Method for enhancing soup stock flavor and / or soup stock taste of seasoning containing soup stock raw ingredient

Abstract

Provided is an enhancer for the soup stock flavor and / or soup stock taste of a seasoning containing a soup stock raw ingredient. The enhancer includes γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof, and preferably includes γ-Glu-Abu and a basic amino acid such as lysine.

Description

Method for enhancing the dashi flavor and / or dashi taste of a seasoning containing dashi ingredients

[0001] The present invention relates to a technique for enhancing the dashi flavor and / or dashi taste of a seasoning containing dashi ingredients.

[0002] In seasonings containing dashi ingredients, in order to impart dashi flavor and / or dashi taste, it is necessary to blend a large amount of dashi ingredients such as dried bonito and fish extract. However, from the perspective of stable supply of raw materials and cost reduction, it is becoming difficult to use a large amount of dashi ingredients. Therefore, it is required to reduce the amount of dashi ingredients used in seasonings containing dashi ingredients, but there is no known method for compensating for the dashi flavor and dashi taste that decrease due to the reduction of dashi ingredients.

[0003] Patent Document 1 discloses that a γ-glutamyl peptide containing γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) acts on a calcium receptor (CaSR) to impart basic tastes such as sweetness, saltiness, and sourness, as well as taste thickness and persistence (kokumi). Patent Document 1 is a technique for imparting a general "kokumi" such as taste thickness and persistence. However, simply increasing the taste thickness (body feeling) in a seasoning containing dashi ingredients does not necessarily fully reproduce the umami and unique flavor balance (harmony of fishy and smoked feelings) inherent in dashi ingredients such as bonito and kelp.

[0004] On the other hand, Patent Document 2 discloses the enhancement of retronasal aroma by γ-Glu-Abu. Patent Document 2 is a technique focusing on the enhancement of "retronasal aroma (aroma in the mouth)" of foods and targets the aroma of ingredients themselves (or their processed products) such as tomatoes, cheese, and pudding. However, what is required for a seasoning containing dashi ingredients is not only the intensity of the aroma but also the "taste (taste)" unique to dashi and the "substantive feeling of flavor (dashi feeling)" derived from dashi ingredients felt at the moment of putting it in the mouth. Although Patent Document 2 mentions "aroma", it does not mention "taste" or "flavor". Furthermore, although the effect of enhancing the fishy feeling is also mentioned, it is an effect on fish or processed fish foods, not on seasonings containing dashi ingredients such as fish stock.

[0005] WO2010 / 114022 JP 2020-191818

[0006] The present invention aims to provide a technology for selectively enhancing the original flavor and / or taste of dashi ingredients in seasonings containing dashi ingredients such as fish stock and kelp stock.

[0007] The inventors have discovered that the dashi flavor and / or dashi taste of dashi-based seasonings can be enhanced by incorporating γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu), or by incorporating γ-Glu-Abu with basic amino acids such as lysine, and have completed the present invention.

[0008] In other words, the present invention can be illustrated as follows: [1] An enhancer for dashi flavor and / or dashi taste in a seasoning containing dashi raw materials, comprising γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof. [2] The enhancer according to [1], comprising a yeast extract containing γ-Glu-Abu or a salt thereof. [3] The enhancer according to [1] or [2], further comprising a basic amino acid selected from lysine, arginine, and histidine or a salt thereof. [4] The enhancer according to [3], wherein the basic amino acid is lysine. [5] The enhancer according to any one of [1] to [4], wherein the fish dashi raw material is one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth and fish stock, and kelp powder, kelp extract, kelp broth and kelp stock. [6] A seasoning containing dashi ingredients, comprising dashi ingredients and γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof. [7] The seasoning according to [6], comprising a yeast extract containing γ-Glu-Abu or a salt thereof. [8] The seasoning according to [6] or [7], further comprising a basic amino acid selected from lysine, arginine, and histidine or a salt thereof. [9] The seasoning according to [8], wherein the basic amino acid is lysine.

[10] The seasoning according to any one of [6] to [9], comprising γ-Glu-Abu at a concentration of 0.0001 ppm to 100 ppm.

[11] A seasoning according to any one of [6] to

[10] , comprising γ-Glu-Abu in a dry weight ratio (w / w) of 1.429 × 10^(-9) to 1.429 × 10^(-3) per 1 dashi raw material.

[12] A seasoning according to any one of [6] to

[11] , comprising γ-Glu-Abu or a salt thereof such that the edible concentration is 0.000001 ppm (w / w) to 1 ppm (w / w).

[13] A seasoning according to any one of [8] to

[12] , comprising basic amino acids at a concentration of 0.01 ppm to 10000 ppm.

[14] A seasoning according to any one of [8] to

[13] , comprising a basic amino acid or a salt thereof in a dry weight ratio (w / w) of 1.429 × 10^(-7) to 1.429 × 10^(-1) per 1 unit of dashi raw material.

