content of (C) in the composition is 0.01 to 95% by weight relative to the composition. [Clause 72] The composition according to any one of Claims 1 to 71, wherein the content of (C) in the composition is 0.03 to 90% by weight relative to the composition. [Clause 73] The composition according to any one of Claims 1 to 72, wherein the content of (C) in the composition is 0.05 to 50% by weight relative to the composition. [Clause 74] The composition according to any one of Claims 1 to 73, wherein the content of (C) in the composition is 0.1 to 50% by weight relative to the composition. [Clause 75] The composition according to any one of Claims 1 to 74, wherein the content of (C) in the composition is 0.3 to 30% by weight relative to the composition. [Clause 76] The composition according to any one of Claims 1 to 75, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 77] The composition according to any one of Claims 1 to 77, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body. [Clause 78] The composition according to any one of Claims 1 to 77, which is also for imparting cold tolerance to the food.[Item 79] A method for enhancing the flavor of a food product at a temperature of -20 to 10°C, the food product containing a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, the method comprising adding to the food product (A) below, and at least one selected from the group consisting of (B) below and (C) below. (A) 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) (B) Tartaric acid or a salt thereof (C) A basic amino acid or a salt thereof [Claim 80] The method of claim 79, 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 81] The method of claim 79 or 80, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 82] The method of claim 79 or 80, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 83] The method according to any one of claims 79 to 82, wherein the method comprises adding (A), (B), and (C). [Clause 84] The method according to any one of claims 79 to 83, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 85] The method according to any one of claims 79 to 84, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 86] The method according to any one of claims 79 to 85, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 87] The method according to any one of claims 79 to 86, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 88] The method according to any one of claims 79 to 87, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food.[Clause 89] The method according to any one of claims 79 to 88, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 90] The method according to any one of claims 79 to 89, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food. [Clause 91] The method according to any one of claims 79 to 90, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 92] The method according to any one of claims 79 to 91, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 93] The method according to any one of claims 79 to 92, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 94] The method according to any one of claims 79 to 93, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 95] The method according to any one of claims 79 to 94, wherein the amount of (B) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 96] The method according to any one of claims 79 to 95, wherein the amount of (B) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 97] The method according to any one of claims 79 to 96, wherein the amount of (B) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 98] The method according to any one of claims 79 to 97, wherein the amount of (B) added to the food is 0.08 to 15 ppm by weight relative to the food. [Clause 99] The method according to any one of claims 79 to 98, wherein the amount of (B) added to the food is 3 to 10 ppm by weight relative to the food. [Clause 100] The method according to any one of claims 79 to 99, wherein the amount of (C) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 101] The method according to any one of claims 79 to 100, wherein the amount of (C) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 102] The method according to any one of claims 79 to 101, wherein the amount of (C) added to the food is 0.03 to 25 ppm by weight relative to the food.[Clause 103] The method according to any one of claims 79 to 102, wherein the amount of (C) added to the food is 0.08 to 15 ppm by weight relative to the food. [Clause 104] The method according to any one of claims 79 to 103, wherein the amount of (C) added to the food is 0.8 to 5 ppm by weight relative to the food. [Clause 105] The method according to any one of claims 79 to 104, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.1 to 10. [Clause 106] The method according to any one of claims 79 to 105, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.5 to 5. [Clause 107] The method according to any one of claims 79 to 106, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:1 to 4. [Clause 108] The method according to any one of claims 79 to 107, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1.5 to 3.5. [Clause 109] The method according to any one of claims 79 to 108, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:2 to 3. [Clause 110] The method according to any one of claims 79 to 109, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1 to 100. [Clause 111] The method according to any one of claims 79 to 110, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:5 to 50. [Clause 112] The method according to any one of claims 79 to 111, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:15 to 45. [Clause 113] The method according to any one of claims 79 to 112, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:20 to 40. [Clause 114] The method according to any one of claims 79 to 113, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:25 to 35. [Clause 115] The method according to any one of claims 79 to 114, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 10.[Clause 116] The method according to any one of claims 79 to 115, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 5. [Clause 117] The method according to any one of claims 79 to 116, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.2 to 3. [Clause 118] The method according to any one of claims 79 to 117, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.3 to 2. [Clause 119] The method according to any one of claims 79 to 118, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.4 to 1.5. [Clause 120] The method according to any one of claims 79 to 119, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 100. [Clause 121] The method according to any one of claims 79 to 120, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 50. [Clause 122] The method according to any one of claims 79 to 121, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:2 to 30. [Clause 123] The method according to any one of claims 79 to 122, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:3 to 20. [Clause 124] The method according to any one of Clauses 79 to 123, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:4 to 15. [Clause 125] The method according to any one of Clauses 79 to 124, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.01 to 5. [Clause 126] The method according to any one of Clauses 79 to 125, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.03 to 2. [Clause 127] The method according to any one of Clauses 79 to 126, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.05 to 1.5. [Clause 128] The method according to any one of claims 79 to 127, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.07 to 1.[Clause 129] The method according to any one of claims 79 to 128, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.1 to 0.5. [Clause 130] The method according to any one of claims 79 to 129, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 131] The method according to any one of claims 79 to 130, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 132] The method according to any one of claims 79 to 131, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 133] The method according to any one of claims 79 to 132, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 134] The method according to any one of Clauses 79 to 133, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 135] The method according to any one of Clauses 79 to 134, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 136] The method according to any one of Clauses 79 to 135, wherein the flavor is at least one selected from the group consisting of fruit juice, milk, coffee, and body. [Clause 137] The method according to any one of Clauses 79 to 136, which is also a method for imparting cold tolerance to the food. [Clause 138] A method for producing a food to be consumed at a temperature of -20 to 10°C, comprising adding (A) below, and at least one selected from the group consisting of (B) and (C) below.(A) 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) (B) Tartaric acid or a salt thereof (C) A basic amino acid or a salt thereof [Claim 139] The method for producing the product according to claim 138, 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 140] The method for producing the product according to claim 138 or 139, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 141] The method for producing the product according to claim 138 or 139, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 142] The manufacturing method according to any one of Clauses 138 to 141, wherein the manufacturing method comprises adding (A), (B), and (C). [Clause 143] The manufacturing method according to any one of Clauses 138 to 142, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 144] The manufacturing method according to any one of Clauses 138 to 143, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 145] The manufacturing method according to any one of Clauses 138 to 144, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 146] The manufacturing method according to any one of Clauses 138 to 145, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 147] The manufacturing method according to any one of Clauses 138 to 146, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 148] The manufacturing method according to any one of Clauses 138 to 147, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 149] The manufacturing method according to any one of Clauses 138 to 148, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food.[Clause 150] The manufacturing method according to any one of Clauses 138 to 149, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 151] The manufacturing method according to any one of Clauses 138 to 150, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 152] The manufacturing method according to any one of Clauses 138 to 151, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 153] The manufacturing method according to any one of Clauses 138 to 152, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 154] The manufacturing method according to any one of Clauses 138 to 153, wherein the amount of (B) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 155] The manufacturing method according to any one of Clauses 138 to 154, wherein the amount of (B) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 156] The manufacturing method according to any one of Clauses 138 to 155, wherein the amount of (B) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 157] The manufacturing method according to any one of Clauses 138 to 156, wherein the amount of (B) added to the food is 0.08 to 15 ppm by weight relative to the food. [Clause 158] The manufacturing method according to any one of Clauses 138 to 157, wherein the amount of (B) added to the food is 3 to 10 ppm by weight relative to the food. [Clause 159] The manufacturing method according to any one of Clauses 138 to 158, wherein the amount of (C) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 160] The manufacturing method according to any one of Clauses 138 to 159, wherein the amount of (C) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 161] The manufacturing method according to any one of Clauses 138 to 160, wherein the amount of (C) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 162] The manufacturing method according to any one of Clauses 138 to 161, wherein the amount of (C) added to the food is 0.08 to 15 ppm by weight relative to the food.[Clause 163] The manufacturing method according to any one of Clauses 138 to 162, wherein the amount of (C) added to the food is 0.8 to 5 ppm by weight relative to the food. [Clause 164] The manufacturing method according to any one of Clauses 138 to 163, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.1 to 10. [Clause 165] The manufacturing method according to any one of Clauses 138 to 164, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.5 to 5. [Clause 166] The manufacturing method according to any one of Clauses 138 to 165, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:1 to 4. [Clause 167] The manufacturing method according to any one of Clauses 138 to 166, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1.5 to 3.5. [Clause 168] The manufacturing method according to any one of Clauses 138 to 167, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:2 to 3. [Clause 169] The manufacturing method according to any one of Clauses 138 to 168, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1 to 100. [Clause 170] The manufacturing method according to any one of Clauses 138 to 169, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:5 to 50. [Clause 171] The manufacturing method according to any one of Clauses 138 to 170, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:15 to 45. [Clause 172] The manufacturing method according to any one of Clauses 138 to 171, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:20 to 40. [Clause 173] The manufacturing method according to any one of Clauses 138 to 172, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:25 to 35. [Clause 174] The manufacturing method according to any one of Clauses 138 to 173, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 10.[Clause 175] The manufacturing method according to any one of Clauses 138 to 174, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 5. [Clause 176] The manufacturing method according to any one of Clauses 138 to 175, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.2 to 3. [Clause 177] The manufacturing method according to any one of Clauses 138 to 176, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.3 to 2. [Clause 178] The manufacturing method according to any one of Clauses 138 to 177, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.4 to 1.5. [Clause 179] The manufacturing method according to any one of Clauses 138 to 178, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 100. [Clause 180] The manufacturing method according to any one of Clauses 138 to 179, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 50. [Clause 181] The manufacturing method according to any one of Clauses 138 to 180, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:2 to 30. [Clause 182] The manufacturing method according to any one of Clauses 138 to 181, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:3 to 20. [Clause 183] The manufacturing method according to any one of Clauses 138 to 182, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:4 to 15. [Clause 184] The manufacturing method according to any one of Clauses 138 to 183, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.01 to 5. [Clause 185] The manufacturing method according to any one of Clauses 138 to 184, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.03 to 2. [Clause 186] The manufacturing method according to any one of Clauses 138 to 185, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.05 to 1.5.[Clause 187] The manufacturing method according to any one of Clauses 138 to 186, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.07 to 1. [Clause 188] The manufacturing method according to any one of Clauses 138 to 187, wherein the weight ratio of the amount of (B) to the amount of (C) added to the food is B:C = 1:0.1 to 0.5. [Clause 189] The manufacturing method according to any one of Clauses 138 to 188, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 190] The manufacturing method according to any one of Clauses 138 to 189, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 191] The manufacturing method according to any one of Clauses 138 to 190, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 192] The manufacturing method according to any one of Clauses 138 to 191, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 193] The manufacturing method according to any one of Clauses 138 to 192, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 194] The manufacturing method according to any one of Clauses 138 to 193, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 195] The manufacturing method according to any one of Clauses 138 to 194, wherein the food has enhanced flavor at a temperature of -20 to 10°C. [Clause 196] The manufacturing method according to Clause 195, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body. [Clause 197] The manufacturing method according to any one of Clauses 138 to 196, wherein the food is cold-tolerant. [Item 198] A food product containing a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, and intended to be consumed at a temperature of -20 to 10°C, wherein at least one selected from the group consisting of (A) below, and (B) below and (C) below is added.(A) 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) (B) Tartaric acid or a salt thereof (C) A basic amino acid or a salt thereof [Claim 199] The food according to claim 198, 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 200] The food according to claim 198 or 199, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 201] The food according to claim 198 or 199, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 202] The food according to any one of Clauses 198 to 201, wherein the food is to which (A), (B), and (C) are added. [Clause 203] The food according to any one of Clauses 198 to 202, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof. [Clause 204] The food according to any one of Clauses 198 to 203, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 205] The food according to any one of Clauses 198 to 204, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 206] The food according to any one of Clauses 198 to 205, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 207] The food according to any one of claims 198 to 206, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 208] The food according to any one of claims 198 to 207, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 209] The food according to any one of claims 198 to 208, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food.[Clause 210] The food according to any one of claims 198 to 209, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 211] The food according to any one of claims 198 to 210, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 212] The food according to any one of claims 198 to 211, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 213] The food according to any one of claims 198 to 212, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 214] The food according to any one of Clauses 198 to 213, wherein the amount of (B) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 215] The food according to any one of Clauses 198 to 214, wherein the amount of (B) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 216] The food according to any one of Clauses 198 to 215, wherein the amount of (B) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 217] The food according to any one of Clauses 198 to 216, wherein the amount of (B) added to the food is 0.08 to 15 ppm by weight relative to the food. [Clause 218] The food according to any one of Clauses 198 to 217, wherein the amount of (B) added to the food is 3 to 10 ppm by weight relative to the food. [Clause 219] The food according to any one of Clauses 198 to 218, wherein the amount of (C) added to the food is 0.005 to 80 ppm by weight relative to the food. [Clause 220] The food according to any one of Clauses 198 to 219, wherein the amount of (C) added to the food is 0.008 to 30 ppm by weight relative to the food. [Clause 221] The food according to any one of Clauses 198 to 220, wherein the amount of (C) added to the food is 0.03 to 25 ppm by weight relative to the food. [Clause 222] The food according to any one of Clauses 198 to 221, wherein the amount of (C) added to the food is 0.08 to 15 ppm by weight relative to the food.[Clause 223] The food according to any one of Clauses 198 to 222, wherein the amount of (C) added to the food is 0.8 to 5 ppm by weight relative to the food. [Clause 224] The food according to any one of Clauses 198 to 223, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.1 to 10. [Clause 225] The food according to any one of Clauses 198 to 224, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:0.5 to 5. [Clause 226] The food according to any one of Clauses 198 to 225, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:1 to 4. [Clause 227] The food according to any one of Clauses 198 to 226, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1.5 to 3.5. [Clause 228] The food according to any one of Clauses 198 to 227, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:2 to 3. [Clause 229] The food according to any one of Clauses 198 to 228, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:1 to 100. [Clause 230] The food according to any one of Clauses 198 to 229, wherein the weight ratio of the amount of (A) to the amount of (B) added to the food is A:B = 1:5 to 50. [Clause 231] The food according to any one of Clauses 198 to 230, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:15 to 45. [Clause 232] The food according to any one of Clauses 198 to 231, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:20 to 40. [Clause 233] The food according to any one of Clauses 198 to 232, wherein the weight ratio of the amount of (A) added to the food to the amount of (B) is A:B = 1:25 to 35. [Clause 234] The food according to any one of Clauses 198 to 233, wherein the weight ratio of the amount of (A) added to the food to the amount of (C) is A:C = 1:0.1 to 10.[Clause 235] The food according to any one of Clauses 198 to 234, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.1 to 5. [Clause 236] The food according to any one of Clauses 198 to 235, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.2 to 3. [Clause 237] The food according to any one of Clauses 198 to 236, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.3 to 2. [Clause 238] The food according to any one of Clauses 198 to 237, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:0.4 to 1.5. [Clause 239] The food according to any one of Clauses 198 to 238, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 100. [Clause 240] The food according to any one of Clauses 198 to 239, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:1 to 50. [Clause 241] The food according to any one of Clauses 198 to 240, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:2 to 30. [Clause 242] The food according to any one of Clauses 198 to 241, wherein the weight ratio of the amount of (A) to the amount of (C) added to the food is A:C = 1:3 to 20. [Clause 243] The food according to any one of Clauses 198 to 242, wherein the weight ratio of the amount of (A) added to the food to the amount of (C) is A:C = 1:4 to 15. [Clause 244] The food according to any one of Clauses 198 to 243, wherein the weight ratio of the amount of (B) added to the food to the amount of (C) is B:C = 1:0.01 to 5. [Clause 245] The food according to any one of Clauses 198 to 244, wherein the weight ratio of the amount of (B) added to the food to the amount of (C) is B:C = 1:0.03 to 2. [Clause 246] The food according to any one of Clauses 198 to 245, wherein the weight ratio of the amount of (B) added to the food to the amount of (C) is B:C = 1:0.05 to 1.5.[Clause 247] The food according to any one of Clauses 198 to 246, wherein the weight ratio of the amount of (B) added to the food to the amount of (C) is B:C = 1:0.07 to 1. [Clause 248] The food according to any one of Clauses 198 to 247, wherein the weight ratio of the amount of (B) added to the food to the amount of (C) is B:C = 1:0.1 to 0.5. [Clause 249] The food according to any one of Clauses 198 to 248, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 250] The food according to any one of Clauses 198 to 249, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 251] The food according to any one of Clauses 198 to 250, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 252] The food according to any one of Clauses 198 to 251, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 253] The food according to any one of Clauses 198 to 252, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 254] The food according to any one of Clauses 198 to 253, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 255] The food according to any one of Clauses 198 to 254, wherein the food has enhanced flavor at a temperature of -20 to 10°C. [Clause 256] The food according to Clause 255, wherein the flavor is at least one selected from the group consisting of fruit juice, milk, coffee, and body. [Clause 257] The food according to any one of Clauses 198 to 256, wherein the food is cold-tolerant. [Item 258] A composition for enhancing the flavor of a food product at a temperature of -20 to 10°C, wherein the food product contains a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, and the composition contains the following (A).[Clause 259] The composition according to Claim 258, wherein (A) comprises 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 259] The composition according to Claim 258, 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 260] The composition according to Claim 258 or 259, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 261] The composition according to Claim 258 or 259, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 262] The composition according to any one of Clauses 258 to 261, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 263] The composition according to any one of Clauses 258 to 262, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 264] The composition according to any one of Clauses 258 to 263, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 265] The composition according to any one of Clauses 258 to 264, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 266] The composition according to any one of Clauses 258 to 265, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 267] The composition according to any one of Clauses 258 to 266, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food.[Clause 268] The composition according to any one of Clauses 258 to 267, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 269] The composition according to any one of Clauses 258 to 268, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 270] The composition according to any one of Clauses 258 to 269, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 271] The composition according to any one of Clauses 258 to 270, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 272] The composition according to any one of Claims 258 to 271, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 273] The composition according to any one of Claims 258 to 272, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 274] The composition according to any one of Claims 258 to 273, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 275] The composition according to any one of Claims 258 to 274, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 276] The composition according to any one of Claims 258 to 275, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 277] The composition according to any one of claims 258 to 276, wherein the content of (A) in the composition is 0.001 to 99% by weight relative to the composition. [Clause 278] The composition according to any one of claims 258 to 277, wherein the content of (A) in the composition is 0.01 to 95% by weight relative to the composition. [Clause 279] The composition according to any one of claims 258 to 278, wherein the content of (A) in the composition is 0.03 to 90% by weight relative to the composition.[Clause 280] The composition according to any one of claims 258 to 279, wherein the content of (A) in the composition is 0.05 to 50% by weight relative to the composition. [Clause 281] The composition according to any one of claims 258 to 280, wherein the content of (A) in the composition is 0.1 to 50% by weight relative to the composition. [Clause 282] The composition according to any one of claims 258 to 281, wherein the content of (A) in the composition is 0.2 to 30% by weight relative to the composition. [Clause 283] The composition according to any one of claims 258 to 282, wherein the content of (A) in the composition is 0.3 to 30% by weight relative to the composition. [Clause 284] The composition according to any one of claims 258 to 283, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 285] The composition according to any one of Clauses 258 to 284, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body. [Clause 286] The composition according to any one of Clauses 258 to 285, which is also for imparting cold tolerance to the food. [Clause 287] A method for enhancing the flavor of a food containing a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols at a temperature of -20 to 10°C, comprising adding (A) below to the food. [Clause 288] The method of Claim 287, wherein (A) comprises 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 288] The method of Claim 287, 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 289] The method of Claim 287 or 288, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 290] The method of Claim 287 or 288, wherein (A) comprises γ-Glu-Abu or a salt thereof.[Clause 291] The method according to any one of Claims 287 to 290, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 292] The method according to any one of Claims 287 to 291, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 293] The method according to any one of Claims 287 to 292, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 294] The method according to any one of Claims 287 to 293, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 295] The method according to any one of Claims 287 to 294, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 296] The method according to any one of Claims 287 to 295, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food. [Clause 297] The method according to any one of Claims 287 to 296, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 298] The method according to any one of Claims 287 to 297, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 299] The method according to any one of Claims 287 to 298, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 300] The method according to any one of Claims 287 to 299, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 301] The method according to any one of claims 287 to 300, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 302] The method according to any one of claims 287 to 301, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 303] The method according to any one of claims 287 to 302, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food.[Clause 304] The method according to any one of claims 287 to 303, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 305] The method according to any one of claims 287 to 304, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 306] The method according to any one of claims 287 to 305, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 307] The method according to any one of claims 287 to 306, wherein the flavor is at least one selected from the group consisting of fruit juice, milk, coffee, and body. [Clause 308] The method according to any one of claims 287 to 307, which is also a method for imparting cold tolerance to the food. [Clause 309] A method for producing a food product to be consumed at a temperature of -20 to 10°C, comprising adding the following (A): (A) At least one γ-glutamyl peptide or a salt thereof, selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) [Clause 310] The method for producing the food product according to claim 309, 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 311] The method of production according to Claim 309 or 310, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Clause 312] The method of production according to Claim 309 or 310, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 313] The method of production according to any one of Claims 309 to 312, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 314] The method of production according to any one of Claims 309 to 313, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food.[Clause 315] The manufacturing method according to any one of Clauses 309 to 314, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 316] The manufacturing method according to any one of Clauses 309 to 315, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food. [Clause 317] The manufacturing method according to any one of Clauses 309 to 316, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 318] The manufacturing method according to any one of Clauses 309 to 317, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food. [Clause 319] The manufacturing method according to any one of Clauses 309 to 318, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 320] The manufacturing method according to any one of Clauses 309 to 319, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 321] The manufacturing method according to any one of Clauses 309 to 320, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 322] The manufacturing method according to any one of Clauses 309 to 321, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 323] The manufacturing method according to any one of Clauses 309 to 322, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 324] The manufacturing method according to any one of Clauses 309 to 323, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 325] The manufacturing method according to any one of Clauses 309 to 324, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 326] The manufacturing method according to any one of Clauses 309 to 325, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 327] The manufacturing method according to any one of Clauses 309 to 326, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food.[Clause 328] The method for producing a food according to any one of Clauses 309 to 327, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 329] The method for producing a food according to any one of Clauses 309 to 328, wherein the food has enhanced flavor at a temperature of -20 to 10°C. [Clause 330] The method for producing a food according to Clause 329, wherein the flavor is at least one selected from the group consisting of fruit juice, milk, coffee, and body. [Clause 331] The method for producing a food according to any one of Clauses 309 to 330, wherein the food is cold-tolerant. [Clause 332] A food for which a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols is added, and which is consumed at a temperature of -20 to 10°C, wherein the following (A) is added. [Claim 333] The food according to claim 332, wherein (A) comprises 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 333] The food according to claim 332, 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 334] The food according to claim 332 or 333, wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [Claim 335] The food according to claim 332 or 333, wherein (A) comprises γ-Glu-Abu or a salt thereof. [Clause 336] The food according to any one of Clauses 332 to 335, wherein the amount of (A) added to the food is 0.0005 to 80 ppm by weight relative to the food. [Clause 337] The food according to any one of Clauses 332 to 336, wherein the amount of (A) added to the food is 0.0008 to 30 ppm by weight relative to the food. [Clause 338] The food according to any one of Clauses 332 to 337, wherein the amount of (A) added to the food is 0.005 to 25 ppm by weight relative to the food. [Clause 339] The food according to any one of Clauses 332 to 338, wherein the amount of (A) added to the food is 0.008 to 15 ppm by weight relative to the food.[Clause 340] The food according to any one of claims 332 to 339, wherein the amount of (A) added to the food is 1.5 to 5 ppm by weight relative to the food. [Clause 341] The food according to any one of claims 332 to 340, wherein the amount of (A) added to the food is 0.00004 to 8 ppm by weight relative to the food. [Clause 342] The food according to any one of claims 332 to 341, wherein the amount of (A) added to the food is 0.00006 to 3 ppm by weight relative to the food. [Clause 343] The food according to any one of claims 332 to 342, wherein the amount of (A) added to the food is 0.0004 to 2.5 ppm by weight relative to the food. [Clause 344] The food according to any one of claims 332 to 343, wherein the amount of (A) added to the food is 0.0006 to 1.5 ppm by weight relative to the food. [Clause 345] The food according to any one of claims 332 to 344, wherein the amount of (A) added to the food is 0.1 to 0.3 ppm by weight relative to the food. [Clause 346] The food according to any one of claims 332 to 345, wherein the content of the carbohydrate compound in the food is 1.5 to 20% by weight relative to the food. [Clause 347] The food according to any one of claims 332 to 346, wherein the content of the carbohydrate compound in the food is 1.8 to 18% by weight relative to the food. [Clause 348] The food according to any one of claims 332 to 347, wherein the content of the carbohydrate compound in the food is 2 to 16% by weight relative to the food. [Clause 349] The food according to any one of Clauses 332 to 348, wherein the content of the carbohydrate compound in the food is 4 to 14% by weight relative to the food. [Clause 350] The food according to any one of Clauses 332 to 349, wherein the content of the carbohydrate compound in the food is 8 to 12% by weight relative to the food. [Clause 351] The food according to any one of Clauses 332 to 350, wherein the food is a beverage, a dairy product, or a frozen confectionery. [Clause 352] The food according to any one of Clauses 332 to 351, wherein the food has enhanced flavor at a temperature of -20 to 10°C. [Clause 353] The food according to Clause 352, wherein the flavor is at least one selected from the group consisting of fruit juice, milk, coffee, and body.[Item 354] The food according to any one of items 332 to 353, wherein the food is cold-tolerant.

