JP2016214211A - Flavor improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor improver exhibiting flavor improvement effect such as masking, saltiness enhancement or the like by adding very small amount without changing taste, basic flavor or flavor balance of the food and drink.SOLUTION: There is provided a flavor improver containing creatinine as an active ingredient. The preferable addition amount is 0.000001 to 0.05 pts.mass as a pure component of creatinine contained in the flavor improver to 100 pts.mass of food and drink, or 0.000001 to 0.5 pts.mass based on 100 pts.mass of sodium chloride.SELECTED DRAWING: None

Description

  The present invention relates to a flavor improving agent that exhibits a flavor improving effect of masking and salty taste enhancement by adding a very small amount without changing the taste quality, basic flavor and flavor balance of food and drink.

Basic flavors such as salty taste, bitter taste, pungent taste, sweet taste, sour taste, umami taste, and astringency have a favorable balance for each food and drink.
However, during food processing such as heat sterilization and preservative addition during the production of food and drink, and during the storage period of the food and drink, flavors that disrupt the flavor balance such as bitterness, astringency, or egg taste, that is, miscellaneous Taste may be generated.
In such a case, processing to remove those miscellaneous tastes, such as distillation or elution, may be performed, but such an operation is extremely complicated because it removes trace components, and even the basic flavor of food and drink There is a risk of reduction.

Moreover, in some foods and drinks, only a specific flavor is very strong, and the preferred basic flavor balance of the food and drinks may be lost.
In such a case, the food component having the specific flavor may not be blended or removed, but other flavors may be scraped off, further disrupting the flavor balance of the food and drink. Become.

  Therefore, in foods and beverages having a miscellaneous taste, the basic flavor of the food and drink products can be made to be felt without losing the balance of the basic flavors. A variety of proposals have been made on flavor improving agents, so-called masking agents, which can weaken a specific flavor that is too strong by adding a very small amount of components.

  Examples of the masking agent include polyglycerin condensed ricinoleic acid ester (see, for example, Patent Document 1), stevia extract (see, for example, Patent Document 2), dried mysids and / or krill extracts (see, for example, Patent Document 3). ), Non-toxic salts of gluconic acid (for example, see Patent Document 4) and the like. However, since the masking agent of Patent Document 1 is an emulsifier, it often affects the physical properties of food and drink, and there is a problem that the flavor itself is poor. The masking agent of Patent Document 2 is effective only for foods and drinks having bitterness and astringency, and has a problem that the amount of addition is limited due to its strong sweetness. In addition to being effective only for foods having a bitter taste, the masking agent of Patent Document 3 has a problem that it is necessary to relatively increase the amount of addition. The masking agent of Patent Document 4 has a problem that the amount of addition needs to be relatively large.

By the way, among the above five basic flavors, salty taste is extremely important as a flavor of food and drink because it has not only a preference but also an appetite enhancing effect that draws out the deliciousness of the food and drink.
In order to give salty taste to foods and drinks, salt, that is, sodium chloride is usually used, but excessive intake of sodium, which is the main component, is a risk factor for many health diseases including hypertension. Therefore, suppression of sodium chloride intake is recommended, and various low-salt foods and beverages with reduced sodium chloride content have been developed and marketed. However, simply reducing the amount of sodium chloride added will naturally reduce the salty taste, which is one of the basic tastes, resulting in a light taste for food and drink, and the taste will be impaired.
Therefore, many studies have been conducted on methods for reducing the sodium chloride content while maintaining the salty taste of food and drink.

One method of reducing the sodium chloride content while maintaining the salty taste of food and drink is to use a salty taste enhancer.
The salty taste enhancer itself is a flavor improving agent that does not show salty taste or has a very thin salty taste, but has an effect of strongly feeling the salty taste of sodium chloride by adding a very small amount to sodium chloride, By adding, foods and drinks with a low sodium chloride content can be given a salty taste equivalent to foods and drinks with a higher sodium chloride content.
According to the method using the salty taste enhancer, it is possible to reduce the sodium chloride content of the food or drink without significant taste change. Therefore, as a salty taste enhancer, capsaicin (for example, see Patent Document 5), trehalose (for example, see Patent Document 6), protein hydrolyzate (for example, see Patent Document 7), specific surfactant (for example, see Patent Document 8) Many substances have been proposed.

  However, since these salty taste enhancers have an extremely weak salty taste enhancing effect, it is necessary to use a lot of these salty taste enhancing agents when seeking a high salty taste enhancing effect for foods and drinks with a low sodium chloride content. In that case, since these salty taste enhancers are substances having a flavor other than extremely strong salty taste, for example, the method of Patent Document 5 feels a strong pungent taste, and the method of Patent Document 6 feels a sweet taste. The method No. 7 has a bitter taste, and the method of Patent Document 8 has a problem that the taste quality of the food and drink changes, such as a smell.

