CN111867396A - Salty and/or spicy taste enhancer - Google Patents
Salty and/or spicy taste enhancer Download PDFInfo
- Publication number
- CN111867396A CN111867396A CN201980019198.9A CN201980019198A CN111867396A CN 111867396 A CN111867396 A CN 111867396A CN 201980019198 A CN201980019198 A CN 201980019198A CN 111867396 A CN111867396 A CN 111867396A
- Authority
- CN
- China
- Prior art keywords
- weight
- acid
- salt
- salty
- ppm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 235000019654 spicy taste Nutrition 0.000 title claims abstract description 90
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- 238000000034 method Methods 0.000 claims abstract description 94
- 230000002708 enhancing effect Effects 0.000 claims abstract description 58
- -1 saturated aliphatic monocarboxylic acid Chemical class 0.000 claims abstract description 28
- 235000002639 sodium chloride Nutrition 0.000 claims description 278
- 235000013305 food Nutrition 0.000 claims description 252
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 145
- 239000011780 sodium chloride Substances 0.000 claims description 142
- FGKJLKRYENPLQH-UHFFFAOYSA-N isocaproic acid Chemical compound CC(C)CCC(O)=O FGKJLKRYENPLQH-UHFFFAOYSA-N 0.000 claims description 131
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- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 65
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 37
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The purpose of the present invention is to provide a novel salty taste and/or spicy taste enhancer that can effectively enhance a salty taste and/or spicy taste, a method for enhancing a salty taste and/or spicy taste, and the like. The present invention relates to a salty taste and/or spicy taste enhancer containing a branched saturated aliphatic monocarboxylic acid or a salt thereof.
Description
Technical Field
The present invention relates to a salty and/or spicy taste enhancer. The present invention also relates to a method for producing a food using the salty and/or spicy taste enhancer. Further, the present invention relates to a method for enhancing a salty taste and/or a spicy taste using the salty taste and/or spicy taste enhancer and the like.
Background
Common salt is used in foods for various purposes such as imparting salty taste, and excessive intake of common salt increases the risk of causing hypertension, heart disease, and the like, and reduction in the intake amount of common salt is attracting attention due to health consciousness in recent years. The intake amount of common salt can be reduced by reducing the amount of common salt used (reduced salt) in the production of food, however, such reduced salt food has a problem of reduced satisfaction due to insufficient salty taste. Therefore, development of a technique for enhancing the salty taste of foods without increasing the intake of common salt is being sought.
On the other hand, it has been reported that 4-methylvaleric acid (also referred to as isocaproic acid, 4-methylvaleric acid, etc.) can be used as a flavor composition having a flavor of cocoa or chocolate, a tea flavor, or a flavor like yogurt or cheese (patent documents 1 to 3). However, none of patent documents 1 to 3 describes that 4-methylvaleric acid has a salty taste-enhancing effect and a spicy taste-enhancing effect.
[ Prior art documents ]
[ patent document ]
Patent document 1: JP 2006-121958 publication
Patent document 2: JP 2005-143467 publication
Patent document 3: JP 2006-124490 publication
Disclosure of Invention
[ problems to be solved by the invention ]
The purpose of the present invention is to provide a novel salty taste and/or spicy taste enhancer that can effectively enhance a salty taste and a spicy taste, a method for enhancing a salty taste and/or a spicy taste, and the like.
[ means for solving problems ]
The present inventors have conducted various studies in order to solve the above problems and have newly found that a branched saturated aliphatic monocarboxylic acid has a salty taste-enhancing effect.
Further, the present inventors have further studied and found that the salty taste can be enhanced more effectively by using 3-methylthiopropanal (methyl), butyric acid, and fenugreek lactone (sotolon) in combination in addition to the branched saturated aliphatic monocarboxylic acid.
In addition, the present inventors have newly found that a branched saturated aliphatic monocarboxylic acid has an effect of enhancing a pungent taste.
In addition, the present inventors have found that the pungent taste can be more effectively enhanced by using 3-methylthiopropanal, butyric acid, and trigonella foenum-graecum lactone in combination with a branched saturated aliphatic monocarboxylic acid.
The present inventors have further studied repeatedly based on these findings, and have completed the present invention.
Namely, the present invention is as follows.
[1] A salty and/or spicy taste enhancer comprising (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[2] The salty taste and/or spicy taste enhancer according to [1], wherein (A) is a compound represented by the general formula (I):
[ solution 1]
[ in the formula, R represents a group represented by at least 1C1～4Alkyl substituted C1～12Straight chain alkylene ].
[3] The salty taste and/or spicy taste-enhancing agent according to [1] or [2], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid, or a salt thereof.
[4] The salty and/or spicy taste-enhancing agent according to any one of [1] to [3], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[5] The salty taste and/or spicy taste enhancer according to any one of [1] to [4], wherein the salty taste and/or spicy taste enhancer further contains at least one selected from the group consisting of (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.
[6]According to [5]]The salty taste and/or spicy taste enhancer, wherein the content a of (A) in the salty taste and/or spicy taste enhancer1Content B of (A) and (B)1In a weight ratio of1：b1＝1：0.01～50。
[7]According to [5]]Or [6 ]]The salty taste and/or spicy taste enhancer, wherein the content a of (A) in the salty taste and/or spicy taste enhancer1Content C of (A) and (B)1In a weight ratio of1：c1＝1：0.1～500。
[8]According to [5]]～[7]The salty taste and/or spicy feeling enhancer of any one of the above items, wherein the content a of (A) in the salty taste and/or spicy feeling enhancer1The content D of (A) and (D)1In a weight ratio of1：d1＝1：0.01～50。
[9] The salty taste and/or spicy feeling enhancer according to any one of [5] to [8], wherein the salty taste and/or spicy feeling enhancer contains (B), (C) and (D).
[10] The salty taste and/or spicy feeling enhancer according to any one of [1] to [9], wherein the salty taste and/or spicy feeling enhancer further enhances at least one selected from a livestock meat flavor and a cheese flavor.
[11] The salty taste and/or spicy feeling enhancer according to any one of [1] to [10], wherein the salty taste and/or spicy feeling enhancer is a salty taste enhancer.
[11-2] the salty taste and/or spicy feeling enhancer according to any one of [1] to [10], wherein the salty taste and/or spicy feeling enhancer is a spicy feeling enhancer.
[11-3] the salty taste and/or spicy feeling enhancer according to any one of [1] to [10], wherein the salty taste and/or spicy feeling enhancer is a salty taste and spicy feeling enhancer.
[12] A food containing salt and/or spice, which comprises the salty taste and/or spicy feeling enhancer according to any one of [1] to [11 ].
[13] The food product containing common salt and/or spice according to [12], wherein the content of (A) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 100% by weight or less.
[14] The food product containing common salt and/or spice according to [12] or [13], wherein the salty taste and/or spicy taste enhancer comprises (B), and the content of (B) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
[15] The food product containing common salt and/or spice according to any one of [12] to [14], wherein the salty taste and/or spicy taste enhancer contains (C), and the content of (C) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
[16] The food product containing common salt and/or spice according to any one of [12] to [15], wherein the salty taste and/or spicy taste enhancer contains (D), and the content of (D) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
[17] A method for producing a food containing common salt and/or spices, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[18] The production process according to [17], wherein (A) is a compound represented by the general formula (I):
[ solution 2]
[ in the formula, R represents a group represented by at least 1C1～4Alkyl substituted C1～12Straight chain alkylene ].
[19] The production method according to [17] or [18], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid, or a salt thereof.
[20] The production process according to any one of [17] to [19], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[21] The production method according to any one of [17] to [20], wherein the addition amount of (A) is 0.00005 ppm by weight or more and 15 ppm by weight or less.
[22] The production method according to any one of [17] to [21], further comprising: at least one selected from (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone is added.
[23]According to [22]]The production process described above, wherein the amount of (A) added is a2The addition amount B of (A) and (B)2In a weight ratio of2：b2＝1：0.01～50。
[24]According to [22]]Or [23 ]]The production process described above, wherein the amount of (A) added is a2The addition amount C of (A) and (C)2In a weight ratio of2：c2＝1：0.1～500。
[25]According to [22]]～[24]The production process according to any one of the above processes, wherein the amount of (A) added is a2The addition amount D of (D) and (D)2In a weight ratio of2：d2＝1：0.01～50。
[26] The production method according to any one of [22] to [25], wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.
[27] The production method according to any one of [22] to [26], wherein the amount of (C) added is 0.01 ppm by weight or more and 100 ppm by weight or less.
[28] The production method according to any one of [22] to [27], wherein the addition amount of (D) is 0.0001 ppm by weight or more and 50 ppm by weight or less.
[29] The production method according to any one of [22] to [28], wherein (B), (C) and (D) are added to the food containing common salt and/or spices.
[30] The production method according to any one of [17] to [29], wherein the food containing common salt and/or spices is a food with enhanced salty taste and/or spicy feeling.
[31] The production method according to [30], wherein the food containing common salt and/or spices is a food in which at least one of the flavor of meat and the flavor of cheese is also enhanced.
[32] The method according to any one of [17] to [31], wherein the method is a method for producing a common salt-containing food.
[32-2] the production method according to any one of [17] to [31], wherein the production method is a method for producing a food containing a spice.
[32-3] the production method according to any one of [17] to [31], wherein the production method is a method for producing a food containing common salt and spices.
[33] A method for enhancing salty taste of a common salt-containing food product, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[34] A method for enhancing the spicy feeling of a spice-containing food, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[34-2] A method for enhancing salty taste and spicy feeling of a food containing common salt and spices, which comprises: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[35] The reinforcing method according to [33] or [34], wherein (A) is a compound represented by the general formula (I):
[ solution 3]
[ in the formula, R represents a group represented by at least 1C1～4Alkyl substituted C1～12Straight chain alkylene ].
[36] The enhancing method according to any one of [33] to [35], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid, or a salt thereof.
[37] The enhancing method according to any one of [33] to [36], wherein (A) is 4-methylpentanoic acid or a salt thereof.
