Kokumi-imparting agent, method of using, and compositions containing same
View Patent ↗The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.
1. A compound
represented by the formula: γ-Glu-X—OCH(Z)CO 2 H, wherein X is an amino acid or an amino acid derivative, and Z is H or CH 3 ; and
X is not Ala or Cys when Z is H.
2. The compound according to claim 1 , wherein X is t-Leu or Abu.
3. The compound according to claim 1 , wherein said compound is a kokumi imparting substance.
4. A composition comprising the compound according to claim 3 .
5. The composition according to claim 4 , which is able to enhance a taste selected from the group consisting of salty, umami, sweet, and sour.
6. The composition according to claim 4 , wherein said composition is a food or drink.
7. The composition according to claim 4 , wherein said composition further comprises at least one other compound having calcium receptor activation activity.
8. The composition according to claim 7 , wherein the other compound having calcium receptor activation activity is selected from the group consisting of calcium, protamine, polyarginine, spermine, polylysine, cinacalcet, and combinations thereof.
9. A method for producing a food or drink imparted with kokumi comprising adding one or more of the compositions according to claim 4 to a food or drink so that the concentration of said one or more compositions is 1 mass ppb to 99.9 mass %.
10. The method according to claim 9 , wherein the composition is a seasoning and is present in the food or drink at a concentration of 0.01 to 10 mass %.
11. A method of imparting kokumi to a composition comprising adding to the composition a compound
represented by the formula: γ-Glu-X—OCH(Z)CO 2 H wherein X is an amino acid or an amino acid derivative, and Z is H or CH 3 ; and
X is not Ala or Cys when Z is H.
12. The method according to claim 11 , wherein X is t-Leu or Abu.
13. The method according to claim 11 , wherein said compound is a kokumi imparting substance.
14. A compound selected from the group consisting of γ-Glu-Val-GlyA, γ-Glu-t-Leu-GlyA, γ-Glu-Abu-GlyA, γ-Glu-Val-LacA, γ-Glu-t-Leu-LacA, and γ-Glu-Abu-LacA.
15. A compound represented by γ-Glu-Y-Gly, wherein Y is selected from the group consisting of Pen, and t-Leu.
16. The compound according to claim 15 , wherein said compound is a kokumi imparting substance.
17. A composition comprising the compound according to claim 16 .
18. The composition according to claim 17 , which is able to enhance a taste selected from the group consisting of salty, umami, sweet, and sour.
19. The composition according to claim 17 , wherein said composition is a food or drink.
20. The composition according to claim 17 , wherein said composition further comprises at least one other compound having calcium receptor activation activity.
21. The composition according to claim 20 , wherein the other compound having calcium receptor activation activity is selected from the group consisting of calcium, protamine, polyarginine, spermine, polylysine, cinacalcet, and combinations thereof.
22. A method for producing a food or drink imparted with kokumi comprising adding one or more of the compositions according to claim 17 to a food or drink so that the concentration of said one or more compositions is 1 mass ppb to 99.9 mass %.
23. The method according to claim 22 , wherein the composition is a seasoning and is present in the food or drink at a concentration of 0.01 to 10 mass %.
24. A method of imparting kokumi to a composition comprising adding to the composition a compound represented by γ-Glu-Y-Gly, wherein Y is selected from the group consisting of Pen and t-Leu.
25. The method according to claim 24 , wherein said compound is a kokumi imparting substance.