JP5801600B2 - Salty composition - Google Patents

Description

  The present invention relates to a salty composition.

  It is known that excessive intake of sodium causes hypertension and increases the incidence of heart disease and cerebral infarction. In order to prevent and ameliorate the above-mentioned diseases, it is important to reduce the intake of sodium salt typified by salt. In general, foods with reduced saltiness are not tasteful and significantly reduce the enjoyment of eating. Until now, various salt substitutes have been developed in order to reduce the intake of sodium salts, but they have not yet become popular.

Various flavor components are added to the seasoning to enhance the flavor of the food. Furanones such as 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone (HEMF) and 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (HDMF) It is known to be a sweet and fragrant fragrance component produced during the production process of fermented products. Patent Document 1 describes that the aroma of soy sauce becomes rich by adding HEMF to soy sauce, and Patent Document 2 describes that HDMF imparts a rich taste to foods. Yes. It is also known that HEMF has an effect of alleviating saltiness when added to soy sauce (Non-patent Document 1).
As described above, it is known that furanones have an action of imparting a rich fragrance and rich taste to foods and relieving salty taste.

JP 2004-65063 A JP 2003-79336 A

Nakadai, “Journal of Odor and Scent Environment”, 2007, Vol. 38, No. 3, p. 163-172

The present inventors thought that if the salty taste of a sodium salt or the like can be enhanced, a desired salty taste can be imparted to the food with a smaller addition amount, and as a result, the salt can be reduced.
An object of the present invention is to provide a salty composition with enhanced saltiness of a sodium salt or the like.
Another object of the present invention is to provide a salty sensitizer that can enhance the salty taste of a sodium salt or the like.

  The present inventors have found that when a specific furanone is ingested with a sodium salt, the salty taste of the sodium salt is sensitized. The present invention has been completed based on this finding.

（式中、Ｒ^１及びＲ^２はそれぞれ独立に水素原子又は炭素数１〜４のアルキル基を表す。Ｒ^３は水素原子、炭素数１〜４のアルキル基、ヒドロキシル基、アセチル基、メトキシ基又はアセトキシ基を表す。） The present invention relates to a salty composition containing the following component (a) and the following component (b) and having a sodium content of 6 to 40% by mass.
(A) Salty component containing at least sodium salt (b) Furanones represented by the following general formula (I)

(In the formula, R ¹ and R ² each independently represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms. R ³ represents a hydrogen atom, an alkyl group having 1 to 4 carbon atoms, a hydroxyl group, an acetyl group, or a methoxy group. Or represents an acetoxy group.)

  Moreover, this invention relates to the salty taste sensitizer which contains the furanone represented by the said general formula (I) as an active ingredient.

The salty composition of the present invention exhibits a desired salty taste even in a smaller amount because the salty taste of the salty ingredient is enhanced.
Moreover, the salty taste sensitizer of this invention can enhance the salty taste which a salty ingredient has by mixing with a salty ingredient.

  The salty composition of the present invention will be described in detail below.

  The salty composition of the present invention contains a salty component (component (a)) containing at least a sodium salt and a component (component (b)) composed of at least one specific furanone, and has a sodium content of 6 The composition is ˜40% by mass. In the salty composition of the present invention, since the component (b) exhibits a salty sensitizing action, the salty taste of the component (a) is enhanced.

Sodium constituting the sodium salt is represented by “sodium” or “Na” on the food ingredient label, and does not indicate sodium metal but indicates sodium in the compound. The sodium salt is not particularly limited as long as it has a salty taste, and may be an inorganic sodium salt or a sodium salt of an organic acid. Examples of the inorganic sodium salt include sodium chloride, monosodium phosphate, disodium phosphate and the like. Examples of sodium salts of organic acids include sodium salts of amino acids such as sodium glutamate and sodium aspartate, sodium salts of nucleic acids such as sodium inosinate and sodium guanylate, sodium gluconate, sodium succinate, and trisodium citrate. Is mentioned. The salty component used in the present invention may contain one type of sodium salt or two or more types of sodium salt.
The proportion of the sodium salt in the component (a) is preferably 40 to 100% by mass, more preferably 50 to 100% by mass, further preferably 40 to 99% by mass, and 60 to 95% by mass. % Is particularly preferable, and 70 to 90% by mass is particularly preferable.
The sodium salt used in the present invention preferably contains sodium chloride. The proportion of sodium chloride in the sodium salt used in the present invention is preferably 65 to 100% by mass, more preferably 80 to 100% by mass, and particularly preferably 90 to 100% by mass from the viewpoint of enhancing the salty taste.
There is no restriction | limiting in particular in the preparation method of the sodium salt used for this invention, A commercial item can also be used.