[15] A seasoning according to any one of [8] to

[14] , comprising a basic amino acid or a salt thereof in such a way that the edible concentration is 0.0001 ppm (w / w) to 100 ppm (w / w).

[16] A seasoning according to any one of [6] to

[15] , wherein the dashi raw material is one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth and fish stock, and kelp powder, kelp extract, kelp broth and kelp stock.

[17] A method for enhancing the dashi flavor and / or dashi taste in a seasoning containing a dashi raw material, comprising the step of adding γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof to the raw material of the seasoning.

[18] The method according to

[17] , further comprising the step of adding a basic amino acid or a salt thereof selected from lysine, arginine and histidine.

[19] A method for producing a seasoning containing dashi ingredients, comprising the step of adding γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof to the ingredients of the seasoning.

[20] The method according to

[19] , further comprising the step of adding a basic amino acid selected from lysine, arginine, and histidine or a salt thereof.

[21] A method for reducing the amount of dashi ingredients used in a seasoning containing dashi ingredients, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, and a basic amino acid selected from lysine, arginine, and histidine or a salt thereof, with the dashi ingredients.

[22] A method for producing a seasoning containing dashi ingredients with a reduced amount of dashi ingredients used, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, and a basic amino acid selected from lysine, arginine, and histidine or a salt thereof, with the dashi ingredients.

[0009] According to the present invention, by using γ-Glu-Abu or a salt thereof, the dashi flavor and / or dashi taste in dashi ingredient-containing seasonings can be enhanced. This was not predictable from merely enhancing the aroma or imparting general richness as suggested in References 1 and 2. As a result, the amount of dashi ingredient used in dashi ingredient-containing seasonings can be reduced without decreasing the dashi flavor and / or dashi taste.

[0010] <Enhancing agent for dashi flavor and / or dashi taste in seasonings containing dashi raw materials> An enhancing agent for dashi flavor and / or dashi taste in seasonings containing dashi raw materials according to one aspect of the present invention comprises γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof.

[0011] As a seasoning containing dashi ingredients, there are no particular restrictions as long as it contains ingredients derived from dashi, but it is preferable that it contains fish dashi ingredients or kelp dashi ingredients. As a seasoning containing fish dashi ingredients, it is preferable that it contains one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth, and fish dashi. Examples of ingredients used for fish dashi include, but are not limited to, skipjack tuna (such as Japanese skipjack tuna and frigate mackerel), horse mackerel, mackerel, flying fish, saury, tuna, and round herring. As a seasoning containing kelp dashi ingredients, it is preferable that it contains one or more selected from kelp powder, kelp extract, kelp broth, and kelp dashi.

[0012] Furthermore, "gyobushi" refers to raw fish from which the head and internal organs have been removed, boiled to coagulate the protein, then cooled, smoked until the moisture content is below a certain level, for example, 26%, and then dried. It may be derived from either rough-cut or dried-cut fish, and furthermore, it may be derived from male-cut, female-cut, or tortoise-cut fish.

[0013] In this invention, γ-Glu-Abu or a salt thereof is used as an active ingredient. By using this active ingredient, the dashi flavor and / or dashi taste of dashi-containing seasonings can be enhanced. Specifically, by using the active ingredient, the dashi flavor and / or dashi taste of dashi-containing seasonings can be enhanced compared to when the active ingredient is not used.

[0014] Here, "flavor" in the context of dashi flavor refers to the aroma that escapes from the mouth to the nose during consumption (retronasal flavor). Enhancing dashi flavor means that by utilizing active ingredients, the aroma that escapes from the mouth to the nose during consumption, which is present in fish broth and kelp broth, is enhanced. Furthermore, "taste" in the context of dashi flavor refers to the five basic tastes (sweet, umami, salty, sour, and bitter) and savory taste, or tastes perceived by the tongue. Enhancing dashi flavor means that by utilizing active ingredients, the five basic tastes present in fish broth and kelp broth are enhanced.

[0015] <γ-Glu-Abu> γ-Glu-Abu is a dipeptide having a structure in which the carboxyl group at the γ position of glutamic acid (Glu) and the amino group of 2-aminobutyric acid (Abu) are linked by a peptide bond, and is also called γ-glutamyl-2-aminobutyric acid. In this invention, γ-Glu-Abu includes any optical isomer.

[0016] In the present invention, unless otherwise specified, the glutamic acid and 2-aminobutyric acid constituting γ-Glu-Abu are both L-isomers.

[0017] γ-Glu-Abu may be a commercially available product or may be manufactured and obtained as appropriate. The method for producing γ-Glu-Abu is not particularly limited, and known methods can be used, for example. Known methods include, for example, methods for chemically synthesizing peptides or methods for synthesizing peptides by enzymatic reactions.

