JP2889423B2 - Method for enhancing salty taste of salt-containing foods and drinks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for enhancing the salty taste of salt-containing foods and drinks, and more particularly to a saturated aliphatic monocarboxylic acid having 3 to 8 carbon atoms (hereinafter referred to as "salt-containing salty food").
At least one selected from the group consisting of C ₃ -C ₈ monocarboxylic acids) in an amount of 0.01 to 1% by weight based on the weight of the salt contained in the food or drink. Another object of the present invention is to remarkably enhance the salty taste of the food and drink, thereby providing a low salt food and drink.

[0002]

2. Description of the Related Art In order to prevent arteriosclerosis, hypertension and the like due to excessive intake of salt, a method of reducing the intake of salt itself or using a salt substitute is generally employed.

[0003] However, reduced salt foods in which the amount of added salt is reduced have blurred taste and markedly reduced taste. Some proposals have been made to compensate for the decrease in taste due to such salt reduction. For example, a method of adding sodium glutamate and spices (Food and Science, 25th Anniversary Special Issue, 1,198
4): A salty taste enhancer for preventing the blurring at the time of salt reduction by blending a decomposed solution obtained by adding water to a mixture of black koji and yellow koji having citric acid production ability and digesting and decomposing (JP-A-2-53456) JP-A-63-1): A method of increasing the degree of saltiness of salt by adding thaumatin to salt or an aqueous solution thereof.
37658) and the like.

[0004] On the other hand, there is also a study to develop a low sodium food by replacing a part of salt with potassium chloride, whey mineral or the like. Ornitiltaurine derivatives have also been developed as salty peptides [Journal
Of Agriculture and Food Chemistry, J. Agric. Food Chem., 32 , 992 (1984); 38 , 25, (199
0); JP-A-63-72670].

[0005]

[SUMMARY OF THE INVENTION However, spreads the width of taste is monosodium glutamate and spices, salt pungent <br/> enhancing effect can not be said to be sufficient yet, also a black koji having a citric acid producing ability In the case of the digestive decomposition solution of the mixture of yellow koji, it is necessary to add about 50% (w / v) to the purified salt, and it is not clear what the active ingredient is. Potassium chloride has a bitter taste, so its amount is limited, and salty peptides have not been put into practical use due to problems such as production cost, difficulty in synthesis and stability.

[0006]

Means for Solving the Problems The present inventors have intensively studied to solve the above-mentioned problems which have been conventionally proposed. In result, the proportion of at least one of from about 0.01 to about 1 weight percent based on the content salt weight in and drink food selected from the group consisting of C ₃ -C ₈ monocarboxylic acid salt-containing food or beverage It has been found that the addition of the salt does not adversely change the flavor of the food or drink, and that only the salty taste is significantly enhanced, thereby completing the present invention.

Accordingly, an object of the present invention is to provide a simple means of adding at least one specific amount selected from the group consisting of highly safe C ₃ -C ₈ saturated aliphatic monocarboxylic acids to salt-containing foods and drinks. Accordingly, it is an object of the present invention to provide a reduced-salt food or drink having significantly enhanced salty taste of the food or drink.

The C ₃ -C ₈ saturated aliphatic monocarboxylic acid used in the present invention includes, for example, propionic acid, butyric acid, caproic acid, enanthic acid, caprylic acid and any mixture thereof. Particularly preferred are propionic acid and butyric acid. Although acetic acid with 2 carbon atoms has a slight effect, adding it to salt-containing foods and drinks produces a rounded taste, and the effect of weakening the salty taste is larger, which is the reason that it is called salt plum. As can be seen, almost no salty taste enhancing effect can be expected.

[0009] C ₉ or more monocarboxylic acids, substantially is not practical strong taste of fatty acids becomes more than capric acid C _10, the remaining more greasy becomes more than stearic acid C ₁₈ However, the object of the present invention cannot be achieved.

Further, for example, di- or tricarboxylic acids such as malic acid, tartaric acid, fumaric acid and citric acid also have a slight salty taste enhancing effect, but are disadvantageous in that their application is limited due to their strong acidity. Not a target.

