JP2016042860A - Agent for enhancing saltiness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent for enhancing saltiness which can enhance saltiness by a small amount of addition of it, without an adverse effect on the flavors of target foods and drinks.SOLUTION: An agent for enhancing saltiness comprises a bee larva processed product as an active ingredient.SELECTED DRAWING: None

Description

  The present invention relates to a salty taste enhancer that can enhance salty taste by adding a small amount without adversely affecting the flavor of a target food or drink.

  Salt (sodium chloride) is a material indispensable for food production that has a salty taste to enhance the palatability of the target food or drink, or to improve the physical properties and storage stability of the target food and drink. It is. On the other hand, excessive intake of sodium contained in salt is considered to cause illnesses such as hypertension, kidney disease, heart disease and the like, and in recent years, it is desired to reduce salt intake.

  In order to reduce the amount of salt intake, a method of reducing the amount of salt added during the production of foods and drinks is conceivable. However, simply reducing the amount of salt added naturally reduces the saltiness, and the flavor is impaired. Will significantly reduce the palatability. For this reason, studies have been made on methods for maintaining the salty taste and original taste of food and drink even if the amount of salt added is reduced.

  In general, a method using potassium chloride as a substitute for sodium chloride has been practiced. However, since potassium chloride exhibits a salty taste accompanied by a peculiar bitter taste, a delicious taste, and an irritating taste, there is a problem that the taste quality of the obtained food or drink is greatly changed.

  On the other hand, there is a method of making a salty taste of salt stronger by using a salty taste enhancer and obtaining a food or drink that exhibits the same salty taste with a smaller amount of salt used. Prior art relating to such a salty taste enhancer is a salty taste containing a decomposition solution obtained by hydrolyzing a mixture of black koji made with black koji mold having citric acid producing ability and koji made with koji mold. An enhancer (Patent Document 1), a method of enhancing taste and / or umami from a salt of a food or drink or its raw material characterized by using trehalose (Patent Document 2), a low salt soy sauce seasoning containing capsaicin in a reduced salt soy sauce (Patent Document 3), a salty taste enhancing method for salt-containing foods and drinks in which saturated fatty acid monocarboxylic acids having 3 to 8 carbon atoms are added to salt-containing foods and drinks (Patent Document 4) and the like have been proposed.

  However, the salty taste enhancer of Patent Documents 1 and 2 does not necessarily have a sufficient enhancing effect, and when a high salty taste enhancing effect is required, a large amount of addition is required. Since it has a very strong pungent taste and odor, there is a problem that the taste quality of the target food or drink is impaired when added, and a better salty taste enhancer is demanded.

JP-A-2-53456 Japanese Patent Laid-Open No. 10-66540 JP 2001-245627 A JP-A-5-184326

  An object of the present invention is to provide a salty taste enhancer that can enhance salty taste with a small amount of addition without adversely affecting the flavor of the target food or drink.

As a result of intensive research to solve the above-mentioned problems, the present inventors have obtained a very strong salty taste enhancing effect by adding a small amount of bee powder to salt, and almost no unpleasant flavor is felt. The present inventors have found that the above problems can be solved. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
[1] A salty taste enhancer comprising a processed bee product as an active ingredient,
[2] A seasoning comprising the salty taste enhancer of [1] above,
[3] A salt-containing food or drink comprising the salty taste enhancer of [1] or the seasoning of [2],
[4] A salty taste enhancing method for a salt-containing food or drink, comprising adding the salty taste enhancer of [1] or the seasoning of [2] to a target food or drink,
It is made up of.

  The salty taste enhancer of the present invention can sufficiently enhance salty taste by adding a small amount without impairing the taste quality of the target food or drink.

  The processed bee product used in the present invention is obtained by processing a bee child by a known method, specifically, a raw or dried bee child crushed, heated Examples thereof include those that have been treated, those that have been extracted with a solvent such as water and alcohol, those that have been subjected to enzyme treatment, and combinations of these treatments. Preferably, it is a powdered processed bee product obtained by heat-treating, drying and crushing bees.

  Here, the bees are edible bee larvae and moths. The bee larvae and pupae are not particularly limited as long as they are hatched from eggs, and differ depending on the type of bee, but bee larvae and pupae that have passed 5 to 21 days after hatching are preferably used. It should be noted that male and female can be used regardless.

  The type of bee is not particularly limited, and a known bee such as a native bee, a bee other than a native bee such as a western bee, an African bee, a wasp (including a cross wasp), a wasp, or a bumblebee is used. Can do.

