JP2019062778A - Salty taste enhancer and method for enhancing salty taste using the same - Google Patents

Abstract

To provide a salty taste enhancer that effectively enhances a salty taste from sodium chloride without causing a deterioration of the original flavors of a food or drink, and can reproduce similar flavors to those of the foods before salt reduction and to provide a method for enhancing a salty taste of a sodium chloride-containing food or drink using the same.SOLUTION: The present invention provides a salty taste enhancer containing component (A) an amino acid or a salt thereof and (B) a metal salt as an active ingredient, and a method for enhancing a salty taste by adding the salty taste enhancer to a sodium chloride-containing food.SELECTED DRAWING: None

Description

  The present invention relates to a saltiness enhancer and a method for enhancing saltiness, and more particularly, by combining an amino acid or a salt thereof with a specific metal salt, the saltiness of salt is effectively enhanced without degrading the original flavor of food and drink. And a saltiness enhancer capable of reproducing a taste equivalent to that of a food before salt reduction, and a method for enhancing the saltiness of a salt-containing food and drink using the same.

  Sodium chloride (sodium chloride) plays an important role as a food material such as imparting salty taste to food and drink to enhance the whole flavor, and improving the texture and storage property. On the other hand, excessive salt intake is known to increase the risk of lifestyle-related diseases such as high blood pressure. Therefore, we set salt intake target value as a national policy and recommend salt reduction. In addition, with the health consciousness in recent years, consumers are becoming more aware of salt reduction, and thus various salt-reduced food and drink products having a reduced salt content have been developed.

  However, the saltiness of salt does not only impart saltiness, but also has effects such as adjusting the overall taste and enhancing it. Therefore, if the salt content is reduced, not only the saltiness is reduced but also the taste is not clumped, and the taste is impaired, for example, the feeling of lack of material is lost. Therefore, methods of reducing the salt content while maintaining saltiness have been studied.

  As a method of reducing salt while maintaining the saltiness, a method of adding a saltiness enhancing substance that enhances the saltiness of salt and a method of adding a salt substitute substance other than salt which exhibits saltiness are known. As an example of the former, a combination of γ-aminobutyric acid and an organic acid, trehalose and the like are reported as components capable of enhancing the saltiness of sodium chloride (Patent Documents 1 and 2). However, these ingredients are not so strong in their saltiness enhancing effect, and a certain amount of addition is required to exert their effects, and the flavor of the saltiness enhancing substance itself is also imparted. On the other hand, as an example of the latter, potassium chloride is conventionally used as a salt substitute, but potassium chloride is weak in saltiness compared to sodium chloride, and has not only saltiness but also peculiar unpleasant irritant taste. Therefore, although a component for masking this irritating taste is additionally required (patent documents 3 and 4), when the addition amount of potassium chloride is increased to maintain the saltiness equivalent to sodium chloride, the masking component is accompanied accordingly The amount of added must also be increased, as a result of which the flavor unique to the masking component is imparted and the flavor is altered.

JP 2004-275097 A Japanese Patent Application Laid-Open No. 10-66540 Japanese Patent Application Publication No. 2008-543332 JP, 2010-4767, A

  The present invention effectively enhances saltiness with salt without degrading the original flavor of food and drink, and a saltiness enhancer capable of reproducing a flavor equivalent to that of a food before salt reduction and salt-containing food and beverage using the same To provide a method for enhancing the saltiness of

  As a result of intensive studies to solve the above problems, the present inventors have found that by combining an amino acid or a salt thereof with a specific metal salt, the saltiness of salt can be enhanced without impairing the original flavor of food and drink. The present invention has been completed.

  That is, the present invention is a method for enhancing the saltiness of a salt-containing food or beverage comprising adding the component (A) an amino acid or a salt thereof and (B) a metal salt to a salt-containing food or beverage.

  The present invention is also the above method for enhancing saltiness, wherein component (B) is a (B1) potassium salt.

  Moreover, this invention is said salty taste enhancement method whose component (B) is 2 or more types of (B2) metal salt (except potassium salt).

  The present invention is also a salty taste enhancer comprising component (A) an amino acid or a salt thereof and (B) a metal salt as an active ingredient.

  In the salty taste enhancer according to the present invention, the component (B) contains a (B1) potassium salt.

  In the salty taste enhancer according to the present invention, the component (B) contains two or more of (B2) metal salts (excluding potassium salts).

  The present invention is also a reduced salt food and drink containing the above-mentioned saltiness enhancer.

  Moreover, this invention is the salt reduction method which adds the said saltiness enhancer to salt-containing food-drinks.

  Further, the present invention is a salt substitute comprising the component (A) amino acid and (B1) potassium salt.

  According to the present invention, it is possible to effectively enhance the saltiness by salt and reproduce the same flavor as the food and drink before salt reduction without deteriorating the original flavor of the food and drink.

  The salty taste enhancer of the present invention comprises the component (A) amino acid or a salt thereof and (B) a metal salt as an active ingredient.

  As the component (A) amino acid or a salt thereof, alanine, β-alanine, sodium glutamate, glycine, arginine, arginine hydrochloride, asparagine, sodium aspartate, aspartic acid, cysteine, cysteine hydrochloride, glutamic acid, ammonium glutamate, potassium glutamate Calcium glutamate, magnesium glutamate, theanine, L-glutamine, histidine, histidine hydrochloride, hydroxyproline, isoleucine, leucine, lysine hydrochloride, methionine, ornithine hydrochloride, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, etc. Furthermore, as amino acids crystallized by neutralizing a basic amino acid and an acidic amino acid, arginine glutamic acid can be used. , Lysine aspartate, can be exemplified and lysine glutamate, may be used alone or in combination of two or more thereof. Among these, alanine, sodium glutamate and glycine are preferable because they are excellent in the saltiness enhancing effect and the masking effect on the irritant taste peculiar to metal salts, and in particular, DL-alanine and L-alanine make the umami of the salt-containing food itself It is preferable because it works to make it even more prominent. In the present specification, when an optical isomer is present in each of the compounds described as the components (A), (B1) and (B2), any of L-form, D-form and DL-form may be used.

