JP2011142905A - Salty taste-imparting composition and method for improving taste quality of salty taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a salty taste-imparting composition free from foreign taste and peculiar taste, and capable of imparting neat salty taste to a food and drink without damaging the flavor of the food and drink, and to provide a method for improving the taste quality of the salty taste of the food and drink. <P>SOLUTION: An emulsified perfume composition containing menthol is formulated with the food and drink in combination with common salt in an amount reduced than the original amount, or a common salt substitute such as potassium chloride, whey mineral, sodium gluconate and potassium gluconate. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a salty taste imparting composition capable of imparting a salty taste to foods and drinks having a small amount of salt or not containing salt without impairing the flavor of the food or drink. Moreover, this invention relates to the method of improving the salty taste of food-drinks.

  Salt (sodium chloride product) is used as a seasoning for imparting a salty taste to foods or for the purpose of preserving foods (such as salting). On the other hand, sodium chloride is also an indispensable substance for the body of many organisms so as to maintain the osmotic pressure in the body and adjust the amount of water in the body. However, excessive salt intake leads to an increase in blood pressure, and is considered to be a distant cause of lifestyle-related diseases such as hypertension, kidney disease, and heart disease.

  Modern people, especially those who suffer from lifestyle-related diseases, want to suppress the intake of salt, and food and drink with a reduced amount of salt are desired. However, if the amount of salt is reduced, the salty taste will be weakened, and the food and drink will be unsavory. Therefore, there is a need for a method for improving the salty taste so that the salty taste is inferior to that of normal foods and drinks despite the reduced amount of salt.

  So far, salt substitutes exhibiting a salty taste instead of salt have been studied as conventional techniques. As a typical salt substitute, potassium chloride is well known. However, potassium chloride does not exhibit a refreshing salty taste like salt, and has a salty taste including unique bitterness and astringency, and is not sufficient as a substitute for salt. As a technique for improving such a peculiar taste of potassium chloride and using it as a salt substitute, a method for enhancing the salty taste by a mixture of potassium chloride and γ-polyglutamic acid added at a predetermined concentration (Patent Document 1), potassium chloride, glucone A method of masking the bitterness and bitterness of potassium chloride by blending sodium acid and / or potassium gluconate and whey minerals at a specific concentration is known (Patent Document 2). Moreover, although the method of using a whey mineral as a salt substitute is also known as it exists in patent documents 3-5, there exists a weak point that saltiness is quite weak, and it cannot be said that it is enough as a salt substitute.

  A technique for reducing the amount of salt by adding a compound that enhances salty taste has also been studied. As a compound that enhances the salty taste, a method that can enhance the salty taste by adding a protein hydrolyzed protein source (Patent Document 6), containing spirrantol and an Allium plant extract It is known that a salty taste can be enhanced by adding a salt compound (Patent Document 7), an S- or O-carboxyalkylated amino acid and a peptide compound (Patent Document 8).

  As described above, various salt substitutes and methods for improving salty taste have been studied for the purpose of imparting a sufficient salty taste to foods and drinks while suppressing the amount of salt. Insufficient taste, especially in terms of taste, will damage the deliciousness of foods that use them, so it is not sufficient as a replacement for salt, and is still the level required by consumers It has not yet been able to satisfy.

International Publication No. 07/108558 Pamphlet JP 2008-289426 A JP-A-63-141561 JP-A 63-287460 Japanese Patent Laid-Open No. 01-191659 JP 07-289198 A JP 2006-296357 A Special table 2009-512425 gazette

  The present invention provides a salty taste-imparting composition that can give a refreshing salty taste to foods and drinks without any off-flavors and miscellaneous tastes and without impairing the flavor of foods and drinks, and salty taste to foods and drinks An object is to provide an improvement method.

  As a result of earnest research to solve the problems as described above, the present inventors have found that the emulsified fragrance composition containing menthol has a reduced amount of sodium chloride, potassium chloride, whey mineral, sodium gluconate and It has been found that a refreshing salty taste can be imparted to or improved in foods and drinks by blending them into foods and drinks in combination with salt substitutes such as potassium gluconate, without feeling the taste and taste.

