JP2019150005A - Salty taste enhancer - Google Patents

Abstract

To provide: a salty taste enhancer that has a salty taste enhancing effect, is inexpensive and has high versatility as a material that can make feel salty taste more than the salt content amount and can substantially decrease salt; and, furthermore, a food/drink containing a salty taste enhancer and a substitute salt for reducing salt.SOLUTION: The inventors have found that an emulsion containing piperine has a salty taste enhancing effect and completed the present invention.SELECTED DRAWING: None

Description

  The present invention relates to a salty taste enhancer and a method for producing the same.

  Sodium chloride (sodium chloride) is used in various foods and drinks as a seasoning for imparting a salty taste. However, in view of hypertension and the like, reduction of intake is required. On the other hand, when salt is reduced, the deliciousness of the meal is impaired due to thin saltiness, and it is difficult to obtain satisfaction as a seasoning. Therefore, there has been a demand for a material that does not substantially reduce salt while reducing salt. .

  So far, salty taste enhancers based on various materials have been developed. For example, salty taste enhancers characterized by containing a mixture of spice extracts of pepper, ginger, clove and cinnamon at a specific ratio (Patent Document 1) ), And a salty taste enhancer for salty foods and beverages containing as an active ingredient a salamander extract selected from supercritical or subcritical carbon dioxide extracts and solvent extracts of salamates (Patent Document 2), etc. Are known.

Japanese Patent No. 5872187 Japanese Patent No. 5733737

  The present invention provides a salty taste enhancer that has a salty taste enhancing effect, is inexpensive and highly versatile, as a material that can make salty taste more than the salt content and can substantially reduce salt. It is. Furthermore, food and drink containing a salty taste enhancer is provided, and a salt substitute for reducing salt is provided.

  The inventors have found that an emulsion containing piperine has a salty taste enhancing effect and completed the present invention.

That is, the present invention relates to the following aspects [1] to [7].
[1] A salty taste enhancer comprising an emulsion containing piperine as an active ingredient.
[2] The salty taste enhancer according to [1], further containing limonene.
[3] The salty taste enhancer according to [1] or [2], which contains a water-soluble polymer.
[4] The salty taste enhancer according to any one of [1] to [3], wherein 0.5 μg to 200 μg of piperine is used per 1 g of sodium chloride.
[5] The salty taste enhancer according to any one of [1] to [4], which contains 0.3 to 100 parts by weight of limonene with respect to 100 parts by weight of piperine.
[6] A food or drink comprising the salty taste enhancer according to any one of [1] to [5].
[7] A salt substitute for reducing salt, comprising sodium chloride and the salty taste enhancer according to any one of [1] to [5].

  The salty taste enhancer of the present invention has a salty taste enhancing effect and can make the salty taste more than the salt content, so that the salty taste of food and drink is not dropped while substantially reducing salt, It became possible to reduce salt. In addition, it is inexpensive, highly versatile, safe, and has little influence on taste and flavor, so it can be widely used for food and drink. Furthermore, by using the salty taste enhancer, a salt substitute for reducing salt can be produced inexpensively and easily. By using the salty taste enhancer and salt substitute for reducing salt, the saltiness is not lost while reducing the amount of salt in foods and drinks. Seasoning that gives you a feeling is now possible.

  The salty taste enhancer of the present invention contains an emulsion containing piperine as an active ingredient. Although piperine used for this invention is not specifically limited, It may be obtained by extracting from the fruit of pepper (Piper nigrum), for example, you may extract from other plants containing piperine, such as a japonicus and a tiger beetle. Extraction is not particularly limited as long as piperine can be extracted, and it can be extracted by a conventional method, purified, or a commercially available extract containing piperine can be used.

  The salty taste enhancer of the present invention can enhance the salty taste enhancing effect by further using limonene in combination with piperine. Limonene used in the present invention is not particularly limited, but it can be extracted from citrus peel and fruit juice by a conventional method and may be purified, but may be a synthetic product, a commercially available fragrance containing d-limonene, Essential oil, peel extract, etc. can be used.

