CN111867396B - Salty and/or spicy taste enhancer - Google Patents
Salty and/or spicy taste enhancer Download PDFInfo
- Publication number
- CN111867396B CN111867396B CN201980019198.9A CN201980019198A CN111867396B CN 111867396 B CN111867396 B CN 111867396B CN 201980019198 A CN201980019198 A CN 201980019198A CN 111867396 B CN111867396 B CN 111867396B
- Authority
- CN
- China
- Prior art keywords
- weight
- ppm
- salt
- acid
- food
- 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.)
- Active
Links
- 235000019643 salty taste Nutrition 0.000 title claims abstract description 162
- 235000019654 spicy taste Nutrition 0.000 title claims abstract description 69
- 239000003623 enhancer Substances 0.000 title claims abstract description 42
- 150000003839 salts Chemical class 0.000 claims abstract description 251
- 238000000034 method Methods 0.000 claims abstract description 92
- 230000002708 enhancing effect Effects 0.000 claims abstract description 76
- -1 saturated aliphatic monocarboxylic acid Chemical class 0.000 claims abstract description 30
- 235000002639 sodium chloride Nutrition 0.000 claims description 273
- 235000013305 food Nutrition 0.000 claims description 253
- FGKJLKRYENPLQH-UHFFFAOYSA-N isocaproic acid Chemical compound CC(C)CCC(O)=O FGKJLKRYENPLQH-UHFFFAOYSA-N 0.000 claims description 132
- 235000013599 spices Nutrition 0.000 claims description 117
- 239000000796 flavoring agent Substances 0.000 claims description 109
- 235000019634 flavors Nutrition 0.000 claims description 109
- 239000003795 chemical substances by application Substances 0.000 claims description 98
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 67
- 238000004519 manufacturing process Methods 0.000 claims description 66
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims description 39
- MHPUGCYGQWGLJL-UHFFFAOYSA-N 5-methyl-hexanoic acid Chemical compound CC(C)CCCC(O)=O MHPUGCYGQWGLJL-UHFFFAOYSA-N 0.000 claims description 36
- 235000013351 cheese Nutrition 0.000 claims description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 29
- 235000013372 meat Nutrition 0.000 claims description 29
- NKBWMBRPILTCRD-UHFFFAOYSA-N 2-Methylheptanoic acid Chemical compound CCCCCC(C)C(O)=O NKBWMBRPILTCRD-UHFFFAOYSA-N 0.000 claims description 27
- 239000011780 sodium chloride Substances 0.000 claims description 26
- OVBFMEVBMNZIBR-UHFFFAOYSA-N 2-methylvaleric acid Chemical compound CCCC(C)C(O)=O OVBFMEVBMNZIBR-UHFFFAOYSA-N 0.000 claims description 23
- IGIDLTISMCAULB-UHFFFAOYSA-N 3-methylvaleric acid Chemical compound CCC(C)CC(O)=O IGIDLTISMCAULB-UHFFFAOYSA-N 0.000 claims description 22
- WQTZCQIRCYSUBQ-UHFFFAOYSA-N 4-Methylnonanoic acid Chemical compound CCCCCC(C)CCC(O)=O WQTZCQIRCYSUBQ-UHFFFAOYSA-N 0.000 claims description 18
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical compound CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 claims description 18
- 239000001131 (4R)-4-methylnonanoic acid Substances 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 16
- 150000002596 lactones Chemical class 0.000 claims description 14
- 244000250129 Trigonella foenum graecum Species 0.000 claims description 13
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims description 13
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 13
- CVKMFSAVYPAZTQ-UHFFFAOYSA-N 2-methylhexanoic acid Chemical compound CCCCC(C)C(O)=O CVKMFSAVYPAZTQ-UHFFFAOYSA-N 0.000 claims description 12
- 125000004432 carbon atom Chemical group C* 0.000 claims description 12
- 235000021259 spicy food Nutrition 0.000 claims description 6
- 235000021148 salty food Nutrition 0.000 claims 1
- 238000011156 evaluation Methods 0.000 description 110
- 235000014347 soups Nutrition 0.000 description 92
- 235000012149 noodles Nutrition 0.000 description 41
- 235000011194 food seasoning agent Nutrition 0.000 description 39
- 239000002585 base Substances 0.000 description 35
- 239000000284 extract Substances 0.000 description 33
- 235000015067 sauces Nutrition 0.000 description 32
- 230000001953 sensory effect Effects 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 241000287828 Gallus gallus Species 0.000 description 24
- 235000013330 chicken meat Nutrition 0.000 description 24
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 23
- 244000294411 Mirabilis expansa Species 0.000 description 17
- 235000015429 Mirabilis expansa Nutrition 0.000 description 17
- 235000013536 miso Nutrition 0.000 description 17
- 239000013641 positive control Substances 0.000 description 16
- 125000002947 alkylene group Chemical group 0.000 description 15
- 239000000126 substance Substances 0.000 description 15
- 239000001706 (4R)-4-methyloctanoic acid Substances 0.000 description 13
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 12
- 239000004278 EU approved seasoning Substances 0.000 description 11
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 11
- 125000000217 alkyl group Chemical group 0.000 description 11
- 230000003014 reinforcing effect Effects 0.000 description 11
- TZSYLWAXZMNUJB-UHFFFAOYSA-N 1-methylpyridin-1-ium-3-carboxylic acid;chloride Chemical compound [Cl-].C[N+]1=CC=CC(C(O)=O)=C1 TZSYLWAXZMNUJB-UHFFFAOYSA-N 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 239000013642 negative control Substances 0.000 description 10
- IGIDLTISMCAULB-YFKPBYRVSA-N (3s)-3-methylpentanoic acid Chemical compound CC[C@H](C)CC(O)=O IGIDLTISMCAULB-YFKPBYRVSA-N 0.000 description 9
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 description 9
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 description 9
- 210000000988 bone and bone Anatomy 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 240000008042 Zea mays Species 0.000 description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 7
- 235000005822 corn Nutrition 0.000 description 7
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 6
- 241000269851 Sarda sarda Species 0.000 description 6
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 235000019264 food flavour enhancer Nutrition 0.000 description 6
- 150000004677 hydrates Chemical class 0.000 description 6
- 230000001965 increasing effect Effects 0.000 description 5
- 235000021109 kimchi Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 4
- YNAVUWVOSKDBBP-UHFFFAOYSA-N Morpholine Chemical compound C1COCCN1 YNAVUWVOSKDBBP-UHFFFAOYSA-N 0.000 description 4
- 235000009421 Myristica fragrans Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 description 4
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 244000144972 livestock Species 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- TUBQDCKAWGHZPF-UHFFFAOYSA-N 1,3-benzothiazol-2-ylsulfanylmethyl thiocyanate Chemical compound C1=CC=C2SC(SCSC#N)=NC2=C1 TUBQDCKAWGHZPF-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000270834 Myristica fragrans Species 0.000 description 3
- 241000237509 Patinopecten sp. Species 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000003054 catalyst Substances 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 3
- 239000001702 nutmeg Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- UNYNVICDCJHOPO-UHFFFAOYSA-N sotolone Chemical compound CC1OC(=O)C(O)=C1C UNYNVICDCJHOPO-UHFFFAOYSA-N 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- XBPCUCUWBYBCDP-UHFFFAOYSA-N Dicyclohexylamine Chemical compound C1CCCCC1NC1CCCCC1 XBPCUCUWBYBCDP-UHFFFAOYSA-N 0.000 description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 150000001340 alkali metals Chemical class 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 150000001342 alkaline earth metals Chemical class 0.000 description 2
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 150000003751 zinc Chemical class 0.000 description 2
- CRSBERNSMYQZNG-UHFFFAOYSA-N 1-dodecene Chemical group CCCCCCCCCCC=C CRSBERNSMYQZNG-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 102100021555 RNA cytosine C(5)-methyltransferase NSUN2 Human genes 0.000 description 1
- 101710173722 RNA cytosine C(5)-methyltransferase NSUN2 Proteins 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 208000000453 Skin Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 241001312519 Trigonella Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229940119429 cocoa extract Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 201000000849 skin cancer Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000003746 surface roughness Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
Abstract
The purpose of the present invention is to provide a novel salty taste and/or spicy taste enhancer, a salty taste and/or spicy taste enhancing method, etc. that can effectively enhance salty taste and/or spicy taste. 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 salty and/or spicy taste enhancers. The present invention also relates to a method for producing a food using the salty taste and/or spicy flavor enhancer. Further, the present invention relates to a method for enhancing salty taste and/or spicy taste using the salty taste and/or spicy taste enhancer.
Background
Salt is used in foods for various purposes such as providing salty taste, and excessive intake of salt increases the risk of causing hypertension, heart diseases, and the like, and in recent years, reduction of intake of salt is gaining attention due to health awareness. The intake amount of salt can be reduced by reducing the amount of salt used (salt reduction) in producing a food, however, such a salt-reduced food has a problem of reduced feeling of satisfaction due to insufficient salty taste. Therefore, development of a technique for enhancing salty taste of foods without increasing the intake of salt has been sought.
On the other hand, conventionally, 4-methylpentanoic acid (also referred to as isohexanoic acid, 4-methylvaleric acid, etc.) has been reported to be used as a flavor composition having a flavor of cocoa or chocolate, a tea flavor, or a yogurt or cheese-like flavor (patent documents 1 to 3). However, patent documents 1 to 3 do not describe that 4-methylpentanoic acid has a salty taste enhancing effect and a spicy flavor enhancing effect.
[ Prior Art literature ]
[ patent literature ]
Patent document 1: JP 2006-121958A
Patent document 2: JP-A2005-143467
Patent document 3: JP 2006-124490A
Disclosure of Invention
[ problem to be solved by the invention ]
The purpose of the present invention is to provide a novel salty and/or spicy taste enhancer, a salty and/or spicy taste enhancing method, etc. that can effectively enhance salty and spicy taste.
[ means for solving the problems ]
The present inventors have made various studies 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 salty taste can be enhanced more effectively by using 3-methylthiopropanal (methional), butyric acid, and trigonellin (sotolon) in combination in addition to branched saturated aliphatic monocarboxylic acid.
In addition, the present inventors have newly found that the branched saturated aliphatic monocarboxylic acid has a spicy feeling enhancing effect.
