Stable culinary supplement and method of its preparation

FIELD: food industry.

SUBSTANCE: culinary supplement contains decreased amount of monosodiumglutamate (MSG) from 1 to 2 wt %, inosine monophosphate (IMP) and guanosine monophosphate (GMP) from 0.05 to 0.1 wt %, from 10 to 20 wt % of food acids and sugars, from 20 to 45 wt % of macromolecules. Method of preparation of this culinary supplement involves cutting vegetables and/or meat in mixture or separately, blanching vegetables, enzymatic hydrolysis of vegetables and/or meat in mixture or separately, stopping hydrolysis and concentrating.

EFFECT: method of giving and/or intensifying tones of dish taste involves adding a culinary supplement in the amount of 0,001 to 10% in conversion to the total dish weight; invention ensures storage stable culinary supplement providing refined taste in food products without unnecessary chemical aftertaste.

20 cl, 3 ex, 2 dwg

 

The present invention relates to stable storage auxiliary culinary tool and method of its preparation.

In traditional cuisine and cooking are widely used concentrated broths with a pronounced aroma and delicate taste. Such concentrated or plain broths can be fish, meat, vegetable and serve as the basis for cooked dishes, stews, sauces, soups and other high-quality and delicious. Alternatively, they can be added to these dishes to impart and/or enhance fine taste.

Concentrated and regular broths high quality are prepared by chefs in restaurants or hostesses at home on traditional recipes. These concentrated broths obtained after long cooking, which includes cutting slices, cooking, bring to the boil and slow boiling of the selected flavoring ingredients, such as meat, vegetables, bones, spices and other Such preparation is time-consuming and laborious, as a result, in the end, the products are not stable in storage and require within a short period of time. But for chefs and consumers is the only way to obtain a high-quality concentrated and regular broth with rich flavor, good finish and strength is but a pronounced aroma.

In addition, developed and released to the market numerous amplifiers [intensifiers] aroma and taste. The food industry has developed a wide range of ready-to-use flavor enhancers and flavor for use in different areas of cooking. It can be concentrated broths in the form of paste, powder, pressed cubes or granules. A large variety of culinary fundamentals, either in powder form or in the form of a paste is usually prepared accurate mixing of flavoring ingredients, such as salt, sugar, monosodium glutamate, spices, and selected aromas that are mixed together with a carrier.

Making these culinary additives helps to ensure subtlety of taste and palatability of the food product into which they are introduced. In fact, worldwide subtlety of taste undoubtedly perceived as a key attribute of high-quality dishes. This subtlety of taste is a subjective symptom and is usually described using different formulations in different countries depending on their cultural level and culinary habits. However, the subtlety of taste can be described as a property of food that makes it attractive taste and smell for a number of organoleptic characteristics, such as quick perception of the scent, the feeling of saturation taste in the mouth, eriana taste in the mouth, with a simultaneous sense of solidity, consistency and cause salivation. For example, in accordance with the Asian preference subtlety of taste coupled with these sensory attributes are defined as rich taste, called umami (minds). It is reported that the main component responsible for the umami taste is monoacrylate (MSG) in combination with interactive components such as nucleotides and NaCl. However, the umami taste can sometimes be characterized as defective and to some extent too chemical and unpleasant in the mouth. Umami is adopted, mainly in Japan and Japanese cuisine. On the other hand, Chinese cuisine, one of the most sophisticated cuisines in the world, also uses the term subtlety of taste. In Chinese cuisine, as well as in Chinese culture, there is the concept of xian (XI'an), which corresponds more accurately reflects the subtlety of taste, because it also includes other aspects, and other sensory perception compared with umami. The so-called xian-expression is clear and is traditionally used in the culinary arts of China, but an objective description and feature of this term is still not entirely clear, since go, apparently, beyond the notion of umami.

Flavor enhancers and flavor are traditionally applied in different areas of cooking. These flavor enhancers and flavor are added or are part of the culinary products, such as the soups, sauces and ready meals, and make them more attractive to the taste, giving it the subtlety that require consumers. Delicacy of taste is common in cooking term referring to the General feeling of the food product. Enrichment of flavor and aroma known in any region of the world - from West to East, and about the same organoleptic profile, i.e. with a full flavor, richness, and others

Flavor enhancers currently associated with umami sensations and/or xian in Asian cuisine. On the other hand, in Western cuisine, there is no term equivalent to the notion of xian, although Western concentrated broths are also well known for its organoleptic properties, due to which they are used in many areas of cooking.