  Limonene is not particularly limited as long as it shows a salty taste enhancing effect in combination with piperine, but the amount added to 100 parts by weight of piperine is preferably 0.3 to 100 parts by weight, more preferably 0.5 to 90 parts by weight. More preferably, 0 to 80 parts by weight.

  The emulsion containing piperine is not particularly limited as long as it has a salty taste enhancing effect, but is preferably an emulsion obtained by emulsifying piperine, fats and oils and an emulsifier. Further, when limonene is used in combination, an emulsion containing limonene may be used in combination with an emulsion containing piperine, or an emulsion obtained by emulsifying piperine and limonene may be used. The emulsion containing limonene is obtained, for example, by emulsifying limonene, fats and oils and an emulsifier.

  The fats and oils used for the emulsification treatment are not particularly limited as long as they are edible. Vegetable oils such as soybean oil, sesame oil, peanut oil, corn oil, rapeseed oil, rice oil, palm oil, palm oil, pork fat, chicken oil, beef fat Animal oils and fats such as fish oil and butter, hydrogenated oils and the like can be exemplified, and two or more types of oils and fats may be used in combination.

  The emulsifier used in the emulsification treatment is not particularly limited as long as it has an emulsifying action, but is preferably a water-soluble polymer, more preferably a water-soluble polymer having an average molecular weight of 10,000 or more, and further preferably an average molecular weight of 50,000 or more, Examples thereof include polysaccharides such as gum arabic and sodium starch octenyl succinate, and two or more emulsifiers may be used in combination.

  The emulsification treatment can be performed by a general emulsification method, and examples thereof include an emulsification apparatus such as a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, and a homodisper, and two or more kinds of apparatuses may be combined. Moreover, it will not specifically limit if there exists fluidity at the time of an emulsification process, However, It is preferable to include a heating process before an emulsification process, for example, heating of 40-100 degreeC, 50-80 degreeC etc. can be illustrated.

  The salty taste enhancer of the present invention can be used by adding to various foods and drinks having a salty taste. The food and drink are not particularly limited, and examples thereof include cooked and processed foods such as hamburger stew, seasonings such as soy sauce, miso, dashi, and sauce, and beverages such as kelp tea, tomato juice, and vegetable juice. The amount of the salty taste enhancer added to foods and drinks is not particularly limited as long as it shows a salty taste enhancing effect, but it is preferable to use 0.5 μg to 200 μg of piperine with respect to 1 g of salt in foods and drinks, and more preferably 1 It is preferable to use 0.0 μg to 150 μg, more preferably 2.0 μg to 100 μg. By adding it to various foods and drinks, it is possible to feel a salty taste that exceeds the salt content, so that when the original salt concentration is 100%, a salty taste of 100% or more can be felt, preferably 105% or more. More preferably, the saltiness of 110% or more can be felt, so that salt in food and drink can be reduced.

  Moreover, the salt substitute for salt reduction can be manufactured by mixing salt and this salty taste enhancer. It is preferable to use 0.5 μg to 200 μg of piperine, more preferably 1.0 μg to 150 μg, and even more preferably 2.0 μg to 100 μg per 1 g of salt. By substituting the salt for substituting for salt in whole or part with normal salt, the amount of salt in food and drink is reduced and the salty taste is not lost. Even seasoning with satisfaction can be achieved.

  The salty taste enhancer and salt-reducing substitute salt of the present invention shall be concentrated or dried by vacuum concentration, membrane concentration, drum drying, air drying, spray drying, vacuum drying or freeze drying, or a combination thereof. Can do.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples.

(Examination of piperine concentration)
[Test Example 1]
60 g of gum arabic (instant gum AA, manufactured by Nexira) is added to 225 g of tap water and dissolved by stirring at 70 ° C., and black pepper extract (black pepper oleoresin, manufactured by CANA Corporation, piperine concentration: 40% (w / w)) A mixture of 3 g and 12 g of edible fat (Sun Crystal (registered trademark), manufactured by Nisshin Oillio Group, Inc.) heated and dissolved at 90 ° C. was added, and then a high-pressure homogenizer (LAB-1000, manufactured by SMT Corporation). Was used for emulsification treatment (40 MPa, 2 Pass) at 70 ° C. to obtain 290 g of piperine-containing emulsion (piperine concentration: 2,300 ppm).

