JP6812088B2 - Salt-containing foods and drinks and methods for producing them, as well as salty taste enhancers and salty taste enhancing methods. - Google Patents
Salt-containing foods and drinks and methods for producing them, as well as salty taste enhancers and salty taste enhancing methods. Download PDFInfo
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- JP6812088B2 JP6812088B2 JP2014240486A JP2014240486A JP6812088B2 JP 6812088 B2 JP6812088 B2 JP 6812088B2 JP 2014240486 A JP2014240486 A JP 2014240486A JP 2014240486 A JP2014240486 A JP 2014240486A JP 6812088 B2 JP6812088 B2 JP 6812088B2
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- 235000013305 food Nutrition 0.000 title claims description 84
- 235000019643 salty taste Nutrition 0.000 title claims description 77
- 230000002708 enhancing effect Effects 0.000 title claims description 45
- 239000003623 enhancer Substances 0.000 title claims description 16
- 238000000034 method Methods 0.000 title claims description 15
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 claims description 169
- 235000014347 soups Nutrition 0.000 claims description 39
- 235000019600 saltiness Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 244000294411 Mirabilis expansa Species 0.000 claims description 6
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- 239000004480 active ingredient Substances 0.000 claims 1
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- 238000011156 evaluation Methods 0.000 description 21
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 15
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 12
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 12
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 12
- 238000012360 testing method Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 6
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- 238000002156 mixing Methods 0.000 description 4
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- 239000011780 sodium chloride Substances 0.000 description 4
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 description 1
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 1
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- 240000000018 Gnetum gnemon Species 0.000 description 1
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- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
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- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
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- 239000012266 salt solution Substances 0.000 description 1
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- 235000021148 salty food Nutrition 0.000 description 1
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- HZJVIPDAGUAEMO-UHFFFAOYSA-M sodium;octanoate;hydrochloride Chemical compound [Na+].Cl.CCCCCCCC([O-])=O HZJVIPDAGUAEMO-UHFFFAOYSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、食塩含有飲食品及びその製造方法、並びに塩味増強剤及び塩味増強方法に関する。 The present invention relates to a salt-containing food or drink, a method for producing the same, a salty taste enhancer, and a salty taste enhancing method.
塩味は飲食品のおいしさを引き立て、食欲増進効果等を奏する。塩味を飲食品に付与するために、一般的には食塩（塩化ナトリウム）が用いられる。一方で、食塩の構成成分であるナトリウムの摂取量の増加が種々の健康問題の原因となり得ると考えられており、食塩使用量を減少させ、総摂取量を減少させることが望まれている。 The salty taste enhances the taste of food and drink, and has an appetite-promoting effect. Salt (sodium chloride) is generally used to impart saltiness to foods and drinks. On the other hand, it is considered that an increase in the intake of sodium, which is a component of salt, may cause various health problems, and it is desired to reduce the amount of salt used and the total intake.
食塩の総摂取量を減少させる方法としては、飲食品の調理、加工において食塩の使用量自体を減少させることが最も簡便な方法である。しかしながら、食塩使用量の減少は一般に飲食品のおいしさを損なう傾向にあるため、食塩の使用量を下げる対応にも限度がある。 The simplest method for reducing the total intake of salt is to reduce the amount of salt used in cooking and processing foods and drinks. However, since a decrease in the amount of salt used generally tends to impair the taste of food and drink, there is a limit to the measures for reducing the amount of salt used.
そこで近年、塩化ナトリウム以外の物質（食塩代替物質）によって飲食品に塩味を付与させる方法、又は塩味を増強させる方法により、食塩の含有量を低減した飲食品の検討がなされている。具体的には、食塩代替物質又は塩味増強剤を使用した飲食品が提案されている（例えば、下記特許文献１，２を参照）。 Therefore, in recent years, studies have been conducted on foods and drinks in which the salt content is reduced by a method of imparting saltiness to foods and drinks with a substance other than sodium chloride (salt substitute substance) or a method of enhancing saltiness. Specifically, foods and drinks using a salt substitute substance or a salty taste enhancer have been proposed (see, for example, Patent Documents 1 and 2 below).
特許文献１には、食塩濃度が０．２重量％〜２０重量％であり、メチオナール濃度が３ｐｐｂ以上、３０００ｐｐｂ未満であることを特徴とする飲食品が開示されている。特許文献２には、食塩含有飲食品に炭素数３乃至８を有する飽和脂肪属モノカルボン酸からなる群より選ばれた少なくとも１種を該飲食品中の含有食塩重量に基づいて０．０１乃至１重量％の割合で添加することを特徴とする食塩含有飲食品の塩辛味増強法が記載されている。 Patent Document 1 discloses a food or drink characterized in that the salt concentration is 0.2% by weight to 20% by weight and the methional concentration is 3 ppb or more and less than 3000 ppb. In Patent Document 2, at least one selected from the group consisting of saturated fatty acid monocarboxylic acids having 3 to 8 carbon atoms in salt-containing foods and drinks is 0.01 to 0.01 based on the weight of salt contained in the foods and drinks. A method for enhancing the salty taste of salt-containing foods and drinks, which is characterized by being added in a proportion of 1% by weight, is described.
食塩代替物質は塩味が塩化ナトリウムに比べて弱く、充分な塩味を呈する飲食品を得るためには食塩代替物質の添加量を増やす必要がある。しかし、食塩代替物質の添加量を増やすと食塩代替物質が呈する苦み又は渋みを感じやすく、飲食品の味質の変質を招く傾向にあり望ましくない。また、塩味増強剤の塩味増強効果は依然として改善の余地があり、食塩の含有量を減じつつ充分な塩味を有し、かつ異味・異臭を感じさせない新たな塩味増強剤が求められている。 The salty taste of the salt substitute substance is weaker than that of sodium chloride, and it is necessary to increase the amount of the salt substitute substance added in order to obtain a food or drink exhibiting a sufficient salty taste. However, if the amount of the salt substitute substance added is increased, the bitterness or astringency of the salt substitute substance is likely to be felt, which tends to cause deterioration of the taste of food and drink, which is not desirable. In addition, there is still room for improvement in the salty taste enhancing effect of the salty taste enhancer, and there is a demand for a new salty taste enhancer that has a sufficient salty taste while reducing the salt content and does not give off an offensive taste or odor.
