JP5841350B2 - How to enhance saltiness - Google Patents

Description

  The present invention relates to a method for enhancing the salty taste of edible products. Specifically, the present invention relates to a salty taste enhancing method for enhancing the salty taste of various edible products such as plum pickles, pickles, miso soup, soup, seasonings, confectionery, noodle soup and prepared dishes.

  Salt (sodium chloride product) is used as a seasoning for imparting a salty taste to foods or for the purpose of food preservation (salting, etc.). On the other hand, sodium chloride is also an indispensable substance for the body of many organisms so as to maintain the osmotic pressure in the body and adjust the amount of water in the body. However, excessive salt intake leads to an increase in blood pressure, and is considered to be a distant cause of lifestyle-related diseases such as hypertension, kidney disease, and heart disease.

  Modern people, especially those who suffer from lifestyle-related diseases, want to suppress the intake of salt, and food and drink with a reduced amount of salt are desired. However, when the amount of salt is reduced, the salty taste becomes weak, and the food and drink become untasteful. Therefore, there is a need for a method for enhancing the salty taste so that the salty taste is inferior to that of ordinary foods and drinks despite the reduced amount of salt.

  So far, salt substitutes exhibiting a salty taste instead of salt have been studied as conventional techniques. As a typical salt substitute, potassium chloride is well known. However, potassium chloride does not exhibit a refreshing salty taste like salt, and has a salty taste including unique bitterness and astringency, and is not sufficient as a substitute for salt.

  A technique for reducing the amount of salt by adding a compound that enhances salty taste has also been studied. For example, a method of adding γ-aminobutyric acid and an organic acid and / or a salt thereof (Patent Document 1), a method of adding an acidic amino acid, a basic amino acid and succinic acid or a salt thereof (Patent Document 2), and a flavor component There is a method of adding a vanillyl alcohol derivative (Patent Document 3). However, any of the conventional materials that enhance salty taste will damage the taste of edible products that use these ingredients, such as insufficient salty taste enhancing effects and miscellaneous taste. However, it is not sufficient as a replacement for salt, and it still does not meet the level required by consumers.

  On the other hand, malt extract is a malt extract extracted from malt or roasted malt, which is concentrated and saccharified. It has been used for flavoring (Patent Document 4), bread flavor, texture improvement (Patent Document 5) and the like. However, the malt extract itself has a unique bitter taste derived from malt, and its intended use is exclusively for the purpose of flavoring and coloring malt beverages, and it can enhance salty taste using the malt extract Nothing has been studied.

JP 2004-275097 A JP 2002-345430 A International Publication No. 05/004635 Pamphlet JP 2003-250503 A JP 2001-120163 A

  An object of the present invention is to provide a salty taste enhancing method for enhancing the salty taste of edible products such as plum pickles, pickles, miso soup, soup, seasonings, confectionery, mentsuyu and prepared dishes. Furthermore, by using the method for enhancing salty taste, to provide an edible product that suits the consumer's taste, and even when the salt content is reduced, an edible product that exhibits a salty taste comparable to that before the reduction. The purpose is to provide.

  The inventors of the present invention have made extensive studies to solve the above problems, and found that the salty taste of edible products including food and drink can be unexpectedly increased by adding malt extract. It came to.

The present invention relates to a salty taste enhancing method having the following aspects;
Item 1. A method for enhancing the salty taste of edible products, comprising adding a malt extract.
Item 2. Item 2. The method for enhancing salty taste according to Item 1, wherein 0.005 to 0.2% by mass of a malt extract is added to the edible product.
Item 3. Item 3. The method for enhancing salty taste according to Item 1 or 2, wherein the edible product is plum pickles, pickles, miso soup, soup, seasoning, confectionery, noodle soup, or side dish.

  According to the present invention, the salty taste of various edible products such as plum pickles, pickles, miso soup, soup, seasonings, confectionery, noodle soup and prepared dishes can be enhanced, and an edible product that meets consumer preferences can be provided. . Furthermore, according to the method of the present invention, even when the salt content is reduced, it is possible to provide a reduced salt type edible product that has a salty taste that is comparable to that before the reduction, and that is excellent in taste.

  The present invention relates to a method for enhancing salty taste, which comprises adding a malt extract. The malt extract used in the present invention can be obtained by saccharifying malt juice obtained by extracting malt or a roasted product thereof. Preferably, malt or saccharified wort extracted from water roasted from malt can be used. Specifically, malt or a roasted product of 0.5 to 100 times, preferably 5 to 20 times the amount of water, and room temperature to 100 ° C. for 30 minutes to 15 hours. By immersing and stirring as necessary, an extracted and saccharified malt extract can be obtained. The malt extract thus obtained is usually in liquid form, but the malt extract used in the present invention may be used in any form such as liquid, solid or paste.