While umami taste are well known and have been studied for a long time, the taste of xian is not so well understood, particularly at the molecular level. However, xian is the handle of taste, which is well understood and is often used in the culinary arts of China, but the word "xian" is hard to translate into Western languages. The literal translation of the two characteristic qualitative features that make up the concept of xian, means "fish" and "goat", which indicates the complexity of sensory perception. Like glutamate and the umami components xian enrich other flavour. Traditional Chinese highly concentrated broth, add in many regional dishes to enhance the taste and aroma, very rich in xian. If you compare xian with glutamate or umami taste, we can say that xian is much more complex, rounded and "comfortable", that is fine, satisfying all tastes and meet all the requirements. He is not unidirectional.

Many amplifiers of taste and aroma are produced by the industry; their basis is formed mainly of chemical mixtures, including MSG and other flavor and aromatic compounds. However, these compositions are not always suitable for use in first-class dishes, because the General feeling remains the same chemical and does not reflect the naturalness of concentrated broths and dishes are homemade, whatever origin they had no East or West. On the other hand, the consumer does not want to spend time cooking culinary concentrated broths to get rich basis for applications in the food, therefore, remains a need in the culinary basis, useful as an ingredient or amplifier taste and aroma, as well as stable in storage and ready for convenient use.

Thus, the aim of the present invention is stable in the wound of the food composition, which is designed to easily and conveniently provide a refined taste in food products without undesirable chemical aftertaste characteristic of the products available on the market. The basic idea underpinning the present invention is to provide a food composition, which can be any stable in storage and/or concentrated form and which can be used being a spice in dishes and all kinds of delicacies. In addition to enhance the effect of the spices, the food composition according to the present invention must be suitable to enhance the taste in the fifth dimension, as it has not been called xian, delicacy of taste, saturation or other

The present invention relates to stable storage auxiliary culinary preparations, containing

- reduced amount of MSG, IMP (inosine monophosphate) and GMP (guanosine monophosphate);

from 10 to 20 wt.% food acids and sugars;

- from 20 to 45% of the macromolecules.

In one embodiment, the practical implementation of the invention, all components of the auxiliary culinary tools may not be of natural origin, for example, the specified auxiliary culinary tool may be prepared by dry blending.

According to a preferred variant of the invention all of the above components (MSG, IMP, GMP, food acids, sugar and macromolecules) are of natural origin, as present in the raw materials used in the method.

According to the invention can be prepared meat, vegetarian or combined options. The following percentages continuously for all three variants, if there is no specific reference. It is given in wt.% in terms of dry substance.

Under reduced amount of MSG, IMP and GMP should be understood that, compared with existing products on the market the content of the above components is reduced at least by half. Under the macromolecules should be understood polysaccharides, proteins and fats.

Another important feature of the invention is that MSG, IMP and GMP are of natural origin. To determine the natural origin of these components of the composition can be applied various methods. The most common method is based on the determination of isotope ratios13C/12C. for Example, monoacrylated separated from the product, can be analyzed with the help of the device analyzer Roboprep connected to the mass-spectrometer isotope ratios Europa 20-20, which chemically decomposes MSG and determines the ratio of isotopes13C/12With CO2. In the case of unnatural origin MSG isotope ratio13C/12To be lower than in the case of natural MSG. The details of measurements of this type known to the skilled is new in this field specialist: see, for example, some of the details in "Food Chemistry" (H.-D.Belitz, W.Grosch. 2nd. ed. Springer-Verlag, 1999), p.797-799, Abundance Ratios of Isotopes.

Reduced amount of MSG is the hallmark product of the invention, as well as a high amount of dietary acids. Food acid taken from the group comprising organic acids, amino acids and dipeptides. The percentage of this description indicated in wt.%.

Amino acids and dipeptides represented, mainly, lysine, carnosine, asparagine, alanine, glutamine, phenylalanine, aspartic acid, ornithine with a minimum content of glutamic acid. Organic acid represented mainly by lactic acid, citric acid, acetic acid and malic acid. Vegetarian option carnosine is missing.

As mentioned above, the amount of MSG is reduced, and it is present in an amount of from 1%to 2%. Also, MSG is not added from the outside MSG, and natural MSG is present in the basis for obtaining auxiliary culinary tools. The number of IMP and GMP is from 0.05 to 0.1%.

