CN101355884A - Flavor improving agent - Google Patents
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- CN101355884A CN101355884A CNA2007800013052A CN200780001305A CN101355884A CN 101355884 A CN101355884 A CN 101355884A CN A2007800013052 A CNA2007800013052 A CN A2007800013052A CN 200780001305 A CN200780001305 A CN 200780001305A CN 101355884 A CN101355884 A CN 101355884A
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Abstract
A flavor improving agent which contains, as the active ingredient, a milk serum mineral satisfying all of the following requirements (a), (b), (c), (d) and (e): (a) the ash content of the solid matters in the milk serum mineral being from 25 to 75% by mass; (b) the calcium content of the solid matters in the milk serum mineral being less than 2% by mass; (c) the calcium content of the ash in the milk serum mineral being less than 5% by mass; (d) the lactic acid content of the solid matters in the milk serum mineral being 1.0% by mass or more; and (e) the pH value of a 0.1% by mass aqueous solution of the solid matters in the milk serum mineral being from 6.0 to 7.5.
Description
Technical field
The present invention relates to can not change the flavor matter of diet product, basic local flavor and flavor balance, the local flavor that the interpolation by minute quantity can present seasoning, shelters, saline taste is strengthened improves the flavor improving agent of effect.
Background technology
Basic local flavor such as saline taste, bitter taste, pungent, sweet taste, tart flavour, purport flavor, astringent taste all has preferred balance in every kind of diet product.
And, all the time, relevant this local flavor, has following tendency: from the relation of the time and intensity mouth, the moment that contains in the inlet can feel that the situation of strong local flavor is unfavorable as barbed sharp local flavor, contain in the inlet situation that back flavor balance a little while spreads well be considered to have dense local flavor, taste along sliding, flavor matter is pure and mild etc. and welcome.
But, reduce barbed sharp local flavor, and change into along sliding, pure and mild dense local flavor, be very difficult under the condition that does not change basic local flavor.
Therefore, developing variously always, its barbed sharp local flavor is being become along sliding and dense local flavor, and become the flavor improving agent of the local flavor of Total tune, promptly so-called flavor enhancement by only adding the composition of minute quantity.
For example, the flavor enhancement (for example with reference to patent documentation 1) of bittern, the flavor enhancement (for example with reference to patent documentation 2) of use pyroglutamate etc. have been proposed to use, but the flavor enhancement of patent documentation 1 has the extremely strong problem of bitter taste, and the flavor enhancement of patent documentation 2 has the problem that only the diet product of particular flavor is had effect.
In addition, because a variety of causes, above-mentioned flavor balance is broken sometimes.
For example, in the food processing operations such as heat sterilization when the diet product are made or anticorrisive agent interpolation, or between the storage life of these diet product, tend to produce the ruined local flavors of flavor balance such as bitter taste, astringent taste or peppery throat flavor, promptly produce assorted flavor.
At this moment, can remove the processing of these assorted flavors, for example distillation or elution etc., but owing to will remove micro constitutent, therefore this operation is very complicated in addition, have even the danger of the basic local flavor of the product that cut down one's diet.
In addition, only be that particular flavor is extremely strong sometimes in the diet product, the preferred basic flavor balance of these diet product is destroyed.
At this moment, can not mix food composition or remove processing, but can cut down other local flavor, and then destroy the flavor balance of diet product with this particular flavor.
Thereby, carried out following various motions, promptly for the diet product with assorted flavor, the balance of basic local flavor that can heavy damage diet product can not can be felt above-mentioned assorted flavor; For the extremely strong diet product of particular flavor only, only add the composition of minute quantity, can weaken the flavor improving agent of this strong excessively particular flavor, promptly so-called screening agent.
For example, the non-toxic salt (for example with reference to patent documentation 6) of polyglycereol condensation ricinoleate (for example with reference to patent documentation 3), stevia extract (for example with reference to patent documentation 4), dry oppossum shrimp class and/or krill class extract (for example with reference to patent documentation 5), gluconic acid etc. has been proposed, but the screening agent of patent documentation 3 is owing to be emulsifying agent, therefore can impact rerum natura mostly, in addition, the problem that has its local flavor difference itself; The screening agent of patent documentation 4 only has the diet product with bitter taste, astringent taste effective, in addition because very strong sweet taste is arranged, so the problem that limits to some extent of addition; The screening agent of patent documentation 5 only has bitter taste is had effect, and needs the problem of more addition; The screening agent of patent documentation 6 has the problem that needs more addition.
Yet in the above-mentioned basic local flavor, saline taste is not to be simple hobby, and orectic effect is therefore very important as the drink flavours in food products owing to also have the delicious food of drawing the diet product.
In order to give diet product saline taste, usually use salt, be sodium chloride, but the excess ingestion as the sodium of its main composition composition is to cause with hypertension to be the risk factor of the multiple health disease of representative, therefore recommend to suppress the intake of sodium chloride, thereby develop and reduce the various of sodium chloride content and subtract salt diet product, and carried out commercially available.But, only reduce the sodium chloride addition, can become the flat taste that has reduced as the saline taste of one of basic flavor matter certainly, diminish delicious food.
Therefore, a large amount of relevant methods that under the situation of keeping diet product saline taste, reduce sodium chloride content have been studied.
If with this method rough classification, then can be divided into the method for using sodium chloride substitute and use the flavor improving agent of reinforcement saline taste, promptly use the method for salty taste enhancer.
So-called sodium chloride substitute is meant that with potassium chloride or organic acid alkali metal salt be the material that having of representative approached the saline taste of sodium chloride, by used sodium chloride in the displacement diet product part or all, can reduce sodium chloride content.
But, with potassium chloride be the saline taste of sodium chloride substitute of representative than sodium chloride a little less than, and except that saline taste, also have astringent taste and bitter taste, therefore if increase the replacement amount of sodium chloride, have then not only that the saline taste of gained diet product dies down, and the problem that also changes of the matter of distinguishing the flavor of.
Yet, because recently consumer's pursuit health, the wish of advocating natural materials strengthen,,, be compared to synthetic for using raw material originally being the subtracting in the salt diet product of healthy food, require the natural food composition of use more.
Therefore, the wholefood that for above-mentioned sodium chloride substitute, proposed also morely to use that saline taste itself further weakens, for example bittern or whey mineral etc. contains alkali metal salt becomes to assign to substitute the potassium chloride or the organic acid alkali metal salt of single component.
Particularly, therefore utilize method to carry out various researchs for it because whey mineral has the feature of its stable saline taste and low sodium content.
For example, the method (for example with reference to patent documentation 7) of direct use whey mineral as sodium chloride substitute proposed, and with the sodium chloride substitute of whey mineral and potassium chloride (for example with reference to patent documentation 8,9), and with the sodium chloride substitute (for example with reference to patent documentation 10) of whey mineral and potassium chloride and acids, and with the sodium chloride substitute (for example with reference to patent documentation 11) of whey mineral and alkali metal salt, used the sodium chloride substitute (for example with reference to patent documentation 12) of the whey mineral that contains whey protein, used the sodium chloride substitute (for example with reference to patent documentation 13) that makes the whey mineral that serum obtains by nanofiltration membrane etc.
But owing to whey mineral is the mixture of various salts, therefore as mentioned above, saline taste is just quite few originally, and gained diet product have the problem that saline taste is weak, diminish delicious food.In addition, because whey mineral also has some bitter tastes, therefore if increase the replacement amount of sodium chloride, the saline taste that then has gained diet product is more weak, and the problem that also changes of the matter of distinguishing the flavor of.
Particularly, and with the sodium chloride substitute of the patent documentation 8,9,10,11 of potassium chloride that originally has astringent taste or bitter taste and alkali metal salt also has the problem that its bitter taste or astringent taste strengthen.
In addition, the sodium chloride substitute of patent documentation 12 or patent documentation 13 has been attempted reducing the bitter taste that whey mineral had, but its effect and insufficient if increase the sodium chloride replacement amount, then has the problem of feeling bitter taste.
Like this, in the method for using sodium chloride substitute, can not under the state of the flavor matter of keeping the diet product and saline taste, reduce sodium chloride content.
On the other hand, so-called salty taste enhancer is meant and itself does not show saline taste or extremely light saline taste is arranged, but show and to feel the flavor improving agent of this effect of saline taste of sodium chloride strongly by in sodium chloride, very little adding, even if the diet product of less sodium chloride content also can make it have the diet product identical saline taste higher with sodium chloride content.
According to this method, owing to can under the situation that does not have bigger flavor qualitative changeization, reduce the sodium chloride content of diet product, therefore propose capsicim (for example with reference to patent documentation 14), trehalose (for example with reference to patent documentation 15), the hydrolysate (for example with reference to patent documentation 16) of protein, specific surfactant multiple materials such as (for example with reference to patent documentations 17).
But, these salty taste enhancers since the enhancing effect of its saline taste extremely a little less than, therefore seeking higher saline taste when strengthening effect, be necessary that volume is used these salty taste enhancers in the low diet product of sodium chloride content, at this moment, because these salty taste enhancers are the materials with the local flavor beyond the extremely strong saline taste, therefore for example the method for patent documentation 14 has the method for feeling pungent, patent documentation 15 strongly and has the method for feeling sweet taste, patent documentation 16 and have the method for feeling bitter taste, patent documentation 17 and have the problem that the flavor matter of feeling diet product such as stink changes.
Like this, up to the present can't obtain under the situation of the flavor matter that does not change the diet product, even if the use of minute quantity also can obtain the salty taste enhancer of abundant effect, but also there is not acquisition under the situation of the flavor matter of keeping the diet product and saline taste, to reduce the method for sodium chloride content.
Patent documentation 1: TOHKEMY 2003-135020 communique
Patent documentation 2: TOHKEMY 2001-299266 communique
Patent documentation 3: TOHKEMY 2002-65177 communique
Patent documentation 4: TOHKEMY 2005-336078 communique
Patent documentation 5: Japanese kokai publication hei 10-179077 communique
Patent documentation 6:WO00/48475 communique
Patent documentation 7: Japanese kokai publication sho 63-141561 communique
Patent documentation 8: Japanese kokai publication sho 63-287460 communique
Patent documentation 9: Japanese kokai publication hei 03-022959 communique
Patent documentation 10: Japanese kokai publication hei 01-191659 communique
Patent documentation 11: Japanese kokai publication sho 64-013968 communique
Patent documentation 12: Japanese kokai publication hei 05-007474 communique
Patent documentation 13: Japanese Unexamined Patent Application Publication 2002-502619 communique
Patent documentation 14: TOHKEMY 2001-245627 communique
Patent documentation 15: Japanese kokai publication hei 10-66540 communique
Patent documentation 16:WO01/039613 communique
Patent documentation 17: Japanese kokai publication hei 5-184326 communique
Summary of the invention
Therefore, the object of the present invention is to provide under the situation that does not change its basic local flavor, can the barbed sharp local flavor seasoning that the diet product are contained become flavor improving agent (flavor enhancement) along sliding local flavor with the interpolation of minute quantity; And under the situation of the basic local flavor of keeping the diet product, the barbed sharp local flavor seasoning of diet product can be become along sliding and dense local flavor, make the drink flavours in food products improvement method (flavouring method) of whole flavor coordination.