  In the present invention, a high-concentration malt extract adjusted so that the color density calculated based on the absorbance at 500 nm is preferably 5 or more, more preferably 10 to 60, is used. In the present invention, the color density is a numerical value obtained by measuring the absorbance at 500 nm of an aqueous solution containing a malt extract and converting the absorbance to the absorbance of a 10 w / v% solution. The malt extract having such a color density is a method for increasing the roasting degree of the malt itself, a method for using Munich malt, roasted malt, chocolate malt, caramel malt and the like as malt raw materials, and concentration of the malt extract using a UF membrane or the like. It can be obtained by appropriately selecting a repeating method or the like.

  In the present invention, in particular, among malt extracts, after the malt extract is passed through the adsorption resin, the malt desorbed from the resin using an aqueous alcohol solution of 10 to 90 v / v%, preferably 30 to 70 v / v%. It is desirable to use an extract processed product. By using the treated product, the salty taste enhancing effect can be obtained more remarkably. When passing the malt extract through the adsorption resin, a diluted solution obtained by diluting the malt extract may be used.

  Malt extract has been conventionally used for bread flavoring and the like, but since it has a bitter taste peculiar to malt extract, its application to food has not been studied much. However, in the present invention, it has been found that by adding the malt extract to an edible product, the malt extract itself can provide an edible product with a significantly enhanced salty taste, although the malt extract itself has a bitter taste. It was.

  The form of addition of the malt extract to the edible product is not particularly limited. In the present invention, if the malt extract is contained in the final product, a salty taste enhancing effect is exhibited. For example, it may be mixed with raw materials of edible products such as plum pickles, pickles, miso soup, soup, seasonings, confectionery, mentsuyu and prepared dishes, and a malt extract may be added to the prepared edible products.

  Furthermore, according to the salty taste enhancing method of the present invention, it is also possible to reduce the salt content contained in the edible product and provide a so-called reduced salt type edible product. That is, it becomes possible to provide a low salt type edible product that suppresses the use of salt without sacrificing the taste.

Examples of edible products subject to the method of the present invention include pickles such as plum pickles, pickles, miso soup, soup; soy sauce, miso, fish sauce, soy, butter, mayonnaise, non-oil dressing, emulsified dressing , Ponzu, seasonings such as sauce and sauce, snacks and other confectionery, noodle soup, rice balls such as onigiri and fried rice; livestock products such as ham, bacon, sausage and hamburger; Examples of beverages such as juices and vegetable juices, prepared foods such as boiled fish, retort foods, dried fish, roux, processed cheese products, breads, and desserts can be used for all foods and beverages.
In particular, pickled plums, pickles, miso soup, soups, etc. have a significant influence on the taste of salty taste unique to salt, and when the salt content is reduced, the salty taste becomes untasteful. According to this invention, even if it is a case where the amount of salt of this foodstuff is reduced, the same salty taste as before reduction can be provided.

  Moreover, the edible product which is the object of the method of the present invention is not limited to the above-mentioned food and drink, but also includes drugs and quasi-drugs as long as they have a salty taste and can be taken from the mouth.

  The amount of malt extract added to the edible product can be appropriately adjusted depending on the required salty strength and the type of food. Specifically, the amount of malt extract added to the edible product is 0.0005 to 0.0005. 0.6 mass%, Preferably it is 0.002-0.35 mass%, More preferably, 0.005-0.2 mass% can be mentioned.

Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1 Salty taste enhancement effect test (1)
A saline solution having a salt concentration of 1% was prepared and used as a control example. On the other hand, 20% salt-reduced saline was prepared with respect to the control example, and the amount of malt extract shown in Table 1 was added to test the salty taste enhancing effect. The evaluation of this test is performed in a state where the formulation content of each saline solution is laid down. The strength of saltiness felt with 1% saline solution as a control example is A, and the test group with the weakest saltiness in this experiment example is selected. D was evaluated in four stages of A>B>C> D according to the strength of salty taste. Moreover, nothing added to each salt solution except the substance of Table 1. The results are shown in Table 1.
In Experimental Example 1, the malt extract is a malt extract having a color density of 20 calculated based on absorbance at 500 nm (a malt extract (liquid product) obtained by extracting roasted malt with water and saccharifying). used.

  From Table 1, the salty taste enhancing effect was obtained by adding the malt extract, and when the added amount of the malt extract exceeded 0.005% by mass, a strong salty taste enhancing effect was obtained.

