JP2017135996A - Saltiness promotor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a saltiness promoter having high saltiness promotion effect by combining existing materials usable as a food additive, and less likely to show a foreign taste.SOLUTION: A saltiness promoter contains basic amino acid, a basic amino acid salt acid salt and an acidic substance. As for a final addition concentration of each component to a food product at a repast time, the basic amino acid is 0.05-0.5%, the basic amino acid salt acid salt is 0.3-1.3%, and the acidic substance is 0.01-0.50%.SELECTED DRAWING: None

Description

  The present invention relates to a salty taste enhancer.

  In recent years, efforts have been made to reduce the amount of salt intake due to health-consciousness and the target amount of salt being reduced.

  The amount of salt intake can be reduced by, for example, reducing the amount of salt used when manufacturing food and drink (salt reduction). Moreover, it can reduce also by substituting a part of salt with the compound (salt substitute substance) which shows salty taste itself. Further, by adding a compound having a salty taste enhancing action (salt taste enhancing substance), salty taste can be perceived even when the amount of salt used is small.

  As salt substitute substances, for example, potassium salts such as potassium chloride, ammonium salts such as ammonium chloride, magnesium salts such as magnesium chloride, amino acid hydrochlorides, and peptides composed of basic amino acids are known. As salty taste enhancing substances, for example, organic acids and arginine are known.

JP-A-6-189709 JP2003-1444088

  However, conventionally proposed salt substitute substances or salty taste enhancing substances may have a bitter taste or other taste depending on the amount used. In addition, although there is a substance having a high salty taste enhancing effect, there is a problem that it cannot be used in food as a food additive.

  Therefore, an object of the present invention is to provide a salty taste enhancer that has a high salty taste enhancing effect and hardly exhibits an odd taste by combining existing substances that can be used as food additives.

  The present invention for solving the above problems is a salty taste enhancer comprising a basic amino acid, a basic amino acid hydrochloride, and an acidic substance, wherein the final addition concentration of each component to the food during eating is a basic amino acid. Is 0.05 to 0.5%, basic amino acid hydrochloride is 0.3 to 1.3%, and acidic substance is 0.01 to 0.50%. It is.

  The “acidic substance” as used in the present invention refers to a substance that exhibits acidity when made into an aqueous solution.

  In the present invention, the “agent” means a substance, and is a concept including both solid and liquid.

  According to such a structure, saltiness can be strengthened by containing a basic amino acid, basic amino acid hydrochloride, and an acidic substance at a predetermined concentration. Moreover, since a basic amino acid can be neutralized with an acidic substance, the salty taste enhancer itself can be made almost neutral. Thereby, the significant pH change of the foodstuff by having added the salty taste enhancer can be suppressed, and the change of the taste by pH change can be prevented. In the present invention, “substantially neutral” refers to pH 6.0 to 8.0.

  In the salty taste enhancer, it is desirable that the basic amino acid is arginine, and the basic amino acid hydrochloride is at least one of lysine hydrochloride or ornithine hydrochloride.

  According to such a configuration, arginine hydrochloride having a strong salty taste enhancing effect can be produced in food. Thereby, salty taste enhancement can be performed, without adding arginine hydrochloride which is not recognized as a food additive.

  In the salty taste enhancer, the acidic substance is at least one selected from the group consisting of tartaric acid, malic acid, citric acid, fumaric acid, adipic acid, phosphoric acid and sodium salts thereof, and acidic amino acids, ascorbic acid, and gluconic acid. Is desirable.

  According to such a configuration, the pH of the salty taste enhancer can be adjusted to be almost neutral by a substance recognized as a food additive. Moreover, generation | occurrence | production of the nasty taste derived from a basic amino acid can be suppressed.

  According to the present invention, saltiness can be enhanced while suppressing off-flavors. Thereby, the intake of salt can be reduced.

Next, the salty taste enhancer according to one embodiment of the present invention will be described.
The salty taste enhancer of this embodiment contains a basic amino acid, a basic amino acid hydrochloride, and an acidic substance at a predetermined concentration. This salty taste enhancer can enhance salty taste by adding it to foods (especially foods and drinks), and can reduce the amount of salt used.

  The form of the salty taste enhancer is not particularly limited, and may be any shape such as solid, powder, granular, and liquid. The salty taste enhancer may contain other components such as excipients in addition to the basic amino acid, basic amino acid hydrochloride, and acidic substance.