NaCl is also present in the auxiliary culinary tool according to the invention. This salt may be present in natural raw materials or may be added depending on the type of method and prepared options. The amount of salt can in order to reroute within wide limits.

Auxiliary culinary tool also contains from 8 to 20% polysaccharides. These polysaccharides are taken from the group consisting of cellulose derivatives, pectin, gums beans carob, starch separately and in combination. Vegetarian version of polysaccharides higher than the meat version.

Stable in storage auxiliary culinary tool also contains from 8 to 20% protein. These proteins taken from the group consisting of collagen, gelatin, myosin, actin separately and in combination. Gelatin, myosin and actin are more characteristic of the meat options.

And finally, auxiliary culinary tool also contains at least one carbohydrate selected from the group consisting of glucose, fructose, mannose, sorbitol, glycerin, both separately and in combination. Vegetarian version of the sugar content is usually higher than the meat version.

In the case of meat options an important feature of the invention is the structure of the product in the aqueous phase, which is completely different from the structure of a commercially available product that can be clearly seen from the appended drawings. As mentioned above, the second important characteristic of the product according to the invention are organoleptic characteristics.

Another characteristic is a feature of the invention in the meat version is the low amount of fat, which is from 0.2 to 15%. More specifically, the second cooking tool is the content of free fatty acids from 1.9 to 3.2%.

Stable in storage auxiliary culinary tool according to the invention can be presented in various forms. The composition can be obtained in any physical form, such as cubes, powder, paste, concentrate, granules or liquid.

The present invention also concerns the use of stable storage of concentrated auxiliary culinary tools described above, in which the tool is contained in the culinary products taken from the group consisting of soups, sauces, dry soup concentrates, liquid mixtures of spices, snacks, ready meals (chilled or frozen)in an amount of from 0.001 to 50%, calculated on the total weight of the specified product.

The invention also concerns the method of preparation of stable storage auxiliary cooking tools, described above, which involves the following stages:

- chopping vegetables and/or meat in a mixture or separately;

- blanching vegetables;

- hydrolysis of vegetables and/or meat in a mixture or separately;

- termination of hydrolysis;

- concentration.

Preparation of concentrated broth according to the invention

The reduction in size is.

Vegetables and meat are crushed or crumble in the conventional apparatus.

Blanching.

Vegetables blancheroche hot water or steam.

The process of hydrolysis.

Meat and vegetables are individually enzymatic hydrolysis.

The hydrolysis is carried out by the method known from the prior art. As enzymes are used, for example, proteases in the case of meat and carbohydrate, such as cellulase, in the case of vegetables.

Termination of hydrolysis.

The hydrolysis is terminated by inaktivirovanie enzymes increasing temperature.

Concentrating.

The resulting hydrolyzed vegetable or meat is concentrated by evaporation. According to the invention can be prepared broth only from vegetables or meat, or vegetables and meat. In the latter case, the method is carried out separately with meat and separately with vegetables: is the concentration, and finally dry powders are mixed together.

With regard to the type of meat, it is not a critical factor: you can use pork, veal, beef, lamb, chicken, ducks and any other kind of meat. You can also use fish: in this case, you can use any fish. The term "fish" includes shellfish.

As for the vegetables, their view is also not a critical factor: you can use any kind of vegetables, for example, Europe is iskie vegetables or Chinese vegetables. For example, you can use carrots, tomatoes, bamboo, mushrooms, radish, root celery, asparagus, cabbage, onions, sprouted soy beans.

According to the first variant of the method after hydrolysis, the mixture is concentrated to obtain cubes or paste. According to the second variant at the end of the hydrolysis, the mixture is concentrated and subjected to drying to obtain a powder or granules.

Organoleptic analysis concentrated broths, prepared according to the invention

A group of trained experts were identified typical xian organoleptic descriptors to describe the subtleties of taste; the list of them is given below:

- rapid diffusion: corresponds to the first sense that the consumer feels in the mouth;

- saturation: corresponds to a well-balanced, appropriate levels of flavors and aroma, resulting in a pleasant sensory perception of the product in the mouth;

- uniformity: corresponds to the uniform planning product surface of the tongue;

- salivation: this descriptor corresponds to the intensity of salivary flow caused by the product immediately after its consumption.

