JP2016168045A - Composition having body taste imparting function - Google Patents

Abstract

The present invention provides a technique for effectively imparting “brillant taste” to foods and drinks. By using a γ-glutamyl peptide such as γ-Glu-Val-Gly and a low DE dextrin and / or an emulsifier in combination, a “kokumi” taste is imparted to food and drink. [Selection figure] None

Description

  The present invention relates to a composition having a “kokumi” imparting function and use thereof.

In the food field, taste substances have been used for a long time. In particular, substances having five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, umami, and the like are enhanced. Substances are widely used as seasonings.

“Kokumi” is a taste that cannot be expressed with the basic taste. `` Kokumi '' refers not only to the basic taste but also to the peripheral tastes and flavors of basic tastes such as thickness, growth (mouthfulness), continuity, harmony, etc. Taste with enhanced (marginal flavor). Until now, a technique for effectively imparting “brillant taste” to foods and drinks has been demanded.

  Examples of substances capable of imparting “kokumi” (“kokumi” imparting substances) include, for example, γ-glutamyltripeptides such as glutathione (γ-Glu-Cys-Gly) and γ-Glu-Val-Gly, In addition, γ-glutamyldipeptides such as γ-Glu-Met and γ-Glu-Thr are known (Patent Documents 1 and 2).

  Moreover, the creamer composition containing (gamma) -Glu-Val-Gly and a thickening polysaccharide is known (patent document 3). This document exemplifies starch degradation products such as maltodextrin as thickening polysaccharides. The document also describes that an emulsifier can be added to the creamer composition.

  However, it is not known to use a low-dextrin in combination with a “kokumi” imparting substance such as γ-Glu-Val-Gly. In addition, it is not known that “kokumi” is further enhanced by using a “kokumi” imparting substance such as γ-Glu-Val-Gly together with a low DE dextrin and / or an emulsifier.

Japanese Patent No. 1464928 International Publication No. 2007/055393 Pamphlet International Publication No. 2013/061972 Pamphlet

  This invention makes it a subject to provide the technique which provides "kokumi" effectively with respect to food-drinks.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a combination of a “kokumi” imparting substance such as γ-Glu-Val-Gly and a low DE dextrin and / or an emulsifier, The present inventors have found that the “kokumi” is further enhanced and completed the present invention.

That is, the present invention can be exemplified as follows.
[1]
containing γ-glutamyl peptide and dextrin,
The γ-glutamyl peptide is one or more selected from γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-Glu-Y (Y represents an amino acid or an amino acid derivative). γ-glutamyl peptide,
The dextrin is a dextrin having a dextrose equivalent (DE) of 2 to 9,
Composition.
[2]
The composition according to [1], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[3]
The composition according to [1] or [2], wherein the dextrin is a dextrin derived from waxy corn starch and / or tapioca.
[4]
Furthermore, the composition in any one of [1]-[3] containing the emulsifier which has a C12-C18 fatty acid as a constituent fatty acid.
[5]
The composition according to [4], wherein the emulsifier is an emulsifier having an HLB of 13 to 17.
[6]
Any of [1] to [5], wherein a ratio of the content of the dextrin to the content of the γ-glutamyl peptide (dextrin content / γ-glutamyl peptide content) is 1 to 10,000 by weight ratio. A composition according to 1.
[7]
The ratio of the content of the emulsifier to the content of the γ-glutamyl peptide (emulsifier content / γ-glutamyl peptide content) is 0.1 to 1000 in terms of weight ratio, [4] to [6] A composition according to any one of the above.
[8]
The composition according to any one of [1] to [7], which is a body taste imparting agent.
[9]
The manufacturing method of the food / beverage products to which the rich taste was provided including adding the composition in any one of [1]-[8] to food / beverage products or its raw material.
[10]
adding γ-glutamyl peptide and dextrin to a food or drink or a raw material thereof,
The γ-glutamyl peptide is one or more selected from γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-Glu-Y (Y represents an amino acid or an amino acid derivative). γ-glutamyl peptide,
The dextrin is a dextrin having a dextrose equivalent (DE) of 2 to 9,
The manufacturing method of food-drinks.
[11]
The method according to [10], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[12]
The method according to [10] or [11], wherein the dextrin is a dextrin derived from waxy corn starch and / or tapioca.
[13]
Furthermore, the emulsifier which has C12-C18 fatty acid as a constituent fatty acid is added, The method in any one of [10]-[12].
[14]
The method according to [13], wherein the emulsifier is an emulsifier having an HLB of 13 to 17.
[15]
Any one of [10] to [14], wherein a ratio of the addition amount of the dextrin to the addition amount of the γ-glutamyl peptide (dextrin addition amount / γ-glutamyl peptide addition amount) is 1 to 10,000 by weight ratio. The method described in 1.
[16]
The ratio of the addition amount of the emulsifier to the addition amount of the γ-glutamyl peptide (emulsifier addition amount / γ-glutamyl peptide addition amount) is 0.1 to 1000 by weight ratio, [13] to [15] The method according to any one.
[17]
The method according to any one of [10] to [16], wherein the dextrin is added so that the dextrin eating concentration is 1 ppm (w / w) to 20000 ppm (w / w).
[18]
The method according to any one of [13] to [17], wherein the emulsifier is added so that the eating concentration of the emulsifier is 0.1 ppm (w / w) to 2000 ppm (w / w).
[19]
The method according to any one of [10] to [18], wherein the food or drink is a seasoning, a beverage, or a frozen food.
[20]
adding γ-glutamyl peptide and dextrin to a food or drink or a raw material thereof,
The γ-glutamyl peptide is one or more selected from γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-Glu-Y (Y represents an amino acid or an amino acid derivative). γ-glutamyl peptide,
The dextrin is a dextrin having a dextrose equivalent (DE) of 2 to 9,
A method of imparting a rich taste to food and drink.
[21]
The method according to [20], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[22]
Furthermore, the emulsifier which has a C12-C18 fatty acid as a constituent fatty acid is added, The method as described in [20] or [21].