[0009] The present invention can provide a composition for enhancing the flavor of food at a specific serving temperature. According to this composition, the flavor of food containing a specific amount of a specific carbohydrate compound can be effectively enhanced at a specific serving temperature. Furthermore, the present invention can provide a method for enhancing the flavor of food at a specific serving temperature. According to this method, the flavor of food containing a specific amount of a specific carbohydrate compound can be effectively enhanced at a specific serving temperature. Furthermore, the present invention can provide a food containing a specific amount of a specific carbohydrate compound with enhanced flavor at a specific serving temperature, and a method for producing the same.

[0010] One of the characteristics of the composition of the present invention is 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.

[0011] (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)

[0012] 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).

[0013] 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 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

[0014] 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.

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

[0016] In general formula (II), Y is preferably an amino acid, and more preferably Abu or Nva.

[0017] 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.

[0018] Compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0019] 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".

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] The composition of the present invention further contains, 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. That is, the composition of the present invention contains (A), and at least one selected from the group consisting of (B) and (C). 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.

[0025] (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.

[0026] 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.

[0027] 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.

[0028] In the present invention, tartaric acid and its salts may be used individually or in combination of two or more of the above.

[0029] 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.

[0030] 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.

[0031] (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.

[0032] Examples of basic amino acids that can be used in the present invention include histidine, arginine, and lysine, with histidine and arginine being preferred.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] The salts of the basic amino acids mentioned above may be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0038] 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.

[0039] 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.

[0040] In one embodiment, the composition 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 effective flavor enhancement, it is more preferable to further contain both (B) and (C) in addition to (A). In other words, it is more preferable for the composition of the present invention to contain all of (A), (B), and (C).

[0041] In one embodiment, the composition 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 composition 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, in one embodiment, the composition of the present invention may 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 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), and tartaric acid or a salt thereof. For example, the composition 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.