[0018] When synthesizing peptides chemically, peptides can be synthesized or semi-synthesized using a peptide synthesizer. One method of chemically synthesizing peptides is solid-phase peptide synthesis. Synthesized peptides can be purified by conventional methods, such as ion-exchange chromatography, reverse-phase high-performance liquid chromatography, and affinity chromatography. Such solid-phase peptide synthesis and subsequent peptide purification are well-known in this field.

[0019] When synthesizing peptides by enzymatic reactions, for example, the method described in WO2004 / 011653 can be used. Specifically, for example, a dipeptide or tripeptide can be synthesized by reacting an amino acid or dipeptide in which the carboxyl group is esterified or amidated with an amino acid in which the amino group is free (for example, an amino acid with a protected carboxyl group) in the presence of a peptide-producing enzyme. The synthesized dipeptide or tripeptide can be purified as appropriate. Examples of peptide-producing enzymes include cultures of microorganisms capable of producing peptides, culture supernatants isolated from said cultures, bacterial cells isolated from said cultures, processed bacterial cells of said microorganisms, and peptide-producing enzymes isolated therefrom. As needed, purified peptide-producing enzymes can be used.

[0020] Furthermore, γ-Glu-Abu can be produced, for example, by culturing microorganisms capable of producing γ-Glu-Abu and recovering the γ-Glu-Abu from the culture medium or microbial cells. Specifically, for example, yeast containing γ-Glu-Abu can be obtained by the method described in Japanese Patent Application Publication No. 2012-213376 or International Publication No. 2012 / 046731. Alternatively, γ-Glu-Abu can be produced, for example, by recovering it from agricultural, fishery, and livestock products containing γ-Glu-Abu.

[0021] γ-Glu-Abu may or may not be a refined product. In other words, a material with a high γ-Glu-Abu content may be used as γ-Glu-Abu. "High γ-Glu-Abu content" means that the γ-Glu-Abu content is 100 ppm (w / w) or more. That is, "adding γ-Glu-Abu" is not limited to adding γ-Glu-Abu itself, but also includes adding a material with a high γ-Glu-Abu content. Specific examples of materials with a high γ-Glu-Abu content include, for example, fermentation products such as culture solutions, microbial cells, and culture supernatants obtained by culturing microorganisms capable of producing γ-Glu-Abu, agricultural, fishery, and livestock products containing γ-Glu-Abu, and processed products thereof. Processed products include those obtained by subjecting the fermentation products described above to processes such as concentration, dilution, drying, fractionation, extraction, and purification. An example of such a processed product is a yeast extract containing γ-Glu-Abu (Japanese Patent Publication No. 2012-213376 or International Publication No. 2012 / 046731).

[0022] The amount of γ-Glu-Abu or its salt used is not particularly limited as long as it is an amount that can enhance the dashi flavor and / or taste of the dashi. However, it is preferably used in a dry weight ratio (w / w) of 1.429 × 10^(-9) to 1.429 × 10^(-3) per 1 dashi raw material, more preferably in a ratio of 1.429 × 10^(-8) to 1.429 × 10^(-4), and even more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-4). If the dashi raw material is liquid, the weight of the solid content contained therein is considered as 1 in the calculation.

[0023] Furthermore, a yeast extract containing γ-Glu-Abu or a salt thereof may be used in place of γ-Glu-Abu or a salt thereof. In other words, γ-Glu-Abu or a salt thereof may be included in the yeast extract. When using a yeast extract containing γ-Glu-Abu or a salt thereof, the amount used is not particularly limited as long as it is sufficient to enhance the dashi flavor and / or dashi taste, but it is preferably used in a dry weight ratio (w / w) of 1.429 × 10^(-9) to 1.429 × 10^(-3) per 1 dashi raw material, more preferably in a ratio of 1.429 × 10^(-8) to 1.429 × 10^(-4), and even more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-4).

[0024] "Yeast extract" may mean an extract of yeast. The form of the yeast extract is not particularly limited. The yeast extract may be in any form, such as liquid, powder, or paste. The type of yeast is not particularly limited. Examples of yeast include Saccharomyces yeasts such as Saccharomyces cerevisiae, Schizosaccharomyces yeasts such as Schizosaccharomyces pombe, and Candida yeasts such as Candida utilis. In particular, Saccharomyces yeasts and Candida yeasts are mentioned.

[0025] Yeast extract containing γ-Glu-Abu is also called γ-Glu-Abu-containing yeast extract. γ-Glu-Abu-containing yeast extract may be obtained, for example, from the above-mentioned yeast containing γ-Glu-Abu. Specifically, the γ-Glu-Abu content in the γ-Glu-Abu-containing yeast extract may be, for example, 1-30% (w / w), 3-20% (w / w), 5-15% (w / w), or 7-13% (w / w) based on the dry weight of the γ-Glu-Abu-containing yeast extract. As the yeast extract, one type of γ-Glu-Abu-containing yeast extract may be used, or two or more types of γ-Glu-Abu-containing yeast extracts may be used in combination.