In addition, the object of the present invention is to provide under the situation that does not change its basic flavor balance, with the interpolation of minute quantity can shelter the assorted flavor of diet product or medicine, as the local flavor of diet product or medicine and the flavor improving agent (screening agent) of strong excessively local flavor, and local flavor improvement method (covering method).
The use of minute quantity in addition, the present invention also aims to provide the flavor that can not change diet product matter, even if also can obtain the flavor improving agent (salty taste enhancer) of abundant effect; Has the table salt composition that equal flavor matter and saline taste strengthen to some extent with sodium chloride; The diet product that the saline taste of per unit sodium chloride content strengthens to some extent under the situation of keeping diet taste matter; Under the situation of keeping diet taste matter, can strengthen the drink flavours in food products improvement method (saline taste intensifying method) of diet product saline taste.
The inventor etc. have carried out various researchs in order to reach above-mentioned purpose, only very little add in the diet product with barbed sharp local flavor even if found that the whey mineral of certain specific composition, also can show extremely strong seasoning effect.
Find in addition,, can show that also extremely strong local flavor improves effect even if the whey mineral of above-mentioned specific composition only very little adds in the diet product with above-mentioned assorted flavor or mistake high wind flavor.
And find, even if the whey mineral of above-mentioned specific composition only very little adds in the sodium chloride, also demonstrate the effect of the saline taste of extremely strong enhancing sodium chloride, and do not have bitter taste or astringent taste substantially.
The present invention finishes according to above-mentioned discovery, provide contain satisfy following (a) (b) (c) (d) whey mineral of (e) full terms as flavor improving agents such as the screening agent of active ingredient, flavor enhancement, salty taste enhancers.
(a) content of ashes in the solid constituent of whey mineral is 25～75 quality %
(b) calcium content in the solid constituent of whey mineral is less than 2 quality %
(c) calcium content in the ash content of whey mineral is less than 5 quality %
(d) lactic acid content in the solid constituent of whey mineral is more than the 1.0 quality %
(e) solid constituent of whey mineral is that the pH of the aqueous solution of 0.1 quality % is 6.0～7.5
And then, the invention provides under the situation that does not change its basic local flavor, can seasoning become along sliding and dense local flavor and make the flavouring method of the diet product of whole flavor coordination, it is characterized in that, this flavor improving agent (flavor enhancement) is added in the diet product with barbed sharp local flavor.
And then, the invention provides the assorted flavor of diet product or medicine or cross the covering method that high wind is distinguished the flavor of, it is characterized in that, this flavor improving agent (screening agent) is added in diet product or the medicine.
In addition, the invention provides the table salt composition that constitutes by this flavor improving agent (salty taste enhancer) and sodium chloride.
In addition, the invention provides the diet product that used this table salt composition.
In addition, the invention provides the saline taste intensifying method of diet product, it is characterized in that, this flavor improving agent (salty taste enhancer) is added in the diet product.
The specific embodiment
At first explain employed whey mineral in the flavor improving agent of the present invention.
Usually, whey mineral is meant from milk or whey and tries one's best except that the product behind deproteinize and the lactose to have the feature that high concentration ground contains the ash content in the milk.
Therefore, its ash composition with milk that becomes raw material or whey in form close ratio and contain.
Employed whey mineral is characterised in that in the flavor improving agent of the present invention, and is different with above-mentioned whey mineral, and calcium content is low, lactic acid content height, and pH height.That is, employed whey mineral satisfies following (a) (b) (c) (d) full terms of (e) in the screening agent of the present invention.
(a) content of ashes in the solid constituent of whey mineral is 25～75 quality %
(b) calcium content in the solid constituent of whey mineral is less than 2 quality %
(c) calcium content in the ash content of whey mineral is less than 5 quality %
(d) lactic acid content in the solid constituent of whey mineral is more than the 1.0 quality %
(e) solid constituent of whey mineral is that the pH of the aqueous solution of 0.1 quality % is 6.0～7.5
Content of ashes in the flavor improving agent of the present invention in the solid constituent of employed whey mineral is 25～75 quality %, be preferably 30～75 quality %.If less than 25 quality %, then other organic principle becomes many, and is strong excessively from the local flavor of raw material, is unsuitable for flavor improving agent.If surpass 75 quality %, then the bitter taste grow is unsuitable for flavor improving agent.
Calcium content in the solid constituent of the whey mineral that uses in the flavor improving agent of the present invention less than 2 quality %, preferably less than 1 quality %, be more preferably less than 0.5 quality %.If more than the 2 quality %, then local flavor improves effect and significantly dies down, and gained diet product or medicine are easy to produce muddy.Also have, lower limit is not particularly limited.
In addition, the calcium content in the ash content of the whey mineral that uses in the flavor improving agent of the present invention less than 5 quality %, preferably less than 3 quality %, most preferably less than 2 quality %.If more than the 5 quality %, then local flavor improves effect and significantly dies down, and gained diet product easily produce muddy.Lower limit is not particularly limited.
In addition, the lactic acid content in the solid constituent of the whey mineral that uses in the flavor improving agent of the present invention be 1.0 quality % above, be preferably 2～25 quality %, 3～15 quality % more preferably.If less than 1.0 quality %, then local flavor improves effect and dies down.In addition, here said lactic acid content be according to usual method utilize perchloric acid to handle test samples after, the data of gained as a result of utilizing high performance liquid chromatography to measure obtain, therefore being not only to be lactic acid, is also to comprise with contained amount of substances of salt form such as sodium lactate, potassium lactate, calcium lactates.
And the solid constituent of the employed whey mineral of flavor improving agent of the present invention is that the pH of the aqueous solution of 0.1 quality % is 6.0～7.5, preferably pH is 6.5～7.0.If less than 6.0, then local flavor improves a little less than the effect, is not suitable as flavor improving agent; If surpass 7.5, then since when making or the heating in when use be easy to take place brown stain etc.
The manufacture method of the whey mineral with above-mentioned feature then, is described.
As mentioned above, for the low whey mineral of lactic acid content height, calcium content that obtains to use among the present invention, whey mineral in the past can not directly use.Therefore, in order to obtain above-mentioned lactic acid content, the whey mineral of above-mentioned calcium content, separating and/or ion-exchange by film, and then cool off and from milk or whey, remove lactose and protein when obtaining whey mineral, use is by the method for the acid whey using the milk reduced calcium in advance and obtain, perhaps the operation of removing calcium by insertion when making whey mineral from the sugariness whey can obtain, but from the efficient of industrial implementation aspect or the viewpoint of cost, preferably the time from sugariness whey manufacturing whey mineral, after being concentrated to mineral matter to a certain degree, remove the method that the operation of calcium obtains by insertion.Method as the decalcification of using herein is not particularly limited, and can adopt known method such as utilizing the precipitation method that keep temperature adjustment or ion-exchange.In addition, film treatment conditions when the content of ashes in the solid constituent for example can separate by the adjustment nanofiltration membrane are adjusted, fermentation time during cheese that in addition, pH can be when for example being adjusted at the sugariness whey that make to obtain to use as initiation material is modulated.
In addition,, also considered to advance greatly lactic fermentation, perhaps when obtaining acid whey, use a large amount of lactic acid with the method that increases lactic acid production etc., but the gained whey mineral has been difficult to satisfy the pH condition of (e) as whey.In this case, also have to utilize add alkali etc. carry out in and the method for operation, but because the flavor qualitative change is poor, therefore not preferred.
That is,, preferably pass through the product that following operation obtains as whey mineral with above-mentioned feature.
(f) by film separation and/or ion-exchange demineralization liquid is separated from milk or whey, thus the operation of acquisition high mineral liquid (I),
(g) by high mineral liquid (I) is carried out heat treated, separate and remove calcium-phosphoric acid complex, thereby obtain the operation of high mineral liquid (II),
(h) high mineral liquid (II) is concentrated and/or dryly reach more than the 20 quality %, obtain the operation of whey mineral until solid constituent.
Here, at first in the operation of the whey mineral that obtains to have above-mentioned feature, milk or the whey used as its initial substance describe.
As above-mentioned milk, headed by milk, people's milk, Goat Milk, mare's milk be can enumerate, their defatted milk, processing milk and milk wet goods used, can use any.As above-mentioned whey, can use the whey that obtains as accessory substance when utilizing above-mentioned milk to make cheese, the whey that obtains as accessory substance when making casein, by milk being carried out in the whey that hyperfiltration obtains etc. any.
In addition, the whey that obtains as accessory substance when whey that obtains as accessory substance when making cheese and manufacturing casein has acid whey and sugariness whey according to its manufacture method, can use any.
In order to obtain flavor improving agent of the present invention, in above-mentioned milk or whey, because particularly local flavor improves the high and preferred whey that obtains as accessory substance when using the whey that obtains as accessory substance when utilizing milk to make cheese or making casein of effect, more preferably use the whey that obtains as accessory substance when utilizing milk to make cheese, the preferred especially sugariness whey that obtains as accessory substance when utilizing milk to make cheese of using.
Above-mentioned (f), (g), (h) operation then are described.
Above-mentioned milk or whey are separated into demineralization liquid and high mineral liquid (I) by film separation and/or ion-exchange in above-mentioned (f) operation.
As the membrane separating method that uses herein, there are the separation of secondary filter film, milipore filter separation, nanofiltration membrane separation, reverse osmosis membrane separation, dialysis membrane to separate and the whole bag of tricks, in addition, as the ion-exchange process that uses herein, there is the electrodialysis film that uses cation exchange embrane method or anion exchange embrane method to separate and utilize the method for ion exchange resin, can suitably uses these membrane separating methods and ion-exchange a kind or make up use more than 2 kinds.
In above-mentioned (f) operation, particularly preferably utilize the method for nanofiltration membrane separation and/or reverse osmosis membrane separation because separating effect is high, more preferably carrying out carrying out reverse osmosis membrane separation after nanofiltration membrane is separated.
Then, the high mineral liquid (I) that obtains in above-mentioned (f) operation is separated in above-mentioned (g) operation, remove calcium-phosphoric acid complex, obtains high mineral liquid (II).
As above-mentioned (g) operation, perhaps carry out heat treated or carry out ion-exchange.
, be not particularly limited as the heating means of this heat treated, can be any method in direct heating, the indirect herein.
In addition, as the heating-up temperature of this heat treated, be preferably 50～99 ℃, more preferably 70～90 ℃, the retention time under this temperature is preferably 2～60 minutes, more preferably 15～25 minutes.
By carrying out above-mentioned heat treated, generate insoluble calcium-phosphoric acid complex, therefore with its separation, remove, obtain high mineral liquid (II).
As above-mentioned separation method, can use general methods such as filtration, centrifugation.
Method as above-mentioned ion-exchange, there is the electrodialysis film that uses cation exchange embrane method or anion exchange embrane method to separate and utilize the method for ion exchange resin, can suitably uses a kind in these membrane separating methods and the ion-exchange or make up use more than 2 kinds.
In above-mentioned (h) operation, the high mineral liquid (II) that above-mentioned (g) operation is obtained concentrates and/or is dry, until solid constituent reach more than the 20 quality %, be preferably more than the 40 quality %, 60～100 quality % more preferably, thereby obtain whey mineral.
Be not particularly limited as above-mentioned method for concentration,, therefore preferably used the hypobaric drying method of evaporimeter owing to can only moisture be removed efficiently.
Be not particularly limited as above-mentioned drying means, can suitably select general drying means such as spray drying process or freeze-drying.