  It is preferable to use two or more amino acids or salts thereof in combination as the component (A) because saltiness is synergistically enhanced. It is preferable to use two or more of alanine, sodium glutamate and glycine as the component (A), and it is more preferable to use (A1) alanine and (A2) sodium glutamate and / or glycine. The mass ratio (A1) / (A2) of (A1) to (A2) is not particularly limited, but is preferably 0.01 to 100, more preferably 0.1 to 10, and particularly preferably 0.5 to 2.

  The salty taste enhancer according to the present invention includes the first aspect (hereinafter sometimes referred to as "first aspect salty taste enhancer") containing (B1) potassium salt as component (B), and (B2) other than potassium salt And a second aspect (hereinafter sometimes referred to as "second aspect salt taste enhancer") containing two or more metal salts of

  First embodiment The component (B1) used for the saltiness enhancer includes potassium lactate, potassium lactate, potassium gluconate, potassium acetate, monopotassium citrate, tripotassium citrate, potassium hydrogen tartrate, potassium hydrogen tartrate, sorbin Acid, potassium aluminum sulfate (aluman), potassium metabisulfite, potassium alginate, potassium bromate, potassium polyphosphate, potassium metaphosphate, potassium triphosphate, potassium dihydrogenphosphate, potassium dihydrogenphosphate, potassium tetraphosphate And potassium stearate, potassium stearoyl lactate, potassium ferrocyanide, potassium malate, potassium fumarate, potassium adipate, potassium chloride, potassium sulfate, potassium carbonate, potassium lactate gluconate (composite salt), etc. It can be used alone or in combination. Among them, potassium chloride and potassium lactate are preferable from the viewpoint of saltiness imparting effect and suppression of taste, and potassium lactate is particularly irritating to potassium salts such as bitterness and astringency as compared to other potassium salts. It is preferable because it is extremely weak.

Potassium lactate has been used for a long time in the West, but in Japan it is a relatively new food additive approved as a food additive in May 2013. Potassium lactate, like sodium lactate, is a variety of food and drink as an acidulant, for example, fish products such as squid, squid, squid salted fish, processed fish products such as fish eggs and fish and shellfish, fish paste such as fish paste, rice ball, pickled fish In addition to being used to adjust the sourness of paste products, pickles, beans, livestock meat products such as ham and hamburg, confectionery such as cookies and sponge cake, and noodles, it has a strong moisturizing property, so It is also used for the purpose of preventing condensation in the packaging bag. Moreover, it is used not only for food but also for cosmetics. Furthermore, in Europe and the United States, it has long been used to suppress the growth of Listeria bacteria such as ham and sausage, and the like, and it is known that it also has the effect of suppressing the growth of microorganisms in foods and beverages.
The potassium lactate is not a powdery compound, and is usually distributed as an aqueous solution. The applicant of the present invention is also a manufacturer of this potassium lactate aqueous solution, but a product containing 50% of potassium lactate is traded under the trade name of "Slack K", and a product containing 60% of potassium lactate is "Katium lactate 60F" Sold under the brand name. Thus, potassium lactate is generally distributed as an aqueous solution, but it is also possible to powderize this potassium lactate aqueous solution using a calcium salt or the like as an excipient. Thus, it becomes easy to mix | blend not only with liquid food-drinks and a seasoning but also with solid and powder-like food-drinks and a seasoning by powderizing potassium lactate. The potassium lactate used in the present invention may be powdered with an excipient such as calcium lactate in addition to the use in the form of an aqueous solution.

  The content of the components (A) and (B1) in the first embodiment salty taste enhancer is not particularly limited, but from the viewpoint of the saltiness enhancing effect and the effect on taste, the mass ratio (B1) / (A) is preferably in the range It is preferable to set it as 0.00001-100, More preferably, it is 0.0001-50, Furthermore, it is 0.0005-40.

  In the salty taste enhancer according to the first aspect, when a metal salt other than the component (B2) potassium salt is further blended, the saltiness enhancing effect can be further improved. Examples of the component (B2) include calcium salts and magnesium salts. More specifically, as calcium salts, calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium malate, calcium fumarate, calcium adipate, calcium propionate, calcium pantothenate, calcium chloride, calcium sulfate Calcium carbonate, calcium L-ascorbate, calcium glycerophosphate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium dihydrogen pyrophosphate, calcium stearate, calcium stearoyl lactate, calcium sorbate, calcium alginate, Carboxymethylcellulose calcium, calcium silicate, calcium ferrocyanide and the like can be mentioned, and one or more of these can be used. Among these, calcium lactate and calcium gluconate are preferable since they have extremely weak irritating taste compared to other calcium salts. As magnesium salts, magnesium lactate, magnesium chloride, magnesium sulfate, magnesium carbonate, magnesium L-glutamate, magnesium triphosphate, magnesium oxide, magnesium silicate, magnesium stearate, magnesium stearoyl lactate, magnesium ferrocyanide, etc. These can be exemplified, and one or more of these can be used. Among these metal salts, calcium chloride, calcium lactate, calcium gluconate, magnesium lactate, magnesium sulfate and magnesium chloride are preferred from the viewpoint of saltiness enhancing effect and suppression of influence on flavor. The mass ratio (A) / (B2) of (B2) to (A) is not particularly limited, but is preferably 0.0001 to 200, more preferably 0.001 to 100, and still more preferably 0.005 to 75. The mass ratio (B1) / (B2) of (B2) to (B1) is also not particularly limited, but is preferably 0.0001 to 250, more preferably 0.001 to 200, and still more preferably 0.005 to 150.