[0026] As the yeast extract, commercially available products may be used, or products that are manufactured and obtained as appropriate may be used. The method of manufacturing the yeast extract is not particularly limited. Yeast extract can be manufactured, for example, by known methods. Specifically, yeast extract can be manufactured, for example, by processing yeast into yeast extract. The processing of yeast into yeast extract can be done, for example, by autolysis, acid hydrolysis, enzymatic hydrolysis, or a combination thereof.

[0027] <Basic Amino Acids> The dashi flavor and / or dashi taste enhancer in the dashi ingredient-containing seasoning of the present invention may include basic amino acids as additional active ingredients. Examples of basic amino acids include lysine, arginine, and histidine, with lysine being more preferred. One or more of these basic amino acids may be included.

[0028] Lysine, arginine, and histidine may each be in D-form, L-form, or a combination thereof, but L-form is more preferred.

[0029] Lysine, arginine, and histidine may be commercially available or obtained by appropriate manufacturing. The method for producing these basic amino acids is not particularly limited and can be produced by known methods, for example. Specifically, they can be produced by chemical synthesis, enzymatic reactions, fermentation, extraction, or a combination thereof. The basic amino acids may be purified to a desired degree or not. That is, purified basic amino acids may be used, or materials containing basic amino acids may be used. Specific examples of materials containing basic amino acids include fermentation products such as culture solutions, microbial cells, and culture supernatants obtained by culturing microorganisms capable of producing basic amino acids, agricultural, fishery, and livestock products containing basic amino acids, and processed products thereof. Processed products include those obtained by subjecting materials such as the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification.

[0030] The amount of basic amino acids or their salts used is not particularly limited as long as it is sufficient to enhance the dashi flavor and / or taste, but it is preferably used in a dry weight ratio (w / w) of 1.429 × 10^(-7) to 1.429 × 10^(-1) per 1 dashi raw material, more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-2), and even more preferably in a ratio of 1.429 × 10^(-6) to 1.429 × 10^(-2). When the basic amino acid is lysine or histidine, it is preferably 1.429 × 10^(-7) to 1.429 × 10^(-1) per 1 dashi raw material, and when the basic amino acid is arginine, it is preferably 1.429 × 10^(-7) to 1.429 × 10^(-2) per 1 dashi raw material. If the dashi ingredients are liquid, the weight of the solid content contained therein (for example, the weight of the residue after drying) is considered as 1 for calculation. Furthermore, when two or more basic amino acids are used, it is preferable that the total amount be in the proportions mentioned above.

[0031] <Salts> If the active ingredient can form a salt, the active ingredient (e.g., γ-Glu-Abu or a basic amino acid) may be used as a free form, as a salt, or in combination thereof. That is, unless otherwise specified, the term "active ingredient" may mean the free form of the active ingredient, its salt, or a combination thereof. Also, the term "active ingredient or its salt" may mean one or both of the free form of the active ingredient and its salt; in other words, it may mean the free form of the active ingredient, its salt, or a combination thereof. "Free form" means the form that does not form a salt. Also, if the active ingredient can form a hydrate, the active ingredient may be used as a nonhydrate, as a hydrate, or in combination thereof. That is, unless otherwise specified, the term "active ingredient" (e.g., "free form of the active ingredient" or "salt of the active ingredient") may include both nonhydrates and hydrates. The active ingredient may be in any form, such as an ion, when used.

[0032] The salt is not particularly limited as long as it is orally ingestible. For example, examples of salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, and salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine. Furthermore, examples of salts with basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, 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. For example, a specific example of a lysine salt is lysine hydrochloride. Note that one type of salt may be used, or two or more types of salts may be used in combination.

[0033] Furthermore, the amount of active ingredient (e.g., content (concentration) or amount used) shall be calculated based on the amount of the active ingredient itself in the material when using a material containing the active ingredient. In addition, if the active ingredient forms a salt or hydrate, the amount of active ingredient (e.g., content (concentration) or amount used) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of the equimolar unhydrated free form.

[0034] The γ-Glu-Abu and basic amino acids contained in the agent of the present invention may be mixed together and contained in the agent of the present invention, or they may be used separately. They may be added to the dashi raw material-containing seasoning as a mixture of γ-Glu-Abu and basic amino acids, or γ-Glu-Abu and basic amino acids may be added separately. For example, the agent of the present invention may be provided as a set of each active ingredient in which γ-Glu-Abu and basic amino acids are packaged separately.

[0035] <Seasonings> A seasoning containing dashi raw materials according to one embodiment of the present invention contains, in addition to dashi raw materials, γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof and a basic amino acid selected from lysine, arginine, and histidine or a salt thereof. That is, the seasonings of the present invention include seasonings containing dashi raw materials and γ-Glu-Abu or a salt thereof, and seasonings containing dashi raw materials, γ-Glu-Abu or a salt thereof, and a basic amino acid selected from lysine, arginine, and histidine or a salt thereof.