  In the present invention, a commercial product can be used as the processed bee product. For example, bee powder male bee child (trade name; manufactured by Ebiya Co., Ltd.), bee child powder queen bee child (trade name; Ebiya Co., Ltd.) ), Bee powder powder (trade name; manufactured by Ebiya Co., Ltd.), processed bee candy (trade name: bee capsule capsule sound; manufactured by Maruman Co., Ltd.), processed honey powder (product name: bee) Child tol torr; manufactured by Minami Healthy Foods Co., Ltd., bee processed food (trade name: bee child; manufactured by Fuji Health Sangyo Co., Ltd.), and processed chinoko food (trade name: Vitalby; manufactured by Singi Co., Ltd.).

  The salty taste enhancer may be used as it is by processing the above-mentioned processed beeskin as an active ingredient alone, or by blending other raw materials in the processed beeskin product as long as the effects of the present invention are not impaired. Also good. Examples of the other raw materials include thickeners such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, and pullulan; excipients such as lactose, starch, dextrin, and silicon dioxide; glucose, fructose, sucrose, Sweeteners such as maltose, sorbitol, stevia; anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate, calcium phosphate; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester; caramel color, Colorants such as gardenia pigments; antioxidants; brighteners; solvents such as water, ethanol, propylene glycol; and the like, and one or more of these can be appropriately selected and used.

  The content of the processed bee product in the salty taste enhancer is preferably 1 to 100% by mass, more preferably 5 to 100% by mass, and still more preferably 10 to 100% by mass as a solid content.

  There is no restriction | limiting in particular in the shape of a salty taste enhancer, For example, shapes, such as a powder form, a granular form, a tablet form, and a liquid, are mentioned, When a preservability and usage condition are considered, it is preferably a powder form and a granular form.

  A seasoning containing a salty taste enhancer is also one form of the present invention. Examples of the seasoning containing a salty taste enhancer include, for example, a seasoning containing a salty taste enhancer in a basic seasoning, a seasoning containing a salty taste enhancer in a composite seasoning, and a basic seasoning containing a salty taste enhancing agent in a composite seasoning. Examples include seasonings blended with ingredients.

  The basic seasoning is not particularly limited as long as it is a raw material for cooking, complex seasoning, processed foods, etc. Examples include sauces such as concentrated sauce, tomato ketchup, tomato sauce, and edible extracts such as yeast extract, livestock meat extract, and seafood extract.

  The above-mentioned compound seasoning is not particularly limited as long as it is processed by blending various basic seasonings, such as mayonnaise and dressings, soy sauce and sauce, bonito soup, chicken stock, and kelp stock. And soups such as seaweed soup, potage soup, and ramen soup.

  There is no particular limitation on the amount of the salty taste enhancer contained in the seasoning containing the salty taste enhancer, and it varies depending on the type of the basic seasoning or the complex seasoning, but when considering the flavor of various seasonings, the basic seasoning Or it is 0.001-20 mass parts with respect to 100 mass parts of complex seasonings, More preferably, it is 0.01-10 mass parts.

  The basic seasoning or the complex seasoning may or may not contain salt (sodium chloride). When salt is included, the blending ratio of salt and salty taste enhancer is preferably 0.01 to 20 parts by mass, more preferably 0.01 to 20 parts by mass with respect to 100 parts by mass of salt. Is 0.1 to 10 parts by mass. If the amount is less than 0.01 parts by weight, the salty taste enhancing effect is weak, and if it exceeds 20 parts by weight, the salty taste enhancing effect cannot be obtained even if blended more than that, and the flavor unique to processed bee products is felt and the taste quality is increased. There is a risk of adverse effects.

  Here, the content of sodium chloride contained in the basic seasoning or the complex seasoning is calculated by measuring the Cl (chlorine) amount. The method for measuring the amount of Cl is not particularly limited as long as it is a known method, and examples thereof include potentiometric titration method, Forhardt method, Mole method and the like.

  As the basic seasoning or the complex seasoning, known raw materials that are usually used for various seasonings can be used as long as the effects of the present invention are not impaired. Moreover, if the salty taste enhancer is added, the manufacturing method of a basic seasoning or a complex seasoning will not have a restriction | limiting in particular, It can manufacture by a well-known method.

  The salt-containing food / beverage products containing the seasoning containing the salty taste enhancer of this invention or the salty taste enhancer of this invention are also one form of this invention. That is, the salt-containing food / beverage product of the present invention contains a processed product of bees that is an active ingredient of a salty taste enhancer and salt, and specifically contains a salty taste enhancer or salty taste enhancer containing salt. Salt-containing foods and beverages formulated with foods and beverages that contain or do not contain salt, or salt-containing seasonings that do not contain salt or salt-containing seasonings that contain salt-enhancing agents The salt containing food / beverage products mix | blended in the food / beverage products used as the object to include are mentioned.

