WO2023248646A1 - Method for imparting smoothness to foodstuff - Google Patents

Abstract

Techniques for imparting smoothness to a foodstuff are provided. Smoothness is imparted to a foodstuff by adding the following component (A) and/or (B): (A) amino acid; and (B) γ-glutamyl peptide.

Description

How to add smoothness to food

The present invention relates to a technology for imparting smoothness to foods.

Foods containing proteins such as plant proteins and animal proteins often have a rough and powdery texture, which has led to a decrease in palatability, which has been a problem.

An object of the present invention is to provide a technique for imparting smoothness to foods.

The present inventors have discovered that smoothness can be imparted to foods by incorporating γ-glutamyl peptides such as γ-Glu-Val-Gly, and have completed the present invention.

That is, the present invention can be exemplified as follows.
[1]
A composition for imparting smoothness to protein-containing foods, the composition comprising:
A composition containing the following components (A) and/or (B):
(A) Amino acid;
(B) γ-glutamyl peptide.
[2]
The above (specifically as described in [1]), wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid. Composition.
[3]
The serine is free serine,
The glycine is free glycine,
The alanine is free alanine,
The proline is free proline,
The composition (specifically described in [2]), wherein the glutamic acid is free glutamic acid or sodium glutamate, and/or the aspartic acid is sodium aspartate.
[4]
The composition (specifically, according to any one of [1] to [3]), wherein the component (A) is serine.
[5]
The composition (specifically, according to any one of [1] to [4]), wherein the component (B) is γ-Glu-Val-Gly.
[6]
The composition described above (specifically, any one of [1] to [5]), wherein the total content of the components (A) and/or (B) in the composition is 1 ppm (w/w) or more. ) composition.
[7]
The composition described above (specifically, any one of [1] to [6]), wherein the total content of the components (A) and/or (B) in the composition is less than 100% (w/w). ) composition.
[8]
The composition described above (specifically, according to any one of [1] to [7]), wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins.
[9]
The protein is one or more proteins selected from the group consisting of legume protein, cereal protein, seed protein, milk protein, egg protein, meat protein, and gelatin. Specifically, the composition according to any one of [1] to [8].
[10]
The composition described above (specifically, according to any one of [1] to [9]), wherein the protein is a soybean protein and/or a milk protein.
[11]
A method for imparting smoothness to a protein-containing food, the method comprising:
A method comprising the step of adding the following ingredients (A) and/or (B) to raw materials for a protein-containing food:
(A) Amino acid;
(B) γ-glutamyl peptide.
[12]
The above (specifically as described in [11]), wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid. Method.
[13]
The serine is free serine,
The glycine is free glycine,
The alanine is free alanine,
The proline is free proline,
The method described above (specifically, according to [12]), wherein the glutamic acid is free glutamic acid or sodium glutamate, and/or the aspartic acid is sodium aspartate.
[14]
The method described above (specifically, according to any one of [11] to [13]), wherein the component (A) is serine.
[15]
The method described above (specifically, according to any one of [11] to [14]), wherein the component (B) is γ-Glu-Val-Gly.
[16]
The method described above (specifically, any one of [11] to [15]), wherein the component (A) is added so that its ingestion concentration is 0.5 to 15000 ppm (w/w).
[17]
The method described above (specifically, any one of [11] to [16]), wherein the component (B) is added so that its ingestion concentration is 0.01 to 1000 ppm (w/w).
[18]
The method described above (specifically, according to any one of [11] to [17]), wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins.
[19]
The protein is one or more proteins selected from the group consisting of legume protein, cereal protein, seed protein, milk protein, egg protein, meat protein, and gelatin. Specifically, the method according to any one of [11] to [18].
[20]
The method described above (specifically, any one of [11] to [19]), wherein the protein is a soybean protein and/or a milk protein.

<1> Active ingredients In the present invention, the following ingredients (A) and/or (B) are used as active ingredients:
(A) Amino acid;
(B) γ-glutamyl peptide.

The above ingredients (A) and/or (B) are also referred to as "active ingredients." As the active ingredient, component (A) may be used, component (B) may be used, or components (A) and (B) may be used. As active ingredients, preferably components (A) and (B) may be utilized.

By using the active ingredient, it is possible to impart smoothness to foods, that is, the effect of imparting smoothness to foods can be obtained. This effect is also referred to as a "smoothness imparting effect." Therefore, the active ingredient may be used to impart smoothness to foods. Adding smoothness to food is also simply referred to as "imparting smoothness." "Smoothness" may mean smooth texture; in other words, smooth texture. "Adding smoothness to food" may be used interchangeably with "improving the smoothness of food" or "increasing the smoothness of food." By imparting smoothness, the palatability of the food may be improved, for example.

Specifically, by using an active ingredient, the smoothness of food can be improved compared to when no active ingredient is used. That is, by using component (A) and/or (B), the smoothness of the food may be improved compared to the case where neither component (A) or (B) is used. Furthermore, by using components (A) and (B), the smoothness of the food may be improved compared to when only one of components (A) and (B) is used.

Imparting smoothness to food may be perceived as, for example, reducing the roughness of the food. Therefore, "imparting smoothness to food" may be used interchangeably with "reducing the roughness of food" or "suppressing the roughness of food." "Roughness" may mean a rough texture, or in other words, a rough texture.

Imparting smoothness to food may be perceived as, for example, reducing the flouriness of the food. Therefore, "imparting smoothness to food" may be used interchangeably with "reducing the flouriness of food" or "suppressing the flouriness of food." "Powderiness" may mean a powdery texture, or in other words, a powdery feeling.