[0036] The amount of dashi ingredients in the seasoning containing dashi ingredients of the present invention is not particularly limited, but is, for example, 1 to 100% by weight, and for example, 5 to 90%.

[0037] In the seasoning containing dashi raw materials of the present invention, the content of γ-Glu-Abu or its salt (the ratio of the weight of γ-Glu-Abu or its salt to the total weight of each component of the seasoning containing dashi raw materials) (w / w) can be, for example, 0.0001 ppm to 100 ppm, 0.001 ppm to 100 ppm, or 0.01 ppm to 100 ppm. The content of γ-Glu-Abu or its salt is preferably used in a dry weight ratio (w / w) of 1.429 × 10^(-9) to 1.429 × 10^(-3), more preferably in a ratio of 1.429 × 10^(-8) to 1.429 × 10^(-4), and even more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-4) per 1 dashi raw material.

[0038] In the seasoning containing dashi raw materials of the present invention, the content of yeast extract containing γ-Glu-Abu or its salt (the ratio of the weight of yeast extract containing γ-Glu-Abu or its salt to the total weight of each component of the seasoning containing dashi raw materials) (w / w) can be, for example, 0.001 ppm to 1000 ppm, 0.01 ppm to 1000 ppm, or 0.1 ppm to 1000 ppm. The amount of yeast extract containing γ-Glu-Abu or its salt is preferably used in a dry weight ratio (w / w) of 1.429 × 10^(-9) to 1.429 × 10^(-3), more preferably in a ratio of 1.429 × 10^(-8) to 1.429 × 10^(-4), and even more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-4) per 1 dashi raw material.

[0039] In the seasoning containing dashi raw materials of the present invention, the content of basic amino acids or their salts (the ratio of the weight of basic amino acids or their salts to the total weight of each component of the seasoning containing dashi raw materials) (w / w) can be, for example, 0.01 ppm to 10,000 ppm, or 0.01 ppm to 1,000 ppm or 0.1 ppm to 1,000 ppm. When the basic amino acid is lysine or histidine, 0.01 ppm to 10,000 ppm is preferred, and when the basic amino acid is arginine, 0.01 ppm to 1,000 ppm is preferred. The content of basic amino acids or their salts is preferably in a dry weight ratio (w / w) of 1.429 × 10^(-7) to 1.429 × 10^(-1), more preferably in a ratio of 1.429 × 10^(-7) to 1.429 × 10^(-2), and even more preferably in a ratio of 1.429 × 10^(-6) to 1.429 × 10^(-2) per 1 dashi raw material. When the basic amino acid is lysine or histidine, it is preferably 1.429 × 10^(-7) to 1.429 × 10^(-1) per 1 dashi raw material, and when the basic amino acid is arginine, it is preferably 1.429 × 10^(-7) to 1.429 × 10^(-2) per 1 dashi raw material.

[0040] Active ingredients selected from γ-Glu-Abu or its salts, or yeast extracts containing them, or amino acids such as lysine, may be added to the raw materials of a seasoning containing dashi ingredients, for example, so that the edible concentration of the active ingredients is within a desired range. The edible concentration of γ-Glu-Abu or its salts is, for example, 0.000001 ppm (w / w) to 1 ppm (w / w). The edible concentration of yeast extract containing γ-Glu-Abu or its salts is, for example, 0.00001 ppm (w / w) to 10 ppm (w / w), calculated by the dry weight of the yeast extract. The intake concentration of a basic amino acid or its salt selected from lysine, arginine, and histidine is, for example, 0.0001 ppm (w / w) to 100 ppm (w / w), but when the basic amino acid is lysine or histidine, 0.0001 ppm (w / w) to 100 ppm (w / w) is preferred, and when the basic amino acid is arginine, 0.0001 ppm (w / w) to 10 ppm (w / w) is preferred.

[0041] The seasoning containing dashi ingredients is not particularly limited as long as it contains dashi ingredients, but it is preferably a seasoning that contains one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth and fish stock, and kelp powder, kelp extract, kelp broth and kelp stock. The seasoning containing dashi ingredients is preferably a seasoning that contains bonito powder or bonito extract, a seasoning that contains mackerel powder or mackerel extract, a seasoning that contains flying fish (grilled flying fish) powder or flying fish extract, or a seasoning that contains kelp powder or kelp extract.

[0042] The form of the seasoning containing dashi ingredients is not particularly limited, but may be any form such as powder, flakes, tablets, paste, or liquid.

[0043] The stock ingredient-containing seasoning can contain a stock ingredient, and components other than γ-Glu-Abu or its salt and a basic amino acid selected from lysine, arginine, and histidine or its salt. Such components include seasoning components such as sugar, inorganic salts, organic acids, nucleic acids, amino acids, protein hydrolysates; dairy products such as milk and cheese; spices; flavorings; oils and fats; and alcohol. It can also appropriately contain other additives. Examples of the additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odor-correcting agents, diluents, surfactants, and solvents. The additives can be appropriately selected according to various conditions such as the shape of the seasoning.

