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WO2014017485A1 - Aliment ou boisson contenant du jus de fruit - Google Patents

Aliment ou boisson contenant du jus de fruit Download PDF

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Publication number
WO2014017485A1
WO2014017485A1 PCT/JP2013/069917 JP2013069917W WO2014017485A1 WO 2014017485 A1 WO2014017485 A1 WO 2014017485A1 JP 2013069917 W JP2013069917 W JP 2013069917W WO 2014017485 A1 WO2014017485 A1 WO 2014017485A1
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WIPO (PCT)
Prior art keywords
fruit juice
juice
food
glutamyl
peptide
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Ceased
Application number
PCT/JP2013/069917
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English (en)
Japanese (ja)
Inventor
一輝 小野山
ひろみ 高橋
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Ajinomoto Co Inc
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Ajinomoto Co Inc
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Publication of WO2014017485A1 publication Critical patent/WO2014017485A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates

Definitions

  • the present invention provides at least one peptide selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof, or
  • the present invention relates to a food or drink containing salt and fruit juice.
  • the present invention also provides at least one peptide selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof. Or it is related with the enhancer of the fruit juice feeling of food-drinks using the salt, and the enhancement method.
  • Fruit juice-containing foods and drinks are very popular with many people because of their unique refreshing flavor. From the viewpoint of enriching the flavor, it is generally preferred that the content of fruit juice in food and drink is high. However, when the amount of fruit juice increases, the sugar content and calories increase according to the amount of the juice, which may not be suitable for consumers who are highly conscious about health or diet. Moreover, depending on the kind of fruit juice, the unpleasant taste and smell which itself has may be felt together. For this reason, foods and drinks with a low content of fruit juice are often provided. In this case, a low-calorie high-intensity sweetener, a large amount of flavor, and the like are added to supplement the flavor.
  • Patent Document 5 hesperidin glycoside or a mixture of this with hesperidin
  • Patent Document 6 specific ⁇ -linked galactooligosaccharide
  • ⁇ -glutamylvalylglycine is a known peptide in which glutamic acid, valine and glycine are bound, and is known to be an agonist of calcium receptor (CaSR) together with other structurally similar peptides (Patent Document 7).
  • CaSR calcium receptor
  • Patent Document 7 It has been reported that ⁇ -glutamyl valylglycine has an action of imparting a rich taste to consomme soup through activation of a calcium receptor (Patent Document 7). It has also been reported that ⁇ -glutamylvalylglycine has an action of improving the body feeling of sweet substances and improving the bitterness peculiar to sweet substances (Patent Document 8).
  • the above-mentioned sweet substances are mainly high-intensity sweeteners such as aspartame, sucralose and acesulfame K, and ⁇ -glutamylvalylglycine is used to improve the quality of sweetness exhibited by the high-intensity sweeteners, particularly thickness and bitterness.
  • ⁇ -glutamylvalylglycine is used to improve the quality of sweetness exhibited by the high-intensity sweeteners, particularly thickness and bitterness.
  • ⁇ -Glutamyl-2-aminobutyric acid is a peptide in which glutamic acid and aminobutyric acid are bound, and has high CaSR agonist activity and extremely excellent body taste imparting effect. It is known that can be imparted.
  • the seasoning containing the peptide has a taste pattern similar to the taste pattern of salt, so it can give a salty taste and a taste / punch to the taste of low-salt food. Even if the amount is decreased, the same salty taste as the original food can be maintained, and a health-oriented food can be obtained. Examples of such foods include various soups and various sauces (Patent Document 9).
  • ⁇ -Glutamyl-norvalyl-glycine is a peptide in which glutamic acid, norvaline and glycine are bound, has high CaSR agonist activity and extremely excellent body taste imparting effect, and particularly has a taste pattern with a medium aftertaste type. It is known that can be imparted.
  • the richness imparting agent comprising the peptide can impart a fat-like richness and smoothness to the taste of a low-fat food, so even if the fat content in the fat-containing food is reduced, the richness similar to that of the original food Can maintain a feeling and can be a health-conscious food. Examples of such foods include meat-containing foods and dairy products (Patent Document 10).