  According to the present invention, it is possible to provide a composition capable of effectively imparting “kokumi” to food and drink. In addition, according to the present invention, a food or drink with a “kokumi” taste can be produced.

  Hereinafter, the present invention will be described in detail. In addition, all the following description regarding this invention may be employ | adopted individually, and may be employ | adopted combining it suitably.

<1> Composition of the present invention The composition of the present invention is a composition containing a γ-glutamyl peptide and a low DE dextrin. The composition of the present invention may further contain an emulsifier.

The composition of the present invention has a “kokumi” imparting function. The “kokumi” imparting function refers to a function for imparting “kokumi” to an object such as a food or drink. Therefore, the composition of the present invention can be used for imparting a “kokumi” taste to foods and drinks. That is, one aspect of the composition of the present invention is a “kokumi” imparting agent. In the present invention, the term “kokumi” means five basic tastes expressed by sweet taste, salty taste, sour taste, bitter taste, and umami. ) Means a sense that cannot be expressed.
Taste that enhances marginal tastes and flavors of basic tastes such as thickness, growth (mouthfulness), continuity, and harmony. In the present invention, “giving a“ kokumi ”” includes enhancing the basic taste and adding or enhancing the surrounding taste of the basic taste such as thickness, spreading, sustainability, and unity.

  In the present invention, γ-glutamyl peptide, low DE dextrin, and emulsifier (when used in combination) are collectively referred to as “active ingredients”. In the present invention, by using the active ingredient in combination, an effect of further enhancing the “brillant taste” of the food or drink can be obtained as compared with the case where the γ-glutamyl peptide is used alone. In the present invention, this effect is also referred to as “a boost effect of“ kokumi ””.

<1-1> γ-glutamyl peptide The γ-glutamyl peptide used in the present invention is not particularly limited as long as it can impart “kokumi” to food and drink. Examples of the γ-glutamyl peptide include a γ-glutamyl tripeptide represented by the general formula: γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and a general formula: γ-Glu-Y (Y is an amino acid or Γ-glutamyl dipeptide represented by (denotes an amino acid derivative). In the above general formula, “γ-” means that X or Y is bonded via a carboxyl group at the γ-position of glutamic acid. As the γ-glutamyl peptide, one γ-glutamyl peptide may be used, or two or more γ-glutamyl peptides may be used in combination.

  Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro and Hyp, acidic amino acids such as Asp and Glu, and Lys. , Basic amino acids such as Arg, His, aromatic amino acids such as Phe, Tyr, Trp, Orn, Sar, Cit, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, Hse, etc. Other amino acids are mentioned.

In the present invention, abbreviations for amino group 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 (2 ) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert- leucine (30) Cle: cycloleucine (31) Aib: alpha-aminoisobutyric acid (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 functional groups such as terminal carbonyl group, terminal amino group, and cysteine thiol group 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 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 (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-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. Among these, for example, γ-Glu-Val-Gly is preferable. 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 both L-forms unless otherwise specified.

  In the present invention, the γ-glutamyl peptide is a free form, a salt thereof, or a mixture thereof unless otherwise specified. That is, the term “γ-glutamyl peptide” means a free γ-glutamyl peptide, a salt thereof, or a mixture thereof, unless otherwise specified.

The salt is not particularly limited as long as it can be taken orally. For example, specific examples of 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. Further, for example, as a salt for a basic group such as an amino group, specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, Organics such as maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid Examples thereof include salts with carboxylic acids and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. In addition, as a salt, 1 type of salt may be used and 2 or more types of salts may be used in combination.

  As the γ-glutamyl peptide, a commercially available product may be used, or a product obtained and produced as appropriate.

  The method for producing the peptide is not particularly limited, and for example, a known method 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 enzymatic reaction. For the synthesis of a relatively short peptide having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

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

When a peptide is synthesized by an enzymatic reaction, for example, the method described in WO2004 / 011653 can be used. Specifically, for example, an amino acid or dipeptide in which a carboxyl group is esterified or amidated, and an amino acid in which the amino group is free (for example, an amino acid in which the carboxyl group is protected) are reacted in the presence of a peptide-forming enzyme. The dipeptide or tripeptide can be synthesized by reacting with. The synthesized dipeptide or tripeptide can be appropriately purified. Examples of the peptide-forming enzyme include a culture of a microorganism having the ability to produce a peptide, a culture supernatant separated from the culture, a cell separated from the culture, a treated product of the microorganism, and separated from them. Peptide-forming enzyme. As the peptide-generating enzyme, one appropriately purified as necessary can be used.

The γ-glutamyl peptide can be produced, for example, by culturing a microorganism having the ability to produce the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture solution or the cells. Specifically, for example, by the method described in JP 2012-213376,
Yeast containing a high concentration of γ-glutamyl peptide such as γ-Glu-Abu is obtained. Moreover, (gamma) -glutamyl peptide can be manufactured by collect | recovering from the agricultural and fishery products containing the said (gamma) -glutamyl peptide, for example.

