JP2015181419A - Saltiness enhancer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a saltiness enhancer capable of further enhancing the saltiness while keeping the flavor balance of the original food products, with a reduced salt content.SOLUTION: Methionylglycine or methionylglycine derived from protein decomposition products is added to foods having saltiness, so that the saltiness is effectively enhanced.

Description

  The present invention relates to a salty taste enhancer. More specifically, the present invention relates to a salty taste enhancer containing methionyl glycine as an active ingredient and uses of the salty taste enhancer.

  Salt (sodium chloride) is widely used in food and drink as a seasoning to give a salty taste and for the purpose of storage and the like. However, too much sodium contained in this salt is pointed out as a distant cause of lifestyle-related diseases such as hypertension, kidney disease, and heart disease, which have become social problems in recent years. Has been developed. Furthermore, in response to growing health consciousness, low-salt soy sauce, low-salt miso, and other foods and drinks with reduced salt content are on the market. However, when the salt content is reduced, the salty taste naturally becomes weak and may be unsatisfactory. As a salt substitute material, potassium chloride, calcium chloride, or the like can be used, but it cannot be used as it is because of its unique taste and smell. Thus, for example, a technique has been developed in which a part of sodium chloride is replaced with potassium chloride, the unpleasant taste peculiar to potassium salt is improved, and an appropriate salty taste is exhibited even though the salt content is low (Patent Documents 1 to 3). 6). However, the actual situation is that the application to actual products is not so advanced.

  Moreover, the salty taste enhancing effect by a peptide is also proposed. For example, a salty taste enhancing method for foods and beverages in which peptides obtained by hydrolysis and amide treatment of acidic peptides or proteins are added to salt-containing foods and beverages (Patent Document 7), dipeptides containing glutamine are converted into protein material enzyme degradation products and / or Or salty taste enhancer obtained by adding to basic amino acids, particularly arginine (Patent Document 8), salty taste enhancer containing enzyme degradation product of animal protein and plant protein (Patent Literature 9), sodium and leucylserine A container-filled soy sauce-containing liquid seasoning (Patent Document 10) or the like that exhibits moderate salty taste and taste despite a low salt content has been proposed.

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 WO01 / 039613 WO2009 / 113563 WO2009 / 119503 JP 2012-165740 A

  Various agents or compositions proposed as related art and related to salty taste enhancement disclosed in the above-mentioned prior art documents have a certain effect, but sufficient effects can be obtained if other peptides and protein degradation products do not coexist. Is not always satisfactory.

If you try to obtain a salty taste enhancer that can effectively enhance the salty taste without adding any sense of incongruity to the deliciousness of the original food or drink by adding it to a salty food or drink It will help to enrich the technology in this technical field.

  Therefore, an object of the present invention is to provide a salty taste enhancer that can maintain the original flavor balance of the food and feel the desired salty taste by using it in a food having a salty taste even though the salty content is reduced. It is to provide.

  As a result of intensive research on enhancing the salty taste of foods and drinks having a salty taste with reduced salt content, the present inventors have found that foods and drinks having a salty taste using methionylglycine or methionylglycine derived from a proteolytic product as a salty taste enhancer. It was found that when added to, the salty taste is effectively enhanced, and the present invention has been completed. On the other hand, methionylglycine is known as a general dipeptide that exhibits a whitening effect (Japanese Patent No. 2999301), and is also known to be used for fish feed (Japanese Patent Laid-Open No. 1-191650). Furthermore, a methionyl dipeptide in which various amino acids are arranged at the C-terminal has been proposed as a nutritional supplement (Japanese Patent Publication No. 54-3260). However, these publications do not describe or suggest that the described dipeptide has a salty taste enhancing effect.