In the present invention, C _{3 to} C _{8 as} described above are used.
By adding at least one member selected from the group consisting of monocarboxylic acids at a ratio of about 0.01 to about 1% by weight based on the weight of salt in the salt-containing food or drink, the salty taste can be reduced to about 10 to about It can be increased by about 30%. In other words, the amount of salt used can be reduced to about 70 to about 90%.

In the present invention, the above C _3-
In addition to C ₈ monocarboxylic acids, such as acetic acid, lactic acid, malic acid, tartaric acid, fumaric acid, sodium fumarate monobasic, citric acid, gluconic acid, glucono delta-lactone, other acidulants such as ascorbic acid and salts thereof Can be blended. As the compounding amount of such another acidulant, for example, C ₃
-C ₈ about 1 to about 10 parts by weight per 1 part by weight of monocarboxylic acids are frequently employed.

The method of adding the C ₃ -C ₈ monocarboxylic acid to the salt-containing food or drink in the present invention is not particularly limited, and it can be added at any stage of the food or drink processing step. In such addition, the C ₃ -C ₈ monocarboxylic acid is previously added in a desired amount, for example, about 1 to about 10 times by weight of water,
It can be dissolved in any soluble solvent such as ethanol and glycerin and added. Further, if desired, an optional surfactant such as sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin is added to emulsify or solubilize the carboxylic acid, so that the carboxylic acid is uniformly dispersed in the food or drink. Can be blended.

Hereinafter, embodiments of the present invention will be described more specifically with reference to examples.

[0015]

Example 1 Various fatty acids shown in Table 1 were added to a 1% by weight saline solution at a concentration of 1.0 × 10 ⁻⁵ mol%, and the salty taste enhancing effect was obtained by 10 well-trained panelists. Was subjected to a sensory evaluation. The fatty acid is added as an ethanol solution depending on the solubility, or 10
The sucrose fatty acid ester corresponding to weight% was added and dissolved. The results are shown in Tables 1 and 2.

[0016]

[Table 1]

[0017]

[Table 2] * Explanation of symbols +: The larger the number, the greater the effect. -: Indicates no effect.

[0018]

Example 2 The amount of butyric acid added to 1% saline was changed stepwise, and the salty taste enhancing effect was evaluated by a sensory test in the same manner as in Example 1. Table 3 shows the results.

[0019]

[Table 3]

As is apparent from the results in Table 3, in the case of butyric acid, the addition of about 10 to about 100 ppm to 1% saline solution does not adversely affect the flavor,
Only the salty taste was evaluated to be significantly enhanced.

[0021]

Embodiment 3 Salt concentration 0.6%, 0.7% and 0.8%
(Weight) saline solution is prepared.
A sample to which ppm butyric acid was added was prepared. These samples were subjected to sensory evaluation of saltiness with 1.0% saline as a control. Table 4 shows the results.

[0022]

[Table 4]

As is apparent from the results in Table 4, it was evaluated that the addition of butyric acid could reduce the salt by about 20 to about 30%.

[0024]

Example 4 Margarine was prepared in the usual manner according to the following compounding ratio.

In addition to the above margarine mixing ratio, propionic acid 100 ppm, butyric acid 100 ppm, caproic acid 20
ppm and caprylic acid 20 ppm (the product of the present invention) and a control product without the addition of fatty acid were subjected to a sensory evaluation of salty strength and palatability. Table 5 shows the results.

[0026]

[Table 5]

As is clear from the results in Table 5, C ₃ ,
The product of the present invention to which C ₄ , C ₆ and C ₈ fatty acids were added had a stronger salty taste and a remarkably excellent palatability.

[0028]

According to the present invention, at a rate of about 0.01 to about 1% based on the saturated aliphatic monocarboxylic acids having 3 to 8 carbon saline containing food or drink into brine weight in food or drink By a simple method of adding, the salty taste of the salt-containing food or drink can be reduced by about 10 to 10 without adversely affecting the flavor of the food or drink.
It can be enhanced by about 30%, and it is possible to extremely advantageously provide a low-salt food useful for health.

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Claims (1)

(57) [Claims] 1. A salt-containing food or beverage 0.01 to based at least one selected from the group consisting of saturated aliphatic monocarboxylic acids having 3 to 8 carbon containing salt weight in and drink food 1 A method for enhancing the salty taste of salt-containing foods and drinks, wherein the salty taste is added at a ratio of% by weight.