JP5639758B2 - Taste improving agent for potassium salts or foods and drinks containing potassium salts - Google Patents

Description

  The present invention relates to a taste improver, and in particular, without lowering the salty taste of a potassium salt-containing food or drink, and further without changing the original flavor profile of the food or drink, etc. It is related with the excellent taste improving agent which reduces the unpleasant taste of.

  Sodium chloride (sodium chloride) is a material indispensable in the food industry, such as adjusting the taste by imparting a salty taste to foods and beverages, or improving storage stability and physical properties. However, if sodium salt is excessively consumed, a lot of sodium accumulates in the body, and at the same time, the water content of blood vessels increases and blood pressure rises. In other words, it is common sense that the cause of hypertension and the overdose of salt are closely linked to each other, and it causes other complications (heart disease, kidney disease, etc.). This is also a well-known fact, and with the aging of the population structure, a reduction in intake is desired.

  Therefore, in recent years, there has been a movement to reduce salt intake on a global scale, and in Europe and the United States, the recommended daily intake is 6 g. On the other hand, in Japan, the Ministry of Health, Labor and Welfare recommends that the daily intake of salt be 10 g or less. It is said that the intake is more preferably 6 g or less per day. On the other hand, according to the results of a recent national nutrition survey, it is reported that Japanese are taking about 11 to 14 g of salt per day.

Therefore, in recent years, attempts have been made to reduce the amount of salt contained in foods and beverages, attempts to reduce the amount of salt used, or to reduce the amount of salt used by enhancing the salty and salty taste. Has been.
Examples of methods for enhancing the salty taste without inhibiting the original flavor of food and drink include, for example, a composition containing spiranthol (Patent Document 1), a composition containing an acidic amino acid, a basic amino acid and succinic acid or a salt thereof. A thing (patent document 2) is known. When sodium content is reduced by these methods, the salty taste can be enhanced to some extent, but since the effect of enhancing the taste of the whole base is not seen, the overall taste shortage caused by reducing the sodium content is not observed It was pointed out that cannot be supplemented.

  On the other hand, as a method for reducing the amount of sodium in food and drink, a method has been proposed in which a portion of sodium in salt is replaced with salty potassium chloride, magnesium chloride, or calcium chloride to relatively reduce the amount of sodium. (Patent Literature 3) all have unpleasant tastes derived from materials such as bitterness, egg taste, and metallic taste, and their usage and fields of use are greatly limited.

  For the purpose of improving the taste of potassium chloride, many attempts have been made to add inorganic salts, seasonings, sweeteners and the like to potassium chloride. As components for improving the taste of potassium chloride, glutamate, nucleic acid-based taste substances (Patent Documents 4 and 5), citrate (Patent Document 6), autolytic yeast (Patent Document 7), powdered solid bitter juice (patent Document 8), kelp extract (patent document 9), tea, dokudami, wheat, guava, buckwheat (patent document 10), mushroom-derived component (patent document 11) and the like are known.

Moreover, the technique (patent document 12) etc. which mix | blend a binder with sodium chloride and potassium chloride and granulate, the method (patent document 13) etc. which improve the food texture of potassium chloride by combining potassium chloride and a fiber-type substance etc. However, these cases still have an unpleasant taste derived from a unique material, and the improvement is strongly desired.
In addition, the above-mentioned conventional technology is limited in the amount of use due to the flavor and unpleasant taste of inorganic salts, seasonings, etc. combined with potassium chloride, and there are cases where sufficient taste improvement effect of potassium chloride cannot be obtained. Many taste-improving agents for potassium-containing foods and beverages that are sufficiently satisfactory in quality have not been developed yet.

Japanese Patent Publication No. 48-35465 JP 2002-345430 A JP 59-198953 A JP 58-89160 A JP 58-94368 A JP-A-6-189709 JP-A-56-55177 JP 59-198953 A JP-A-6-7111 JP-A-6-335361 Japanese Patent Laid-Open No. 7-115933 JP 59-66858 A JP 61-282205 A

  The object of the present invention is to improve the unpleasant taste peculiar to potassium salts without affecting the original flavor of the food and drink, and further to increase the value of the salt as a salt substitute for potassium salt, so that sodium in the food and drink It is a means to reduce the amount, and to provide a salt composition with reduced sodium content. And it is in providing the taste improving agent which has the improvement effect of the unpleasant taste of a low sodium amount salt composition.

  As a result of intensive research to solve the problems of the prior art, the present inventors have found that carboxylic acid other than quinic acid or a salt other than its potassium salt, quinic acid or a composition containing quinic acid, spirantol or spirantol. By containing at least one selected from the plant extract or plant essential oil and Allium genus plant extract in the potassium salt or potassium salt-containing food or drink, unpleasant taste such as egg taste and metal taste peculiar to potassium salt Has been found to be improved and the salty taste and taste are enhanced, and the present invention has been completed.

The present invention is configured as follows.
(1) (a) A taste improving agent for a potassium salt or a potassium salt-containing food or drink comprising a carboxylic acid other than quinic acid or a salt other than its potassium salt.
(2) The above taste improving agent, wherein the carboxylic acid excluding quinic acid is at least one selected from the group consisting of acetic acid, lactic acid, tartaric acid, succinic acid and propionic acid.
(3) Further, selected from the group consisting of (b) quinic acid or a composition containing quinic acid, (c) spirantol or a plant extract or plant essential oil containing spirantol and (d) an allium plant extract The said taste improving agent characterized by containing at least 1 sort (s). (4) The present invention, wherein the composition containing quinic acid comprises a purified product obtained by extracting tea leaves with water to obtain an extract, and then purifying the extract with an adsorbent. Taste improving agent.
(5) The above composition characterized in that the composition containing quinic acid comprises a coffee bean hydrolyzate containing a quinic acid derivative obtained by hydrolyzing a coffee bean extract and purifying the hydrolyzed product. Taste improving agent.

(6) The taste improving agent as described above, wherein the spirantol or the plant extract or the plant essential oil containing spirantol is an extract or an essential oil derived from holland sennici or kibana holland sennici.
(7) The said taste improving agent, wherein the Allium genus plant extract is an extract of charlotte and / or onion.
(8) The said taste improver, wherein the Allium plant extract is extracted from an Allium plant with an aqueous alcohol solution at -20 to 0 ° C.
(9) A potassium salt composition comprising the taste improver.
(10) A potassium salt-containing food or drink comprising the taste improver.