The present invention relates to a salty taste-imparting composition and a salty taste improving method having the following aspects.
Item 1. A salty taste-imparting composition comprising an emulsified fragrance composition containing menthol.
Item 2. Item 2. The saltyness-imparting composition according to item 1, comprising 0.0001 to 0.3 parts by mass of an emulsified fragrance composition containing menthol with respect to 1 part by mass of sodium chloride.
Item 3. Item 3. The salty taste-imparting composition according to Item 1 or 2, further comprising a salt substitute.
Item 3-1. Item 4. The saltyness-imparting composition according to item 3, wherein the salt substitute is at least one selected from the group consisting of potassium chloride, whey minerals, sodium gluconate and potassium gluconate.
Item 3-2. Item 4. The salty taste-imparting composition according to item 3, wherein the salt substitute is potassium chloride and / or whey mineral.
Item 4. Item 4. The salty taste imparting composition according to any one of Items 1 to 3, wherein the average particle size of the emulsified particles in the menthol-containing emulsified fragrance composition is 1.0 μm or less.
Item 5. Item 5. The salty taste imparting composition according to any one of Items 1 to 4, wherein the emulsifier used in the menthol-containing emulsified fragrance composition is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gati gum and lecithin. .
Item 6. A method for improving the salty taste, which comprises adding an emulsified flavor composition containing menthol.
Item 7. Item 7. The salty taste improving method according to Item 6, wherein the average particle size of the emulsified particles in the menthol-containing emulsified flavor composition is 1.0 μm or less.
Item 8. Item 8. The salty taste improving method according to Item 6 or 7, wherein the emulsifier used in the menthol-containing emulsified flavor composition is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gati gum and lecithin.

  According to the salty taste quality improving method of the present invention, a salty taste can be imparted or improved to foods and drinks without imparting an extraordinary taste and miscellaneous taste, and without sacrificing the flavor of the foods and drinks. Further, in the present invention, when an emulsified fragrance composition containing menthol is used in combination with salt substitutes such as potassium chloride and whey minerals, the salty taste of these salt substitutes is further improved. The unique bitterness and astringency are masked, and as a result, the salty taste of the salt substitute is improved, and a refreshing salty taste is imparted to the food and drink. Thus, by applying this invention to food-drinks, it becomes possible to provide the salt-reduced food-drinks which suppressed use of salt, without impairing deliciousness.

  The present invention is characterized by adding an emulsified fragrance composition containing menthol.

  The menthol used in the present invention may be any of l-menthol, d-menthol, other isomers and derivatives, and may be a combination of these in an arbitrary ratio, but l-menthol is preferred. The menthol content in the menthol-containing emulsified fragrance composition used in the present invention is 0.1 to 30% by mass, preferably 0.5 to 5% by mass.

  Examples of the oil used in the menthol-containing emulsified perfume composition used in the present invention include medium-chain fatty acid triglycerides, cottonseed oil, rice oil, safflower oil, sunflower oil, sesame oil and other vegetable oils, lard, fat, fish oil and the like. However, medium-chain fatty acid triglycerides are preferred from the standpoint of odor.

  Examples of the emulsifier used in the menthol-containing emulsified perfume composition used in the present invention include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quilla extract, saponin, polysorbate, gum arabic, gati gum and the like. Although it mentions, it is preferred to use one sort or two sorts chosen from sucrose fatty acid ester, glycerin fatty acid ester, gati gum, and lecithin. The addition amount of these emulsifiers is 1 to 30% by weight, preferably 2 to 20% by weight of the menthol-containing emulsified fragrance composition.

  The menthol-containing emulsified fragrance composition used in the present invention includes sugar alcohols (for example, maltitol, xylitol, sorbitol, erythritol, lactitol, etc.), propylene glycol, polyethylene glycol, glycerin as long as the effects of the present invention are not hindered. Sorbitol, natural essential oil (for example, light white oil, peppermint oil, spearmint oil, anise oil, etc.), perfume ingredients (for example, menthone, menthyl acetate, camphor, borneol, etc.), sucrose acetate isobutyrate (SAIB), etc. Specific gravity adjusting agents, pH adjusting agents, antioxidants, chelating agents, pigments, vitamins, thickening polysaccharides and the like may be contained.