  • ⁇ -Glutamyl-norvaline is a peptide in which glutamic acid and norvaline are combined, and has high CaSR agonist activity and an extremely excellent body taste imparting effect, and in particular, imparts the body taste that has a taste pattern. It is known that Since the taste pattern of the peptide is similar to the taste pattern of salt, the salt taste-like taste and taste / punch can be imparted to the taste of low-salt foods. Even if the amount is decreased, the same salty taste as the original food can be maintained, and a health-oriented food can be obtained. Examples of such foods include various soups and various sauces (Patent Document 11).
  • This invention aims at providing the food / beverage products with high palatability and the fruit juice sensation which fruit juice exhibits is effectively strengthened. Moreover, an object of this invention is to provide the agent for enhancing the fruit juice feeling of food / beverage products effectively, and the enhancement method of the fruit juice feeling of food / beverage products.
  • the present inventors have found that certain peptides, specifically, ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -It has been found that by combining at least one peptide selected from the group consisting of glutamyl-norvaline and their salts, or a salt thereof with the fruit juice, the fruit juice sensation provided by the fruit juice is effectively enhanced. Furthermore, the present inventors have found that these peptides or their salts not only act to enhance the fruit juice feeling, but also enhance the thickness and sweetness of the fruit juice-containing food and drink. Based on this finding, the present inventors have completed the present invention through further research.
  • the present invention relates to the following.
  • At least one peptide selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof, or a salt thereof A food or drink product containing fruit juice.
  • a fruit juice-enhancing agent for foods and drinks comprising [8] At least one peptide selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof, or a salt thereof
  • a method for enhancing the fruit juice sensation of food and drink characterized by adding to the food and drink.
  • the taste quality comparable as a food / beverage product with high content of fruit juice can be provided.
  • the peptides or salts thereof used in the present invention are tasteless and odorless per se, the preferred flavor peculiar to the enhanced fruit juice is not impaired at all, and a food and drink with extremely high palatability can be provided.
  • the fiber contained in fruit juice precipitates in food / beverage products with passage of time, and the color tone and flavor of food / beverage products derived from fruit juice are often seen.
  • the technique of the present invention is used, these problems can be solved, and the quality stability of the fruit juice-containing food or drink is improved.
  • the technology of the present invention can also contribute to the reduction of the manufacturing cost of the food and drink.
  • FIG. 1 shows the result of evaluating the “thickness” in a lemonade model beverage.
  • the vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample.
  • FIG. 2 shows the result of evaluating the “fruit juice feeling” in a lemonade model beverage.
  • the vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample.
  • FIG. 3 shows the result of evaluating “strength of post-sweetness” in a lemonade model beverage.
  • the vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each sample.
  • FIG. 4 shows the results of evaluating “sweetness intensity” in an orange model beverage.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamylvalylglycine.
  • FIG. 5 shows the result of evaluating the “thickness” in the orange model beverage.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamylvalylglycine.
  • FIG. 6 shows the result of evaluating the “fruit juice feeling” in an orange model beverage.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamylvalylglycine.
  • FIG. 7 shows the results of evaluation of “sweetness intensity” in an orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice.
  • FIG. 8 shows the result of evaluating the “thickness” in the orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice.
  • FIG. 9 shows the results of evaluating the “fruit juice feeling” in an orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice.
  • FIG. 10 shows the result of evaluating “preference” in an orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the concentration of the fruit juice.
  • FIG. 11 shows the result of evaluating the “fruit juice feeling” in each fruit juice drink.
  • the vertical axis of the graph indicates a score (point), and the horizontal axis of the graph indicates each fruit juice drink.
  • FIG. 12 shows the results of evaluating the “intensity of sweetness”, “thickness”, and “feeling of fruit juice” in an orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the sample number to which each material is added.
  • FIG. 13 shows a result of evaluating “preference” in an orange model beverage.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the sample number to which each material is added.
  • FIG. 14 shows the results of evaluation of “intensity of sweetness”, “thickness”, “feeling of fruit juice”, and “preference” in orange jelly, orange sherbet, and malade.