  Here, in addition to the effect as a masking agent, whey mineral has been proposed as a material having a salty taste enhancing effect. (See, for example, Patent Documents 9 and 10) However, whey minerals may have a slight taste depending on the amount of whey mineral added.

Here, creatinine is known as one of the components related to meat-like taste.
Creatinine is a final metabolite when creatine, one of the free amino acids in muscle in the body, becomes creatine phosphate and is used as an energy source for muscle contraction. Since creatinine is not used for food and drink itself, little is known about its flavor function. Slightly, by adding creatinine to a chemical seasoning such as sodium glutamate or a natural seasoning such as beef extract, the effect of exerting its taste is exerted (see Patent Document 11), and by adding creatinine, It is known that the meat quality-like taste titer and the spread of flavor are enhanced (see Patent Document 12).

  However, the inventions described in Patent Documents 11 and 12 are aimed at imparting flavor to meat products, respectively, and Patent Documents 11 and 12 do not describe the masking effect or salty taste enhancing effect of creatinine. Furthermore, although the addition amount of creatinine also depends on the kind of seasoning, it is 0.1 to 4% with respect to the seasoning in Patent Document 11, and 0.4 to 5% with respect to the seasoning (sodium glutamate) in Patent Document 12. In particular, in Patent Document 12, the combination with sodium glutamate and creatine is essential, and as it is described from the fact that there was almost no taste when creatinine alone was added, the taste effect of creatinine itself is almost none. It was not known.

JP 2002-65177 A JP 2005-336078 A JP-A-10-179077 Republished 00-048475 JP 2001-245627 A Japanese Patent Laid-Open No. 10-66540 WO01 / 039613 JP-A-5-184326 JP 2008-054664 A JP 2008-054667 A JP-A-50-155668 JP 2013-138614 A

Therefore, the object of the present invention is to improve the flavor of foods and beverages and flavors that are too strong for foods and beverages without masking the basic flavor balance of foods and beverages with a small amount of addition. (Masking agent) and a flavor improving method (masking method).
In addition, the object of the present invention is to provide a flavor improver (salt taste enhancer) that can obtain a sufficient effect even in the use of a very small amount without changing the taste quality of food and drink, and a taste quality equivalent to sodium chloride. In addition, the salt composition with enhanced salty taste, and further the food and drink with enhanced saltiness per sodium chloride content, and further maintained the taste of the food and drink while maintaining the taste of the food and drink. It is in providing the flavor improvement method (salt enhancement method) of the food / beverage products which can reinforce the salty taste of food / beverage products.

As a result of various studies to achieve the above object, the present inventors have found that creatinine, which has been known as a meat-like taste component, is added to a food or drink when a very small amount that does not exhibit the taste is added to the food or drink. Only the salty taste of the product is strengthened, but it has been found that it has a masking effect on the miscellaneous tastes such as acidity and bitterness.
The present invention has been made based on the above findings and provides a flavor improving agent such as a masking agent and a salty taste enhancer containing creatinine as an active ingredient.
Moreover, this invention provides the food / beverage products which use the said flavor improving agent.
Moreover, this invention provides the masking method of the food / beverage products characterized by adding the said flavor improving agent (masking agent) to food / beverage products.
Furthermore, this invention provides the salt composition which consists of this flavor improving agent (salt taste enhancer) and sodium chloride.
Furthermore, this invention provides the food / beverage products containing this salt composition.
Furthermore, this invention provides the salty taste enhancement method of food / beverage products characterized by adding this flavor improving agent (salt taste enhancer) to food / beverage products.

The flavor improving agent of the present invention can mask the miscellaneous taste of food and drink and the flavor too strong as the taste of food and drink as a masking agent by adding a very small amount without changing the basic flavor balance of the food and drink. it can.
Moreover, according to the masking method of the present invention, it is possible to mask miscellaneous taste and excessively strong flavor contained in foods and beverages and pharmaceuticals without changing the basic flavor.
Furthermore, the flavor improving agent of the present invention can enhance the salty taste without changing the taste quality of the food or drink, even when used in a very small amount as a salty taste enhancer.
In addition, the salt composition of the present invention has a taste similar to sodium chloride and has enhanced salty taste.
Moreover, the food / beverage products containing the said salt composition of this invention can be preferably used as a salt-reduced food / beverage products which had salty taste and deliciousness.
Furthermore, according to the salty taste enhancing method of the present invention, the salty taste of foods and drinks can be enhanced by adding a very small amount without changing the taste quality, and thus a salt-reduced food or drink that has both salty taste and deliciousness can be easily obtained. Can be obtained.

Hereinafter, the present invention will be described based on preferred embodiments.
First, creatinine used in the flavor improving agent of the present invention will be described in detail.
Creatinine exists in vivo as a final metabolite when creatine, one of the free amino acids in muscle, becomes creatine phosphate and is used as an energy source for muscle contraction.
In the present invention, the creatinine can be extracted and purified, but a commercially available creatinine may be used.
Note that commercially available creatinine includes anhydrides and salts such as creatinine hydrochloride, and any of them may be used. In particular, an anhydride is preferable because it is easily available.