  The food and drink subject to the present invention is not particularly limited as long as it can be eaten and consumed, for example, processed meat products such as ham and sausage, dried fishery products, fishery products such as chikuwa and salmon, cheese, butter and the like. Dairy products, rice balls, cooked rice such as fried rice, bakery items such as bread, confectionery bread, snacks such as potato chips, rice crackers, boiled foods, fried foods, grilled foods, pickles, miso soup, soup, potage soup , Soups such as ramen soup, noodles such as Chinese noodles, raw noodles, and instant noodles.

  There is no particular limitation on the amount of the salty taste enhancer or seasoning containing the salty taste enhancer that is added to the target food and drink, and it is appropriately determined according to the salty strength required in the target food and drink and the acceptable range of taste. The processed bee product that is an active ingredient of a salty taste enhancer contained in a seasoning containing a salty taste enhancer or a salty taste enhancer is about 0.5 to 20 with respect to 100 parts by weight of salt in the salt-containing food or drink. It is preferable to add part by mass.

  The method for adding the salty taste enhancer of the present invention or the seasoning containing the salty taste enhancer to the target food or drink is not particularly limited, and is a method of charging as a raw material when manufacturing the target food or drink, manufactured processed food, etc. Any method may be used, such as a method of adding to the target food or drink, or a method of adding the seasoning containing the salty taste enhancer or salty taste enhancer of the present invention to the target food or drink at the time of eating.

  The salty taste enhancer or the seasoning containing the salty taste enhancer of the present invention may have a strong salty taste when added to a normal salt-containing food or drink, and may have a strong salty taste. Therefore, by adding a salty taste enhancer or a seasoning containing the salty taste enhancer of the present invention to a salt-reduced food or drink with reduced salt, the salt-reduced food or drink having a taste equivalent to the salty strength before the salt is reduced. Product.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Salt taste enhancer>
As the salty taste enhancer, commercial bee processed products shown in Table 1 below were used. Table 1 shows the use parts, shapes, compounding raw materials, and the like of each commercial product.

<Evaluation 1 of effect of salty taste enhancer>
Using the salty taste enhancers 1 to 6, the salty taste enhancing effect on 1% by mass saline was confirmed. That is, each salty taste enhancer 1-6 was added with 0.005g, 0.05g, 0.1g, and 0.2g with respect to 100g of 1 mass% salt solution which melt | dissolved 1 mass part of salt in 99 mass parts of water, respectively. The aqueous solution obtained by mixing was evaluated for the following salty strength and flavor.

[Evaluation of salty strength and flavor]
The sensory evaluation of salty strength and flavor was evaluated according to the evaluation criteria shown in Table 2 below using the aqueous solution obtained above and 1% by mass saline as a control product. The sensory evaluation was performed by 10 persons, and the average value of the evaluation points of 10 persons was obtained and symbolized according to the following criteria. The results are shown in Tables 3 and 4.
[Symbolization]
◎: Average value 2.5 or more 〇: Average value 1.5 or more and less than 2.5 △: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

表３、４の結果より、１質量％食塩水に本発明の塩味増強剤を０．００５ｇ〜０．２ｇ／１００ｇ添加した場合、塩味増強剤無添加の対照品と比較して塩味が明確に増強又は塩味が若干増強され、且つ風味は異質な風味が感じない又はやや異なる風味はあるが違和感のないものであり良好な評価であった。

From the results of Tables 3 and 4, when 0.005 g to 0.2 g / 100 g of the salty taste enhancer of the present invention is added to 1% by mass saline, the salty taste is clearly compared with the control product without the salty taste enhancer added. The enhancement or saltiness was slightly enhanced, and the flavor did not feel a different flavor, or had a slightly different flavor, but did not feel uncomfortable, and was a good evaluation.

<Evaluation 2 of effect of salty taste enhancer>
Using the salty taste enhancers 1 to 6, the salty taste enhancing effect on 0.5% by mass saline, 1% by mass saline, and 5% by mass saline was confirmed. That is, 100 g of 0.5% by mass salt solution in which 0.5 part by mass of sodium chloride was dissolved in 99.5 parts by mass of water, 100 g of 1% by mass saline in which 1 part by mass of sodium chloride was dissolved in 99 parts by mass of water, and 5% by mass of sodium chloride. 0.025g of each salty taste enhancer 1-6 is added to 100g of 5% by weight salt solution in which 95 parts by weight of water are dissolved, and the following salty strength and flavor are evaluated for the aqueous solution obtained by mixing. Carried out.

[Evaluation of salty strength and flavor]
Using the aqueous solution obtained above and each saline solution to which a salty taste enhancer was not added as a control product, the sensory evaluation of salty strength and flavor was carried out in the same manner as in “Evaluation 1 of effect of salty taste enhancer” in Table 2. Evaluation was performed according to the evaluation criteria. The results are shown in Tables 5 and 6.