  The menthol-containing emulsified fragrance composition used in the present invention is prepared by dissolving an emulsifier (sucrose fatty acid ester, glycerin fatty acid ester, gati gum, etc.) in the above-mentioned glycerin, and adding water or ethanol to make an aqueous phase solution. On the other hand, menthol, medium chain fatty acid triglyceride, emulsifier (lecithin, etc.) etc. are dissolved to make an oil phase solution, both are stirred and mixed, and emulsified by a conventionally known method using a high pressure homogenizer etc. Can do. Furthermore, the obtained emulsion may be used after being pulverized using a technique such as spray drying.

  The upper limit of the average particle diameter of the emulsified particles in the menthol-containing emulsified fragrance composition used in the present invention is 1.0 μm or less, preferably 0.5 μm or less, more preferably 0.2 μm or less. When the average particle size of the emulsified particles exceeds 1.0 μm, the stability of the menthol-containing emulsified fragrance composition is deteriorated.

  The menthol-containing emulsified fragrance composition thus produced can be used as a salty taste-imparting composition in which the amount of salt is reduced by using it together with salt or a salt substitute. Further, the salty taste-imparting composition of the present invention has an effect of masking the miscellaneous taste exhibited by the salt substitute, in addition to the above-described substances, in addition to the substances described above, within the range that does not interfere with the effects of the present invention. The known substances can be added separately. Furthermore, the salty taste-imparting composition of the present invention is diluted with an excipient such as dextrin and granulated. For example, when using a salty-imparting composition containing an excipient granulated as table salt, While using the same amount of table salt made of salt and feeling the same saltiness, the intake of salt can be reduced.

  The salt substitute in the present invention is not particularly limited as long as it is known to be used for the purpose of substituting salt (sodium chloride), and examples thereof include potassium chloride, milk. Examples thereof include refined mineral, sodium gluconate, potassium gluconate, sodium malate, ammonium chloride, potassium sulfate, magnesium sulfate, ammonium L-glutamate, and the like, and one or more of these can be used. Among these, when judging comprehensively from versatility, strength of salty taste, safety, etc., at least one of potassium chloride, whey mineral, sodium gluconate and potassium gluconate is preferable, and potassium chloride and / or Whey minerals are more preferred.

  Whey minerals generally have a weaker salty taste than salt, and have a slight bitterness, but when used in combination with a menthol-containing emulsified fragrance composition, the bitterness is masked and even salty. Since it is strengthened, salty taste can be imparted to food and drink. The whey mineral used in the present invention is a mineral component contained in the remaining yellow-green liquid (whey, whey) obtained by removing coagulum (curd) produced by adding acid or curdling enzyme to milk or skim milk. is there. In general, whey contains about 0.7% of mineral components in addition to lactose, soluble proteins (lactalbumin, lactoglobulin), water-soluble vitamins (B1, B2, nicotinic acid, C, etc.) and salts. The whey mineral can be separated and obtained by a method such as ultrafiltration using whey as a raw material, but is easily commercially available.

  The salty taste imparting composition of the present invention can be used as a raw material for table salt and processed foods and drinks. When used as table salt, the amount of salt used can be reduced by replacing all or part of the salt in normal table salt with the salt-imparting composition of the present invention. In addition, when used as a raw material for processed foods and drinks, the salty taste-imparting composition of the present invention is added as it is, or a menthol-containing emulsified fragrance composition is added to various foods and drinks that exhibit a salty taste, thereby improving the original salty taste. There is also a method. Processed foods and drinks include salty foods such as soy sauce, miso, fish sauce, soy, butter, mayonnaise and non-oil dressings, dressings such as emulsified dressing, sauces such as white sauce, teriyaki sauce, tomato ketchup, Grilled meat, yakitori, sauces such as grilled salmon, noodles such as ramen and udon, pasta, cooked rice such as rice balls and frozen fried rice, livestock meat products such as ham, bacon, sausage, hamburger, fish meat such as salmon and fish sausage Products, beverages such as tomato juice and vegetable juice, soup, ponzu, noodle soup, pickles, pickles, boiled dishes, prepared dishes, retort foods, dried fish, roux, processed cheese products, bread, confectionery, desserts, etc. It can be used for any food as long as it exhibits.