  • shaft of a graph shows a score (point) and the horizontal axis of a graph shows each fruit juice containing food / beverage products.
  • FIG. 15 shows the results of evaluating the “intensity of sweetness”, “thickness”, “feeling of fruit juice”, and “preference” in orange jelly containing fruit juice at a high concentration.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the fruit juice concentration.
  • FIG. 16 shows the results of evaluation of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in an orange sherbet containing fruit juice at a high concentration.
  • the vertical axis of the graph indicates the score (point), and the horizontal axis of the graph indicates the fruit juice concentration.
  • FIG. 17 shows the results of evaluation of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in orange juice added with ⁇ -glutamyl-2-aminobutyric acid.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamyl-2-aminobutyric acid.
  • FIG. 18 shows the evaluation results of “sweetness intensity”, “thickness”, “fruit juice feeling”, and “preference” in orange juice to which ⁇ -glutamyl-norvalyl-glycine was added.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamyl-norvalyl-glycine.
  • FIG. 19 shows the evaluation results of “intensity of sweetness”, “thickness”, “feel of fruit juice”, and “preference” in orange juice to which ⁇ -glutamyl-norvaline was added.
  • the vertical axis of the graph shows the score (point), and the horizontal axis of the graph shows the concentration of ⁇ -glutamyl-norvaline.
  • the food or drink of the present invention is at least one selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof.
  • ⁇ -glutamylvalylglycine ⁇ -glutamyl-2-aminobutyric acid
  • ⁇ -glutamyl-norvalyl-glycine ⁇ -glutamyl-norvaline, and salts thereof.
  • peptide selected from the group which consists of, or its salt, and fruit juice It is characterized by the above-mentioned.
  • One peptide selected from the group consisting of ⁇ -glutamylvalylglycine, ⁇ -glutamyl-2-aminobutyric acid, ⁇ -glutamyl-norvalyl-glycine, ⁇ -glutamyl-norvaline, and salts thereof, or a salt thereof Sometimes referred to as an inventive peptide for convenience.
  • the fruit juice feeling can be remarkably enhanced by adding the peptide of the present invention or a salt thereof to the fruit juice-containing food or drink.
  • “fruit juice feeling” is a preferable flavor unique to fruit juice provided by fruit juice, and cannot be expressed by taste alone such as sweetness, acidity, thickness, etc. The flavor is felt in a comprehensive state.
  • the fruit juice feeling of food and drink can be confirmed mainly by sensory evaluation.
  • ⁇ -Glutamylvalylglycine (also referred to as ⁇ -Glu-Val-Gly) used in the present invention is a known peptide in which three kinds of amino acids, glutamic acid, valine and glycine are bound. Specifically, it is a peptide in which the amino group of valine has a peptide bond to the carboxyl group at the ⁇ -position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of valine, and is arranged in the order of glutamic acid, valine, and glycine. . Its structural formula is shown as follows. In the present invention, ⁇ -glutamylvalylglycine includes any optical isomer.
  • ⁇ -Glutamylvalylglycine is a known peptide as described above.
  • a known method such as (1) a method of chemical synthesis or (2) a method of synthesis by an enzymatic reaction is appropriately used.
  • ⁇ -glutamylvalylglycine in the present invention can also be produced according to the method described in WO2007 / 055393.
  • ⁇ -Glutamyl-2-aminobutyric acid (also referred to as ⁇ -Glu-Abu) used in the present invention is a known peptide in which glutamic acid and 2-aminobutyric acid are bound. Specifically, it is a peptide in which the amino group of 2-aminobutyric acid is bonded to the carboxyl group at the ⁇ -position of glutamic acid. Its structural formula is shown as follows. In the present invention, ⁇ -glutamyl-2-aminobutyric acid includes any optical isomer.
  • ⁇ -Glutamyl-2-aminobutyric acid is a known peptide, for example, by appropriately using a known method such as (1) a chemical synthesis method or (2) a synthesis method by enzymatic reaction. Can be manufactured.
