JP2006296357A - Taste-reinforcing agent and spice containing the taste-reinforcing agent and food or drink containing the spice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a raw material which reinforces a salt taste, can thereby reduce the content of sodium, while maintaining a taste touch such as a palatability or body taste. <P>SOLUTION: This taste-reinforcing agent is characterized by comprising spilanthol which is an extract originated from Spilanthes acmella or Spilanthes acmella var. oleracea, and a shallot and/or onion extract. The shallot and/or onion extract is preferably an extract obtained by extracting with a -20 to 0°C alcohol aqueous solution. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a taste enhancer excellent in a salty taste enhancing effect, a flavor containing the taste enhancer, and a food or drink containing the flavor.

  Sodium chloride is an indispensable ingredient in the food industry, such as adjusting the taste by imparting a salty taste to foods and beverages, and improving storage and physical properties. However, excessive intake of sodium causes many diseases (such as hypertension). ), And a decrease in intake is desired as the population structure ages. Methods for reducing the amount of sodium in foods and drinks include methods using potassium salts and protein hydrolysates, but all have been pointed out unpleasant tastes derived from materials such as bitterness or egg taste . As a method for enhancing salty taste without inhibiting the original flavor of food and drink, for example, it has been known that a composition containing spirantol enhances salty taste (Patent Document 1). When reduced, saltiness can be maintained. However, since the effect of enhancing umami is not observed, the overall taste is still not satisfactory.

On the other hand, for the purpose of imparting a sense of taste such as umami and kokumi, it has been known that a low-temperature alcohol extract of an Allium genus plant is effective (Patent Document 2), but this material itself has a strong taste. Although it has, it may have the flavor peculiar to an Allium genus plant, the food and drink which can be used, and the addition amount may arise.
Japanese Patent Publication No. 48-35465 JP 2002-186448 A

  The problem to be solved is to maintain the taste of umami, kokumi, etc., and to have no general-purpose materials, despite enhancing the salty taste and thereby reducing the sodium content. It is.

  As a result of intensive investigations to solve the above problems, the present inventors have found that, by combining spirantol and an Allium plant extract, the respective effects are exhibited synergistically to solve the above problems. Was completed. That is, the present invention is a salty taste enhancer characterized by containing spirrantol and an Allium genus extract, and a taste enhancer characterized by containing spirrantol and an Allium genus extract. More specifically, spirrantol is the taste enhancer characterized in that it is an extract derived from Dutch sennici or Kibana hollandic sennici, and the Allium plant is charlotte and / or onion. In addition, the taste enhancer is characterized in that the allium plant is charlotte. Specifically, the allium plant extract is -20 from the allium plant. The taste enhancer, which is extracted with an aqueous alcohol solution at ˜0 ° C., and contains the taste enhancer. A flavoring agent and symptom also a food characterized by containing the flavoring, also a taste enhancing method, which comprises adding the taste-enhancing agent.

  The taste enhancer of the present invention enhances the salty taste, thereby maintaining the taste of umami and kokumi despite providing a reduced sodium content and providing a versatile material. can do.

  Spirantol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea and the like. Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified. When the taste and odor of other components do not affect the flavor of the food or drink, they may be used without refining a plant extract or essential oil containing spirantol. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.

  Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content. As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol. The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is distilled off from the obtained extract to obtain a spirantol-containing extract.

  The obtained spirantol-containing extract can be used as it is as a taste enhancer for foods and drinks, but when the influence of ingredients other than spirantol contained in the extract on the flavor of foods and drinks becomes a problem, Furthermore, it is preferable to use by increasing the spirantol content by a purification method such as distillation. Examples of the purification method include molecular distillation, thin-film distillation, various chromatography, and the like. By using these purification methods alone or in appropriate combination, a taste enhancer for foods and drinks having a higher spirantol content can be obtained. Can do.

  In the present invention, spirantol is used in combination with an Allium plant extract. The Allium genus plant used in the present invention is not particularly limited as long as it belongs to the genus Allium, and examples include garlic, onion, charlotte, leek, leek, wakegi, chives, leeks, and garlic. . Preferably garlic (Alliumsativum L.), onion (Allium capa L.) and charlotte (Allium ascalonicum L.) are used, more preferably, charlotte (Allium ascalonicum L.) and / or onion (Allium capa L.) are used. Most preferably, charlotte (Allium ascalonicum L.) is used. The Allium genus plant can be used alone or in combination of two or more. These plants are shredded raw or may be extracted through drying or heat treatment depending on the purpose, but are preferably shredded raw, cooled without delay and extracted. desirable.