The γ-glutamyl peptide may or may not be a purified product. That is, as the γ-glutamyl peptide, a material containing a high amount of the peptide may be used. “High content of γ-glutamyl peptide” means that the content of γ-glutamyl peptide is 100 ppm (w / w) or more. That is, “mixing (adding) γ-glutamyl peptide” is not limited to blending (adding) the peptide itself, but also includes blending (adding) a material containing a high amount of the peptide. . Specific examples of materials containing a high content of γ-glutamyl peptide include, for example, fermentation products such as a culture solution obtained by culturing a microorganism having the ability to produce the peptide, cells, and culture supernatant, and the like. Processed products. Examples of the processed product include those obtained by subjecting the fermented product as described above to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extract containing γ-glutamyl peptide such as γ-Glu-Abu (Japanese Patent Laid-Open No. 2012-213376). In addition to yeast extract, foods and drinks (including foodstuffs and seasonings) may naturally contain γ-glutamyl peptides, but foods and drinks other than such yeast extracts (foodstuffs and seasonings). Itself) may be excluded from the “material with high content of γ-glutamyl peptide” in the method of the present invention. The γ-glutamyl peptide may be purified to the desired extent. For example, the γ-glutamyl peptide has a purity of 50% (w / w) or higher, 70% (w / w) or higher, 90% (w / w) or higher, or 95% (w / w) or higher. It may be used.

<1-2> Low DE Dextrin “Low DE dextrin” means a low dextrose equivalent (DE).
Dextrin. “Low DE (low DE)” means that DE is, for example, 9 or less, 7 or less, or 5 or less. The DE of the low DE dextrin is greater than zero. The DE of the low DE dextrin may be, for example, 1 or more, or 2 or more. Specifically, the DE of the low DE dextrin may be, for example, preferably 2 to 9, more preferably 2 to 7, particularly preferably 2 to 5. The low DE dextrin is not particularly limited as long as it can provide a “kokumi” boost effect.

DE is an indicator of the degree of hydrolysis of starch. DE is calculated by the following formula (II).
DE = [(reducing sugar amount in terms of glucose) / (dry matter weight)] × 100 (II)

  “Reducing sugar amount in terms of glucose” (hereinafter also simply referred to as “reducing sugar amount”) is a value representing the amount of direct reducing sugar as the weight of glucose (= dextrose) showing the same amount of reducing power. Say. The amount of reducing sugar can be measured by a conventional method. Examples of the method for measuring the amount of reducing sugar include the somology method (Somoggie Nelson method), the Rain-Einon method, the Bertrand method, and the Wilstetter-Schudel method. In the present invention, “low DE” means that the DE calculated based on the amount of reducing sugar determined by one or more methods is a value corresponding to “low DE” unless otherwise specified. I just need it. That is, for example, “DE is 2 to 9” means that the DE determined by any one or more methods is 2 to 9 unless otherwise specified.

  In addition, dextrin can usually be provided as a mixture of a plurality of types of dextrin molecules having different molecular structures (chain length and the like). That is, the “low DE dextrin” may specifically be a mixture exhibiting a low DE as a whole mixture of such dextrin molecules. In the present invention, for the convenience of explanation, such a mixture of dextrin molecules is treated as “one type” dextrin. As the low DE dextrin, one dextrin may be used, or two or more dextrins may be used in combination.

  As low DE dextrin, a commercial item may be used and what was manufactured and acquired suitably may be used.

  The method for producing dextrin is not particularly limited, and for example, a known method can be used. Dextrin can be produced, for example, by hydrolysis of starch. Hydrolysis can be performed, for example, using an enzyme such as amylase, or using an acid such as hydrochloric acid.

  Examples of starch used as a raw material for dextrin include corn starch (dent corn starch), waxy corn starch, sweet potato starch, potato starch, tapioca (cassava starch), wheat starch, and rice starch (glutinous rice starch and glutinous rice starch). That is, the low DE dextrin may be derived from any of these, for example. As the starch used as a raw material for dextrin, those selected from waxy corn starch and tapioca are particularly preferable, and waxy corn starch is more preferable.

  Commercially available low DE dextrins include Sandek # 30 (derived from waxy corn; DE = 2 to 5 (according to the Somogy method); Sanwa Starch Co., Ltd.), Sandek # 70FN (derived from waxy corn; DE = 6 to 8 (somogy Sanwa Starch Kogyo Co., Ltd.), Paindex # 100 (from waxy corn; DE = 3.8; Matsutani Chemical Co., Ltd.), Paindex # 1 (from Tapioca; DE = 7.5; Matsutani Chemical) Industrial Co., Ltd.).

<1-3> Emulsifier Examples of the emulsifier include polyglycerin fatty acid esters and sucrose fatty acid esters. The “polyglycerin fatty acid ester” is a compound in which a fatty acid is ester-bonded to a hydroxyl group of polyglycerin. The “sucrose fatty acid ester” is a compound in which a fatty acid is ester-bonded to a hydroxyl group of sucrose (sucrose). As the emulsifier, in particular, an emulsifier that can obtain a boosting effect of “kokumi” can be preferably used.

  Examples of the constituent fatty acid of the emulsifier include fatty acids having 8 to 24 carbon atoms, preferably 12 to 18 carbon atoms. The constituent fatty acid may be a saturated fatty acid or an unsaturated fatty acid. Specific examples of the fatty acid having 8 to 24 carbon atoms include caprylic acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid (behenic acid). Specific examples of the fatty acid having 12 to 18 carbon atoms include lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. As the constituent fatty acid, one kind of fatty acid may be used, or two or more kinds of fatty acids may be used in combination. For example, two or more fatty acids may be ester-bonded to one molecule of polyglycerol or one molecule of sucrose. The emulsifier may have the fatty acid exemplified above as a constituent fatty acid. The emulsifier may have the fatty acid exemplified above as the main constituent fatty acid. For example, the emulsifier may have a fatty acid having 12 to 18 carbon atoms as a main constituent fatty acid, and one or more fatty acids selected from lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid May be included as the main constituent fatty acid. “The emulsifier has (a certain) fatty acid as a main constituent fatty acid” means that the ratio of the amount of the (a certain) fatty acid to the total amount of the fatty acid constituting the emulsifier is, for example, 50% (w / w) to 100 % (W / w), 60% (w / w) to 100% (w / w), or 70% (w / w) to 100% (w / w).