  On the other hand, in the second aspect salty taste enhancer, two or more types of metal salts other than the component (B2) potassium salt are used. Examples of combinations of the metal salts include calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium malate, calcium fumarate, calcium adipate, calcium propionate, calcium pantothenate, calcium chloride, calcium sulfate, carbonate Calcium salts such as calcium; and combinations of two or more selected from magnesium salts such as magnesium lactate, magnesium chloride, and magnesium sulfate. From the viewpoint of saltiness enhancing effect and suppression of the effect on flavor, a combination of two or more selected from calcium chloride, calcium lactate, calcium gluconate, magnesium lactate, magnesium sulfate and magnesium chloride is preferred, and in particular the combination of calcium lactate and magnesium chloride preferable. The mass ratio (A) / (B2) of the total amount of (B2) to (A) is not particularly limited, but is preferably 0.0001 to 200, more preferably 0.001 to 100, and still more preferably 0.005 to 50. preferable. The second aspect salt taste enhancer is distinguished from the first aspect salt taste enhancer in that it does not contain the (B1) potassium salt.

  In the salty taste enhancer of the present invention, optional components may be added in addition to the components (A) and (B) as required. As such optional components, for example, disodium 5'-inosine, disodium 5'-guanylate, disodium 5'-ribonucleotide, disodium 5'-uridylate, disodium 5'-cytidylate, etc. Nucleic acid seasoning, adipic acid, citric acid, sodium citrate, gluconic acid, sodium gluconate, glucono delta lactone, acetic acid, sodium acetate, succinic acid, monosodium succinate, disodium succinate, lactic acid, sodium lactate Acidulants such as tartaric acid, sodium tartrate, fumaric acid, monosodium fumarate, malic acid, sodium malate, phosphoric acid, Aspartame, Acesulfame potassium, xylitol, sucralose, sweeteners such as neotame, coloring agents such as β-carotene , Coloring agents such as potassium nitrite, Flavoring agents such as iron, reinforcing agents such as iron lactate, swelling agents such as sodium hydrogencarbonate, preservatives and fungicides such as sorbic acid and propionic acid, antioxidants such as erythorbic acid and tocopherol, glucose and trehalose Sugars, polysaccharide thickeners such as gum arabic and pullulan, sugar alcohols such as sorbitol and glycerin, sucrose fatty acid esters, emulsifiers such as lecithin, excipients such as silicon dioxide, and binders such as sodium casein .

  The salty taste enhancer of the present invention can be produced by mixing the above-mentioned components (A) and (B) with other optional components added as needed according to a conventional method. The powder mixture may be used as a salty taste enhancer as it is, or it may be dissolved in water and then subjected to spray drying or the like to form a powdery or granular composite powder.

  The saltiness enhancing method of the present invention is to add the saltiness enhancer of the first or second aspect to a salt-containing food and drink. The addition amount of the salty taste enhancer of the first or second aspect to the salt-containing food and drink is not particularly limited, but for example, preferably 0.0001 to 20% by mass, more preferably 0 based on the total amount of the salt-containing food and drink. The content is from .0005 to 10% by mass, more preferably from 0.001 to 5% by mass. The mass ratio of each component to the salt content (S) contained in the salt-containing food and drink is not particularly limited, but the mass ratio (S) / (A) of the component (A) to the salt content (S) is 0.00001 It is preferable to add so as to be 10, more preferably 0.00005 to 5 and particularly preferably 0.0001 to 3. About component (B), when using a salt aspect enhancer of 1st aspect, it is preferable to add so that mass ratio (S) / (B1) may become 0.0001-10, More preferably, it is 0.0005-5 More preferably, it is 0.001 to 3. On the other hand, when using a salt aspect enhancer of a 2nd aspect, it is preferable to add so that mass ratio (S) / (B2) may be 0.0001-5, 0.0005-3 are more preferable, and 0.001 -2 is more preferable.

The saltiness enhancer and the method for enhancing saltiness according to the present invention are not particularly limited as long as they contain sodium chloride, and can be applied to various food and drink, for example, noodle juice, soy sauce, miso, mayonnaise, dressing, sauce, ketchup, sauce , Fish sauce, spices (spices), peppers, herbs, vinegar, seasonings such as soup, pickles, salads, soups, miso soup, soups, pickled plums, nori seaweed, seaweed, kamaboko ・Dried fish, salted fish, delicacies and other processed fish products, fish paste products, processed livestock products such as ham and sausage, dairy products such as cheese and butter, processed agricultural products, and salted foods of fish and eggs such as kazunoko Beans, noodles (soba, udon, ramen, pasta, etc.), breads, soft drinks, vegetable juice, pet food, bait, noodles, dumplings, sweetfish, sweetfish, skin of eggplant, skin of shunoma Processed foods and drinks such as sweet potato, sweets, boiled foods, fried foods, baked foods, potato chips, cookies, cakes, etc., cooked rice dishes such as chopsticks, risottos and tea pickles, fortified foods (potentiated potassium Foods), food and drink for nursing care represented by swallowing food, liquid food, training food etc. can be mentioned.
The saltiness enhancer and saltiness enhancer of the present invention can be suitably used for salt reduction food and drink since they can reduce salt without deteriorating the original flavor of the food and drink, and are equivalent to those before salt reduction. It can be set as the low salt food-drinks which reproduced the saltiness and taste quality of this. The potassium salt used in the first aspect salty taste enhancer has an unpleasant irritating taste as well as a salty taste, but the irritating taste is masked and the saltiness is enhanced by using an amino acid or a salt thereof in combination. The saltiness of reduced salt can be complemented within a range that hardly affects the flavor. Second embodiment The saltiness enhancer is a combination of two or more metal salts other than potassium salts. These metal salts are less irritating than potassium salts, and saltiness can be obtained by combining amino acids or their salts. Because it is enhanced, it is possible to compensate for the saltiness lacking due to salt reduction within the range of addition amount that does not impair the original flavor of food and drink, thereby making it possible to bring out the entire flavor and eliminate materiality. Become. In the present specification, the low-salt food and drink is lower than the normal sodium chloride content of the food and drink, for example, the salt equivalent of the food and drink described in the Japanese Food Standard Component Table 2015 edition (seven revisions) I say something. In the salt reduction method of the present invention, the saltiness is enhanced by the addition of the saltiness enhancer of the present invention to preferably 10% by mass or more, more preferably 20% by mass or more based on the normal sodium chloride content of food and drink. More preferably, the salt content can be reduced by 30% by mass or more.