そこで本発明は、食塩の含有量を減じつつ充分な塩味を有し、かつ異味・異臭を感じさせない食塩含有飲食品を提供することを目的とする。本発明はまた、充分な塩味増強効果を発揮し、かつ異味・異臭を感じさせない塩味増強剤を提供することも目的とする。 Therefore, an object of the present invention is to provide a salt-containing food or drink that has a sufficient salty taste while reducing the salt content and does not give off a strange taste or odor. Another object of the present invention is to provide a salty taste enhancer that exerts a sufficient salty taste enhancing effect and does not cause a strange taste or odor.
本発明は、塩味を増強させる有効量のオクタン酸エチルを含有する、食塩含有飲食品を提供する。 The present invention provides a salt-containing food or drink containing an effective amount of ethyl octanoate that enhances saltiness.
本発明者らは、オクタン酸エチルに塩味増強作用があるという新規知見を得た。従来、オクタン酸エチルは、酵母のアルコール発酵により生じるエステル類の香気成分として知られており、果実香を有することから、着香料や食品の香味改善のための添加剤として使用されている。オクタン酸エチルが塩味増強作用を有するという新規知見は、全く意外なものである。本発明に係る食塩含有飲食品は、この新規知見を利用しているため、食塩含有量が少ない場合であっても、充分な塩味を呈する。本発明に係る食塩含有飲食品は、充分な塩味を有し、かつ異味・異臭を感じさせない。 The present inventors have obtained a novel finding that ethyl octanoate has a salty taste enhancing effect. Conventionally, ethyl octanoate is known as an aroma component of esters produced by alcoholic fermentation of yeast, and since it has a fruity aroma, it is used as a flavoring agent and an additive for improving the flavor of foods. The new finding that ethyl octanoate has a salty taste-enhancing effect is quite surprising. Since the salt-containing food and drink according to the present invention utilizes this new finding, it exhibits a sufficient salty taste even when the salt content is low. The salt-containing food or drink according to the present invention has a sufficient salty taste and does not give off a strange taste or odor.
上記オクタン酸エチルの含有量は、食塩含有飲食品全量を基準として０．１〜８００ｐｐｂであってもよい。 The content of the ethyl octanoate may be 0.1 to 800 ppb based on the total amount of salt-containing foods and drinks.
上記食塩含有飲食品は、スープであってもよい。この場合、上記オクタン酸エチルの含有量は、スープ全量を基準として１．５〜８００ｐｐｂであることが好ましい。オクタン酸エチルの含有量がこの範囲内にあると、より効果的にスープの塩味が増強される。 The salt-containing food and drink may be soup. In this case, the content of the ethyl octanoate is preferably 1.5 to 800 ppb based on the total amount of the soup. When the content of ethyl octanoate is within this range, the salty taste of the soup is enhanced more effectively.
本発明はまた、オクタン酸エチルを含有する、塩味増強剤を提供する。本発明に係る塩味増強剤は、充分な塩味増強効果を発揮し得る。 The present invention also provides a salty taste enhancer containing ethyl octanoate. The salty taste enhancer according to the present invention can exert a sufficient salty taste enhancing effect.
本発明はまた、塩味を増強させる有効量のオクタン酸エチルを食塩含有飲食品に含有させることを含む、上記食塩含有飲食品の塩味増強方法を提供する。 The present invention also provides a method for enhancing the salty taste of the salt-containing food or drink, which comprises incorporating an effective amount of ethyl octanoate for enhancing the salty taste into the salt-containing food or drink.
上記オクタン酸エチルの含有量は、食塩含有飲食品全量を基準として０．１〜８００ｐｐｂであってもよい。 The content of the ethyl octanoate may be 0.1 to 800 ppb based on the total amount of salt-containing foods and drinks.
本発明は更に、塩味を増強させる有効量のオクタン酸エチルを食塩含有飲食品に含有させることを含む、食塩含有飲食品の製造方法を提供する。 The present invention further provides a method for producing a salt-containing food or drink, which comprises incorporating an effective amount of ethyl octanoate that enhances saltiness into the salt-containing food or drink.
上記オクタン酸エチルの含有量は、食塩含有飲食品全量を基準として０．１〜８００ｐｐｂであってもよい。 The content of the ethyl octanoate may be 0.1 to 800 ppb based on the total amount of salt-containing foods and drinks.
本発明によれば、食塩の含有量を減じつつ充分な塩味を有し、かつ異味・異臭を感じさせない食塩含有飲食品が提供される。また本発明によれば、充分な塩味増強効果を発揮し、かつ異味・異臭を感じさせない塩味増強剤が提供される。 According to the present invention, there is provided a salt-containing food or drink that has a sufficient salty taste while reducing the salt content and does not give off a strange taste or odor. Further, according to the present invention, there is provided a salty taste enhancer that exerts a sufficient salty taste enhancing effect and does not cause a strange taste or odor.
以下、本発明を実施するための形態について詳細に説明する。しかし、本発明は、以下の実施形態に何ら限定されるものではない。 Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.