[0042] In one embodiment, the composition 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 composition 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 composition 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, in one embodiment, the composition of the present invention may 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 composition 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 composition 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 composition 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.

[0043] When the composition of the present invention further contains (B) (i.e., tartaric acid or its salt) and (C) (i.e., basic amino acid or its salt) in addition to (A) (i.e., γ-glutamyl peptide or its salt), (A) contained in the composition of the present invention may be at least one selected from the group consisting of compound (I) and compound (II) or its salt, preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or its salt (γ-Glu-Val-Gly or its salt, γ-Glu-Abu or its salt). Also, in this case, (C) contained in the composition of the present invention may be at least one selected from the group consisting of histidine, arginine, and lysine or its salt, preferably at least one selected from the group consisting of histidine and arginine or its salt. In other words, the composition of the present invention may, as one aspect, contain at least one selected from the group consisting of compound (I) and compound (II) or its salt, tartaric acid or its salt, and at least one selected from the group consisting of histidine, arginine, and lysine or its salt, particularly preferably at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or its salt (γ-Glu-Val-Gly or its salt, γ-Glu-Abu or its salt), tartaric acid or its salt, and at least one selected from the group consisting of histidine and arginine or its salt. For example, the composition of the present invention may contain γ-Glu-Val-Gly or its salt, tartaric acid or its salt, and histidine or its salt, or may contain γ-Glu-Val-Gly or its salt, tartaric acid or its salt, and arginine or its salt. The composition of the present invention may also contain γ-Glu-Abu or its salt, tartaric acid or its salt, and histidine or its salt, or may contain γ-Glu-Abu or its salt, tartaric acid or its salt, and arginine or its salt.

[0044] The content of (A) (i.e., γ-glutamyl peptide or its salt) in the composition of the present invention is not particularly limited and can be appropriately set according to the type of (A) and the amount of the composition of the present invention used, but is usually 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, even more preferably 0.2% by weight or more, and particularly preferably 0.3% by weight or more, relative to the composition of the present invention. Furthermore, the content of (A) in the composition 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, relative to the composition of the present invention.

[0045] When the composition of the present invention contains (B) (i.e., tartaric acid or a salt thereof), the content of (B) in the composition of the present invention is not particularly limited and can be appropriately set according to the type of (B) and the amount of the composition of the present invention used, but is usually 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, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the composition of the present invention. In this case, the content of (B) in the composition 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, relative to the composition of the present invention.

[0046] When the composition of the present invention contains (C) (that is, a basic amino acid or a salt thereof), the content of (C) in the composition of the present invention may be appropriately set according to the type of (C), the usage amount of the composition 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 with respect to the composition of the present invention. Also, in this case, the content of (C) in the composition of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, still more preferably 50% by weight or less, and particularly preferably 30% by weight or less with respect to the composition of the present invention.

[0047] The form of the composition of the present invention is not particularly limited, and examples thereof include solid forms (including powder forms, granular forms, etc.), liquid forms (including slurry forms, etc.), gel forms, paste forms, and the like. The composition of the present invention may, in one aspect, be a combination of a plurality (two or more) of different forms of preparations.

[0048] The composition of the present invention may, in one aspect, consist of only at least one selected from the group consisting of (A) (that is, γ-glutamyl peptide or a salt thereof), (B) (that is, tartaric acid or a salt thereof), and (C) (that is, a basic amino acid or a salt thereof). In another aspect, the composition of the present invention may further contain a conventional base according to the form of the composition of the present invention, etc., in addition to at least one selected from the group consisting of (A), and / or (B) and (C).

[0049] Examples of the base when the form of the composition of the present invention is liquid include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.

[0050] Examples of the base when the form of the composition of the present invention is solid include various saccharides such as starch, dextrin, cyclodextrin, sucrose, and glucose, proteins, salt, solid fat, silicon dioxide, and mixtures thereof, as well as yeast cells and various powder extracts.

[0051] The compositions 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 they do not impair the purpose of the present invention.

[0052] The composition of the present invention can be manufactured by conventional methods used in the field of food additives and the like. The composition of the present invention may be subjected to, for example, concentration, drying, decolorization, etc., individually or in combination.

[0053] The composition of the present invention is suitably used to enhance the flavor of foods containing specific carbohydrate compounds. In the present invention, "carbohydrate compound" is a concept that includes monosaccharides, disaccharides, and sugar alcohols. The specific carbohydrate compounds contained in foods using the composition of the present invention are, specifically, fructose, maltose, glucose, lactose, and sugar alcohols, and preferably fructose, maltose, glucose, lactose, erythritol, xylitol, and maltitol. Foods using the composition of the present invention may contain only one of the above specific carbohydrate compounds, or may contain two or more of them.

[0054] In one embodiment, a food product using the composition of the present invention may contain at least fructose from among the above-mentioned specific carbohydrate compounds (i.e., fructose, maltose, glucose, lactose, and sugar alcohols). For example, a food product using the composition of the present invention may contain only fructose from among the above-mentioned specific carbohydrate compounds, or it may further contain, in addition to fructose, at least one carbohydrate compound selected from the group consisting of maltose, glucose, lactose, and sugar alcohols.

[0055] In one embodiment, a food product using the composition of the present invention may contain at least fructose and glucose from among the above-mentioned specific carbohydrate compounds (i.e., fructose, maltose, glucose, lactose, and sugar alcohols). For example, a food product using the composition of the present invention may contain only fructose and glucose from among the above-mentioned specific carbohydrate compounds, or it may further contain at least one carbohydrate compound selected from the group consisting of maltose, lactose, and sugar alcohols, in addition to fructose and glucose. In this case, the food product using the composition of the present invention may contain, for example, high-fructose corn syrup, glucose-fructose syrup, etc., as fructose and glucose. That is, a food product containing high-fructose corn syrup or a food product containing glucose-fructose syrup can be said to contain fructose and glucose.

[0056] In one embodiment, a food product using the composition of the present invention may contain at least maltitol from among the above-mentioned specific carbohydrate compounds (i.e., fructose, maltose, glucose, lactose, and sugar alcohols). For example, a food product using the composition of the present invention may contain only maltitol from among the above-mentioned specific carbohydrate compounds, or it may further contain, in addition to maltitol, at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols other than maltitol.

[0057] Foods using the composition of the present invention contain a specific amount of the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols). By adding the composition of the present invention to such a food (a food containing the above-mentioned specific carbohydrate compound in a specific amount), the flavor of the food at a specific serving temperature can be particularly effectively enhanced, as described later. Specifically, the content of the above-mentioned specific carbohydrate compound in a food using the composition of the present invention is 1.5% by weight or more in total, preferably 1.8% by weight or more in total, more preferably 2% by weight or more in total, even more preferably 4% by weight or more in total, and particularly preferably 8% by weight or more in total, relative to the food. Furthermore, there is no particular upper limit to the content of the above-mentioned specific carbohydrate compound, but it is preferably 20% by weight or less in total, more preferably 18% by weight or less in total, even more preferably 16% by weight or less in total, even more preferably 14% by weight or less in total, and particularly preferably 12% by weight or less in total, relative to the food using the composition of the present invention. Here, when we say that the content of a particular carbohydrate compound is "in total" x weight % (where x is any number) relative to the food, it means that if the food contains only one of the above-mentioned specific carbohydrate compounds, then the content of that one carbohydrate compound is x weight %, and if the food contains two or more of the above-mentioned specific carbohydrate compounds, then the total content (i.e., total content) of those two or more carbohydrate compounds is x weight %.

[0058] The types of foods in which the composition of the present invention can be used are not particularly limited, but those in which the temperature at the time of consumption is within the range of -20 to 10°C (specifically, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, -5 to 0°C, etc.) are preferred. Examples include beverages (e.g., fruit drinks, vegetable drinks, near water, coffee drinks, energy drinks, sports drinks, and other soft drinks; milk or milk drinks; plant-based milks such as soy milk, almond milk, oat milk; alcohols, etc.), dairy products (e.g., cream, yogurt, butter, etc.), and frozen confectionery (e.g., ice cream, ice milk, lacto ice, frozen desserts, etc.). Among these, fruit drinks, near water, coffee drinks, energy drinks, milk drinks, plant-based milks, ice cream, lacto ice, and frozen desserts are preferred. In this invention, "fruit beverage" refers to a beverage manufactured using fruit or fruit-derived materials (e.g., fruit juice, reconstituted juice, fruit pulp, pulp, etc.) as raw materials, and is a concept that encompasses fruit beverages, fruit drinks, fruit juices, fruit juices, beverages with fruit pulp, juices with fruit pulp, beverages with fruit juice, juices with fruit juice, etc. Fruit beverages may be either sparkling or non-sparkling. Furthermore, "vegetable beverage" refers to a beverage manufactured using vegetables or vegetable-derived materials (e.g., vegetable juice, crushed vegetable liquid, etc.) as raw materials. "Plant-based milk" refers to a substitute milk (imitation cow's milk) manufactured using plant-derived materials as the main raw material. "Dairy product" refers to a food product manufactured by processing milk, with specific examples including cream, yogurt, butter, etc. Furthermore, dairy products in this invention also include foods manufactured by processing alternative milks such as plant-based milk (e.g., plant-based dairy products, etc.). "Frozen confectionery" refers to confectionery that is preferably consumed in a frozen state, and specific examples include ice cream, ice milk, lacto ice, and frozen desserts. In this invention, "food" is a concept that encompasses food compositions, and "consumption" is a concept that encompasses drinking and oral ingestion.

[0059] Foods in which the composition of the present invention can be used may further contain other components in addition to the above-mentioned specific carbohydrate compounds (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols), depending on the type of food, as long as the purpose of the present invention is not impaired. For example, foods in which the composition of the present invention can be used may further contain other carbohydrate compounds (e.g., sucrose, etc.) in addition to the specific carbohydrate compounds. Furthermore, foods in which the composition of the present invention can be used may further contain high-intensity sweeteners (e.g., aspartame, acesulfame potassium, sucralose, saccharin, stevia, etc.) in addition to the specific carbohydrate compounds.

[0060] Foods in which the composition of the present invention may be used typically have flavor. Adding the composition of the present invention to a flavored food can enhance that flavor. In the present invention, "flavor" is a concept that encompasses not only taste (sweetness, saltiness, sourness, bitterness, umami, etc.), aroma (sweet aroma, spicy aroma, etc.) and sensations composed of these in combination, but also peripheral sensations that cannot be expressed by taste or aroma (depth, weight, breadth, persistence, cohesion, etc.). Specific examples of flavors that foods in which the composition of the present invention may be used may have include, but are not limited to, fruitiness (e.g., peach juice flavor, lemon juice flavor, green citrus juice flavor, orange juice flavor, etc.), milkiness, coffee flavor, body, cocoa flavor, nutty flavor (e.g., hazelnut flavor, coconut flavor, etc.). Foods in which the composition of the present invention may be used preferably have fruitiness (e.g., peach juice flavor, lemon juice flavor, green citrus juice flavor, orange juice flavor, etc.), milkiness, coffee flavor, or body. In this invention, "peach juice sensation" refers to the sweet, rich, and intense flavor that is particularly noticeable when drinking the juice of ripe peaches. "Lemon juice sensation" refers to the rich, sweet and sour flavor that is particularly noticeable when drinking lemon juice. "Green citrus juice sensation" refers to the juicy, rich, sweet and sour flavor that is particularly noticeable when drinking the juice of citrus fruits with green peels (e.g., lime, kabosu, sudachi, etc.). "Body sensation" refers to a feeling of heaviness on the tongue. "Milk sensation" refers to the rich flavor that is particularly noticeable when drinking milk and the flavor that gives the impression of milk fat, like when eating fresh cream. "Coffee sensation" refers to the bitterness and rich flavor of coffee. "Orange juice sensation" refers to the rich, juicy, sweet and sour flavor that is particularly noticeable when drinking orange juice. Furthermore, "enhancement" of flavor refers to an increase in the intensity of the flavor. The presence or absence of flavor in food, and its intensity, can be evaluated, for example, by sensory evaluation by a panel of experts.

[0061] The method for producing food products in which the compositions of the present invention may be used is not particularly limited, and such food products may be produced by methods known to the public or by methods equivalent thereto, depending on their type and other factors.

[0062] In one embodiment, the composition of the present invention may be for adding (A) (i.e., γ-glutamyl peptide or its salt) to food in a specific proportion to the food. Specifically, from the viewpoint of more effective flavor enhancement, the amount of (A) added to food is preferably 0.0005 ppm by weight or more, more preferably 0.0008 ppm by weight or more, even more preferably 0.005 ppm by weight or more, even more preferably 0.008 ppm by weight or more, and particularly preferably 1.5 ppm by weight or more, relative to the food. Alternatively, from the viewpoint of more effective flavor enhancement, the amount of (A) added to food is preferably 80 ppm by weight or less, more preferably 30 ppm by weight or less, even more preferably 25 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 food.

[0063] If the composition of the present invention contains at least (B) (i.e., tartaric acid or a salt thereof) in addition to (A), the composition of the present invention may, in one embodiment, be intended to be added to food in such a specific proportion to the food. Specifically, from the viewpoint of more effective flavor enhancement, the amount of (B) added to food is preferably 0.005 ppm by weight or more, more preferably 0.008 ppm by weight or more, even more preferably 0.03 ppm by weight or more, even more preferably 0.08 ppm by weight or more, and particularly preferably 3 ppm by weight or more, relative to the food. Also, from the viewpoint of more effective flavor enhancement, the amount of (B) added to food is preferably 80 ppm by weight or less, more preferably 30 ppm by weight or less, even more preferably 25 ppm by weight or less, even more preferably 15 ppm by weight or less, and particularly preferably 10 ppm by weight or less, relative to the food.