  Although the extraction temperature of the Allium genus plant in this invention is not specifically limited, Preferably it is performed at the lowest possible temperature which the extraction raw material does not freeze, and -20 degreeC-0 degreeC is suitable. More preferably, it is -15 degreeC-0 degreeC, Most preferably, it is -15 degreeC--5 degreeC. Allium plants do not freeze at about -20 ° C in the presence of a solvent, but when the extraction temperature is lower than -20 ° C and cells in the plant are frozen and destroyed, the yield increases, but even undesired components are extracted. It tends to be inferior in flavor. If the extraction temperature exceeds 0 ° C., the enzyme reaction in the plant becomes active and it tends to be difficult to control the flavor.

  The alcoholic solvent used in the extraction of the Allium plant of the present invention is not particularly limited as long as it has one or more hydroxyl groups in the molecule and is liquid at the above extraction temperature, such as methanol, ethanol, propanol, isopropanol, etc. And monohydric alcohols such as propylene glycol and glycerin, and monohydric alcohols such as methanol, ethanol, propanol and isopropanol are preferably used, and ethanol is most preferably selected. The alcohols can be used in the form of an aqueous solution, preferably 30-95% aqueous solution, more preferably 50-90% aqueous solution, most preferably 60-85% aqueous solution. If it is less than 30%, the solvent may freeze during extraction when extracted at a low temperature, and if it exceeds 95%, the extraction time tends to be longer.

  The extraction time of the Allium genus plant in the present invention is arbitrarily set and is not particularly limited. However, when extracting at a low temperature, the extraction time is preferably 8 to 96 hours, more preferably 24 to 84 hours, most preferably Preferably it is performed in 48 to 72 hours. If it is less than 8 hours, the extraction efficiency may be lowered, and it is economically undesirable to spend more than 96 hours for extraction.

  When the taste enhancer of the present invention is directly added to food or drink, the addition amount of 1 to 50000 ppb, preferably 5 to 500 ppb, is appropriate as the spirantol content in the food or drink as the final product. The content of is suitably 0.01 to 500 ppm, preferably 1 to 50 ppm. There is no particular limitation on the ratio of spirantol to Allium plant extract, and it can be used in any ratio