[0044] The seasoning of the present invention can be produced by adding (formulating) γ-Glu-Abu or its salt or γ-Glu-Abu or its salt and a basic amino acid selected from lysine, arginine, and histidine or its salt to a seasoning raw material containing a stock ingredient. For example, it can be produced by appropriately mixing a stock ingredient, γ-Glu-Abu or its salt or γ-Glu-Abu or its salt and a basic amino acid selected from lysine, arginine, and histidine or its salt, and optionally other components, and processing into the shape of the seasoning as necessary.

[0045] <Method for enhancing the dashi flavor and / or dashi taste in a stock ingredient-containing seasoning> The method according to one aspect of the present invention is a method for enhancing the dashi flavor and / or dashi taste in a stock ingredient-containing seasoning, which includes a step of adding γ-Glu-Abu or its salt to the stock ingredient-containing seasoning.

[0046] The step of adding γ-Glu-Abu or its salt may be a step of adding a yeast extract containing γ-Glu-Abu or its salt.

[0047] The method may be a method including a step of adding γ-Glu-Abu or its salt and a basic amino acid selected from lysine, arginine, and histidine or its salt.

[0048] By this method, the umami flavor and / or umami taste in the stock ingredient-containing seasoning can be enhanced. In other words, by using the active ingredient (that is, γ-Glu-Abu or its salt, or γ-Glu-Abu or its salt and a basic amino acid selected from lysine, arginine, and histidine or its salt), a seasoning with enhanced umami flavor and / or umami taste can be produced.

[0049] As long as the active ingredient can obtain the effect of enhancing the umami flavor and / or umami taste, it may be added to the raw material of the seasoning at any stage of the manufacturing process of the seasoning. That is, the "raw material of the seasoning" to which the active ingredient is added may be at any stage of the manufacturing process of the seasoning. For example, the "raw material of the seasoning" to which the active ingredient is added may include the finished seasoning before the active ingredient is added. The active ingredient can be added to the raw material of the seasoning as it is, or prepared in a desired form such as a solution as appropriate. The "addition of the active ingredient" may be a general term for the operation of coexisting the active ingredient with the raw material of the seasoning. When two or more components are used as the active ingredient, the description regarding the addition of the active ingredient can be independently applied to each active ingredient unless otherwise specified. When two or more components are used as the active ingredient, the active ingredients may all be added to the raw material of the seasoning at the same time, or separately, or separately in any combination. When two or more components are used as the active ingredient, the order of adding the active ingredients to the raw material of the seasoning is not particularly limited.

[0050] <Method for Reducing the Amount of Dashi Ingredients Used in Dashi Ingredient-Containing Seasonings> Furthermore, one aspect of the present invention allows for the reduction of the amount of dashi ingredients used in dashi ingredient-containing seasonings by utilizing an active ingredient. That is, the method of the present invention can be a method for reducing the amount of dashi ingredients used in dashi ingredient-containing seasonings, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, along with a basic amino acid selected from lysine, arginine, and histidine, or a salt thereof, with the dashi ingredient. In other words, it can be a method for producing a dashi ingredient-containing seasoning in which the amount of dashi ingredients used is reduced, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, along with a basic amino acid selected from lysine, arginine, and histidine, or a salt thereof, with the dashi ingredient. For example, by blending an active ingredient, the amount of dashi ingredients used can be reduced by, for example, 10% to 50% or 10% to 30% compared to when the active ingredient is not blended.

[0051] <Use of Active Ingredients> The present invention also discloses the use of active ingredients in the applications exemplified above. Specifically, the present invention discloses, for example, the use of active ingredients for enhancing the dashi flavor and / or dashi taste in dashi ingredient-containing seasonings, reducing the amount of dashi ingredients in dashi ingredient-containing seasonings, or for the manufacture of dashi ingredient-containing seasonings, or for the manufacture of dashi flavor and / or dashi taste enhancers in dashi ingredient-containing seasonings.

[0052] Furthermore, the present invention discloses active ingredients for use in the applications exemplified above. Specifically, the present invention discloses active ingredients for use in enhancing the dashi flavor and / or dashi taste in dashi ingredient-containing seasonings, reducing the amount of dashi ingredients in dashi ingredient-containing seasonings, or for the manufacture of dashi ingredient-containing seasonings, or for the manufacture of dashi flavor and / or dashi taste enhancers in dashi ingredient-containing seasonings.

[0053] The present invention will be described in more detail below with reference to non-limiting embodiments.

[0054] The γ-Glu-Abu-rich yeast extract used in this example is a powdered yeast extract containing 10% (w / w) γ-Glu-Abu by dry weight, and was prepared according to the method described in International Publication No. 2012 / 046731. Furthermore, the lysine hydrochloride, arginine, and histidine hydrochloride used in this example are all L-isomers.