[0064] In one embodiment, the amount of (A) added to the food is preferably 0.00004 ppm by weight or more, more preferably 0.00006 ppm by weight or more, even more preferably 0.0004 ppm by weight or more, even more preferably 0.0006 ppm by weight or more, and particularly preferably 0.1 ppm by weight or more, relative to the food, from the viewpoint of more effective flavor enhancement. Also, the amount of (A) added to the food is preferably 8 ppm by weight or less, more preferably 3 ppm by weight or less, even more preferably 2.5 ppm by weight or less, even more preferably 1.5 ppm by weight or less, and particularly preferably 0.3 ppm by weight or less, relative to the food, from the viewpoint of more effective flavor enhancement.

[0065] If the composition of the present invention contains at least (B) in addition to (A), the composition of the present invention may, in one embodiment, be intended to be added to food such that the weight ratio of the amount of (A) to the amount of (B) added to the food is a specific weight ratio. Specifically, from the viewpoint of more effective flavor enhancement, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the food 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.

[0066] In one embodiment, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the food 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 effective flavor enhancement.

[0067] If the composition of the present invention contains at least (C) (i.e., a basic amino acid or a salt thereof) in addition to (A), the composition of the present invention may, in one embodiment, be intended to be added to food in such a specific proportion to the food that the amount of (C) added to the food is. Specifically, from the viewpoint of more effective flavor enhancement, the amount of (C) added to food is preferably 0.005 ppm by weight or more, more preferably 0.008 ppm by weight or more, even more preferably 0.03 ppm by weight or more, even more preferably 0.08 ppm by weight or more, and particularly preferably 0.8 ppm by weight or more, relative to the food. Also, from the viewpoint of more effective flavor enhancement, the amount of (C) added to food is preferably 80 ppm by weight or less, more preferably 30 ppm by weight or less, even more preferably 25 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 food.

[0068] If the composition of the present invention contains at least (C) in addition to (A), the composition of the present invention may, in one embodiment, be intended to be added to a beverage such that the weight ratio of the amount of (A) to the amount of (C) added to the food is a specific weight ratio. Specifically, from the viewpoint of more effective flavor enhancement, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the food 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.

[0069] In one embodiment, the weight ratio (A:C) of the amount of (A) to the amount of (C) added to the food is preferably A:C = 1:1 to 100, more preferably A:C = 1:1 to 50, even more preferably A:C = 1:2 to 30, even more preferably A:C = 1:3 to 20, and particularly preferably A:C = 1:4 to 15, from the viewpoint of more effective flavor enhancement.

[0070] When the composition of the present invention contains (B) and (C) in addition to (A), the composition of the present invention may, in one embodiment, be intended 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 a specific weight ratio. Specifically, from the viewpoint of more effective flavor enhancement, 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.

[0071] The timing of adding the composition of the present invention to food is not particularly limited and can be done at any time, for example, during food production or after food production is complete. The composition of the present invention may also be added to raw materials used in food production.

[0072] The composition of the present invention can particularly effectively enhance the flavor of a food containing the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) at a specific serving temperature. Specifically, the flavor-enhancing effect achieved by the composition of the present invention is particularly high in terms of the degree of flavor enhancement (enhancement intensity) at a serving temperature of -20 to 10°C. For example, the flavor enhancement intensity at a serving temperature of -20 to 10°C may be higher than that at a serving temperature of 20°C. Here, "flavor at serving temperature y°C" (where y is an arbitrary value) refers to the flavor perceived when consuming food at a serving temperature of y°C. In other words, the composition of the present invention can provide a particularly high enhancement intensity of flavor perceived when consuming food at a serving temperature of -20 to 10°C, and therefore, the composition of the present invention can be suitably used in food that may be consumed at a serving temperature of -20 to 10°C.

[0073] In one embodiment, the composition of the present invention contains the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) and can be used in food products where the temperature at the time of consumption may be, for example, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, or -5 to 0°C, and can be suitably used to enhance the flavor of said food products.

[0074] In one embodiment, the composition of the present invention contains the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) and can be used in food intended to be consumed at a temperature within the range of -20 to 10°C (for example, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, -5 to 0°C, etc.), and can be suitably used to enhance the flavor of said food. Whether or not a food is intended to be consumed at a specific temperature (e.g., -20 to 10°C, etc.) can be determined, for example, by the description of how to consume the food displayed on the packaging, container, instructions, promotional materials (including advertisements, websites, etc.) of the food, or by the general way the food is consumed.

[0075] As described above, the composition of the present invention can effectively enhance the flavor of food containing the above-mentioned specific carbohydrate compounds (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) at a temperature of -20 to 10°C. Therefore, food using the composition of the present invention can have a sufficiently strong flavor even at such low temperatures. In the present invention, the characteristic of food having a sufficiently strong flavor even at low temperatures is referred to as "cold tolerance," meaning that food using the composition of the present invention can have cold tolerance. Accordingly, in one embodiment, the composition of the present invention may be for imparting cold tolerance to food containing the above-mentioned specific carbohydrate compounds (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols).

[0076] The present invention also provides a method for enhancing the flavor of food (which may be referred to herein simply as "the method of the present invention"), comprising (A) adding γ-glutamyl peptide or a salt thereof.

[0077] 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 composition of the present invention described above, and the preferred embodiments are also the same.

[0078] The method of the present invention further comprises adding (A) (i.e., γ-glutamyl peptide or a salt thereof) and 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. That is, the method of the present invention comprises adding (A) and at least one selected from the group consisting of (B) and (C).

[0079] (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 composition of the present invention described above, and the preferred embodiments are also the same.

[0080] In one embodiment, the method of the present invention may further include adding 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 adding (A) (i.e., γ-glutamyl peptide or a salt thereof), but from the viewpoint of more effective flavor enhancement, it is more preferable to further include adding both (B) and (C) in addition to adding (A). In other words, it is more preferable that the method of the present invention includes adding all of (A), (B), and (C).

[0081] 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.

[0082] 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.

[0083] 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.

[0084] In the method of the present invention, the order and interval of adding (A) and at least one selected from the group consisting of (B) and (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) can be carried out in one embodiment by adding a composition containing at least one selected from the group consisting of (A) and (B) and (C) (for example, the composition of the present invention described above).

[0085] In the method of the present invention, the food to which (A), and / or at least one selected from the group consisting of (B) and (C) is added is the same as the food to which the composition of the present invention described above can be used, and the preferred embodiments are also the same.

[0086] In the method of the present invention, the amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the food may be the same as the amount of (A) added to the food using the composition of the present invention described above. Specifically, the amount of (A) added to the food may be the same as the specific proportion described above with respect to the composition of the present invention in relation to the food.

[0087] 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 food may be the same as the amount of (B) added to the food using the composition of the present invention described above. Specifically, the amount of (B) added to the food may be the same as the specific proportion of (A) to (B) described above in relation to the food. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the food may be the same as the specific weight ratio of the amount of (A) to the amount of (B) added to the food described above in relation to the composition of the present invention.

[0088] 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 (A), the amount of (C) added to the food may be the same as the amount of (C) added to the food using the composition of the present invention described above. Specifically, the amount of (C) added to the food may be the same as the specific proportion of (A) to (C) described above with respect to the composition of the present invention. 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 food described above with respect to the composition of the present invention.

[0089] 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 food may be the same as the specific weight ratio of the amount of (B) to the amount of (C) added to the food as described above with respect to the composition of the present invention.

[0090] In the method of the present invention, the timing of adding (A) and / or at least one selected from the group consisting of (B) and (C) to the food is not particularly limited and may be added at any time, for example, during the production of the food or after the food is completed. (A), etc., may also be added to the raw materials used in the production of the food.

[0091] The method of the present invention may be carried out in combination with known methods for enhancing the flavor of food products, as long as it does not impair the objectives of the present invention.

[0092] According to the method of the present invention, the flavor of a food containing the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) can be effectively enhanced at specific product temperatures (e.g., -20 to 10°C, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, -5 to 0°C, etc.).

[0093] In one embodiment, the method of the present invention may be a method for imparting cold tolerance (the characteristic of having a sufficiently strong flavor even at low temperatures such as -20 to 10°C) to a food containing the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols).

[0094] The present invention also provides a method for producing food (which may be referred to herein simply as "the method for producing food") that includes adding (A) (i.e., γ-glutamyl peptide or a salt thereof).

[0095] 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 composition of the present invention described above, and the preferred embodiment is also the same.

[0096] The manufacturing method of the present invention further comprises adding (A) (i.e., γ-glutamyl peptide or a salt thereof), and 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 other words, the manufacturing method of the present invention comprises adding (A), and at least one selected from the group consisting of (B) and (C).

[0097] (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 manufacturing method of the present invention are the same as (B) and (C) that can be contained in the composition of the present invention described above, and the preferred embodiments are also the same.

[0098] The manufacturing method of the present invention may further include adding 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 adding (A) (i.e., γ-glutamyl peptide or a salt thereof), but from the viewpoint of more effective flavor enhancement, it is more preferable to further include adding both (B) and (C) in addition to adding (A). In other words, it is particularly preferable that the manufacturing method of the present invention includes adding all of (A), (B), and (C).

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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.

[0103] The manufacturing method of the present invention may, in addition to 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 beverage, the type of raw materials, etc., as long as the objective of the present invention is not impaired.

[0104] The food products that can be obtained by the manufacturing method of the present invention are the same as the food products in which the composition of the present invention described above can be used, and the preferred embodiments are also the same.

[0105] According to the manufacturing method of the present invention, it is possible to obtain food products containing the above-mentioned specific carbohydrate compounds (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) and in which the flavor is effectively enhanced at specific product temperatures (e.g., -20 to 10°C, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, -5 to 0°C, etc.). Therefore, according to the manufacturing method of the present invention, it is possible to obtain food products containing the above-mentioned specific carbohydrate compounds and having a suitable flavor at specific product temperatures.

[0106] According to the manufacturing method of the present invention, in one embodiment, a food product can be obtained that contains the above-mentioned specific carbohydrate compound (i.e., at least one selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) and is conducive to low temperatures.

[0107] The present invention also provides a food product to which (A) γ-glutamyl peptide or a salt thereof has been added (which may be referred to simply as "the food product of the present invention" in this specification). In other words, the food product of the present invention is a food product containing the added (A).

[0108] The (A) added to the food of the present invention (i.e., γ-glutamyl peptide or a salt thereof) is the same as the (A) contained in the composition of the present invention described above, and the preferred embodiments are also the same.

[0109] The food of the present invention is further enriched with (A) (i.e., γ-glutamyl peptide or a salt thereof) and 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 food of the present invention contains, in addition to the added (A), at least one selected from the group consisting of the added (B) and the added (C)). That is, the food of the present invention is enriched with (A) and at least one selected from the group consisting of (B) and (C).

[0110] (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 food of the present invention are the same as (B) and (C) that can be contained in the composition of the present invention described above, and the preferred embodiments are also the same.

[0111] In one embodiment, the food 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 effective flavor enhancement, 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 food of the present invention contains all of (A), (B), and (C).

[0112] In one embodiment, the food of the present invention is further provided with (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) added to the food 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 food of the present invention may, in one embodiment, be a food 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 food of the present invention may be a food 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 food to which at least γ-Glu-Abu or a salt thereof, and tartaric acid or a salt thereof have been added.

[0113] In one embodiment, the food of the present invention is further provided with (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 this case, (A) added to the food 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 food 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 food 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 food 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 food 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.

[0114] In one embodiment, the food 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 food 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 food 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 food 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 food of the present invention may be to which at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and histidine or a salt thereof are added, or it may be to which at least γ-Glu-Val-Gly or a salt thereof, tartaric acid or a salt thereof, and arginine or a salt thereof are added. The food 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.

[0115] The amount of (A) (i.e., γ-glutamyl peptide or its salt) added to the food of the present invention may be the same as the amount of (A) added to the food using the composition of the present invention described above. Specifically, the amount of (A) added to the food of the present invention may be the same as the specific proportion described above with respect to the composition of the present invention, relative to the food of the present invention.

[0116] If the food of the present invention has at least (B) (i.e., tartaric acid or a salt thereof) added to (A), the amount of (B) added to the food of the present invention may be the same as the amount of (B) added to the food using the composition of the present invention described above. Specifically, the amount of (B) added to the food of the present invention may be the same as the specific ratio described above with respect to the composition of the present invention. Furthermore, the weight ratio of the amount of (A) to the amount of (B) added to the food 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 food described above with respect to the composition of the present invention.

[0117] If the food of the present invention has at least (C) (i.e., a basic amino acid or a salt thereof) added to (A), the amount of (C) added to the food of the present invention may be the same as the amount of (C) added to the food using the composition of the present invention described above. Specifically, the amount of (C) added to the food of the present invention may be the same as the specific proportions described above for each of the compositions of the present invention in relation to the food of the present invention. Furthermore, the weight ratio of the amount of (A) to the amount of (C) added to the food 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 food described above for the composition of the present invention.

[0118] If the food of the present invention is a combination of (A) and (B) and (C), the weight ratio of the amount of (B) to the amount of (C) added to the food 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 food as described above with respect to the composition of the present invention.

[0119] The method for producing the food of the present invention is not particularly limited, and the food of the present invention can be produced by methods that are already known or similar methods. For example, the food of the present invention can be produced by the method for producing the present invention described above.

[0120] The food product of the present invention may have a suitable flavor at specific temperatures (e.g., -20 to 10°C, -15 to 10°C, -10 to 10°C, -5 to 10°C, -20 to 7°C, -20 to 5°C, -20 to 3°C, -20 to 2°C, -20 to 0°C, -15 to 0°C, -10 to 0°C, -5 to 0°C, etc.).

[0121] In one embodiment, the food product of the present invention may have low-temperature resistance.

[0122] 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.