The flavor improving agent of this invention contains the said creatinine as an active ingredient.
In the flavor improving agent of the present invention, the above creatinine may be used alone as it is, or mixed with various additives and formulated into powders, granules, tablets, liquids and the like by conventional methods. May be.
The content of the creatinine in these preparations is preferably 0.05 to 100% by mass, more preferably 1 to 90% by mass, still more preferably 3 to 70% by mass, and most preferably 5 to 50% as a pure component. % By mass.

Additives for formulating creatinine into powders, granules, tablets, etc. include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, lactose, starch, silicon dioxide, etc. Excipients, glucose, fructose, sucrose, maltose, sorbitol, stevia and other sweeteners, fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate and other anti-caking agents, vitamins, flavors, An antioxidant, a brightener, etc. are mentioned, These 1 type (s) or 2 or more types are suitably selected and used.
When creatinine is formulated into a liquid form, creatinine may be dissolved or dispersed in the liquid. Examples of the liquid for dissolving or dispersing creatinine include water, ethanol, propylene glycol and the like.

The flavor improving agent of this invention can be used for the flavor improvement of various food-drinks.
The flavor improving agent of the present invention is, for example, a masking agent capable of masking miscellaneous taste of foods and beverages and flavors that are too strong as flavors of foods and beverages by adding a very small amount without changing the basic flavor balance. Can be suitably used.
Examples of the above-mentioned miscellaneous taste and too strong flavor include bitterness, astringency, astringency, pungent taste, acidity, canned odor, retort odor, livestock odor, fish odor, pasture odor, soybean odor, yeast extract odor, etc. It is done.

  In addition, as a food or drink to be used when the flavor improving agent of the present invention is used as a masking agent, for example, miso, soy sauce, noodle soup, sauce, dashi, pasta sauce, dressing, mayonnaise, tomato ketchup, Worcester sauce, tonkatsu sauce, Seasoning such as sprinkles, soup stock, curry roux, white sauce, tea sauce, soup stock, etc., soups such as miso soup, soup, consommé soup, potage soup, yakiniku, ham, sausage, etc. Processed fishery products, kamaboko, dried fish, salted fish, boiled fish, processed fish products such as delicacies, processed vegetables such as pickles, snacks such as potato chips, rice crackers, bakery foods such as bread, confectionery bread, cookies, stewed food, fried food , Baked goods, curry, stew, gratin, rice, rice porridge, rice balls and other cooked foods, pasta Noodle foods such as udon and ramen, processed foods such as margarine, shortening, fat spread and flavored fat spread, confectionery bread materials such as flower paste and rice cake, mixed powder for bread, mixed powder for cake, mixed for fried food Mixed powders such as powder, confectionery such as chocolate, candy, jelly, ice cream and gum, Japanese confectionery such as buns and castella, coffee, coffee milk, tea, milk tea, soy milk, nutrition drinks, vegetable drinks, vinegar drinks, Examples include beverages such as juice, cola, mineral water, and sports drinks, alcoholic beverages such as beer, wine, cocktail, and sour, and milk and dairy products such as milk, yogurt, and cheese.

The addition amount with respect to food / beverage products in the case of using the flavor improving agent of this invention as a masking agent is not specifically limited, It determines suitably according to the food / beverage products to be used and the strength of the masking effect calculated | required.
The preferable addition amount of the flavor improving agent of the present invention to food and drink is generally preferably 0.000001 to 0.05 as a pure content of creatinine contained in the flavor improving agent with respect to 100 parts by mass of the food and drink. Parts by mass, more preferably 0.000003 to 0.03 parts by mass, and still more preferably 0.000005 to 0.01 parts by mass.

Moreover, the flavor improving agent of this invention can be used conveniently also as a salty taste enhancer which can acquire a sufficient effect even if it is a very small amount use, without changing the taste quality of food-drinks.
In addition, about the kind of food / beverage products made into object, if it is a food / beverage product which has salty taste, it will not restrict | limit, For example, it can use for the food / beverage products similar to the food / beverage products used as a masking agent.
Moreover, the addition amount with respect to food / beverage products when using the flavor improving agent of this invention as a salty taste enhancer is not specifically limited, The kind of food / beverage products to be used, the salt content in food / beverage products, and the strength of the salty salt enhancement effect to obtain | require. In general, the pure content of creatinine contained in the flavor improving agent is preferably 0.0000001 to 0.01 parts by mass, more preferably 0.000 parts by mass with respect to 100 parts by mass of the food or drink. It is 0000003-0.006 mass part, More preferably, it is 0.0000005-0.002 mass part.

Next, the salt composition of the present invention will be described.
The salt composition of the present invention comprises sodium chloride and the above-described flavor improver (salt taste enhancer), and is a seasoning in which the salty taste is enhanced while maintaining the same taste as that of salt consisting of conventional sodium chloride alone. It is a fee.