  Although the taste enhancer of this invention can also be added to food-drinks independently, it can also be used as a flavoring agent for food-drinks combining arbitrarily with another fragrance | flavor component. There are no particular restrictions on the perfume ingredients to be combined, such as ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnam aldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate. Acid 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and derivatives thereof, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, Octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, Ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1 , 8-cineol, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, Limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethi Acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, Ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol , L-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalol, and other flavors, oranges, lemons Citrus essential oils such as lime and grapefruit, fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, green tea, tea Mint essential oils such as coffee, cocoa, peppermint, spearmint, asanami, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard , Cardamom, curry leaf, daylily, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, monkey A, salamander, perilla, cinnamon, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, tamarind, tarragon, chives, dill, pepper, nutmeg, sagebrush, nigera, carrot, basil, parsley, Spice extract from Iceland, moss, vanilla, paprika, hyssop, fenegreek, peppermint, horsemint, horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi , Akayajio, Akebei, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Ama Chazle, Amiga Lily, Amiris, Almond, Aritasou, Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Amblet, Squid, Squid, Igusa, East, Strawberry , Figs, ginkgo, wild boar, ylang ylang, sardine, imperatoria, immortel, wintergreen, watercress, ukogi, turmeric, usbacicin, woodruff, sea urchin, ume, oolongcha, egoma, enokitake, shrimp, ebiususa, elgeron, elder , Eleuterocock, Elekampen, Elemi, Engosaku, Enju, Endive, European thistle, Ouren, Psyllium, Okazeri, Krill, Oak, Kummoth, Okera, Ottomanthus, Opoponax, Ominaeshi, Omodaka, Origanum, Oris, Olivenham, Olive, Allspice, Orange, Orange Flower, Kai, Snapper, Cacao, Oyster, Kasai Cassie, Cassia fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard, calla uri, callas bishak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, ganbia, kanran, kiwi Fruit, Kichagaratake, Oyster, Chrysanthemum, Mulberry, Kisage, Gishigishi, Kidachia Aloe, Kina, Kihada, Kibanaogi, Gibo , Gymnema sylvestre, catnip, caraway, carop, cucumber, Kiraya, goldfish, guava, guayak, wolfberry, peony, quail, kuzu, camphor, kusunohagiwa, gooseberry, gardenia, kubeba, bearberry, cumin, clam, ground Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Moji, Mulberry, Quasher, Caper, Ghetto, Cade, Kebrako, Gelmander, Kentur, Kemponashi, Genokosho, Koji, Kodatake, Kocha, Kouhone, Coca, Cognevana, Kokuto, Kukurui, Coconut, Goshuyu, Pepper, Costas, Costmary, Kopaipa, Ko Coffee, Kobushi, Burdock, Sesame, Cola, Coriander, Coltsfoot, Golden Rod, Colombo, Consai, Cons Lango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarasinashouma, Sarsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Sansho, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, jasmine, janohi, jaborande, shukusha, juniper berries, ginger, ginger, ginger, ginger rush, ginger, shirotamogitake, ginseng Cinnamon, vinegar, watermelon, narcissus, cedar, star anise, star fruit, stilax, suppon, suppontake, zudrabets, snake root, spikenard, spruce, spearmint, purslane, slow berry, savory, buffalo, sage, zedary, senega, geranium , Celery, Senkyu, Centauri, Senggen, St. John's Walt, Senna, Sauce, Diau, Soybean, Thyme, Bamboo shoot, Octopus, Tade, Davana, Egg, Bamboo shoot, Tamarind, Damiana, Tamamogitake, Tarragon, Taranki, Tansy, Tangerine, Dandelion , Cherimora, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca, Tuberose, Korean Sengo Shiri, Chirata, Tsukushi, Tsukumono, Ivy, Camellia, Tsuyukusa, Tsuruganeninjin, Tsurugukudami, Diatang, Tisuru, Ditany, Dill, Dates, Tendaiyaku, Tenma, Pepper, Toki, Doukokubutsushitsu, Dokushubutsuyu, Domitsubutsu Eucommia, doggrass, tomato, dragon blood, durian, truffle, trout balsam, tonka, naginata koju, pear, naster sham, nuts, natto, jujube, nutmeg, radish, nameko, narake, niari, nusankinbaiyouekiki, carrot, Mousepaste, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Malt, Jacobe, Basil, Lotus, Hascup, Perth Cup, Parsley, Butter , Butter oil, buttermilk, birch, honey, patchouli, mint, back bean, chopsticks, chopstickfish, chopstickfish, passion fruit, bonito, buffalo berry, pearl barley, flax, banana, vanilla, honeysuckle, papaya, barberry, hamago , Hermanus, Hamaboufu, Hamelis, Rose, Palmarosa, Van Reishi, Hikikoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, Cypress, Hiba, Pissiwa, Himahagi, Hyacinth, Oystertake, Biwa, Binlaw, Feijoa, Fenef , Husma, Fuzelyu, Petit Grain, Buch, Grapes, Grape Salmon Cass, Futsomo, Beech, Beech Haritake, Black Caraway, Bra Cubery, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam , Verbena, Veronica, Benzoin, Boad Rose, Hoa Hound, Hou, Bamboo Bamboo, Pepper, Bow Fu, Whey, Hoonoki, Horse Mint, Horse Radish, Button, Hop, Poppy, Poplar, Popo, Jojoba, Joya, Bordeaux, Boronia, Maitake, Mug Walt, Marshmallow, Marjoram, Mastic, Masoy, Matatabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, Matsubusa, Matsuhod, Matecha, Ma , Marigold, marubadio, quince, mallow, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, mioga, milk, mirute, milfoil, myrrh, milobaran, mugicha, musk, murasaki, mesquite , Medusait, swordfish, maple, melissa, mellot, melon, mousenoke, monelia bayoeki, mominoki, peach, moroheiya, yakuchi, yam, eucalyptus, yukinoshita, yuzu, yucca, lily, yosai, yorogusa, lions foot, life Everlasting Flower, Lime, Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Love Danum, Lavender, Langwald, Langmoth, Rambutan , Liqueur, leak, lyzer, linaloe, longan, leopard, ryokcha, apple, linden, gentian, roux, borage, reseda, lemon, lemongrass, forsythia, lotus, renbu, rosemary, lobe, laurel, longosa, wasabi, cotton Natural fragrances obtained from Fuji ogi, wormwood, worm seed, bracken, bracken, etc. are exemplified, and are appropriately selected and used.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Production Example 1] (Crude Spirantol)
100 kg of 99 vol% ethanol was added to 10 kg of dried flower heads of Dutch Sennici (pulverized to about 5 mm), and extracted at 75 ° C. to reflux temperature for 5 hours. The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure. After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate. To this concentrate was added 2 kg of distilled water, and the mixture was extracted 3 times with 2 kg of ethyl acetate. The extracted ethyl acetate layers were combined, diatomaceous earth was added, and the mixture was filtered under pressure and then concentrated under reduced pressure to obtain 0.31 kg of a crude Dutch Sennici extract. Yield 3.1%. Spirantol content 12.4%. 100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride and distilled at a vacuum degree of 3-5 Pa and an evaporation surface temperature of 110-150 ° C. using a vacuum thin film distillation apparatus. Obtained. Yield 33%. Spirantol content: 38.0% by mass. 0.1 g of this distillate was diluted with 760 g of a 50% by mass aqueous ethanol solution, cooled to 5 ° C., diatomaceous earth was added, and filtration was performed to prepare a crude spirantol solution having a spirantol concentration of 50 ppm (w / w).