本発明に係る食塩含有飲食品は、塩味を増強させる有効量のオクタン酸エチルを含有する。本発明に係る食塩含有飲食品は、食塩の含有量を減じつつ充分な塩味を有し、かつ異味・異臭を感じさせない。換言すれば、本発明に係る食塩含有飲食品は、食塩の含有量が少ない場合であっても、充分な塩味を呈することができる。これにより、飲食品中の食塩含有量を低減できることから、食塩含有飲食品の摂取によるナトリウムの総摂取量の低減が可能である。 The salt-containing food or drink according to the present invention contains an effective amount of ethyl octanoate that enhances the salty taste. The salt-containing food or drink according to the present invention has a sufficient salty taste while reducing the salt content, and does not give off a strange taste or odor. In other words, the salt-containing food or drink according to the present invention can exhibit a sufficient salty taste even when the salt content is low. As a result, the salt content in the food and drink can be reduced, so that the total intake of sodium by ingesting the salt-containing food and drink can be reduced.
食塩含有飲食品は、食塩を含有する飲食品であればよい。食塩とは塩化ナトリウムを意味する。 The salt-containing food or drink may be any food or drink containing salt. Salt means sodium chloride.
食塩含有飲食品における食塩の含有量は、特に制限されるものではないが、以下の範囲が例示される。食塩の含有量は、食塩含有飲食品全量を基準として、０．１〜１０質量％であってもよく、０．２〜８質量％であることが好ましく、０．３〜５質量％であることがより好ましく、０．４〜３質量％であることが更に好ましい。 The content of salt in the salt-containing food and drink is not particularly limited, but the following ranges are exemplified. The content of salt may be 0.1 to 10% by mass, preferably 0.2 to 8% by mass, and 0.3 to 5% by mass, based on the total amount of salt-containing foods and drinks. More preferably, it is more preferably 0.4 to 3% by mass.
食塩含有飲食品としては、例えば、スープ、漬物、清涼飲料水、果汁飲料、アルコール飲料、パン類、麺類、醤油、味噌、ソース、菓子類、塩辛などの海産物の塩漬け、ハムなどの畜産物の塩漬け等を挙げることができる。 Salt-containing foods and drinks include, for example, soups, pickles, soft drinks, fruit juice drinks, alcoholic drinks, breads, noodles, soy sauce, miso, sauces, confectionery, salted seafood such as salt, and livestock products such as ham. Salted and the like can be mentioned.
オクタン酸エチルの塩味増強作用により、食塩の使用量を効果的に減じることができるため、食塩含有飲食品としては、味覚に対する塩味の寄与が大きい飲食品が好ましい。この観点から好ましい食塩含有飲食品としては、例えば、スープ、漬物、醤油、味噌、塩辛等を挙げることができる。中でもオクタン酸エチルによる塩味の増強効果が得られやすいことから、食塩含有飲食品としては、スープ、漬物が好ましい。 Since the amount of salt used can be effectively reduced by the salty taste enhancing action of ethyl octanoate, the salty foods and drinks containing a large amount of salty taste are preferable. From this point of view, preferable salt-containing foods and drinks include soups, pickles, soy sauce, miso, salted fish and the like. Of these, soups and pickles are preferable as salt-containing foods and drinks because the effect of enhancing saltiness by ethyl octanoate can be easily obtained.
本明細書においてスープとは、肉、魚介、野菜等のだしを土台とした汁物の総称であり、ポタージュスープ、コンソメスープなどに代表される洋風スープ、酸棘湯などに代表される中華スープ、味噌汁やめんつゆに代表される和風汁物が挙げられる。スープの形態は特に制限されるものではなく、液状の形態に限られず、固形状、粉末状、顆粒状等の形態としてもよい。例えば乾燥スープについては、日本農林規格（昭和五十年五月三十日農林省告第六百二号）によるスープの分類において、乾燥コンソメや乾燥ポタージュを含む乾燥スープ全てが含まれる。 In the present specification, soup is a general term for soups based on soup stock such as meat, seafood, and vegetables, and is a Western-style soup represented by potage soup, consomme soup, and Chinese soup represented by soup stock. Japanese-style soups such as miso soup and mentsuyu can be mentioned. The form of the soup is not particularly limited, and is not limited to a liquid form, and may be a solid form, a powder form, a granular form, or the like. For example, as for dried soup, all dried soups including dried consomme and dried potage are included in the classification of soups according to the Japanese Agricultural Standards (Ministry of Agriculture and Forestry Notification No. 602, May 30, 1975).
本明細書において漬物とは、農産物、塩漬け等の前処理を施した農産物、又はこれらに水産物若しくは脱塩等の処理をした水産物を加えたものを、さらに塩、醤油、アミノ酸液、食酢、梅酢、ぬか類、酒かす、みそ、こうじ、赤とうがらし粉等を用いたものに漬けたもの、又は漬けた後にこれを干したものを意味する。漬物の種類としては食塩を含有すれば特に限定されず、白菜漬け、一夜漬、梅干し、しば漬け、スグキ漬けなどを挙げることができる。 In the present specification, pickles are agricultural products, agricultural products that have been pretreated such as salting, or products obtained by adding marine products or marine products that have been treated such as desalting, and further salt, soy sauce, amino acid solution, vinegar, plum vinegar. , Sake lees, miso, koji, red soy sauce powder, etc., or pickled and then dried. The type of pickles is not particularly limited as long as it contains salt, and examples thereof include Chinese cabbage pickles, overnight pickles, pickled plums, shibazuke pickles, and suguki pickles.
オクタン酸エチルは、下記式（１）により表される化合物であり、別名カプリル酸エチルとも呼ばれる。
ＣＨ３（ＣＨ２）６ＣＯＯＣ２Ｈ５ （１）
Ethyl octanoate is a compound represented by the following formula (1), and is also known as ethyl caprylate.