In the salty composition of the present invention, a potassium salt may be contained in the component (a). The potassium salt may be an inorganic potassium salt or a potassium salt of an organic acid. Examples of the inorganic potassium salt include potassium chloride, monopotassium phosphate, dipotassium phosphate and the like. Examples of potassium salts of organic acids include potassium salts of amino acids such as potassium glutamate and potassium aspartate, potassium salts of nucleic acids such as potassium inosinate and potassium guanylate, potassium gluconate, potassium succinate, and potassium citrate. Can be mentioned. As said potassium salt, potassium chloride can be used suitably from a viewpoint that salty taste is exhibited and content of the sodium salt in a salty ingredient can be decreased more. In the present invention, “potassium” does not indicate potassium metal but indicates potassium in a compound.
The salty component used in the present invention may contain one type of potassium salt or two or more types of potassium salt.
From the viewpoint of suppressing the taste of potassium salts such as bitterness and irritation, and from the viewpoint of reducing the intake of sodium while exhibiting salty taste, the proportion of the potassium salt in the component (a) is preferably 1 to 60% by mass, More preferably, it is 5-40 mass%, and it is further more preferable that it is 10-30 mass%.
There is no restriction | limiting in particular in the preparation method of the potassium salt used for this invention, A commercial item can also be used.

  The content of sodium in the salty composition of the present invention is 6 to 40% by mass, but is further 10 to 40% by mass, further 20 to 40% by mass, particularly 23 to 40% by mass, and still more preferably 25 to 39.4%. The mass% is preferable from the viewpoint of enhancing the salty taste.

  The content of potassium in the salty composition of the present invention is preferably 0 to 35% by mass, further 1 to 35% by mass, further 9 to 21% by mass, further 9.5 to 20% by mass, particularly 10%. It is preferable that it is ˜16% by mass from the viewpoint of reducing the intake of sodium while enhancing the salty taste.

The content of chlorine in the salty composition of the present invention is preferably 40 to 62% by mass, more preferably 48 to 62% by mass, and particularly 53 to 62% by mass is a salty taste enhancing agent. It is preferable from the viewpoint.
The amount of chlorine in the salty composition of the present invention is preferably 80 to 180 parts by weight, more preferably 95 to 160 parts by weight, and further 120 to 158 parts per 100 parts by weight of the total amount of sodium and potassium. From the viewpoint of enhancing the salty taste, it is preferable that the content is part by mass, particularly 130 to 155 parts by mass.

  The amount of sodium, potassium and chlorine in the component (a) can be measured by the method described in the examples below.

The component (b) used in the present invention is a furanone represented by the following general formula (I) and is a salty sensitizing component.

（式中、Ｒ^１及びＲ^２はそれぞれ独立に水素原子又は炭素数１〜４のアルキル基を表す。Ｒ^３は水素原子、炭素数１〜４のアルキル基、ヒドロキシル基、アセチル基、メトキシ基又はアセトキシ基を表す。）

(In the formula, R ¹ and R ² each independently represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms. R ³ represents a hydrogen atom, an alkyl group having 1 to 4 carbon atoms, a hydroxyl group, an acetyl group, or a methoxy group. Or represents an acetoxy group.)

In the general formula (I), the substituents R ¹ and R ² are each independently an alkyl group having 1 to 4, preferably 1 to 3, more preferably 1 or 2 carbon atoms. Further, the substituents R ¹ and R ² may be the same or different.

In the general formula (I), when the substituent R ³ is an alkyl group having 1 to 4 carbon atoms, the carbon number is preferably 1 to 3, and more preferably 1 or 2. The substituent R ³ is preferably a hydrogen atom, a methoxy group or a hydroxyl group.

  Specific examples of the furanones represented by the general formula (I) include, for example, 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-4-hydroxy-2-methyl- 3 (2H) -furanone (hereinafter referred to as HEMF), 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (hereinafter referred to as HDMF), 2,5-dimethyl-4- And methoxy-3 (2H) -furanone (hereinafter referred to as DMMF) and 2,5-dimethyl-3 (2H) -furanone (hereinafter referred to as DMF). ), (III), (IV), and (V).

  The salty taste sensitizing component used in the present invention may be composed of one kind of furanone represented by the general formula (I), or two or more kinds of furanones represented by the general formula (I). It may consist of a kind. The salty taste sensitizing component is preferably at least one selected from the group consisting of HEMF, HDMF, DMMF and DMF.

  The furanones used in the present invention can be synthesized by ordinary methods. Moreover, a commercial item may be used and what was isolated and refine | purified from fermented products, such as soy sauce and miso, may be used.