  In the salt composition of the present invention, the ratio of sodium chloride and flavor improver (salt enhancer) is preferably as a pure content of creatinine contained in the flavor improver (salt enhancer) with respect to 100 parts by mass of sodium chloride. Is 0.000001 to 0.5 parts by mass, more preferably 0.0001 to 0.2 parts by mass, and still more preferably 0.0001 to 0.03 parts by mass. If the amount is less than 0.000001 parts by mass, the salty taste enhancing effect is hardly recognized. If the amount exceeds 0.5 parts by mass, the salty taste enhancing effect is weakened and the taste quality may be adversely affected.

In the salt composition of the present invention, for the purpose of reducing the sodium chloride content, a part of sodium chloride, preferably 80% or less, more preferably 60% or less of sodium chloride is replaced with a known sodium chloride substitute. Can do.
Examples of the sodium chloride substitutes include potassium chloride and alkali metal salts of organic acids. Among them, the salt composition of the present invention substitutes more sodium chloride while maintaining the same taste and salty taste. It is preferable to use potassium chloride in that it is possible.

  The salt composition of the present invention, in addition to the sodium chloride and the flavor improver (salt enhancer), flavor materials such as matcha tea and coffee, sugars, anti-caking agents, vitamins, flavors, spices, colorants, Other components such as antioxidants and brighteners may be included. Content of these other components in the salt composition of this invention becomes like this. Preferably it is 70 mass% or less, More preferably, it is 30 mass% or less, More preferably, it is 10 mass% or less.

Next, the food / beverage products of this invention are described.
The food / beverage products of this invention are the food / beverage products which used the flavor improving agent of this invention, or the food / beverage products containing the salt composition of the said invention.

First, the food / beverage products using the flavor improving agent of this invention are described.
In addition, the kind of food / beverage products and the addition amount of the said flavor improving agent of this invention in food / beverage products are as above-mentioned.
The method for adding the flavor improving agent of the present invention to the food or drink of the present invention is not particularly limited, and is mixed, spread on the food or drink or its material during the production, processing, cooking, or eating and drinking of the food and drink, It is carried out by any means such as spraying or dissolving.

Next, the food / beverage products containing the salt composition of this invention are described.
Content of the salt composition of this invention in the food / beverage products of this invention is not specifically limited, According to the food / beverage products to be used and the intensity | strength of the salty taste calculated | required suitably.
In addition, as food and drink as referred to in the present invention, it is not particularly limited, and can be used without any problem as long as it is a food that uses salt consisting of only sodium chloride, for example, miso, soy sauce, noodle soup, Sauce, soup stock, pasta sauce, dressing, mayonnaise, tomato ketchup, Worcester sauce, tonkatsu sauce, sprinkles, herb salt, seasoning salt, etc. Cooked food, soup such as miso soup, soup, consomme soup, potage soup, processed livestock such as ham, sausage, cheese, processed fishery products such as kamaboko, dried fish, salted fish, boiled fish, delicacies, processed vegetables such as pickles , Snacks such as potato chips, rice crackers, bakery foods such as bread, confectionery bread and cookies Boiled, fried, grilled, curry, stew, gratin, rice, porridge, cooking food such as rice balls and the like.
In addition, even if it is food / beverage products which do not contain salt, if it is a foodstuff which contains salt at the time of eating and drinking, it can be used.

The said food / beverage products containing the salt composition of this invention have the characteristics that the salty taste per sodium chloride content is strengthened, maintaining the taste quality of food / beverage products. Furthermore, when the sodium chloride composition of the present invention is obtained by replacing a part of the sodium chloride with a sodium chloride substitute such as potassium chloride, the saltiness per sodium chloride content may be further enhanced. it can. In addition, the kind of salt substitute and the amount of substitution are as described above.
In other words, when the salt composition of the present invention is used in place of the salt contained in the conventional food and drink, even if the amount added is reduced, the salty taste equivalent to the conventional food and drink is equivalent to the taste quality. The food / beverage products which contain the salt composition of this invention can be used very preferably as a low-salt food / beverage product.
Therefore, the reduced-salt food or drink of the present invention is simply a reduced-salt food or drink in which the sodium chloride content is simply reduced, or a reduced-salt food or drink in which part or all of sodium chloride is replaced with a sodium chloride substitute, Low-salt foods and drinks that have a very good taste quality, and that can further reduce the sodium chloride content compared to low-salt foods and drinks that use a salt-enhancing substance to reduce the sodium chloride content It is a food and drink.
In the present invention, the low-salt food or drink is a food in which the sodium chloride content is reduced by 10 to 90% by mass, preferably 20 to 80% by mass, more preferably 30 to 70% by mass, compared to normal food or drink. is there. If the ratio of the sodium chloride content is less than 10% by mass, it is meaningless to say that it is a low-salt food and drink, and if it exceeds 90% by mass, the salt composition of the present invention has the same strength. It becomes difficult to obtain the salty taste.
When the food / beverage product of the present invention is a low-salt food / beverage product, the content of the salt composition of the present invention in the food / beverage product of the present invention is 10% higher than that of a normal food / beverage product for the above reason. It is preferable that the content is reduced to ˜90 mass%, preferably 20 to 80 mass%.