In above-mentioned (h) operation,, preferably after carrying out above-mentioned enrichment process, carry out above-mentioned drying process from can dewatered efficiently aspect.
At this moment, preferably in enrichment process, concentrate after solid constituent preferably reaches 20～60 quality %, carry out drying and preferably reach 60～100 quality % until solid constituent.
If above-mentioned whey mineral solid constituent is more than the 20 quality %, then can be flow shape, pasty state, form such as Powdered, but since with the Combination of diet product well and the moisture absorption can prevent to preserve the time, so preferred powder powder.
In addition, when when flowing shape or pasty state, its solid constituent is preferably 20～80 quality %, 40～70 quality % more preferably, if when Powdered, its solid constituent is preferably 40～100 quality %, 70～100 quality % more preferably.
Flavor improving agent of the present invention contains above-mentioned whey mineral as active ingredient.
Flavor improving agent of the present invention can directly use above-mentioned whey mineral separately, in addition, can also mix with various additives and use after the back changes into shapes such as powder, graininess, tablet, liquor by the conventional method preparation.The content of the above-mentioned whey mineral in these preparations is, as the solid constituent from whey mineral be preferably 1～100 quality %, more preferably 5～100 quality %, more preferably 10～100 quality %, further be preferably 20～100 quality %, most preferably be 50～100 quality %.
As being used for the additive that preparation changes into shapes such as powder, graininess, tablet, can enumerate tackify polysaccharides such as alginate, pectin, algal polysaccharides class, carboxymethyl cellulose, excipient such as lactose, starch, silica, sweet taste material such as glucose, fructose, sucrose, maltose, D-sorbite, STEVIA REBAUDIANA, anti-consolidation agents such as silica particle, magnesium carbonate, sodium hydrogen phosphate, magnesia, calcium carbonate, vitamins, spices, antioxidant, polishing material etc. are suitably selected using more than a kind or 2 kinds in these materials.Above-mentioned various content of additive in the flavor improving agent of the present invention are according to additive and different, but be preferably 90 quality % following, more preferably below the 50 quality %.
When preparation becomes the liquor shape, obtain by dissolving or being dispersed in the liquid.As this liquid, can enumerate water, ethanol, propane diols etc.The content of the aforesaid liquid in the flavor improving agent of the present invention is preferably below the 90 quality %, more preferably below the 50 quality %.
The local flavor that flavor improving agent of the present invention can be used for various diet product or oral drug improves.
For example, can barbed sharp local flavor seasoning contained in the diet product can be become the flavor enhancement use of the suitable local flavor of sliding with the interpolation of minute quantity preferably as under the situation that does not change its basic local flavor.
In addition, can also be preferably as can be under the situation that does not change its basic flavor balance, can be with the interpolation of minute quantity with the assorted flavor of diet product or medicine or as the local flavor of diet product or medicine and the screening agent use that strong excessively local flavor is sheltered.
In addition, as above-mentioned assorted flavor or mistake high wind flavor, for example can enumerate bitter taste, astringent taste, astringent taste, pungent and tart flavour etc.In addition, can also be applicable to sheltering of so-called canned stink in the heat sterilization food such as can or boiling packed food or retort pouch stink.Wherein, flavor improving agent of the present invention is particularly suitable for as sheltering bitter taste and the bitter taste screening agent that uses.
Flavor improving agent of the present invention can also use even if the use of minute quantity also can obtain the salty taste enhancer of abundant effect preferably as the flavor matter that does not change the diet product.
When using flavor improving agent of the present invention, strengthen effect, preferably except that above-mentioned whey mineral, also contain the calcium ion sealer in order to obtain higher saline taste as salty taste enhancer.
As above-mentioned calcium ion sealer, can enumerate sodium dihydrogen phosphate, potassium dihydrogen phosphate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium phosphate, potassium phosphate, sodium phosphate trimer, PTPP, sodium pyrophosphate, potassium pyrophosphate, trisodium citrate, citric acid tri potassium, mosanom, potassium alginate etc., can use wherein more than a kind or 2 kinds.
The content of above-mentioned calcium ion sealer is according to substance classes or as the kind of the food of the use object of salty taste enhancer, its appropriate amount is different, but the solid constituent of preferably per 100 mass parts whey minerals is 0.1～500 mass parts, 1～100 mass parts more preferably.
Then, table salt composition of the present invention is described.
Table salt composition of the present invention is made of sodium chloride and above-mentioned flavor improving agent (salty taste enhancer), is the flavoring that saline taste has obtained reinforcement under the salt of keeping and only being made of sodium chloride is in the past distinguished the flavor of the situation of matter on an equal basis.
The ratio of sodium chloride in the table salt composition of the present invention and flavor improving agent (salty taste enhancer) is, with respect to 100 mass parts sodium chloride, be preferably 0.001～10 mass parts, more preferably 0.01～5 mass parts, 0.05～3 mass parts more preferably as the solid constituent of the contained whey mineral of flavor improving agent (salty taste enhancer).If less than 0.001 mass parts, then be difficult to confirm the saline taste strengthening effect, if surpass 10 mass parts, then the saline taste strengthening effect also a little less than, might right matter cause harmful effect simultaneously.
In addition, table salt composition of the present invention is a purpose to reduce sodium chloride content, can be with the part of sodium chloride, be preferably below the 80 quality % of sodium chloride, more preferably be replaced as known sodium chloride substitute below the 60 quality %.
As this sodium chloride substitute, can enumerate potassium chloride, organic acid alkali metal salt etc., wherein in table salt composition of the present invention,, preferably use potassium chloride from can under the situation of keeping equal flavor matter and saline taste, replacing the viewpoint of sodium chloride more.
Table salt composition of the present invention can also contain other compositions such as local flavor material, carbohydrate, anti-consolidation agent, vitamins, spices, spicy material, colouring matter, antioxidant, polishing material such as smearing tea and coffee except above-mentioned sodium chloride and above-mentioned salty taste enhancer.The content of these other compositions in the table salt composition of the present invention be preferably 70 quality % following, more preferably 30 quality % following, more preferably below the 10 quality %.
Diet product of the present invention then are described.
Diet product of the present invention are to contain the diet product of flavor improving agent of the present invention as flavor enhancement or screening agent, or contain the diet product of the invention described above table salt composition.
At first, illustrate and contain the diet product of flavor improving agent of the present invention as flavor enhancement or screening agent.
The content of the flavor improving agent of the present invention in the above-mentioned diet product is not particularly limited, can suitably determine according to the intensity that employed diet product, desired taste improve effect, with respect to 100 mass parts diet product, be preferably 0.0001～0.5 mass parts, more preferably 0.0005～0.2 mass parts, 0.001～0.1 mass parts more preferably as the solid constituent of the contained whey mineral of flavor improving agent.If, be difficult to then confirm that local flavor improves effect, and, then may feel the bitter taste of whey mineral if surpass 0.5 mass parts less than 0.0001 mass parts or above 0.5 mass parts.
Be not particularly limited as said diet product among the present invention, for example can enumerate beans sauce, soy sauce, noodle soup, seasoning matter, soup juice, pasta sauce, flavor enhancement, mayonnaise, catsup, this tassor department of crow, the pork chop baste, flavorings such as rice companion, the raw material of clear soup, curry roux (curry roux), bread sauce, tea bubble material, soup stocks etc. make things convenient for cooked food, Miso Soup, clear soup, potage, soup classes such as thick soup, Canton style roast pork, ham, livestock products processed goods such as sausage, breaded fish stick, dried product, cure foods, braised in soy sauce, aquatic products processing product such as seafood delights, vegetables processed goods such as salted vegetables, potato block, dessert fast food classes such as thin pancake, bread as basic food, dessert bread, bakers' product classes such as cooky, the food that boils, fried food, baked foods, curried, the food of stewing, gratin, rice, congee, cooked foods such as rice dumpling, batter, noodles, cereal preparations such as hand-pulled noodles, margarine, shortening, be coated with fat foods, local flavor is coated with grease processed foods such as fat foods, flour paste, dessert bread manufacturings such as filling material, the bread mixed powder, the cake mixed powder, fried food is with mixed powders such as mixed powders, chocolate, candy, jelly, ice cream, snack categories such as chewing gum, steamed bun, Japanese snack categories such as cake, coffee, coffee milk, black tea, milk tea, soya-bean milk, nutritious drink, vegetable beverage, vinegar drink, fruit juice, laughable, mineral water, beverages such as sports drink, beer, red wine, cocktail, alcoholic beverage classes such as sour, milk, yogurt, milk such as cheese or dairy produce etc.
The diet product of the table salt composition that contains the invention described above then, are described.
The content of the table salt composition of the present invention in the above-mentioned diet product is not particularly limited, and suitably determines according to the intensity of employed diet product or required saline taste.
Be not particularly limited as said diet product among the present invention, in general so long as only use the food of the salt that constitutes by sodium chloride to use no problemly, beans sauce for example, soy sauce, noodle soup, seasoning matter, soup juice, pasta sauce, flavor enhancement, mayonnaise, catsup, this tassor department of crow, the pork chop baste, rice companion, low flavor salt (herb salt), flavorings such as seasoning salt, the raw material of clear soup, curry roux, bread sauce, tea bubble material, soup stocks etc. make things convenient for cooked food, Miso Soup, clear soup, potage, soup classes such as thick soup, ham, sausage, livestock products processed goods such as cheese, breaded fish stick, dried product, cure foods, braised in soy sauce, aquatic products processing product such as seafood delights, vegetables processed goods such as salted vegetables, potato block, dessert fast food classes such as thin pancake, bread as basic food, dessert bread, bakers' product classes such as cooky, the food that boils, fried food, baked foods, curried, the food of stewing, gratin, rice, congee, cooked foods such as rice dumpling etc.
In addition, even if do not contain the diet product of salt,, also can use so long as when edible, contain the food of salt.
Above-mentioned diet product have while the flavor matter of keeping the diet product, strengthen the feature of the saline taste of per unit sodium chloride content.And then, when table salt composition of the present invention is when having replaced the composition of a part of its sodium chloride with potassium chloride, can further strengthen the saline taste of per unit sodium chloride content.
In other words, contained salt in replacing in the past the diet product is when using table salt composition of the present invention, even if reduce its addition, also can be made into diet product in the past and have equal saline taste, the distinguish the flavor of diet product of matter on an equal basis, can be very preferably as subtracting the use of salt diet product.
Therefore, compare with part or all the salt diet product that subtract that subtract salt diet product or utilize sodium chloride substitute to replace sodium chloride that only reduced sodium chloride content in the past, can make flavor matter very good subtract salt diet product, in addition, with in the past use saline taste enhancing substance and the salt diet product that subtract that reduce sodium chloride content compare, can make further reduced sodium chloride content subtract salt diet product.
Among the present invention, subtract salt diet product be meant sodium chloride content than common diet product reduced 10～90 quality %, preferably reduced 20～80 quality %, further preferably reduced the food of 30～70 quality %.If ratio less than 10% quality of the sodium chloride content that is reduced does not then claim to subtract salt diet product, reduce if surpass 90 quality % ground, even if table salt composition then of the present invention also is difficult to obtain the saline taste of equality strength.
When diet product of the present invention when subtracting salt diet product, from above-mentioned reason, the content of table salt composition of the present invention is preferably sodium content compared with the content of common diet product, reduced by 10～90 quality %, preferably reduced the content of the amount of 20～80 quality %.