Experimental Example 2 Salty taste enhancement effect test (2)
A 0.7% saline solution was prepared, and each ingredient shown in Table 2 was added to conduct a salty taste enhancing effect test. The results are shown in Table 2. In Experimental Example 2, as a malt extract, a malt extract treated with a malt extract that was released from the resin using a 60 v / v% aqueous alcohol solution after passing through the adsorption resin (based on the absorbance at 500 nm). The calculated color density was 5). For comparison, a similar test was performed using the materials used in Patent Documents 1 to 3 described above.

  Any of the materials disclosed in Patent Documents 1 to 3 have a low salty taste enhancing effect or a slightly salty enhancing effect, but the material itself has a strong bitterness, smell, and pungent taste, without impairing the taste of the final food. A sufficient salty taste could not be imparted (Comparative Examples 2-1 to 2-3). On the other hand, the salt solution of Example 2-1 using the malt extract had an excellent salty taste-imparting effect, with the flavor of the malt extract being unaffected and the salty taste being firmly enhanced.

Experimental Example 3 Preparation of pickles (pickled with radish) Pickles (pickled with radish) were prepared according to the formulation in Table 3. Specifically, chopped radishes were added to the seasoning liquid in which various seasonings shown in Table 3 were mixed, and the pickles (Example 3-1) were prepared by soaking for 2 days. On the other hand, pickles were prepared in the same manner as Example 3-1 except that no malt extract was added for comparison (Comparative Example 3-1).

Note 1) A malt extract “taste malt * P *” (manufactured by San-Ei Gen FFI Co., Ltd.) having a color density of 50 calculated based on absorbance at 500 nm was used. This product is a malt extract obtained by extracting roasted malt with water, saccharifying, and spray drying.

  The pickles of Example 3-1 prepared with the addition of malt extract, although the salinity is the same as that of Comparative Example 3-1, compared to the pickles of Comparative Example 3-1 (with no malt extract added). In addition, the pickles had a significantly enhanced salty taste. Furthermore, the pickles of Example 3-1 had excellent taste without the bitterness peculiar to the malt extract affecting the taste.

Experimental Example 4 Preparation of Seasoned Umeboshi Seasoned Umeboshi was prepared according to the formulation in Table 4. Specifically, seasoned umeboshi (Example 4-1) was prepared by adding desalted ume to the seasoning liquid in which various seasonings shown in Table 4 were mixed, and immersing in 10 days. On the other hand, seasoning umeboshi (Comparative Example 4-1) was prepared in the same manner as in Example 4-1, except that the malt extract was not added for comparison.

  The seasoned umeboshi of Example 4-1 prepared by adding a malt extract was compared with the seasoned umeboshi of Comparative Example 4-1 (with no malt extract added), although the salinity was the same as that of Comparative Example 4-1. Thus, the saltiness was remarkably enhanced. Furthermore, the seasoned umeboshi of Example 4-1 had excellent taste without the bitterness peculiar to malt extract affecting the taste.

Experimental Example 5 Preparation of miso soup A malt extract was added to a commercially available instant miso soup (salt content of 2.2 g), and the salty taste enhancing effect by the presence or absence of the addition of the malt extract was examined. Specifically, when 0.01% of the malt extract was added to 178 g of instant miso soup (salt content of 2.2 g), a firm salty taste was imparted and a significant salty taste enhancing effect was observed as compared to the non-added group. Thus, by using a malt extract, it becomes possible to enhance the salty taste without increasing the salt content, and there are great health benefits.
The malt extract had a color density calculated on the basis of absorbance at 500 nm of 20, and a malt extract obtained by spray-drying roasted malt extracted with water and saccharified was used.

  According to the method of the present invention, the salty taste of various edible products such as plum pickles, pickles, miso soup, soup, seasoning, confectionery, noodle soup and side dish is enhanced, and an edible product that suits consumer preferences is provided. Can do. Furthermore, according to the method of the present invention, even when the salt content is reduced, it is possible to provide a reduced salt type edible product that has a salty taste that is comparable to that before the reduction, and that is excellent in taste.

Claims (3)

A method for enhancing the salty taste of an edible product, comprising adding a malt extract having a color density calculated based on absorbance at 500 nm of 5 or more . The salty taste enhancing method according to claim 1, wherein 0.005 to 0.2% by mass of the malt extract is added to the edible product. The method for enhancing salty taste according to claim 1 or 2, wherein the edible product is plum pickles, pickles, miso soup, soup, seasoning, confectionery, noodle soup, or side dish.