  The salt substitute of the present invention comprises component (A) an amino acid or a salt thereof and (B1) a potassium salt. Potassium salt itself has a salty taste and is used as a salt substitute, but it is weak in saltiness compared to salt and exhibits not only salty taste but also irritating taste, and therefore it is a component for masking this irritating taste Is required. However, if the addition amount of potassium salt such as potassium chloride is increased to maintain the same salty taste as sodium chloride, the addition amount of the masking component is also increased accordingly, and the original flavor of the food and drink may be altered. On the other hand, the salt substitute of the present invention does not alter the original taste of food and drink because saltiness is enhanced in addition to masking of the irritant taste by using amino acid or its salt in combination with potassium salt. It is an excellent salt substitute that can impart a salty taste equivalent to that of sodium chloride in the range. Furthermore, by containing metal salts other than a component (B2) potassium salt, since saltiness is further enhanced, it is preferable. As components (A), (B1) and (B2) used for the food substitute of the present invention, the same components as those in the first aspect salt taste enhancer can be used, and the preferable content ratio, production method, form and the like are also the same. is there.

  The salt substitute of the present invention complements the reduction of saltiness due to salt reduction by adding to a salt-containing food and drink as in the above salty taste enhancer, while hardly affecting the original flavor of the food and drink. Can.

  Hereinafter, the present invention will be described in detail by way of examples and the like, but the present invention is not limited thereto. In addition, the expression of "%" means mass% below.

Comparative test example 1
Each aqueous solution of the test sections 1 to 5 was prepared with the composition shown in Table 1. A comparative sensory test was conducted on the intensity of salty taste and the intensity of sweetness in comparison with Test Zone 1 (control zone) by 11 skilled panelists.
Each strength is rated in 5 levels, 0 if the strength is the same as the control section (test section 1), +1 if strong, +2 if very strong, -1 if weak, very weak -2 points were given, the total score was divided by the number of panelists, and the average score was calculated. We rounded off the third and third decimal places of the average score. The results are shown in Table 1 together.

※１ （株）武蔵野化学研究所製

※ 1 manufactured by Musashino Chemical Laboratory Ltd.

  The addition of only alanine to the salt as in the test sections 2 to 4 did not enhance saltiness. However, when alanine was added, salt curds were removed as the alanine concentration was higher. In addition, alanine itself is not salty at all (test zone 5).

Comparative test example 2
Each aqueous solution was prepared with the composition shown in Table 2. A comparative sensory test was conducted on the intensity of salty taste, intensity of irritant taste (intensity of irritant taste unique to potassium salt different from saltiness), intensity of sweetness in comparison with test zone 6 (control) with 18 panelists The Each strength is rated in 5 levels, 0 for the same level as the control, +1 for strong, +2 for very strong, -1 for weak, and -2 for very weak. The average score was calculated by dividing the total score by the number of panelists. We rounded off the third and third decimal places of the average score. The results are shown in Table 2 together.

※２ （株）武蔵野化学研究所製（商品名：スラックＫ）

※ 2 manufactured by Musashino Chemical Laboratory Ltd. (trade name: slack K)

  Test area 7 is more salty than the control area. However, this is a result of the addition of salty taste by potassium salt, and is not a salty taste enhancing effect (enhancing effect). Test areas 8 to 10 had the same salty intensity as the control area despite the reduction in salt content, but these are also due to the addition of saltiness by potassium salts, and it can not be said to be a saltiness enhancing effect . From the results of the test groups 8 to 10, it was shown that the reduced salt taste can be compensated by adding 1 g of potassium lactate per 0.5 g of a salt reduction. On the other hand, with the increase of the addition amount of potassium lactate, the irritant taste derived from potassium lactate was felt strongly.

Test Example 1
Each aqueous solution was prepared according to the composition shown in Table 3. Regarding the intensity of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium salt different from salty taste) / intensity of sweetness in comparison with test area 11 (control area) with 15 skilled panelists. A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 3 together.

  In the test groups 12 to 15, the saltiness was stronger than that in the control group by the addition of alanine, although the salt amount and the potassium chloride amount were the same as in the test group 11 (control group). From this, it is shown that the saltiness enhancing effect (enhancing effect) is exhibited by using alanine and potassium chloride in combination. Furthermore, it was confirmed that the irritant taste peculiar to potassium salt is suppressed as the alanine concentration increases.

Test example 2
Each aqueous solution was prepared with the composition shown in Table 4. The strength of salty taste, intensity of irritant taste (intensity of irritant taste peculiar to potassium salt different from salty taste), intensity of sweetness in comparison with test area 16 (control area) by these 16 panelists A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 4 together.

  In the test areas 17 to 20, the salt amount and the potassium lactate amount were the same as in the test area 16 (control group), but the saltiness became stronger than the control group by the addition of alanine. From this, it was confirmed that a saltiness enhancing effect (enhancing effect) can be obtained by the combined use of alanine and potassium lactate. Furthermore, the addition of alanine alleviated the irritant taste of potassium lactate, but the masking effect on the irritant taste was more easily obtained than potassium chloride, and was hardly felt. Although sweet taste was felt in the test area 20, it was a grade which is not so affected by the kind and combination of food and drink.