As making the method that contains table salt composition of the present invention in the diet product, can mainly use when making the diet product or the method for when edible, adding table salt composition of the present invention.Specifically, can enumerate flavor improving agent of the present invention, together during fabrication or the method for adding respectively when edible in sodium chloride as salty taste enhancer; Containing the method that flavor improving agent of the present invention adds sodium chloride in as the diet product of salty taste enhancer during fabrication or when edible; During fabrication or in containing the diet product of sodium chloride, add flavor improving agent of the present invention when edible as the method for salty taste enhancer etc.That is,, in the diet product, preferably sodium chloride and flavor improving agent of the present invention are contained in the diet product as salty taste enhancer and get final product with aforementioned proportion and content before edible diet product.
Then, medicine of the present invention is described.
Medicine of the present invention is to contain the medicine of flavor improving agent of the present invention as screening agent.
In the medicine of the present invention, the content of flavor improving agent of the present invention is not particularly limited, the intensity of improving effect according to employed medicine, desired taste suitably determines, but, be preferably 0.001～0.5 mass parts, more preferably 0.0005～0.2 mass parts, 0.001～0.1 mass parts more preferably as the solid constituent of contained whey mineral in the flavor improving agent with respect to 100 mass parts medicines.If, be difficult to then confirm that local flavor improves effect,, then may feel the bitter taste of whey mineral if surpass 0.5 mass parts less than 0.0001 mass parts or above 0.5 mass parts.
As said medicine among the present invention,, for example can enumerate cold drug, gastrointestinal drug, hedex, tooth powder agent etc. so long as oral drug then is not particularly limited.
The flavouring method of diet product of the present invention then, is described.
The flavouring method of diet product of the present invention is that the diet product are added the flavor improving agent of the invention described above as flavor enhancement, barbed sharp local flavor seasoning with the diet product under the situation of the basic local flavor of keeping the diet product becomes along sliding and dense local flavor, becomes the local flavor of Total tune.
Flavor improving agent of the present invention is not particularly limited as the method that flavor enhancement adds in the diet product, as the diet product of object add man-hour, the cooking time, when edible etc., by mixing, scatter, spray, be dissolved in the diet product or the medium any means of its material is carried out.
The addition of flavor improving agent of the present invention (flavor enhancement) in the diet product as mentioned above, with respect to 100 mass parts diet product, be preferably 0.0001～0.5 mass parts, more preferably 0.0005～0.2 mass parts, 0.001～0.1 mass parts more preferably as the solid constituent of the contained whey mineral of flavor improving agent (flavor enhancement).If, then be difficult to confirm the seasoning effect, and, then may feel the bitter taste of whey mineral if surpass 0.5 mass parts less than 0.0001 mass parts or above 0.5 mass parts.
Then, the covering method of diet product of the present invention and the covering method of medicine of the present invention are described.
The covering method of diet product of the present invention is that the flavor improving agent with the invention described above adds in the diet product as screening agent, under the situation of the basic local flavor of keeping the diet product, shelters the assorted flavor or the strong excessively local flavor of diet product.
Flavor improving agent of the present invention is not particularly limited as the method that screening agent adds in the diet product, as the diet product of object add man-hour, the cooking time, when edible etc., by mixing, scatter, spray, be dissolved in the diet product or the medium any means of its material is carried out.
In addition, the covering method of medicine of the present invention is to add the flavor improving agent of the invention described above in the medicine method as screening agent, under the situation of the basic drug effect of keeping medicine, shelters the assorted flavor or the strong excessively local flavor of medicine.
Flavor improving agent of the present invention is not particularly limited as the method that screening agent adds in the medicine, as the diet product of object add man-hour, when adjustment, when taking etc., by mixing, scatter, spray, be dissolved in medicine or the medium any means of its material is carried out.
The addition of flavor improving agent of the present invention (screening agent) in the diet product as mentioned above, with respect to 100 mass parts diet product, be preferably 0.0001～0.5 mass parts, more preferably 0.0005～0.2 mass parts, 0.001～0.1 mass parts more preferably as the solid constituent of the contained whey mineral of flavor improving agent (screening agent).If, then be difficult to confirm masking effect, and, then may feel the bitter taste of whey mineral if surpass 0.5 mass parts less than 0.0001 mass parts or above 0.5 mass parts.
The addition of flavor improving agent of the present invention (screening agent) in medicine as mentioned above, with respect to 100 mass parts medicines, be preferably 0.0001～0.5 mass parts, more preferably 0.0005～0.2 mass parts, 0.001～0.1 mass parts more preferably as the solid constituent of the contained whey mineral of flavor improving agent (screening agent).If, then be difficult to confirm masking effect, and, then may feel the bitter taste of whey mineral if surpass 0.5 mass parts less than 0.0001 mass parts or above 0.5 mass parts.
The saline taste Enhancement Method of diet product of the present invention then, is described.
The saline taste Enhancement Method of diet product of the present invention is that the diet product are added the method for the flavor improving agent of the invention described above as salty taste enhancer, strengthens saline taste under the situation of keeping diet taste matter.
The addition of flavor improving agent of the present invention (salty taste enhancer) in the diet product is, with respect to 100 mass parts diet product, be 0.000001～5 mass parts, be preferably 0.00001～3 mass parts, 0.00005～1 mass parts more preferably as the solid constituent of the contained whey mineral of salty taste enhancer.
Saline taste intensifying method of the present invention owing to can obtain top quality saline taste, therefore preferably contains sodium chloride as the diet product that add substrate.
At this moment, the addition of flavor improving agent of the present invention (salty taste enhancer) in the diet product is, solid constituent as the contained whey mineral of flavor improving agent (salty taste enhancer), with respect to contained sodium chloride in the 100 mass parts diet product, be preferably 0.001～10 mass parts, more preferably 0.01～5 mass parts, 0.05～3 mass parts more preferably.If less than 0.001 mass parts or above 10 mass parts, then be difficult to confirm the saline taste strengthening effect, and, then may cause harmful effect to the flavor matter of diet product if surpass 10 mass parts.
As the method for the diet product that contain sodium chloride being added flavor improving agent (salty taste enhancer), it both can be the method for when making the diet product, adding as raw material, also can be the method for adding and be blended in use in the diet product that contain sodium chloride, any can.
In addition, in the saline taste intensifying method of diet product of the present invention, flavor improving agent of the present invention (salty taste enhancer) can promptly be strengthened saline taste with the interpolation of minute quantity in the situation that does not change diet taste matter, therefore, also can be made into and have and the saline taste of diet product equality strength and the diet product of the matter of distinguishing the flavor of on an equal basis in the past even if reduce in the past contained sodium chloride content in the diet product.
That is, be preferably as the diet product of the substrate of adding flavor improving agent of the present invention (salty taste enhancer) and subtract salt diet product.And the diet product of gained also are to subtract salt diet product at this moment.
Specifically, if when making diet product, add, then can with very light originally owing to reducing sodium chloride content, lack the delicious salt diet product that subtract and make and have and the saline taste of the diet product equality strength of common sodium chloride content and the diet product of the matter of distinguishing the flavor of.
In addition, if add in the diet product, then by using,, also can make and have and the saline taste of the diet product equality strength of sodium chloride content and the diet product of the matter of distinguishing the flavor of usually even if sodium chloride content seldom to taste is very light because sodium chloride content is few, lack the delicious salt diet product that subtract.
Moreover, in the saline taste intensifying method of diet product of the present invention, be replaced as common salt substitute such as potassium chloride by a part with sodium chloride, can also further reduce sodium chloride content.
In the saline taste intensifying method of diet product of the present invention, when as the diet product of the substrate of adding flavor improving agent of the present invention (salty taste enhancer) when subtracting salt diet product, the addition of flavor improving agent of the present invention (salty taste enhancer) is, with respect to contained sodium chloride in the 100 mass parts diet product, be preferably 0.001～10 mass parts, more preferably 0.01～5 mass parts, 0.05～3 mass parts more preferably as the solid constituent of whey mineral contained in the salty taste enhancer.If less than 0.001 mass parts or surpass 10 mass parts, then be difficult to confirm the saline taste strengthening effect, might become very light, lack the delicious salt diet product that subtract.And, then may cause harmful effect to the flavor matter of diet product if surpass 10 mass parts.
Embodiment
The manufacturing of＜whey mineral 〉
[Production Example 1]
(f) operation: the sweet whey that will obtain as accessory substance in the time of will using milk to make cheese is as initiation material, after the nanofiltration membrane separation, further separate by reverse osmosis filter membrane demineralization liquid is separated, obtaining solid component content is the high mineral liquid (I) of 2.5 quality %.
(g) operation: by being combined under 80 ℃ of indirect and open steam heating to high mineral liquid (I) heat treated of gained in (f) operation 20 minutes, utilize centrifugal separator that the calcium that produced-phosphoric acid complex is separated and remove, obtain high mineral liquid (II).
(h) operation: use evaporimeter that the high mineral liquid (II) of gained in (g) operation is concentrated into solid constituent and reach more than the 60 quality %, and then this concentrate is carried out drying by spray drying process, obtaining solid constituent is the whey mineral (hereinafter referred to as whey mineral 1) of 97 quality %.
[Production Example 2]
In the heating treatment step of above-mentioned Production Example 1, become half except making the processing time, operation similarly obtains whey mineral 2.
[Production Example 3]
Except using the lactic fermentation time is shortened the initiation material of 20% sweet whey that obtains as above-mentioned Production Example 1, operation similarly obtains whey mineral 3.
[Production Example 4～7]
And then, in the process that obtains above-mentioned whey mineral, adjust pH and lactic acid content by the fermentation time of cheese used in the initiation material, film treatment conditions when separating by adjusting nanofiltration membrane are adjusted the content of ashes in the solid constituent, adjust calcium content by not carrying out heat treated, obtain the whey mineral 4～7 of Production Example 4～7 of the composition of following table 1.
[Production Example 8]
Except concentrated the changing to of utilizing in (h) operation with above-mentioned Production Example 1 only that evaporimeter carries out is concentrated into solid constituent and reaches the 40 quality %, operation similarly, obtaining solid constituent is the mobile shape whey mineral 8 of 40 quality %.
Content of ashes, the calcium content in (b) solid constituent, the calcium content in (c) ash content, the lactic acid content in (d) solid constituent, (e) solid constituent in following table 1 in (a) solid constituent of the whey mineral of each Production Example gained of expression are the pH of the aqueous solution of 0.1 quality %.
Table 1
| (a) content of ashes in the solid constituent (quality %) | (b) calcium content in the solid constituent (quality %) | (c) calcium content in the ash content (quality %) | (d) lactic acid content in the solid constituent (quality %) | (e) solid constituent is the pH of the aqueous solution of 0.1 quality % | ||
| Production Example 1 | Whey mineral 1 | 55 | 0.4 | 0.7 | 4.4 | 6.6 |
| Production Example 2 | Whey mineral 2 | 56 | 0.9 | 1.6 | 4.1 | 6.6 |
| Production Example 3 | Whey mineral 3 | 56 | 0.4 | 0.7 | 2.2 | 6.8 |
| Production Example 4 | Whey mineral 4 | 55 | 2.2 | 4 | 4 | 6.6 |
| Production Example 5 | Whey mineral 5 | 55 | 0.4 | 0.7 | 0.5 | 6.8 |
| Production Example 6 | Whey mineral 6 | 55 | 0.4 | 0.7 | 4.8 | 5.9 |
| Production Example 7 | Whey mineral 7 | 22 | 0.4 | 1.8 | 7.6 | 6.8 |
| Production Example 8 | Whey mineral 8 | 55 | 0.4 | 0.7 | 4.4 | 6.6 |
Following embodiment 1～9 and comparative example 1～4 are to use embodiment and the comparative example of flavor improving agent of the present invention as flavor enhancement.