[38] The reinforcing method according to any one of [33] to [37], wherein the addition amount of (A) is 0.00005 ppm by weight or more and 15 ppm by weight or less.
[39] The enhancement method according to any one of [33] to [38], wherein the enhancement method further includes: at least one selected from (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone is added.
[40]According to [39]]The reinforcing method described above, wherein the amount of (A) added is a3The addition amount B of (A) and (B)3In a weight ratio of3：b3＝1：0.01～50。
[41]According to [39]]Or [40 ]]The reinforcing method described above, wherein the amount of (A) added is a3The addition amount C of (A) and (C)3In a weight ratio of3：c3＝1：0.1～500。
[42]According to [39]]～[41]The reinforcing method of any one of the above, wherein the amount of (A) added is a3The addition amount D of (D) and (D)3In a weight ratio of3：d3＝1：0.01～50。
[43] The reinforcing method according to any one of [39] to [42], wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.
[44] The reinforcing method according to any one of [39] to [43], wherein the amount of (C) added is 0.01 ppm by weight or more and 100 ppm by weight or less.
[45] The reinforcing method according to any one of [39] to [44], wherein the addition amount of (D) is 0.0001 ppm by weight or more and 50 ppm by weight or less.
[46] The enhancing method according to any one of [39] to [45], wherein (B), (C) and (D) are added to the food containing common salt and/or spices.
[47] The enhancing method according to any one of [33] to [46], wherein the enhancing method further enhances at least one selected from a livestock meat flavor and a cheese flavor.
[ Effect of the invention ]
According to the present invention, a novel salty and/or spicy taste enhancer that can effectively enhance salty and spicy taste can be provided. In addition, the salty and/or spicy taste enhancer of the present invention can enhance not only salty taste and spicy taste but also meat flavor and cheese flavor.
Further, according to the present invention, a common salt-containing food product having an effectively enhanced salty taste can be produced. The method of the present invention can produce a salt-containing food having an enhanced salty taste, and also having an enhanced meat flavor and cheese flavor. Further, according to the present invention, a food containing spices which is effectively enhanced in the sense of pungent taste can be produced. Further, according to the present invention, a food containing common salt and spices with enhanced salty taste and spicy feeling can be produced.
Further, according to the present invention, the salty taste of a common salt-containing food can be effectively enhanced. The enhancement method of the invention can not only enhance the salty taste, but also enhance the flavor of livestock meat and the flavor of cheese. Further, according to the present invention, the spicy feeling of a food containing spices can be effectively enhanced. Further, according to the present invention, the salty taste and spicy feeling of foods containing common salt and spices can be effectively enhanced.
In addition, the present invention can enhance salty taste and spicy taste in various foods in general regardless of the types of foods containing common salt, foods containing spices, and foods containing common salt and spices.
Detailed Description
(salty and/or spicy taste enhancer of the invention)
The salty and/or spicy taste enhancer of the present invention (in the present specification, sometimes referred to as "the agent of the present invention") is mainly characterized in that: the compound contains (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, sometimes referred to simply as "(A)") as an active ingredient.
[ (A) branched saturated aliphatic monocarboxylic acid or salt thereof ]
The term "branched saturated aliphatic monocarboxylic acid" as used herein means an aliphatic monocarboxylic acid having a carbon chain composed of only single bonds and having at least one branch in the carbon chain. The number of carbon atoms of the branched saturated aliphatic monocarboxylic acid is preferably 4 to 18, more preferably 4 to 14, further preferably 6 to 12, and particularly preferably 6 to 10.
The branched saturated aliphatic monocarboxylic acid used in the present invention is preferably a compound represented by the following general formula (I) (hereinafter, may be referred to as compound (I))
General formula (I):
[ solution 4]
[ in the formula, R represents a group represented by at least 1C1～4Alkyl substituted C1～12Straight chain alkylene ]
"C" in R1～12The "straight chain alkylene group" refers to a straight chain alkylene group having 1 to 12 carbon atoms, and specifically includes methylene, ethylene, propylene, butylene, pentylene, hexylene, heptylene, octylene, nonylene, decylene, undecylene, and dodecylene. Among them, C is preferable 1-10Straight chain alkylene, more preferably C1-8Straight-chain alkylene, particularly preferably C3-8A linear alkylene group.
C in R1～12The linear alkylene group is preferably substituted by at least 1C1～4Alkyl substitution (i.e., C)1～12At least 1 hydrogen atom in the linear alkylene group being replaced by C1～4Alkyl substituted), more preferably by 1 to 4C1～4Alkyl substituted, more preferably by 1 or 2C1～4Alkyl substituted, particularly preferably by 1C1～4Alkyl substitution.
"C" in R1-4The "alkyl group" refers to a linear or branched alkyl group having 1 to 4 carbon atoms, and examples thereof include a methyl group, an ethyl group, a propyl group, and a butyl group. Among them, methyl and ethyl are preferable, and methyl is more preferable.
R is preferably C substituted by at least 1 methyl group1～12Straight chain alkylene, more preferably C substituted by 1 or 2 methyl groups1～10Straight chain alkylene, more preferably C substituted by 1 methyl group1～8Straight-chain alkylene, particularly preferably C substituted by 1 methyl group3～8A linear alkylene group.
Specific examples of the compound (I) include isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, etc., preferably 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, and particularly preferably 4-methylpentanoic acid.
Isobutyric acid (also referred to as 2-methylpropionic acid) is represented by the following formula, and its CAS registry number is 79-31-2.
[ solution 5]
Isovaleric acid (also referred to as 3-methylbutyric acid) is represented by the following formula, having a CAS number of 503-74-2.
[ solution 6]
2-Methylpentanoic acid is represented by the following formula, and its CAS registry number is 97-61-0.
[ solution 7]
3-Methylpentanoic acid is represented by the following formula, and its CAS registry number is 105-43-1.
[ solution 8]
4-Methylpentanoic acid is represented by the following formula, and the CAS number is 646-07-1.
[ solution 9]
2-methylhexanoic acid is represented by the following formula, with CAS registry number 4536-23-6.
[ solution 10]
5-methylhexanoic acid is represented by the following formula, having CAS registry number 628-46-6.
[ solution 11]
2-methylheptanoic acid is represented by the following formula, with CAS registry number 1188-02-9.
[ solution 12]
4-Methyloctanoic acid is represented by the following formula, and its CAS number is 54947-74-9.
[ solution 13]
4-methylnonanoic acid is represented by the following formula, with CAS registry number 45019-28-1.
[ solution 14]
From the viewpoint of saltiness-enhancing effect, the compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, and more preferably 3-methylvaleric acid, 4-methylvaleric acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid.
From the viewpoint of the pungent taste-enhancing effect, the compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, or 4-methylnonanoic acid, and more preferably 3-methylvaleric acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, or 4-methylnonanoic acid.
The salt of the branched saturated aliphatic monocarboxylic acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the object of the present invention, and examples thereof include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; an ammonium salt; an aluminum salt; a zinc salt; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine and the like; and a salt with a basic amino acid such as arginine or lysine. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. These salts may be used alone in any amount, or 2 or more kinds may be used in combination.
(A) The production method (2) is not particularly limited, and those produced by a method known per se or a method based on the above can be used. (A) Commercially available products can be used, and are preferred for simplicity.
In the present invention, (A) may be used alone in 1 kind, or may be used in combination in 2 or more kinds.
The content of (A) in the agent of the present invention relative to the agent of the present invention (in the present specification, sometimes referred to as "a1"or" (in the case of the content a1 "of the a) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more. In addition, the agent of the present invention is represented by the formula (a)1Preferably 100% by weight or less, more preferably 99.9% by weight or less, still more preferably 99% by weight or less, and particularly preferably 90% by weight or less.
In the present specification, "the content of (a)" means, for example, that when the agent of the present invention contains only 1 kind of (a), it means the content of the 1 kind of (a), and when the agent of the present invention contains 2 or more kinds of (a), it means the total content thereof. When the salt is contained in the component (a), the weight of the salt is converted to the weight of the free form.
Preferably, the agent of the present invention contains, in addition to (a), at least one selected from the group consisting of (B) 3-methylthiopropanal (in the present specification, sometimes referred to simply as "(B)"), (C) butyric acid or a salt thereof (in the present specification, sometimes referred to simply as "(C)"), and (D) fenugreek lactone (in the present specification, sometimes referred to simply as "(D)"). The agent of the present invention can enhance salty taste and spicy taste more effectively by containing at least one selected from (B), (C) and (D) in addition to (a).
[ (B) 3-methylthiopropanal ]
The 3-methylthiopropanal used in the present invention is represented by the following formula, and its CAS number is 3268-49-3.
[ solution 15]
[ (C) butyric acid or a salt thereof ]
Butyric acid used in the present invention is represented by the following formula, and its CAS registry number is 107-92-6.
[ solution 16]
The salt of butyric acid used in the present invention is not particularly limited as long as it is an edible salt and does not impair the object of the present invention, and examples thereof include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; an ammonium salt; an aluminum salt; a zinc salt; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine and the like; and a salt with a basic amino acid such as arginine or lysine. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. These salts may be used alone in any amount, or 2 or more kinds may be used in combination.
[ (D) Trigonella foenum-graecum lactone ]
The trigonella foenum-graecum lactone used in the present invention is represented by the following formula, and its CAS number is 28664-35-9.
[ solution 17]
(B) The production methods of the compounds (C), (D) and (C) are not particularly limited, and those obtained by a method known per se or a method based on the above can be used. (B) Commercially available products can be used for each of (C), (D), and are preferred for simplicity.
According to the inventionWhen the agent contains (B), the content of (B) in the agent of the present invention relative to the agent of the present invention (in the present specification, sometimes referred to as "B1Content B of "or" (B)1"case) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more. In addition, with respect to the agent of the present invention, the b1Preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less.
When the agent of the present invention contains (C), the content of (C) in the agent of the present invention relative to the agent of the present invention (in the present specification, it may be referred to as "C" in some cases1Content C of "or" (C)1"case) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more. In addition, with respect to the agent of the present invention, c1Preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less.