In addition, the present inventors have found that the spicy feeling can be enhanced more effectively by using 3-methylthiopropanal, butyric acid, and trigonelline in combination in addition to the 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 and/or spicy taste enhancer according to the item [1], wherein (A) is a compound represented by the general formula (I):
[ chemical 1]
[ wherein R represents a group consisting of at least 1C 1～4 Alkyl substituted C 1～12 Linear alkylene groups).
[3] The salty and/or spicy taste enhancer according to [1] or [2], wherein (A) is at least one compound selected from the group consisting of isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic 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 [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 [1] to [4], wherein the salty and/or spicy taste enhancer 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]According to [5]]The salty and/or spicy enhancing agent, wherein the salty and/or spicy enhancing agent has a content a of (A) 1 And (B) content B 1 Is a weight ratio of (a) 1 ：b 1 ＝1：0.01～50。
[7]According to [5]]Or [6 ]]The salty and/or spicy enhancing agent, wherein the salty and/or spicy enhancing agent has a content a of (A) 1 And (C) content C 1 Is a weight ratio of (a) 1 ：c 1 ＝1：0.1～500。
[8]According to [5]]～[7]The salty and/or spicy taste enhancer according to any one of the above, wherein the content a of (a) in the salty and/or spicy taste enhancer 1 And (D) content D 1 Is a weight ratio of (a) 1 ：d 1 ＝1：0.01～50。
[9] The salty and/or spicy taste enhancer according to any one of [5] to [8], wherein the salty and/or spicy taste enhancer contains (B), (C) and (D).
[10] The salty and/or spicy taste enhancer according to any one of [1] to [9], wherein the salty and/or spicy taste enhancer further enhances at least one selected from the group consisting of a meat flavor and a cheese flavor.
[11] The salty and/or spicy taste enhancer according to any one of [1] to [10], wherein the salty and/or spicy taste enhancer is a salty taste enhancer.
The salty and/or spicy taste enhancer according to any one of [1] to [10], wherein the salty and/or spicy taste enhancer is a spicy taste enhancer.
The salty and/or spicy taste enhancer according to any one of [1] to [10], wherein the salty and/or spicy taste enhancer is a salty and spicy taste enhancer.
[12] A food containing salt and/or spice, which contains the salty and/or spicy taste enhancer of any one of [1] to [11 ].
[13] The food containing salt and/or spice according to [12], wherein the content of (A) in the salty and/or spicy taste enhancer is 0.01% by weight or more and 100% by weight or less.
[14] The food product according to [12] or [13], wherein the salty and/or spicy taste enhancer contains (B) and the content of (B) in the salty and/or spicy taste enhancer is 0.01 wt% or more and 99.9 wt% or less.
[15] The edible salt-and/or spice-containing food according to any one of [12] to [14], wherein the salty and/or spicy taste enhancer contains (C) and the content of (C) in the salty and/or spicy taste enhancer is 0.01 wt% or more and 99.9 wt% or less.
[16] The edible salt-and/or spice-containing food according to any one of [12] to [15], wherein the salty and/or spicy taste enhancer contains (D), and the content of (D) in the salty and/or spicy taste enhancer is 0.01 wt% or more and 99.9 wt% or less.
[17] A method for producing a food containing table salt and/or spice, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[18] The production method according to [17], wherein (A) is a compound represented by the general formula (I):
[ chemical 2]
[ wherein R represents a group consisting of at least 1C 1～4 Alkyl substituted C 1～12 Linear alkylene groups).
[19] The production method according to [17] or [18], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid or a salt thereof.
[20] The production method 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 amount of (A) added 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], wherein the production method further comprises: 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 method for producing the catalyst, wherein the additive amount a of (A) 2 And (B) an addition amount B 2 Is a weight ratio of (a) 2 ：b 2 ＝1：0.01～50。
[24]According to [22]]Or [23 ]]The method for producing the catalyst, wherein the additive amount a of (A) 2 And (C) an addition amount C 2 Is a weight ratio of (a) 2 ：c 2 ＝1：0.1～500。
[25]According to [22]]～[24]The production method according to any one of (A), wherein the amount a of (A) to be added is 2 And (D) an addition amount D 2 Is a weight ratio of (a) 2 ：d 2 ＝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 to 100 ppm by weight.
[28] The method according to any one of [22] to [27], wherein the 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 edible salt-and/or spice-containing food.
[30] The method according to any one of [17] to [29], wherein the food containing salt and/or spice is a food having enhanced salty taste and/or spicy taste.
[31] The production method according to [30], wherein the food containing salt and/or spice is a food in which at least one selected from the group consisting of a livestock meat flavor and a cheese flavor is also enhanced.
[32] The production method according to any one of [17] to [31], wherein the production method is a production method of a food containing salt.
The method according to any one of [32-2] to [17] to [31], wherein the method is a method for producing a spice-containing food.
The method according to any one of [32-3] to [17] to [31], wherein the method is a method for producing a food product containing salt and a spice.
[33] A method for enhancing the salty taste of a food product comprising table salt, 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 flavor 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 taste of a food containing salt and a spice, comprising: adding (A) a branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof.
[35] The enhancement method according to [33] or [34], wherein (A) is a compound represented by the general formula (I):
[ chemical 3]
[ wherein R represents a group consisting of at least 1C 1～4 Alkyl substituted C 1～12 Linear alkylene groups).
[36] The method for enhancing a skin cancer cell according to any one of [33] to [35], wherein (A) is at least one compound selected from isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid and 4-methylnonanoic acid or a salt thereof.
[37] The method for enhancing 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 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 [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]According to [39]]The reinforcing method, wherein the addition amount a of (A) 3 And (B) an addition amount B 3 Is a weight ratio of (a) 3 ：b 3 ＝1：0.01～50。
[41]According to [39]]Or [40 ]]The reinforcing method, wherein the addition amount a of (A) 3 And (C) an addition amount C 3 Is a weight ratio of (a) 3 ：c 3 ＝1：0.1～500。
[42]According to [39]]～[41]The reinforcing method according to any one of the preceding claims, wherein the additive amount a of (A) 3 And (D) an addition amount D 3 Weight ratio of (2)Is a as 3 ：d 3 ＝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 method of enhancing a surface roughness of a steel sheet 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 method of enhancing a surface appearance according to any one of [39] to [44], wherein the amount of (D) added is 0.0001 ppm by weight or more and 50 ppm by weight or less.
[46] The method of enhancing according to any one of [39] to [45], wherein (B), (C) and (D) are added to the food containing salt and/or spice.
[47] The method of enhancing according to any one of [33] to [46], wherein the method of enhancing further enhances at least one selected from the group consisting of meat flavor and cheese flavor.
[ Effect of the invention ]
According to the present invention, a novel salty and/or spicy enhancing agent which can effectively enhance salty and spicy tastes can be provided. In addition, the salty and/or spicy flavor enhancer of the present invention can enhance not only salty and spicy flavor, but also meat flavor and cheese flavor.
Further, according to the present invention, a salt-containing food having effectively enhanced salty taste can be produced. The method of the present invention can produce a salt-containing food having enhanced salty taste and enhanced meat flavor and cheese flavor. Further, according to the present invention, a food containing a spice having an effectively enhanced spicy flavor can be produced. Further, according to the present invention, a food containing salt and a spice having enhanced salty taste and spicy taste can be produced.
Further, according to the present invention, salty taste of a food containing salt can be effectively enhanced. The enhancing method of the invention not only can enhance salty taste, but also can enhance the flavor of livestock meat and cheese. Further, according to the present invention, the spicy flavor of a food containing a spice can be effectively enhanced. Further, according to the present invention, salty taste and spicy flavor of foods containing salt and spices can be effectively enhanced.
In addition, the present invention can generally enhance salty taste and spicy taste of various foods regardless of the type of the foods containing salt, the foods containing spicy flavor, and the foods containing salt and spicy flavor.
Detailed Description
(salty and/or spicy taste enhancer of the present invention)
The salty and/or spicy taste enhancer of the present invention (in this specification, the case may be referred to as "the agent of the present invention") is mainly characterized in that: it contains (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, it may be referred to simply as "(A)") as an active ingredient.
[ (A) branched saturated aliphatic monocarboxylic acid or salt thereof ]
As used herein, "branched saturated aliphatic monocarboxylic acid" refers to an aliphatic monocarboxylic acid having a carbon chain composed of only a single bond and having at least one branch on 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, still more preferably 6 to 12, 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)), in some cases
General formula (I):
[ chemical 4]
[ wherein R represents a group consisting of at least 1C 1～4 Alkyl substituted C 1～12 Straight chain alkylene group
"C" in R 1～12 The straight-chain alkylene group means a straight-chain alkylene group having 1 to 12 carbon atoms, specifically, methylene, ethylene, propylene, butylene, pentylene, hexylene, heptylene, octylene, nonylene, decylene, undecylene, and dodecylene. Which is a kind of Of these, C is preferred 1-10 Linear alkylene groups, more preferably C 1-8 Straight-chain alkylene, particularly preferably C 3-8 A linear alkylene group.
C in R 1～12 The linear alkylene group is preferably substituted with at least 1C 1～4 Alkyl substitution (i.e., C 1～12 At least 1 hydrogen atom in the linear alkylene group is C 1～4 Alkyl substituted), more preferably 1 to 4C 1～4 Alkyl substituted, more preferably by 1 or 2C 1～4 Alkyl substituted, particularly preferably by 1C 1～4 Alkyl substitution.
"C" in R 1-4 The alkyl group "means a linear or branched alkyl group having 1 to 4 carbon atoms, and examples thereof include methyl, ethyl, propyl, butyl, and the like. Among them, methyl and ethyl are preferable, and methyl is more preferable.
R is preferably C substituted by at least 1 methyl group 1～12 Linear alkylene groups, more preferably C substituted by 1 or 2 methyl groups 1～10 Straight chain alkylene, further preferably C substituted with 1 methyl group 1～8 Straight-chain alkylene, particularly preferably C substituted by 1 methyl group 3～8 A linear alkylene group.
Specific examples of the compound (I) include isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, etc., preferably 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic 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 known as 2-methylpropanoic acid) is represented by the following formula, with CAS registry number 79-31-2.
[ chemical 5]
Isvalproic acid (also known as 3-methylbutyric acid) is represented by the following formula with CAS registry number 503-74-2.
[ chemical 6]
2-methylpentanoic acid is represented by the following formula, and has a CAS registry number of 97-61-0.