CH 3 (CH 2 ) 6 COOC 2 H 5 (1)
食塩含有飲食品におけるオクタン酸エチルの含有量は、食塩含有飲食品の種類、食塩濃度等に応じて、塩味を増強させる有効量となるように適宜設定することができる。食塩含有飲食品におけるオクタン酸エチルの含有量は、例えば、食塩含有飲食品全量を基準として、０．１〜８００ｐｐｂであってもよく、０．３〜６００ｐｐｂであることが好ましく、０．５〜４００ｐｐｂであることがより好ましい。食塩含有食品は、喫食時にオクタン酸エチルの含有量が上記範囲となるように設計されたものであることが好ましい。 The content of ethyl octanoate in the salt-containing food and drink can be appropriately set so as to be an effective amount for enhancing the salty taste according to the type of the salt-containing food and drink, the salt concentration and the like. The content of ethyl octanoate in the salt-containing food and drink may be, for example, 0.1 to 800 ppb, preferably 0.3 to 600 ppb, and 0.5 to 600 ppb, based on the total amount of the salt-containing food and drink. It is more preferably 400 ppb. The salt-containing food is preferably designed so that the content of ethyl octanoate is in the above range at the time of eating.
本明細書において、「ｐｐｂ」とは、「１０−７質量％」を意味する。 As used herein, "ppb" means " 10-7 % by mass".
オクタン酸エチルの含有量は、食塩含有飲食品の食塩濃度に応じて調整することもできる。例えば、食塩濃度が０．６質量％の場合、オクタン酸エチルの含有量は食塩含有飲食品の全量を基準として、１．２〜８００ｐｐｂであってもよく、１．５〜６００ｐｐｂであることが好ましく、２．０〜４００ｐｐｂであることがより好ましく、１５〜３５０ｐｐｂであることがさらに好ましく、２０〜２５０ｐｐｂであることが特に好ましい。 The content of ethyl octanoate can also be adjusted according to the salt concentration of the salt-containing food and drink. For example, when the salt concentration is 0.6% by mass, the content of ethyl octanoate may be 1.2 to 800 ppb or 1.5 to 600 ppb based on the total amount of salt-containing foods and drinks. It is preferably 2.0 to 400 ppb, more preferably 15 to 350 ppb, and particularly preferably 20 to 250 ppb.
また、オクタン酸エチルの含有量は、食塩含有飲食品の食塩の含有量に対する比（オクタン酸エチルの含有量／食塩の含有量）が、１．０×１０−９以上８．０×１０−４以下となるように調整してもよい。当該比は、３．０×１０−９以上６．０×１０−４以下であることが好ましく、５．０×１０−９以上４．０×１０−４以下であることがさらに好ましく、１．０×１０−８以上３．０×１０−４以下であることが特に好ましい。 The content of ethyl octanoate, the ratio to the content of sodium chloride salt containing food or drink (the content of the content / sodium chloride octanoate) is, 1.0 × 10 -9 or 8.0 × 10 - It may be adjusted to be 4 or less. The ratio is preferably 3.0 × 10 -9 or more and 6.0 × 10 -4 or less, and more preferably 5.0 × 10 -9 or more and 4.0 × 10 -4 or less. It is particularly preferable that it is 0.0 × 10 -8 or more and 3.0 × 10 -4 or less.
食塩含有飲食品がスープの場合、例えば、食塩濃度が０．５８質量％の場合、オクタン酸エチルの含有量はスープ全量を基準として、１．３〜８００ｐｐｂであることが好ましく、１．５〜８００ｐｐｂであること、２．０〜７００ｐｐｂであることがより好ましく、１５〜６００ｐｐｂであることがさらに好ましく、２０〜４００ｐｐｂであることが特に好ましい。オクタン酸エチルの含有量が上記範囲とすることにより、得られるスープに対する塩味増強効果を向上させることができる。スープは、喫食時にオクタン酸エチルの含有量が上記範囲となるように設計されたものであることが好ましい。 When the salt-containing food or drink is soup, for example, when the salt concentration is 0.58% by mass, the content of ethyl octanoate is preferably 1.3 to 800 ppb, preferably 1.5 to 800 ppb, based on the total amount of soup. It is more preferably 800 ppb, more preferably 2.0 to 700 ppb, further preferably 15 to 600 ppb, and particularly preferably 20 to 400 ppb. By setting the content of ethyl octanoate in the above range, the salty taste enhancing effect on the obtained soup can be improved. The soup is preferably designed so that the content of ethyl octanoate is in the above range at the time of eating.
食塩含有飲食品がスープの場合、オクタン酸エチルの含有量は、スープの食塩の含有量に対する比（オクタン酸エチルの含有量／食塩の含有量）が、７．５×１０−８以上８．０×１０−４以下となるように調整してもよい。当該比は、１．０×１０−７以上７．０×１０−４以下であることが好ましく、７．５×１０−７以上６．０×１０−４以下であることがさらに好ましく、１．０×１０−６以上４．０×１０−４以下であることが特に好ましい。 When the salt-containing food or drink is soup, the ratio of ethyl octanoate to the salt content of the soup (ethyl octanoate content / salt content) is 7.5 × 10-8 or more. It may be adjusted to be 0 × 10 -4 or less. The ratio is preferably 1.0 × 10 -7 or more and 7.0 × 10 -4 or less, and more preferably 7.5 × 10 -7 or more and 6.0 × 10 -4 or less. It is particularly preferable that the ratio is 0.0 × 10 -6 or more and 4.0 × 10 -4 or less.