  To 67.5 g of tap water, 22.5 g of sodium chloride and 0.005 (Example 1-1), 0.05 g (Example 1-2), 0.1 g (Example 1-3), 0 .5 g (Example 1-4), 1 g (Example 1-5), 0.001 g (Comparative Example 1-1) or 5 g (Comparative Example 1-2) was added and dissolved by stirring at 70 ° C. By spray-drying using a drier (ADL311, manufactured by Yamato Scientific Co., Ltd.), 20 g each of piperine-containing salt powder (Example products 1-1 to 1-5, Comparative products 1-1 and 1-2) were obtained. Table 1 shows the amount of piperine (μg) and the piperine concentration (ppm) in the salt powder with respect to 1 g of salt in each of the obtained salt powders.

[Comparative Example 2]
60 g of gum arabic (instant gum AA) is added to 225 g of tap water and dissolved by stirring at 70 ° C. Then, 15 g of edible oil (Sun Crystal (registered trademark)) is added, and then a high-pressure homogenizer (LAB-1000) is used. By emulsifying at 40 ° C. (40 MPa, 2 Pass), 290 g of an emulsion was obtained.

  202.5 g of salt powder (Comparative product 2) is obtained by adding 22.5 g of salt and 0.5 g of the above emulsion to 67.5 g of tap water, stirring and dissolving at 70 ° C., and spray drying using a spray dryer (ADL311). Got.

[Evaluation Test 1]
Using the practical products 1-1 to 1-5 and the comparative products 1-1 and 1-2 as samples, sensory evaluation of salty strength and pungent taste was performed by four trained panelists, and the results are shown in Table 1. The salty strength is evaluated by comparing the relative salty strength perceived in three stages as compared with Comparative Product 2, with 1 being the “same” salty strength, 2 being “strong”, and “very strong”. The average value of 4 persons was calculated with 3 as the value. The pungent taste was evaluated by the presence or absence of the pungent taste.

  From Evaluation Test 1, all of the products 1-1 to 1-5 had a strong salty strength, and there was no pungent taste derived from piperine, whereas Comparative Product 1-1 had no pungent taste, but the salty strength was piperine. It was found that the comparative product 1-2 had the same salty strength as the additive-free product, but had a pungent taste derived from piperine.

  Therefore, the salty taste enhancing effect can be seen by adding 0.5 μg or more of piperine to 1 g of salt, but if the amount of piperine added is too much, the pungent taste is felt, and the salty taste enhancing effect is also reduced. Piperine was found to be preferably about 0.5 to 200 μg.

(Examination of limonene addition effect)
[Test Example 2]
60 g of gum arabic (instant gum AA) is added to 225 g of tap water and dissolved by stirring at 70 ° C., and d-limonene (limonene oil, manufactured by Inoue Fragrance Co., Ltd., d-limonene concentration: 90% (w / w) ) After charging a mixture of 3 g and 12 g of edible oil (Sun Crystal (registered trademark)) heated and dissolved at 90 ° C., emulsify (40 MPa, 2 Pass) at 70 ° C. using a high-pressure homogenizer (LAB-1000). Thus, 290 g of limonene-containing emulsion (limonene concentration: 9,000 ppm) was obtained.

  62.5 g of tap water 22.5 g of salt, 0.5 g of the piperine-containing emulsion of Test Example 1, and the limonene-containing emulsion 0.0005 (Example 2-1), 0.001 (Example 2-2) , 0.005 g (Example 2-3), 0.01 g (Example 2-4), 0.05 g (Example 2-5), 0.1 g (Example 2-6) or 0.2 g (Comparison) Example 3) was added, dissolved by stirring at 70 ° C., and spray-dried using a spray dryer (ADL311), so that each 20 g of piperine / limonene-containing salt powder (Examples 2-1 to 2-6 and Comparative product 3) Got. Table 2 shows the amount of piperine (μg) per 1 g of salt in each salt powder obtained, the limonene concentration (ppm) in each salt powder, and the ratio of piperine to limonene.