The furanones may be contained in the salty composition of the present invention together with a carrier. By supporting the furanones on the carrier, the furanones can be stabilized. Examples of the carrier include cyclodextrin, gum arabic and the like, and cyclodextrin is preferable from the viewpoint of ease of preparation and high scent sustainability. The cyclodextrin may be any type of α-, β-, and γ-, but γ-cyclodextrin can be preferably used.
The method for obtaining the furanone inclusion compound is not particularly limited. For example, the furanone can be incorporated into the carrier by mixing the furanone and the carrier. A compound can be obtained. The amount of carrier necessary for incorporating a predetermined amount of furanones can be appropriately determined depending on the type of carrier. For example, when γ-cyclodextrin is used as a carrier, a homogeneous inclusion compound containing substantially all the furanones can be obtained by using γ-cyclodextrin having a mass 1 to 10 times that of furanones. Can be obtained.

  The salty composition of the present invention preferably contains an inclusion compound in which HEMF, HDMF, DMMF and / or DMF is included in cyclodextrin.

In order to make the salty taste of the sodium salt more naturally enhanced, the salty composition of the present invention contains 0 furanones (component (b)) with respect to 100 parts by weight of the salty component (component (a)). It is preferable to contain 0025-0.25 mass part. Moreover, it is preferable that the salty composition of this invention contains 0.0025-0.25 mass% of furanones.
Moreover, when the said furanones are HEMF, it is preferable to contain 0.003-0.2 mass part of HEMF with respect to 100 mass parts of salty components, 0.012-0.15 mass part is contained. It is more preferable to contain 0.015-0.1 mass part, and it is especially preferable to contain 0.02-0.05 mass part. Moreover, it is preferable that the salty composition of this invention contains 0.003-0.2 mass% of HEMF, It is more preferable to contain 0.012-0.15 mass%, 0.015-0.1 More preferably, it is contained in an amount of 0.02 to 0.05% by mass.
Moreover, when the said furanones are HDMF, it is preferable to contain 0.003-0.1 mass part of HDMF with respect to 100 mass parts of salty components, 0.005-0.05 mass part is contained. It is more preferable to contain 0.006 to 0.03 parts by mass, and it is particularly preferable to contain 0.008 to 0.02 parts by mass. The salty composition of the present invention preferably contains 0.003 to 0.1% by mass of HDMF, more preferably 0.005 to 0.05% by mass, and 0.006 to 0.03. More preferably, it is contained in an amount of 0.008 to 0.02% by mass.
Moreover, when the said furanones are DMMF, it is preferable to contain 0.0025-0.25 mass part DMMF with respect to 100 mass parts of salty components, 0.005-0.1 mass part is contained. More preferably, it is more preferable to contain 0.01-0.08 mass part, and it is especially preferable to contain 0.02-0.05 mass part. The salty composition of the present invention preferably contains 0.0025 to 0.25% by mass of DMMF, more preferably 0.005 to 0.1% by mass, and 0.01 to 0.08. More preferably, it is contained in an amount of 0.02 to 0.05% by mass.
Moreover, when the said furanones are DMF, it is preferable to contain 0.0025-0.25 mass part of DMF with respect to 100 mass parts of salty components, and 0.005-0.15 mass part is contained. More preferably, it is more preferable to contain 0.01-0.1 mass part, and it is especially preferable to contain 0.02-0.05 mass part. The salty composition of the present invention preferably contains 0.0025 to 0.25% by mass of DMF, more preferably 0.005 to 0.15% by mass, and 0.01 to 0.1%. More preferably, it is contained in an amount of 0.02 to 0.05% by mass.
HEMF, HDMF, DMMF and DMF can be measured by the method described in the examples below (analysis method of HEMF, HDMF, DMMF and DMF).

  The salty composition of the present invention contains the salty component and the salty sensitizing component in a total amount of preferably 70 to 100% by mass, more preferably 80 to 100% by mass, and particularly preferably 90 to 100% by mass.

The salty composition of the present invention may contain other components in addition to the salty component and the salty sensitizing component. As the other components, for example, inorganic salts other than the salt contained in the salty component (for example, inorganic salts such as magnesium salt and calcium salt, more specifically, calcium sulfate, calcium chloride, calcium carbonate, magnesium sulfate, Magnesium chloride, magnesium oxide, magnesium hydroxide, etc.), natural seasonings (natural broth, bonito, salmon, meat extract, seafood extract, yeast extract, etc.), flavor enhancers such as amino acids, sugars, organic acids, spices Natural products such as herbs and sesame, vitamins, anti-caking agents, antioxidants, color formers, colorants, emulsifiers, extenders, fluidizers, quality improvers, and the like.
The other components are preferably contained in the salty composition of the present invention in an amount of preferably 0 to 30% by mass, more preferably 0 to 20% by mass, and still more preferably 0 to 10% by mass.