Therefore, this invention provides the salty taste enhancer which uses methionyl glycine as an active ingredient, and its use.
(1) A salty taste enhancer containing methionylglycine as an active ingredient.
(2) A salty taste enhancer containing methionylglycine in an amount effective for salty taste enhancement.
(3) The salty taste enhancer according to (2), wherein methionylglycine is derived from a protein degradation product.
(4) The salty taste enhancer according to any one of (1) to (3), wherein the salty taste enhancement is a salty taste enhancement of salt.
(5) A salty taste-enhancing food or drink containing methionylglycine in a range of 0.01% by mass to 0.5% by mass with respect to the total mass of the food or drink having a salty taste.
(6) A salty taste enhancing method for a food or drink having a salty taste, wherein the salty taste enhancer according to any one of (1) to (4) is added to the food or drink having a salty taste.
(7) The salty taste enhancing method according to (6), wherein the food or drink having a salty taste is a reduced salt food or drink.

  Add salty taste enhancer containing methionyl glycine or methionyl glycine derived from proteolysate to foods and drinks with salty taste with reduced content of salt and other salty causative substances to enhance salty taste Even if the content of the salty causative substance is low, the taste is not impaired, and a food or drink having a good flavor can be provided.

FIG. 1 shows a salt solution prepared using a saline solution (0.55 mass%, 0.60 mass%, 0.65 mass%, 0.70 mass%, 0.75 mass%, 0.80 mass%). It is a calibration curve in which the salty taste relative strength of the salty taste sensor for each water concentration is plotted on the vertical axis and the salt concentration is plotted on the horizontal axis. FIG. 2 shows a saline solution (0.55 mass%, 0.60 mass%, 0.65 mass%, 0.70 mass%, 0.75 mass%, 0.80 mass%) and 0.60 mass%. Saline +0.10 mass% leucylserine, 0.60 mass% saline +0.05 mass% methionyl glycine, 0.60 mass% saline +0.10 mass% methionyl glycine, 0.60 mass% saline +0. The salty taste relative intensity of each 20% by mass methionylglycine saltiness sensor is plotted.

  Hereinafter, the present invention will be described in more detail.

The salty taste-causing substance referred to in the present invention means salts such as sodium chloride, potassium chloride, ammonium chloride, magnesium chloride, potassium malate, magnesium chloride, magnesium sulfate, calcium chloride, and calcium lactate. Accordingly, salty taste means one of the umami tastes that humans feel with their tongues regarding the aqueous solutions of the salts.

  The “salt taste enhancer” is used in any form or solid form, for example, granules, fine granules, tablets, powders, etc., in a liquid or suspension form, and for the purposes of the present invention. Other components can be included as long as they do not adversely affect.

  According to the present invention, “effective amount of methionyl glycine for enhancing salty taste of salt” is 0.60 mass by at least 5 skilled panelists who are skilled in sensory evaluation according to the flavor evaluation described in the examples described later. % Salt solution with a methionylglycine added so as to be at least 0.05% by mass can feel a salty strength compared to a sample without the methionylglycine added. Means quantity.

  Methionylglycine used in the present invention may be a synthetic product or a product extracted and purified from a natural product. In addition, a degradation product obtained by degrading a protein with a proteolytic enzyme, or a product obtained by purifying the protein and increasing the content of methionyl glycine according to circumstances can be used.

  A synthetic product of methionyl glycine is produced by an ordinary chemical synthesis method in which the amino group and carboxyl group of methionine and glycine are combined, or a synthesis method by an enzymatic method. Examples of the synthesis method by the enzyme method include a synthesis method using L-amino acid ligase of microbial origin described in JP2011-239707A.

  It is desirable that methionyl glycine synthesized by enzymatic method has high purity of methionyl glycine contained in the synthesized product. However, if there is a salty taste enhancing effect, amino acids such as methionine and glycine, methionyl methionine, glycylglycine, Dipeptides such as sylmethionine and other peptides can be included. If necessary, a methionylglycine synthesis product can be further purified by a method such as ethanol fractionation, membrane filtration, ion exchange chromatography, activated carbon column chromatography, ODS column chromatography, silica gel chromatography, affinity chromatography, etc. Thionyl glycine may be used. By purifying in this way, unnecessary components are removed, the taste and taste are reduced, and the salty taste enhancing effect can be exhibited with a small addition amount.