Furthermore, by using the active ingredients, it is possible to produce foods that are imparted with smoothness. Therefore, the active ingredient may be used in the production of foods (specifically, the production of foods with smoothness).

Measurement and comparison of food smoothness, food roughness, or food flouriness can be performed, for example, by sensory evaluation by an expert panel.

The active ingredient may be used to impart smoothness or to produce foods in the manner described in the method of the present invention described below.

Component (A) is an amino acid.

The type of amino acid is not particularly limited as long as it can provide a smoothness imparting effect. Amino acids include serine, glycine, alanine, proline, glutamic acid, and aspartic acid. Amino acids include in particular serine. As the amino acid, one type of amino acid may be used, or two or more types of amino acids may be used in combination. The combination of amino acids is not particularly limited.

Amino acids may be in the D-form, L-form, or a combination thereof, unless otherwise specified. The ratio of D-form and L-form in the combination is not particularly limited. The proportion of the D-form or L-form in the combination may be, for example, 20-80%, 30-70%, 40-60%, or 45-55% in molar ratio. The amino acids may especially be in the L-form. In addition, when a D-form or L-form amino acid is selected, it is sufficient to use the D-form or L-form amino acid as an active ingredient, and furthermore, the L-form or D-form amino acid may be used in combination. It does not prevent you from doing so.

As the amino acid, a commercially available product may be used, or one obtained by appropriately manufacturing may be used. The method for producing amino acids is not particularly limited. Amino acids can be produced, for example, by known methods. Specifically, amino acids can be produced, for example, by chemical synthesis, enzymatic reaction, fermentation methods, extraction methods, or a combination thereof. That is, amino acids can be produced, for example, by culturing a microorganism capable of producing amino acids and recovering amino acids from the culture solution or the bacterial cells. Furthermore, amino acids can be produced, for example, by recovering them from agricultural, aquatic and livestock products containing amino acids. Amino acids may or may not be purified to the desired degree. That is, as amino acids, purified products may be used, or materials containing amino acids may be used. That is, "blending (adding) amino acids" is not limited to blending (adding) amino acids themselves, but also includes blending (adding) materials containing amino acids. Examples of materials containing amino acids include, for example, fermentation products such as culture solution, bacterial cells, and culture supernatant obtained by culturing microorganisms capable of producing the amino acid, and agricultural water containing the amino acid. Examples include livestock products and processed products thereof. Examples of 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. The content of amino acids in the material containing amino acids is, for example, 1% (w/w) or more, 5% (w/w) or more, 10% (w/w) or more, 30% (w/w) or more, It may be 50% (w/w) or more, 70% (w/w) or more, 90% (w/w) or more, or 95% (w/w) or more.

Component (B) is γ-glutamyl peptide.

The type of γ-glutamyl peptide is not particularly limited as long as it can provide a smoothness imparting effect. γ-glutamyl peptides include the γ-glutamyl tripeptide represented by the general formula: γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and the general formula: γ-Glu-Y (Y represents an amino acid or an amino acid derivative). Examples include γ-glutamyl dipeptide represented by (representing an amino acid derivative). In the above general formula, "γ-" means that X or Y is bonded via the carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one type of γ-glutamyl peptide may be used, or two or more types of γ-glutamyl peptide may be used in combination. The combination of γ-glutamyl peptides is not particularly limited.

Specifically, the amino acids include, for example, neutral amino acids such as Gly, Ala, Val, Leu, Hele, Ser, Thr, Cys, Met, Asn, Gln, Pro, and Hyp; acidic amino acids such as Asp and Glu; , Arg, His, etc., aromatic amino acids such as Phe, Tyr, Trp, etc., Orn, Sar, Cit, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, Hse, etc. Other amino acids may be mentioned.

In addition, in the present invention, the abbreviations of amino acid residues mean the following amino acids.
(1) Gly: glycine (2) Ala: alanine (3) Val: valine (4) Leu: leucine (5) Ile: isoleucine (6) Met: methionine (7) Phe: phenylalanine (8) Tyr: tyrosine (9) ) Trp: Tryptophan (10) His: Histidine (11) Lys: Lysine (12) Arg: Arginine (13) Ser: Serine (14) Thr: Threonine (15) Asp: Aspartic acid (16) Glu: Glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Orn: Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: norleucine (26) Abu: α-aminobutyric acid (27) Tau: taurine (28) Hyp: hydroxyproline (29) t-Leu: tert-leucine (30) Cle: cycloleucine (31) Aib: α-aminoisobutyric acid ( Other name: 2-methylalanine)
(32) Pen: penicillamine (33) Hse: homoserine

Amino acid derivatives refer to various derivatives of amino acids as described above. Examples of amino acid derivatives include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more of the functional groups such as the terminal carbonyl group, the terminal amino group, and the thiol group of cysteine are substituted with various substituents. Can be mentioned. Specific examples of the substituent include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protective groups. Specific examples of amino acid derivatives include, for example, Arg(NO ₂ ):N-γ-nitroarginine, Cys(SNO):S-nitrocysteine, Cys(S-Me):S-methylcysteine, Cys(S- allyl): S-allyl cysteine, Val-NH ₂ : valinamide, Val-ol: valinol (also known as 2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me )(O): S-methylcysteine sulfoxide.

Specific examples of the γ-glutamyl peptide include γ-Glu-Val-Gly, γ-Glu-Cys-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, and γ-Glu-Abu. , γ-Glu-Nva. γ-glutamyl peptides include in particular γ-Glu-Val-Gly. The structural formula of γ-Glu-Val-Gly (CAS 38837-70-6; also called Gluvalicine) is shown in the following formula (I).