[0055] <Study 1> Seasonings were prepared by mixing the raw materials according to the proportions shown in Table 1-1 and evaluated with a 1% hot aqueous solution. Comparative Example 1 was a standard bonito broth seasoning formulation, while Comparative Example 2 was a bonito powder-reduced seasoning in which the amount of bonito powder was reduced by 3% compared to Comparative Example 1.

[0056]

[0057] As shown in Table 1-2, Example 1 was prepared by adding a γ-Glu-Abu high-content yeast extract to the 1% hot aqueous solution of the bonito powder-reduced seasoning of Comparative Example 2 to a consuming concentration of 2.5 ppm. Example 2 was prepared by adding lysine hydrochloride to the 1% hot aqueous solution of the seasoning of Example 1 to a consuming concentration of 1.0 ppm. Examples 3 to 6 were prepared by adding different amounts of γ-Glu-Abu high-content yeast extract and lysine hydrochloride.

[0058]

[0059] For each of the seasonings in Comparative Examples 1 and 2 and Examples 1 to 6, a sensory evaluation was conducted by a panel of three experts to assess the aroma of bonito, the depth of bonito flavor, and the depth of bonito aroma. The bonito aroma was evaluated based on the aroma that escapes from the mouth to the nose during consumption (retronasal flavor). The bonito aroma was evaluated based on orthonasal flavor. The evaluation criteria for each of the three was set with Comparative Example 1 as the score of 10, and the scores were expressed relatively. A higher score indicates a greater bonito aroma, a greater depth of bonito flavor (intensity of bonito taste), and a greater depth of bonito aroma (intensity of bonito flavor).

[0060] The results are shown in Table 2. In Comparative Example 2, when the amount of bonito powder was reduced compared to the seasoning in Comparative Example 1, a decrease was observed in the bonito aroma, bonito taste, and bonito flavor. In contrast, when a yeast extract with a high concentration of γ-Glu-Abu was added, the depth of the bonito taste and the depth of the bonito flavor improved to a level greater than that of the seasoning in Comparative Example 1. It was found that the yeast extract with a high concentration of γ-Glu-Abu compensated for the reduced amount of bonito powder and enhanced the bonito flavor and taste. Furthermore, when lysine hydrochloride was added in addition to the yeast extract with a high concentration of γ-Glu-Abu, an even greater increase in flavor and taste was observed compared to the addition of γ-Glu-Abu alone. Moreover, the flavor and taste enhancement effect was also observed when the concentrations of γ-Glu-Abu and lysine were changed. From the above, it has become clear that γ-Glu-Abu, or γ-Glu-Abu in combination with lysine, is effective in enhancing the bonito flavor and taste in bonito-containing seasonings.

[0061]

[0062] <Study 2> Furthermore, the same evaluation was performed by changing the ratio of γ-Glu-Abu high-content yeast extract and lysine. As a result, as shown in Tables 3 and 4, an enhancement of bonito flavor and taste was observed in all cases.

[0063]

[0064]

[0065] <Study 3> The same evaluation as in Comparative Example 1, Comparative Example 2, and Example 1 was performed using bonito extract instead of bonito powder. As a result, as shown in Table 5, the addition of γ-Glu-Abu high-content yeast extract and lysine was found to enhance the bonito flavor and taste.

[0066]

[0067] <Study 4> Next, the effects of adding bonito flake powder or bonito extract to each of these were evaluated. Specifically, γ-Glu-Abu high-content yeast extract and lysine were added to a 1% hot aqueous solution of bonito powder (Yamaki Co., Ltd.) (Comparative Example 5, Example 16) or a 0.75% hot aqueous solution of bonito extract HK (Nikken Food Co., Ltd.) (Comparative Example 6, Example 17), and the aroma, depth of flavor, and depth of taste were evaluated. The results are shown in Tables 6-1 and 6-2. Even when bonito flake powder or bonito extract was used alone as a seasoning, the addition of γ-Glu-Abu high-content yeast extract and lysine showed an effect of enhancing the bonito flavor and taste.

[0068]

[0069] <Study 5> An evaluation similar to <Study 1> was performed using γ-Glu-Abu instead of γ-Glu-Abu-containing yeast extract. As a result, as shown in Table 7, γ-Glu-Abu showed an effect of enhancing bonito flavor and taste even at low concentrations (0.00001 ppm).

[0070]

[0071] <Study 6> Evaluation was performed using arginine or histidine hydrochloride instead of lysine hydrochloride as in Example 2. As a result, as shown in Tables 8-1 and 8-2, an enhancement effect on bonito flavor and taste was observed even when arginine or histidine hydrochloride was used in combination with γ-Glu-Abu high-content yeast extract.

[0072]

[0073]

[0074] <Study 7> The γ-Glu-Abu high-content yeast extract + arginine of Example 25 was evaluated by varying the concentrations of the γ-Glu-Abu high-content yeast extract and / or arginine. As shown in Table 9, an enhancement effect on bonito flavor and taste was observed in all cases.