食塩含有飲食品が漬物の場合、例えば、食塩濃度が１．９質量％の場合、オクタン酸エチルの含有量は漬物全量を基準として、０．１〜８００ｐｐｂであることが好ましく、０．５〜７００ｐｐｂであることがより好ましく、１．５〜６００ｐｐｂであることがさらに好ましく、１０〜４００ｐｐｂであることが特に好ましい。食塩濃度が２．７質量％の場合、オクタン酸エチルの含有量は漬物全量を基準として、０．１〜８００ｐｐｂであることが好ましく、１．５〜７００ｐｐｂであることがより好ましく、１０〜６００ｐｐｂであることがさらに好ましく、１５〜４００ｐｐｂであることが特に好ましい。オクタン酸エチルの含有量が上記範囲とすることにより、得られる漬物に対する塩味増強効果を向上させることができる。漬物は、喫食時にオクタン酸エチルの含有量が上記範囲となるように設計されたものであることが好ましい。 When the salt-containing food or drink is pickles, for example, when the salt concentration is 1.9% by mass, the content of ethyl octanoate is preferably 0.1 to 800 ppb based on the total amount of pickles, and is 0.5 to 800 ppb. It is more preferably 700 ppb, further preferably 1.5 to 600 ppb, and particularly preferably 10 to 400 ppb. When the salt concentration is 2.7% by mass, the content of ethyl octanoate is preferably 0.1 to 800 ppb, more preferably 1.5 to 700 ppb, and 10 to 600 ppb based on the total amount of pickles. Is more preferable, and 15 to 400 ppb is particularly preferable. By setting the content of ethyl octanoate in the above range, the salty taste enhancing effect on the obtained pickles can be improved. The pickles are preferably designed so that the content of ethyl octanoate is within the above range at the time of eating.
食塩含有飲食品が漬物の場合、オクタン酸エチルの含有量は、漬物の食塩の含有量に対する比（オクタン酸エチルの含有量／食塩の含有量）が、１．０×１０−９以上８．０×１０−４以下となるように調整してもよい。当該比は、５．０×１０−９以上７．０×１０−４以下であることが好ましく、１．５×１０−８以上６．０×１０−４以下であることがさらに好ましく、１．０×１０−７以上４．０×１０−４以下であることが特に好ましい。 When the salt-containing food and drink is pickles, the ratio of ethyl octanoate to the salt content of the pickles (ethyl octanoate content / salt content) is 1.0 × 10-9 or more. It may be adjusted to be 0 × 10 -4 or less. The ratio is preferably 5.0 × 10 -9 or more and 7.0 × 10 -4 or less, and more preferably 1.5 × 10 -8 or more and 6.0 × 10 -4 or less. It is particularly preferable that the ratio is 0.0 × 10 -7 or more and 4.0 × 10 -4 or less.
本明細書において、オクタン酸エチルの成分の含有量はそれぞれ、ガスクロマトグラフ質量分析（ＧＣ−ＭＳ）により該当成分を定量することにより決定することができる。測定方法及び測定条件は以下のように設定してもよい。
まず、測定対象となる食塩含有飲食品を固相マイクロ抽出法（ＳＰＭＥ法）により前処理を行った後、ＧＣ−ＭＳ装置を用いて、オクタン酸エチルを定量する。得られる結果から、測定対象となる食塩含有飲食品中のオクタン酸エチルの含有量を決定する。
＜ＧＣ−ＭＳ条件＞
１）前処理： ２ｇの試料をバイアルに入れ、７５度恒温槽にて５分予備加熱後、２０分間ＳＰＭＥに吸着させた。
・ＳＰＭＥ Ｆｉｂｅｒ： ＰＤＭＳ／ＤＶＢ／ＣＡＲ５０／３０μｍ（膜厚）
・抽出： Ｈｅａｄｓｐａｃｅ７５℃、２０ｍｉｎ
・脱着： ２４０℃、２０ｍｉｎ
２）ＧＣ−ＭＳ装置： Ａｇｉｌｅｎｔ ６８９０Ｎ−５９７３
・カラム： ＤＢ−ＷＡＸ（６０ｍ×０．２５ｍｍ×０．５μｍ）
・オーブン： ５０℃（５ｍｉｎ）−２４０℃（５ｍｉｎ）
・キャリアガス： ヘリウム１ｍＬ／ｍｉｎ
・注入： ｓｐｌｉｔｌｅｓｓ、２４０℃
・検出器： ＳｃａｎＲａｎｇｅ ｍ／ｚ＝２０−５００
・測定質量数(m/z)： ８８
In the present specification, the content of each component of ethyl octanoate can be determined by quantifying the corresponding component by gas chromatograph mass spectrometry (GC-MS). The measurement method and measurement conditions may be set as follows.
First, the salt-containing food or drink to be measured is pretreated by the solid-phase microextraction method (SPME method), and then ethyl octanoate is quantified using a GC-MS apparatus. From the obtained results, the content of ethyl octanoate in the salt-containing food or drink to be measured is determined.
<GC-MS conditions>
1) Pretreatment: 2 g of the sample was placed in a vial, preheated in a constant temperature bath at 75 ° C. for 5 minutes, and then adsorbed on SPME for 20 minutes.
-SPME Fiber: PDMS / DVB / CAR50 / 30 μm (film thickness)
-Extraction: Headspace 75 ° C, 20 min
・ Desorption: 240 ℃, 20min
2) GC-MS device: Agilent 6890N-5973
-Column: DB-WAX (60 m x 0.25 mm x 0.5 μm)
・ Oven: 50 ℃ (5min) -240 ℃ (5min)
・ Carrier gas: Helium 1 mL / min
・ Injection: splitless, 240 ℃
-Detector: ScanRanger m / z = 20-500
-Measured mass number (m / z): 88
本発明に係る食塩含有飲食品は、オクタン酸エチルによる塩味の増強効果を損なわない範囲において、食塩及びオクタン酸エチルの他に、その他成分を含有することができる。その他の成分としては、当分野で通常使用される他の成分を用いることができ、例えば、食塩代替物質、香料、香辛料、調味料、タンパク類、アミノ酸類、糖質、食物繊維、ビタミン類、油脂類等が挙げられる。 The salt-containing food or drink according to the present invention may contain other components in addition to salt and ethyl octanoate as long as the salty taste enhancing effect of ethyl octanoate is not impaired. As other ingredients, other ingredients commonly used in the art can be used, for example, salt substitutes, flavors, spices, seasonings, proteins, amino acids, sugars, dietary fiber, vitamins, etc. Examples include oils and fats.