  In addition, as a method of making food-drinks contain the salt composition of this invention, the method of adding the salt composition of this invention at the time of manufacture of food-drinks or food-drinks can mainly be used. Specifically, the flavor improving agent of the present invention as a salty taste enhancer, a method of adding together with or separately from sodium chloride at the time of production or eating and drinking, food and drink containing the flavor improving agent of the present invention as a salty taste enhancer, Examples include a method of adding sodium at the time of production or eating and drinking, a method of adding the flavor improving agent of the present invention to a food or beverage containing sodium chloride as a salty taste enhancer at the time of production or eating and drinking. In other words, sodium chloride and the flavor improving agent of the present invention may be contained in the food and drink as salty taste enhancers, preferably in the above-mentioned preferred ratio and content, until the food and drink are consumed.

Next, the method for masking food and drink according to the present invention will be described.
The masking method for foods and beverages according to the present invention is to add the flavor improver of the present invention as a masking agent to foods and beverages, while maintaining the basic flavors of the foods and beverages, and the flavors of foods and beverages that are too strong. Masking.
The method of adding the flavor improving agent of the present invention to a food or drink as a masking agent is not particularly limited, and is mixed, dispersed in the food or drink or its material at the time of processing, cooking, eating or drinking of the target food or drink, It is carried out by any means such as spraying or dissolving.
The addition amount to the food / beverage products of the flavor improving agent (masking agent) of this invention is as above-mentioned.

Next, the salty taste enhancing method for food and drink according to the present invention will be described.
The method for enhancing the salty taste of a food or drink according to the present invention is to add the flavor improver of the present invention as a salty taste enhancer to a food or drink, and enhance the salty taste while maintaining the taste of the food or drink. .

  The amount of the flavor improver (salt taste enhancer) of the present invention added to a food or drink is generally as pure creatinine contained in the flavor improver (salt taste enhancer), and generally 100 parts by mass of the food or drink. The amount is preferably 0.0000001 to 0.01 parts by mass, more preferably 0.0000003 to 0.006 parts by mass, and still more preferably 0.0000005 to 0.002 parts by mass.

In the salty taste enhancing method of the present invention, since the highest quality salty taste is obtained, it is preferable that the food or drink as the group to be added contains sodium chloride.
In that case, generally the addition amount to the food / beverage products of the flavor improving agent (salt flavor enhancer) of this invention is a pure content of the creatinine contained in a flavor improving agent (salt flavor enhancer), ie, the following food / beverage Except for the case where the product is a low-salt food or drink, the amount is preferably 0.000001 to 0.5 parts by weight, more preferably 0.0001 to 0.2 parts by weight with respect to 100 parts by weight of sodium chloride contained in the food or drink. More preferably, it is 0.0002 to 0.03 parts by mass.
When the amount of the flavor improver (salt taste enhancer) added to the food or drink is less than 0.000001 parts by mass or more than 0.5 parts by mass with respect to sodium chloride as a pure component of creatinine, a salty taste enhancing effect is recognized. When the amount exceeds 0.5 parts by mass, the taste quality of the food and drink may be adversely affected.

  In addition, as a method for adding a flavor improver (salt taste enhancer) to a food or drink containing sodium chloride, a method of adding a flavor improver (salt taste enhancer) as a raw material during the production of food or drink, In addition, it is possible to use either a method of adding or mixing to a food or drink containing sodium chloride.

In addition, in the salty taste enhancement method of the food / beverage products of this invention, saltiness can be strengthened, without changing the taste quality of food / beverage products, by adding a very small amount of the flavor improving agent (salt taste enhancer) of this invention. Even if the sodium chloride content contained in the conventional food and drink is reduced, the food and drink having the same salty taste and the same taste as the conventional food and drink can be obtained.
That is, in the salty taste enhancing method of the present invention, the food or drink to which the flavor improving agent (salt taste enhancing agent) of the present invention is added is preferably a reduced salt food or drink. In this case, the obtained food or drink is also a reduced salt food or drink.
Specifically, when the flavor improver (salt enhancer) of the present invention is added during the production of food and drink, by reducing the sodium chloride content by using the flavor improver (salt enhancer) of the present invention, The reduced salt food / beverage that is originally light and poor in taste can be a food / beverage having the same saltiness and taste as a normal sodium chloride content.
Moreover, when adding the flavor improving agent (salt taste enhancer) of this invention to food / beverage products, it is salt-reduced by using for the salt-reduced food / beverage products with a thin taste and lacking in taste because there is little sodium chloride content. Although food / beverage products have little sodium chloride content, they can be made into food / beverage products which have the same salty taste and taste quality as food / beverage products having a normal sodium chloride content.