  As the basic amino acid used for the salty taste enhancer, arginine, lysine, histidine or ornithine is preferable, and arginine is particularly preferable.

As content of a basic amino acid, it is preferable that the final addition density | concentration at the time of adding the salty taste enhancer which concerns on this embodiment to a foodstuff is 0.05-0.5%, 0.1-0.3% It is more preferable that
If it is less than 0.05%, it is difficult to feel the salty taste enhancing effect. When it is more than 0.5%, a strong off-flavor is produced.

  The basic amino acid hydrochloride used for the salty taste enhancer is preferably lysine hydrochloride, ornithine hydrochloride or histidine hydrochloride, more preferably lysine hydrochloride or ornithine hydrochloride.

As content of basic amino acid hydrochloride, it is preferable that the final addition density | concentration at the time of adding the salty taste enhancer which concerns on this embodiment to a foodstuff is 0.3 to 1.3%, and 0.3 to 1 .. More preferably, it is 0%.
If it is less than 0.3%, it is difficult to feel the salty taste enhancing effect by adding basic amino acid hydrochloride. When it is more than 1.5%, a strong off-flavor is produced.

  The acidic substance used for the salty taste enhancer is at least one selected from the group consisting of tartaric acid, malic acid, citric acid, fumaric acid, adipic acid, phosphoric acid and their metal salts, and acidic amino acids, ascorbic acid, gluconic acid. It is preferable that The role of the acid is to neutralize basic amino acids and prevent the change in pH of the food due to the addition of a salty taste enhancer.

  Examples of the metal salt include sodium salt, potassium salt, calcium salt, etc. Among them, sodium salt or potassium salt is preferable. In addition, metal salts must be acidic when dissolved in water. Specific examples of such metal salts include monosodium tartrate (potassium), monosodium malate (potassium), and monosodium citrate. (Potassium), disodium citrate (potassium), monosodium phosphate (potassium), monosodium adipate (potassium).

  Acidic amino acids include glutamic acid or aspartic acid.

  The content of the acidic substance is not particularly limited because it is determined by the valency of the acid and the concentration of the basic amino acid, but may be a concentration that can make the salty taste enhancer almost neutral. For example, when the salty taste enhancer according to this embodiment is taken as an example, the final addition concentration when added to food is preferably 0.01 to 0.50%.

Examples of the method for adding the salty taste enhancer according to the present embodiment to a food include a method in which the salty taste enhancer is mixed in advance with food before cooking (for example, instant food). At this time, it can be mixed as a solid or a liquid depending on the form of the instant food.
Moreover, the method of adding to the foodstuff after cooking (just before eating) is also mentioned. In this case, each component constituting the salty taste enhancer may be packaged separately. What is necessary is just to combine each component in the eating stage. Therefore, the form of each component may be a powder or a liquid.

<Sensory evaluation>
The experiment for confirming the salty taste enhancing effect of the salty taste enhancer was performed as follows. Unless otherwise specified, “%” of the concentration is the final concentration.

(1) Reagents were added to the 0.5% NaCl solution so that each component in each test group had a predetermined concentration described in Tables 1 to 5, and stirred well.
(2) The obtained NaCl solution of each test section was evaluated by five skilled panelists. The evaluation was performed on the salty taste enhancing effect and off-taste. Evaluation was performed based on the following evaluation. The salty taste enhancing effect was evaluated based on 0.5%, 0.6%, and 0.65% NaCl solutions.
(3) The obtained evaluations were averaged and used as the evaluation in each test section.
The same number was assigned to the test area having the same contents.

<Salt taste enhancement effect>
0 point: saltiness similar to 0.5% NaCl 1 point: saltiness is stronger than 0.5% NaCl and saltiness is weaker than 0.6% NaCl 2 points: saltiness similar to 0.6% NaCl 3 Point: salty taste is stronger than 0.6% NaCl and salty taste is weaker than 0.65% NaCl 4 points: salty taste similar to 0.65% NaCl 5 points: salty taste stronger than 0.65% NaCl

<Odor (egg, sour)>
0 points: Does not feel a strange taste 1 point: Feels a little strange taste 2 points: Feels a strange taste 3 points: Feels a strong taste

<Experiment 1>
Next, an experiment for confirming the salty taste enhancing effect of the salty taste enhancing agent will be described.