本発明はまた、食塩含有食品の製造方法を提供する。当該製造方法は、塩味を増強させる有効量のオクタン酸エチルを食塩含有飲食品に含有させることを含む。当該製造方法は、具体的には例えば、食塩含有飲食品にオクタン酸エチルが塩味を増強させる有効量含まれるように、オクタン酸エチルを食塩含有飲食品又はその原材料若しくは中間生成物に配合する工程を含む。 The present invention also provides a method for producing a salt-containing food. The production method includes adding an effective amount of ethyl octanoate, which enhances saltiness, to a salt-containing food or drink. Specifically, the production method is a step of blending ethyl octanoate into a salt-containing food or drink or a raw material or an intermediate product thereof so that the salt-containing food or drink contains an effective amount of ethyl octanoate that enhances the salty taste. including.
食塩含有飲食品の製造方法は、上記工程以外に他の工程を含んでもよい。他の工程としては、飲食品の原材料を配合する工程、加熱処理工程、容器詰め工程等が挙げられる。 The method for producing a salt-containing food or drink may include other steps in addition to the above steps. Examples of other steps include a step of blending raw materials for food and drink, a heat treatment step, a bottling step, and the like.
本発明はまた、オクタン酸エチルを含有する塩味増強剤を提供する。 The present invention also provides a salty taste enhancer containing ethyl octanoate.
本実施形態に係る塩味増強剤は、固体（例えば、凍結乾燥させて得られる粉末）、液体（水溶性又は脂溶性の溶液又は懸濁液）、ペースト等のいずれの形状であってもよく、また、散剤、顆粒剤、錠剤、シロップ剤、トローチ剤、カプセル剤等のいずれの剤形であってもよい。 The saltiness enhancer according to the present embodiment may be in any form such as solid (for example, powder obtained by freeze-drying), liquid (water-soluble or fat-soluble solution or suspension), paste or the like. Further, it may be in any dosage form such as powder, granule, tablet, syrup, troche, capsule and the like.
塩味増強剤は、オクタン酸エチルのみからなるものであってもよく、またその他の成分を含有してもよい。その他の成分としては、当分野で通常使用される他の成分を用いることができ、例えば、食塩代替物質、香料、香辛料、調味料、タンパク類、アミノ酸類、糖質、食物繊維、ビタミン類、油脂類等が挙げられる。 The salty taste enhancer may consist only of ethyl octanoate, or may contain other components. As other ingredients, other ingredients commonly used in the art can be used, for example, salt substitutes, flavors, spices, seasonings, proteins, amino acids, sugars, dietary fiber, vitamins, etc. Examples include oils and fats.
本発明の塩味増強剤は、食塩含有飲食品用であってもよい。 The salty taste enhancer of the present invention may be used for salt-containing foods and drinks.
本発明に係る塩味増強剤は、充分な塩味増強効果を発揮し、かつ異味・異臭を感じさせないことから、これを添加することにより食塩含有量が少ない食塩含有飲食品に適用した場合であっても充分な塩味を呈するようにすることができる。また、飲食品本来の風味を損なうことも抑制し得る。 Since the salty taste enhancer according to the present invention exerts a sufficient salty taste enhancing effect and does not cause an offensive taste or odor, it is applied to salt-containing foods and drinks having a low salt content by adding it. Can also be made to exhibit sufficient saltiness. In addition, it is possible to suppress the deterioration of the original flavor of food and drink.
本発明はまた、塩味を増強させる有効量のオクタン酸エチルを食塩含有飲食品に含有させることを含む、食塩含有飲食品の塩味増強方法を提供する。当該塩味増強方法は、具体的には例えば、食塩含有飲食品にオクタン酸エチルが塩味を増強させる有効量含まれるように、オクタン酸エチルを食塩含有飲食品又はその原材料若しくは中間生成物に配合する工程を含む。 The present invention also provides a method for enhancing the salty taste of a salt-containing food or drink, which comprises incorporating an effective amount of ethyl octanoate, which enhances the salty taste, into the salt-containing food or drink. Specifically, in the salty taste enhancing method, for example, ethyl octanoate is added to the salt-containing food or drink or its raw materials or intermediate products so that the salt-containing food or drink contains an effective amount of ethyl octanoate to enhance the salty taste. Includes steps.
本発明は、塩味を増強させる有効量のオクタン酸エチルを食塩含有飲食品に含有させることを含む、食塩含有飲食品の減塩方法ということもできる。当該減塩方法は、具体的には例えば、食塩含有飲食品にオクタン酸エチルが塩味を増強させる有効量含まれるように、オクタン酸エチルを食塩含有飲食品又はその原材料若しくは中間生成物に配合する工程を含む。 The present invention can also be said to be a salt-reducing method for salt-containing foods and drinks, which comprises incorporating an effective amount of ethyl octanoate that enhances saltiness into salt-containing foods and drinks. Specifically, in the salt reduction method, for example, ethyl octanoate is added to the salt-containing food or drink or its raw materials or intermediate products so that the salt-containing food or drink contains an effective amount of ethyl octanoate to enhance the salty taste. Includes steps.