[0123] The γ-Glu-Val-Gly, L-histidine, and L-arginine used in the following test examples 1 to 9 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 Co., Ltd. (product name: Savorboost KYE) was used. Unless otherwise specified, other food ingredients, materials, reagents, etc., are readily available or can be prepared according to methods commonly practiced in this art, or are commercially available. The fructose-glucose liquid sugar used contained 55-58% fructose and 38% or more glucose by weight.

[0124] <Test Example 1> (Preparation of Sucrose-Containing Beverage) Citric acid, malic acid, ascorbic acid, peach flavoring, sucrose, and water were mixed in the proportions shown in Table 1 below to produce a near-water beverage containing sucrose and having the taste of peach juice (hereinafter also referred to as "sucrose-containing beverage").

[0125]

[0126] (Preparation of fructose-containing beverages, glucose-containing beverages, maltose-containing beverages, lactose-containing beverages, fructose-glucose liquid sugar-containing beverages, erythritol-containing beverages, xylitol-containing beverages, and maltitol-containing beverages) Except for using fructose, glucose, maltose, lactose, fructose-glucose liquid sugar, erythritol, xylitol, or maltitol instead of sucrose, near-water beverages containing fructose, glucose, maltose, lactose, fructose-glucose liquid sugar, erythritol, xylitol, or maltitol were prepared in the same manner as the sucrose-containing beverage described above, and having a peach juice flavor (hereinafter also referred to as "fructose-containing beverage," "glucose-containing beverage," "maltose-containing beverage," "lactose-containing beverage," "fructose-glucose liquid sugar-containing beverage," "erythritol-containing beverage," "xylitol-containing beverage," and "maltitol-containing beverage").

[0127] (Preparation of Aspartame-Containing Beverage) A near-water beverage containing aspartame and having a peach juice flavor was prepared in the same manner as the sucrose-containing beverage described above, except that aspartame was used at a concentration of 500 ppm by weight instead of 10% by weight of sucrose (hereinafter also referred to as "aspartame-containing beverage"). Furthermore, a specialist panel consisting of three trained panelists confirmed that the sweetness of the beverage containing 500 ppm by weight of aspartame is equivalent to that of the beverage containing 10% by weight of sucrose (aspartame is 200 times sweeter than sucrose).

[0128] 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-histidine to each of the above beverages (sucrose-containing beverage, fructose-containing beverage, glucose-containing beverage, maltose-containing beverage, lactose-containing beverage, fructose-glucose liquid sugar-containing beverage, erythritol-containing beverage, xylitol-containing beverage, maltitol-containing beverage, and aspartame-containing beverage) relative to the beverage. Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then tasted by a professional panel consisting of three trained panelists (Panelist A to Panelist C), who performed a sensory evaluation of the flavor intensity of the peach juice taste in each sample. The sensory evaluation of the peach juice flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the peach juice flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of the beverage before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., the beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, beverages without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free products." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of peach juice flavor and were pre-trained to ensure that they had a common understanding among themselves regarding how much the peach juice flavor intensity needed to change for a score change of 0.1 points on the evaluation scale below. In this invention, the peach juice flavor specifically refers to the sweet, rich, and intense flavor that is particularly noticeable when drinking the juice of fully ripened peaches. [Evaluation scale for the intensity of the peach juice flavor] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0129] The evaluation results are shown in Tables 2-1 to 2-10 below. The "Flavor Enhancement Intensity" in the table was calculated by dividing the average score of the three panelists by 3.

[0130]

[0131]

[0132]

[0133]

[0134]

[0135]

[0136]

[0137]

[0138]

[0139]

[0140] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 2-1 to 2-10, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the following formulas. [Percentage change in flavor enhancement intensity between 2°C and 20°C] = ([Flavor enhancement intensity at product temperature of 2°C] - [Flavor enhancement intensity at product temperature of 20°C]) / (2 - 20) [Percentage change in flavor enhancement intensity between 10°C and 20°C] = ([Flavor enhancement intensity at product temperature of 10°C] - [Flavor enhancement intensity at product temperature of 20°C]) / (10 - 20) Here, if the percentage change in flavor enhancement intensity between 2°C and 20°C is less than -0.005, the flavor enhancement intensity at product temperature of 2°C is judged to be higher than the flavor enhancement intensity at product temperature of 20°C. Similarly, if the percentage change in flavor enhancement intensity between 10°C and 20°C is less than -0.005, the flavor enhancement intensity at product temperature of 10°C is judged to be higher than the flavor enhancement intensity at product temperature of 20°C.

[0141] The results are shown in Table 3 below.

[0142]

[0143] As shown in Table 3, beverages containing fructose, glucose, maltose, fructose-glucose syrup, lactose, erythritol, xylitol, or maltitol all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of less than -0.005. Therefore, these beverages showed higher flavor enhancement at 2°C and 10°C compared to 20°C, confirming that the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine particularly effectively enhanced the flavor at 2°C and 10°C. On the other hand, for beverages containing sucrose or aspartame, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was -0.005 or higher. In these beverages, no particular difference was observed between the flavor enhancement intensity at a temperature of 2°C, the flavor enhancement intensity at a temperature of 10°C, and the flavor enhancement intensity at a temperature of 20°C.

[0144] <Test Example 2> (Preparation of beverages containing 1%, 2%, and 5% fructose) Citric acid, malic acid, ascorbic acid, peach flavoring, fructose, and water were mixed in the proportions shown in Table 4 below to produce near-water beverages containing 1%, 2%, or 5% fructose by weight and having a peach juice flavor (hereinafter also referred to as "1% fructose beverage," "2% fructose beverage," and "5% fructose beverage," respectively).

[0145]

[0146] (Preparation of beverages containing 1%, 2%, and 5% glucose, 1%, 2%, and 5% maltose, 1%, 2%, and 5% lactose, 1%, 2%, and 5% fructose-glucose liquid sugar, 1%, 2%, and 5% erythritol, 1%, 2%, and 5% xylitol, and 1%, 2%, and 5% maltitol) Except for using glucose, maltose, lactose, fructose-glucose syrup, erythritol, xylitol, or maltitol instead of fructose, the beverages containing 1%, 2%, or 5% fructose were prepared in the same manner as the above-mentioned beverages containing 1%, 2%, or 5% fructose, and contained 1%, 2%, or 5% by weight of glucose, maltose, lactose, fructose-glucose syrup, erythritol, xylitol, or maltitol, respectively, to produce near-water beverages with a peach juice flavor (hereinafter referred to as "beverage containing 1% glucose", "beverage containing 2% glucose", "beverage containing 5% glucose", "beverage containing 1% maltose", and "beverage containing 2% maltose"). Also referred to as "5% maltose beverage", "1% lactose beverage", "2% lactose beverage", "5% lactose beverage", "1% fructose-glucose liquid sugar beverage", "2% fructose-glucose liquid sugar beverage", "5% fructose-glucose liquid sugar beverage", "1% erythritol beverage", "2% erythritol beverage", "5% erythritol beverage", "1% xylitol beverage", "2% xylitol beverage", "5% xylitol beverage", "1% maltitol beverage", "2% maltitol beverage", and "5% maltitol beverage".

[0147] 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-histidine to each of the above beverages (beverages containing 1%, 2%, and 5% fructose, 1%, 2%, and 5% glucose, 1%, 2%, and 5% maltose, 1%, 2%, and 5% lactose, 1%, 2%, and 5% fructose-glucose liquid sugar, 1%, 2%, and 5% erythritol, 1%, 2%, and 5% xylitol, and 1%, 2%, and 5% maltitol). Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then tasted by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the peach juice taste in each sample. The sensory evaluation of the flavor intensity of the peach juice was performed using the same scoring method as in Test Example 1.

[0148] The evaluation results are shown in Tables 5-1 to 5-8 below. In the tables, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0149]

[0150]

[0151]

[0152]

[0153]

[0154]

[0155]

[0156]

[0157] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 5-1 to 5-8, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Table 6 below.

[0158]

[0159] As shown in Table 6, beverages containing 2% by weight or 5% by weight of fructose, glucose, maltose, lactose, fructose-glucose syrup, erythritol, xylitol, or maltitol all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of less than -0.005. Therefore, these beverages showed higher flavor enhancement at 2°C and 10°C compared to flavor enhancement at 20°C, confirming that the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine particularly effectively enhanced the flavor at 2°C and 10°C. On the other hand, beverages containing 1% by weight of fructose, glucose, maltose, lactose, fructose-glucose liquid sugar, erythritol, xylitol, or maltitol all showed a change in flavor enhancement intensity of -0.005 or higher between 2°C and 20°C, and between 10°C and 20°C. In these beverages, no particular difference was observed between the flavor enhancement intensity at a temperature of 2°C, the flavor enhancement intensity at a temperature of 10°C, and the flavor enhancement intensity at a temperature of 20°C.

[0160] <Test Example 3> (Preparation of a beverage containing 1% fructose and 1% glucose) Except for using 10% by weight sucrose instead of 10% by weight fructose and 1% by weight glucose, a near-water beverage containing 1% by weight fructose and 1% by weight glucose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, and having a peach juice flavor (hereinafter also referred to as "beverage containing 1% fructose and 1% glucose").

[0161] (Preparation of a beverage containing 1% fructose and 1% maltitol) A near-water beverage containing 1% fructose and 1% maltitol with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using sucrose in a proportion of 10% by weight, fructose and maltitol were used in proportions of 1% by weight and 1% by weight respectively (hereinafter also referred to as "beverage containing 1% fructose and 1% maltitol").

[0162] (Preparation of a beverage containing 1% erythritol and 1% maltitol) A near-water beverage containing 1% erythritol and 1% maltitol with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that 1% erythritol and 1% maltitol were used instead of 10% sucrose by weight. (Hereafter referred to as "beverage containing 1% erythritol and 1% maltitol").

[0163] 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-histidine to each of the above beverages (beverages containing 1% fructose and 1% glucose, beverages containing 1% fructose and 1% maltitol, and beverages containing 1% erythritol and 1% maltitol). Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the peach juice taste in each sample. The sensory evaluation of the flavor intensity of the peach juice taste was performed using the same scoring method as in Test Example 1.

[0164] The evaluation results are shown in Tables 7-1 to 7-3 below. In the tables, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0165]

[0166]

[0167]

[0168] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 7-1 to 7-3, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Table 8 below.

[0169]

[0170] As shown in Table 8, beverages containing a total of 2% by weight of fructose and glucose, fructose and maltitol, or erythritol and maltitol all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of less than -0.005. Therefore, these beverages showed higher flavor enhancement at 2°C and 10°C compared to 20°C, confirming that the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine particularly effectively enhanced the flavor at 2°C and 10°C.

[0171] <Test Example 4> (Preparation of a beverage containing 1% fructose and 1% sucrose) A near-water beverage containing 1% fructose and 1% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, fructose was used in a proportion of 1% by weight and sucrose in a proportion of 1% by weight. The beverage had a peach juice flavor (hereinafter also referred to as "a beverage containing 1% fructose and 1% sucrose").

[0172] (Preparation of a beverage containing 1.5% fructose and 0.5% sucrose) Except for using 10% sucrose by weight instead of 1.5% fructose and 0.5% sucrose by weight, a near-water beverage containing 1.5% fructose and 0.5% sucrose with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1.5% fructose and 0.5% sucrose").

[0173] (Preparation of a beverage containing 0.5% fructose and 1.5% sucrose) Except for using 0.5% fructose and 1.5% sucrose in the same manner as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 0.5% fructose and 1.5% sucrose with a peach juice flavor was prepared (hereinafter also referred to as "a beverage containing 0.5% fructose and 1.5% sucrose").

[0174] (Preparation of a beverage containing 1% maltitol and 1% sucrose) A near-water beverage containing 1% maltitol and 1% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, maltitol and sucrose were used in a proportion of 1% by weight and 1% by weight respectively, and had a peach juice flavor (hereinafter also referred to as "a beverage containing 1% maltitol and 1% sucrose").

[0175] (Preparation of a beverage containing 1.5% maltitol and 0.5% sucrose) Except for using 10% sucrose by weight instead of maltitol by weight, a near-water beverage containing 1.5% maltitol and 0.5% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception that maltitol was used in a proportion of 1.5% and sucrose by weight. The beverage had a peach juice flavor (hereinafter also referred to as "a beverage containing 1.5% maltitol and 0.5% sucrose").

[0176] (Preparation of a beverage containing 0.5% maltitol and 1.5% sucrose) Except for using 0.5% maltitol and 1.5% sucrose in the same manner as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 0.5% maltitol and 1.5% sucrose with a peach juice flavor was prepared (hereinafter also referred to as "a beverage containing 0.5% maltitol and 1.5% sucrose").

[0177] (Preparation of a beverage containing 1% fructose and 50 ppm aspartame) Except for using 10% fructose and 50 ppm aspartame in proportion to the sucrose-containing beverage in Test Example 1, a near-water beverage containing 1% fructose and 50 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1% fructose and 50 ppm aspartame"). Here, the sweetness level of the beverage containing 50 ppm aspartame is equivalent to that of the beverage containing 1% sucrose.

[0178] (Preparation of a beverage containing 1.5% fructose and 25 ppm aspartame) Except for using 10% sucrose in the same proportion as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 1.5% fructose and 25 ppm aspartame with a peach juice flavor was prepared (hereinafter also referred to as "beverage containing 1.5% fructose and 25 ppm aspartame"). Here, the sweetness level of the beverage containing 25 ppm aspartame is equivalent to that of the beverage containing 0.5% sucrose.

[0179] (Preparation of a beverage containing 0.5% fructose and 75 ppm aspartame) A near-water beverage containing 0.5% fructose and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose, 0.5% fructose and 75 ppm aspartame were used. (Hereafter, this will also be referred to as the "beverage containing 0.5% fructose and 75 ppm aspartame"). Here, the sweetness level of the beverage containing 75 ppm aspartame is equivalent to that of the beverage containing 1.5% sucrose.