In the present invention, the amino acids and amino acid derivatives constituting the γ-glutamyl peptide are all in the L-form unless otherwise specified.

As the γ-glutamyl peptide, a commercially available product may be used, or one obtained by appropriate production may be used.

The method for producing the peptide is not particularly limited, and for example, known methods can be used. Known methods include, for example, (1) a method of chemically synthesizing a peptide, and (2) a method of synthesizing a peptide by an enzymatic reaction. For the synthesis of relatively short peptides having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

When chemically synthesizing peptides, peptides can be synthesized or semi-synthesized using a peptide synthesizer. Examples of methods for chemically synthesizing peptides include peptide solid phase synthesis. The synthesized peptide can be purified by conventional means, such as ion exchange chromatography, reversed-phase high performance liquid chromatography, and affinity chromatography. Such solid phase peptide synthesis methods and subsequent peptide purification are well known in the art.

When synthesizing a peptide by enzymatic reaction, for example, the method described in WO2004/011653 can be used. Specifically, for example, an amino acid or dipeptide whose carboxyl group is esterified or amidated and an amino acid whose amino group is free (for example, an amino acid whose carboxyl group is protected) are combined in the presence of a peptide-forming enzyme. A dipeptide or tripeptide can be synthesized by reacting with The synthesized dipeptide or tripeptide can be purified as appropriate. Examples of peptide-producing enzymes include cultures of microorganisms that have the ability to produce peptides, culture supernatants isolated from the cultures, bacterial cells isolated from the cultures, processed bacterial cells of the microorganisms, and substances isolated therefrom. Examples include peptide-producing enzymes. As the peptide-producing enzyme, one that has been purified as appropriate can be used.

Furthermore, γ-glutamyl peptide can be produced, for example, by culturing a microorganism capable of producing the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture solution or bacterial cells. Specifically, yeast containing a high concentration of γ-glutamyl peptide can be obtained, for example, by the method described in JP-A-2012-213376. Further, γ-glutamyl peptide can be produced, for example, by recovering it from agricultural, aquatic and livestock products containing the γ-glutamyl peptide.

The γ-glutamyl peptide may or may not be purified to a desired degree. That is, as the γ-glutamyl peptide, a purified product may be used, or a material containing γ-glutamyl peptide may be used. In other words, "blending (adding) γ-glutamyl peptide" is not limited to blending (adding) γ-glutamyl peptide itself, but also includes blending (adding) materials containing γ-glutamyl peptide. Included. "Material containing γ-glutamyl peptide" means a material containing 0.01% (w/w) or more of γ-glutamyl peptide. Specifically, examples of materials containing γ-glutamyl peptide include fermentation products such as culture fluid, bacterial cells, and culture supernatant obtained by culturing microorganisms capable of producing the peptide, and processing thereof. Examples include products. Processed products include those obtained by subjecting the above fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (Japanese Patent Laid-Open No. 2012-213376). The content of γ-glutamyl peptide in the material containing γ-glutamyl peptide is, for example, 0.1% (w/w) or more, 0.5% (w/w) or more, 1% (w/w) or more. , 3% (w/w) or more, 5% (w/w) or more, 10% (w/w) or more, 30% (w/w) or more, 50% (w/w) or more, 70% (w) /w) or more, 90% (w/w) or more, or 95% (w/w) or more.

The active ingredient may be used as a free form, as a salt, or as a combination thereof. That is, the term "active ingredient" may mean the active ingredient in free form, or a salt thereof, or a combination thereof, unless otherwise specified. For example, the term "amino acid" may refer to a free amino acid, or a salt thereof, or a combination thereof, unless otherwise specified. For example, the term "γ-glutamyl peptide" may refer to free γ-glutamyl peptide, or a salt thereof, or a combination thereof, unless otherwise specified. "Free form" means a form that does not form a salt. Furthermore, when the active ingredient can form a hydrate, the active ingredient may be used as a non-hydrate, a hydrate, or a combination thereof. That is, the term "active ingredient" (eg, "free active ingredient" or "salt of the active ingredient") may include non-hydrates and hydrates, unless otherwise specified. The active ingredient may be in any form such as an ion when used.

Salt is not particularly limited as long as it can be taken orally. For example, salts for 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, and zinc salts. , salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. In addition, examples of salts for basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, 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, theocolic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid Examples include salts with organic carboxylic acids such as, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. For example, salts of glutamic acid include sodium glutamate (eg, monosodium glutamate) and ammonium glutamate (eg, monoammonium glutamate). Salts of glutamic acid include, in particular, sodium glutamate (eg monosodium glutamate). Further, for example, as a salt of aspartic acid, sodium aspartate (especially monosodium aspartate) can be mentioned. Note that as the salt, one type of salt may be used, or two or more types of salts may be used in combination.

In addition, when using materials containing active ingredients, the amount of active ingredients (e.g. content (concentration) and usage amount) shall be calculated based on the amount of the active ingredients themselves in the material. do. In addition, when the active ingredient is in the form of a salt or hydrate, the amount of the active ingredient (e.g., content (concentration) or amount used) should be determined by equal moles of the mass of the salt or hydrate. It shall be calculated based on the value converted to the mass of non-hydrated substances in the body.

<2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

That is, the composition of the present invention is a composition containing the following components (A) and/or (B):
(A) Amino acid;
(B) γ-glutamyl peptide.
Moreover, the composition of the present invention may preferably be a composition containing the above-mentioned components (A) and (B).