  The emulsifier may preferably be a high HLB emulsifier. “High HLB” means that the HLB (Hydrophile-Lipophile Balance) value is, for example, 7 or more, 10 or more, or 13 or more. The HLB value of the high HLB emulsifier may be, for example, 20 or less, 18 or less, or 17 or less. Specifically, the HLB value of the high HLB emulsifier may be, for example, 7 to 20, 10 to 18, or 13 to 17. The HLB value can be determined by a conventional method. Examples of the HLB value calculation method include Atlas method, Griffin method, Davis method, and Kawakami method. The calculation method of HLB value can be suitably selected according to various conditions, such as the kind of emulsifier. In the present invention, the “high HLB” may be a value corresponding to the “high HLB” as determined by any one or more methods unless otherwise specified. That is, for example, “the HLB value is 13 to 17” may be that the HLB value determined by any one or more methods is 13 to 17 unless otherwise specified.

  The emulsifier usually has a molecular structure (in the case of polyglycerol fatty acid ester, degree of polymerization of polyglycerol, polymerized form of polyglycerol (linear, cyclic or branched), esterification rate, esterification position, etc. In the case of a sucrose fatty acid ester, it can be provided as a mixture of a plurality of types of ester molecules having different esterification rates, esterification positions, etc.). In the present invention, for convenience of explanation, such a mixture is treated as “one type” emulsifier. As an emulsifier, one type of emulsifier may be used, or two or more types of emulsifiers may be used in combination. For example, two or more emulsifiers may be used in combination so as to achieve a high HLB as a whole.

  The average degree of polymerization and average esterification rate of polyglycerol in the polyglycerol fatty acid ester and the average esterification rate in sucrose fatty acid ester can all be set appropriately according to various conditions such as a desired HLB value.

The “average degree of polymerization of polyglycerol” in the polyglycerol fatty acid ester refers to the average value of the degree of polymerization of polyglycerol constituting the polyglycerol fatty acid ester. The average degree of polymerization of polyglycerol may be, for example, 4 or more, 6 or more, or 8 or more, 20 or less, 15 or less, or 12 or less, or a combination thereof. The average degree of polymerization of polyglycerol may be, for example, 4 to 20, or 8 to 12. The average degree of polymerization of polyglycerol may be, for example, about 10. “About 10” means, for example, 9.5 or more and less than 10.5, 9.9 or more and 10.1 or less, or 10. The polymerization degree of polyglycerol shall be calculated based on the hydroxyl value of polyglycerol. The hydroxyl value of polyglycerin shall be measured according to Japanese Industrial Standard JIS K 0070: 1992.

  The emulsifier can be provided as a mixture of a plurality of types of ester molecules as described above, but may contain a monoester (polyglycerin monofatty acid ester or sucrose monofatty acid ester). The emulsifier may or may not contain a monoester as a main component. “Containing monoester as a main component” means that the monoester content in the mixture is, for example, 50% (w / w) to 100% (w / w), 60% (w / w) to 100% ( w / w), or 70% (w / w) to 100% (w / w).

  As an emulsifier, a commercial item may be used and what was manufactured and acquired suitably may be used.

  The production method of the emulsifier is not particularly limited, and for example, a known method can be used. The emulsifier can be produced, for example, by chemical synthesis, enzymatic reaction, or a combination thereof. Specifically, for example, polyglycerin fatty acid ester can be produced by esterifying a fatty acid with polyglycerin. Further, for example, sucrose fatty acid ester can be produced by esterifying a fatty acid with sucrose.

Commercially available polyglycerin fatty acid esters include Ryoto polyglyceresters CE-19D, L-7D, M-7D, SWA-10D, O-15D, B-70D (all Mitsubishi Chemical Foods), SY Glyster MO- 7S (Sakamoto Pharmaceutical Co., Ltd.), Poem TR-FB (RIKEN Vitamin Co., Ltd.). Examples of commercially available sucrose fatty acid esters include Ryoto sugar esters L-1695, M-1695, P-1670, S-1670, and O-1570 (all of which are Mitsubishi Chemical Foods Corporation).

<1-4> Composition of the present invention The composition of the present invention contains the above active ingredient.

The composition of the present invention may be composed of only the above active ingredients or may contain other ingredients. The composition of the present invention may be configured as a seasoning. In addition, the case where the composition of this invention is comprised as a creamer composition may be excluded from the composition of this invention.

  The “other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.

  Examples of the “other components” include compounds having “kokumi” imparting activity and compounds having calcium receptor stimulating activity other than the γ-glutamyl peptide. Specific examples of the compound having “kokumi” imparting activity include alliin. Specific examples of compounds having calcium receptor stimulating activity include, for example, cations such as calcium and cadolinium; basic peptides such as polyarginine and polylysine; polyamines such as putrescine, spermine and spermidine; proteins such as protamine; phenylalanine and the like Of cinacalcet. As for these compounds, those capable of forming a salt may be used in the form of a salt. Regarding the salt, the description of the salt of the γ-glutamyl peptide described above can be applied mutatis mutandis.

  Further, as the “other components”, specifically, for example, sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharide and the like; sugar alcohols such as xylitol and erythritol; natural or Artificial sweeteners; inorganic salts such as sodium chloride, sodium chloride and potassium chloride; organic acids such as acetic acid and citric acid and salts thereof; amino acids such as glutamic acid and glycine and salts thereof; nucleic acids such as inosinic acid, guanylic acid and xanthylic acid And its salts; dietary fiber, pH buffer, excipient, extender, fragrance, edible oil, ethanol, water. Regarding the salt, the description of the salt of the γ-glutamyl peptide described above can be applied mutatis mutandis.

  As the “other components”, one type of component may be used, or two or more types of components may be used in combination.

  The form of the composition of the present invention is not particularly limited. The composition of the present invention may be in any form such as powder, granule, liquid, paste or cube.

  The concentration 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 “kokumi” boost effect is obtained.