(11) The potassium salt-containing food or drink as described above, wherein the potassium salt-containing food or drink is a reduced salt food or drink.
(12) A method for improving the taste of a potassium salt-containing food or drink characterized by adding the taste improver.
(13) The method for improving the taste of a potassium salt-containing food or drink, wherein the potassium salt-containing food or drink is a reduced salt food or drink.
(14) A potassium salt-containing flavoring composition for food and drink, comprising the taste improver.
(15) A potassium salt-containing food or drink comprising the above flavoring composition.

(16) The potassium salt-containing food or drink, wherein the potassium salt-containing food or drink is a reduced salt food or drink.
(17) A salt composition comprising a potassium salt and the taste improver.
(18) Food / beverage products containing the said salt composition.
(19) The above food or drink, wherein the food or drink is a low salt food or drink.
(20) A method for reducing salt in a food or drink, comprising adding the salt composition to the food or drink.

  The taste improving agent of the present invention can improve the unpleasant taste such as the metallic taste, egg taste, and the like unique to potassium salt without affecting the original flavor of food and drink, and can enhance the salty taste. And the like, and the value of potassium salt as a substitute for salt can be increased.

[A] Component of taste improver (a) Salt other than carboxylic acid excluding quinic acid or its potassium salt The carboxylic acid excluding quinic acid used in the present invention or a salt other than its potassium salt is preferably linear Or it is not particularly limited as long as it is a branched aliphatic carboxylic acid or a salt thereof (excluding potassium salt), aliphatic monocarboxylic acid composed of lower fatty acids such as acetic acid and propionic acid, succinic acid, etc. Examples thereof include aliphatic unsaturated dicarboxylic acids such as aliphatic saturated dicarboxylic acids and fumaric acids, and edible carboxylic acids such as carboxylic acids such as lactic acid, malic acid, tartaric acid and citric acid.
Examples of carboxylic acid salts excluding quinic acid include sodium salts, calcium salts, magnesium salts and the like.
Preferably, acetic acid, lactic acid, sodium lactate, tartaric acid and succinic acid are used, more preferably acetic acid, lactic acid and tartaric acid are used, and most preferably acetic acid and lactic acid are used. The carboxylic acid excluding the quinic acid or a salt other than its potassium salt may be used alone or in combination of two or more.

  The taste improver of the present invention is characterized by containing a carboxylic acid other than quinic acid or a salt other than its potassium salt as an essential component, and further contains quinic acid or a composition containing quinic acid, spirantol or spirantol. The effect can be enhanced by combining at least one selected from the group consisting of a plant extract or a plant essential oil and an Allium plant extract.

本発明においては、市販されているキナ酸をそのまま呈味改善剤として使用することが可能であるが、呈味改善剤として、飲食品に使用することを考慮すると、果汁、茶、コーヒー等の可食性植物原料から得られるキナ酸を含有する組成物を使用するのが好ましく、特にキナ酸含有量が多く、入手も容易な茶葉やコーヒー豆を原料とするのが好ましい。具体的には、特開２００７−１４２１２号公報に記載されている方法に従い、茶葉を水で抽出処理して得ることができる。また、特開２００１−３２１１１５号公報に記載されている方法に従い、生コーヒー豆をアルカリ又は酵素で加水分解して得ることができる。 (B) Quinic acid Quinic acid (1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid) having the following structural formula used in the present invention is present in a large amount in cranberry juice and the like, and quinic acid such as chlorogenic acid. It is an alicyclic carboxylic acid that is widely distributed in plants as a derivative and can be obtained from a plant by a method such as extraction. It can also be chemically synthesized and is commercially available as a reagent.

In the present invention, commercially available quinic acid can be used as it is as a taste improver, but considering the use as a taste improver in foods and drinks, fruit juice, tea, coffee, etc. It is preferable to use a composition containing quinic acid obtained from an edible plant raw material, and it is particularly preferable to use tea leaves and coffee beans that have a high quinic acid content and are easily available. Specifically, it can be obtained by extracting tea leaves with water according to the method described in JP-A-2007-14212. Moreover, according to the method described in Unexamined-Japanese-Patent No. 2001-321115, green coffee beans can be obtained by hydrolyzing with an alkali or an enzyme.

スピラントールは前記植物から採取、精製することにより得られる他、化学的に合成することも可能である。本発明では、いずれの方法により得られたスピラントールであっても使用でき、また、純度が高いものである必要はない。他の成分の味やにおいが飲食品の香味に影響を与えない場合は、スピラントールを含有する植物の抽出物や精油等を精製することなく使用してもよい。安全性の観点からは、食経験のある植物から得られる抽出物又は精油を使用することが好ましく、また、供給、価格等の実用性の観点から、スピラントール含量の多いオランダセンニチ又はキバナオランダセンニチの抽出物又は精油を使用するのが特に好ましい。 (C) Spiranthol Spiranthol (N-isobutyl-2,6,8-decatrienamide; also known as “Affinin”) having the following structural formula used in the present invention refers to Spilanthes acmella, Kibana Dutch Sennici. It is a pungent ingredient contained in (Spilanthes acmella var. Oleracea) and the like.

Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not need to be highly purified. When the taste and odor of other components do not affect the flavor of the food or drink, they may be used without refining a plant extract or essential oil containing spirantol. From the viewpoint of safety, it is preferable to use an extract or an essential oil obtained from an experienced plant. From the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use Nichi extract or essential oil.

  Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content. As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol. The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is removed from the obtained extract to obtain a spirantol-containing extract.

  The obtained spirantol-containing extract can be used as it is, but in the case where the influence of ingredients other than spirantol contained in the extract on the flavor of food and drink becomes a problem, further molecular distillation is performed. In addition, it is preferable to use by increasing the spirantol content by using purification methods such as thin-film distillation and various chromatography alone or in combination as appropriate.

(D) Extract of Allium genus plant The Allium genus plant used in the present invention is not particularly limited as long as it belongs to the genus Allium, and includes garlic, onion, charlotte, leek, leek, bamboo shoot, Asagi, Examples include leaks and garlic garlic. Preferably garlic (Alliumsativum L.), onion (Allium capa L.) and charlotte (Allium ascalonicum L.) are used,
More preferably, charlotte (Allium ascalonicum L.) and / or onion (Allium capa L.) is used, and most preferably, charlotte (Allium ascalonicum L.) is used. The Allium genus plant can be used alone or in combination of two or more. These plants may be shredded raw or extracted through drying or heat treatment depending on the purpose, but are preferably shredded raw, cooled without delay, and extracted. Is desirable.