[Production Example 2] (Purified Spirantol)
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour. The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. Yield 2.8% (spirantol content 9.5%). 8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and spiranthol fraction (Rf value = 0.2 to 0.3). n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spirantol fraction 1. Subsequently, the crude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2. Yield 0.33% (spirantol content 41.9%). Further, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 95: 5 to 90:10), and the spirantol fraction (Rf value). = 0.2: n-hexane: ethyl acetate = 7: 3) and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol. Yield 0.17%. Spirantol content 98% by mass. The structure of spirantol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data. 0.104 g of this purified spirantol was diluted with 2000 g of a 50% by mass ethanol solution to prepare a purified spirantol solution having a spirantol concentration of 50 ppm (w / w).

[Production Example 3]
According to the method described in Japanese Patent Application Laid-Open No. 2002-186448, a charlotte extract was extracted using a 76% (v / v) ethanol aqueous solution at −12 ° C., and the solvent was removed from the extract (solid content: 24%). Got.

[Example 1]
0.4% by mass of the charlotte extract of Production Example 3 was added to the purified spirantol of Production Example 2 to prepare the taste enhancer of the present invention.

[Test Example 1] Effect on Yeast Extract Aqueous Solution Using the materials of Production Examples 1 to 3 and the taste enhancer of Example 1, the taste enhancing effect on the yeast extract aqueous solution was examined. In the following test examples, those described in Table 1 were used as scoring standards for sensory evaluation.

  What added 0.4 mass% of crude spirantol solution of Production Example 1 and purified spirantol solution of Production Example 2 to a 0.1 mass% yeast extract aqueous solution so that the spirantol content was 200 ppb, respectively, and Charlotte of Production Example 3 What added 10 ppm of extract in aqueous solution, and what added 0.2 mass% of the taste enhancer of Example 1 so that it might be set to 100 ppb as a spirantol content and 8 ppm as a charlotte extract content were prepared. About these solutions, sensory evaluation was performed by a panel of 10 persons who were trained using the additive-free product as a control, and the results are shown in Table 2. In addition, the score of evaluation in Table 2 is an average score of each panel scored (1 to 7 points) according to the scoring standard of Table 1.

  As apparent from Table 2, the taste was enhanced by adding spirantol to the yeast extract aqueous solution, but the effect was synergistically increased by using the charlotte extract together.

[Example 2] Udontsuyu The udontsuyu of the present invention was prepared by adding 0.2% by mass of the flavor enhancer of Example 1 to a spirantol content of 100 ppb and a charlotte extract content of 8 ppm. As comparative examples, the purified sprantol solution of Production Example 2 was added at 0.4% by mass so that the spiranthol content was 200 ppb (Comparative Example 1), and 10 ppm of the Charlotte extract of Production Example 3 was added ( Comparative Example 2) was also prepared. These soups were subjected to sensory evaluation using a panel of 10 persons who were trained using the additive-free product as a control, and the results are shown in Table 3. In addition, the score of evaluation in Table 3 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.