  • ⁇ -Glutamyl-norvalyl-glycine (also referred to as ⁇ -Glu-Nva-Gly) used in the present invention is a known peptide in which three kinds of amino acids, glutamic acid, norvaline and glycine are bound. Specifically, it is a peptide in which the amino group of norvaline has a peptide bond to the carboxyl group at the ⁇ -position of glutamic acid, and the amino group of glycine has a peptide bond to the carboxyl group of norvaline, and is arranged in the order of glutamic acid, norvaline, and glycine. . Its structural formula is shown as follows. In the present invention, ⁇ -glutamyl-norvalyl-glycine includes any optical isomer.
  • ⁇ -Glutamyl-norvalyl-glycine is a known peptide and is produced by appropriately using, for example, a known method such as (1) a method of chemical synthesis or (2) a method of synthesis by an enzymatic reaction. can do.
  • ⁇ -glutamyl-norvalyl-glycine in the present invention can also be produced according to the method described in WO2011 / 081186.
  • ⁇ -Glutamyl-norvaline (also referred to as ⁇ -Glu-Nva) used in the present invention is a known peptide in which two types of amino acids, glutamic acid and norvaline, are bound. Specifically, it is a peptide in which the amino group of norvaline is bonded to the carboxyl group at the ⁇ -position of glutamic acid. Its structural formula is shown as follows. In the present invention, ⁇ -glutamyl-norvaline includes any optical isomer.
  • ⁇ -Glutamyl-norvaline is a known peptide and can be produced by appropriately using, for example, a known method such as (1) a chemical synthesis method or (2) a synthesis method by enzymatic reaction. Can do.
  • ⁇ -glutamyl-norvaline in the present invention can also be produced according to the method described in WO2011 / 081185.
  • the peptide of the present invention may be in the form of a salt.
  • the salt is not particularly limited as long as it is an edible salt or a pharmacologically acceptable salt.
  • an acidic group such as a carboxyl group
  • a salt with an alkali metal such as sodium or 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, dicyclohexylamine; arginine, lysine, etc.
  • a salt with a basic amino acid for an acidic group such as a carboxyl group
  • a salt with an alkali metal such as sodium or potassium.
  • Salts with alkaline earth metals such as calcium and magnesium
  • ammonium salts such as calcium and magnesium
  • aluminum salts such as calcium and magnesium
  • ammonium salts aluminum salt
  • salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid , Salts with organic carboxylic acids such as tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, deocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid; methanesulfonic acid, benzenesulfonic acid, Mention may be made of salts with organic sulfonic acids such as p-toluenesulfonic acid.
  • the content of the peptide of the present invention or a salt thereof is usually 0.1 to 200 ppm by weight with respect to the total weight of the food and drink.
  • the content is within the above range, the fruit juice feeling of the food and drink can be effectively enhanced. Even if it exceeds 200 ppm by weight, the effect of enhancing the feeling of fruit juice is not necessarily obtained, but the peptide of the present invention or a salt thereof tends to break the balance of the taste of food and drink.
  • the total amount is set to be within the above range, but the ratio is appropriately determined depending on the strength of the fruit juice enhancement effect of each peptide. .
  • the preferred range of the content is 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
  • the preferable range of the content is 10 to 60 ppm by weight, more preferably 30 to 40 ppm by weight.
  • the preferable range of the content is 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
  • a preferable range of the content of ⁇ -glutamyl-norvaline or a salt thereof is 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
  • the content depends on the type of peptide constituting the content, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide. It can be determined with reference.
  • the salt of each peptide this shall be converted into a free body and the content shall be computed.
  • the peptide of the present invention or a salt thereof can exert an effect when combined with fruit juice.
  • the content of fruit juice is usually 0.01 to 100%.
  • the content of the fruit juice in the present invention is calculated by the concentration factor of the fruit juice raw material and the blending amount in the food or drink. Specifically, when the concentration factor of the fruit juice raw material is X times and the blending amount of the fruit juice raw material in the food and drink is Y wt% (w / w), the content of the fruit juice in the present invention (Z%) Is calculated by the following formula (I).
  • the content of the fruit juice is 15%, and the concentrated fruit juice (concentrated 5 times) is consumed as food and drink.