  The concentration and content ratio of the active ingredient in the composition of the present invention can be appropriately set according to various conditions such as the type of active ingredient, the eating concentration of the active ingredient, and the amount of the composition of the present invention used.

  The total concentration of the active ingredients in the composition of the present invention is not particularly limited, but for example, 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, or 1000 ppm (w / w) ) 100% (w / w) or less, 99.9% (w / w) or less, 50% (w / w) or less, 10% (w / w) or less, or 1% ( w / w) or less, or a combination thereof. The “total concentration of active ingredients” means the total of the concentration of γ-glutamyl peptide, the concentration of dextrin, and the concentration of emulsifier (when used in combination).

In the composition of the present invention, the ratio (weight ratio) of the dextrin content to the γ-glutamyl peptide content (dextrin content / γ-glutamyl peptide content) is, for example, 1 or more, 10 or more, or 50 or more, 10,000 or less, 1000
Or less or 200 or less, or a combination thereof. Specifically, the ratio of the dextrin content to the γ-glutamyl peptide content (dextrin content / γ-glutamyl peptide content) may be, for example, 1 to 10000, preferably 10 to 1000. It may be.

  In the composition of the present invention, the ratio (weight ratio) of the emulsifier content to the γ-glutamyl peptide content (emulsifier content / γ-glutamyl peptide content) is, for example, 0.1 or more, 1 or more Or 5 or more, 1000 or less, 100 or less, or 20 or less, or a combination thereof. Specifically, the ratio of the emulsifier content to the γ-glutamyl peptide content (emulsifier content / γ-glutamyl peptide content) may be, for example, 0.1 to 1000, preferably 1 May be ~ 100.

  In addition, when using the raw material containing an active ingredient, content (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material. In addition, when the active ingredient forms a salt, the content (concentration) of the active ingredient is calculated by converting the mass of the salt into the mass of an equimolar free body.

  The density | concentration of each active ingredient in the composition of this invention can be set so that the total density | concentration and content rate of the active ingredient illustrated above may be satisfy | filled, for example.

  Each component contained in the composition of the present invention (that is, active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, either separately or in any combination. And may be separately contained in the composition of the present invention. If the active ingredient coexists in the food and drink produced by adding the composition of the present invention, a “brillant” boost effect can be obtained.

<2> The method of the present invention In the present invention, the body can be imparted with a “kokumi” taste using active ingredients (ie, γ-glutamyl peptide, dextrin, and emulsifier (when used in combination)). . That is, the method of the present invention is a method for imparting a “kokumi” taste to foods and drinks, including adding an active ingredient to foods and drinks or raw materials thereof. Moreover, 1 aspect of the method of this invention is a manufacturing method of food / beverage products including adding an active ingredient to food / beverage products or its raw material.

  In the present invention, for example, a “kokumi” can be imparted to food and drink using the composition of the present invention. That is, by adding the composition of the present invention, an active ingredient can be added, and thus a “kokumi” can be imparted to food and drink. That is, in other words, the method of the present invention may be a method of imparting a “kokumi” taste to foods and drinks, including adding the composition of the present invention to foods and drinks or raw materials thereof. Moreover, the one aspect | mode of the method of this invention may be the manufacturing method of food / beverage products including adding the composition of this invention to food / beverage products or its raw material.

  The food or drink obtained by the method of the present invention is also referred to as “the food or drink of the present invention”. Specifically, the food / beverage products of the present invention are food / beverage products to which “kokumi” is imparted. In other words, the food / beverage product of the present invention is a food / beverage product to which a γ-glutamyl peptide, dextrin, and an emulsifier are added. “Addition” is also referred to as “compounding”.

It does not restrict | limit especially as food / beverage products, All food / beverage products are included. Seasonings are also included in food and drink. Examples of foods and beverages include beverages such as milk, soft drinks, alcoholic beverages and soups; processed meat foods such as ham, sausage, dumplings, grilled rice, hamburger, fried chicken, tonkatsu; marine processed foods such as kamaboko and chikuwa; butter Dairy products such as fermented milk, powdered milk, white sauce, yogurt, custard; processed rice foods such as fried rice; natural seasonings, flavor seasonings, menu seasonings, mayonnaise, dressings, sauces, etc .; cakes, Sweets such as mousse; other processed foods such as bread, noodles, gratin and croquettes; frozen foods and the like. “Soft drink” refers to a non-alcoholic beverage (a beverage having an alcohol concentration of less than 1%) excluding milk and dairy products. Specific examples of the soft drink include water, fruit juice (fruit juice), vegetable juice, tea, coffee drink (coffee, milk drink with coffee, etc.), carbonated drink, and sports drink. Specific examples of soup include consomme soup (chicken, pork, beef, etc.), egg soup, seaweed soup, soup with shark fin, Chinese soup, curry flavored soup, soup, miso soup, potage soup It is done. “Natural seasoning” refers to a seasoning produced from a natural product as a raw material by a technique such as extraction, decomposition, heating, or fermentation. “Flavor seasoning” refers to a seasoning used to impart flavor, flavor, and / or taste of flavor ingredients to foods and drinks. For example, it is produced by adding sugar or salt to natural seasonings. The Specific examples of the flavor seasoning include seasonings such as bonito flavor, chicken flavor, pork flavor, and beef flavor. A “menu seasoning” refers to a seasoning suitable for cooking a specific menu (Chinese menu or the like). Examples of the frozen food include frozen foods and drinks as exemplified above. Specific examples of the frozen food include gyoza, fried rice, fried rice, hamburger, fried chicken, gratin, tonkatsu, croquette, cake, and mousse. The provision aspect of food / beverage products is not specifically limited. The food / beverage products may be provided in a form that can be eaten as it is or not. The food and drink may be prepared and eaten in a mode suitable for eating before or during eating, for example. For example, in the case of a beverage such as a coffee beverage, it may be provided as a beverage in a container (canned coffee or the like) that can be eaten as it is, or as a concentrate (such as stick coffee) that is diluted and eaten. In addition, food and drink are not limited to general foods, but also include so-called health foods and medical foods such as nutritional supplements (supplements), functional nutritional foods, and foods for specified health use. For example, the food and drink as exemplified above may be provided as a general food, or may be provided as a health food or a medical food. In addition, from the method of this invention, the case where food / beverage products are creamer compositions may be excluded.