  The menthol-containing emulsified fragrance composition in the present invention has a salty taste improving effect in a very small amount. Specifically, with respect to 1 part by mass of salt, the addition of 0.0001 part by mass of the menthol-containing emulsified fragrance composition has a salty taste improving effect, and the addition of 0.001 part by mass can clearly confirm the salty taste improving effect. The addition of 0.01 part by mass has a high salty taste improving effect, and the addition of 0.05 part by weight has a very high salty taste improving effect. In addition, the menthol-containing emulsified fragrance composition, when added in an amount exceeding 0.3 parts by mass with respect to 1 part by mass of salt, comes to feel the flavor of menthol or oil or emulsifier itself, so the addition of a larger amount than this It is desirable to avoid it. The upper limit of the preferable addition amount of a menthol containing emulsified fragrance | flavor composition is 0.2 mass part with respect to 1 mass part of salt. Even when potassium chloride or whey mineral is used, the salty taste improving effect is high within the range of the addition amount of the menthol-containing emulsified fragrance composition described above, and the effect of masking off-flavors such as bitterness is high.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

(Production Example 1) Production of menthol-containing emulsified fragrance composition Based on the formulation of Table 1, glycerin fatty acid ester and sucrose fatty acid ester were dissolved in glycerin, water was added and mixed uniformly, and heated to 50 ° C. Under stirring, 1-menthol, extracted tocopherol, lecithin and medium-chain fatty acid triglyceride dissolved by heating at 60 ° C. were added and mixed with stirring. Next, using a high-pressure homogenizer 15MR-8TA (manufactured by APV Gaulin), treatment was performed four times at a pressure of 450 kg / cm 2 to obtain a menthol-containing emulsified fragrance composition having an average particle size of 0.2 μm.

Experimental Example 1: Test of salty taste improving effect using low salt type saline A salt solution having a salt concentration of 1% was prepared and used as a control example. 20% and 40% salt reduction) were mixed with a predetermined amount of each of the menthol-containing emulsified fragrance composition of Production Example 1 and subjected to sensory evaluation on the strength of the salty taste of each saline solution. In addition, the evaluation of this test was performed in a state where the formulation content of each salt water was concealed, the strength of saltiness felt with the control 1% saline was A, and the test group with the weakest saltiness in this test example Was E, and was evaluated in 5 stages of A>B>C>D> E according to the strength of salty taste. Moreover, each salt solution does not add anything other than the substance of Table 2.

  From the results shown in Table 2, the salt solution containing the menthol-containing emulsified fragrance composition prepared according to Production Example 1 felt a strong salty taste compared to the salt solution not containing this. Moreover, in the salt solution which reduced the salt amount 20% compared with the control example, the salt amount was reduced by adding 0.1 mass% (1/8 amount of salt) or more of the menthol-containing emulsified fragrance composition. Saltiness improved to almost the same level as no saline solution. In addition, the salty taste of the saline containing the menthol-containing emulsified fragrance composition in this experimental example was improved as the amount of the menthol-containing emulsified fragrance composition was increased.

Experimental example 2: Test of salty taste improving effect using high salt type saline A saline solution having a salt concentration of 3% was prepared, and this was used as a control example. 20% and 40% salt reduction) were mixed with a predetermined amount of each of the menthol-containing emulsified fragrance composition of Production Example 1 and subjected to sensory evaluation on the strength of the salty taste of each saline solution. In addition, the evaluation of this test was performed in a state where the content of each salt water formulation was concealed. The strength of saltiness felt with the 3% saline solution as a control example was A, and the test group with the weakest saltiness in this experiment example. And D was evaluated in four stages of A>B>C> D according to the strength of saltiness. Moreover, each salt solution does not add anything other than the substance of Table 3.