[ chemical 7]
3-methylpentanoic acid is represented by the following formula, and has a CAS registry number of 105-43-1.
[ chemical 8]
4-methylpentanoic acid is represented by the following formula, and has a CAS registry number of 646-07-1.
[ chemical 9]
2-methylhexanoic acid was represented by the following formula, with CAS registry number 4536-23-6.
[ chemical 10]
5-methyl hexanoic acid represented by the following formula with CAS registry number 628-46-6.
[ chemical 11]
2-methylheptanoic acid is represented by the following formula, having a CAS registry number of 1188-02-9.
[ chemical 12]
4-methyl octanoic acid is represented by the following formula, with CAS registry number 54947-74-9.
[ chemical 13]
4-methyl nonanoic acid represented by the following formula, with CAS registry number 45019-28-1.
[ chemical 14]
From the viewpoint of salty taste enhancement 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, 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 effect of enhancing the spicy flavor, the compound (I) is preferably isobutyric acid, isovaleric acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, 4-methylnonanoic acid, more preferably 3-methylpentanoic acid, 4-methylpentanoic acid, 5-methylhexanoic acid, 4-methyloctanoic acid, 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; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine, etc.; salts with basic amino acids such as arginine and lysine. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. These salts may be used singly or in combination of 2 or more.
(A) The production method of (2) is not particularly limited, and a method known per se or a method based on the above can be used. As (A), commercially available ones can be used, and are preferable for simplicity.
In the present invention, 1 kind of (A) may be used alone, or 2 or more kinds may be used in combination.
The content of (A) in the agent of the present invention relative to the agent of the present invention (in this specification, sometimes referred to as "a 1 The content a1 of "or" (a) is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, particularly preferably 1% by weight or more. In addition, relative to the agent of the invention, the a 1 Preferably 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, the content of 1 (a) when the agent of the present invention contains only 1 (a), and the total content of 2 or more (a) when the agent of the present invention contains these. When (a) contains a salt, the weight of the salt is converted into the weight of the free form.
Preferably, the agent of the present invention contains, in addition to (a), at least one selected from (B) 3-methylthiopropanal (in this specification, sometimes referred to simply as "(B)"), (C) butyric acid or a salt thereof (in this specification, sometimes referred to simply as "(C)") and (D) fenugreek lactone (in this specification, sometimes referred to simply as "(D)". The agent of the present invention can further effectively enhance salty taste and spicy taste by containing at least one selected from the group consisting of (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, with CAS registry number 3268-49-3.
[ 15]
[ (C) butyric acid or salt thereof ]
The butyric acid used in the present invention is represented by the following formula, with CAS registry number 107-92-6.
[ 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; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine, etc.; salts with basic amino acids such as arginine and lysine. These salts may be hydrates (hydrated salts), and examples of such hydrates include 1 to 6 hydrates. These salts may be used singly or in combination of 2 or more.
[ (D) fenugreek lactone ]
The fenugreek lactone used in the present invention is represented by the following formula, with CAS registry number 28664-35-9.
[ chemical 17]
(B) The production methods of (C) and (D) are not particularly limited, and those produced by a method known per se or a method based on the above can be used. (B) As the components (C) and (D), commercially available ones can be used, and they are preferable for convenience.
When the agent of the present invention contains (B), the content of (B) in the agent of the present invention relative to the agent of the present invention (in this specification, it is sometimes referred to as "B 1 Content B of OR (B) 1 "case") is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, particularly preferably 1% by weight or more. In addition, relative to the agent of the present invention, the b 1 Preferably 99.9 wt% or less, more preferably 99 wt% or lessIn particular, the content is 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 this specification, may be referred to as "C" in some cases 1 Content C of OR (C) 1 "case") is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, particularly preferably 1% by weight or more. In addition, relative to the agent of the present invention, the c 1 Preferably 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 content of (C)" means, for example, the content of 1 (C) when the agent of the present invention contains only 1 (C), and the total content of 2 or more (C) when the agent of the present invention contains them. When (C) contains a salt, the weight of the salt is converted into the weight of the 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 this specification, it is sometimes referred to as "D 1 Content D of OR (D) 1 "case") is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, particularly preferably 1% by weight or more. In addition, relative to the agent of the invention, the d 1 Preferably 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 from the viewpoint of effectively enhancing salty taste 1 And (B) content B 1 Weight ratio (a) 1 ：b 1 ) Preferably 1:0.01 to 50, more preferably 1:0.1 to 10, particularly preferably 1:0.5 to 5.
When the agent of the present invention contains (C), the content a of (A) in the agent of the present invention is from the viewpoint of effectively enhancing salty taste 1 And (C) content C 1 Weight ratio (a) 1 ：c 1 ) 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 salty taste can be effectively enhancedContent a of (A) in the agent 1 And (D) content D 1 Weight ratio (a) 1 ：d 1 ) 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), 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 form (including powder form, granule form, and the like), liquid form (including paste form, and the like), gel form, paste form, and the like.
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 fragrance field in addition to these.
Examples of the base in the form of a liquid of the agent of the present invention include water, ethanol, glycerol, propylene glycol, and various animal and vegetable oils.
Examples of the base in the solid form of the agent of the present invention include various sugars such as starch, dextrin, cyclodextrin, sucrose, and glucose; a protein; a peptide; salt; solid fat; silica, and mixtures thereof, as well as yeast cells or various powder extracts, and the like.
The agent of the present invention may contain, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (for example, granulated sugar and the like), sour agents, spices, colorants and the like, in addition to (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 used singly or in combination for example in the concentration treatment, the drying treatment, the decoloring treatment and the like.
The agent of the present invention is suitably used for enhancing the salty taste of a food containing common salt. In the present invention, the term "food containing salt" refers to food containing salt as necessary, and the term "food" used herein refers to food containing salt and the like, and is intended to include food which can be taken orally and also includes beverages, seasonings and the like. The "food containing salt" in the present invention also includes salt itself. In the present invention, the term "salty taste and/or spicy taste enhancer" is a concept including a salty taste and/or spicy taste enhancing composition. The edible salt-containing food may contain spice.
In the present invention, "enhancing" of salty taste means that salty taste is strongly perceived as if the salt concentration is increased. The presence or absence or degree of salty taste can be evaluated by sensory evaluation by a professional evaluator (for example, sensory evaluation shown in examples described later).
The edible salt-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains edible salt and can be orally taken, and preferably includes edible salt-containing foods in which salty taste is desired to be enhanced, and examples thereof include corn soup, french soup (for example, chicken, pork, beef, etc.), french puree soup (pottage), egg soup, undaria pinnatifida soup, shark fin soup, chinese fennel soup, curry-flavored soup, noodle soup, japanese soup, taste-enhancing soup, etc. (including dried soup bases); meat processed foods such as ham, sausage, dumpling, steamed, hamburger patties, dried fried foods, and pork chops, aquatic processed foods such as Japanese fish cake (Kamaboko), bamboo-round fish cake, dairy products such as butter, cooked rice processed foods such as fried rice, seasonings such as natural seasonings, flavor seasonings, menu seasonings (menu seawing), mayonnaise, salad seasonings (dressing), sauces (sauce) (e.g., domino sauce (demi-glace sauce), medium strength spicy sauce, white sauce, cheese sauce, carbonara sauce (carbonara sauce), and the like), other processed foods such as noodles, milk baking (gratin), fried balls (Korokke), marinades, and the like, frozen foods (such as dumplings, steamed, roasted, beef patties, dried food, milk sauce, fried chops, and the like).
In the present specification, the "natural seasoning" refers to a seasoning produced by extraction, decomposition, heating, fermentation, or the like of a natural material, and specific examples thereof include various livestock meat extracts such as chicken extract, beef extract, pork extract, and mutton extract; various skeleton extracts such as chicken skeleton extract, bovine bone extract, and pig bone extract; various marine product extracts such as bonito extract, mackerel extract, yellow croaker extract, scallop extract, crab extract, shrimp extract, dried fish extract, and scallop extract; dried bonito extract, dried mackerel extract, dried salmon (Zong Tian) extract, and other various dried fish extracts; various vegetable extracts such as onion extract, cabbage extract, celery extract, etc.; seaweed extracts such as herba Zosterae Marinae extract; various spice extracts such as garlic extract, capsicum extract, pepper extract, cocoa extract, etc.; yeast extracts; various proteolytic products; soy sauce, fish paste, shrimp paste, miso, etc., or a mixture thereof, processed products (for example, japanese noodles soup base (Mentsuy), soy sauce processed products such as orange vinegar soy sauce, etc.), etc. The "flavor seasoning" refers to a seasoning for imparting an aroma, flavor, and taste to a food product, and is produced by adding, for example, a sugar, salt, or the like to a natural seasoning. Specific examples of the flavor seasoning include various livestock meat flavor seasonings such as chicken flavor seasonings, beef flavor seasonings, and pig flavor seasonings; various seafood flavor seasonings such as bonito flavor seasoning, dried fish flavor seasoning, scallop flavor seasoning, crustacean flavor seasoning, etc.; various spice vegetable flavors; kelp-flavored seasoning and the like. The "recipe type seasoning" refers to a seasoning suitable for cooking in a specific recipe (chinese recipe, etc.), and specific examples thereof include chinese compound seasoning, general paste seasoning, chaffy dish seasoning, assorted rice seasoning, fried rice seasoning, mixed spice, and the like.
The edible salt-containing food to which the agent of the present invention can be added may be provided in a form suitable for eating (vending, circulation), or may be provided in a form that requires prescribed treatment or cooking to become suitable for eating. For example, the edible 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 which needs to be diluted with water or the like in order to be suitable for eating.
The edible salt-containing food to which the agent of the present invention can be added can be provided as, for example, a functional health food, a specific health food, a functional nutritional food, a dietary supplement, a supplementary nutritional food, a supplementary health food, a medical food, or the like.
The salt content (salt concentration) in the salt-containing food to which the agent of the present invention can be added is not particularly limited, but the content is usually 0.01% by weight or more, preferably 0.3% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 1.5% by weight or more, based on the total weight of the salt-containing food at the time of eating, from the viewpoint of effectively enhancing salty taste. The upper limit of the content is not particularly limited, but may be 100% by weight, and in view of the salt concentration in the actual food, the content is preferably 20% by weight or less, more preferably 15% by weight or less, relative to the total weight of the food containing salt when eating.