Test Example 3
Each aqueous solution was prepared with the composition shown in Table 5. A comparative sensory test of saltiness intensity, intensity of irritant taste (intensity of irritant taste peculiar to metal salt different from saltiness) intensity of sweetness compared with test area 21 (control area) with 11 skilled panelists of these Did. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 5 together.

※３ （株）武蔵野化学研究所製（商品名：乳酸カルシウムＪ）

※ 3 manufactured by Musashino Chemical Laboratory Ltd. (trade name: calcium lactate J)

  In the test areas 23 and 24, although the salt concentration decreased from 5% to 4%, saltiness became stronger than the test area 22. It is considered that this is because the saltiness enhancing effect by alanine and potassium salt (test group 22) is further enhanced in the presence of calcium salt and magnesium salt. On the other hand, the saltiness of the test areas 25 and 26 without alanine was weaker than that of the test areas 22-24, and the irritant tastes such as bitterness and astringency unique to potassium salts and calcium salts were not masked.

Comparative test example 3
Each aqueous solution was prepared with the composition shown in Table 6. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to calcium salt different from salty taste) / intensity of sweetness in comparison with test area 27 (control area) with these ten panelists A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 6 together.

  The combined use of alanine and calcium salt did not enhance the saltiness. On the other hand, the test area 28 containing alanine had less irritating taste specific to calcium salts.

Comparative test example 4
Each aqueous solution was prepared with the composition shown in Table 7. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to magnesium salt different from salty taste) / intensity of sweetness in comparison with test area 29 (control area) with these 12 panelists A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 7 together.

  The combined use of alanine and magnesium salt did not have an enhancing effect on saltiness. On the other hand, Test Zone 30 containing alanine had less irritating taste specific to magnesium salts.

Test Example 4
Each aqueous solution was prepared with the composition shown in Table 8. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to metal salt different from saltiness) / intensity of sweet taste in test sections 31 and 32 and test sections 33 and 34 among 19 skilled panelists The test was done. Evaluation was performed according to the method of Comparative Test Example 2. The results are also shown in Table 8.

  As shown in the test sections 32 and 34, the saltiness enhancing effect was obtained by using alanine and two kinds of metal salts other than potassium salt in combination. In addition, the combination of calcium lactate and magnesium chloride was more effective in suppressing irritating taste than the combination of calcium chloride and magnesium sulfate.

Test Example 5
Each aqueous solution was prepared with the composition shown in Table 9. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium salt different from salty taste) / intensity of umami compared with test group 35 (control group) with 16 skilled panelists A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 9 together.

  In the test groups 36 to 39, the amount of salt and potassium lactate were the same as in the control group, but the saltiness was stronger than in the control group. From this, the saltiness enhancing effect by combined use with the potassium salt of L-glutamate sodium was confirmed. In addition, sodium L-glutamate itself is not salty. In the test area 39, although the taste was felt somewhat, it was a level which is not so affected by the type and combination of food and drink.

Test Example 6
Each aqueous solution was prepared with the composition shown in Table 10. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium salt different from salty taste) / intensity of sweetness in comparison with test area 40 (control area) by these 17 panelists A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown together in Table 10.

  In the test groups 41 to 44, the salt amount and the potassium amount were the same as in the control group, but the saltiness was stronger than in the control group. From this, the saltiness enhancing effect by the combined use with the potassium salt of glycine was confirmed. Glycine itself is not salty. Although sweet taste was felt in the test area 44, it was a grade which is not so affected by the kind and combination of food and drink.

Test Example 7
Each aqueous solution was prepared with the composition shown in Table 11. The strength of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium salt different from salty taste) / intensity of umami compared with test group 45 (control) with 12 skilled panelists of these A sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown together in Table 11.

  From the test areas 46 and 47, it was shown that alanine has a higher saltiness enhancing effect and lower irritant taste than sodium glutamate. Also, from the results of the test section 48, it was shown that when the two amino acids are combined, the saltiness enhancing effect by the combined use of the amino acid or the salt thereof and the potassium salt is synergistically enhanced.

Application Example 1
It was prepared salt漬用composition the formulation composition shown in cucumber salt soak Table 12. The washed cucumber was cut into 1 mm slices by a slicer. It salted using the composition for salting of the composition and quantity which are shown in Table 12 with respect to 100 g of sliced cucumber. After storage at 5 ° C for 2 days, the strength of the salty taste and the intensity of the irritant compared with the test zone 49 (control) by 14 skilled panelists (a unique irritant taste for potassium, calcium and magnesium salts different from salty taste) Comparative sensory test was conducted on the strength of sweetness) and sweetness. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 12 together.

  The test area 50 has the same amount of salt and potassium as the test area 49, but has a higher saltiness intensity than the test area 49. This can be said to show the saltiness enhancing effect (enhancing effect) by the combined use of alanine and potassium salt. Moreover, although test area 51 and 52 reduced the salt usage-amount to 2 g compared with the test area 49, saltiness becomes stronger than the test area 50. This is considered to be due to the fact that the enhancing effect is further enhanced by blending alanine and a potassium salt and further a metal salt such as calcium salt or magnesium. In addition, it was confirmed that the test section 54 is stronger in saltiness than the test sections 49 and 53, and that even when the potassium salt is not present, it is confirmed that the combination of alanine and two or more metal salts exhibits a saltiness enhancing effect. The test area 54 has the lowest irritating taste derived from metal salts. The test areas 50 to 52, 54 were evaluated as having the same flavor as the test area 49.

Application Example 2
Radishes approximately 50g were sliced to a thickness of pickled about 5mm radish were soaked in seasoning liquid 200g of the formulation composition shown in Table 13. After storage for 1 day at 5 ° C, the strength of salty taste and intensity of irritant compared with the test zone 55 (control group) by 17 skilled panelists (stimulus unique to potassium, calcium and magnesium salts different from salty taste) Comparative sensory test was conducted on the strength of sweetness) and sweetness. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 13 together.