By using the composition of the present invention, smoothness can be imparted to foods, that is, a smoothness imparting effect can be obtained. Therefore, the composition of the present invention may be used to impart smoothness to foods. That is, the composition of the present invention may be, for example, a composition for imparting smoothness to foods.

Additionally, by using the composition of the present invention, foods that are imparted with smoothness can be produced. Therefore, the composition of the present invention may be used in the production of foods (specifically, the production of foods imparted with smoothness). That is, the composition of the present invention may be, for example, a composition for producing foods (specifically, producing smooth foods).

The composition of the present invention may be used to impart smoothness or to produce foods in the manner described in the method of the present invention described below.

The composition of the present invention may consist of an active ingredient or may contain ingredients other than the active ingredient. That is, the composition of the present invention may contain components other than the active ingredient. In other words, the composition of the present invention may exclude compositions consisting of active ingredients.

Ingredients other than the active ingredients are not particularly limited as long as they do not impair the smoothness imparting effect. Ingredients other than the active ingredient can be appropriately selected depending on various conditions such as the type of food, for example. Components other than the active ingredient include components that are included in foods or medicines.

Specific examples of ingredients other than active ingredients include ingredients that are effective in food production. Components effective in the production of foods include the food raw materials described below.

As ingredients other than the active ingredient, one type of ingredient may be used, or two or more types of ingredients may be used in combination.

The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and optionally other ingredients.

The composition of the present invention may be formulated as appropriate, for example. In formulation, additives may be used as appropriate. Additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents, surfactants, and solvents. The additive can be appropriately selected depending on various conditions such as the shape of the composition of the present invention.

The shape of the composition of the present invention is not particularly limited. The composition of the invention may be in any form, for example powder, flake, tablet, paste, liquid, etc.

The content and content ratio of each component (that is, the active component and optionally other components) in the composition of the present invention are not particularly limited as long as a smoothness imparting effect can be obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set depending on various conditions such as the mode of use of the composition of the present invention.

The total content of active ingredients in the composition of the present invention is more than 0% (w/w) and less than or equal to 100% (w/w). The content of the active ingredient in the composition of the present invention is, for example, 1 ppm (w/w) or more, 10 ppm (w/w) or more, 100 ppm (w/w) or more, 1000 ppm (w/w) or more, 1% ( w/w) or more, 2% (w/w) or more, 5% (w/w) or more, 10% (w/w) or more, 20% (w/w) or more, 30% (w/w) or more , 50% (w/w) or more, or 70% (w/w) or more, and 100% (w/w) or less, less than 100% (w/w), 99.9% (w/w) w) or less, 90% (w/w) or less, 70% (w/w) or less, 50% (w/w) or less, 30% (w/w) or less, 20% (w/w) or less, 10 % (w/w) or less, 5% (w/w) or less, 2% (w/w) or less, 1% (w/w) or less, 1000 ppm (w/w) or less, 100 ppm (w/w) or less , or 10 ppm (w/w) or less, or a consistent combination thereof. Specifically, the total content of the active ingredients in the composition of the present invention is, for example, 1 ppm (w/w) to 10 ppm (w/w), 10 ppm (w/w) to 100 ppm (w/w), 100 ppm (w/w) ~1000ppm (w/w), 1000ppm (w/w) ~1% (w/w), 1% (w/w) ~10% (w/w), 10% (w/w) ) ~ 20% (w/w), 20% (w/w) ~ 30% (w/w), 30% (w/w) ~ 50% (w/w), 50% (w/w) ~ It may be 70% (w/w), or between 70% (w/w) and 99.9% (w/w). Specifically, the total content of active ingredients in the composition of the present invention is, for example, 1 ppm (w/w) to 99.9% (w/w), 1 ppm (w/w) to 50% (w/w). w), 10 ppm (w/w) to 20% (w/w), or 100 ppm (w/w) to 10% (w/w).

The content of each component (that is, the active ingredient and optionally other components) in the composition of the present invention can be set so as to obtain the amount of each component added in the method of the present invention described below, for example.

Each component contained in the composition of the present invention (i.e., the active ingredient and optionally other ingredients) may be contained in the composition of the present invention mixed with each other, each separately or optionally. They may be included separately in combination in the composition of the invention. For example, the compositions of the invention may be provided as a set of each component, each packaged separately. In such cases, the components included in the set can be used in combination as appropriate.

<3> Method of the present invention The method of the present invention includes a step of utilizing an active ingredient.

That is, the method of the present invention is a method including the step of utilizing the following components (A) and/or (B):
(A) Amino acid;
(B) γ-glutamyl peptide.
Moreover, the method of the present invention may preferably include a step of utilizing the above-mentioned components (A) and (B).

By the method of the present invention, specifically by using the active ingredient, it is possible to impart smoothness to foods, that is, a smoothness imparting effect can be obtained. Thus, the method of the present invention may be practiced for imparting smoothness to foods. That is, the method of the present invention may be, for example, a method for imparting smoothness to foods. This method is also referred to as the "smoothness imparting method of the present invention."

Furthermore, by the method of the present invention, specifically by using active ingredients, it is possible to produce foods that are imparted with smoothness. Therefore, the method of the present invention may be implemented for the production of food products (specifically, the production of smooth food products). That is, the method of the present invention may be, for example, a method for producing a food (specifically, producing a food imparted with smoothness). This method is also referred to as the "food manufacturing method of the present invention."