The method and condition for adding the agent of the present invention to the edible 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 edible salt-containing food, and the like. The time for adding the agent of the present invention to the food containing salt is not particularly limited, and the agent may be added at any time, and examples thereof include during the production of the food, after completion of the food (for example, immediately before eating the food, during eating the food, and the like). The agent of the present invention may be added to a food material before the production of a food containing salt.
From the viewpoint of effectively enhancing salty taste, the agent of the present invention is preferably added to a food containing salt such that the amount of (a) added to the food containing salt falls within a specific range relative to the total weight of the food containing salt at the time of eating. Specifically, the amount of (a) added to the edible 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 edible salt-containing food at the time of eating. The amount of (a) added to the edible 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 edible 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 food containing salt so that the amount of (B) added to the food containing salt falls within a specific range relative to the total weight of the food containing salt at the time of eating, from the viewpoint of effectively enhancing salty taste. Specifically, the amount of (B) added to the edible salt-containing food 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, based on the total weight of the edible salt-containing food at the time of eating. The amount of (B) added to the salt-containing food is preferably 10 ppm by weight or less, more preferably 1 ppm by weight or less, still more preferably 0.5 ppm by weight or less, still 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 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 food containing salt so that the amount of (C) added to the food containing salt falls within a specific range relative to the total weight of the food containing salt at the time of eating, from the viewpoint of effectively enhancing salty taste. Specifically, the amount of (C) added to the edible salt-containing food is preferably 0.008 ppm by weight or more, more preferably 0.01 ppm by weight or more, still more 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 edible salt-containing food at the time of eating. The amount of (C) added to the salt-containing food is preferably 100 ppm by weight or less, more preferably 10 ppm by weight or less, still more preferably 5 ppm by weight or less, still 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 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 food containing salt so that the amount of (D) added to the food containing salt falls within a specific range relative to the total weight of the food containing salt at the time of eating, from the viewpoint of effectively enhancing salty taste. Specifically, the amount of (D) added to the edible salt-containing food is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, still more preferably 0.0008 ppm by weight or more, still more 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 edible salt-containing food at the time of eating. The amount of (D) added to the edible 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, still 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 edible salt-containing food at the time of eating.
At least one selected from the group consisting of meat flavor and cheese flavor may also be enhanced by the agent of the present invention, which may be at least one 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 a food material 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 "enhancement" of meat flavor means that meat flavor is strongly perceived as if the amount of food material derived from meat is increased. The presence or extent of meat flavor can be evaluated by sensory evaluation by a professional evaluator.
In the present invention, "enhancing" of cheese flavor means that cheese flavor is strongly perceived as if the amount of cheese is increased. The presence or extent of cheese flavor can be evaluated by sensory evaluation by a professional evaluator.
The agents of the invention are also suitable for enhancing the spicy feel of a food product containing a spice. In the present invention, the "spicy food" means a food having to contain a spicy flavor, which is not particularly limited as long as it is generally used for imparting a flavor to a food, imparting a spicy flavor to a food, and the like, and examples thereof include nutmeg (nutmeg), nutmeg (mace), garlic, bay, thyme, pepper (e.g., black pepper, white pepper, and the like), basil, ginger, turmeric, fennel, caraway, capsicum (chili pepper), cinnamon, glycerol Niu Zhi, 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 the type of food, the cooking method, and the like, as long as the purpose of the present invention is not impaired. The "food containing a spice" in the present invention also includes a spice itself. The spice-containing food may contain salt.
In the present invention, "enhancing" of the spicy sensation means that the flavor peculiar to the spice is strongly perceived as if the spice content is increased. The presence or degree of the spicy flavor can be evaluated by a sensory evaluation by a professional evaluator (for example, a 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 the spice-containing food can be orally ingested, but preferably the spice-containing food to which enhanced spice sensation is desired is exemplified by, for example, the same examples as those exemplified for the salt-containing food 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 salt-containing food to which the agent of the present invention can be added.
The amount of the spice (spice content) in the spice-containing food to which the agent of the present invention can be added is not particularly limited as long as the spice-feeling amount can be perceived, and the amount is usually 0.001% by weight or more, preferably 0.005% by weight or more, more preferably 0.008% by weight or more, and particularly preferably 0.01% by weight or more, relative to the total weight of the spice-containing food when the spice-feeling is consumed. The upper limit of the content is not particularly limited, but may be 100% by weight, and in view of 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 spice-containing food at the time of eating.
The method and conditions for adding the agent of the present invention to a food containing a spice are not particularly limited, and may be set in the same manner as the method and conditions for adding the agent to a food containing salt.
From the viewpoint of effectively enhancing the spicy flavor, the agent of the present invention is preferably added to a food containing a spice such that the amount of (a) added to the food containing a spice falls within a specific range relative to the total weight of the food containing a spice when eating. Specifically, the amount of (a) added to the spicy food is the same as the amount of (a) added to the salt-containing food described above, and the preferable range is also the same.
When the agent of the present invention contains (B), (C) and (D), the agent of the present invention is preferably added to a food containing a spice in such a manner that the amounts of (B), (C) and (D) added to the food containing a spice are within specific ranges, respectively, relative to the total weight of the food containing a spice when eating. Specifically, the amounts of (B), (C) and (D) added to the spicy food are the same as the amounts of (B), (C) and (D) added to the salt-containing food, respectively, and the preferable ranges are also the same.
The agents of the invention are also suitable for enhancing the salty and spicy feel of foods containing table salt and spices. In the present invention, the term "food containing salt and spice" means a food containing both salt and spice.
The edible salt and spice-containing food to which the agent of the present invention can be added is not particularly limited as long as it contains edible salt and spice and can be orally ingested, and preferably the edible salt and spice-containing food to which enhanced salty taste and spicy flavor are desired may be exemplified by the same examples as those exemplified for the edible salt-containing food to which the agent of the present invention can be added.
The edible salt-and spice-containing food to which the agent of the present invention can be added can be provided in the same manner as the edible salt-containing food to which the agent of the present invention can be added.
The salt concentration and the spice content of the edible salt-and spice-containing food to which the agent of the present invention can be added are not particularly limited, and the preferable ranges are the same as those of the edible salt-and spice-containing food to which the agent of the present invention can be added and the spice content of the spice-containing food to which the agent of the present invention can be added, respectively.
The method and condition for adding the agent of the present invention to a food containing table salt and a spice are not particularly limited, and may be set in the same manner as the method and condition for adding the agent to a food containing table salt.
From the viewpoint of effectively enhancing salty taste and spicy taste, the agent of the present invention is preferably added to a food containing salt and spicy taste so that the amount of (a) added to the food containing salt and spicy taste falls within a specific range relative to the total weight of the food containing salt and spicy taste at the time of eating. Specifically, the amount of (a) added to the edible salt-and spice-containing food is the same as the amount of (a) added to the edible salt-containing food 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 salt and a spice in such a manner that the amounts of (B), (C) and (D) added to the food containing salt and spice are within specific ranges, respectively, relative to the total weight of the food containing salt and spice when eating. Specifically, the amounts of (B), (C) and (D) added to the edible salt-and spice-containing food are the same as the amounts of (B), (C) and (D) added to the edible salt-containing food, respectively, and the preferable ranges are also the same.
According to the present invention, there can be provided a table salt-containing food containing the agent of the present invention, a spice-containing food containing the agent of the present invention, and a table salt-and spice-containing food containing the agent of the present invention (in this specification, these foods may be collectively referred to as "the food of the present invention"). In the present specification, a food containing salt, a food containing spice, and a food containing salt and spice may be collectively referred to as "a food containing salt and/or spice".
The content of the agent of the present invention in the food of the present invention is appropriately adjusted so that the amounts of (a), (B), (C) and (D) added to the food containing salt and/or spice are each within the above-described range, relative to the total weight of the food containing salt and/or spice when eating.
The type of the food of the present invention is not particularly limited, and a food in which enhancement of salty taste and spicy flavor is desired is preferable, and examples thereof are the same as those listed as examples of the food to which the agent of the present invention can be added.
(production method of the invention)
The present invention also provides a method for producing a salt-containing food product comprising (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof, a method for producing a spice-containing food product comprising (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof, and a method for producing a salt-and spice-containing food product comprising (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, these methods may be collectively referred to as "the method for producing 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 preferable mode is the same.
In the production method of the present invention, the amount of (a) to be added relative to the total weight of the food containing salt and/or spice when eating (in this specification, sometimes referred to as "a" in some cases 2 Addition amount a of OR (A) 2 "case") is preferably 0.00005 ppm by weight or more, more preferably 0.0005 ppm by weight or more, particularly preferably 0.003 ppm by weight or more. In addition, from the viewpoint of effectively enhancing salty taste and spicy flavor, a is a relative to the total weight of the food containing salt and/or spice when eating 2 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.
In the present specification, "(a)" indicates the amount of 1 species when, for example, 1 species is added in the production method of the present invention, and indicates the total amount of 2 or more species when (a) is added in the production method of the present invention. When (a) contains a salt, the weight of the salt is converted into the weight of the free form.
Preferably, the production method of the present invention further comprises adding at least one selected from the group consisting of (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone, in addition to (a).
The (B), (C) and (D) that can be used in the production method of the present invention are the same as (B), (C) and (D) that can be contained in the agent of the present invention, and the preferable modes are also the same.
The method of the present invention comprises adding (B) in an amount (in this specification, sometimes referred to as "B" with respect to the total weight of the food containing salt and/or spice during eating, from the viewpoint of effectively enhancing salty taste and spicy flavor 2 Addition amount 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 is a component of b relative to the total weight of the food containing salt and/or spice when eating, in view of effectively enhancing salty taste and spicy flavor 2 Preferably 10 wt ppm or less, more preferably 1 wt ppm or less, still more preferably 0.5 wt ppm or less, still more preferably 0.3 wt ppm or less, particularly preferably 0.1 wt ppm or less, and most preferably 0.03 wt ppm or less.
The method of the present invention comprises adding (C) in an amount (in this specification, sometimes referred to as "C" with respect to the total weight of the food containing salt and/or spice during eating, from the viewpoint of effectively enhancing salty taste and spicy flavor 2 Addition amount C of OR (C) 2 "case") is preferably 0.008 wt ppm or more, more preferably 0.01 wt ppm or more, still more preferably 0.05 wt ppm or more, particularly preferably 0.08 wt ppm or more. In addition, c is a component of the total weight of the food containing salt and/or spice when eating, in view of effectively enhancing salty taste and spicy flavor 2 Preferably 100 weight ppm or less, more preferably 10 weightThe amount of the catalyst is preferably 5 ppm by weight or less, 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.
