JP5931375B2 - How to improve unpleasant aftertaste of umami ingredients - Google Patents

Description

  The present invention relates to a method for improving an unpleasant aftertaste of an umami component, in particular, adding sucralose to one or more umami components selected from amino acids, nucleic acids and organic acids. It is related with the aftertaste improvement method.

Various umami ingredients such as amino acid systems such as sodium glutamate and aspartic acid, nucleic acid systems such as sodium inosinate and sodium guanylate, and organic acid systems such as sodium succinate have been known. In order to impart a rich taste, various seasonings containing these components are commercially available.
It is generally known that umami has a characteristic that it tends to remain in the aftertaste as compared to other basic tastes.
These umami ingredients can give a good flavor to foods and drinks by using appropriate amounts, but many amino acid-based umami ingredients are used in order to strengthen the initial umami when eating foods and drinks. In such cases, for example, with sodium glutamate, the umami remains in the mouth forever, and the taste of the food or drink becomes worse, such as the balance of the taste of the food or drink being lost, or the taste of taste being felt. there were.

In Patent Document 1, in order to improve the unfavorable taste quality derived from umami components such as amino acids and nucleic acids in foods and drinks, and to make a refreshing aftertaste, γ− is added to foods and drinks containing amino acids and / or nucleic acids. A method for improving the taste quality of foods and drinks in which aminobutyric acid is added at a specific ratio is described.
Patent Document 2 describes that the use of a sodium-based umami component such as sodium glutamate and a mangosteen extract can increase the persistence of umami and improve the aftertaste.

Sucralose has a sweetness about 600 times that of sucrose, and is used as a high-intensity sweetener to improve flavor by sweetening various foods and foods and masking acidity and astringency. (Patent Documents 3 and 4).
Patent Document 5 describes that the addition of sucralose can mask the taste, bitterness, and unpleasant odor of a highly nutritious food containing proteins, lipids, vitamins, and the like.
Furthermore, Patent Document 6 describes that by using sucralose as a liquid seasoning containing a flavored oil such as sesame, a highly fragrant liquid seasoning can be obtained. Examples include sesame oil and sucralose, A dressing seasoning containing a seasoning such as sodium glutamate is described.
However, none of these patent documents describes that the unpleasant aftertaste of one or more umami components selected from amino acid, nucleic acid and organic acid can be improved by adding sucralose.

JP 2004-275098 A JP 2005-52041 A Japanese Patent Laid-Open No. 10-243776 Japanese Patent Laid-Open No. 10-262601 JP 2009-159990 A JP 2003-230366 A

The method described in Patent Document 1 described above cannot sufficiently improve unpleasant aftertastes such as an egg taste such as sodium glutamate.
In addition, Patent Document 2 shows that the persistence of umami such as sodium glutamate is improved to improve the aftertaste, but it is not described that an unpleasant aftertaste such as an egg can be improved.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research, and by adding sucralose to one or more umami components selected from amino acid, nucleic acid and organic acid compounds, It has been found that the unpleasant aftertaste of umami ingredients can be improved.

That is, this invention relates to the unpleasant aftertaste improvement method of the umami | taste component hung up below.
Item 1. A method for improving an unpleasant aftertaste of an umami component, which comprises adding sucralose to one or more umami components selected from amino acids, nucleic acids and organic acids.
Item 2. The unpleasant umami component according to Item 1, wherein 0.0001 to 0.01 part by mass of sucralose is added to 1 part by mass of one or more umami components selected from amino acids, nucleic acids, and organic acids. To improve aftertaste.
Item 3. The amino acid-based umami component is glutamic acid or a sodium salt thereof, the nucleic acid-based umami component is inosinic acid, guanylic acid, or a sodium salt thereof, and the organic acid-based umami component is succinic acid or a sodium salt thereof. Item 3. The method for improving an unpleasant aftertaste of an umami component according to Item 1 or 2.

  By adding sucralose to one or more umami components selected from amino acids, nucleic acids, and organic acids, unpleasant aftertaste of these umami components, for example, a lingering umami reverberation, egg taste, bitterness, etc. It can improve and have a refreshing aftertaste.