- keeping the taste: this descriptor matches the feeling aftertaste that product it leaves in the mouth.

These five descriptors were identified and is used to characterize and hierarchical ordering of different products, cooked with various ingredients, taken at various concentrations.

It should be noted that many of the descriptors refer to the distinctive organoleptic characteristics, which are correlated not only with the taste but also with the perception of texture. For example, "retention" refers to possible long-term interaction between the components of the concentrated broths with the mucous membrane of the mouth and the epithelium of the tongue where the taste buds. Thus, we can conclude that the subtlety of taste, in the sense in which it is understood in the context of the present invention, refers to sensory perception beyond the actual taste. Therefore, the subtlety of taste can be described as the interaction of taste and extending across the inner surface of the tongue the effect of the texture of importance or which, at least, cannot be ignored.

There are several ways of assisted cooking means according to the invention. If the tool has the shape of cubes, paste or powder, it can be applied over a meal or add to the dish in number, depending on consumer preferences. Usually the auxiliary cooking medium is added or mixed with the dish in an amount of from 0.001 to 10% in recalculation of the total mass of the dish.

In accordance with another feature of the invention concerns a convenient way of ensuring xian-characteristics in food products using natural, ready-to-use auxiliary culinary preparations, containing

- reduced the amount of natural MSG, IMP and GMP;

from 10 to 20 wt.% natural food acids and sugars;

- from 20 to 45% of natural macromolecules.

The drawings in the Appendix presents the structure of the meat options auxiliary culinary tool of the invention:

figure 1 shows a view under the microscope commercially available product

figure 2 shows a view under the microscope auxiliary culinary tool of the invention (meat option).

The purpose of microscopic research was a comparative evaluation of the structure of the product available on the market (figure 1), with the structure supporting the cooking means according to the invention (figure 2). Samples were stored at 50°C and analyzed at 35°C with the use of wide-field EPI-fluorescence microscope after staining fatty phase in an aqueous solution of Nile red. 50 µl of the stained sample was placed on a glass slide heated to 35°C, covered with a cover glass with a diameter of 22 mm and examined under a microscope. The scale of the drawings is 150 μm.

Figure 1 is a noticeable fat W is Ricky. Figure 2 (product of the invention), on the contrary, are koatservatov it, consisting of a mixture of particles of fat, protein and polysaccharides. The following examples illustrate in more detail the invention.

Example 1

According to the invention 1 kg mushrooms and 1 kg of ham separately, respectively, were ground and crunched. The mushrooms were branchialis, then these mushrooms were added 9 kg of water, 10 g of cellulase and 10 g of protease, followed by hydrolysis at a temperature of 50-60°C for 4 to 6 hours. Minced meat was subjected to hydrolysis with the addition of 9 kg of water and 5 g of protease at 60°C for 24 hours. To stop the hydrolysis temperature of the meat and mushroom hydrolysates increased with the aim of inaktivirovanie these enzymes. Both of the hydrolyzate was concentrated by evaporation and was subjected to vacuum drying to a moisture content of less than 5%for both powder mixed together.

Example 2

According to the invention 1 kg mushrooms and 1 kg of young bamboo shoots were ground separately. The mushrooms and the young shoots were branchialis separately. Then the mushrooms were added 9 kg of water, 10 g of cellulase and 10 g of protease and hydrolysis was carried out at a temperature of 50-60°C for 4 to 6 hours. The young shoots were also subjected to hydrolysis with the addition of 9 kg of water, 10 g of cellulase and 10 g of protease under the same temperature and duration,and mushrooms. To stop the hydrolysis temperature of the hydrolyzate of young bamboo shoots and mushrooms were increased with the aim of inaktivirovanie these enzymes. Both of the hydrolyzate was concentrated by evaporation and was subjected to vacuum drying to a moisture content of less than 5%for both powder mixed together.

Example 3

The product according to example 1 was added to the dry concentrate of chicken broth at the level of 10%. After you restore hot water to the consumer felt five aforementioned xian-descriptors.

1. Stable in storage concentrated auxiliary culinary tool that contains
reduced monoacrylate (MSG) from 1 to 2 wt.%, inosine monophosphate (IMP) and guanosine of monophosphate (GMP) from 0.05 to 0.1 wt.%,
from 10 to 20 wt.% food acids and sugars,
from 20 to 45 wt.% macromolecules.