The active ingredient can be added to food raw materials during food production to impart smoothness or be used in food production. That is, the use of the active ingredient includes adding the active ingredient to the raw material of food. That is, the method of the present invention may specifically be, for example, a method of imparting smoothness to a food product, which includes adding an active ingredient to a raw material of the food product. Further, the method of the present invention specifically includes, for example, a method of manufacturing a food (specifically, manufacturing a food imparted with smoothness), which includes adding an active ingredient to a raw material of the food. It may be. "Addition" is also called "compounding."

The active ingredient may be utilized in the method of the invention, for example, in the form of a composition of the invention. That is, "use of active ingredients" also includes use of the composition of the present invention. For example, "addition of an active ingredient" also includes addition of the composition of the present invention.

Foods obtained by the method of the present invention are also referred to as "foods of the present invention". Specifically, the food of the present invention is a food that is imparted with smoothness. In other words, the food of the present invention is a food to which an active ingredient has been added, or a food that contains an active ingredient.

The imparting of smoothness or the production of foods may be carried out in the same manner as in the production of ordinary foods, for example, except for the use of active ingredients. That is, imparting smoothness or manufacturing the food may be carried out using the same raw materials and under the same manufacturing conditions as for ordinary foods, for example, except for the use of active ingredients. In addition, the raw materials and manufacturing conditions of the food may be modified as appropriate and used for imparting smoothness or manufacturing the food.

The food is a protein-containing food. The protein-containing food is not particularly limited as long as it is desired to have smoothness. That is, examples of protein-containing foods include those that exhibit graininess or powderiness when no active ingredient is added.

The food is a protein-containing food. "Protein-containing food" means a food containing protein. A protein-containing food may contain one type of protein, or may contain two or more types of proteins. The type of protein-containing food is not particularly limited as long as it is desired to impart smoothness. That is, examples of protein-containing foods include protein-containing foods that are grainy or powdery when no active ingredient is added. Protein-containing foods also include beverages.

Examples of proteins include plant proteins and animal proteins.

Examples of plant proteins include legume proteins, grain proteins, and seed proteins. Pulses include soybeans, peas, fava beans, mung beans, chickpeas, lupine beans, and peanuts. Cereals include wheat, barley, rye, buckwheat, rice, and corn. Seeds include sunflower seeds, pumpkin seeds, rapeseed, sesame seeds, quinoa, chia seeds, hemp seeds, and almonds. Plant proteins include in particular pulse proteins. Plant proteins include more particularly soy protein.

Examples of animal proteins include milk protein, egg protein, meat protein, and gelatin. Examples of milk include mammalian milk such as cow's milk, goat's milk, sheep's milk, buffalo's milk, reindeer's milk, donkey's milk, and camel's milk. Examples of eggs include bird eggs such as chicken eggs. Meat includes animal meat, poultry meat, and seafood. Examples of animals include livestock such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Birds include chickens, turkeys, ducks, geese, guinea fowl, quail, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, kisu, conger eel, hoki, and hake, crustaceans such as shrimp and crabs, shellfish such as scallops and oysters, and other marine products such as squid and octopus. Examples of gelatin include those obtained from the skin or bones of animals such as cows and pigs. Animal proteins include in particular milk proteins.

Protein-containing foods can be manufactured using raw materials containing protein. Examples of raw materials containing proteins include agricultural, aquatic and livestock products from which proteins are derived (for example, beans, grains, seeds, milk, eggs, and meat) and proteins separated therefrom. Raw materials containing proteins may be used, for example, as they are, or after being processed as appropriate, for the production of protein-containing foods. Processing includes heating, concentration, drying, fractionation, shaping, and seasoning. Specific examples of raw materials containing plant proteins include bean powder, grain powder, soy milk, and veggie meat. "Vegetable meat" may mean a food material processed into a meat-like material using a raw material containing plant protein. Examples of veggie meat include those manufactured using raw materials containing soybean protein (also referred to as "soybean meat"). Examples of soybean meat include granular soybean protein (ie, crumbly soybean meat). The content of vegetable protein in vegetable meat such as soybean meat is, for example, 40% (w/w) or more, 45% (w/w) or more, or 50% (w/w) or more based on the dry weight of the vegetable meat. It's good. Specific examples of raw materials containing animal protein include milk raw materials such as whole milk, skim milk, partially skimmed milk, whey, buttermilk, processed products thereof, and composition-adjusted products thereof. Note that "food" and "food raw material" are relative concepts; a food raw material itself can be a food, and a food itself can be a raw material for another food. Protein-containing foods include processed legume products such as tofu, bean curd, fried tofu, and soy milk; processed grain products such as noodles, bread, and cake; processed plant products such as vegetable meat; skim milk powder, cheese, yogurt, and ice cream. Dairy processed products such as tamagoyaki, steamed egg custard, egg tofu, etc.; processed meat or vegetable meat products such as hamburgers, sausages, bacon, nuggets, minced meat cutlets, meatballs, fried chicken, gyoza, shumai, meat sauce, kamaboko, etc. ; Processed gelatin products such as jelly and gummies; and foods manufactured using these as raw materials.

The manner in which the food is provided is not particularly limited. For example, the food may be provided in a form that can be eaten as is, or may be provided in a form that requires preparation before or at the time of eating, such as a concentrated product or a dried product. Furthermore, the food may be provided in any container such as a retort pouch, a paper pack, a plastic bottle such as a PET bottle, a metal can such as a steel can or an aluminum can, or a glass bottle. Foods are not limited to general foods, but also include so-called health foods or medical foods such as nutritional supplements, functional foods, and foods for specified health uses. That is, for example, the foods exemplified above may be provided as general foods, health foods, or medical foods.