The present invention relates to a method for improving an unpleasant aftertaste of an umami component, which comprises adding sucralose to one or more umami components selected from an amino acid system, a nucleic acid system and an organic acid system.
In the present invention, the unpleasant aftertaste improvement of the umami component means to improve the unpleasant aftertaste such as the savory taste of sodium glutamate and the lingering umami, which is too strong, for a refreshing aftertaste.

Examples of amino acid-based umami components used in the present invention include glutamic acid, aspartic acid, lysine, histidine, taurine, betaine, glycine, creatine, alanine, arginine, and salts thereof (sodium salt, potassium salt, etc.). Nucleic acid-based umami components include inosinic acid, guanylic acid, and their salts (sodium salt, calcium salt, etc.), and organic acid-based umami components include succinic acid, acetic acid, citric acid, fumaric acid. Examples thereof include acids and salts thereof (sodium salt, potassium salt, etc.).
Among these, amino acid-based umami components include glutamic acid or a sodium salt thereof, nucleic acid-based umami components include inosinic acid, guanylic acid, or a sodium salt thereof, and organic acid-based umami components include succinic acid or a salt thereof. Sodium salts are preferred, and two or more of them can be used simultaneously.
These umami components are usually added to the food or drink in an amount of 0.001 to 10% by mass, preferably 0.002 to 5% by mass, and more preferably 0.005 to 3% by mass.

Sucralose used in the present invention is a high-intensity sweetener having a sweetness about 600 times that of sucrose and can be obtained commercially. For example, Sun Sweet SU100 manufactured by San-Ei Gen FFI Co., Ltd. Etc.
In the present invention, the amount of sucralose added to 1 part by mass of one or more umami components selected from amino acids, nucleic acids and organic acids is 0.0001 to 0.01 parts by mass, preferably 0.0002 to 0.00. 005 parts by mass.
If the amount of sucralose added is less than 0.0001 parts by mass relative to 1 part by mass of these umami ingredients, the effect of improving the unpleasant aftertaste of umami is not sufficient, and if it is more than 0.01 parts by mass, the sweetness Since it is too sticky, the effect of improving the unpleasant aftertaste of umami cannot be sufficiently confirmed, and both are not preferable.

There is no particular limitation on the timing and order of blending sucralose and these umami ingredients, and it is not always necessary to contain sucralose and these umami ingredients in foods such as the same seasoning. Even if it is included, it is sufficient if sucralose and these umami ingredients coexist at the time of eating.

Moreover, in this invention, it can also be set as the seasoning containing these sucralose and these umami components.
It is sufficient that sucralose and these umami ingredients are added to the seasoning in the above-mentioned proportions, regardless of the dosage form such as powder, granule, solid, and liquid. It doesn't matter if it is.
Furthermore, this seasoning can appropriately contain salt, sugar, protein, flavor, pigment, antioxidant, preservative, vitamins, calcium, minerals, etc., as long as the effects of the present invention are not impaired. .

  The present invention includes, for example, beverages, noodle soups (immediate noodles, dried noodles, raw noodles), spaghetti sauce, confectionery, sprinkles, rice balls, marinated fish products such as salmon, sausages, ham, hamburger, meatballs, etc. Applicable to foods such as vegetables, pickles, boiled sardines, delicacies, gyoza, shumai, meat buns, frying batters, tempura garments and other vegetables.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following description, “part” indicates part by mass, “*” indicates Saneigen FFI Co., Ltd., and “*” indicates a registered trademark of Saneigen FFI Co., Ltd. Show.

Example 1
Prepare a 0.5% by weight aqueous solution of sodium glutamate and add to it with varying amounts of sucralose, as shown in Table 1, and evaluate the improvement effect of sodium glutamate's unpleasant aftertaste on the following criteria compared to the control. The results are shown in Table 1.
×: No effect or strong sweetness △: Slightly reduces aftertaste ○: Suppresses aftertaste ◎: Suppresses aftertaste more

グルタミン酸ナトリウムの０．５質量％水溶液に対して、スクラロース添加量０．００００５〜０．００２質量％、特に０．０００２〜０．００１質量％の範囲で、グルタミン酸ナトリウムの不快な後味の改善効果が認められた。

With respect to a 0.5% by mass aqueous solution of sodium glutamate, an unpleasant aftertaste improving effect of sodium glutamate is obtained in the range of 0.00005 to 0.002% by mass, especially 0.0002 to 0.001% by mass of sucralose. Admitted.