  • the content of the fruit juice is 100%.
  • the preferred range of the content of fruit juice is 1 to 100%, more preferably 13 to 50%. In the present specification, unless otherwise specified, both wt% and wt ppm are determined in w / w.
  • the said content ratio is computed using content of the peptide of this invention, or its salt, and content of the fruit juice mentioned above. When both content ratio is in the said range, the fruit juice feeling of food-drinks is enhanced effectively.
  • the content ratio is preferably 1: 2 ⁇ 10 2 to 1:10 6 , more preferably 1: 4 ⁇ 10 4 to 1:10 5 .
  • the total amount thereof is used as the content (the peptide of the present invention or a salt thereof), but depending on the strength of the fruit juice enhancement effect of each peptide,
  • the content ratio can vary.
  • the fruit juice used in the present invention may be any juice as long as it contains juice obtained by pressing the fruit.
  • the fruit juice may be concentrated fruit juice (or concentrated reduced fruit juice in which it has been diluted), or non-concentrated fruit juice (straight fruit juice).
  • a fruit juice can be manufactured using a method well-known to those skilled in the art according to the kind of fruit and the aspect of fruit juice. In the present invention, a commercially available product is preferably used.
  • the fruit juice in the present invention is citrus fruit juice, non-citrus fruit juice, or a combination of both, preferably citrus fruit juice.
  • citrus juice include lemon juice, orange juice, grapefruit juice, lime juice, and yuzu juice.
  • lemon juice and orange juice are preferable in the present invention.
  • Non-citrus juices include apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice, peach juice, cherry juice, none juice, blueberry juice, kiwifruit juice, cranberry juice, gooseberry juice Guava juice, banana juice, fig juice and the like.
  • apple juice, grape juice, pineapple juice, mango juice, white grape juice, strawberry juice, peach juice, a combination of mango juice and apple juice, and white grape juice, strawberry juice and peach juice A combination is preferred.
  • Each said fruit juice can be used individually or in combination of 2 or more types.
  • the food and drink of the present invention may further contain acids such as citric acid, ascorbic acid, adipic acid, gluconic acid, tartaric acid, acetic acid, lactic acid, fumaric acid, malic acid, phosphoric acid, itaconic acid, phytic acid and the like. it can.
  • acids such as citric acid, ascorbic acid, adipic acid, gluconic acid, tartaric acid, acetic acid, lactic acid, fumaric acid, malic acid, phosphoric acid, itaconic acid, phytic acid and the like. It can.
  • an acid a preferable sourness can be further imparted to the food or drink of the present invention.
  • the acid content is usually 0.001 to 15% by weight, preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight, based on the total weight of the food and drink.
  • the food and drink of the present invention may further contain a fragrance (also referred to as “flavor”).
  • a fragrance also referred to as “flavor”.
  • flavor is not specifically limited, It is preferable to match
  • citrus fruit juice it is preferable to use a citrus flavor.
  • orange juice it is preferable to use an orange flavor (also referred to as “orange flavor”). By doing so, the fruit juice sensation of food and drink becomes a more preferable state.
  • the fragrance may be composed of only a single compound, or may be a mixture of a plurality of compounds in an appropriate blending amount.
  • a commercially available fragrance is preferably used.
  • the content of the fragrance is usually 0.0001 to 1% by weight, preferably 0.001 to 0.5% by weight, more preferably 0.01 to 0.3% by weight, based on the total weight of the food and drink.
  • the food and drink of the present invention are added with excipients, binders, thickeners, stabilizers, emulsifiers, preservatives, sweeteners, pH adjusters and the like that are commonly used in the food and drink field.
  • An agent can be appropriately contained depending on the form of the food or drink.
  • Examples of the form of the food and drink according to the present invention include liquid, gel, paste, powder, granule, and solid.
  • Specific examples of the food and drink of the present invention include, but are not limited to, juice, fruit liquor, jelly, yogurt, ice cream, sorbet, jam, malade, chocolate, gummy and the like.
  • the method for producing a food or drink according to the present invention includes (1) a step of adding the peptide of the present invention or a salt thereof, and (2) a step of adding fruit juice.