[0075] <Study 8> The γ-Glu-Abu high-content yeast extract + histidine hydrochloride of Example 26 was evaluated by varying the concentrations of the γ-Glu-Abu high-content yeast extract and / or histidine hydrochloride. As shown in Table 10, an enhancement effect on bonito flavor and taste was observed in all cases.

[0076]

[0077]

[0078] <Study 9> Similar studies were conducted in Comparative Example 1, Comparative Example 2, Example 24, and Example 25 of Study 6, using grilled flying fish powder instead of bonito powder. The results are shown in Table 11. It was found that the flavor and taste of grilled flying fish broth can be enhanced in seasonings containing grilled flying fish powder by including γ-Glu-Abu and basic amino acids.

[0079]

[0080] <Study 10> Similar studies were conducted in Comparative Example 1, Comparative Example 2, Example 24, and Example 25 of Study 6, using powdered kelp instead of bonito flakes. The results are shown in Table 12. It was found that the flavor and taste of kelp broth can be enhanced in powdered kelp-containing seasonings by including γ-Glu-Abu and basic amino acids.

[0081]

[0082] <Study 11> Similar studies were conducted in Comparative Example 1, Comparative Example 2, Example 24, and Example 25 of Study 6, using mackerel powder instead of bonito powder. The results are shown in Table 13. It was found that the flavor and taste of mackerel broth can be enhanced in mackerel powder-containing seasonings by including γ-Glu-Abu and basic amino acids.

[0083] ​

Claims

1. An enhancer for the dashi flavor and / or dashi taste in a seasoning containing dashi ingredients, comprising γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof.

2. The enhancer according to claim 1, comprising a yeast extract containing γ-Glu-Abu or a salt thereof.

3. The enhancer according to claim 1, further comprising a basic amino acid or a salt thereof selected from lysine, arginine, and histidine.

4. The enhancer according to claim 3, wherein the basic amino acid is lysine.

5. The enhancer according to any one of claims 1 to 4, wherein the dashi raw material is one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth and fish stock, and kelp powder, kelp extract, kelp broth and kelp stock.

6. A seasoning containing dashi ingredients, comprising dashi ingredients and γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof.

7. The seasoning according to claim 6, comprising a yeast extract containing γ-Glu-Abu or a salt thereof.

8. The seasoning according to claim 6, further comprising a basic amino acid selected from lysine, arginine, and histidine or a salt thereof.

9. The seasoning according to claim 8, wherein the basic amino acid is lysine.

10. The seasoning according to claim 6, comprising γ-Glu-Abu at a concentration of 0.0001 ppm to 100 ppm.

11. The seasoning according to claim 6, comprising γ-Glu-Abu in a dry weight ratio (w / w) of 1.429 × 10⁻⁹ to 1.429 × 10⁻³ per 1 dashi raw material.

12. The seasoning according to claim 6, comprising γ-Glu-Abu or a salt thereof, such that the ingestible concentration is 0.000001 ppm (w / w) to 1 ppm (w / w).

13. The seasoning according to claim 8, comprising a basic amino acid or a salt thereof at a concentration of 0.01 ppm to 10,000 ppm.

14. The seasoning according to claim 8, comprising a basic amino acid or a salt thereof in a dry weight ratio (w / w) of 1.429 × 10⁻⁷ to 1.429 × 10⁻¹ per 1 unit of dashi raw material.

15. The seasoning according to claim 8, comprising a basic amino acid or a salt thereof, such that the consuming concentration is 0.0001 ppm (w / w) to 100 ppm (w / w).

16. The seasoning according to any one of claims 6 to 15, wherein the dashi ingredients are one or more selected from dried fish flakes, crushed or powdered dried fish flakes, fish extract, fish broth and fish stock, and kelp powder, kelp extract, kelp broth and kelp stock.

17. A method for enhancing the dashi flavor and / or dashi taste in a seasoning containing dashi ingredients, comprising the step of adding γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof to the ingredients of the seasoning.

18. The method according to claim 17, further comprising the step of adding a basic amino acid or a salt thereof selected from lysine, arginine, and histidine.

19. A method for producing a seasoning containing dashi ingredients, comprising the step of adding γ-glutamyl-2-aminobutyric acid (γ-Glu-Abu) or a salt thereof to the ingredients of the seasoning.

20. The method according to claim 19, further comprising the step of adding a basic amino acid or a salt thereof selected from lysine, arginine, and histidine.

21. A method for reducing the amount of dashi raw material used in a dashi raw material-containing seasoning, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, and a basic amino acid selected from lysine, arginine, and histidine, or a salt thereof, into the dashi raw material.

22. A method for producing a seasoning containing dashi ingredients in which the amount of dashi ingredients used is reduced, comprising the step of blending γ-Glu-Abu or a salt thereof, or γ-Glu-Abu or a salt thereof, and a basic amino acid selected from lysine, arginine, and histidine, or a salt thereof, into the dashi ingredients.

Images