  The food / beverage products of this invention can be manufactured by the same method using the raw material similar to normal food / beverage products except adding the composition or active ingredient of this invention. Addition of the composition or the active ingredient of the present invention may be performed at any stage of the production process of the food or drink. That is, the composition or active ingredient of the present invention may be added to a raw material for food or drink, may be added to a food or drink in the middle of manufacture, or may be added to a finished food or drink. The composition or active ingredient of the present invention may be added only once, or may be added in two or more times. In addition, when the composition of the present invention is added, when the composition of the present invention contains each active ingredient separately or in any combination, each active ingredient is simultaneously added to the food or drink or its raw material. You may add to food-drinks or its raw material each separately, or separately by arbitrary combinations. Moreover, when adding an active ingredient, each active ingredient may be simultaneously added to food / beverage products or its raw material, and may be added to food / beverage products or its raw material separately separately or in arbitrary combinations. Good.

  The method of the present invention may further include adding other components (components other than the active component). Regarding the “other components” here, the description of “other components” in the composition of the present invention described above can be applied mutatis mutandis. Further, the composition of the present invention may be used in combination with “other components”. When "other components" are added, the addition of "other components" can be performed in the same manner as the addition of the composition or the active ingredient of the present invention. For example, the “other ingredients” and the composition or active ingredient of the present invention may be added to the food or drink or its raw materials at the same time, or separately, or in any combination, separately. It may be added to the raw material.

  The addition amount and addition ratio of each component (that is, the active component and optionally other components) in the method of the present invention are not particularly limited as long as the “kokumi” boost effect is obtained.

  When adding an active ingredient, the addition amount and addition ratio of the active ingredient can be appropriately set according to various conditions such as the type of the active ingredient and the intake mode of the food and drink of the present invention.

  For γ-glutamyl peptide, for example, the eating concentration of γ-glutamyl peptide is 0.005 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.1 ppm (w / w). w) or more, 1 ppm (w / w) or more, or 3 ppm (w / w) or more may be added, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) w) or less, or 20 ppm (w / w) or less may be added, or a combination thereof may be added. For γ-glutamyl peptide, for example, the eating concentration of γ-glutamyl peptide is 0.005 ppm (w / w) to 100 ppm (w / w), preferably 3 ppm (w / w) to 20 ppm. You may add so that it may become (w / w).

  Dextrin is used in food or drink or its raw material, for example, the dextrin eating concentration is 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, or 150 ppm (w / w) or more. It may be added to become 20000 ppm (w / w) or less, 5000 ppm (w / w) or less, 1000 ppm (w / w) or less, or 500 ppm (w / w) or less. Well, they may be added to form a combination thereof. A dextrin may be added to food-drinks or its raw material, for example so that the eating concentration of dextrin may be 1 ppm (w / w)-20000 ppm (w / w).

  The emulsifier is applied to food or drink or its raw material, for example, the eating concentration of the emulsifier is 0.1 ppm (w / w) or more, 1 ppm (w / w) or more, 10 ppm (w / w) or more, or 15 ppm (w / w). ) May be added so as to be 2000 ppm (w / w) or less, 500 ppm (w / w) or less, 100 ppm (w / w) or less, or 50 ppm (w / w) or less. Or may be added so as to be a combination thereof. An emulsifier may be added to food / beverage products or its raw material, for example so that the eating concentration of an emulsifier may be 0.1 ppm (w / w)-2000 ppm (w / w).

  In the case of producing a food or drink that is eaten without being concentrated or diluted (for example, eaten as it is), the eating concentration of each active ingredient exemplified above may be read as the added amount of the active ingredient as it is. Moreover, when manufacturing the food / beverage products which are eaten concentrated or diluted, the addition amount of the said active ingredient can be set from the eating density of each said active ingredient illustrated above, and the magnification of concentration or dilution. For example, when manufacturing food and drink to be eaten diluted 10 times, 10 times the eating concentration of each of the active ingredients exemplified above may be set as the addition amount of the active ingredient.

  In the method of the present invention, the ratio (weight ratio) of the amount of dextrin to the amount of γ-glutamyl peptide added (addition amount of dextrin / addition amount of γ-glutamyl peptide) is, for example, 1 or more, 10 or more, or 50 or more. It may be 10,000 or less, 1000 or less, or 200 or less, or a combination thereof. The ratio of the addition amount of dextrin to the addition amount of γ-glutamyl peptide (addition amount of dextrin / addition amount of γ-glutamyl peptide) may be, for example, 1 to 10,000, and preferably 10 to 1,000.

The ratio (weight ratio) of the added amount of the emulsifier to the added amount of the γ-glutamyl peptide in the method of the present invention (the added amount of the emulsifier / the added amount of the γ-glutamyl peptide) is, for example, 0.1 or more, 1 or more, or It may be 5 or more, 1000 or less, 100 or less, or 20 or less, or a combination thereof. The ratio of the addition amount of the emulsifier to the addition amount of the γ-glutamyl peptide (the addition amount of the emulsifier / the addition amount of the γ-glutamyl peptide) may specifically be, for example, 0.1 to 1000, preferably 1 May be ~ 100.

  In addition, when using the raw material containing an active ingredient, the addition amount (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material. In addition, when the active ingredient forms a salt, the addition amount (concentration) of the active ingredient is calculated by converting the mass of the salt into the mass of an equimolar free form.