  Furthermore, in the salty taste enhancing method for foods and beverages of the present invention, a part of sodium chloride contained in the foods and beverages to which the flavor improving agent (salt flavor enhancing agent) of the present invention is added is replaced with a salt substitute such as potassium chloride. Therefore, it is also possible to reduce the sodium chloride content of food and drink. In addition, the kind of salt substitute and the amount of substitution are as described above.

In the method for enhancing the salty taste of a food or drink according to the present invention, when the food or drink to which the flavor improving agent (salt flavor enhancing agent) of the present invention is added is a reduced salt food or drink, the amount of the flavor improving agent (salt flavor enhancing agent) of the present invention is added. Is preferably 0.00001 to 1.25 parts by mass, more preferably 0, as a pure content of creatinine contained in the flavor improver (salt taste enhancer) with respect to 100 parts by mass of sodium chloride contained in the reduced-salt food and drink. It is 0.0001-0.5 mass part, More preferably, it is 0.0002-0.075 mass part.
When the amount of the flavor improver (salt taste enhancer) added to the food or drink is less than 0.00001 parts by mass or more than 1.25 parts by mass as a pure creatinine with respect to sodium chloride, a salty taste enhancing effect is observed. Since it is hard to be eaten, it may become a low-salt food / beverage product with a light taste and poor taste, and if it exceeds 1.25 parts by mass, the taste quality of the food / beverage product may be adversely affected.

In addition, the flavor improving agent of this invention can be used also for masking of a pharmaceutical.
The drug is not particularly limited as long as it is an oral drug, and examples thereof include casein, gastrointestinal, headache, and dentifrice.
The addition amount and addition method of the masking agent of the present invention for pharmaceuticals are the same as the addition amount and addition method for the aforementioned food and drink.

[Experimental Example 1]
Creatinine is prepared, and 0.000001 parts by mass, 0.00001 parts by mass, 0.0001 parts by mass, 0.001 parts by mass, 0.01 parts by mass, and 0.1 parts by mass with respect to 100 parts by mass of sodium chloride, respectively. 0.5 parts by mass, 1 part by mass, 10 parts by mass were added and mixed to produce a salt composition, and the following salty strength and taste were evaluated.

<Salt taste strength, taste quality evaluation method>
Nine panelists were allowed to lick the salt composition obtained in Experimental Example 1 above and sodium chloride consisting of 100% sodium chloride prepared as a control, and the saltiness intensity and taste quality were classified into four levels according to the following paneler evaluation criteria. The total score was evaluated according to the following <Evaluation Criteria>, and the results are shown in Table 1 and Table 2, respectively.

<Paneler salty strength evaluation criteria>
I feel a clearly enhanced saltiness compared to the control .... I feel a slightly enhanced saltiness compared to the 2-point control .... I feel almost the same saltiness as the 1-point control .... 0 points. I feel a weaker salty taste than the control ... 1 point
I don't feel any flavor other than sodium chloride ... I feel a flavor other than 2 points sodium chloride, but I don't feel uncomfortable as a salty taste ... I feel a flavor other than 1 point sodium chloride and feel uncomfortable as a salty taste There is a sense of taste that is unbearable ... 0 points

<Evaluation criteria>
◎: Total score of 9 panelists is 15 to 18 points ○: Total score of 9 panelists is 9 to 14 points △: Total score of 9 panelists is 5 to 8 points ×: Total of 9 panelists Points 0 to 4 points XX: Total score of 9 panelists is less than 0 points

From the above results, creatinine has a salty enhancing effect when the addition amount per 100 parts by mass of sodium chloride is 0.000001 to 0.5 parts by mass. It can be seen that the saltiness is almost the same level as sodium chloride. In addition, when the amount is 1 part by mass or more, a flavor (bitterness) other than salty taste is felt, and a sense of incongruity as a salty taste appears, and it can be seen that a nasty taste is felt.
That is, it turns out that creatinine can be used very suitably as a salty taste enhancer.

<Flavor evaluation test>
[Example 1]
Creatinine was prepared, and the following evaluation test 1 (bitter taste), evaluation test 2 (astringency), evaluation test 3 (convergence taste), evaluation test 4 (pungent taste), evaluation test 5 (sour taste), evaluation test 6 (salt taste) ).

[Evaluation Test 1 (Bitterness)]
Two cups of a 0.02% by mass aqueous solution of quinine hydrochloride were prepared, and 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the quinine hydrochloride aqueous solution, and the other was not added. Here, when comparing the bitterness of both, the quinine hydrochloride aqueous solution to which creatinine was added had only a bitter taste reduced compared to the additive-free quinine hydrochloride aqueous solution, which made it very easy to drink.

[Evaluation Test 2 (Astringency)]
Two cups of 0.1% by weight aqueous solution of tea polyphenol were prepared, 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the aqueous solution of tea polyphenol, and the other was not added. Here, comparing the astringency of both, the tea polyphenol aqueous solution to which creatinine was added had only astringency reduced compared to the additive-free tea polyphenol aqueous solution, which made it very easy to drink.