Example 2
The addition amount of sucralose was fixed at 0.0005% by mass, and the concentration of sodium glutamate was changed as shown in Table 2 to evaluate the effect of improving unpleasant aftertaste on the same criteria as in Example 1, and the results are shown in Table 2. It was shown in 2.

グルタミン酸ナトリウム０．０５〜３質量％に対して、スクラロースを０．０００５質量％添加することで、グルタミン酸ナトリウムの不快な後味の改善効果が認められた。
なお、グルタミン酸ナトリウムの濃度が０．０５質量％未満では、エグ味などの不快な後味が認められない。

By adding 0.0005% by mass of sucralose to 0.05 to 3% by mass of sodium glutamate, an unpleasant aftertaste improving effect of sodium glutamate was recognized.
In addition, when the concentration of sodium glutamate is less than 0.05% by mass, unpleasant aftertaste such as savory taste is not recognized.

Examples 3-5
In the same manner as in Example 1, a 0.5% by mass aqueous solution of each umami component shown in Table 3 was prepared, and 0.0005% by mass of sucralose was added thereto. The results are shown in Table 3.

これらのうま味成分についても、グルタミン酸ナトリウムの場合と同様に、スクラロース添加により、不快な後味の改善が認められた。

As for these umami components, as in the case of sodium glutamate, an unpleasant aftertaste improvement was observed when sucralose was added.

Example 6
A 0.5% by mass aqueous solution of sodium glutamate was prepared, and as shown in Table 4, various sweeteners were added in such amounts as to give the same sweetness as 0.0005% by mass addition of sucralose. The effect of improving unpleasant aftertaste was evaluated using the same criteria, and the results are shown in Table 4.

注１：ネオテーム２％製剤（大日本住友製薬株式会社製）
注２：ステビア抽出物１００％製剤（守田化学株式会社製）
スクラロース以外の甘味料では、砂糖やアスパルテームで、ややグルタミン酸ナトリウムの不快な後味を抑える効果が見られたが、アセスルファムＫ、ネオテーム、サッカリンナトリウム及びステビアでは、不快な後味の改善効果が認められなかった。

Note 1: Neotame 2% formulation (Dainippon Sumitomo Pharma Co., Ltd.)
Note 2: Stevia extract 100% formulation (Morita Chemical Co., Ltd.)
With sweeteners other than sucralose, sugar and aspartame had an effect of suppressing the unpleasant aftertaste of sodium glutamate, whereas acesulfame K, neotame, saccharin sodium and stevia did not show an unpleasant aftertaste improving effect.

Example 7
Based on the prescription in Table 5, noodle soup was produced, and the sucralose in the amount shown in Table 6 was added to the diluted noodle soup, and the improvement effect of unpleasant aftertaste was evaluated according to the same criteria as in Example 1. The results are shown in Table 6.

スクラロース添加量０．０００１〜０．００２質量％の範囲で、グルタミン酸ナトリウムなどのうま味成分の不快な後味の改善効果が認められた。スクラロースを添加することで、強いうま味を有しながらも、後味のすっきりした上品な味わいのめんつゆとなった。

When the amount of sucralose added was in the range of 0.0001 to 0.002% by mass, an unpleasant aftertaste improving effect of umami components such as sodium glutamate was recognized. By adding sucralose, it became a noodle soup with a clean and refined taste after having a strong umami taste.

According to the present invention, the unpleasant aftertaste of umami ingredients such as sodium glutamate can be improved, which is useful in the food industry.

Claims (1)

A method for improving the lingering taste of glutinic acid or its sodium salt , which is too strong, characterized by adding 0.0001 to 0.002 parts by mass of sucralose to 1 part by mass of glutamic acid or its sodium salt .