2. Stable in storage auxiliary culinary tool of claim 1, wherein MSG, IMP, GMP, food acids, sugars and macromolecules are of natural origin.

3. Stable in storage auxiliary culinary tool according to claim 1 or 2, providing xian-touch features.

4. Stable in storage auxiliary culinary tool according to claim 1, in which natural food acid taken from the group consisting of organic acids, amino acids and dipeptides.

5. Stable in storage auxiliary cook the second tool according to claim 4, in which amino acids and dipeptides represented mainly lysine, carnosine, asparagine, alanine, glutamine, phenylalanine, aspartic acid, ornithine with a minimal amount of glutamic acid.

6. Stable in storage auxiliary culinary tool according to claim 4, in which the organic acid represented mainly by lactic acid, citric acid, acetic acid and malic acid.

7. Stable in storage auxiliary culinary tool according to claim 1, containing from 8 to 20% polysaccharides.

8. Stable in storage auxiliary culinary tool according to claim 7, in which the polysaccharides are taken from the group consisting of cellulose derivatives, pectin, gums beans carob, starch, either separately or in combination.

9. Stable in storage auxiliary culinary tool according to claim 1, containing from 8 to 20% protein.

10. Stable in storage auxiliary culinary tool according to claim 9, in which the proteins are taken from the group consisting of collagen, gelatin, myosin, actin, either separately or in combination.

11. Stable in storage auxiliary culinary tool according to claim 1 also containing at least one carbohydrate selected from the group consisting of glucose, fructose, mannose, sorbitol, glycerol, taken individually or the combination.

12. Stable in storage auxiliary culinary tool of claim 1, wherein the specified auxiliary cooking device has a structure in aqueous phase with a molecular aggregates containing koatservatov it is formed by polysaccharides, proteins and fats, with blotches of the aqueous phase.

13. Stable in storage auxiliary culinary tool 12, in which the amount of fat is from 0.2 to 15%.

14. Stable in storage auxiliary culinary tool 12, in any physical form, such as cubes, powder, paste, granules and liquid.

15. The use of stable storage, concentrated auxiliary cooking means according to any one of claims 1 to 14 in the manufacture of culinary products selected from the group consisting of soups, sauces, dry soup concentrates, liquid mixtures of spices.

16. Method of preparation of stable storage auxiliary cooking means according to any one of claims 1 to 14, which includes stages
chopping vegetables and/or meat in a mixture or separately,
blanching vegetables,
enzymatic hydrolysis of vegetables and/or meat in a mixture or separately,
termination of hydrolysis,
concentrating.

17. The method according to clause 16, in which at the end of the hydrolysis, the mixture is dried in any physical form.

18. The method according to clause 16, which support the recreational culinary tool mixed with other ingredients to obtain all the previously mentioned types of products.

19. The method of giving and/or enhancing delicacy dishes, consisting in the addition of natural auxiliary cooking means according to any one of claims 1 to 14 in the specified dish in an amount of from 0.001 to 10% based on the total weight of the dish.

20. A convenient way of ensuring xian-characteristics in food products using natural ready-to-use auxiliary culinary preparations, containing
reduced natural MSG, IMP and GMP,
from 10 to 20 wt.% natural food acids and sugars,
from 20 to 45 wt.% macromolecules of natural origin.



 

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FIELD: food industry.

SUBSTANCE: culinary supplement contains decreased amount of monosodiumglutamate (MSG) from 1 to 2 wt %, inosine monophosphate (IMP) and guanosine monophosphate (GMP) from 0.05 to 0.1 wt %, from 10 to 20 wt % of food acids and sugars, from 20 to 45 wt % of macromolecules. Method of preparation of this culinary supplement involves cutting vegetables and/or meat in mixture or separately, blanching vegetables, enzymatic hydrolysis of vegetables and/or meat in mixture or separately, stopping hydrolysis and concentrating.

EFFECT: method of giving and/or intensifying tones of dish taste involves adding a culinary supplement in the amount of 0,001 to 10% in conversion to the total dish weight; invention ensures storage stable culinary supplement providing refined taste in food products without unnecessary chemical aftertaste.

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27 cl, 5 ex

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20 cl, 1 dwg, 6 tbl, 4 ex

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EFFECT: invention enables to impart kokumi to food products and beverages.

34 cl, 1 dwg, 7 tbl, 4 ex

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