The manufacturing of＜curry paste 〉
With onion 400g, carrot 50g, celery 20g, garlic 5g, ginger 10g chopping, put in the pan, add 30g lard again and stir-fry to fried sugar.And then add wheat flour 30g and curry powder 20g continues to stir-fry, obtain curry roux.
On the other hand, boil hot water 1200g,, above-mentioned curry roux is all put into wherein, boil to wherein putting into 40g solid clear soup material and further heating with pot.
Then, put into salad oil, salt,, boiled 30 minutes, obtain curry paste with ox abdomen meat (stripping and slicing) 480g, the apple 100g that grinds that pepper was fried.
[embodiment 1]
The whey mineral 1 that above-mentioned Production Example 1 is obtained adds 0.001 mass parts directly as flavor enhancement A of the present invention with respect to the above-mentioned curry paste of 100 mass parts, boils 10 minutes, obtains the curry paste 1 as diet product of the present invention.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement A in above-mentioned curry paste compares prelibation, and the result compares with the curry paste that does not use flavor enhancement A as the curry paste 1 of diet product of the present invention, has along sliding and dense local flavor, overall taste is coordinated, just as having boiled an evening.
[embodiment 2]
The whey mineral 2 that above-mentioned Production Example 2 is obtained adds 0.001 mass parts directly as flavor enhancement B of the present invention with respect to the above-mentioned curry paste of 100 mass parts, boils 10 minutes, obtains the curry paste 2 as diet product of the present invention.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement B in above-mentioned curry paste compares prelibation, and the result compares with the curry paste that does not use flavor enhancement B as the curry paste 2 of diet product of the present invention, has along sliding and dense local flavor, overall taste is coordinated, just as having boiled an evening.
[embodiment 3]
The whey mineral 3 that above-mentioned Production Example 3 is obtained adds 0.001 mass parts directly as flavor enhancement C of the present invention with respect to the above-mentioned curry paste of 100 mass parts, boils 10 minutes, obtains the curry paste 3 as diet product of the present invention.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement C in above-mentioned curry paste compares prelibation, and the result compares with the curry paste that does not use flavor enhancement C as the curry paste 3 of diet product of the present invention, has along sliding and dense local flavor, overall taste is coordinated, just as having boiled an evening.
[comparative example 1]
Whey mineral 4 direct flavor enhancement D as a comparative example with above-mentioned Production Example 4 obtains add 0.001 mass parts with respect to the above-mentioned curry paste of 100 mass parts, boil 10 minutes, obtain the curry paste 4 of diet product as a comparative example.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement D in above-mentioned curry paste compares prelibation, result's curry paste 4 of diet product as a comparative example is identical local flavor with the curry paste that does not use flavor enhancement D substantially, can not obtain the effect seen in flavor enhancement A～C fully.
[comparative example 2]
Whey mineral 5 direct flavor enhancement E as a comparative example with above-mentioned Production Example 5 obtains add 0.001 mass parts with respect to the above-mentioned curry paste of 100 mass parts, boil 10 minutes, obtain the curry paste 5 of diet product as a comparative example.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement E in above-mentioned curry paste compares prelibation, result's curry paste 5 of diet product as a comparative example is identical local flavor with the curry paste that does not use flavor enhancement E substantially, can not obtain the effect seen in flavor enhancement A～C fully.
[comparative example 3]
Whey mineral 6 direct flavor enhancement E as a comparative example with above-mentioned Production Example 6 obtains add 0.001 mass parts with respect to the above-mentioned curry paste of 100 mass parts, boil 10 minutes, obtain the curry paste 6 of diet product as a comparative example.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement F in above-mentioned curry paste compares prelibation, result's curry paste 6 of diet product as a comparative example is identical local flavor with the curry paste that does not use flavor enhancement F substantially, can not obtain the effect seen in flavor enhancement A～C fully.
[comparative example 4]
Whey mineral 7 direct flavor enhancement G as a comparative example with above-mentioned Production Example 7 obtains add 0.001 mass parts with respect to the above-mentioned curry paste of 100 mass parts, boil 10 minutes, obtain the curry paste 7 of diet product as a comparative example.At this, the curry paste that only boiled 10 minutes with not adding flavor enhancement G in above-mentioned curry paste compares prelibation, result's curry paste 7 of diet product as a comparative example is identical local flavor with the curry paste that does not use flavor enhancement G substantially, can not obtain the effect seen in flavor enhancement A～C fully.
The manufacturing of＜coffee milk 〉
Use conventional coffee (the solemn mixture of breathing out) to utilize dripping method to obtain coffee liquid.Mix this coffee liquid 50g, milk 47g, granulated sugar 3g, obtain coffee milk.
[embodiment 4]
Add the above-mentioned flavor enhancement A of 0.02 mass parts with respect to the above-mentioned coffee milk of 100 mass parts, mix fully, obtain coffee milk 1 as diet product of the present invention.At this, compare prelibation with the above-mentioned coffee milk of not adding flavor enhancement A, the result compares with the above-mentioned coffee milk of not using flavor enhancement A as the coffee milk 1 of diet product of the present invention, have along sliding and dense local flavor, overall taste is coordinated, and the local flavor after this seasoning can be medium-term and long-term lasting at mouth.
The manufacturing of＜box-packed instant noodles 〉
[embodiment 5]
In commercially available box-packed instant noodles (face, soup stock, batching amount to weight 77g), inject the 320g boiling water to specifications, after cover lid is waited for 3 minutes, take off lid, be spilled into the above-mentioned flavor enhancement A of 0.015g therein, mix fully and edible, the result compares with the above-mentioned box-packed instant noodles that do not use flavor enhancement A, has along sliding and dense local flavor, overall taste is coordinated, just as boiling for a long time.
The manufacturing of＜noodle soup 〉
[embodiment 6]
Wooden fish soup juice 20g, sweetener wine 50g, the water 730g that mixing soy sauce 200g, commercially available nothing are added also boils, and obtains noodle soup.The whey mineral 8 of above-mentioned Production Example 8 gained of dilute with water is so that solid constituent reaches 10 quality %, it is carried out UHT sterilization treatment (140 ℃ of sterilising temps, 6 seconds of retention time), and then make behind its filter membrane that passes through aperture φ 0.2 μ m as flavor enhancement H of the present invention.
In addition, the visual visible some muddinesses of whey mineral 8 usefulness that Production Example 8 obtains, when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. be 0.0020, in contrast, flavor enhancement H of the present invention is transparent when visual, and when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. is 0.0000.When carrying out bacterioscopy, general viable count is negative, can the normal temperature keeping.
With respect to the above-mentioned noodle soup of 100 mass parts, add the above-mentioned flavor enhancement H of 0.04 mass parts, after mixing fully, boil one little can youngster and put coldly, obtain noodle soup 1 as diet product of the present invention.The noodle soup of the present invention 1 of gained only boils a little meeting youngster noodle soup to be compared with not adding flavor enhancement, has along sliding and dense local flavor, and overall taste is coordinated, and the local flavor after this seasoning can be medium-term and long-term lasting at mouth.
The manufacturing of＜Pickles 〉
[embodiment 7]
The Pickles commercially available with respect to 100 mass parts adds the above-mentioned flavor enhancement H of 0.04 mass parts, fully mixes the back and preserves for 1 evening in refrigerator, obtains the Pickles as diet product of the present invention.The Pickles of the present invention of gained is only preserved the Pickles in 1 evening and is compared in refrigerator with not adding flavor enhancement H, have the suitable sliding and dense local flavor of band nature sweet taste, and overall taste is coordinated.
The manufacturing of＜catsup 〉
[embodiment 8]
The catsup commercially available with respect to 100 mass parts adds the above-mentioned flavor enhancement H of 0.04 mass parts, fully mixes the back and preserves 1 hour in refrigerator, obtains the catsup as diet product of the present invention.The catsup that the catsup of the present invention of gained was only preserved 1 hour in refrigerator with not adding flavor enhancement H is compared, and has the suitable sliding and dense local flavor of band nature sweet taste, and overall taste is coordinated.
The manufacturing of＜milk tea 〉
[embodiment 9]
4 commercially available black tea tea-bags of dipping (Assam (Assam)) are 2 minutes in the 640ml boiling water, and then add 71ml milk and mix acquisition milk tea.Add the above-mentioned flavor enhancement H of 0.04 mass parts with respect to 100 mass parts said milk teas, fully dissolving obtains the milk tea as diet product of the present invention.The milk tea of the present invention of gained is compared with the milk tea that does not use flavor enhancement H, has along sliding and dense local flavor, and overall taste is coordinated, and the local flavor after this seasoning can be medium-term and long-term lasting at mouth.
＜cure the manufacturing of cheese dessert 〉
[embodiment 10]
Prepare weak flour 80 mass parts, cheese powder (the precious good fortune of RolfPower PP-100/ aquatic products Co., Ltd.) 20 mass parts, ultra-fine white sugar 50 mass parts, shortening 46 mass parts, whole egg 12 mass parts, salt 1 mass parts, water 9 mass parts, cure soda 0.5 mass parts, ammonium carbonate 0.5 mass parts, above-mentioned flavor enhancement A 0.3 mass parts, make dough by sugar-oily mix legal system, cure after the shaping, obtain to cure the cheese biscuit.Edible result is, the cheese biscuit made from not using flavor enhancement A that cures is compared, and has along sliding and dense local flavor, and overall taste is coordinated,
Following embodiment 11～22 and comparative example 5～8 are to use embodiment and the comparative example of flavor improving agent of the present invention as screening agent.
The manufacturing of＜grapefruit juice 〉
[embodiment 11]
Use juice extractor to press grape fruit, obtain grapefruit juice.The whey mineral 1 that above-mentioned Production Example 1 is obtained is directly as screening agent A of the present invention, and the grapefruit juice of squeezing out with respect to 100 mass parts adds 0.005 mass parts, mixes fully, obtains the grapefruit juice 1 as diet product of the present invention.The grapefruit juice of the present invention 1 of gained is not compared with there being the grapefruit juice that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily drinks.
[embodiment 12]
The whey mineral 2 that above-mentioned Production Example 2 is obtained adds 0.005 mass parts directly as screening agent B of the present invention with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mixes fully, obtains the grapefruit juice 2 as diet product of the present invention.The grapefruit juice of the present invention 2 of gained is not compared with there being the grapefruit juice that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily drinks.
[embodiment 13]
The whey mineral 3 that above-mentioned Production Example 3 is obtained adds 0.005 mass parts directly as screening agent C of the present invention with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mixes fully, obtains the grapefruit juice 3 as diet product of the present invention.The grapefruit juice of the present invention 3 of gained is not compared with there being the grapefruit juice that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily drinks.