[0180] (Preparation of a beverage containing 1% maltitol and 50 ppm aspartame) Except for using 10% sucrose by weight instead of maltitol and 50 ppm aspartame by weight, a near-water beverage containing 1% maltitol and 50 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "a beverage containing 1% maltitol and 50 ppm aspartame").

[0181] (Preparation of a beverage containing 1.5% maltitol and 25 ppm aspartame) Except for using 10% sucrose in proportion to 1.5% maltitol and 25 ppm aspartame in proportion to 25 ppm aspartame, a near-water beverage containing 1.5% maltitol and 25 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1.5% maltitol and 25 ppm aspartame").

[0182] (Preparation of a beverage containing 0.5% maltitol and 75 ppm aspartame) Except for using 0.5% maltitol and 75 ppm aspartame in proportion to 10% sucrose, a near-water beverage containing 0.5% maltitol and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 0.5% maltitol and 75 ppm aspartame").

[0183] Each of the above beverages (beverages containing 1% fructose and 1% sucrose, beverages containing 1.5% fructose and 0.5% sucrose, beverages containing 0.5% fructose and 1.5% sucrose, beverages containing 1% maltitol and 1% sucrose, beverages containing 1.5% maltitol and 0.5% sucrose, beverages containing 0.5% maltitol and 1.5% sucrose, beverages containing 1% fructose and 50 ppm aspartame, beverages containing 1.5% fructose and 25 ppm aspartame, 0.5% fructose 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-histidine to beverages (containing 1% maltitol and 75 ppm aspartame, 1% maltitol and 50 ppm aspartame, 1.5% maltitol and 25 ppm aspartame, and 0.5% maltitol and 75 ppm aspartame) relative to the beverage. Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was performed on the flavor intensity of the peach juice taste of each sample. The sensory evaluation of the flavor intensity of the peach juice taste was performed using the same scoring method as in Test Example 1.

[0184] The evaluation results are shown in Tables 9-1 to 9-12 below. In the tables, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0185]

[0186]

[0187]

[0188]

[0189]

[0190]

[0191]

[0192]

[0193]

[0194]

[0195]

[0196]

[0197] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 9-1 to 9-12, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Tables 10-1 to 10-4 below.

[0198]

[0199]

[0200]

[0201]

[0202] As shown in Tables 10-1 to 10-4, beverages containing 0.5 to 1.5% by weight of fructose or maltitol all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of -0.005 or more. No particular difference was observed between the flavor enhancement intensity at a temperature of 2°C, the flavor enhancement intensity at a temperature of 10°C, and the flavor enhancement intensity at a temperature of 20°C.

[0203] <Test Example 5> (Preparation of a beverage containing 1% fructose and 1.5% sucrose) Except for using 10% fructose and 1.5% sucrose in the same manner as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 1% fructose and 1.5% sucrose with a peach juice flavor was prepared (hereinafter also referred to as "beverage containing 1% fructose and 1.5% sucrose").

[0204] (Preparation of a beverage containing 1.5% fructose and 1% sucrose) Except for using 10% sucrose by weight instead of 10% fructose by weight, a near-water beverage containing 1.5% fructose and 1% sucrose by weight was prepared in the same manner as the sucrose-containing beverage in Test Example 1, and having a peach juice flavor (hereinafter also referred to as "beverage containing 1.5% fructose and 1% sucrose").

[0205] (Preparation of a beverage containing 1.5% fructose and 1.5% sucrose) Except for using 1.5% fructose and 1.5% sucrose in the same manner as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 1.5% fructose and 1.5% sucrose with a peach juice flavor was prepared (hereinafter also referred to as "a beverage containing 1.5% fructose and 1.5% sucrose").

[0206] (Preparation of a beverage containing 1% maltitol and 1.5% sucrose) Except for using maltitol at a ratio of 10% by weight instead of sucrose at a ratio of 10% by weight, a near-water beverage containing 1% by weight of maltitol and 1.5% by weight of sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, and containing 1% by weight of maltitol and 1.5% by weight of sucrose, with a peach juice flavor (hereinafter also referred to as "a beverage containing 1% maltitol and 1.5% sucrose").

[0207] (Preparation of a beverage containing 1.5% maltitol and 1% sucrose) Except for using 10% sucrose by weight instead of maltitol by weight, a near-water beverage containing 1.5% maltitol and 1% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception that maltitol was used in a proportion of 1.5% by weight and sucrose in a proportion of 1% by weight. (Hereafter referred to as "a beverage containing 1.5% maltitol and 1% sucrose").

[0208] (Preparation of a beverage containing 1.5% maltitol and 1.5% sucrose) Except for using 1.5% maltitol and 1.5% sucrose in the same manner as the sucrose-containing beverage in Test Example 1, a near-water beverage containing 1.5% maltitol and 1.5% sucrose with a peach juice flavor was prepared (hereinafter also referred to as "a beverage containing 1.5% maltitol and 1.5% sucrose").

[0209] (Preparation of a beverage containing 1% fructose and 75 ppm aspartame) Except for using 10% fructose by weight instead of sucrose by weight, a near-water beverage containing 1% fructose and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception that fructose was used in a proportion of 1% fructose and 75 ppm aspartame by weight. (Hereafter referred to as "beverage containing 1% fructose and 75 ppm aspartame").

[0210] (Preparation of a beverage containing 1.5% fructose and 50 ppm aspartame) Except for using 10% sucrose in proportion to 1.5% fructose and 50 ppm aspartame in proportion to 50 ppm aspartame, a near-water beverage containing 1.5% fructose and 50 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1.5% fructose and 50 ppm aspartame").

[0211] (Preparation of a beverage containing 1.5% fructose and 75 ppm aspartame) Except for using 10% sucrose in proportion to 1.5% fructose and 75 ppm aspartame in proportion to 75 ppm aspartame, a near-water beverage containing 1.5% fructose and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1.5% fructose and 75 ppm aspartame").

[0212] (Preparation of a beverage containing 1% maltitol and 75 ppm aspartame) Except for using 10% sucrose by weight instead of maltitol by weight and 75 ppm aspartame by weight, a near-water beverage containing 1% maltitol and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "a beverage containing 1% maltitol and 75 ppm aspartame").

[0213] (Preparation of a beverage containing 1.5% maltitol and 50 ppm aspartame) Except for using 10% sucrose in proportion to 1.5% maltitol and 50 ppm aspartame in proportion to 50 ppm aspartame, a near-water beverage containing 1.5% maltitol and 50 ppm aspartame was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception that 1.5% maltitol and 50 ppm aspartame were used in proportion to 10% sucrose in proportion to 50 ppm aspartame (hereinafter also referred to as "beverage containing 1.5% maltitol and 50 ppm aspartame").

[0214] (Preparation of a beverage containing 1.5% maltitol and 75 ppm aspartame) Except for using 10% sucrose in proportion to 1.5% maltitol and 75 ppm aspartame in proportion to 75 ppm aspartame, a near-water beverage containing 1.5% maltitol and 75 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 1.5% maltitol and 75 ppm aspartame").

[0215] Each of the above beverages (a beverage containing 1% fructose and 1.5% sucrose, a beverage containing 1.5% fructose and 1% sucrose, a beverage containing 1.5% fructose and 1.5% sucrose, a beverage containing 1% maltitol and 1.5% sucrose, a beverage containing 1.5% maltitol and 1% sucrose, a beverage containing 1% fructose and 75 ppm aspartame, a beverage containing 1.5% fructose and 50 ppm aspartame, a beverage containing 1.5% fructose 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-histidine to beverages containing 1% maltitol and 75 ppm aspartame, 1.5% maltitol and 50 ppm aspartame, and 1.5% maltitol and 75 ppm aspartame. Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the peach juice taste of each sample. The sensory evaluation of the flavor intensity of the peach juice taste was performed using the same scoring method as in Test Example 1.

[0216] The evaluation results are shown in Tables 11-1 to 11-12 below. In the tables, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0217]

[0218]

[0219]

[0220]

[0221]

[0222]

[0223]

[0224]

[0225]

[0226]

[0227]

[0228]

[0229] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 11-1 to 11-12, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Tables 12-1 to 12-4 below.

[0230]

[0231]

[0232]

[0233]

[0234] As shown in Tables 12-1 to 12-4, beverages containing 1% by weight of fructose or 1.5% by weight all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of -0.005 or more. No particular difference was observed between the flavor enhancement intensity at a temperature of 2°C, the flavor enhancement intensity at a temperature of 10°C, and the flavor enhancement intensity at a temperature of 20°C.

[0235] <Test Example 6> (Preparation of a beverage containing 2% fructose and 1% sucrose) A near-water beverage containing 2% fructose and 1% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, fructose was used in a proportion of 2% by weight and sucrose in a proportion of 1% by weight, and a peach juice flavor was produced (hereinafter also referred to as "a beverage containing 2% fructose and 1% sucrose").

[0236] (Preparation of a beverage containing 2% fructose and 2% sucrose) A near-water beverage containing 2% fructose and 2% sucrose and having a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, fructose was used in a proportion of 2% by weight and sucrose in a proportion of 2% by weight. (Hereafter referred to as "beverage containing 2% fructose and 2% sucrose").

[0237] (Preparation of a beverage containing 2% fructose and 4% sucrose) A near-water beverage containing 2% fructose and 4% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, fructose was used in a proportion of 2% and sucrose by weight, and sucrose was used in a proportion of 4% by weight. This beverage had a peach juice flavor (hereinafter also referred to as "beverage containing 2% fructose and 4% sucrose").

[0238] (Preparation of a beverage containing 2% maltitol and 1% sucrose) A near-water beverage containing 2% maltitol and 1% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, maltitol was used in a proportion of 2% by weight and sucrose in a proportion of 1% by weight (hereinafter also referred to as "a beverage containing 2% maltitol and 1% sucrose").

[0239] (Preparation of a beverage containing 2% maltitol and 2% sucrose) A near-water beverage containing 2% maltitol and 2% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, maltitol was used in a proportion of 2% by weight and sucrose in a proportion of 2% by weight (hereinafter also referred to as "a beverage containing 2% maltitol and 2% sucrose").

[0240] (Preparation of a beverage containing 2% maltitol and 4% sucrose) A near-water beverage containing 2% maltitol and 4% sucrose was prepared in the same manner as the sucrose-containing beverage in Test Example 1, except that instead of using 10% sucrose by weight, maltitol was used in a proportion of 2% by weight and sucrose in a proportion of 4% by weight (hereinafter also referred to as "a beverage containing 2% maltitol and 4% sucrose").

[0241] (Preparation of a beverage containing 2% fructose and 50 ppm aspartame) Except for using 10% by weight sucrose instead of 2% by weight fructose and 50 ppm by weight aspartame, a near-water beverage containing 2% by weight fructose and 50 ppm by weight aspartame was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception of using 2% by weight fructose and 50 ppm by weight aspartame (hereinafter also referred to as "beverage containing 2% fructose and 50 ppm aspartame").

[0242] (Preparation of a beverage containing 2% fructose and 100 ppm aspartame) Except for using 2% fructose and 100 ppm aspartame in proportion to 10% sucrose, a near-water beverage containing 2% fructose and 100 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 2% fructose and 100 ppm aspartame"). Here, the sweetness level of the beverage containing 100 ppm aspartame is equivalent to that of the beverage containing 2% sucrose.

[0243] (Preparation of a beverage containing 2% fructose and 200 ppm aspartame) Except for using 2% fructose and 200 ppm aspartame in proportion to 10% sucrose, a near-water beverage containing 2% fructose and 200 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 2% fructose and 200 ppm aspartame"). Here, the sweetness level of the beverage containing 200 ppm aspartame is equivalent to that of the beverage containing 4% sucrose.

[0244] (Preparation of a beverage containing 2% maltitol and 50 ppm aspartame) Except for using 10% by weight sucrose instead of 2% by weight maltitol and 50 ppm by weight aspartame, a near-water beverage containing 2% by weight maltitol and 50 ppm by weight aspartame was prepared in the same manner as the sucrose-containing beverage in Test Example 1, with the exception of using 2% by weight maltitol and 50 ppm by weight aspartame (hereinafter also referred to as "a beverage containing 2% maltitol and 50 ppm aspartame").

[0245] (Preparation of a beverage containing 2% maltitol and 100 ppm aspartame) Except for using 2% maltitol and 100 ppm aspartame in proportion to 10% sucrose, a near-water beverage containing 2% maltitol and 100 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 2% maltitol and 100 ppm aspartame").

[0246] (Preparation of a beverage containing 2% maltitol and 200 ppm aspartame) Except for using 2% maltitol and 200 ppm aspartame in proportion to 10% sucrose, a near-water beverage containing 2% maltitol and 200 ppm aspartame with a peach juice flavor was prepared in the same manner as the sucrose-containing beverage in Test Example 1 (hereinafter also referred to as "beverage containing 2% maltitol and 200 ppm aspartame").

[0247] 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-histidine to each of the above beverages (beverage containing 2% fructose and 1% sucrose, beverage containing 2% fructose and 2% sucrose, beverage containing 2% maltitol and 1% sucrose, beverage containing 2% maltitol and 2% sucrose, beverage containing 2% fructose and 50 ppm aspartame, beverage containing 2% fructose and 100 ppm aspartame, beverage containing 2% fructose and 200 ppm aspartame, beverage containing 2% maltitol and 50 ppm aspartame, beverage containing 2% maltitol and 100 ppm aspartame, and beverage containing 2% maltitol and 200 ppm aspartame). Each prepared sample was adjusted to a temperature of 2°C, 10°C, or 20°C, and then a professional panel consisting of three trained panelists (Panelist A to Panelist C) tasted them. Sensory evaluation was conducted on the flavor intensity of the peach juice in each sample. The sensory evaluation of the flavor intensity of the peach juice was performed using the same scoring method as in Test Example 1.