In the present specification, "(C)" indicates, for example, 1 kind of (C) when only 1 kind of (C) is added in the production method of the present invention, and 2 or more kinds of (C) when 2 or more kinds of (C) are added in the production method of the present invention. When (C) contains a salt, the weight of the salt is converted into the weight of the free form.
The method of the present invention comprises adding (D) in an amount (in this specification, sometimes referred to as "D" with respect to the total weight of the food containing salt and/or spice during eating, from the viewpoint of effectively enhancing salty taste and spicy flavor 2 Addition amount D of OR (D) 2 "case") is preferably 0.0001 ppm by weight or more, more preferably 0.0005 ppm by weight or more, still more preferably 0.0008 ppm by weight or more, still more preferably 0.001 ppm by weight or more, particularly preferably 0.003 ppm by weight or more. In addition, d is relative to the total weight of the food containing salt and/or spice when eating, from the viewpoint of effectively enhancing salty taste and spicy flavor 2 Preferably 50 wt ppm or less, more preferably 5 wt ppm or less, further preferably 1 wt ppm or less, still more preferably 0.1 wt ppm or less, and particularly preferably 0.03 wt ppm or less.
The production method of the present invention comprises adding (A) in an amount a that is effective for enhancing salty taste and spicy flavor when (B) is added 2 And (B) an addition amount B 2 Weight ratio (a) 2 ：b 2 ) 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 comprises adding (C) in an amount a of (A) effective for enhancing salty taste and spicy flavor 2 And (C) an addition amount C 2 Weight ratio (a) 2 ：c 2 ) Preferably 1:0.1 to 500, more preferably 1:1 to 100, particularly preferably 1:5 to 50.
The manufacturing method of the invention comprises the steps of adding (D) In this case, the amount a of (A) added is from the viewpoint of effectively enhancing salty taste and spicy flavor 2 And (D) an addition amount D 2 Weight ratio (a) 2 ：d 2 ) 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 addition of at least two selected from the group consisting of (B), (C) and (D) in addition to the addition of (a), and more preferably includes addition of all of (B), (C) and (D) in addition to the addition of (a).
The production method of the present invention may include addition of at least one selected from the group consisting of (B), (C) and (D) in addition to (a), or may include addition of at least one selected from the group consisting of (a) and (B), (C) and (D), or may include mixing them in advance before addition, and adding the obtained mixture. Alternatively, their addition may 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 the 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) and (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 food production, as appropriate, depending on the type of 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, and preferably the type of the salt-and/or spice-containing food in which enhanced salty taste and spicy flavor are desired may be exemplified by, for example, the same examples as those exemplified for the salt-and spice-containing food to which the agent of the present invention may be added.
According to the production method of the present invention, a salt-containing food having enhanced salty taste, a spice-containing food having enhanced spicy taste, and a salt-and spice-containing food having enhanced salty taste and spicy taste can be produced. Further, according to the production method of the present invention, a salt-containing food having at least one of the meat flavor and cheese flavor enhanced can be produced.
(enhancement method of the invention)
The present invention also provides a method for enhancing salty taste of a food product comprising salt, which comprises adding (a) a branched saturated aliphatic monocarboxylic acid or a salt thereof; a method for enhancing the spicy flavor of a spicy food comprising adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof; and a method for enhancing salty taste and spicy taste of a food containing salt and a spice, which comprises adding (A) a branched saturated aliphatic monocarboxylic acid or a salt thereof (in this specification, these methods may be collectively referred to as "the method for enhancing the present invention").
The (a) used in the enhancement method of the present invention is the same as (a) contained in the agent of the present invention, and preferably the same manner is also used.
In the reinforcing method of the present invention, the amount of (a) added (in this specification, may be referred to as "a" in some cases 3 Addition amount a of OR (A) 3 "case of" can be used in combination with the addition amount a of (A) in the production method of the present invention 2 The same is true of the preferred ranges.
Preferably, the enhancement method of the present invention comprises adding at least one selected from the group consisting of (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and (D) fenugreek lactone, in addition to (a).
The components (B), (C) and (D) which can be used in the enhancement method of the present invention are the same as the components (B), (C) and (D) which can be contained in the agent of the present invention, and the preferable modes are also the same.
The reinforcing method of the present invention comprises adding (B) in an amount (in this specification, sometimes referred to as "B 3 Addition amount B of OR (B) 3 "case of" and the amount B of (B) added in the production method of the present invention 2 The same is true of the preferred ranges.
The reinforcing method of the present invention comprises adding (C) in an amount (in this specification, sometimes referred to as "C 3 Addition amount C of OR (C) 3 "case of" can be used in combination with the addition amount C of (C) in the production method of the present invention 2 The same is true of the preferred ranges.
The enhancement method of the inventionThe method includes adding (D) in an amount (in this specification, sometimes referred to as "D 3 Addition amount D of OR (D) 3 "case of" and the addition amount D of (D) in the production method of the present invention 2 The same is true of the preferred ranges.
The reinforcing method of the present invention comprises adding (A) in an amount a when (B) is added 3 And (B) an addition amount B 3 Weight ratio (a) 3 ：b 3 ) The addition amount a of (A) in the production method of the present invention can be equal to 2 And (B) an addition amount B 2 Weight ratio (a) 2 ：b 2 ) The same is true of the preferred ranges.
The reinforcing method of the present invention comprises adding (A) in an amount a when (C) is added 3 And (C) an addition amount C 3 Weight ratio (a) 3 ：c 3 ) The addition amount a of (A) in the production method of the present invention can be equal to 2 And (C) an addition amount C 2 Weight ratio (a) 2 ：c 2 ) The same is true of the preferred ranges.
The reinforcing method of the present invention comprises adding (A) in an amount a when (D) is added 3 And (D) an addition amount D 3 Weight ratio (a) 3 ：d 3 ) The addition amount a of (A) in the production method of the present invention can be equal to 2 And (D) an addition amount D 2 Weight ratio (a) 2 ：d 2 ) The same is true of the preferred ranges.
The enhancement method of the present invention can be practiced as, and preferably in the same manner as, the manufacturing method of the present invention, unless otherwise indicated.
In the enhancing method of the present invention, the method and conditions for adding (a) or 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 food or the like containing salt and/or spice to which they are added. The time point when (a) or the like is added to the food containing salt and/or spice is not particularly limited, and examples thereof include during the production of the food containing salt and/or spice and after completion of the food containing salt and/or spice (for example, immediately before eating the food containing salt and/or spice, during eating the food containing salt and/or spice, and the like). The component (A) may be added to a food material before the production of a food containing salt and/or spice.
According to the enhancing method of the present invention, the salty taste of the food containing salt can be enhanced, the spicy flavor of the food containing spice can be enhanced, and the salty taste and spicy flavor of the food containing 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 and a cheese flavor may be enhanced, and the enhancing method of the present invention may be at least one selected from the group consisting of a meat flavor enhancing method and a cheese flavor enhancing method.
The type of the salt-and/or spice-containing food having enhanced salty taste and spicy taste obtained by the enhancing method of the present invention is not particularly limited, and preferably salty taste and spicy taste are enhanced, and examples thereof are the same as those listed as salt-containing food to which the agent of the present invention can be added.
The present invention is described in more detail in the following examples, but the present invention is not limited to these examples at all. In the present specification, the terms "%" and "ppm" refer to "% by weight" and "ppm by weight" unless otherwise specified.
The reagents used in the following test examples were commercially available (manufactured by Sigma-Aldrich Co., ltd.) unless otherwise specified.
Examples (example)
Test example 1 Japanese noodles soup base
Modulation of control group
A commercially available concentrated Japanese noodles soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so that the total weight of the diluted Japanese noodles soup base was 33% by weight, and a Japanese noodles soup base was prepared as a control (salt concentration of control: 2.3%).
< modulation of evaluation sample >
As shown in Table 1 below, the evaluation samples were prepared by adding 0.001 to 10 ppm by weight of 4-methylpentanoic acid to the total amount of the evaluation samples.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The evaluation samples were compared with the control group by 2 expert evaluators, and sensory evaluation was performed based on the following reference evaluation.
[ evaluation criterion ]
X: no salty taste enhancing effect
Delta: slightly salty taste enhancing effect
O: has salty taste enhancing effect
And (3) the following materials: quite salty taste enhancing effect
The results are shown in Table 1 below.
TABLE 1
Evaluation System Japanese noodles soup base
Test example 2 Chicken skeleton soup
Modulation of control group
A commercially available chicken bone soup seasoning (manufactured by Weisu Co., ltd., "Marudorigara Soup") was dissolved in hot water so that the total weight of the chicken bone soup was 1.67% by weight, and a chicken bone soup was prepared as a control group (salt concentration of control group: 0.8%).
< modulation of evaluation sample >
As shown in table 2 below, 0.0001 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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 skeleton soup
Test example 3 Wei Zong Tang
Modulation of control group
A commercially available bonito flavor seasoning (manufactured by Weisu Co., ltd., "Hondashi (registered trademark)") was dissolved in hot water so as to be 0.67% by weight relative to the total weight of the flavor-enhancing soup, and a commercially available Miso (manufactured by MARUSAN-AI Co., ltd., "Junsei Koji Miso") was dissolved in hot water so as to be 6% by weight relative to the total weight of the Miso soup, so as to prepare the flavor-enhancing soup as a control group (salt concentration of the control group: 0.97%).
< modulation of evaluation sample >
As shown in table 3 below, 0.0001 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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, taste-enhancing soup
Test example 4 corn soup
Modulation of control group
A commercially available dry corn soup (manufactured by Weisu Co., ltd., "Knorr (registered trademark)" Cup Soup Corn Cream ") was dissolved in hot water so as to be 11.7% by weight relative to the total weight of the corn soup, and the corn soup was prepared as a control group (salt concentration of control group: 0.67%).
< modulation of evaluation sample >
As shown in table 4 below, 0.0001 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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 of corn soup
Test example 5 French puree
Modulation of control group
A commercially available dry French puree (manufactured by Weisu Co., ltd., "Knorr (registered trademark)" Cup Soup Potage ") was dissolved in hot water so as to be 11.3% by weight relative to the total weight of the French puree, and a French puree was prepared as a control group (salt concentration of the control group: 0.8%).