The content of protein in the protein-containing food is not particularly limited as long as the protein-containing food has a grainy or powdery texture when no active ingredient is added. The protein content in the protein-containing food is, for example, 0.007% (w/w) or more, 0.01% (w/w) or more, 0.015% (w/w) or more, as an ingestion concentration. .02% (w/w) or more, 0.05% (w/w) or more, 0.1% (w/w) or more, 0.2% (w/w) or more, 0.5% (w/w) w) or more, 1% (w/w) or more, 2% (w/w) or more, 3% (w/w) or more, 4% (w/w) or more, or 5% (w/w) or more May be 70% (w/w) or less, 50% (w/w) or less, 30% (w/w) or less, 20% (w/w) or less, or 10% (w/w) or less or a combination thereof. For example, the content of vegetable protein such as soybean protein in a protein-containing food may be at least 0.007% (w/w) or more, and may be 0.01% (w/w) or more as an ingestion concentration. There may be. For example, the content of animal protein such as milk protein in a protein-containing food may be at least 0.015% (w/w) or more, and may be 0.02% (w/w) or more as an ingestion concentration. There may be.

"Food raw materials" means food materials for manufacturing food. The raw materials for food are not particularly limited as long as they can be used to produce food. Food raw materials can be selected as appropriate depending on various conditions such as the type of food, for example. Examples of raw materials for foods include raw materials that can be commonly used in the production of foods such as those exemplified above. Food raw materials include, specifically, raw materials containing proteins such as those listed above; seasoning ingredients such as sugar, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; spices; fragrances; oils and fats; and alcohol. Can be mentioned. As raw materials for foods, at least raw materials containing protein are used.

The active ingredient may be added to the raw material of the food at any stage of the food manufacturing process as long as the effect of imparting smoothness is achieved. That is, the "food raw material" to which the active ingredient is added may be at any stage of the food manufacturing process. For example, "food raw materials" to which active ingredients are added may include finished foods before the active ingredients are added. The active ingredient can be added to food raw materials as it is or after being appropriately prepared in a desired form such as a solution. "Addition of active ingredients" may be a general term for operations that cause active ingredients to coexist with food raw materials. When two or more types of ingredients are used as active ingredients, the description regarding the addition of active ingredients can be applied to each active ingredient independently, unless otherwise specified. When two or more types of ingredients are used as active ingredients, the active ingredients may be added to the food ingredients all at the same time, or each may be added to the food ingredients separately or in any combination. Good too. When two or more types of ingredients are used as active ingredients, the order in which the active ingredients are added to the food ingredients is not particularly limited.

In the method of the present invention, the amount or ratio of each component (that is, the active ingredient and optionally other ingredients) added is not particularly limited as long as the smoothness imparting effect can be obtained. The amount and ratio of each component added in the method of the present invention can be appropriately set depending on various conditions such as the type of raw material of the food and the type of food.

The active ingredient may be added to the raw material of the food, for example, so that the ingestible concentration of the active ingredient is within a desired range (for example, the range of the ingestible concentration of the active ingredient described below).

The ingestion concentration of component (A) is, for example, 0.5 ppm (w/w) or more, 1 ppm (w/w) or more, 2 ppm (w/w) or more, 5 ppm (w/w) or more, 10 ppm ( w/w) or more, 20 ppm(w/w) or more, 50 ppm(w/w) or more, 100 ppm(w/w) or more, 200 ppm(w/w) or more, 500 ppm(w/w) or more , 1000 ppm(w/w) or more, 2000 ppm(w/w) or more, 5000 ppm(w/w) or more, 10000 ppm(w/w) or more, 15000 ppm(w/w) or more, 20000 ppm(w) /w) or more, or 25000 ppm(w/w) or more, and 30000 ppm(w/w) or less, 25000 ppm(w/w) or less, 20000 ppm(w/w) or less, 15000 ppm( w/w) or less, 10000 ppm(w/w) or less, 5000 ppm(w/w) or less, 2000 ppm(w/w) or less, 1000 ppm(w/w) or less, 500 ppm(w/w) or less , 200 ppm(w/w) or less, 100 ppm(w/w) or less, 50 ppm(w/w) or less, 20 ppm(w/w) or less, 10 ppm(w/w) or less, 5 ppm(w) /w) or less, 2 ppm (w/w) or less, or 1 ppm (w/w) or less, or a consistent combination thereof. Specifically, the ingestion concentration of component (A) is, for example, 0.5 to 1 ppm (w/w), 1 to 2 ppm (w/w), 2 to 5 ppm (w/w), 5 to 10 ppm (w/w), 10-20 ppm(w/w), 20-50 ppm(w/w), 50-100 ppm(w/w), 100-200 ppm(w/w), 200-500 ppm (w/w), 500-1000 ppm(w/w), 1000-2000 ppm(w/w), 2000-5000 ppm(w/w), 5000-10000 ppm(w/w), 10000-15000 ppm (w/w), 15000-20000 ppm(w/w), 20000-25000 ppm(w/w), or 25000-30000 ppm(w/w). In one embodiment, the ingestion concentration of component (A) is, for example, 0.5 to 15000 ppm (w/w), 1 to 15000 ppm (w/w), 2 to 15000 ppm (w/w), It may be 5 to 15000 ppm (w/w), 5 to 1000 ppm (w/w), or 5 to 100 ppm (w/w). The eating concentration of component (A) exemplified above may be applied to any component (A). In addition, when two or more types of amino acids are used as component (A), the "edible concentration of component (A)" means the sum of the consumed concentrations of these amino acids, unless otherwise specified. However, even when two or more amino acids are used as component (A), the ingestion concentrations of these amino acids may be independently set within the range of the ingestion concentrations of component (A) exemplified above. good. For example, the ingested concentration of serine may be set within the range of the ingested concentration of component (A) exemplified above.