[0248] The evaluation results are shown in Tables 13-1 to 13-12 below. In the tables, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0249]

[0250]

[0251]

[0252]

[0253]

[0254]

[0255]

[0256]

[0257]

[0258]

[0259]

[0260]

[0261] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 13-1 to 13-12, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Tables 14-1 to 14-4 below.

[0262]

[0263]

[0264]

[0265]

[0266] As shown in Tables 14-1 to 14-4, beverages containing 2% by weight of fructose or maltitol all showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C of less than -0.005. Therefore, these beverages showed higher flavor enhancement at 2°C and 10°C compared to 20°C, confirming that the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine particularly effectively enhanced the flavor at 2°C and 10°C.

[0267] <Test Example 7> 1. Fruit Beverage (Preparation of Sugared Fruit Beverage) A commercially available fruit beverage with a lemon juice flavor (manufactured by Suntory Holdings Limited, product name: Honey Lemon) was mixed with two parts fructose-glucose liquid sugar to prepare a fruit beverage containing a total of 2% by weight or more of fructose and glucose (hereinafter, this beverage will also be referred to as "sweetened fruit beverage").

[0268] 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-histidine to the above-mentioned sweetened fruit beverage. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the lemon juice taste of the samples. The sensory evaluation of the flavor intensity of lemon juice was conducted using a scoring method. Specifically, the flavor intensity of sweetened fruit beverages before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., sweetened fruit beverages without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine) was set to "3 points." A panel of experts then scored the flavor intensity of the lemon juice taste of each sample in 0.1-point increments according to the following evaluation scale. In the following, sweetened fruit beverages without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free products." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of lemon juice taste and were pre-trained to ensure that they had a common understanding of how much the flavor intensity of lemon juice taste needed to change for a 0.1-point change in the evaluation scale below. In this invention, the term "lemon juice flavor" specifically refers to the rich, sweet and sour flavor that is prominently perceived when drinking lemon juice. [Evaluation scale for the intensity of lemon juice flavor] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0269] The evaluation results are shown in Table 15-1 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0270]

[0271] (Preparation of unsweetened fruit beverage) A commercially available fruit beverage with a green citrus flavor (manufactured by Otsuka Pharmaceutical Co., Ltd., product name: BODY MAINTE) was used in the following tests after confirming that the total content of fructose, maltose, glucose, lactose, and sugar alcohols was less than 2% by weight (hereinafter, this beverage will also be referred to as "unsweetened fruit beverage").

[0272] 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-histidine to the above-mentioned unsweetened fruit beverage. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the green citrus juice flavor of the samples. The sensory evaluation of the flavor intensity of the green citrus juice was conducted using a scoring method. Specifically, a panel of experts scored the flavor intensity of the green citrus juice of each sample in 0.1-point increments, according to the following evaluation scale, where the flavor intensity of an unsweetened fruit beverage before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., an unsweetened fruit beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine) is set at "3 points". In the following, an unsweetened fruit beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as an "additive-free product". The three panelists (Panelist A to Panelist C) constituting the expert panel shared an understanding of the juiciness of green citrus, and were pre-trained to ensure that they had a common understanding among themselves regarding how much the flavor intensity of green citrus juiciness needed to change for a score to fluctuate by 0.1 points on the evaluation scale below. In this invention, the juiciness of green citrus specifically refers to the juicy, rich, sweet and sour flavor that is particularly noticeable when drinking the juice of citrus fruits with green peels (e.g., lime, kabosu, sudachi, etc.). [Evaluation scale for flavor intensity of green citrus juiciness] 5 points: considerably stronger than additive-free products 4 points: slightly stronger than additive-free products 3 points: equivalent to additive-free products 2 points: slightly weaker than additive-free products 1 point: considerably weaker than additive-free products

[0273] The evaluation results are shown in Table 15-2 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0274]

[0275] 2. Energy Drink (Preparation of Sugared Energy Drink) An energy drink containing 2% or more by weight of glucose was prepared by adding 2 parts glucose to 100 parts by weight of a commercially available energy drink with a body (manufactured by Monster Beverage Co., Ltd., product name: Monster Energy) (hereinafter, this beverage will also be referred to as "sweetened energy drink").

[0276] 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-histidine to the above-mentioned sweetened energy drink. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the body of the samples. The sensory evaluation of the body flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the body flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of a sweetened energy drink before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., a sweetened energy drink without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, a sweetened energy drink without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as an "additive-free product." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of body and were pre-trained to ensure that they had a common understanding among themselves regarding how much the body flavor intensity needed to change for a score change of 0.1 points on the evaluation scale below. In this invention, "body" specifically refers to a feeling of weightiness on the tongue. [Evaluation scale for flavor intensity of body] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0277] The evaluation results are shown in Table 15-3 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0278]

[0279] (Preparation of unsweetened energy drink) A commercially available energy drink with a body (manufactured by Monster Beverage, product name: Monster Energy Zero Sugar) was used in the following tests after confirming that the total content of fructose, maltose, glucose, lactose, and sugar alcohols was less than 2% by weight (hereinafter, this beverage will also be referred to as "unsweetened energy drink").

[0280] 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-histidine to the above-mentioned unsweetened energy drink. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the body of the samples. The sensory evaluation of the body flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the body flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of a non-sweetened energy drink before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., a non-sweetened energy drink without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, a non-sweetened energy drink without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as an "additive-free product." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of body and were pre-trained to ensure that they had a common understanding among themselves regarding how much the body flavor intensity needed to change for a score change of 0.1 points on the evaluation scale below. [Rating scale for body and flavor intensity] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0281] The evaluation results are shown in Table 15-4 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0282]

[0283] 3. Milk beverage (Preparation of sweetened milk beverage) A milk beverage containing 2% or more by weight of fructose was prepared by adding 2 parts by weight of fructose to 100 parts by weight of a commercially available milk beverage having a milky texture (manufactured by Suntory Holdings Limited, product name: Craft Boss Strawberry Au Lait) (hereinafter, this beverage will also be referred to as "sweetened milk beverage").

[0284] 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-histidine to the above-mentioned sweetened milk beverage. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the milkiness of the samples. The sensory evaluation of the milky flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the milky flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of a sweetened milk beverage before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., a sweetened milk beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, a sweetened milk beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of milkiness and were pre-trained to ensure that they had a common understanding among themselves regarding how much the milky flavor intensity needed to change for a score change of 0.1 points on the evaluation scale below. In this invention, "milky flavor" specifically refers to the rich flavor that is noticeably felt when drinking milk and the flavor that evokes the feeling of milk fat, similar to when consuming fresh cream. [Evaluation scale for the intensity of milky flavor] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0285] The evaluation results are shown in Table 15-5 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0286]

[0287] 4. Coffee Beverage (Preparation of Sweetened Coffee Beverage) 82 parts by weight of commercially available coffee beverage (for dilution) (manufactured by Ito En Co., Ltd., product name: TULLY'S COFFEE ESPRESSO BASE Unsweetened) and 16 parts by weight of milk (manufactured by Meiji Co., Ltd., product name: Meiji Delicious Milk) were mixed to obtain 100 parts by weight of a coffee beverage, to which 2 parts by weight of fructose-glucose liquid sugar was added to prepare a coffee beverage containing a total of 2% by weight or more of fructose and glucose and having a coffee flavor (hereinafter, this beverage will also be referred to as "sweetened coffee beverage").

[0288] 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-histidine to the above-mentioned sweetened coffee beverage. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the coffee taste of the samples. The sensory evaluation of the coffee flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the coffee flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of a sweetened coffee beverage before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., a sweetened coffee beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, a sweetened coffee beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of coffee flavor and were pre-trained to ensure that they had a common understanding among themselves regarding how much the coffee flavor intensity needed to change for a score change of 0.1 points on the evaluation scale below. In this invention, "coffee sensation" specifically refers to the bitterness and rich flavor of coffee. [Evaluation scale for the intensity of coffee sensation] 5 points: considerably stronger than additive-free products 4 points: slightly stronger than additive-free products 3 points: equivalent to additive-free products 2 points: slightly weaker than additive-free products 1 point: considerably weaker than additive-free products

[0289] The evaluation results are shown in Table 15-6 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0290]

[0291] (Preparation of unsweetened coffee beverage) A commercially available coffee beverage with a coffee flavor (manufactured by Suntory Holdings Limited, product name: Craft Boss Black) was used in the following tests after confirming that the total content of fructose, maltose, glucose, lactose, and sugar alcohols was less than 2% by weight (hereinafter, this beverage will also be referred to as "unsweetened coffee beverage").

[0292] 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-histidine to the above-mentioned unsweetened coffee beverage. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then consumed by a professional panel consisting of three trained panelists (Panelist A to Panelist C). Sensory evaluation was conducted on the flavor intensity of the coffee taste of the samples. The sensory evaluation of the coffee flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the coffee flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of an unsweetened coffee beverage before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., an unsweetened coffee beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, an unsweetened coffee beverage without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of coffee flavor and were pre-trained to ensure that they had a common understanding among themselves regarding how much the coffee flavor intensity needed to change for a 0.1-point change in the evaluation scale below. [Evaluation scale for coffee flavor intensity] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0293] The evaluation results are shown in Table 15-7 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0294]

[0295] 5. Plant-based milk (Preparation of plant-based milk) A commercially available oat milk with a milky texture (manufactured by Danone Japan Co., Ltd., product name: Alpro High-Fiber Oat Milk Sugar-Free) was used as is after confirming that the total content of fructose, maltose, glucose, lactose, and sugar alcohols was 2% or more by weight.

[0296] 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-histidine to the oat milk mentioned above. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then tasted by a professional panel consisting of three trained panelists (Panelist A to Panelist C), who conducted a sensory evaluation of the milky flavor intensity of the samples. The sensory evaluation of the milky flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the milky flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to oat milk before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., oat milk without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, oat milk without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of milkiness and were pre-trained to ensure that they had a common understanding of how much the milky flavor intensity needed to change for a 0.1-point change in the evaluation scale below. [Rating scale for milky flavor intensity] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0297] The evaluation results are shown in Table 15-8 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0298]

[0299] (Preparation of plant-based milk) Commercially available almond milk with a milky texture (manufactured by Pokka Sapporo Food & Beverage Co., Ltd., product name: Almond Breeze Sugar-Free) was used in the following tests after confirming that the total content of fructose, maltose, glucose, lactose, and sugar alcohols was less than 2% by weight.

[0300] 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-histidine to the above-mentioned almond milk. The prepared samples were adjusted to temperatures of 2°C, 10°C, or 20°C, and then tasted by a professional panel consisting of three trained panelists (Panelist A to Panelist C), who conducted a sensory evaluation of the milky flavor intensity of the samples. The sensory evaluation of the milky flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the milky flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to almond milk before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., almond milk without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, almond milk without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of milkiness and were pre-trained to ensure that they had a common understanding of how much the milky flavor intensity needed to change for a 0.1-point change in the evaluation scale below. [Rating scale for the intensity of milkiness] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0301] The evaluation results are shown in Table 15-9 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0302]

[0303] 6. Lacto Ice Cream (Preparation of Lacto Ice Cream) Lacto ice cream containing a total of 2% by weight or more of fructose and glucose and having a milky texture was prepared by conventional methods. In detail, the lacto ice cream was prepared by the following steps 1) to 6). 1) Mix 11.4 g of granulated sugar and 1 g of emulsifier uniformly. 2) Add 16.6 g of skim milk powder to the mixture obtained in step 1) and mix uniformly. 3) Measure 38 g of whipped cream, 9.6 g of fructose-glucose liquid sugar, 0.4 g of flavor (vanilla, milk, etc.) and 123 g of pure water into a jug and mix in a handheld food processor until uniform (approximately 20 seconds). 4) Mix the powder mixture obtained in step 2) and the liquid mixture obtained in step 3) and mix in a handheld food processor until uniform (approximately 40 seconds). 5) Chill the mixture obtained in step 4) in the refrigerator for 3 hours, then put it in an ice cream maker and rotate it for 20 minutes while chilling to solidify. 6) Divide the lacto ice obtained in step 5) into three portions (approximately 66-67g each) and store.

[0304] 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-histidine to the above-mentioned lacto-ice. Note that γ-Glu-Val-Gly, tartaric acid, and L-histidine were added to the mixture of granulated sugar and emulsifier along with skim milk powder in step 2) above. The prepared samples were either frozen (-18°C) or adjusted to a temperature of 10°C or 20°C. A specialized panel consisting of three trained panelists (Panelist A to Panelist C) then tasted the samples and conducted a sensory evaluation of the milky flavor intensity. The sensory evaluation of the milky flavor intensity was conducted using a scoring method. Specifically, the expert panel scored the milky flavor intensity of the samples in 0.1-point increments according to the following evaluation scale, which assigns a score of "3 points" to the flavor intensity of lacto-ice before the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine (i.e., lacto-ice without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine). In the following, lacto-ice without the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine may be referred to as "additive-free product." The three panelists constituting the expert panel (Panelist A to Panelist C) shared a common understanding of milkiness and were pre-trained to ensure that they had a common understanding among themselves regarding how much the milky flavor intensity needed to change for a 0.1-point change in the evaluation scale below. [Rating scale for milky flavor intensity] 5 points: Significantly stronger than additive-free products 4 points: Slightly stronger than additive-free products 3 points: Equivalent to additive-free products 2 points: Slightly weaker than additive-free products 1 point: Significantly weaker than additive-free products

[0305] The evaluation results are shown in Table 15-10 below. In the table, "Flavor Enhancement Intensity" was calculated by dividing the average score of the three panelists by 3, as in Test Example 1.

[0306]

[0307] From the flavor enhancement intensities at product temperatures of 2°C, 10°C, and 20°C calculated in Tables 15-1 to 15-9, the percentage change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C was determined using the same formula as in Test Example 1. The results are shown in Table 16-1 below.