In the present specification, the term "content of (C)" means, for example, the content of 1 kind of (C) when the agent of the present invention contains only 1 kind of (C), and the total content of 2 or more kinds of (C) when the agent of the present invention contains them. When (C) contains a salt, the weight of the salt is converted to the weight in a free form.
When the agent of the present invention contains (D), the content of (D) in the agent of the present invention relative to the agent of the present invention (in the present specification, it may be referred to as "D1Content D of "or" (D)1"case) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and particularly preferably 1% by weight or more. In addition, with respect to the agent of the present invention, the d1Preferably 99.9% by weight or less, more preferably 99% by weight or less, and particularly preferably 90% by weight or less.
When the agent of the present invention contains (B), the content a of (A) in the agent of the present invention is such that the salty taste can be effectively enhanced1Content B of (A) and (B)1In the weight ratio of (a)1：b1) Preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, particularly preferably 1: 0.5 to 5.
The agent of the invention comprisesIn the case of (C), the content a of (A) in the agent of the present invention is such that the salty taste can be effectively enhanced1Content C of (A) and (B)1In the weight ratio of (a)1：c1) Preferably 1: 0.1 to 500, more preferably 1: 1 to 100, particularly preferably 1: 5 to 50.
When the agent of the present invention contains (D), the content a of (A) in the agent of the present invention is such that the salty taste can be effectively enhanced1The content D of (A) and (D)1In the weight ratio of (a)1：d1) Preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, particularly preferably 1: 0.5 to 5.
The agent of the present invention preferably contains at least two selected from (B), (C) and (D) in addition to (A), and more preferably contains all of (B), (C) and (D) in addition to (A).
The form of the agent of the present invention is not particularly limited, and examples thereof include solid forms (including powder form, granular form, etc.), liquid forms (including slurry form, etc.), gel forms, and paste forms.
The agent of the present invention may consist of (a) alone or may consist of (a) and at least one selected from (B), (C) and (D), and may contain a base (base) commonly used in the field of perfumery, in addition to these.
Examples of the base in the case where the agent of the present invention is in the form of a liquid include water, ethanol, glycerol, propylene glycol, and various animal and vegetable oils.
Examples of the base in the case where the agent of the present invention is in a solid form include various sugars such as starch, dextrin, cyclodextrin, sucrose and glucose; a protein; a peptide; salt; a solid fat; silica, mixtures thereof, yeast cells, various powder extracts, and the like.
The agent of the present invention may contain, for example, an excipient, a pH adjuster, an antioxidant, a thickening stabilizer, a sweetener (e.g., granulated sugar or the like), an acidulant, a spice, a colorant, and the like in addition to the components (a) to (D) as long as the object of the present invention is not impaired.
The preparation of the agent of the present invention can be carried out by a method conventionally used in the field of perfumery. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decoloring treatment, etc., either singly or in combination.
The agent of the present invention is suitably used for enhancing the salty taste of common salt-containing foods. In the present invention, "food containing common salt" means food which is essentially required to contain common salt, and "food" as used herein, such as food containing common salt, is a concept broadly including food which can be taken orally, and includes beverages, seasonings and the like. The "common salt-containing food" in the present invention includes common salt itself. In the present invention, the term "salty taste and/or spicy taste enhancer" refers to a concept including a composition for enhancing a salty taste and/or spicy taste. The food containing salt may contain spice.
In the present invention, "enhancement" of salty taste means that a salty taste is strongly perceived as if the salt concentration is increased. The presence or absence and degree of salty taste can be evaluated by sensory evaluation by a professional evaluator (for example, sensory evaluation as shown in examples described later).
The salt-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains salt and can be taken orally, and preferable examples thereof include salt-containing foods with enhanced salty taste, such as corn soup, french soup (consomm soup (e.g., chicken, pork, beef, etc.), french thick soup (potage), egg soup, wakame soup, shark fin soup, chinese style soup, curry flavor soup, noodle soup, japanese soup, miso soup, and steak (including dried soup), processed foods of edible meat such as ham, sausage, roasted wheat, hamburger beef patties, fried foods, and fried pork chops, processed foods of japanese fish patties (Kamaboko), processed foods of bamboo fish patties, processed foods of butter and the like, processed foods of fried rice and the like, natural seasonings, flavor seasonings, recipe seasonings (menu seasonings), mayonnaise, salad dressing (dressing), and sauce (e), seasonings such as domino-sugar sauce (demi-sugar sauce), medium-concentration chili sauce, white sauce, cheese sauce, and carbonara sauce (carbonara sauce); flour, gratin, fried ball (Korokke), pickled food, etc.; frozen foods (frozen products of the above foods (e.g., dumplings, steamed stuffed buns, fried rice, hamburger patties, fried foods, gravy-baked dishes, fried pork chops, fried balls, etc.).
In the present specification, the term "natural seasoning" refers to a seasoning produced by extraction, decomposition, heating, fermentation or the like using a natural substance as a raw material, and specific examples thereof include various animal meat extracts such as chicken meat extract, beef extract, pork meat extract, and mutton extract; various skeleton extracts such as chicken skeleton extract, ox bone extract, pig bone extract, etc.; marine product extracts such as bonito extract, mackerel extract, Carnis Pseudosciaenae extract, scallop extract, crab extract, shrimp extract, dried fish extract, and dried shellfish extract; dried fish extracts such as dried bonito extract, dried mackerel extract, and dried salmon (Zongzi); various vegetable extracts such as onion extract, Chinese cabbage extract, and celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, capsicum extract, pepper extract, and cacao extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish paste, shrimp paste, miso, etc., or mixtures thereof, processed products (e.g., soy sauce processed products such as Japanese noodle soup base (Mentsuyu) and orange vinegar soy sauce), etc.), and the like. The "flavor seasoning" refers to a seasoning for imparting the aroma, flavor and taste of a flavor material to a food, and can be produced by adding granulated sugar, salt or the like to a natural seasoning, for example. Specific examples of the flavoring include various meat flavors such as chicken flavor, beef flavor, and pig flavor; marine product flavor seasonings such as bonito flavor seasoning, dried fish flavor seasoning, dried scallop flavor seasoning, and crustacean flavor seasoning; various spicy vegetable-flavored seasonings; kelp flavor seasoning, and the like. The "recipe seasoning" refers to a seasoning suitable for cooking in a specific recipe (such as a chinese recipe), and specific examples thereof include a chinese complex seasoning, a general paste seasoning, a hot pot seasoning, a mixed rice seasoning, a fried rice seasoning, a mixed spice, and the like.
The salt-containing food to which the agent of the present invention can be added may be provided in a form suitable for eating (vending, distribution), or may be provided in a form that requires prescribed treatment or cooking to become suitable for eating. For example, the salt-containing food to which the agent of the present invention can be added can be provided (sold or distributed) as a concentrate or the like that needs to be diluted with water or the like in order to be suitable for eating.
The food containing common salt to which the agent of the present invention can be added can be provided as, for example, a health functional food, a specific health food, a nutritional functional food, a dietary supplement, a nutritional supplement food, a health supplement food, a medical food, and the like.
The salt content (salt concentration) of the salt-containing food to which the agent of the present invention can be added is not particularly limited, and is usually 0.01 wt% or more based on the total weight of the salt-containing food at the time of eating, and is preferably 0.3 wt% or more, more preferably 0.5 wt% or more, and particularly preferably 1.5 wt% or more in view of effectively enhancing the salty taste. The upper limit of the content is not particularly limited, and may be 100% by weight, and considering the salt concentration in the actual food, the content is preferably 20% by weight or less, and more preferably 15% by weight or less, based on the total weight of the food containing common salt at the time of eating.
The method and conditions for adding the agent of the present invention to a common salt-containing food are not particularly limited, and may be appropriately set depending on the form of the agent of the present invention, the type of the common salt-containing food, and the like. The timing of adding the agent of the present invention to a food containing common salt is not particularly limited, and the agent can be added at any time, and examples thereof include during the production of the food, after the completion of the food (for example, immediately before the food is eaten, during the food is eaten), and the like. The agent of the present invention may be added to a food material before the production of a food containing common salt.
From the viewpoint of effectively enhancing the salty taste, it is preferable to add the agent of the present invention to a common salt-containing food in such an amount that the amount of (a) added to the common salt-containing food is within a specific range relative to the total weight of the common salt-containing food at the time of eating. Specifically, the amount of (a) added to the common salt-containing food is preferably 0.00005 ppm by weight or more, more preferably 0.0005 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, based on the total weight of the common salt-containing food at the time of eating. The amount of (a) added to the common salt-containing food is preferably 15 ppm by weight or less, more preferably 5 ppm by weight or less, and particularly preferably 0.5 ppm by weight or less, based on the total weight of the common salt-containing food at the time of eating.
When the agent of the present invention contains (B), it is preferable to add the agent of the present invention to a common salt-containing food in such an amount that the amount of (B) added to the common salt-containing food is within a specific range relative to the total weight of the common salt-containing food at the time of eating, from the viewpoint that the salty taste can be effectively enhanced. Specifically, the amount of (B) added to the common salt-containing food is preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, further preferably 0.003 ppm by weight or more, further preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more, based on the total weight of the common salt-containing food at the time of eating. The amount of (B) added to the common salt-containing food is preferably 10 ppm by weight or less, more preferably 1 ppm by weight or less, even more preferably 0.5 ppm by weight or less, even more preferably 0.3 ppm by weight or less, particularly preferably 0.1 ppm by weight or less, and most preferably 0.03 ppm by weight or less, based on the total weight of the common salt-containing food at the time of eating.
When the agent of the present invention contains (C), it is preferable to add the agent of the present invention to a common salt-containing food in such an amount that the amount of (C) added to the common salt-containing food is within a specific range relative to the total weight of the common salt-containing food at the time of eating, from the viewpoint that the salty taste can be effectively enhanced. Specifically, the amount of (C) added to the common salt-containing food is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, further preferably 0.05 ppm by weight or more, and particularly preferably 0.08 ppm by weight or more, based on the total weight of the common salt-containing food at the time of eating. The amount of (C) added to the common salt-containing food is preferably 100 ppm by weight or less, more preferably 10 ppm by weight or less, even more preferably 5 ppm by weight or less, even more preferably 3 ppm by weight or less, particularly preferably 1 ppm by weight or less, and most preferably 0.3 ppm by weight or less, based on the total weight of the common salt-containing food at the time of eating.
