Peptide Body Taste Agent for Food
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Solution Overview
Problem
Current substances that enhance food taste, particularly "kokumi," often provide thickness and persistence mainly from the middle taste to aftertaste, failing to adequately impart a strong body taste from the initial to middle taste.
Innovation Solution
Development of peptides with specific γ-glutamyl bonds and chain lengths, such as γ-Glu-γ-Glu-X, where X is an amino acid or derivative, to create a body taste-imparting agent that enhances the initial and middle taste without excessive persistence.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If substances that enhance kokumi (such as γ-glutamyl peptides) are added to food, then thickness and persistence from middle taste to aftertaste are improved, but body taste from initial taste to middle taste is insufficient
Solution Approach 1:
The invention segments the taste enhancement function into different time phases by using specific γ-glutamyl peptides with controlled chain lengths (2-4 bonds) and specific terminal amino acids. This segmentation allows the peptide to provide body taste enhancement during initial and middle taste phases without excessive persistence in the aftertaste phase, resolving the contradiction between duration and ease of operation.
2Duration of action of stationary object
If peptides with longer chain length are used to enhance persistence, then aftertaste duration is improved, but initial and middle taste body taste becomes excessive
Solution Approach 1:
The invention changes the structural parameters of the peptide by controlling the number of γ-glutamyl bonds (2-4) and selecting specific terminal amino acids (X and Y from specified groups). This parameter control optimizes the balance between body taste enhancement and persistence, providing sufficient initial and middle taste while maintaining appropriate aftertaste duration without excessive persistence.
3Ease of operation
If substances providing strong initial taste are used, then initial taste enhancement is improved, but middle and aftertaste body taste becomes insufficient
Solution Approach 1:
The invention applies local quality by designing peptides with specific structural characteristics (γ-glutamyl bonds at positions 2-4 from N-terminus, specific terminal amino acids) that create different functional zones within the molecule. This allows the peptide to provide strong body taste enhancement during initial and middle taste phases while maintaining appropriate persistence characteristics in the aftertaste phase.
Data Source
AI summary
A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.