< modulation of evaluation sample >
As shown in table 5 below, 0.001 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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 puree
Test example 6 French clear soup
Modulation of control group
A commercially available dry French broth (manufactured by Weisu Co., ltd., "Weisu KK Consomme") was dissolved in hot water so that the total weight of the French broth was 1.77% by weight, and a French broth was prepared as a control (salt concentration of control: 0.83%).
< modulation of evaluation sample >
As shown in table 6 below, 0.01 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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 sauce
< control group >)
A commercially available cheese sauce (manufactured by Mizkan American Co., ltd., "RAGU (registered trademark) Double Cheddar cheese sauce") was directly used as a control group (salt concentration of control group: 1.8%).
< modulation of evaluation sample >
As shown in table 7 below, 0.0001 to 10 ppm by weight of 4-methylpentanoic acid was added to the control group based on the total weight of the evaluation sample to prepare the evaluation sample.
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
From the results shown in tables 1 to 7, it was confirmed that salty taste was enhanced in various foods containing table salt to which 4-methylpentanoic acid was added, as compared with the control group: 4-methylpentanoic acid has salty taste enhancing effect on various foods containing common salt.
When the amount of 4-methylpentanoic acid added is large, there is a case where a bad smell is felt depending on the food.
Test example 8
Modulation of control group
To the commercial foods shown in table 10 below, table salt was added so as to have a salt concentration shown in table 11 below as a control group.
< modulation of evaluation sample >
In each control group, 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added to the control group having a salt concentration of more than 1% in the amounts shown in Table 8 and to the control group having a salt concentration of 1% or less in the amounts shown in Table 9, respectively, to prepare evaluation samples.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The evaluation samples were compared with the control group by 2 professional evaluators, and sensory evaluation was performed based on the following reference evaluation.
[ evaluation criterion ]
X: no salty taste enhancing effect
Delta: slightly salty taste enhancing effect
O: has salty taste enhancing effect
And (3) the following materials: quite salty taste enhancing effect
The results are shown in Table 11 below.
TABLE 8
TABLE 9
/>
/>
As apparent from the results shown in Table 11, it was confirmed that the salty taste enhancement effect was exhibited in each of the foods containing salt, to which 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added. Among these, in foods containing common salt at a salt concentration exceeding 1% by weight, a higher salty taste enhancement effect was confirmed.
Further, among the respective common salt-containing foods added with 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonella lactone, the meat flavor enhancement effect was confirmed in the chicken skeleton soup, the salt-reduced chicken skeleton soup, the beef flavor seasoning, the chicken flavor seasoning, the French broth, the salt-reduced French broth and the Duoglas sauce, and the cheese sauce was confirmed to have the cheese flavor enhancement effect together with the salty taste enhancement effect.
Test example 9
Modulation of control group
The control group was prepared according to the following method for Japanese noodles soup base, french broth, chicken skeleton broth, miso Shang Heka mol Bonala sauce, respectively.
(Japanese noodles soup base)
A commercially available concentrated Japanese noodles soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so that it was 33% by weight based on the total weight of the diluted Japanese noodles soup base, and then 4-methylpentanoic acid was added so that it was 0.005 ppm by weight based on the total weight of the control group, and the obtained Japanese noodles soup base was used as the control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French broth (manufactured by Weisu Co., ltd., "Ajinomoto KK Consomme") was dissolved in hot water so that the total weight of the French broth was 1.77% by weight, and then 4-methylpentanoic acid was added so that the total weight of the French broth was 0.005 ppm by weight, based on the total weight of the control, to obtain a French broth as a control (salt concentration of the control: 0.83%).
(Chicken skeleton soup)
A commercially available chicken bone soup seasoning (manufactured by Weisu Co., ltd., "Marudorigara Soup") was dissolved in hot water so that it was 1.67% by weight relative to the total weight of the chicken bone soup, and then 4-methylpentanoic acid was added so that it was 0.005 ppm by weight relative 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)
The commercially available bonito flavor seasoning (manufactured by Misu Corp., "Hondashi (registered trademark)") was dissolved with hot water so that it was 0.67% by weight relative to the total weight of the Miso soup, the commercially available Miso (manufactured by MARUSAN-AI Corp., "Junsei Koji Miso") was dissolved with hot water so that it was 6% by weight relative to the total weight of the Miso soup, and then 4-methylpentanoic acid was added so that it was 0.005 ppm by weight relative to the total weight of the control, and the obtained Miso soup was used as a control (salt concentration of control: 0.97%).
(Calbola sauce)
To a commercially available Karl Bodepicted sauce (manufactured by Seven & i Holdings Co., ltd., "Carbonara"), 4-methylpentanoic acid was added so as to be 0.005 ppm by weight relative to the total amount of the control group, and the obtained Karl Bodepicted sauce was used as the control group (salt concentration of the control group: 0.97%).
< modulation of evaluation sample >
As shown in table 12 below, 0.001 to 0.05 ppm by weight of 3-methylthiopropanal was added to the total amount of the evaluation sample to prepare an evaluation sample.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The evaluation samples were compared with the control group of each food by 2 professional evaluators, and sensory evaluation was performed based on the following reference evaluation.
[ evaluation criterion ]
And (3) the following materials: has quite strong salty taste
O: strong salty taste
Delta: slightly salty taste
X: no change or weak salty taste
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 of the foods containing table salt can be enhanced more effectively by adding 4-methylpentanoic acid and 3-methylthiopropanal to each of the foods containing table salt in an amount of 0.005 ppm by weight and 0.001 to 0.05 ppm by weight, respectively, as compared with the case where 4-methylpentanoic acid is added to each of the foods containing table salt in an amount of 0.005 ppm by weight.
Test example 10
Modulation of control group
The control group was prepared for Japanese noodles soup base, french broth and Karspana sauce according to the following method.
(Japanese noodles soup base)
A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so as to be 33% by weight based on the total weight of the diluted Japanese noodle soup base, and then 4-methylpentanoic acid and 3-methylthiopropanal were added so as to be 0.005 ppm by weight and 0.01 ppm by weight based on the total weight of the control group, respectively, to obtain Japanese noodle soup bases as the control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French broth (manufactured by Weisu Co., ltd., "Ajinomoto KK Consomme") was dissolved in hot water so as to be 1.77% by weight relative to the total weight of the French broth, and then 4-methylpentanoic acid and 3-methylthiopropanal were added so as to be 0.005 ppm by weight and 0.01 ppm by weight relative to the total amount of the control group, respectively, and the obtained French broth was used as a control group (salt concentration of the control group: 0.83%).
(Calbola sauce)
To a commercially available Karl Bodepicted sauce (manufactured by Seven & i Holdings Co., ltd., "Carbonara"), 4-methylpentanoic acid and 3-methylthiopropanal were added so that they were 0.005 ppm by weight and 0.01 ppm by weight, respectively, relative to the total amount of the control group, and the obtained Karl Bodepicted sauce was used as the control group (salt concentration of the control group: 0.97%).
< modulation of evaluation sample >
As shown in table 13 below, 0.01 to 0.5 ppm by weight of butyric acid was added to the total amount of the evaluation samples in each control group to prepare the evaluation samples.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The evaluation samples were compared with the control group of each food by 2 professional evaluators, and sensory evaluation was performed based on the following reference evaluation.
[ evaluation criterion ]
And (3) the following materials: has quite strong salty taste
O: strong salty taste
Delta: slightly salty taste
X: no change or weak salty taste
The results are shown in Table 13 below.
TABLE 13
As apparent from the results shown in Table 13, it was found that the salty taste of each of the common salt-containing foods can be enhanced more effectively by adding 4-methylpentanoic acid, 3-methylthiopropanal and butyric acid in amounts of 0.005 ppm by weight, 0.01 ppm by weight and 0.01 to 0.5 ppm by weight, respectively, to the common salt-containing foods, as compared with the case where 4-methylpentanoic acid and 3-methylthiopropanal are added in amounts of 0.005 ppm by weight and 0.01 ppm by weight, respectively, to the common salt-containing foods.
Test example 11
Modulation of control group
The control group was prepared for Japanese noodles soup base, french broth, chicken skeleton broth, miso Shang Heka mol Bonala sauce, respectively, according to the following method.
(Japanese noodles soup base)
A commercially available concentrated Japanese noodles soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so as to be 33% by weight based on the total weight of the diluted Japanese noodles soup base, and then 4-methylpentanoic 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, based on the total amount of the control group, and the obtained Japanese noodles soup base was used as the control group (salt concentration of the control group: 2.3%).
(French clear soup)
A commercially available dry French broth (manufactured by Weisu Co., ltd., "Ajinomoto KK Consomme") was dissolved in hot water so as to be 1.77% by weight relative to the total weight of the French broth, and then 4-methylpentanoic 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 relative to the total amount of the control group, respectively, and the obtained French broth was used as a control group (salt concentration of the control group: 0.83%).
(Chicken skeleton soup)
A commercially available chicken skeleton soup seasoning (manufactured by Weisu Co., ltd., "Marudorigara Soup") was dissolved with hot water so as to be 1.67% by weight relative to the total weight of the chicken skeleton soup, and then 4-methylpentanoic 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 relative to the total amount of the control group, respectively, and the obtained chicken skeleton soup was used as the control group (salt concentration of the control group: 0.8%).
(miso soup)
The commercially available bonito flavor seasoning (manufactured by Weisu Co., ltd., "Hondashi (registered trademark)") was dissolved with hot water so that it was 0.67% by weight relative to the total weight of the Miso soup, the commercially available flavor enhancer (manufactured by MARUSAN-AI Co., ltd., "Junsei Koji Miso that it was 6% by weight relative to the total weight of the Miso soup), and then 4-methylpentanoic acid, 3-methylthiopropanal and butyric acid were added so that they were 0.005 ppm by weight, 0.01 ppm by weight and 0.1 ppm by weight, respectively, relative to the total weight of the control, and the obtained Miso soup was used as a control (salt concentration of the control: 0.97%).
(Calbola sauce)
To a commercially available Karl Bodepicted sauce (manufactured by Seven & i Holdings Co., ltd., "Carbonara"), 4-methylpentanoic acid, 3-methylthiopropanal and butyric acid were added so that they were 0.005 ppm by weight, 0.01 ppm by weight and 0.1 ppm by weight, respectively, relative to the total amount of the control group, and the obtained Karl Bodepicted sauce was used as the control group (salt concentration of the control group: 0.97%).