[comparative example 5]
Whey mineral 4 direct screening agent D as a comparative example with above-mentioned Production Example 4 obtains add 0.005 mass parts with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mix fully, obtain the grapefruit juice 4 of diet product as a comparative example.The essentially identical bitter taste of grapefruit juice that the grapefruit juice of the present invention 4 tool being and not beings of gained add can not obtain the effect seen in above-mentioned screening agent A～C fully.In addition, some muddinesses have been seen.
[comparative example 6]
Whey mineral 5 direct screening agent E as a comparative example with above-mentioned Production Example 5 obtains add 0.005 mass parts with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mix fully, obtain the grapefruit juice 5 of diet product as a comparative example.The essentially identical bitter taste of grapefruit juice that the grapefruit juice of the present invention 5 tool being and not beings of gained add can not obtain the effect seen in above-mentioned screening agent A～C fully.
[comparative example 7]
Whey mineral 6 direct screening agent F as a comparative example with above-mentioned Production Example 6 obtains add 0.005 mass parts with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mix fully, obtain the grapefruit juice 6 of diet product as a comparative example.The essentially identical bitter taste of grapefruit juice that the grapefruit juice of the present invention 6 tool being and not beings of gained add can not obtain the effect seen in above-mentioned screening agent A～C fully.
[comparative example 8]
Whey mineral 7 direct screening agent G as a comparative example with above-mentioned Production Example 7 obtains add 0.005 mass parts with respect to the above-mentioned grapefruit juice of squeezing out of 100 mass parts, mix fully, obtain the grapefruit juice 7 of diet product as a comparative example.The essentially identical bitter taste of grapefruit juice that the grapefruit juice of the present invention 7 tool being and not beings of gained add can not obtain the effect seen in above-mentioned screening agent A～C fully.
The manufacturing of＜digestive powder 〉
[embodiment 14]
Add the above-mentioned screening agent A of 0.02 mass parts with respect to 100 mass parts digestive powders (the big SUMITOMO CHEMICAL pharmacy of Marupi/), mix fully, obtain digestive powder as medicine of the present invention.Gained digestive powder of the present invention is not compared with there being the digestive powder that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily takes.
The manufacturing of＜black coffee 〉
[embodiment 15]
Black coffee with respect to the conventional coffee of 100 mass parts sugar-frees (the solemn mixture of breathing out) adds the above-mentioned screening agent A of 0.005 mass parts, mixes fully, obtains the black coffee as diet product of the present invention.Gained black coffee of the present invention is not compared with there being the black coffee that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily drinks.
The manufacturing of＜beer 〉
[embodiment 16]
Add the above-mentioned screening agent A of 0.005 mass parts with respect to 100 mass parts lager beers, mix fully, obtain beer as diet product of the present invention.The beer of the present invention of gained is not compared with there being the beer that adds, and does not change its basic flavor balance, has only reduced bitter taste, very easily drinks.
＜when the manufacturing of soup 〉
[embodiment 17]
Work as soup with the fried medicine (Japanese Pharmacopoeia is when medicine/Yamamoto Chinese prescription Pharmaceutical Co., Ltd) of working as of prescriptive procedure to make.Deserve soup with respect to 100 mass parts and add the above-mentioned screening agent A of 0.02 mass parts, mix fully, obtain the soup of working as medicine of the present invention.The of the present invention of gained do not compared with there being the soup of working as that adds when soup, do not change its basic flavor balance, only reduced bitter taste, very easily takes.
The manufacturing of＜vinegar beverage 〉
[embodiment 18]
The dilute with water vinegar is made vinegar beverage for 5 times.The whey mineral 8 of above-mentioned Production Example 8 gained of dilute with water is so that solid constituent reaches 10 quality %, it is carried out UHT sterilization treatment (140 ℃ of sterilising temps, 6 seconds of retention time), and then make behind its filter membrane that passes through aperture φ 0.2 μ m as flavor enhancement H of the present invention.
In addition, the visual visible some muddinesses of whey mineral 8 usefulness that Production Example 8 obtains, when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. be 0.0020, in contrast, flavor enhancement H of the present invention is transparent when visual, and when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. is 0.0000.When carrying out bacterioscopy, general viable count is negative, can the normal temperature keeping.
With respect to the above-mentioned vinegar beverage of 100 mass parts, add the above-mentioned screening agent H of 0.05 mass parts, mix fully, obtain vinegar beverage 1 as diet product of the present invention.The vinegar beverage of the present invention 1 of gained is not compared with there being the vinegar beverage that adds, and does not change its basic flavor balance, has only reduced tart flavour, very easily drinks.
The manufacturing of＜syrup tangerine 〉
[embodiment 19]
Open the can of syrup tangerine (solid constituent 55 quality %), add the above-mentioned screening agent A of 0.002 mass parts, mix fully, obtain syrup tangerine as diet product of the present invention with respect to the syrup tangerine of 100 mass parts.The syrup tangerine of the present invention of gained is not compared with there being the syrup curing can that adds, and does not change its basic flavor balance, has only reduced the processing smell of can uniqueness, and is very easily edible.
The manufacturing of＜soya-bean milk 〉
[embodiment 20]
Add the above-mentioned screening agent H of 0.2 mass parts with respect to 100 mass parts soya-bean milk (delicious unmodulated soya-bean milk/civilian Co., Ltd. records), mix fully, obtain soya-bean milk as diet product of the present invention.The soya-bean milk of the present invention of gained is not compared with there being the soya-bean milk that adds, and does not change its basic flavor balance, has only reduced beany flavor, very easily drinks.
The manufacturing of＜sports drink 〉
[embodiment 21]
In 100ml water, add 4mg magnesium chloride, 105mg sodium chloride, 30mg potassium chloride, and then add 5.0g liquid sugar, 1mg grapefruit perfume, mix fully, obtain sports drink.Add the above-mentioned screening agent H of 0.02 mass parts with respect to this sports drink of 100 mass parts, mix fully, obtain sports drink as diet product of the present invention.The sports drink of gained invention is not originally compared with there being the sports drink that adds, and does not change its basic flavor balance, has only reduced astringent taste, very easily drinks.
The manufacturing of＜natural yogurt 〉
[embodiment 22]
Add the above-mentioned screening agent A of 0.02 mass parts with respect to 100 mass parts natural yogurts, mix fully, obtain natural yogurt as diet product of the present invention.The natural yogurt of the present invention of gained is not compared with there being the natural yogurt that adds, and has only reduced tart flavour etc., and is very easily edible.
Following experimental example 1, embodiment 23～26 and comparative example 9～13 are to use embodiment and the comparative example of flavor improving agent of the present invention as salty taste enhancer.
The manufacturing of＜table salt composition, salty taste enhancer test 〉
[experimental example 1]
Add 0.002 mass parts, 0.01 mass parts, 0.1 mass parts, 1 mass parts, 10 mass parts, the above-mentioned whey mineral 1～7 of 20 mass parts respectively with respect to 100 mass parts sodium chloride, mix the back and make table salt composition, carry out following saline taste intensity and the evaluation of flavor matter.
＜saline taste intensity, flavor matter evaluation method 〉
The salt that constitutes by 100 quality % sodium chloride that 9 people judging panels group is licked lick the table salt composition that above-mentioned experimental example 1 obtains and prepare in contrast, organize evaluation criterion according to following judging panel and be divided into its saline taste intensity of 4 grade evaluations, flavor matter, for its gross score, according to following＜evaluation criterion〉carry out 5 grade evaluations.Its result is recorded in table 2, table 3 respectively.
The saline taste intensity evaluation standard of＜judging panel group 〉
Feel to compare illumination and showed the saline taste strengthened 2 minutes
Feel to compare according to the saline taste that some reinforcements are arranged 1 minute
Feel and contrast essentially identical saline taste 0 minute
Feel to compare according to weak saline taste-1 minute
The flavor matter evaluation criterion of＜judging panel group 〉
Do not feel sodium chloride local flavor in addition fully 2 minutes
Though felt the local flavor beyond the sodium chloride, do not had sense of discomfort 1 minute as saline taste
Feel sodium chloride local flavor in addition, and sense of discomfort is arranged 0 minute as saline taste
Feel intolerable peculiar smell-1 minute
＜evaluation criterion 〉
◎: the total points of 9 people judging panels group is 15～18 minutes
The total points of zero: 9 people judging panel group is 9～14 minutes
△: the total points of 9 people judging panels group is 5～8 minutes
*: the total points of 9 people judging panels group is 0～4 minute
The total points of * *: 9 people judging panels group was less than 0 minute
Table 2
Saline taste intensity evaluation result
Table 3
Flavor matter evaluation result
By The above results as can be known, as the content of ashes in the solid constituent that satisfies (a) whey mineral is 25～75 quality %, (b) calcium content in the solid constituent of whey mineral is less than 2 quality %, (c) calcium content in the ash content of whey mineral is less than 5 quality %, (d) lactic acid content in the solid constituent of whey mineral is more than the 2 quality %, (e) solid constituent of whey mineral is that the pH of the aqueous solution of 0.1 quality % is that the whey mineral of 6.0～7.5 full terms is a whey mineral 1～3, when being expressed as 0.002～10 mass parts with the solid constituent of whey mineral with respect to the addition of 100 mass parts sodium chloride, as seen the enhancing effect of saline taste, but if surpass 10 mass parts, then do not observe the enhancing effect of saline taste, the basic and sodium chloride of saline taste is in par.In addition, if surpass 10 mass parts, then can not only feel saline taste local flavor in addition, and become obviously, can feel peculiar smell as the sense of discomfort of saline taste.
That is, satisfy above-mentioned (a) (b) (c) (d) whey mineral of (e) full terms as sodium chloride substitute the time, although, extremely be suitable as into the flavor hardening agent feeling that aspect the peculiar smell be unaccommodated.
In contrast, (b) (c) calcium content of condition is not seen saline taste strengthening effect at the content of ashes of extraneous whey mineral 6, (a) condition at extraneous whey mineral 7 in the pH condition of extraneous whey mineral 5, (e) at the lactic acid content of extraneous whey mineral 4, (d) condition, particularly the pH condition is easy to feel bitter taste at extraneous whey mineral 6 or content of ashes at extraneous whey mineral 7, and is therefore not preferred.
The manufacturing of＜table salt composition, diet product and evaluation 〉
[embodiment 23]
The whey mineral 1 that above-mentioned Production Example 1 is obtained is directly as salty taste enhancer A of the present invention.Then, add this salty taste enhancer of 2 mass parts A, fully mix, as table salt composition A of the present invention with respect to 100 mass parts sodium chloride.And then, use this table salt composition A of the present invention, make thick soup 1 with following prescription by conventional method, in this thick soup 1, sodium chloride content is 0.91 quality %, contains 1.5 mass parts Production Examples, 1 gained whey mineral 1 as solid constituent with respect to 100 mass parts sodium chloride.On the other hand, the thick soup of preparing 2 in this thick soup 2, is not used above-mentioned whey mineral 1 in contrast fully, the salt that use is made of sodium chloride 100 quality %, in addition prescription by similarly to Example 1 and manufacture method manufacturing and sodium chloride content are 0.93 quality %.Here, compare these two kinds of thick soups of prelibation, the result obviously is better than the thick soup 2 of not using salty taste enhancer as the saline taste of the thick soup 1 of diet product of the present invention, barely feels peculiar smell fully, has strengthened saline taste under the situation that does not change flavor matter.