  The test area 56 has the same amount of salt and potassium as the test area 55, but since the saltiness intensity is higher than that of the test area 55, it is shown that the saltiness enhancing effect (enhancing effect) can be obtained by the combined use of alanine and potassium salt. It was done. In addition, although salt levels of test areas 57 and 58 are reduced by 5 g compared with test area 56, saltiness is stronger than test area 56, so metal salts other than potassium salts should be further blended. Showed that the enhancement effect is further enhanced. On the other hand, it was confirmed that the test section 60 is stronger in saltiness than the test sections 55 and 59, and that even when the potassium salt is not present, the combination of alanine and two or more metal salts exhibits a saltiness enhancing effect. Furthermore, in the test area 60, it was recognized that the irritant taste peculiar to metal salts was suppressed remarkably. The test areas 56 to 58, 60 were evaluated as having the same flavor as the test area 55.

Application example 3
Dressing According to the composition of Table 14, after dissolving vinegar, salt and other compounds in water (30 g of the whole aqueous phase is adjusted with water), 30 g of olive oil is added and mixed well. A comparative sensory test was conducted on the intensity of salty taste, intensity of irritant taste (intensity of irritant taste unique to potassium, calcium, and magnesium salts different from salty taste) and sweetness intensity as compared to section 61 (control section). Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 14 together.

  Although the test section 62 has the same amount of salt and potassium as the test section 61, since the saltiness intensity is higher than that of the test section 61, it was shown that the saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. In addition, although the test areas 63 and 64 have a salt content reduced to 1/2 compared to the test area 62, the saltiness is stronger than the test area 62, so calcium salt or magnesium is further added. It was found that the saltiness enhancing effect was further improved by adding a salt. On the other hand, since the test section 66 is stronger in saltiness than the test sections 61 and 65, even when the potassium salt is not present, the combination of alanine and two or more metal salts exhibits a saltiness enhancing effect, and the metal salt specific It was confirmed that the pungent taste of was significantly alleviated. The test areas 62 to 64 and 66 were evaluated as having the same flavor as the test area 61.

Application example 4
Mayonnaise A mayonnaise was prepared according to the composition shown in Table 15. About the intensity of salty taste and intensity of irritant compared with test area 67 (control) by 20 skilled panelists (intensity of irritant taste peculiar to potassium calcium magnesium salt different from salty taste) and intensity of sweetness A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown together in Table 15.

  Although the test section 68 has the same salt and potassium content as the test section 67, the saltiness intensity is higher than that of the test section 67, so that it was shown that the saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. In addition, although the test areas 69 and 70 reduce salt content to 3/4 in comparison with the test area 68, they are more salty than the test area 68, so calcium salt or magnesium is further added. It was found that the saltiness enhancing effect was further improved by adding a salt. On the other hand, since the test section 72 is stronger in saltiness than the test sections 67 and 71, the combination of alanine and two or more metal salts exhibits a saltiness-enhancing effect even in the absence of a potassium salt, and the metal salt-specific It was confirmed that the pungent taste was significantly alleviated. The test areas 68 to 70, 72 were evaluated as having the same flavor as the test area 67.

Application Example 5
Noodle soup was prepared with the raw material composition shown in Table 16. The strength of salty taste and intensity of irritant taste (intensity of irritant taste peculiar to potassium, calcium and magnesium salts different from salty taste) and sweetness in comparison with the test area 73 (control area) among these by 13 skilled panelists A comparative sensory test was performed for strength. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 16 together.

備考
試験区７４の食塩の総量＝４．１ｇ（醤油由来の１．６ｇ＋だしの素由来の０．１ｇ＋食塩２．４ｇ）
試験区７５と７６の食塩の総量＝２．９ｇ（醤油由来の１．６ｇ＋だしの素由来の０．１ｇ＋食塩１．２ｇ）

Remarks Total amount of salt in test area 74 = 4.1 g (1.6 g from soy sauce + 0.1 g from stock of soybean paste + 2.4 g from salt)
Total salt of test areas 75 and 76 = 2.9 g (1.6 g from soy sauce + 0.1 g from stock of miso soup + 1.2 g of salt)

  The test area 74 has the same amount of salt and potassium as the test area 73, but since the saltiness intensity is higher than that of the test area 73, it was shown that a saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. Also, although test areas 75 and 76 reduced the total salt from 1.2 g to 2.9 g by 1.2 g compared with test area 74 (about 30% reduced salt), from test area 74 Since the salty taste also became strong, it was recognized that the addition of a calcium salt or a magnesium salt shows a higher saltiness enhancing effect. On the other hand, since the test section 78 is stronger in saltiness than the test sections 73 and 77, the combination of alanine and two or more metal salts exhibits a saltiness-enhancing effect even in the absence of a potassium salt, and the metal salt specific It was confirmed that the pungent taste of was significantly alleviated. The test areas 74 to 76, 78 were evaluated as having the same flavor as the test area 73.

Application Example 6
According to the composition of ramen soup Table 17, ramen soup was prepared. About the intensity of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium calcium magnesium salt different from salty taste) / intensity of sweetness in comparison with test section 79 (control section) by 15 skilled panelists A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 17 together.

備考
試験区８０の食塩の総量＝３．４ｇ（鶏ガラスープの素由来の２．４ｇ＋食塩１ｇ）
試験区８１と８２の食塩の総量＝２．４ｇ（鶏ガラスープの素由来の２．４ｇのみ）

Remark Total amount of salt in test area 80 = 3.4 g (2.4 g + 1 g of salt derived from chicken meal soup)
Total salt of test area 81 and 82 = 2.4 g (only 2.4 g of chicken meat soup origin)

  The test area 80 has the same salt and potassium content as the test area 79, but the saltiness intensity is higher than that of the test area 79. Therefore, it was shown that the saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. In addition, although test areas 81 and 82 reduce the total amount of salt from 3.4 g to 2.4 g (about 30% reduction) compared to test area 80, they have a salty taste than test area 80. Since it became strong, it was recognized that the saltiness enhancing effect is further enhanced by further adding a calcium salt or a magnesium salt. On the other hand, since test area 84 is stronger in saltiness than test areas 79 and 83, the combination of alanine and two or more metal salts exhibits a saltiness-enhancing effect even in the absence of potassium salt, and the metal salt-specific It was confirmed that the stimulating taste was significantly masked. Test areas 80 to 82, 84 were evaluated as having the same flavor as test area 79.