< modulation of evaluation sample >
As shown in Table 14 below, the evaluation samples were prepared by adding 0.001 to 0.05 ppm by weight of fenugreek lactone to the total amount of the evaluation samples.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
The evaluation samples were compared with the control group of each food by 2 professional evaluators, and sensory evaluation was performed based on the following reference evaluation.
[ evaluation criterion ]
And (3) the following materials: has quite strong salty taste
O: strong salty taste
Delta: slightly salty taste
X: no change or weak salty taste
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 of the common salt-containing foods can be enhanced more effectively by adding 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline in amounts of 0.005 ppm by weight, 0.01 ppm by weight, 0.1 ppm by weight and 0.001 to 0.05 ppm by weight, respectively, to the common salt-containing foods, as compared with the case where 4-methylpentanoic acid, 3-methylthiopropanal and butyric acid are added in amounts of 0.005 ppm by weight, 0.01 ppm by weight and 0.1 ppm by weight, respectively, to the common salt-containing foods.
Test example 12
Modulation of control group
(aqueous sodium chloride solution)
A1% aqueous sodium chloride solution was prepared as a control group.
(stretched noodles)
A control group was prepared by dissolving 8g of a powder for soup of a commercially available instant noodle (Sanyo food Co., ltd., "Sapporo Ichiban Shoyu Aji") in 500mL of boiled hot water to prepare a noodle soup.
< modulation of evaluation sample >
To the control group, each component shown in table 15 below was added so as to be 0.01 weight ppm with respect to the total amount of the evaluation sample, thereby preparing the evaluation sample.
Sensory evaluation was performed on the salty taste strength and spicy taste strength of the evaluation samples.
The evaluation samples of the aqueous sodium chloride solution were compared with the control group by 2 professional evaluators, and sensory evaluation of the salty taste intensity was performed based on the following standard evaluation.
Further, 2 panelists compared the evaluation samples of the stretched noodles with the control group, and evaluated the stretched noodles based on the following criteria, thereby performing sensory evaluation of the spicy flavor intensity.
[ evaluation criterion ]
And (3) the following materials: the salty taste intensity or the spicy taste intensity is obviously stronger than that of the control group
O: the salty taste intensity or the spicy taste intensity is slightly higher than that of the control group
Delta: the salty taste intensity or spicy taste intensity is the same as that of the control group
X: salty taste intensity or spicy taste intensity is weaker than that of the control group
The results are shown in Table 15 below.
TABLE 15
It has been confirmed that: the salty taste and spicy taste of the salt-containing food or the spicy flavor-containing food containing isobutyric acid, isovaleric acid, 2-methylpentanoic acid, 3-methylpentanoic acid, 4-methylpentanoic acid, 2-methylhexanoic acid, 5-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid were enhanced, and the ingredient had a salty taste enhancing effect on the salt-containing food or the spicy flavor-containing food.
Test example 13
Preparation of negative control
(Japanese noodles soup base)
A commercially available concentrated Japanese noodle soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so that the total weight of the diluted Japanese noodle soup base was 50% by weight, and a Japanese noodle soup base was prepared as a negative control (salt concentration of the negative control: 3.5%).
(cheese sauce)
A commercially available cheese paste (manufactured by Mizkan American Co., ltd., "RAGU (registered trademark) Double Cheddar cheese sauce") was directly used as a negative control (salt concentration of the negative control: 1.8%).
< modulation of Positive control >
(Japanese noodles soup base)
The commercially available concentrated Japanese noodles soup base (manufactured by YAMAKI Co., ltd., "Mentsuy") was diluted with water so that it was 50% by weight relative to the total weight of the diluted Japanese noodles soup base, and then 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added so that they were each in an amount shown in Table 16 below relative to the total amount of the positive control, and the obtained Japanese noodles soup base was used as a positive control (salt concentration of the positive control: 3.5%).
(cheese sauce)
To a commercially available cheese paste (manufactured by Mizkan America corporation, "RAGU (registered trademark)" Double Cheddar cheese sauce "), 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added, respectively, so that they were each in an amount shown in table 17 below with respect to the total amount of positive control, and the obtained cheese paste was used as a positive control (salt concentration of positive control: 1.8%).
TABLE 16
TABLE 17
< modulation of evaluation sample >
Evaluation samples were prepared for the Japanese noodles soup base and the cheese paste, respectively, by the same procedure as the positive control except that each organic acid described in Table 18 below was used instead of 4-methylpentanoic acid.
Sensory evaluation was performed on the salty taste intensity of the evaluation sample.
Sensory evaluation was performed by the following method: each evaluation sample was scored (in 0.5 score increments) by a protocol in a non-blind fashion by 2 panelists, with the negative control set at 0 score and the positive control set at 5 score.
The results are shown in Table 18 below.
TABLE 18
It has been confirmed that: in the same manner as 4-methylpentanoic acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid are used in combination with 3-methylthiopropanal, butyric acid, and trigonelline, whereby the salty taste of a food containing table salt can be enhanced more effectively.
Test example 14
Preparation of negative control
(stretched noodles)
A soup powder (8 g) of a commercially available instant noodle (Sanyo food Co., ltd., "Sapporo Ichiban Shoyu Aji") was dissolved in 500mL of boiled hot water to prepare a noodle soup as a negative control.
(kimchi) pot)
A kimchi soup was prepared by diluting a commercially available pot seasoning (manufactured by EBARA food industry Co., ltd., "Kimchi Nabe no moto") with 6 times (by weight) of hot water as a negative control.
< modulation of Positive control >
(stretched noodles)
8g of a soup powder of a commercially available instant noodle (Sanyo food Co., ltd., "Sapporo Ichiban Shoyu Aji") was dissolved in 500mL of boiled hot water, and 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added so that the amounts thereof relative to the total positive control were each as shown in Table 16, and the obtained noodle soup was used as a positive control.
(kimchi pot)
The commercially available pot seasoning (manufactured by EBARA food industry Co., ltd., "Kimchi Nabe no moto") was diluted with 6 times by weight of hot water, and then 4-methylpentanoic acid, 3-methylthiopropanal, butyric acid and trigonelline were added so that they were each in the amounts shown in the above table 17 with respect to the total amount of the positive control, respectively, and the obtained kimchi soup was used as the positive control.
< modulation of evaluation sample >
Evaluation samples were prepared for the stretched noodles and kimchi boiler by the same procedure as the positive control, except that each organic acid shown in table 19 below was used instead of 4-methylpentanoic acid.
Sensory evaluation was performed on the spicy intensity of each evaluation sample.
Sensory evaluation was performed by the following method: each evaluation sample was scored (in 0.5 score increments) by a protocol in a non-blind fashion by 2 panelists, with the negative control set at 0 score and the positive control set at 5 score.
The results are shown in Table 19 below.
TABLE 19
It has been confirmed that: in the same manner as in 4-methylpentanoic acid, isobutyric acid, isovaleric acid, 5-methylhexanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid are used in combination with 3-methylthiopropanal, butyric acid, and trigonelline, whereby the spicy flavor of foods containing the spicy flavor can be enhanced more effectively.
[ Industrial availability ]
According to the present invention, a novel salty and/or spicy enhancer capable of effectively enhancing salty and spicy tastes can be provided. In addition, the salty and/or spicy flavor enhancer of the present invention can enhance the salty and spicy flavors, and can enhance the meat flavor and cheese flavor.
Further, according to the present invention, a salt-containing food having effectively enhanced salty taste can be produced. The method of the present invention can produce a salt-containing food having enhanced meat flavor and cheese flavor in addition to enhanced salty taste. Further, according to the present invention, a food containing a spice having an effectively enhanced spicy flavor can be produced. Further, according to the present invention, a salt-containing food having enhanced salty taste and spicy taste can be produced.
In addition, according to the present invention, salty taste of a food containing salt can be effectively enhanced. The enhancing method of the invention can enhance the salty taste, the meat flavor and the cheese flavor. In addition, according to the present invention, the spicy flavor of the spicy food can be effectively enhanced. Further, according to the present invention, salty taste and spicy flavor of a food containing salt and a spice can be effectively enhanced.
In addition, the present invention can enhance salty taste and spicy flavor of various foods regardless of the type of the foods containing salt, the foods containing spicy flavor, and the foods containing salt and spicy flavor.
The present application is based on Japanese filed patent application Ser. No. 2018-046784 (application date: 14. 3. Month. 2018), the contents of which are incorporated herein in their entirety.
Claims (23)
1. A food comprising salt and/or spice, characterized by comprising 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, (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and optionally (D) fenugreek lactone,
(A) Is at least one compound selected from 2-methyl valeric acid, 3-methyl valeric acid, 4-methyl valeric acid, 2-methyl caproic acid, 5-methyl caproic acid, 2-methyl heptanoic acid, 4-methyl caprylic acid and 4-methyl nonanoic acid or salts thereof,
(A) The amount of (2) is not less than 0.005 ppm by weight and not more than 15 ppm by weight,
(B) The amount of (2) is not less than 0.01 ppm by weight and not more than 10 ppm by weight,
(C) The amount of (2) is not less than 0.1 ppm by weight and not more than 10 ppm by weight,
(D) The amount of (2) is not less than 0.005 ppm by weight and not more than 50 ppm by weight.
2. The edible salt and/or spice-containing food according to claim 1, wherein (a) is 4-methylpentanoic acid or a salt thereof.
3. The edible salt and/or spice-containing food according to claim 1, wherein the content a of (a) in the edible salt and/or spice-containing food 1 And (B) content B 1 Is a weight ratio of (a) 1 ：b 1 ＝1：0.01～50。
4. The edible salt and/or spice-containing food agent according to claim 1, wherein the content a of (a) in the edible salt and/or spice-containing food is 1 And (C) content C 1 Is a weight ratio of (a) 1 ：c 1 ＝1：0.1～500。
5. The edible salt and/or spice-containing food according to claim 1, wherein the content a of (a) in the edible salt and/or spice-containing food 1 And (D) content D 1 Is a weight ratio of (a) 1 ：d 1 ＝1：0.01～50。
6. The edible salt and/or spice-containing food according to claim 1, wherein the edible salt and/or spice-containing food contains (B), (C) and (D).
7. The edible salt and/or spice-containing food according to any one of claims 1 to 6, wherein the edible salt and/or spice-containing food further enhances at least one selected from the group consisting of meat flavor and cheese flavor.