When the agent of the present invention contains (D), it is preferable to add the agent of the present invention to a common salt-containing food in such an amount that the amount of (D) added to the common salt-containing food is within a specific range relative to the total weight of the common salt-containing food at the time of eating, from the viewpoint that the salty taste can be effectively enhanced. Specifically, the amount of (D) added to the common salt-containing food is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, further preferably 0.0008 ppm by weight or more, further preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more, based on the total weight of the common salt-containing food at the time of eating. The amount of (D) added to the common salt-containing food is preferably 50 ppm by weight or less, more preferably 5 ppm by weight or less, still more preferably 1 ppm by weight or less, yet more preferably 0.1 ppm by weight or less, and particularly preferably 0.03 ppm by weight or less, based on the total weight of the common salt-containing food at the time of eating.
The agent of the present invention may enhance at least one flavor selected from the group consisting of meat flavor and cheese flavor, and the agent of the present invention may be at least one flavor enhancer selected from the group consisting of meat flavor enhancers and cheese flavor enhancers.
In the present invention, "meat flavor" means a characteristic flavor perceived by food materials derived from meat such as meat (e.g., beef, pork, chicken, etc.) or meat extract (e.g., beef extract, pork extract, chicken extract, etc.), and "enhancing" of meat flavor means that a beef flavor is strongly perceived as if the amount of food materials derived from meat is increased. The presence or absence or degree of meat flavor can be evaluated by sensory evaluation based on professional evaluators.
In the present invention, "enhancement" of cheese flavor means that cheese flavor is strongly perceived as if the amount of cheese is increased. The presence or absence or degree of cheese flavor can be evaluated by sensory evaluation based on a professional evaluator.
The agents of the invention are also suitable for enhancing the spicy perception of food products containing spices. In the present invention, the "spice-containing food" is a food which is required to contain a spice, and the spice is not particularly limited as long as it is generally used for imparting a flavor to a food, imparting a pungent taste to a food, and examples thereof include nutmeg (nutmeg), mace (mace), garlic, bay, thyme, pepper (e.g., black pepper, white pepper, etc.), basil, ginger, turmeric, fennel, caraway (caraway), chili (chile pepper), cinnamon, oregano, rosemary, cumin, celery, coriander, onion, and the like. These spices can be processed and cooked by a method known per se or a method based on this, depending on the kind of food, cooking method and the like, as long as the object of the present invention is not impaired. The "food containing spices" in the present invention also includes spices themselves. The food containing spice can contain salt.
In the present invention, "enhancing" of a spicy feeling means that a flavor or a spicy taste peculiar to a spice is strongly perceived as if the spice content is increased. The presence or absence or degree of a pungent taste can be evaluated by sensory evaluation by a professional evaluator (for example, sensory evaluation shown in examples described later).
The spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains a spice and can be orally ingested, but is preferably a spice-containing food in which a pungent taste is desired to be enhanced, and examples thereof include the same ones as those listed as salt-containing foods to which the agent of the present invention can be added.
The spice-containing food to which the agent of the present invention can be added can be provided in the same manner as the common salt-containing food to which the agent of the present invention can be added.
The content of the spice in the spice-containing food to which the agent of the present invention can be added (spice content) is not particularly limited as long as the spice can be perceived, and is usually 0.001 wt% or more based on the total weight of the spice-containing food at the time of eating, and is preferably 0.005 wt% or more, more preferably 0.008 wt% or more, and particularly preferably 0.01 wt% or more from the viewpoint of effectively enhancing the spice. The upper limit of the content is not particularly limited, and may be 100% by weight, and considering the content of the spice in the actual food, the content is preferably 5% by weight or less, more preferably 1% by weight or less, relative to the total weight of the food containing the spice when eaten.
The method and conditions for adding the agent of the present invention to a food containing spices are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to a food containing common salt.
From the viewpoint that the pungent taste can be effectively enhanced, it is preferable to add the agent of the present invention to the food containing a spice so that the amount of (a) added to the food containing a spice is within a specific range relative to the total weight of the food containing a spice at the time of eating. Specifically, the amount of (a) added to the food containing spices is the same as the amount of (a) added to the food containing common salt described above, and the preferable range is also the same.
When the agent of the present invention contains (B), (C), and (D), it is preferable to add the agent of the present invention to the food containing spices so that the amounts of (B), (C), and (D) added to the food containing spices are within specific ranges, respectively, with respect to the total weight of the food containing spices at the time of eating, from the viewpoint of effectively enhancing the pungent taste. Specifically, the amounts of (B), (C), and (D) added to the spice-containing food are the same as those of (B), (C), and (D) added to the common salt-containing food, respectively, and the preferable ranges are also the same.
The agent of the present invention is also suitable for enhancing the salty taste and spicy feeling of foods containing common salt and spices. In the present invention, the term "food containing common salt and spices" means a food which must contain both common salt and spices.
The food containing common salt and spices to which the agent of the present invention can be added is not particularly limited as long as it contains common salt and spices and can be taken orally, but is preferably a food containing common salt and spices which is desired to have enhanced salty taste and spicy feeling, and examples thereof include the same ones as those listed as the food containing common salt to which the agent of the present invention can be added.
The food containing common salt and spices to which the agent of the present invention can be added can be provided in the same manner as the food containing common salt to which the agent of the present invention can be added.
The salt concentration and spice content of the food containing common salt and spice to which the agent of the present invention can be added are not particularly limited, and are the same as those of the above-mentioned food containing common salt to which the agent of the present invention can be added and spice content to which the agent of the present invention can be added, and the preferable ranges are also the same.
The method and conditions for adding the agent of the present invention to a food containing common salt and spices are not particularly limited, and can be set in the same manner as the method and conditions for adding the agent to a food containing common salt.
From the viewpoint that the salty taste and spicy taste can be effectively enhanced, it is preferable to add the agent of the present invention to a food containing common salt and spices so that the amount of (a) added to the food containing common salt and spices is within a specific range relative to the total weight of the food containing common salt and spices at the time of eating. Specifically, the amount of (a) added to the food containing common salt and spices is the same as the amount of (a) added to the food containing common salt described above, and the preferable range is also the same.
When the agent of the present invention contains (B), (C), and (D), it is preferable to add the agent of the present invention to a food containing common salt and spices in such amounts that the amounts of (B), (C), and (D) added to the food containing common salt and spices are respectively in specific ranges relative to the total weight of the food containing common salt and spices at the time of eating, from the viewpoint of effectively enhancing the salty taste and the spicy taste. Specifically, the amounts of (B), (C), and (D) added to the food containing common salt and spices are the same as those of (B), (C), and (D) added to the food containing common salt, respectively, and the preferable ranges are also the same.
According to the present invention, there can be provided a common salt-containing food containing the agent of the present invention, a spice-containing food containing the agent of the present invention, and a common salt-and spice-containing food containing the agent of the present invention (in the present specification, these foods may be collectively referred to as "the food of the present invention"). In the present specification, a food containing common salt, a food containing spices, and a food containing common salt and spices may be collectively referred to as "a food containing common salt and/or spices".
The content of the agent of the present invention in the food of the present invention is not particularly limited as long as the amounts of (a), (B), (C), and (D) added to the food containing common salt and/or spices are within the above ranges, respectively, based on the total weight of the food containing common salt and/or spices at the time of eating.
The type of the food of the present invention is not particularly limited, but is preferably a type of food in which salty taste and spicy taste are desired to be enhanced, and examples thereof are the same as those listed as foods to which the agent of the present invention can be added.
(production method of the present invention)
The present invention also provides a method for producing a salt-containing food product comprising adding (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof, a method for producing a spice-containing food product comprising adding (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof, and a method for producing a salt-containing food product comprising adding (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof and a spice (in the present specification, these production methods may be collectively referred to as "the production method of the present invention").
The (a) used in the production method of the present invention is the same as the (a) contained in the agent of the present invention, and the preferred embodiment is also the same.
In the production method of the present invention, the amount of (a) added (in the present specification, sometimes referred to as "a" is added to the total weight of the edible salt-and/or spice-containing food at the time of eating, from the viewpoint of effectively enhancing the salty taste and the spicy flavor2The amount of addition of "or" (A) a2"case) is preferably 0.00005 ppm by weight or more, more preferably 0.0005 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more. In addition, from the viewpoint of effectively enhancing salty taste and spicy taste, the food contains common salt and spice/or the total weight of the spicy food at the time of eating, a2Preferably 15 ppm by weight or less, more preferably 5 ppm by weight or less, and particularly preferably 0.5 ppm by weight or less.
In the present specification, the term "amount of (a) added" means, for example, an amount of 1 kind of (a) when only 1 kind of (a) is added in the production method of the present invention, and a total amount of 2 or more kinds of (a) when they are added in the production method of the present invention. When the salt is contained in the component (a), the weight of the salt is converted to the weight of the free form.
Preferably, the production method of the present invention includes adding at least one selected from (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone, in addition to (a).
The components (B), (C) and (D) that can be used in the production method of the present invention are the same as the components (B), (C) and (D) that can be contained in the agent of the present invention, respectively, and the preferred embodiments are also the same.
The production process of the present invention comprises adding (B) in an amount (herein, sometimes referred to as "B" in some cases) to the total weight of the food containing common salt and/or spices when eating, from the viewpoint of effectively enhancing the salty taste and spicy taste2The amount of addition B of "or" (B)2"case) is preferably 0.0008 ppm by weight or more, more preferably 0.001 ppm by weight or more, still more preferably 0.003 ppm by weight or more, still more preferably 0.005 ppm by weight or more, and particularly preferably 0.008 ppm by weight or more. In addition, b represents the total weight of the edible salt and/or spices at the time of eating, from the viewpoint of effectively enhancing the salty taste and the spicy taste2Preferably 10 ppm by weight or less, more preferably 1 ppm by weight or less, further preferably 0.5 ppm by weight or less, further preferably 0.3 ppm by weight or less, particularly preferably 0.1 ppm by weight or less, and most preferably 0.03 ppm by weight or less.
