# US 8,541,379 B2 · Kokumi-imparting agent

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- Number: US 8,541,379 B2
- Document ID: US8541379B2
- Status: Granted
- Kind: B2
- Application number: 13/529,482
- Filed: 2012-06-21
- Published: 2012-11-01
- Granted: 2013-09-24
- Earliest claimed: 2009-12-28
- Assignees: Ajinomoto Co., Inc.
- Applicants: Takashi Miyaki; Naohiro Miyamura; Megumi Kaneko; Yusuke Amino; Reiko Yasuda; Yuzuru Eto; Takaho Tajima
- Inventors: Takashi Miyaki; Naohiro Miyamura; Megumi Kaneko; Yusuke Amino; Reiko Yasuda; Yuzuru Eto; Takaho Tajima
- Web page: https://patentgrep.com/patent/US8541379B2

## CPC

- C07K 5/0215: {containing natural amino acids, forming a peptide bond via their side chain functional group, e.g. epsilon-Lys, gamma-Glu}
- A23L 27/22: containing glutamic acids
- A23L 27/63: {Ketchup}
- A23L 27/88: {Taste or flavour enhancing agents}
- C07K: PEPTIDES (peptides in foodstuffs A23; obtaining protein compositions for foodstuffs, working-up proteins for foodstuffs A23J; preparations for medicinal purposes A61K; peptides containing beta-lactam rings C07D; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, C07D; ergot alkaloids of the cyclic peptide type C07D519/02; macromolecular compounds having statistically distributed amino acid units in their molecules, i.e. when the preparation does not provide for a specific; but for a random sequence of the amino acid units, homopolyamides and block copolyamides derived from amino acids C08G69/00; macromolecular products derived from proteins C08H1/00; preparation of glue or gelatine C09H; single cell proteins, enzymes C12N; genetic engineering processes for obtaining peptides C12N15/00; compositions for measuring or testing processes involving enzymes C12Q; investigation or analysis of biological material G01N33/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including γ-Glu-Nva (L-γ-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.

## Claims

### Claim 1

A method for imparting kokumi to a food or beverage composition comprising adding a dipeptide with the sequence of γ-Glu-Nva to said composition.

### Claim 2

A method for preparing a food or beverage, or an intermediate used for preparing a food or beverage comprising the steps of:
A) adding a flavor enhancer comprising a dipeptide with the sequence of γ-Glu-Nva to food ingredients,
B) mixing them together; and
C) optionally cooking the resulting mixture.

### Claim 3 (depends on 2)

The method for preparing a food or beverage, or an intermediate used for preparing a food or beverage as set forth in claim 2, wherein said adding the flavor enhancer comprising a dipeptide with the sequence of γ-Glu-Nva to food ingredients comprises controlling the concentration of γ-Glu-Nva in the intermediate used for preparing a food or beverage to a level ranging from 0.005 to 600,000 ppm by mass.

### Claim 4 (depends on 3)

The method for preparing a food or beverage as set forth in claim 3, wherein the method further comprises the step of adding an intermediate for preparing a food or beverage to other food ingredients while controlling the concentration of a dipeptide with the sequence of γ-Glu-Nva in the resulting food or beverage to a level ranging from 0.005 to 30 ppm by mass.

### Claim 5 (depends on 3)

The method for preparing a food or beverage as set forth in claim 3, wherein said adding the flavor enhancer comprising a dipeptide with the sequence of γ-Glu-Nva to the food ingredients, and said mixing them together, comprises the step of controlling the concentration of γ-Glu-Nva in the resulting food or beverage to a level of from 0.005 to 30 ppm by mass.

### Claim 6 (depends on 2)

The method for preparing a food or beverage as set forth in claim 2, wherein the food or beverage is a food comprising an herb and/or spice derived from a plant belonging to Labiatae.

### Claim 7 (depends on 2)

The method for preparing a food or beverage as set forth in claim 2, wherein the food or beverage comprising miso.

### Claim 8 (depends on 2)

The method for preparing a food or beverage as set forth in claim 2, wherein the food or beverage comprises tomato.

### Claim 9

A method for enhancing the flavor and/or taste of a food or beverage, comprising the step of adding a composition comprising a dipeptide with the sequence of γ-Glu-Nva to a food or beverage.

### Claim 10 (depends on 9)

The method as set forth in claim 9, wherein the flavor and/or taste-enhancing step is a kokumi-imparting step.