8. A method for producing a food containing salt and/or spice, comprising: adding 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, (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and optionally (D) fenugreek lactone,
(A) Is at least one compound selected from 2-methyl valeric acid, 3-methyl valeric acid, 4-methyl valeric acid, 2-methyl caproic acid, 5-methyl caproic acid, 2-methyl heptanoic acid, 4-methyl caprylic acid and 4-methyl nonanoic acid or salts thereof,
(A) The amount of (2) is not less than 0.005 ppm by weight and not more than 15 ppm by weight,
(B) The amount of (2) is not less than 0.01 ppm by weight and not more than 10 ppm by weight,
(C) The amount of (2) is not less than 0.1 ppm by weight and not more than 10 ppm by weight,
(D) The amount of (2) is not less than 0.005 ppm by weight and not more than 50 ppm by weight.
9. The production process according to claim 8, wherein (A) is 4-methylpentanoic acid or a salt thereof.
10. The production method according to claim 8, wherein the addition amount a of (A) 2 And (B) an addition amount B 2 Is a weight ratio of (a) 2 ：b 2 ＝1：0.01～50。
11. The production method according to claim 8, wherein the addition amount a of (A) 2 And (C) an addition amount C 2 Is a weight ratio of (a) 2 ：c 2 ＝1：0.1～500。
12. The production method according to claim 8, wherein the addition amount a of (A) 2 And (D) an addition amount D 2 Is a weight ratio of (a) 2 ：d 2 ＝1：0.01～50。
13. The method according to claim 8, wherein the food containing salt and/or spice is a salty and/or spicy food having enhanced flavor.
14. The production method according to claim 13, wherein the food containing salt and/or spice is a food in which at least one selected from the group consisting of a meat flavor and a cheese flavor is also enhanced.
15. The production method according to any one of claims 8 to 14, wherein the production method is a production method of a food containing salt.
16. A method for enhancing salty taste of a food product comprising salt, comprising: adding (A) branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof, (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and optionally (D) fenugreek lactone,
(A) Is at least one compound selected from 2-methyl valeric acid, 3-methyl valeric acid, 4-methyl valeric acid, 2-methyl caproic acid, 5-methyl caproic acid, 2-methyl heptanoic acid, 4-methyl caprylic acid and 4-methyl nonanoic acid or salts thereof,
(A) The amount of (2) is not less than 0.005 ppm by weight and not more than 15 ppm by weight,
(B) The amount of (2) is not less than 0.01 ppm by weight and not more than 10 ppm by weight,
(C) The amount of (2) is not less than 0.1 ppm by weight and not more than 10 ppm by weight,
(D) The amount of (2) is not less than 0.005 ppm by weight and not more than 50 ppm by weight.
17. A method for enhancing the spicy flavor of a food containing a spice, comprising: adding (A) branched saturated aliphatic monocarboxylic acid having 4 to 18 carbon atoms or a salt thereof, (B) 3-methylthiopropanal, (C) butyric acid or a salt thereof, and optionally (D) fenugreek lactone,
(A) Is at least one compound selected from 2-methyl valeric acid, 3-methyl valeric acid, 4-methyl valeric acid, 2-methyl caproic acid, 5-methyl caproic acid, 2-methyl heptanoic acid, 4-methyl caprylic acid and 4-methyl nonanoic acid or salts thereof,
(A) The amount of (2) is not less than 0.005 ppm by weight and not more than 15 ppm by weight,
(B) The amount of (2) is not less than 0.01 ppm by weight and not more than 10 ppm by weight,
(C) The amount of (2) is not less than 0.1 ppm by weight and not more than 10 ppm by weight,
(D) The amount of (2) is not less than 0.005 ppm by weight and not more than 50 ppm by weight.
18. The enhancement method according to claim 16 or 17, wherein (a) is 4-methylpentanoic acid or a salt thereof.
19. The enhancement method according to claim 16 or 17, wherein the added amount a of (a) 3 And (B) an addition amount B 3 Is a weight ratio of (a) 3 ：b 3 ＝1：0.01～50。
20. The enhancement method according to claim 16 or 17, wherein the added amount a of (a) 3 And (C) an addition amount C 3 Is a weight ratio of (a) 3 ：c 3 ＝1：0.1～500。
21. The enhancement method according to claim 16 or 17, wherein the added amount a of (a) 3 And (D)The addition amount d of (2) 3 Is a weight ratio of (a) 3 ：d 3 ＝1：0.01～50。
22. The enhancement method according to claim 16 or 17, wherein (B), (C) and (D) are added to the table salt-containing food or the spice-containing food.
23. The enhancement method according to claim 16 or 17, 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111867396A CN111867396A (en) | 2020-10-30 |
| CN111867396B true CN111867396B (en) | 2024-01-19 |
Family
ID=67907202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201980019198.9A Active CN111867396B (en) | 2018-03-14 | 2019-03-13 | Salty and/or spicy taste enhancer |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7306374B2 (en) |
| CN (1) | CN111867396B (en) |
| WO (1) | WO2019177003A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022039184A1 (en) * | 2020-08-19 | 2022-02-24 | キッコーマン株式会社 | Seasoning containing rice koji as raw material |
| WO2023276675A1 (en) * | 2021-06-28 | 2023-01-05 | 株式会社Ｊ－オイルミルズ | Spice flavor enhancer and method for enhancing spice flavor of foodstuff |
| 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 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05184326A (en) * | 1992-01-09 | 1993-07-27 | T Hasegawa Co Ltd | Method for enhancing salty taste of drink or food containing salt |
| US5695802A (en) * | 1994-06-16 | 1997-12-09 | Firmenich Sa | Flavoring composition and process |
| JP2003079336A (en) * | 2001-09-10 | 2003-03-18 | Ajinomoto Co Inc | Flavor raw material matter and beverage and food containing the same |
| JP2010166886A (en) * | 2009-01-26 | 2010-08-05 | Tablemark Co Ltd | Method for improving aroma of food product |
| JP2012223147A (en) * | 2011-04-21 | 2012-11-15 | Ogawa & Co Ltd | Salty taste enhancer |
| WO2013172049A1 (en) * | 2012-05-17 | 2013-11-21 | 国立大学法人九州大学 | Taste enhancing agent |
| JP2017158543A (en) * | 2016-03-04 | 2017-09-14 | 味の素株式会社 | Saltiness enhancing composition |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2355928T3 (en) | 2007-06-07 | 2011-04-01 | Unilever N.V. | FOOD COMPOSITION. |
| JP5678281B2 (en) | 2012-07-19 | 2015-02-25 | キッコーマン株式会社 | Liquid seasoning with enhanced umami taste of glutamic acid |
-
2019
- 2019-03-13 WO PCT/JP2019/010210 patent/WO2019177003A1/en active Application Filing
- 2019-03-13 JP JP2020506590A patent/JP7306374B2/en active Active
- 2019-03-13 CN CN201980019198.9A patent/CN111867396B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05184326A (en) * | 1992-01-09 | 1993-07-27 | T Hasegawa Co Ltd | Method for enhancing salty taste of drink or food containing salt |
| US5695802A (en) * | 1994-06-16 | 1997-12-09 | Firmenich Sa | Flavoring composition and process |
| JP2003079336A (en) * | 2001-09-10 | 2003-03-18 | Ajinomoto Co Inc | Flavor raw material matter and beverage and food containing the same |
| JP2010166886A (en) * | 2009-01-26 | 2010-08-05 | Tablemark Co Ltd | Method for improving aroma of food product |
| JP2012223147A (en) * | 2011-04-21 | 2012-11-15 | Ogawa & Co Ltd | Salty taste enhancer |
| WO2013172049A1 (en) * | 2012-05-17 | 2013-11-21 | 国立大学法人九州大学 | Taste enhancing agent |
| JP2017158543A (en) * | 2016-03-04 | 2017-09-14 | 味の素株式会社 | Saltiness enhancing composition |
Non-Patent Citations (1)
| Title |
|---|
| 贾益群等.4-甲基戊酸.《食品添加剂及药剂辅料质谱与红外光谱鉴定》.吉林大学出版社,2007, * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2019177003A1 (en) | 2021-02-25 |
| CN111867396A (en) | 2020-10-30 |
| WO2019177003A1 (en) | 2019-09-19 |
| JP7306374B2 (en) | 2023-07-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111867396B (en) | Salty and/or spicy taste enhancer | |
| WO2012020598A1 (en) | Aroma/flavor-imparting composition | |
| EP0181421B1 (en) | Flavor enhancing seasonings and foods containing them | |
| JP6414051B2 (en) | Flavor-imparting composition, food and drink with a stewed dish-like flavor, and a method for producing the same | |
| JPWO2018181630A1 (en) | Composition for imparting the flavor of baked oil | |
| JP2019050774A (en) | Quality of taste improver | |
| JPWO2015156380A1 (en) | Fragrance composition | |
| JP7248918B2 (en) | Salty taste enhancer | |
| TWI576049B (en) | A composition for producing aroma and / or flavor, a food and a food product, and a method for producing the same | |
| JP7329330B2 (en) | Flavor imparting seasoning | |
| EP3989742A1 (en) | Use of a dipeptide as a salty taste enhancer | |
| TWI683628B (en) | Spice composition, seasoning manufacturing method, food manufacturing method, seasoning, food, and method for imparting a sense of conditioning | |
| US20120088024A1 (en) | Taste-improving agent for potassium salt or potassium salt-containing food or drink | |
| JP6553409B2 (en) | Flavor improver | |
| JP6907607B2 (en) | Fleshy aroma enhancer | |
| JP7363481B2 (en) | flavor composition | |
| WO2023190557A1 (en) | Salty taste enhancer | |
| JP2013078284A (en) | Salty taste enhancement method by salty taste enhancer and salt reducing method for salt-containing food and drink | |
| JP7031120B2 (en) | Composition for imparting richness | |
| JP6530543B1 (en) | Composition for enhancing body taste, composition for body taste, and method for producing them | |
| JP7147748B2 (en) | Composition for imparting charred flavor to meat or beans | |
| JP2019170188A (en) | Salty taste enhancing composition | |
| WO2022209861A1 (en) | Unpleasant odor masking agent | |
| JP6674198B2 (en) | Masking agent | |
| WO2017170196A1 (en) | Cooked sensation imparting agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |