JP2014226039A - Saltiness enhancer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a saltiness enhancing composition made from a processed Japanese pepper product such as Japanese pepper powder, capable of enhancing saltiness without causing choking, which can be easily manufactured at low cost, widely applicable to medicines, quasi drugs, foods for specified health use, foods for medical use, and food products.SOLUTION: A saltiness enhancing composition includes: a processed Japanese pepper product (1); and a base material (2) for retaining the processed Japanese pepper product in the oral cavity. Examples of the processed Japanese pepper product (1) include powder Japanese pepper. Examples of the form of saltiness enhancing composition include a solution, a troche agent, a chewable agent, a pill, a tablet, a granule, powder, and a food product.

Description

  The present invention relates to a salty taste enhancing composition, and more particularly to a salty taste enhancing composition containing salamander.

  In recent years, lifestyle-related diseases such as diabetes caused by obesity and lack of exercise, hypertension, and dyslipidemia have become a problem. Among them, the number of patients with hypertension is said to be about 7 million being treated and about 30 million including untreated patients.

  The reason why Japanese people have high blood pressure is thought to be related to excessive intake of sodium chloride (sodium chloride) related to Japan's unique diet, such as pickled vegetables, pickled plums, and salted fish. This is supported by the fact that Japanese salt intake is an average of 12 g per day, which is higher than that of Westerners.

  Restriction of salt intake is essential for improving the symptoms of hypertension. Specifically, there is a report that systolic blood pressure decreases by about 1 mmHg for every 1 g / day of salt reduction, and a salt reduction of less than 6 g (2 g per serving) per day is recommended (see Non-Patent Document 1) ). In addition, the restriction | limiting of salt content is calculated | required also in the disease accompanied by edema, for example, kidney disease etc. besides hypertension.

  As a method of restricting intake of salt, use of salt with low-salt diet (low-salt bread, low-salt soy sauce, low-salt miso, low-salt plum dried, etc.), salt reduction by substitution of soup stock, vinegar, spices, etc. are common It is. However, these low-salt diets were unpleasant and the menu was fixed, so many patients were unhappy with the meal.

  Moreover, the salty taste enhancement method of the food / beverage products which add potassium chloride (refer patent document 1-patent document 6), an acidic amino acid, a basic amino acid, and succinic acid, or its salt to salt containing food / beverage products (refer patent document 7). ), Salt-enhancing method for foods and beverages by adding sorbitol and / or high saccharified reduced starch syrup containing specific amounts of monosaccharides, disaccharides, and trisaccharides to salt-containing foods and beverages (see Patent Document 8), spirantol. Improved salty and sour taste (see Patent Document 9), salty taste enhancer (see Patent Document 10) containing spirrantol and charlotte and / or onion extract, sweet taste, salty taste, or umami taste, and flavor enhancing properties Saturated and unsaturated N-alkamides (see Patent Document 11) have been proposed. However, none of these have been applied to products, and the effect of improving the deterioration of taste caused by salt reduction was insufficient.

  On the other hand, salamander has long been used as a spice and herbal medicine. The pungent taste of salamanders is due to alkylamides such as sanctuols and hydroxysanshools contained in salamanders. The pungent taste of salamander differs from the pungent taste of capsicin of capsicum and the pungent taste of gingerol of ginger, and is associated with nerve numbness (see Non-Patent Document 2). For this reason, salamanders have been used to relieve toothache.

  Therefore, a method for providing a meal having a sufficient taste even with a small amount of salt has been studied in the past by enhancing salinity using salamanders. Specifically, there are (1) a method of mixing a salamander extract with food (see Patent Document 12), and (2) a method of including a salamander in the mouth before eating.

  First, (1) the method of mixing the salamander extract with food is to prepare a salamander extract containing sanchopol, hydroxysanshool, etc. by solvent extraction or supercritical extraction, and then mixing this salam extract into food. This is a method for obtaining a salty taste enhancing effect with mixed food.

  However, (1) The method of mixing the salamander extract with the food can only confirm the salt-reducing effect of the food containing the salamander extract, so when taking other foods and beverages at the same time as an actual meal Has a problem that it is difficult to obtain a salty taste enhancing effect in the mouth. In addition, in order to prepare a salamander extract, there is a problem that it takes time and cost for the extraction, for example, an organic solvent such as solvent extraction or supercritical extraction and special equipment are required.

  In addition, (2) the method of including a salam in the mouth before eating is a method for paralyzing the nerves in the mouth so that the low-salt diet can be tasted deliciously by including the salam in the mouth before eating.

  However, there are only powdered salamanders that can be used on a daily basis, and a salty taste-enhancing effect can be expected with a few mg. However, in order to measure a few mg in daily life, an expensive electronic balance or the like is required, which is not practical. Further, when an excessive amount of salamander is included in the mouth, there is a problem that the salty taste enhancing effect cannot be felt. In addition, it is difficult to include a proper amount of a salt-reducing effect in the mouth because it may cause a sore throat to include powdered salam directly in the mouth due to its intense hotness. As described above, (2) the method of including salam in the mouth before eating has a problem that it is not practical.

JP-A 63-287460 Japanese Patent No. 4-262758 JP-A-11-187841 Special table 2008-543332 gazette JP 2009-27974 A JP 2010-4767 A JP 2002-345430 A JP 2008-99624 A Japanese Patent Publication No. 48-35465 JP 2006-296357 A JP 2006-77015 A JP 2011-254772 A

“High Blood Pressure Treatment Guidelines”, Hypertension Treatment Guidelines Preparation Committee, Japanese Society of Hypertension (issued in 2004) Diana M Bautista et al., Nat Neurosci. 2008 July; 11 (7): 772-779.

  The present invention can enhance salty taste without throat and can be manufactured easily and inexpensively while using processed food products such as powdered food. An object of the present invention is to provide a salty taste enhancing composition that can be widely used as a food for specified health use, a food for medical use, a food, and the like.

  The inventors prepared a salty taste enhancing composition by mixing a processed salmon product such as powdered salam and a base material for retaining it in the oral cavity, and spread the salty taste enhancing composition evenly in the oral cavity. It is found that the processed salamander can stay in the oral cavity without throating, the nerve in the oral cavity is paralyzed in about a few minutes, and the salty taste enhancing effect by the processed salamander can be obtained. Completed.

  That is, the salty taste enhancing composition of the present invention includes (1) a processed salamander and (2) a base material for retaining the processed salamander in the oral cavity.

  The salty taste enhancing composition of the present invention utilizes the salty taste doubling effect of processed salmon products such as powdered salamander, and is safe even if ingested and can be produced simply and inexpensively. Therefore, it is easy to spread to salt intake restriction persons such as hypertensive patients, and can contribute to symptom improvement of hypertensive patients.

  The salty taste enhancing composition of the present invention includes (1) a processed salamander and (2) a base material for retaining the processed salamander in the oral cavity. Therefore, the components of the salty taste enhancing composition of the present invention are described in detail below.

(1) Processed product of a salamander The processed product of a salamander is obtained by processing a salamander by a mechanical method such as pulverization, and does not include those obtained by solvent extraction or supercritical extraction of the components of the salamander.

  The raw material of the processed salamander of the present invention can be used without particular limitation as long as it is a plant belonging to the genus Zanthoxylum. Specifically, salamander (Zanthoxylum piperitum DC), Asakura salamander (Z.piperitum DC.var.inerme Makino), Insan salamander (blue crab, blue flower bud: Z.schinifolium Sieb.et Zucc.) : Z.bungeanum Maxim.). Among them, sansho and asakurazansho, which are generally used in foods and have excellent quality and high safety, are preferable, and the grape name grape zansho, which is a special product of Wakayama Prefecture, is more preferable.

  The processed product of the present invention can be used without particular limitation as long as it contains a pungent component of the salamander. Specifically, salmon fruits and branches can be used. However, fruit peels generally containing a lot of pungent components of salamander, among them, peels obtained by removing seeds from mature fruits as much as possible are preferable, and dried fruit peels of mature fruits obtained by drying them are more preferable.

  In addition, this processed salamander may be used as it is, such as pericarp peel, but considering the ease of diffusion of the pungent component contained in the processed salamander, a known method, that is, a mortar It is preferably used after being processed into a powder form with a stone mill, a ball mill or the like. Among them, it is more preferable to pulverize with a mechanical pulverizer such as a ball mill because of its high efficiency.

  Specific examples of processed salamander products include “powdered salamander” which is a pulverized product of dried pericarp fruit, and “dried leaf salam powder” which is a pulverized product of dried salmon leaves, branches, or a mixture thereof. Or “dried real salam powder” which is a pulverized product of the whole dried immature salamander fruit. Among them, “powder sansho” is preferable because of the strong pungent taste per weight.

  In addition, the dose of the processed salamander per one time is α-, β-, γ-, and δ-sanshool, hydroxy-α-sanshool, and hydroxy-β included in the processed salamander. -The total amount of sanshool obtained by measuring and summing the weight of sanshool by HPLC is 1 to 500 µg / time, preferably 25 to 250 µg / time, more preferably 25 to 50 µg / time. For example, when using powdered salamander, the dosage is 0.1-10 mg / dose, preferably 0.5-2 mg / dose.

(2) Substrate The substrate of the present invention is for retaining the processed salamander in the oral cavity. The retention in the oral cavity means that the pungent component of the processed salamander does not disappear immediately from the oral cavity but remains in the oral cavity for a few minutes until the nerve in the oral cavity is paralyzed.

  As long as the substrate does not eliminate or reduce the pungent taste of the processed salamander, a known substance or a mixture thereof can be used according to the form (liquid, solid, etc.) of the salty taste enhancing composition as the final product. For example, when the salty taste enhancing composition is a liquid preparation such as a liquid preparation, a mixture of water, buffer solution, liquid sweetener and the like can be used. In addition, when the salty taste enhancing composition is a solid preparation suitable for oral use such as a troche, chewable, pill, tablet, granule, powder, etc., sugars such as glucose, lactose, corn starch, carrageenan Further, thickening polysaccharides such as xanthan gum, gum arabic, and pectin, and inorganic substances such as magnesium stearate and talc can be used. Furthermore, when the salty taste enhancing composition is a food such as candy, caramel, gummi, chewing gum, and koji, food materials such as sugar, starch syrup, gelatin, and gum base can be used.

(3) Others The salty taste enhancing composition of the present invention includes (1) processed salamander, (2) base material, and unless necessary to eliminate or reduce the pungent taste of processed salamander, Perfumes, preservatives, antioxidants, etc. may be included.

(4) Manufacturing method etc. The salty taste enhancing composition of this invention can be manufactured by a well-known method, without specifically limiting according to the form. For example, for example, when the salty taste enhancing composition is a liquid preparation, it can be produced by stirring the measured material. In addition, when the salty taste enhancing composition is a solid preparation, it can be produced by placing the weighed material in a mold and pressing it with a tablet machine. Furthermore, when the salty taste enhancing composition is a food, it can be produced by heating and stirring the weighed material with a heating stirrer or an anker. In addition, since sanshools, which are pungent components of processed salamanders, have a high boiling point, the pungent components are not lost during production even when heated at temperatures normally used in food processing.

  Hereinafter, the present invention will be described in more detail based on examples. The claims of the present invention are not limited in any way by the following examples.

The salty taste enhancing composition of this invention was prepared, and the salty taste enhancing effect was examined by a sensory test. Details are shown below.
(1) Preparation of salty taste-enhancing composition After drying the fully-ripened salamander (produced in Wakayama Prefecture, grape name grape ginseng) and sieving it with a sieve to separate the skin and seeds, the skin is crushed and sieved to 100 mesh The powder salam which passed through was prepared. The obtained powdered salam and base material (corn starch) were mixed at a weight ratio of 1:99 to obtain a salty taste enhancing composition. In the sensory test, the salty taste enhancing composition was taken 100 mmg (sanshool total amount: 25 μg) / time.

(2) Sensory test for saltiness A sensory test was conducted with a monitor consisting of 4 men (average age 61 years) and 7 women (average age 59 years). Specifically, a sensory test was performed as follows.

  First, prepare 2.00% (% by weight, unless otherwise specified) saline solution, and dilute the volume sequentially with water to obtain 1.00%, 0.5%, 0.25%, 0.125%, 0.0625%, Saline dilution series of 0.03125%, 0.015625%, 0.0078125%, 0.00390625%, 0.00195125% were prepared. Moreover, water without salt was prepared as an experimental control.

  Next, 2 ml was taken out from the saline dilution series with a disposable spoid, and the solution was dropped on the tongue of the monitor to determine whether or not it felt salty. The saline solution was drawn and dropped in order from a thin solution. The dilution factor with the lowest salinity that clearly gives a salty taste was taken as the recognition threshold. The recognition threshold for each monitor is shown in Table 1.

  Furthermore, after taking 100mg of salty taste enhancer orally by using a spoonful on the monitor, it was spread evenly in the mouth without being swallowed. The cognitive threshold was examined in the same manner as described above using a saline dilution series 5 minutes after taking. The recognition threshold for each monitor is shown in Table 1.

  As shown in Table 1, most monitors can feel salty even at lower salt concentrations. Specifically, seven monitors (No.02 to No.05, No.08 and No.10 to No.11) do not feel salty unless 0.125% before taking the salty taste enhancing composition. On the other hand, after taking it, it became possible to feel salty even at 0.03125%, and the sensitivity of salty was improved 4 times. One monitor (No.07) also improved the salty sensitivity by a factor of four, and the other two monitors (No.06 and No.09) also improved the salty sensitivity by a factor of two. However, one monitor (No. 01) did not improve the sensitivity of saltiness. No. 01 to No. 07 show the results of female monitors, and No. 08 to No. 11 show the results of male monitors.

  The salty taste enhancing composition of the present invention can improve symptoms of hypertensive patients in a simple, safe and inexpensive manner. Therefore, the occurrence of adult diseases due to high blood pressure can be suppressed, and an increase in medical expenses can be prevented. In addition, by expanding the range of use of salam, which has been used only as a condiment, and increasing its consumption, it can contribute to the stability of the life of the salamander farmers.

The present invention relates to a salty enhanced food , and more particularly to a salty enhanced food containing salamander .

  In recent years, lifestyle-related diseases such as diabetes caused by obesity and lack of exercise, hypertension, and dyslipidemia have become a problem. Among them, the number of patients with hypertension is said to be about 7 million being treated and about 30 million including untreated patients.

  The reason why Japanese people have high blood pressure is thought to be related to excessive intake of sodium chloride (sodium chloride) related to Japan's unique diet, such as pickled vegetables, pickled plums, and salted fish. This is supported by the fact that Japanese salt intake is an average of 12 g per day, which is higher than that of Westerners.

  Restriction of salt intake is essential for improving the symptoms of hypertension. Specifically, there is a report that systolic blood pressure decreases by about 1 mmHg for every 1 g / day of salt reduction, and a salt reduction of less than 6 g (2 g per serving) per day is recommended (see Non-Patent Document 1) ). In addition, the restriction | limiting of salt content is calculated | required also in the disease accompanied by edema, for example, kidney disease etc. besides hypertension.

  As a method of restricting intake of salt, use of salt with low-salt diet (low-salt bread, low-salt soy sauce, low-salt miso, low-salt plum dried, etc.), salt reduction by substitution of soup stock, vinegar, spices, etc. are common It is. However, these low-salt diets were unpleasant and the menu was fixed, so many patients were unhappy with the meal.

  Moreover, the salty taste enhancement method of the food / beverage products which add potassium chloride (refer patent document 1-patent document 6), an acidic amino acid, a basic amino acid, and succinic acid, or its salt to salt containing food / beverage products (refer patent document 7). ), Salt-enhancing method for foods and beverages by adding sorbitol and / or high saccharified reduced starch syrup containing specific amounts of monosaccharides, disaccharides, and trisaccharides to salt-containing foods and beverages (see Patent Document 8), spirantol. Improved salty and sour taste (see Patent Document 9), salty taste enhancer (see Patent Document 10) containing spirrantol and charlotte and / or onion extract, sweet taste, salty taste, or umami taste, and flavor enhancing properties Saturated and unsaturated N-alkamides (see Patent Document 11) have been proposed. However, none of these have been applied to products, and the effect of improving the deterioration of taste caused by salt reduction was insufficient.

  On the other hand, salamander has long been used as a spice and herbal medicine. The pungent taste of salamanders is due to alkylamides such as sanctuols and hydroxysanshools contained in salamanders. The pungent taste of salamander differs from the pungent taste of capsicin of capsicum and the pungent taste of gingerol of ginger, and is associated with nerve numbness (see Non-Patent Document 2). For this reason, salamanders have been used to relieve toothache.

  Therefore, a method for providing a meal having a sufficient taste even with a small amount of salt has been studied in the past by enhancing salinity using salamanders. Specifically, there are (1) a method of mixing a salamander extract with food (see Patent Document 12), and (2) a method of including a salamander in the mouth before eating.

  First, (1) the method of mixing the salamander extract with food is to prepare a salamander extract containing sanchopol, hydroxysanshool, etc. by solvent extraction or supercritical extraction, and then mixing this salam extract into food. This is a method for obtaining a salty taste enhancing effect with mixed food.

  However, (1) The method of mixing the salamander extract with the food can only confirm the salt-reducing effect of the food containing the salamander extract, so when taking other foods and beverages at the same time as an actual meal Has a problem that it is difficult to obtain a salty taste enhancing effect in the mouth. In addition, in order to prepare a salamander extract, there is a problem that it takes time and cost for the extraction, for example, an organic solvent such as solvent extraction or supercritical extraction and special equipment are required.

  In addition, (2) the method of including a salam in the mouth before eating is a method for paralyzing the nerves in the mouth so that the low-salt diet can be tasted deliciously by including the salam in the mouth before eating.

  However, there are only powdered salamanders that can be used on a daily basis, and a salty taste-enhancing effect can be expected with a few mg. However, in order to measure a few mg in daily life, an expensive electronic balance or the like is required, which is not practical. Further, when an excessive amount of salamander is included in the mouth, there is a problem that the salty taste enhancing effect cannot be felt. In addition, it is difficult to include a proper amount of a salt-reducing effect in the mouth because it may cause a sore throat to include powdered salam directly in the mouth due to its intense hotness. As described above, (2) the method of including salam in the mouth before eating has a problem that it is not practical.

JP-A 63-287460 Japanese Patent No. 4-262758 JP-A-11-187841 Special table 2008-543332 gazette JP 2009-27974 A JP 2010-4767 A JP 2002-345430 A JP 2008-99624 A Japanese Patent Publication No. 48-35465 JP 2006-296357 A JP 2006-77015 A JP 2011-254772 A

“High Blood Pressure Treatment Guidelines”, edited by the Committee for the Preparation of Hypertension Treatment Guidelines, Japan Hypertension Society (issued in 2004) Diana M Bautista et al., Nat Neurosci. 2008 July; 11 (7): 772-779.

The present invention, in spite of the fact that using the pepper crushed, such as flour pepper, to be able to enhance the salty taste without cough, simple, to provide a salty taste enhancement food that can be manufactured at low cost Is an issue.

The inventors prepared a salty food by mixing a ground material such as powdered salam and a base material for retaining it in the oral cavity, and spreading the salted food in the oral cavity evenly. by, and the pepper crushed allowed to stay in the mouth without cough, paralyzed nerves in the oral cavity several minutes, found that salty taste enhancement effect can be obtained by pepper crushed, to complete the present invention It was.

In other words, salt-enhancing food of the present invention, it includes a (1) Japanese pepper crushed and, (2) Japanese pepper crushed substrate to leave a pungent component in several minutes to the oral cavity of pre-dinner, Zanthoxylum ol The salty taste-enhancing food has a total amount of 1 to 500 μg / time .
Is.

The salty taste-enhancing food of the present invention utilizes the salty taste doubling effect of crushed salamanders such as powdered salamander, and is safe even if ingested and can be produced simply and inexpensively. Therefore, it is easy to spread to salt intake restriction persons such as hypertensive patients, and can contribute to symptom improvement of hypertensive patients.

The salty taste-enhancing food of the present invention includes (1) crushed salamander and (2) a base material for retaining the crushed salamander in the oral cavity. Therefore, the components of the salty taste enhanced food of the present invention will be described in detail below.

(1) Crushed salamander
Pepper crushed is obtained by pulverizng the pepper, the solvent component of the pepper extract, obtained by supercritical extraction is free or not.

The raw material for the crushed salamander of the present invention can be used without particular limitation as long as it is a plant belonging to the genus Zanthoxylum. Specifically, salamander (Zanthoxylum piperitum DC), Asakura salamander (Z.piperitum DC.var.inerme Makino), Insan salamander (blue crab, blue flower bud: Z.schinifolium Sieb.et Zucc.) : Z.bungeanum Maxim.). Among them, sansho and asakurazansho, which are generally used in foods and have excellent quality and high safety, are preferable, and the grape name grape zansho, which is a special product of Wakayama Prefecture, is more preferable.

The crushed salamander of the present invention can be used without particular limitation as long as it contains a pungent component of salamander. Specifically, salmon fruits and branches can be used. However, fruit peels generally containing a lot of pungent components of salamander, among them, peels obtained by removing seeds from mature fruits as much as possible are preferable, and dried fruit peels of mature fruits obtained by drying them are more preferable.

In addition, this crushed salamander is preferably processed into a powder by a known method, that is, a mortar, a stone mortar, a ball mill, or the like, taking into account the ease of diffusion of pungent components contained in the crushed salamander. . Among them, those pulverized by a mechanical pulverizer such as a ball mill are more preferable because of their high efficiency.

Examples of pepper crushed, mature Zanthoxylum a pulverized dry pericarp of the fruit "flour pepper", dried pepper leaves, branches, or "dry leaves pepper powder is pulverized mixtures thereof Or “dried real salam powder” which is a pulverized product of the whole dried immature salamander fruit. Among them, “powder sansho” is preferable because of the strong pungent taste per weight.

In addition, the dose of the crushed salamander per dose is α-, β-, γ-, and δ-sanshool, hydroxy-α-sanshool, and hydroxy-β contained in the crushed salamander to be used. -The total amount of sanshool obtained by measuring and summing the weight of sanshool by HPLC is 1 to 500 µg / time, preferably 25 to 250 µg / time, more preferably 25 to 50 µg / time. For example, when using powdered salamander, the dosage is 0.1-10 mg / dose, preferably 0.5-2 mg / dose.

(2) Base material The base material of this invention is for retaining a salamander crushed material in the oral cavity before a meal . The retention in the oral cavity means that the pungent component of the crushed salamander does not disappear immediately from the oral cavity but remains in the oral cavity for several minutes until the nerve in the oral cavity is paralyzed.

As long as the substrate does not eliminate or reduce the pungent taste of the crushed salamander, a known substance or a mixture thereof can be used according to the form (liquid, solid, etc.) of the salty taste-enhancing food as the final product. For example, when the salty taste-enhancing food is a liquid preparation such as a liquid preparation, a mixture of water, buffer solution, liquid sweetener and the like can be used. In addition, when the salty taste-enhancing food is a solid preparation suitable for the oral cavity such as a troche, chewable, pill, tablet, granule, powder, etc., sugar such as glucose, lactose, corn starch, carrageenan, Thickening polysaccharides such as xanthan gum, gum arabic, and pectin, and inorganic substances such as magnesium stearate and talc can be used. Furthermore, when the salty taste-enhancing food is a food such as candy, caramel, gummi, chewing gum, and koji, food materials such as sugar, starch syrup, gelatin, and gum base can be used.

(3) Others The salty taste-enhanced food of the present invention includes (1) crushed shrimp and (2) base material, as well as perfume, as long as it does not eliminate or reduce the pungent taste of crushed shrimp , Preservatives, antioxidants and the like.

(4) Manufacturing method etc. The salty taste enhanced food of this invention can be manufactured by a well-known method, without specifically limiting according to the form. For example, when the salt-enhancing food is a liquid body, it can be prepared if stirring a metered materials. Further, also when the salt-enhancing food is solid bodies, it can be produced if Assure pressurized on a tablet machine to put a metered material into a mold. Furthermore, when the salty taste-enhancing food is a food, it can be produced by heating and stirring the weighed material with a heating stirrer or an anker. Sanshools, which are pungent components of crushed salamander, have a high boiling point, so that pungent components are not lost during production even when heated at temperatures normally used in food processing.

  Hereinafter, the present invention will be described in more detail based on examples. The claims of the present invention are not limited in any way by the following examples.

The salty taste enhanced food of this invention was prepared, and the salty taste enhancing effect was examined by a sensory test. Details are shown below.
(1) Preparation of salty-enhanced food After drying the fully-ripened sunshaw (produced by Wakayama Prefecture, grape name grape ginseng) and separating the skin and seeds by sieving with a sieve, the skin is crushed to obtain a 100 mesh sieve. A powdered salamander was prepared. The obtained powdered salamander and the base material (corn starch) were mixed at a weight ratio of 1:99 to obtain a salty food . In the sensory test, the salty taste-enhancing food was taken 100 mmg (total amount of sanshool: 25 μg) / once.

(2) Sensory test for saltiness A sensory test was conducted with a monitor consisting of 4 men (average age 61 years) and 7 women (average age 59 years). Specifically, a sensory test was performed as follows.

  First, prepare 2.00% (% by weight, unless otherwise specified) saline solution, and dilute the volume sequentially with water to obtain 1.00%, 0.5%, 0.25%, 0.125%, 0.0625%, Saline dilution series of 0.03125%, 0.015625%, 0.0078125%, 0.00390625%, 0.00195125% were prepared. Moreover, water without salt was prepared as an experimental control.

  Next, 2 ml was taken out from the saline dilution series with a disposable spoid, and the solution was dropped on the tongue of the monitor to determine whether or not it felt salty. The saline solution was drawn and dropped in order from a thin solution. The dilution factor with the lowest salinity that clearly gives a salty taste was taken as the recognition threshold. The recognition threshold for each monitor is shown in Table 1.

Furthermore, after taking 100mg of salt-enhanced food orally with a medicine spoon on the monitor, it was spread evenly in the mouth without swallowing. The cognitive threshold was examined in the same manner as described above using a saline dilution series 5 minutes after taking. The recognition threshold for each monitor is shown in Table 1.

As shown in Table 1, most monitors can feel salty even at lower salt concentrations. Specifically, 7 monitors (No.02 to No.05, No.08 and No.10 to No.11) did not feel salty unless 0.125% before taking salty food . On the other hand, it became possible to feel salty even after taking 0.03125%, and the sensitivity of salty was improved 4 times. One monitor (No.07) also improved the salty sensitivity by a factor of four, and the other two monitors (No.06 and No.09) also improved the salty sensitivity by a factor of two. However, one monitor (No. 01) did not improve the sensitivity of saltiness. No. 01 to No. 07 show the results of female monitors, and No. 08 to No. 11 show the results of male monitors.

The salty taste-enhancing food of the present invention can improve symptoms of hypertensive patients easily, safely and inexpensively. Therefore, the occurrence of adult diseases due to high blood pressure can be suppressed, and an increase in medical expenses can be prevented. In addition, by expanding the range of use of salam, which has been used only as a condiment, and increasing its consumption, it can contribute to the stability of the life of the salamander farmers.

That is, the salty taste-enhancing food of the present invention includes (1) crushed salamander and (2) a base material for leaving the pungent component of the crushed salamander in the oral cavity for several minutes before the meal. It is a salty taste-enhancing food used before a meal whose total amount is 1 to 500 μg / time.

This invention relates to a salty taste enhancer, more particularly salty taste enhancer containing pepper.

  In recent years, lifestyle-related diseases such as diabetes caused by obesity and lack of exercise, hypertension, and dyslipidemia have become a problem. Among them, the number of patients with hypertension is said to be about 7 million being treated and about 30 million including untreated patients.

  The reason why Japanese people have high blood pressure is thought to be related to excessive intake of sodium chloride (sodium chloride) related to Japan's unique diet, such as pickled vegetables, pickled plums, and salted fish. This is supported by the fact that Japanese salt intake is an average of 12 g per day, which is higher than that of Westerners.

  Restriction of salt intake is essential for improving the symptoms of hypertension. Specifically, there is a report that systolic blood pressure decreases by about 1 mmHg for every 1 g / day of salt reduction, and a salt reduction of less than 6 g (2 g per serving) per day is recommended (see Non-Patent Document 1) ). In addition, the restriction | limiting of salt content is calculated | required also in the disease accompanied by edema, for example, kidney disease etc. besides hypertension.

  As a method of restricting intake of salt, use of salt with low-salt diet (low-salt bread, low-salt soy sauce, low-salt miso, low-salt plum dried, etc.), salt reduction by substitution of soup stock, vinegar, spices, etc. are common It is. However, these low-salt diets were unpleasant and the menu was fixed, so many patients were unhappy with the meal.

  Moreover, the salty taste enhancement method of the food / beverage products which add potassium chloride (refer patent document 1-patent document 6), an acidic amino acid, a basic amino acid, and succinic acid, or its salt to salt containing food / beverage products (refer patent document 7). ), Salt-enhancing method for foods and beverages by adding sorbitol and / or high saccharified reduced starch syrup containing specific amounts of monosaccharides, disaccharides, and trisaccharides to salt-containing foods and beverages (see Patent Document 8), spirantol. Improved salty and sour taste (see Patent Document 9), salty taste enhancer (see Patent Document 10) containing spirrantol and charlotte and / or onion extract, sweet taste, salty taste, or umami taste, and flavor enhancing properties Saturated and unsaturated N-alkamides (see Patent Document 11) have been proposed. However, none of these have been applied to products, and the effect of improving the deterioration of taste caused by salt reduction was insufficient.

  On the other hand, salamander has long been used as a spice and herbal medicine. The pungent taste of salamanders is due to alkylamides such as sanctuols and hydroxysanshools contained in salamanders. The pungent taste of salamander differs from the pungent taste of capsicin of capsicum and the pungent taste of gingerol of ginger, and is associated with nerve numbness (see Non-Patent Document 2). For this reason, salamanders have been used to relieve toothache.

  Therefore, a method for providing a meal having a sufficient taste even with a small amount of salt has been studied in the past by enhancing salinity using salamanders. Specifically, there are (1) a method of mixing a salamander extract with food (see Patent Document 12), and (2) a method of including a salamander in the mouth before eating.

  First, (1) the method of mixing the salamander extract with food is to prepare a salamander extract containing sanchopol, hydroxysanshool, etc. by solvent extraction or supercritical extraction, and then mixing this salam extract into food. This is a method for obtaining a salty taste enhancing effect with mixed food.