  Based on Table 1, 0.5% NaCl solution so that arginine as basic amino acid, L-tartaric acid as acid, basic amino acid hydrochloride (lysine hydrochloride, ornithine hydrochloride, histidine hydrochloride) to a predetermined concentration And was subjected to sensory evaluation. Moreover, the pH of the solution in each test section was also measured.

  The results of Experiment 1 are shown in Table 1.

  As is clear from Table 1, in Test Groups 2 to 4 to which only basic amino acid hydrochloride was added, a slight salty taste enhancing effect was observed. In particular, in test group 3 to which ornithine hydrochloride was added, the salty taste enhancing effect was stronger than other basic amino acid hydrochlorides. On the other hand, in the test group 4 to which histidine hydrochloride was added, a result that the taste of taste was strongly felt was obtained. Here, the specific content of the off-flavor recognized in the test section 4 was that the acidity increased.

  In test group 1 to which arginine as a basic amino acid and L-tartaric acid as an acidic substance were added, a stronger salty taste enhancing effect was observed than in test groups 2 to 4 to which basic amino acid hydrochloride was added alone. On the other hand, the taste was slightly different.

  In test group 7 to which arginine, which is a basic amino acid, and histidine hydrochloride, which is a basic amino acid hydrochloride, was added, the same salty taste enhancing effect as in test group 1 was observed. On the other hand, the taste was quite clear. Here, the specific content of the off-flavor was that the acidity increased as in the case of adding histidine hydrochloride alone.

  Next, in test sections 5 and 6 to which arginine as a basic amino acid, L-tartaric acid as an acidic substance, and lysine hydrochloride or ornithine hydrochloride as a basic amino acid hydrochloride were added, arginine and L-tartaric acid A stronger salty taste-enhancing effect was observed compared to Test Zone 1. On the other hand, in terms of off-taste, although it had a taste that was not salty such as some umami and richness, it was not an off-taste that would significantly impair the product characteristics as in test section 4 to which histidine hydrochloride was added.

  Here, the feature of the present invention is that arginine hydrochloride is formed in a food to which a salty taste enhancer is added. Arginine hydrochloride has a very high salty taste enhancing effect, but is not recognized as a food additive. Therefore, by combining substances already recognized as food additives, the same effect as adding arginine hydrochloride to food is created.

  From the above results, the test groups 5 and 6 to which all basic amino acids, basic amino acid hydrochlorides and acidic substances were added had a salty taste enhancing effect than the test groups 1 to 4 and 7 to which each component was added alone or in two types. It was confirmed that it would increase.

<Experiment 2>
Next, an experiment for confirming the difference in the salty taste enhancing effect depending on the type of acid will be described.

  Based on Table 2, various acids were determined according to Table 2 for 0.5% NaCl solution to which 0.3% arginine as basic amino acid and 0.5% lysine hydrochloride as basic amino acid hydrochloride had already been added. It added so that it might become a density | concentration. And sensory evaluation and pH of the solution in each test section were measured.

  The results of Experiment 2 are shown in Table 2.

  As is apparent from Table 2, a remarkable salty taste enhancing effect was observed in all the acidic substances examined. Here, the concentration of each acidic substance is different because the amount of acid added is adjusted in units of 0.05% so that the pH of the aqueous solution is approximately neutral. Among these, a particularly strong salty taste enhancing effect was observed with monosodium phosphate (test group 13). This is presumably due to the effect of sodium contained in monosodium phosphate.

  On the other hand, in terms of off-taste, a strong off-taste was felt with glutamic acid (test section 15). This off-taste is a strong umami taste, which is presumed to be due to the taste of the produced glutamate.

  From the above results, the acidic substances that have a high salty taste enhancing effect and are unlikely to have an odd taste are tartaric acid, malic acid, ascorbic acid, adipic acid, citric acid, gluconic acid, monosodium phosphate, aspartic acid, fumaric acid. (Test sections 5, 8 to 14, 16) were found to be suitable.

  Here, the acid is suitable when it is desired to give a salty taste enhancing effect without impairing the original taste of food. Therefore, it is not denied that glutamic acid is used when it is desired to impart umami in addition to the salty taste enhancing effect.

<Experiment 3>
Next, an experiment for confirming the difference in salty taste enhancing effect depending on the concentration of lysine hydrochloride will be described.