  As the methionyl glycine used in the present invention, methionyl glycine derived from a protein degradation product obtained by degrading a protein with a proteolytic enzyme may be used. The protein may be a vegetable protein or an animal protein.

  In the present invention, the vegetable protein is a protein obtained from cereals, vegetables and the like. For example, various plant-derived proteins obtained by processing soybeans, red beans, wheat, barley, rice, corn, buckwheat, peanuts, almonds, strawberries and the like can be used. In particular, it is desirable to use isolated soybean protein, concentrated soybean protein, defatted soybean protein, wheat gluten, corn gluten and the like.

  In the present invention, the animal protein is a protein obtained from livestock meat, poultry, fish or shellfish, or a protein such as milk or egg. For example, various animal-derived proteins such as beef extract, chicken extract, pork extract, fish meat extract, casein, gelatin, and egg white can be used.

In the present invention, the proteolysate is a product obtained by decomposing the above plant protein or animal protein into a mixture of amino acids and peptides with an enzyme. Various proteolytic enzymes can be used for protein degradation. It is sufficient that the protein is substantially enzymatically degraded, and a degradation product by fermentation or the like may be used.

  Examples of proteolytic enzymes include proteases, and more specifically, endopeptidases or exopeptidases. You may use them individually or in combination. Examples of endopeptidases include trypsin, chymotrypsin, subtilisin, pepsin, thermolysin, papain, elastase, and thermolysin. Examples of exopeptidases include aminopeptidases and carboxyl peptidases. Specifically, proteases commercially available for food addition include Alcalase (manufactured by Novozymes), Neutase (manufactured by Novozymes), Flavorzyme (manufactured by Novozymes), Nucleicin (manufactured by HIBI), Orientase 20A ( HB I), Morsin F (Kikkoman Biochemifa), Newase F (Amano Enzyme), Protease M-SD (Amano Enzyme), Sumiteam MP (Shin Nihon Kagaku Kogyo), Sumiteam AP ( Shin Nippon Chemical Industry Co., Ltd.), Sumiteam OP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Sumiteam FP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Actinase AS (manufactured by Kaken Pharma Co., Ltd.), Coclase P (manufactured by Mitsubishi Chemical Foods), etc. Can be mentioned. These protein hydrolases can also be used in combination of two or more. These enzymes are preferably reacted with the raw materials for 1 to 48 hours, particularly 3 to 24 hours under conditions of temperature and pH suitable for each. The protein degradation product thus obtained can be used as it is.

  In addition, proteolytic products may be further purified by methods such as ethanol fractionation, membrane filtration, ion exchange chromatography, activated carbon column chromatography, ODS column chromatography, silica gel chromatography, affinity chromatography, etc. as necessary. May be used. The purified proteolysate desirably has a high methionylglycine purity, but is not limited to this as long as it has a salty taste enhancing effect. By purifying in this way, unnecessary components are removed, the taste and taste are reduced, and the salty taste enhancing effect can be exhibited with a small addition amount.

  The salty taste of the food can be enhanced by adding the salty taste enhancer obtained by the above method to a food or drink having a salty taste. As a standard to add, although it changes with food-drinks to add, for example, the methionyl glycine of this invention is 0.01 mass%-0.5 weight% with respect to the total mass of the food-drinks which have salty taste, Preferably it is 0. By adding 0.05% by mass to 0.2% by mass, the salty taste enhancing effect can be further exhibited.