[Evaluation Test 2]
Using Examples 2-1 to 2-6 and Comparative Product 3 as samples, sensory evaluation of salty strength, pungent taste and fragrance was performed by four trained panelists, and the results are shown in Table 2. The salty strength is evaluated by comparing the relative salty strength perceived in three stages as compared with Comparative Product 2, with 1 being the “same” salty strength, 2 being “strong”, and “very strong”. The average value of 4 persons was calculated with 3 as the value. The pungent taste was evaluated by the presence or absence of a pungent taste, and the fragrance was evaluated by the presence or absence of a citrus scent.

  From Evaluation Test 2, all of the products 2-1 to 2-6 have a strong salty strength, no pungent taste derived from piperine, and no limonene-derived sweet scent, whereas comparative product 3 is Although the salty strength was strong and there was no pungent taste derived from piperine, it was found that there was a citrus scent derived from limonene.

  Therefore, it was found that the addition of limonene in addition to piperine shows a further salty taste enhancing effect. Further, when the amount of limonene added is too large, a citrus scent is felt, and the salty taste enhancing effect is also reduced. Therefore, it was found that limonene is preferably about 0.3 to 100 with respect to piperine 100.

(Examination of high piperine content)
[Test Example 3]
60 g of gum arabic (instant gum AA) was added to 237.552 g of tap water (Example 3-1) or 233.88 g (Example 3-2), respectively, and dissolved by stirring at 70 ° C. In advance, d-limonene (limonene) Oil, d-limonene concentration: 90% (w / w)) 0.024 g (Example 3-1) or 0.06 g (Example 3-2), black pepper extract (black pepper extract, bioactives) Made in Japan, piperine concentration: 96% (w / w)) 0.024 g (Example 3-1) or 0.06 g (Example 3-2), and edible oil (Sun Crystal (registered trademark)) 2 Each mixture of 4 g (Example 3-1) or 6 g (Example 3-2) dissolved by heating at 90 ° C. was added, followed by emulsification (70 MPa) at 70 ° C. using a high-pressure homogenizer (LAB-1000). 2Pass) Rukoto piperine-limonene-containing emulsion the 290 g (Example 3-1, piperine concentration: 77 ppm, limonene concentration: 72 ppm), (Example 3-2, piperine concentration: 192 ppm, limonene concentration: 180 ppm) was obtained.

  25 g of sodium chloride and 6.6 g of the piperine / limonene-containing emulsion are added to 75 g of tap water, dissolved by stirring at 70 ° C., and spray-dried using a spray dryer (ADL311), each 20 g of piperine / limonene-containing salt powder. (Example products 3-1 and 3-2) were obtained. Table 3 shows the amount of piperine (μg) per 1 g of salt in each salt powder obtained, the limonene concentration (ppm) in each salt powder, and the ratio of piperine to limonene.

[Evaluation Test 3]
Using the practical products 3-1 and 3-2 as samples, sensory evaluation of salty strength, pungent taste, and aroma was performed by four skilled panelists. The results are shown in Table 3. The salty strength is evaluated by comparing the relative salty strength perceived in three stages as compared with Comparative Product 2, with 1 being the “same” salty strength, 2 being “strong”, and “very strong”. The average value of 4 persons was calculated with 3 as the value. The pungent taste was evaluated by the presence or absence of a pungent taste, and the fragrance was evaluated by the presence or absence of a citrus scent.

  From the evaluation test 3, the salty strength of each of the products 3-1 and 3-2 was enhanced as compared with the comparative product 2 to which no piperine and limonene were added. Pipeline-rich products with a piperine concentration of 96% (w / w) were both used in the products 3-1 and 3-2. Since the salty taste-enhancing effect was also observed in the piperine-rich products, piperine was salty. It was considered an active ingredient related to the enhancement effect.