  From the result of Table 3, the salt solution which mix | blended the menthol containing emulsified fragrance | flavor composition prepared by the manufacture example 1 felt the salty taste strongly compared with the salt solution which is not mix | blended this. Moreover, in the salt solution which reduced the salt amount 20% compared with the control example, the salt amount was reduced by adding 0.1 mass% (1/24 amount of salt) or more of the menthol-containing emulsified fragrance composition. Saltiness improved to almost the same level as no saline solution. In addition, the salty taste of the saline containing the menthol-containing emulsified fragrance composition in this experimental example was improved as the amount of the menthol-containing emulsified fragrance composition was increased. These results are similar to the case of using the low salt type saline in Experimental Example 1, and it is clear that the present invention has an effect of improving the salty taste regardless of the salt concentration.

Experimental Example 3: Examination of a salt-imparting composition containing salt substitutes
According to the prescription shown below and in Table 4, a shallow pickle was prepared. Add various seasonings such as brewed vinegar and thin soy sauce to water and dissolve with heating. When the temperature reached 80 ° C., the heating was stopped, and the menthol-containing emulsified fragrance composition prepared according to Production Example 1 was added and mixed in predetermined amounts as shown in Table 4, and finally the total amount was adjusted with water. A sample was used. Each soaked soy sauce obtained in this way was poured into the soaked soaked raw radish with the same capacity and soaked for 1 hour. The salty strength was evaluated using pickled radishes. In addition, the evaluation of this test was performed in a state where the prescription contents of each lightly pickled element were face down, the salty strength felt with the lightly pickled element of the control example was A, and the salty taste was the weakest in this experimental example The test area was set to E, and the evaluation was made in five stages of A>B>C>D> E according to the strength of saltiness. The evaluation results are shown in Table 4.

<Prescription of pickled rice>
Brewed vinegar (acidity 10%) 4.0 parts Thin soy sauce 3.0 parts Sodium L-glutamate 0.6 part Seasoning mixture (* 1) 0.4 part Sucralose preparation (* 2) 0.09 part Salting composition (Table 4) See Table 4 Total 100.0 parts in water

(* 1) Seasoning mixture: Sunlike * Taste base * A *
(* 2) Sucralose preparation: Sun Sweet * SU-100 *

  From the results of Table 4, it is said that the radish (Example 17 and Example 18) attached with the soaked marinade containing the saltyness-imparting composition of the present invention has a miscellaneous taste or is not salty enough. In spite of the use of a salt substitute that is widely known, the combination of the menthol-containing emulsified fragrance composition of Production Example 1 allows the shallowness of radish to have a taste quality comparable to that of salt. It was pickled. As a result, the pickled radish using the product of the present invention was able to cut the salt by a third even though the taste was almost the same as the usual one.

Experimental Example 4: Test of salty taste improving effect in low-salt food (Example 19: Mentsuyu)
Ingredients were mixed in water according to the formulation in Table 5, and heated and stirred until reaching 80 ° C. Next, the menthol-containing emulsified fragrance composition prepared in Production Example 1 was added and mixed in a predetermined amount as shown in Table 5. Finally, the whole amount was adjusted with water, filled in an aluminum pouch, and then boiled at 85 ° C. for 30 minutes. did.

  The noodle soup of Example 19 to which the present invention was applied exhibited a firm salty taste without impairing the original flavor of the noodle soup, and was sufficiently comparable to the noodle soup of Comparative Example 6 to which salt was added without applying the present invention. Was given a salty taste.

(Example 20: Chicken sausage)
Among the formulations shown in Table 6, bird fillet and pork fat were cut into 2 to 3 cm squares, mixed, and then passed through a 5 mmφ plate with a mincer to obtain ground meat. Next, other raw materials listed in Table 6 were added to the ground meat, mixed with a food mixer, and salted overnight in a refrigerator. The salted raw material mixture is mixed again, filled into the sheep intestine, dried in a smoke house at 50 ° C for 30 minutes, smoked at 60 ° C for 30 minutes, and steam at 80 ° C (center 70 ° C). And obtained chicken sausage.