Application Example 7
Salmon (surimi product)
According to the composition shown in Table 18, a cocoon was produced by a conventional method. About the intensity of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium calcium calcium salt different from saltiness) / intensity of umami compared with test zone 85 (control field) in 14 skilled panelists A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 18 together.

  The test area 86 has the same salt and potassium content as the test area 85, but the saltiness intensity is higher than that of the test area 85, indicating that the saltiness enhancing effect can be obtained by the combined use of sodium L-glutamate and potassium salt. The Furthermore, although the test areas 87 and 88 reduce the salt content to half compared to the test area 86, the saltiness is stronger than the test area 86, so calcium salt or magnesium is further added. It was shown that the addition of salt further enhances the saltiness enhancing effect. On the other hand, since the test section 90 is more salty than the test sections 85 and 89, the combination of sodium L-glutamate and two or more metal salts exhibits a saltiness enhancing effect even in the absence of a potassium salt, and also a metal It was confirmed that the irritant taste peculiar to salt is significantly alleviated. The test areas 86 to 88 and 90 were evaluated to have the same flavor as the test area 85.

Application Example 8
100 g of seasonings of the composition shown in Table 19 of seasonings of fish eggs (Kazunoko) were immersed in 100 g of seasonings and stored under refrigeration for 1 day. About the intensity of salty taste / intensity of irritant taste (intensity of irritant taste peculiar to potassium calcium magnesium salt different from salty taste) / intensity of sweetness in comparison with test area 91 (control area) in 19 skilled panelists A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 19 together.

  The test area 92 has the same salt and potassium content as the test area 91, but since the saltiness intensity is higher than that of the test area 91, it was shown that a saltiness enhancing effect can be obtained by the combined use of glycine and potassium salt. In addition, although the test areas 93 and 94 reduce the salt content by 1.5 g as compared to the test area 92, they are more salty than the test area 92, so calcium salt or magnesium salt is further added. It was found that the saltiness enhancing effect was further improved by the addition. On the other hand, since the test section 96 is stronger in saltiness than the test sections 91 and 95, even when the potassium salt is not present, the combination of glycine and two or more metal salts exhibits a saltiness-enhancing effect, and the metal salt-specific It was confirmed that the pungent taste was significantly alleviated. The test areas 92 to 94, 96 were evaluated as having the same flavor as the test area 91.

Application Example 9
Hijiki the liquid seasoning of the blending composition shown in boiled Table 20 of the thread konjac 400 g, hijiki 200g, stew until juice is reduced over high heat thread konjac 200g in a frying pan to prepare a boiled hijiki and thread konjac. About the intensity of salty taste and intensity of irritant compared with test zone 97 (control) by 16 skilled panelists (intensity of irritant taste peculiar to potassium calcium magnesium salt different from salty taste) and intensity of sweetness A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 20.

備考
試験区９８の食塩の総量＝３ｇ（醤油由来の２．８８ｇ＋だしの素由来の０．１２ｇ）
試験区９９と１００の食塩の総量＝２ｇ（醤油由来の１．９２ｇ＋だしの素由来の０．０９ｇ）

Remarks Total amount of salt in test area 98 = 3 g (2.88 g from soy sauce + 0.12 g from stock of miso soup)
Test area 99 and 100 total salt volume = 2g (1.92g from soy sauce + 0.09g from stock of miso soup)

  The test area 98 has the same salt and potassium content as the test area 97, but the saltiness intensity is higher than that of the test area 97. Therefore, it was shown that the saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. Moreover, although the test areas 99 and 100 reduce salt by 1 g compared with the test area 98 by reducing the amounts of soy sauce and miso soup, they are more salty than the test area 98. It was found that the saltiness enhancing effect was further improved by adding a calcium salt or a magnesium salt. On the other hand, since test area 102 is stronger in saltiness than test areas 97 and 101, the combination of alanine and two or more metal salts exhibits a saltiness-enhancing effect even in the absence of potassium salt, and the metal salt-specific It was confirmed that the pungent taste was significantly alleviated. The test areas 98 to 100 and 102 were evaluated to have the same flavor as the test area 97.

Application Example 10
After soaking the miso- dried soybeans in a 3-fold amount of water for 18 hours, 100 g of miso was produced using a pressure cooker or the like according to the composition of Table 21. About the intensity of salty taste and the intensity of irritant (the intensity of irritant taste peculiar to potassium, calcium and magnesium salts different from salty taste) and the intensity of sweetness in comparison with test section 103 (control section) in 17 skilled panelists A comparative sensory test was performed. Evaluation was performed according to the method of Comparative Test Example 2. The results are shown in Table 21.

  The test area 104 has the same salt and potassium content as the test area 103, but the saltiness intensity is higher than that of the test area 103. Therefore, it was shown that the saltiness enhancing effect can be obtained by the combined use of alanine and potassium salt. Also, although the test areas 105 and 106 use 3/4 more salt as compared to the test area 104, they are more salty than the test area 104, so calcium salt or magnesium salt is further added. It was found that the saltiness enhancing effect was further improved by the addition. On the other hand, since the test area 108 is stronger in saltiness than the test areas 103 and 107, the combination of alanine and two or more metal salts exhibits a saltiness-enhancing effect even in the absence of a potassium salt, and the metal salt-specific It was confirmed that the pungent taste was significantly alleviated. The test areas 104 to 106 and 108 could be evaluated as having the same flavor as the test area 103.