(Confirmation of salty taste enhancement effect in aqueous solution)
[Test Example 4]
Piperine-containing emulsion described in Test Example 1 (piperin concentration: 2,300 ppm) only in 43 mg (Example 4-1) or piperine-containing emulsion described in Test Example 1 in 200 g of 1.0% (w / w) saline. The product (piperin concentration: 2,300 ppm) 43 mg and the limonene-containing emulsion described in Test Example 2 (limonene concentration: 9,000 ppm) 4 mg (Example 4-2) were added and mixed to add piperine-containing emulsion 1 0.0% (w / w) saline (practical product 4-1, piperine concentration: 0.5 ppm) 200 g or piperine / limonene-containing emulsion added 1.0% (w / w) saline (practical product 4-2 200 g of piperine concentration: 0.5 ppm, limonene concentration: 0.2 ppm). Table 4 shows the piperine concentration (ppm) and limonene concentration (ppm) in each obtained 1% saline solution, the amount of piperine (μg) with respect to 1 g of sodium chloride, and the ratio of piperine to limonene.

[Comparative Example 4]
In 200 g of 1.0% (w / w) saline, 47 mg of the emulsion described in Comparative Example 2 (Comparative Example 4-1), black pepper extract (black pepper extract, manufactured by Bioactives Japan, Inc., piperine concentration: 96%) 0.1 mg (Comparative Example 4-2) or Limonene-containing emulsion described in Test Example 2 (Limonene concentration: 9,000 ppm) 4 mg (Comparative Example 4-3) was added and mixed to add the emulsion. 200 g of 1.0% (w / w) saline (Comparative product 4-1), 200 g of piperine added 1.0% (w / w) saline (Comparative product 4-2, piperine concentration: 0.5 ppm) or limonene 200 g of containing emulsion addition 1.0% (w / w) saline (Comparative product 4-3, Limonene concentration: 0.2 ppm) was obtained. Table 3 shows the piperine concentration (ppm) and limonene concentration (ppm) in each obtained 1% saline solution, and the amount of piperine (μg) relative to 1 g of sodium chloride.

[Evaluation Test 3]
Using each of the 1.0% (w / w) saline solutions of the practical products 4-1 and 4-2 and the comparative products 4-1, 4-2 and 4-3 as samples, The sensory evaluation was performed and the results are shown in Table 4. Evaluation of salty strength is carried out by separately preparing standard saline 1.00% (w / w), 1.05% (w / w), 1.10% (w / w), 1.15% (w / w). ), 1.20% (w / w) or 1.25% (w / w) and each sample was evaluated. A standard saline solution having a salt concentration that is the same as or close to that of the sample to be evaluated was determined, and an average value of four people was calculated.

  From Evaluation Test 4, the products 4-1 and 4-2 both have a salt concentration equivalent to 1.05% (w / w) and 1.20% (w / w), 105% from the original salt concentration, or 120% salty taste enhancement effect was observed, but comparative product 4-1 to which a simple emulsion not containing piperine was added, comparative product 4-2 to which a non-emulsified piperine-containing extract was added, and piperine were included None of the comparative products 4-3 to which no limonene-containing emulsion was added showed the salty taste enhancing effect.

  Therefore, in order to enhance the salty taste of the aqueous solution, it is important to add a piperine-containing emulsion or a piperine-limonene-containing emulsion that further contains limonene, the addition of a piperine-containing extract that is a simple emulsion or a non-emulsion, or It was found that the salty taste enhancing effect was not observed with the limonene-only emulsion. Furthermore, it was found that by adding limonene to piperine, a salty taste enhancing effect of 114% was observed compared to piperine alone.

Claims (7)

  A salty taste enhancer comprising an emulsion containing piperine as an active ingredient.   The salty taste enhancer according to claim 1, further comprising limonene.   The salty taste enhancer according to claim 1 or 2, comprising a water-soluble polymer.   The salty taste enhancer according to any one of claims 1 to 3, wherein piperine is used in an amount of 0.5 µg to 200 µg per 1 g of sodium chloride.   The salty taste enhancer according to any one of claims 1 to 4, comprising 0.3 to 100 parts by weight of limonene with respect to 100 parts by weight of piperine.   Food / drink containing the salty taste enhancer of any one of Claims 1-5.   A salt substitute for reducing salt, comprising sodium chloride and the salty taste enhancer according to any one of claims 1 to 5.