The production method of the present invention comprises adding (C) in an amount (in the present specification, sometimes referred to as "C" in some cases) to the total weight of the food containing common salt and/or spices when eating, from the viewpoint of effectively enhancing the salty taste and spicy taste 2' or"(C) amount C2"case) is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, further preferably 0.05 ppm by weight or more, and particularly preferably 0.08 ppm by weight or more. In addition, from the viewpoint of effectively enhancing the salty taste and the spicy taste, c is the total weight of the food containing common salt and/or spices at the time of eating2Preferably 100 ppm by weight or less, more preferably 10 ppm by weight or less, further preferably 5 ppm by weight or less, further preferably 3 ppm by weight or less, particularly preferably 1 ppm by weight or less, and most preferably 0.3 ppm by weight or less.
In the present specification, the term "amount of (C) added" means, for example, the amount of 1 type of (C) when only 1 type of (C) is added in the production method of the present invention, and the total amount of 2 or more types of (C) when they are added in the production method of the present invention. When (C) contains a salt, the weight of the salt is converted to the weight in a free form.
The production method of the present invention comprises adding (D) in an amount (in the present specification, sometimes referred to as "D" in some cases) that is added to a food containing common salt and/or spices based on the total weight of the food at the time of eating, from the viewpoint of effectively enhancing the salty taste and spicy flavor 2The amount D of addition of "or" (D)2"case) is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, further preferably 0.0008 ppm by weight or more, further preferably 0.001 ppm by weight or more, and particularly preferably 0.003 ppm by weight or more. In addition, from the viewpoint of effectively enhancing the salty taste and the spicy taste, d is the total weight of the food containing common salt and/or spices at the time of eating2Preferably 50 ppm by weight or less, more preferably 5 ppm by weight or less, still more preferably 1 ppm by weight or less, yet more preferably 0.1 ppm by weight or less, and particularly preferably 0.03 ppm by weight or less.
When the production method of the present invention comprises adding (B), the amount of (A) added is a so that the salty taste and spicy taste can be effectively enhanced2The addition amount B of (A) and (B)2In the weight ratio of (a)2：b2) Preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, particularly preferably 1: 0.5 to 5.
The production process of the present invention comprises adding (C) in an amount a effective for enhancing salty taste and spicy taste2The addition amount C of (A) and (C)2In the weight ratio of (a)2：c2) Preferably 1: 0.1 to 500, more preferably 1: 1 to 100, particularly preferably 1: 5 to 50.
The production process of the present invention comprises adding (D) in an amount a which is effective for enhancing salty taste and spicy taste of the product 2The addition amount D of (D) and (D)2In the weight ratio of (a)2：d2) Preferably 1: 0.01 to 50, more preferably 1: 0.1 to 10, particularly preferably 1: 0.5 to 5.
The production method of the present invention preferably includes adding at least two selected from (B), (C) and (D) in addition to the addition of (a), and more preferably includes adding all of (B), (C) and (D) in addition to the addition of (a).
When the production method of the present invention includes addition of at least one selected from the group consisting of (B), (C) and (D) in addition to the addition of (a), the addition of (a) and at least one selected from the group consisting of (B), (C) and (D) may be carried out separately, or they may be mixed in advance before the addition, and the obtained mixture may be added. Alternatively, their addition can be carried out using the agents of the invention. When (A) and at least one selected from (B), (C) and (D) are added separately, the order and interval of addition are not particularly limited, and for example, when (A) and (B) are added, they may be added in the order of (A), (B) or in the reverse order thereof, or (A) and (B) may be added simultaneously.
The production method of the present invention may include, in addition to the above-described addition of (a) to (D), a treatment step and a cooking step which are conventionally used in the production of food, as appropriate, depending on the type of the food to be produced and the like.
The type of the salt and/or spice-containing food obtained by the production method of the present invention is not particularly limited, but is preferably a salt and/or spice-containing food in which salty taste and spicy feeling are enhanced, and examples thereof include the same ones as those listed as salt-containing foods to which the agent of the present invention can be added.
According to the production method of the present invention, a salt-containing food having an enhanced salty taste, a spice-containing food having an enhanced spicy feeling, and a salt-and spice-containing food having an enhanced salty taste and spicy feeling can be produced. Further, according to the production method of the present invention, a salt-containing food having at least one of the flavor of meat and the flavor of cheese, which is also enhanced, can be produced.
(method of enhancement of the present invention)
The present invention also provides a method for enhancing the salty taste of a common salt-containing food product comprising adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof; a method for enhancing the spicy taste of a food containing a spice, which comprises adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof; and a method for enhancing the salty taste and spicy taste of a food containing a salt and a spice, which comprises adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in the present specification, these enhancing methods may be collectively referred to as "the enhancing method of the present invention").
The (a) used in the reinforcing method of the present invention is the same as (a) contained in the agent of the present invention, and the preferred embodiment is also the same.
In the reinforcing method of the present invention, the amount of (A) added (in the present specification, sometimes referred to as "a" or "a" may be added3The amount of addition of "or" (A) a3"case of (b)") may be added in the same amount as the amount of (A) added in the production process of the present invention, a2Similarly, the preferable range is also the same.
Preferably, the reinforcing method of the present invention comprises, in addition to the addition of (a), addition of at least one selected from the group consisting of (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.
The (B), (C) and (D) which can be used in the reinforcing method of the present invention are the same as (B), (C) and (D) which can be contained in the agent of the present invention, respectively, and the preferred embodiments are also the same.
When the reinforcing method of the present invention includes the addition of (B), the amount of (B) to be added (in the present specification, sometimes referred to as "B3The amount of addition B of "or" (B)3"case of (B)") may be added in the same amount as the amount of (B) added in the production method of the present invention2The setting is made in the same manner,the preferred ranges are also the same.
When the reinforcing method of the present invention comprises adding (C), the amount of (C) added (in the present specification, sometimes referred to as "C3Addition amount C of "or" (C)3"case of (C)") may be added in the same amount as the amount C of (C) added in the production method of the present invention 2Similarly, the preferable range is also the same.
When the reinforcing method of the present invention includes the addition of (D), the amount of (D) added (in the present specification, it may be referred to as "D3The amount D of addition of "or" (D)3"case of (D)" and the amount D of (D) added in the production method of the present invention2Similarly, the preferable range is also the same.
The reinforcing method of the present invention comprises adding (B) in an amount of (A) added3The addition amount B of (A) and (B)3In the weight ratio of (a)3：b3) The amount of (A) added to the resin composition a2The addition amount B of (A) and (B)2In the weight ratio of (a)2：b2) Similarly, the preferable range is also the same.
The reinforcing method of the present invention comprises adding (C) in an amount of a3The addition amount C of (A) and (C)3In the weight ratio of (a)3：c3) The amount of (A) added to the resin composition a2The addition amount C of (A) and (C)2In the weight ratio of (a)2：c2) Similarly, the preferable range is also the same.
The reinforcing method of the present invention comprises adding (D) in an amount of a3The addition amount D of (D) and (D)3In the weight ratio of (a)3：d3) The amount of (A) added to the resin composition a2The addition amount D of (D) and (D)2In the weight ratio of (a)2：d2) Similarly, the preferable range is also the same.
The reinforcing method of the present invention can be carried out in the same manner as the manufacturing method of the present invention, and the preferred mode is the same, unless otherwise specified.
In the enhancing method of the present invention, the method and conditions for adding (a) or adding (a) and at least one selected from (B), (C) and (D) (hereinafter, these may be collectively referred to as "(a) and the like") are not particularly limited, and may be appropriately set according to the type of salt and/or spice-containing food to which they are added. The time when the component (a) or the like is added to the food containing salt and/or spices is not particularly limited, and may be added at any time, and examples thereof include during the production of the food containing salt and/or spices and after the completion of the food containing salt and/or spices (for example, immediately before the food containing salt and/or spices is eaten, and the like). The food raw material before the production of the food containing common salt and/or spices may be added with (A) and the like.
According to the enhancing method of the present invention, the salty taste of a food containing common salt can be enhanced, the spicy taste of a food containing spice can be enhanced, and the salty taste and spicy taste of a food containing common salt and spice can be enhanced. In addition, according to the enhancing method of the present invention, at least one selected from the group consisting of a meat flavor enhancing method and a cheese flavor enhancing method may be used.
The type of salt-and/or spice-containing food to which the salty taste and spicy taste can be enhanced by the enhancing method of the present invention is not particularly limited, but is preferably one in which the salty taste and spicy taste are desired to be enhanced, and examples thereof are the same as those listed as salt-containing foods to which the agent of the present invention can be added.
The present invention is more specifically described in the following examples, but the present invention is not limited to these examples at all. In the present specification, the terms "%" and "ppm" mean "% by weight" and "ppm by weight", unless otherwise specified.
The reagents used in the following test examples are commercially available (manufactured by Sigma-Aldrich Co., Ltd.) unless otherwise specified.
[ examples ]
(test example 1 Japanese noodle soup base)
< preparation of control group >
A concentrated Japanese noodle soup base (manufactured by YAMAKI corporation, "Mentsuyu") was diluted with water so that the weight of the concentrated Japanese noodle soup base was 33% by weight based on the total weight of the diluted Japanese noodle soup base to prepare a Japanese noodle soup base as a control group (salt concentration of the control group: 2.3%).
< preparation of evaluation sample >
As shown in Table 1 below, 4-methylvaleric acid was added in an amount of 0.001 to 10 ppm by weight based on the total amount of the test sample in the control group to prepare test samples.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
The evaluation samples were compared with the control group by 2 expert evaluators, and evaluated based on the following criteria, thereby performing sensory evaluation.
[ evaluation standards ]
X: no salty taste enhancing effect
And (delta): slightly salty taste-enhancing effect
O: has salty taste enhancing effect
Very good: relatively strong salty taste enhancing effect
The results are shown in Table 1 below.