  For 0.5% NaCl solution with 0.3% arginine as basic amino acid and 0.1% L-tartaric acid already added as acid, the concentration of lysine hydrochloride was changed based on Table 3. Added. And sensory evaluation and pH of the solution in each test section were measured.

  The results of Experiment 3 are shown in Table 3.

  As is clear from Table 3, it can be seen that the salty taste enhancing effect increases when the concentration of lysine hydrochloride is 0.3% or more (see test sections 5, 18 to 20). In addition, when the concentration of lysine hydrochloride was 1.5% or more, a distinct taste was clearly felt (see test section 20). Therefore, it can be seen that the concentration of lysine hydrochloride is preferably 0.3 to 1.0%.

  Here, when arginine and lysine hydrochloride coexist, a substitution reaction occurs as shown in the following formula (1). And arginine hydrochloride is produced | generated by substitution reaction of hydrochloride.

  In addition, when lysine hydrochloride is present in excess compared to arginine, arginine hydrochloride and lysine hydrochloride coexist (Table 3 test sections 5, 19, and 20). Interestingly, the salty taste enhancing effect of the test sections 5, 19, and 20 is higher than the salty taste enhancing effect of the test section 18. That is, it is considered that the coexistence of arginine hydrochloride and lysine hydrochloride can add the salty taste enhancing effect of lysine hydrochloride to the salty taste enhancing effect of arginine hydrochloride alone. Thereby, it is considered that a stronger salty taste enhancing effect was obtained.

<Experiment 4>
Next, the experiment which confirmed the difference in the salty taste enhancement effect by pH of salty taste enhancer itself is demonstrated.

  Based on Table 4, the concentration of L-tartaric acid based on a 0.5% NaCl solution with 0.3% arginine as basic amino acid and 1.0% lysine hydrochloride as basic amino acid hydrochloride already added. Was added in a variable manner. And sensory evaluation and pH of the solution in each test section were measured.

  The results of Experiment 4 are shown in Table 4.

  As apparent from Table 4, the salty taste enhancing effect changes depending on the pH of the salty taste enhancing agent itself. It can be seen that the salty taste enhancing effect is the highest when the pH of the salty taste enhancer itself is approximately neutral (test zone 19).

Here, since the salty taste enhancer of the present invention has the highest salty taste enhancing effect when the pH of the enhancer itself is approximately neutral, even when added to food or drink, the original pH of the food or drink is significantly changed. The salty taste can be enhanced without any problems. That is, it has an extremely excellent effect that saltiness can be enhanced while preventing a change in taste due to a significant change in pH.
In addition, it can be seen that the salty taste enhancer of the present invention has the least taste when the pH of the salty taste enhancer itself is approximately neutral (see Test Section 19). On the other hand, it turns out that an odd taste becomes so strong that it becomes acidic or basic (refer to test sections 21, 23, and 24).

<Experiment 5>
Next, the experiment which confirmed the difference in the salty taste enhancement effect by the compounding quantity of the basic amino acid with respect to basic amino acid hydrochloride is demonstrated.

  Based on Table 5, the concentration of arginine was added to a 0.5% NaCl solution to which 1.0% lysine hydrochloride had already been added as basic amino acid hydrochloride. At this time, the concentration of tartaric acid was also changed so that the pH was almost neutral, and the sensory evaluation and pH of the solution in each test section were measured.

  The results of Experiment 5 are shown in Table 5.

  As is clear from Table 5, it can be seen that the salty taste enhancing effect tends to increase as arginine increases. In addition, it can be seen that the tasting taste increases as arginine increases. However, when the concentration of arginine reached 1.0% or more (test group 28), the salty taste enhancement decreased. This is thought to be due to the bitter taste caused by the excessive addition of arginine, making it difficult to feel salty taste.

  From the above, the concentration of arginine that has a high salty taste enhancing effect and is unlikely to have an odd taste is preferably 0.05 to 0.5%, more preferably 0.1 to 0.3%. I understood.

<Experiment 6>
Next, an experiment for confirming the salty taste enhancing effect in the product form will be described.