(Prescription 1)
Product name Compounding amount (g)
Water 915.0
Salt 2.0
Sugar 2.0
Mirin 20.0
Lightly soy sauce 60.0
Cutlet fragrance (made by Ogawa fragrance) 1.0
MSG 1.0
Total 1000.0

  As is apparent from Table 3, the taste and saltiness were enhanced by adding spirantol to the udon soup. Spirantol showed the same taste enhancing effect with a smaller addition amount than the charlotte extract, and when used together with the charlotte extract, the taste and umami enhancing effects were synergistically increased.

[Example 3]
0.8% by mass of the charlotte extract of Production Example 3 was added to the purified spirantol of Production Example 2 to prepare the taste enhancer of the present invention.

[Example 4] Asuka pickles (diluted product)
0.2% by mass of the flavor enhancer of Example 3 was added to a commercially available product of soaked soy sauce (diluted product) to a spirantol content of 100 ppb and a charlotte extract content of 16 ppm. Elemental (diluted product) was prepared. As a comparative example, 0.4% by mass of the purified spirrantol solution of Production Example 2 was added so that the spirantol content was 200 ppb (Comparative Example 3), and 20 ppm of the Charlotte extract of Production Example 3 was added (Comparative Example 4). Were also prepared. The sensory evaluation of these shallowly soaked elements (diluted product) was conducted by a panel of 10 persons who were trained using the additive-free product as a control. The results are shown in Table 4. In addition, the score of evaluation in Table 4 is an average score obtained by scoring (1 to 7 points) according to the criteria in Table 1.

  As is apparent from Table 4, the taste, salty taste, and sour taste were enhanced by adding spirantol to the soaked rice. In addition, the combined use of the charlotte extract synergistically enhanced the taste, saltiness and umami.

[Example 5] Blue diso dressing To the blue diso dressing of prescription 2, 0.2% by mass of the taste enhancer of example 3 was added so that the spirantol content was 100 ppb and the charlotte extract content was 16 ppm. A blue diso dressing was prepared. As comparative examples, 0.4% by mass of the purified spirantol solution of Production Example 2 was added so that the spirantol content was 200 ppb (Comparative Example 5), and 20 ppm of the Charlotte extract of Production Example 3 was added (Comparative Example 6). Were also prepared. About these blue diso dressings, sensory evaluation was performed by a panel of 10 persons who were trained using the additive-free product as a control. The results are shown in Table 5. In addition, the score of evaluation in Table 5 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.

(Prescription 2)
Product name Compounding amount (g)
Vinegar 200.0
Fructose glucose liquid sugar 150.0
Soy sauce 120.0
Liquor 20.0
Water 600.0
Perilla flavoring (Ogawa flavoring) 1.0
Total 1000.0

  As apparent from Table 5, the taste, salty taste, and sour taste were enhanced by adding spirantol to the dressing. Spirantol showed the same taste enhancing effect with a smaller addition amount than the charlotte extract, and when used together with the charlotte extract, the taste and umami enhancing effects were synergistically increased.

[Example 6]
1.5% by mass of the charlotte extract of Production Example 3 was added to the purified spirrantol of Production Example 2 to prepare the taste enhancer of the present invention.

[Example 7] Italian dressing An Italian dressing of the present invention was prepared by adding 0.2% by mass of the taste enhancer of Example 6 to a commercially available Italian dressing so that the spirantol content was 100 ppb and the charlotte extract was 30 ppm. did. As a comparative example, the purified spirantol solution of Production Example 2 added with 0.4% by mass so that the spirantol content was 200 ppb (Comparative Example 7) and the one with 32 ppm of the charlotte extract (Comparative Example 8) were prepared together. did. About these Italian dressings, sensory evaluation was performed by a panel of 10 persons who were trained using additive-free products as controls, and the results are shown in Table 6. In addition, the score of evaluation in Table 6 is an average score scored (1 to 7 points) based on the criteria in Table 1.

  As is apparent from Table 6, the taste, salty taste and sour taste were enhanced by adding spirantol to the dressing. Spirantol showed the same taste enhancing effect with a smaller addition amount than the charlotte extract, and the umami enhancing effect was synergistically increased by using the charlotte extract together.

[Example 8] Consomme soup The consomme soup of the present invention was prepared by adding 0.2% by mass of the taste enhancer of Example 6 to a spirantol content of 100 ppb and a charlotte extract of 30 ppm. did. As a comparative example, the purified sprantol solution of Production Example 2 added with 0.4% by mass so that the spirantol content was 200 ppb (Comparative Example 9) and the one with 32 ppm of the charlotte extract (Comparative Example 10) were prepared together. did. About these consomme soup, sensory evaluation was performed by the panel of 10 persons who mastered the additive-free goods as a control, and the result was shown in Table 7. In addition, the score of evaluation in Table 7 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.