  Although there is no restriction | limiting in particular in the form of the salty composition of this invention, It is preferable that it is a solid form and it is more preferable that it is a powder form.

The salty composition of the present invention can impart a salty taste to the food by adding it to the food. When the salty composition of the present invention is included in the mouth, a salty taste stronger than the salty taste of the salty component in the salty composition is felt. Therefore, since a sufficient amount of salty taste is felt in a smaller amount compared to table salt and natural salt used conventionally, the intake of sodium salt and the like can be reduced.
Moreover, the salty composition of this invention can be used suitably as a salty taste imparting agent which uses the mixed component which consists of a salty component and a salty sensitizing component as an active ingredient, and is especially suitable for a salt substitute.

  The salty taste sensitizer of the present invention contains the furanones represented by the general formula (I) as an active ingredient. The active ingredient is the same as the salty taste sensitizing ingredient described above.

  The salty taste sensitizer of the present invention can enhance the salty taste of the sodium salt by mixing with the sodium salt. Therefore, a salty composition having a further enhanced salty taste can be obtained by mixing the salty sensitizer of the present invention and a sodium salt.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to this.

(Na and K analysis method)
The contents of Na and K in the salty component were measured using an atomic absorption photometer (polarized Zeeman atomic absorption photometer Hitachi Z-6100).

(Chlorine analysis method)
The content of chlorine in the salty component was measured by dissolving the sample in water and using a chlorine analyzer (Toa DKK SALT-ANALYZER SAST-210).

(Analysis method of HEMF, HDMF, DMMF and DMF)
The sample was dissolved in distilled water and extracted three times with an equal volume of diethyl ether. The recovered diethyl ether was dehydrated with anhydrous sodium sulfate, concentrated to 100 μL with nitrogen gas, and subjected to GC-MS. The quantitative values of HEMF, HDMF, DMMF and DMF were determined from a calibration curve prepared in advance from the peak height ratio of each standard substance to the internal standard.
[GC-MS conditions]
GC / MS: Agilent 6890/5750
Detector: FID
Column: J & W DB-FFAP (30 m × 0.32 mm inner diameter 0.25 μm)
Temperature condition: held at 40 ° C. for 3 minutes, raised to 240 ° C. at 4 ° C./min. Carrier gas: helium

Production Example Production of salty composition [Preparation of salty ingredients]
A powdery salty ingredient consisting of sodium chloride (Wako Pure Chemical Industries), sodium chloride (Wako Pure Chemical Industries) and sodium L-glutamate (Wako Pure Chemical Industries) in various mixing ratios. Powdered salty component, sodium chloride (manufactured by Wako Pure Chemical Industries, Ltd.) and trisodium citrate (manufactured by Kanto Chemical Co., Ltd.) were mixed homogeneously in various mixing ratios, sodium chloride, sodium chloride Powdered salty ingredients in which Wako Pure Chemical Industries, Ltd. and potassium chloride (Wako Pure Chemical Industries, Ltd.) are homogeneously mixed at various mixing ratios, and sodium chloride (Wako Pure Chemical Industries, Ltd.) and chloride Powdery salty ingredients in which potassium (manufactured by Wako Pure Chemical Industries, Ltd.) and sodium L-glutamate (manufactured by Wako Pure Chemical Industries, Ltd.) were homogeneously mixed at a specific mixing ratio were prepared. The respective mixing ratios (unit: parts by mass) are shown in Tables 1 and 2 below.

[Preparation of clathrate compound containing salty sensitizer]
HEMF (2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, manufactured by Sigma-Aldrich), HDMF (manufactured by ACROSS ORGANICS), DMMF (manufactured by Wako Pure Chemical Industries) or DMF (Tokyo Chemical Industry) Kogyo Kogyo Co., Ltd.) is used as a salty sensitizing ingredient, mixed with γ-cyclodextrin (manufactured by Wako Pure Chemical Industries, Ltd.) 4 times the mass of these, and HEMF, HDMF, DMMF or DMF is wrapped inside γ-cyclodextrin A powdered clathrate compound in contact was prepared.