  • the peptide of the present invention or a salt thereof and fruit juice are as described above, and the preferred embodiments are also the same as described above. Moreover, the form and kind (specific example), etc. of the food / beverage products made into object are the same as the above.
  • the addition amount of the peptide of the present invention or a salt thereof in the production method of the present invention is usually 0.1 to 200 ppm by weight.
  • the total amount is set to be within the above range, but the ratio is appropriately determined depending on the strength of the fruit juice enhancement effect of each peptide.
  • the amount added is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
  • the amount added is preferably 10 to 60 ppm by weight, more preferably 30 to 40 ppm by weight.
  • the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
  • the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
  • the amount of each added is the amount of addition when using the above alone depending on the type of peptide to be added and the effect of enhancing the fruit juice feeling of each peptide. It can be determined with reference to the preferred range.
  • “addition amount” in the present specification is an amount added to food and drink, and is expressed as a ratio of the weight of the additive to the total weight of the food and drink unless otherwise specified.
  • the added amount of the peptide of the present invention or a salt thereof is within the above range, the fruit juice sensation of the food or drink can be effectively enhanced.
  • the amount of fruit juice added in the production method of the present invention is usually 0.01 to 100%, preferably 1 to 100%, more preferably 13 to 50%.
  • the addition amount of the fruit juice in this invention is computed with the concentration rate of a fruit raw material, and the compounding quantity in the food / beverage products. Specifically, when the concentration factor of the fruit juice raw material is P times and the blending amount of the fruit juice raw material in the food or drink is Q% by weight (w / w), the amount of fruit juice added in the present invention (R%) Is calculated by the following formula (II).
  • the amount of the fruit juice added is 15%.
  • the ratio of both addition amounts is in the above range, the fruit juice sensation of the food and drink can be effectively enhanced.
  • the total amount thereof is used as the added amount (the peptide of the present invention or a salt thereof), but depending on the strength of the fruit juice enhancement effect of each peptide, The ratio of the amount added to can vary.
  • the steps (1) and (2) may be performed simultaneously or separately. That is, the peptide of the present invention or a salt thereof may be added simultaneously with the fruit juice, or may be added with a time difference from the addition of the fruit juice. When both are added separately, the peptide of the present invention or a salt thereof may be added first, or may be added later.
  • the time interval for adding both is appropriately set according to the form and type of the food and drink, and can be, for example, 1 second to 1 hour, but is not particularly limited thereto. When using 2 or more types as a peptide of this invention, addition of each peptide may be separate or simultaneous.
  • Processes other than the above (1) and (2) can be appropriately provided with contents known to those skilled in the art depending on the type of food and drink. Moreover, the specific operation
  • work in manufacture of food / beverage products can be suitably performed according to a publicly known method according to the kind etc. of food / beverage products.
  • the present invention also provides a fruit juice sensation enhancer comprising the peptide of the present invention or a salt thereof as an active ingredient (hereinafter referred to as “the agent of the present invention”).
  • the agent of this invention By using the agent of this invention, the fruit juice feeling can be effectively strengthened with respect to food-drinks. Therefore, this invention also provides the food / beverage products containing the agent of this invention.
  • the peptide of this invention or its salt has the effect
  • These foods and drinks are not particularly limited, and specific examples include those exemplified above.
  • the agent of the present invention is not particularly limited, it is preferably used for food and drink applications, and can be a carrier that can be usually used in the food and drink field as necessary for preparations, such as excipients, binders, thickeners, A buffer, an emulsifier, a stabilizer, a pH adjuster, an antiseptic, a fragrance, and the like can be appropriately blended.
  • the type and content of the carrier can be appropriately set according to the purpose of use of the agent of the present invention.
  • the agent of the present invention can be composed only of the peptide of the present invention or a salt thereof without using other components such as the carrier.
  • the content of the peptide of the present invention or a salt thereof in the agent of the present invention is not particularly limited, but is, for example, 0.0001 to 100% by weight with respect to the total weight of the agent of the present invention.
  • the total amount thereof is used as the content (the peptide of the present invention or a salt thereof), but the above content is included depending on the strength of the fruit juice enhancement effect of each peptide.