The ingestion concentration of component (B) is, for example, 0.01 ppm (w/w) or more, 0.02 ppm (w/w) or more, 0.05 ppm (w/w) or more, 0.1 ppm (w/w) or more, 0.2 ppm ( w/w) or more, 0.5 ppm (w/w) or more, 1 ppm (w/w) or more, 2 ppm (w/w) or more, 5 ppm (w/w) or more, 10 ppm (w/w) or more , 20 ppm(w/w) or more, 50 ppm(w/w) or more, 100 ppm(w/w) or more, 200 ppm(w/w) or more, 500 ppm(w/w) or more, or 1000 ppm( w/w) or more, 2000 ppm (w/w) or less, 1000 ppm (w/w) or less, 500 ppm (w/w) or less, 200 ppm (w/w) or less, 100 ppm ( w/w) or less, 50 ppm(w/w) or less, 20 ppm(w/w) or less, 10 ppm(w/w) or less, 5 ppm(w/w) or less, 2 ppm(w/w) or less , 1 ppm(w/w) or less, 0.5 ppm(w/w) or less, 0.2 ppm(w/w) or less, 0.1 ppm(w/w) or less, 0.05 ppm(w/w) or less, or 0.02 ppm( w/w) or less, or a non-contradictory combination thereof. Specifically, the ingestion concentration of component (B) is, for example, 0.01 to 0.02 ppm (w/w), 0.02 to 0.05 ppm (w/w), 0.05 to 0.1 ppm (w/w), 0.1 to 0.2 ppm (w/w), 0.2-0.5 ppm(w/w), 0.5-1 ppm(w/w), 1-2 ppm(w/w), 2-5 ppm(w/w), 5-10 ppm (w/w), 10-20 ppm(w/w), 20-50 ppm(w/w), 50-100 ppm(w/w), 100-200 ppm(w/w), 200-500 ppm (w/w), 500 to 1000 ppm (w/w), or 1000 to 2000 ppm (w/w). In one embodiment, the added intake of component (B) is, for example, 0.01 to 1000 ppm (w/w), 0.05 to 1000 ppm (w/w), 0.1 to 1000 ppm (w/w), It may be 0.1 to 100 ppm (w/w) or 0.1 to 20 ppm (w/w). The above-exemplified intake concentration of component (B) may be applied to any component (B). In addition, when two or more types of γ-glutamyl peptides are used as component (B), the "edible concentration of component (B)" means the sum of the consumed concentrations of these γ-glutamyl peptides, unless otherwise specified. . However, even when two or more types of γ-glutamyl peptides are used as component (B), the ingestion concentration of these γ-glutamyl peptides is independently the same as the ingestion concentration of component (B) exemplified above. It may be set within a range. For example, the ingestion concentration of γ-Glu-Val-Gly may be set within the range of the ingestion concentration of component (B) exemplified above.

When using components (A) and (B), the ratio of the eating concentrations of components (A) and (B) is not particularly limited. Specifically, the ratio of the ingestion concentration of components (A) and (B), that is, the ingestion concentration of component (A): the ingestion concentration of component (B), is, for example, 3000000:1 to 1:4000, 30000:1. 1:400, 3000:1 to 1:400 or 300:1 to 1:40, preferably 50:1 to 1:1, more preferably may be within the range of 20:1 to 5:1, and even more preferably may be 15:1.

The description regarding the addition of active ingredients can also be applied mutatis mutandis to the case of adding the composition of the present invention. For example, the composition of the present invention can be added in such a manner that the amount of the active ingredient exemplified above can be obtained. When the composition of the present invention is added, the food of the present invention is, in other words, a food to which the composition of the present invention has been added, or a food containing the composition of the present invention.

<4> Use of active ingredients The present invention also discloses the use of active ingredients in the above-exemplified applications. The invention thus discloses, for example, the use of the active ingredient for the smoothening or production of food products or the use of the active ingredient in the production of compositions for the smoothening or production of food products.

The present invention also discloses active ingredients for use in the above-mentioned applications. That is, the present invention discloses, for example, active ingredients for use in imparting smoothness or in the production of food products, and active ingredients for use in the production of compositions for imparting smoothness or in the production of food products.

The present invention also discloses the use of each active ingredient in combination with other active ingredients. Each active ingredient may be used in combination with other active ingredients for the uses exemplified above.

Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.

The amino acids and γ-Glu-Val-Gly used in the examples are all free forms unless otherwise specified.

Example 1: Evaluation of the smoothening effect of serine or γ-Glu-Val-Gly A soybean powder aqueous solution (2%) or a skim milk powder aqueous solution (3%) was used as a control product. Evaluation samples were prepared by adding serine or γ-Glu-Val-Gly to the control product at the concentrations shown in Table 1. The roughness strength of each evaluation sample was evaluated on a scale of 0 to 10 by sensory evaluation by an expert panel.

The evaluation criteria for roughness strength were as follows.
0 points: Does not feel rough 5 points: Slightly feels rough 7 points: Feels slightly rough 10 points: Feels rough (the intensity of roughness is the same as the control product)

The results are shown in Table 1. It has been revealed that the addition of serine or γ-Glu-Val-Gly reduces the roughness of foods (that is, improves the smoothness of foods).