  When the composition of the present invention is added, the amount of addition is not particularly limited as long as the “kokumi” boost effect is obtained. The addition amount of the composition of the present invention can be appropriately set according to various conditions such as the type of the active ingredient, the concentration of the active ingredient in the composition of the present invention, the intake mode of the food and drink. For example, 1 ppm (w / w) to 50% (w / w) of the composition of the present invention may be added to food or drink or its raw material, and 10 ppm (w / w) to 10% (w / w). w) It may be added. Moreover, the composition of this invention may be added with respect to food-drinks or its raw material, for example so that the eating concentration of each active ingredient may be in the eating concentration range of each active ingredient illustrated above.

  The invention is further illustrated by the following examples, which should not be construed as limiting the invention in any way. In the examples and reference examples, “ppm” means “ppm (w / w)”.

Example 1: Combined effect of γ-Glu-Val-Gly and dextrin In this experimental example, γ-Glu-Val-Gly (CAS 38837-70-6; also referred to as Gluvalicine) and dextrin were used in combination. The boost effect was verified.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared to 2% (w / v) with hot water and used as a control sample (no addition). Γ-Glu-Val-Gly was added to the control sample at 3 ppm to prepare a sample with γ-Glu-Val-Gly added alone. An evaluation sample was prepared by adding γ-Glu-Val-Gly at 3 ppm and each dextrin at 250 ppm to a control sample. As γ-Glu-Val-Gly, one synthesized according to the method described in WO2007 / 055393 was used (the same applies to the following Examples and Reference Examples). As dextrins, Sandeck series (Sanwa Starch Co., Ltd.), Paindex series (Matsuya Chemical Co., Ltd.), MPD (Matsuya Chemical Co., Ltd.), STAR-DRI series (Tate & Lyle), GLUCIDEX series (Roquette) Food), C * Dry MD 0191A (Cargill) was used (Table 1).

  The sensory evaluation by three evaluators was performed on the “kokumi” of each sample, and the boosting effect of “kokumi” by the combined use of dextrin was determined. The boost effect was indicated by four grades: “-: no boost effect (same as γ-Glu-Val-Gly single added sample)”, “+: weak” to “++++: strong”.

(2) Results Table 1 shows the results. In particular, by using γ-Glu-Val-Gly and a dextrin having a DE of 2 to 9 in combination, a high score was obtained as compared with the case where γ-Glu-Val-Gly was added alone. In particular, a high score was obtained when a dextrin having a DE of 2 to 5 was used in combination. That is, it was revealed that the “kokumi” is further enhanced by the combined use of γ-glutamyl peptide and low DE dextrin.

Reference Example: Combined Effect of γ-Glu-Val-Gly and Emulsifier In this experimental example, γ-Glu-Val-Gly and an emulsifier were used in combination, and the “kokumi” boost effect was verified.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared to 2% (w / v) with hot water and used as a control sample (no addition). Γ-Glu-Val-Gly was added to the control sample at 3 ppm to prepare a sample with γ-Glu-Val-Gly added alone. An evaluation sample was prepared by adding γ-Glu-Val-Gly at 3 ppm and each emulsifier at 25 ppm to a control sample. Emulsifiers include Ryoto-polyglycerester series (CE-19D, L-7D, M-7D, SWA-10D, O-15D, B-100D, B-70D; Mitsubishi Chemical Foods Co., Ltd.), SY Glister MO-7S (Sakamoto Pharmaceutical), Poem TR-FB (
Riken Vitamin Co., Ltd.), Ryoto Sugar Ester Series (L-1695, M-1695, P-1670, S-1670, O-1570, B-370, ER-190, ER-290; Mitsubishi Chemical Foods Corporation) (Table 2).

  The sensory evaluation by three evaluators was performed on the “kokumi” of each sample, and the boosting effect of “kokumi” by the combined use of an emulsifier was determined. The boost effect was indicated by four grades: “-: no boost effect (same as γ-Glu-Val-Gly single added sample)”, “+: weak” to “++++: strong”.

(2) Results Table 2 shows the results. In particular, by using γ-Glu-Val-Gly in combination with an emulsifier of C12 to C18, a high score was obtained as compared with the case where γ-Glu-Val-Gly was added alone. In addition, the HLB value of the C12-C18 emulsifier used in the present Example was 13-17. Moreover, the HLB value of the C22 emulsifier used in this example was 1 to 4. That is, it was revealed that the “kokumi” is further enhanced by the combined use of γ-glutamyl peptide and an emulsifier (for example, a C12-C18 emulsifier or a high HLB emulsifier).

Example 2: Combined effect of γ-Glu-Val-Gly, low DE dextrin, and emulsifier (1)
In this experimental example, γ-Glu-Val-Gly, low DE dextrin, and an emulsifier were used in combination, and the “kokumi” boost effect was verified.

(1) Evaluation method Commercial chicken consomme soup (Kunol) was used as an evaluation system. The soup was prepared to 2% (w / v) with hot water and used as a control sample (no addition). Samples were prepared by adding γ-Glu-Val-Gly, dextrin, emulsifier, and propylene glycol alginate (A-PG) to the control sample alone or in combination at the concentrations shown in Table 3. As low-DE dextrin, Paindex # 1 (Matsutani Chemical Industry Co., Ltd.) and Sandeck # 70FN (Sanwa Starch Industry Co., Ltd.) and emulsifiers as P-1670 (Mitsubishi Chemical Foods Co., Ltd.) and L-7D ( Mitsubishi Chemical Foods Co., Ltd.) was used (Table 3). As A-PG, kelp acid 542 (Kimika Co., Ltd.) was used. In addition, by using γ-Glu-Val-Gly and A-PG in combination, “kokumi” is further enhanced compared to the case where γ-Glu-Val-Gly is added alone (WO2015 / 137317 ).