  Although the extraction temperature of the Allium genus plant in this invention is not specifically limited, Preferably, it is performed at the lowest possible temperature which an extraction raw material does not freeze, and -20 degreeC-0 degreeC is suitable. More preferably, it is -15 degreeC-0 degreeC, Most preferably, it is -15 degreeC--5 degreeC. Allium plants do not freeze at about −20 ° C. in the presence of a solvent, but if the extraction temperature is lower than −20 ° C. and cells in the plant are frozen and destroyed, the yield will increase, but even undesired components May be extracted, or the flavor tends to be inferior. When the extraction temperature exceeds 0 ° C., the enzyme reaction in the plant becomes active, and it tends to be difficult to control the flavor.

  The alcoholic solvent used in the extraction of the Allium genus plant of the present invention is not particularly limited as long as it has one or more hydroxyl groups in the molecule and is liquid at the above extraction temperature. Methanol, ethanol, propanol, isopropanol And monohydric alcohols such as propylene glycol and glycerin, and monohydric alcohols such as methanol, ethanol, propanol, and isopropanol are preferably used, and ethanol is most preferably selected. The alcohols can be used in the form of an aqueous solution, preferably 30 to 95% aqueous solution, more preferably 50 to 90% aqueous solution, and most preferably 60 to 85% aqueous solution. If it is less than 30%, the solvent may freeze during extraction when extracted at a low temperature, and if it exceeds 95%, the extraction time tends to be longer.

  The extraction time of the Allium genus plant in the present invention is arbitrarily set and is not particularly limited. However, when extracting at a low temperature, the extraction time is preferably 8 to 96 hours, and more preferably 24 to 84. The time is most preferably 48 to 72 hours. If it is less than 8 hours, extraction efficiency may become low, and it is economically unpreferable to spend 96 hours or more for extraction.

[B] Use of Taste Improving Agent The taste improving agent of the present invention can be used without particular limitation for potassium salts and foods and drinks containing potassium salts, and in particular, potassium chloride widely used as a salt substitute. Suitable for improving taste.
When the taste improver is added directly to the potassium salt, the powdered taste improver may be mixed with the potassium salt, or the potassium salt and the taste improver may be dissolved in water to form an aqueous solution. Alternatively, a composition obtained by adding an excipient such as dextrin to an aqueous solution and pulverizing by spray drying may be used. A taste improving agent can also be added to a mixture of potassium salt and salt, natural salt, bittern or the like.
When using a taste improver for potassium salt-containing foods and drinks such as low-salt foods using potassium salts, the taste improver can be added as appropriate during the production process of the food and drink. A taste improver may be added to the contained food or drink, or a composition obtained by mixing the above taste improver and potassium salt may be added to the food or drink to obtain a potassium salt-containing food or drink.

  Further, the taste improver of the present invention is added to foods and drinks containing potassium glutamate, potassium citrate, etc. in addition to potassium salts used as salt substitutes such as potassium chloride. Unpleasant taste such as taste can be reduced and taste can be improved.

The amount of the taste improver of the present invention added to the potassium salt may be appropriately set according to the replacement rate of sodium chloride with potassium chloride or the like, the concentration of potassium salt added, other food ingredients, etc., and is not particularly limited.
The carboxylic acid excluding quinic acid or a salt other than its potassium salt is added in an amount of 20 to 10,000 ppm, preferably 200 to 5000 ppm as the amount of carboxylic acid with respect to the potassium salt. In addition to carboxylic acid excluding quinic acid or salts other than potassium salt thereof, quinic acid or a composition containing quinic acid, spirantol or a plant extract containing spirantol or plant essential oil and an allium plant extract When at least one selected from the above is used in combination, quinic acid or a composition containing quinic acid contains 20 to 2000 ppm, preferably 200 to 1000 ppm, spirantol or spirantol as the amount of quinic acid with respect to the potassium salt. In the case of a plant extract or a plant essential oil, the amount of spirantol is 1 to 200 ppm, preferably 10 to 100 ppm relative to the potassium salt, and the content of the allium genus plant extract is 2 to 40000 ppm as the extract solid content relative to the potassium salt, Preferably 200-10000ppm It is appropriate to add each component so. Here, if the added amount of each component of the taste improver relative to the potassium salt is too small, the reduction of the unpleasant taste such as the metallic taste and the egy taste of the potassium compound is not sufficient, and if the added amount is too large, the taste of each component. May occur.

When the taste improver of the present invention is added directly to a food or drink, a necessary amount of the taste improver is added according to the content of potassium salt contained in the food or drink, but in general, quinic acid The salt other than the carboxylic acid or its potassium salt is 0.1 to 50 ppm as the amount of carboxylic acid with respect to the food and drink.
An addition amount of 1 to 25 ppm is suitable.
In addition to carboxylic acid excluding quinic acid or salts other than potassium salt thereof, quinic acid or a composition containing quinic acid, spirantol or a plant extract containing spirantol or plant essential oil and an allium plant extract When at least one selected from the above is used in combination, quinic acid or a composition containing quinic acid is 0.1 ppm to 10 ppm, preferably 1 ppm to 5 ppm, spirantol or spirantol as the amount of quinic acid with respect to food and drink. In the case of a plant extract or a plant essential oil containing 5 to 1000 ppb, preferably 50 to 500 ppb as a spirantol amount with respect to food or drink, the content of the allium plant extract is 0 as an extract solid content with respect to food or drink. 01ppm ~ 200pp
m, preferably 1 to 50 ppm. Here, if the addition amount of each component of the taste improver for foods and drinks is too small, the reduction of unpleasant taste such as the metal taste and egg taste of the potassium compound is not sufficient, and if the addition amount is too large, the taste of each component May occur.
The ratio of the carboxylic acid excluding quinic acid, quinic acid, spiranthol, and allium plant extract is not particularly limited, and can be used by mixing at an arbitrary ratio.