The salty taste enhancer of the present invention can enhance the salty taste of a food or drink having a salty taste by adding it to the food or drink having a salty taste. Such salty foods and drinks, especially when applied to reduced salt foods and drinks with reduced salt content for health consciousness, despite the reduced salt content, This is effective because the salty taste can be enhanced while maintaining and enhancing the taste such as richness. In addition, by applying potassium salt-containing foods and drinks in which part of the salt is replaced with potassium chloride, the amount of potassium salt used is reduced or made unusable, improving the unpleasant taste of potassium salt-containing foods and drinks, The salty taste can be enhanced while maintaining and enhancing the richness. Examples of such salty foods and drinks include rice cakes, rice crackers, various other Japanese sweets, salted caramel, salted candy, cookies, bread and other various Western confectionery; Cooked goods; Potato chips, various other snacks; Flower paste, peanut paste, and other various pastes; Pickles, boiled and salted; Ham, hamburger, sausage, bacon, dry sausage, beef jerky and other various meat storage Products: Fish ham, fish sausage, salmon, chikuwa, hampen, tempura, and other various seafood products; instant curry, retort curry, canned curry, and other various curries; miso, powdered miso, soy sauce, powdered soy sauce, moromi, Fish sauce, sauce, pasta sauce, soup, Chap, mayonnaise, dressing, solid bouillon, grilled meat sauce, curry roux, stew element, soup element, dashi element, and other various seasonings; miso soup, soba soup, steamed soup, consommé soup, ramen soup, potage soup Can be mentioned.

  Moreover, you may use the salty taste enhancer of this invention in combination with the various other additive for the purpose of the other well-known and marketed salt reduction.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

Example 1 (Salt taste enhancing effect and concentration dependency in saline)
As a model low-salt food and drink, 0.60% by mass of saline was prepared (Comparative product 1). A saline solution was prepared by adding commercially available methionylglycine (manufactured by Tokyo Chemical Industry Co., Ltd.) to the 0.60% by mass of the saline so as to be 0.05% by mass. Similarly, the salt solution which added the said methionyl glycine to 0.60 mass% saline so that it might become 0.10 mass% and 0.20 mass% was prepared. The above four samples are completely blinded, the amount contained in the mouth at a time is fixed at 0.5 mL, and the samples that are felt to have a strong salty taste are given as 3 points in order, 2 points, 1 point, the least salty feeling is felt Sensory evaluation was performed with the obtained sample as 0 points. The panel of sensory evaluation was carried out by five persons, and the salty taste enhancement evaluation was performed at the total point of each sample. Table 1 shows the total score and average flavor evaluation of five panelists.

  From the results in Table 1, it was shown that the salty taste was enhanced by adding methionylglycine to 0.60% by mass of saline, which is a model low-salt food and drink. In addition, the comparison of score total points showed that methionylglycine had a salty taste enhancing effect in a concentration-dependent manner.

Example 2 (Salt taste enhancing effect and concentration dependency even in low-salt Chinese soup)
Salt-reduced Chinese soup prepared by adding commercially available methionylglycine (manufactured by Tokyo Chemical Industry Co., Ltd.) to 0.05% by mass to a commercially available low-salt Chinese soup (salt content: 0.6% by weight) (Comparative product 2) Soup was prepared. Similarly, a low-salt Chinese soup was prepared by adding methionylglycine to 0.10 mass% and 0.20 mass%. The above four samples containing commercially available low-salt Chinese soup were completely blinded, the amount contained in the mouth at a time was fixed at 0.5 mL, and the samples that were felt to be salty were scored as 3 points, 2 in order, 1 On the other hand, a sensory evaluation was performed with a sample that felt the least salty as 0 points. The panel of sensory evaluation was carried out by five persons, and the salty taste enhancement evaluation was performed at the total point of each sample. Table 2 shows the total score and average flavor evaluation of five panelists.

  From the results in Table 2, it was shown that the salty taste was enhanced by adding methionylglycine to the low-salt Chinese soup. In addition, the comparison of score total points showed that methionylglycine had a salty taste enhancing effect in a concentration-dependent manner.

Example 3 (Numericalization of salty taste enhancing effect of methionylglycine)
As a model sample of food and drink having a salty taste, 0.50% by mass, 0.55% by mass, 0.60% by mass, 0.65% by mass, 0.70% by mass, 0.75% by mass, 0.80% by mass % Saline was prepared. Furthermore, the salt solution which added commercially available methionylglycine (made by Tokyo Chemical Industry Co., Ltd.) to 0.60 mass% salt solution so that it might become 0.05 mass% was prepared. The 8 samples were completely blinded, the amount contained in the mouth at a time was fixed at 0.5 mL, and the 8 samples were ranked according to the strength of saltiness. The panelists were five persons who could arrange samples other than saline to which methionylglycine was added in order of concentration. Among the ranked sample groups, an average salt concentration value of two saline solutions sandwiching the saline solution added with methionylglycine was defined as an “apparent salt concentration” of the saline solution added with methionylglycine. The average value of the “apparent salt concentration” evaluated by each panel was calculated, and this was compared with the actual saline concentration, and the salty taste enhancement rate was calculated.