以下、実施例を挙げて本発明についてさらに具体的に説明する。ただし、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
（試験例１）
０．０５質量％の食塩水に対して、オクタン酸エチルの濃度がそれぞれ０．５ｐｐｂ、１．０ｐｐｂ、１．５ｐｐｂ、２．０ｐｐｂ、５．０ｐｐｂ、６．２５ｐｐｂ、１２．５ｐｐｂ、２５ｐｐｂ、５０ｐｐｂ、１００ｐｐｂ、２００ｐｐｂ及び４００ｐｐｂとなるようにオクタン酸エチルを添加することで、オクタン酸エチルを含有する食塩水を調製した。
(Test Example 1)
The concentrations of ethyl octanoate are 0.5 ppb, 1.0 ppb, 1.5 ppb, 2.0 ppb, 5.0 ppb, 6.25 ppb, 12.5 ppb, 25 ppb, 50 ppb, respectively, with respect to 0.05 mass% saline solution. , 100 ppb, 200 ppb and 400 ppb were added to prepare a saline solution containing ethyl octanoate.
０．０５質量％の食塩水に代えて、０．１質量％、０．５質量％、０．６質量％、１．０質量％、１．５質量％及び２．０質量％の各濃度の食塩水を用いて、上記同様にオクタン酸エチルを含有する食塩水を調製した。 Instead of 0.05% by mass of saline solution, each concentration of 0.1% by mass, 0.5% by mass, 0.6% by mass, 1.0% by mass, 1.5% by mass and 2.0% by mass. A saline solution containing ethyl octanoate was prepared in the same manner as described above.
（オクタン酸エチルの塩味増強効果の評価）
無作為に選出した熟練したパネル５名により、上記試験例１において得られたオクタン酸エチルを含有する食塩水に対する官能評価試験を実施した。官能評価は、オクタン酸エチル未添加の各濃度の食塩水を基準（コントロール）として、塩味、異味の２つの観点から行った。塩味、異味のそれぞれの項目については、下記のようにコントロールと比較した評価基準に沿って行った。塩味についての評価結果を表１に示し、異味についての評価結果を表２に記す。
［塩味］
◎：強い塩味増強効果を感じる。
○：塩味増強効果を感じる。
△：弱い塩味増強効果を感じる。
×：塩味増強効果を感じない。
［異味］
◎：オクタン酸エチルの添加による異味を感じない。
○：オクタン酸エチルの添加による異味をほとんど感じない。
△：オクタン酸エチルの添加による異味を若干感じる。
×：オクタン酸エチルの添加による異味を感じる。
(Evaluation of salty taste enhancing effect of ethyl octanoate)
A sensory evaluation test for the ethyl octanoate-containing saline solution obtained in Test Example 1 above was carried out by five skilled panels randomly selected. The sensory evaluation was carried out from the two viewpoints of saltiness and off-taste, using a saline solution having no ethyl octanoate added as a reference (control). Each item of salty taste and unpleasant taste was carried out according to the evaluation criteria compared with the control as follows. The evaluation results for salty taste are shown in Table 1, and the evaluation results for different taste are shown in Table 2.
[Salty]
⊚: A strong salty taste enhancing effect is felt.
◯: Feel the salty taste enhancing effect.
Δ: A weak salty taste enhancing effect is felt.
X: No salty taste enhancing effect is felt.
[Unpleasant taste]
⊚: No unpleasant taste due to addition of ethyl octanoate.
◯: Almost no discomfort due to the addition of ethyl octanoate is felt.
Δ: Some taste due to the addition of ethyl octanoate is felt.
X: A strange taste is felt due to the addition of ethyl octanoate.
表１に示されたとおり、オクタン酸エチルに塩味増強作用があることが確認された。また、表１から、食塩濃度が高いほど、オクタン酸エチルの添加量が少量であっても塩味増強効果が顕著であることが確認された。なお、表２に示されたとおりオクタン酸エチルの濃度が４００ｐｐｂ程度であっても、オクタン酸エチルに由来するような異味を感じることはほとんどなく、塩味増強剤としてオクタン酸エチルが適することが確認された。食塩濃度が１．０質量％及び２．０質量％の食塩水については、熱湯でも同様の試験を行い、常温の場合と同様の結果が得られることを確認した。 As shown in Table 1, it was confirmed that ethyl octanoate has a salty taste enhancing effect. Further, from Table 1, it was confirmed that the higher the salt concentration, the more remarkable the salty taste enhancing effect was even if the amount of ethyl octanoate added was small. As shown in Table 2, even if the concentration of ethyl octanoate is about 400 ppb, there is almost no unpleasant taste as derived from ethyl octanoate, and it was confirmed that ethyl octanoate is suitable as a salty taste enhancer. Was done. The same test was carried out with boiling water for the salt solutions having a salt concentration of 1.0% by mass and 2.0% by mass, and it was confirmed that the same results as those at room temperature were obtained.
（試験例２）
下記表３に示す成分、配合割合（ベース配合）にて、スープを調製し、１４０ｇの水にて溶解することで評価用スープを調製した。評価用スープにおける食塩濃度は、０．５８質量％であった。評価用スープに対して、オクタン酸エチルを、１．２５ｐｐｂ、１．５ｐｐｂ、２．０ｐｐｂ、５．０ｐｐｂ、１０ｐｐｂ、５０ｐｐｂ及び４００ｐｐｂとなるように添加することでオクタン酸エチルを含有するスープを調製した。
(Test Example 2)
A soup was prepared with the ingredients and blending ratios (base blending) shown in Table 3 below, and the soup for evaluation was prepared by dissolving in 140 g of water. The salt concentration in the evaluation soup was 0.58% by mass. Ethyl octanoate-containing soup is prepared by adding ethyl octanoate to the evaluation soup so as to be 1.25 ppb, 1.5 ppb, 2.0 ppb, 5.0 ppb, 10 ppb, 50 ppb and 400 ppb. did.