  • the amount can vary.
  • Examples of the form of the agent of the present invention include liquid, gel, paste, powder, granule, and solid.
  • the agent of the present invention can be produced by a method known per se according to the form.
  • the agent of the present invention can be added to food and drink as it is or after being mixed with other additives.
  • the addition method is not particularly limited, and can be performed by a method known per se.
  • the agent of this invention may be added directly to the raw material before manufacture of food / beverage products, or may be added during manufacture of food / beverage products. When adding during manufacture, it can add simultaneously with the raw material of food-drinks, or separately from a raw material.
  • the agent of this invention may be added after manufacture of food / beverage products, and may be added at the time of eating / drinking food / beverage products.
  • the addition amount of the agent of the present invention in food and drink is not particularly limited, and can be appropriately set according to the amount of active ingredients. That is, the agent of the present invention is added to a food or drink so that the content of the peptide of the present invention or a salt thereof is usually 0.1 to 200 ppm by weight with respect to the total weight of the food or drink.
  • the content thereof is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight based on the total weight of the food and drink. It is added to food and drink.
  • ⁇ -glutamyl-2-aminobutyric acid or a salt thereof When ⁇ -glutamyl-2-aminobutyric acid or a salt thereof is used alone as the peptide of the present invention, its content is preferably 10 to 60 ppm by weight, more preferably 30 to 40 ppm, based on the total weight of the food and drink. It is added to foods and drinks so that it may become ppm by weight.
  • ⁇ -glutamyl-norvalyl-glycine or a salt thereof is used alone as the peptide of the present invention, the content thereof is preferably 0.5 to 10 ppm by weight, more preferably 1 to It is added to food and drink so as to be 5 ppm by weight.
  • the content thereof is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 wt. It is added to food and drink so that it becomes ppm.
  • the content depends on the type of peptide constituting the content, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide. It can be determined with reference. By adding the agent of this invention as the said range, the fruit juice feeling of food-drinks can be strengthened effectively.
  • this invention provides the method of enhancing the fruit juice feeling of food-drinks characterized by adding the peptide of this invention, or its salt further to food-drinks. Since the peptide of this invention or its salt has the effect
  • Such foods and drinks are not particularly limited, and specific examples include those exemplified above.
  • the addition amount is usually 0.1 to 200 ppm by weight as described above.
  • the total addition amount is set within the above range, but the ratio is appropriately determined according to the strength of the fruit juice enhancement effect of each peptide. decide.
  • the amount added is preferably 1 to 50 ppm by weight, more preferably 5 to 30 ppm by weight.
  • the addition amount of ⁇ -glutamyl-2-aminobutyric acid or a salt thereof is preferably 10 to 60 ppm by weight, more preferably Is 30 to 40 ppm by weight.
  • the addition amount is preferably 0.5 to 10 ppm by weight, more preferably 1 to 5 ppm by weight.
  • the amount added is preferably 0.5 to 10 ppm by weight, more preferably 1 to 3 ppm by weight.
  • the amount of each added depends on the type of peptide used, and the preferred range of the content when used alone according to the fruit juice enhancing effect of each peptide It can be determined with reference to.
  • the obtained samples were evaluated by 6 expert panelists, and compared with the additive-free ⁇ -glutamylvalylglycine at each juice concentration, “sweetness intensity”, “thickness”, “fruit juice feeling” and “preference”
  • the evaluation items were scored from -3 to +3 points (in increments of 0.1 points). The results are shown in FIGS.
  • the obtained samples were stored at 24 ° C. and evaluated after 2 weeks and 4 weeks.
  • the evaluation of the samples was carried out by three specialized panelists regarding appearance and flavor.
  • the evaluation method the paired comparison method was used for all, and the sample before storage (0 day) was used as a control, and the rating was performed with 0 to 5 points (in increments of 0.1 points).
  • the appearance was evaluated so that the score was lowered when it was determined that the color changed with respect to the control, with the control scored 5.0.
  • the control was rated as 5.0, and the evaluation was made so that the score was lowered when a different flavor not found in the control was felt.
