Composition for enhancing umami comprising tyrosine-amino acid peptide and use thereof
AssigneeIndustry-Academic Cooperation Foundation Gyeongsang National University
InventorsHyun Joon Kim, Eui-Cheol Shin
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Abstract
A composition includes tyrosine-amino acid peptide as effective component. The composition may enhance umami. The amino acid may be lysine, methionine, valine, serine, cysteine, arginine, asparagine, aspartic acid, alanine, isoleucine, leucine, threonine, tyrosine, glutamine, glutamic acid, glycine, histidine, phenylalanine, proline, or tryptophan. The composition may further includes glutamine. The composition may be added to food to enhance umami.
Claims7
A processed food with enhanced umami, comprising a composition comprising a dipeptide comprising tyrosine at the N-terminus and an amino acid at the C-terminus as effective component,
- wherein the amino acid is glutamine, and
- where the content of the dipeptide by weight of the processed food is 0.05 to 2%.
A method for producing a processed food with enhanced umami, the method comprising:
- mixing a dipeptide comprising tyrosine at the N-terminus and an amino acid at the C-terminus with a food,
- wherein the amino acid is glutamine, and
- wherein the dipeptide is mixed with the food at 0.05 to 2% by weight relative to the food.
A method for enhancing umami of food, the method comprising:
- mixing a dipeptide comprising tyrosine at the N-terminus and an amino acid at the C-terminus with the food,
- wherein the amino acid is glutamine, and
- wherein the dipeptide is mixed with the food at 0.05 to 2% by weight relative to the food.
Dependencies are inferred from the claim text.