＜thick soup prescription 〉
Corn (sodium chloride content 0.5 quality %) 30 mass parts, milk 5 mass parts, skimmed milk power (sodium chloride content 1.5 quality %) 5 mass parts, salt-free butter 1 mass parts, table salt composition A0.7 mass parts, weak flour 1 mass parts, gelatinized starch 1 mass parts, white pepper 0.1 mass parts, water 56.2 mass parts
[embodiment 24]
Thick soup prescription according to the foregoing description 23, except the addition with table salt composition A is changed into 0.5 mass parts by 0.7 mass parts, the thick soup 3 that subtracts salt diet product that prescription by similarly to Example 23 and method for making manufacturing have reduced common sodium chloride content 21 quality %, in this thick soup 3, sodium chloride content is 0.72 quality %, contains whey mineral that 1.4 mass parts make by Production Example 1 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 2 prelibations relatively, the result subtracts salt diet product as the present invention thick soup 3 has the saline taste of basic identical intensity with the thick soup 2 of common sodium chloride content, and the matter of distinguishing the flavor of is identical.
[embodiment 25]
Except the table salt composition A with the foregoing description 24 changes the table salt composition B that is made of sodium chloride 50 mass parts, potassium chloride 50 mass parts, salty taste enhancer A2 mass parts into, by the prescription identical and method for making manufacturing with embodiment 24 as the thick soup 4 that subtracts salt diet product of the present invention, in this thick soup 4, sodium chloride content is 0.47 quality %, contains whey mineral that 2.1 mass parts make by Production Example 1 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 2 prelibations relatively, the result subtracts salt diet product as the present invention thick soup 4 has the saline taste of basic identical intensity with the thick soup 2 of common sodium chloride content, and the matter of distinguishing the flavor of is basic identical.
[embodiment 26]
Mix the whey mineral 1 and 50 mass parts sodium dihydrogen phosphates, 2 hydrates of above-mentioned Production Example 1 gained of 50 mass parts, make salty taste enhancer B of the present invention.Then, add this reinforcement savory agent of 4 mass parts B, fully mix, make table salt composition C of the present invention with respect to 100 mass parts sodium chloride.And then, except using this table salt composition C of the present invention, prescription by similarly to Example 24 and method for making manufacturing are as the thick soup 5 that subtracts salt diet product of the present invention, in this thick soup 5, sodium chloride content is 0.72 quality %, contains whey mineral 1 that 1.4 mass parts make by Production Example 1 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 2 prelibations relatively, the result subtracts salt diet product as the present invention thick soup 4 has the saline taste of same intensity with the thick soup 2 of common sodium chloride content, and the matter of distinguishing the flavor of is basic identical.
[comparative example 9]
Add the whey mineral 4 that the above-mentioned Production Example 4 of 2 mass parts makes with respect to 100 mass parts sodium chloride, mix fully, obtain table salt composition D.Except using this table salt composition D, by prescription and the method for making manufacturing thick soup 6 that subtracts salt diet product as a comparative example similarly to Example 24, in this thick soup 6, sodium chloride content is 0.72 quality %, contains whey mineral 4 that 1.4 mass parts make by Production Example 4 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 6 and thick soup 2 prelibations relatively, the saline taste that the result subtracts the thick soup 5 of salt diet product as a comparative example obviously is lighter than the thick soup 2 of common sodium chloride content, in addition, feels the also variation of matter of distinguishing the flavor of such as bitter taste slightly.
[comparative example 10]
Add the whey mineral 5 that the above-mentioned Production Example 5 of 2 mass parts makes with respect to 100 mass parts sodium chloride, mix fully, obtain table salt composition E.Except using this table salt composition E, by prescription and the method for making manufacturing thick soup 7 that subtracts salt diet product as a comparative example similarly to Example 24, in this thick soup 7, sodium chloride content is 0.72 quality %, contains whey mineral 5 that 1.4 mass parts make by Production Example 5 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 7 and thick soup 2 prelibations relatively, the saline taste that the result subtracts the thick soup 7 of salt diet product as a comparative example obviously is lighter than the thick soup 2 of common sodium chloride content, in addition, feels the also variation of matter of distinguishing the flavor of such as bitter taste slightly.
[comparative example 11]
Add the whey mineral 6 that the above-mentioned Production Example 6 of 2 mass parts makes with respect to 100 mass parts sodium chloride, mix fully, obtain table salt composition F.Except using this table salt composition F, by prescription and the method for making manufacturing thick soup 8 that subtracts salt diet product as a comparative example similarly to Example 24, in this thick soup 8, sodium chloride content is 0.72 quality %, contains whey mineral 6 that 1.4 mass parts make by Production Example 6 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 8 and thick soup 2 prelibations relatively, the saline taste that the result subtracts the thick soup 8 of salt diet product as a comparative example obviously is lighter than the thick soup 2 of common sodium chloride content, in addition, feels the also variation of matter of distinguishing the flavor of such as bitter taste slightly.
[comparative example 12]
Add the whey mineral 7 that the above-mentioned Production Example 7 of 2 mass parts makes with respect to 100 mass parts sodium chloride, mix fully, obtain table salt composition G.Except using this table salt composition G, by prescription and the method for making manufacturing thick soup 9 that subtracts salt diet product as a comparative example similarly to Example 24, in this thick soup 9, sodium chloride content is 0.72 quality %, contains whey mineral 7 that 1.4 mass parts make by Production Example 7 as solid constituent with respect to 100 mass parts sodium chloride.Then similarly to Example 23, with thick soup 9 and thick soup 2 prelibations relatively, the saline taste that the result subtracts the thick soup 9 of salt diet product as a comparative example obviously is lighter than the thick soup 2 of common sodium chloride content, in addition, feels the also variation of matter of distinguishing the flavor of such as bitter taste slightly.
[embodiment 27]
The whey mineral 8 that above-mentioned Production Example 8 is obtained is dissolved in the water so that after solid constituent reaches 10 quality %, carry out UHT and handle (140 ℃ of sterilising temps, 6 seconds of retention time), and then make it pass through the filter membrane of aperture φ 0.2 μ m, preserve, be the liquor form of 10 quality % but become transparent and normal temperature from the solid component content of whey mineral, with it as salty taste enhancer C.
In addition, the visual visible some muddinesses of whey mineral 8 usefulness that Production Example 8 obtains, when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. be 0.0020, in contrast, salty taste enhancer C of the present invention is transparent when visual, and when utilizing spectrophotometer to measure absorbance at wavelength 660nm place, Abs. is 0.0000.In addition, when carrying out bacterioscopy, general viable count is negative, can the normal temperature keeping.
Then, mixed chlorinated sodium 80 mass parts, salty taste enhancer C8 mass parts, L-sodium glutamate 10 mass parts, cornstarch 2 mass parts, carry out the wet type granulation, obtain to contain as solid component content the table salt composition H of the present invention of 1 mass parts whey mineral with respect to 100 mass parts sodium chloride.Mix this table salt composition and Semen sesami nigrum with 20: 80 mass ratioes, obtain the rice companion 1 of diet product of the present invention.On the other hand, prepare that 8 mass parts water replace the salty taste enhancer C except using, rice companion 2 by identical prescription and method for making manufacturing in contrast.Herein, when these 2 kinds of rice companions were compared prelibation, the saline taste of the rice companion 1 of diet product of the present invention obviously was better than the rice companion 2 that does not use salty taste enhancer, barely feels peculiar smell fully, had strengthened saline taste under the situation that does not change flavor matter.
[embodiment 28]
Salty taste enhancer A1 mass parts, L-sodium glutamate 20 mass parts, granulated sugar 20 mass parts, cornstarch 15 mass parts of using in mixed chlorinated sodium 40 mass parts, the foregoing description 23, smear tea 3 mass parts, sea-tangle powder 1 mass parts, extruding pelletization obtains to contain of the present invention table salt composition I of 2.4 mass parts whey minerals as solid constituent with respect to 100 mass parts sodium chloride.Add fritter rice cake 40 mass parts, sea sedge 3 mass parts and mix with respect to this table salt composition I of 100 mass parts, obtain to expect 1 as the tea bubble of diet product of the present invention.On the other hand, prepare except not using above-mentioned salty taste enhancer A fully, expect 2 in contrast by the tea bubble that same prescription and method for making are made.Here, use these two kinds of tea bubble material to make tea bubble juice respectively, compare prelibation, the result has used as the tea bubble juice of the tea bubble material 1 of diet product of the present invention and has compared with the tea bubble juice of the tea bubble material 2 that has used salty taste enhancer A, saline taste is strong significantly, barely feel peculiar smell fully, under the situation that does not change flavor matter, strengthened saline taste.
[embodiment 29]
With fried behind the potato slice with rapeseed oil, the table salt composition B of the foregoing description 25 gained of this fried goods of 100 mass parts and 1 mass parts is put into the bag jolting to be mixed, thereby make table salt composition B attached on the fried goods, make as the potato block 1 that subtracts salt diet product of the present invention.On the other hand, prepare to replace the table salt composition B except the salt that constitutes with 100% sodium chloride, the potato block 2 by same prescription and method for making manufacturing in contrast.Relatively these two breeds of horses bell potato chips of prelibation a little less than the saline taste of potato block 2, do not have sufficient local flavor as a result, in contrast, compare with potato block 2 as the potato block 1 of diet product of the present invention, saline taste is strong significantly, barely feel peculiar smell fully, under the situation that does not change flavor matter, strengthened saline taste.
[embodiment 30]
Add 94.7 mass parts hot water among the table salt composition A that in 5 mass parts China's soup stock (Honkaku Chuca-no-moto/NA Foods Co., Ltd.) and 0.3 mass parts the foregoing description 23, uses, make as the hand-pulled noodles soup 1 that subtracts salt diet product of the present invention.On the other hand, prepare except 0.3 mass parts table salt composition A being changed to the salt that 0.5 mass parts is made of 100 quality % sodium chloride, the hand-pulled noodles soup of making by same prescription and method for making 2 in contrast.These 2 kinds of hand-pulled noodles soup of prelibation relatively, the result has the saline taste of basic identical intensity as the hand-pulled noodles soup 2 of the hand-pulled noodles soup 1 that subtracts salt diet product of the present invention and common sodium chloride content, and the matter of distinguishing the flavor of is basic identical.
[embodiment 31]
With respect to 100 mass parts rice, add the table salt composition A that uses among the 0.5 mass parts embodiment 23, and then add suitable quantity of water, cook, obtain as the salty meal 1 that subtracts salt diet product of the present invention.On the other hand, prepare except 0.5 mass parts table salt composition A being changed to the salt that 0.9 mass parts is made of 100% sodium chloride, the salty meal of making by same prescription and method for making 2 in contrast.Here, use these 2 kinds of salty meals to make rice dumpling respectively, compare prelibation, the result has used the rice dumpling as the salty meal 1 of diet product of the present invention to have the saline taste of basic identical intensity with the rice dumpling that has used the salty meal 2 of common sodium chloride content, and the matter of distinguishing the flavor of is basic identical.