[ Table 1]
Evaluation System Japanese noodle soup base
(test example 2 Chicken bone soup)
< preparation of control group >
A commercially available chicken bone Soup seasoning (manufactured by Aomoto K.K., "Marudiogara Soup") was dissolved in hot water so that the amount of the seasoning was 1.67% by weight based on the total weight of the chicken bone Soup, and the chicken bone Soup was prepared as a control group (salt concentration of the control group: 0.8%).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare evaluation samples, as shown in Table 2 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 2 below.
[ Table 2]
Evaluation System Chicken bone soup
(test example 3 Wei Zengtang)
< preparation of control group >
A commercially available bonito flavor seasoning (manufactured by Miso corporation, "Hondashi (registered trademark)") was dissolved in hot water so as to be 0.67 wt% with respect to the total weight of the Miso soup, and a commercially available Miso (manufactured by MARUSAN-AI corporation, "Junsei Koji Miso") was dissolved in hot water so as to be 6 wt% with respect to the total weight of the Miso soup to prepare a Miso soup as a control group (salt concentration of the control group: 0.97%).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare evaluation samples, as shown in Table 3 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 3 below.
[ Table 3]
Evaluation System of miso soup
Test example 4 corn soup
< preparation of control group >
A commercially available dry corn soup ("Knorr (registered trademark)" Cup SoupCorn Cream ") was dissolved in hot water so that the weight of the corn soup was 11.7% by weight based on the total weight of the corn soup to prepare a corn soup as a control group (salt concentration of the control group: 0.67%).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare evaluation samples, as shown in Table 4 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 4 below.
[ Table 4]
Evaluation System corn soup
Test example 5 French Thick soup)
< preparation of control group >
A commercial dry French puree ("Knorr (registered trademark) Cup SoupPotage") was dissolved in hot water so that the weight of the dry French puree was 11.3 wt% based on the total weight of the French puree, and the obtained solution was used as a control (salt concentration of the control: 0.8%).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.001 to 10 ppm by weight based on the total weight of the test sample to prepare test samples as shown in Table 5 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 5 below.
[ Table 5]
Evaluation System French Thick soup
Test example 6 French clear soup
< preparation of control group >
A commercial dry French soup (manufactured by Aomoto K.K.; "Aomoto KK Consommme") was dissolved in hot water so that the total weight of the French soup became 1.77% by weight, to prepare a French soup as a control (salt concentration of the control: 0.83%).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.01 to 10 ppm by weight based on the total weight of the test sample to prepare test samples as shown in Table 6 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 6 below.
[ Table 6]
Evaluation System French clear soup
(test example 7: cheese spread)
< control group >
As a control group (salt concentration of the control group: 1.8%), commercially available cheese sauce ("RAGU (registered trademark) Double cheddarcese sauce") was used as it is (Mizkan America).
< preparation of evaluation sample >
In the control group, 4-methylvaleric acid was added in an amount of 0.0001 to 10 ppm by weight based on the total weight of the evaluation sample to prepare evaluation samples, as shown in Table 7 below.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample in the same manner as in test example 1.
The results are shown in Table 7 below.
[ Table 7]
Evaluation System cheese sauce
As is clear from the results shown in tables 1 to 7, in various common salt-containing foods to which 4-methylvaleric acid was added, the salty taste was enhanced as compared with the control group, and it was confirmed that: 4-Methylpentanoic acid has a salty taste-enhancing effect on various foods containing common salt.
When the amount of 4-methylvaleric acid added is large, an off-flavor may be perceived depending on the food.
(test example 8)
< preparation of control group >
Table salt was added to the commercially available food shown in table 10 below so that the salt concentration was as shown in table 11 below, and the control was prepared.
< preparation of evaluation sample >
In each control group, 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and trigonella foenum-graecum lactone were added in amounts shown in table 8 to the control group having a salt concentration of more than 1%, and in amounts shown in table 9 to the control group having a salt concentration of 1% or less, respectively, to prepare evaluation samples.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
Sensory evaluation was performed by comparing the evaluation samples with the control group by 2 professional evaluators and evaluating based on the following criteria.
[ evaluation standards ]
X: no salty taste enhancing effect
And (delta): slightly salty taste-enhancing effect
O: has salty taste enhancing effect
Very good: relatively strong salty taste enhancing effect
The results are shown in Table 11 below.
[ Table 8]
[ Table 9]
As is clear from the results shown in table 11, the salty taste-enhancing effect was confirmed in each of the salt-containing foods to which 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and fenugreek lactone were added. Among them, a food containing common salt having a salt content of more than 1% by weight was confirmed to have a higher salty taste enhancement effect.
In addition, in each of the salt-containing foods to which 4-methylvaleric acid, 3-methylthiopropanal, butyric acid and fenugreek lactone were added, the livestock meat flavor-enhancing effect was confirmed in the chicken bone soup, the reduced salt chicken bone soup, the beef flavor seasoning, the chicken flavor seasoning, the french soup, the reduced salt broth and the domino sauce, and in the cheese sauce, the cheese flavor-enhancing effect and the salty taste-enhancing effect were confirmed.
(test example 9)
< preparation of control group >
Control groups were prepared for Japanese noodle soup base, French broth, chicken bone soup, miso soup and Carborna sauce, respectively, according to the following methods.
(Japanese noodle soup base)
A commercially available concentrated japanese noodle soup base ("Mentsuyu" manufactured by YAMAKI corporation) was diluted with water so as to be 33 wt% with respect to the total weight of the diluted japanese noodle soup base, and then 4-methylvaleric acid was added so as to be 0.005 wt ppm with respect to the total weight of the control group, and the obtained japanese noodle soup base was used as a control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French soup ("Ajinomoto KK Consomme", manufactured by Ajinomoto K.K.) was dissolved in hot water so that it was 1.77 wt% with respect to the total weight of the French soup, and then 4-methylvaleric acid was added so that it was 0.005 wt ppm with respect to the total weight of the control group, and the obtained French soup was used as a control group (salt component concentration of the control group: 0.83%).
(Chicken bone soup)
A commercially available chicken bone Soup seasoning ("marudiogara Soup" manufactured by sokoku corporation) was dissolved in hot water so as to be 1.67 wt% with respect to the total weight of the chicken bone Soup, and then 4-methylvaleric acid was added so as to be 0.005 wt ppm with respect to the total weight of the control group, and the obtained chicken bone Soup was used as the control group (salt concentration of the control group: 0.8%).
(miso soup)
A commercially available bonito flavor seasoning (manufactured by Miso corporation, "hondasi (registered trademark)") was dissolved with hot water so that it was 0.67 wt% with respect to the total weight of the Miso soup, a commercially available Miso (manufactured by MARUSAN-AI corporation, "Junsei Koji Miso") was dissolved with hot water so that it was 6 wt% with respect to the total weight of the Miso soup, and then 4-methylvaleric acid was added so that it was 0.005 wt ppm with respect to the total weight of the control group, and the obtained Miso soup was used as a control group (salt component concentration of the control group: 0.97%).
(Carbonara sauce)
To commercially available Carbonara sauce ("Carbonara", manufactured by Seven & i Holdings Co., Ltd.), 4-methylvaleric acid was added so that the total amount thereof was 0.005 ppm by weight with respect to the control group, and the obtained Carbonara sauce was used as a control group (salt component concentration of the control group: 0.97%).
< preparation of evaluation sample >
As shown in Table 12 below, 0.001 to 0.05 ppm by weight of 3-methylthiopropanal was added to each control group based on the total amount of the evaluation sample to prepare evaluation samples.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
Sensory evaluation was performed by comparing the evaluation sample with a control group of each food by 2 professional evaluators and evaluating based on the following criteria.
[ evaluation standards ]
Very good: has strong salty taste
O: strong salty taste
And (delta): slightly salty taste
X: the salty taste is unchanged or weak
The results are shown in Table 12 below.
[ Table 12]
As is clear from the results shown in table 12, the salty taste of each common salt-containing food product can be more effectively enhanced by adding 4-methylvaleric acid and 3-methylthiopropanal to the common salt-containing food product in amounts of 0.005 ppm by weight and 0.001 to 0.05 ppm by weight, respectively, as compared with the case where 4-methylvaleric acid is added to the common salt-containing food product in amounts of 0.005 ppm by weight.
(test example 10)
< preparation of control group >
Control groups were prepared for Japanese noodle broth, French broth and Carbonara sauce, respectively, according to the following methods.
(Japanese noodle soup base)
After diluting a concentrated type daily noodle soup base (manufactured by YAMAKI corporation, "Mentsuyu") on the market with water so that it was 33 wt% with respect to the total weight of the diluted daily noodle soup base, 4-methylvaleric acid and 3-methylthiopropanal were added so that they were 0.005 wt ppm and 0.01 wt ppm, respectively, with respect to the total weight of the control group, respectively, and the resultant daily noodle soup base was used as a control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French soup ("Ajinomoto KK Consommme", manufactured by Ajinomoto K.K.) was dissolved in hot water so that it was 1.77 wt% with respect to the total weight of the French soup, and then 4-methylvaleric acid and 3-methylthiopropanal were added so that they were 0.005 wt ppm and 0.01 wt ppm, respectively, with respect to the total weight of the control group, and the obtained French soup was used as a control group (salt concentration of the control group: 0.83%).
(Carbonara sauce)
To commercially available Carbonara catsup ("Carbonara" manufactured by Seven & i Holdings Co., Ltd.), 4-methylvaleric acid and 3-methylthiopropanal were added so as to be 0.005 ppm by weight and 0.01 ppm by weight, respectively, with respect to the total amount of the control group, respectively, and the obtained Carbonara catsup was used as the control group (salt concentration of the control group: 0.97%).
< preparation of evaluation sample >
As shown in Table 13 below, in each control group, 0.01 to 0.5 ppm by weight of butyric acid was added to the total amount of the evaluation sample to prepare an evaluation sample.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
Sensory evaluation was performed by comparing the evaluation sample with a control group of each food by 2 professional evaluators and evaluating based on the following criteria.
[ evaluation standards ]
Very good: has strong salty taste
O: strong salty taste
And (delta): slightly salty taste
X: the salty taste is unchanged or weak
The results are shown in Table 13 below.