（オクタン酸エチルの塩味増強効果の評価）
無作為に選出した熟練したパネル５名により、上記試験例２において得られたオクタン酸エチルを含有するスープに対する官能評価試験を実施した。官能評価は、オクタン酸エチル未添加のスープを基準（コントロール）とした塩味の増強効果を評価することで行った。評価基準はコントロールと比較した場合の評価であり、下記のとおりである。評価結果を表４に記す。
［塩味］
◎：強い塩味増強効果を感じる。
○：塩味増強効果を感じる。
△：弱い塩味増強効果を感じる。
×：塩味増強効果を感じない。
(Evaluation of salty taste enhancing effect of ethyl octanoate)
A sensory evaluation test was carried out on the ethyl octanoate-containing soup obtained in Test Example 2 above by five skilled panels randomly selected. The sensory evaluation was performed by evaluating the salty taste enhancing effect based on the soup to which ethyl octanoate was not added as a reference (control). The evaluation criteria are evaluations when compared with the control, and are as follows. The evaluation results are shown in Table 4.
[Salty]
⊚: A strong salty taste enhancing effect is felt.
◯: Feel the salty taste enhancing effect.
Δ: A weak salty taste enhancing effect is felt.
X: No salty taste enhancing effect is felt.
表４に示されるとおり、スープにおいてもオクタン酸エチルの添加による塩味増強効果が確認された。表４に示されるとおり、スープにおいては、オクタン酸エチル濃度が１．５ｐｐｂ以上で塩味増強効果が得られることが確認された。 As shown in Table 4, the salty taste enhancing effect of the addition of ethyl octanoate was also confirmed in the soup. As shown in Table 4, it was confirmed that in the soup, the salty taste enhancing effect was obtained when the ethyl octanoate concentration was 1.5 ppb or more.
（試験例３）
表５に示す濃度となるように、市販の白菜漬けに対してオクタン酸エチルを添加することで、オクタン酸エチルを含有する白菜漬けを調製した。
白菜漬けとしては、下記の物を使用した。
白菜漬けＡ：にんべん社製カツオだしのきいた白菜漬（食塩濃度１．９％）
白菜漬けＢ：備後漬物社製お新香（食塩濃度２．７％）
(Test Example 3)
Chinese cabbage pickles containing ethyl octanoate were prepared by adding ethyl octanoate to commercially available Chinese cabbage pickles so as to have the concentrations shown in Table 5.
The following items were used for pickling Chinese cabbage.
Chinese cabbage pickles A: Ninben bonito broth pickled Chinese cabbage (salt concentration 1.9%)
Chinese cabbage pickles B: New incense made by Bigo pickles (salt concentration 2.7%)
（オクタン酸エチルの塩味増強効果の評価）
無作為に選出した熟練したパネル５名により、上記試験例３において得られたオクタン酸エチルを含有する白菜漬けに対する官能評価試験を実施した。官能評価は、オクタン酸エチル未添加の白菜漬けを基準（コントロール）とした塩味の増強効果を評価することで行った。評価基準はコントロールと比較した場合の評価であり、下記のとおりである。評価結果を表５に記す。
［塩味］
◎：強い塩味増強効果を感じる。
○：塩味増強効果を感じる。
△：弱い塩味増強効果を感じる。
×：塩味増強効果を感じない。
(Evaluation of salty taste enhancing effect of ethyl octanoate)
A sensory evaluation test for pickled Chinese cabbage containing ethyl octanoate obtained in Test Example 3 was carried out by five skilled panels randomly selected. The sensory evaluation was carried out by evaluating the salty taste enhancing effect based on the Chinese cabbage pickles to which ethyl octanoate was not added. The evaluation criteria are evaluations when compared with the control, and are as follows. The evaluation results are shown in Table 5.
[Salty]
⊚: A strong salty taste enhancing effect is felt.
◯: Feel the salty taste enhancing effect.
Δ: A weak salty taste enhancing effect is felt.
X: No salty taste enhancing effect is felt.
表５に示されるとおり、白菜漬けにおいてもオクタン酸エチルの添加による塩味増強効果が確認された。食塩濃度の低い白菜漬けＡでは、白菜漬けＢに比べてオクタン酸エチルの添加による塩味増強効果が強かった。 As shown in Table 5, the salty taste enhancing effect of the addition of ethyl octanoate was confirmed even in Chinese cabbage pickles. In Chinese cabbage pickled A having a low salt concentration, the salty taste enhancing effect by the addition of ethyl octanoate was stronger than that in Chinese cabbage pickled B.
Claims (4)
塩味を増強させる有効量のオクタン酸エチル及び食塩を含有し、
前記オクタン酸エチルの含有量が前記食塩含有飲食品全量を基準として２．０〜４００ｐｐｂであり、
前記食塩の含有量が前記食塩含有飲食品全量を基準として０．５８〜２．７質量％であり、
前記食塩含有飲食品がスープ（ただし、味噌を含有するスープを除く）である、
食塩含有飲食品。 Salt-containing food and drink
Contains effective amounts of ethyl octanoate and salt to enhance saltiness,
The content of the ethyl octanoate is 2.0 to 400 ppb based on the total amount of the salt-containing food and drink.
The content of the salt is 0.58 to 2.7% by mass based on the total amount of the salt-containing food and drink.
The salt-containing food and drink is soup (excluding soup containing miso).
Foods and drinks containing salt.
前記オクタン酸エチルの含有量が食塩含有飲食品全量を基準として２．０〜４００ｐｐｂであり、前記食塩の含有量が食塩含有飲食品全量を基準として０．５８〜２．７質量％である、スープ（ただし、味噌を含有するスープを除く）を製造する、食塩含有飲食品の製造方法。 Including the inclusion of an effective amount of ethyl octanoate in salt-containing foods and drinks to enhance saltiness,
The content of the ethyl octanoate is 2.0 to 400 ppb based on the total amount of the salt-containing food and drink, and the content of the salt is 0.58 to 2.7% by mass based on the total amount of the salt-containing food and drink. A method for producing salt-containing foods and drinks, which produces soup (excluding soup containing miso).
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