The saline taste intensifying method and the evaluation of＜diet product 〉
[embodiment 32]
Add 0.2 mass parts (with respect to 100 mass parts salt with respect to 100 mass parts as the salt soy sauce (subtracting salt soy sauce/Kikkoman Co., Ltd., sodium chloride content 8.11 quality %) that subtracts that subtracts salt diet product, as the whey mineral solid constituent is 2.5 mass parts) the salty taste enhancer A that uses in the foregoing description 23, mix fully, make as of the present invention subtract salt diet product subtract salt soy sauce 1.Here, prepare the soy sauce of common sodium chloride content (sodium chloride content 15 quality %), compare prelibation, the result has essentially identical saline taste and flavor matter as the soy sauce that subtracts salt soy sauce 1 and common sodium chloride content that subtracts salt diet product of the present invention.
[embodiment 33]
The salty taste enhancer B that uses in using embodiment 26 replaces the salty taste enhancer A, by with the same prescription of embodiment 32 and method for making manufacturing as of the present invention subtract salt diet product subtract salt soy sauce 2.Here, prepare the soy sauce of common sodium chloride content (sodium chloride content 15 quality %), compare prelibation, the result compares as the salt soy sauce 1 that subtracts that salt soy sauce 2 and embodiment 32 obtain that subtracts that subtracts salt diet product of the present invention, has the saline taste and the flavor matter of the soy sauce of more approaching common sodium chloride content.
[comparative example 13]
Except using whey mineral 4 to replace the salty taste enhancer A, subtract salt soy sauce 3 as what the present invention subtracted salt diet product by what make comparative example 13 with same prescription of embodiment 32 and method for making.Here, prepare the soy sauce of common sodium chloride content (sodium chloride content 15 quality %), compare prelibation, result's salt soy sauce 3 that subtracts that subtracts salt diet product is as a comparative example compared with the soy sauce of common sodium chloride content, saline taste obviously a little less than, in addition, it is poor to feel the qualitative change of flavor such as bitter taste slightly.In addition, the muddy generation also arranged slightly.
[embodiment 34]
Pickle the salty taste enhancer A0.18 mass parts of use in condiment (Japanese pickleseasoning) (salt that subtracts of light saline taste is pickled condiment/Ebara Foods Industry Co., Ltd., sodium chloride content 5.7 quality %) interpolation the foregoing description 23 (with respect to 100 mass parts salt with respect to 100 mass parts as the salt that subtracts that subtracts salt diet product, as the whey mineral solid constituent is 3 mass parts), mix fully, make and pickle condiment 1 as the salt that subtracts that subtracts salt diet product of the present invention.Here, that prepares common sodium chloride content (sodium chloride content 8.2 quality %) pickles condiment (pickling condiment/Ebara Foods Industry Co., Ltd., sodium chloride content 8.2 quality %), use these 2 kinds to pickle condiment Pickle and compare prelibation respectively, the result uses as the salt that subtracts that subtracts salt diet product of the present invention and pickles the vegetables that condiment 1 pickles and have the saline taste of basic identical intensity with the vegetables of pickling pickling spices of common sodium chloride content, and has essentially identical flavor matter.
[embodiment 35]
Add the salty taste enhancer A0.4 mass parts of use in the foregoing description 23 (with respect to 100 mass parts salt with respect to 100 mass parts as the salt beans sauce (Xinzhou subtracts salt rural area beans sauce/palace slope and brewages Co., Ltd., sodium chloride content 9.8 quality %) that subtracts that subtracts salt diet product, as the whey mineral solid constituent is 4 mass parts), mix fully, make as of the present invention subtract salt diet product subtract salt beans sauce 1.Here, prepare the beans sauce (sodium chloride content 12.2 quality %) of common sodium chloride content, use these 2 kinds of beans sauce to make Miso Soup respectively, compare prelibation, the result has used the saline taste that has basic identical intensity as the Miso Soup of Miso Soup that subtracts salt beans sauce 1 that subtracts salt diet product of the present invention and common sodium chloride content, and flavor matter is basic identical.
[embodiment 36]
Add the salty taste enhancer C0.9 mass parts of use in the foregoing description 27 (with respect to 100 mass parts salt with respect to 100 mass parts as this tassor department of salt crow (subtracting this tassor department of Bull-Dog crow/Bull-Dog Sauce Co., Ltd., the sodium chloride content 4.2 quality % of salt 50 quality %) that subtracts that subtracts salt diet product, as the whey mineral solid constituent is 2 mass parts), mix fully, make as of the present invention subtract salt diet product subtract black this tassor department 1 of salt.Here, prepare this tassor department of crow (sodium chloride content 8.4 quality %) of common sodium chloride content, comparing food respectively tastes, the result has the saline taste of basic identical intensity as this tassor department of crow of this tassor department 1 of the crow that subtracts salt diet product of the present invention and common sodium chloride content, and the matter of distinguishing the flavor of is basic identical.
Flavor improving agent of the present invention is as flavor enhancement, under the situation that does not change its basic local flavor, barbed sharp local flavor seasoning contained in the diet product can be become along sliding and dense local flavor with the interpolation of minute quantity.
In addition, in the flavouring method of the present invention, can be under the situation of keeping the basic local flavor of diet product, with the interpolation of minute quantity with the suitable sliding and dense local flavor of barbed sharp local flavor seasoning one-tenth.
In addition, their seasoning effect effect in the many more diet product of moisture is high more, and the local flavor after this seasoning keeps in mouth for a long time.
Flavor improving agent of the present invention, can be sheltered contained assorted flavor or strong excessively local flavor in diet product or the medicine with the interpolation of minute quantity under the situation that does not change its basic local flavor as screening agent.
In addition, according to covering method of the present invention, can under the situation that does not change its basic local flavor, shelter assorted flavor contained in diet product or the medicine or strong excessively local flavor.
In addition, even if flavor improving agent of the present invention also can strengthen saline taste as the use of salty taste enhancer minute quantity under the situation that does not change diet taste matter.
In addition, the flavor matter of table salt composition of the present invention is identical with sodium chloride, and saline taste is strengthened to some extent.
In addition, used the diet product of above-mentioned table salt composition of the present invention can be used as to have concurrently saline taste and delicious subtract the preferred use of salt diet product.
In addition, according to saline taste intensifying method of the present invention, the saline taste that can under the situation that does not change diet taste matter, come fortified diet product with the interpolation of minute quantity, can make simply thus have saline taste and delicious food concurrently subtract salt diet product.
Claims (18)
1. flavor improving agent, its contain satisfy following (a) (b) (c) (d) whey mineral of (e) full terms as active ingredient,
(a) content of ashes in the solid constituent of whey mineral is 25～75 quality %,
(b) calcium content in the solid constituent of whey mineral is less than 2 quality %,
(c) calcium content in the ash content of whey mineral is less than 5 quality %,
(d) lactic acid content in the solid constituent of whey mineral is more than the 1.0 quality %,
(e) solid constituent of whey mineral is that the pH of the aqueous solution of 0.1 quality % is 6.0～7.5.
2. flavor improving agent according to claim 1 is characterized in that, described whey mineral is through following (f) (g) (h) operation and obtaining:
(f) by film separation and/or ion-exchange demineralization liquid is separated from milk or whey, thus the operation of acquisition high mineral liquid (I);
(g) from high mineral liquid (I), separate and remove calcium-phosphoric acid complex, thereby obtain the operation of high mineral liquid (II);
(h) high mineral liquid (II) is concentrated and/or dry reach more than the 20 quality %, thereby obtain the operation of whey mineral until solid constituent.
3. flavor improving agent according to claim 1 and 2 is characterized in that, it is a flavor enhancement.
4. flavor improving agent according to claim 1 and 2 is characterized in that, it is a screening agent.
5. flavor improving agent according to claim 4 is characterized in that, it is the bitter taste screening agent.
6. flavor improving agent according to claim 1 and 2 is characterized in that, it is a salty taste enhancer.
7. a table salt composition is characterized in that, is made of sodium chloride and the described salty taste enhancer of claim 6.
8. table salt composition according to claim 7 is characterized in that, has replaced the part of sodium chloride with potassium chloride.
9. diet product, it contains the described flavor enhancement of claim 3.
10. diet product, it contains claim 4 or 5 described screening agents.
11. an oral drug, it contains claim 4 or 5 described screening agents.
12. diet product, it contains claim 7 or 8 described table salt compositions.
13. diet product according to claim 12 is characterized in that, it is for subtracting salt diet product.
14. the flavouring method of diet product is characterized in that, adds the described flavor enhancement of claim 3 in the diet product.
15. the covering method of diet product is characterized in that, adds claim 4 or 5 described screening agents in the diet product.
16. the covering method of an oral drug is characterized in that, adds claim 4 or 5 described screening agents in medicine.
17. the saline taste intensifying method of diet product is characterized in that, adds the described salty taste enhancer of claim 6 in the diet product.
18. the saline taste intensifying method of diet product according to claim 17 is characterized in that, the diet product are for subtracting salt diet product.
Applications Claiming Priority (29)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006171945 | 2006-06-21 | ||
| JP171943/2006 | 2006-06-21 | ||
| JP171942/2006 | 2006-06-21 | ||
| JP2006171944 | 2006-06-21 | ||
| JP2006171940 | 2006-06-21 | ||
| JP2006171943 | 2006-06-21 | ||
| JP171941/2006 | 2006-06-21 | ||
| JP171945/2006 | 2006-06-21 | ||
| JP2006171942 | 2006-06-21 | ||
| JP2006171941 | 2006-06-21 | ||
| JP171944/2006 | 2006-06-21 | ||
| JP171940/2006 | 2006-06-21 | ||
| JP213712/2006 | 2006-08-04 | ||
| JP2006213708 | 2006-08-04 | ||
| JP2006213713 | 2006-08-04 | ||
| JP213711/2006 | 2006-08-04 | ||
| JP213708/2006 | 2006-08-04 | ||
| JP2006213709 | 2006-08-04 | ||
| JP213710/2006 | 2006-08-04 | ||
| JP2006213710 | 2006-08-04 | ||
| JP213713/2006 | 2006-08-04 | ||
| JP213709/2006 | 2006-08-04 | ||
| JP160737/2007 | 2007-06-18 | ||
| JP160732/2007 | 2007-06-18 | ||
| JP160736/2007 | 2007-06-18 | ||
| JP160733/2007 | 2007-06-18 | ||
| JP160735/2007 | 2007-06-18 | ||
| JP160734/2007 | 2007-06-18 | ||
| PCT/JP2007/062461 WO2007148743A1 (en) | 2006-06-21 | 2007-06-20 | Flavor improving agent |
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| CN101355884A true CN101355884A (en) | 2009-01-28 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102307488A (en) * | 2009-03-04 | 2012-01-04 | 株式会社艾迪科 | Beverage having milk flavor |
| CN109312279A (en) * | 2016-04-01 | 2019-02-05 | 福瑞托-雷北美有限公司 | The beverage products of flavor enhancing and the method for enhancing its flavor |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0291980B1 (en) * | 1987-05-20 | 1992-01-02 | Chugai Seiyaku Kabushiki Kaisha | Salt substitute and foodstuffs containing same |
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2007
- 2007-06-20 CN CN2007800013052A patent/CN101355884B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102307488A (en) * | 2009-03-04 | 2012-01-04 | 株式会社艾迪科 | Beverage having milk flavor |
| CN109312279A (en) * | 2016-04-01 | 2019-02-05 | 福瑞托-雷北美有限公司 | The beverage products of flavor enhancing and the method for enhancing its flavor |
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| Publication number | Publication date |
|---|---|
| CN101355884B (en) | 2012-11-28 |
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