  The sensory evaluation by three evaluators was performed on the “kokumi” of each sample, and the boosting effect of “kokumi” by the combined use of low DE dextrin and emulsifier was determined. The boost effect is “0 point: strength of“ kokumi ”of the sample not added with γ-Glu-Val-Gly”, “1 point: strength of“ kokumi ”of the sample added with γ-Glu-Val-Gly alone. ”,“ 5 points: “Roughness” of samples added with γ-Glu-Val-Gly and A-PG ”.

(2) Results Table 3 shows the results. In both cases 1 and 2, γ-Glu-Val-Gly is used in combination with both a low DE dextrin and an emulsifier, whereby γ-Glu-Val-Gly is used in combination with a low DE dextrin and an emulsifier, respectively. A higher score was obtained than the additive effect score assumed from the above. That is, it has been clarified that by using γ-glutamyl peptide in combination with both a low DE dextrin and an emulsifier, “kokumi” is synergistically enhanced.

Example 3: Combined effect of γ-Glu-Val-Gly, low DE dextrin, and emulsifier (2)
In this experimental example, γ-Glu-Val-Gly, low DE dextrin, and an emulsifier were used in combination, and the “kokumi” boost effect was verified.

(1) Evaluation method Commercial milk coffee (manufactured by Morinaga Milk Industry) was used as an evaluation system. The additive-free sample was used as a control sample (no additive). Samples were prepared by adding γ-Glu-Val-Gly, dextrin, emulsifier, and calcium lactate to the control sample alone or in combination at the concentrations shown in Table 4. As a low DE dextrin, Sandeck # 30 (Sanwa Starch Co., Ltd.) is used, and as an emulsifier, Ryoto polyglycerester SWA-10D (
Mitsubishi Chemical Foods Co., Ltd.) and fermented calcium lactate (Showa Kako Co., Ltd.) were used as calcium lactate (Table 4). In addition, by using γ-Glu-Val-Gly and calcium lactate in combination, “kokumi” is further enhanced as compared with the case where γ-Glu-Val-Gly is added alone.

  The sensory evaluation by three evaluators was performed on the “kokumi” of each sample, and the boosting effect of “kokumi” by the combined use of low DE dextrin and emulsifier was determined. The boost effect is “0 point: strength of“ kokumi ”of the sample not added with γ-Glu-Val-Gly”, “1 point: strength of“ kokumi ”of the sample added with γ-Glu-Val-Gly alone. ”,“ 5 points: “Roughness” of samples added with γ-Glu-Val-Gly and calcium lactate ”.

(2) Results Table 4 shows the results. By using γ-Glu-Val-Gly in combination with both a low DE dextrin and an emulsifier, the additive effect expected from the score when γ-Glu-Val-Gly is used in combination with each of a low DE dextrin and an emulsifier A higher score than the score was obtained. That is, it has been clarified that by using γ-glutamyl peptide in combination with both a low DE dextrin and an emulsifier, “kokumi” is synergistically enhanced.

Claims (19)

containing γ-glutamyl peptide and dextrin,
The γ-glutamyl peptide is one or more selected from γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-Glu-Y (Y represents an amino acid or an amino acid derivative). γ-glutamyl peptide,
The dextrin is a dextrin having a dextrose equivalent (DE) of 2 to 9,
Composition.   The composition according to claim 1, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.   The composition according to claim 1 or 2, wherein the dextrin is a dextrin derived from waxy corn starch and / or tapioca.   Furthermore, the composition of any one of Claims 1-3 containing the emulsifier which has a C12-C18 fatty acid as a constituent fatty acid.   The composition according to claim 4, wherein the emulsifier is an emulsifier having an HLB of 13 to 17.   The ratio of the content of the dextrin to the content of the γ-glutamyl peptide (dextrin content / γ-glutamyl peptide content) is 1 to 10,000 in a weight ratio. A composition according to 1.   The ratio of the content of the emulsifier to the content of the γ-glutamyl peptide (emulsifier content / γ-glutamyl peptide content) is 0.1 to 1000 in terms of a weight ratio. 2. The composition according to item 1.   The composition according to any one of claims 1 to 7, which is a body taste imparting agent.   The manufacturing method of the food / beverage products provided with rich taste including adding the composition of any one of Claims 1-8 to food / beverage products or its raw material. adding γ-glutamyl peptide and dextrin to a food or drink or a raw material thereof,
The γ-glutamyl peptide is one or more selected from γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-Glu-Y (Y represents an amino acid or an amino acid derivative). γ-glutamyl peptide,
The dextrin is a dextrin having a dextrose equivalent (DE) of 2 to 9,
The manufacturing method of food-drinks.   The method according to claim 10, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.   The method according to claim 10 or 11, wherein the dextrin is a dextrin derived from waxy corn starch and / or tapioca.   Furthermore, the emulsifier which has a C12-C18 fatty acid as a constituent fatty acid is added, The method of any one of Claims 10-12.   14. The method of claim 13, wherein the emulsifier is an emulsifier having an HLB of 13-17.   The ratio of the addition amount of the dextrin to the addition amount of the γ-glutamyl peptide (dextrin addition amount / γ-glutamyl peptide addition amount) is 1 to 10,000 in a weight ratio. The method described in 1.   The ratio of the addition amount of the emulsifier to the addition amount of the γ-glutamyl peptide (emulsifier addition amount / γ-glutamyl peptide addition amount) is 0.1 to 1000 in terms of a weight ratio. 2. The method according to item 1.   The method according to any one of claims 10 to 16, wherein the dextrin is added so that a dextrin eating concentration is 1 ppm (w / w) to 20000 ppm (w / w).   The method according to any one of claims 13 to 17, wherein the emulsifier is added so that the eating concentration of the emulsifier is 0.1 ppm (w / w) to 2000 ppm (w / w).   The method according to any one of claims 10 to 18, wherein the food or drink is a seasoning, a beverage, or a frozen food.