表５、６の結果より、塩味増強剤を０．５〜５質量％食塩水に添加した場合、いずれの塩分濃度の食塩水に対しても塩味が増強された。また、風味についても異質な風味が感じない又はやや異なる風味はあるが違和感のないものであり良好な評価であった。

From the results of Tables 5 and 6, when a salty taste enhancer was added to 0.5 to 5% by mass of saline, the salty taste was enhanced with respect to any salt concentration. Also, the flavor did not feel a different flavor, or had a slightly different flavor but did not feel uncomfortable, and was a good evaluation.

<Production of salty seasoning agent-containing salt seasoning, evaluation with rice balls>
[Preparation of salt flavor enhancer-containing salt seasoning]
1g of salty taste enhancer 1 was added to 100g of salt and mixed until uniform to obtain a salty taste enhancer-containing salt seasoning.

[Evaluation with rice balls]
A rice ball 1 was prepared by adding 0.6 g of a salty seasoning agent-containing salt seasoning obtained to 100 g of white rice cooked by a conventional method. On the other hand, rice balls 2 were prepared in the same manner as described above except that 0.6 g of sodium chloride was added instead of the salty seasoning agent-containing salt seasoning.
When these two types of rice balls were compared for tasting, Onigiri 1 showed a stronger salty taste and improved the sustainability of the salty taste. Moreover, flavors other than the salty taste of Onigiri 1 were equivalent to Onigiri 2.

<Preparation and evaluation of salted soy sauce seasoning containing salty taste enhancer>
0.01 g of salty taste enhancer 1 is added to 100 g of commercially available low salt soy sauce (trade name: Specially selected round soybean reduced salt soy sauce; Kikkoman's salt content 6.1 mass%) and mixed to reduce the salty taste enhancer content Salt soy sauce seasoning was prepared.
A salty soy sauce seasoning containing a salty taste enhancer was compared with a commercially available low salt soy sauce in a sensory manner, and the salted soy sauce seasoning containing a salty taste enhancing agent clearly had a salty taste more than a commercially available low salt soy sauce, I couldn't feel it.
In addition, when comparing commercially available general soy sauce (trade name: Special Round Soy Soy Sauce; manufactured by Kikkoman Corporation with a salt content of 14.5% by mass) and a salted salt enhancer-containing reduced salt soy sauce seasoning, the salty enhancer content decreased The salt soy sauce seasoning was close to the salty taste and flavor of commercially available general soy sauce.
Here, the salt content was measured by the following method.
[Method for measuring salt content by potentiometric titration]
After making 0.04 g of measurement sample (soy sauce) with deionized water to 10 mL, 0.02 mol / L silver nitrate solution using potentiometric automatic titrator (model: AT-500N-1; manufactured by Kyoto Electronics Industry Co., Ltd.) Was automatically dropped to the titration end point, and the amount of Cl contained in the diluted sample was determined from the amount dropped. The salt content of the measurement sample was calculated on the assumption that all Cl contained in the measurement sample was derived from sodium chloride.

<Production and evaluation of salted noodle soup containing salty taste enhancer>
100g water, 3.6g bonito powder, 64g thick soy sauce in a pan and heated to 80 ° C, then boiled miso 16g, sugar 20g, kelp extract powder 1.6g, sodium glutamate 4g, sodium inosinate 0.4g Then, 148 g of water was added and well stirred and mixed to obtain noodle soup with a low salt concentration. The noodle soup obtained had a salt concentration of 2.8% by mass.
To 90 g of the noodle soup having a low salt concentration, 0.01 g of salty taste enhancer 1 was added to prepare a salty taste enhancer-containing reduced salt noodle soup (salt concentration of 2.8% by mass).
In addition, 0.6 g of sodium chloride was added to 90 g of the soy noodle soup having a low salt concentration to prepare a normal noodle soup (salt content of 3.4% by mass).
A salty enhancer-containing reduced salted noodle soup and a noodle soup containing a normal amount of salt were functionally compared. The salty enhancer-containing reduced salted noodle soup had a lower salt content than a normal salted amount of noodle soup. Nevertheless, the salty taste was equivalent. Moreover, no nasty nasty smell was felt.
Here, the salt content is 0.04 g of a measurement sample (soy sauce) in [Method for measuring salt content by potentiometric titration method] described in <Preparation and evaluation of salted taste enhancer-containing reduced salt soy seasoning>. It is a value obtained by measuring in the same manner except that the measurement sample (noodle soup) was changed to 0.08 g.

Claims (4)

A salty taste enhancer characterized by containing processed bee products as an active ingredient. A seasoning comprising the salty taste enhancer according to claim 1. A salt-containing food or drink comprising the salty taste enhancer of claim 1 or the seasoning of claim 2. A salty taste enhancing method for a salt-containing food or drink comprising adding the salty taste enhancer of claim 1 or the seasoning of claim 2 to a target food or drink.