[ Table 13]
As is clear from the results shown in table 13, the salty taste of each common salt-containing food product can be more effectively enhanced by adding 4-methylpentanoic acid, 3-methylthiopropanal, and butyric acid to the common salt-containing food product so that they are 0.005 ppm by weight, 0.01 ppm by weight, and 0.01 to 0.5 ppm by weight, as compared with the case where 4-methylpentanoic acid and 3-methylthiopropanal are added to the common salt-containing food product so that they are 0.005 ppm by weight and 0.01 ppm by weight, respectively.
(test example 11)
< preparation of control group >
Control groups were prepared for Japanese noodle soup base, French broth, chicken bone soup, miso soup and Kaerborala sauce, respectively, according to the following methods.
(Japanese noodle soup base)
After diluting a concentrated type daily noodle soup base (manufactured by YAMAKI corporation, "Mentsuyu") on the market with water so that it was 33 wt% with respect to the total weight of the diluted daily noodle soup base, 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid were added so that they were 0.005 wt ppm, 0.01 wt ppm, and 0.1 wt ppm, respectively, with respect to the total weight of the control group, the resultant daily noodle soup base was used as a control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French soup ("Ajinomoto KK Consommme", manufactured by Ajinomoto K.K.) was dissolved in hot water so that it was 1.77 wt% with respect to the total weight of the French soup, and then 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid were added so that they were 0.005 wt ppm, 0.01 wt ppm, and 0.1 wt ppm, respectively, with respect to the total weight of the control group, and the obtained French soup was used as a control group (salt concentration of the control group: 0.83%).
(Chicken bone soup)
A commercially available chicken bone Soup seasoning ("Marudiogara Soup" manufactured by Aomoto K.K.) was dissolved in hot water so as to be 1.67 wt% with respect to the total weight of the chicken bone Soup, and then 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid were added so as to be 0.005 wt ppm, 0.01 wt ppm, and 0.1 wt ppm, respectively, with respect to the total weight of the control group, and the obtained chicken bone Soup was used as the control group (salt concentration of the control group: 0.8%).
(miso soup)
Commercially available bonito flavor seasoning (manufactured by Miso corporation, "hondasi (registered trademark)") was dissolved with hot water so that it was 0.67 wt% with respect to the total weight of Miso soup, and commercially available Miso seasoning (manufactured by MARUSAN-AI corporation, "Junsei Koji Miso") was dissolved with hot water so that it was 6 wt% with respect to the total weight of Miso soup, and then 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid were added so that they were 0.005 wt ppm, 0.01 wt ppm, and 0.1 wt ppm, respectively, with respect to the total weight of control group, and the obtained Miso soup was used as a control group (salt component concentration of the control group: 0.97%).
(Carbonara sauce)
To a commercially available Carbonara sauce ("Carbonara", manufactured by Seven & i Holdings Co., Ltd.), 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid were added so as to be 0.005 ppm by weight, 0.01 ppm by weight, and 0.1 ppm by weight, respectively, with respect to the total amount of the control group, respectively, and the obtained Carbonara sauce was used as the control group (salt component concentration of the control group: 0.97%).
< preparation of evaluation sample >
In each control group, as shown in table 14 below, 0.001 to 0.05 ppm by weight of trigonella foenum-graecum lactone was added to the total amount of the evaluation sample to prepare an evaluation sample.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
Sensory evaluation was performed by comparing the evaluation sample with a control group of each food by 2 professional evaluators and evaluating based on the following criteria.
[ evaluation standards ]
Very good: has strong salty taste
O: strong salty taste
And (delta): slightly salty taste
X: the salty taste is unchanged or weak
The results are shown in Table 14 below.
[ Table 14]
As is clear from the results shown in table 14, the salty taste of each common salt-containing food product can be more effectively enhanced by adding 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and trigonella foenum-graecum lactone to the common salt-containing food product so that they are 0.005 ppm by weight, 0.01 ppm by weight, 0.1 ppm by weight, and 0.001 to 0.05 ppm by weight, as compared with the case where 4-methylvaleric acid, 3-methylthiopropanal, and butyric acid are added to the common salt-containing food product so that they are 0.005 ppm by weight, 0.01 ppm by weight, 0.1 ppm by weight, and 0.1 ppm by weight, respectively.
(test example 12)
< preparation of control group >
(aqueous sodium chloride solution)
A1% aqueous solution of sodium chloride was prepared as a control.
(hand-pulled noodles)
A commercially available soup of instant ramen (manufactured by Sanyo food Co., Ltd. "Sapporo Ichiban Shoyu Aji") was dissolved in 8g of powder in 500mL of boiled hot water to prepare a ramen soup as a control.
< preparation of evaluation sample >
To the control group, each component shown in table 15 below was added so as to be 0.01 ppm by weight with respect to the total amount of the evaluation samples, thereby preparing evaluation samples.
Sensory evaluation was performed on the salty taste intensity and spicy taste intensity of the evaluation samples.
The sensory evaluation of the salty taste intensity was performed by comparing the evaluation samples of the sodium chloride aqueous solution with the control group by 2 professional evaluators and evaluating based on the following criteria.
Further, 2 professional evaluators compared the evaluation samples of the stretched noodles with the control group, and evaluated based on the following criteria, thereby performing sensory evaluation of the intensity of spicy feeling.
[ evaluation standards ]
Very good: the salty taste intensity or spicy taste intensity is obviously stronger than that of the control group
O: the salty taste intensity or spicy taste intensity is slightly stronger than that of the control group
And (delta): the salty taste or spicy taste is the same as that of control group
X: the salty taste or spicy taste is weaker than that of the control group
The results are shown in Table 15 below.
[ Table 15]
It has been confirmed that: in the foods containing salt and the foods containing spices, which were added with isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, the salty taste and the spicy taste were enhanced as compared with the control group.
(test example 13)
< modulation of negative control >
(Japanese noodle soup base)
A commercial concentrated Japanese noodle soup base ("Mentsuyu" manufactured by YAMAKI corporation) was diluted (2-fold) with water so that the weight of the stock was 50% by weight based on the total weight of the diluted Japanese noodle soup base, and the Japanese noodle soup base was prepared as a negative control (salt concentration of the negative control: 3.5%).
(cheese jam)
Commercially available cheese jam ("RAGU (registered trademark)) was used as a negative control (salt concentration of negative control: 1.8%) directly (manufactured by Mizkan America, Inc.).
< preparation of Positive control >
(Japanese noodle soup base)
After diluting (2-fold dilution) a commercially available concentrated type Japanese noodle soup base ("Mentsuyu" manufactured by YAMAKI corporation) with water so that it was 50 wt% with respect to the total weight of the diluted Japanese noodle soup base, 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and trigonella foenum-graecum lactone were added so that they were in the amounts shown in Table 16 below with respect to the total amount of the positive control, respectively, the obtained Japanese noodle soup base was used as a positive control (salt concentration of positive control: 3.5%).
(cheese jam)
To a commercially available cheese spread (manufactured by Mizkan America, "RAGU (registered trademark) Double Chemacheses souce") was added 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and fenugreek lactone, respectively, so that they were in the amounts shown in Table 17 below, respectively, with respect to the total amount of the positive control, and the obtained cheese spread was used as a positive control (salt concentration of the positive control: 1.8%).
[ Table 16]
[ Table 17]
< preparation of evaluation sample >
Evaluation samples were prepared for the japanese noodle soup base and the cheese spread, respectively, by the same procedure as the positive control except that the organic acids described in table 18 below were used instead of 4-methylvaleric acid.
Sensory evaluation was performed on the samples evaluated for their salty taste intensity.
Sensory evaluation was performed by the following method: each evaluation sample was scored by a counsel (in increments of 0.5) by 2 professional evaluators in a non-blind fashion, with negative controls set to 0 points and positive controls set to 5 points.
The results are shown in Table 18 below.
[ Table 18]
It has been confirmed that: similarly to 4-methylvaleric acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid can be used in combination with 3-methylthiopropanal, butyric acid, and fenugreek lactone to more effectively enhance the salty taste of a food containing common salt.
(test example 14)
< modulation of negative control >
(hand-pulled noodles)
A commercially available soup of instant ramen (manufactured by Sanyo food Co., Ltd. "Sapporo Ichiban Shoyu Aji") was dissolved in 500mL of boiled hot water using 8g of the powder to prepare a ramen soup as a negative control.
(Kimchi pot)
The kimchi pot soup was prepared by diluting a commercially available pot seasoning ("KimchiNabe no moto" manufactured by EBARA food industries co., ltd.) with 6 times (by weight) of hot water as a negative control.
< preparation of Positive control >
(hand-pulled noodles)
A commercially available soup of instant noodles ("Sapporo Ichiban Shoyu Aji" manufactured by sanyo food corporation) was dissolved in 8g of powder in 500mL of boiled hot water, and then 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and trigonosteactone were added so that the amounts thereof were respectively shown in table 16 above with respect to the total amount of the positive control, and the obtained noodle soup was used as a positive control.
(Chao fresh pickle pot)
The kimchi pot soup obtained was used as a positive control by diluting a commercially available pot seasoning ("KimchiNabe no moto" manufactured by EBARA food industries co., ltd.) with 6 times (by weight) of hot water, and then adding 4-methylvaleric acid, 3-methylthiopropanal, butyric acid, and trigonella foenum-graecum lactone in amounts shown in table 17 above with respect to the total amount of the positive control, respectively.
< preparation of evaluation sample >
Evaluation samples were prepared for stretched noodles and kimchi pans, respectively, by the same procedure as the positive control except that the respective organic acids described in the following table 19 were used instead of 4-methylvaleric acid.
The sensory evaluation was performed on the spicy strength of each evaluation sample.
Sensory evaluation was performed by the following method: each evaluation sample was scored by a counsel (in increments of 0.5) by 2 professional evaluators in a non-blind fashion, with negative controls set to 0 points and positive controls set to 5 points.
The results are shown in Table 19 below.