[Evaluation Test 3 (Astringency)]
Two cups of a 0.1% by mass aqueous solution of magnesium chloride were prepared, and 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the magnesium chloride aqueous solution, and the other was not added. Here, when comparing the astringency of both, the magnesium chloride aqueous solution to which creatinine was added had only a reduced astringency compared to the additive-free magnesium chloride aqueous solution, making it very easy to drink.

[Evaluation Test 4 (Pungency)]
Two cups of 2% by weight aqueous solution of “Goshimoto Wasabi” (manufactured by Sasuba Foods) were prepared, 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the wasabi aqueous solution, and the other was not added. Here, when comparing the pungent taste of the two, the wasabi aqueous solution to which creatinine was added had a reduced pungent taste compared to the non-added wasabi aqueous solution, making it very easy to drink.

[Evaluation test 5 (acidity)]
Two cups of a 0.7% by mass aqueous solution of citric acid were prepared, and 0.001 part by mass of creatinine was added to and dissolved in 100 parts by mass of the aqueous citric acid solution, and the other was not added. Here, when comparing the acidity of the two, the citric acid aqueous solution to which creatinine was added had a reduced acidity as compared with the non-added citric acid aqueous solution, which made it very easy to drink.

[Evaluation Test 6 (Salty)]
Two cups of 2% by weight saline were prepared, and 0.001 part by mass of creatinine was added and dissolved in 100 parts by mass of the saline, and the other was not added. Here, when the saltiness of both was compared, the salty salt to which creatinine was added had a stronger salty taste than the salt solution without addition.

  As can be seen from the above evaluation tests 1 to 6, it was found that creatinine has a specific effect of masking other flavors (bitterness, astringency, astringent taste, pungent taste, sour taste), although only salty taste is enhanced.

<Manufacturing and evaluation of flavor improvers and foods>
[Examples 2 to 7]
Creatinine and water were dissolved and mixed in the formulation described in [Table 3] to prepare flavor improvers A to C of the present invention. (Examples 2 to 4)
Further, using the obtained flavor improving agent, reduced salt consomyonion soup (Example 5), collagen peptide (Example 6), and noodle soup (Example 7) were produced.

Example 5
Western-style soup (Ajinomoto KK Consomme (made by Ajinomoto Co., Inc., sodium chloride content: 26% by mass)) 1.25 parts by mass, sodium chloride only 0.2 parts by mass, potassium chloride 0.55 parts by mass , 0.35 parts by weight of onion powder, 0.2 parts by weight of sucrose, 0.1 parts by weight of garlic powder, yeast extract (Wellnex YN-1: manufactured by Fuji Food Industry, sodium chloride content: 8.0% by weight) 0 0.1 part by mass, 0.04 part by mass of sodium glutamate, 0.01 part by mass of white pepper, and 0.01 part by mass of the flavor improving agent A were dissolved in 97.19 parts by mass of water. After boiling this in a pan, the water of evaporation is added to 100 parts by mass, the sodium chloride content is 0.54% by mass, and creatinine is 0.0003 as a pure part for 100 parts by mass of food and drink. The reduced-salt consomyonion soup which is a food / beverage product of this invention which contains 0.056 mass part as a pure part with respect to 100 mass parts of sodium chloride contained in a food / beverage product was obtained. In the obtained low-salt consommion soup, 50% by mass of sodium chloride was replaced with potassium chloride, which is a substitute for sodium chloride.
On the other hand, a comparative consommion soup was obtained by the same composition and production method except that the flavor improving agent A was not added.
As a result of comparative tasting of both consomeonion soups, the reduced-salt consomionion soup of the present invention has enhanced saltiness and reduced miscellaneous taste without changing the basic flavor balance compared to the reduced-salt consomionion soup for comparison. It was very easy to eat.
In addition, the amount of sodium chloride consisting of sodium chloride alone was changed from 0.2 parts by mass to 0.75 parts by mass, and the same composition and production method except that potassium chloride and flavor improver A were not added. A content of consommion soup (sodium chloride content, 1.08% by mass) was obtained.
When the above-described reduced-salt consommion soup of the present invention was compared with the above-described normal sodium-sodium consommeon soup, the reduced-salt conso-meonion soup of the present invention was compared with the normal sodium chloride content of the consomeonion soup. Although the content was almost half, the salty taste was enhanced without changing the basic flavor balance, the miscellaneous taste was reduced, and it was very easy to eat.

Example 6
Prepare a 5 mass% aqueous solution of collagen peptide, add and dissolve 0.001 part by mass of flavor improver B to 100 parts by mass of this aqueous solution, and 0.00001 parts by mass of creatinine as a pure component for 100 parts by mass of food and drink An aqueous collagen peptide solution of the present invention was obtained.
Here, when the collagen peptide aqueous solution of the present invention was compared with a collagen peptide aqueous solution to which no flavor improving agent was added, the collagen peptide aqueous solution of the present invention was compared with the collagen peptide aqueous solution for comparison without changing the basic flavor balance. The collagen odor was reduced and it was extremely easy to drink.