  • Tables 11 and 12 The results are shown in Tables 11 and 12.
  • the deterioration rate of both the appearance and flavor of the orange model beverage with 18% fruit juice was faster than that with 13% fruit juice.
  • the orange model beverage to which ⁇ -glutamyl valyl glyci is added at 13% fruit juice has a taste similar to that of a beverage containing 18% fruit juice, as shown in Table 3, but more than the beverage containing 18% fruit juice. Preservability was good.
  • the obtained samples were evaluated by 6 expert panelists and evaluated for “sweetness intensity”, “thickness”, “fruit juice” and “preference” using ⁇ -glutamylvalylglycine additive as a control. Items were scored from -3 to +3 points (in increments of 0.1). The result is shown in FIG.
  • the obtained samples were evaluated by 6 expert panelists and evaluated for “sweetness intensity”, “thickness”, “fruit juice” and “preference” using ⁇ -glutamylvalylglycine additive as a control. Items were scored from -3 to +3 points (in increments of 0.1). The results are shown in FIG. 15 (orange jelly) and FIG. 16 (orange sherbet).
  • ⁇ -glutamyl-2-aminobutyric acid was manufactured by Bachem Feinchemikalien AG, ⁇ -glutamyl-norvalyl-glycine was prepared according to the method described in WO2011 / 081186, and ⁇ -glutamyl-norvaline was prepared in WO2011 / 081185. Prepared according to the methods described.
  • the present invention it is possible to provide a food or drink that exhibits a sufficiently preferable fruit juice feeling even if the content of the fruit juice is small.
  • the fruit juice enhancing effect of the peptide of the present invention or a salt thereof found by the present invention is useful not only in the field of food and drink but also in the field of medicine and cosmetics.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
PCT/JP2013/069917 2012-07-25 2013-07-23 Aliment ou boisson contenant du jus de fruit Ceased WO2014017485A1 (fr)

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WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
CN105231195A (zh) * 2015-08-28 2016-01-13 曾纪根 一种以草莓汁为主配剂的营养露及其制备方法
CN105639345A (zh) * 2016-01-04 2016-06-08 云南省农业科学院热带亚热带经济作物研究所 一种柠檬果汁冲泡袋及其制作方法
JP2019187326A (ja) * 2018-04-26 2019-10-31 三栄源エフ・エフ・アイ株式会社 有機酸含有食品組成物
JP2019187325A (ja) * 2018-04-26 2019-10-31 三栄源エフ・エフ・アイ株式会社 変質防止剤含有食品組成物
JP2020191818A (ja) * 2019-05-28 2020-12-03 味の素株式会社 レトロネーザル香の増強剤
EP3835307A4 (fr) * 2018-08-08 2022-05-04 Sempio Foods Company Peptide présentant une activité antioxydante et composition le contenant
EP4342308A4 (fr) * 2021-05-17 2025-05-14 Ajinomoto Co., Inc. Composition de suppression d'arôme anormal

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WO2015136841A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Boisson à base d'extrait de thé, procédé de production de ladite boisson et et procédé d'amélioration associé
CN105231195A (zh) * 2015-08-28 2016-01-13 曾纪根 一种以草莓汁为主配剂的营养露及其制备方法
CN105639345A (zh) * 2016-01-04 2016-06-08 云南省农业科学院热带亚热带经济作物研究所 一种柠檬果汁冲泡袋及其制作方法
JP2019187326A (ja) * 2018-04-26 2019-10-31 三栄源エフ・エフ・アイ株式会社 有機酸含有食品組成物
JP2019187325A (ja) * 2018-04-26 2019-10-31 三栄源エフ・エフ・アイ株式会社 変質防止剤含有食品組成物
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EP3835307A4 (fr) * 2018-08-08 2022-05-04 Sempio Foods Company Peptide présentant une activité antioxydante et composition le contenant
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JP2020191818A (ja) * 2019-05-28 2020-12-03 味の素株式会社 レトロネーザル香の増強剤
EP4342308A4 (fr) * 2021-05-17 2025-05-14 Ajinomoto Co., Inc. Composition de suppression d'arôme anormal

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