[ Table 19]
It has been confirmed that: similarly to 4-methylvaleric acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid can be used in combination with 3-methylthiopropanal, butyric acid, and fenugreek lactone to more effectively enhance the spicy taste of foods containing spices.
[ Industrial Applicability ]
According to the present invention, a novel salty and/or spicy taste enhancer that can effectively enhance salty and spicy taste can be provided. In addition, the salty and/or spicy taste enhancer of the present invention can enhance the salty and spicy taste, and can also enhance the flavor of meat and cheese.
Further, according to the present invention, a common salt-containing food product having an effectively enhanced salty taste can be produced. The method of the present invention can produce a salt-containing food having an enhanced meat flavor and cheese flavor in addition to an enhanced salty taste. Further, according to the present invention, a food containing spices which is effectively enhanced in the sense of pungent taste can also be produced. Further, according to the present invention, a salt-containing food product having enhanced salty taste and spicy feeling can be produced.
In addition, according to the present invention, the salty taste of a food containing common salt can be effectively enhanced. The enhancement method of the invention can enhance the flavor of livestock meat and the flavor of cheese besides the salty taste. In addition, according to the present invention, the spicy taste of a food containing spices can be effectively enhanced. Further, according to the present invention, the salty taste and spicy feeling of foods containing common salt and spices can be effectively enhanced.
In addition, the present invention can enhance the salty taste and spicy feeling of various foods regardless of the types of the foods containing common salt, the foods containing spices, and the foods containing common salt and spices.
The present application is based on patent application Japanese filed in Japanese patent application No. 2018 & 046784 (application date: 3/14/2018), the contents of which are all included in the present specification.
Claims (47)
1. A salty and/or spicy taste enhancer characterized by comprising (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
2. The salty and/or spicy taste enhancer according to claim 1, wherein (a) is a compound represented by the general formula (I):
in which R represents a group represented by at least 1C1～4Alkyl substituted C1～12A linear alkylene group.
3. The salty and/or spicy feeling enhancer according to claim 1 or 2, wherein (a) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid, or a salt thereof.
4. The salty and/or spicy taste enhancer according to any one of claims 1 to 3, wherein (A) is 4-methylpentanoic acid or a salt thereof.
5. The salty and/or spicy taste enhancer according to any one of claims 1 to 4, which further comprises at least one selected from the group consisting of (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone.
6. The salty and/or spicy taste enhancer according to claim 5, wherein the content a of (A) in the salty and/or spicy taste enhancer1Content B of (A) and (B)1In a weight ratio of1：b1＝1：0.01～50。
7. The salty and/or spicy taste enhancer according to claim 5 or 6, wherein the content a of (A) in the salty and/or spicy taste enhancer1Content C of (A) and (B)1In a weight ratio of1：c1＝1：0.1～500。
8. The salty and/or spicy enhancing agent according to any one of claims 5 to 7, wherein the content a of (A) in the salty and/or spicy enhancing agent1The content D of (A) and (D)1In a weight ratio of1：d1＝1：0.01～50。
9. The salty and/or spicy taste enhancer according to any one of claims 5 to 8, which comprises (B), (C) and (D).
10. The salty and/or spicy taste enhancer of any one of claims 1 to 9, wherein the salty and/or spicy taste enhancer further enhances at least one selected from the group consisting of meat flavor and cheese flavor.
11. A salty and/or spicy taste enhancer as claimed in any one of claims 1 to 10, wherein the salty and/or spicy taste enhancer is a salty taste enhancer.
12. A food containing common salt and/or spices, characterized by comprising the salty taste and/or spicy sensation enhancer according to any one of claims 1 to 11.
13. The food product containing common salt and/or spice according to claim 12, wherein the content of (a) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 100% by weight or less.
14. The food product containing common salt and/or spice according to claim 12 or 13, wherein the salty taste and/or spicy taste enhancer comprises (B), and the content of (B) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
15. The food product containing common salt and/or spice according to any one of claims 12 to 14, wherein the salty taste and/or spicy taste enhancer contains (C), and the content of (C) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
16. The food product containing common salt and/or spice according to any one of claims 12 to 15, wherein the salty taste and/or spicy taste enhancer comprises (D), and the content of (D) in the salty taste and/or spicy taste enhancer is 0.01% by weight or more and 99.9% by weight or less.
17. A method for producing a food containing common salt and/or spices, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
18. The production process according to claim 17, wherein (A) is a compound represented by the general formula (I):
in which R represents a group represented by at least 1C1～4Alkyl substituted C1～12A linear alkylene group.
19. The production process according to claim 17 or 18, wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid, or a salt thereof.
20. The production process according to any one of claims 17 to 19, wherein (A) is 4-methylvaleric acid or a salt thereof.
21. The production process according to any one of claims 17 to 20, wherein the amount of (A) is 0.00005 ppm by weight or more and 15 ppm by weight or less.
22. The manufacturing method according to any one of claims 17 to 21, further comprising: at least one selected from (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone is added.
23. The production process according to claim 22, wherein the addition amount of (A) is a2The addition amount B of (A) and (B)2In a weight ratio of2：b2＝1：0.01～50。
24. The production process according to claim 22 or 23, wherein the addition amount a of (A) is2The addition amount C of (A) and (C)2In a weight ratio of2：c2＝1：0.1～500。
25. The production process according to any one of claims 22 to 24, wherein the addition amount a of (A) is2The addition amount D of (D) and (D)2In a weight ratio of2：d2＝1：0.01～50。
26. The production process according to any one of claims 22 to 25, wherein the amount of (B) is 0.001 ppm by weight or more and 10 ppm by weight or less.
27. The production method according to any one of claims 22 to 26, wherein the amount of (C) is 0.01 ppm by weight or more and 100 ppm by weight or less.
28. The production process according to any one of claims 22 to 27, wherein the amount of (D) is 0.0001 to 50 ppm by weight.
29. The method according to any one of claims 22 to 28, wherein (B), (C) and (D) are added to the food containing common salt and/or spices.
30. The production method according to any one of claims 17 to 29, wherein the food containing common salt and/or spices is a food with enhanced salty taste and/or spicy sensation.
31. The method according to claim 30, wherein the food containing common salt and/or spices is a food in which at least one of the flavor of meat and the flavor of cheese is also enhanced.
32. The method according to any one of claims 17 to 31, wherein the method is a method for producing a common salt-containing food.
33. A method for enhancing the salty taste of a common salt-containing food product, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
34. A method for enhancing the spicy taste of a food containing a spice, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
35. The enhancing method as claimed in claim 33 or 34, wherein (a) is a compound represented by the general formula (I):
in which R represents a group represented by at least 1C1～4Alkyl substituted C1～12A linear alkylene group.
36. The reinforcing method according to any one of claims 33 to 35, wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylvaleric acid, 3-methylvaleric acid, 4-methylvaleric acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid, or a salt thereof.
37. The enhancing method according to any one of claims 33 to 36, wherein (A) is 4-methylvaleric acid or a salt thereof.
38. The reinforcing method according to any one of claims 33 to 37, wherein the amount of (A) added is 0.00005 ppm by weight or more and 15 ppm by weight or less.
39. The enhancement method according to any one of claims 33 to 38, wherein the enhancement method further comprises: at least one selected from (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone is added.
40. The reinforcing method according to claim 39, wherein the addition amount of (A) is a3The addition amount B of (A) and (B)3In a weight ratio of3：b3＝1：0.01～50。
41. The reinforcing method according to claim 39 or 40, wherein the addition amount of (A) a3The addition amount C of (A) and (C)3In a weight ratio of3：c3＝1：0.1～500。
42. The reinforcing method according to any one of claims 39 to 41, wherein the addition amount a of (A) is3The addition amount D of (D) and (D)3In a weight ratio of3：d3＝1：0.01～50。
43. The reinforcing method according to any one of claims 39 to 42, wherein the amount of (B) added is 0.001 ppm by weight or more and 10 ppm by weight or less.
44. The reinforcing method according to any one of claims 39 to 43, wherein the amount of (C) added is 0.01 ppm by weight or more and 100 ppm by weight or less.
45. The reinforcing method according to any one of claims 39 to 44, wherein the amount of (D) added is 0.0001 to 50 ppm by weight.
46. The enhancing method according to any one of claims 39 to 45, wherein (B), (C) and (D) are added to the common salt-containing food or the spice-containing food.
47. The enhancement method according to any one of claims 33 to 46, wherein the enhancement method further enhances at least one selected from the group consisting of meat flavor and cheese flavor.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018046784 | 2018-03-14 | ||
| JP2018-046784 | 2018-03-14 | ||
| PCT/JP2019/010210 WO2019177003A1 (en) | 2018-03-14 | 2019-03-13 | Salty taste- and/or spicy taste-enhancing agent |
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| Publication Number | Publication Date |
|---|---|
| CN111867396A true CN111867396A (en) | 2020-10-30 |
| CN111867396B CN111867396B (en) | 2024-01-19 |
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| JP (1) | JP7306374B2 (en) |
| CN (1) | CN111867396B (en) |
| WO (1) | WO2019177003A1 (en) |
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| US20230345982A1 (en) * | 2020-08-19 | 2023-11-02 | Kikkoman Corporation | Seasoning From Malted Rice Used as Raw Material |
| JPWO2023276675A1 (en) * | 2021-06-28 | 2023-01-05 | ||
| WO2023112761A1 (en) * | 2021-12-13 | 2023-06-22 | 日清オイリオグループ株式会社 | Salty food |
| WO2023190557A1 (en) * | 2022-03-28 | 2023-10-05 | 味の素株式会社 | Salty taste enhancer |
| WO2023224814A1 (en) * | 2022-05-16 | 2023-11-23 | Firmenich Incorporated | Saturated fatty acids and their use to modify taste |
| WO2024096132A1 (en) * | 2022-11-04 | 2024-05-10 | 味の素株式会社 | Sweetness and/or flavor enhancer |
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| WO2019177003A1 (en) | 2019-09-19 |
| JPWO2019177003A1 (en) | 2021-02-25 |
| JP7306374B2 (en) | 2023-07-11 |
| CN111867396B (en) | 2024-01-19 |
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