The taste improving agent of this invention can also be used for a potassium salt containing food / beverage product in the form of the flavoring agent for food / beverage products, combining arbitrarily with another fragrance | flavor component.
The perfume ingredients to be combined are not particularly limited, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol , Octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate,

Ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate Citral, citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanals, Decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitrone , Hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl acetate, phenol ethers, phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate , Hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate,

Synthetic or naturally derived flavors such as methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalol, orange, lemon, lime, grapefruit Citrus essential oils, apples, bananas, grapes, melons, peaches, peaches, pineapples, strawberries and other fruit-based essential oils or recovered flavors, milk, cream, butter, cheese, yogurt and other milk-based extraction flavors, green tea, tea, coffee, Minced essential oils such as cocoa, flavors, peppermint, spearmint, asanami, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia Chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, juniper berry, Ginger, Star anise, Spearmint, Horseradish, Celery, Sorrel, Thyme, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Nigellagi, Nigera, Carrot,

Spice extract obtained from basil, parsley, peppermint, vanilla, paprika, hyssop, fenegreek, peppermint, horsemint, horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi , Iceland moss, red pheasant, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, apple mint, artichoke, anise, avocado, amacha, amachazul, Amigasayuri, Amyris, almond, Aritas, Alcanna altecia , Alfalfa, aloe, angostura, angora weed, apricot, chanterelle, angelica, amber, ambergris, ambret, squid Licorice, rush, yeast, itadori, strawberries, figs, ginkgo, wild boar, ylang ylang, sardine, impeller tria, immortel, wintergreen, watercress, ukogi, turmeric, usbasaicin, woodruff, sea urchin, ume, oolongcha, egoma, Enoki mushrooms, shrimps,

Ebisugusa, Erigeron, Elder, Elephantcock, Elecanpen, Elemi, Engosaku, Enju, Endive, European Thistle, Auren, Psyllium, Okazeri, Krill, Oak, Okemoth, Okera, Ottomansus, Opoponax, Ominaeshi, Omodaka, Origanum, Oris , Allspice, Orange, Orange flower, Cai, Kainoshi, Cacao, Oyster, Kasai, Cashew nut, Cascara, Cascarilla, Castrium, Katakuri, Katsobushi, Cassie, Cassia fistula, Cateky, Crab, Carnation, Valerian, Camomil, Kayapute, Mustard, Crow cucumber, crow bishak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, curry Midori, licorice, Gambia, kanran, kiwi fruit, kikaigaratake, kikyogaroku, chrysanthemum, jellyfish, catalpa, borage, yellowfin aloe, kina, yellowfin, yellow-bellied oak, hosta, gymnema sylvestre, catnip, caraway, cucumber, miracle , Guayak, wolfberry, peony, kuboboke, kuzu, camphor tree, camphor, gooseberry, gardenia, kubeba, bearberry, gummy, cumin, ground ivy,

Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Chromoji, Mulberry, Washer, Caper, Ghetto, Cade, Kebraco, Germanander, Kentur, Kemponashi, Gennoshouko, Kouji, Kodake, Kocha, Kouhone, Coca, Koganebana, Kokuto, Kokului, Coconut, Goshuyu, Pepper, Costas, Costmary, Copaipa, Coffee, Kobushi, Burdock, Sesame, Cola, Coriander, Coltshut, Golden Rod, Colombo, Consai, Conslango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sakusaku, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarashi Shouma, Salsaparilla, Salsify, Sarnos moss, Hawthorn, Sanshuyu, Sansho, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Sibet, Simaluba, Shimji, Peonies, Jasmine , Janohige, Jaborangi, Shukusha, Juniper Berry, Ginger, Ginger, Ginger, Ginger Rush, Ginger, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star Anise, Star Fruit, Stylax, Suppon, Supontake , Snake root, spikenard, spruce, spearmint, purslane, slow berry, savory, ginger, sage, zedary, senega Geranium, celery, Sinensis, Sentauria, declaration, St. John Walt, senna, source, rhubarb, soybeans, time, bamboo shoots, octopus, knotweed, Dabana,

Egg, Tamagotake, Tamarind, Damiana, Tamogitake, Tarragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca, Tuberose, Datura, Tirata, Tsukushi , Boxy, ivy, camellia, camellia, tsuruganeninjin, tsurugokudami, diatang, tissuru, ditany, dill, dates, daidaiyaku, tenma, chili pepper, touki, danshokubutsushitsushitsu, shushobutsuyu, honeydog, corn, dokudami, corn Tomato, Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Kouji, Pear, Naster Siam, Nuts, Natto Jujube, nutmeg, radish, sea cucumber, larvae, niari, garlic, gerbils, nettle, whitegrass, knotgrass, knotgrass, violet, pineapple, hibiscus, malt, coconut, basil, lotus, lotus cup, pars cup, parsley , Butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, chopsticks, chopstickfish, chopstickfish, passion fruit, agaric, buffalo berry, pearl barley, flax, banana, vanilla, honeysuckle, papaya, barberry, hamago , Hermanus, kingfisher, hamamelis, rose, palmarosa, van lychee, toad, toad, pistachio, hyssop, hickory, peanut, hinoki cypress , Pipushishiwa, Polygala, hyacinth, oyster mushrooms, loquat, betel nut, feijoa,

Fenegree, Fennel, Fujibacama, Fujimodoki, Fusuma, Fuselyu, Petit Grain, Buchu, Grapes, Grape Salmon Cass, Fuftomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boadrose, Hoa Hound, Hou, Bakitake, Hosho, Bow, Whey, Honoki, Horsemint, Horseradish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Bo Near, Maitake, Magwalt, Marshmallow, Marjoram, Mastic, Masoy, Matatabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, Matsubusa, Matsuhodo, Matecha, Beans, Marigold, Marva Daiou, Quince, Malene, Mallow, Mango, Mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, ginger, milk, myrte,

Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadows, Mehajiki, Maple, Melissa, Merilot, Melon, Moosenoke, Moniria Baiyoueki, Momokinoki, Peach, Morohaya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita, Yukinoshita , Lily, blue rhinoceros, wolfweed, lions foot, lychee, life everlasting flower, lime, lilac, kankan, kankan,

Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofungshou, Ryukcha, Apple, Linden, Gentian, Lou, Borage, Reseda, Lemon, Lemongrass, Forsythia Natural fragrances obtained from, for example, astragalus, lotus, rosemary, lobe, laurel, longosa, wasabi, cottonweed, wormwood, wormseed, bracken, bracken, etc. are used as appropriate.

[C] Food / beverage products subject to taste improvement The food / beverage products to which the taste improver of the present invention is added are not particularly limited as long as they are potassium-containing foods / beverages, and all of them are required to improve taste. It can be added to food and drink. For example, (
1) confectionery, etc. (2) breads, noodles, rice, etc. (3) pickles, etc. (4) processed foods and drinks using seafood, (5) processed foods and drinks using livestock meat, (6) Seasonings etc., (7) Others, etc. are mentioned.
Hereinafter, the food-drinks which concern on this invention are illustrated.

(1) Confectionery, etc. Examples of the confectionery include rice crackers, hail, rice cakes, potatoes, buns, sea bream, chanterelles, sheepskin, water sheepskin, brocade, jelly, castella, candy balls, biscuits, crackers, potato chips. , Cookies, pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, peanut paste and the like.

(2) Bread, noodles, rice etc. As breads, noodles, rice, etc., for example, bread, udon, ramen, Chinese noodles, sushi, gomoku rice, fried rice, pilaf, dumpling skin, shumai skin, okonomiyaki, Examples include takoyaki.

(3) Pickles, etc. Examples of pickles include pickles, pickled plums, Fukujin pickles, pickled pickles, pickled thousands, pickles, miso pickles, pickled pickles, and their pickles.

(4) Processed foods and drinks using seafood Examples of seafood include fish such as mackerel, sardine, saury, salmon, tuna, bonito, whale, flounder, squid, and sweetfish, squid, squid, crested squid, Squids such as firefly squid, octopus such as octopus, octopus, prawn such as prawn, button shrimp, lobster, black tiger, crabs such as king crab, snow crab, crabs, crabs, clams, clams, clams, scallops, oysters, mussels Shellfish, etc. Examples of processed foods and drinks using them include canned foods, boiled fish, boiled fish, surimi, fishery products (such as chikuwa, salmon, fried salmon, crab foot salmon), fried food, and tempura.

(5) Processed foods and drinks using livestock meat Examples of livestock meat include chicken, pork, beef, lamb, and horse meat. Processed foods and drinks using them include, for example, curry, stew, beef stew, hayashi rice ingredients, meat sauce, mabo tofu, hamburger, dumplings, pot rice, soups, meat dumplings, simmered meat, canned meat, etc. It is done.

(6) Seasonings etc. As seasonings, for example, table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hashio, sprinkle, Ochazuke Mochi, margarine, mayonnaise, dressing, vinegar, three cups of vinegar, Powdered sushi vinegar, Chinese soup, tempura soup, noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew soup, soup stock, soup stock, compound seasoning, fresh mirin, deep-fried takoyaki powder Powder, etc.

(7) Others Others can be applied to dairy products such as cheese and butter, vegetables, boiled dishes such as boiled chikuzen, oden, and pots, take-out lunchboxes and side dishes, tomato juice, and sports drinks.

  Although the taste improving agent of the present invention is intended to increase the replacement rate of sodium chloride with potassium chloride particularly for the purpose of reducing salt, the replacement rate is limited in terms of taste such as potassium chloride's taste. Among these foods and drinks, kamaboko, ham, bread, salted and dried fish, pickles, plum dried, soy sauce, dashi, fish sauce, miso, sauce, soup, butter, margarine, mayonnaise, dressing, Use in seasoning foods, snacks and the like is preferred.

  When the taste improver of the present invention is used, not only potassium chloride but also potassium-containing foods and drinks such as foods and drinks containing potassium glutamate, potassium citrate, etc. Unpleasant taste such as egg taste can be reduced and taste can be improved.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Production Example 1] <Crude Spirantol>
100 kg of 99 vol% ethanol was added to 10 kg of dried flower heads of Dutch Sennici (pulverized to about 5 mm), and extracted at 75 ° C. to reflux temperature for 5 hours. The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure. After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate. To this concentrate was added 2 kg of distilled water, and the mixture was extracted 3 times with 2 kg of ethyl acetate.
The extracted ethyl acetate layers were combined, diatomaceous earth was added, filtered under pressure, and concentrated under reduced pressure to obtain 0.31 kg of a Dutch sennicy crude extract (hereinafter referred to as “spirantol (crude)”). Yield 3.1%. Spirantol content 12.4%. 100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride and distilled using a vacuum thin film distillation apparatus at a vacuum degree of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C. to obtain 33.3 g of a distillate. Obtained. Yield 33%
. Spirantol content: 38.0% by mass.

[Production Example 2] <Purified Spirantol>
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour. The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. Yield 2.8% (spirantol content 9.5%). 8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and the spirantol fraction (Rf value = 0.2 to 0.3). n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spirantol fraction 1.
Subsequently, the crude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2. Yield 0.33% (spirantol content 41.9%). Further, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 95: 5 to 90:10), and the spirantol fraction (Rf value). = 0.2 n-hexane: ethyl acetate = 7: 3) and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol (hereinafter referred to as “spirantol (purified)”). Yield 0.17%. Spirantol content 98% by mass. The structure of spiranthol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data.

[Production Example 3] <Composition containing quinic acid derived from green coffee beans>
After pulverizing 500 g of coffee beans, 5000 ml of a 70% by weight aqueous ethanol solution was added, and the mixture was heated to reflux for 2 hours. After cooling the liquid, it was subjected to solid-liquid separation with a centrifugal filter. The filtrate was concentrated under reduced pressure to an ethanol content of 5% by weight or less, 1000 units of chlorogenic acid esterase (manufactured by Kikkoman) were added, and the mixture was stirred at 40 ° C. for 3 hours. After removing insoluble materials by centrifugation, the treated solution is passed through a column filled with 1000 ml of a synthetic adsorbent (“Diaion (registered trademark) HP-20”), and the eluted solution is lyophilized. Thus, 26.6 g of a quinic acid-containing composition derived from green coffee beans (hereinafter referred to as “quinic acid (1)”) was obtained.
One unit of chlorogenic acid esterase is the amount of enzyme that hydrolyzes 5-caffeoylquinic acid in 1 minute in water at 30 ° C. This composition contains 32% quinic acid.

[Production Example 4] <Quinic acid-containing composition derived from tea leaves>
Distilled water 1000g was added to 100g of black tea leaves, and it extracted at normal temperature (15-30 degreeC) for 30 minutes. The extract was subjected to solid-liquid separation with a centrifugal filter to obtain 900 g of filtrate. 30 g of activated carbon was added to the filtrate, and the mixture was stirred for 1 hour for purification. Thereafter, the activated carbon was removed, and after concentration, 140 g of a concentrated solution was obtained. The concentrated solution was applied to a column packed with 100 ml of a cation exchange resin (“Diaion (registered trademark) SK1B”), and purified at a space velocity of SV = 2 (first repurification process). After concentrating the passing liquid to about 40 g, 52.5 g of 95% ethanol and 2 g of activated carbon were added, and after stirring and cooling, insoluble matters were filtered (second repurification treatment). The obtained filtrate 78 g was freeze-dried to obtain 4.7 g of a tea leaf extract (hereinafter referred to as “quinic acid (2)”). In addition, 16% of quinic acid is contained in this composition.

[Production Example 5] <Charlotte extract>
According to the method described in Japanese Patent Application Laid-Open No. 2002-186448, a charlotte extract was extracted using a 76% (v / v) ethanol aqueous solution at −12 ° C., and the solvent was removed from the extract (solid content: 24%). (Hereinafter referred to as “Charlotte extract”).

As carboxylic acids except spirantol (crude), spirantol (purified), quinic acid (1), quinic acid (2), charlotte extract and quinic acid obtained in Production Examples 1 to 5, Taste improving agents as shown in Table 1 were prepared using acetic acid, lactic acid, tartaric acid, succinic acid, and sodium lactate obtained by the prescribed method.
The numbers in Table 1 represent the solid content of the extract or the amount of carboxylic acid when 0.1% of each taste improver was added to the final product. Using these taste improvers, the taste improving effect on potassium salts or potassium salt-containing foods and drinks was examined.
In the following test examples, those described in Table 2 were used as the scoring criteria for sensory evaluation.

[Test Example 1] Potassium chloride composition (1)
After 40 kg of potassium chloride was added to 400 kg of water and completely dissolved, lactic acid was added so that the lactic acid content in the final powder was 8% to prepare a potassium chloride aqueous solution containing a lactic acid-containing composition. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of potassium chloride powder containing 8% lactic acid (Product 1 of the present invention). This powder was dissolved in water so that the potassium chloride concentration would be 1%, and the taste was evaluated by 10 expert panels using the 1% potassium chloride aqueous solution to which the taste improver of the present invention was not added as a control. As a result, the majority of the panels recognized that the metal product / egg taste peculiar to potassium chloride was reduced in the product 1 of the present invention compared to the control, and recognized the taste improvement effect of the present invention.

[Test Example 2] Potassium chloride composition (2)
After 40 kg of potassium chloride was added to 400 kg of water and completely dissolved, succinic acid was added so that the succinic acid content in the final powder was 6% to prepare a potassium chloride aqueous solution containing a succinic acid-containing composition. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of potassium chloride powder containing 6% succinic acid (Product 2 of the present invention).
This powder was dissolved in water so that the potassium chloride concentration would be 1%, and the taste was evaluated by 10 expert panels using the 1% potassium chloride aqueous solution to which the taste improver of the present invention was not added as a control. As a result, the majority of the panels recognized that the product 2 of the present invention had a reduced metal taste / egg taste peculiar to potassium chloride compared to the control, and recognized the taste improving effect of the present invention.

[Test Example 3] Potassium chloride composition (3)
After 40 kg of potassium chloride is added to 400 kg of water and completely dissolved, lactic acid has a lactic acid content of 6% in the final powder, and the quinic acid-containing composition of Production Example 3 has a quinic acid content of 4 in the final powder. % Aqueous potassium chloride solution containing lactic acid and quinic acid-containing composition was prepared. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of potassium chloride powder containing 6% lactic acid and 4% quinic acid (Product 3 of the present invention).
This powder was dissolved in water so that the potassium chloride concentration would be 1%, and the taste was evaluated by 10 expert panels using the 1% potassium chloride aqueous solution to which the taste improver of the present invention was not added as a control. As a result, the majority of the panels recognized that the product 3 of the present invention had reduced metal taste / egg taste peculiar to potassium chloride compared to the control, and recognized the taste improving effect of the present invention.

[Test Example 4] Potassium chloride composition (4)
10 g of crude spirantol of Production Example 1, 20 g of modified starch and 70 g of dextrin were added to 150 g of water and emulsified, and this was spray-dried to obtain spirantol powder. 0.5 g of this powder and 7 g of sodium lactate were added to 100 g of potassium chloride and mixed uniformly to obtain a potassium chloride mixed powder (Product 4 of the present invention). The powder was dissolved in water so that the potassium chloride concentration would be 1%, and the taste was evaluated by 10 expert panels using the 1% aqueous solution of potassium chloride without the taste improver of the present invention as a control.
As a result, a majority of the panels recognized that the metal taste / egg taste peculiar to potassium chloride was reduced in the product 4 of the present invention compared to the control, and recognized the taste improving effect of the present invention. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 5] Salt composition (1)
After 20 kg of potassium chloride and 20 kg of natural salt are added to 400 kg of water and completely dissolved, lactic acid has a lactic acid content of 4% in the final powder, and succinic acid has a succinic acid content of 4% in the final powder. A quinic acid-containing composition was added so that the final powder had a quinic acid content of 4% to prepare a mixed aqueous solution of potassium chloride and sodium chloride containing lactic acid, succinic acid and a quinic acid-containing composition. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of a mixed powder of potassium chloride and sodium chloride (Product 5 of the present invention).
The powder was dissolved in water so that the total concentration of potassium chloride and sodium chloride was 1%, and 10 proficiency panels were compared with a 1% aqueous solution of the potassium chloride and sodium chloride mixture without the taste improver of the present invention as a control. Evaluation of taste was performed. As a result, the majority of the panels recognized that the product 5 of the present invention had reduced metal taste / egg taste peculiar to potassium chloride compared to the control, and recognized the taste improving effect of the present invention. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 6] Salt composition (2)
After 20 kg of potassium chloride and 20 kg of natural salt are added to 400 kg of water and completely dissolved, lactic acid has a lactic acid content of 4% in the final powder, tartaric acid has a tartaric acid content of 4% in the final powder, and quinic acid of Production Example 4 The containing composition was added so that the quinic acid content in the final powder was 4% to prepare a mixed aqueous solution of potassium chloride and sodium chloride containing lactic acid, tartaric acid and a quinic acid-containing composition. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of a mixed powder of potassium chloride and sodium chloride (Product 6 of the present invention).
The powder was dissolved in water so that the total concentration of potassium chloride and sodium chloride was 1%, and 10 proficiency panels were compared with a 1% aqueous solution of the potassium chloride and sodium chloride mixture without the taste improver of the present invention as a control. Evaluation of taste was performed. As a result, a majority of the panels recognized that the product 6 of the present invention had a reduced metal taste / egg taste peculiar to potassium chloride compared to the control, and recognized the taste improving effect of the present invention. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 7] Salt composition (3)
After 20 kg of potassium chloride and 20 kg of natural salt are added to 400 kg of water and completely dissolved, lactic acid is 3% in the final powder, tartaric acid is 3% in the final powder, and propionic acid is in the final powder. The quinic acid-containing composition of Production Example 4 was added so that the quinic acid content in the final powder was 3%, and chlorinated containing lactic acid, tartaric acid, propionic acid and the quinic acid-containing composition. A mixed aqueous solution of potassium and sodium chloride was prepared.
The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of a mixed powder of potassium chloride and sodium chloride (Product 7 of the present invention).
The powder was dissolved in water so that the total concentration of potassium chloride and sodium chloride was 1%, and 10 proficiency panels were compared with a 1% aqueous solution of the potassium chloride and sodium chloride mixture without the taste improver of the present invention as a control. Evaluation of taste was performed. As a result, the majority of the panels recognized that the metal product / egg taste peculiar to potassium chloride was reduced in the product 7 of the present invention compared to the control, and recognized the taste improving effect of the present invention. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 8] Salt composition (4)
After 20 kg of potassium chloride and 20 kg of natural salt are added to 400 kg of water and completely dissolved, lactic acid is 3% in the final powder, tartaric acid is 3% in the final powder, and propionic acid is in the final powder. Propionic acid content of 2%, the quinic acid-containing composition of Production Example 4 has a quinic acid content of 3% in the final powder, and the purified spiranthol of Production Example 2 has a spirantol content of 2% in the final powder. A mixed aqueous solution of potassium chloride and sodium chloride containing Shallot extract so that the solid content of the extract in the final powder is 4%, and containing lactic acid, tartaric acid, propionic acid, quinic acid, purified spirantol and Shallot extract Was prepared.
The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 38 kg of a mixed powder of potassium chloride and sodium chloride (Product 8 of the present invention).
The powder was dissolved in water so that the total concentration of potassium chloride and sodium chloride was 1%, and 10 proficiency panels were compared with a 1% aqueous solution of the potassium chloride and sodium chloride mixture without the taste improver of the present invention as a control. Evaluation of taste was performed. As a result, the majority of the panels recognized that the product 8 of the present invention had a reduced metal taste / egg taste peculiar to potassium chloride compared to the control, and recognized the taste improving effect of the present invention. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 9] Aqueous potassium chloride solution To 0.75 mass% aqueous potassium chloride solution, Examples 2, 3, 6, 8, 14, 16, 18,
Panels of 10 trained masters with the addition of 0.1% of the taste improvers of 20, 21, 23, 26, 28, 29, 31 to 33 to the potassium chloride aqueous solution, respectively, and with no taste improver added as a control Thus, sensory evaluation was performed based on the scoring criteria in Table 2. The results are shown in Table 3.

  As apparent from Table 3, the taste improving effect was observed by adding each taste improver to the potassium chloride aqueous solution. Moreover, the improvement effect further increased by using several taste improving agents together.

[Test Example 10] Reduced salt udon soup 0.1% of each of the taste improvers of Examples 1 to 33 was added to the reduced salt udon soup of Formula 1;
Sensory evaluation was performed on the basis of the scoring criteria shown in Table 2 by a panel of 10 trained persons, with the taste improver-free product as a control. The results are shown in Table 5.

  As is apparent from Table 5, when a carboxylic acid excluding quinic acid, which is a taste improving agent of the present invention, and a quinic acid-containing composition and spirantol are added to reduced-salt udon soup, the taste of metal taste peculiar to potassium chloride is added. An improvement effect was observed, and a bonito flavor and salty taste enhancement effect were also observed. This effect was further enhanced by further use of the charlotte extract. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 11] Reduced salted pickles (diluted product)
10% of the seasoned salt-reduced element (diluted product), 0.1% of each of the taste improvers of Examples 1 to 33, were added, and the taste improver-free product was used as a control. Sensory evaluation was performed using the panel based on the scoring criteria shown in Table 2. The results are shown in Table 6.

  As is apparent from Table 6, when a carboxylic acid excluding quinic acid, which is a taste improving agent of the present invention, and a quinic acid-containing composition and spirantol are added to the low-salt lightly pickled element, the metal taste peculiar to potassium chloride is added. Taste improving effects were observed, and in particular, the combined use of the charlotte extract also showed enhancement effects such as saltiness and umami, which are the original tastes of lightly pickled.

[Test Example 12] Reduced Salt Blue Diso Dressing To the reduced salt blue diso dressing of Formula 2, 0.1% of each of the taste improvers of Examples 1 to 33 was added, and the product without added taste improver was used as a control. Sensory evaluation was performed based on the scoring criteria shown in Table 2 by 10 experienced panels. The results are shown in Table 8.

  As apparent from Table 8, potassium chloride is added to the reduced salt blue diso dressing by adding a carboxylic acid excluding quinic acid, which is a taste improver of the present invention, and a quinic acid-containing composition, spirantol, and a charlotte extract. A distinctive metallic taste improvement effect was observed. In addition, some effects of enhancing perilla flavor, salty taste, and sour taste were observed. In addition, the panel which felt the nasty odor derived from this invention product was not seen.

[Test Example 13] Reduced salt Italian dressing 0.1% of the taste improver of Examples 1 to 33 was added to a commercially available reduced salt Italian dressing, and the taste improver-free product was used as a control. Sensory evaluation was performed by 10 panels based on the scoring criteria in Table 2. The results are shown in Table 9.

  As is apparent from Table 9, potassium chloride is added to a reduced salt Italian dressing by adding a carboxylic acid excluding quinic acid, which is a taste improver of the present invention, and a quinic acid-containing composition, spirantol, and a charlotte extract. A distinctive metallic taste improvement effect was observed. In addition, a part of the acidity enhancement effect was observed.

[Test Example 14] Reduced Salt Consomme Soup 0.1% of the taste improver of Examples 1 to 33 was added to the reduced salted consomme soup of Formula 3, respectively, and the product was mastered using a taste improver-free product as a control. Sensory evaluation was performed by 10 panels based on the scoring criteria in Table 2. The results are shown in Table 11.

  As is apparent from Table 11, by adding carboxylic acid excluding quinic acid, which is the taste improving agent of the present invention, to the reduced-salt consomme soup, and further adding a quinic acid-containing extract, spirantol, and a charlotte extract, The taste-improving effect was observed. In addition, some of the salty and chicken flavor enhancement effects were observed.

[Test Example 15] Reduced salt ramen soup 0.1% of the taste improver of Examples 1 to 33 was added to the reduced salt ramen soup of Formula 4 respectively, and the taste-improved additive-free product was used as a control. Sensory evaluation was performed by 10 panels based on the scoring criteria in Table 2. The results are shown in Table 13.

  20 g of the above powder is dissolved in 500 g of hot water.

  As apparent from Table 13, by adding a carboxylic acid excluding quinic acid, which is a taste improver of the present invention, to a low-salt ramen soup, and further adding a quinic acid-containing composition, spirantol and a charlotte extract, potassium chloride In addition to the characteristic metal taste improvement effect, some salty and chicken flavors were enhanced. Moreover, the panel which felt the nasty nasty smell derived from this invention product was not seen.

[Test Example 16] Reduced salt soup 10 people who have mastered the reduced salt pork of Formula 5 by adding 0.1% each of the taste improvers of Examples 1 to 33 and using the product without added taste improver as a control. Using the panel, sensory evaluation was performed based on the scoring criteria shown in Table 2. The results are shown in Table 15.

  As is apparent from Table 15, by adding carboxylic acid excluding quinic acid, which is a taste improver of the present invention, to salt-reduced pork juice, and further adding a quinic acid-containing composition, spirantol, and charlotte extract, The taste-improving effect was observed. In addition, an enhancing effect was also observed with respect to salty taste and pork soup-specific umami.

[Test Example 17] Salt-reducing Minestrone 10 persons who have mastered the salt-reducing Minestrone of Formula 6 with 0.1% of the taste improvers of Examples 1 to 33, respectively, and with no taste improver added as a control. Using the panel, sensory evaluation was performed based on the scoring criteria shown in Table 2. The results are shown in Table 17.

  As apparent from Table 17, by adding a carboxylic acid excluding quinic acid, which is a taste improver of the present invention, to a low-salt minestrone, and further adding a quinic acid-containing composition, spirantol, and a charlotte extract, it is peculiar to potassium chloride. An unpleasant taste improvement effect was observed. In addition, with respect to the tomato flavor and sourness peculiar to Minestrone, some enhancement effects were observed. On the other hand, the panel which felt the nasty smell derived from this invention product was not seen.

[Test Example 18] Reduced Salt Cream Stew 0.1% of the taste improver of Examples 1 to 33 was added to the reduced salt cream stew of Formula 7 respectively, and the taste-added additive-free product was used as a control. Sensory evaluation was performed by 10 panels based on the scoring criteria in Table 2. The results are shown in Table 19.

  As is apparent from Table 19, by adding a carboxylic acid excluding quinic acid, which is the taste improver of the present invention, to a reduced salt cream stew, and further adding a quinic acid-containing extract, spirantol, and a charlotte extract, potassium chloride A taste-improving effect with a peculiar unpleasant taste was observed. In addition, with regard to the milk flavor and sweetness peculiar to cream stews, some enhancement effects were observed.

[Test Example 19] Reduced Salt Meat Sauce 0.1% of the taste improvers of Examples 1 to 33 were added to the reduced salt meat sauce of Formula 8, respectively, and 10 people who were familiar with the taste improver-free product as a control Using the panel, sensory evaluation was performed based on the scoring criteria shown in Table 2. The results are shown in Table 21.

  As is apparent from Table 21, by adding a carboxylic acid excluding quinic acid, which is the taste improver of the present invention, to the reduced salt meat sauce, and further adding a quinic acid-containing extract, spirantol, and a charlotte extract, Metallic taste improvement effect was observed. In addition, the tomato flavor peculiar to meat sauce was enhanced. Furthermore, when the charlotte extract was used in combination, the meat flavor was also enhanced. On the other hand, the panel which felt the nasty smell derived from this invention product was not seen.

  The taste improving agent of the present invention can improve the unpleasant taste such as the metallic taste, egg taste, and the like unique to potassium salt without affecting the original flavor of food and drink, and can enhance the salty taste. The use as a salt substitute for potassium salt can be enhanced.

Claims (17)

Ingredients a and c, or a taste modifier of potassium chloride or potassium chloride containing food or drink, characterized by containing the components a and b and c below.
Component a: at least one carboxylic acid selected from the group consisting of acetic acid, lactic acid, tartaric acid, succinic acid and propionic acid or a salt thereof (excluding the potassium salt),
Component b: quinic acid or a composition containing quinic acid,
Component c: spirantol or a plant extract or plant essential oil containing spirantol.   The taste improver according to claim 1, wherein the carboxylic acid is lactic acid.   The composition containing quinic acid comprises a purified product obtained by subjecting tea leaves to extraction with water to obtain an extract, and then purifying the extract with an adsorbent. Taste improving agent.   The composition containing quinic acid comprises a coffee bean hydrolyzate containing a quinic acid derivative obtained by hydrolyzing a coffee bean extract and purifying the hydrolyzed product. The described taste improver.   2. The taste improving agent according to claim 1, wherein the spirantol or the plant extract or the plant essential oil containing spirantol is an extract or an essential oil derived from holland sennichi or kibana holland sennichi.   A potassium chloride composition comprising the taste improver according to claim 1.   A method for improving the taste of a potassium chloride-containing food or drink comprising adding the taste improver according to claim 1, wherein the component a is 20 to 10,000 ppm as the amount of carboxylic acid, and the component b is based on potassium chloride. Is added in an amount of 20 to 2000 ppm as the amount of quinic acid, and 1 to 200 ppm as the amount of spirantol is added as component c. The method for improving the taste of a potassium chloride-containing food or drink according to claim 7, wherein the potassium chloride-containing food or drink is a reduced salt food or drink.   A flavor enhancer composition for foods and drinks containing potassium chloride, comprising the taste improver according to claim 1.   Potassium chloride-containing food or drink comprising the flavor composition according to claim 9.   The potassium chloride-containing food or drink according to claim 10, wherein the potassium chloride-containing food or drink is a low-salt food or drink.   A potassium chloride-containing food or drink comprising the taste improver according to claim 1, wherein 0.1 to 50 ppm of component a as the amount of carboxylic acid, and b to quinic acid. The above-mentioned food / beverage product, which is added in an amount of 0.1 to 10 ppm, and component c is added in an amount of 5 to 1000 ppb as a spirantol amount.   The potassium chloride-containing food or drink according to claim 12, wherein the potassium chloride-containing food or drink is a reduced salt food or drink.   A salt composition comprising potassium chloride and the taste improving agent according to claim 1.   Food / beverage products containing the salt composition of Claim 14.   The food / beverage product according to claim 15, wherein the food / beverage product is a low-salt food / beverage product. A salt reducing method for food and drink, comprising adding the salt composition according to claim 14 to the food and drink.