  However, (1) The method of mixing the salamander extract with the food can only confirm the salt-reducing effect of the food containing the salamander extract, so when taking other foods and beverages at the same time as an actual meal Has a problem that it is difficult to obtain a salty taste enhancing effect in the mouth. In addition, in order to prepare a salamander extract, there is a problem that it takes time and cost for the extraction, for example, an organic solvent such as solvent extraction or supercritical extraction and special equipment are required.

  In addition, (2) the method of including a salam in the mouth before eating is a method for paralyzing the nerves in the mouth so that the low-salt diet can be tasted deliciously by including the salam in the mouth before eating.

  However, there are only powdered salamanders that can be used on a daily basis, and a salty taste-enhancing effect can be expected with a few mg. However, in order to measure a few mg in daily life, an expensive electronic balance or the like is required, which is not practical. Further, when an excessive amount of salamander is included in the mouth, there is a problem that the salty taste enhancing effect cannot be felt. In addition, it is difficult to include a proper amount of a salt-reducing effect in the mouth because it may cause a sore throat to include powdered salam directly in the mouth due to its intense hotness. As described above, (2) the method of including salam in the mouth before eating has a problem that it is not practical.

JP-A 63-287460 Japanese Patent No. 4-262758 JP-A-11-187841 Special table 2008-543332 gazette JP 2009-27974 A JP 2010-4767 A JP 2002-345430 A JP 2008-99624 A Japanese Patent Publication No. 48-35465 JP 2006-296357 A JP 2006-77015 A JP 2011-254772 A

“High Blood Pressure Treatment Guidelines”, edited by the Committee for the Preparation of Hypertension Treatment Guidelines, Japan Hypertension Society (issued in 2004) Diana M Bautista et al., Nat Neurosci. 2008 July; 11 (7): 772-779.

The present invention, despite the use of pepper crushed such as flour pepper, able to enhance the salty taste without cough, conveniently, to provide a salty taste enhancer that can be manufactured at low cost Let it be an issue.

We refer to this and pepper crushed such as flour pepper salty taste enhancer is prepared by mixing a base material for making the residence in the mouth, be spread evenly the salty taste enhancer in the oral cavity The smashed salamander can be retained in the oral cavity without throat, and the nerves in the oral cavity can be paralyzed in about a few minutes. It was.

That is, the salty taste enhancer of the present invention, includes a (1) Japanese pepper crushed and, (2) Japanese pepper crushed substrate to leave a pungent component in several minutes to the oral cavity of pre-dinner, Zanthoxylum ol the total amount is salty taste enhancer used before a meal is a 1~500μg / 1 once.
Is.

Salty taste enhancer of the present invention utilizes the salty taste doubling effect pepper crushed such as flour pepper, as well as a safe to ingest, simple, it can be manufactured at low cost. Therefore, it is easy to spread to salt intake restriction persons such as hypertensive patients, and can contribute to symptom improvement of hypertensive patients.

Salty taste enhancer of the present invention is intended to include (1) Japanese pepper crushed, and a substrate for which remain in the oral cavity (2) Japanese pepper crushed. Therefore, the components of the salty taste enhancer, etc. of the present invention will be detailed below in the following.

(1) Crushed salamander Crushed salamander is obtained by pulverizing salamander, and does not include those obtained by solvent extraction or supercritical extraction of the components of salamander.

  The raw material for the crushed salamander of the present invention can be used without particular limitation as long as it is a plant belonging to the genus Zanthoxylum. Specifically, salamander (Zanthoxylum piperitum DC), Asakura salamander (Z.piperitum DC.var.inerme Makino), Insan salamander (blue crab, blue flower bud: Z.schinifolium Sieb.et Zucc.) : Z.bungeanum Maxim.). Among them, sansho and asakurazansho, which are generally used in foods and have excellent quality and high safety, are preferable, and the grape name grape zansho, which is a special product of Wakayama Prefecture, is more preferable.

  The crushed salamander of the present invention can be used without particular limitation as long as it contains a pungent component of salamander. Specifically, salmon fruits and branches can be used. However, fruit peels generally containing a lot of pungent components of salamander, among them, peels obtained by removing seeds from mature fruits as much as possible are preferable, and dried fruit peels of mature fruits obtained by drying them are more preferable.

  In addition, this crushed salamander is preferably processed into a powder by a known method, that is, a mortar, a stone mortar, a ball mill, or the like, taking into account the ease of diffusion of pungent components contained in the crushed salamander. . Among them, those pulverized by a mechanical pulverizer such as a ball mill are more preferable because of their high efficiency.

  Specific examples of crushed salamanders include “powdered salamander” which is a pulverized dried skin of mature salmon fruit, “dried leaf confectionary powder which is a pulverized dried salamander leaf, branch, or a mixture thereof. Or “dried real salam powder” which is a pulverized product of the whole dried immature salamander fruit. Among them, “powder sansho” is preferable because of the strong pungent taste per weight.

  In addition, the dose of the crushed salamander per dose is α-, β-, γ-, and δ-sanshool, hydroxy-α-sanshool, and hydroxy-β contained in the crushed salamander to be used. -The total amount of sanshool obtained by measuring and summing the weight of sanshool by HPLC is 1 to 500 µg / time, preferably 25 to 250 µg / time, more preferably 25 to 50 µg / time. For example, when using powdered salamander, the dosage is 0.1-10 mg / dose, preferably 0.5-2 mg / dose.