Example 7
Put 28.8 parts by weight of mirin in a pan, boil lightly over fire, add 100 parts by weight of water and 28.8 parts by weight of soy sauce, mix well and boil. After adding 5 parts by weight of bonito shavings and boiling again, the fire was stopped and filtered with a strainer to obtain normal noodle soup. (Sodium chloride content = 2.6% by mass)
On the other hand, low-salt noodle soup A was obtained by the same production method except that the soy sauce was changed to low-salt soy sauce. (Sodium chloride content = 1.3% by mass)
Here, with respect to 100 parts by mass of the reduced salt noodle soup, 0.001 part by mass of the flavor improving agent C is added and sufficiently dissolved and mixed, and creatinine is 0.0004 parts by mass as a pure component with respect to 100 parts by mass of the food and drink. The salt-reduced noodle soup B which is the reduced-salt food / beverage product of this invention which contains 0.03 mass part as a pure part with respect to 100 mass parts of sodium chloride contained and contained in the food / beverage product was obtained.
Here, when the reduced salted noodle soup B of the present invention was compared with the above-described normal noodle soup, the reduced salted noodle soup B of the present invention had no change in the flavor balance including the normal normal soup and the salty strength. .

<Manufacture and evaluation of salt composition and food and drink>
Furthermore, according to the following mixing | blending and manufacturing method using the obtained flavor improving agent, the salt composition and the potage soup were manufactured. (Examples 8 and 9)

Example 8
The salt composition A of the invention containing 0.13 parts by weight of flavor improver A with respect to 100 parts by weight of sodium chloride and thoroughly mixing, and containing 0.003 parts by weight of creatinine as a pure component with respect to 100 parts by weight of sodium chloride did.
Furthermore, using the salt composition A of the present invention, the sodium chloride content is 0.9% by mass and the creatinine is 0.000021 as a pure component with respect to 100 parts by mass of the food and drink according to the following formulation and the usual method. Potage soup 1 which is a reduced-salt food and beverage of the present invention containing 0.0023 parts by mass of pure sodium per 100 parts by mass of sodium chloride contained in the food and beverage was produced. On the other hand, a potato soup 2 having a sodium chloride content of 0.93% by mass produced by the same composition and production method as in Example 1 was used except that the creatinine was not used and sodium chloride consisting of 100% sodium chloride was used. Prepared as. Here, when these two types of potage soup were comparatively tasted, the potage soup 1 which is the food and drink of the present invention was clearly saltier than the potage soup 2 which does not use a salty taste enhancer, but no off-taste was felt. The salty taste was enhanced without changing the taste quality.

<Containing potage soup>
30 parts by weight of sweet corn (sodium chloride content 0.5%), 5 parts by weight of milk, 5 parts by weight of skim milk powder, 1 part by weight of salt-free butter, 0.7 parts by weight of salt composition A, 1 part by weight of flour, gelatinized starch 1 part by weight, 0.1 part by weight of white pepper, 56.2 parts by weight of water

Example 9
Example except that the amount of the salt composition A was changed from 0.7 parts by mass to 0.37 parts by mass, and 56.2 parts by mass of water was changed to 56.53 parts by mass in the formulation of the potage soup of Example 8 above. 8 with a sodium chloride content of 0.59% by mass and a creatinine content of 0.000011 parts by mass as a pure component with respect to 100 parts by mass of the food and drink. The potage soup 3 of this invention which is 0.0019 mass parts with a pure content with respect to a mass part and which is a salt-reduced food / beverage product which cut | disconnected the normal sodium chloride content 35% was manufactured.
And like Example 8, when compared with potage soup 2, the potage soup 3, which is a reduced salt food and drink of the present invention, has a salty taste with almost the same strength as potage soup 2 with a normal sodium chloride content. And the taste quality was equivalent.

Claims (11)

  A flavor improving agent containing creatinine as an active ingredient.   The flavor improving agent according to claim 1, which is a masking agent.   The flavor improver according to claim 1, which is a salty taste enhancer.   A sodium chloride composition comprising sodium chloride and the flavor improving agent according to claim 3.   The salt composition according to claim 4, wherein a part of sodium chloride is substituted with potassium chloride.   Food-drinks using the flavor improving agent as described in any one of Claims 1-3.   Food / beverage products containing the salt composition of Claim 4 or 5.   The food / beverage product according to claim 7, wherein the food / beverage product is a low-salt food / beverage product.   A method for masking a food or drink, comprising adding the flavor improving agent according to claim 2 to the food or drink.   A method for enhancing the salty taste of a food or drink, comprising adding the flavor improving agent according to claim 3 to the food or drink.   The method for enhancing the salty taste of a food or drink according to claim 10, wherein the food or drink is a reduced salt food or drink.