  Based on Table 6, three types of powder soba soup were prepared. Test group 29 is a control. In the test group 30, the NaCl content was reduced so that the salt was reduced by about 25% compared to the control. The test group 31 is obtained by adding arginine as a basic amino acid, lysine hydrochloride as a basic amino acid hydrochloride, and L-tartaric acid as an acid to the blend of the test group 30. At this time, the mixing ratio of basic amino acid, basic amino acid hydrochloride, and acid was the ratio of test group 19 in Experiment 3. In addition, the amount of salt (NaCl) of each soba soup was determined by atomic absorption method.

Next, a dried noodle mass was created. The dried noodle mass was prepared as follows. 700 g of wheat flour is added to 300 g of buckwheat flour, 350 ml of water in which salt, phosphate, etc. are dissolved is added to 1 kg of the powder, kneaded and compounded, and rolled to 1.0 mm to prepare a noodle band. . A soba noodle line was cut out from the obtained noodle strip with a No. 20 cutting blade. Saturated water vapor was sprayed onto the noodle strings in a tunnel-type steam warehouse while transporting the raw buckwheat noodle strings on a net conveyor. Saturated steam conditions were a steam flow rate of 200 kg / h and a temperature of 100 ° C. Saturated water vapor was sprayed for 120 seconds in the steam chamber, and then immediately discharged out of the system, and water at about 60 ° C. was showered to supply water. 120 g of the noodle strings after the water supply was stored in a metal retainer and fried with palm oil at 150 ° C. to prepare dried noodle masses containing buckwheat flour. The weight of the obtained dried noodle mass was 70 g.

  A dry noodle mass was added to each powder soup of each test section, 400 g of hot water was poured, left to stand for 3 minutes, and reheated. The obtained cooked soup of each test section was eaten by five skilled panelists, and the test section 30 was evaluated. The evaluation was performed on the salty taste enhancing effect and off-taste. Evaluation was performed based on the following evaluation. The obtained evaluations were averaged.

<Salt taste enhancement effect>
0 points: salty taste equivalent to 25% low-salt formulation (test zone 30) 1 point: intermediate saltiness between 25% low-salt formulation (test zone 30) and control formula (test zone 29) 2 points: control formula (test Salty taste equivalent to ward 29) 3 points: salty taste stronger than control blend (test area 29)

<Odor (egg, sour)>
0 points: Does not feel a strange taste 1 point: Feels a little strange taste 2 points: Feels a strange taste 3 points: Feels a strong taste

  Table 7 shows the sensory results of the test section 31.

  As is apparent from Table 7, the cooked soup in the test group 31 exhibited a stronger salty taste than the control formulation (test group 29), despite a 25% salt reduction. In addition, the off-flavor was only slightly felt and did not hinder the original taste of the food. From these, it can be seen that the salty taste enhancer according to the present invention has a very excellent effect.

  As mentioned above, although this invention was demonstrated, the salty taste enhancer concerning this invention is not restricted to the said Example. For example, you may combine with the salty taste enhancer concerning this invention, and potassium chloride which is a salty taste substitute. By combining with an amount of potassium chloride that does not exhibit an unpleasant taste, a higher salt reduction effect can be obtained.

Claims (4)

A salty taste enhancer comprising a basic amino acid, a basic amino acid hydrochloride, and an acidic substance,
The final concentration of each ingredient added to the food at the time of eating
Basic amino acid is 0.05-0.5%,
Basic amino acid hydrochloride is 0.3 to 1.3%,
A salty taste enhancer in which the acidic substance is 0.01 to 0.50%. a salty taste enhancer for enhancing the salty taste of foods of pH 3-8,
The component of the salty taste enhancer is a salty taste enhancer containing a basic amino acid, a basic amino acid hydrochloride, and an acidic substance,
The final concentration of each ingredient added to the food at the time of eating
Basic amino acid is 0.05-0.5%,
Basic amino acid hydrochloride is 0.3 to 1.3%,
A salty taste enhancer in which the acidic substance is 0.01 to 0.50%. The basic amino acid is arginine;
The salty taste enhancer according to claim 1 or 2, wherein the basic amino acid hydrochloride is at least one of lysine hydrochloride or ornithine hydrochloride.   2. The acidic substance is at least one selected from the group consisting of tartaric acid, malic acid, citric acid, fumaric acid, adipic acid, phosphoric acid and sodium salts thereof, and acidic amino acids, ascorbic acid and gluconic acid. The salty taste enhancer as described in any one of thru | or 3.