(2) Base material The base material of this invention is for retaining a salamander crushed material in the oral cavity before a meal. The retention in the oral cavity means that the pungent component of the crushed salamander does not disappear immediately from the oral cavity but remains in the oral cavity for several minutes until the nerve in the oral cavity is paralyzed.

The substrate, unless it or reduce or eliminate pungent pepper crushed, in accordance with the form of the salty taste enhancer which is a final product (liquid, solid, etc.), can be used a known material and mixtures thereof. For example, if the salty taste enhancer is a liquid formulation, such as solutions, water, buffer solution, a mixture of such liquid sweeteners can be used. Further, salty taste enhancer, lozenges, chewable tablets, pills, tablets, if granules are solid formulations suitable for oral as such powders, glucose, lactose, sugars corn starch, carrageenan, Thickening polysaccharides such as xanthan gum, gum arabic, and pectin, and inorganic substances such as magnesium stearate and talc can be used. Furthermore, salty taste enhancer, candies, caramels, gummy, chewing gum, in the case of food candy, etc., sugar, syrup, gelatin, food ingredients such as gum base can be used.

(3) Other salty taste enhancer of the present invention, (1) Japanese pepper crushed, (2) addition of the substrate, unless the or reduce or eliminate pungent pepper crushed, if necessary, flavoring , Preservatives, antioxidants and the like.

(4) Preparation such as salty taste enhancer of the invention can be combined in form, prepared by methods known without particular limitation. For example, if the salty taste enhancer is a liquid it may be prepared if stirring a metered materials. Further, also when the salty taste enhancer is solid, it can be prepared if a tablet machine pressurized Assure put metered material into a mold. Furthermore, when the salty taste enhancer of the food may be prepared by heating stirring a metered material in a heating stirrer and manufacturing bean jam machine. Sanshools, which are pungent components of crushed salamander, have a high boiling point, so that pungent components are not lost during production even when heated at temperatures normally used in food processing.

  Hereinafter, the present invention will be described in more detail based on examples. The claims of the present invention are not limited in any way by the following examples.

The salty taste enhancer of the present invention were prepared to examine the salty taste enhancement effect by sensory test. Details are shown below.
(1) The salty taste enhancer prepared ripe pepper (Wakayama Prefecture, cv grape bungeanum) of dried, after separating the skins and seeds sieved with a sieve, the sieve of 100 mesh was ground pericarp A powdered salamander was prepared. The resulting powder pepper and the substrate (cornstarch) and the weight ratio is in admixture with the salty taste enhancer to be 1:99. In the sensory test, 100Mmg the salty taste enhancer (sanshool total: 25 [mu] g) / was taken once.

(2) Sensory test for saltiness A sensory test was conducted with a monitor consisting of 4 men (average age 61 years) and 7 women (average age 59 years). Specifically, a sensory test was performed as follows.

  First, prepare 2.00% (% by weight, unless otherwise specified) saline solution, and dilute the volume sequentially with water to obtain 1.00%, 0.5%, 0.25%, 0.125%, 0.0625%, Saline dilution series of 0.03125%, 0.015625%, 0.0078125%, 0.00390625%, 0.00195125% were prepared. Moreover, water without salt was prepared as an experimental control.

  Next, 2 ml was taken out from the saline dilution series with a disposable spoid, and the solution was dropped on the tongue of the monitor to determine whether or not it felt salty. The saline solution was drawn and dropped in order from a thin solution. The dilution factor with the lowest salinity that clearly gives a salty taste was taken as the recognition threshold. The recognition threshold for each monitor is shown in Table 1.

Furthermore, mixture was allowed to take orally using spatula to monitor the salty taste enhancer 100mg, it was allowed evenly spread in the mouth without swallowing it. The cognitive threshold was examined in the same manner as described above using a saline dilution series 5 minutes after taking. The recognition threshold for each monitor is shown in Table 1.

As shown in Table 1, most monitors can feel salty even at lower salt concentrations. Specifically, seven of the monitor (No.02~No.05, No.08 and No.10~No.11) is, before taking the salty taste enhancer did not we felt the 0.125% unless salty On the other hand, it became possible to feel salty even after taking 0.03125%, and the sensitivity of salty was improved 4 times. One monitor (No.07) also improved the salty sensitivity by a factor of four, and the other two monitors (No.06 and No.09) also improved the salty sensitivity by a factor of two. However, one monitor (No. 01) did not improve the sensitivity of saltiness. No. 01 to No. 07 show the results of female monitors, and No. 08 to No. 11 show the results of male monitors.

Salty taste enhancer of the present invention is simple, safe, inexpensive to improve the symptoms of high blood pressure patients. Therefore, the occurrence of adult diseases due to high blood pressure can be suppressed, and an increase in medical expenses can be prevented. In addition, by expanding the range of use of salam, which has been used only as a condiment, and increasing its consumption, it can contribute to the stability of the life of the salamander farmers.

Claims (3)

(1) With processed salamander,
(2) a base material for retaining the processed salamander in the oral cavity;
A salty taste enhancing composition comprising:   (1) The salty taste enhancer according to claim 1, wherein the processed salamander is a powdered salamander.   The salty taste enhancer according to claim 1 or 2, which is a liquid, troche, chewable, pill, tablet, granule, powder or food.