  The chicken sausage of Example 20 blended with the salty taste-imparting composition of the present invention significantly reduced the amount of salt compared to normal sausage (the sausage of Comparative Example 7) and used a salt substitute. The sausage's original flavor was not impaired, and the salty taste was as strong as normal sausage. Furthermore, the sausage of Example 20 exhibited a strong salty taste as compared with the sausage of Comparative Example 8 in which a salt substitute (potassium chloride) was similarly used.

(Example 21: Non-oil dressing)
Ingredients were mixed with water according to the formulation in Table 7 and heated and stirred until reaching 80 ° C. Next, the menthol-containing emulsified fragrance composition prepared according to Production Example 1 was added and mixed in a predetermined amount shown in Table 7, and finally the whole amount was adjusted with water.

  The non-oil dressing of Example 21, to which the present invention was applied, was more complicated than the non-oil dressing prepared by the conventional formulation (non-oil dressing of Comparative Example 9), although the amount of salt was greatly reduced. It had a salty taste that was as strong as a conventional non-oil dressing without any taste.

(Production Example 2) Production of menthol-containing emulsified fragrance composition powder product The menthol-containing emulsified fragrance composition obtained in Production Example 1 was spray-dried with a spray dryer set at an inlet temperature of 140 ° C and a discharge temperature of 80 ° C. A menthol-containing emulsified fragrance composition powder product was obtained.

(Example 22: Powdered clam chowder)
The raw materials were mixed according to the recipe in Table 8 and passed through a 20 mesh screen. The obtained mixture was subdivided into 20 g bags to obtain a powder crumb chowder.

  When each of the crumb chowder powders obtained above was sampled with hot water, the crumb chowder of Example 22 to which the present invention was applied was compared with the crumb chowder prepared by the conventional formulation (for example, the crumb chowder of Comparative Example 10). Even though the amount of salt was significantly reduced, the salty taste was as firm as that of a conventional clam chowder without any additional miscellaneous taste. In addition, the menthol-containing emulsified fragrance composition used in the present invention was able to impart a salty taste in the same manner as in the liquid form (Production Example 1) even when it was in powder form (Production Example 2).

(Example 23: Chicken nugget (green onion salty))
Chicken nuggets (green onion salty) were prepared according to the formulation in Table 9. The batter liquid was prepared by adding water after mixing raw materials other than water. The pickle solution was added with sugar alcohol and a quality improver to water and stirred for 10 minutes with a Tarbon mixer. Next, salt and seasoning were added and stirred for 10 minutes.
The obtained pickle solution and chicken fillet were mixed, tumbled for 1 hour, filled in a non-air-permeable casing, and then quickly frozen. This was cut into 1 cm width (about 15 g), battered with the prepared batter solution, and then oiled at 170 to 175 ° C. for 5 minutes to prepare a leek salty chicken nugget.

The chicken nugget of Example 23 to which the present invention was applied was enhanced in saltiness as compared with the chicken nugget prepared in the conventional formulation (Comparative Example 11), and exhibited a firm salty taste without any additional miscellaneous taste. It was.

Claims (8)

  A salty taste-imparting composition comprising an emulsified fragrance composition containing menthol.   The salty taste imparting composition according to claim 1, comprising 0.0001 to 0.3 parts by mass of an emulsified fragrance composition containing menthol with respect to 1 part by mass of sodium chloride.   The saltyness-imparting composition according to claim 1 or 2, further comprising a salt substitute.   The salty taste imparting composition according to any one of claims 1 to 3, wherein an average particle size of the emulsified particles in the menthol-containing emulsified flavor composition is 1.0 µm or less.   The saltyness imparting composition according to any one of claims 1 to 4, wherein the emulsifier used in the menthol-containing emulsified fragrance composition is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gati gum and lecithin. object.   A method for improving the salty taste, which comprises adding an emulsified flavor composition containing menthol.   The salty taste improving method according to claim 6, wherein the average particle size of the emulsified particles in the menthol-containing emulsified flavor composition is 1.0 μm or less.   The salty taste quality improving method according to claim 6 or 7, wherein the emulsifier used in the menthol-containing emulsified flavor composition is at least one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, gati gum and lecithin.