  From the results in Table 3, by adding 0.05% methionylglycine to 0.60% by mass saline, the apparent salt concentration becomes 0.645% by mass, and the original salt concentration is enhanced by 7.5%. It was possible to make it.

Example 4 (Salt taste enhancement effect using an electronic taste system)
As a model sample of food and drink having a salty taste, 0.55% by mass, 0.60% by mass, 0.65% by mass, 0.70% by mass, 0.75% by mass, and 0.80% by mass saline are prepared. did. Separately, commercially available leucylserine (manufactured by Wako Pure Chemical Industries, Ltd.) 0.1% in 0.60% saline.
0.05% by mass and 0.10% by mass of commercially available methionylglycine (manufactured by Tokyo Chemical Industry Co., Ltd.) in 0.60% saline and 0.60% saline. The salt solution added so that it might become 0.20 mass% was prepared. 25 mL of each sample of these 10 products was placed in a beaker attached to an electronic taste system (ASTREE, Alpha Moss Japan Co., Ltd.) and set in the apparatus, and measurements were performed in order. Moreover, mixing between samples was prevented by putting pure water between each sample and washing | cleaning for every measurement. The measurement was performed by combining seven types of sensors that show various response spectra depending on the difference in membrane composition, and the taste substances dissolved in the sample induce a specific interaction with the sensitive membrane. It was used that the potential difference between them changed. Each sample was measured three times, the measurement temperature was room temperature, the measurement time was 120 seconds, the cleaning liquid was distilled water, and the cleaning time was 10 seconds.

  Among the seven types of sensors, a sensor that selectively reacts to salty taste contributes greatly, so the response intensities of salty taste sensors were relatively compared. First, the saltiness sensor with 6 saline solutions (0.55 mass%, 0.60 mass%, 0.65 mass%, 0.70 mass%, 0.75 mass%, 0.80 mass% saline) A calibration curve was prepared from the response intensities (Fig. 1). The response intensity is an average of 3 times. The correlation coefficient of the calibration curve was 0.9966, indicating a high correlation.

  The response intensity of the saltiness sensor of 4 samples to which the salty taste enhancer was added was plotted (FIG. 2), and the apparent salt concentration of these 4 samples was calculated. Table 4 shows the apparent salt concentration and the salty taste enhancement rate of the four samples to which the salty taste enhancer was added.

  From Table 4, it was shown that there is a salty taste enhancing effect by adding a salty taste enhancer to a model sample of food or drink having a salty taste. Moreover, it was shown that the salty taste enhancement rate of methionyl glycine was large compared with leucylserine, and it was shown that there exists an effect of salty taste enhancement in a less quantity than leucylserine.

Claims (7)

  A salty taste enhancer containing methionylglycine as an active ingredient.   A salty taste enhancer containing methionylglycine in an amount effective for salty taste enhancement.   The salty taste enhancer according to claim 2, wherein methionylglycine is derived from a protein degradation product.   The salty taste enhancer according to any one of claims 1 to 3, wherein the salty taste enhancement is a salty taste enhancement of salt.   A salty taste-enhancing food or drink containing methionylglycine in a range of 0.01% by mass to 0.5% by mass with respect to the total mass of the food or drink having a salty taste.   The salty taste enhancing method of the food / beverage products which have salty taste which adds the salty taste enhancer in any one of Claims 1-4 to the food / beverage products which have salty taste.   The method for enhancing salty taste according to claim 6, wherein the food or drink having a salty taste is a reduced salt food or drink.

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