[Production of salty composition]
The above-prepared salty component and the inclusion compound composed of γ-cyclodextrin and HEMF, HDMF, DMMF or DMF are mixed in various proportions (unit: parts by mass) shown in Tables 1 and 2 below, and powdered Salty compositions (1) to (35) were obtained. Tables 1 and 2 also show the results of measuring the amounts (unit: mass%) of chlorine, sodium and potassium, and HEMF, HDMF, DMMF and DMF in the salty composition by the above analytical method.

Test Example Sensory Evaluation of Salty Composition 100 parts by mass of water was mixed with 1 part by mass of each salty composition obtained in the above Production Example, and aqueous solutions in which each salty composition was dissolved were prepared. For each aqueous solution, sensory evaluation of salty taste was conducted by a panel of 16 experts, and the evaluation of salty taste was determined through consultation. A composition having a composition obtained by removing the salty sensitizing component from each salty composition was dissolved in water in the same manner as described above as a salty standard (control) and evaluated according to the following evaluation standard.
[Salt taste evaluation standard]
+++: Saltiness is strongly enhanced as compared with the control.
++: Saltiness is enhanced as compared with the control.
+: Saltiness is slightly enhanced compared to the control.
-: Salty taste equivalent to the control.

Moreover, since the furanones contained in the salty sensitizing component are flavor components originally having a sweet and fragrant fragrance, the fragrance derived from the salty sensitizing component was evaluated according to the following evaluation criteria for each of the aqueous solutions.
[Evaluation criteria of fragrance]
1: A sweet scent is strongly felt.
2: A sweet scent is felt.
3: A little sweet scent is felt.
4: I do not feel a sweet scent, but I feel some scent.
5: I do not feel the scent.

  The results are shown in Tables 1 and 2 below.

From the results of Tables 1 and 2, it was shown that in the salty composition containing HEMF, HDMF, DMMF or DMF, the salty taste of the salty ingredient is enhanced.
This enhancement of salty taste was observed both when sodium chloride alone was used as a salty ingredient and when a mixture of sodium chloride and a sodium salt of an organic acid was used. Furthermore, the salty taste enhancing effect was also observed when the salty component had a potassium salt in addition to the sodium salt.

  Moreover, although the said salty taste composition in which the salty taste enhancement effect was recognized has the fragrance originating in furanones, this fragrance was familiar with salty taste and strengthened salty taste.

  From the above results, it was found that the composition of the present invention is suitable for imparting salty taste to foods.

Claims (9)

A salty taste imparting agent comprising the following component (a) and component (b) below, wherein the sodium content is 6 to 40% by mass :
(A) Salty component containing at least sodium salt (b) Furanones represented by the following general formula (I)

(In the formula, R ¹ and R ² each independently represents a hydrogen atom or an alkyl group having 1 to 4 carbon atoms. R ³ represents a hydrogen atom, an alkyl group having 1 to 4 carbon atoms, a hydroxyl group, an acetyl group, or a methoxy group. Or represents an acetoxy group.)
65-100 mass% of the said sodium salt is sodium chloride, The saltiness imparting agent which contains 90-100 mass% of said (a) component and said (b) component in a total amount . (B) component is 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, 2,5-dimethyl- At least one selected from the group consisting of 4-hydroxy-3 (2H) -furanone, 2,5-dimethyl-4-methoxy-3 (2H) -furanone and 2,5-dimethyl-3 (2H) -furanone The salty taste imparting agent according to claim 1, wherein The salty taste imparting agent according to claim 1 or 2, comprising 0.0025 to 0.25 parts by mass of the component (b) with respect to 100 parts by mass of the component (a). The salty taste imparting agent according to any one of claims 1 to 3 , wherein the component (a) contains a potassium salt. The salty taste imparting agent according to claim 4 , wherein the proportion of the potassium salt in the component (a) is 1 to 60% by mass. The salty taste imparting agent according to any one of claims 1 to 5 , wherein the amount of chlorine relative to 100 parts by mass of sodium and potassium is 80 to 180 parts by mass. The salty taste imparting agent according to any one of claims 1 to 6 , comprising cyclodextrin. The salty taste imparting agent according to any one of claims 1 to 7, which is used as a salt substitute. (B) Component is 2-ethyl-4-hydroxy-5-methyl-3 (2H) -furanone, 5-ethyl-4-hydroxy-2-methyl-3 (2H) -furanone, 2,5-dimethyl-4 -Methoxy-3 (2H) -furanone and 2,5-dimethyl-3 (2H) -furanone, and 0.02 to 0.05 parts by mass of component (b) with respect to 100 parts by mass of component (a) Contains or
The component (b) is 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and contains 0.008 to 0.02 parts by mass of the component (b) with respect to 100 parts by mass of the component (a). The salty taste imparting agent according to any one of claims 1 to 8.