(Prescription 3)
Product name Compounding amount (g)
Maltose 1.000
Consomme oil 0.250
Salt 5.000
MSG 0.250
Powdered sugar 1.250
Lactose 0.300
Celery powder 0.125
Pepper powder 0.075
Chicken powder 3.750
Onion extract powder 2.500
Salt 2.000
Water 983.500
Total 1000.000

  As apparent from Table 7, the taste and saltiness were enhanced by adding spirantol to the consomme soup. In addition, the combined use of the charlotte extract synergistically enhanced the taste, saltiness and umami.

[Example 9] Ramen soup The ramen soup of the present invention was prepared by adding 0.2% by mass of the flavor enhancer of Example 6 to the ppirantol content of 100 ppb and the charlotte extract to 30 ppm. did. As a comparative example, the purified spirantol solution of Production Example 2 added with 0.4% by mass so that the spirantol content was 200 ppb (Comparative Example 11) and the one with 32 ppm of the charlotte extract (Comparative Example 12) were prepared together. did. About these ramen soup, sensory evaluation was performed by the panel of 10 persons who mastered the additive-free product as a control, and the results are shown in Table 8. In addition, the score of evaluation in Table 8 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.

(Prescription 4)
Product name Compounding amount (g)
Powdered soy sauce 10.0
Salt 25.0
Sugar 8.0
Seasonings (amino acids, etc.) 5.7
Dextrin 32.2
Chicken extract powder 8.0
Pork extract powder 2.0
Protein hydrolyzate 3.0
Spice extract 3.1
Scallop extract powder 3.0
Total 100.0
20 g of the above powder is dissolved in 500 g of hot water.

  As apparent from Table 8, the taste and saltiness were enhanced by adding spirantol to ramen soup. Spirantol showed the same or higher taste enhancing effect with a smaller addition amount than the charlotte extract, and when used together with the charlotte extract, the taste, salty and umami enhancing effects were synergistically increased.

[Example 10] Pork soup The pork soup of the present invention was prepared by adding 0.2% by mass of the taste enhancer of Example 6 to the soup of prescription 5 so that the spirantol content was 100 ppb and the charlotte extract was 30 ppm. As a comparative example, the purified spirantol solution of Production Example 2 added with 0.4% by mass so that the spirantol content was 200 ppb (Comparative Example 13) and the one with 32 ppm of the charlotte extract (Comparative Example 14) were prepared together. did. About these pork soup, sensory evaluation was performed by the panel of 10 persons who mastered the additive-free product as a control, and the results are shown in Table 9. In addition, the score of evaluation in Table 9 is an average score obtained by scoring (1 to 7 points) based on the criteria in Table 1.

(Prescription 5)
Product name Compounding amount (g)
Water 450.0
Miso 105.0
Pork 150.0
Tofu 120.0
Radish 105.0
Burdock 75.0
Carrot 60.0
Village potato 75.0
Nagatoro 30.0
Katsuobushi Extract 4.0
Comb extract 1.0
Total 1175.0

  As is clear from Table 9, the taste and saltiness were enhanced by adding spirantol to pork juice. Spirantol showed the same taste enhancing effect with a smaller addition amount than the charlotte extract, and when used together with the charlotte extract, the taste, salty and umami enhancing effects were synergistically enhanced.

  The taste enhancer of the present invention enhances the salty taste, thereby maintaining the taste of umami and kokumi despite providing a reduced sodium content and providing a versatile material. can do.

Claims (9)

A salty taste enhancer characterized by containing spirrantol and an Allium plant extract. A taste enhancer comprising spirrantol and an Allium plant extract. 3. The taste enhancer according to claim 2, wherein the spirantol is an extract derived from Dutch sennici or Kibana hollandic sennici. The taste enhancer according to claim 2, wherein the Allium plant is charlotte and / or onion. The taste enhancer according to claim 2, wherein the allium plant is charlotte. The flavor enhancement according to any one of claims 2, 4, and 5, wherein the allium plant extract is extracted from an allium plant with an aqueous alcohol solution at -20 to 0 ° C. Agent. A flavoring agent comprising the taste enhancer according to any one of claims 2 to 6. A food or drink comprising the flavor according to claim 7. A taste enhancing method comprising adding the taste enhancer according to any one of claims 2 to 6.