[0308] From the flavor enhancement intensities at product temperatures of 10°C and 20°C calculated in Table 15-10, the percentage change in flavor enhancement intensity between 10°C and 20°C was determined using the same formula as in Test Example 1. Furthermore, from the flavor enhancement intensities in the frozen state and at a product temperature of 20°C calculated in Table 15-10, the percentage change in flavor enhancement intensity between the frozen state (-18°C) and 20°C was determined using the following formula: [Percentage change in flavor enhancement intensity between the frozen state and 20°C] = ([Flavor enhancement intensity in the frozen state] - [Flavor enhancement intensity at a product temperature of 20°C]) / (-18 - 20) Here, if the percentage change in flavor enhancement intensity between the frozen state and 20°C is less than -0.005, the flavor enhancement intensity in the frozen state is judged to be higher than the flavor enhancement intensity at a product temperature of 20°C.

[0309] The results are shown in Table 16-2 below.

[0310]

[0311]

[0312] As shown in Tables 16-1 and 16-2, foods containing fructose and / or glucose, with these carbohydrate compounds totaling 2% by weight or more (sweetened fruit beverages, sweetened energy drinks, sweetened milk beverages, sweetened coffee beverages, lacto ice cream), showed a change in flavor enhancement intensity between 2°C and 20°C, or between the frozen state and 20°C, and between 10°C and 20°C, of ​​less than -0.005. Similarly, plant-based milk (oat milk) containing a total of 2% by weight or more of fructose, maltose, glucose, lactose, and sugar alcohols also showed a change in flavor enhancement intensity between 2°C and 20°C and between 10°C and 20°C, of ​​less than -0.005. Therefore, these foods showed higher flavor enhancement in the frozen state, at a temperature of 2°C, and at a temperature of 10°C compared to the flavor enhancement at a temperature of 20°C. It was confirmed that the addition of γ-Glu-Val-Gly, tartaric acid, and L-histidine particularly effectively enhanced the flavor in the frozen state, at a temperature of 2°C, and at a temperature of 10°C. On the other hand, beverages to which no carbohydrate compounds were added (unsweetened fruit beverages, unsweetened energy drinks, unsweetened coffee beverages, and almond milk) all showed a change in flavor enhancement between 2°C and 20°C and between 10°C and 20°C of -0.005 or higher. In these beverages, no particular difference was observed between the flavor enhancement at 2°C, the flavor enhancement at 10°C, and the flavor enhancement at 20°C.

[0313] <Test Example 8> (Preparation of NC Beverage) 90 parts by weight of a commercially available fruit beverage (manufactured by Suntory Holdings Limited, product name: Natchan Orange) and 15 parts by weight of ion-exchanged water were mixed to prepare a beverage with the taste of orange juice (hereinafter, this beverage will also be referred to as "NC beverage").

[0314] (1) Samples were prepared by adding the amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, L-arginine, or orange flavoring (manufactured by Ajinomoto Co., Inc., AJ-7305) shown in Tables 17-1 to 17-5, 18-1 to 18-5, 19-1 to 19-5, 20-1 to 20-5, and 21-1 to 21-5 to NC beverages. The amounts of γ-Glu-Val-Gly, tartaric acid, L-histidine, L-arginine, or orange flavoring shown in the tables are the percentage of the weight of the beverage after the addition of these substances. Next, the prepared samples were either frozen (-18°C) or adjusted to a temperature of 2°C, 5°C, 10°C, or 20°C. A specialized panel consisting of three trained panelists (Panelist A to Panelist C) then consumed the samples and conducted a sensory evaluation of the flavor intensity of the orange juice taste in each sample. The sensory evaluation of the flavor intensity of the orange juice taste was conducted using a scoring method. Specifically, the specialized panel scored the flavor intensity of the orange juice taste in each sample in 0.1-point increments according to the following evaluation scale, where the flavor intensity of NC beverages is set at "4 points". A score of 5 points or higher was judged to indicate an enhanced orange juice taste. The three panelists (Panelist A to Panelist C) constituting the specialized panel shared a common understanding of orange juice taste and were pre-trained to have a common understanding among themselves regarding how much the flavor intensity of the orange juice taste needs to change to cause a 0.1-point change in the evaluation scale below. In this invention, "orange juice flavor" specifically refers to the rich, juicy, sweet and sour flavor that is prominently perceived when drinking orange juice. [Evaluation scale for the intensity of orange juice flavor] 7 points: considerably stronger than NC beverage 6 points: slightly stronger than NC beverage 5 points: slightly stronger than NC beverage 4 points: equivalent to NC beverage 3 points: slightly weaker than NC beverage 2 points: slightly weaker than NC beverage 1 point: considerably weaker than NC beverage

[0315] The evaluation results for samples in a frozen state are shown in Tables 17-1 to 17-5 below, the evaluation results for samples at a temperature of 2°C are shown in Tables 18-1 to 18-5 below, the evaluation results for samples at a temperature of 5°C are shown in Tables 19-1 to 19-5 below, the evaluation results for samples at a temperature of 10°C are shown in Tables 20-1 to 20-5 below, and the evaluation results for samples at a temperature of 20°C are shown in Tables 21-1 to 21-5 below.

[0316]

[0317]

[0318]

[0319]

[0320]

[0321]

[0322]

[0323]

[0324]

[0325]

[0326]

[0327]

[0328]

[0329]

[0330]

[0331]

[0332]

[0333]

[0334]

[0335]

[0336]

[0337]

[0338]

[0339]

[0340]

[0341] (2) Samples were prepared by adding γ-Glu-Val-Gly and tartaric acid, γ-Glu-Val-Gly and L-histidine, or γ-Glu-Val-Gly and L-arginine to the NC beverage in the amounts shown in Tables 22-1 to 22-5 below. The amounts of γ-Glu-Val-Gly, tartaric acid and L-histidine, or γ-Glu-Val-Gly, tartaric acid and L-arginine shown in the table are the percentages of the weight of the beverage after the addition. Next, the prepared samples were either frozen (-18°C) or adjusted to a temperature of 2°C, 5°C, 10°C, or 20°C. A specialized panel consisting of three trained panelists (Panelist A to Panelist C) then tasted the samples and conducted a sensory evaluation of the flavor intensity of the orange juice in each sample. The sensory evaluation of the flavor intensity of the orange juice was performed using the same scoring method as described in (1) above.

[0342] The evaluation results for samples in a frozen state are shown in Table 22-1, the evaluation results for samples at a temperature of 2°C are shown in Table 22-2, the evaluation results for samples at a temperature of 5°C are shown in Table 22-3, the evaluation results for samples at a temperature of 10°C are shown in Table 22-4, and the evaluation results for samples at a temperature of 20°C are shown in Table 22-5.

[0343]

[0344]

[0345]

[0346]

[0347]

[0348] As is clear from the results shown in Tables 17-1 to 17-5, 18-1 to 18-5, 19-1 to 19-5, 20-1 to 20-5, 21-1 to 21-5, and 22-1 to 22-5, it was confirmed that adding γ-Glu-Val-Gly to food in combination with at least one selected from the group consisting of tartaric acid, L-histidine, and L-arginine effectively enhanced the flavor of the food at low temperatures (below 10°C) compared to adding γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine alone. Furthermore, the addition of orange flavoring did not sufficiently enhance the flavor of the food at low temperatures.

[0349] <Test Example 9> (1) A beverage with an orange juice flavor was prepared in the same manner as the NC beverage in Test Example 8, and a sample was prepared by adding the amount of γ-Glu-Abu-containing yeast extract shown in Tables 23 to 25 below to the beverage. The amount of γ-Glu-Abu-containing yeast extract added shown in the table is the ratio to the weight of the beverage after the addition of the γ-Glu-Abu-containing yeast extract. Next, the prepared samples were frozen (-18°C) or adjusted to a temperature of 5°C or 20°C, and then a professional panel consisting of three trained panelists (Panelist A to Panelist C) consumed them, and a sensory evaluation was conducted on the flavor intensity of the orange juice flavor of each sample. The sensory evaluation of the flavor intensity of the orange juice flavor was performed using the same scoring method as in Test Example 8 (1).

[0350] The evaluation results for samples in a frozen state are shown in Table 23, the evaluation results for samples at a temperature of 5°C are shown in Table 24, and the evaluation results for samples at a temperature of 20°C are shown in Table 25.

[0351]

[0352]

[0353]

[0354] (2) A beverage having an orange juice flavor similar to the NC beverage in Test Example 8 was prepared, and samples were prepared by adding either γ-Glu-Abu-containing yeast extract alone, γ-Glu-Abu-containing yeast extract, tartaric acid, and L-histidine, or γ-Glu-Abu-containing yeast extract, tartaric acid, and L-arginine to the beverage in the amounts shown in Tables 26 to 28 below. The amounts of γ-Glu-Abu-containing yeast extract, tartaric acid, L-histidine, or L-arginine shown in Tables 26 to 28 represent the percentage of the weight of the beverage after the addition. Next, the prepared samples were either frozen (-18°C) or adjusted to a temperature of 5°C or 20°C, and then a professional panel consisting of three trained panelists (Panelist A to Panelist C) consumed them and performed a sensory evaluation of the flavor intensity of the orange juice flavor of each sample. The sensory evaluation of the flavor intensity of orange juice was performed using the same scoring method as in Test Example 8 (1).

[0355] The evaluation results for samples in a frozen state are shown in Table 26, the evaluation results for samples at a temperature of 5°C are shown in Table 27, and the evaluation results for samples at a temperature of 20°C are shown in Table 28.

[0356]

[0357]

[0358]

[0359] As is clear from the results shown in Tables 23 to 28, it was confirmed that adding γ-Glu-Val-Gly to food in combination with at least one selected from the group consisting of tartaric acid, L-histidine, and L-arginine effectively enhanced the flavor of the food at low temperatures (below 5°C) compared to adding γ-Glu-Val-Gly, tartaric acid, L-histidine, or L-arginine to food alone.

[0360] The results from Test Examples 1 to 9 suggest that adding at least one substance selected from the group consisting of (A) (i.e., γ-glutamyl peptide or a salt thereof), (B) (i.e., tartaric acid or a salt thereof), and (C) (i.e., basic amino acids or a salt thereof) to a food containing a specific carbohydrate compound (at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols) in a specific amount (2% by weight or more in total) can effectively enhance the flavor of the food at a specific temperature range (-20 to 10°C).

[0361] The present invention can provide a composition for enhancing the flavor of food at a specific serving temperature. According to this composition, the flavor of food containing a specific amount of a specific carbohydrate compound can be effectively enhanced at a specific serving temperature. Furthermore, the present invention can provide a method for enhancing the flavor of food at a specific serving temperature. According to this method, the flavor of food containing a specific amount of a specific carbohydrate compound can be effectively enhanced at a specific serving temperature. Furthermore, the present invention can provide a food containing a specific amount of a specific carbohydrate compound with enhanced flavor at a specific serving temperature, and a method for producing the same.

[0362] This application is based on Japanese Patent Application No. 2024-171819 (filing date: September 30, 2024), the contents of which are fully incorporated herein.

Claims

1. A composition for enhancing the flavor of a food product at a temperature of -20 to 10°C, wherein the food product contains a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, wherein the composition contains at least one selected from the group consisting of (A), (B), and (C) below. (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) (B) Tartaric acid or a salt thereof (C) Basic amino acid or a salt thereof 2. The composition 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 composition according to claim 1, wherein the composition contains (A), (B), and (C).

4. The composition according to claim 1, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

5. The composition according to claim 1, wherein the food is a beverage, a dairy product, or a frozen confectionery.

6. The composition according to claim 1, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body.

7. The composition according to claim 1, which is also for imparting cold tolerance to the food.

8. A method for enhancing the flavor of a food product containing a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, at a temperature of -20 to 10°C, comprising adding to the food product at least one selected from the group consisting of (A), (B), and (C) below: (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) (B) Tartaric acid or a salt thereof (C) Basic amino acid or a salt thereof 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, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

11. The method according to claim 8, wherein the food is a beverage, a dairy product, or a frozen confectionery.

12. The method according to claim 8, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body.

13. The method according to claim 8, which is also a method for imparting cold tolerance to the food.

14. A method for producing a food product to be consumed at a temperature of -20 to 10°C, which contains a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, comprising the addition of at least one selected from the group consisting of (A), (B), and (C) below: (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) (B) Tartaric acid or a salt thereof (C) Basic amino acid or a salt thereof 15. The manufacturing method according to claim 14, wherein (A) comprises at least one selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu, or a salt thereof.

16. The method for producing a product according to claim 14, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

17. The manufacturing method according to claim 14, wherein the food is a beverage, a dairy product, or a frozen confectionery.

18. The manufacturing method according to claim 14, wherein the food has enhanced flavor at a temperature of -20 to 10°C.

19. The manufacturing method according to claim 18, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body.

20. The manufacturing method according to claim 14, wherein the food is conferred with low-temperature tolerance.

21. A food product containing a total of 1.5% by weight or more of at least one carbohydrate compound selected from the group consisting of fructose, maltose, glucose, lactose, and sugar alcohols, and intended to be consumed at a temperature of -20 to 10°C, wherein at least one selected from the group consisting of (A), (B), and (C) below is added: (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue) (B) Tartaric acid or a salt thereof (C) Basic amino acid or a salt thereof 22. The food 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 food according to claim 21, wherein (C) comprises at least one selected from the group consisting of histidine and arginine, or a salt thereof.

24. The food according to claim 21, wherein the food is a beverage, a dairy product, or a frozen confectionery.

25. The food according to claim 21, wherein the food has enhanced flavor at a temperature of -20 to 10°C.

26. The food product according to claim 25, wherein the flavor is at least one selected from the group consisting of fruit juice, milkiness, coffee, and body.

27. The food according to claim 21, wherein the food is cold-resistant.

Images