| 摘要 |
IN THIS APPLICATION ARE DISCLOSED GLYCOPEPTIDES AND PEPTIDES WHICH HAVE A TASTE IMPROVING FUNCTION, PARTICULARLY A KOKUMI TASTE IMPARTING FUNCTION, MORE SPECIFICALLY SUCH GLYCOPEPTIDES AND PEPTIDES PER SE, A METHOD FOR IMPARTING THE KOKUMI TASTE TO FOODS OR SEASONINGS WITH THE USE OF THE GLYCOPEPTIDE (S) AND/OR THE PEPTIDE (S), A METHOD FOR IMPROVING FOODS IN KOKUMI TASTE WITH THE USE OF A SEASONING CONTAINING THE GLYCOPEPTIDE (S) AND/OR THE PEPTIDE (S), AND FOODS OR SEASONINGS TO WHICH THE KOKUMI TASTE HAS BEEN IMPARTED BY SUCH A KOKUMI TASTE IMPROVING METHOD. ACCORDING TO THE PRESENT INVENTION CAN BE PROVIDED A FOOD MATERIAL WHICH CAN BE USED FOR WIDER PURPOSES AND HAS A STRONGER EFFECT OF IMPROVING THE TASTE, AND WHICH CAN IMPART A KOKUMI TASTE, THAT IS, ENCHANCE THE BASIC TASTES AND IMPART THICKNESS, SPREAD, CONTINUITY, UNITY, AND THE LIKE, ASSOCIATED WITH THE ENHANCEMENT OF THE BASIC TASTES. |