Example 2: Evaluation of the smoothening effect of serine Soybean powder aqueous solutions or skim milk powder aqueous solutions having concentrations shown in Tables 2 and 3 were used as control products. The control product contained serine (added concentration 15 ppm), γ-Glu-Val-Gly (added concentration 1 ppm), or a combination of serine and γ-Glu-Val-Gly (serine added concentration 15 ppm and γ-Glu-Val -Gly addition concentration 1 ppm) was added to prepare the evaluation sample. The roughness strength of each evaluation sample was evaluated on a scale of 0 to 10 by sensory evaluation by an expert panel.

The evaluation criteria for roughness strength were as follows.
0 points: Does not feel rough 5 points: Slightly feels rough 7 points: Feels slightly rough 10 points: Feels rough )))

The results are shown in Tables 2 and 3. In the evaluation system at any concentration, it was revealed that the addition of serine or γ-Glu-Val-Gly reduces the roughness of the food (that is, improves the smoothness of the food). Additionally, by adding serine and γ-Glu-Val-Gly in combination, the graininess of food is further reduced compared to when serine or γ-Glu-Val-Gly is added alone (i.e., It was found that the smoothness of food was improved.

Example 3: Evaluation of smoothness imparting effect by serine or γ-Glu-Val-Gly A skim milk (skimmed milk powder) aqueous solution (3%) was used as a control product. Evaluation samples were prepared by adding serine or γ-Glu-Val-Gly to the control product at the concentrations shown in Tables 4 and 5. The roughness strength of each evaluation sample was evaluated on a scale of 0 to 10 by sensory evaluation by an expert panel.

The evaluation criteria for roughness strength were as follows.
0 points: Does not feel rough 5 points: Slightly feels rough 7 points: Feels slightly rough 10 points: Feels rough (the intensity of roughness is the same as the control product)

The results are shown in Tables 4 and 5. It has been found that the addition of serine or γ-Glu-Val-Gly at various concentrations reduces the graininess of foods (ie, improves the smoothness of foods). Particularly, effects were obtained when the concentration of serine added was 1.5 ppm or more, or the concentration of γ-Glu-Val-Gly added was 0.1 ppm or more.

Example 4: Evaluation of the smoothening effect of other amino acids A skim milk (skimmed milk powder) aqueous solution (3%) was used as a control product. Each amino acid was added to the control product at the concentration shown in Table 6 to prepare evaluation samples. In the table, amino acids without salts are free amino acids. The roughness strength of each evaluation sample was evaluated on a scale of 0 to 10 by sensory evaluation by an expert panel (n=2).

The evaluation criteria for roughness strength were as follows.
0 points: Does not feel rough 5 points: Slightly feels rough 7 points: Feels slightly rough 10 points: Feels rough (the intensity of roughness is the same as the control product)

The results are shown in Table 6. It has become clear that the graininess of foods can be reduced (that is, the smoothness of foods can be improved) by adding various amino acids, not just serine. In particular, effects were obtained with glycine, alanine, proline, glutamic acid, sodium glutamate, and sodium aspartate.

According to the present invention, smoothness can be imparted to foods.

Claims (20)

A composition for imparting smoothness to protein-containing foods, the composition comprising:
A composition containing the following components (A) and/or (B):
(A) Amino acid;
(B) γ-glutamyl peptide. The composition according to claim 1, wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid. The serine is free serine,
The glycine is free glycine,
The alanine is free alanine,
The proline is free proline,
The composition according to claim 2, wherein the glutamic acid is free glutamic acid or sodium glutamate, and/or the aspartic acid is sodium aspartate. The composition according to any one of claims 1 to 3, wherein the component (A) is serine. The composition according to any one of claims 1 to 4, wherein the component (B) is γ-Glu-Val-Gly. The composition according to any one of claims 1 to 5, wherein the total content of the components (A) and/or (B) in the composition is 1 ppm (w/w) or more. The composition according to any one of claims 1 to 6, wherein the total content of the components (A) and/or (B) in the composition is less than 100% (w/w). The composition according to any one of claims 1 to 7, wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins. Claim 1, wherein the protein is one or more proteins selected from the group consisting of legume protein, cereal protein, seed protein, milk protein, egg protein, meat protein, and gelatin. 8. The composition according to any one of items 1 to 8. The composition according to any one of claims 1 to 9, wherein the protein is a soybean protein and/or a milk protein. A method for imparting smoothness to a protein-containing food, the method comprising:
A method comprising the step of adding the following ingredients (A) and/or (B) to raw materials for a protein-containing food:
(A) Amino acid;
(B) γ-glutamyl peptide. The method according to claim 11, wherein the component (A) is one or more amino acids selected from the group consisting of serine, glycine, alanine, proline, glutamic acid, and aspartic acid. The serine is free serine,
The glycine is free glycine,
The alanine is free alanine,
The proline is free proline,
13. The method according to claim 12, wherein the glutamic acid is free glutamic acid or sodium glutamate, and/or the aspartic acid is sodium aspartate. The method according to any one of claims 11 to 13, wherein the component (A) is serine. The method according to any one of claims 11 to 14, wherein the component (B) is γ-Glu-Val-Gly. The method according to any one of claims 11 to 15, wherein the component (A) is added so that its edible concentration is 0.5 to 15000 ppm (w/w). The method according to any one of claims 11 to 16, wherein the component (B) is added so that its edible concentration is 0.01 to 1000 ppm (w/w). The method according to any one of claims 11 to 17, wherein the protein is one or more proteins selected from the group consisting of plant proteins and animal proteins. 11. The protein is one or more proteins selected from the group consisting of legume protein, cereal protein, seed protein, milk protein, egg protein, meat protein, and gelatin. 19. The method according to any one of items 18 to 18. The method according to any one of claims 11 to 19, wherein the protein is a soybean protein and/or a milk protein.