According to the present invention, it is possible to effectively enhance the saltiness by salt without degrading the original flavor of the food and drink, and to reproduce the same flavor as the food and drink before salt reduction, so It can be suitably used for goods and the like.

Claims (25)

The following components (A) and (B) in a salt-containing food and drink:
(A) Amino acid or salt thereof (B) A method for enhancing saltiness of a salt-containing food or beverage comprising adding a metal salt. Component (B) is the following component (B1);
(B1) It is a potassium salt, The saltiness enhancement method of the salt containing food-drinks of Claim 1 characterized by the above-mentioned. Component (B) further comprises the following component (B2):
(B2) Metal salt (except potassium salt)
The salty taste enhancement method of the salt containing food-drinks of Claim 2 which is it. Component (B) is the following component (B2);
(B2) Metal salt (except potassium salt)
The salty taste enhancement method of the salt containing food-drinks of 2 or more types of these.   Component (A) is alanine, glutamate, glycine, arginine, cysteine, theanine, glutamine, histidine, hydroxyproline, isoleucine, leucine, leucine, lysine, methionine, ornithine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like The saltiness enhancing method for a salt-containing food or beverage according to any one of claims 1 to 4, wherein the salty taste or food is one or more selected from the group consisting of salts of   The method for enhancing saltiness of a salt-containing food or beverage according to claim 5, wherein the component (A) contains alanine.   The method according to claim 6, wherein the component (A) contains alanine and sodium glutamate and / or glycine.   The mass ratio (A) / (B) of component (A) and (B) is 0.0001 to 200, The saltiness enhancement method of the salt containing food-drinks as described in any one of claim 1-7.   Component (B1) is potassium lactate, potassium gluconate, potassium acetate, potassium citrate, potassium hydrogen tartrate, potassium sorbate, potassium aluminum sulfate (alum), potassium metabisulfite, potassium alginate, potassium bromate, potassium polyphosphate, Potassium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium tetraphosphate, potassium stearate, potassium stearoyl lactate, potassium ferrocyanide, potassium malate, potassium fumarate, potassium adipate, chloride The saltiness enhancing method of a salt-containing food or beverage according to any one of claims 1 to 8, wherein the salty taste or food is selected from one or more selected from the group consisting of potassium, potassium sulfate and potassium carbonate, and potassium lactate gluconate (complex salt). .   The method for enhancing the saltiness of a salt-containing food or beverage according to claim 3, wherein the component (B2) is a calcium salt and / or a magnesium salt.   Calcium salts such as calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium malate, calcium fumarate, calcium adipate, calcium propionate, calcium pantothenate, calcium chloride, calcium sulfate, calcium carbonate, L-ascorbic Calcium acid, calcium glycerophosphate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium dihydrogen pyrophosphate, calcium stearate, calcium stearoyl lactate, calcium sorbate, calcium alginate, calcium carboxymethylcellulose, calcium silicate 11. The method for enhancing the saltiness of a salt-containing food or beverage according to claim 10, wherein the salty taste and / or food product is salty, and is one or more selected from the group consisting of   11. The method according to claim 10, wherein the magnesium salt is one or more selected from the group consisting of magnesium lactate, magnesium chloride and magnesium sulfate.   The method for enhancing the saltiness of a salt-containing food or beverage according to claim 4, wherein the component (B2) is a calcium salt and / or a magnesium salt.   Component (B2) is calcium lactate, calcium gluconate, calcium acetate, calcium citrate, calcium malate, calcium fumarate, calcium adipate, calcium propionate, calcium pantothenate, calcium chloride, calcium sulfate, calcium carbonate, lactic acid 14. The method for enhancing the saltiness of a salt-containing food or beverage according to claim 13, which is at least two selected from the group consisting of magnesium, magnesium chloride and magnesium sulfate.   A seasoning comprising a salt-containing food and drink selected from the group consisting of noodle soup, soy sauce, miso, mayonnaise, dressing, sauce, ketchup, sauce, fish sauce, spices (spices), peppers, herbs, vinegar and soup The saltiness enhancement method of the salt containing food-drinks as described in any one of Claims 1-14 which is it.   Salt-containing foods and drinks include pickles, salads, soups, miso soup, soups, pickled plums, seaweeds, seaweeds, fish products, fish products, livestock products, dairy products, agricultural products, fish and eggs Salted foods, beans, noodles, breads, soft drinks, vegetable juices, pet food, bait, menma, dumplings, sea bream, sea bream, skin of eggplant, skin of sweet potato, sweets, sweets, boiled fish, The saltiness enhancement of a salt-containing food or drink according to any one of claims 1 to 14, which is a food and drink selected from the group consisting of fried food, grilled food, curry, confectionery, cooked rice food, fortified food and care food and drink. Method.   The saltiness food-drinks are low salt food-drinks, The saltiness enhancement method of the salt-containing food-drinks as described in any one of Claims 1-16. The following components (A) and (B);
A saltiness enhancer comprising (A) an amino acid or a salt thereof (B) a metal salt as an active ingredient. Component (B) is the following component (B1);
The saltiness enhancer according to claim 18, which comprises (B1) a potassium salt. Component (B) further comprises the following component (B2):
(B2) Metal salt (except potassium salt)
The saltiness enhancer according to claim 19, which comprises Component (B) is the following component (B2);
(B2) Metal salt (except potassium salt)
The saltiness enhancer according to claim 18, comprising two or more of the following.   A reduced-salt food or beverage containing the saltiness enhancer according to any one of claims 18 to 21.   The salt reduction method which adds the saltiness enhancer in any one of Claims 18-21 to salt containing food-drinks. The following components (A) and (B1);
A salt substitute comprising (A) an amino acid or a salt thereof (B1) a potassium salt. Further components (B2);
(B2) Metal salt (except potassium salt)
25. A salt substitute according to claim 24, containing